Category: Main dishes

Table decorating – my best tips

Table decorating – my best tips

Table decorating is so much fun! Last week when asked to create some table decorating ideas for Søstrene Grene in their store I jumped on the idea. We all know how most people eat with their eyes. Therefore table decorating is such a pleasure and important piece of any party. I was asked to decorate a kid’s party, a baby shower and an adult party, using the same base. Because wrongly people assume it’s going to be stressful and expensive. Which is simply not true. Don’t fret, I’m here to give you my learnings from table decorating.

Scandinavian is trending right now

Right now we see a lot of Scandinavian trends in table decorating. Danish “hygge” is still going quite strong as a trend. Which sets the mood for cosiness, togetherness and good company. The colours are sombre and a lot of natural materials, such as wood, hemp and stone.  Less is more. A beautifully decorated table isn’t cluttered. Rather each piece brings something to the table. Which also allows to show off a certain theme more strongly, when not every piece on the table is competing for attention.

Keywords in Nordic trends are sustainability and environment, natural materials, cool colours and guests around the table.

Whatever do I mean by that? Well, I, for example, keep everything. I never throw away anything that can be reused. And a lot of times you can use many things over and over again.

Decide on a colour and a theme

It’s always easier to coordinate table decorations when you have a specific scheme in mind. That also allows you to combinate what you have in a different way. For example, if choose a pirates theme, not everything on the table have to be with pirate prints on them.

Table decorating

For these three parties, I choose table decorating ideas based on a base colour and then chose theme based accessories that would match those colours. I chose a sombre green and gold as a base. These colours are good colours for both boys and girls, but can also serve as adult colours.

Then I chose a pirate theme. Adding red, pirate flags and golde chocolate coins as table and cake decorations. This is what I meant by not having to choose a print and then decorate with only that. Therefore choosing a base colour that you can use with different props depending on what theme you want to use is the best way to go about it.

table decorating

Then I chose a ballerina theme, adding colours in pink, such as flowers and ballerinas. Still, it looked very inviting with the same base colours as before.

table decoration

See how the sombre pinks tastefully go with the green and the gold?

table decorating

Mix old and new things

I love birthday parties and whenever it’s my kid’s birthdays I go all in. So I do get that you want to get some new things for your party! However, maybe not as much as you think you do.

I have beautiful plates from Stella at the Clay lab in Malmö. Usually, you have those odd bowls, plates and even cutlery that you bring out for these occasions. Small vases are also a good investment. You can really use them over and over again.

This brings me to Valentine’s. These same colours are such a wonderful way to break the never-ending pink and red that is dominant on Valentine’s day.

I chose to fold the napkins as little bows and hearts to get into the mood of giving. Which another way to add that little extra, fold the napkins. You can set the level yourself. Bowties and hearts take less than two minutes. table decorating

table decorating

Flowers, flowers and flowers

Those of you who follow me on Instagram, (ruthless self-promotion, I know!) know that I have a Sophie who owns Florista. She is amazing! Decorate with flowers! It can elevate any table and it usually does.

Either get a big centrepiece that goes well with your theme or use those small vases and place them out throughout the entire table.

You can also use a single flower or a beautiful twig to decorate each plate or napkin.

A lot of times you can also ask for flowers that florists can’t sell for full price and you get even more flowers. I then dry them and use them as decoration on cakes and food.

Here are some other inspirational table decorating ideas.

Lentil soup – the Crock Pot way

Lentil soup – the Crock Pot way

Lentil soup is one of my favourite meals during winter. Especially the red lentils. In my opinion, they keep their texture a lot better than other ones. Which makes them the perfect addition to this lentil soup. This lentil soup is packed with flavour and vitamins. One of which is ginger and turmeric, both have wonderful health benefits. Along with that is also has carrots, garlic, mungo beans and tomatoes.

The best thing it’s super easy to make and it really fills you up. Basically, you put all your ingredients in your Crock Pot, put the lid on and let it cook. This is also such an amazing soup to bring for lunch. Pour the lentil soup into a jar and take it to work. You will be satisfied until dinner time, I promise.


lentil soup

This post is sponsored by Bagaren och Kocken, and the Crock Pot I use for this recipe is this, which is also on sale right now.

