#bookclubrecipes

MOST RECENT

Carl made @tergod 's famous ham and bean soup for dinner. #dinnerathome #hamandbeans #bookclubrecipes

Today we share the recipe for the delicious pizza from our last date:
~The Sally Rooney Pizza Bianca~
1 whole sheet of readymade puffed pastry
250 g mascarpone cheese
2 dL grated ripened cheese
250 g mushrooms
Salt, pepper
Topping:
Chili flakes
Garden cress

1. Preheat the oven to 225°C/~ 450°F
2. Unfold the puffed pastry and place it on a roasting pan covered with baking paper
3. Lightly prick the pastry
4. Spread the mascarpone cheese on top. You want it to be pretty well distributed, with just a small strip of pastry around the edge.
4. Then sprinkle the grated cheese on top
5. Slice the mushrooms thinly and add them to the pizza
6. Season with salt and pepper
7. Then just pop it in the oven for 15 minutes
Sprinkle on chili flakes and garden cress, slice into pieces, and serve with a delicious salad.
You will absolutely, positively love these😍!
#bokklubbenester #estercooks #estersfavouritedishes #recipeshare #bookclubrecipes #recepttips #pizzabianca #sallyrooney #conversationswithfriends #samtalmedvänner

Sweden is HOT this summer, so our latest craze is iced coffee ☕️❄️ Use ice cube trays to freeze strong coffee (preferably espresso). Fill up with milk. Enjoy with a book in the shadow😊
#bokklubbenester #estersfavouritedishes #recipeshare #bookclubrecipes #recepttips #icedcoffee

💕The Course of Love Beetroot Pie:
500 g beetroot
1 scallion

3 eggs
2 1/2 dl (1 cup) double cream
1 clove of garlic
200 g chèvre
Salt, pepper, oregano

1 pack of filo pastry
1 tablespoon melted butter

1. Prepare a pot of boiling water.
2. Wash and scrub any dirt off the beetroot. Cut off the stem and tail ends and peel them before cutting them into halfs.
3. Once the water is boiling, carefully add the beetroot. Boil for 20 to 30 minutes. Leave the lid off while you're boiling the beetroot. Once the beetroot is tender, drain the hot water and run cold water over it.
4. Preheat the oven to 200°C/400°F
2. Crack the eggs into a large mixing bowl, add the double cream, grated garlic and season with salt, a pinch of black pepper and a couple of pinches of dried oregano. Mix well. Crumble in the chèvre.
3. Layer 4 to 6 of the thin filo sheets into a loose-bottomed round baking tin, each overlapping onto the next and with the sides hanging over the edge. Brushing melted butter over the pastry between each layer.
4. Pour in the egg and cheese mixture and spread out evenly. Sprinkle over the finely chopped scallion and spread out the beetroots evenly.
5. Put the pan in the oven and bake the pie for about 40-45 minutes.
6. Take the pie from the oven and let it cool.
7. Decorate with twigs of rosemary and chopped walnuts if desired. Delicious served with a fresh seasonal salad.

#bokklubbenester #estercooks #estersfavouritedishes #recipeshare #bookclubrecipes #recepttips #beetroot #rödbetor #alaindebotton #thecourseoflove #kärlekensväg

We are planning on sharing some recipes from our past book club dates once in a while. Different dishes that have been served over the years, starting with:
The Homegoing Rhubarb Sticky Cake:
150 g (5,3 oz) butter
2 1/2 dL (1 cup) granulated sugar
2 teaspoons vanilla sugar
A pinch of salt
3 eggs
2 1/2 dL (1 cup) wheat flour
Garnishing:
250-300 g rhubarbs
2 tablespoons granulated sugar
If you like: cardamom or icing sugar
1. Preheat the oven to 350 °F (180 °C) and grease and flour the cake pan. You can use a round standard cake pan.
2. Melt the butter and mix it with the other ingredients. Stir them together until they are well incorporated.
3. Pour the batter into the cake pan.
4. Slice the rhubarbs into “sticks” and place them in the shape of a sun on top of the cake (see picture). Add an even layer of granulated sugar to it (and if you like some cardamom).
5. Put the pan in the oven and bake the cake for about 25 minutes.
6. Take the cake from the oven and let it cool.
7. Decorate with icing sugar if desired and serve with vanilla ice cream.
#bokklubbenester #estercooks #estersfavouritedishes #recipeshare #bookclubrecipes #recepttips #rhubarb #rabarber #yaagyasi #homegoing #vändahem

