New family member 

Hello and happy Tuesday, 

So I haven’t been the most active blogger lately. I usually post 2 times a week and I plan on continue doing so, as soon as I get some sort of routine here at home, as we have been blessed with a new family member – a 12 week old Labrador puppy named Thor. 

He is up to mischief constantly, but he has the face of an angel and is a total momma’s boy…. he struggles to sleep at night and wants to cuddle and be close, and having a full day, coming home in between 6-7 pm he does not leave much time for blogging. But as soon as we come into some sort of routine, updates will be more regular. 


Charlie xx 



img_7498Lasagna is a very nice and comforting food during the winter, its hot, filling and oh so good. Its not the most healthy thing out there but its thoroughly enjoyed by almost everyone.


Good quality olive oil

1 garlic clove

1 yellow onion

1 carrot

1 celery stalk

2 tbsp. tomato paste

1 tin of tomatoes

salt and pepper

1 cup of port wine

500 g of minced meat

Start by chopping, celery, carrot, onion and garlic until it’s all very fine.

Heat some olive oil in a saucepan, add the chopped vegetables, let them cook for approximately 5 minutes or until softened.

Add the meat, and let cook together with the vegetables, while occasionally stirring for about 5-10 minutes on a low heat. When the meat has browned add the port wine and let boil, on a low heat until the wine is fully absorbed.

Add the tomato paste and stir. Then add the tomato sauce and let boil for 5 minutes, taste with salt and pepper.



White sauce

85 g / 3 oz. butter

85 g / 3 oz. plain flour

7, 5 dl / 3 cups milk


Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 minutes. Slowly whisk in 750ml/1¼pt milk, add some grated nutmeg then bring to the boil, stirring. Turn down heat, and then cook until the sauce starts to thicken and coats the back of a wooden spoon.


To build your lasagna:

Lasagna sheets (I use barilla – no precooking)

Parmesan cheese

Preheat your oven to 200°C /390 F

spoon a quarter of the ragù into a large deep ovenproof dish and spread it out evenly. Spoon over a quarter of the white sauce, then snap over some lasagna sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce. Sprinkle over the remaining cheese and bake the lasagna in the oven for 30 minutes or until golden and bubblingimg_7490


Charlie xx


Cacio e pepe

img_7194cacio e pepe is pretty much the Italian version of mac and cheese. Its a fast, easy  and delicious pasta dish – especially for the cheese lover. Its a dish thats acceptable to serve on a chill night with friends as well as a mid week dinner for when you are alone.  Mac ‘n cheese is the greatest thing on the planet, I for one could eat it 7 days a week but I don’t due to the fact that salad is so much better for me, and so much less exciting, but this is the less kiddo version of mac ‘n cheese and with a glass of good red wine it certainly isn’t a  children’s plate.

1 ½ cups  / 3. 5 dl cups finely grated pecorino Romano, plus more for dusting completed dish
1 cup / 2. 5 dl  finely grated Parmigiano-Reggiano
1 tablespoon ground black pepper, plus more for finishing the dish
¾ pound /340 grams tonnarelli or other long pasta like linguine or spaghetti
Good olive oil



  1. Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper; mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
  2. Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
  3. Plate and dust each dish with additional pecorino and pepper. Serve immediately.



Charlie xx

Roasted sweet potato, goat cheese and kale salad

Hello 2017! how did that happened. this year has just flown by, it has passed in the blink of an eye, it has been a year that has gone up and down, with happiness and heartache, love and food. A lot of food. i have gotten a lot of new readers who comes and visit me here at charlie’s world.

2017, January, lets do something half healthy shall we? Kale and roasted sweet potato salad. A  scrumptious hot winter salad. The perfect side dish, or a fast mid week dinner or what about a starter on a Saturday night, with a glass of wine.



