I’m often asked what I like to snack on, believe it or not I don’t have an exceptionally sweet tooth (I know this is hard to believe as I make an inordinate amount of cakes but they are not for me!) but I do crave a little something in the afternoon when I’m reaching for the…
Snacks
Healthy Green Vegetable Frittata
The festive season is firmly behind us, my sons have returned to their homes and I have been left with some, (not much) leftovers in my fridge. I don’t know about you but I hate to throw any food away, I have to do something with the odds and ends in my fridge. I catered…
Autumn Bounty Muffins
I’m always trying to find ways to reduce waste so when I have apples in the fruit bowl that are a little too ripe or my generous neighbour gives me windfall apples from her tree I have to use them. It’s been an especially busy few weeks here in my kitchen with lots of assignments…
Smoky Aubergine Moutabel with Yogurt Flatbreads
I have spoken at length about my Swedish heritage on my mother’s side but I haven’t yet mentioned that my father was born in Egypt to Maltese parents, I know, I’m an eclectic mix of cultures and nationalities. Many Italians lived in Cairo at that time so this influenced the way they cooked. Both my…
Irresistible Pistachio and Parmesan Biscuits
The first time I tried these delicious melt in the mouth sable was at a friends cocktail party. I’m never one to pass up on an invitation to cocktails and nibbles with good friends, all of which are such wonderful cooks and hosts. This particular invitation came from a German friend who bakes the most…
Blueberry Energy Balls
Now that we’ve entered the month of April, the days are getting warmer and longer, so much more can be achieved in a day. I’m very happy to be leaving this last winter behind, it has been long and harsh. My bicycle has been dusted down ready for long weekend cycle rides with friends, one…
Festive Christmas Canapés
It goes without saying that we all want to be organised at Christmas so if you have unexpected visitors or you’re planning a party you’ve got something prepared ahead or something stashed in the freezer. These festive bites are excellent to prepare ahead, even freeze and pull out when needed. Do remember that when you prepare…
The Scandinavian Open Sandwich
Open sandwiches (smörgås) are a favourite of mine and also one of the simplest things to create. You don’t need a recipe for them, it’s really just about using your favourite kind of bread and adding the toppings that you’d like to go on it. Begin by spreading just the right amount of butter on your chosen bread. On…
Whipped Chanterelle Butter
The Swedish word for fungus is ‘svamp’ Popular mushrooms in Sweden include the trumpet chanterelle, black chanterelles and hedgehog mushrooms. By far the most famous fungi is the golden chanterelle, with its woody, peppery flavour, it can be picked throughout the summer and into early autumn. You will seem them in abundance in the Food Halls…
Moorish Swedish Crispbread (Knäckebröd)
Oh I love this cold weather hardy grain, it’s super tasty, high in fibre and sustaining. You’ll find it’s the dominant ingredient in most crispbreads across the Nordic region and not forgetting the large array of dark rye bread too. You can’t go far in the Nordic region without seeing rye flatbreads. Their origins lie in Sweden…
