Mac n Broccoli Casserole
There’s something endlessly comforting about a baked pasta dish, especially when it’s bubbling with cheese and topped with a golden, crunchy crust. This mac and broccoli casserole is easy, flexible, and a great way to use up whatever veggies you’ve got kicking around. I like to go with broccoli because I love how it goes with the cheese sauce, but don’t stress if you’ve got cauliflower, spinach, or even some frozen peas instead. This dish is all about warmth, ease, and that luscious, creamy mornay that pulls it all together. It’s cozy food at its finest.
Ingredients
Base
300g (ish) cooked macaroni
5 green onions (white part only)
½ crown of broccoli, cut into florets
Cheese Sauce (Mornay)
1 tbsp butter
2 tbsp flour
500 ml (2 cups) milk
Salt + pepper to taste
2 cups cheese (I used a blend of cheddar, mozzarella, jalapeño Monterey Jack, and parmesan)
Topping
⅓ cup Panko breadcrumbs
½ cup cheese
5 green onions (green part only)
Instructions
Cook the macaroni until al dente according to the package. Steam your broccoli until just tender—still a bit of bite.
Chop your green onions and separate the whites from the greens.
Make the sauce: In a pot, melt the butter, then whisk in the flour and cook for 1–2 minutes to get rid of that raw flour taste. Slowly stream in the milk, whisking constantly. Bring it to a gentle boil over medium heat and stir until it thickens. Season with salt and pepper. Take the pot off the heat and whisk in the cheese until smooth and melty.
Fold in the macaroni, steamed broccoli, and the green onion whites.
Pour everything into a baking dish. In a small bowl, mix the Panko, cheese, and green onion greens, then sprinkle it over the top.
Broil for a few minutes until golden brown and crispy on top.
Pannkakor / Swedish Crepes
Pannkakor have always been a childhood favorite—simple, quick to make, and universally loved. Whether served warm or cold, they’re endlessly versatile and perfect for any occasion.
Traditionally, I enjoy them with jam and whipped cream or fresh berries, but today I mixed it up with vanilla protein yogurt, peanut butter, and banana. They're also great on the go: I love spreading them with jam, rolling them up, and packing them for a hike or a day at the beach.
No matter how you serve them, pannkakor are pure comfort food.
Ingredients
This recipe makes about 8–10 pancakes and serves 4, depending on the size of your pan.
1 cup all-purpose flour
1/2 teaspoon salt
2 1/2 cups milk
3 eggs
Butter (for frying)
Instructions
In a bowl, mix together the flour and salt.
Whisk in half of the milk until smooth.
Add the remaining milk and eggs, and whisk until fully combined.
Let the batter rest for about 10 minutes.
Heat a frying pan over medium heat and melt a small amount of butter.
Pour in a thin layer of batter and swirl to coat the pan evenly.
Fry each pancake one at a time until golden on both sides.
Serve warm or cold, rolled or folded, sweet or savory—pannkakor are whatever you want them to be.
Swedish Almond Tarts (Mazarin)
I made Swedish Lemon Almond Tarts (Mazarins), and you should too! If you visit Sweden, you’ll find these puppies in every pastry shop. They’re a classic pastry for a reason, they’re delicious and easy to make!
Dare to be creative and experiment by swapping the lemon for other flavours!
A couple tips along the way: rest your dough and don’t overmix.
Recipe makes about 10 mini tarts.
Tart Dough
100g cold cubed butter
100g icing sugar
1 large egg
240g all-purpose flour
40g almond flour
1g salt
Lemon Almond Filling
65g almond flour
60g icing sugar
60g room temperature butter
Zest from 1 lemon
1 large egg
Lemon Icing
100g icing sugar
Juice from 1/2 lemon
Instructions:
Preheat the Oven: Preheat to 375°F (175°C).
Make the Tart Dough: Mix butter, icing sugar, egg, flour, almond flour, and salt by hand or in a stand mixer with the paddle attachment until it forms a dough. Wrap and rest while preparing the filling.
Prepare the Filling: Combine almond flour, icing sugar, butter, and lemon zest by hand or in a stand mixer with the whisk attachment. Mix until just combined. Add the egg and mix gently, avoiding whipping to keep air out.
Roll Out the Dough: Roll the dough to about 1/8 inch (3–4mm) thickness. Cut pieces slightly larger than your tart molds and line the molds with dough. Trim excess with a paring knife.
Fill and Bake: Fill the tart shells about 80% full with batter. Bake for 20–22 minutes, or until the crust is golden brown.
Flatten the Tarts: Once out of the oven, place a silicone mat or parchment paper over the tarts, add a baking sheet on top, and flip. Let them cool upside down to flatten for easier icing.
Make the Icing: Mix icing sugar and lemon juice until smooth and pliable. Ice the cooled tarts using a piping bag or offset spatula.
Quick Focaccia
This is one of the easiest bread recipes you could make, and today I made a fennel focaccia using both the bulb and the greens, but you can use whatever you like or have on hand. Got a limp red pepper or tired zucchini? Just slap it on your focaccia instead of tossing it out. And the secret to a great focaccia..? More oil than you think. Don’t be shy.
400g warm water (finger-temp)
8g yeast
30g olive oil + extra for pan and topping
500g bread flour
10g sugar
15g sea salt
Thinly sliced fennel bulb and fennel greens for the topping.
1. Prepare the Dough: In a stand mixer, combine warm water, yeast, and a little sugar. Stir, let the yeast bloom, then add the rest of the ingredients and mix on low for 10 minutes. Let it rest for 30-40 mins.
2. Shape the Dough: Grease a sheet of parchment paper, place it in a deep baking pan (like a 13”x9”), pour some olive oil over it, and add your dough. Press it down to fill the pan, then let it rest for 10-15 mins.
3. Add Toppings & Proof: Drizzle more olive oil over the dough, spread with your hands, add your favorite toppings, and sprinkle with flaky salt. Proof for 40-60 mins until doubled in size. Preheat the oven to 425°F while the dough is proofing.
4. Bake: Bake until golden brown – about 20-30 mins.