Countryside Midsummer

‘Midsummer’s eve was believed to have been a time of magic’

The early fog rose off the fields as the morning moist evaporated into the air and the birds began their morning routines by feeding their babies. The countryside is calm and quite, only the birds are chirping and the wind is gently gushing through the leaves of the birches. I have my rubber boots on and the hem of my dress is dragging through the damp ground that is soon dry as the sun begins to warm up. Today is midsummer, the most celebrated holiday in Scandinavia. Most people leave the city to the countryside this time in the summer, spend the day connected to nature at their cabins. The sauna is on and we are ready to relax…

There is a special feeling only a summer solstice can bring. The sun was a bright orange colour at night-time that barely set into the horizon as I was taking my evening swim. Traditionally, I made a flower crown from blueberry and lingonberry branches and we ate dinner by the lake. We picked lots of wild flowers for the table and got a beautiful bouquet of peonies from our neighbour’s garden. Dinner was a traditional seaside style menu of shrimp toasts and char grilled fish on the campfire and summer style vegetables. The air is full of summer magic today and nature is at it’s most blooming state.

Seaside Skagen

  • 1 cup peeled shrimps
  • 1 spring onion finely chopped
  • Juice of lemon/white pepper
  • ½ cup cold smoked salmon finely chopped
  • 2 boiled eggs chopped
  • 2 tablespoons mayonnaise
  • 1cup sour cream
  • ½ cup chilled dill

Mix all the ingredients together and place on top of toast. Garnish with seasonal radishes, black pepper, dill and shrimps.

Grilled whole fish

  • Whole fish
  • 1 lemon (cut into slices)
  • Herbs of choice
  • Marinade (mix together olive oil, chopped garlic, chilli and parsley)
  • Salt/pepper/oil

Place the marinade all over the fish and the lemon wedges and herbs into the cavities of the fish. Place onto a iron grid and let it cook over a charcoal fire turning it once around for about 15minutes on both sides. Add salt and pepper to taste and more lemon.

Christmas Beetroot Tartar

‘December 8th & easy beetroot tartar’

Beetroot is a great winter root that makes great festive dishes with its vibrant purple colour and earthy sweet flavour. This tartar is such an easy appetizer full of gorgeous texture from the feta, garlic and pistachio. This starter looks pretty & if you wish to add some protein, it suits a slice of roast beef or gravlax.

Tartar ingredients

  • 4 Boiled Beetroot (peeled & chopped)
  • 1/2 cup rich feta cheese
  • 3 tablespoons mayonnaise
  • 1 teaspoon strong dijon
  • 1 teaspoon horseradish paste
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 cup chopped parsley
  • 1-2 garlic cloves grated (alter the strength with the amount)
  • Pinch of salt/pepper
  • 1/2 cup pistachios chopped

Garnish: Black pepper, chopped pistachio, chili flakes, parsley


In a bowl, add the mayonnaise, dijon, lemon juice, olive oil, grated garlic and feta cheese. Mix well into a paste. Chop the cooled, peeled and boiled beets into small pieces and place into a bowl as well. Mix together, add a pinch of salt and black pepper, cover with cling film and refrigerate for about an hour to marinate all the flavours.

Ready to plate: After an hour take out with bowl from the refrigerator and mix in the chopped parsley and pistachio. With the help of a tartar mold press some beetroot into it, to get a little tower. Garnish with more pistachio, chili flakes and chopped parsley.

Ladies Crayfish Night

‘It was an epic party that lasted till 4am’

“Helan går Sjung hopp faderallan lallan lej”… as we toasted to the end of summer with our snaps!

A few Saturday’s ago we had such a fun crayfish party with some lovely ladies at our place! We decided that I would whip up the menu, so with the cray fish I served; beetroot canape with a limoncello ginger cocktail, an earthy black trumpet soup and a berry caramel pavlova with lemon cream. We had an epic night, one of our friends came all the way from London so it was lovely to just talk and dance the entire evening. We sang Helan går (swedish snaps song) with snaps and ended the night with dancing on the chairs! We had so much fun that we only left to town at 01.00 where the night continued till the early hours of dawn! What an amazing group of ladies! You know it’s a successful party when everyone accidentally coordinates on clothing hues that also match the colour of the wine. I thought I would share some of these easy recipes with you if you are planning on throwing a dinner or a crayfish party any time soon! Have an amazing weekend darlings!

limoncello spritzers cocktails

Lemon Ginger Concentration

  • chunk of Ginger
  • 2 juice of lemons
  • drizzle of cold water

Blend together into a liquid in a blender

To make the cocktail, add plenty of ice in a glass, some limoncello, a bit of the ginger lemon concentration & sparkling water. Garnish with thyme twigs.

