One of the questions we get asked most frequently is how in the heck do you start a food and nutrition blog. Since we’ve been doing this for 5 years, we have a ton of advice that we want to share with you. We hope this information will help you start your very own food and […]
I asked Luise if this was too simple? It’s almost not a recipe, just a quick thing we have been making when we crave dessert but don’t feel like busting out any mixers or even turning on the oven. “What, too simple? That’s my favorite kind of recipe. Nothing can ever be too simple!” she told me. So here it is. A simple Italian twist on cheesecake, served in small jars or glasses. It features two of our favourite summer fruits on a bed of creamy lemon & vanilla mascarpone and the simplest raw crumble you’ll ever make.
Even though we sometimes make it on regular weeknights, this is the most perfect thing to serve on a summer buffet table. It’s quick and effortless and looks really pretty in small jars or shot glasses. It’s easy to quadruple the recipe too, so you could make 30 jars in no-time.
The crumble is simply made from mashed dates, roughly chopped almonds and a pinch of salt. Simple and crunchy. It also keeps well without going soggy. The mascarpone filling is deliciously decadent. It can be replaced with thick Greek yogurt for a lighter twist. It can also be made vegan by replacing the mascarpone with coconut yogurt or by making the cashew filling from our flower power cake.
We let the fruit macerate in a squeeze of lemon and honey. It makes it even more flavourful and it also helps the fruit release liquid that will sip down the sides of the jar like a natural fruit syrup. This simple fruit salad is also really good on its own or on top of any breakfast bowl.
Italian Cheesecake Jars
Makes 8 small jars or 4 larger ones
If making this ahead, we’d recommend only filling the jars with crumble and mascarpone, and keeping the fruit salad in a separate jar until right before serving. Strawberries and peaches are often heavily sprayed so choose organic if possible.
15 strawberries, rinsed and hulled
3 peaches, rinsed
1 lemon, washed
2 tbsp (unheated) runny honey or maple syrup
80 g / ½ cup raw almonds
8 soft dates, stones removed
1 pinch sea salt
250 g mascarpone
½ tsp ground vanilla or pure vanilla extract
a small handful lemon balm or mint leaves
Cut the fruit in smaller pieces and place in a bowl. Squeeze over 1/2 lemon and 1 tbsp honey, toss and let sit for 15 minutes.
Roughly chop the almonds and mash the dates with a fork. Stir together and divide on the bottom of 8 small glasses or jars. Stir together mascarpone and vanilla, add zest and juice from the rest of the lemon together with 1 tbsp honey, stir until combined and then dollop it into the glasses on top of the date crumble. Add the marinated fruit right before serving them on the buffet table, top with lemon balm and decorate with flower petals, lavender or elderflowers.
We have developed this recipe for Åhléns campaign Alla Länders Land which focuses on welcoming more food cultures to the Swedish summer table.
Butternut squash arugula pita pizza? Pretty much everything you’ll need for dinner this week. This recipe is great for those days when you get home exhausted, and just want to throw something in the oven. It’s also great for those nights you get in late, and want to keep things simple and lite. Aside from […]
Say hello to your salad’s new best friend. This jar of mustardy granola has become a total game-changer in our kitchen. And if you are like us and often mix leftovers into quick salad bowls, you are soon going to realize its potential. The granola has the most delicious flavour and adds a superb crunch to all types of salads. We don’t see this as a salad topping but instead a filler that you can use instead of cooking a batch of rice, quinoa or millet or whatever you normally use to make something simple and green into a more substantial meal. The granola is also great with soups (perfect for gazpacho!) and on top of grilled feta cheese or on a savory yogurt bowl. There are doubtless lots of other uses that we haven’t tried yet, but we surely will during the summer.
To help you get started, we are also sharing a quick little baked feta cheese recipe and a crunchy green salad which both are optimal paired with the granola. The feta cheese is almost too simple. Bake a block of feta cheese for 10 minutes on 200°C / 400°F, then switch up the temperature to max and turn on the broiler for just a few minutes. Drizzle with olive oil, fresh herbs and a generous sprinkle of savoury granola. We usually serve the cheese as a side dish to share on the table. An extra drizzle of honey will make it even more special.
The salad is a bit of a mash-up between a salad and a slaw. Thinly sliced vegetables and pears are mixed with lettuce, drizzled with a yogurt dressing and then covered in granola. Win!
1/2 romanesco or broccoli, thinly sliced
PS. In case anyone is wondering, the salad plate was a real bargain from a local ceramicist. Apparently it’s a bit uneven so we almost got it for free. A tip is to always ask for their “damaged goods” if you want unique pieces and are on a budget. The apron is from Stone Cold Fox.
This light jalapeño cornbread has been a hit in my home this week. My mother was so impressed (not an easy task) and literally called my father that same night going off about how good my cornbread was. I’m not sure what exactly inspired me to make cornbread. I wasn’t raised eating cornbread and don’t […]