Taco Night with Friends: A Cozy Swedish Tradition

Last Friday, my daughter Losinda and I had the pleasure of being invited to a taco night at my friend’s house. We spent the evening together in the coziest way possible—enjoying tacos and watching Swedish Idol. It was the perfect way to wrap up the week, especially on a rainy Friday.

As we sat around the table, assembling our tacos with all the delicious fillings, it reminded me just how much of a tradition taco night has become in Sweden. For so many families, tacos are a must on Fridays, often referred to as “Fredagsmys” (Friday coziness). It’s a time to relax and kick off the weekend. 

History of Swedish Tacos:

Tacos weren’t always a part of the Swedish food scene, but they’ve steadily become a Friday-night staple since the late 1980s and 1990s. What started as a novelty imported from Tex-Mex cuisine quickly grew in popularity, thanks to its fun, customizable nature and the easy prep that makes it perfect for family gatherings.

However, Swedish tacos are a bit different from traditional Mexican or Tex-Mex versions. Instead of spicy salsas and slow-cooked meats, Swedish tacos typically include a variety of mild ingredients like ground beef, lettuce, cucumber, tomatoes, grated cheese, and a dollop of crème fraîche or taco sauce. The tortillas are often served alongside crispy taco shells, offering a mix of textures. The beauty of Swedish taco night lies in its simplicity and the way it brings people together. 

A Rainy Friday, Tacos, and Swedish Idol

On that rainy Friday, as we sat on the couch with our plates full of tacos, Swedish Idol playing on the TV in the background, it felt like the perfect mix of comfort and fun. We chatted, laughed, and cheered for our favorite contestants, all while sneaking bites of tacos.

For me, nights like this are the essence of what I love most—good food, great company, and the little traditions that make life feel warm and special. My daughter Losinda loved spending time with her friend, and it was heartwarming to see them giggling together while making their tacos just how they liked them. 

Ingredients:

500g ground beef (or vegetarian mince for a meat-free version)

1 packet taco seasoning (Swedish-style, mild and slightly sweet)

1/2 cup water

1 tablespoon vegetable oil (for frying)

8 hard taco shells

8 soft flour tortillas

Taco Toppings:

1 head of iceberg lettuce, shredded

2 tomatoes, diced

1 cucumber, diced

1 red bell pepper, diced

1 red onion, thinly sliced

1 cup grated cheese

1/2 cup sour cream

1/4 cup taco sauce (mild or medium, depending on your preference)

1 small jar of salsa (mild or medium)

1 avocado, sliced (optional)

Sweet corn

Pickled jalapeños (if you like a little kick)

Fresh cilantro (for a bit of freshness)

Lime wedges (for extra tang)

To do:

1. Heat a tablespoon of oil in a frying pan over medium heat. Add the ground beef (or vegetarian mince) and cook until browned, breaking it up into small pieces with a spatula. Once cooked through, add the taco seasoning and 1/2 cup of water. Stir well and let the mixture simmer for 5-10 minutes until the water has reduced and the beef is coated in the seasoning. Set aside.

2. Preheat the oven to 180°C. Place the hard taco shells on a baking sheet and warm them in the oven for 5 minutes until they’re crispy. For the tortillas, you can wrap them in foil and heat them in the oven for the same amount of time, or warm them one by one in a dry skillet over medium heat for 30 seconds on each side.

3. While the beef is cooking and the taco shells are warming, chop and prepare all your toppings: shred the lettuce, dice the tomatoes, cucumber, and bell pepper, slice the onion, and grate the cheese. Place all the toppings in individual bowls so that everyone can assemble their own tacos.

4. Lay out all the taco components—ground beef, shells, tortillas, and toppings—on the table. Let everyone grab a plate and start building their tacos however they like! Whether you prefer a crispy taco shell or a soft tortilla, the fun part is making it your own.

Swedish taco night is all about simplicity and fun. It’s a meal that encourages everyone to gather around the table, share stories from the week, and build their tacos just the way they like them. Plus, with all the colorful toppings and the mix of textures, it feels like a little fiesta every Friday evening. 

Leftover Magic: Bulgur Salad with Fried Halloumi

One day, I had some leftover bulgur from a meal earlier in the week. Rather than letting it go to waste, I decided to turn it into a fresh and flavorful side salad. Bulgur is such a versatile grain, and it pairs beautifully with Mediterranean flavors, so I raided my fridge for inspiration and ended up creating a dish that was both simple and satisfying.