‘Amuse-bouche, beetroot blinis topped with spicy beetroot humus’

Beetroot Paste:

  • 2 beetroot (pre cooked)
  • 1 garlic
  • 1 onion
  • drizzle of cream
  • butter/salt/pepper/chicken stock cube

Garnish: beetroot humus, lemon zest, sesame seeds

Add some butter into a saucepan. Add the roughly chopped beetroot, garlic and onion and let it gently cook for about 7 minutes. Add a bit of cream and part of a chicken stock cube and let it cook so the cream reduces a bit. With a hand-held blender, blitz the mixture into a soft paste. This part is optional, but I still strained the paste through a sieve to make it totally smooth. Let it cool.

Make the blini batter:

In a large bowl, add 4 egg yolks (I only used yolks, since I used the whites already for a pavlova base), 2 cups flour, 1 1/2 teaspoons baking power, a pinch of salt and mix it all together with the beetroot paste. The batter should be quite dense and leave it to rest for an hour or so.

Ready to fry: Add little dollops of butter onto a non-stick pan and cook a few minutes on both sides. The texture should be airy and fluffy. Let it cool. Once the blini is ready to be served, add a dollop of beet humus on top, add chili, sesame seeds and lemon zest.

Find the recipe for the beetroot humus here

Cooked cray fish delivery arrived home in this dill salt water bucket: Beautiful +13cm sized crayfish with lovely large claws! yum!

‘Earthy Black Trumpet mushroom soup’ (serves 6)

  • 1 litre of black trumpet mushrooms
  • 2 shallots
  • 1 parsnip
  • 1 carrot
  • 4 garlic cloves
  • 6dl cream
  • 1 chicken stock cube
  • 1 cup parmesan
  • salt/pepper/ oregano

garnish: toasted cashew nuts, parsley, black pepper

Begin by finely chopping the vegetables (carrot, parsnip, shallots, garlic). In a heavy saucepan, add a generous amount of butter. Let it heat and add in the roughly chopped black trumpet mushrooms. Cook for about 8 minutes so they release some juices before adding the vegetables. Cook gently with the lid partly on for about 10 minutes. Add the cream, chick stock, salt, pepper and a few twigs of oregano. Let it gently simmer for about 20-30 minutes. Remove from heat and blend the soup with a handheld blender into smooth brown texture. Place back on low heat and add the parmesan. Check for flavour and reheat once ready to be served.

For toppings, I toasted some roughly chopped cashew nuts and sunflower seeds in a bit of salt, added more black pepper and sprinkles of parsley/lemon zest.



‘Summer Berry Pavlova with lemon cream & salty caramel’

Pavlova base

  • 4 egg whites (room temperature)
  • 1 cup sugar
  • pinch of salt
  • 2 teaspoons corn starch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • about 6 drops of red food colouring

Pre heat oven 125c (circulation air mode)

Whisk the egg whites and salt together with an electric whisk until small peaks form. Gradually add in the sugar until the mixture turns a white glossy colour and becomes stiff. Mix together the cornstarch, food colouring vinegar and vanilla extract and gently fold it into the merengue. Scoop the merengue into a circular shape onto a baking tray with baking paper on it. (I made a circle of 20cm and made the merengue quite thick) Place into the oven for 1 hour and 30 minutes. Once ready, turn the oven off and leave it to rest in the oven for a remaining 30 minutes. Leave to cool.

