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Tastecelebration Residence opens!

Tastecelebration Residence opens!
Written by Isabel Brummer

Now it has finally become reality, the blog gets its very own meeting place for foodisar; Tastecelebration Residence. Now we have opened!

We have been working on this for a long time and finally it will become reality. We opened our Residence in the small village of Andrarum in Österlen in Skåne.
Together with my husband Joost we have created a place completely built on my great passion FOOD! In fact, it's basically all about food in one way or another in our fantastic Jägmästarbostad from the end of the 1800th century.
In the house there is a coffee bar and restaurant, farm hotel with four double rooms, cookbook library and spaces for smaller conferences and exhibitions. In addition, we will offer both cooking courses and food photography courses of various kinds. More information about that will come later.


We open directly with a fantastic exhibition with food photography, Hungry! A fun-filled exhibition with photos from the newspaper Vegourmet and the photographer Magnus Holm, myself and three lucky winners from the Instagram competition we held earlier this year.
You can visit the exhibition until the 31 August this year. See opening hours here.

Hungry you are guaranteed to walk around and look and then it is lucky that you can eat here with. Besides sandwiches, sweet coffee and good cappuccino, you can also enjoy a whole dinner with wine or beer if you would like. All food served here is focused on green food just like on the blog.

farm Hotel

Finally, you can breathe in our hotel rooms, dream sweetly and enjoy a good invigorating breakfast before it's time for new adventures. Maybe, maybe you choose instead to just stay and enjoy the light and the silence….

Read more about Tastecelebration Residence on our website

Address to Tastecelebration Residence is the Jämästarbostaden 101, Alunbruket.
The restaurant is open Friday-Sunday 12.00-20.00 and Tuesday 9.00-17.00. Please call and book 0708-153955.

The Hungry exhibition! opens on the 30 March and can be visited until the 31 of August 2018.
Visit the exhibition
30/3-2/4 11.00-20.00
Matrundan 10-13 May 11.00-X
Other times until 22 / 6, Friday, Saturday and Sunday 12.00-21.00.

During Matrund 10-13 / 5, we are open 11-21.

Welcome to us!

Hungry photo on photo ö


The message Tastecelebration Residence opens! first appeared Taste Celebration.

I create good food with ingredients that I find along my way of life. It can both come from very close and far from far. Why should one have to choose when to pick all the raisins from the cake instead?

I am Isabel, with one leg in my home country Sweden and divine Österlen and the other in my new home country, Holland. I am passionate about good and exciting food from all over the world and happy to share with you.

Isabel Brummer

Pear muffins with white chocolate and pecans

18 October 2020
Pear muffins with white chocolate and pecans

Then it was suddenly autumn, frost warning and the last pears were taken in from our pear trellis. High time to make a popular cake here with us; Pear muffins with white chocolate and pecans.

The spring and summer of 2020 passed like in a hurry. My little team and I worked as diligent workhorses from midsummer until the end of August. Fun, intense but also very many hours to stand on your two feet and legs. Think how much you can as a human being! Super powers to bring out when needed, like an undamped dust to scoop out. Take, take, take and Give, give and give!
Although you pay a price. The energy is not inexhaustible, the body can only go on for a maximum of a certain time. Stress and pressure take their toll. So now I recover and the summer closes more and more, the autumn mists come earlier in the evenings and the haze sticks a little longer in the morning. I can enjoy my double espresso in a bathrobe more and more mornings all by myself.
New ideas can take place and new plans are forged for autumn, winter, spring and a new summer. But first we will drink hot chocolate, light a fire and eat pear muffins?

When the pictures were to be taken, it was early evening. A while later the dinner was to be arranged for guests but the nice autumn asters loose with their clear light and I completely lost time… Luckily Joost reminded me, otherwise we would have had hungry guests haha. But I promise, they did not notice anything. Preparation and good planning is the key word!

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Luxuriously large pear harvest!
I actually came up with this recipe already last year when we had a huge harvest of pears for two months. The ripening of the trees took turns and the harvest grew. What a luxury it is to be able to go down the stairs and just pick up what you need! Hope I never get used to it….

Since I am a so-called "crunch slave" (ie there must always be something crunchy in my dishes no matter when it is to be served), this also applied to these cakes. The crunch is for both the white chocolate and the pecans.
With us, we make the cakes in silicone muffin tins, but it's probably fine to make it as a whole pie as well. Just adjust the time in the oven and you will have something good to look forward to! You can honestly say that it is a crumb pie with crunch in muffin tins…

NOTE! Vegan white chocolate usually contains nut or almond butter, something to keep an eye on in case of any allergies.
Like most home-baked products, they are best freshly baked or at least the same day. It is also fine to heat up the day after a bit on low oven heat.

Pear muffins with white chocolate and pecans

About 6-8 normal sized muffins

2 dl / 75 grams of oatmeal (gluten-free if you want)
1 dl / 65 grams Isabel's gluten-free flour mixture
1 dl / 100 grams of powdered sugar
125 grams of herbal margarine
50 grams of white chocolate (vegan), coarsely chopped
1,5 dl / 70 grams pecans, coarsely chopped
About 2 pears depending on how big they are
About 1 tablespoon raw sugar to sprinkle on top

How do I?
1. Set the oven to 200 ° C.
Prepare muffin tins (butter them if necessary depending on the material) or take a large pie tin.
2. If you do not have the gluten-free flour mixture already prepared, start mixing the ingredients separately in a bowl. Store in a jar with a lid or plastic bag until the next time you need it!
3. Mix oatmeal, flour mixture, sugar and salt in a bowl. Mix well. Cut the margarine into smaller pieces and add it to the bowl with the other ingredients. Pinch down the margarine but avoid working the dough too much.
4. Chop the white chocolate and pecans and mix it into the pie dough.
5. Peel the pear and cut it into large enough slices to fit the shape you have chosen. You can also grate the pear roughly if it is better suited for the purpose.
6. Put some dough in the middle of each muffin tin and press into something. Place the pears on top and add more dough. If necessary, press a little so that they hold their shape when you take them out of the muffin tins. Finish with a little raw sugar sprinkled on top.
7. Place the molds on a plate and place in the oven for about 10-15 minutes or until they have a golden color and feel thoroughly baked (the time depending on the variety and size of the molds / mold you used).