I served the bulgur with chopped tomatoes, olives, red onion, and red bell pepper, then dressed it all in a splash of balsamic vinegar for a tangy kick. The combination of juicy tomatoes, the briny bite of olives, and the crunch of red onion made the salad light and refreshing. It was the perfect base for something a little heartier.

As I was prepping, I remembered I had a block of halloumi sitting in the fridge, waiting to be used. If you haven’t tried halloumi before, it’s a firm, salty cheese with a uniquely satisfying texture that holds up beautifully when fried. I sliced it up, tossed it into a hot pan with a little olive oil, and let it sizzle until golden and crispy on the outside. When I paired the crispy fried halloumi with the tangy, nutty bulgur salad, it was the perfect dinner—delicious, balanced, and completely vegetarian! 

This dinner came together in no time, thanks to the leftover bulgur and a few fridge staples. It’s a great reminder that you don’t need a complicated recipe to whip up something tasty. You can throw in whatever veggies you have on hand. Cucumber or spinach would work just as well. Plus, bulgur is packed with fiber, making it a healthy base for any salad. Fried halloumi is one of my favorite vegetarian proteins. Its crispy edges and chewy interior add such a satisfying bite to any dish, especially when paired with fresh ingredients like this.

 

Ingredients:

1 cup cooked bulgur (leftover or freshly made)

2 tomatoes, diced

1/2 cup black or green olives, halved

1/2 red onion, thinly sliced

1 red bell pepper, diced

2 tablespoons olive oil (for frying the halloumi)

3 tablespoon balsamic vinegar

Salt and pepper, to taste

Fresh herbs like parsley or mint (optional)

200g halloumi, sliced

Method:

In a large bowl, combine diced tomatoes, olives, red onion, and red bell pepper. Drizzle with balsamic vinegar and season with salt and pepper to taste. Toss well to combine.

Heat olive oil in a frying pan over medium heat. Add the halloumi slices and cook for 2-3 minutes on each side, until they are golden and crispy. Be careful not to crowd the pan, so the halloumi fries evenly.

Plate up the bulgur, the salad and top with the freshly fried halloumi. You can sprinkle some fresh herbs like parsley or mint on top for extra flavor if you like.

I simply love vegetarian dinners! They are often so fresh and full of vibrant flavors that I don’t even miss the meat. This meal is a great example of how leftovers and a little creativity can turn into something special.

Enjoy!

 

Roasted Vegetable Tomato Soup: A Delicious Discovery

Lately, I’ve been seeing a lot of recipes involving roasted vegetables. The idea of roasting them to intensify their flavors, then blending them into a hearty soup, really caught my attention. I decided to give it a try, and the result was absolutely amazing! 

Not only was the soup delicious and wholesome, but it was also incredibly easy to make. The leftovers were perfect to store in a jar and take to work for lunch the next day, paired with a classic cheese sandwich. Talk about a satisfying meal! 

This roasted vegetable tomato soup is packed with flavor, and roasting the veggies brings out their natural sweetness, adding depth to the soup. Plus, it’s flexible—use whatever vegetables you have on hand! Here’s my take on the recipe, including a few tips to make it lunch-ready for your week ahead.

Ingredients:

5-6 ripe tomatoes, halved

2 red bell peppers, quartered and deseeded

1 large onion, peeled and cut into chunks

4 cloves of garlic, peeled

2 medium carrots, peeled and chopped

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried thyme or oregano

1 teaspoon smoked paprika (optional, for a bit of depth)

3 cups vegetable broth

Fresh basil for garnish (optional)

Cream or yogurt (optional for serving)

sandwich on the side

To do:

1. Set your oven to 200°C. Arrange the halved tomatoes, bell peppers, onion chunks, garlic cloves, and carrots on a baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, thyme, and smoked paprika. Toss to ensure everything is evenly coated.

2. Place the baking sheet in the oven and roast for 25-30 minutes, or until the vegetables are soft and caramelized on the edges.

3. Once roasted, transfer the vegetables to a blender or food processor. Add 1 cup of vegetable broth and blend until smooth. Depending on the size of your blender, you may need to do this in batches.