Caramel Filling
  • roughly 180 ml cream
  • 100g butter
  • 330g regular sugar
  • 125ml water
1. Add the butter and cream into a saucepan over medium heat and bring to boil. Remove from heat and set aside.
2. Place the sugar and water in another small saucepan over high heat and bring to boil. Boil WITHOUT stirring until the mixture becomes a deep golden colour. Be patient and keep a close eye to it, you can begin to smell the caramel, the deeper the colour the more intense the flavour. However, make sure if does not burn as this gives a nasty flavour to the caramel. Some use a candy thermometer for this, but I did not have one and played by eye and it worked perfectly.
3. Remove from the heat when the colour is golden and immediately add the butter/cream mixture in a thin steady stream. Place the pan back onto the stove and stir for another 5 minutes until the mixture starts to thicken. Then pour it in a bowl and leave it to rest so it cools to room temperature.
Lemon Whipped Cream
  • 1 cup cream
  • 3 tablespoons powdered sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons lemon zest

With an electric mixer, whip the cream until it thickens. Gradually mix in sugar and lemon juice and beat until soft peaks form. Fold in lemon zest and refrigerate for up to a few hours.

Garnishing for Pavlova

  • suffeli cookies
  • gooseberries
  • blueberries
  • lemon zest

Ready to make the Pavlova: On top of the base, drizzle some caramel, crunch in some of your favourite cookies or chocolate, I used airy waffle chocolate cookies (suffeli) and add the lemon whipped cream on top. Garnish with lots of blueberries, gooseberries and lemon zest.



Countryside Parma Ham Melon

‘ Lunch is served by the lake in between blueberry bushes and trees´

August is quickly approaching and soon it’s time to head out back to the countryside and at the end of the month we are off on holiday to celebrate our anniversary! Meanwhile, I wanted to share some salad inspiration that takes minutes to make, and tastes gorgeous too. It really is just a classic intake on parma ham melon with a few summer add-ons. Instead of cantaloupe melon, I used a sweet and juicy honeydew that is roughly sliced into a large serving bowl. On top of each slice, add slithers of parma ham. Spoon a few avocados all over and scatter baby spinach leaves into the mix. Add parsley and thyme and drizzle some lemon vinaigrette on top. The dressing is made from simple ingredients including fresh lemons, olive oil, Dijon mustard, honey and garlic and takes a few minutes to make! Serve with chilled pale rosé and have a wonderful summer lunch!

Salad ingredients

  • honeydew melon
  • parma ham
  • spinach leaves
  • avocado
  • salt/pepper
  • fresh herbs

Lemon vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp honey
  • 1-2 grated garlic cloves
  • salt and pepper, to taste

Add all of the ingredients to a small bowl and whisk together

Ultimate Spring salad

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‘healthy Green Salad infused with flavours of Spring’

Finely, I’ve experienced the feeling of sun rays warming me up allowing me to fully embrace the essence of spring! The amazing weather has generously allowed me to sunbathe on our balcony giving me a healthy complection to the face. The first freckles have appeared and the seagulls are living on our rooftop again. Spring is at it’s best at the moment, flowers are slowly beginning to pop up from the ground and people have shifted to a lighter wardrobe. I’ve taken my winter shoes and most jackets to the basement and ready to start packing maxi dresses and silk pants for Venice. I’ve noticed a shift in food aswell, we crave for lots of clean flavours like vegetables accompanied with some protein now that the days are lighter and longer. For lunch, I’ve made a delicious super salad that is rounded with a sweetness from the beet quinoa and filled with green delights.

Spring Bowl: This ultimate spring salad is packed with fresh ingredients and amazing flavour. The partially raw asparagus gives a great effect to its fellow green friends while the beetroot quinoa coats a subtle sweetness to the salad. It is packed with nutrients as the broccoli, most of the asparagus, spinach, kale and green leaves are all raw maximizing the flavour, freshness and crunch in the salad. A bit of heat is added from chili and the garlic lemon zest sautéed asparagus merges beautifully with the toasted almonds. You can add any herbs you wish to the mix as this gives the ultimate spring taste.

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  • Bunch of green asparagus
  • 1 cup cooked quinoa
  • 1 large beetroot
  • 1 teaspoon honey
  • 3 garlic cloves
  • 1-2 cups finely chopped broccoli
  • Spinach leaves
  • Kale leaves
  • Arugula & tiny green leaves of choice
  • Yellow chili, lemon juice (and zest) , olive oil
  • Toasted almond flakes
  • Maldon salt/Ground black pepper/ herbs of choice


In a saucepan, roughly chop the beetroot and add a dollop of butter. Place the lid on and let it gently cook in medium heat. Flavour with salt, pepper, thyme, runny honey and grated ( 2 cloves) garlic. Add a touch of water to the saucepan if the garlic begins to burn. Once cooked, press the beetroot into a “mush” with a fork. Mix in the cooked quinoa and remove from heat. Leave to rest to the side.

