welcome to my blog about food, flowers and other things that make me happy.
vegetarian lasagne with grilled, marinated aubergine, homegrown tomatoes and a browned butter bechamel sauce
Vegetarian lasagne made with homemade pasta, grilled aubergine marinated with garlic and capers that is layered with tomatoes and a browned butter bechamel sauce.
mandelmusslor or almond shells
Mandelmusslor is a traditional Swedish Christmas dessert, the lovely almond shells are filled with whipped cream and jam.
julköttbullar or meatballs for christmas
This year my meatballs are flavoured with salsiccia, parsley and cognac. In Sweden we eat meatballs all year around, but still they have a special place on the Christmas smorgasbord.
sweet saffron wreath filled with pistachio butter
We celebrated the second Sunday of advent with a lovely saffron wreath filled with a pistachio butter. The dough was made with locally grown saffron (!!!) and I added plenty of filling so it turned out really delicious!
sea salt & Pistachio caramels
I love the combination of sweet, salty and crunchy. These caramels have the perfect combo of them all.
Rosehip cocktail
A lovely cocktail made with rosehip infused Gin, rosehip cordial and prosecco.
crazy about udon noodles
One of the things I miss the most from all my trips to Tokyo is noodles in all kinds of shapes. Ramen, Soba and like here, Udon!
I remember going for lunch across the street from the HQ, in a shopping center close to Shinagawa station, for noodles in a small restaurant with a very happy and always smiling man. My favourite dish at that place was the udon noodles with pork, and I have tried to recreate something similar at home.
how to start a kombucha culture
I will try to start a Kombucha culture from a bottle of unpasteurized, unfiltered Kombucha.
This spring I was doing a lot of Kombucha, learning how to do the brewing and trying different flavours. I really enjoyed it, but when we went away this summer, I didn’t save the scoby properly.
Arancini
This second best thing with a lovely risotto is that you can make Arancini with the leftovers. Arancini means small oranges in Italian and it’s easy to understand why when you see the fried golden risotto balls.
beetroot risotto with sweet potatoes and brown butter
A lovely, creamy risotto with beetroots and sweet potatoes from my garden.
Cauliflower soup with dill flavoured brown butter
Now it’s cabbage season and I found this beautiful, locally grown head of cauliflower that made the base for this creamy soup with dill flavoured brown butter.
homemade ravioli filled with chanterelles, ricotta and västerbotten cheese
It starts to feel like autumn, even though the dahlias are in bloom and there are still tomatoes and zucchini in the garden. Then it’s perfect time for homemade ravioli filled with chanterelles and cheese.
Nyponsoppa / rosehip soup
Nyponsoppa, or rosehip soup, is a Swedish classic but even so, must of us have never tried homemade nyponsoppa. But I can really assure you that it’s totally worth the small extra effort to make it from fresh rosehips. It simple tastes so much better and richer!
black Sesame ice cream
If you’re like me and love creamy, nutty and salty flavours then you will most likely be seduced by this lovely black sesame ice cream! It’s really easy to make and you don’t even need an ice cream machine.
Zucchini and halloumi fritters
This is one of my favourite zucchini dishes. It’s possible to do endless variations of zucchini fritters but the combo of zucchini and halloumi is really amazing and adding some potatoes makes them more crispy when cooked.
grilled fig leaf and honey pannacotta
Grilled fig leaves in cream sounds really weird, but I promise, it’s super delicious. With a fragrance of coconut and a hint of tobacco. The flavour is soft with hints of coconut and figs.
meadowsweet cordial
Now is the time when the Meadowsweet is blossoming here in the northern part of Sweden. It grows almost everywhere, often in damp areas and we have a lot of it growing on a meadow close to our summer cottage. This plant has long history as a medicinal herb, used as pain relief and against inflammation. The taste of the flowers reminds of cherry and almond, and this is the first time I try to make a cordial of it so I’m really excited to taste it.
Don’t waste your dry bread ends!
Don’t waste your dry bread ends, do like me and make roasted crumble croutons instead. I use it on practically everything, salad, soup, veggies and other things that can use some extra texture and crunch. I love crunch!
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