The Four Phrases To Know When Visiting Italy

      Agghhh Italy .. one of my favourite countries in the world… the gelato is cold, the weather is mostly warm and the locals are kind and funny.  I strongly recommend that you pack your suitcase and elasticated shorts for this sunny and romantic location and be prepared to fall in love ..

The post The Four Phrases To Know When Visiting Italy appeared first on Oracle Fox.

A Quick Salsa Verde Recipe Using Local Hatch Chiles

Earlier this week I was invited to visit the New Albertson’s again to check out their Hatch Chile special, which I was glad to do because I love chiles! In the spring I planted some peppers and they are just now producing fruit which I can’t wait to use in more salsa soon.
Right now at the Albertson’s on Broadway however they are celebrating these amazing peppers and roasting them right on the spot. In honor of this I wanted to make a simple salsa verde to share with you that can be added to not only tacos but also over eggs, potatoes or used to garnish roasted chicken with.

You will need:
roasted Hatch Chiles (Albertson’s has both medium and hot varieties to choose from)
lime wedges
red onion

Begin by blistering the tomatillos on a grill pan along with garlic. Blend all ingredients together, I used approximately 8 tomatillos with 3 cloves of garlic, a thick slice of diced red onion, a handful of fresh cilantro, the juice of two limes, one large jalapeño and sea salt to taste. Total cook and prep time is approximately 30 minutes. Use immediately or let cool and store it overnight in the refrigerator to let the flavors infuse!

This is a sponsored conversation written by me on behalf of Albertsons on Broadway. The opinions and text are all mine.

A New Local Store Opens Today!

Last night I was invited to a pre-opening party for a brand new market opening in Boise, Albterson’s on Broadway. It’s Grand Opening is today but we were lucky enough to get a sneak peek at the new facility.
The event we attended offered a full view of the store which was pristinely stocked with most amazing foods! They offered samples in almost every department which included ramen, sushi, bulgogi and other unique burgers, pizzas, cheeses, cured meats, gelato, pastries, toasted handmade marshmallows, wine and beer!

The store is massive and the vast variety of food is astonishing, every area has many many different versions of any one type of food. I skimmed over the fresh produce and there were unique lettuces that I had never seen before, just one example of the wide range of products they carry.

In addition there was a loft with a full bar and seating with an outdoor balcony. There were more alcohol sampling here as well as grilled meats to try.

Also, their floral section is incredible. Again, the variety of fresh plants and exotic stems just floored me. I let with a wishlist of flowers I will have to go back for next week! They also offer delivery and different floral services.

If you’re in the area make sure to stop and see it for yourself, and be prepared to spend a chunk of time there taking in the full selection.

This is a sponsored conversation written by me on behalf of Albertsons on Broadway. The opinions and text are all mine.

Stockholm’s tiny, Michelin starred restaurant Agrikultur

With just 24 seats, it’s fair to call this Stockholm restaurant, Agrikultur, small. In a past life the space was home to a pizzeria until Joel Åhlin, co-owner and chef with Filip Fastén, commissioned designer Daniel Östman to create a space that makes …

5 Days of Christmas Day 3 / Make These Easy Cream Cheese Mints

December is the month we bake the most, by far. For better or worse the kids and I make a lot of festive treats as a means to occupy the kids who are inside more and a way to celebrate Christmas. Of all the things we’ve made though, sometimes it is the…

5 Days of Christmas / A Golden Table Setting

Entertaining can be daunting, even more so during the holidays. If you have friends you want to impress or picky family members or you just want to really wow people, it might be difficult to know where to start.Today I’m sharing my take on a Christmas…

Dine under suspended billows of branches

Images from this event were all over my Instagram feed last week as I follow several of the creators and attendees who came together for this event. This particular photo is by Marie Verdenius who you may remember from A Month of Minimalism series wher…

Rezepte mit S&B Wasabi

Wer wie ich Sushi-Liebhaber ist, hat wegen Wasabi bestimmt nicht nur einmal tränende Augen bekommen, als der japanische Rettich wieder Mal etwas zu großzügig aufgetragen wurde. Aber Wasabi passt nicht nur perfekt zu Sushi – Wasabi kann auf ganz unterschiedlicher Weise verwendet werden und schmeckt zu den verschiedensten Gerichten. Dies durfte ich vor kurzem bei… Continue reading

Der Beitrag Rezepte mit S&B Wasabi erschien zuerst auf worry about it later.

ferm Living x Agern

Ferm Living has joined forces on a series of images created with Icelandic chef, Gunnar Gíslason of New Nordic restaurant Agern, in NYC. Agern is a part of the Danish Claus Meyer’s ventures in the USA. The lovely series of images combine Agern’s exclusive signature dishes, served and photographed on ferm LIVING‘s series of tableware Neu and Sekki, the Ripple Glass series, Asymmetric Cutting Boards, and Fein cutlery which are linked down below.

