Hej allihopa!

Jag tror att jag har bestämt mig för att både blogga på svenska och engelska, det känns mest naturligt för mig. Känns på något sätt som att jag kan nå ut till fler människor vilket är mitt mål såklart! Igår kväll tittade jag på ett tiotal youtube filmer för att försöka ge mig på att göra den perfekta omeletten och jag tror faktiskt att jag lyckades. Det är verkligen superenkelt och tricket är bara att man måste ha lite mer tålamod än vad man tror. För att göra min omelett behöver du:

*3 stora ekologiska ägg

*några skivor salami alternativ stekt svamp med lite pressad citron över



*salt, peppar och torkad basilika

1. Knäck äggen i en skål med kryddorna och vispa upp dom med en gaffel.

2. Ta en stekpanna och sätt på plattan på medel/låg värme. Lägg i en klick med smör och låt smälta.

3. Häll över äggen i stekpannan och börja flytta äggen i pannan så att hålen fylls upp med äggen som inte är tillagade ännu. Fortsätt med detta tills det mesta av äggen är fasta och det ligger en hinna på toppen som fortfarande är lite glansig.

4. Stäng av värmen. Resten av omeletten kommer att bli perfekt då äggen fortsätter att tillagas när den fortfarande är i pannan.

5. Lägg några skivor med salami och några klickar ricotta på omeletten.

6. Vänd över omeletten på en tallrik så att den blir dubbelvikt. Servera med en fräsch sallad och toppa med ännu mer parmesan.



Hello everyone!

I think I've decided to blog in both Swedish and English, it feels more natural to me. I know that I can reach out to more people, which is my goal! Last night I watched like 10 youtube clips in search of perfecting my omelette and I actually think I made it. It's really super easy and the trick is just that you have to have a little more patience than you think. To make my omelette you'll need_

* 3 large free ranged eggs

* a couple of slices salami or fried mushrooms with some squeezed lemon.

* ricotta cheese


* salt, pepper and dried basil

1. Crack the eggs in a bowl with the spices and whisk.

2. Grab a frying pan and turn the heat on medium/low. Put in a knob of butter and let melt.

3. Pour the eggs into the pan and start moving the eggs in the pan so that the holes fill up with the eggs that are not cooked yet. Continue with this until most of the eggs are firm and there's still a glossy finish with some uncooked egg. 

4. Turn of the heat. The omelette will be perfectly cooked cause the eggs will continue to cook in the pan.

5. Take a couple of slices salami and some knobs of ricotta cheese and put on the omelette. 

6. Fold over the omelette on a plate. Serve with a fresh salad and top with even more parmesan. Vänd över omeletten på en tallrik så att den blir dubbelvikt. Servera med en fräsch sallad och toppa med ännu mer parmesan.


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Yesterday I got in a real pre-thanksgiving mood and made a whole roasted chicken with mashed sweet potatoes, gravy and roasted brussel sprouts. The brussel sprouts I bought at the local market and they turned out amazing!


*brussel sprouts (I think I had about 500 grams - will make about three portions)

*1 garlic

*1 tablespoon of balsamic glaze

*1 teaspoon of honey

*salt and pepper

*olive oil

Ok, lets start cooking!

1. Turn up your oven to 200 c.

2. Take of the leaves that are damaged if you find any. Trim of the end of the brussel sprouts and cut in half. Put in bowl with 1 finely chopped garlic, olive oil, salt and pepper. Mix! with spoon so everything is coated.

3. Put the brussel sprouts in an oven safe tray in the oven for about 20 minutes.

4. Take out the sprouts and put in the mixing bowl again. Add the balsamic glaze and honey. Mix again so that the sprouts are well coated with all ingredients.

5. Transfer the brussel sprouts to the tray again and put in oven for another 15-20 minutes.

6. Now the should have a golden brown colour - don't be afraid if they look dark brown in some parts, it's supposed to look like that! EAT!

Have a wonderful evening, I'm of to a wine tasting!



Hello everyone one this fine Sunday evening!

