Maccheroncini with zucchini, artichoke and tomatoes

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This dish was also one of my favorites during my trip to Puglia, this one we had in Gallipoli, which is a small town by the water in southern Italy. It is super easy and fast to make and perfect if you are having a meat free day.

Ingredients for 2-3 persons:

250 gram Maccheronchini (you can substitute for good quality penne or fusilli pasta if you can’t find it)

1 zucchini

200 gram cherry tomatoes

1 jar of artichokes

1 fresh mozzarella, torn in smaller pieces

3 tbsp. roasted Pine nuts

Olive oil

3 garlic cloves

Salt and pepper

1 deciliter grated parmesan cheese


Preheat the oven on 180 degrees, when the oven is warm enough, put the tomatoes in a dish and drizzle them with some olive oil, bake them in the oven for 30 minutes.

Boil the pasta in salted water.

Heath olive oil in a sauté pan, add some chopped garlic and the zucchini and cook it for a few minutes.

When the pasta and the tomatoes are done, add it do the sauté pan with the rest of the ingredients, cook for a few more minutes and serve it with a little grated parmesan cheese.

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Breakfast omelet with vanilla crème fraiche and strawberries

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So everyone who reads my blog, know how much I love protein in the morning and a sweet omelet is perfect to give you the right amount, to keep you full and happy until lunch. I eat eggs almost every morning, on week days I usually get an omelet and in the weekends I love to get poached eggs with hollandaise or the usual scrambled eggs with bacon and fresh fruit, in my opinion this is one of nature’s best products, it is filled with protein and the possibilities are endless when it comes to making variations, you never get tired of it. So here is another version for you:


2 eggs

A handful of fresh strawberries

2 tbs. Crème fraiche (I use the 18%)

2 tsp. vanilla powder

1 tsp. Acacia honey


Whisk the eggs in a bowl with one tsp. vanilla and pour it on a cold pan, turn on the heath.

Whisk the crème fraiche and the rest of the vanilla together, clean the strawberries and cut them in smaller pieces.

When the omelet is done, put you crème fraiche and strawberries on it and top it with the honey.

Voila there is the best possible start on the day – I always like to start the day with the idea that I actually got dessert for breakfast, but in a healthy way 🙂

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English Muffins – Perfect for Eggs Benedict


So are you one of these people who just love Eggs Benedict? Because I do, and when I get it, I really want it to be perfect, the hollandaise should be made from scratch and the eggs should be cooked to perfection, and one more thing there is super important: the bread!

No eggs benedict should ever be served on anything else than an English muffin! But the thing is, I live in Denmark, where English muffins are not a thing you just go buy in your local supermarket, so for a long time I’ve been lazy and trying to buy other substitutes, but it never tastes like it should. One of the things that’s been keeping me away from making my own, was that I thought it would be difficult, but it’s actually super easy, I made these last Saturday morning, and it was all wort it. I made a pretty big batch, so the rest is now in the freezer for the next time I serve brunch for my family…Or just the next time I get a craving for eggs benedict, they are also quite good with just jam on them 🙂



550 gram flour + extra for sprinkling

1 packet of dry yeast

2 ½ deciliter water

2 deciliter yoghurt

1 tsp. sugar

1 tsp. salt

1 deciliter. Semolina (this is so they get that crust, it’s actually not going in the dough)


In a bowl you mix the flour, yeast, salt and sugar.

The add yoghurt and water and knit it in to a dough.

Sprinkle some flour on you kitchen counter and place the dough on the flour.

Use a rolling pin to roll out the dough to a thickness of around 2 centimeters.

Cut out as many circles as possible, I just used a drinking glass.

When you can’t cut out more, you take the excess dough and it roll out  again, and cut more. I ended up with 18 dough buns.

Turn them in the semolina and let then rise for an hour, covered in a towel.

Cook them on a non-stick pan for 5-6 minutes on each side (yes you heard right, they are not going in the oven) on medium heat.

And then they are done, completely perfect with the right texture and flavor, Yum 🙂


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Warm Apple Pie


Our own apple tree hasn’t grown so big yet that we get apples at our summerhouse, but all of our neighbors has been so generous, since it’s been impossible for them to get around eating all of their apples, so when my mom came to visit we baked an old school apple pie, it was so amazing so I thought I wanted to share it with you guys. And I really love the photo too, how often can you sit on your terrace in October and eat pie and look at the amazing autumn sun? 🙂

What is your favorite apple recipe for the fall? Please share 🙂


For the pie dough:

250 gram butter

350 gram flour

150 gram sugar

1 egg

For the apple fillings:

10 apples (they were not very big)

150 gram sugar

2 tsp. cinnamon

80 gram flour


Put flour, butter and sugar in your Kitchen Aid and whip it until it gets crumbled, and the you gently pour in the egg.

Chill the dough in the fridge for about 30 minutes.

Peel the apples and cut them I smaller pieces and mix it with cinnamon, flour and sugar.

Divide the dough into two and roll them into a bottom and a pie lid.


Grease a pie dish with butter, lay the dough for the bottom in the pie dish and the filling is distributed on top. Put the lid on and close the edges gently with your fingers, cut a pair of elongated cut in the lid from the center to allow steam to leak.

Bake for 45 minutes at 200 degrees.

Serve it with sour cream.

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Butternut squash Risotto with panchetta, goat cheese and walnuts


This risotto is like an explosion of flavor, it’s so delicious. Perfect for the fall weather, where you just want to curl up with some lovely comfort food, but even though it is comfort food, it doesn’t mean that it’s unhealthy, because I actually manage to make this one relatively low calorie (122 calories per 100 gram) to the delight of the readers who are missing some of the more healthy recipes lately, yes I know recently there has been a few cake and pizza recipes, but sometimes it’s nice not to care about calories 😉

Ingredients for four persons:

250 risotto rice

1 liter chicken or vegetable broth

100 gram pancetta

1 Butternut squash

2 deciliter white wine

150 gram goat cheese

30 gram of chopped walnuts

25 gram parmesan cheese

Fresh thyme

1 tbs. cooking oil

3 garlic cloves

1 leek

Salt & Pepper


First you prep your ingredients: Chop garlic and leek very fine, peel the butternut squash and cut it in to small cubes, fry the pancetta crispy on a pan. Boil a liter of water and add a broth cube.

Heat up the oil on a sauté pan and add the leek and garlic, afterwards you add the risotto rice and stir a little, then you add the butternut squash and stir a little more.

Now you add the white wine and let it simmer a little.

Slowly you add the broth, one deciliter at the time, until there is no more.

Stir in the rest of the ingredients and let it simmer 2 more minutes.



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