Now as much as I love food, I’m a food blogger after all. However, the everyday meals for 7 people, is really overwhelming for to me too. Also, I have a confession to make, I hate doing dishes. Like a lot. I love it when I can use one pot only. My Crock Pot is my new best friend. It has given me my time back. I don’t have to watch anything. I put all of it in one pot, choose low heat or high heat, set the timer and then go off to running my business. Then it automatically keeps it warm until I turn it off. Such a good kitchen genie don’t you think?

Crock Pot

Crock Pot

Lentil Soup

17th January 2018
: 6
: 10 min
: 6 hr
: 6 hr 10 min
: Very easy

Lentil soup packed with vitamins and flavour all in one pot.


  • 65 gr red lentils
  • 70 gr mung beans
  • 3 smaller carrots
  • 1 large rooted parsley
  • 3 cloves of garlic
  • 2 tbs chopped parsley
  • 2-3 tbs raw grated ginger
  • 1-2 tbs turmeric
  • 2 tsp salt
  • 3 tsp ground pepper
  • 3 tsp flaked chilli
  • 400 gr crushed tomatoes
  • 250 gr water
  • Step 1 Peel the carrots and the rooted parsley.
  • Step 2 Chop them finely in a mixer.
  • Step 3 Chop the parsley and peel the garlic.
  • Step 4 Place all the ingredients in the Crock Pot put the lid on and set the timer to 6 hours and low heat.
  • Step 5 Let it cook for 6 hours and serve with sour cream.

You can, of course, make this recipe even if you don’t have a Crock Pot. Use a thick bottomed pot and double the water and tomato sauce. Bring to a boil for about 10 minutes and then let it simmer for 6 hours with the lid on. Make sure you keep an eye on it to make sure it doesn’t burn.

lentil soup

Need more Crock Pot recipes? Check out this juicy pulled pork recipe!

Slow cooker pulled pork – a Crock Pot recipe

Slow cooker pulled pork – a Crock Pot recipe

This is a sponsored post

I have been eyeing a Crock Pot for a while now because I think it would be something that would benefit me and my family a lot. It has been hugely beneficial and I love it. You put everything in one pot, put the timer on and leave the house (if you want that.) You don’t have to watch it, add more liquid to it, you just wait until it gets done. Making everything in one pot makes me not go insane.

They come in different sizes. I got the big one that holds 5 litres since every other week we are seven people, that’s right, seven. Just let that sink in for a while. Now even though I love food, I do food blogging as my living, cooking everyday dinners for that many people is a challenge. Then, on the other hand, we have the similar problem cooking healthy for two. However, that’s a whole other post.

Back to the slow cooker pulled pork, it’s easy and delicious. Just make sure it’s moist and really well seasoned. You need a lot less fluid when you use a Crock Pot, which is fantastic because you really don’t need to watch the pork. It will be moist. I also made a really nice hot sauce to it for anyone who likes loads hot. Which I myself don’t really like, but I’m the odd one out it looks like.

This slow cooker pulled pork can be enjoyed two ways. One is the slow cooker pulled pork burger, which is my favourite. Pair it with this delicious brioche bread and bean dip and you are sorted.

I also serve it with coleslaw and pickled red onions, it’s such a beautiful way the different textures and flavours meet in one bite.

Not so quick, but easy chilli sauce

You make this after the slow cooker pulled pork is done and use the broth that is in the pan. Now, because you can use the Crock-Pot on the stove too, you don ‘t have to use an additional pot.

1/2 litre of the pulled pork broth

4 tbsp agave syrup or 50 gr sugar

1/2-1 Habanero chilli, chopped. (remove the seeds)

1 tbsp soy sauce

Bring to a boil and cook it for 2 hours, until reduced. It is very tasty! I used 1/2 a habanero chilli, and it was really hot.

Slow cooker pulled pork

3rd January 2018
: 6
: 15 min
: easy

Easy recipe that is packed with flavours.


