Recipe: Mushroom Carpaccio with Burrata and Crostini

While we’re patiently waiting for spring and tomato season, or as I prefer to call it; TOMATO AND BURRATA season, because there is no better combination of flavours ever, I have another easy burrata recipe to share. One that is as simple as slicing a tomato and tear a burrata into chunks. Well almost.

It’s a completely different flavour profile with earthy but fresh mushrooms, grassy olive oil and some lemon to brighten it all up, paired with that delicious creamy burrata. Serve with or on top of crostini for more texture.

Mushroom carpaccio with burrata and crostini, serves 2 as a starter

Inspiration from Systrarna Eisenman.

For the crostini:

1 small baguette

2 tbsp olive oil

For the carpaccio:

1 small burrata, at room temperature, torn into chunks

100 g button mushrooms, as fresh as possible

small bunch of parsley or chives, finely chopped

a drizzle of grassy olive oil

1/2 lemon, the juice

salt and pepper

Slice the baguette thinly. Place on a baking tray and drizzle with olive oil. Place in a 180C oven until golden brown, 10-15 minutes. Leave to cool.

Wash, pat dry and trim the mushrooms, then slice them as thinly as possible. Arrange on a plate or platter either underneath or on top of the burrata. Scatter with herbs, drizzle with lemon juice and olive oil. Add salt and pepper. Serve the crostini on the side.

Recipe: Green Tahini Yoghurt + Veggie Rice Bowl

As this third UK lockdown coincides with the beginning of a new year, I’ve been trying to cook a bit differently during the weeks. More vegetables (I have subscribed to a vegetable box), less meat and a bit healthier. But also more variety; trying new dishes and recipes.

One of my latest discoveries is this green tahini yoghurt, which goes with absolutely anything! I initially made it for our veggie rice bowls but I’ve also used it with fritters and lots of different leftovers.

It’s the perfect healthy sauce and dressing option to keep in your fridge! It’s fresh and herby, but has depth and a bit of a kick from the garlic. I just love it!

Our veggie bowls were nice too, but really just a clear out of the vegetable drawer so I won’t give you a recipe. But I can give you a formula for what I think a good veggie rice bowl should contain to make it interesting and delicious!

Green tahini yoghurt, one batch

1 150 ml pot Greek yoghurt (not fat free)

1 tbsp olive oil

1 garlic clove

1-2 tbsp water

2-3 tsp lemon juice

1 tbsp tahini

1 small bunch of coriander, stems included

plenty of salt and a bit of pepper

Mix all the ingredients together using a stick blender or a food processor. Season to taste with salt and pepper and lemon juice. Keeps in the fridge for up to a week.

Veggie rice bowl formula

1 portion rice per person

at least five types of vegetables, some fresh, some roasted and some pickled (think different textures but flavours that go together)

season well

add some lemon or lime juice

serve with a sauce or dressing

garnish with something interesting like crispy fried onions, fresh herbs, seeds, nuts etc

Recipe: Creamy Chicken and Mushroom Pasta with Spring Onions

There are so many aspects of a roast chicken supper that I like. That the golden roasted bird with herbs, lemon and butter pairs fantastically well with dauphinoise potatoes and is a real joy to eat is of course number one. But it’s also extremely satisfying that I can make stock from the bones to use for soup or stews. And that I can use leftovers for both sandwiches and (at least) another supper! You really can stretch a chicken quite far, especially if you’re frugal with the leftovers and use with pasta, as I explained in this post.

Like that recipe, this one came about in the usual manner; while creating a dish using leftover chicken and what else I had to hand at that time. In this case mushrooms and spring onions. The result, so good I wanted to share it with the world!

Creamy chicken and mushrooms pasta with spring onions, serves 2

250 g spaghetti 

100 g chestnut mushrooms, sliced

1 tbsp butter

1 garlic clove, grated or finely chopped

150 ml cream

1 tbsp lemon juice

1-2 tbsp tomato paste

150 g leftover roast chicken, torn into bite size pieces

3 spring onions, sliced  

approx 100 ml pasta water 

salt and pepper

grated parmesan

Cook the spaghetti al dente according to the instructions on the packet. Melt the butter in a large frying pan and fry the mushrooms until golden brown on medium-high heat. Season. Lower the heat to medium and add the garlic. After a minute or so add the cream and stir while it thickens. Add lemon juice and tomato paste and stir to combine. Add the chicken and half of the spring onions. Add the cooked pasta and some pasta water and using tongs or a wooden fork, move the pasta so the sauce thickens. Once each strand of spaghetti has a nice coating of sauce remove from the heat. Season to taste with salt and peppar. Add grated parmesan and the remaining spring onion and serve.