Let the autumn rush go on as best they want. We enjoy the pear cakes with a cup of hot tea or hot chocolate. A little custard or ice cream is not so stupid.

Pear muffins with white chocolate and pecans 3 2 ö


This recipe is free of gluten and lactose but contains nuts of various kinds (see 
the packaging of vegan white chocolate). 



The message Pear muffins with white chocolate and pecans first appeared Taste Celebration.

Garlic pesto with baked carrots and red onion

2th April 2020
ramson pesto with oven-baked carrots and red onion ö

Right now, the chives are growing so fast. Right now a lovely spring sun is shining over beautiful Österlen. Right now it feels like a stark contrast to what is happening. In this right now. Still, I cook. I make ramson pesto with delicious oven-baked carrots and red onions. So trivial in this right now.

Because it is NOW you should enjoy frame bulbs! Although the world is now strange, strange and sometimes very difficult to understand. The onion comes anyway. It grows near rippling streams, usually near airy beech forests. It comes back like every year. Suddenly the forest starts to smell like garlic. You sniff and wonder what's on. Until you understand.

The onion is among the first to arrive in the spring. Close then comes nettles, dandelions and cherries. Weeds though still loved as a delicacy at the beginning of the year. Before they take over, grow big and want to take over your discount and garden land.

It is strange though with the onion frame. In Skåne it overflows and grows so much that you can fill a whole food bag in a few minutes. In Stockholm it is an expensive delicacy. In the Netherlands very rare. But yes, it might be.
I dream of going and picking deer once in a lifetime and see it as almost unbearable. In another part of the country, onions are considered the finest. How lucky we are to have so many different delicacies across the country to enjoy!

Carrots 2 low ö

Garlic pesto with baked carrots and red onion

So today I make a ramson pesto and served it with oven-baked carrots with whole fennel seeds and red onion with thyme. In addition, I click a little sour herbal yogurt when serving. It will be a wonderful accessory with good "punch" and a lot of taste. Good with boiled potatoes and a salad straight off. Or maybe a steak with lentils for a little more satiety?

The onion is happy to grow in a bit of marshy soil and I think I taste it a bit in the onion itself. Also, just the onion can be a pretty strong knockout for whoever I choose to blend my onion with green peas. A plus point is that the peas keep the light green color better which is nice if you want to prepare a jar and have lye.

Instead of traditionally using pine nuts for pesto, I roasted pumpkin seeds in a dry pan and crushed them. Thus, roasted pumpkin seeds have SO much taste and fragrance!
To get some unsteady feeling on the pesto, I added nutritional yeast instead of the parmesan and for the freshly chopped some fresh lime juice. A little milder than lemon juice, but still with the necessary acid for all tastes.

Peston can you use for a salad, to click in a soup or why not just pasta?
If you want to do everything, start with the red onion, carrots and finish with pesto. Meanwhile, the potatoes can cook and dinner is not too far away.

Ramslok 2 low ö

Garlic pesto with baked carrots and red onion

4 persons

Baked red onion

At least one red onion per person
Salt and freshly ground pepper
About 1 teaspoon of dried thyme
About 1,5 tbsp olive oil

How do I?
1. Preheat oven to 225 ° C.
Divide the red onions straight over so you get two halves. If you prefer to cut a small top on both halves, the onion is more firm in shape. Put them in shells and everything in a small oven shape.
2. Salt and pepper and sprinkle with thyme. Finish with a little oil on each onion. Put the mold into the oven for about 30-40 minutes. The onions should be perfectly soft right through when it's time to serve.

Baked carrots

about 800 grams of carrots
Salt and freshly ground pepper
About 1 tbsp whole fennel seeds
About 1,5 tbsp olive oil

How do I?
1. Use the same oven temperature as the onion, 225 ° C.
Scrape the carrots with a knife instead of scaling. It is just as it enters more flavor into the slightly roughened surface. Put them in an ovenproof dish.
2. Salt and pepper and sprinkle with whole fennel seeds. Drizzle some olive oil over and shake the mold a little so that the carrots are covered with all the spices and oil around.
3. Put the mold in the oven for about 20-30 minutes. The carrots should be soft but preferably with a little chewing resistance when it's time to serve.

Ramslok pesto 1 low ö

Ram onion pesto without nuts and cheese

1 dl / 70 grams of pumpkin seeds
2 dl / 120 grams of green peas, thawed
2 fists / 40 grams of fresh onion
3 tbsp / 15 grams of nutritional yeast
The juice of 0,5-1 lime
0,5 dl / 35 grams of rapeseed oil
0,5 dl / 35 grams of olive oil
Shrimp with flake salt

How do I?
1. Roast the pumpkin seeds in a dry frying pan until golden and begin to smell wonderfully nutty.
2. Pour the pumpkin seeds into a mixer, grind them a little roughly.
3. Add all the other ingredients and mix until you get a pesto in the texture you want. It can be both coarse or finely ground almost like a sauce (add more oil in the meantime)
4. Taste with salt and possibly additional lime juice. Pour into a bowl and click over the carrots when it's time to eat.