  • 600 gr of pork
  • 4 cloves of garlic
  • 2 tbsp flaked salt
  • 1 tbsp ground black pepper
  • 1 tbsp honey
  • 2-3 tbsp olive oil
  • 65 gr red wine with or without alcohol
  • 1/2 tbsp thyme
  • 1/2 tbsp flaked chilli
  • 2 tsp ground ginger
  • 3 tsp soy sauce
  • Step 1 Mix all the spices with the soy and olive oil and rub it onto the pork. Let it set for a while.
  • Step 2 Pour the wine into the Crock Pot and put the meat in.
  • Step 3 Set the time for either 8 or 12 hours. If you choose 8 hours to cook on higher heat. If 12 hours, the lower heat.
  • Step 4 Pack the meat in foil and let it rest for 20 minutes before you serve it.

Scandinavian Thanksgiving dinner

Scandinavian Thanksgiving dinner

We now celebrating a Scandinavian Thanksgiving dinner. With the delicate things that are in season right now. There are always things to be thankful for. In the past, we haven’t celebrated Thanksgiving in Sweden, for obvious reasons.

In fact, in Skåne, where I live, we have Mårten Gås. Which is a massive geese dinner, with black soup as a starter. The black soup is basically blood soup, I’m a little embarrassed to admit – I have never tried this tradition.

However, over the past couple of years a lot of American traditions, have made their way into our Scandinavian homes. Which we have adapted and Thanksgiving is no exception. We make an appreciation dinner out of it. And, personally, I think it’s a lovely way of bringing friends and family together. Also, I really love to create a beautiful table setting and just make the most of it. This is why themes work so well, it’s easier to set the scenery.

For a lot of my table settings, I use things from Søstrerne Grene, (they have worldwide stores, for my international readers) They have beautiful, affordable decorations and I can use them over and over again. And I always get my flowers from Florista. Sophie, who owns the place is very talented at what she does, very sweet and have breathtaking flowers in her shop.

So, this was the build-up for the Scandinavian Thanksgiving dinner. Pretty isn’t it? And no celebration table is complete without a cheese platter.

Scandinavian Thanksgiving dinner

This is what Scandinavian Thanksgiving dinner menu looked like:

Starter: Roasted tomato soup, you will find the recipe here.

Main course: Swedish wild duck with lingonberry sauce

Sides: Brussel sprouts with chard and dried lingonberries and butter glazed carrots

Dessert: The chocolate dream

I will give the duck recipe today. Now there’s a little background story to the duck. My neighbour, L is a hunter. And I have been spoilt for the last couple of years with extremely good quality meat. Which is also one of the reasons I eat less meat. But when I do, I eat the good kind.

Anyways, I got wild duck filets for my Thanksgiving dinner. The biggest difference between the wild duck and the grass-fed duck is the fat. The wild duck is the lean meat and the cooking time. It takes only takes a few minutes and you have to be careful not to overcook it. Otherwise, it will taste like liver.

Scandinavian thanksgiving

Wild duck filets with roasted veggies and lingonberry sauce

16th November 2017
: 6
: 20 min
: 40 min
: 60 min
: Medium

Roasted veggies in the oven, with delicious duck accompanied by lingonberry sauce.


  • 2 large sweet potatoes
  • 1 kg small potatoes
  • 1 -2 medium sized turnips
  • 1 large yellow onion
  • 6 cloves of garlic
  • 40 gr chopped parsley
  • 4 tsp flaked salt
  • 6 duck breast filets
  • 500 gr lingonberries
  • 600 ml plant-based cream
  • 2 shallots
  • 2 tbsp agave syrup
  • 2 tbsp sherry (optional)
  • 2 tsp flaked salt
  • 2 tsp ground black pepper
  • 100 gr olive oil
  • Step 1 Start by preheating the oven to 225 degrees Celcius.
  • Step 2 Then by peeling the root vegetables, slice them in larger pices and pat them dry with a paper towel.
  • Step 3 Slice the onion into larger chunks.
  • Step 4 Line a baking sheet with parchment paper and place the veggies, onion, garlic (in their skin) parsley on top.
  • Step 5 Drizzle with olive oil and flaked salt.
  • Step 6 Bake for about 30-40 minutes.
  • Step 7 In the meantime, pat the duck breasts dry and season with salt and pepper.
  • Step 8 Dice the shallots finely and fry them in olive oil until soft.
  • Step 9 Add the sherry, agave syrup, lingonberries and bring to a boil for about 10 minutes.
  • Step 10 Lower the heat and add the cream and season well. If the sauce is too thin, add some corn starch to make it thicker.
  • Step 11 When there is about 10 minutes left of the veggies heat a pan with about 4-5 tbsp of olive oil or butter.
  • Step 12 Quickly fry the duck, about 2-3 minutes on each side. Wild dick is red in the middle.
  • Step 13 Place them in foil and leave to rest for about 3 minutes.
  • Step 14 Serve!