“Agern has proved continually that not only do they care about the great craftsmanship of the food and focus on detail but that they combine this with a strong vision of how the scene should be shaped in the future. This is a strategy that we can recognise in ourselves, and the agreement between us felt like a natural fit,” Trine Andersen, founder of and creative director at ferm, says.

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Mini radish tacos with chicken dill salad

This is more of a summer food and one that sustained me thoughout many quick lunches over the summer months. I’d make the chicken salad in a large quantity and slice up one or two radishes which was a quick and ready to eat meal for a few days.The best…

IKEA lab Space10 creates algae-producing pavilion in Copenhagen

IKEA’s external innovation lab Space10 has worked in collaboration with three young architects to create a four-metre-high bioreactor dome for growing microalgae. Described by Space10 as a “food-producing architecture pavilion”, the futuristic dome houses a photo-bioreactor — a closed system that enables the high productivity of green microalgae. The dome was installed at Copenhagen’s CHART Art Fair last

The post IKEA lab Space10 creates algae-producing pavilion in Copenhagen appeared first on Dezeen.

MAKE / Milk Jello

When I was a girl I remember eating Arroz con Leche, which is basically a Latino version of rice pudding, at my grandmother’s house or made by my mom. Sometimes she’s ruin it with raisins but mostly it had this sweet condensed milk and cinnamon flavor, the flavors of which is still incredibly nostalgic for me.

So last week I came across a recipe that is pretty much the jello version of this called Gelatina de Leche or Milk Jello. Wait, jello?! Who makes desserts from jello anymore? This isn’t the 1960’s!
Well maybe lack of trendiness made it all the more intriguing for me to try and when I showed the recipe to my mom she said my grandmother used to make this. Of course she did!

In part because my family-isa recipe to resurrect and after buying 2x the supplies, just in case the first effort didn’t turn out, along with three stops at thrift stores for old copper jello molds, I was ready to give it a try. If you follow my Stories on Instagram then yesterday you saw Elin helping me and part of the process, ending with my son jiggling the set and unmolded yellow creation.

It tastes like my childhood and so I thought I’d share because, being a cold dish, it just might be the perfect dessert for a summer night. The recipe I used was found here, where their flawlessly bright white jello doesn’t resemble my own in the slightest! Even though I removed the cinnamon sticks after 4 mins, part of them separated and then sunk to the bottom of the mold while chilling. I’m sure straining the mixture before refrigerating would have prevented this, but the recipe never called to do so. Also, how is theirs so white?! I used the table cream, just like the recipe asked for, and it has a very oyster white color that keeps this from being a true, stark white.

Regardless of the aesthetics I thought it was good, so here you are with the directions:

1 cup cold water
5 tbsp unflavored gelatin
4 cups of milk
2 large mexican cinnamon sticks, broken in half
28 oz condensed milk
1½ cups crema mexicana (table cream)
2 tsp vanilla extract

/Start by blooming 4 or 5 tbsp of unflavored gelatin (reduce the amount to 4 tbsp if you don’t want it as firm) in the cup of cold water.
/Then in a medium saucepan add milk and bring to a boil. Once the milk reaches boiling point, add the cinnamon sticks, reduce the heat and simmer for about 4 minutes. Remove from heat.
/Using a slotted spoon, remove the cinnamon sticks, add in the unflavored gelatin and whisk gently until completely dissolved. Mix in the condensed milk, crema mexicana and vanilla extract, stirring until everything has been fully combined.
/Pour your mixture into your mold and refrigerate for about 4-5 hours until firm.
/Unmold your jello by dipping in a larger bowl of hot water for 3 seconds. Place a plate ontop of your jello and invert. Garnish with fresh berries, or not.

TRAVEL / Visiting L.A. with Kids

For those who follow me on Instagram, you saw the family and I spent all of last week in LA. I just now realized I never made a formal mention of this on the blog, only weeks earlier mentioning it in passing. I had fully intended to do a post before we…

Nærvær is the newest, delicious design destination in Copenhagen

Copenhagen-based Norm Architects has done it again, designing a warm and dark space that translates to intimate and cosy.

The newly designed wine bar and restaurant Nærvær, which translates to Neighborhood, is in the Christianshavn area of the city, has a view the nearby canal and the old city centre beyond. With a dark wood wrapped, centrally located kitchen, guests get a front row seat to the preparation of meals by Yves Le Lay and crew.

