For some time I have looked for and longing for nut bread. That was until I decided to redeem myself from my longings and bake my very own nut bread. Filled with fine nuts and seeds. Lovely chewy and tasty with a slice of cheese or maybe some jam.
Whether studying, working late hours or sitting at home having a good time, sometimes a sudden craving can overwhelm us all. A craving for something, almost anything. Something crunchy and something good that fits both tea and coffee. Something that you can eat without getting a bad conscience. Something that might be spelled crunchy muesli ball?
In the winter months we can at last plan some intense dates with old acquaintances like cabbage, root vegetables and onions. Vegetables that were made to be enjoyed right now! Today I therefore invite you to the kitchen to make caramelized onions with date syrup.
Yes, one more sweet little something for Christmas… A small chocolate truffle with chestnut puree!
Oh boy! This. Is. Perfect. Any day really. Or maybe for breakfast even? Today I serve chocolate mousse with mango!
Today I send a breakfast tip on chiapudding with apple syrup and raw carrot cake to you. This is a delicious and filling breakfast!
After a long vacation finally the book reviews are back on the blog. And oh, theres so many fun, good and inspiring cookbooks released since the summer! Today I have a review of a Swedish book called Baka vego and recipes for apple syrup and lemon curd.
Lingonberry, a berry that I very much associate with my home-country Sweden. To be picked in the wild woods in the end of august, beginning of september. Something I very much look forward to every year. Today I serve a remake of a classic Swedish chocolatefudge cake with lingonberries. Meet my almost raw chocolate fudge with sour lingonberries (or red currants for anyone abroad, including myself).
Last Sunday I was a guestblogger at the Swedish blog Grönt varje dag (translated Greens every day). A great blog with many nice recipes, all gluten free and with lots of greens in many ways. For the post, I had prepared a delicious mango and pineapple nice-cream with cinnamon sauce and salty pecans. Here you get the translated recipe from the post.
The inspiration for this dessert I had years ago in an Indonesian restaurant. I have never had it since but the tastebuds hadn’t forgotten about it. It was time to create a copy-cat from an old food memory, fresh dessert with coconut milk, red berries and rose water!
