Virgin Bloody Mary


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I am training for a half-marathon, and alcohol seems not to be helping with my runs :) therefore today: Virgin Bloody Mary Recipe!

When I was younger, or even quite recently, I was veeeery unattracted to tomato juice. The change came when lately one of my good friends started advertising it to me as her favourite drink, and that I “Have to try it!” kind-of-thing.

Giving it a try:
During a West Coast road trip last month, I had the pleasure of trying a great Bloody Mary at Alice’s Restaurant( in California -and really… they know what they’re doing :)

When I got back home I had such a crave for tomato juice- Bloody Mary style – that I decided to figure out a good recipe. I like spicy food and I think the combination of jalapenos and tomatoes is simply awesome!
After some tries.. I finally came up with a recipe, that I really like. It doesn’t involve heating up the tomatoes, therefor I buy fresh, juicy and quite sweet tomatoes at the farmer’s market.
bloody mary

-2 tomatoes
-1/2 onions
-1/2 jalapeno pepper
-3 small radishes
-salt & pepper
-celery stalks to decorate

The magic is super simple: Puree in a food processor and decorate with the celery stalks :)

Bon appetit!


Baked Patty Pans in Olive Oil & Almond Sauce


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Do you know those delicious beauties?

Patty Pans - by MarcaFied

I didn’t, but they summoned me, when I went to the Farmer’s Market in Princeton this Saturday. Looking so gorgeous that I couldn’t resist, and as soon as I came back they ended up in the spotlight of my camera.

Patty Pans - by MarcaFied

They are Patty Pans, or in Polish Patisons, or french pâtisson, but they have many, many names in English. They belong to the squash family and are notable for their small size. They come in different colour versions from white through green to yellow. Rich in magnesium, niacin, potassium, vitamin A and C*.

Patty Pans - by MarcaFied

I have never tried those before, so the recipe was an experiment, a quite successful experiment :D Let me know if you liked it!


-4 patty pans;
-6-7 tablespoons of olive oil;
-chopped almonds, as many as you want. I used about 20. (Sorry my kitchen weight stayed in Denmark, so I can’t give you the amount in grams).
-salt and pepper.

The magic: – Easy peasy again!

Preheat the oven to 375F(190C). In a bowl, mix the chopped almonds, olive oil, salt & pepper. Put each patty pan in an aluminium baking foil, and pour in 1/4 of the almond sauce and wrap tight. Bake for about 25min.

Patty Pans - by MarcaFied

Bon apetit!

Fresh and Summery Orange, Tomato & Avocado Salad


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First of all, I know it’s been a while, and to all my 18 followers- Sorry! I am back now! With many new delicious recipes! :)

Fresh and Summery Orange, Tomato & Avocado Salad1

This recipe is something special.

  • It is very tasty!
  • It is very fresh!
  • It is very summery!
  • It is very light!
  • It is very easy!

It plays with natural flavours of the fruits and vegetables and not so much the dressing- my favourite way to do it!

Ingredients(for 1):

  • ~3 leaves of chopped lettuce leaves;
  • 5-6 cherry tomatoes;
  • 1/2 avocado(or whole if you like it very much :));
  • 1/2 orange cut into cubes;
  • salt, pepper and olive oil.

The Magic:

Mix all the fruits and vegetables and season with salt pepper & olive oil.

Yes it is that simple! Try and let me know how you liked it!

Bon appetit!

Sweet ribbed celery creme soup, with, onions, chickpeas, apples & rosemary


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I am not a big fan of diets, mostly because they are quite often very radical, restrictive and also I just really like my food :) The good food. I try eating very healthy, start a day with a cup of water with lemon juice. Then go running. Usually eat oatmeal for breakfast and going further with salad for lunch, a fruit snack around 3pm and dinner around 6-7pm from the recipes you can find here.

To me to point of a diet is not only to loose some weight, but also, and maybe mainly, to become more healthy.

I know that there are also well designed diets, which are very well balanced, and that is more less what I am aiming at.

