Garlic And Chili Sautéed Cavolo Nero

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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.

 

Ingredients

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

 

Method

  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.

 

Love 

Charlie xx

More Than “Just” A Chocolate Cupcake

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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!

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Recipe

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

Frosting

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!

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Love 

Charlie xx

Past week 

Happy Friday and happy weekend. 

This week has actually been quite eventful. 

It has contained a lot of beautiful happenings and the creation of many new dreams and possibilities, but those are kept in secret for now.

I fianally got around to see this splendid and enchanting movie ( review coming) and I’m going to rewatch it tomorrow night. Such a beautiful move. 100% a Charlie movie. It instantly became one of my favorite movies. 

Having busy schedules, it’s hard to get some alone time in, but Tuesday afternoon we got around to have some afternoon tea. 

I went out with my girlfriends and had a pizza night, just because I looooove pizza…. ( I could never do a diet) 

The sun was shining in the beginning of the week, I thought that spring was here but now it’s all white outside, so I took my baby outside. 

Some recipes are coming soon and also some reviews 

Love 

Charlie xx

Risotto With Barbaresco Sautéed Chanterelles

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Imagine sitting on a ivy dressed terrace of a yellow villa on the top of a hill in Tuscany in antique Italian furniture. You are sipping a glass of delicious red wine, produced by the next door neighbor. the vineyards and wine ranks on the hills fill the view on the horizon. The sun  gazes down on you, the sky is blue and the wind is warm. On the table in front of you sits a plate of a simple and delicious risotto.

why not turn your Tuesday night into a dream night under the tuscan sun? the fluoresces light can be the sun and cold winter wind can be the summer wind. the sun is non existent.  reality is harsh, so lets all escape to fantasy land – Tuscany in July.

This recipe is fast, quick and delicious, its perfect for some mid week luxury.

Open a bottle of fancy wine, sit down at the table with a couple of friends or a loved one or why not by yourself with a good book. Pick up that fork and eat this delicious meal and shut out reality for an hour (drama, work, school, family) and just enjoy the beuaty of a nice meal and imagine being in Tuscany for a few hours.

Risotto with barbaresco sautéed chanterelles

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Risotto

         4.6 cups / 1.1 liters organic vegetable stock

         1 large onion

           2 cloves of garlic

           ½ a head of celery

            3.1 oz. / 90 g Parmesan cheese

            2 tablespoons olive oil

            Unsalted butter

            2 cups /14 oz. / 400 g risotto rice

          2 glasses of dry white wine

directions: 

  1. Heat the stock.
  2. Peel and finely chop the onion and garlic, trim and finely chop the celery.
  3. Finely grate the Parmesan.
  4. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not colored.
  5. Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add wine and keep stirring — it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
  6. Once wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
  7. Keep adding ladleful’s of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
  8. Remove the pan from the heat, add 1 knob of butter and the Parmesan, and then stir well.

Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.

 

While the risotto is cooking start cooking the chanterelles

 

Sautéed chanterelles

1-tablespoon olive oil

1-tablespoon butter

10 oz. /300 grams chanterelles

1 glass of good quality red wine (such as Barbaresco, Amarone, pinot noir)

1 garlic clove

Salt

Pepper

directions: 

  1. Heat olive oil and butter in a large saucepan over medium heat.
  2. Add the garlic, stir in mushrooms and let cook for 1 minute.
  3. Add red wine and cook until mushrooms are lightly browned, about 5 minutes.
  4. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
  5. Taste with salt and pepper.

 

Serve the risotto with the sautéed chanterelles

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Love

Charlie xx

 

elderflower cheesecake

img_7424Elderflower is something very Swedish (from where my family originates), and one of my favorite flavors during summer. It’s fresh and just wonderful. This cheesecake was the desert during a family dinner, and there was barley anything left after… It tastes delicious; it’s a little sour and a perfect ending to a dinner. It has the perfect level in between sweet and sour. PS Elderflower concentrate can be bought at IKEA.

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Recipe

For the crust:

 12 digestive biscuits

100 g butter / 9/10 of one stick butter

Filling:

4 Gelatin leaves

250grams / 8.8 ounces of curd

250 grams / 8.8 ounces of Vanilla curd

4 dl/ 1.6 cups of sour cream

2.5 dl / 0.8 cups of Elderflower concentrate

1.5 dl/ 0.6 cups of icing sugar

1/2 lemon, juice and peel

Garnish

Fresh strawberries 

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Directions 

  1. Heat the oven to 175°C/ 350 Fahrenheit, mix all the ingredients to the crust in a mixer and put in a thin with removable edges. Bake in the oven for 10- 15 min. Let cool.
  2. Let the gelatin leaves soak in cold water for 5 min.
  3. Boil all ingredients for the filling together, except the gelatin leaves, in a pot, whisk until even.
  4. Let the gelatin leaves melt into the mix while whisking lightly.
  5. Let cool, pour over the crust and put the cheesecake in the fridge for at least 4 h before serving. Garnish with fresh strawberries.
  6. Enjoy!

 

Love 

Charlie xx