Italian frisella

Italian frisella is a quick and light lunch option, or a light dinner option too for that matter, if you are not in a mood to cook anything.  There are many options for the topping: tomatoes, tuna, anchovy, feta or other cheese or even grilled vegetables. My favorite ones are with tomatoes and tuna or tomatoes and feta with olives and capers thrown here and there.

prep time 10 minutes
ingredients for 1 frisella
  • 1 frisella
  • 80g tuna, broken into bits
  • 5-6 cherry tomatoes, chopped
  • 2-3 artichoke hearts in oil, quartered
  • 2 tablespoons extra virgin olive oil
  • a handful of capers
  • salt
  • dried oregano

1. Soak the frisella under a running cold water for 15 seconds and put in on a plate.

2. Drizzle with olive oil. Add the toppings with some salt, a little more olive oil and oregano.


Yogurt snack with fresh fruit

snack for 1     mix in a bowl
  • 125 g plain Greek yogurt
  • 30 g granola or muesli
  • a handful of sliced strawberries
  • 1 kiwi sliced
  • a handful of blueberries
  • 1 tablespoon chia seeds

Mix chia seeds beforehand in the yogurt or in other fluid to make it gel-like.

Mix everything in a bowl and enjoy!



This is the best basic hummus recipe ever. This Middle Eastern dip is traditionally made with chickpeas, tahini, lemon juice, and olive oil. Once you have mastered the basic recipe, you can flavour it with whatever takes your fancy: black olives, paprika, cumin, coriander seeds, red bell pepper or sun dried tomatoes.

prep time 10 min
ingredients for 6-8 as a starter
  • 2 x 400g cans of no-salt-added chickpeas (reserve the liquid)
  • 1 tablespoon tahini (sesame seed paste)
  • 1 garlic clove crushed (most recipes call for 2)
  • 1 teaspoon sea salt
  • 6 tablespoons extra virgin olive oil (plus extra for drizzling)
  • 6-7 tablespoons reserved liquid from chickpeas
  • 4 tablespoons squeezed lemon juice
  • parsley or coriander to garnish (optional)

1. Rinse the chickpeas in cold water and tip into the food processor. I use an immersion blender. Take out the germ/core  of garlic, the green shoot in the middle which makes it bitter especially if the garlic is older.

2. Add the crushed garlic, tahini, salt, the reserved liquid, the lemon juice and blend them. Pour slowly in the olive oil while you are blending.

3. Taste and adjust the flavour to your liking. When the mixture is fully combined and smooth, tip it into a serving dish.

4. Drizzle with some olive oil, and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped parsley.


Cranberry oatmeal cookies

I used to make plain delicious oatmeal cookies but this year I wanted to give them a twist adding cranberries. And it paid off! These old fashioned style oatmeal cookies are crisp on the outside and chewy inside. Easy to make and bake.

prep time 5 min     cook time 8-10 min
ingredients for 25 cookies
  • 100 g butter
  • 1,5 dl sugar
  • 2 dl oatmeal
  • 1,5 dl flour
  • 1 dl dried cranberries
  • 1 teaspoon baking powder
  • 1 egg

1. Preheat oven to 200C. Line two cookie sheets with parchment paper.

2. Melt butter. Mix dry ingredients and add to melted butter.

3. Add the egg and mix the batter.

4. Drop by rounded tablespoons and place on a cookie sheet spacing them about 5 cm apart.

5. Bake for 8-10 min until the cookies are lightly browned. Let them cool for a few minutes before placing them on your serving tray.


Pomegranate snack

Pomegranate seeds get their vibrant red hue from polyphenols. These chemicals are powerful antioxidants. Pomegranate juice contains higher levels of antioxidants than most other fruit juices. The antioxidants in pomegranate juice can help remove free radicals, protect cells from damage, and reduce inflammation. Pomegranate seeds are also full of vitamin C and vitamin K.

The skin of the pomegranate is thick and inedible, but there are hundreds of edible seeds called arils within. The arils are what people eat — either raw or processed into pomegranate juice.

Here are step-by-step photo instructions to deseed a pomegranate.


Wear an apron! Pomegranate drops get everywhere so be aware of that. Discard all the white pith. Eat the arils as is, mixed in oatmeal, yogurt, granola or salads or juice it. They keep covered in fridge for 5-6 days.

snack for 1     mix in a bowl
  • 125 g plain Greek yogurt
  • 30 g granola or muesli
  • 1/2 banana sliced
  • 5-6 tablespoons pomegranate seeds
  • 2-3 tablespoons mixed nuts and seeds