Cheese & cold cuts platter with berry topping

Throwback to this New Year’s Eve feast where I got to experiment with a cheese platter and berry cheese topping courtesy of @peasandpeonies!


What you need:

  • One brie round
  • 1 tablespoon brown sugar
  • 6 ounces blackberries
  • 6 ounces blueberries
  • 3 tablespoons coconut oil
  • 1 teaspoon fresh rosemary finely chopped


  1. Preheat oven to 180 degrees.
  2. Place chilled brie round on parchment paper and cut parchment paper into a circle enough to cover the brie. Place the parchment paper circle into a baking dish, and place brie wheel onto the parchment paper. (Don’t cut the top of the Brie)
  3. Add the berries to a small sized baking dish (a pie dish works fine), sprinkle the berries with sugar and coat in coconut oil, sprinkle with rosemary and gently mix everything to make sure all the berries are covered in coconut oil and sugar.
  4. Transfer the cheese and the berries into the preheated oven and bake for 15 minutes.
  5. Remove baking dishes from oven, gently transfer baked brie to a serving plate, spoon the berry mixture on top of the baked brie, garnish with fresh rosemary.
  6. Serve immediately with crackers, and cold cuts.
  7. Enjoy!

Link to original recipe

Mediterranean Lentil Salad

This is one of my best salads out there, you could almost have it as a meal. It’s extremely fresh, citrus-y and doesn’t need much prep time.

Lentil Salad

What you need:

  • 1 cup boiled lentils
  • 1 chopped tomato
  • 1 chopped onion
  • A handful chopped parsley

For the sauce:

  • 1 crushed garlic clove
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • 1 teaspoon salt


Stuffed Portobello Mushrooms

Portobello Mushrooms

What you need: 
5-6 Portobello mushroom, washed and tapped dry
Half a lemon
2 tablespoons oil
1 crushed garlic clove
½ teaspoon salt
Half a red pepper, chopped
Half a tomato(fresh or sun-dried), chopped
2 tablespoons of feta cheese, chopped
2 tablespoons parmesan cheese
1 tablespoons chopped parsley

Preheat the oven to 180 degrees. Combine the lemon, oil, salt and garlic. Remove the centre from the Portobello mushrooms, line them up in a baking paper-covered pan and brush them with the lemon mixture. Place them in the oven for about 3 minutes and the edges are soft. Take them our and add the chopped red pepper, tomato cubes, feta and parmesan cheese, and the parsley. Bake for about 10-12 minutes until the cheese is soft. Enjoy!

Minced beef and vegetable soup

soup 1

What you’ll need:

2 tablespoons oil

1 chopped onion

One chopped tomato

200 grams of minced beef

2 chopped carrots

2 chopped celery sticks

1 chopped potato

1.5 cups chicken broth

2 tablespoons tomato paste

Salt and Pepper

Heat the oil and fry the onion for about one minute until soft, then add the garlic cloves, and fry for an extra one minute. Add the tomato and tomato paste, then the minced beef. Add the chopped carrots, chopped celery sticks and chopped potato. Then add the chicken broth. Boil on low fire for 30 minutes. Add salt and pepper to season. .

Pea soup

Another challenge by @thelittleplantation and this time around, it was about shooting a green soup. So I chose this pea soup to make, so yummy and simple. Wish I could say that taking a picture of it was as simple! Really happy with the final result, hope you like it too:-) Id you’d like to follow this challenge, just check the hashtag #foodphotoinsta on Instagram!

Pea soup

What you need:

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 spring onions
  • 450 grams frozen peas
  • 2 cups chicken stock
  • 1 cup milk
  • 1 cup heavy cream
  • Salt & Pepper

(Note: there’s no reason why you can’t add other veggies to this recipe as well:-))

Heat the butter and oil, add the spring onions and cook for about 2 minutes. Add the peas and stock and bring to boil. Cover and simmer for 20 minutes. Pour the soup into food processor, and the milk and cream then puree until smooth. Season and serve while hot!

Olive Bread Buns

There’s nothing like the smell of freshly baked bread in the morning. Bread was one of the things I dreaded making- will the yeast be active? will the dough rise enough? will the bread turn out moist and fluffy? Decided to try out this recipe and I can’t tell you how good it is. And no fail. Just make sure you use fresh and tightly sealed yeast and be patient and give the dough enough time to rise:-)

Olive bread

What you need:

  • 115 grams of chopped black or green olives
  • 750 grams plain flour
  • 1 1/2 teaspoon salt
  • 1 sachet dried yeast
  • 450 ml hand-hot water
  • 2 tablespoon olive oil
  • 4 teaspoons cooking herbs


Drain the olives, dab with paper towel and set aside. Combine the flour, salt and yeast until mixed. Gradually stir the water and oil to make a dough. (I use my Kitchen Aid with the dough hook). Lightly knead in the olives for the cooking herbs. Knead for about 10 minutes, until dough is stretchy. Lightly coat a bowl with oil, place the dough and cover with kitchen wrap or damp kitchen towel, Wait for about an hour until it doubles in volume.

Turn out the dough on a lightly floured surface and roll it into an 8-inch rope. Cut into 16 even pieces, cover and set aside for 15 minutes.

Lightly brush the top of each roll with olive oil and bake in a preheated oven(180 degrees) for about 30 minutes until golden brown! Enjoy:-)

Mozzarella and Burrata salad

I like dishes that are not only delicious, but give character to your meal setup. The combination of colors is so vibrant and if you’re thinking about what to make for your next gathering, well this should be it.

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What you need:

  • 1 bag of greens
  • 150 grams of cherry tomatoes
  • 150 grams of bresaola
  • 1 large mozzarella
  • 1 burrata

For the sauce:

  • Juice of one lemon
  • 3 tablespoons of oil
  • 1 teaspoon pesto
  • 1 teaspoon salt




Beetroot and Feta salad

Easy, quick to make, and super satisfying. This salad just bursts with flavors and looks so vibrant!


How you can make it too:

  • 1 bag of mixed greens
  • 1 can of beetroot(alternatively, you can boil one fresh beetroot until soft and cut it into cubes)
  • One handful of fried pinenuts
  • 100 g feta cheese

For the Sauce:

  • Juice of one lemon
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon mustard
  • 3/4 teaspoon salt