Jack O’Lantern bell peppers

Jack O’Lantern bell peppers

Jack O’Lantern bell peppers are such an easy and delicious dish to make. We made them for Halloween and will make them again this Saturday for a Halloween party. Bell peppers are easy to make into scary faces and even the kids can help carve them. I filled mine with couscous, but really you can use anything to fill them with anything.

My grandmother used to fill them with minced meat and cook them in tomato sauce. They weren’t Jack O’ Lantern bell peppers but filled bell peppers none the less. I wanted to make me Jack O’Lantern bell peppers vegetarian, thus I skipped the meat this time. If you want them gluten free fill them with rice instead of couscous. I tried a batch with red rice, it came out really delicious.

You can either have this as a main dish or a part of many smaller dishes. You can serve them with Hasselbat potatoes and a mean kidney bean dip.

Jack O'Lantern bell peppers

3rd November 2017
: 2
: 5 min
: 20 min
: 25 min
: Medium

Scary and delicious treats for Halloween.


  • 250 gr couscous
  • 2 tbsp vegetable broth
  • 2 large orange bell peppers
  • 1 small red onion
  • 1 tbsp chopped parsley
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • Step 1 Start by rinsing the bell peppers and take out the core of the peppers. Then carve out eyes and mouth.
  • Step 2 Heat up the oven to 220 degrees Celcius.
  • Step 3 Then cook the couscous. You need 200 gr water for 100 gr couscous. Bring the water along with the broth to a boil in a pot. Pour in the couscous, take it off the heat and put the lid on. Let it rest for 10-15 min. Then season with salt and pepper.
  • Step 4 Chop the red onion into small pieces. And along with the parsley and oil, mix it with the couscous.
  • Step 5 Fill the bell peppers with the couscous and bake in the oven for about 10-15 min, depending on your oven.
  • Step 6 Serve it warm!

Scandinavian Friday tacos

Scandinavian Friday tacos

Scandinavian Friday tacos are almost like an institution in Sweden. We call it “fredagsmys” which loosely translates to cosy Friday. Loads of families eat Friday tacos, followed by crips and watching a movie on the sofa. Which sounds kind of relaxing right? True, but when your kids are asking for the same Friday tacos, every Friday what’s a mama to do? You find creative ways to make them differently. However not as differently so that the kids won’t eat them. It’s Friday tacos fun!

It’s also in this week’s Gram weekend food bag! This weekend we have totally embraced the Scandinavian Friday feeling. With the “fredagsmys”, but I have mixed it up a little too. Instead of buying your own tortilla bread, you make it, with beetroot. If the beetroot is too much to handle just skip that step. Because honestly, once you try this tortilla bread, you will always want to make your own. They are easy to make and makes a huge difference taste wise.

Now the trick is that you have to serve the tortillas immediately so that they won’t go stale. You can also wrap them up in baking paper and keep them in the oven on very low heat for a while.

The minced meat is replaced by minced soy and my kids love the vegetarian option. I just changed the meat, to soy mince, without even telling them in beginning and they couldn’t even tell. I really hope that you will enjoy this weekend treat!

The minced meat is replaced by minced soy and my kids love the vegetarian option. I just changed the meat, to soy mince, without even telling them in beginning and they couldn’t even tell. I really hope that you will enjoy this weekend treat!

And to spice it up a little this dish comes with a spicy tomato and mung bean salsa. You can add more or fewer chilli flakes to it, of course, depending on your taste.

When you have “fredagsmys” you also have dessert, it would just not be fair otherwise, right? You’ll find the recipe for a delicious chocolate mousse here.

And the breakfast for this weekend is Swedish pancakes.

Scandinavian Friday tacos

20th October 2017
: 2
: Easy/Medium

Friday tacos served with homemade beetroot tortilla bread and minced soy.