4. Pour the blended vegetables into a large pot. Add the remaining vegetable broth and bring the soup to a gentle simmer. Let it cook for 10-15 minutes to allow the flavors to meld together. Taste the soup and adjust the salt, pepper, or spices as needed. If you prefer a creamier texture, you can stir in a splash of cream or a dollop of yogurt at this stage.

5. Serve the soup hot, garnished with fresh basil leaves or an extra drizzle of olive oil. Pair it with a crusty cheese sandwich for the perfect comfort meal!

Lunch Prep Tip:

This soup stores beautifully! Just pour the leftovers into a mason jar or any airtight container, and pop it in the fridge. In the morning, grab the jar and a cheese sandwich for a satisfying, homemade lunch at work. It heats up quickly in the microwave, and the roasted flavors get even better after sitting overnight.

Easy Cheese Sandwich Idea:

To keep things simple, I like to make a classic grilled cheese sandwich with sharp cheddar or gouda. You can toast it in a pan or oven for a crispy golden crust and a gooey center. The combination of warm, cheesy goodness and the rich, roasted soup is a match made in lunch heaven.

As for my lunch pairing, instead of the classic grilled cheese sandwich, I went with something that I always have on hand at work: knäckebröd with butter and cheese. If you’re not familiar with knäckebröd, it’s a type of Scandinavian crispbread—light, crunchy, and super versatile. It’s a pantry staple for me, perfect for quick lunches or snacks at the office. I usually top it with a smear of butter and a few slices of cheese (my go-to is gouda or sharp cheddar), which makes it a simple yet satisfying addition to my meal.

This combo with the roasted vegetable tomato soup was just right. The buttery crunch of the knäckebröd paired with the creamy, savory soup was a perfect lunch. Plus, it’s a lighter option than a traditional grilled cheese, but still packs a great contrast in textures and flavors.

 Enjoy!

Chicken Curry Baguette: A Quick Favorite with a Swedish Twist

One of my all-time favorite quick meals, especially since my student days, is the deliciously creamy chicken curry spread in a fresh baguette. It’s a dish I’ve loved for years, not only because it’s easy to make (especially if you’ve got leftover chicken), but also because it’s so versatile. Whether you need a grab-and-go lunch or a cozy meal at home, this chicken curry mix hits the spot. And if you have the time to sit down and enjoy it properly, it's even better served as a dollop on a baked potato, with a crisp side salad to balance it all out. 

Simple, creamy, and surprisingly indulgent—a perfect way to brighten up a Thursday evening!

Ingredients:

2 cooked chicken breasts (leftovers work great)

1/2 cup mayonnaise

1/2 cup crème fraîche

1-2 tsp curry powder (adjust to taste)

1 tsp paprika

1 tbsp mango chutney (optional, for a bit of sweetness)

1 small apple, diced

1 paprika, diced

1/2 red onion, finely chopped

Salt and pepper to taste

Fresh baguette

Lettuce leaves (optional, for added crunch)

To do: 

1. Begin by shredding your cooked chicken breasts into small bite-sized pieces.

2. In a large bowl, combine the mayonnaise, crème fraîche, paprika powder and curry powder. Stir until smooth and creamy. If you like a bit of sweetness, add a tablespoon of mango chutney at this point.

3. Fold in the diced apple and finely chopped red onion and the paprika, giving the mixture a nice crunch and a hint of tartness. Season with salt and pepper to taste.

4. Slice the baguette in half lengthwise and spread the chicken curry mix generously onto the bottom half. Add a few lettuce leaves if you want some extra freshness, then top with the other half of the baguette.

Enjoy! This chicken curry baguette is perfect to take with you on the go, or, if you're staying home, serve it as a topping for a baked potato alongside a fresh side salad for a more relaxed meal.

A Short History of Chicken Curry in Sweden

Chicken curry spread (kycklingcurry-röra) has become a beloved dish in Sweden, especially in sandwich bars, delis, and student cafes. This dish made its way into Swedish kitchens during the 1970s and 80s, when more exotic flavors like curry became popular in Scandinavian cuisine. Influenced by the global spice trade and the increasing availability of international ingredients, curry powder found its place in everyday cooking, often paired with familiar ingredients like chicken and apple to suit the Swedish palate.

Chicken curry baguettes quickly became a popular “grab-and-go” meal in cafes, loved for their creamy texture, mild spice, and convenience. Today, this combination is a nostalgic favorite for many Swedes, offering a simple yet flavorful meal that’s perfect for busy days or casual dinners.