“This conscious focus on tactility brings a warm, material richness to the interior that naturally compliments the raw concrete walls and industrial framework of the space,” says Norm.

Lighting was designed by Norm Architects and made from oil-burned steel frames and slender tubular diffusers that give off a warm and gentle brightness.

Potted plants and trees add a natural and bright feeling to the naturally lit corner in the bar along with delicate, dried flowers complementing the specially commissioned pottery and dishes made Danish ceramist Maj-Brit Würtz.

A favorite smoothie bowl that’s a staple at home

If you follow me on Instagram, then you saw this smoothie bowl I posted on Thursday sans recipe. In case you’re wondering how it was made I thought this would be a better place to share the recipe. We have some sort of smoothie almost everyday, blame i…

A Winter Salad & Pumpkin Soup

An enticing winter meal to make using root vegetables, lentils and feta. The full recipe is form Artilleriet and is written out in Swedish, although I tried to translate it, I don’t want to be responsible for mistaking something incorrectly. So check o…

Make / almond milk that tastes so much better than the store bought variety.

At home we consume a lot of almond milk. Oatmeal, cereal and smoothies are common foods for the kids especially who are both very picky eaters. In my defense I did provide plenty of opportunity for raw fruits and vegetables when they were younger as well as exposing them to a variety of fish, eggs and other types of meat. Despite my best efforts they are both still challenging to feed. One day Elin loves black beans, cucumbers and yogurt and the next day she wouldn’t consider touching them. My son is toast obsessed and loves different kinds of bread it with different kids of butter and mashed avocado.

The other day I was reading the label on of the store bought almond milks, not terrible but there were a few necessary ingredients that I thought just don’t need to be there. After all it only takes almonds and a bit of water to make almond milk, why the extras? Also we had run out of almond milk and the prospect of dressing the kids, packing them in the car and driving 15 mins for a carton of milk seemed ridiculous. Ultimately we still had to wait until the next day because the almonds need to soak for several hours. Out of curiosity I did buy some remade milk from the store and we all had a blind taste test and unanimously agreed the homemade version tasted much better, even sweeter despite not having added anything besides water.

To make you’ll need at least 1 cup of raw almonds, cheese cloth (I used flood cloth which has a slightly tighter weave but still works well) and a container for storing your milk in the fridge.

Soak the almonds overnight in water, you just need enough to cover them completely with a bit of extra because they will absorb some of the water.

In the morning drain the almonds and throw them in a blender with about 2 parts water (if you soaked 1 cup raw almonds, add 2 cups water to the blender). Blend well.

Line a large bowl with a clean cheese cloth. Pour the blended almond/water mixture over the cloth and twist the cloth tightly so that the milk pushed through the bottom of the cloth. Once you’ve squeezed out every possible drop of liquid from those overworked almonds, pour your beautiful milk from the bowl into a cover pitcher or bottle.

Drink cold from a glass or mix it with muesli, oats or blend with fruit and frozen bananas…which is our lazy meal go-to. ;)

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A Month of Minimalism / Marie Verdenius on minimalism in food

Food stylist, writer and photographer Marie Verdenius with a must-follow Instagram, has a particularly unique simplified style with food. With the thousands of recipes and food images we see on Pinterest I find it very refreshing to see food portrayed in such a stripped down, soothing approach. I had the pleasure of talking with Marie about her relationship with food and how a great meal can come from just a single ingredient as we draw near to wrapping up A Month of Minimalism.

How would you describe your personal relationship with Minimalism?

I think there is a lot of beauty in the simplest things that surround us every day. I am certainly drawn to minimalism, but I believe it is important that it still feels comfortable and warm. Minimalism can often be interpretated as cold or unpersonal. For me it means focusing on the basics, but with an eye for detail and design.

In regards to food, do you apply minimalist values to the way you shop and prepare food?

When it comes to food, I pay a lot of attention where the ingredients are produced or where it’s been made. Like bread for instance. I rarely bake it myself, so I love visiting artisanal bakery shops where you get a glimpse of how they work. Two of my favorite shops in Amsterdam have adjacent bakeries and it is such a joy to see how much love the bakers put in it to create their pastry, baguettes or sourdough loaves. I like to capture this love in my photography and styling just by using only the product and only a few props.

How much does sustainability and even managing waste play a part in your relationship with food?

I think sustainability and no waste are very important when it comes to food. I tend to buy most of it at organic shops and local producers. Luckily I live in an area where I have good access to these kind of products. I also try to only buy what’s necessary, but to be frank, sometimes I simply can’t prevent it to end up in the bin…

Some people prefer rarely to eat and opt for cooking all their own meals in order to have complete control over how their meals are prepared, while others rarely keep food in their kitchens and love having a meal prepared for them by someone else. Do you enjoy eating at a restaurant or making your own meals? 

