DIY: Spring Flower Jars


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:



Tree branches

Small decorative chickens (optional)


Wild flowers




  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.





Saffron, Smoked Salmon And Red Chicory Risotto


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.






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


Olive oil

Salt and pepper

Parmesan (Optional)





  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.




walnut chocolate chip cookies


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.


30 cookies


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



  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.


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


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


Chopped hazelnuts




  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



  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!





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.



For the crust:

 12 digestive biscuits

100 g butter / 9/10 of one stick butter


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


Fresh strawberries 



  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!



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.



Charlie xx

pannacotta with caramelized apples


Happy Friday,                                                                                                                                                Why not make this weekend a little bit more special? Spike it up with a good and tasty dessert?

Pannacotta is very easy to make and it has many different variations, but then again its impossible to grow sick of a dessert with many faces. This Pannacotta is a classic vanilla one, but its a bit different with caramelized apples and cinnamon. The hot apple sauce against the cold makes this very interesting, and makes it melt in your mouth.

Vanilla Pannacotta with caramelized apples

4 servings


0.6 cups/ 4 dl heavy cream

1 vanilla bean

0.4 /1 dl white sugar

2 gelatin sheets

Halve the vanilla bean lengthwise; scrape out the seeds with a knife. Heat the cream, vanilla bean and seeds in a pot. Place the gelatin leaves to soak in cold water.

When the cream mixtures comes to boil. Remove the vanilla beans, then add the vanilla leaves and stir until they are dissolved. Pour in glasses or serving dishes.

Place in the fridge for a couple of hours.

Caramelized apples

9/10 of a pound / 400 g peeled apples

half stick/ 50 g butter

0.3 cups /0.75 dl brown sugar

0.5 tsp. cinnamon


10 minutes before serving, its time to begin with the caramelized apples, start by peeling and removing the seeds. Dice them in small pieces.

Put in a sauce pan together with butter, brown sugar, and cinnamon on low heat, until the apples has become soft and the mixture has come together, it takes approximates 10 minutes depending on how big one has diced the apples.

Place on top of the Pannacotta.




Charlie xx