Single-serving applesauce

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Let’s make things clear – applesauce is not exclusively a type of baby food. I consider it comfort food. Maybe the reason should be found in the fact that applesauce is so easy to eat that it requires the table manners and eating skills of an infant, hence the comfort. Whatever! Applesauce is not only baby food and it’s something that I really really enjoy. Especially warm, straight out of the pot. On the spot. You make it, you eat. What a bliss. Continue reading

No-bake Oreo cheesecake

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Oreo cheesecake has been on my mind for quite some time. I decided the time had come to try and make it when I found Oreos on discount at the store. It felt like a sign. The problem is that of course this lucky coincidence at the store happened two months ago and I’ve only found the time now to turn the cookies into the key feature of my most recent cheesecake. I’m not even going to blame work or lazyness here for not being able to make this cake earlier. The truth is that winter has finally (!) arrived and with -10°C outside the last thing I wanted to make was a no-bake cheesecake. Continue reading

The places I called home: Oslo

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I like to say that with the Norwegian capital I’ve had a serious love affair. We first met in 2007, a bunch of sunny April days; Oslo was the destination of a spontaneous trip with my parents. We never take spontaneous trips in my family, but 2007 had not had a good start and a spontaneous trip somewhere new was what we all needed to heal our wounds. Oslo healed my wounds. I was young, I fell in love so desperately. Continue reading

The sinful green smoothie

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I’ve been meaning to try to make my own green smoothies ever since my New York days, when I was surrounded by so many people who seemed obsessed with green smoothies, especially with kale. I am not crazy about kale at all, but I do like baby spinach and I know there’s a whole world of baby spinach-based green smoothies out there. I just never bothered to explore it until now. Continue reading

Red wine risotto

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Think Italy and carbohydrates – the first thought that comes into mind is pasta. Followed by pizza. The culinary tradition of my own country basically revolves around these two big names, the main sources of carbs in the Mediterranean diet. In this picture rice might not be considered the biggest staple food in the boot-shaped European country, but northern Italy has a long-standing tradition in rice production and culinary use. Think risotto. Continue reading

Stracciatella yoghurt Bundt cake

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Honesty talk – how do you think a 1 Kilo tub of stracciatella yoghurt ended up in my fridge? Answer: because it was close to its expiry date and therefore 30% cheaper. I decided to take it home and it proved just perfect for breakfast for two for three days, plus two cakes. This is how you invest on food and find motivation to make the softest stracciatella yoghurt Bundt cake. Twice. One on Wednesday and one on Saturday because you can never get enough of it. Continue reading

Ice skating on frozen lakes

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Winter is the time for skiing, building snowmen, having snowflakes land in your mouth and of course ice skating. Here in mid-Sweden around the end of December temperatures drop to -15°C and below and lakes freeze up. The same lakes where I bathe and go paddle boarding in the summer in January are rock solid and perfect for wintertime sports like ice skating, cross country skiing and ice fishing. The thing about Sweden is that no matter the season, you are always supposed to be out there enjoying the great outdoors. Continue reading

London fog

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I discovered that Earl Grey tea with milk is called “London Fog” only a few months ago, when my friend Ania from Snowtoseas introduced it to me with that name. I’ve always been an appreciator of tea with milk, but never really delved into exploring the world of tea lattes much deeper. Apparently, I was missing out on a whole world of opportunities, London fog being one of them. After that moment, my tea with milk ritual got much more interesting. Continue reading

Rösti

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I come from a country that has a lot in common with Switzerland, including a shared border, the Alps and a language (Italian is one of the official languages of Switzerland), yet I had never heard of rösti earlier than last year. Never even ate them by chance. I had had something pretty similar in Poland (placki ziemniaczane) but rösti are not quite the same thing, despite being potato-based just like the Polish fritters. I guess that one of the main differences between Italy and Switzerland (even Canton Ticino) is a different main source of starches. Continue reading