This recipe is free of nuts, lactose and gluten.

The message Garlic pesto with baked carrots and red onion first appeared Taste Celebration.

Chocolate pie, orange cream and Christmas table inspiration

December 16nd, 2019
chocolate pie with mulled wine by Isabel Brummer

For my green Christmas table at the restaurant, I composed this Christmas chocolate pie a few weeks ago. It is probably the definition of Christmas in all tastes. Mulled wine and orange stuck in cake form like a chocolate truffle. Maybe Christmas candy in square one? Or yes, threesome if you should be like that now ...

What a year it has been! As much fun as happened. And quite a bit of trouble if you are to be completely honest. Really fun.

Autumn was probably the best in a long time. During the summer we sat down and pondered what we were really doing. You know, the thing about thinking is probably not so stupid after all ... We came to the conclusion that we had gone from our original idea too much. Time for a new start and so it was. The chic finedining (which was FUN to do) got off on its feet and instead it became MY restaurant. So as we initially thought.
Now my guests are allowed to come "home to the food blogger Isabel" and have dinner instead. The menu is set on the same day and gives room for great food creativity. New recipes pop up like never before and I sing in the kitchen again. Just as it should be.

So it was with our green Christmas table. From one day to the next I decided to make my green Christmas table. Post it on Facebook and then it was sold out in ONE day! Can you imagine? One day! So I had to add another day and swoooop so it was gone with.

From my lovely Christmas dinner guests I heard about all the trouble the families had to get together a green Christmas table. The is It is difficult to find a balance on the re-makes of well-known flavors and forms such as meatballs, herring and ham and, after all, to find new equivalent sweethearts.

As a little patch on the wounds of those who missed my green Christmas table, I therefore thought to write a list of what I served to my guests. Maybe it can give some support to those who are still thinking? You sometimes google the recipes yourself and a little I give tips on here on the blog I thought. Some of the things on the list I couldn't make myself to the Christmas table with them are still insanely good.
My participants in my Christmas courses have of course also got a lot of recipes but then you have to come to a course with me?
Do you also want to attend a course? Or give a gift card to someone who should cook better food for you hihi? I have lots of green cooking courses plus a photo course planned for spring 2020! There will be everything from the homemaker to the Middle East, tofu brainwash and gourmet dinners.
All courses are given in my restaurant kitchen at Tastecelebration Residence in Andrarum and can of course be combined with an overnight stay with a discount? Check out all dates here!
All courses at me are 100% herbal and naturally gluten free.

Chocolate pie with glogg 2 ö

Chocolate truffle pie with mulled wine and orange cream

For the pie, I have made my own kind of digestive base. I did it because I want a gluten-free version. If you do not care about such things, it probably works just as well with purchased digestive biscuits. However, my digestive base is so heavenly clever to work with. Can be twisted together in no time, easy to double or triple if needed, can be prepared and even stored in the freezer for the next time you want to make a quick pie.

I have since made the chocolate truffle filling very simple with silk fabric as a base. The melted chocolate makes it all stick together and becomes like truffles. As a seasoning, I have used mulled wine this time, but it works just as well without wanting to bake it after Christmas as well. I used mulled wine that was flavored with chili and chocolate this time but ash, look what kind of smoothie is left in the cupboard and use it.
In addition to mulled wine, I also like to add 1 tablespoon of white miso to get a little more breadth and tension in the chocolate flavor. Nothing must but it will be much much better! White miso is usually found at the Asian department of Ica or similar.

Finally, the dot over the top. The intense orange cream. A blissful butter cream made on whole, cooked oranges. Ohhh, I just love it! It really gives a taste push and can be used in several contexts. If you want to make it even more Christmas, you could probably add some finely ground cloves to the buttercream. Then you automatically get direct contact with memories from the past with oranges in red silk bands and carved carnations hung in the windows. Food is usually associated with memories in the nose, palate and visual impressions❤

But now to my promised list for a green Christmas table

  • Rice baked with natural, plant-based yogurt and flavored with Christmas spices. I used ground pomerans, ginger, cloves, fennel, anise and cumin.
  • Stuffed dates mandelic "goat cheese"
  • Green plates with topping of kale, yellow raisins and roasted seeds
  • Skagen pipe (with home-made chickpea mayo, seaweed caviar, dill and finely chopped red onion)
  • Beetroot (with homemade chickpea mayo, finely chopped apple, red onion and Scanian mustard)
  • Carrot "salmon" with oatmeal sauce
  • Squash herring in mustard sauce (very lightly cooked cut squash with home-made chickpea majo, Scanian mustard, veg. Yogurt and salt)
  • Green pate with cranberry sauce with tubular lingonberries
  • Homemade "Svill" on baked mushroom and then sliced ​​and inlaid in classic 1.2.3 layer with red onion and carrot
  • Green balls made from boiled millet or rice, soft-boiled carrot, a little moldable mutton, chopped parsley and flavored with ground spice
  • Vegan Jansson (I flavored it with capers and ground sandal, the easiest to buy online)
  • Root fruits with fennel seeds, millet and chopped dried fruit served with caramelized and gingerbread-spiced pumpkin seeds and herbal oil
  • Salad with cut orange, powdered cinnamon, pomegranate, fruity olive oil and flak salt
  • Pie made from boiled potatoes, oil and rice flour and stuffed with stewed leeks or cabbage and flavored with ground cloves
  • Cauliflower bouquets run in oven marinated in a sauce made from Scanian mustard, sunflower oil, salt and light syrup. Spread bread on top. Serve together with fried, smoked tofu in cubes + finely chopped leaf parsley
  • Rice a la malta made with coconut milk
  • Chocolate pie with mulled wine and orange cream
  • Chocolate bark with dried fruit

Chocolate pie with glogg 3 ö

But now it's high time for chocolate pie!