No matter how you serve it—whether in a baguette or on a baked potato—chicken curry spread has secured its place as a Swedish comfort food classic. 

And yes, what you see in the picture are bites my son took from the baguette—he just couldn't wait for me to take the photo!

Enjoy!

 

Game Night Snack: A Refreshing Dill and Seaweed Caviar Dip

With so much sports action happening on TV lately, it’s the perfect time to enjoy some delicious snacks while you cheer for your favorite team. One of my absolute favorites during these busy game nights is a simple yet flavorful dip that never disappoints. It’s quick to make, refreshing, and pairs perfectly with lightly salted crisps. Trust me, this is a winner whether you’re hosting a game night or just treating yourself!

Here’s what you’ll need:

• Light crème fraîche
• One lime
• Fresh dill
• Seaweed caviar (tångkaviar)
• Chopped onions (preferably red for extra flavor)

To whip this up, start by spreading a generous layer of crème fraîche over half of a plate or shallow dish. Next, spoon on the seaweed caviar, scatter the chopped onions, and sprinkle a handful of fresh dill over the top. The final touch? Squeeze the juice from a fresh lime across the dip for that zesty kick. Serve it with lightly salted crisps, and you’re good to go!

The combination of the creamy crème fraîche, briny seaweed caviar, and the sharpness of the onion and lime creates a dip that’s fresh, tangy, and totally irresistible. The lightly salted crisps add the perfect crunch, making it a snack that’s ideal for game night, a quick bite between matches, or even as a starter before dinner.

It’s simple, it’s tasty, and best of all, it’s ready in minutes. 

Enjoy!

 

Air Fryer Burgers: A Quick, Crunchy Twist on a Family Favorite

On those hectic days when life feels like a race, sometimes you just need a meal that’s quick, easy, and guaranteed to please. In our household, one of the biggest lifesavers has to be ready-made fresh burger patties. They’re a breeze to whip up, especially when I let the air fryer do all the heavy lifting. But what really makes this meal a winner is the fun twist I’ve added: serving the burgers with salted crisps, and even sneaking a few inside for that perfect crunch! 

To do:

Here’s how it goes: I grab the fresh burger patties, toss them into the air fryer, and let them cook to juicy perfection in just a few minutes. No babysitting required. While they’re sizzling away, I get the buns ready, slice up some onions, prep the lettuce, and cut a few juicy tomatoes. A dollop of burger dressing (or whatever sauce you have on hand) goes on the buns with ketchup, and suddenly, you’ve got the makings of a classic burger.

Now here’s where the magic happens—crisps! Instead of serving fries or a side salad, I grab a bag of salted crisps. Not only do they add that salty, irresistible flavor to the meal, but here’s the kicker: I stuff a few right inside the burger. That extra crunch when you bite into it is a total game-changer. It takes the texture up a notch and adds a fun surprise, making the whole experience more exciting, especially for the kids. It's that simple twist that turns a regular burger into something extra special.

Of course, you can keep it classic and serve the crisps on the side too—because let’s be honest, a handful of salted crisps is never a bad idea. But adding them into the burger itself? That’s the next level. And the best part? The kids are all for it! It’s become a family-approved favorite, especially on those busy evenings when we need something fast and tasty that doesn’t require too much effort.

 Enjoy!

The Perfect Crispy Potato: A Simple Delight with a Flavorful Twist

There’s something magical about the humble potato. It’s versatile, comforting, and when you do it right, absolutely delicious. My current obsession? Crispy potatoes that are perfectly soft on the inside, golden and crunchy on the outside, and topped with cheesy, herby goodness. And the best part? It’s so easy, especially with the help of my trusty air fryer.

To do:

This dish starts with something simple—boiling the potatoes just until they’re tender. I like to use smaller potatoes for this recipe, but you can use whatever you have on hand. 

Once they’re boiled, here comes the fun part: tossing them into the air fryer. 

But not before sprinkling them generously with some shredded cheese, your favorite spices (paprika, garlic powder, and maybe a little rosemary), and a drizzle of olive oil.

The air fryer works its magic, transforming these already soft potatoes into crispy, golden perfection in just a few minutes. The cheese melts into a bubbly, savory crust, while the spices infuse every bite with flavor. The result? Potatoes that are crispy on the outside with a rich, cheesy coating, and soft, fluffy goodness inside. It's honestly the ultimate potato experience.

