I have to admit, I’m not a baker. I don’t do well with desserts, so I was a little nervous making this Raspberry Clafoutis for my Mother-in-law’s birthday dinner.  Luckily, as you can see, it was a hit. Followed the recipe to a ‘t’ as fudging with baking leads to trouble.

I have been away from the blog for a very special reason… my very good friend from home, Natalie, was visiting me in Sweden — and I just had to show her a good time (you understand, right?)

The first night she was here, I served warm smoked salmon and roe-sauce (varmrökd lax med romsås) with pear cider. Second night was roasted chicken, goat cheese cream and red beet spinach bulgar salad. We went out mostly after that, but I was so happy to serve her a few meals at home.

Sara and Joa hosted a Greek “tapas” pitch-in 5/28, and it just reminds me of how much I love Mediterranean food.  Hummus, halloumi, tabouli, tzatziki, spanakopita, greek salad, and grilled lamb…. good friends and great recipes can only lead to a wonderful evening.  Henrik and I brought the halloumi, hummus and tabouli. Recipe tips for hummus: instead of adding raw chopped garlic, roast it in the oven for an hour on a low temperature (just cut off the top exposing the raw tops, coat with olive oil and wrap with foil.. voila!).  You will be able to squeeze cloves out of the head easily and the flavor is much more mild.  if you like your hummus creamy, add a little extra olive oil and a little yogurt (use sparingly, as it can dilute the flavors).

Oreo: Greek Guardian of Leftover Spanakopita.

Today I made a noodle soup with Thai flavors.  A base of vegetable stock was simmered with lemongrass and lime leaves . Lightly sauteed garlic and ginger were added to the stock  after being strained of the lemongrass and leaves. Red curry paste, oyster mushrooms, lime juice and fish sauce were then added to the soup, with water chestnuts and 1 chopped tomato following. Your choice of fish (mine was cod) should be added along with sugar snap peas, and shrimp at the last minute (to avoid over-cooking). If it is too spicy, you can mellow it with a little coconut milk.  Served with rice noodles underneath. Garnished with cilantro and green onion.

This was cheaper to make than going to our local thai take-out restaurant in Malmö, and I have a feeling it was a little healthier too.  This was the first time I’d ever made anything Thai, so I may not have gotten the flavors as precisely as an authentic place, but on a budget — this will do!

I received 2 new Le Crueset mini-cocottes for my birthday, so I decided to do something unique with them. First I lined the bottom with halved cherry tomatoes. then I cut asparagus in 1″ pieces to create a little forest of asparagus. I think they’re pretty cute, don’t you?

Served with pork tenderloin, potatoes, herb salad and italian tonnato sauce (1 can of tuna, 1dl olive oil, 1 egg yolk, 2 T lemon juice, 1 clove garlic, 2 T capers + 1 t caper “juice”, basil & parsley to taste).  I know, that sauce sounds weird if you’ve never had it… but trust me, it’s good.