2 dl / 90 grams of oatmeal (gluten-free)
1 dl / 65 grams of tea flour
1 / XNG grams of tapioca flour
3 tbsp / 33 grams of raw sugar or muscovado sugar
1/2 teaspoon vanilla powder
75 grams of margarine
80 grams of rice milk

How do I?
1. Set oven to 200 degrees.
2. Pinch all the ingredients together and place a little sloppy on a baking sheet covered with baking paper.
3. Bake for about 10 minutes or until everything is cooked through. Let cool slightly and then mix into crumbs in a blender. This can be prepared earlier and can also be stored in the freezer already mixed.

Digestive bottom to the pie
4,5 dl / 185 grams of finished digestive
130 grams of margarine

How do I?
1. Melt 100 grams of margarine in a pot and mix with about 3 dl of the digestive crumbs.
2. Spread the batter in a pie mold with removable edge. Put in the freezer as you prepare the rest of the cake.

Stuffing for the pie
400 grams of silk fabric
200 grams of melted chocolate (70%)
About 1 tbsp / 15 grams of white miso
1 dl / 70 grams of icing sugar
Optional: about 1,5 tablespoons mulled wine

How do I?
1. Prepare a water bath with a small pot half filled with water. Place a bowl on top of the pot. Measure out the chocolate, break it into smaller pieces and add the chocolate to the reason on the pot. Let chocolate melt.
2. Pour tofu into a blender. Add white miso, icing sugar and mulled wine. Mix well.
3. Finally, add the melted chocolate to the tofu mixture and mix the cream completely smooth.
4. Pour the cream into the prepared bottom of the digestive. Set the whole delicacy in the fridge at least 2 hours before serving so it will hold together nicely before you cut it into pieces.

The pie is excellent for preparing a few days before serving. Store in a refrigerator. Wrap it loosely to avoid the pie drying but loosely to avoid the code's dripping onto the chocolate.
Serve the pie in just large pieces with the orange cream to. It is nice with a little lingonberry, pomegranate or maybe a cut out orange clover for decoration. Optionally, you can also serve one click cream *.

orange Cream
1 large orange with shells and everything left (preferably echo)
100 grams vegetable margarine, room warm
70 grams of icing sugar (possibly a little more if you want the cream sweeter)

How do I?
1. Wash and scrub the orange well and then place it in a saucepan with plenty of water. Put lid on to cook until completely cooked through and soft. It takes about 1 hour just over the size of the orange. Fill with water to avoid boiling dry.
2. When the orange is done, take it out of the water, let it cool slightly and then cut it into smaller pieces. Remove any kernels and then mix the whole orange with peel and everything to a smooth cream.
3. Add margarine and icing sugar to the now cooled mixed orange and mix until you get a nice, even butter cream. By adding the margarine only when the orange pulp has cooled, you prevent the cream from cutting.
4. Pour the butter cream into an alcohol bag or tightly closed jar with a lid.
The cream is excellent to prepare a few days before serving.

This recipe is naturally free of gluten, lactose and eggs.

The message Chocolate pie, orange cream and Christmas table inspiration first appeared Taste Celebration.

Single rhubarb cake with chorus sugar

26th of May 2019
simple rhubarb cake with sausage sugar ö

Have you heard the expression that "what grows at the same time, also in terms of taste usually fits together". I think a bit exciting thinking. Today (and for little mother on all mothers' day) it will be a simple rhubarb cake with chervil sugar.

Since we moved back to Sweden, we have, in addition to being a farm hotel and restaurant, also have a large garden. We take it in small pieces at a time but everywhere there is a project going on. So the acid helps with tips on how the cherry tree should be pruned, aunt with the cherry bowl and my nephew with the grass cut. Håkan builds stage and Peter helps with the painting. What a wonderful trip you can have so helpful people around!

Then I have a double chance that some things were already planted in the old, now love-thirsty kitchen garden. Like black currant bushes and gooseberries, thank you Ida for your wonderful berry bushes! And rhubarb! A whole lot! And next to it is a nice bush of chervil, this anise-scented wonderful plant that most resembles a fern in appearance. At least until you pull your hand along the leaves… Then the air is filled with lovely licorice tones instead.

So today it becomes an almost ridiculously simple rhubarb cake. I have used fresh puff pastry on roll because I always seem to be in a hurry in the kitchen. Should you have more time and patience, you can do your own.

The chervil itself is sweet and is sometimes used as a sweetener in cakes I have heard but I have still chosen to mix the green leaves with powdered sugar. The result is a malignant chlorinated sugar with a clear anise taste. And do you know what? It marries excellently with rhubarb. Just as the phrase said, now I should look for more flavor partners that grow at the same time in the garden and nature.

rhubarb leaves ö Rhubarb bud ö Chervil and rhubarb ö

The cake with rhubarb, almond paste and chorizo ​​sugar becomes sweet and tasty and perfectly perfect with a cup of strong java.
You choose if you want to make it in one large cake and then cut it up when serving. This time I chose to make it in portion size.

Single rhubarb cake with chorus sugar

3-4 people
Chervil Sugar
20 grams of fresh chervil (leaves and stalk)
1 dl / 85 grams of powdered sugar
A watery salt

How do I?
1. Rinse the chervil well and mix with the powder until it is completely even and green. Set aside while continuing with the cake.