No sweets, not too many carbs, a lot of vegetables, fruits, dairy products, nuts and seeds. Mostly fish and rarely meet. And constantly trying to drink alcohol only 1 day a week- the cheat day(Unfortunately, I like good wine :)), – The cheat day, when it’s allowed to eat a little of this and a little of that, which normally is to high on sugar or not super healthy.

And exercise, at least every second day, and if possible more often. I get this crave for good, old endorphins when I get into the training routine :)

What do you think? Do you like this kind of slow diet-not as super fast results- as with more radical diets? Or do you prefer to be on a more strict diet for 2 months, and be free :) Let me know!

Healthy and delicious for you: Sweet ribbed celery creme soup, with, onions, peas, apples & rosemary.



  • 2 onions
  • 4-5 celery ribbs
  • 1 apple
  • 1 can of chickpeas(240g without water)
  • 2 table-spoons of butter, 2 table-spoons of oil
  • salt, pepper & rosemary

The magic:

Heat up a frying pan and melt butter. Add oil and chopped onions, and glaze on law heat for about 7-10min. This process is very important as it will make the onions bring out sugar and become sweet. Be careful not to burn them!

Chop celery and apple and add them to the pan. Season with rosemary and fry all for about 5min on low heat, covered. Drain chickpeas and add to the rest of the ingredients being fried. Pour in 1,5 glasses of water and boil for about 15 min. Season with just a bit of salt and pepper. This soup is quite rich in taste so if you like natural flavors, it doesn’t need much seasoning.

Mix well with a blender and serve with olive oil and rosemary on top!

Bon appetit!

Sweet roasted red pepper soup with onions, chickpeas & rosemary


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I had a huge crave for a good soup lately. Not very spring’ish I guess :)

I tried to make it very healthy, as I started running again, after almost 2 months break. Therefore, in return for all this workout, I try feed my body well :)

This is Soup Edition number 1 – “The roasted red pepper soup” – enjoy!


Ingredients(for hungry 2p):

  • 3-4 red peppers
  • 1 big or 2 small onions
  • 2 tablespoons of butter
  • 2 tablespoons of oil
  • 1 can of chickpeas(400g=240g without water)
  • rosemary, salt & pepper


The magic:

Cut the peppers in half, take out the seeds and bake for about 20-30 min in 200C so that the skin goes off easily. The skin may burn a little, that’s ok. When ready and cooled a little, peal off the skin and chop.

In a pot, warm up the butter, add oil and chopped onions. Glaze for about 5-7min. Add chopped peppers and rosemary. Fry for about 2min and add drained chickpeas. Add 2 cups of water, or preferably broth, and boil on small heat for about 20min. Season with salt and pepper and mix with a blender.

Bon appétit!


Tips & Tricks

Tastes great when served with some good quality olive oil.

Slow Evening – Sweet Shrimps, Baked Asparagus & Chili Guacamole


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When you need to relax there is nothing better then a great dinner with great company!  :)

Finding the company you have to take care of yourself, but dinner proposition: Voila!

Today spicy: Chili guacamole and baked asparagus in olive oil, garlic and chili sauce. Complemented with shrimps in sweet onion sauce and served with a garlic baguette.

 Guacamole and asparagus

Recently, I have a crave for guacamole and avocado in general. It’s a constant crave that seems not to want to go away even if I fulfill it’s wishes. I like the rich, a bit butter-like taste of avocado, and when it’s seasoned with salt, pepper and lemon juice – well, it’s safe to say that I will not leave any of it on my plate, ever…

Shrimps from the recipe below are first laid in a beer bath and then fried with a slowly caramelized onion. They will be sweet, delicate and firm. Serve together with a garlic baguette to dip in the sauce!

Last, but not least – baked asparagus… Sprinkled with red chili and dipped in garlic seasoning – no more words needed!


Baked Asparagus with garlic and chili oil


As from this recipe, only this time, baked with red chili sprinkled on top.


Baked Asparagus with garlic and chili oil

  • 2x avocado
  • 2 tablespoons of lemon juice
  • 2 cloves of smashed garlic
  • pinch of salt
  • 1/2 of chopped red chili
  • 1 chopped onion
  • 3 cloves of garlic
  • 200g of shrimps
  • 1glass of beer
  • 3 tablespoons of lemon juice
  • 3 table spoons of butter
  • 2 table spoons of oil

The magic:

For guacamole:

Smash the avocado flesh, mix with garlic, lemon juice and chopped red chili. Season with salt and pepper.



