a Thanksgiving traditional


               a cup of tea at the station in Sundsvall, Sweden. Snow in the background!

What is the most traditional Thanksgiving feast except for the turkey? It has to be the Pumpkin pie. It’s not only a thanksgiving traditional – but also a Halloween traditional.
Two weeks ago I arrived to my mothers house back in Northern Sweden to celebrate Halloween up there. It was pretty nice and a lot of snow up there, it’s insane! When I arrived at the train station I had to change from my high heels to flat shoes not slip and break all my bones.  I also baked a traditional pumpkin pie that I’d love to share with you all! I served it with maple-cream and a sprinkle of cinnamon! Dare to make pumpkin pie from SCRATCH. Make this pie in the evening the day before it’s planned to feast on.

PUMPKIN PIE serves 8-12
for the crust
2 cups of AP flour
2 sticks of butter
2 tablespoons of cold water
for the filling
1 cup of pumkpin purée  = 1/2 medium pumpkin
1 cup of sugar
1 can (375g) of evaporated milk /OR  1 cup of full fat heavy cream
1 tablespoon of Maizena
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 nutmeg
2 eggs

Set  the oven to 480f/250c.
Split a pumpkin in half, take out the guts and place it with skin side up on a baking tray lined with a baking sheet.

Meanwhile, make sure the butter is room-temperatured and add flour. Work it quickly and add ice cold water, form it quickly into a dough and wrap it with cling film and placing the dough in the fridge to rest for 30 minutes. At this point: Take a cup of coffee/ tea and relax.

After you’ve had you break, take out the dough and roll it to 1/8″ thick, and lining a baking thin.

The pumpkin should now be ready, take it out of the oven and place the baking thin with the crust in the owen and lowering the heat to 400f/200c. Pre-bake the dough for 10 minutes.    Meanwhile the dough is baking, scoop the flesh out of the pumpkin and purée it.

After 10 minutes, take the crust out. It should now be golden and a bit crispy, but not yet cooked trough.

In a large bowl, whisk eggs, sugar and beat in the pureé, spices, maizena and the evaporated milk.

Pour into the crust and bake for 15-20 minutes or until a stick comes out clean.

If you get too much purée, simply scoop it into a ice baking form and put it into the freezer. Great for pumpkin smoothies and milkshake (or even pumpkin martini!)


Healthy living


Oh boy! I have not blogged for nearly a month although I promised to do so. I feel terrible and I promise, promise, promise to post recipes soon. I’ve just been too busy.  BUT, my boyfriend and I made a promise to try to eat much more healthier and with a lower calorie reduction. So I figured I should share our Meal schedules online! This is a four day (tuesday-friday) schedule! wiee, hope you all get inspired.
texas salad,   avocado, tomatoes, beans, corn, spring onions and tabasco vinaigrette!

Dinner week 45
Tuesday:  Salmon w/ couscous salad made of couscous, pomegranate and apricots.
Wednesday: Chicken w/ texas salad
Thursday: Cauliflowermash w/ salmon and a big side salad.
Friday: Fish tacos in hard shells with spicy salsa, vegetables and sour cream.

10th of October, already!

It is sick, really sick, that it is OCTOBER already! Don’t you think? In less than two weeks I will be going home to my parents up in northern Sweden to celebrate halloween. Oh, how I love halloween! It is my favorite time of the year (except christmas). All the tree’s leaves are turning yellow, orange and red and the last sun is warming your face in the cold air and when I take my bicycle to school, my hand are frozen stiff! Perfect for taking a cup of tea when I arrive to school.
I am also truly sorry for the non-blogging. I really am, and I am sorry, again! But school is keeping my incredibly busy and since  I am re-doing last year now because I pretty much failed, I really have to keep it up there.  But I have not forgotten about you marzipans!
As I said earlier, Halloween is coming up! And of course, I am throwing a big halloween party, so there will be lots of food   – and the best thing, I am FREE from school for A WEEK. Which will give me time to blog!  Right now I am going to share some tips to you  all, especially students, on things that are good to have at home, and why!

on the picture: hot cocao with rum topped with whipped cream and cinnamon, a true fall favorite.

Flour: Regular AP flour is great to always have home. You can thicken sauces with this and also make homemade break (which is cheaper than store-bought), cakes etc.