Rhubarb Cake
XNUMG grams of fresh rhubarb

XNUMG grams of fresh puff pastry (possibly gluten-free)
NUMBER OF grams of almond paste, grated
About 2 teaspoon of fruity olive oil
(possibly a small fist chopped hazelnuts without shell)

How do I?
1. Put the oven at 180 degrees. Take out a plate and cover with baking paper.
2. Roll out the puff pastry and roll it out evenly. Keep it whole or distribute it in properly sized serving cakes. Cut thinly a cut around the whole dough, leaving about 1 cm out to the edge. That edge should later bluff up during the deflection.
Brush with olive oil on the whole puff pastry and especially on the edges. This gives it a nice crispy and shiny surface.
4. Tear the almond paste and distribute it evenly on the dough inside the chopped surface around.
5. Peel the rhubarb if it has got a thick shell. Divide it into just long parts (it makes no difference in taste but looks great). It may also be good to divide it in the long run further if they have become a bit thick. Spread the rhubarb in a neat pattern on top of the almond paste. If you want, some roasted hazelnuts will be good.
6. Distribute one click with chorus sugar on top of the rhubarb. Try to spread it evenly without getting it on the edges.
7. Insert the plate into the oven and bake until the butter dough has a nice glow, c 1013 minutes. Allow to cool slightly before you cut in!

This recipe is gluten free (if you use gluten free puff pastry, lactose (check the package one more time) and eggs. Unique hazelnuts if you need.

rhubarb chervilcake ö

The message Single rhubarb cake with chorus sugar first appeared Taste Celebration.

Simple of Ottolenghi and beautiful mashed potatoes with herbs

January 30, 2019
mashed potatoes

A few months ago, the latest book came out written by one of my absolute favorite chefs - Yotam Ottolenghi. Today it has become time for me to review the book Simple and of course even make something good from it!

Ottolenghi has deservedly become something of a kind icon on the cookbook sky. It started with Plenty and took about the world by storm. Or yes, at least here in Holland and the rest of Europe. In Sweden, I feel a rather new interest in food with, for example, Moroccan, Israeli and Turkish origin. I'm still amazed at how unknown the food from this world-end seems to be up here in the Nordic countries. But maybe I'm wrong, hope so. And if not, you have NOW the chance to recover it!

The book Simple is really simple. Simple in its layout, recipe selection and ingredients (if you disregard all the fresh mint, throw yourself in the wall small pot of mint from Ica and some other wonderful specials such as zataar and pomegranate syrup). This must be a book that suits everyone! Funny everyday food that does not take very long to do or requires a lot of work. And also so far from Swedish home cooking you can come. Tastes nice in the coffin!

Just what is simple food is quite individual, something that Ottolenghi himself tells about in the book in an amusing way. Everything depends on prior knowledge, nerves, imagination and of course the time you have to spend. This has just been taken advantage of in the book and made a little 70's lookalike color system to be easier to choose based on the above mentioned criteria. Handy though I think the previous books radiate a little more "chick" with paper selection, gloss and design. Oh well.

The recipes consist of a mixture of vegetarian, meat and fish. The book offers wonderful taste combinations!
Meat and fish can only be removed and replaced with something else if you want.

Creamy, tasty mashed potatoes with herb oil

From the book I chose to do something very easy , namely mashed potatoes. Might sound almost too banal but do not be fooled. A mashed potato that becomes both creamy and airy without either butter or milk can be a troublesome just that. To also make it taste delicate and different than our usual flavored with white pepper and nutmeg, is an art!

The secret is called olive oil and lovely spices. A mashed potato with mint, lemon, garlic and thyme tastes wonderful as it is, or combine it with some good vegetable steak or why not just some fried vegetables? Do not forget to top with the delicious herb oil when serving! Mjam!

Mashed potatoes with herb oil

4 portions

1 kg of desireepotatis (or other solid potato, peeled and cut into smaller pieces)
4 garlic cloves, peeled
1 lemon: 5 strips thinly planed shell
XlNl of olive oil
Salt and black pepper

60 ml of olive oil
NUMBER of garlic cloves, pressed or grated
2 teaspoon thyme leaf, finely chopped
about 8 mint leaves, minced (2 tsk)
1 lemon: 1 tablespoons fine-grained shells, 1 tbsp salt

How do I?
1. Add potatoes, thyme and mint spices, garlic, lemon zest and 2 teaspoon salt in a large saucepan. Pour on boiling water so that the water stands at a height of 2 cm above the potatoes. Gently squeeze 1 about 25 minutes, or until the potatoes are soft enough to mash.
2. Make the topping while the potatoes are boiling. Pour oil, garlic, thyme and mint leaves, lemon zest and lemon juice into a small bowl with a pinch of salt and plenty of black pepper. Put aside.
3. Let the potatoes drain into your colander over a large bowl (you should use some of the potato water later so do not pour everything out!)
Remove the thyme and coin spoons, then pour the potatoes back into the saucepan (together with the garlic and lemon peel). Mash the potatoes with a potato batter, add 1 dl of oil and about 1.5 dl of potato water slowly, until you get a smooth mash.
4. Place the mash on a dish and make pits in the surface with the back of a spoon. Drop the herb and garlic oil evenly over the mash and finish with a few firm bites with the black pepper mill.

Mashed potatoes Simple 1 ö
Mashed potatoes Simple 2 ö
Mashed potatoes Simple 4 ö

The message Simple of Ottolenghi and beautiful mashed potatoes with herbs first appeared Taste Celebration.

Saffron and raisins muffins

December 2nd, 2018
saffron and raisin muffins ö

A few weeks ago we needed a little soft cake for a dessert we served at the restaurant. Then I found this recipe. We then flavored it with matching tea, but today I have made them a little Christmas with saffron and raisins instead. A bit like lussebulls without yeast time ...

