Beet Risotto with Scallops and Browned Butter by

Surprise your love with this bright red risotto made of beets with buttery scallops on top. Make sure your risotto is really creamy by adding more stock if it is getting to thick. The scallops should be quickly seared and scattered with butter while cooking. Place them on top of the risotto and serve. This is a small entree or a heavy starter. But who needs to eat a lot when you should celebrate love?


Beet Risotto with Scallops and Browned Butter

The risotto serves 4 but you can just save some until later. It is good with any fish or as a vegetarian dish with some goat cheese on top.

Fresh scallops is a must on Valentines Day. Save the frozen ones until later.

Serves 2

Risotto, (good enough for 4 persons)

1/2 onion, minced

1 clove of garlic, minced

2 tbsp of olive oil

1 cup of arborio rice

1 cup of dry white wine

3 cups (or more) of organic chicken stock

2-3 beets, peeled and grated

1/2 cup of grated pecorino, plus more for serving


6 fresh scallops

2 oz of butter

2 sprig of thyme

1 small clove of garlic, peeled

salt and freshly ground pepper to taste


  1. Cook the onion and garlic in a large pot until translucent. Make sure it doesn’t burn.
  2. Add the rice and stir quickly until shiny.
  3. Pour over the wine and stir and let it simmer until it is almost evaporated.
  4. Now, add stock, bit by bit. Approximately a half cup at a time and stir frequently. The rice should only simmer, not boil hard.
  5. As soon as the stock has evaporated you add more and stir. This takes about 30 minutes depending the brand of the rice.
  6. Add the beets and let it simmer for a few minutes before you add the pecorino. Salt and pepper to taste. Keep warm.
  7. Brown the butter with the thyme and garlic in a frying pan and sear the scallops quickly, about 1 minute on each side. Scatter with butter and salt and pepper to taste.
  8. Add a little more stock to the risotto if needed and spoon on two warm plates. I made a heartshaped portion but that’s just an option.
  9. Place the scallops on top and drizzle with a little brown butter.
  10. Serve with more pecorino on the side.



Citrus by Liselotte Forslin and Ulrika Ekblom,

It’s citrus season and there’s no reason to eat melons and strawberries. We love citrus, especially blood oranges. Try our fantastic citrus-avocado salad on its own or with fresh salmon, smoked fish or chicken. You’re gonna love it as much as we do.

avocado and citrus salad

Citrus Avocado Salad

Fresh and light but packed with flavours.

Serves 4


1 red onion

1 pink grapefruit

1 large orange

1 blood orange

2 avocado

1 bunch of radishes

1 tbsp white vinegar

2 tbsp sugar

3 tbsp water


1 small bunch of fresh coriander

2 tsp of pink peppercorns

seasalt and freshly ground black pepper

a really good olive oil


  1. Peel and slice the onion.
  2. Mix the vinegar, sugar and water and stir until the sugar is dissolved.
  3. Add the sliced onion and set aside while you prepare the other ingredients.
  4. Peel the grapefruit and the oranges from top to bottom with a sharp knife so all the white under the skin dissapears.
  5. Cut between membranes to release the segments.
  6. Peel and slice the avocados.
  7. Slice the radishes very thin. Use a mandoline if you have.
  8. Arrange the citrus segments, avocado and radish slices on a  large serving plate.
  9. Drain the onion slices.
  10. Top with pickled onion slices, coriander and pink peppercorns. Salt and pepper to taste.
  11. Give it a good splash of the best olive oil you have and serve.


orange spelt scones

Orange Spelt Scones

Nobody can say no to a fresh and hot scone. Add some orange zest to the dough to spice it up.

Makes 6-8


2 cups wholemeal spelt flour

1 tsp salt

1 1/2 tsp baking soda

2 2/3 oz butter, cubed

3/4 cup cream or plantbased alternative

1 handful raisins

1 organic orange, the zest

cream or milk for brushing


  1. Preheat your oven to 225C°/435F°.
  2. Use a food processor or use your hands to mix flour, salt, baking soda with butter to make a coarse dough.
  3. Add the cream, raisins and orange zest and mix well to a smooth and thick dough.
  4. Roll it into a ball and then flatten it like a disc, about 1 inch thick.
  5. With a scone cutter or a glass cut out 6-8 scones and place on a oven tray lined with parchment paper.
  6. Brush with cream or milk.
  7. Bake for 12-15 minutes until golden and set.
  8. Let cool for 5 minutes before cutting them in half.
  9. Serve with butter, cream cheese or clotted cream and your choice of marmalade. Maybe citrus marmalade?






