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

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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

carrot cake

 

Carrot cake is one of my absolute favorite things in this world.

It is one of the few things that have always remained a constant favorite of mine, it’s the perfect cake to enjoy with a cup of tea, when one feels a bit sad and needs cheering up or even for desert after dinner. It’s the simply the best cake, according to me.

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Carrot cake

3 eggs

1 ¼ cups/ 3 dl sugar

1 & 2/3 cups / 4 dl flour

½ tsp. vanilla extract

4 tsp. baking soda

2 tsp. cinnamon

1 tsp. ginger

2 cups /4 ½ dl grated carrots

1 cup/ 2 ½ dl sunflower oil

Frosting

7 oz. / 200g cream cheese

3 ½ oz. /100g room temperature butter

zest from 1 organic lemon

2 cups / 4.5 dl of icing sugar

Decoration

Chopped hazelnuts

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Method

cake 

  1. Preheat the oven to 350 F/ 175°C
  2. Whisk eggs and sugar until fluffy and light light yellow.
  3. Mix all dry ingredients in a separate bowl. Carefully fold them into the egg batter.
  4. Add oil and grated carrots. Stir until a even batter.
  5. Dress a spring form with parchment paper.
  6. Bake for about 40 minutes.
  7. Put a side and let cool. When its cold start with the frosting

 

Frosting:

  1. Whisk cream cheese and room temperate butter until soft. Zest one lemon and add it. Add icing sugar mix until you get your desired consistent of frosting.
  2. Spread the frosting on top of the cake.
  3. Sprinkle chopped hazelnuts on top of the cake.
  4. Done!

 

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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

Rosted Brussels Sprouts With Garlic

img_7483This my go-to recipe when it comes to Brussel sprouts  – its fast, easy and good. it makes a great side dish and you can easily it as a side dish to a steak or some fish or serve it along with a casserole (I served it along with a Lasagna here).

1 pint brussel sprouts / 0.5 kg

4-6 table spoons olive oil

5 garlic cloves

salt and pepper

  1. preheat oven to 400 F. trim bottoms of brussel sprouts, and slice each in half top to bottom. Place sprouts in one layer pan. put in garlic, sprinkle with olive oil, slat and pepper
  2. roast in oven, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 20 -25 minutes.
  3. taste, add more salt and pepper if necessary. serve hot or warm.

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Love

Charlie xx