Roasted butternut squash soup

All the veggies are roasted together to give them a richer taste.

Once again I have neglected this blog. Work and school keeps taking up most of my time. What I have had time with however,has been to try to continue on my live healthier journey. It’s not easy to make time to cook a good healthy meal when you are so busy so that is why I have been trying to find recipes to cook over the weekend that can be frozen and used later.

Soups seem to be the best choice for this. I have always liked butternut squash soup but have never found a good recipe to make myself. That is until now. This is a roasted butternut squash soup I found from Mary Berry’s Foolproof cooking. The soup is out of this world, that is all I have to say. You definitely need to try it to understand how good it is. The roasted vegetables work so well together, it’s absolutely amazing.


1 small butternut squash , about 700-800g

1 red pepper

1 red onion 

1-2 caarrots  (I am not a huge fan of carrots in soups so I only used 1 in my recipe)

1 clove of garlic 

A few rosemary springs

About 900ml of vegetable stock (Depending on how thick you want your soup you may want to add more or less of the stock)

A chunk of ginger (I say a chunk because some people like ginger more and some like it more. I used a bit less than in the original recipe)


Put oven on 200c/180c fan

Peel and cube the butternut squash and carrots. Cube the pepper, chop the onion and garlic. Put it all in a bag with some oil +salt&pepper  and the rosemary leaves. Shake it about to make sure the oil and seasoning gets on all the vegetables. Pour it out onto a large baking pan and bake for 40-50 min until the veggies look roasted. Chop up the ginger and fry in some oil. When done add the stock and let it boil up, adding all the roasted vegetables in afterwards. Take of heat and use any kitchen gadget you may have to blitz it up. I let my soup cool down and then used my smoothie maker on it. Worked great! But just remember that if you are doing so you have to wait for it to cool down.

You can find the original recipe here: Roasted butternut squash soup

Some toast or other kind of toasted bread is good to have with the soup.

I did add some rosemary and garlic to my veggies while roasting them as I think rosemary adds a bit of taste to roasted vegetables and i like to put garlic in anything 😉


*All the photos in this post are my own, the recipe does not belong to me I am simply just sharing it.






Kale and Berry smoothie


I have been so bad at updating this blog. Numerous times I have started a post but never finished. Starting to study again and working on top of that has taken up all my time. Plus the long and rainy winters of London have not really helped much 😉 Now that things have calmed and spring is upon us I hope to get back into my writing. And for the first post of the year I thought I should talk about my new love of smoothie making.

I know the whole smoothie craze started long time ago but for me it wasn’t that interesting then. In the new year I promised myself to be more healthier and especially since I am getting older and older it gets more important. I don’t make smoothies as part of a detox regime or anything like that, it is more as a substitute for my sugar cravings. I am always looking for something sweet to eat and last year was quite bad, so I promised myself to be better this year.

The great part about smoothies is that the possibilities are endless, it’s such a great way to experiment and be creative. Now I have to admit that some of my smoothies have been less than favorable, some have tasted like utter junk, but most of the time they have been great and if I make a big cup I can carry it around with me and sip on it for a while and that way I won’t even think about sweets. Now I do indulge in chocolate or some baking every once in a while but I just try to keep it more moderate now.

I am hoping to be able to share some of my smoothies with you all as I keep experimenting and finding new flavors.

The recipe for the smoothie in the above picture is:

  • A handfull of kale
  • A handful of almonds
  • One small banana
  • A cup of frozen mixed berries
  • Top up with almond milk/regular milk/water (sometimes I don’t need a liquid depending on what ingredients I use but because of the consistency of the banana the smoothie will be very thick if you don’t use a liquid. Also I like to use almond milk mostly because I think it masks the kale taste-which I am not a great fan of- much better.)
  • Put it all in your blender of choice and blitz!
  • Enjoy!



Gooey chocolate cake served with whip cream and berries.

If you have ever been to Sweden you must have heard of kladdkaka. And if you haven’t, well then you better keep reading. Sweden is  known for its Fika, when you meet up with friends and go to a café for a cup of tea/coffe and something to eat. And kladdkaka-a gooey chocolate cake-is the most popular.

I made a kladdkaka yesterday and thought I would share it with you all.

This is a very simple, fast cake to make. It has only six ingredients and four steps to it, but it is so yummy!


First set your oven to 175°C(150°C for fan ovens)

Prep: 10min Cooking time: 15-17min

*Plase note that ovens may vary and therefore cooking times may be different. You should check the cake after 10 minutes to make sure it is ok.

Not pictured is the vanilla.


2 eggs
3/4 cup of sugar
3/4 cup of flour
100g butter
100g baking chocolate
1tsp vanilla extract

Method: Mix eggs and sugar. In the meantime melt butter and chocolate together in a saucepan. Once the eggmixture is smooth, add the flour into it. The batter will now be pretty thick. Once the chocolate and butter mixture is melted add it into the batter. Mix in the vanilla and you are done!
The batter might look a bit runny but don’t worry it is supposed to look that way as that is what makes it all gooey on the inside.
Pour the batter into a greased 24cm round form with removable edges and cook for approx. 15 min.
The cake should be cooked all the way around but still be a little gooey on the inide so it is ok if you check it with a cake stick and some of the batter comes out of it, as long as it doesn’t look completely raw. Once the cake is cooled you can sprinkle some icing sugar on top.

        The result
The middle turns out all gooey and yummy while the cake is fully cooked around.

Serve with some whipped cream/ice cream and fresh berries. Enjoy!

*Feel free to share this recipe but if doing so please credit this blog as it is my own. Same goes for all the pictures on this blog.



The best breakfast in the world!

Porridge with berry compote
Porridge with berry sauce

Quick porridge:

1,5 cup milk (regular or low fat milk works best if you want a creamy porridge)
6-8 table spoons of oats (depending on how thick you want it to be)

Put on stove on high and stir the whole time, if you don’t it will get too dry.

Quick berry sauce:

blend together the berries you like in a blender, no sugar needed.Depending on what berries you use you might need to add a bit of water so it doesn’t turn lumpy.

If you have time and want to make a more smooth one, put the berries in a cooking pan and ad a bit of sugar and water.
Let it all “melt” together over low heat. If it’s too watery just add a bit of cornflour and stir.