This Friday I made an exceptional pasta dish (if I can say so myself). Super easy with tons of flavour. You don't need that many ingredients as well, just really good quality ones. I took my daily trip to the market and I bought fresh made pasta with rosemary and chanterelles so I came up with this dish.

Here's what you'll need:

*fresh pasta with rosemary (you can choose any pasta you'll like but then add fresh or dried rosemary in the egg mixture)

*one shallot and one garlic

*stock cube (I chose chicken but you can of course switch to vegetable)

*a glass of water


*a couple of slices of prosciutto (optional, that's why the dish is named sort of vegetarian haha)

*2 eggs

*a handful of grated pecorino

*fresh parsley and more grated pecorino for garnish

And here's how to make it:

1. Start by filling up a big pot with water and bring to a boil.​

​2. Clean the chanterelles and fry in a large pan on high heat until the liquid from the mushrooms have evaporated. Add some olive oil and fry some more until golden and a bit crispy. Set aside on a plate.

​3. Finely chop the shallot and garlic. In the same pan that you fried the chanterelles in, add the onions and leat sweat in olive oil for a couple of minutes. 

4. Crumble the stock cube over the onions and add the water. Reduce the liquid until half. 

5. Meanwhile grate the pecorino cheese, whisk together with the eggs and add some pepper. 

6. Cook the pasta according to directions. 

7. Add the chanterelles to the pan with the onions and stir to get the coating through all of the mushrooms. 

8. Add the pasta from the pot directly to the pan with the mushrooms (you want some of the pasta water to be added because it will make the sauce more creamy and silky in texture).

9. Stir for a minute so it cools down a bit (you do not want to cook the eggs). Add the egg mixture and combine until everything is well mixed.

10. Put in bowl and grate some pecorino, add some slices of prosciutto and freshly chopped parsley! 





That is correct. This is my 10 minute pasta dish when you want something quick and easy breezy. For this recipe you'll need:


*bacon (optional)


*1 or 2 tins of quality chopped tomatoes (depending on how much sauce you want to make, 1 is good for 2 persons)


*dried shallots, thyme, honey, paprika powder, salt and pepper

*fresh basil

1. Fill up a large pot with water and bring to a boil.

2. Meanwhile start chopping your garlic and sweat in a medium sized pot. Add the tomatoes and all of the spices, Taste! Let simmer.

3. Chop the bacon into bite size pieces, take out a frying pan and fry the bacon.

4. When the water is boiling cook the pasta according to the instructions. When ready toss in olive oil.

5. Assemble the dish with the pasta first, then the sauce, the bacon, some grated parmesan and top the whole thing of with some fresh basil.

6. EAT!!!



Hello there!

So today it's apparently international pasta day. That equals of course to post an awesome recipe of a pasta dish if you're a food blogger like me. And what's better than spaghetti carbonara? Nothing? That's right! I made this particular carbonara this summer when I visited the Sardinian archipelago and the island of La Maddalena. There are many different takes on carbonara out there bit I think this ones the most classic and tastiest. And also, add definitely no cream in your carbonara, EVER! A tip of mine is actually to always have these ingredients at home because there is no effort and it takes around 15 minutes to make this dish. List of ingredients;

*200 grams dries quality spaghetti

*150 grams of guanciale (if you cant't find this in your store take pancetta instead)

*3 large egg yolks (I always use organic and free ranged)

*1 clove og garlic

*a handfull och grated parmigiana cheese

And here's how to make it:

1. Fill up a large pot with water and salt and bring up to a boil.

2. Separate the egg yolks from the egg and put in a bowl with the parmesan and fresh cracked black pepper. Stir until combined.

3. Cut the guanciale into small pieces and fry in a pan with olive oil on medium high heat.

4. Peel and crush the garlic and add to the meat for a minute or so, this will bring the carbonara to a new level of goodness! When a bit crispy turn of the heat and pick out the garlic.

5. Cook the pasta al dente and save some of the water on the side.

6. Drain and add your spaghetti in the pan with the guanciale. Toss until everything is combined and the pasta has soaked up all of the juices.

