Few things beat a cocktail to end a balmy Summer night. This gin-based, pre-prohibition cocktail named after a 1800s gentlemen’s club has been my go-to drink this season. The Strawberry & Rose Syrup can be prepared now, at the peak of strawberry season, and stored in the fridge throughout the Summer. This way you’ll always come prepared when you crave this tempting cocktail.
Sourdough bread from our local baker, Spring greens, and mozzarella – that’s my kind of food.
It’s so simple that I’m not even sure if it counts as a recipe. Nevertheless, it’s one of my favorite dishes; Stringy mozzarella drizzled with bright ‘grassy’ olive oil, garlic confit, and a pinch of rich sea salt. During the Spring months I add freshly foraged ramsons and goutweed as well. Serve with a salad on the side and you have yourself the easiest dinner, you’ll ever make. No cooking required.
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Let’s talk building blocks. Not the kind my two year old son plays with, even though they’re a lot of fun, too. No, let’s talk the kind that can elevate everyday cooking – bring it from boring to addictive. Many of my recipes are build on an aromatic foundation with herbs, spices and garlic as the building blocks. Hence this recipe for garlic confit. It’s an invaluable component that you’ll find next to preserved lemons on my pantry. It takes a bit of preparation but it keeps for weeks in the refrigerator.
I use it wherever I would add garlic in a recipe, however the taste is more complex. It ads aromatic notes of smoke and roasted garlic which can elevate any dish. Try to cook with the oil on it’s own as well. It’s wonderful on salads and pasta.
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Hello, fellow traveler – the Marrakech travel guide is here! In this post I’ll take you along on a virtual tour into the curved pink streets of Marrakech. It’s the result of years of research and treasured tips from fellow colleagues and friends. Mikkel and I visited Marrakesh for the first time five years ago, and it was love at first encounter. For some reason I feel calmer there. Despite all the hustlers, pick-pockets, and loud master-hagglers, it somehow feels like an honest and somewhat authentic place. The old medina is mostly inaccessible to cars, and you’ll find that donkeys and wooden carts are still used to haul everything from everyday produce to building materials. It’s a place where I want to get lost. I’ll wander for hours through the souk and narrow alleys, imagining what’s hidden behind the mystic 11th and 12th century wooden doors. Some hide abundant courtyards, some hide poverty. It’s all there, unpretentious and real.
A Rose Pavlova for you and your love on Valentine’s Day. Or any day. Because why reserve acts of kindness for February 14th?
I’m just checking in quickly to share one of the recipes I cook the most for my family; Quinoa, lentil & spinach patties. They’re are dinner-savers for working mothers. I cook them on Sunday nights to keep in the fridge for a healthy and easy dinner on busy week nights or a quick snack to avoid any hangry kid situation. So, you might be going “isn’t quinoa and lentils a lot of work?” I promise you, it’s not. In fact, you’ll only need one pot as the quinoa and lentils have the same cooking time, and they cook fast. Once you’ve cooked the grains all you need to do is mix and fry, and you’re ready to go. What’s not to like?