Mint Pesto Pasta INGREDIENTS: 150 g spaghetti Pesto: 100 g parmesan cheese (grated) + extra on top 3-4 handfuls of fresh mint 2 handfuls of fresh spinach 2 dl (200 ml) olive oil 1-2 garlic
Creamy Mushroom Potato Soup INGREDIENTS: 1 onion 2 tbsp olive oil 3 big potatoes 3 garlic cloves ½ small cauliflower 1 litre of water 400 g funnel chanterelles salt a handful of fresh thyme (green
Feta & Thyme Hasselback Potatoes INGREDIENTS: about 1 kg potatoes 1 tsp salt 150 g butter ½ bunch of fresh thyme 70-100 g feta cheese crumbled INSTRUCTIONS: Preheat the oven to 175–180°C. Wash the
Basil Lemon Pesto Ingredients: 2 dl extra virgin olive oil 1 dl pine nuts 3 big handfuls of basil 1.5 dl grated parmesan cheese juice of 1 lemon Mix all the ingredients in a
I love vegetable soups! Though many of them – like carrot or beet soups – are pretty autumnal. Perfect for cold and dark fall days spent on the couch. But I want to enjoy creamy
Who wouldn’t love pasta? Especially if it’s pink! This was a quick lunch of mine during a busy photoshoot day. I made it with what I had in the pantry. Pink pasta (cutest ingredient ever).
A whole fish served on a vintage tray painted with flowers and detailed ornaments – sounds fancy, doesn’t it? It’s actually the easiest dish to cook and one of those classics I never get tired