vibrant food. quiet soul. wild at heart.
Remember that ghee-in-the-making pic I posted on instagram a few week ago? Hehe you probably don’t remember it, but I realized I never followed it up with any result. It’s not because it didn’t work out. Quite the opposite. I finished the jar far quicker than I had a chance to photograph it. My gosh! Everytime I opened that jar I had to stop for a moment, close my eyes and inhale the amazing scent of ”freshly baked croissants” as Sarah B so perfectly puts it.
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I’ve been food blogging for almost two years, and never once have I posted a recipe for Vietnamese Summer Rolls, even though this is a frequent go to dish in my kitchen. I often make it to make use of the last bits and pieces in the fridge before grocery shopping, or when I wanna show someone my raw food skillz ; ) The thing about summer rolls is that you fill ‘em up with crunchy, raw veggies and greens, perhaps some noodles, and then let the AWESOME dipping sauce do the job. Double dipping is totally acceptable. I would even suggest to triple or quadruple dip your rolls bc this sauce is AHH-mazing! <3 Or actually, the best thing is probably to simply scope up sauce with a spoon on top of your summer roll before each bite. Awwwh I wanna swan dive into the bowl of this saucy goodness!
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I’ve been dying to share this recipe with you!! it was actually a couple of weeks ago since I developed it and photographed it, but I haven’t got the chance to share it until now. My thesis work really overwhelms me at the moment since it’s the first draft is due in two weeks (!!). When being busy with work I really start to appreciate my oven and blender hehe. I just throw a bunch of carrots, onions and garlic cloves into the oven and let it do its magic, then transfer it to the blender, add a couple of spices – et voilà! I have a mouth watering, bursting with slow cooked, wholesome flavors hummus to spread on a piece of fruity danish rye bread or heap a huge dollop over my standard whatever’s-in-the-fridge + millet lunch salad.
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Now it’s December and officially okay to start posting Christmas recipes!!! The recipes I have planned for the coming month might not be like your typical Christmas food, but to me they are classical. I’ve been a vegetarian since I was nineteen (also a brief period between 14-15something), so for pretty much my entire teenage and adult life I’ve eaten ”alternative” food on all holiday occations. In our home, and as I suspect in many of your homes too, on Christmas Eve we have a huge dinner with like a zillion things to chose from. Cheese, charkuterie, meatballs, sausages, salads (well…), gravy, ham, mustard, paté, crisp bread, soft bread, salmon, pickled herring, potato gratin, you name it! Followed by equal variations of Christmas candy… Over the years I’ve had a lot of practice on how to create an equally magnificent vegetarian Christmas dinner for myself, and many of the dishes have become staples at our Christmas table.
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Agnes är matstylist, matfotograf och receptutvecklare baserad i Piteå. Förutom att hon är en hopplös foodie så gillar hon också drömsk musik, sci-fi och tidiga morgnar.