It feels like I haven’t blogged in ages, and I guess that’s because my vacation is just around the corner. The last two weeks have been so tough because my mind is already someplace else. You know the feeling? It happens every year, just before the vacation is about to start. At least to me. In a way, it’s sort of frustrating, because I can’t focus and I become the master of procrastination. But here we are, and in just a few hours I’m officially on vacation. In order to celebrate my vacation, I thought I should finally share the recipe for the gluten-free and vegan strawberry muffins I made when we spent the Midsummer’s weekend in the countryside. I know that many of you wanted the recipe, and I’m so sorry it has taken me so long to ...
A midsummer night’s dream
On Thursday, I picked up a rental car and after filling the car with tons of food and some photo props (aka plates, cups, bowls, and towels), I picked up Kalle at work and we began our journey south. A few hours later, we arrived at our summer house and the s i l e n c e and the fresh air. The feeling when you get out of the car is absolutely magical. You’ve been driving for hours, and before that, you were all caught up in work and the pulse of the big city. Leaving all that behind and arriving at this place, where there are only four neighbors, a lake, and a big forest - it’s the best thing I know. It’s like a layer of stress dusts off in the wind, as soon as you put your foot in the grass. The fact that it took us 1,5 hours just to get ...
Roasted potatoes with hummus | v + gf
On Friday it’s Midsummer’s Eve in Sweden and for most Swedes, there are two things that are absolutely mandatory to eat on this day. Can you guess what it is? New potatoes and strawberries. By the end of June, the first strawberries and new potatoes of the year have arrived in the food stores, and for a lot of people, these fresh foods symbolize summer. And since Midsummer’s Eve is all about celebrating the arrival of summer, I guess it all makes sense that we eat tons of potatoes and strawberries on this day. Kalle and I are not that traditional, we eat what we like and it doesn’t matter what day it is. But, of course, we make something extra when it’s Christmas or Midsummer. On our Midsummer dinner table, you’ll be able to ...
Spaghetti with cauliflower sauce | v + gf
It’s mid-June and I’m probably supposed to write about strawberries, tomatoes, picnics, and potatoes all the time. Well, I did share a potato recipe recently. Anyway. I love to eat seasonally and I try to do that as much as possible all year round. And we are stuffing our faces with all the seasonal produce, but sometimes we like to mix things up a bit and do something completely different. Like a traditional pasta dish for example. This is one of my absolute favorite everyday-recipes. It has very few ingredients and it takes almost no time at all to prepare. It’s inspired by the classic spaghetti carbonara, which is a very popular dish in Sweden. The carbonara is made from eggs, cream, ham, and cheese and is as non-vegan as it gets. ...
Pilaf with chickpeas + vegan tzatziki | v + gf
If there is one thing I really like, it’s a simple recipe with tons of flavor. Like when you look at the ingredient list of a recipe and think to yourself: meh, this can’t be anything special, and then you cook it anyway and you’re completely blown away by all the flavors? That feeling, or experience, is my goal when I create a recipe. Well, it’s nice if you get excited when you read the ingredient list too of course, but on the other hand, there’s a reason a recipe always comes with a picture. Right now, when there are only a couple of weeks left before the summer vacation, simple recipes are more than welcome. I love all things food and baking, but right now, just the thought of baking a cake makes me tired. Maybe a simple ice cream ...
Midsummer salad with potatoes, asparagus and ramson | v + gf
Finally! Summer is here, which means that you can go out and enjoy all the things nature provides at the moment. Right now we are crazy about ramson and elderflower, and soon the first of our homegrown strawberries will be ready to eat. Before we know it we’ll be able to go out and pick raspberries, blueberries, and cloudberries. Regarding our own vegetable ”garden”, our tomato plants are blooming, and so are the chili and bell pepper plants. We’re already enjoying fresh herbs and if they keep growing I think we’ll have enough herbs for the rest of the year. Nothing inspires me more than to be able to cook with homegrown, fresh ingredients. It’s amazing! I can’t wait to spend time in our summer house and fill our kitchen with as many ...