The dip:

But no crispy potato dish is complete without a dip, and this one is as easy as it is delicious. I mix Greek yogurt with crème fraîche, creating a creamy base that’s both tangy and rich. Then I add a simple garlic dip seasoning mix (the kind you can find at the store), which turns this combo into a heavenly dip that's both fresh and flavorful. The cool, creamy dip pairs beautifully with the warm, crispy potatoes, creating a perfect balance of textures and tastes.

Whether it’s a snack, a side dish, or even a meal on those nights when you just crave comfort food, these crispy potatoes have quickly become a favorite in my kitchen. The air fryer makes it effortless, and the addition of cheese, spices, and that creamy dip takes it to the next level.

 Enjoy!

Life in the Fast Lane: Macaroni with sausage

Life with three kids is like trying to balance on a tightrope while juggling flaming torches. It’s a whirlwind of school drop-offs, homework sessions, and endless football practices and matches. As a parent, you’re always on the move—packing bags, tying shoelaces, and ensuring no one forgets their water bottle. It’s a beautiful chaos, but when you're constantly bouncing between activities, the last thing you have time for is cooking an elaborate meal.

This is where the art of the super-fast meal comes in. There are days when I dream of having the time to prepare a slow-cooked meal, but more often than not, reality wins. Dinner needs to be on the table fast, and that’s okay! Sometimes, you just need to take the easy way out, and honestly? Some of the easiest meals are also the biggest crowd-pleasers in our house.

One of our go-to’s? Macaroni with sausage, ketchup, mustard, and a sprinkle of roasted onion. It’s not fancy, but it’s hearty and comforting, and—best of all—it’s a favorite with the kids. Plus, there’s something so nostalgic about it that it makes me feel like a kid again, too.

Another all-star on those crazy football nights is the simple but unbeatable korv med bröd—sausage in bread, with ketchup (and maybe mustard, if I’m feeling fancy). You can’t go wrong with it. It’s quick, portable, and ideal for those evenings when you’re racing from one place to another and need a meal the kids can eat in the car. No plates, no mess, just grab and go.

The best part? The kids love it! These meals aren’t just convenient for me—they're kid-approved, which makes dinner time less of a battle. On those hectic days when I’m tempted to feel guilty about not preparing something more “nutritious,” I remind myself that feeding happy, satisfied kids is what truly matters. And hey, sometimes you need the fast and easy option, especially when life moves at the speed of football drills.

Enjoy!

 

Decadent Chocolate Mousse with Crumbled Fudge Muffins

I was craving something chocolate and came up with this rich, indulgent dessert that’s also refreshingly balanced with fresh fruit.  this chocolate mousse paired with Swedish-inspired fudge chocolate muffins (known as kladdkakemuffins) is for you! I had some leftover muffins that my cousin made, and crumbling them on top of the mousse turned out to be pure magic. Add some grapes and pineapple for a tangy contrast, and you’ve got yourself a dessert bursting with flavor! This mousse is incredibly easy to make, and the combination of whipped cream and melted chocolate creates a silky, decadent texture without the need for eggs. It’s light, creamy, and pairs perfectly with the fudgy muffin crumbles and fruit!

Ingredients:

For the Chocolate Mousse:

1 ½ cups of heavy cream

1 cup of semi-sweet chocolate chips or chopped chocolate

2 tablespoons of sugar (optional)

1 teaspoon of vanilla extract

Chocolate shavings

For the Toppings:

1 or 2 fudge chocolate muffins (kladdkakemuffins, crumbled)

A handful of grapes (halved)

Fresh pineapple, cut into small chunks

Method:

1. Melt the chocolate in a small saucepan over low heat, stirring constantly to prevent burning. Let it cool for a few minutes.

2. In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form.

Gently fold the cooled melted chocolate into the whipped cream, adding sugar, chocolate shavings and vanilla extract if desired. Mix until smooth.

3. Spoon the mousse into serving glasses and chill in the refrigerator for at least 2 hours.

4. Crumble the kladdkakemuffins on top of the chilled mousse. Add halved grapes and pineapple chunks on the side for a burst of tangy sweetness. Garnish with chocolate shavings.

Fudge Chocolate Muffins (Kladdkakemuffins):

Kladdkakemuffins are the Swedish equivalent of a rich, gooey chocolate cake in muffin form. They’re super fudgy, slightly crisp on the edges, and irresistibly soft in the middle—perfect for crumbling over mousse or enjoying on their own!