I packed my cookies with a thermos of hot chocolate in my backpack. Kosan I ruled to the day-frosty Ecopark at Christinehof's castle.
With the jacket well closed, the scarf tightly wrapped and the camera in the highest cut, I walked a nice round loop over the water, clapped the jerky sheep and drank hot chocolate while I glanced over the nests. Got some photos and then rushed me into the paths with more shelter in the forest.
Sheeps Ekoparken 3 ö

Sheeps Ekoparken 2 ö

Have one for everlasting and incurable love for the beech forests here at Österlen, it makes me no wonder they are bare now in the winter. They are as beautiful as in the spring, just in a different way.

It was a nice walk to start the working day with. It is as if you see the world from another direction with a camera in hand. Time is stopped and every ounce of concentration goes to that moment before the click. Must still be a splash of mindfullness.
Do at least good in the soul.

Ekoparken Christinehof ö
Ekoparken Christinehof 2 ö
Winter Ekoparken ö

But now with a little more focus on muffins…
Instead of eggs, I have used ripe bananas, so it works perfectly as egg substitutes in sweet cakes! If you do not like banana flavor on the cookies, it is excellent to replace the same amount as the banana with unsweetened apple sauce.

The cakes are wonderfully airy and a little crisp on the outside. I have made them in small silicone molds. Quite certainly they are great to do as muffins or sponge cake instead. Increase the decay time and just make sure they are dry when you take them out. The best thing is the same day. For the next day it is nice to throw them into the oven a little so they get their crispness back.

For the cakes I have made a gluten-free flour mixture of rice flour, buckwheat flour, corn flour and potato flour which became absolutely great to work with. It will come back in many recipes with great certainty!

Gluten-free flour mixture

7 dl / 400 grams of white rice flour
5 dl / 300 grams of buckwheat flour
2 dl / XNUMUM grams of potato flour
2 dl / 110 grams of corn flour

Mix all the flours in a large bowl and then pour it into a bag. Use as much as you need for the cookies.

Saffron and raisins muffins

approx. 30 very small cakes / muffins
Wet ingredients
XNUMG grams of thick coconut milk
125 grams of ripe banana (preferably brown)
50 grams of sunflower oil

Dry ingredients
2 dl / 115 grams of gluten-free flour mixture
2 tsp / 7 grams of baking soda
0,5 dl / 60 grams of powdered sugar
X grams of saffron

How do I?
1. Place the oven at 175 °.
2. Add the wet ingredients separately in a mixing bowl. Mix until it is completely even.
3. Mix all dry ingredients in a bowl. Add the mixed, wet ingredients and mix well.
4. Pour the batter into prepared molds (if they are of metal you may need to lubricate them before).
5. Set the molds in the oven, preferably put a baking sheet paper underneath to avoid any drip in the oven. Set the timer to 20 minutes (increase the time if you have larger shapes).
6. Remove the mold / plate when the cakes are ready and let them cool.

This recipe is free from gluten, lactose, eggs and nuts.

Hot chocolate Ekoparken ö

The message Saffron and raisins muffins first appeared Taste Celebration.

Chocolate pie with lingonberry and red lens bottom

16 September 2018
chocolate pie with lingonberry and red lentil base ö

Autumn and twilight. Common Sunday dinners with lighted candles. And of course chocolate!
The first post after the summer's noisy days becomes a mighty chocolate story with the evil red lingonberries, dark chocolate, a fun bottom of red lentils and dried cornflowers reminiscent of the midsummer's bright nights.

The chocolate pie is not a difficult cake to make but it requires some preparation. The lenses should be soaked for 12 hours and the chocolate sauce should be cooked for about an hour. Otherwise it is very easy to fix and above all very good. A little whipped cream * or the like is not stupid. Together, there will be a nice dessert at the dinner table in September.

Chocolate pie with lingonberry and red lentil base 4 ö





Chocolate pie with lingonberry and red lentil base 2 ö
Red lens bottom

1 cake 
3 dl dried red lenses plus soaking water
150 grams of herbal margarine / butter
2 cup granulated sugar
About 3 dl fresh / frozen lingonberries

How do I?
1. Soak the red lenses at least 12 hours, they should be completely covered with a layer of cold water.
2. Pour off the lenses and rinse them in a sieve.
3. Pour all lenses into a dry frying pan and roast them with stirring at fairly low heat until they are softly roasted, completely dry and slightly stained. It takes about 10XNUM minutes.
Finally sprinkle with sugar and let it melt and caramelize slightly with the lenses in the frying pan. Pour the lenses onto a baking sheet paper and allow to cool slightly.
Take just over half of the lenses and pour into a food processor. Paint the lenses into a fine flour.
4. Melt the butter and pour it into a bowl. Add the lentil flour and stir. Add the remaining whole lenses, this is for you to get some chewing resistance in the pie dough. If you prefer to have it smooth, you mix all lenses instead of a flour and then mix with the butter.
5. Push the pie dough into a baking tin, the larger the shape you choose the thinner the cake.
6. Pour on kdoughed coconut milk school sauce with chocolate (see recipe below) and pull it out evenly using a spatula. Sprinkle about 3 dl lingonberries on top of the chocolate. If necessary, decorate with slightly dried leaves of cornflower or other beautiful, edible flowers. Set the fridge a few hours before serving so it is easier to cut.