Brown sugar: It’s great in coffee and is kind of more luxe than regular granulated sugar.  It has a slight caramel flavor to it and works great in sauces, baking and on fruit.

Baking soda/powder: Needed to most baking!

Canned crushed tomatoes: Cheap -and Great for pasta sauces, soup etc.

Canned beans: Kidney, chickpea, brown, white  – have them all! Great in salad, stew, as side dish or mashed for potato substitute.

Eggs: Cheap, tasty and usable! Make omelets, pancakes and high in protein.

Milk or milk substitute and other dairy products: You have to have it! My favorite milk is full-fat ones, and favorite substitute is soy all the way!
Other nice dairy products to have at home is cremé fraîche, sour cream and thick greek yogurt.

Onions: They keep 1-2 weeks in the fridge and are used for so much things. They are also very cheap!

Vegetables: Eat lots of vegetables. Peppers, eggplant, zucchini, salad, kale and tomatoes are really good and usable veggies!

Fruit: The only approved candy! Pears are my favorite right now!

Also, If you want to save money, eat seasonal. Right now carrots, kale and roots are seasonal. So whip up a carrot soup for dinner tonight!

22 of September

Hey everyone!
I have not blogged for a while, and I am truly sorry for that. The reason is that School have started and I study the International Baccalaureate Diploma Programme which already is a very demanding program. I will blog and post recipes again as soon as I can relax.   I am also thinking about posting posts that are food related but maybe don’t have recipes. Just thoughts, opinions and comments on different food related articles, what do you think?

see you soon besties!


Today my boyfriend is going on holiday to Turkey, leaving me alone in the apartment. I’m happy for him though, to go on holiday and relax, but to be honest, I’d much rather see him at home….Enough about me and my problems!

What’s for dinner tonight?  Maybe this delicous, rich and rustic bolognese with spaghetti. Adults and kids love this! A perfectly delicous pasta meal. (And a good way to sneek veggies into the food. If your kid is picky, simply puré all the veggies and add them to the bolognese.)

1 pound ground beef
1 can of crushed italian tomatoes
1 green bell pepper
1 yellow onion
3 tablespoons ketchup (preferably Heinz)
1 cup vegetable stock
pinch of salt
pinch of sugar
pinch of pepper
splash of white dry wine
handful of fresh basil


Finely chop the onion and sweat it in a frying pan with a knob of butter and some olive oil for about 5 minutes. Meanwhile, chop the bell pepper and add it to the frying pan with ground beef. Fry for an additional 5 minutes.
Transfer the ground beef to a large casserole and add ketchup, tomatoes, vegetable stock, salt, suga, pepper and a splash of white dry wine.
Let the sauce cook and become friends for about 15 minutes on low-medium heat.  (meanwhile… cook spaghetti. Come on, you KNOW how to do that right?)
the last five minutes, add the basil and serve!

Chewy freezer fudge, a vegan treat!

Who doesn’t love the combination of peanut butter and chocolate? I doubt there’s anyone! (Except those poor creatures with peanut allergy). But I’m not one of them! Though, I don’t like chocolate, but along with peanut butter it’s irresistible, don’t you think? Anyways…Last weekend I made Raw Vegan Freezer fudge. It’s chewy, cold, peanut buttery and chocolatey. You really have to make these, so simple and easy to make, plus they
will tickle your tastebuds, YUM!

You don’t have to use peanut butter if you’re allergic, you can use cashew butter, almond hazelnut and so on. If you want it Raw, use raw products, but it works fine with “regular” ones too.

1 cup nut butter (I use peanut)
5 tbs good quality cacao
1/4 cup maple syrup

In a large bowl, combine your nut butter, cacao and maple syrup mix well.
When the fudge batter has a dough-like consistency prepare a freezer-safe 8 x 8″ pan lined with cling film. Click/pour the batter into the pan and smooth it out with a knife. Put a layer of cling film on top and press to that the surface becomes smooth. Put into the freezer for one hour or until set but not firm. Take then out and cut into small squares and store in the freezer between baking sheets in a box.

raw(r)! ;-)

Recently, I’ve been very interested in Raw food  and raw foodism.  Since I were vegan as little as one year ago I like vegetables and dairy/egg substitutes: It makes me feel like a kitchen magician. I’ve tried a lot of raw food before, but when you eat meat (as I do now), dairy and eggs you often tend to eat much processed food and non-organic. The idea of raw food is to eat raw, unprocessed and uncooked food, often organic.