Recipe: The ABSOLUTE best chocolate chip cookies!

I made these at the beginning of the first lockdown, and although my largest bowl was barely large enough to hold the full batch, they gave me so much joy those few weeks in solitude.

The recipe calls for a whole 36 hours of rest in the fridge, which was really difficult for this impatient cook to adhere to, so I made sure to bake the dough after a few hours of rest, after 24 hours and finally after 36 hours. All in the name of research, of course. And this highly scientific empirical study showed that the dough that had rested the longest in the fridge indeed made the best cookie. So have patience, my friends!

Typical lockdown activity, attempting a self portrait with the cookies one just baked 🙈

Also in the name of research, I made sure to microwave a few balls of cookie dough until gooey and heavenly and ate with vanilla ice cream. Highly recommend!

Please note that the recipe below has been halved, to easier fit our medium sized mixing bowls. Just double it if you want the full batch. I would recommend making two smaller batches though – easier on the arms (when mixing) and on the tummy, as these are really difficult to resist!

A final tip; instead of baking them all immediately, I froze a few dough balls and kept in my freezer for when I wanted still warm cookies (is there anything better than those bits of melted chocolate?!) straight from the oven, which I have to admit was quite often…

The ABSOLUTE best chocolate chip cookies, makes about 20 cookies

Adapted from David Leite’s (phenomenal) recipe.

410 ml plain flour

3/5 tsp bicarbonate of soda

3/4 tsp baking powder

3/4 tsp salt

140 g unsalted butter, softened

145 ml light brown sugar

130 ml caster sugar

1 large egg

1 tsp vanilla

280 g chocolate, minimum 60% cocoa, chopped

sea salt

Mix flour, bicarb, baking powder and salt together in a bowl.

In another bowl, cream butter and sugars together until very light, about 5 minutes. Add the egg and mix well. Stir in the vanilla. Add the dry ingredients bit by bit while stirring. Add the chocolate and mix well. Press cling film against the dough and refrigerate for 24-36 hours.

To bake, pre-heat the oven to 175C. Line a baking tray with parchment paper. Use an ice cream scoop to scoop dough onto the baking sheet, pressing down on chocolate pieces sticking up. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18-20 minutes. Leave to cool on a wire rack for 10 minutes.

Recipe: Egg Mayonnaise Sandwiches

Now that we spend so much more time at home than ever before I have started to make more sandwiches, most often for lunch but sometimes for supper too.

And a firm favourite is the egg mayo sarnie. Mainly because I always always have all the ingredients* to hand. So all I need to do is cook the eggs (I like mine runny on the point of jammy which makes the egg mayo so much better!), leave them to cool a little, chop them up and mix with mayo and a few other ingredients.

One ingredient I may not always have at home is chives, but it can be substituted for anything green really; chopped parsley, thinly sliced spring onions, even leeks one of which I tend to always have in the fridge. But if you really can’t find a fitting substitution in your kitchen it’s nice without too.

Egg mayo sandwiches, makes 2

4 slices bread of choice

butter for the bread

3 large eggs

2-3 tbsp good quality mayo (I use Hellmann’s)

1 tsp dijon or English mustard

a generous amount of salt and pepper

a splash of lemon juice

2 tbsp chopped chives

Start by boiling the eggs. Bring water to the boil in a sauce pan and submerge the eggs with a spoon one at a time. Cook for 6 minutes then drain and place the eggs in a bowl of cold water. Refresh with cold water after a minute or so. When the eggs are around room temperature, peel and chop them roughly. Mix mayonnaise, mustard, salt and pepper, lemon juice and chives in a bowl. Add the eggs, including all the runny yolk that’s spilled onto the cutting board. Mix well and adjust the seasoning if needed.

Butter all the bread slices on one side. Add a generous amount of egg mayo on two of the bread slices. Place the other two bread slices buttered side down to create two sandwiches. Cut in half to serve.

Recipe: Raspberry Moscow Mule

It’s not often I make (or drink) cocktails, I must admit. I’m much more of a wine or champagne person. But, I have a few exceptions. My cocktails of choice are always refreshing and never cloyingly sweet. I love the bitterness of a gin and tonic, the tartness of a pisco sour, and since this summer I also love a refreshing raspberry Moscow mule!