I love both! Cooking after work can be a real challange at some times, because I don’t want it to be too complicated. But I do believe it is important to eat food that is good for the body and soul. It does not always have to be healthy, as long as you enjoy eating it! I especially like cooking for friends and family, it makes me forget about things and just focus on preparing a nice meal.

Eating outdoors is also something I really enjoy. In my hometown Amsterdam there are so many places to have good food, it is unbelievable! I have a few classics I always visit, but maybe even more new ones I need to make reservations for.

What sort of tips or advice would you give to people to want to eat more simply but not necessarily boring? How can people learn to find and appreciate the beauty in simple foods.

I would say not to complicate things too much. Everybody has specific ingredients that they really love and if you like to cook you are probably already able to make something really delicious with it. 

Take out one of those ingredients, like for instance sweet potato, and search for new simple recipes. Maybe you normally roast them in the oven with some rosemary, but what if you use them in a lentl soup, serve them as a puree side dish or combine them with chicken and thyme in a tray bake? There are so many ways to cook wonderful things with only five or six ingredients, so I’d say search for it on the internet, in cookbooks, or just ask your local supplier to give you some tips.

Are there other aspects of your life that you would relate to your food styling or with minimalism in general? Do you have a minimal wardrobe or have any personal values where less is more for you?

When it come to minimalism I’d say my interior is quite basic. I love natural tones and materials combined with hints of black and lot of white. I don’t need a lot of stuff anyway, I simply want to invest in beautiful design, which does not mean it has to be expensive. Just look around in second-hand shops, they are the best when it comes to finding unique items!

The last couple of years I’ve moved house three times and every time I brought things I did not need anymore to second hand shops or give them away to friends. I also love the concept of a sharing economy, we simply don’t need it all.

My wardrobe reflects the love for simple designs, natural colours and pure, soft materials. I rarely buy at big warehouses anymore, but search for more ‘green’ and fair options. Thankfully in The Netherlands there are quite a few sustainable brands.

New Series / A Month of Minimalism

The beginning of a new year holds much promise and potential to see those promises realized. Personally I find it hard to refrain form writing unrealistic lists of things I want to accomplish and achieve. A few would include getting in better physical …

The Sensory Kitchen

The Sensory Kitchen

Ronny Emborg is a renowned Chef based in Denmark. He’s part of the highly enticing movement ‘The Sensory Kitchen’ — a cooking style where the dinning guest must use both eyes, ears, nose and taste during the meal. His book The Wizard’s Cookbook presents 112 detailed recipes with pictures of every sensory dish. Dishes like: Frozen halibut, salted and dried cod roe and anchovy crème and Juniper bush parfait, forest berries and crispy lichen. From front to cover, this book is filled with absolute stunning imagery and stories.

Photography: Signe Birck

getting in that Christmas mood

Christmas is going to be here before you know it and if you’ve been in any stores lately I’m guessing you’re already seeing holiday things pop up all over. Normally I try to wait for Thanksgiving to pass first but this year I’m replay trying to get a head start on Christmas. To help myself, and you if you’re needing it, I wanted to share this campaign for Blossa Glögg.

The rustic table features comfort foods like cheese, nuts, pears, figs and most certainly Glögg accented by vintage silver and warm grey. It’s this elevated coziness and casual worn, lived-in feel that Lotta does so well. Feels like the holidays just from looking at these,

MAKE / warm Autumn toast with

Mmm, chanterelle mushrooms! These came home with me during one of my recent trips to the market though I had no initial plan for them because with mushrooms, when all else fails you can just cook them in butter. Though that is true for a lot of other foods too!
I wasn’t always fond of mushrooms, in fact it hasn’t been until the last few years that I’ve grown a fondness for them. If you’re vegan they’re like nature’s meat, savory with a hint of wildness and each variety with it’s own distinct flavor, shape and color.
So, now that the weather is colder I thought this would be the perfect time to enjoy these on warm toast as the perfect Autumn snack. I searched Pinterest for recipes and found only a lovely photo, no instructions, with cambozola and chanterelles with pear. To me that trio is the perfect gathering of autumn colors and flavors, a little sweet and a little buttery.

Toast some sourdough bread, brush with a little olive oil or fig preserves then top with sliced pears and a generous slice of cambozola. The sautéed mushrooms go right on top that to allow the heat from the mushrooms to melt the soft cheese quickly.