  • For the tortilla bread
  • 150 gr (2 1/2 dl) wheat flour
  • 100 gr (1 dl) water
  • 3 tbs oil
  • 1/2 tsp salt
  • 1 pinch of baking powder
  • 1 beetroot (optional)
  • For the tacos
  • 3,5 dl minced soy
  • 3 tbsp Taco all spice mix (2 tbs paprika powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1 tbs ground cumin, 1 tsp chilli powder, 1 tbs oregano)
  • 140 gr (2 dl) couscous
  • 1 bell pepper
  • 1 avocado
  • 1 red onion
  • For the Bean and tomato salsa
  • 2-3 tomatoes, medium size
  • 150 gr (1,5 dl) mung beans
  • 2 tsp chilli flakes
  • 1 tsp salt
  • 1 tbp oil
  • Step 1 Start by cooking the mung beans. Bring 300 gr (3 dl) of water to a boil and cook for about 45 min.
  • Step 2 Clean and cut the beetroot into halves. Cook in salted water for about 10-15 min.
  • Step 3 At the same time let about 300 gr (3 dl) come to a boil and cook the minced soy in salted water for about 10 min.
  • Step 4 Pour off the water and heat up a skillet and fry the minced soy. Add the taco all spice mix and if it’s dry add a little water. Let it simmer for 10 minutes on low heat.
  • Step 5 While everything is boiling, you can chop the tomatoes finely for the salsa.
  • Step 6 Add the tomatoes to a bowl and mix them with salt, chilli and oil.
  • Step 7 Chop the veggies for the tacos.
  • Step 8 The beetroot should be ready by now. Blend it with a hand mixer and put the puré aside.
  • Step 9 Time to make the tortillas, mix all the dry ingredients in a bowl.
  • Step 10 Add water, oil and beetroot. Knead it until the dough comes together.
  • Step 11 Divide the dough into 7 pieces and roll each one into a ball. Use a rolling pin on a floured surface to get a thin round tortilla.
  • Step 12 Set the tortillas aside and finish off the mung bean ans tomato salsa. Pour off the water and rinse in cold water. Let it dry a little bit and add the beans to tomatoe mix. Blend well.
  • Step 13 Preheat a pan or skillet. (no oil needed)
  • Step 14 Fry one tortilla at the time, about 1 min on each side.
  • Step 15 Serve and eat immediately!

Savoury pancakes with chanterelle

Savoury pancakes with chanterelle

Savoury pancakes with chantarelle are easy to make, they are glutenfree and versatile! School is now back in full gear and in Sweden is almost time for the autumnal break. This usually gives me a little food angst. Kids home all day, hungry!

In Sweden, we are lucky enough to have served qualitative lunch at school every day. This takes some of the pressure off. We don’t have to pack lunch boxes for our kids and most schools have decent food.

But we all have the same problem after school, making dinner. The hour between getting home and until dinner is served is called the hell hour for a reason. Everyone, including myself, is hungry. Don’t fret, Savoury pancakes with chanterelle are easy to make. You can even prepare it the evening before. And you can fill with basically anything you want. 

Solution to this is Savoury pancakes with chanterelle or any healthy quick food. To save time, make the savoury pancakes the night before. Just make sure that you keep them in an airtight container. And when you heat them up the next day brush with either oil or butter. Now, because it’s still mushroom season, savoury pancakes with chanterelle was a seasonal choice. Also, I love mushrooms. However, it’s easy to make any filling for savoury pancakes. I know a lot of kids don’t like mushrooms, or actually, they think they don’t. A lot of times it’s more of a determination than anything else. For my kids, I can either add bacon to the mix or I just leave the chantarelle out and add either bacon or anything you know that they do like.

To make this completely vegan, you can subsitute the eggs.Ground flaxseeds is a great alternative. 
Mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water until fully absorbed and gluey. 
Use in place of one egg. So for 2 eggs use 2 tablespoons ground flaxseeds and 6 tablespoons of water.

Savoury pancakes with chanterelle

17th October 2017
: Makes 6 pancakes
: 5 min
: 25 min
: 30 min
: Easy

Delicious savoury gluten-free pancakes with seasonal toppings.