Pumpkin Bread and Turmeric Latte to hygge with on a cold winters day.

Who doesn’t want to cuddle up in a warm blanket with a cup of hot and spicy turmeric latte and a yummy piece of pumpkin bread? We certanly do. Turmeric is the number one spice right now. It is known for its powerful anti-inflammatory effect on your body. You simply make a spice paste and keep it in a jar in the fridge. When you crave for something warming you just mix a teaspoon with a cup of milk in a saucepan and heat it. Turmeric latte is the right way to keep you warm. Try a slice of our spicy pumpkin bread with it and “mys” as we say. In Sweden we call it “mysa” and in Denmark “hygge” when we want “to cozy up”. That’s what winter is for.

Turmeric Latte from Photo Ulrika Ekblom Recipe Liselotte Forslin.

Turmeric spice paste, enough to make about 10 glasses of turmeric latte

1 tsp cardamom seeds

1/2 tsp black peppercorns

2 tbsp ground turmeric

2 tsp ground cinnamon

2 tsp ground ginger

3/4 cup of water


  1. Ground the cardamom seeds and the peppercorns in a pestle and mortar until coarse.
  2. Put all ingredients in a saucepan and heat while stirring until the mixture gets thick like a paste.
  3. This goes very fast, about 1 minute.
  4. Let cool and keep in a jar in the fridge. It will last at least 2 weeks.


Turmeric Latte, makes 1 cup

1 tsp turmeric spice paste

3/4 cup milk or milk substitute such as oat, soy or what you prefer


ground cinnamon


  1. Put 1 teaspon turmeric spice mix into a small sauce pan and add the milk.
  2. Heat while stirring so it gets hot but not boiling.
  3. Whisk until frothy.
  4. Pour it into a heatproof glass or mug and top with froth. Sprinkle a little cinnamon on top.

Pumpkin Bread on Photo Ulrika Ekblom - Recipe Liselotte Forslin.

Healthier Pumpkin Spice Bread

A little healthier but we sure admit that a little butter on top is very good.

Makes 1 loaf, serves 10

1 1/2 cup pumpkin puree (we roasted a 1/2 butternut until soft and mixed it in a food processor)

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground cloves

1 cup greek yoghurt, 10% fat

1/2 cup rapeseed oil

1/2 cup dark muscovado sugar

1/2 tsp sea salt

2 eggs

1 2/3 cup wheat flour

1/3 cup spelt flour

1/2 cup of sultanas or raisins

1/2 cup of walnuts


2 tbsp pumpkin seeds


  1. Preheat the oven to 175C°/325F°.
  2. Grease and bread a loaf pan.
  3. Mix the pumpkin puree with the spices, yoghurt and oil in a food processor.
  4. Add muscovado sugar, salt and the eggs and mix for another minute until well blended.
  5. Carefully add the wheat and spelt flour and mix just until blended.
  6. Add the sultanas and the walnuts and pour the batter into the loaf pan.
  7. Top with pumpkin seeds and bake until set, baout 50-60 minutes.
  8. Let cool.


Spices. Cinnamon, Cardamom, Ginger, Turmeric and Black Peppar on Photo Ulrika Ekblom - Recipe Liselotte Forslin

New Year's Eve cocktails and hors d'ouevres by

Unbeliveable, but another year has passed. Let’s toast to a happier, healthier and safer 2017! And let’s party! We offer you some recipes of glamorous hors d’oeuevres and sparkling cocktail ideas. Happy New Year!

Ulrika and Liselotte


Zucchini Roses with Bleak Roe or not

Such a pretty appetizer that is so much easier to make than you and your guests think.