Guacamole with chili, garlic and lemon juice

For shrimps:

Place the shrimps in a bowl and add the beer. Mix, so that all have been covered, and leave for 15 min.
Preheat 2 tablespoons of butter on a frying pan. When melted, add oil and chopped onion. Glaze on low temperature for about 10 min. Add smashed garlic and fry for about 2 min.
Increase the temperature and add shrimps drained from beer. Fry for about 5-7 min. Add the last spoon of butter, wait for it to melt and serve.

Shrimps with sweet onion sauce and garlic baguette

Bon appetit!

Sweet Sunday – French Toasts with Maple Syrup



I learned how to make french toasts from a very good friend of mine. Her family is from the french speaking part of Switzerland and they very much like cooking – which we have in common :)
One day she came to my house and just started making these toasts :) – no one can say no to those..

If done properly they will be fluffy and light. It’s important not to let them burn. They can be cooked on low temperature with covered frying pan. The sweet and aromatic maple syrup goes deliciously with the taste of butter, milk and eggs.



  • 2 eggs
  • one cup of milk
  • 4 pieces of toast bread(I like the full corn kind)
  • 2-3 spoons of butter
  • maple syrup

The magic:

Melt the butter on a frying pan.
Beat the eggs, mix with the milk and soak the breads well, one by one, in it.
Then fry the breads from both sides.

Serve hot with maple syrup on top.

Tips & Tricks
To get a nice heart shape as on the pictures I used heart-shaped molds for cookies.

Wholegrain Pasta with Seafood in Butter & White Wine Sauce


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My mom (one of maximum sixteen precious people that read my blog :)) made a seafood soup when I visited my parents for Christmas- it was delicious!!! Some of the seafood was left and the next day we fried it on butter with garlic. Back in Copenhagen, when I was shopping for some food, I saw a delicious looking mix of seafood. I was hypnotized :)


The dish below is probably the best seafood dish I have ever made. Its a perfect compilation of all of my favorite things:

  • Wholegrain pasta -healthy!
  • Butter- hello?? xD (Who knows 3 secrets of French cuisine?)
  • Wine-yes!yes!yes!
  • Garlic- ok, everybody likes that…
  • Seafood- my mind is somewhere in Italy now…
  • And Parmesan – cheese, cheese and cheese again!!!



Ingredients(you basically know them :)) :

  • Wholegrain pasta for two
  • 3 tablespoons of butter
  • 1 grass of white wine(I used dry Riesling)
  • ~200g of seafood(I used a frozen mix)
  • 5 cloves of garlic
  • Parmesan for decoration, so as much as you like(I used about 100g)
  • 1 onion
  • Olive oil, salt, pepper and herbes de provence

The magic:

Chop the onion and glaze it slowly on 2 spoons of butter on low temperature. Add smashed garlic and after about 2 min add the unfrozen seafood. Pour the wine into the frying pan and boil until all the wine is gone.

In the meantime boil the pasta al dente and add it with a tablespoon of butter to the frying pan. Fry for two more minutes. Season with herbes de provence, salt and pepper.

When serving decorate with olive oil and Parmesan.

Bon appetit!

Asparagus & Carrot Creme Soup with Saffron


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I like healthy food. No! I looove healthy food. When it feels that it’s low on calories, then perhaps even more – as then I am entitled to chocolate without guilty conscience :)
Asparagus & Carrot Creme Soup with Saffrons

Below is a recipe for a delicious, extremely creamy asparagus soup, with butter and saffron flavors.

Asparagus & Carrot Creme Soup with Saffron3s

Ingredients(for 2p.):

  • 2 onions
  • 500g of asparagus
  • 4 carrots
  • 4 cloves of garlic
  • salt & pepper
  • a pinch of saffron
  • 1 bay leaf
  • 2 tablespoons of butter

Asparagus & Carrot Creme Soup with Saffron2s

The magic:

Wash the asparagus. Cut off about 3 cm of the white and dry ends, you will not need them. Slice the rest of the asparagus in about 1-2cm long pieces.