Wash and remove ends from asparagus. Chop the buds off, as they will be sautéed later. Finely chop the stems into a large bowl. In this bowl, also add finely chopped broccoli, kale and all the green leaves. Drizzle lemon juice and good quality olive oil, black pepper and a pinch of salt. Mix in the purple quinoa into the salad leaves.

In a hot pan, sauté the asparagus buds in butter, lemon zest and garlic for a few minutes until a bit golden. Add to the salad once cooked. Lastly, add in finely chopped yellow chili and toasted almonds. Ready to plate. Lastly, sprinkle with favourite herbs in, such as thyme, oregano, basil parsley or mint.



Can’t wait for those warmer days, when you need to find shade to cool yourself down! Ps. How cute is this hay bed in Southern Italy, it surely makes a decent reading spot listening to birds and crickets in the backdrop.




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Butter-eyed Buns & Gentle Pinks

The weekend is here and with the chilly temperatures and gentle snowflakes falling into the ground, all I want to do is stay indoors under a warm black, light some candles and sip on numerous cups of delicious tea. And what is best accompanied by some tea? A little sweet bun that screams of comfort! My hubby and I spent yesterday in Tallinn for a little Valentines Day getaway and came back home really late, so today it’s all about a cozy friday in.

Get your blankets and books out! Home made butter-eyed buns (voisilmä pulla) are a finnish sort of “buttery bun” that are devilishly good with an eruption of butter and sugar oozing from the center. The more sugar and butter you put in the middle of each bun, the better they become. This cardamom infused bun makes a lovely simple weekend treat if your sugar craving is kicking in. Ps. Despite it being full on winter outside, my mind has transitioned to spring already and I’m loving the sunnier longer days. I’m all about the gentle pale colours from dove greys to pink cablis and ready for delicate spring flowers.

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Traditonal Butter-eyed Buns

ingredients (serves 6)

  • 1 dl milk
  • 10g yeast
  • 1 egg (+1 extra for brushing)
  • 0,5 sugar
  • pinch of salt
  • 1 teaspoon cardamom
  • 200g all-purpose flour
  • 30g butter (room temperature)


  • 6 tablespoons cold butter (or 6 cubes)
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • coarse sugar for sprinkling on top


In a large bowl, mix the crumbled yeast into warm milk. Add sugar, egg, the spices and part of the flour. Mix into a smooth dough. Add the rest of the flour a little at a time while kneading the dough until it easily comes off from the side of the bowl. Mix in the butter. Double the dough in size by leaving it to rest in a warm place with kitchen towel on top of it.

Knead the dough (may need flour for this) and form 6 buns out of it. Place the buns onto a baking tray with parchment paper underneath. Let them rest and raise some more.

Poke a dent with your finger into the middle of each bun. Brush the buns with the remaining of the egg. Into each dent, add some butter (about 1 teaspoon), sugar (1/2 teaspoon) and flour (1/2 teaspoon). Sprinkle some coarse sugar on top of each bun.

Bake the buns in the oven at 200 degrees celsius for about 10 minutes.

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Aromatic Hasselback Carrots

These beautifully thin uniform slices makes these carrots a showstopper dish. The hasselback technique allows the vegetable to have a lovely crispy surface as you marinade them every ten minutes intensifying the flavour as it seeps into the centre. Hasselback carrots make a lovely side dish, incorporated into a salad or beautiful on their own. I think yellow and purple carrots are more beautiful in colour than the basic orange ones, but any will do! The hasselback technique is classic with potatoes, butternut squash and really works with any veggie you prefer! These carrots have a lovely aromatic garlic lemon infusion topped with thinly sliced brussel sprout leaves, chives and toasted hazel nuts. The fresh nutmeg adds a little touch of christmas, which gives a subtle earthy taste to the palette. Along side the carrots, I served some creamy avocado with hummus, lemon juice and fresh chives. I could totally see myself serving this to my girlfriends over lunch as it works perfectly for vegans and vegetarians aswell. In terms of my husband, I would serve the carrots next to a delicious steak or lamb shanks. Ps. Aren’t these new plates gorgeous? They are finally arrived from Italy and I couldn’t be more happy with the result!