2 sweet potatoes

1 tsp. grated ginger

2 garlic cloves

1 tbsp. olive oil

A pinch of salt

A pinch of black pepper

250 grams / 3 ⅔ cups of kale

1 red onion

½ lemon, peel and juice

1 tsp. honey

1 tbsp. olive oil

A pinch of salt

200 g/ 7 oz. Chèvre cheese (or a goat cheese of your choosing)



  • Preheat the oven to 200 °C / F
  • Peel and cut the sweet potatoes into cubes. Peel and grate ginger and garlic and mix with the sweet potato in an ovenproof baking tin. Add olive oil , salt and pepper – after taste and cooking in the oven for 30 minutes.
  • Wash and dry the kale. Chop it finely. Peel and chop the red onion. Place in a mixing bowl, add lemon juice, lemon peel, honey, olive oil and salt according to taste. Massage the kale with your hands.
  • Cut the goat cheese into cubes and chop the hazelnuts.
  • Remove the sweet potatoes from the oven and mix with the kale. Sprinkle with goat cheese and hazelnuts. Place in the oven for an additional 5 minutes.



Charlie xx

saffron fish soup

img_7322I Love saffron, in food in cakes. It takes the classical dish, we have all eaten 10000 times, to another level.

This is a really delicious saffron fish soup, its not hard and its very easy to make. Its the perfect dish for a dinner party or just when you want to celebrate something.

My mother’s birthday was yesterday and many people forgets about her birthday as its between Christmas and New Years, with the stress of the holidays, so I though I would make her something special so I invented a great fish soup for her, that was surprisingly easy!


Saffron fish soup


1 net mussel

Butter for frying

1 yellow onion

15 cm/ 5 inches of leek

2 garlic cloves

1 celery stalk

0.5 grams of saffron

1 tbsp. tomato paste

2 tbsp. broth

2.5 dl / 1 cup water

1 dl/ 0.3 cups of white wine

1 dl / 0.3 cups of crème fraîche

2,5 dl / 1 cup of cream

500 g / 18 oz. salmon

250 g / 9 oz. cod

200 g / 7 oz. shrimp


  • rinse and clean the mussels in in cold pouring water, throw away broken or damage ones.
  • Boil the mussels  in 3 dl / 1.2 cups of water for about 4 – 5 minutes, or until opened.  Pour the water away, put to the side and let cool.
  • In a large pot, heat about 3 tbsp. of butter.
  • Chop the onion, rinse and slice the leek, slice the garlic. Cut the celery into small pieces. Fry the onions and celery in the butter until softened.
  • Add saffron and tomato paste and fry for an additional 3 minutes.
  • Add the broth, water and wine and let cook, without a lid, for 5 minutes. Lower the heat.
  • Mix the crème fraîche and cream and stir in, and let cook for 10 minutes, under a lid.
  • Cut salmon and cod in 1-inch/ 2.5 cm sized pieces. Put them in the soup and let the soup boil for 5 minutes
  • Remove the mussels from their shells.
  • Distribute the mussels and shrimps in the bottom of the bowls.  Cover with the hot soup. Garnish with the mussels shells.
  • Serve hot along with some garlic bread.





Charlie xx

Charlie’s Advent calendar: Day 23 super intense chocolate cake


img_6271I’m a chocolate lover, I love a piece of intense good quality chocolate.

Christmas is one festivity that is never short of cake or candy but I think a piece of this good quality chocolate cake is a definite must during the festive season.

This cake its very easy to make, however it takes time to cook in the oven.

My personal advice is to buy a good quality chocolate, it’s the key ingredient in this cake and you can duly note the difference.


200 grams of dark chocolate / 7 ounces

200 grams of butter / 7 ounces

230 grams of sugar / 8.1 ounces

25 grams of cacao / 0.8 ounces

100 grams of almonds, peeled / 3.5 ounces

5 eggs

Eventually 1 tablespoon of rum


  1. Start by preheating the oven to 150 °C / 300 F
  2. Chop the almonds rather fine
  3. Melt the butter and the chocolate in bowl over Bain Marie.
  4. Add cacao and sugar while stirring the batter.

Add the almonds and thereafter one egg at a time while stirring and the rum – if so desired.

IMPORTANT: the stirring is a crucial part here.

  1. Butter a springform baking pan.
  2. Bake in the middle of the oven for 55 – 65 minutes. The cake shall still be a bit loose in the middle.
  3. Serve with a bit of whipped cream and enjoy this intense and rich chocolate cake.img_8136



Charlie xx