I was inspired by Meghan Donovan’s Let’s Make a Drink series on instagram and immediately after seeing her make Moscow Mules tried this raspberry version. It’s SO good! My boyfriend and I enjoyed in in the summer before a barbecue and during my Christmas break I introduced it to mamma and pappa who also loved it as we have similar tastes when it comes to drinks and cocktails.

I can’t wait to start a dinner party with this drink and a few snacks, once the world opens up again, but I will enjoy it before then too! It’s just so fresh!

Raspberry Moscow Mule, serves 2

handful fresh or frozen raspberries

90 ml vodka

60 ml lime juice

30 ml simple syrup

250 ml bottle ginger beer

ice cubes

Add a handful of frozen or fresh raspberries in a small jug. Mush them up a little. Add vodka, lime juice and simple syrup. Mix well. Pour (raspberries and all but strain it if you prefer) into two glasses over ice. Add ginger beer. Decorate with a sprig of mint.

Recipe: Sticky toffee pudding

I write about comfort food a lot. The kind of food that feels like a hug and that’s sometimes needed after a tough day, on a cold day or when you just feel a little delicate. Comfort food for me is a lot about texture, I often want something soft or creamy, ideally with melted cheese. A creamy pasta dish fits the comfort food brief for me and so does anything with creamy mashed potatoes.

But recently I have discovered comfort food in the form of pudding too, something I actually hadn’t thought about until I made this sticky toffee pudding. I think find it comforting because it’s soft and warm and silky. It feels like a wonderfully warm hug and that is desperately needed these days, isn’t it?!

The original recipe is by baking queen Mary Berry but I have altered it a little to fit the ingredients I had at home. If you prefer to use the original recipe you’ll find it here. I also halved the recipe as I didn’t have enough butter to hand for the full batch when I first made it, but then realised that the halved recipe was the ideal size for me. It was enough for 4-6 servings which I find is plenty for such a decadent pudding.

Sticky toffee pudding, serves 4-6

Adapted from Mary Berry’s recipe.

For the cake:

50 g softened butter plus extra for greasing

87,5 g light muscovado (or light brown) sugar

1 large egg

112,5 g self-raising flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1 1/2 tbsp golden syrup

137,5 ml whole milk

For the sauce:

50 g butter

62,5 g light muscovado (or light brown) sugar

1/2 tbsp golden syrup

150 ml double cream

1/2 tsp vanilla

To serve:

double cream

Preheat the oven to 180C/160C Fan. Butter a shallow ovenproof dish.

Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and golden syrup into a mixing bowl. Beat using an electric whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 30–35 minutes or until well risen and springy in the centre.

To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.

To serve, pour half the sauce over the pudding in the baking dish. Pour the other half into a jug to serve along side the pouring cream. Eat warm.

Recipe: Burrata Pizza Two Ways

During the first lockdown when I was on my own in London for three weeks, I mainly lived on food from Natoora. Partly because they offer wonderful produce and partly because it was impossible to get a delivery from any of the supermarkets.

As consequence I ate very well during these weeks although in a frugal way. So instead of devouring a burrata in one sitting (which is easily done) I tried to make it go further by pairing it with pasta and pizza.

And that’s how I came up with these two burrata pizzas! They’re both delicious in their own way, and I can highly recommend making your own burrata pizzas from scratch in a lockdown. It’s a fun project AND it tastes amazing. So let’s get to the recipe!

Italian pizza dough, makes 2

500 g 00-flour

1 tsp salt

1 tsp dried yeast

325 ml lukewarm water

Mix flour and salt in a mixing bowl. Add the yeast. Add the water bit by bit while stirring with a wooden fork. Knead the dough until elastic. Cut the dough into two and shape to round balls. Put the dough balls back in the mixing bowl, sprinkle with flour and cover. Place somewhere warm and let it rise for 90 minutes. 

Tomato sauce, enough for 2 pizzas

1 tbsp olive oil

1 garlic clove, chopped

1 tbsp tomato paste

1 tin (400 g) chopped tomatoes

Add olive oil to a non-stick saucepan on medium heat. Add the garlic and stir for a minute or so, add the tomato paste followed by the tinned tomatoes and a splash of water. Bring to a boil, reduce heat, and simmer, partially covered, until slightly thickened, 15–20 minutes. Season to taste with salt, pepper and sugar and set aside until needed.

Burrata pizza with pesto and fresh basil

1/2 pizza dough

1/2 batch tomato sauce

75 ml grated mozzarella

75 ml grated cheddar

1/2 large burrata or 1 smaller

approx 3 tbsp fresh pesto

small bunch basil leaves, sliced

Shape the dough into a round pizza or use a rolling pin to roll it out thinly. Spread a thin layer or tomato sauce on the pizza. Add the grated cheese. Add salt and papper and bake in 225C, in a low oven, for 8-10 minutes.

