New website launching soon!

I've been taking a bit of a break from the blog lately to be able to concentrate more on my upcoming website launch! It's really exciting stuff!!! My apologies to all my followers, but I promise it will be worth the wait!

A sneak preview of what to expect on the new Foodie Declarations website

www.foodiedeclarations.com, coming soon... to a kitchen near you!

A Strawberry salad to go with this summers BBQs!

Anyone else longing for hot summer nights and the smell of the BBQ? Yes, I know it's almost June but I do live in Sweden where the summer weather is about as predictable as bull on speed, so I haven't had much of a chance to use my tiny little bucket BBQ yet. Once has the weather given me the opportunity and even then it rained after a while. This strawberry salad is a good reminder that despite the weather, it is summer and the nights are a little bit lighter and people are a little bit happier. It's so simple, whip it up in about 1 minute flat, needs no preparation, just serve with a nice piece of meat or add more to it, like grilled asparagus and spring onions. 

The What

(Organic) baby spinach

(Organic) arugula

Romaine salad

Strawberries

Purple basil leaves

balsamic vinegar

olive oil

Salt and pepper

The How

Wash the salad and rinse the strawberries.

Cut the strawberries in half. 

Mix the salad and the strawberries in a large bowl, top with basil leaves, balsamic vinegar, olive oil, salt and fresh ground pepper. 

Serve with freshly BBQ d meat, chicken or veggies. 

Kale and Spinach Stuffed Portabello Mushroom topped with Feta Cheese - or Brunch!

There are very few things that are better than a home made Sunday Brunch. No stress, no musts and no hectic weekday schedule to follow. The thing with brunch is that you want a lot of food that doesn't take all morning to make and that you can sit and enjoy for a couple of hours. This stuffed portabello was easy and fast to make and will definitely be making more frequent appearances on our brunch table in the future!

The What

1 portabello mushroom per person (we were two)

2 handfuls of spinach

fresh green kale

2 cloves of garlic

chili flakes

salt and pepper

olive oil

feta cheese

The How

Set the oven to 200 degrees.

Sear the spinach and kale in a pan along with coarsely chopped garlic, chili flakes and salt and pepper. 

Stuff the mushrooms with the spinach and kale, top with feta cheese. 

Put in the oven and bake until the feta cheese is melted and has a little color. 

Easy and fast, and you know what? It tastes amazing. Really gets your taste buds dancing in the morning!

Eat it as it is or together with other brunch dishes like chevré and sun-dried tomato omelette or with a side of smoked salmon. Anything goes during brunch!

Hungry? Here's a 10 minute meal that tastes amazing

I LOVE gnocchi. I love it so much that I even tried to make it myself (major fail, will tell you more about that another time). The good news for us that apparently aren't very gifted in the make-your-own gnocchi department, there are now hundreds of different types of fresh pasta available in almost all standard grocery stores. Hooray!!

I had a wonderful day off today, finally being able to spend some quality time on my blog and my glorious plans for the future. Glorious plans for the future made me hungry but it needed to be a quick meal so as not to disturb me too much when I finally got my creative juices flowing. 

This is what I had at home: 

1 packet of fresh gnocchi

1 can of crushed tomatoes

2 garlic cloves

fresh thyme

Chili flakes

Parmesan cheese

Salt and pepper

The How: 

Throw the gnocchi into boiling, lightly salted water. Cook until they start popping up to the surface of the water. Remove from water and put aside for now. 

Chop garlic, fry in olive oil in a pan together with chili flakes, until soft. Add the crushed tomatoes, salt, pepper and let simmer. 

Add the gnocchi and stir. 

Serve with fresh thyme and grated Parmesan. 

This is turned into a beautiful (super quick and not at all classic) Gnocchi Neapolitan in just under 10 minutes!

Now to get back to creating my Declarations of a Foodie empire!