end Of an Era

Hello peeps!

The time has come, to say goodbye to Charlie’s world!

many of you have followed me since the start, when I was a recent high school student and were about to take that big leap and move across the continent and stand on my own two feet for the first time, thousands of miles from my home and my family. I now have a masters degree in my hands and I’m about to begin a new chapter of my life. I have had the most wonderful readers, who have cheered me on as i struggled in my studies and in doubt.

The end of charlie’s world however do not mean the end of me in the blogosphere. I have set up a new blog and a new start, something that will suit me better as the person i has grown into in these past couple of years, so come on over to : https://charlieskitchenstories.wordpress.com

With Love 

Charlie XX



Risotto With Barbaresco Sautéed Chanterelles


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



         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


  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




  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



Charlie xx


weekend getaway

Happy Monday,

Maybe not so happy – I know for a fact that it’s going to be a day that’s worse than Dante’s inferno.

But having a bad Monday means I can remise this past weekend that was quite perfect.

My beau and I traveled to the countryside to a friends of mine miniature cabin, which consist of a kitchen, living room and a sleeping corner.

We all, party of six, cramped up into this small cabin in front of the fireplace, ate, cooked, baked, was out walking in the nature, Playing in the heaps of leaves and as night hit us we all curled into our sleeping bags in front of the open fire, and had a good nights slumber, together.

It was the perfect weekend; away from civilization, good roads, take away food and good cellphone reception.

Have a look at the pictures.


Charlie xx










I’m currently on my last University semester (!) which means my days aren’t as crammed up with classes they once were, ergo I actually have the opportunity to have a life. Earlier this week my beau needed to attend some meetings in Milano, and he asked me if I wanted to tag along, me not having class that day said yes (I figured I could study in Milan aswell). So we headed over to Milan for a wonderful 6 hours.  While my Beau, attended to his business, I made my way through to the DUOMO, and what might be one of the most incredible shopping malls I have ever witnessed, where I sat down at a cafe ordered a coffee and took up my textbooks and read studied criminology in one of the most amazing scenerys I have ever studied in. 

Before I knew it, my beau had finished his meetings and we had time for an aperitivo before it was time to leave Milan behind…for this time



as y’all know I have been absent from Charlie’s World the last week and the reason is simple, I have been skiing, eating knödel and cake for a week in the Alps. 

I have been raised on skis and its when I stand on a pair of skis I am in my personal paradise. The mountains, the snow, the speed, the colors, the fact that one can touch the clouds and almost fly away on them makes you feel invincible. 

Here are a few pictures from my week in the mountains    

    Austrian knödel is the best! 

  Did I mention that it snowed a loooot? 

     The view from my bedroom, pretty enchanting….
   Winter wonderland calls for playtime in the snow 


I’m sorry that the quality of the pictures ain’t up to standard but they are all iPhone pictures, I didn’t  bring my big camera.


Charlie xx 

12 Days of Christmas on Charlie’s world

I miss Dear spring, okay let me clarify. It was exhausting, time-consuming  and tiresome, due to writing each letter a day because writing a good quality letter with something interesting every single day through out a month.

But i loved the concept of it, so I thought I’d do something for they big man, ST. NICK, to make him feel invited into my home at christmas.

Starting tomorrow, something christmassy will appear on Charlie’s world.

It may be a poem, a DIY, a recipe, A list, A letter, A book recommendation. to sum it up it can be anything.

This time everything has all been planned out in advance, so i should be able to carry it out this time around.

I hope y’all will embrace christmas with me and welcome santa into our hearts, homes and families with the true christmas spirit!

With Love 

Charlie xx


P.S If you do make anything of my christmas celebrations –  use the the hashtag 12daysofchristmasoncharliesworld