carrot cake


Carrot cake is one of my absolute favorite things in this world.

It is one of the few things that have always remained a constant favorite of mine, it’s the perfect cake to enjoy with a cup of tea, when one feels a bit sad and needs cheering up or even for desert after dinner. It’s the simply the best cake, according to me.


Carrot cake

3 eggs

1 ¼ cups/ 3 dl sugar

1 & 2/3 cups / 4 dl flour

½ tsp. vanilla extract

4 tsp. baking soda

2 tsp. cinnamon

1 tsp. ginger

2 cups /4 ½ dl grated carrots

1 cup/ 2 ½ dl sunflower oil


7 oz. / 200g cream cheese

3 ½ oz. /100g room temperature butter

zest from 1 organic lemon

2 cups / 4.5 dl of icing sugar


Chopped hazelnuts




  1. Preheat the oven to 350 F/ 175°C
  2. Whisk eggs and sugar until fluffy and light light yellow.
  3. Mix all dry ingredients in a separate bowl. Carefully fold them into the egg batter.
  4. Add oil and grated carrots. Stir until a even batter.
  5. Dress a spring form with parchment paper.
  6. Bake for about 40 minutes.
  7. Put a side and let cool. When its cold start with the frosting



  1. Whisk cream cheese and room temperate butter until soft. Zest one lemon and add it. Add icing sugar mix until you get your desired consistent of frosting.
  2. Spread the frosting on top of the cake.
  3. Sprinkle chopped hazelnuts on top of the cake.
  4. Done!





charlie xx

Beef Meat Stew

hello my lovely peeps!

I thought winter was gone, like most of us did. But winter hit us yet again. The grass outside my window is once again white and the spring jacket has once again been shoved into the back of my closet and my winter jacket is currently hanging on a prime spot.


What’s better than a warm and hearty Meat stew as the winter has decided to make reappearance into our lives. My lovely grandma inspires this recipe, she used to make the best meat stew when I was growing up, and what’s better during this cold and prolonged winter than a traditional family stew to keep us warm.



2.5 pounds /1 kg boneless meat chunks

2 yellow onions

4 carrots

1 garlic clove

1 Rosemary branch


10 whole allspice seeds

3 bay leaves

1 cup/ 2,5 dl good quality red wine

4.2 cups/ 10 dl beef stock




1 Tbsp. Flour


  • Peel and chop onions in large chunks. Peel garlic and cut it into small pieces. Peel carrots and cut into one- inch chunks on a diagonal.
  • Brown meat in butter in a pan.
  • In a cast iron pan, melt 1 table spoon of butter, add onion and garlic let cook for 5 minutes or until soften and golden. Add the carrots and stir.
  • Add the meat and powder with 1 tbsp. of flour. Give it a good stir.
  • Add the wine and let cook for 3-5 minutes on low heat.
  • Add the meat stock and spices and rosemary.
  • Cover with a lid and let cook on a low heat for 1-3 hours or until the meat is tender. Stir occasionally.
  • Taste with salt and pepper
  • Serve directly from the pot with boiled potatoes and pickled beets.IMG_7394


Charlie xx 

Brick oven cooked lamb stew


Today’s recipe is a lamb stew that has been cooked in my brick oven for 24 hours; it requires minimal work and has an amazing taste to it, it’s a great hearty comfort food.

We have a brick oven in our backyard and to say that it is used frequently is a big lie. But every now and again we fire it up, and we fill it up, we make pizza, legume stews, bread, vegetables and much more.

This stew one can make both in cast iron pot/dish on low heat or in a brick oven.



2.2 pounds/ 1 kg of lamb meat

1 onion

2 potatoes diced

2 garlic cloves

½ dried chili pepper

1 celery stalk, chopped

1 carrot chopped

½ bottle of a good red wine

2 cups/4.5 dl of vegetable broth




Cumin seeds

Fennel seeds

Olive oil


  1. Start by chopping the vegetables (not the garlic cloves). Place in the cast iron dish with a bit of olive oil.

(if you are cooking on a regular stove. Let all vegetables cook together with a bit of olive oil for about five minutes.)

