Around the table

rice potato pancakes dessert

All my childhood I have been eating dinner in the family. Most of the time, the family was extended with friends, aunts, cousins and uncles. Lunch was spend with grandma and grandpa because my parents worked a lot.

I always loved this lunch and dinner time. Great time to enjoy with my family. Now, lunch is spend eating with in-laws and dinner with my mother. I am lucky to be in the same city with my mom and my in-laws. I always loved to have dinner with friends or family. When I was living in London, I used to have dinner almost every evening with my friends. The best cook in the house was a boy. Great times with great people.

Eat together with your family every time you can. Have breakfast, lunch, dinner or snacks. Sit together at the table, enjoy the meal and have kids around you. Teach them to eat around the table, having fun all together.

Food is made to be savored and it’s also made to be eaten at the table. Have a glass of wine with your meal. It is time well spend with the family. If you can’t do it every day try once a week. Sunday lunch with friends or family is great time to talk about your week, about happy times or bad times.

Have small meal courses instead of one big course and have all family participate in preparing the food or putting the table.  Children learn about real food from your gatherings. Discuss at the table about the taste, the ingredients and how was made and interact with the kids. Teach kids that eating well is a pleasure not a sin.

When we take time to eat with friends and family, we focus on our food, we enjoy it more, and we’ll be less tempted after to binge on sugary and fatty snacks to compensate.

So, get pleasure in eating, learn from the French, and make a dinner or a lunch an amazing experience where food is the main guest.

Photography · Useful



Onion like garlic is a member of the lily family. Onions were historically as a preventative medicine during epidemics of cholera and the plague.

  • Lower lung cancer risk, especially among smokers
  • Reduce the risk of atherosclerosis
  • Help prevent death from heart disease
  • Reduce blood pressure
  • Relieve symptoms of interstitial cystitis
  • Reduce symptoms of prostatitis
  • Inhibit the growth of cancer cells from breast, colon, prostate, ovarian, endometrial and lung tumors
  • Lower levels of cholesterol and triglycerides
  • Maintain gastrointestinal health by sustaining beneficial bacteria
  • Reduce symptoms associated with diabetes
  • Antibacterial and antifungal properties
  • Reduce symptoms associated with osteoporosis and improve bone health

Muse in the kitchen

Cooking inspiration comes from books, movies, travel markets, restaurants and people. Friends, family and chefs, they all can inspire you to go crazy in the kitchen.

Today post is about chefs that inspired me in the last years, and with your help, discover other chefs to inspire me in the future.

This is not a top just a list and is open to add new names on it. So feel free to leave a comment with your chefs. I would love to see who are the person who you watch and why.

The first on the list is Jamie Oliver. I like him because he fights to have healthy food in schools and teaches you simple and easy recipes without spending a lot of money.

A few days ago, I just discovered Donal Skehan and I found him very interesting. He started as a food blogger and then he wrote a book and now has a show at TV. I found his recipes very refreshing.

I love Catherine Fulvio’s Italian recipes. I watch her making easy recipes or full Sunday dinners and I am learning a lot of wonderful things.

Donna Hay is an inspiration for me in the art of photography. I like her photos and they make me go in the kitchen and try to recreate her glamourous photos.

For a Bavarian inspiration I watch Hans Joerg Bachmeier and I love his culinary philosophy:  “fantasy, time and a good product. Who has these three ingredients at home, can also cook well. ”

Who doesn’t know Raymond Blanc? One of the most respected chefs, totally self-taught, is teaching me small little secrets of the French cuisine.

So here some people who make me go in the kitchen and start cooking. Please add others to the list. I still miss so many amazing cuisines here: Asian cuisine, Spanish, African, etc.

Desserts · Photography

Raw cheese cake

raw vegan cheese cake

Raw vegan cheesecake was one of the first raw food desserts I made when I stopped eating refined sugar. In the past, cheesecake was not one of the desserts I will eat every day. Now, I enjoy more than I did, and I will eat everyday with different toppings.

Ingredients for crust:

  • 1/2 cup oats
  • 1/2 cup almonds left in the water overnight
  • 3 dates
  • 2 tablespoons rice milk

Ingredients for filling:

  • 1 and 1/2 cup cashew nuts left in the water overnight
  • 2 tablespoons honey
  • 3 tablespoons lemon juice
  • 3 tablespoons rice milk
  • ½ teaspoon vanilla extract

Oats for decoration


For the crust, add all the ingredients in a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.

For the filling do the same thing. Add all the ingredients in a food processor and blend it.

Prepare small cake rings with parchment paper or coconut flakes. Add the crust first and then the filling. Decorate with oats and leave it in the freezer for 3 hours.  Enjoy!

Appetizer · Photography

Chili Half Hasselback potatoes

Hasselback potatoes

The Hasselback potatoes are Swedish and are not your average baked potatoes. They look very fancy and elegant and can make quite an impression at your dinner table.

These baked potato fans were popularized as the namesake dish of the restaurant at the

Hasselbacken Hotel in Stockholm, Sweden in the 1700s.  In Sweden, these delicious potatoes are called “hasselbackspotatis.”

They are very easy to make and have an amazing taste.  Each potato is cut into thin slices across almost right through, but not quite, and then roasted in buttery oil; as they cook, the potatoes fan out, like slightly fleshy crisps with their bottoms still attached. I cut them a little different.


  • 1 teaspoon chili
  • 3 potatoes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon rosemary
  • 2 crushed garlic cloves
  • 2 tablespoon melted butter


Preheat the oven to 175°C (350°F). In a bowl mix the butter, chili, salt, pepper, rosemary and garlic.

Cut the potato in half and put a wooden kebab stick through the potato. Cut the potatoes in small slices around the stick. Put the potatoes on a loaf pan. Brush the potatoes with the butter mix. Bake until tender and crisp, 55 to 60 minutes. Enjoy!

Hasselback potatoes


Collaboration with Sweet Spell

Sweet Spell  invited me to participate in a collaborations. The theme of the first week were the cakes and I participated with my  Cake with pears for autumn days . The other cakes are definitely noteworthy, therefore I invite you to look at them.

If you want to participate, email me and I will give you information and help.

sweet cakes

Honey mandarin orange cake

Orange and chia cake with sugared rosemary

Date cake

The taste of paradise in a cake

Buckwheat cake with jam filling