Fruit Patter with Melted Chocolate

A Dessert to Remember

This fruit platter with melted chocolate is more than just a dessert—it’s a fun way to enjoy fresh, seasonal fruits with friends. It’s perfect for any occasion as well. I've served it when hosting a casual get-together, at dinner party, or when I simply want to treat myself to something sweet.

Ingredients:

• For the Fruit Platter:
• 1 cup strawberries
• 2 bananas, sliced into thick rounds
• 1 bunch of grapes, separated into small clusters
• 1 cup pineapple chunks
• 1 cup raspberries 
• milk chocolate, broken into pieces
• Any other favorite fruits (blueberries, apples, mango, etc.

• For the Melted Chocolate:
  • 1 cup dark or milk chocolate chips (or chopped chocolate)
  • 2 tablespoons heavy cream or milk (optional, for a smoother consistency)

Instructions:

1. Wash and prepare all the fruits. Arrange them on a large platter, grouping similar fruits together for a colorful and visually appealing display.

2. In a heatproof bowl, add the chocolate chips or chopped chocolate. Melt the chocolate using one of the following methods:

- Microwave: Heat the chocolate in 30-second intervals, stirring between each interval, until fully melted and smooth. Be careful not to overheat it.

- Double Boiler: Place the bowl over a pot of simmering water (make sure the bowl doesn’t touch the water) and stir the chocolate until it melts completely. If you prefer a slightly thinner consistency, stir in the heavy cream or milk until well combined.

3. Pour the melted chocolate into a small bowl or fondue pot and place it next to the fruit platter. 

4. Provide skewers, forks, or toothpicks for easy dipping. Gather your friends around the platter and enjoy dipping the fresh fruits into the warm chocolate. The combination of textures and flavors is sure to delight everyone.

 Enjoy!

A Solo Summer Delight: Crispy Salad

A Solo Summer Delight: Crispy Salad and Homemade Toast

Recently, I had one of those rare, quiet afternoons at home alone, and I decided to treat myself to something fresh and vibrant—a crispy salad packed with colorful vegetables and drizzled with tangy pomegranate molasses. Paired with homemade toast, it turned out to be a perfect light meal to enjoy in my garden while soaking up the sun and listening to the summer podcast, Sommarpratare. 

The Joy of a Crispy Summer Salad

Salads are often seen as a side dish, but when done right, they can easily be the star of the meal. This crispy salad was everything I wanted: crunchy, refreshing, and full of flavors. The combination of red cabbage, fresh parsley, juicy tomatoes, and crisp cucumber created a beautiful medley of textures and tastes. The addition of pomegranate molasses was pricken över i:et :). 

After putting together the salad, I made a simple toast in the oven—crisping up some good quality bread with a drizzle of olive oil and a sprinkle of salad spices. It was the perfect complement to the salad, adding a bit of warmth and crunch to the meal.

 I took my plate outside to the garden, and hit play on my latest podcast episode. As I savored each bite, the combination of flavors and the peacefulness of the garden created a moment of pure bliss. 

 

Crispy Summer Salad with Pomegranate Molasses

Ingredients:

 2 cups red cabbage, thinly sliced

1 cup fresh parsley, chopped

1 large tomato, diced

1 red bell pepper (paprika), sliced into thin strips

1 cucumber, chopped

½ red onion, thinly sliced

2 tablespoons pomegranate molasses

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and pepper, to taste

Italian salad spice mix

For the Homemade Toast:

 2 slices of good quality bread (sourdough or ciabatta works well)

1-2 tablespoons olive oil

A pinch of sea salt

Italian salad spice mix

Method:

 In a large bowl, combine the red cabbage, parsley, tomato, red bell pepper, cucumber, and red onion. Toss everything together gently to mix the ingredients evenly.

Make the Dressing: In a small bowl, whisk together the pomegranate molasses, olive oil, lemon juice, s&p , and Italian salad mix. Taste and adjust the seasoning as needed.

Pour the dressing over the salad and toss until all the vegetables are evenly coated. Let the salad sit for a few minutes to allow the flavors to meld together.

Prepare the Toast: Preheat the oven to 190°C. Drizzle the bread slices with olive oil and sprinkle with sea salt and Italian salad mix. Place them directly on the oven rack or on a baking sheet and toast for about 8-10 minutes, or until golden and crispy.

Serve the salad with the warm toast on the side. For the full experience, take your meal outside, find a comfortable spot, and enjoy it with a good podcast or book.A Perfect Summer Moment

It is incredibly soothing eating a meal you’ve prepared yourself, especially when you can enjoy it in a peaceful setting like a garden. This crispy salad, with its vibrant colors and refreshing flavors, was exactly what I needed to feel nourished and content on that summer afternoon. The crunch of the vegetables, the tang of the pomegranate molasses, and the simple pleasure of homemade toast made it a meal I sure will eat again. 

Enjoy!

 

A Perfect Friday Afternoon: Homemade Chocolate Muffins

 A Perfect Friday Afternoon: Early Finish, Leftover Pasta, and Homemade Chocolate Muffins

Fridays are always special, but there's something magical about finishing work early and having extra time to spend with the kids. Today was one of those days. Instead of rushing through the evening routine, we decided to make the most of the afternoon by baking together, as I promised kids a lovely dessert.

Leftover pasta was on the menu for dinner, which meant more time for fun and less time in the kitchen. The simplicity of leftover pasta is something I always appreciate. It's warm, comforting, and quick, leaving room for creativity in the kitchen. As we sat down for dinner, the kids devoured the pasta, knowing that dessert was the main event of the evening.

 Baking Chocolate Muffins Together

What’s better than chocolate muffins? Chocolate muffins made with love by little hands. Before dinner, we gathered in the kitchen to whip up a batch of homemade chocolate muffins. The kids were thrilled to help, and it turned into a mini baking lesson. They couldn’t wait for it!

For the recipe, I used the ICA`s recipes but made a few changes.  

Easy Chocolate Muffins

Ingredients:

  2 dl all-purpose flour

1 dl unsweetened cocoa powder

2 dl granulated sugar

2 tsp baking powder

½ tsp salt

2 dl milk

½ cup melted butter

1 large eggs

2 tsp vanilla sugar

Instructions: 

1. Preheat the oven to 175°C) and line a muffin tin with muffin cups.  

 2. In a large bowl, sift together the flour, cocoa powder, vanilla sugar, sugar, baking powder, and salt. This is a great step for the kids to help with. They love watching the ingredients come together!

 3. In another bowl, whisk together the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. You don’t want to overmix.

 4. Spoon the batter into the muffin cups, filling them about two-thirds full. The kids enjoyed taking turns with this, even if a bit of batter ended up on the counter!

 5. Place the muffin tin in the oven and bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

 Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. But let's be honest, we couldn’t wait that long. We quickly ate the pasta, as the kids insisted on having them warm, with a glass of cold milk.

The muffins were moist, rich, and bursting with chocolate flavor—exactly what we needed. The kids were so proud of their creation, and I loved watching them enjoy making and eating them. 

Enjoy!