Superfood bowl 🌱

What did you have for lunch today? I had a super healthy, super delicious vegan superfood bowl with crisp lettuce, fluffy quinoa, smoked tofu, roasted cashew nuts, grilled broccoli, dried physalis, a sweet tamarind dressing, fresh herbs and edible flowers. Boil red quinoa in salted water until tender. Roast cashew nuts. Fry smoked tofu. Mix…

Burrata on balsamic black pepper strawberries

Strawberries, black pepper and aceto balsamico – that’s a winning team. The black pepper will enhance the sweet fruitiness of the strawberries; the aceto balsamico will endorse their inherent citrusy and floral notes. Combine with a soft, creamy burrata and this dish will make your taste buds tingle. Chop ripe, organic strawberries and season them…

Wild garlic flower pie 🌱

Integrating flowers into your plating will turn your dishes into the most lovely works of art. Just like this super simple vegan, low-carb wild garlic pie. Start with the dough: Mix 100 g rye flour, 1 tsp salt, 1 tbsp olive oil and some water. Knead to a firm dough and let it rest. For…

Deboned chicken thighs on green bell peppers and chimichurri

Have you seen the movie Julie & Julia with Meryl Streep as the famous chef and cookbook author Julia Child and Amy Adams as the food blogger Julie Powell? Do you remember the final recipe Julie cooks – Pâté de Canard en Croûte – and her successful attempt to debone a duck? Yesterday, I successfully…

Pasta primavera 🌱

Every once in a while I treat myself to some carbs. Since those occasions are fairly rare, I usually save them for delicious pasta. Pasta primavera literally means springtime pasta. I like to use only green greens, but obviously you can use veggies of any colour you want. Cut (or peel) spring onions, green asparagus…

Wild garlic soup with Onsen egg 💚

Are you familiar with wild garlic? In look, the leaves resemble the ones of the Lily of the Valley. In taste, it is very intense, so be careful with the dosage. This springtime herb can be used as seasoning, in salads or even turned into pesto. Wild garlic and eggs go very well together. I…

Pickled lemons à la marocaine 🌱

If life gives you lemons, make lemonade, they said. I made pickles. But then again, I’ve always been a rebel. Thoroughly rinse and scrub organic lemons. Cut off the ends and quarter the lemons leaving the bases attached. Gently pull the lemons open and sprinkle each with 1 tbsp sea salt. Place the lemons with…

Artichokes with a lemony olive oil dip 🌱

Did you know that artichokes are flowers rather than vegetables? And that the part we’re eating is the bud? This purple thistle rich in antioxidants can be harvested already in the spring making it perfect for your springtime menu. I like enjoying my artichokes with just some olive oil and lemon juice. This springy 5-ingredient…

Roast leg of lamb with young potatoes and rainbow carrots

Slow roast leg of lamb is a fix part of my Easter menu. The smell of garlic is overwhelming. And the meat is so tender that it’s melting in your mouth. This lovely dish is well suitable for any festive occasion, not only at Easter. Pin the leg of lamb with plenty of garlic cloves…

Lamb sponge cake for your Easter fika

Are you familiar with the concept of fika? Fika is a Swedish noun and verb standing for a quality time break to consciously escape from whatever you are doing at that moment. During fika, you enjoy a hot beverage of your choice preferably with baked goods. This super moist sponge cake is a perfekt fit…

Onsen egg with asparagus and salmon

For my husband’s birthday this year, I got him a sous vide stick. We sometimes do that – buy each other things we actually want ourselves. Once, I got a red Berkel slicer. But that’s a story for another time. Thanks to the precise temperature control of the sous vide stick, you can make perfect…