If you give it a try post a picture and tag me, I’d love to see!

make / banana bread with greek yogurt

Lately I have not been in the mood to cook or bake. This is partly due to the kids being picky eaters and it normally feels like a waste of time and effort. Other times the kitchen is a mess and I despise cooking in a messy kitchen, those are nights wh…

Coconut Yoghurt with Blackberries, Cocoa Nibs and Bee Pollen

Coconut Yoghurt with Blackberries, Cocoa Nibs and Bee Pollen

When you read this, I’ll be perusing the beautiful Brazilian coastal city of Natal, eating some of the purest açaí bowls in the world… and very probably still thinking about this simple yet delicious recipe. I’ve been on a health stint lately and I couldn’t be enjoying it more than I am right now – making every decision in my day count. I don’t know if you knew: Coconut and Cocoa Nibs are the best decisions – always. I’m sorry, I don’t make the rules.

Renee Kemps – A talented Photography based out of Amsterdam and London – is responsible for re-awakening my passionate affair with both because her recipe hits your taste buds up just the way they like it. Renee also includes a recipe for Double Chocolate Brownie with whipped Creme Fraîche Cream and toasted Hazelnuts. I know.

Photography: Renee Kemps

Poached Egg Over Millet Cakes

Poached Egg Over Millet CakesMy current breakfast routine is nothing to write home about. I usually just go for the easiest bet which in my book is oatmeal, while my head indulges in graphic breakfast images like this Poached Egg Over Millet stunner. …

make / pescado rodrigo

Wouldn’t it be nice to peer into other homes during dinnertime and see if their food is really as beautiful in real life as it is on Instagram? Secretly I hope they’ve also just settled for cereal and milk like me.

Alright, I can’t actually remember the last time I had cereal for dinner but there have been many a night when the kids won’t go to sleep and I haven’t had time or energy to make something proper. I knew I wanted fish for dinner, Sunday night, but I was in the mood to try something different. This recipe caught my eye and appeared to be the perfect antidote to my need for something easy and fresh. We grilled corn on the cob in stead of putting the fish in tortillas so we ate the fish with the sauce alone.

I’m pasting the directions below for you.

the sauce/
1/2 cp scallions thinly sliced
1/2 cp cilantro leaves
1/4 cp freshly squeezed lime juice
1/4 cp olive oil
2 tlbs chopped jalapeño
1 tlbs soy sauce
coarse sea salt to taste

the fish/
6 ounces mild white fish fillets (I used Cod), rinse and pat dry
1/4 tsp kosher or coarse sea salt
Pinch of freshly ground black pepper
all-purpose flour to coat fish fillets
vegetable oil
12 corn tortillas store-bought or homemade

In a small bowl, combine the scallions, cilantro, lime juice, olive oil, chile and Maggi sauce, and stir to mix well. Set aside for at least 15 minutes. Season with salt to taste, if need be.

Sprinkle the fish fillets with the salt and pepper. Spread flour on a large plate and coat each fillet thoroughly on both sides.

Heat 1/4-inch of vegetable oil in a large skillet over medium-high heat until hot but not smoking. Add the fish, in batches to avoid crowding, and sear for about 3 minutes, until crisped and browned on the bottom. Don’t fiddle with the fillets, let them brown so they don’t stick to the bottom and can be released. Turn and brown for about 3 minutes on the second side. The fish is ready when the thickest part is cooked through and it flakes easily with a fork. Put the fish on a paper towel-lined baking sheet. Keep warm in a low (250°F) oven, if you won’t eat it in the next 10 minutes.

Transfer the fish to a platter and pour the sauce on top. Or, you can do as I do, flake the fish and serve drizzled with the sauce, ready to make tacos. Serve with corn tortillas.

/recipe from Pati Jinich / photo by me

customizing a Summer picnic

It’s the perfect season for eating outside, with the long Summer days and warm evenings creating the ideal climate for taking your meals outdoors. On our small patio is a cozy place to grill and eat with the kids but it doesn’t allow us to really spread out so when Shutterfly approached me to give my take on an outdoor meal I knew I wanted to be near water!

Do you remember when I talked about brainstorming ideas for an upcoming project? This is the article I was referring to. Shutterfly allows you to customize textiles, glassware and even plates to create something truly unique, allowing you to achieve whatever look you’re going for. Here are some of the things I used to create this laid back meal with a view.

Of course you’re going to want to be comfortable during a picnic so make your own cushions to lounge on and don’t worry too much about getting them dusty, everything is washable. The blanket has an oversized poppy drawing on it, courtesy of my husband’s skilled hand (above, left). Using the same drawing I also created a lighter version for a set of dinner plates. Staying with the organic/plant idea, the cushions are printed with a photo I took, a shadow of a fern plant in my yard.

