Charlie’s Nicoise salad

IMG_5146During the summer light and quick lunches are the best. This is my version on the traditional Salad Nicoise.


about 5 ounces /150 grams of haricot verts

about 10 strawberries

1 avocado

6 baby scallions

4 eggs

rocket salad

baby spinach

1/2 lemon 

Olive oil

white balsamic

salt och pepper


  • Start with boiling the eggs.
  • Mix rocket salad with spinach, as much as you like of each. Put haricot verts, tuna, sliced strawberries, avocado and chopped scallions on top of the spinach and rocket mix.
  • Peel and half the eggs.
  • Mix the juice of half a lemon together with about 0.2 cups of olive oil, white balsamico and salt and pepper.
  • Pour the dressing over the salad.
  • Done


Charlie xx




Phone recipe: spicy tomato cod

This recipe won’t have the best photo quality as this entire post is written and photographed with my phone, but I wanted to share this super easy recipe. 

Cod is an amazing fish, it has an endless amount of opportunities in the kitchen. It’s diversities is probably what I love the most about it. 
This recipe is inspired from the Mediterranean cuisine. 

Cod fillet 

Cherry tomatoes 

Red onion




Spicy chili  

Good quality olive oil 
1. Cut the cod in rather big chunks, dry with paper towels, toss in flour. 

2. In a large saucepan heat olive oil

3. When the olive oil is hot add red onion, sliced, capers, oregano, olives and chili.

4. when the onion is soft add the cherry tomatoes and let them cook for a few minutes 

5. Add the cod, and some water. Cover with a lid and let boil for 5-10 minutes. 

6. Done serve with some salad or potatoes. 

I couldn’t keep myself from eating it, when it was done. I was so hungry. So this is the last bites of my portion 😦 


Charlie xx



Tuesdays are always better days than Mondays. 

This morning I got up at 530 am jumped on my bike dressed for yoga and went to the yoga studio 15 minutes away, to start the day on the best way possible – power yoga. 90 minutes later and you are sweating like a pig 😂. 

Good thing it started to pour down on my way home, and still haven’t stopped. Oh well good thing I don’t have to go outside today. 

Just a photo from this winter. Because I’m longing for the ski season 



Meatloaf with oven baked tomatoes

Until this summer I had never eaten meatloaf (!) and I grew up in cattle country  (shame on me). So I decided to try to make one myself, and what i had missed out on. It fast became one of my favorite dishes. Its easy to make. Its filling and really tasty. so here you go, my recipe of an incredible meatloaf.



4 portions

500g / 17, 6 ounces minced meat

½ dl / 0.2 cups of breadcrumbs

2 dl / 0,8 cups milk or cream

1 small yellow onion

1 tbsp. butter

1 egg

1 -1 ½ tsp. salt

Pepper according to taste

bay leafs

4 big tomatoes

1 red onion


  1. heat the oven to 175 C / F
  2. let the breadcrumbs swell in the milk for about 10 minutes, in a big bowl.
  3. Peel and finely chop the onion.fry in butter  in a saucepan until it has got some color. Put it to the side and let it cool down.
  4. Mix the minced meat together with the breadcrumb mixture, egg, onion, salt and pepper. Work it well.
  5. Form the minced meat to a oblong loaf. Cover with bay leafs and place it in a greased oven dish.IMG_5330
  6. Cut the tomatoes in half and place around the meatloaf.
  7. Peel and slice the onion.
  8. Garnish the tomato half’s with the onion, salt and pepper.
  9. Place in the oven for 45-60 minutes.
  10. Serve the meatloaf with the tomatoes, and cooked or mashed potatoesIMG_5340


Charlie xx


Veggie Chili

IMG_5009Veggie chili, it’s a delightful hearty meal to enjoy. Sit down as a family. Talk and just enjoy this warm ”stew” during a cold rainy fall day. And thats whats upon us, summer is almost over and autumn is approaching with big leaps.

My family usually eat this chili with rice but you can just aswell eat it as a soup or with tortilla chips. (this recipe can be made gluten free if one removes the rice)


2 medium-sized sweet potatoes, approximately 500g

1 level teaspoon cayenne pepper, plus extra for sprinkling

1 heaped teaspoon ground cumin, plus extra for sprinkling

1 level teaspoon ground cinnamon, plus extra for sprinkling

Sea salt

Freshly ground black pepper

Olive oil

1 onion

1 red pepper

1 yellow pepper

2 cloves garlic

a bunch of fresh coriander

1 fresh red chili

1 fresh green chili

2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini

2 x 400 g tinned chopped tomatoes



  1. Preheat the oven to 200˚C/400˚F/gas 6.
  2. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
  3. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Peel and finely chop the garlic.
  4. Pick the coriander leaves and put aside, then finely chop the stalks. Deseed and finely chop the chilies.
  5. Place the sweet potatoes in the hot oven for 40 minutes, or until soft and golden.IMG_4990
  6. Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes.
  7. Add the coriander stalks, chili and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.
  8. Drain the beans, and then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.IMG_4991
  9. Stir the roasted sweet potato through your chili with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.
  10. EnjoyIMG_5007


Charlie xx

vacation over

So. guess something.

I’m alive.

This summer I unplugged everything what’s called technology and just enjoyed the countryside, the nature, our house, my kitchen, the warm water, the sun and the home grown fruits from my garden.

I have a couple of recipes up my sleeve that will be posted onto charlie’s world in the near future.

So keep your eyes open because I have enjoyed a lot of delicious food this summer.


Charlie xx cropped-img_5307.jpg