Recipe: Kale quiche with almond slivers and mature cheese


Already in November I celebrated Christmas the Scandi way with the book club. It’s a nice little tradition and this year we outdid ourselves with carol singing! It was so much fun and the perfect way for me to get into the Christmas spirit.

We started the evening with the loveliest mushrooms salad on crostini, plenty of prosecco and my epic Christmas playlist.


Then we moved on to the main meal of Jansson’s frestelse (grated potato baked with onions, anchovies and cream), two types of meatballs, a salad with pear and walnuts and this kale and almond quiche with Swedish Herrgård cheese.

But the pièce de résistance was Mary-Louise’s pecan and almond pie for pudding. So lovely and timed well as it was around Thanksgiving!


Kale and almond quiche with Herrgård cheese, serves 8-10


120 g softened butter

300 ml plain flour

1/2 beaten egg


500 g kale, trimmed, rinsed and parboiled

50 g almond slivers

200 ml matured Herrgård cheese, grated (matured cheddar works as well) 

3 eggs

100 ml cream

200 ml milk

salt and pepper

Pinch the pastry together and coat a pie dish with it. Use a fork to make small holes in the pastry. Pre-bake it for 10 minutes in 180C. Leave to cool.

Squeeze the water out of the kale and chop it. Add salt and pepper to the kale and place in the the tin. Scatter with almond slivers and add the cheese.  

Beat eggs, cream and milk. Add plenty of salt and pepper. Pour into the tin and press the filling down so it’s all covered with the egg mixture. Bake in 180C for about 40 mins (until set and golden brown). 


Sliced ginger thins with almonds


I love traditions and leading up to Christmas I really enjoy all the [food] preparations. They help me prepare mentally for the fact that Christmas is waiting around the corner and being surrounded by the typical smells and scents from the food relaxes me and makes me look forward to the festivities.

Just like my mother does every year, I made sure to make some ginger thins before the first Sunday of Advent (we celebrate all the Advent Sundays in Sweden) and then a few days before St Lucia (13th December) it is time to make the proper ginger thins with cookie cutters. 

These biscuits are super easy to make and despite the name, they don’t actually contain any ginger, just cloves and cinnamon. But they’re still absolutely delicious! And I dare you; try to stop at one when eating them… 

Sliced ginger thins, makes approx 80

250 g butter

250 ml caster sugar

100 ml golden syrup

75 g toasted almond slivers

1/2 tbsp ground cloves

1 tbsp ground cinnamon

1/2 tbsp bicarbonate of soda

2 tbsp water

500 g plain flour

Heta up butter, sugar and syrup in a sauce pan. Add almonds and spices. Mix the bicarb with water and add to the batter. Lastly, add the flour and mix well with a wooden fork. Divide the dough in two and shape into rolls. Cover with clingfilm and let them rest in the fridge over night. 

Slice the rolls into 1 mm thick slices, place on a covered baking tray and bake for 10 minutes in 150C oven. Leave to cool then store in an airtight container. 

Brunch and Henley Royal Regatta

In England some happenings are bigger than others. The Ascot’s, Goodwood and Henley Royal Regatta are a few of those, and so far I have only been to Henley.

Last year we had a picnic with friends there, but in the afternoon so many people arrived that we no longer could see the river although we were meters from it.

To avoid such nuisance we bought tickets to the Regatta enclosure, and this is (at least for us) the way forward. When we ventured out of the enclosure to look at the shops etc., it was too many prople everywhere.

Malin and Martin, Jess and Chris and us, started the dat with a brunch at our flat. We had champagne, scrambled eggs, smoked salmon, croissants, mini quiches, blueberry muffins, bread, ham and cheese and things. It was a lovely start to the day and we all enjoyed it. But then again, who does not enjoy champagne?!

To brighten up the train journey out of London we had some more bubbly, then we switched to Pimm’s at the regatta. I love events like these, when you sit by the river, watching fit men row, looking around at all the pretty (and some horrible ones) dresses, Panamas and stripy blazers.

We enjoyed the early evening best though. When the serious people started to leave and the party crowd had not yet arrived. It was quiter and we could sit front row watching the rowing.

When the enclosure closed, we walked over the bridge into the village and had a nice meal. We must have been very lucky, walking in the six of us and managed to get a table!

Back at the train station, it was mayhem. There had been an accident on the tracks and several hundred people were fighting over the few taxis. Jess managed to find us one, and waiting for it we escaped the chaos and had a drink in a pub.

It was a perfect day with nice, but not too warm, weather and I think everyone enjoyed themselves. Thanks guys!

Perfectly creamy scrambled eggs, serves six on a buffet

6-8 eggs

100 ml single cream

knob of butter

salt and pepper after taste

Heat up a teflon frying pan or sauté pan on medium heat. Add the butter. Beat the eggs with cream and season. Pour into the pan and lower the temperature. Stir the whole time with a wooden fork or a spatula, and watch the eggs slowly thicken. Remove from heat when a bit undercooked and keep stirring. Adjust the seasoning and serve.

Mini-quiches with Saint Agure and leek, 12 stycken

80 g softened butter

200 ml plain flour

1/3 beaten egg

100 g Saint Agure in cubes

10 cm leek, sliced

2 + 2/3 eggs (left over form the dough making)

300 ml cream

100 ml grated cheese

Mix butter, eggs and flour to a dough. Line 12 aluminium cases with it. Place blue cheese and leeks in the pastry cases. Sprinkle grated cheese on top. Mix eggs and cream, season with salt and pepper and divide between the cases. Bake in 200C for 20 minutes. Serve cold, luke warm och warm.

Blueberry muffins with almonds and lemon, makes 12

Oroginal Swedish recipe here. I made mine into larger muffins than the recipe suggests.

200 ml blueberries

125 g melted butter

150 g ground almonds

1 tbsp lemon zest

400 ml icing sugar

80 ml plain flour

5 eggwhites (about 160-170 ml)

Mix almonds, zest, icing sugar and flour in a bowl. Add the egg whites and mix. Add the melted butter and mix thoroughly. Place a few berries in each cake case, divide the mixture between the cake cases (fill them to 2/3). Bake in 200 C for about 15-20 minutes.