Ingredients:

1 stick (½ cup) of unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

A pinch of salt

Optional: a dusting of powdered sugar for garnish

Method:

1. Preheat the oven to 175°C and line a muffin tin with paper liners.

2. In a bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, followed by the vanilla extract, and mix until well combined. Sift in the cocoa powder, flour, and salt. Stir until you get a thick, smooth batter.

3. Spoon the batter evenly into the muffin liners, filling each about halfway.

Bake for 10-12 minutes. The muffins should be set on the outside but still slightly gooey in the center. This gooeyness is the hallmark of kladdkakemuffins! Let the muffins cool for a few minutes before removing them from the tin.

4. You can dust them with powdered sugar or, as I did, crumble them on top of the mousse for a chocolate explosion!

5. Final Touch:

Once your mousse is chilled and your muffins are crumbled, it’s time to assemble! The rich mousse, fudgy kladdkakemuffins, and tangy fruit create a beautiful harmony of flavors. The sweetness of the chocolate, contrasted with the bright, juicy grapes and pineapple, is a sensory experience that’ll leave your taste buds singing.

This is a dessert that’s easy to make, fun to customize, and perfect for any chocolate lover. Whether you serve it as a fancy treat or simply want to elevate your dessert game, it’s bound to impress. Let me know how yours turns out! 😊

Enjoy your Swedish-inspired chocolate adventure! My kids loved it, especially with a glass of milk. 

🍫🍇🍍

 Enjoy!

A Wholesome Spinach Soup with a Creamy Twist

On a chilly afternoon, I decided to make something warm and comforting – spinach soup! I used a mix of fresh and frozen spinach with hearty beans for a nutritious, vibrant dish. To finish it off, I added a dollop of crème fraîche on top, and I couldn’t help but smile as it sat there, almost like a rocket diving into a great green sea. The kids enjoyed the soup too, though they made sure to mention that they still preferred burgers. Some things never change!

Ingredients:

200g fresh chard, chopped

200g frozen spinach

1 can (400g) green beans, drained and rinsed

1 onion, chopped

2 garlic cloves, minced

1 tablespoon olive oil

1 liter vegetable or chicken stock

1 teaspoon dried thyme

Salt and pepper to taste

4 tablespoons crème fraîche, for topping

Method:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant (about 3-4 minutes). Stir in the fresh chard and frozen spinach, cooking until the chard wilts and the frozen spinach is heated through. Add the beans and thyme, and season with salt and pepper.

2. Pour in the vegetable or chicken stock, bringing the mixture to a boil. Reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld together.

3. Using a blender (or transferring the soup to a blender in batches), blend until smooth and creamy.

4. Ladle the soup into bowls and top each with a generous dollop of crème fraîche. Watch as it slowly melts into the green sea of spinach goodness! 

The creamy, rich flavors of this spinach and bean soup make it a great option for a healthy meal. 

Enjoy!

Diconstructed Brushetta no 2 - a plate of creamy buratta, herbs, tomatoes and garlic bread

The deconstructed bruschetta has become quite popular, so I chose to bring it along for a visit to a friend's, aiming for a convenient yet tasty lunch. Central to the dish were two exquisite pieces of burrata cheese, creamy and delicate, surrounded by roasted cherry tomatoes that burst with sweetness upon each bite. I generously drizzled the dish with pesto and crema di balsamico, adding a rich, tangy depth. A scattering of arugula added a crisp, peppery dimension to the creamy cheese. I also tossed in some yellow cherry tomatoes and fresh basil leaves, bringing a burst of freshness and vibrant color and flavor.

To complete the meal, I served it with toasted garlic bread, perfect for soaking up the wonderful array of flavors. My friend adored the simple yet delicious lunch, as we both enjoy vegetarian cuisine. She said she would definitely try making it herself. This dish is perfect as a side when hosting a BBQ.

Ingredients:

2 pieces of burrata cheese

250g cherry tomatoes

2 tablespoons olive oil

2 tablespoons pesto

3 tablespoon crema di balsamico (balsamic glaze)

A handful of fresh arugula

Salt and pepper to taste

4 slices of garlic bread

Dried parsley 

yellow cherry tomatoes

fresh basil leaves

Method: 

1. To roast cherry tomatoes, use either an oven or air fryer. For oven roasting, arrange the tomatoes on a baking tray, drizzle them with olive oil, and sprinkle with salt and pepper. Roast them for 15-20 minutes or until they are tender and have a slight caramelization. Once done, set them aside.