Once crispy and golden, remove from the oven. Divide the burrata on the pizza. Drizzle with pesto and scatter with sliced basil leaves.

Burrata pizza with prosciutto, sliced tomatoes and basil

1/2 pizza dough

1/2 batch tomato sauce

75 ml grated mozzarella

75 ml grated cheddar

3-4 slices prosciutto

1 tomato, sliced

1/2 large burrata or 1 smaller

small bunch basil leaves, sliced

Shape the dough into a round pizza or use a rolling pin to roll it out thinly. Spread a thin layer or tomato sauce on the pizza. Add the grated cheese and place the prosciutto and tomato slices on top. Add salt and papper and bake in 225C, in a low oven, for 8-10 minutes.

Once crispy and golden, remove from the oven. Divide the burrata on the pizza. Drizzle with olive oil. Add black pepper and basil leaves.

Recipe: Fajita bowls with chipotle soured cream

I made these delicious fajita bowls (so much easier to eat than actual fajitas, and less bread) in the last lockdown before Christmas. I tried to make easy but delicious weeknight suppers so that I could continue to cook more elevated weekend dishes. Weirdly I found it really satisfying cooking weeknight suppers. I’m trying to keep it simple without it being boring and this fajita bowl fits that brief perfectly.

Feel free to play with the toppings. You could add salsa, pico de gallo, refried beans, pickled jalapeños, corn, you name it. I used what I had to hand! But I highly recommend the chipotle soured cream – it’s so good!

Fajita bowls with chipotle soured cream, serves 2

1 flour tortilla, cut into six triangles

2 tbsp salted butter

2 portions of rice, cooked according to the instructions on the packet

1 medium onion or large shallot, sliced thinly

1 pepper, sliced into thin strips

1 garlic clove, finely chopped

5 chicken thigh fillets, trimmed of fat and gnarly bits and cut into strips

olive oil for frying

3 tsp smoked paprika

3 tsp cumin

2 tsp onion granules

2 tsp garlic powder

salt and pepper

1 tsp lemon or lime juice

Toppings:

approx 4 tbsp grated cheese

1 tomato, chopped

1/2-1 avocado, cubed

a small bunch chopped coriander

200 ml soured cream

1-1 1/2 tsp chipotle paste

Start by adding the butter to a frying pan and place it on medium-low heat. Fry the tortilla bread until golden on both sides. Place on kitchen towel to drain and set aside.

Add a generous pouring of olive oil into the pan and turn the temperature up to medium. Fry the onion/shallots and peppers until soft and just starting to brown, while stirring occasionally, approx 5 minutes. Add the garlic and fry for another minute or so. Transfer to a bowl. Pour more oil into the pan and add half the chicken. Let it brown and cook for a few minutes, then add salt and pepper and half the spices. Transfer to the onion and pepper bowl and fry the remaining chicken in the same way.

Add all the chicken, peppers and onions to the pan and cook for a few more minutes to make sure the chicken is cooked through. Taste, adjust the seasoning and add the lemon or lime juice. Set aside.

Mix soured cream with chipotle paste in a bowl and add salt to taste.

Start building your bowl with warm rice in the bottom. Add the chicken, tomato, avocado, grated cheese, chipotle soured cream and coriander. Lastly add three fried tortilla triangles to each bowl.

Happy New Year!

I don’t think I have ever been so keen to see a year out the door as 2020. I think it’s safe to say it’s been a rough year for all of us and even worse for those affected by disease or loss. There is so much uncertainty at the moment but starting a new year feels promising. A year of vaccinations and strength so that we hopefully can resume some of our much missed activities later in the year.

Until then, I try to look back on 2020 with kindness and gratitude and making sure to remember the good times. Personally I’m still savouring my trip home to Sweden and the two and a half weeks of quality time I had with my parents after quarantining. It was the best way to see 2020 out and starting 2021, with them; my core family! As usual, we ate and drank really well and had a wonderful time. With some pictures from our party of three I wish you all a healthy and happy 2021!

As we find ourselves in another lockdown in the UK I will try to find time to finally write up the recipes from the last two lockdowns. I have cooked a lot while in Sweden too and want to share it all with you.

Thank you so much for your support! If you have any suggestions for future blog posts or recipes (other than my extensive back log), please let me know in the comments!