Classic Hasselback Roasted Carrots

Purple, yellow carrots (any colour will do)
Preheat oven to 190°C. Line a baking sheet with parchment paper. Peel the carrots & place on cutting board with chopsticks on either side. Make thin cuts as far down as the wooden spoons will allow.
Marinade: 2 tablespoons grated garlic, lemon zest, 3 tbsp olive oil, 3 tbsp melted butter, 1 tsp ground fresh nutmeg
Mix the marinade ingredients together and brush generously over each carrot and place into oven for about 45 minutes or until golden and crispy.
Add more marinade
Keep brushing more marinade over the carrots every 10-15 minutes as this helps them crisp. Just before serving add the oven to”grill” mode for a few minutes to give them that last kick. Add some maldon salt/black pepper as soon as they come out of the oven.
Garnish: Finely chopped brussel sprouts, chives, ground black pepper/salt/ lemon zest, toasted nuts
Optional: Avocado, hummus, chili flakes, lemon juice
Ready to serve: Garnish each carrot with finely chopped brussel sprat leaves, finely chopped chives. On a hot pan (no butter needed), toast some hazel nuts (some broken/some whole) in a bit of salt until they have turned a slightly darker colour. Add the nuts on the carrots and finely sprinkle some more black pepper, lemon zest and salt if needed.
Optional: Serve the carrots with a sliced avocado that has a scoop of hummus inside, along with lemon juice, chives & chili flakes

Black Trumpet Carbonara

Making the best out of seasonal produce…

Despite the forests being partially covered with snow, we managed to find lots of  yellowfoot mushrooms over the last couple of days. This recipe can be made with any mushroom from the chanterelle family (yellow foot, chanterelle or black trumpet) that all have a beautiful earthy flavour to them. This recipe is made with black trumpet mushrooms that we found a month ago and froze them for over winter. This year has been a surprisingly good black trumpet season and managed to pick many litres of them, that I’m super happy about!

The coal-colored, horn-shaped mushrooms tastes unlike any other mushroom, almost smoky giving a carbonara a decadent finish. Due to its direct strong meaty texture, black trumpets really only need butter and good quality parmigiano to make any linguine seem lavish.  This recipe is easy and quick to make with salty delicious flavour from the pancetta and garlic giving your ordinary carbonara a luxuriant twist.

Black Trumpet Carbonara

about 2 cups black trumpet mushrooms, roughly chopped
In a sauce pan over medium heat, add the mushrooms (without butter) to reduce excess liquid from them. Once the mushrooms begin to look more dry, add a dollop of butter.
1 shallot finely chopped, 3 cloves garlic grated, 1 tablespoon finely chopped thyme, 2 tablespoons finely chopped pancetta
Add the shallot, pancetta, garlic and thyme in the pan and sauté gently for about 7 minutes until flavours are released and until lightly browned.
Pasta, 2 egg yolks, ¼ cup grated parmigiano reggiano
Bring a pot of boiling salted water to a boil for the pasta. Once the pasta is boiled, transfer into the pan with the mushrooms. Mix in the eggs, cheese and 1 tablespoon of pasta water. Remove from heat.
Garnish: thyme, black pepper, grated parmigiano reggiano
Ready to serve: serve with more parmigiano, a dollop of sour cream, ground black pepper and sprigs of thyme leaves and a drizzle of extra virgin oil






Creamy Golden mash with Porcini

My hubby and I went mushroom picking last week and found the most incredible porcini (herkku tatti in finnish) that happens to be rated as a three star mushroom. They are my favourite kind of porcini and we were lucky enough to find 5 perfect ones, as many of you may have seen through my instagram stories. When you find such gems straight from the forest, it is a reminder of how great our nature can be.