Picnics are fun but can also be a lot of work. You need to carry everything needed to eat and relax comfortably, even though I forgot silverware this time (oops!) it’s important to have some solid you carry heavy things in but that also creates a flat surface on the cushiony grass or sandy ground. A wooden crate carried food, candles, lemonade and plates but also created a solid place to keep drink or other items form tipping over. In case you’re wondering I brought some fresh foods like zucchini noodles, jicama slices, fresh pears, parrano and a baby boule.

If you go out in the evening some candles are also a nice idea, or if you’re bringing friends this would also make a nice gift. I went out in the afternoon so we didn’t need to light them however, choosing the grapefruit scent I can tell you it smells so good, burning it inside makes my house smell fresh and slightly of citrus.

You can also customize stemless wines glasses with Shutterfly, I could’t quite get a good close up of the writing but just know they were hilariously ironic.
Or just a simple monogram would also do the trick!

Some additional and slightly obvious tips would be to remember utensils (unlike me) including knives and/or a cheese slicer with a wooden board for cutting, bring a good book along with a wide brimmed hat and probably sunscreen, especially if you have time to spare and want to take a short nap. You can also listen to music but in my case, the sound of water was much more preferable!

This post is sponsored by Shutterfly. Awaken your space with your vision. Shop Shutterfly Home Décor for personalized home accents that are uniquely you.

EAT / new restaurant Lou Lou

Yesterday morning (or maybe it was Tuesday?) I found photos of this new restaurant and was excited to get them posted immediately but Elin hasn’t been sleeping well and even though I put this pressure on myself to try to get things posted as soon as po…

MAKE / creamy coconut & pineapple mini popsicles

For me, Summer food is all about easy and fresh. I love eating fruits and greens when it’s hot but the kids usually ask for ice cream, even though they don’t get it too often. I’ve made fruit popsicles before and they were never too popular with the li…

Frama + Mikkel Karstad

Frama (who I’ve blogged before a few times) is hosting a gathering with popular Danish chef Mikkel Karstad, you can purchase the English version of his book COOK here) by the way. I own a copy and it is beautiful and gives am insightful look into his c…

a simple roasted mushroom recipe

I am all about simple, uncomplicated things in life. Sometimes I find myself in the midst of a mess, which is unavoidable as a mom and someone who works freelance, but I always try to steer the ship back towards the simplest form of life. Or at least aspire to do so. Same is try for food because as much as I love eating complex dishes I don’t want to be in the kitchen all day for a single meal. My favorite sort of cooking involves just a handful of fresh ingredients and just a few basic steps for preparation.

Yesterday we grilled some blueberry & jarlsberg sausages (purchased locally) and I sautéed some greens. I also roasted these beautiful trumpet mushrooms. Nature really is so inspiring. The shape and color of these are so soft and appealing but what matters most if that they were delicious and quick.

Wipe off the mushrooms (do not wash), slice in half length wise and toss in a bit of olive oil, salt, pepper and throw in a few peeled garlic cloves. I also added a generous amount of fresh Thyme leaves over the top. Spread on parchment paper and bake at 400F / 200C for 15 minutes and enjoy!

Vegan Cardamom Ice Cream

Vegan Cardamom Ice CreamI’m thrilled to have gotten back to the healthy lifestyle I used to live and now I find myself at the point of indulgence. To illustrate what I mean by that just look above. Sarah’s recipe for Vegan Cardamon Ice Cream will …

Green Shakshuka With Rice

Green Shakshuka With RiceI’ve probably been speaking about my back-to-a-healthy-lifestyle journey a little bit too much but how can I help myself when I keep finding and testing gorgeous recipes like this Creamy Green Shakshuka With Rice one, which …

Eat Healthy

Eat HealthyLife has been specially busy lately, I’m still struggling with time-management and recovering for catching the newest bug going around in Northeast Brazil, ah! the joys of living in the paradise. With all the running around and catching up I…

entertaining with a global influence

As you well know by now I am very partial to Scandinavian design and aesthetics but from time to time I also pull inspiration from other parts of the globe, which I think we all do whether we realize it or not.
With Spring now in full force we are thinking more of warm weather, Spring foods and longer days where we can invite friends over and enjoy a sun lit dinner together.
I wanted to share my own take on a light Spring meal that has a slight Mediterranean influence. For this I am collaborating with Target using items I found in store to create something warm with an international essence. Rather than go for cliche Mediterranean objects in bright blue and sea glass I chose an acacia wood tray and small painted, clay bowls to fill with feta, olives, roasted tomatoes and almonds. And pita bread in a serving bowl too, of course.
The plates are a dark grey with a subtle green hue, something I echoed in the recycled glass vase. I used some of my own vintage silverware but paired these glass tumblers for sparkling water that have small indentations at the bottom making them very comfortable to hold. A bottle of olive oil adds varying height and functions as a serving piece as well.
I used a bit more of that green in the placemats that I used instead as napkins because the back is unlined and very flexible making it and easy to fold. This adds just a bit of pattern to the solid, natural colored table cloth.

