Full Stack Designer
Runs one of largest food blogs - Landleys kök
Packing and charging for yet another trip. This time I'm visiting the organic and biodynamic cava maker Pares Balta in Barcelona. This is one of my favorite cavas at the moment - it's pink and it's #vegan.
Dinner time! Portable sausages from Lithells with sauerkraut, mustard, jalapeños, red onion, mayo and brioche. Served with a German Hefe Weissbier and last week's Formula 1.
Large pita with grilled kebabs and halloumi, hummus, feta, arugula, mint yogurt, tomatoes and red onion. Served with a Spanish reserva from Valdepeñas
I've been keeping busy this week. Here are some pics from the Pernod Ricard AW-style tasting event last Thursday. Lots of interesting news, products and pairings. And of course a whole bunch of fun people to hang with
Some of the favorites were the Perrier Jouët Rosé Champagne, Lillet wine mixer and the Beefeater Pink Gin.
April calls for appetizers and finger food – something to nibble on while mingling and enjoying a glass of sparkling wine. Check out these 5 delicious recipes all made with Créme Bonjour cream cheeses.
The sweet potato fries on the first pic was to die for. Second pic of grill-baked cauliflower with bbq-sauce is also something to adapt this summer.
A new favorite in the blog; creamy salmon with sundried tomatoes, onions and spinach.
Something for the cookie monster?
* Sponsored by @ValioSverige *
In the mood for something simple, meat free and tasty?
Here is a recipe I created for the weekend; A tasty salad with MiFú strimlor stripes Pepper & Chili, oven roasted potatoes, chickpeas, avocado and green asparagus. Recipe in the blog @MadLandley
I hope you all had a colorful Easter. After a whole lot of lamb and chicken it's time for something vegetarian, combined with a clean up of the fridge. For some reason there is never enough room in there... Do you have the same problem?
Nibbly foods are the best. Why don't you start with a simple 4-ingredient appetizer for Easter? Recipe in the blog.