Dill & Celery Soup

This vegetarian soup can be served warm, hot or cold. It can also be made with half the amount of dill than I used if you want more of the celery flavor in the foreground. Served cold, it is a perfect lunch soup for summer. Served hot, it will warm you up inside during colder days or nights. The recipe below makes four servings.

Celery Soup

8 celery stalks
1 green zucchini
1 small or medium yellow onion
1-2 potatoes
2 oz. Butter
1 cup fresh dill leaves (or ½ cup frozen dill)
3 tbsp olive oil
½ cup sour cream, crème fraîche, or heavy cream
3 cups vegetable broth (I make my own and will post recipe later.)
3 tbsp dry white wine
freshly ground pepper
freshly ground nutmeg

The beginning of the cooking process

1. Peel the potatoes and chop them up in smaller chunks. Chop the celery, onion, and zucchini into smaller chunks as well. Put it all in a pot with the butter and olive oil and cook while stirring until the onions start looking slightly translucent.
2. Add the broth and simmer until potatoes are cooked through. Add the wine halfway through so that the flavor is absorbed and the alcohol is evaporated.
3. Add the dill and mix the soup in a blender until smooth. (You want to use mostly leaves of dill so make sure you remove any coarse stems before adding it to the soup.)
4. If you want a cold soup, strain it and stir in some heavy cream. If you want to serve it warm, just add a dollop of sour cream or crème fraîche on top when you serve it. You will get a heartier soup if you don’t strain it and serve it warm or hot.
5. Serve with some freshly ground nutmeg and black pepper on top.

– Add a couple of tablespoons of apple cider vinegar at the end of the process for a different flavor profile.

Vegan version:
– Use double the amount of olive oil or add canola oil instead of butter if you want to make a vegan version. In that case, you can use coconut milk to get the creamy consistency instead of cream. (Make sure you buy coconut milk that doesn’t come from child labor or animal abuse!)

Strained soup served cold

Banana Bread

Delicious banana bread is a fun and easy thing to bake. Here is my recipe. Try it out and let me know how you like it!

3 very ripe bananas
4 oz. butter (soft, room temperature) (115 g.)
2 large eggs
2 cups all-purpose flour (0.5 L)
¾ cup brown sugar (2 dl)
1 tsp baking soda
½ tsp cinnamon
½ tsp vanilla extract
¼ tsp salt
½ – ¾ cup walnuts (optional) (1½ dl)
½ cup sour cream or plain greek yoghurt (optional) (1 dl)

1. Heat the oven to 350 degrees (= 175˚C). Line a standard 9 x 5 inch bread pan with parchment paper and cover with a thin layer of butter or cooking spray.

2. Mix the flour, baking soda, salt, and cinnamon and set to the side.

3. Mix the butter with the sugar and vanilla extract using a hand mixer until it is smooth and blended. Add the eggs and continue mixing while adding the peeled and crushed bananas and the sour cream. Add the flour mix and keep mixing at low speed. Add the nuts and stir it up before pouring it into the baking pan.

4. Bake for about one hour until a toothpick in the center part comes out dry.

5. Let it cool off on a cooling rack for 10 minutes before lifting the entire loaf out of the pan, using the parchment paper. After it has cooled off, store it in plastic. It will keep longer in the fridge than in room temperature, but it will taste so good that it is not likely to last long wherever you store it!

Light Vegan Lunch

Today I was in the mood for something light, healthy, and flavorful. Quinoa is easy to make, but lacks flavor so I chopped up some celery to cook with it as well as some fresh dill. Once it was done, I also squeezed fresh lemon over it to bring out some more flavor. The veggies were made with roasted peppers, mushrooms, zucchini, onion, garlic, shallot, celery, and some fresh basil. On the side I chopped up a ripe tomato and added some hummus. It was all very satisfying and easy!

Light vegan lunch with sauteed veggies and quinoa

Roasted Pepper
You can easily roast your own pepper in a frying pan. It is best to use one with a non-stick coating for this. Cut the peppers lengthwise creating pieces that are as flat as possible. Then place them in the pan on high heat with the skin side down. You may need to gently press the peppers down so that more of the skin makes contact with the hot surface. Once the skin has “blistered” and the pepper is getting soft, it is done. Take it out of the pan and if you have black burnt skin, just scrape it off under running water.

Cherry Clafoutis

July is a great time for cherries. As I was popping some cherries this afternoon, I started thinking: what yummy thing could I make with cherries? A classic French cherry clafoutis seemed like a great idea so that’s what I decided to make! It’s a simple and easy dessert to make, but it tastes divinely good. My dinner guests (and myself) went for immediate second servings without hesitation!
Please try the recipe below and let me know what you think. I would love to see some pictures of your creation as well!

1 pound of red cherries (450 g) (Less if pitted in advance)
1 cup whole milk (or 2% with a splash of cream) (2 ½ dl)
3 eggs
½ cup granulated sugar (1 dl+)
2 tbsp butter (unsalted is better)
½ tsp vanilla extract
½ tsp almond extract
½ cup all-purpose flour (1 dl+)
a pinch of salt

1. Pit the cherries and soak them in an ounce of cognac or brandy with a tablespoon of granulated sugar mixed in. Let it sit for about an hour while stirring occasionally.
2. Heat the oven to 325-350 degrees. (My oven tends to run hot, so I set it at 325, but 350 should work well for most ovens. That’s 175 degrees Celsius.) Cover a baking dish (about 1 ½- 2 inches (4-5 cm) tall at least) with softened butter. Then place the fruit at the bottom of the dish, pretty much covering it completely. Melt the rest of the butter.
3. Mix the milk, eggs, sugar, vanilla extract, almond extract, and melted butter in a blender or bowl. Mix using a mixer and then add the flour. Mix it some more and then pour it all over the baking dish covering the fruit.
4. Put it in the oven for 45-55 minutes until it is set and a test stick in the center comes out only slightly wet. Be careful to not let it cook too long. You want to look for a consistency that is similar to a flan.
5. Serve with whipped cream or as is with some powdered sugar sprinkled on top.

– Instead of cherries, add 2 tbsp cocoa powder to the batter and use banana and chocolate chunks as filling.
– Reduce the amount of cherries by about 40% and add 50g of chopped dark chocolate (unsweetened if possible) and half a cup of coarsely chopped blanched almonds. Serve with whipped cream with a dash of Kahlua in it.
– Soak blueberries in red wine and some sugar and use instead of cherries.
– Zest one orange and add the zest to the batter.
– Add a few drops of Grand Marnier or Kahlua to the whipping cream.
– Serve with ice cream instead of whipped cream.
– Make individual portions in 6-8 oz ramekins (Bake for 15-20 minutes in this case)


What is this blog about? I am hoping to engage others who love to eat or cook in a conversation that will inspire and tickle our taste buds as well as nurture our creative spirit.

The whole thing started when my house mate asked me to make what I had made for dinner one night the week before. I had no idea what I had made or what I had put in it, because my cooking process is mostly intuitive. This happened a few more times until he said that I had to start writing down what I do. I reluctantly agreed to do so. Also, being a photographer, I figured it would help trigger my memory if I also took photos of my creations. After posting a few of them on social media, people started asking me for recipes and tips in addition to dinner invitations. Before I knew it, I was working on creating a cookbook!

In order to make sure that the recipes are useful, I’ll be asking people to re-create them and report back on their experience along with photos of their results and tips for improvements. I’m hoping this will then lead to a book of cooking inspiration rather than just a series of recipes. Please comment freely and add your tips and experiences to the recipes!