A few of my own tips for adding some globally influenced pieces to your own entertaining are:

/ I suggest trying keeping the colors similar and tonal if you want to create a similar look.

/ Choose a region you want to represent and do a bit of quick research. For example, a lot of the African influenced things have bolder colors, high contrasting black and white with deeply saturated yellows and reds. A Moroccan style would likely have more metals materials and patterns, for example.

/ Start with pieces you already have that might be neutral enough to adapt and then build out from there. Look for tabletops accessories that look a bit more ethnic in vases, cups, pottery and textiles.

/ Don’t overdo it and don’t be cliche. You don’t have to make everything literal, it can just have an influence or an essence but doesn’t need to completely overtake your tabletop. You’ll have to use these items again so go for something you know can also work for other gatherings.

/ Experiment in store with different looks by creating small versions in your cart. Grab 1 plate, 1 set of napkins, 1 vase, and 1 accessory and see how they look together. Is there any material or color that brings them together? Are they all too similar with not enough balance in color and texture? Take them back and try a different combo until you find one that speaks to you.

/ The food can be simple! I used some pita bread with oil and a few toppings to make a savory snack. It doesn’t always have to be elaborate, especially if you are trying out a brand-new-to-you cuisine. It might be wise to start with smaller portions for everyone.

This post is brought to you by TargetStyleShop the new Home collection in stores and online.

easter brunch with DLK

I’m happy to share that I am working with webshop Design Life Kids on a blog/phot series over the next few weeks. This week is a simple brunch idea you can use to make up for yourself or your family using simple ingredients and DLK’s line of ILA produc…

Beige Renegade’s Perth Cafe Hit List

For Beige Renegade, cafes are a second home. Today we share our top Perth cafe haunts Cafe culture has truly…

The post Beige Renegade’s Perth Cafe Hit List appeared first on Beige Renegade.

Probiotic Coconut Ice cream

Probiotic Coconut Ice creamKraut Kopft is the creative result of Berlin-based couple Susann and Yannic. Their vegetarian-based cuisine is without a question something to try. This duo believes that fresh products are the most important thing when it co…

Gluten Free Spinach Gnocchi

Gluten Free Spinach Gnocchi

The brilliant minds behind Kenkō Kitchen have some of the best recipes I’ve tried in a long time. I’ve been cooking some dishes from them recently and I’ve enjoyed each one of them. This is Spinach Gnocchi is from their Gluten Free Series and I’m about to try tonight. I can also recommend this Hotteok recipe and this Mexican Stuffed Sweet Potatos which are simply amazing.

Photography: Elisa Watson


From the wonderful creators at Sunday Suppers comes this thoughtfully designed and sourced collection of oils, syrups and spices. I have followed Karen for some time and have watched as this ILA collection has materialized and I have so much respect fo…

Jean Jacques With The Girls

Recently, my friend Elena arranged for Whitney, Sylvia and me to have a wonderful lunch at Jean Jacques, a lovely French restaurant in the heart of London’s Soho. This is their first London restaurant, they already have 12 branches in Moscow and St Petersburgh. The restaurant is beautifully presented over three floors of a white […]

The post Jean Jacques With The Girls appeared first on Style&Minimalism.


In between London and Paris Fashion Weeks, whilst some were in Milan, I was invited to attend a very special breakfast at Tent London called Eataipei. Taipei has been named World Design Capital 2016 and to celebrate this I was given the opportunity to experience an immersive culinary performance curated by designer Shikai Tseng and […]

The post Eataipei appeared first on Style&Minimalism.

Summer Menu

The Perfect Summer Menu

Bo Bedre has been one of my favorite websites for a long while and now I can whole-heatedly say I’ve become obsessed with it. Their food posts are incredibly inviting and having tested a few of their recipes I can truly say they more than do the trick. Their Festive Menu and scrumptious Men’s Dinner are on the top of my list. I’m a girl that loves her pork rinds and choose beer over wine any time. Have a look at their site and get in the kitchen now… Or later.

Photography: Anders Schønemann


From the new book, Spis by Mikkel Karstad and Anders Schønneman.