While the tomatoes roast, also toast the garlic bread in the oven until it becomes golden and crispy.

Place the burrata cheese at the center of a serving dish. Surround it with the roasted cherry tomatoes. Drizzle both the pesto and crema di balsamico over the cheese and tomatoes. Add fresh arugula over the top for a peppery touch, and finish with a liberal sprinkling of dried parsley.

Serve the dish with the toasted garlic bread, perfect for scooping up the creamy burrata and flavorful tomatoes. This fresh and vibrant dish is perfect for warm days when you want something simple yet full of flavor. 

 Enjoy!

A Taste of Autumn – Creamy Chanterelle Pasta

The other day, a dear colleague surprised me with a generous gift of freshly picked chanterelle mushrooms. These golden treasures instantly inspired me to create something simple yet full of flavor – a delicious chanterelle pasta. The recipe is perfect for a cozy evening and makes a wonderful vegetarian meal. With just a few ingredients, the earthy richness of the chanterelles really shines through.

Cooking this dish while listening to the joyful sounds of my kids playing in the garden made the experience even more delightful. It's one of those moments when food, nature, and family come together in harmony, and the result is pure bliss on a plate.

Ingredients:

200g fresh chanterelle mushrooms, cleaned

300g pasta 

2 cloves garlic, finely chopped

1 onion, finely chopped

200ml cream (or a plant-based alternative for a vegan version)

50g butter (or olive oil for a vegan version)

Fresh thyme (optional)

Salt and pepper to taste

Parmesan cheese (optional)

Method: 

1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving some of the pasta water for later.

2. Melt the butter in a large pan over medium heat. Cook the chopped onion and garlic until they are soft and fragrant, then set them aside. Next, add the chanterelle mushrooms to the pan and sauté them for approximately 5-7 minutes, until all the liquid has evaporated. Return the onion and garlic to the pan, and continue to sauté until the chanterelles are golden and tender. Finally, season with salt, pepper, and thyme to taste.

3. Pour the cream into the pan and let it simmer for a few minutes, allowing the flavors to meld. If the sauce is too thick, add a splash of the reserved pasta water to achieve your desired consistency.

4. Add the cooked pasta to the sauce and toss until the pasta is coated in the creamy chanterelle mixture.

Taste and adjust seasoning if necessary.

For an extra touch, sprinkle with grated Parmesan cheese before serving. Enjoy this comforting meal while it’s hot, with a side of fresh salad or bread if desired.

Simple, Flavorful, and Comforting

This chanterelle pasta is more than just a meal – it's a celebration of simplicity, nature, and the little joys of life. The rich, creamy sauce perfectly complements the earthy, nutty flavor of the chanterelles, making it a great vegetarian option. With just a handful of ingredients, it’s quick and easy to prepare but packed with flavor.

I enjoyed cooking this with the peaceful background of life unfolding around us! 

 Enjoy!

A Perfect Everyday Trick – Quick Macaroni and Yesterday's Pasta Sauce

Sometimes, everyday cooking is about being clever and making the most of what you have. When I opened the fridge and found yesterday's pasta sauce, inspiration struck – why not give it a new life? With just a bit of double cream and a pinch of salt, it became creamy and even tastier than the day before. I boiled quick macaroni, which was ready in just three minutes, and mixed them straight into the sauce. The result? A simple, quick, and incredibly delicious way to use up leftovers – and the kids loved it!

Ingredients

Leftover pasta sauce (around 4 dl)

1 dl double cream

A pinch of salt (adjust to taste)

250g quick-cook macaroni

Method:

1. Heat the pasta sauce in a saucepan over medium heat. Add the double cream and stir until the sauce becomes creamy. Season with a pinch of salt if needed.

2. Cook the quick macaroni according to the package instructions – it usually takes around 3 minutes. Drain the water when done. Mix the macaroni directly into the sauce until evenly coated, and serve immediately.

Tips:

This dish is a perfect way to reduce food waste and turn leftovers into something exciting. Feel free to add a sprinkle of grated cheese on top for extra flavor!

Enjoy!

