My friend Andrea of @sweet.in.nature, who inspired me to make my first focaccia garden, invited me to contribute to her hashtag #focacciafriday – and how could I pass on opportunity to make another one of these? So much fun to find a new type of canvas to create on! . With this one, I held back a little on the flour, and let it rise overnight in the fridge. In the morning, I decorated it with flat leaf parsley and sage from my herb garden, and some sliced baby plum tomatoes. Then I brushed it richly with olive oil before baking it. I hope you check out the hashtag and give it a go yourselves!
One of my favourite things about the foodie community on Instagram is that it’s bursting with creativity. I just wish I had more time on my hands to try all the lovely things I see out there. One thing I just had to do was a focaccia garden. Have you seen them? I first saw my friend @sweetinnature post one, and started browsing the #focacciaart hashtag. So many gorgeous creations!
Here’s my first attempt, with baby tomatoes, flat leaf parsley, lemon thyme and asparagus. Yeah, it does look more vibrant and beautiful before it’s baked (swipe to see the before pic), but it was also lovely when it came out of the oven. And yes, it tasted delicious too.
Ingredients 20 g fresh yeast (or 12 g dry yeast) 3 dl water 0,5 dl olive oil 1 tbsp sea salt 1,5 tbsp agave syrup (or other sweetener) 7,5 dl plain flour
Dissolve the yeast in the water. If you’re in a hurry, use 37 C water, otherwise use cold. Add olive oil, sea salt and agave syrup, before adding the flour. Knead the dough for at least 5 minutes until smooth. Cover with a damp tea towel and leave to rise until doubled in size. I always prefer to start the dough with cold water and let it rise for a few hours in room temperature, or even all day in the fridge.
Transfer the dough to a tray, about 20 x 30 cm, covered in parchment paper and lightly greased. Flatten the dough carefully. Leave it for another 30 minutes.
Brush the dough with olive oil and decorate it with herbs and vegetables. Here I’ve used flat leaf parsley, baby tomatoes, asparagus and lemon thyme.
Bake for about 20 minutes in 225 C. Check often towards the end. (I didn’t, apparently. Should have taken it out 2 min earlier…) Leave to cool for a few minutes before serving.
I was browsing through my archive of photos the other day, and I stumbled upon this old favourite. A really moist and delicious blueberry banana bread. Wish I could make it appear in front of me right this second!
Pre-heat the oven to 180 degrees. Line a loaf pan with baking tray paper. Mash the bananas in a big bowl and mix with plant milk, vinegar and canola oil. In a separate bowl, mix flour, spices, sugar and baking soda. Sift the flour mixture into the banana mix and mix until combined. Carefully fold the blueberries in. Pour the batter into the pan. Bake in the oven for about an hour. Let the bread rest and cool off for at least 30 minutes before cutting it in slices.
You know when you find a stack of different leftovers in the fridge, and just throw them in a bowl together. Doesn’t it often end up better than the original meal? That was definitely the case here. Spicy potato wedges, crispy falafel, oven baked Greek salad, hummus, tzatziki and baby spinach. Dreamy!
I’m all about rhubarb this time of the year. Still waiting for my plants to grow stronger so I can start picking stems from them. In the meantime I’ll buy rhubarb and make all sorts of delicious things with it. Here I’ve used the same dough and compote that I posted two weeks ago (see my post from May 13, Rhubarb rolls), and turned it in to a twisted wreath. Unfortunately I burnt it a little (wild guess – my kids distracted me…), but I can assure you that it still tasted really good. . To make a twisted wreath: Roll the dough out to a rectangle. Spread with butter and a thin layer of compote. Roll it up, and cut the roll in half down the middle lengthwise with a sharp knife. Twist the two strand around each other, trying to keep the cut side outwards. Pull the ends together to form a circle and tuck the ends in. Put the wreath on parchment paper, and place it in a round baking tray to make sure it stays in shape and doesn’t go flat. Leave to rise for 30-40 minutes before baking it at 225 C for 20-25 min. When still hot, brush with sugar dissolved in hot water, and sprinkle with caster sugar.