7. Let it rest for a couple of minutes (until the steam has started to go away) and add the egg mixture to the pasta. This is a really important step! You don't want to add the eggs to quickly, or else you'll end up with scramble eggs.

8. Toss the spaghetti so that all of the ingrediens are combined and add the pasta water that you saved before one tablespoon at a time. Repeat until silky smooooth!

9. Plate up with some extra grated parmigiana on top and som fresh cracked black pepper!




Bonjour Tuesday!

I hope you all are doing great! Yesterday I went to the biggest asian grocery store here in Grenoble. We drove past it this weekend and I yelled to my boyfriend to STOOOP when I saw the sign haha. I have not been able to find certain ingredients in the regular supermarket here so I was really excited. So, yesterday was the day to visit and I was not disappointed, they had everything! SO SO SO HAPPY. This is what I ended up buying:

1. Miso soup with dried tofu

This is just really good to have as a starter och snack when you don't have a lot of time. Just boil up some water and add the miso paste, toppings and mix.
2. Coconut milk
This is an essential in my kitchen. I use it in stews, soups and for coconut rice. And many more of course!
3. Shiro miso paste
With this I'm going to make one of my favourite dishes in the entire world; Nobu Matsuhisas famous Black Cod. YUUM! When I tried this for the first time I think I was about twelve years old. Every time still today when I eat at one of Nobus restaurants I always have to have the black cod.
4. Matcha tea
Sorry for a dirty bag haha but this is matcha tea. I actually bought this one in New York but you can buy it in most asian grocery stores. I have one cup of tea everyday, it's so delicious and full of antioxidants. Oh, and add it to your smoothies as well!

Happy Tuesday peeps!



Hello guys!

Another day, another soup hehe. Yesterday I really felt to eat something comforting, filling but still fresh so this is what I came up with; farfalle and tomato soup topped with mozzarella and parmigiana! YAAAS!!! List of ingredients:

*500 ml of strained tomatoes of preferably a really nice brand (the quality of the tomatoes are one of the key components in my opinion)

*farfalle pasta

*some water

*125 ml of cream (optional)

*shallots and garlic

*tomato paste

*one cube of concentrated vegetable stock, honey, thyme, oregano, basil, a touch of soy sauce for umami, salt and pepper of course

*mozzarella and parmigiana cheese

... And here's how you make it:

1. Thinly slice the shallots and garlic and sweat in olive oil in a big pot for a couple of minutes..

2. In another pot bring some water up to a boil.

3. Add one cube of concentrated vegetable stock, honey (I always use honey to bring out and enhance the tomato flavour), thyme, oregano, a touch of soy sauce for umami and salt and pepper of course to the pot with the onions. Let sweat for a couple of minutes.

4. Add the tomato paste, strained tomatoes and some water. Let simmer.

5. Add your farfalle pasta to the boiling water (don't forget to salt the water as well). Cook according to directions on the packet.

6. When the pasta is ready remove it from the water and add it to the tomato soup. The soup has now become more concentrated in flavour from cooking down a bit.

7. Now you can add the cream if you want to. Stir. Spoon up the soup on a nice plate and tear up your mozzarella in small pieces to top your soup with.

8. Grate some (or a lot) parmigiana cheese on the soup and finish of with some fresh basil for taste and decoration. EAT!!



Well hello there!

Maybe you think that it is easy to cook an egg and it's unnecessary to devote an entire post about it but I don't agree, haha. When I get an egg that's overcooked at a restaurant or a hotell I get really sad. Actually I get this question quite a lot from friends and family and after you'll have read this post you will never end up with an under/over cooked egg again. It is really easy! The trick is to first bring up your water to a boil and then pop in your egg. In this way you will have the exactly same cooking time not depending on which stove you are using.


Bring up the water to a boil and pop in your egg with a spoon carefully. Another tip here is that you'll keep your eggs in the pantry instead of the fridge. Eggs does not have to be in the fridge at all and in this way you'll always have your eggs at room temperature. This too will prevent your eggs from cracking when they hit the hot water.