  • Pancakes:
  • 120 gr buckwheat flour
  • 300 gr sparkling water or milk
  • 2 eggs
  • 1 pinch of salt
  • 20 gr oil or butter
  • Chanterelle filling
  • 200 gr chanterelle
  • 2 tsp dijon mustard
  • 3 tbsp dried thyme
  • 50 gr grated cheese (I like using a stronger kind of cheese)
  • 100 gr whipping cream/oat cream
  • 75 gr chopped shallot onion
  • 1 tbsp oil or butter
  • Step 1 Mix buckwheat flour, oil, salt and half of the water/milk.
  • Step 2 Whisk in one egg at a time and add remaining water/milk. Mix until smooth.
  • Step 3 Let it sit for 10 min.
  • Step 4 Heat up oil or butter in a skillet and bake pancakes. 1-2 min on each side or until golden.
  • Step 5 Chanterelle mix:
  • Step 6 Clean the chanterelles and chop with the shallot.
  • Step 7 Heat oil in a skillet and fry the onion for about 5 min.
  • Step 8 Add chanterelle and fry for another 5 min.
  • Step 9 Mix in mustard, cream, thyme, salt, add in the cheese lastly.
  • Step 10 Spread it on the pancakes, about 3-4 tbsp of filling on each pancake.
  • Step 11 Serve immediately!
vegetable I know that they like.


Roasted pumpkin risotto

Roasted pumpkin risotto

Eek, I’m so excited! Let me present to you, the Roasted pumpkin risotto. This is the first recipe of many for the Gram’s weekend bags. As a collaboration, we are creating recipes for you and your family to enjoy during the weekend.

We thought that this would be a great way to start off your weekend. Using local, seasonal and ecological ingredients for your vegetarian or vegan dinners.

This is really exciting and Gram’s philosophy goes well with my own. In terms of trying to think about the environment all the while, you enjoy food that good for the body as well as the soul. You will find this week’s order here. Delicious Friday dinner with dessert and a lovely breakfast to accompany any Saturday morning!

For the rest of you who ordered last week, here’s this weeks menu. For dinner, Roasted pumpkin risotto with dried cranberries with crisp carrot salad. Dessert is the pumpkin spice nice cream and breakfast is the best overnight bercher you will ever try. I promise.

Now, when you use the pumpkin for these recipes make sure you roast the pumpkin on its own since you need it for both the dessert and breakfast. And unless you really love garlic in your dessert it’s better if you roast the garlic in an oven proof container of its own.

To order next week’s food bag, please do it here.


Roasted pumpkin risotto with cranberries

13th October 2017
: 2
: 40 min
: 35 min
: Medium

Savoury and fresh risotto served with seasonal cranberries


  • 1/2 pumpkin (200 gr (2dl) of pumpkin purée)
  • 1 shallot onion
  • 4 cloves of garlic
  • 3 tbsp chopped parsley
  • 300 gr arborio rice
  • 100-200 gr (1-2 dl) apple cider vinegar
  • 600 gr (6 dl) water
  • 1 tbsp vegetable broth
  • 1-2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp rapeseed oil
  • 60 gr dried cranberries
  • 100 gr grated parmesan cheese (optional)
  • Step 1 Preheat oven to 225 and start by deseeding the pumpkin.
  • Step 2 Drizzle with 2 tsp oil.
  • Step 3 Roast pumpkin and garlic. Roast for about 20-25 minutes.
  • Step 4 Once the pumpkin is roasted extract it from the skin.
  • Step 5 Remember to set 3 dl aside for the nice cream and berher. Before mixing with parsley.
  • Step 6 Put in a mixer along with garlic and parsley. Mix until smooth.
  • Step 7 Chop the shallot and fry it 2 tbsp oil for about 5 min. Add the rice mix and fry until the rice is seethrough about 6-7 min.
  • Step 8 Add half of the water and apple cider vinegar. Cook for about 15 min, stirring frequently. Add rest of the water and apple cider vinegar. Cook for about 15 min more. Keep stirring. The trick to a great risotto is the stirring.
  • Step 9 Add 2 dl pumpkin purée, salt and pepper. Stir until creamy.
  • Step 10 Add dried cranberries.
  • Step 11 Add grated parmesan cheese.
  • Step 12 Let it set for a little while and serve.