  1. Add the meat.

(If you are cooking it on a stove let the meat cook for a few minutes until it has gotten a bit of color.IMG_7671

  1. Add spices and chili pepper. Cover with wine and broth. Cover with a lid.
  2. Place cast iron dish in brick oven.
  3. Stir every 4-5 hours, if you notice that the liquid starts to evaporate, add some more.
  4. Taste and season with salt and pepper.
  5. Enjoy.



Charlie xx


Coffee chocolate truffles


img_7998Who doesn’t love a small chocolate truffle alongside that warm cup of coffee after dinner?

I’m a huge believer of everyday luxury; I doesn’t need to be something big, these truffles after dinner with a cup of coffee on the couch in front of Netflix is something that brings your average Wednesday evening up several levels on the luxury scale.

These truffles are really easy to make and is also a great gift to hand over to your dinner host this weekend, so try them out.


Coffee Chocolate truffles

1, 5 dl cream

300 grams dark chocolate

3 tbsp. coffee

Cacao for rolling your truffles



  1. heat the cream. Chop the chocolate into small pieces and place it in the warm cream. Add the coffee. Stir until all the chocolate has melted.

2. Place in the fridge for about 1,5 hour until they have become solid.

3. Roll into small balls and dust with cacao. Store them in a nice jar in the fridge.


Perfect with a cup of coffee after dinner!



Charlie xx

Garlic And Chili Sautéed Cavolo Nero


Cavolo nero is pretty much the Italian verson of kale. I love kale and I eat it as often as possible but sometimes its good to vary ones food and then cavolo nero is great.

This recipe is fast and makes a perfect and healthy side dish.



1tbsp olive oil

3 garlic cloves, finely sliced

14 oz. / 400g cavolo nero,

stalks removed and leaves sliced into 2 cm ribbons

½ chili finely sliced optional



  1. Heat the oil in a large pan over a medium heat. Add the garlic and fry for 1 minutes, the add the cavolo nero and chili. Season with salt and pepper and stir for 3-4 minutes or until the cavolo nero has wilted.



Charlie xx

More Than “Just” A Chocolate Cupcake



Happy Valentines Day!

Today I woke up to snow! Its snowing big and beautiful flakes outside! Its making Valentines day, even more romantic!

There is something special about Valentines Day, isn’t it?

I must confess I enjoy it because one has a reason, to sit down and enjoy a good meal with ones loved one.

I tend to spoil my friends and people surrounding me with sweet things (and because they are made with LOVE)

This is a recipe for these super chocolaty chocolate cupcakes, my friend Allegra said ‘ these are more than just a chocolate cupcake’

This cupcake is very rich and decadent but also very delicious.

Happy Valentines Day!



½ cup butter / 115 g butter

2-ounces/ 50 g semi sweet chocolate

3 tbsp. cacao powder

¾ cups /1.8 dl all purpose flour

½ tsp. baking soda / bicarbonate of soda

¾ teaspoon/ baking powder

¼ teaspoon salt

2 large eggs

½ cup / 1.25 dl sugar

¼ cup/ 0.6 dl light brown muscovado sugar

1-teaspoon vanilla extract

½ /1.25 dl cup milk

2tsp of lemon juice


½ cup/ 4 oz. / 120 g cream cheese

0.65 stick of butter / 75 g softened butter

2-ounces/ 50 g dark chocolate

3 tbsp. cacao powder

A pinch of vanilla extract

1.3 cups/ 3 dl icing sugar




  1. Preheat oven to 350 F/ 175 °C
  2. Prepare a muffin tin. Mix the milk with the lemon juice.
  3. Melt butter and chocolate together. put a side and let cool
  4. Whisk eggs and sugars. Add butter and chocolate and milk to egg mixture.
  5. Add all other ingredients.
  6. Distribute to 12 muffins.
  7. Bake for about 18 minutes, or until not sticky when putting a toothpick in.

  1. Let cool completely.
  2. Whisk the cream cheese together with the soft butter.
  3. Melt the chocolate and set a side to cool. When its cold add while stirring
  4. Then add cacao powder, vanilla powder.
  5. Finally add a bit of icing sugar while stirring and continue to add until you reach your desired frosting.
  6. Frost the cupcakes
  7. Done!



Charlie xx