simple kale

kale salad with fresh apricots, goat cheese & raw almonds
Kale Salad 1

Packed with beneficial nutrients, kale is known as one of today’s trendiest and true super foods. The versatile vegetable can be added to virtually any recipe as it is just as good raw as it is steamed, braised, sautéed, baked…the options are endless. For extra nutrition, use kale in place of lettuce greens in your favorite salad recipe.

Dressed with sweet lemon and topped with crunchy almonds, this summery salad has fresh apricots, a lovely contrast to creamy goat cheese and earthy kale. Served cold and simple to make; it’s a perfect meal for high summer.


1 large bunch raw kale, stalks removed

6 fresh apricots, sliced

4 oz goat cheese, crumbled

½ cup raw almonds, roughly chopped

¼ cup grape seed oil

2 tbl fresh lemon juice

2 tsp honey

salt & pepper to taste


Roughly tear kale leaves into smaller pieces.

Shake oil, lemon juice, honey, salt and pepper in a bottle until slightly thickened. Pour over the kale and toss.

Add sliced apricots, crumbled goat cheese and raw almonds.

Toss and serve.


Serves 4

Kale Salad 2

Photography by Philip Blankenship.

happy midsummer cake

gluten free cream cake with fresh berries and lemon custard

midsummer cake 1

My ideal midsummer includes parties under a blue sky by a warm salty ocean, white daisies and bright blue cornflowers, fresh berry cream cake, herring and various kinds of spiced aquavit. The perfect Scandinavian midsummer. I’m not in Sweden this year but this cake alone captures so many feelings, memories and flavors, just looking at it makes me happy. And eating it…

This is a great cake for special occasions as the cake base and the lemon custard gets even better when prepared a day in advance

Happy midsummer!

midsummer cake 2


Gluten free, starch free and still incredibly moist, this is a simple cake that can be enjoyed alone or with any kind of filling and frosting.

Make it dairy free using coconut milk and coconut oil or exchange with yogurt and butter. Using all coconut (coconut-flour, -oil and -milk) gives the cake a slightly more noticeable coconut flavor than using coconut flour in combination with yogurt and butter.


5 whole eggs and 3 egg whites

1 cup honey

½ cup melted coconut oil (or butter)

1 cup coconut milk (or regular yogurt)

1 cup coconut flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt


Whip whole eggs, egg whites and honey with an electric mixer until white and fluffy.

Add melted coconut oil and coconut milk and mix until blended.

Add dry ingredients and continue to mix until the batter thickens, about a minute.

Pour batter into a 9 inch springform pan lightly coated with coconut oil. For a higher cake, use two smaller pans.

Bake at 350F/175C for 50 minutes or until a toothpick inserted into the center comes out clean.

Let cool completely before filling.


lemon custard


½ cup milk

½ cup cream

3 yolks

2 tbl potato starch

3 tbl honey

2 tbl butter

6 tbl lemon juice


Whisk together egg yolks, potato starch and salt in a bowl until smooth.

In a small sauce pan, bring milk, cream and honey to a simmer over medium heat.

Slowly add half of the hot liquid to the egg mixture while stirring.

Return all liquids to the sauce pan, still whisking rapidly until the custard thickens and begins to simmer. Continue to stir while simmering for a couple of minutes, then take off the heat and stir in butter and lemon juice.

Let cool completely, cover and refridgerate.


filling, frosting & topping


1 basket fresh blueberries

1 bastet fresh strawberries

3 cups heavy whipping cream

lemon custard (recipe above)


Cut the cold cake into three or four layers.

Cut strawberries into thick slices.

Whip cream until soft to medium peaks form.

Start by covering the bottom layer with lemon custard, continue with a layer of sliced strawberries and top with whipped cream. Add another layer of cake and continue until the last layer of cake is on top.

Cover top and sides with whipped cream.

Pour the whole basket of blueberries over the top and decorate with edible daisies and cornflower petals.


Serves 8-10.


midsummer cake 3

Photography by Philip Blankenship.

creamy potatoes

bacon & egg new potato salad

Egg and Bacon Potato Salad

At no other time of year is potato salad more irresistible than when the little sweet mini spuds are in season. A dish sometimes bland and crumbly turn sweet and fresh suggesting a picnic involving a bbq or an open fire.


3 pounds new potatoes

12 oz bacon

3 eggs

1 cup thick yogurt (or sour cream or crème fraîche). Find recipe for homemade yogurt here and crème fraîche here.

½ cup mayo

2 TBL chopped fresh chives

2 TBL chopped fresh dill

2 TBL chopped fresh parsley

1 TBL fresh lemon juice

salt and pepper to taste


Wash and boil the new potatoes in salted water until soft, about 15-20 minutes depending on size. Leave the skin on.

Add eggs to a pot of boiling water and let boil for 9 minutes. Rinse in cold water, chill, peel and chop.

Chop the bacon and fry to a crisp. Drain and set aside.

Mix yogurt (or sour cream or crème fraîche) with mayo, herbs and lemon juice.

Fold in potatoes, bacon end eggs, saving some bacon and eggs for garnish.

 Add salt and pepper to taste.



Serves 8.


Photography by Philip Blankenship.


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