Ricotta Cheesecake with Figs and Honey 

I hope you’re not surprised to see yet another recipe with figs. They are just simply one of my favorite foods and they are only available in a nearly nonexistent timeframe here. I have to get them while I can. This is my go-to cheesecake recipe. I love it because it’s not too sweet and uses great cheeses. I decided to add figs for an obvious reason and a bit of honey.

It’s really quite a process to make, but so worth it. This is the recipe I use. In my fig and caramelized onion pizza post I explained my oven situation. It sucks. So I promise this cheesecake isn’t burned. It’s just very browned. Thanks oven. I adjusted the recipe to my liking by only using a cup of sugar instead of a cup and a half. The i drizzled honey on top and arranged the figs on top.

Fig and Caramelized Onion Pizza (GF)


Summer nights always leave me a bit at a loss for dinner ideas. The main reason for this has a lot to do with my oven. It’s ancient; it’s always hot (even when turned off). This in combination with the summer heat make it hard to find the motivation to cook for dinner. But this fig and caramelized pizza is a keeper, because it only goes into the oven for about 7 minutes. 7 minutes of torture none the less but it’s all a compromise.

Ingredients:

  • 1 pre-made GF pizza crust
  • Olive Oil
  • 2 Figs
  • 1 onion, slivered
  • 4 TBSP butter
  • 2 oz. of goat cheese
  • 2 cloves of garlic
  • Rosemary
  • Thyme
  • Salt and pepper

To make:

  1. Pre-heat oven to 350 (skip this step if your oven is anything like mine)
  2. Coat the pizza crust in olive oil.
  3. Add the slivered onions and butter to a sauté pan. Cook over medium heat for 15-20 minutes, until onions are caramelized. Once nearly caramelized add in the garlic, salt, pepper, rosemary and thyme to cook.
  4. Slice the figs into thin slices.
  5. Add the caramelized onion mixture to the top of the pizza crust.
  6. Slice the goat cheese and add on top of caramelized onions.
  7. Place directly on the oven rack. Bake for 6-8 minutes until golden brown.
  8. Once done, add the figs to the top. Enjoy!

 

Golden Beet and Watercress Salad


I’ve been loving golden beets. It seems like a crazy thing to love but they are slightly more mellow than red beets and that makes them perfect for salads, especially when fried. This is a great salad for yourself at lunch or make a large bowl of it to share.

Ingredients:

  1. Bunch of watercress
  2. 1 radish, sliced thinly
  3. 1 golden beet
  4.  1 Avocado, sliced
  5.  Balsamic vinaigrette

To cook the beets: first slice the beets then, steam the beets in the microwave until tender. Seer the beets in a frying pan coated with olive oil over medium-high heat until golden brown, flip occasionally. Let cool.

Assemble the salad: layer the watercress, beets, radish and avocado onto a plate. Drizzle with your favorite balsamic vinaigrette. Bon appétit!

Parisian Summer Cocktail

There might not be anything in existence that is as good as a chilled cocktail in the dead heat of summer. So here I am, coming through for you with a perfect summer cocktail. To top it off it’s Bastille day, hence the use of St. Germain and Rosé. This one’s fairly easy and extremely refreshing. What you need:

  1. .5 bottle of Rosé
  2. 1 can of tonic water
  3. The juice of one lime plus slices for garnish
  4. 2 shots of St. Germain

It’s as easy as mixing ingredients 1, 3, and 4 together then pouring it into a vintage style glass about 2/3rds full. Top it off with some tonic water and a slice of lime. This recipe makes 2 servings so mix and enjoy!

My Top 3 Cookbooks 

Fun fact: my dream career as a child was to be a chef. I’ve always had an innate love for food, cooking and cookbooks. I grew up in a household where Barefoot Contessa cookbooks were flowing and this had a big impact on me.  I tend to gravitate towards cookbooks with great photos and, lots of them. Being a Francophone comes with its territories; I’m pretty sure there’s a rule book stating that every francophone must love French food or at least just food in general. But I also am deeply tide to my Swedish roots and love everything Scandinavian, including the food. So my top 3 cookbooks incorporate all of these criterium.

My Paris Kitchen by David Leibovitz is such a good book for the current day in age. There are plenty of classic French dishes but he also incorporates a lot of Mediterranean and Middle Eastern recipes which I really appreciate. The photos are beautiful and he talks a lot of having a very ‘basic’ kitchen, essentially a French kitchen. Small, probably no counter space and limited gadgets. But that’s okay because some of the best food comes from French kitchens. This is another quality I really enjoy about this book. I don’t get around to making much of the main dishes in here, because its all meat, but my favorite recipe is the Israeli Couscous. It’s a staple of mine. Sometimes I make it with quinoa for a bit of a healthier option but I love using dates, figs, lemon preserves and cinnamon to make this dish.