Heat up butter on a frying pan, carefully, not to burn it. Chop the onion and glaze it on the butter. Slice the carrots and add to the frying pan. Fry for about 5min. Add smashed garlic and the just prepared asparagus. Pour in about a liter of water, add bay leaf and boil for about 20-30 min. Season with salt, pepper and saffron.

Use a blender to get a nice, creamy consistency.

Bon appetit!

Baked potatoes in salt & garlic butter decorated with Mint, Lemon & Chives yogurt sauce


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I love baked potatoes, especially the ones from a bonfire, but as I can’t really make one at home I have to work with what I’ve got :)

Potatoes happen to be very healthy, rich in, among others, vitamin C, very low on fat(0,1%) and low on carbs(77kcal on 100g). Rich in potassium and magnesium, help control muscle activity, lower blood pressure, regulate metabolism and have anti-stress properties. A very good way to serve potatoes is to bake them without peeling as many of their nutrients are just below the skin.

Baked potatoes in  salt & garlic butter decorated with  Mint, Lemon & Chive yoghurt sauce2s


Ingredients(for 2):

  • young potatoes ~10
  • 100ml yogurt
  • 10g of chives(about 3 heaping teaspoons)
  • about 6 leaves of mint
  • 1 teaspoon of lemon juice
  • 50g tablespoons of butter
  • 3 cloves of garlic
  • salt & pepper

The magic:

Preheat the oven to 190C. Wash the potatoes well, and cut them beginning at the top, vertically, in very slim slices without cutting the skin at the bottom. So that they resemble the ones on the photo. It will make them not only look delicious but also, they will bake a lot faster.

Put sliced potatoes in an oven-pan, sprinkle them with salt and bake for about 30 min. If they start to burn you can pour some water into the pan and cover the it with aluminium foil.

Mix the butter with smashed garlic and put on top of potatoes when they are already baked and soft. Put back to the oven for about 3-5min.

Baked potatoes in  salt & garlic butter decorated with  Mint, Lemon & Chive yoghurt sauces


In a bowl mix yogurt, salt pepper, chopped chives and chopped mint leaves. Add lemon juice.

Serve potatoes decorated with the sauce. If you have some chives left you can sprinkle it on top.

Bon appetit!


Fluffy yeast-cake with plum jam & crumble


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I wanted to make a plum pie, but I am not really sure how to, yet :). I know I could try to simply find a recipe on the Internet, but I have this taste.. this perfect plum pie taste in my head, and the recipes that I was able to find will not be it.. Sooo I will have to experiment a little. Today first try.. A yeast-cake with plum jam! It goes really deliciously together.

I made this cake for one of my house-mates birthday! It came out fluffy, delicate and extremely tasty.

The only minus of yeast-cakes is that they get dry quite quickly, so it’s best to eat them the same day or best- still a bit warm – yummy!

Fluffy yeast-cake with plum jam & crumble

Fluffy yeast-cake with plum jam & crumble

Ingredients for dough:

  • 3 cups of flour
  • 2 whole eggs and 2 yolks
  • 1 cup of sugar
  • 25g of cake yeast
  • 1/2 cup of milk
  • 75g of butter
  • 1 cup of damson or plum jam

Ingredients for crumble:

  • 100g flower
  • 100g powder sugar
  • 75g of butter

The magic:

The dough: Heat up the milk. It shouldn’t be boiling- you should be able to put a finger in it and not get burned, but it has to be really warm (please be careful :)). Add yeast, a tablespoon of sugar and 2 tablespoons of flour. Mix together and set aside for 15-20min.

Heat up butter so that it becomes liquid and set aside to cool down a bit.

In a bowl mix flour with sugar, add butter, eggs and yolks and the grown yeast. Knead well for about 20min. It’s hard work :) the more you knead it the better it will be! In a perfect form it should go off your hand easily- wit will not be so sticky as before. Set aside for about 1,5h in a warm place. It should, at least, double it’s size.