Why eat raw you say?
… Because when it’s raw and unprocessed, you get ten times more vitamins and minerals! The food may be heated up to 45c/115f and can be freezed. By using cashews, nuts, seeds, vegetables and fruit you can make a lot of things that tastes good and even better than the real deal. Despite it’s cold, Raw food will make you hot, at least you body ;-)

There are different types of Raw foodism. The most common one is Raw Veganism, but there are also Raw vegetarianism and some eat Raw with animal products.

So yesterday I made Ice Cream, It’s ridiculously nutritious, vegan and healthy! Not like I’m-going-to-eat-this-every-day -type of healthy. And when it’s thawed it has a consistency of mousse.

2 cup natural Cashew nuts
2 cup strawberries
1/4 coconut butter(or solid oil)
1/4 agave syrup
1/4 lemon juice
vanilla powder *optional

Soak the Cashews for at least 12hours, preferably over night.

When the cashews has soaked, drain and let them dry. In a blender, blend the cashews until a smooth butter. This might take a while and you probably have to stop and scrape down the sides a couple of times, but be patient..
When creamy, add lemon juice, coconut butter, syrup, vanilla* and strawberries.
Blend until smooth.
When smooth pour into a baking dish lined with cling film and freeze for one hour or until firm but not solid. Then take out and cut into squares.  If you desire, you can skip this step and pour into a large tin and scoop up when it’s time to serve. Just take out 10 minutes before serving time.

Vegan Carrot Soup

I love carrots and I just love soup. Though I just love it, I don’t eat it very often –mostly never, but there’s something with just soup that’s special. A cozy feeling, you know? Since my boyfriend likes carrot soup, I made it for the first time yesterday, improvising, but it turned out so nice! Perfect for an autumn chilly evening and fits a student wallet and it’s also VEGAN! yum!

CARROT SOUP  serves2
1 lbs Carrots
1/2 an onion
3 cups vegetable stock
1/4 cup dairy-free cream (I use oat cream)
pinch of salt
pinch of rosemary
pinch of thyme
pinch of freshly ground blackpepper


Rinse and peel the carrots well. Chop the carrots into 1/3″ thick slices and set aside. Chop the onion finely and in a large casserole, sweat the onions for 5-8 minutes on medium heat with a drizzle of olive oil. Add the carrots, thyme, rosemary, black pepper and the vegetable stock. Allow it to boil under lid on medium heat for 20 minutes or until the carrots are soft.
Once the carrots has softened place them in a large mixer/food processor or use a hand mixer to mix the soup silky smooth, when that’s done, add the soup back into the casserole and add the cream and salt to taste, slightly warm it up on the stove top, do not boil!

Serve with a nice bread with slices of cheese. Enjoy!

Perfect BBQ needs a perfect beverage

Do you love drinks? We do! Celebrate Wednesday with BBQ and a good tasty, less sweet, more savory drink.

1 part Vodka
2 parts Tonic Water/Club Soda
5 leaves of basil
4 blackberries

Muddle the blackberries with the basil leaves. Add vodka and tonic water, stir. Serve over ice.

Wish you all a nice evening from a cold rainy Sweden!

HOW TO: Handmade pasta

Yesterday, I made my own pasta for the first time ever. I’ve always thought that it would be really hard, difficult and messy, but it wasn’t! It was super easy but a lot of kneading. To be honest – it was totally worth it! I couldn’t find the “00”- pasta flour so I used regular AP flour and it worked totally fine. Of course, if you find “00” pasta flour, it’ll be better.  I used the dough to make tortellini filled with ricotta and spinach.  It only takes less than 10 minutes to make it! And let it rest for 20 minutes  for a smooth dough.

