DIY: Spring Flower Jars

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Happy Good Friday, or just happy Friday if you don’t celebrate Easter.

Today’s recipe is a DIY. Its very easy to make and takes about 10-15 minutes a jar to make and is perfect to place on your Easter table during the festivities, and if you don’t celebrate Easter, remove the chicken and it will be a beautiful spring flower arrangement.

What you need:

Jar(s)

Water

Tree branches

Small decorative chickens (optional)

Moss

Wild flowers

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Directions

  1. Start by making a tree crown, intertwine several tree branches and bind them together with
  2. Start by filling your jar with a bit of water on the bottom.
  3. Cut a couple a tree branches into small pieces the same length as the bottom of the jar. Place the cut tree branches diagonally inside the jar, one across another so they make up a “net”.
  4. Cover the branch construction with moss.
  5. Place a couple of spring flowers in the jar. Place the tree crown around the upper part of the jar. Place the little chicken on the moss.

 

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Love, 

Charlie 

Saffron, Smoked Salmon And Red Chicory Risotto

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Happy Wednesday peeps.

It’s almost Easter time, which means its time for Easter egg hunts, lots and lots of candy and food.

I’m not a massive Easter fan, but I am a fan of every opportunity given to indulge in some good food. Hehe

This recipe I made a couple of weeks (!) ago and it was received with great success.

So I though this could be todays recipe here on Charlie’s world.

This risotto, by now you all know I love risotto, can easily be a fancy week dinner or a simple dinner to share with ones friends a Saturday night. It can easily go as a first course or as well a main course.

 

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Ingredients

 

½ head of red chicory

1-teaspoon saffron

7 oz. /200 g smoked salmon

¾ cups /1,5 dl chardonnay wine

1 -1 0.5 vegetable stock

1 ½ cup / 280 grams Risotto rice

1 garlic clove

½ chopped onion

Butter

Olive oil

Salt and pepper

Parmesan (Optional)

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Method

 

  1. Heat the vegetable stock in a large pot. Peel and finely chop the onion. Peel garlic.
  2. In a large pan heat about 1 tbsp. of good quality olive oil over a low heat, add the garlic clove and the chopped onion. Fry gently for approximately 5- 10 minutes.
  3. Add the rice ad 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 the wine and keep stirring.
  4. Once the wine has cooked into the rice, add your first ladle of hot stock. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. 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 about 15 minutes. Taste the rice – is it cooked? Carry on adding stock until the rice is soft but with a slight bite.
  5. Add the saffron and stir it around! It will become bright yellow and oh so colorful. It will also have an incredible smell.
  6. Chop the salmon and red chicory into small pieces and add them to the risotto. Give it a good stir. Taste with salt and pepper, add a tablespoon of butter to the risotto and give it a good stir around. If one wish, add some freshly grated parmesan cheese. Serve immediately.

Love, 

Charlie 

 

walnut chocolate chip cookies

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Happy Friday peeps,

I’m extremely tired today. I’m having a full day in front of me and I’m functioning on less than 4 hours of sleep. But who am I to complain.

I’m happy to be welcoming the weeend and some down time.

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30 cookies

Ingredients

2 sticks / 230 grams butter

2 1/5 cups/ 5,5 dl flour

10 oz. /300g chocolate

4/5 cups /2 dl walnuts

1 egg

4/5 cups / 2 dl sugar

2/3 cups/ 1,5 dl brown sugars

1,5 tbsp. baking soda

0,5 tbsp. salt

1 tbsp. vanilla extract

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Directions

  1. Preheat oven to 190°C / 375F
  2. Chop chocolate and walnuts roughly
  3. Mix butter, brown sugar and sugar until white and fluffy
  4. Stir in the egg to the butter mixture.
  5. Mix all dry ingredients in a separate bowl, add into the butter mixture work it until it becomes a dough.
  6. Lastly mix in chopped chocolate and walnuts.
  7. Divide the dough in roughly 30 small pieces, roll into small balls. Distribute one inch apart on baking trays dressed in parchment paper.
  8. Cook for 10-11 minutes, until the cookies have gotten a bit of color.
  9. Done!

Love ,

Charlie xx