For the crumble: In a bowl, mix flour, powder sugar and butter. You should not mix for too long. Form in small lumps of dough.

Preheat the oven to 190C. Put the dough into a form filled with baking paper. Spread the damson jam on top. Bake for about 15min. And add crumble on top. Bake for another 20-25 min.

Bon appetit!

Fluffy yeast-cake with plum jam & crumble

Fluffy yeast-cake with plum jam & crumble

It’s great to serve it a bit warm with damson jam on the side!

Tips & Tricks

You can check if the cake is ready by sticking a wooden toothpick in it. If when you take it out, there is no wet dough on it, then the cake should be ready!

Pomegranate salad with feta cheese, almonds & pear


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20:00, in bed with my laptop. Tired. Worried about things I have no control over. Even more tired.. Well.. there is only one effective way to deal with this!

1h workout + warm shower + good food + this post + and I still have 30min for some chillaxed book reading = Haaappy! Fresh! Ready for tomorrow’s challenges!

Now: After crazy amount of Christmas food, it’s time to eat something lighter and a bit more healthy :)

Pomegranate salad with feta cheese, almonds & pea

Pomegranate salad with feta cheese, almonds & pear


  • 50g of salad f.ex. lamb’s lettuce
  • flesh of one pomegranate
  • 50g of feta cheese, diced
  • 1 big pear, peeled and diced
  • 1 shallot, diced
  • 3 tablespoons of flaked almonds to decorate in the end


  • 1 clove of garlic, smashed
  • 3-4 tablespoons of good olive oil
  • 1 tablespoon of honey
  • 1 teaspoon of Aceto Balsamico di Modena
  • salt & pepper

The magic:

Mix all the sauce ingredients. Put the main ingredients in a bowl and pour the sauce on top.

Tips & Tricks

I serve it without mixing, as it looks really nice that way, and then the first person to eat it can do the honours.

Granny’s fried, stuffed eggs with chives & breadcrumbs bottoms


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This a very easy recipe and an extremely tasty one. If you’ve ever had a chance to try it, you know what I’m talking about!

First time I’ve tried those stuffed eggs I was very little and my Grandma made them for me. I liked them so, very, much ever since. This weekend, when visiting home for Christmas and New Year’s, my Dad made them bringing all childhood memories back to life. For some reason I remember tastes, flavours and smells a lot better than anything else..

The chives give a bit of onion, spicy like taste and the breadcrumbs add sweetness.

Granny's fried, stuffed eggs with chives & breadcrumbs bottoms_


  • 6 hard-boiled eggs
  • 1 bunch of chives
  • salt & pepper
  • 2 spoons of butter
  • 3 tablespoons of breadcrumbs


Cut the eggs in halves and be careful no to destroy the eggshells. Use a sharp knife and try one smooth, fast move. Hollow the eggs, dice them and slice the chives. Mix together and season with salt and pepper.

The magic:

Heat up butter on a frying pan. Stuff the eggshells and dip them in the liquid butter and then in breadcrumbs. Put the stuffed eggs, crumbles down, on the frying pan, put the cover on and fry for bout 5-7 min until the crumbs get golden.

Bon appetit!

And it seemed, anise can never taste any good..


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I like to think about myself as someone that eats and likes all kinds of food-all the good kinds at least.. But, well, no one is perfect :) I don’t like the anise taste. I am one of those!- those that when, even hear about sth having anise taste, say “No thank you!”.. But then, I read this! – inspiration for this recipe(Beautiful blog btw).

I had to make some changes to it.. Apparently, for my guy, a meal without meat, or at least fish, is not meal.. Constant lack of protein.. :)

Baked Fennel in tomato, tuna & white wine sauce, decorated with oregano & cheddar cheese

The anise taste becomes very subtle. White wine makes it delicate and composes wonderfully together with the tuna and tomato sauce.

Fennel baked in white wine and tuna, oregano & tomatoe sauce


  • 2 fennel bulbs
  • 2 shallots
  • 2-3 cloves of garlic
  • 1 can of tuna(I like Rio Mare, in oil)
  • 1 glass of white wine
  • cheddar cheese (150g)
  • 2 teaspoons of butter, and 2 tbspoons of olive oil
  • salt, pepper, chili & oregano
  • 10-15 cherry tomatoes

The magic:

Boil fennel in salted water for 20-30min until soft. (You can check it with f.ex. a fork. It should go easily in). Preheat oven to 200C.

