Holiday gifts that will delight the taste buds and feast the eyes! In this video I share three recipes that make great holiday gifts for friends and family. There is something for everyone like this chili crisp oil, these ginger and almond biscotti that are both vegan and gluten free as well as a homemade spiced winter apple tea blend. They are all easy to seal in a jar or a tin to gift with a nice bow tied around them. Maybe create nice labels for them and include little cards for how to use them or how long they last. Pack them up small or gift a mega jar. The beauty of homemade gifts  ..read more

This kind of crunchy and crispy chili oil seems to have become all the rage this year after getting quite a bit of air time on social media and deservedly so as it is irresistibly yummy drizzled over almost anything. I always bought mine in a jar until last month when I decided to start experimenting with my own homemade version inspired by all the inspiring recipes I’d seen in short videos all over the place. My first thought was that it seemed a little finicky and for someone who is a little scared of deep fat frying and sizzling oil it was a little daunting at first. What I found was th ..read more

These gluten-free and vegan biscotti are perfect for holiday feasts and fika time with flavours like ginger, cinnamon and orange. They are also delightfully crunchy and that is only enhanced by the almonds. Perfect for dunking into your favourite seasonal hot drink and great for gifting too. It took a second to get the texture right on these – to make them snap without them being too hard. The mixture of all purpose gluten free flour and almond meal needed to be tweaked a couple of times as well as baking times. Now that I share this recipe I feel confident that you will get a great result ..read more

Who doesn’t love a deliciously juicy and beautifully stacked lasagne!? I know I do and can’t believe that I haven’t developed a recipe to share with you before now. But! Here comes the remedy in the shape of this whole foods vegan lasagne with a lentil bolognese and a deliciously creamy cashew and carrot cheesy sauce in the place of bechamel. To add even more fun, and make this lasagne protein packed, I layer in some tofu “ricotta” as well. So much goodness goes into this delicious lasagne al forno and I really hope you will all give it a go! Many think that lasagne is a labour of love, an ..read more

In this recipe I draw inspiration from one of my favourite food cultures which is South Asian to make a freestyled curry with mung beans, pumpkin and kale. These vegetables are synonymous with autumn with me and bring a lovely comforting feeling to my cooking. I of course also include many spices to evoke the flavours of South Asian cooking. Fennel-, coriander- and cumin seeds along with garam masala and ground turmeric give this curry a lovely aroma. To finish I add fresh coriander for a lovely hit of herbacious goodness. The mung beans are a fun and, I think, under utilised pulse here in ..read more

I have seen versions of brothy beans all over the internet for years now and thought it’s time I share another recipe for this delightful dish. You see I did share these lemon and herb chickpeas a few years back but I have now widened my repertoire and want to share my findings with you of course! This recipe starts with soaking beans and this is how I love to prepare my beans before cooking them. This is not strictly necessary but I find it shortens the cooking time and really is very hassle-free as they take care of themselves once you’ve poured some water over them. I also take this opp ..read more

This vegan tomato risotto starts my new series on YouTube which will showcase four comfort food dishes perfect for autumn throughout October. As I made this I was thinking of how much I love this season for cooking – full bodied flavours, chunky veg and heavy pots all in use to make deliciously hearty dishes that satisfy in the cooler weather. It is a treat to me to cook when the seasons change and more time is spent indoors. Maybe you feel the same? If the answer is yes then this recipe series is for you! I decided to debut with this tomato risotto because tomatoes are still abundant and ..read more

This is a simple yet hearty salad that makes a perfect side to many dishes. Especially this tomato risotto which I developed it in tandem with. It takes very little time to throw together yet ticks many flavour and texture boxes. You’ve got creamy from the beans, freshly crisp with the fennel, little bit spicy from the red onion and crunch from the pumpkin seeds. Then you’ve got a whole symphony of flavour from then lemon vinaigrette where the tangy lemon is of course the lead singer, if you will. Sometimes a few simple ingredients make the best dishes and I would like to think this is one ..read more

In Sweden chanterelles are the gold of the forest. It is by far the most searched for mushroom and the one mushroom most people know how to identify in the woods. Now is the time to pick them and most of my fellow country people will be frying theirs to pop onto toast and this I want to share with you as well of course. The last few weekends Rob and I have been out with my sister Flo to scour the woods for mushrooms and we have been lucky this year. Our last excursion yielded 1,5 kg chanterelles and 350 grams of winter chanterelles. What a joy! We made pasta, topped a delicious grain bowl ..read more

These mushroom recipes celebrate the autumn bounty with flavours abound! Autumn has come and mushrooms are abundant so here are three recipes that I am making with them right now! Firstly I am rebooting my “Nordic style” fried rice with chanterelles and kale because it is delicious and I thought I should remind you of its existence. Then I have concocted a delicious mushroom and walnut taco filling or “taco meat”, if you will, served with the most delicious roasted tomato salsa. Finally we made a reel/short video that you can watch here of our current favourite way to make chanterelle toast ..read more