These little bundles of joy have been a staple in my fridge since I started my gluten-free diet. They are made solely using ingredients you can have in your store-cupboard at any time. They are gluten-free, grain-free, vegan, raw and free of processed sugar. I dare you not to love them. To make it even better, you can make truffles like these or simple brownie bars. Great for sweet snack or as a compliment to a good cup of coffee.
I first attempted my way with rilette this summer. My bestie, Julia, and I were so lucky we were offered to borrow my uncle’s farm house for two weeks, in exchange for flower-watering. The place is truly beautiful – possibly one of my favourite places in the whole world. The farm dates back several 100 years and has had some historical battles go down there. It’s located on peninsula in the beautiful area of Limfjorden, and comes complete with livestock, ghosts, lake, beach, forrest, heath, viking graves, apple-grove and amazing wildlife. As if that wasn’t enough, my uncle was so generous to leave behind a freezer full of lamb from the property and locally shot game.
Risotto and I – we are real good friends. It started when Jamie Oliver decided it was the new black, but it wasn’t until my good Italian friend Paolo introduced me to his version that I truly fell in love. That Saturday night, in his apartment in central Copenhagen, where I was taught the secrets of the Italian risotto over a glass of wine.
I recently returned from an amazing trip around New England and Canada – just in the middle of ‘Pumpkin Spice Latte Season’. And yum – one of those can for sure bring happiness and joy to a cold autumn afternoon. As anyone who has visited knows, New England is truly beautiful at this time of year, and it honestly confirmed to me that fall is my favorite season. Many people find it depressing and sad, but I just find it to be the perfect excuse to get out the woolly jumpers and candles, and enjoy good books, food and friends.