Then boil a medium size egg for 7 minutes and thirty seconds if you want it medium-runny to have on your sandwich in the morning. If you want it runny go for 7 minutes.

If you follow my guidelines you'll end up with a perfectly cooked egg every time.

Have an awesome weekend! I am going to Dijon to my friends parents house to try som burgundy wine. I will of course tell you all about it when I'm home.




Good Evening!

When I was in Stockholm last week I cooked this soup for my family. My mother got the chanterelles from her friend the day before that she had picked herself in the forest. By the way, here in Sweden it has been a really good mushroom season! I don't know why but seriously, and I mean literally every time I try to find some mushrooms, I always pick the bad or toxic ones hahhaha. Yup... But this soup is just made from nice chanterelles, I promise you. Here's what you'll need:

*Around 500 grams of chanterelles

*250 grams of button mushrooms

*500 grams of jerusalem artichokes

*2 cubes of concentrated vegetable stock

*1 liter of water



*soy sauce, honey, salt, pepper, thyme and basil

*2,5 dl of cream (if you want to make the soup vegan just add water instead and choose vegan cheese to top with)

*1 packet of halloumi

And here's how you'll cook it:

1. Start by cleaning the mushrooms and add them to a big pot on medium-hi heat. Fry them until the water has dissolved and they have turned a bit brown.

2. Lower the heat and add the shallots, garlic and cubes of broth. Sweat for a couple of minutes. Meanwhile peale the jerusalem artichokes and cut them in small cubes. Boil the water.

3. Add the artichokes to the pot with the mushrooms and cover with hot water. Let simmer for about 10 minutes.

4. Add soy sauce, honey, some salt (not to much because you already have broth and soy in already), pepper, thyme and basil. Let simmer for another 5 minutes.

5. Take out your hand blender and mix until smooth. Add the cream (optional) and mix again.

6. Cut the halloumi in thin slices and fry on medium heat in oil. A great tip here is to have some patience. I can promise you that the result is going to be the best if you fry the halloumi on medium heat instead of high heat (this allows the cheese to be cooked all the way through). Fry until golden and cut into bite size pieces.

6. Top the soup with the halloumi and some fresh cut mini plum tomatoes, basil of course and eat IMMEDIATELY!




Hello everyone!

I hope you are having a great Monday. I am currently sick in bed so today I´m showing you a very quick recipe that you can make in just 15 minutes if you're like me sick or just tired from the first day of work after the weekend! You will need:

*250 gr og buttom mushrooms (of course you can choose another type if you want to)

*pasta of your choice

*shallots and garlic


*soy sauce for umami

*concentrated stock of your choice (in this recipe I had vegetable stock)

*dried thyme and fresh basil

*a bit of paprika powder and of course some salt and pepper



Let's see how to make it:

1. Fill up a big pot with water and bring up to a boil.

2. Thinly slice your mushrooms and add to a big pan put on hi heat. If the mushrooms are dirty, do not wash them! Instead, damp a cloth to remove the dirt. You do now want to add extra water to the mushrooms.

3. Stir the mushrooms for a couple of minutes to first release all of the fluids. Meanwhile thinly chop up one or two shallots and one to two garlics.

4. When you'll start to see that the mushrooms don't release any more water add some olive oil to brown them.

5. Turn the heat down and add your shallots and garlic. At this stage you can also add all of your herbs and seasoning except the fresh basil. Add the cream as well.

6. When the water is boiling in the other pot season it with lots of salt and put the pasta in.

7. Let your sauce simmer and TASTE! I really think it is important for you to try out yourself how much seasoning you'll like. In my opinion this is the way you'll actually learn how to cook. You can most of the time just easily adjust it, don't be afraid!

8. When the pasta is ready remove it with a pasta utensil from the pot directly to your pan with the mushroom sauce; in this way you'll will also get the starchy water from the pasta to make the sauce creamier.

9. Add some fresh cut basil and parmigiano-reggiano and toss.

10. Serve with more cheese on top and EAT! MMMMM!!!