Triple cheese beetroot pizza

Triple cheese beetroot pizza

Do you love cooking seasonally? Either way, you’ll love this recipe. Triple cheese beetroot pizza! It’s not only pretty to look at with all the autumnal colours. But it’s also packed with flavours to get you through the autumn.

Beets are not only delicious to eat, they are also packed with nutrients. Such as B vitamins, iron, manganese, copper, magnesium, and potassium. These red little gems are in season now, with all kinds of variations. I personally love the polka dot beetroot. Especially to eat raw in a salad. Fall apples are also in season, and they are particularly tasty to cook with. They tend to be a little bit more savoury and thicker. The flavours of beet, walnuts, cheese and apples are a match made in heaven! Triple cheese beetroot pizza, try it you guys!

Triple cheese beetroot pizza

10th October 2017
: 2
: 10 min
: 15 min
: 25 min
: Medium

Delicious beetroot pizza with creamy cheese


  • For the dough
  • 3-4 Medium sized beetroots
  • 150 gr Feta cheese
  • 1 Egg
  • 150 gr Buckwheat flour
  • 150 gr Cornflour
  • 2 tbsp Oil (I use rapeseed oil)
  • 3 tbsp Thyme (either fresh or dried)
  • 2 Cloves of garlic
  • 100 gr Ground walnuts
  • 2 tsp flaked salt
  • 1 tsp ground pepper
  • For the topping
  • 150 gr Ricotta cheese
  • 50 gr Goat cheese
  • 1/2 Fall apple
  • 1 tsp Flaked salt
  • 1 tbsp Honey
  • Step 1 Put the oven on 225 degrees Celcius and peel the beetroots.
  • Step 2 Slice them and mix them in a food processor until you get beetroot rice.
  • Step 3 Either chop or ground the walnuts. Depending if you want bigger pieces of walnuts in the pizza or not.
  • Step 4 Mix beetroot rice, egg, buckwheat flour, cornflour.
  • Step 5 Crumb the feta cheese and mix with oil, salt and pepper. Blend with flour mixture.
  • Step 6 Flatten the dough and make two pizza bottoms.
  • Step 7 Put them on a baking sheet.
  • Step 8 Bake in the middle of the oven for about 10-12M.
  • Step 9 Take the bottoms out and spread ricotta on pizza bottoms.
  • Step 10 Slice the apple and goat cheese to about 2-3 cm.
  • Step 11 Put it in the oven for an additional 5 minutes.
  • Step 12 Drizzle with honey and serve immediately

Jerusalem artichoke soup

Jerusalem artichoke soup

A creamy and rich Jerusalem artichoke soup is perfect on a day like this. Not only is it meat free Monday, but it’s also a cold autumn day here in Scandinavia. The season has changed and even though the sun might show itself, you can feel the change of the season. That is good news. At least when it comes to food. The foods available right now are amazing! One of which is the Jerusalem artichoke. I absolutely love Jerusalem artichoke soup. This recipe gives you a threesome of typical Scandinavian flavours, Jerusalem artichoke, dill and potatoes.

I think this or a version of this soup was one of the first things we were taught to cook in home economics class. I didn’t like it at all. I think that specific recipe skimped on the things that give this soup a rich flavour and creamy texture.

Cook it and serve it with sugar peas.

Jerusalem artichoke soup

11th September 2017
: 4
: 30 min


  • 300 gr Jerusalem artichoke
  • 200 gr mealy potatoes
  • 1 medium big yellow onion
  • 50 gr dill
  • 3 cloves of garlic
  • 2 tbsp rape seed oil
  • 1-2 tbsp vegetable broth
  • 200 gr water
  • 300 gr full fat cream or non-dairy cream
  • 1-2 tsp salt
  • 2 tsp ground white pepper
  • Step 1 Peel and half the Jerusalem artichokes, onion, garlic and potatoes and cook them in about 200 gr water, add salt.
  • Step 2 Cook about 20M or until soft.
  • Step 3 Pour of a little water and mix with hand mixer until smooth.
  • Step 4 Add cream, broth, salt, pepper and bring to a boil.
  • Step 5 Chop dill and add along with rape seed oil when soup is ready.
  • Step 6 Serve!