On a frying pan, heat up butter and olive oil. Glaze onions and add smashed garlic, chili and oregano. Fry for about 2 min and add chopped tomatoes. Simmer until they become soft(abut 5-7min) and add tuna- drained out of oil and smashed.

Cut the boiled fennel, add to the rest of the ingredient on the frying pan. Add wine and season with salt and pepper. Simmer for about 10min.

Put into small oven-pans, decorate generously with grated cheese. Bake for about 5 min on fan oven mode, until cheese becomes golden.

Bon appétit!

Tips & tricks:

It’s a great idea to decorate it with freshly grounded pepper, before serving.

Lemon-Banana Bread with oats & chia seeds


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Besides bread, I made few “muffins” from the same dough and went a bit crazy with decorating them… I gave them to my house-mates, response back:

“So you made: Heart shaped muffins in pink forms, with cream on top, decorated with sugar stars. Hmm.. is this how The Powerpuff Girls were created?”

It’s Christmas.. I couldn’t help myself! :)

Lemon-Banana Muffins with Oats and Chia Seeds Lemon-Banana Muffin with Oats and Chia Seeds Lemon-Banana Bread with Oats and Chia Seeds Ingredients:

  • 2 eggs
  • 0,5 cup of brown sugar
  • 125g of butter
  • 2 cups of flour
  • 5 bananas
  • 1 cup of oats
  • juice and skin from one lemon
  • 1 teaspoon of baking powder
  • 1,5 teaspoon of baking soda
  • 4-5 tablespoons of Greek yogurt
  • 3-4 tablespoons of honey
  • 5 tablespoons of chia seeds

The Magic:

Preheat the oven to 180C. Melt the butter, set aside to cool down.

Smash the bananas with a fork and mix with lemon juice.

Beat the eggs with sugar. Add butter and mix. Add all the ingredients and mix well.

Bake for about 1 hour.

Bon appetit!


Tips & Tricks:

If you would like to make muffins with frosting-mmmm – then here you go:

Ingredients for the frosting:

  • 4-5 tablespoons of Philadelphia creme cheese
  • 4-5 tablespoons of baking powder
  • few drops of lemon juice

Frosting magic:

Mix everything well and put to fridge for 30min. (If you don’t have time, it’s quite ok to eat it right away, it will simply be a bit more liquid.)

Delicious, Healthy & Easy Peasy


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Goes great with bread, knækbrød, or as a dip. Source, as too often :) My Mom.

Baked Pumpkin Mousse with Garlic & Pepper

Pumpkin mousse with garlic and pepper


  • 100g of baked pumpkin form this recipe
  • 2 small cloves of garlic
  • 1 tablespoon of olive oil
  • salt and pepper

The Magic:

Smash the baked pumpkin in a small bowl using a fork.Add smashed garlic, olive oil, salt and pepper.

Tada… :)

Bon appetit!


Tips & Tricks

  1. Tastes great with a fresh baguette or dark bread.
  2. A bit of pumpkin with pumpkin- but the olive oil on the photo is kürbiskernöl – pumpkin seed oil. Yummy!
  3. To make it more creamy you can add a table-spoon of creme fraiche or Philadelphia creme cheese if you like.

Brown sugar caramelized bananas in mint, lemon & vanilla sauce


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My mom makes delicious caramelized strawberries, which go wonderfully with ice creams. Inspiration came, when reminiscing about them today :) I wanted a dessert that would be sweet and fresh. Also, in this gray and rainy December afternoon, the fact that it is served warm was a greeeat plus!


Ingredients(for 2p):

  • 2 bananas(preferably a bit unripened)
  • 3 tablespoons of brown sugar
  • 3 tablespoons of water
  • 1 tablespoon of butter
  • 1 lemon
  • mint leaves
  • 1/2 teaspoon of vanilla extract(few drops)


Squeeze juice out of one lemon and mix with chopped mint leaves:

The magic:

Heat up butter on a frying pan, add sugar, water and vanilla extract.

