Whole grain focaccia

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I absolutely love a good focaccia. Focaccia is one of those sides that fit with almost any meal. You just change the seasoning on top (or inside) of the bread to fit whatever you are pairing it with. Good bread and especially a good focaccia is one of those things I just can’t stop eating, so I have tried a few recipes with whole grain flour to make it a little healthier. This version turned out really delicious, so I am sharing it with you. Continue reading

Gyoza

IMG_6355Recently I made an attempt at making the Japanese dumplings called Gyoza. I have to admit I did not have all the appropriate ingredients for the dish to make it fully Japanese, but they turned out delicious nonetheless.

Before you consider getting started, you need to find and buy gyoza wrappers. I found these in the freezer section in an Asian grocery store. The wrappers are extremely thin, but fairly easy to work with.

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Rhubarb compote

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Following what I mentioned in the Rhubarb cordial recipe, you can use the leftover cooked rhubarb to make a delicious compote! This ensures there is no waste when you have finished making the cordial mixture. When growing your own produce, you often get a more conscious approach to using all parts of the fruit and vegetables. The compote is simple, refreshing and a perfect little Summer dessert on the terrace, served with yoghurt, cream or quark. Continue reading

White chocolate mousse with berries

I love going into the local city center on a sunny Saturday morning when the shops are doing their very best to create life in the street. The lemon and pistachio cream is an idea gotten from Olivier’s & Co. They served fresh strawberries with the cream outside their shop a couple of weeks ago. Me, being a sucker for these little treats and offers, I of course had to buy the ingredients and use them for a dessert.

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Carrot cake with white chocolate

The other day we had a Summer party at the kids’ kindergarten and as part of it there was a cake sale that we contributed to. For this event, I made a version of a carrot cake that I have made several times in the past. The major change I did this time is the sheer size of the cake and the use of white chocolate and a little bit of lemon.

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This is a super moist and flavorful cake! The use of apples in the recipe adds a great deal of moisture and sweetness to the cake. The cake is easy to make, but takes a bit of time to make. It can easily be made the day before and then have the icing added before serving it. You can also freeze the cake if you don’t put icing on it. The carrot cake is a definite crowd pleaser and I received great feedback at the cake sale. Continue reading

Rhubarb bruchetta

This is turning into a rhubarb week as I have several rhubarb dish recipes on hold. Having one ingredient in season, almost by itself is quite unique and slightly challenging as well. The great thing with rhubarb though is that you are able to harvest it for a couple of months if the weather is ok. And currently it is growing like crazy in the backyard.

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Rhubarb pie

Rhubarb has been the first vegetable we could harvest from the garden. It really marks the season changes and invites the creativity on! Time to start thinking about what we can make with our homemade produce, which is quite different to planning from what is available in the grocery store! There will be more rhubarb recipes to come over the week on the blog, starting with a humble and simple rhubarb pie.

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Bulgur dinner salad

?A bulgur salad is a nice and filling, yet healthy meal. You can use it next to any protein really and just adjust the content of the salad. Using grain like bulgur adds some filling carbohydrates without being very heavy.

I tend to make these kinds of dishes when we hold off on our dinner until the boys are in bed. It is nice to have something a little bit more flavorful and interesting without it being an overpowering meal quite late during the day. Continue reading