Nordic Light by Simon Bajada is just wow. It left me speechless when I first flipped through it. The photos pack a punch in the best way possible and the recipes are classically Scandinavian but with healthy twists. I especially love making the fish recipes in here as an inexperienced cooker of meats and fish. On Mother’s Day I made my mom the buckwheat crepes and salted caramel sauce. They were amazing and the salted caramel sauce is a great solution to an otherwise unhealthy option. It’s nut butter, honey, maple syrup and sea salt. Mix it together and voilà a very healthy salted caramel sauce. I feel that these are the kinds of recipes I will be making for decades to come.

Fika and Hygge by Brontë Aurell is true gold. The photos, the hygge and the delicious recipes are enough for me for the rest of my life. I just want beautiful winter weather, unlimited baking time and a cup of coffee when flipping through this book. The recipes are a lot to take on; most of them have several components that can be time consuming but it is always worth it. I love the rhubarb custard cake the most out of everything I’ve made from this one. The perfect balance of cake and custard and rhubarb will forever be a favorite of mine.

 

Coffee Kit

There is NOTHING better than making a perfect cup of coffee at home. That’s why I’ve curated my coffee kit over the past 2 years. Investing a lot of time in gathering some of the best coffee making products, I’ve definitely mastered this art of coffee making at home. Harry and I are crazy about coffee and it’s the one thing we will never quit.

However, the one thing I would like to add to this in the future is a burr coffee grinder. We really just don’t have room for one right now. For now we just grind our beans when we buy them at the store or cafe.

Bonavita 1.0L Gooseneck Electric Kettle – This is a staple for pour over. But with its quick boil time and simplicity, it’s very multipurpose.

Bonavita Programmable Glass Carafe Coffee Brewer with Warming Plate – 8 Cup – This is one of the greatest automatic coffee makers out there. Especially with the glass carafe; the coffee is never bitter. The taste of the coffee that this makes is a lot like a pour over but much smoother and balanced. 10/10 would recommend.

The Basic. Coffee Pour Over Stand – It’s just so cool. The glass, again, creates a coffee that’s never bitter. Quick and easy to use, especially with the Bonavita kettle.

French Press – Oh so classic. I had these growing up and I’ll probably use one for the rest of my life. A very bold and creamy coffee, simply the best.

Pantone Percolator – For a good espresso at home, get a percolator. Cost effective and easy to use. Great for making lattes and other coffee drinks.

HAY Clip Clip – I just love this so much. I got it in Oslo at the HAY store but you can get it at other retailers in the US. It has a clip on the reverse that serves as a clip for your bag of coffee, genius.

So, how do you like to make your coffee?

Note: I didn’t picture our handheld milk frother but I do love using it. It was a bit of an after thought because I use it mostly in fall/winter for making lattes at home. But this is the one we have.

Bonavita Kettle/ Bonavita Coffee Maker/ Pour Over Stand/ Bodum French Press/ Pantone Percolator/ HAY Clip Clip

Homemade Spiced Gingerbread Latte

I’m a sucker for homemade coffee recipes. There is something about making coffee at home that is so “comfortable”. But that’s probably because I can make coffee in my pajamas. Also, it usually makes me feel like a scientist in a lab. Whipping up different homemade coffee potions has lead me to make this spiced gingerbread latte more than once.

Now that we have some holiday decorations up, making one of these on a Sunday morning, sitting next to the tree and reading a book makes me feel so festive. When doing lattes at home there are two main components: percolator and milk frother. With these two tools, homemade lattes become so much more desirable.

So to make this spiced gingerbread treat:

*recipe makes one latte

Ingredients:

  • 1 cup milk, of your choice
  • 3 or more bags of Celestial Gingerbread Spiced Herbal Tea
  • Maple syrup, or sweetener of your choice
  • A dash of a spice blend (cinnamon, cardamon and nutmeg)
  • a piece of a cinnamon stick for garnish
  • 3 tablespoons of espresso
  • water

Process:

  1. Prepare the percolator and heat over low flame on the stove.
  2. While the espresso is going, heat the milk, tea bags, spices and maple syrup in a saucepan.
  3. Bring to a low boil and remove from heat. Remove the tea bags and transfer to a liquid measuring cup and use the milk frother to get the milk to a smooth and creamy consistency. I usually stop frothing once the milk volume has doubled.
  4. Once the espresso is finished, pour it into the bottom of a coffee mug. Then pour the frothed milk slowly down the side of the glass until only the frothy part is left. Pour the frothed part on the top.
  5. Sprinkle some spices on the top and add the piece of cinnamon stick.
  6. Sip and enjoy!

I hope all of you have had a wonderful holiday weekend and if you decide to give this homemade latte a spin, let me know what you think in the comments!