Condensed coconut milk sauce with chocolate

Approximately 3 dl finished sauce
2 cans of coconut milk (a '400 grams)
6 tbsp dark syrup (85 grams)
200 grams of chocolate 70%

How do I?
1. Take a deep and preferably model larger pot, it will bubble and sprinkle a little.
2. Pour into the coconut milk and syrup. Stir and let everything boil. Lower the heat slightly so that the coconut milk can boil with small bubbles constantly. Stir occasionally with a wooden spoon. Cook for about 1 hours.
3. Now the coconut milk should have been reduced by about two-thirds. Cook further but now move more often in the pot for the last 15 minutes so that you see when it is properly thick or until about 1 / 3 remains. Add the chocolate and let it melt in the sauce. Stem mix it completely evenly.
4. Pour the sauce into a jar with a lid when you are satisfied with the consistency or in the pie shell to make the chocolate pie.
If you do not use everything at once, store it in the fridge.

This recipe is free from gluten, lactose, eggs and nuts, but above all it is really good?

The message Chocolate pie with lingonberry and red lens bottom first appeared Taste Celebration.

Three months with Tastecelebration Residence!

3 nd of July 2018
three months with key celebration residence ö

We sit on our porch in the balmy summer evening. Felt over the knees and hot mint in the glass. The stars flash over our heads and it feels like time has come for some kind of reflection of the past few months.

In 2016, I returned to the house I grew up in, Jägmästarbostaden in Andrarum. I came back to give some cooking classes. Then it went as it went. Just over a year ago, we really started the plans. Tastecelebration Residence, a meeting place for my blog. A place for foodies where everything would be about food, just like it bubbles and swells inside my brain.

Now we are sitting here. The plans begin to fall into place, the furniture find their corners and we find our routines.
We opened, or rather maybe tried to open on Skärtorsdagen 2018. It was an insane snowstorm that held up almost the entire Easter that should have been the annual starting shot for the whole of Österlen. Instead we snowed in, had to send home the staff after an hour and drove ourselves with the car. What an adventure anyway! Our Dutch friends immediately got a Sweden experience that was called good.

Now it is the beginning of July and we have had sun for several weeks. Not an ounce of rain and drought everywhere. There was probably someone who mentioned something about the climate being out of order…

Our room Saffron 2018 ö

One of our hotel rooms: Saffron. One of my favorite spices of course!


Me and my husband experience the nature from the first parquet and follow the pear leaf journey from bud to leaf and map.
At our green restaurant we have run the weed menu where my daily routine contained picking of the smallest dandelion leaves, neat nettles and intensely green cherry bowl. Sometimes the rhubarb and the elder call out my name instead. The chocolate and lemon coin looks at me from their pots in prayer, where I got the tip to place them because of the spreading risks. Yes, not really me. I love fresh mint.

Picked ogras ö

Weedblock at morning

Well, it feels like a good opportunity to gather thoughts. I admit, the first weeks (and months…) it was quite messy and not as much food in my brain as I am used to. It was more about staff, bedding, all kinds of permits, plates and chairs. Menus would be composed and ingredients would be purchased. Walls were to be painted and moving boxes unpacked. Guests are taken care of and breakfasts are served.
But now it starts to take shape. Our original concept gives direction and all decisions are weighed on gold scales. What should we do with our time? Where to put the gunpowder? 

Our restaurant and coffee shop has become green fine dining with full focus on amazing vegan food to suit a curious foodie. Simon, our chef, spends some extra magic on my blog recipes and the result is more than successful.

Asparagus for ö Dashi soup starter ö Exhibition Hungry ö

The dining room was 2018 ö

Pictures from our menu and restaurant.

Our little farm hotel is full look as tight and my homemade granola has found its way to the breakfast bowls.
Next are the dates for the cooking courses on tour. Themes and recipes must be defined and the notifications taken care of.

Our latest translated book Buns by Daniel Lindeberg will be released in June in Holland and a new book project is already underway.

Maybe you're wondering if there will ever be more recipes on the blog? Yes of course! How about sunflower cake with strawberries, my Scandinavian dukkah or cheesecake with elderberries? Recipes that just ask to be photographed and published… I promise, they will!

When everything starts to fall into place, there is room for creativity again. It already started 2015 with the blog, 2016 continued with my courses and has now found yet another turnaround and the beginning of something new with Tastecelebration Residence.

I feel the desire and excitement for all the new and look forward to sharing it with you here on the blog and maybe even in the real life here at Tastecelebration Residence. Hope we see you here, the digital life is next to unbeatable but meetings in real life usually give a bigger meaning and fulfillment I have discovered!?

Want more seasonal recipes? Here are some tips on old goodies that I published here on the blog earlier.

Rhubarb buds ö

My very own rhubarb buds when they started coming up this spring. Happiness!

Ancient rhubarb chutney with curry

Vegan rhubarb and elder panna cotta with strawberries

Roasted fresh potatoes with cherry relish and pickled mustard seeds

Strawberry cake with limoncello cream

The message Three months with Tastecelebration Residence! first appeared Taste Celebration.

Chocolate balls + recipe for chocolate balls with white chocolate and lemon

16th of May 2018
chocolate balls recipe for chocolate balls with white chocolate and lemon ö

A while ago, the colorful book Chocolate Balls by Mia Öhrn came. Today it will be review and chocolate balls with white chocolate and lemon!
Mia Öhrn has a solid background as a food writer and confectioner. She writes for several of Sweden's largest food magazines and has also published 18 books on everything from draft cake, how to start a café (or maybe not…) to French pastries. Now the author has taken on another classic - the chocolate ball. It can actually be nothing but good!
Chocolate balls are super easy to make, contain fairly "ordinary" ingredients and are also usually cheap to make. Perfect to fix in other words…
And even though the book is just called "chocolate balls", there are a lot of varieties without just chocolate in the book, how about chickpea balls with licorice and figs, bread rolls or maybe matcha tea balls with hemp seeds?
In the lovely photos, melted chocolate is curled, cocoa powder is smelled and sprinkled in variegated shades…

The book is written in a very accessible way with simple instructions and uncomplicated moments. The recipes are then accompanied by very adorable photos with a lovely styling all around. Small toy cars are loaded with a ball, colorful plates are garnished with edible flowers and lovely cups with gold rim filled with smoking coffee. Everything well thought out and lovely to see!