Cut the bananas into slices and place them on the pan. Fry on one side for about 2min, turn and spread the lemon sauce on top side of the bananas. Turn them again and again apply the sauce. Fry for 2-3minutes more.

Serve warm, decorated with mint leaves.

Bon appetit!

Onion Tart with cheddar cheese, leek & pepper


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A delicious dish for those that love onions and good looking food :)



  • 80g of butter
  • 180g of flour
  • 1 egg
  • 1 tablespoon of creme fraiche 18%


  • 8 onions
  • 1 leek
  • 2 eggs
  • 150g of creme fraiche 18%
  • 100g of grated cheddar cheese
  • 2 table spoons of butter & olive oil
  • salt & pepper

The Magic:

Preheat the oven to 180C.

On a frying pan, heat up the butter, add olive oil and sliced onion. Simmer it on small heat for about 30min(a bit like when making an onion soup). It needs time to develop a full bouquet of flavours.

In the meantime: Mix all the ingredients for the pastry, and bake in the tart form for about 15min in 180C. Some put beans on the sheeted dough while baking so that there aren’t air bubbles formed.

When the onions are ready, set them aside for 3-5min to cool down a bit, add eggs and mix well.

Spread the creme fraiche on the bottom of the pastry and place the glazed onions on it. Spread the cheddar cheese on top. Decorate with sliced leek, salt and pepper.

Bake for about 15-20min.

Bon appetit!

Tips & Tricks:

This veggie dish will go great with white wine like Pinot Grigio.

Feeling a bit frizzante? – Prosecco


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I very much like Prosecco. It’s a light, fresh and usually a dry wine. White and a bit sparkling(in Italian – frizzante) or fully sparkling(spumante).

Prosecco Wins:

Last year Prosecco has taken a lead from Champagne when comes to most popular sparkling beverage.

Normally is produced from Galera- “Prosecco” grape in Northern Italy: Veneto(Conegliano) and Treviso(Valdobbiadene). It’s a competitor to Champagne. What’s interesting, the first mention of Prosecco was over 400 years ago, but until 1960’s it was a sweet wine, quite different from what we usually enjoy now.


It is, in contrast to Champagne, fermented in stainless steel tanks, allowing it to be also very competitive price wise. Served chilled, Prosecco should be drunk while it’s fairly young, due to the fact that it doesn’t undergo a second fermentation process in the bottle.



For those excited:

Pumpkin & Smoked salmon whole grain pasta, with cherry tomatoes, celery & rosemary mousse decorated with gryer cheese


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I can’t wait to cook this for my mom. I was thinking about her when I came up with this recipe. We have very similar taste when comes to food.. and not only that, actually most of things!

Maybe you’re also one of us? :)



  • 1 big shallot or two small ones
  • 120 of smoked salmon, diced
  • 2 cloves of garlic, sliced
  • 200-250g of baked pumpkin, diced
  • 10 cherry tomatoes
  • 4-5 celery stalks
  • fresh rosemary(~10 leaves)
  • whole grain pasta for 2
  • 4 tablespoons of olive oil
  • gryer cheese to decorate

The magic:

In a pot, heat up 2 tablespoons of olive oil and add sliced celery. Fry for 1 minute, add 1 cup of water and boil for about 5min, then put in sliced garlic, rosemary, salt and boil until almost all the water is gone(~5-10min). Use a blender to get a nice, smooth celery mousse.

In the meantime boil pasta in salted water(al dente of course :)).

On a frying pan: Heat up olive oil and glaze the shallots. Add cherry tomatoes sliced in half and diced smoked salmon. Simmer for about 5min, so that tomatoes get soft.

Add baked pumpkin and fry for 2-3 min. Be careful when mixing it, not to smash the pumpkin and pasta(It’s nice to have it in pieces not as a mush).

Serving: Put the pumpkin pasta on a plate, add celery mousse on top and decorate with grated gryer cheese.

Bon appetit!

Tips & tricks

Will go great with white wine like Esmeralda(remember to chill it).