Hello guys!


Another day, another soup hehe. Yesterday I really felt to eat something comforting, filling but still fresh so this is what I came up with; farfalle and tomato soup topped with mozzarella and parmigiana! YAAAS!!! List of ingredients:

*500 ml of strained tomatoes of preferably a really nice brand (the quality of the tomatoes are one of the key components in my opinion)

*farfalle pasta

*some water

*125 ml of cream (optional)

*shallots and garlic

*tomato paste

*one cube of concentrated vegetable stock, honey, thyme, oregano, basil, a touch of soy sauce for umami, salt and pepper of course

*mozzarella and parmigiana cheese

... And here's how you make it:

1. Thinly slice the shallots and garlic and sweat in olive oil in a big pot for a couple of minutes..

2. In another pot bring some water up to a boil.

3. Add one cube of concentrated vegetable stock, honey (I always use honey to bring out and enhance the tomato flavour), thyme, oregano, a touch of soy sauce for umami and salt and pepper of course to the pot with the onions. Let sweat for a couple of minutes.

4. Add the tomato paste, strained tomatoes and some water. Let simmer.

5. Add your farfalle pasta to the boiling water (don't forget to salt the water as well). Cook according to directions on the packet.

6. When the pasta is ready remove it from the water and add it to the tomato soup. The soup has now become more concentrated in flavour from cooking down a bit.

7. Now you can add the cream if you want to. Stir. Spoon up the soup on a nice plate and tear up your mozzarella in small pieces to top your soup with.

8. Grate some (or a lot) parmigiana cheese on the soup and finish of with some fresh basil for taste and decoration. EAT!!



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Well hello there!

Maybe you think that it is easy to cook an egg and it's unnecessary to devote an entire post about it but I don't agree, haha. When I get an egg that's overcooked at a restaurant or a hotell I get really sad. Actually I get this question quite a lot from friends and family and after you'll have read this post you will never end up with an under/over cooked egg again. It is really easy! The trick is to first bring up your water to a boil and then pop in your egg. In this way you will have the exactly same cooking time not depending on which stove you are using.

Sooo...

Bring up the water to a boil and pop in your egg with a spoon carefully. Another tip here is that you'll keep your eggs in the pantry instead of the fridge. Eggs does not have to be in the fridge at all and in this way you'll always have your eggs at room temperature. This too will prevent your eggs from cracking when they hit the hot water.

Then boil a medium size egg for 7 minutes and thirty seconds if you want it medium-runny to have on your sandwich in the morning. If you want it runny go for 7 minutes.

If you follow my guidelines you'll end up with a perfectly cooked egg every time.

Have an awesome weekend! I am going to Dijon to my friends parents house to try som burgundy wine. I will of course tell you all about it when I'm home.

Ciao!

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Good Evening!

When I was in Stockholm last week I cooked this soup for my family. My mother got the chanterelles from her friend the day before that she had picked herself in the forest. By the way, here in Sweden it has been a really good mushroom season! I don't know why but seriously, and I mean literally every time I try to find some mushrooms, I always pick the bad or toxic ones hahhaha. Yup... But this soup is just made from nice chanterelles, I promise you. Here's what you'll need:

*Around 500 grams of chanterelles

*250 grams of button mushrooms

*500 grams of jerusalem artichokes

*2 cubes of concentrated vegetable stock

*1 liter of water

*garlic

*shallots

*soy sauce, honey, salt, pepper, thyme and basil

*2,5 dl of cream (if you want to make the soup vegan just add water instead and choose vegan cheese to top with)

*1 packet of halloumi

And here's how you'll cook it:

1. Start by cleaning the mushrooms and add them to a big pot on medium-hi heat. Fry them until the water has dissolved and they have turned a bit brown.

2. Lower the heat and add the shallots, garlic and cubes of broth. Sweat for a couple of minutes. Meanwhile peale the jerusalem artichokes and cut them in small cubes. Boil the water.

3. Add the artichokes to the pot with the mushrooms and cover with hot water. Let simmer for about 10 minutes.

4. Add soy sauce, honey, some salt (not to much because you already have broth and soy in already), pepper, thyme and basil. Let simmer for another 5 minutes.

5. Take out your hand blender and mix until smooth. Add the cream (optional) and mix again.

6. Cut the halloumi in thin slices and fry on medium heat in oil. A great tip here is to have some patience. I can promise you that the result is going to be the best if you fry the halloumi on medium heat instead of high heat (this allows the cheese to be cooked all the way through). Fry until golden and cut into bite size pieces.

6. Top the soup with the halloumi and some fresh cut mini plum tomatoes, basil of course and eat IMMEDIATELY!

DIG IN!!!


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Hello everyone!

I hope you are having a great Monday. I am currently sick in bed so today I´m showing you a very quick recipe that you can make in just 15 minutes if you're like me sick or just tired from the first day of work after the weekend! You will need:

*250 gr og buttom mushrooms (of course you can choose another type if you want to)

*pasta of your choice

*shallots and garlic

*cream

*soy sauce for umami

*concentrated stock of your choice (in this recipe I had vegetable stock)

*dried thyme and fresh basil

*a bit of paprika powder and of course some salt and pepper

*honey

*parmigiano-reggiano

Let's see how to make it:

1. Fill up a big pot with water and bring up to a boil.

2. Thinly slice your mushrooms and add to a big pan put on hi heat. If the mushrooms are dirty, do not wash them! Instead, damp a cloth to remove the dirt. You do now want to add extra water to the mushrooms.

