Right, I love making food. Anything savoury I’m your gal. Home made pasta, bread, stews, salads, fish you name it. But when it comes to baking I always feel a bit meh. And I don’t know why. But after seeing my instagram feed filled with pictures of creamy, delicious looking Swedish semlor I couldn’t stop my urge for something sweet. But could I be bother making a semla? No. The point with semlor is that it fills me…
My go-to dessert is this beautiful no-bake cheesecake made with yoghurt, white chocolate and thyme. The yoghurt really freshens up the heaviness associated with cheesecakes. It is a recipe inspired by my friend Natalie who used to make the most delicious white chocolate iced cheesecake with Oreos. I've never been able to master it, probably because she's the most amazing baker, so thought I'd try my own take on Natalie's cheesecake. It is one of those desserts perfect…
Admittedly, I have never been one for Halloween. I dislike commercialisation, buying things just for the sake of buying things. But, the end of October is also a great time for buying pumpkins and squash - using them for decoration and then making a meal out of them! As mine are still decorating the mantelpiece, I thought I would share my top squash recipes that I've collected over the years and a good playlist whilst you have a…
Today I wandered around the house, looking at things. I opened a few cupboards and drawers. Took out some old books. Many had waveys pages, damaged by water and heat, but symbolised the many places the books have been and seen. Hundreds of books tucked away in drawers, on shelves, behind cupboard curtains. Some forgotten, some stacked neatly out in the open for everyone to view and admire. It struck me that nearly all the books I have…
On the weekends we eat galette! When I was younger I used to make galettes with my father on Sundays. Sometimes they were savoury filled with pears and goat cheese, other times with something more simple, apples and cinnamon or a blackberry filling. The success for a good galette, however, is to use French butter in the rough puff crust - a crucial ingredient according to my father, as it gives the crust an extra flaky texture and…
September and October, my two favourite months. The months of in-between. Warm, yet on the edge of being chilly. Sunny, yet with sprinkles of rain. Light, yet dark. Hopeful, yet melancholic. A new start, yet coming to an end. So we fill it with rich stews and grilled peaches; red wine and light beers; walks in the sun and books in front of the fire; thick sweaters and bare-legged - all the in-betweens. The other day, when both…
Hej måndag och ny vecka! Nu hoppas jag innerligt på en lite härligare vecka med nya fräschare tag väntar än den förra. Jag har inte vågat flytta varken spyhink (dock tom och ej använd bör kanske tilläggas, haha!) eller alvedon från sovrummet, i ren vidskeplighet. Känns det inte som att det smäller till PRECIS när man just burit tillbaka febertermometern och rensat bort alla andra tecken på sjukdomar? Inte den här gången säger jag och låter det nog…
Midsummer weekend with friends, new and old, lots of food, laughter, drinks and swims. We started the Friday with an exciting (but secret for now!) happening. We then had some bubbles by the sea and walked back home with the picked wildflowers. Dinner, open fire and friends until the small hours. And what an exciting and beautiful weekend it was. So much so, that when Sunday came I was absolutely exhausted! So after a long walk in the…
On Monday, after some coffee, we packed our bags and headed to Perthshire for a little retreat, staying in a converted horsebox (japp ett hästsläp!) situated in the forest. We spent our days walking, sitting by the fire and eating lots of nice locally sourced food. Even though this past year has been rather lonely in terms of not being able to see friends and family, it was so beautiful and needed to be enriched by nature.…
On days like these when skies are blue and the fields are turning green, it's hard to even imagine that it was snowing last Sunday! The rhubarb is starting to emerge from the soil and our apple trees are slowly opening up their blooms. Right now I am drinking an elderflower spritz - a drink that transports me right back to warm nights standing in a crowded street in the little Italian town Taggia just close to where…