2 cup flour, preferably “Tipo 00” but AP works fine!
3 whole eggs
dash of olive oil

Clean a baking board or a large surface. Put 2 cups of flour  into a big pile and dig a whole to make a “volcano”, crack the eggs into the volcano and season with salt and add just a dash of olive oil.  With a fork, beat the eggs in the volcano until silky smooth and gradually beat he flour into the eggs with the fork. Don’t worry if the eggs spills over. When it all starts to come together, go in with your hand and literally knead the crap out of the dough. It’s hard in the beginning, but should be silky smooth, elastic and formable when it’s done. Knead as hard as you can, folding it over and over as you go.
When it has a nice consistency, wrap it in cling film and let rest in room temperature for 20-30 minutes.

Cut the dough into three pieces and roll it out paper thin. You should be able to see a pattern trough the dough. Then cut/roll into desired shapes!

To cook the pasta, drop it down in boiling salted water and boil for 3-5 mintues (depending on how thin you got the dough, hehe).

Southern sweet tea with a twist

I’ve gotten obsessed with the southern drink Sweet Tea (known as Ice tea in pretty much the rest of the world) and drink it every day . In the Southern U.S it comes in many different varieties and every household have their own recipe. It’s simple and inexpensive to make so you can always have a pitcher around to serve guests.  “ According to Wiki; In the early 1900s, sweet tea was an item of luxury used as an exhibition of wealth due to the expensive nature of tea, ice, and sugar.Ice was possibly the most valued of the ingredients since it had to be shipped from afar at a time when access to cool drinking water was already a relative luxury.
So make this recipe and enjoy your little every-day homemade luxury.  The best thing with home made sweet drinks is that you can control how sugary you’d like your drink.  The classic tea is made with black teabags, sugar, water and sometimes a couple of lemon wedges. I made a twist using rooibos tea and diluted it with ginger ale instead of water, but of course it can be made with black tea instead of rooibos if you desire or even green tea. Rooibos just gives a “lighter” feeling.

2 cup cold water
2 cup ginger ale
1/2 cup sugar
7 rooibos tea bags
1 orange
2 limes

Pour 3 cups of cold water into a pan and bring to a boil. Add the teabags and boil for one minute. Take the pan of the heat, cover, and steep for further 10 minutes. Then remove the teabags and add the sugar, stir to dissolve and let cool completely.
When the tea has cooled down, pour into a big pitcher and add slices of lime and orange. When time to serve, add ginger ale and pour over a glass full of ice.
Enjoy on a sunny balcony for a true summer feeling.

Low-Calorie Chips

I bet that you’re like me and sometimes just wants something sweet to nib on without being dreadfully sugary, unhealthy, and full of calories. Then you should try drying fruit into chips instead of just eating them. It’s a bit time-consuming, but put them in before you go to bed and you’ll have crispy chips in the morning.

4 medium apples, of choice (I like Granny Smith, but feel free to use your fav)


set oven to 100c/210f

Rinse the apples, but keep the skin on. With your sharpest knife, slice thin slices of apples about 1/2cm / 1/5″ thick.  Lay the apple on a tray lined with baking sheets, sprinkle with cinnamon and pop into the oven for 1h, turning once half way, then turn oven down to 75c/200f and let dry out until crisp, at least for 4h, preferably over night.

Bells, bells, bells!

Are you hosting a vegetarian dinner party, have friends that’s veg and looking for a recipe, or do  you search on your own after a perfect lighter dinner? Well, then this is perfect! Stuffed pepper filled with a tomato veqqie infused couscous and topped with feta cheese serve this with tzatziki and it’ll be a homerun!

4 large bell peppers (I like to use green since i dislike the red ones in food)
1/2 cup couscous, uncooked
1/4 cup tinned crushed tomatoes
1/4 cup water
5 tablespoons corn kernels
1 chopped chili
handful dried apricots
1 block feta cheese, to crumble

Set oven om 175c/350f

Combine water and crushed tomatoes in a saucepan and bring to a boil. Set aside and add the couscous, chopped chili, corn kernels and chopped up dried apricots, cover with a lid and let soak according to package instructions (mine says 5 minutes).

Deseed the bell peppers and slice them in half. Fill them with the couscous and crumble feta cheese on top.

Cook in the oven for 20 minutes or until browned and tender*see note*

Note* How tender you want the pepper to be is totally a personal preference, if you don’t like it soft, turn up the heat to 225c/400f and cook until the feta cheese has melted.