welcome to my blog about food, flowers and other things that make me happy.
vegetarian SWEDISH PEA SOUP
The vegetarian version of the classic Swedish pea soup
caramelised brussels sprouts tarte Tatin
Rescued Brussels sprouts and leftover cheeses transformed into a yummy Tarte Tatin
saffron pancakes with cloudberry jam, whipped cream, orange and salted, toasted walnuts
PERFECT AS A SAVOURY LUCIA SNACK OR A LUXURIOUS DESSERT AFTER A LIGHT LUNCH.
twisted SAFFRON buns FILLED WITH PISTACHIO BUTTER and orange zest
TODAY WE CELEBRATE THE DAY OF SANTA LUCIA IN SWEDEN WITH LUSSEKATTER AND GLÖGG. I PREFER SAFFRON BUNS WITH FILLING, AND THIS IS HAVING MY FAVOURITE FLAVOUR COMBINATION: ORANGE ZEST AND PISTACHIOS.
blood orange & pistacchio frangipane tarte
INSPIRED BY A SWEDISH MAZARIN CAKE BUT FLAVOURED WITH BLOOD ORANGE AND PISTACHIO.
2021 came and went in a blink of an eye
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.
Rånepepparkakor or ginger bisquits from Råneå
These spicy ginger bisquits from Råneå originates from a bakery in the small village far up north in Sweden where I lived as a child. It’s a version of the classic Swedish gingerbread called Pepparkakor.
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.
dahlia & amaryllis
Who would have known that they were such a lovely combination?!
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.
tomato cuttings
For the first time I am trying to take tomato cuttings to save the plants for next year.
As some of you might remember, I took some cuttings from my tomatoes maybe about a month ago. I often take cuttings early in the season to get more plants, and it’s super easy and quick to get the tomato to develop a root system. Just put them in a glass of water and wait about 10 days. I also did the same with a cutting from my amazing aubergine plant.
Growing mushrooms indoors
Look at this beauty! Pleurotus Salmoneo or pink oyster mushroom is not only beautiful but also possible to grow indoors at home.
And since the gardening period outdoors is now slowing down here in Sweden, I thought that I will give it a try! And they are supposed to be easy to grow, now i’m super exited to see how this turns out!!!
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.
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