Silky & Creamy Vegan Chocolate Pudding is on the Tang Tongue Tales food blog. It was my decadent, vegan version of Angel Delight, a dessert featured in our recent book club novel "The Trouble with Goats & Sheep" by Joanna Cannon.
This recipe is easy and fast! Make it tonight for a dish that I may say is a bit sultry and has wow-factor. Your guests and family won't be disappointed.
#veganfoods #veganeats #veganrecipes #plantbased #plantbasedrecipes #thefeedfeedvegan #food52 #tangtonguetales #veganpudding #AngelDelight #vegandesserts #bookclubrecipes #bookclubsrock #ukauthors #midlandwriters #veganchocolatepudding
#veganchocolate
#chocolatedessert #plantbaseddiet #morinu #morinutofu

After all the teasing, Silky & Creamy Vegan Chocolate Pudding is now on the Tang Tongue Tales food blog! This is a decadent, vegan version of Angel Delight, a dessert featured in our recent book club novel "The Trouble with Goats & Sheep" by Joanna Cannon.
This recipe is easy and fast. Make it tonight for a dish that I may say, is a bit sultry and has wow-factor. Your guests and family won't be disappointed.
#veganfoods #veganeats #veganrecipes #plantbased #plantbasedrecipes #thefeedfeedvegan #food52 #tangtonguetales #veganpudding #AngelDelight #vegandesserts #TheTroubleWithGoatsandSheep #JoannaCannon #bookclubrecipes #bookclubsrock #ukauthors

Chicken and Spinach Pull Apart Bread - prebake. I dove in so fast once it was ready, I didn't get any post-bake photos. #tasty #tastyrecipes #bookclubrecipes

I have just about made myself sick. #nutsandbolts #christmas #bookclubrecipes

Banana split pie is ready to go for tonight's book club pot luck! #delish #dessert #indulge #sweets #instafood #foodporn #sweettooth #nobake #bookclubrecipes

Easy fresh salads to go. These are for book club. Easy to adjust for the gluten free, dairy free, or vegetarian members. #saladsinamasonjar #bookclubrecipes

Mantra Challenge Day 29 "I embrace my femininity"
I started a liver/kidney cleanse today and I decided to call it my "Love Infusion".
Today to start off the love infusion with a ritual I meditated on the deep feminine wisdom that I have inside of my own body and the second chakra and that my body does know and does let me know what is healthy and truly nurturing. I don't cook very often and today part of my meditation was preparing from scratch and then eating this beautiful, colorful organic soup into my body and feeling the deep nurturing that comes from the infusion of organic vegetables and real whole foods.
I took time to breathe in the smells and the colors and the love of this dreamy soup...making the taking in of food a loving ritual...a mindful prayer... is a shift for me 🙏. Thank you thank you thank you pachamama...Mother Earth and for the gift of going inside today to feel this feminine loving wisdom. Now for a sea salt bath with yummy essential oils to honor this beautiful day and its completion.
Huge Heart Mahalo 🙏❤️💚
#wordsthatbreathe #embracethefeminine #nalamalasmantrachallenge #pachamama #earth #haramahadev #divinesource #LoveInfusion #realfood #nourish #foldin #nurture #senses #bodylove #bodywisdom #softening #lovesoup #organic #cleanse #bodywisdom #cilantroandlime #foodritual #artofpresence #homemadesoup #bookclubrecipes #languageofflowerssoup #beyourprayer #Om #devotion #nectarianlife

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