3. Stir the mushrooms for a couple of minutes to first release all of the fluids. Meanwhile thinly chop up one or two shallots and one to two garlics.

4. When you'll start to see that the mushrooms don't release any more water add some olive oil to brown them.

5. Turn the heat down and add your shallots and garlic. At this stage you can also add all of your herbs and seasoning except the fresh basil. Add the cream as well.

6. When the water is boiling in the other pot season it with lots of salt and put the pasta in.

7. Let your sauce simmer and TASTE! I really think it is important for you to try out yourself how much seasoning you'll like. In my opinion this is the way you'll actually learn how to cook. You can most of the time just easily adjust it, don't be afraid!

8. When the pasta is ready remove it with a pasta utensil from the pot directly to your pan with the mushroom sauce; in this way you'll will also get the starchy water from the pasta to make the sauce creamier.

9. Add some fresh cut basil and parmigiano-reggiano and toss.

10. Serve with more cheese on top and EAT! MMMMM!!!

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This Sunday evening I made a beautiful, creamy, rich and easy made Bouillabaisse. Try this at home and you'll for certain make this soup more Sundays to come. Follow the steps down below. This recipe makes four generous portions. Mmm!

1. Start with chopping 1 leek, 2 cloves of garlic and 3 small shallots.

2. Fry in a casserole with lots of butter and olive oil. Add 1 packet of saffron and some fresh thyme.

3. Add about 0,5 dl water, 3 tablespoons tomato purée and 700 ml of strained tomatoes. Season with dried french herbs, tarragon, honey, paprika powder, black pepper and some soy sauce for umami. Bring to a boil. 

4. Meanwhile cut 3 carrots, 300 grams of fresh tomatoes of your choice and one small romanesco head into pieces. Add them to the soup with 4 dl of cream. Let simmer for a couple of minutes. 

5. Cut 300 grams of cod and 300 grams of salmon fillet into bitesize pieces. Add to soup with a squeeze of lemon. Let simmer a couple of minutes.

6. Top with a dollop of aoli and extra virgin olive oil. 

7. DIG IN! 


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Incredible moist banana bread with just good stuff for you in it! You'll whip this up in 5 minutes and can last up to 5 days in a sealed bag. Here's how to make it.

1. Put the oven on 200 degrees Celsius.

2. In a bowl mix together 2 dl almond flour, 1 teaspoon baking powder, 2 dl rolled oats, 1 teaspoon of cinnamon and 1 dl of chopped walnuts.

3. In another bowl mash together 3 bananas, 3 eggs and one teaspoon of honey.

4. Combine the two mixtures.

5. Grease a loaf tin with extra virgin olive oil and pour the mixture inside. Top with almonds, walnuts and cranberries.

6. Put in oven for about 30 minutes. Make sure to check on it halftime (if the nuts are starting to get a bit to brown ad aluminum foil over for the remaining half). Eat with whatever topping you'll like, the variations are endless. Make this tonight and you will have delicious bread in the morning!

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Autumn equals figs! Today I'm making fig jam for tomorrow's breakfast. Mmm!

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This Sunday evening I am making a mouth watering recipe of this beautiful artichoke. Perfect for a pre-dinner sharing snack when having friends or family over! Here's how to make it.

​1. Bring water up to a boil in a big pot. Add salt when the water is boiling. 

2. Put the artichoke in water. Leave to boil for 30-40 minutes depending on the size of the artichoke. 

3. Meanwhile in a bowl blend desired amount of butter, lemon zest, lemon juice, salt and thinly sliced basil. 

4. Mix together all ingredients until the lemon juice is blended with the butter (this could take 5-10 minutes depending on how cold the butter is to start with). 

5. Take out the artichoke from the water and put in a separate bowl. Peel away a leaf from the artichoke and dip in butter! Dig in!

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Having friends over for dinner and can't decide what to make for desert? Well, you now have the answer in front of you. This decadent chocolate-blackberry-gooey-cake you'll whip up in 5 minutes. Here's how to make it.

1. Turn on the oven to 175 celsius. 

2. In a bowl mix together 1,5 dl of all purpose flour, 2 dl sugar and 4 tablespoons of cocoa powder. 

3. After combined add 2 eggs and 150 grams of melted butter. Mix again. 

4. Put the mixture in a greased baking tin and top with crushed walnuts and lots of blackberries. Bake in oven for about 20-25 minutes. Serve with ice cream!

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This super easy recipe for fish tacos is a savior when you want something fast and fresh. Here's how to make it.

1. Cut 300 grams ( 2 persons) of salmon fillet into cubes. Marinate it in soy sauce, garlic, honey and lime. Put in fridge. 

2. Pico de gallo: finely chop silver onion, jalapeño, tomato (be sure to take out the seeds) and cilantro. Squeeze some lime over. In a separate bowl mix avocado, cilantro and lime for guacamole. 

3. In another separate bowl mix mayonnaise and sriracha sauce. 

4. Put the salmon in a pan on hi heat and fry it until golden. Make sure not to overcook it! 

5. Assemble all the components on a tortilla of your choice (maïs in this case) and top with more cilantro and sriracha sauce if you want it even spicier! Bon appétit!

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