It’s been awhile…

So, we’ve been a little busy these past few months; We were in the States for 4 weeks in June/July, upon our return we had to prep for moving into our new house in Trelleborg.  We’re finally settling in a bit more after being in Sweden for 1.5 years, and it is good to be in a house that is ours with more space and a lovely, private garden.

One of the biggest changes with living here is that it is not as much of a go out to eat or pick up carry-out kind of culture.  It’s also not as easy to do so with 2 little kids…  With that being said I have found myself cooking 90% of the time and have mostly enjoyed it, so I figured I would share a few recipes that we’ve really enjoyed.

Since I can’t find “proper” wavy lasagna noodles here this is the next best thing to being able to make lasagna the way I like it (used cottage cheese instead of ricotta as listed in recipe):

I tried to make yellow cake with this recipe to use for upside down pineapple cake, but unfortunately found this recipe to be too heavy from all of the butter and not fluffy enough.  It tasted good the first time we ate it, but seemed to get heavier after storing the leftovers in the fridge.  (I couldn’t find maraschino cherries at our local grocery store which was a bit of a bummer):

This sloppy joe recipe was rather delicious considering I couldn’t find the Not So Sloppy Joe sauce over here (my fave!):

We made these blueberry zucchini muffins last night and they were delicious, the only thing I would change is use half the directed amount of maple syrup (or honey):

This is my absolute favorite recipe that I came across when we were ordering meals to prepare, message me if you have any questions about the recipe.  I make this quite often

Pecorino Risotto with Roasted Tomatoes , Arugula Salad Dressing and  Prosciutto


1 yellow onion
1 pkg Prosciutto
2 cups risotto rice
1 pkg grated pecorino
1/3 pkg arugula
6 tomatoes
garlic cloves
4 cups Chicken broth
olive oil
Black Pepper
White wine vinegar

1 Preheat the oven to 250 c degrees (480 f)

2 6 Halve tomatoes and place in a baking dish . Drizzle olive oil    over 1 teaspoon honey . Spice with 2 pinches salt and cook in the upper part of the oven 12 to 15 minutes.

3 Boil 4 cups chicken broth and 3 tsps white wine vinegar

4 Finely chop 1 onion and 2 cloves garlic . Fry all the onions and 2 cups risotto rice in a little oil in a big saucepan . Reduce to low- medium heat.

5 Dilute the rice with hot broth , a little at a time. When absorbed, stir in more broth and continue like this until all the broth is    finished , about 20 min

6 Arugula Dressing: Add 1/3 package arugula , 1/4 cup water , 1/2 clove garlic (crushed ), 1 tsp sugar, 1 tsp salt , 1 tsp white wine vinegar and 2.5 tbsp oil in a mixing bowl . Blend to a smooth dressing.

7 Fold in 1 bag of grated pecorino cheese in the risotto . Season    with salt and black pepper

8 Drizzle dressing over arugula pecorino risotto and serve with oven-roasted tomatoes and 1 pack of prosciutto

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