Blackberry gin and tonic with pink tonic water

Blackberry gin and tonic with pink tonic water

If you’re looking for inspiration for a new cocktail this summer, may I suggest blackberry gin and tonic. Blackberries have this deep, almost bitter sweetness (couldn’t phrase it in any better way than an oxymoron) that complements the juniper tones of gin. Depending on the kind of gin you use, you may add a lime wedge or a cucumber slice in your cocktail. In the case of blackberry gin and tonic it’s all about the tonic water of choice, instead. For this version of the cocktail I strongly recommend the use of pink tonic water to enhance the flavour of the berries. Continue reading

Vegan panna cotta with coconut milk and cardamom

Vegan panna cotta with coconut milk and cardamom

I have written multiple times that I am a big fan of panna cotta, a dessert that actually originates from the very region in Italy I’m from, Piedmont. Classic panna cotta is made with dairy cream and gelatin sheets, two elements that make it quite non-suitable for vegans. While I am not a vegan, I love being able to treat all my guests and I felt like I needed to be able to make one type of panna cotta that could cater to dairy-free and animal gelatin-free friends. The combination of agar agar and coconut milk yield this wonderful vegan panna cotta. It is flavoured with cardamom for some extra flavour. Even non-vegans will love it (I do!). Continue reading

Black olive paté on bruschetta

Black olive paté, or black olive paste, spread on bread is one of those lovely alternatives to the classic garlic and tomato bruchetta topping.

Black olive paté, or black olive paste, is just one of the many toppings that you can use to make bruschetta. When I have stale bread, bruschetta is my go-to way of using it up. A quick roast in the oven to make it crispy again and then I get creative with all kinds of toppings. Classic bruschetta is made with a generous rub of garlic, olive oil and freshly chopped tomatoes, but there are many other possibilities to expand your bruschetta game. Various variants of pesto work wonders on crispy bread, as long as they feature a generous amount of olive oil. Olive oil is key. Black olive paté on bruschetta is one of those lovely alternatives to garlic and tomatoes. Continue reading

Holy chunky guacamole!

chunky guacamole

Guacamole is one of my all-time favourites. I could eat it with anything. My love is not just for the avocado alone, but for that wonderful combination of avocado, lime and cilantro. These three ingredients together – well, add a pinch of salt to that, too – are all I need for a quick dip for my nacho chips. But things can get much better from there. Add a bunch of other delicious flavours in tiny bits and you will get this wonderful chunky guacamole that will take your tacos to the next level. Continue reading

Raspberry Prosecco slushie, a refreshing cocktail

A refreshing combination of alcohol and frozen berries, raspberry Prosecco slushie is my favourite cocktail for the summer.

Oh the days are warm and it couldn’t be a better time for some fruit-based refreshment. My favourite lately is a combination of alcohol and frozen berries, raspberry Prosecco slushie. I would like to say that it all started one day when I was in Norrköping visiting my friend Eleonora, but it all actually started a little earlier. Just before I travelled south to go visit my friend I had stumbled upon Prosecco-based slushies on Pinterest. Of course, Pinterest is the source of all food inspiration in the world. Too bad I didn’t have any Prosecco at home. Continue reading

Quiche with zucchini, feta and mint

Dear readers of this blog, let me present to you a lovely quiche made with zucchini, feta and mint leaves. It is basically a concentrate of various goodnesses that came up rummaging through my fridge. Zucchini, because I always have zucchini. Feta, I always have feta because it has a long shelf life and you never know when you may need it. Mozzarella, because I’m Italian and I must have mozzarella in my fridge. Mint leaves, because I had bought some for mojito and had leftovers. Eggs – well those were not in the fridge but you kinda need eggs in a quiche, so eggs it is. Store-bought pre-made puff pastry. Wait, whaaaat? Continue reading

Cream cheese and hazelnut stuffed mushrooms

Cream cheese and hazelnut stuffed mushrooms

Cream cheese stuffed mushrooms may sound like a very easy and cheap combination, and in fact this is a very “student friendly” meal to make. Hazelnut stuffed mushrooms are a slightly fancier twist to this easy classic. With just one more ingredient – the ground hazelnuts – your stuffed mushrooms will turn into a top-class appetizer. The winning element here is the cream cheese hazelnut combination, of course. And according to me, the size of the mushrooms. Continue reading

Lemon lavender cake loaf

Lemon lavender cake is an excellent treat in anticipation of summer. Think a zesty loaf with a subtle lavender scent. The amount of lavender in a cake can vary, but I believe in not overdoing it. Personally, I like the scent of lavender to stay in the background, just to intensify the overall flavour of the cake. But I don’t enjoy sweets that are made with only lavender. A total lavender cake smells too much like laundry soap to me. This is why I decided to pair lavender with lemon to make this lovely lemon lavender loaf. Continue reading

Zoodles with peanuts and chili flakes

I’m new to the zoodle game. Zucchini spiralizers have been out for a while now and I’ve constantly been procrastinating getting one. But now I can finally call myself a spiralizer owner, so let the zoodle game begin. I know you can pretty much spiralize any veggie that will fit the tool, but zucchini were the first I learned about. And the name zoodles is cool. What do they call spiralized carrots or cucumbers? I said I’m new to the game so I still have to figure that out. By the way, if you are newer than me, zoodles stands for zucchini noodles. Cool, eh? Continue reading

Sweet potato gnocchi with brown butter

Sweet potato gnocchi with brown butter

In Italy gnocchi is a Thursday business. I don’t really know where that originates from, but there’s a saying that goes “giovedì gnocchi”, which translates as “gnocchi on Thursday”. Like Thursday is the day dedicated to this kind of meal. Not just your regular pasta (a feature for any other day of the week): Thursday is for gnocchi. After experimenting this sweet potato gnocchi recipe (and failing it, I have to admit it), I think I know now why it’s giovedì gnocchi. It’s such a hassle that you need the whole weekend to recover! Just kidding, once I got the hang of it I was pretty happy with the result. Continue reading