As the evenings have become a darker magnitude and the days are much chillier, I have been craving for more comforting hearty dishes. This time every year, turmeric for some strange reason becomes a staple ingredient in my cooking, so I wanted to incorporate its spicy flavour into this dish. The simplicity of this delicious plate does justice to the beautiful rich flavours of the creamy parmesan mash and crispy buttery porcini. The golden yellow mash has a kick of garlic while the cheese adds that salty softness autumn meals crave for. The earthy flavours of the porcini are decadent and timeless that need no interruption from other ingredients except for butter and salt. When we had a house in Spain, one of my favourite dishes in our go-to restaurant was sautéed pulpo with mash, a simple but perfect combination, every time. Both the porcini and pulpo dishes are similar in style and texture that have a comforting flavour making the combination fall-proof!

Turmeric Potato Mash ingredients

  • about 7-9 organic potatoes
  • 6 large cloves garlic
  • fresh turmeric (about 1cm x 1cm)
  • 1 shallot
  • about 1 cup cream (maybe a little less)
  • chicken stock cube
  • 1/2 cup grated parmesan
  • maldon salt/ground white pepper
  • 1 tbsp butter for cooking

Garnish: 1 large Porcini mushroom (sliced & sautéed) , ground black pepper, parmesan, fresh parsley


Peel and boil the potatoes until they are almost cooked for about 15 minutes. In a medium heated sauce pan, add a dollop of butter and the chopped shallot and turmeric. Grate in the garlic cloves and stir gently until the onions are translucent. Once the potatoes are ready, drain from the water. Roughly mush the potatoes and add them into the sauce pan with the onions, garlic and turmeric. After stirring for a few minutes add in some cream and a chicken stock cube. Let it simmer for about 7 minutes before removing from heat and blending into a smooth consistency with a hand-held blender. Place the mash back onto the stove and stir in ground white pepper, grated parmesan cheese and salt if needed.

Now that the mash is ready, it is time to sauté the porcini mushrooms. In a medium heated pan, add a generous dollop of butter. Once the pan is hot, add the sliced porcini and cook for a few minutes on both sides until lovely and crispy. Add a pinch of maldon salt and ground black pepper.

Ready to plate: First add a generous scoop of mash on the bottom of the plate. Add the porcini on top and grate some more fresh parmesan. Finish the plate with some ground black pepper and fresh parsley.







Crispy Red kale with pumpkin purée

If you are looking for a delicious alternative to a salad with a bit of an autumn twist, this pumpkin puree crispy kale dish is something for you! The great thing about the purée is that you can make it in advance, so it makes the salad a super quick fix. The rich yellow pumpkin adds a lovely sweetness to the crunchy warm kale leaves. The figs give simple delicacy creating an easy fall salad. If you are craving for more substance, you could add pine nuts, pear, gorgonzola or parma ham to keep in theme to the salad. The deep colours on this plate reflect the tones of fall, from the deep reds, maroons and greens to vibrant yellow.

Pumpkin puree ingredients (makes enough puree to refrigerate for later)

  • 1 1/2 cups roughly chopped pumpkin
  • 1/2 cup chick peas (optional)
  • 4 garlic cloves
  • 1 large shallot
  • 1 tablespoon runny honey
  • salt/pepper
  • 1 tablespoon chopped fresh rosemary
  • 1- 1/2 cups cream

In a medium heated sauce pan, add butter and the roughly chopped pumpkin and chick peas. Stir gently until the pumpkin gets a bit more golden in colour. Then add in roughly chopped shallots, garlic and rosemary and honey. Place the lid on and let it gently cook for about 7 minutes stirring every now and then. Add the cream, salt, pepper and let it simmer at low heat with the lid on for another 7 minutes. Remove from heat and blend into a puree. If the consistency seems too thick for your liking, add a small amount of water or cream. Check the flavour and leave to rest on the side. You can either serve the purée hot or cold. I served it cold for this salad. You can refrigerate the puree and use it the next few following days. It makes an easy sauce for chicken or the base for a soup.

Salad ingredients

  • red kale leaves (3 large ones, roughly chopped)
  • 2 garlic cloves grated
  • dollop of butter
  • salt/black pepper

garnish: fresh figs

In a medium heated pan, add the butter and grated garlic. Stir in the kale leaves and sauté for a few minutes until lovely and crispy. Season with ground black pepper and a pinch of maldon salt.

Read to plate: Add the warm kale leaves in a bowl and toss around with some of the cold pumpkin puree. Set the leaves on a plate and add some sliced figs on top. Add more ground black pepper on top.