My youngest son asked for muffins the other day. It was a weekday, so I didn’t want them to be too sweet, but more like an afternoon energy boost. So together we improvised these apple and carrot and cinnamon muffins, which turned out really good. (In “together” I mean that I managed the measurements and my keen little helper stressed me out by threatening to pour a full packet of brown sugar and a whole carrot in the batter…)
Ingredients (makes 12 small muffins): 2 chia eggs (2 tbsp chia seeds + 8 tbsp water, rest for 15 min) 2,5 dl rolled oats 2 dl plain flour pinch of salt 1 dl brown sugar 2 tsp cinnamon 2 tsp baking powder 1 dl neutral oil 1, 5 dl plant milk 1 tsp apple cider vinegar 1 apple, diced (2 dl) 1 small carrot, finely grated (1 dl)
Simply combine all the dry and wet ingredients in a bowl, and finish by adding diced apple and grated carrot. Distribute in 12 muffin cups and bake at 225 C for 15 min.
Today it’s been one year since I started this blog. I’ve had so much fun cooking, photographing and writing, and blogging has really made me more motivated in the kitchen. And I’ve met so many lovely, generous, friendly people in the Instagram community, and I’m so grateful for each and everyone who likes, comments and supports me!
I celebrate with these rhubarb rolls, and I wish I could send you all one to try. I used my usual sweet yeast bread recipe, and filled it with a rhubarb compote. A couple of chopped up rhubarb stalks (not from my own garden, they’re not ready for picking just yet), some brown sugar and a dash of water, simmered until it started to thicken a little.
Dough: 75 g vegan butter 2,5 dl plantbased milk 15 g fresh yeast 0,5 dl caster sugar or syrup 0,5 tsp salt 7-8 dl plain flour (~430 g)
Let the vegan butter soften in room temperature or a few seconds in the microwave. Dissolve the yeast in cold milk. Add the soft butter, sugar and salt. Next, add flour and work until the dough is shiny and doesn’t stick to the sides of the bowl. Leave to rise in the fridge overnight or a couple of hours in room temperature.
Take the dough out and let it rest in room temperature at least an hour before baking. Roll out a large square and spread with vegan butter and a thin layer of rhubarb compote and top with shredded coconut. Roll the dough up and cut in 20 equally sized pieces. Place the rolls with close together in a tray, about 20×30 cm.
Leave to rise another hour. Bake at 225 C for about 15 minutes. Make a glaze with powdered sugar, a squeeze of lemon and a pinch of beetroot powder. Leave to cool and then drizzle with glaze before serving.
I don’t cook a lot of Indian food, but when I do I always love it. All the spices and flavours, and of course the delicious naan, go so well together.
Here I’ve made Paneer Butter Masala after a recipe from @veggie_intervention and it was exactly as good as I was hoping for. I also made naan for the first time after a recipe from greenwarrior.se, and this was equally satifying. I’ll link to both their original posts in my Stories, and if you’re not following these accounts already, you most definitely should Gorgeous photos and delicious, inspiring food!
I’m so happy that it’s time to eat asparagus again! Not only is it one of my favourite vegetables, it also means winter is finally over. And that’s all I’ve been dreaming of since October. Here’s a super simple asparagus pastry that works perfectly as a light lunch or part of a buffet.
I used store bought puff pastry (which is usually vegan despite the Swedish name being “butter dough”). I simply rolled the dough out, broke the hard end bits off the asparagus stalks and spread them out on the dough. Then I folded in the edges, sprinkled a little vegan cheese on top (I like @valiosverige Oddlygood Veggie grated) and baked it in the oven at 200 C for just under 20 minutes. The last few minutes I added some sunflower seeds on top. Pine nuts or other seeds would work as well.
As you may or may haven’t noticed, I’ve been a bit quite here lately. I simply haven’t had the time or energy to cook and post as usual. I hope to take it up again more regularly soon.
But here’s another problem when I finally get around to posting – my memory is failing me! I baked these crumble bars maybe a month ago, and all I remember is that they were really tasty, especially served warm with whipped custard on the side. And that I used a bag of frozen plums from our own garden. Can’t remember what recipe I used or what adjustments I made… Haha, you’ll just have to take my word that they were good! And later on, when I have more time, (who am I kidding here?!) I’ll definitely try to recreate them. And write down the recipe. I promise!
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