Al of a suddden autumn came, frost warning and quickly I had to pick the last pears still hanging on our pear trellis. High time to make this goodie! Pear muffins with white chocolate and pecans.
Right now, the delicacy bear’s garlic is coming out of the ground like crazy in my part of Sweden. Right now, a beautiful spring sun is shining over our beautiful Österlen in the south. Right now it feels like a brisk contrast to what is happening in the rest of the world. Right now. Still, I cook. I make bear’s garlic pesto with baked carrots and red onion. So trivial as it is in this situation right now.
For my green Christmas food weekend that I made in my restaurant, I composed this Christmas chocolate pie a few weeks ago. It is probably the definition of Christmas in all tastes, well at least according to Swedish Christmas taste that is. I added mulled wine to the chocolate truffle and serve it with an intense orange cream made with whole oranges.
A few months ago, the latest book written by one of my absolute favorite chefs – Yotam Ottolenghi, was published. Today it’s time for me to review the book Simple and of course make something really tasty (and simple) from the book! Ottolenghi quickly became a kind of icon for vegetarian food from the Middle East. 7 cookbooks further and at least half of the world now keeps rose water, pomegranate and the typical spice mix Zaataar in the cabins. Or should I say, at least Holland and the rest of Europe. In Sweden, I feel a rather new interest for food with Moroccan, Israelian and Turkish origin. I’m still surprised how much this kind of food seems to be up here in the Nordic countries. But maybe I’m wrong, hope so. And if not, I have NOW the chance to help them on the way! The book Simple is really simple. Simple in it’s layout, recipe selection and ingredients (if you disregard some of the wonderful specialties😉 typical for the region ).This must be a …
A few weeks ago we needed a smaller sponge cake for a dessert we served in the restaurant and I made up this recipe. For the asian-inspired dessert we served that time we added matcha tea, but today I have made them a bit more Christmas-like as in Sweden with saffron and raisins instead.
Autumn and rainy days. Time for friends and dinners in candlelight. And of course chocolate, Lots of it! The first post after this summer’s busy days for me turned into a chocolate cake with intense red lingonberries, dark chocolate, a fun bottom layer with red lentils and dried blue cornflowers with a hint of midsummer bright nights.
Sometimes you look into the fridge and think there is NOTHING there. Really nothing but maybe some potatoes, some onion and carrots. And then you really have a lot … Today I put the spotlight on the carrot and put it in its correct light.
Today, I serve a colorful green paté with cranberry sauce on the blog. You can choose to serve it cold as an appetizer or as a main course with maybe some boiled potatoes and a salad to go with it. It will be good anyway.
For tonights dinner I serve a delicious muhammara with baked sweet potatoes and fried black-eyed beans. Muha … What? Muhammara (or mhammara) is an amazing red pepper sauce with its roots in Syria, but also served in different varieties in both Turkey and arabic countries.
Today I invite you to the breakfast table with chia pudding with saffron and warm apples.