Carlo Ratti creates a digital supermarket at the Milan Expo 2015

Milan Expo 2015: huge mechanical arms are spray painting colourful data across the walls of this pavilion and supermarket that Italian architect Carlo Ratti has created at the Milan Expo 2015, which opens today (+ slideshow). Working with supermarket chain COOP Italia, Ratti wanted to explore whether introducing digital information into food stores would affect the way that […]

The post Carlo Ratti creates a digital supermarket at the Milan Expo 2015 appeared first on Dezeen.

easy sunday

Easy sunday – walnuts & cheese.Have a good one!Wooden cheese board from the Somewhere store

eat, drink and be merry with Oatgasm

We just discovered the amazing blog, named Oatgasm, from the 17 year old Meghan Elizabeth and we have found a few recipes that we are definitely going to try this Christmas. Besides her cooking skills we are very impressed by her talent for photography, styling and writing!”Over the years, I’ve become a ruthless writer and poet, a striving photographer, a future Horticulturalist, and a recipe-developer with an ever-growing passion for this myriad thing called life. Be it in the face of flowers, the fear of the unknown, the fragility of evanescence, or in the spontaneous freedom of everyday life, I try to capture a sense of intimacy, beauty, and adventure in everything that crosses my wayward path; even if it happens to be found in a bowl of oatmeal, which is just about where this blog began.”These are only 4 of the many delicious recipes on her blog. Wanna see more? Visit her website! Wishing you a wonderful Christmas with you loved ones, xoxo April and May

sunday suppers

A little while ago I hosted a small gathering with friends (you may have seen on Instagram) in collaboration with Sunday Suppers and the release of Karen’s new book! It’s a lovely book with several thoughtful meals in 3 and 4 courses.I wasn’t able to g…

kanelbullar recipe

The holidays are already fast approaching. Somehow November is almost half gone (or half “full” if you prefer) which means here in the states Thanksgiving in right around the corner. In our home the day after Thanksgiving is game time for Christmas everything! In fact my husband refuses to even look at eggnog until the end of Thanksgiving-even though the stores have been selling it now for over a month.

With that in mind I’m sharing one of my favorite Christmas recipes, you know…to bake after November 27th.

When we were in Stockholm we ate cinnamon buns every chance we got. Since then we’ve incorporated these into Christmas baking and everyone is a fan.
To make this a bit more festive I’ve collaborated with Target to bring you my favorite Kanelbullar recipe, served on their brass hammered tray. Stack some faceted dessert sized mercury plates, these votive holders (which can be found in store) to hold coconut topping for chokladbollar and gold flatware – you’ve got yourself a delicious holiday Fika/coffee break.

In case you’ve never made Swedish cinnamon buns, below is the recipe to try yourself. The batch makes quite a few buns and is completely worth the prep time!

This post is sponsored by Target. Shop Home Décor for modern luxury made easy.

a special dinner at Studio Pistache

We had a crazy busy week last week but with lots of nice things scheduled. It started last friday with a special dinner at STUDIO PISTACHE in Amsterdam by the Blogger tour team. The industrial and open but private atmosphere is very nice for a pop-up d…

weekend snack

Your favorite movie and a huge bowl of popcorn. In style :) Brown butter and rosemary popcorn with seasalt and grinded pepper. Let the weekend begin!You can find the recipe at Covet Garden. Enjoy! 

Roasted Eggplant With Tzatziki

Roasted Eggplant With Tzatziki

Finding new things to make at home has been hard for me lately, I’ve been trying to up my protein intake but I just wasn’t having fun eating all that chicken and tuna so after doing my fair share of research and I changed to supplements and hemp protein. That way I can get away with having delicious and simple meals just the way I like. I made this roasted eggplant dish on Saturday and I thought I’d share. As usual, please feel free to add, subtract and share your version of the recipe with us.

What you need:

1 cup of instant couscous
1 small/medium eggplant
1 small cucumber
1 cup of organic greek yogurt
1/2 garlic clove
1 chopped mint and coriander
Half a lemon
Salt and pepper
Olive oil

The Process

With a knife poke the eggplant and dress it with olive oil, salt and pepper and place it in the oven at 400° for 15-20 minutes. Cook the couscous following the instructions in the box or use this recipe. This how I make my tzatziki but you can choose any recipe you like. Dice the cucumber (I don’t use the seeds) and mix it with the greek yogurt, mince half a of garlic clove and add that to the mix. Add the chopped mint and coriander leaves plus the lemon juice. Season with salt and pepper and taste it so you can correct the flavors if you need to. Put some couscous and the eggplant on a plate and cover the eggplant with the sauce.