The recipe I chose from the book is absolutely delicious. The combination of white chocolate and lemon is almost unbeatable. If you also get the roasted, white, crunchy chocolate all around, it's like a candy heaven has opened up…. Sweet and sour and quite easy to get together. I guess it's just that roasted chocolate that would add to it a little but do not worry, it's easy with a little awake eyes that keep an eye on it so it does not burn.

Here we go!

Chocolate balls with white chocolate and lemon

About XNUMB cups

200 grams of white (vegan) chocolate
4 dl oatmeal (gluten-free)
150 grams of herbal butter
4 tablespoons powdered sugar
Finished shell of 1 lemon, close to organic
4 tbsp freshly squeezed lemon juice

NUMBER OF grams of white chocolate

How do I?

1. Garnish
Chop the white chocolate that the balls should be rolled in roughly and spread it on a plate covered with baking sheet paper.
Roast in the middle of the oven at 175 for about 10 minutes until the chocolate turns golden brown. Stir occasionally and be careful not to burn it. Allow to cool and then chop the chocolate.
2. Smet
Break the chocolate to the batter in pieces. Put in a food processor along with oatmeal, butter, sugar and lemon peel and juice.
Mix for about 3XNUM minutes to a fairly smooth batter. If you have no food processor, you can melt the chocolate instead and then work together all the ingredients in a bowl.
3. Shape the batter into balls and roll them in the toasted chocolate. Let solidify in the fridge and then store cold.

The recipe is naturally free of lactose and gluten (if you use gluten-free oatmeal). Keep in mind that vegan white chocolate usually contains some kind of nut or almond butter.


The message Chocolate balls + recipe for chocolate balls with white chocolate and lemon first appeared Taste Celebration.

Carrot - lifehack

15th April 2018
Carrot salad with black mustard seeds and mint

Sometimes you look into their refrigerator and think there is NOTHING there. Really nothing but maybe some potatoes, some onions and carrots. And then you really have quite a lot… Today I aim the headlight against the carrot and put it in its proper light.

Actually enough carrot is a chameleon. Hidden in the everyday light and lunch dinner's torn variant, laid down in an ergonomic deep can of aluminum.
Or just taken out of the earth, only washed down in the rainwater barrel and and shredded in the morning light where you stand in pajamas and rubber boots. Well, the carrot tastes probably the best ...
Or maybe you have the luck to get hold of big sweet winter carrots in the square in March? Sturdy roots that have grown slowly, stored with love and in the bargain gained a robust, rich and slightly earthy aroma. Such a totally different taste and experience than the summer carrots! Yes, a vegetable chameleon is enough.
Today I play with the winter morot, spices and different cooking methods. The common denominator is that it works when, everyday, or party.
Today it will be Carrot - Lifehack or simply "carrot snapping to make everyday life easier" (when you thought the fridge was really empty).

Carrots with whole anise

4 portions
Ingredients300 grams of winter carrots
about 2 tablespoons neutral oil
1,5 tsp whole anise seeds
2 tbsp date syrup
About 1 dl of water

How do I?
1. Scale or scrape the carrots. Cut them into slices of about 1 / 2 cm each. Pre-cook the carrots a few minutes in boiling water to shorten the cooking time. Pour off the water and drain.
2. Take a deep frying pan and pour in some oil. Add the possibly pre-cooked carrots and fry for about 5 minutes or until the carrots have a little surface.
3. Add the whole anise seeds to the frying pan and mix. Fry for a few minutes and then add date syrup and about 1 dl of water. Mix around and allow the liquid to boil. Now the carrots should be ready with a certain chewing gum. Taste with salt and white pepper.
Serve the carrots hot or cold. It will be good whichever.


Carrot Tzatziki

4 portions
2 big winter carrots, about 300 grams
2 dl (soy) yoghurt
1 garlic clove, grated
About 1 tbsp olive oil
A pinch of salt and white pepper

How do I?
1. Scale and grate the carrots roughly.
2. Mix the yoghurt with grated garlic, olive oil and some salt and pepper well.
3. Add the carrots and mix. Let tzatzikin stand and ripen in the fridge for an hour before serving.


Carrot puree with fresh ginger

2-4 portions (depending on serving time)
250 grams of winter carrots, peeled and cooked softly
About 20 gr / a half inch fresh ginger, finely grated
1 tbsp plant-based cream (I took rice cream)
Salt and white pepper
NUMBER OF grams of herbal butter / margarine

How do I?
1. Scale or scrape the carrots. Cut them into smaller pieces, it is not so important how they look, they should still be mixed. Boil the carrots until they are soft. Pour the water into a colander.
2. Pour the carrots into a high mixing bowl and then add the other ingredients. Keep in mind that fresh ginger can be stronger than you think, try it out!
Serve the puree hot or cold as an accompaniment.

Carrot salad with black mustard seeds and mint

4-6 people
1,5 tsp black mustard seeds
NUMBER of grated carrots
1 tsp salt
The juice of 2 lime
In fist roughly chopped mint leaves

How do I?
1. Start by roasting mustard seeds in a dry frying pan without fat. Roast until they start to crack (cover with a lid so they don't jump out). Remove the frying pan from the heat and pour the seeds into a bowl, allow to cool.
2. Grate the carrots and put in a bowl.
3. Add the other ingredients and mix well. Clear!


The message Carrot - lifehack first appeared Taste Celebration.

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