 

Deconstructed Burrata Bruschetta with Roasted Cherry Tomatoes, Pesto, and Balsamic glaze

This summer has blessed us with many warm days, much to our delight. On these days, I often crave something simple and preferably cold. One afternoon, as we sat outside enjoying ice-cold water and snacking on grapes in the garden, I stumbled upon this dish on Instagram while scrolling away. It’s an incredibly simple dish, yet packed with Mediterranean flavors that burst with every bite. When I served the platter in the garden, my husband exclaimed, “A deconstructed bruschetta!” Yes, that’s one way to put it, I thought, as I eagerly dug in.

The dish itself was a true Mediterranean delight. At the center of the plate were two beautiful pieces of burrata cheese, creamy and soft, surrounded by olives and roasted cherry tomatoes that added a burst of sweetness with each bite. I sprinkled the whole thing with a generous drizzle of pesto and a touch of crema di balsamico, which gave it a rich, tangy depth. A handful of arugula provided a fresh peppery kick, balancing out the richness of the cheese.

To complete the experience, I served it with toasted garlic bread, perfect for scooping up all the delicious flavors. It was pure bliss – every bite felt like a mini vacation to the Mediterranean, and the combination of textures and flavors was simply irresistible. A dish like this is proof that simple ingredients, when combined thoughtfully, can create something truly extraordinary.

Enjoy!

A Summer Delight at The Ground – Veil patties, Mashed potatoes and Gravy

During a beautiful summer day, my family and I visited The Ground restaurant in Hovdala close to Hässleholm, a charming spot offering delicious food and breathtaking views. 

With outdoor benches and take-away boxes, we enjoyed a memorable meal of veal patties, mashed potatoes, served with rich gravy and tangy lingonberry jam. The kids absolutely loved it, and the simplicity of sitting outdoors, surrounded by nature, made the experience even more special. The dish was both comforting and flavorful, perfect for the season. Here's my take on this fantastic meal. 

Ingredients

For the veal patties:

500g veal mince

1 egg

1 small onion, finely chopped

50ml milk

2 tablespoons breadcrumbs

Salt and pepper to taste

Butter for frying

For the mashed potatoes:

800g potatoes, peeled and chopped

100ml milk

50g butter

Salt and white pepper to taste

For the gravy:

25g butter

2 tablespoons flour

300ml beef stock

100ml double cream

Soy sauce (optional) for color

Salt and pepper to taste

To Serve:

Lingonberry jam

Arugula 

Method: 

1. In a bowl, mix veal mince, egg, chopped onion, milk, breadcrumbs, salt, and pepper. Shape the mixture into small patties.

2. Heat butter in a pan and fry the patties over medium heat until golden brown and cooked through (about 4-5 minutes per side).

3. Boil the potatoes in salted water until tender (about 15-20 minutes). Drain and mash the potatoes with milk, butter, salt, and white pepper until smooth and creamy.

4. Melt butter in a saucepan, stir in flour, and cook until golden. Gradually add the beef stock, whisking constantly to avoid lumps. Add cream and season with salt, pepper, and soy sauce if desired. Let the sauce simmer for a few minutes until it thickens.

5. Plate patties, alongside the creamy mashed potatoes. Drizzle with the rich gravy and serve with a generous spoonful of lingonsylt on the side.

Enjoy!

 

A Spectacular Snack: Grilled Sandwiches in a Waffle Iron

The other night, we did something I thought was nothing short of spectacular—we made grilled sandwiches in a waffle iron! (I am easily entertained 😊) It was so delicious and incredibly simple. One evening, the kids and I were craving something warm and comforting, like a classic grilled sandwich. That’s when my husband came up with the brilliant idea to use our waffle iron, as our sandwich maker had given up the ghost a few months ago.

We used white sandwich bread, spread with butter, and filled with gooey cheese. On top, we added tomato slices and sprinkled some dried oregano. When the sandwiches came out of the waffle iron, they looked amazing—he even cut them into cute heart shapes using the waffle iron’s pattern. The crispy edges, the melty cheese, and the herbs made for a perfect combination.

But then, I think my husband got a little inspired. Han fick feeling :). We had some leftover, slightly stale cinnamon buns lying around, and he decided to throw those into the waffle iron too. The kids loved it! The warm, crispy cinnamon buns were a big hit, and I have to say, he earned some extra points with that move.

 As for me, I was just happy that I didn’t have to prepare evening snack on that beautiful summer evening. All in all, it was a win-win—delicious, easy, and fun!

 Enjoy!