Serves 6/12 roses


1 sheet of chilled store brought puff pastry, 250 g/9 oz

100 g/4oz of cream cheese with herbs and garlic

1 dl/1/4 cup of grated parmesan cheese

1 medium size zucchini

3 tbsp of melted butter

flaky sea salt and fresh ground black pepper


You need a small muffin tin that holds 12 mini muffins

Olive oil for greasing

Optional: 4-5 tbsp of bleak roe or another roe of your choice


  1. Preheat the oven to 200C°/390F°. Grease the muffin tin with olive oil.
  2. Cut the puff pastry sheet length wise so you get six 2 1/2 centimeter/1 inch thick stripes.
  3. Divide the puff pastry sheet from top to bottom so you get 12 stripes.
  4. Spread the cream cheese and the grated parmesan evenly over the puff pastry sheet.
  5. With a mandolin or av very sharp knife slice the zucchini very thin.
  6. Arrange the zucchini slices along the stripes overlapping each other.
  7. Carefully roll each stripe into a rose and place into the muffin pan.
  8. Brush with melted butter and bake for appr 30-35 minutes until golden.  Let cool.
  9. Serve as they are or with a mini dollop of bleak roe or another roe of your choise.
  10. Add some flaky sea salt and fresh ground pepper.
  11. Serve.


Caesar Salad Bowl with Shrimps

This is a very elegant appetizer with a bold taste.

Serves 6/12 salad bowls


2 heads of sweet gem salad/12 leaves

12 large suistanable farmed shrimps, peeled

olive oil

flaky sea salt and freshly ground black pepper



Creamy Caesar dressing

2 1/2 dl/1 cup of crème fraiche or sour cream

1 dl/1/4 cup of fine grated parmesan cheese

1 anchovies fillet, mashed

1 garlic clove, grated

1 tsp of french mustard, unsweetened

1 tsp of lemon juice


  1. Clean and dry the salad leaves and keep the largest. You can use the small ones into a salad later.
  2. Mix all the ingredients for the Caesar dressing.
  3. Cook the shrimps in a little olive oil in a frying pan appr 2 minutes a side. Add some salt and pepper to taste.
  4. Spoon some dressing into each salad leaf and top with the shrimps.
  5. Decorate with chives.
  6. Serve.


Sparkling Cocktail Ideas

Champagne is champagne but sparkling wine is a good base to a “royal” – “champagne cocktail”. You can use any flavouring you like but a sweet or tangy flavour is always a good choice. Here is some good ideas to highlight your sparkling drinks. You only need 1-2 tbsp a glass and then just fill up the glass with lovely sparkles.

  • Any kind of liqueur or cordial like blackberry, sloe, orange and berries or pieces of suitable fresh fruit
  • Cognac and a sugar cube + a few drops of Angostura Bitter
  • Pomegranate syrup or fresh pomegranate juice
  • Fresh blood orange or regular orange juice
  • Peach juice

New Year's Eve cocktails and hors d'ouevres by

We’re back in business again! A lot of hard work with very interesting assignments and moving to a  new studio forced us to take a brake from Le Parfait. Now we are cooking, baking and creating gorgeous food images from our cozy studio in central Uppsala in Sweden. The studio is an old wood house dating back to the 1800 century and used to be a storage for gun powder! Now it is a test kitchen and a photo studio for us – foodstylist/foodwriter/cookbookauthor Liselotte Forslin and photographer Ulrika Ekblom. So, here we are again, supplying you with food inspiration. Stay tuned and you will get a fortune of recipes. We update frequently from now on.


Baking Swedish saffron buns (Lussekatter) for Christmas. Recipe by Liselotte Forslin and food photography by Ulrika Ekblom

This is a traditional Swedish sweet bread with saffron we bake for Christmas. Goes very well with “glögg”, mulled wine, coffee, tea or cold milk. In this version we updated the recipe with orange zest. As always when translating Swedish recipes some ingredients work different in other countries. Especially flour and yeast can be different. Here in Sweden we mostly use fresh yeast.

Makes appr 40 lussekatter


200 gram/7 oz butter

5 dl/2cups of ful fat milk

50 gram/appr 2 oz fresh yeast

1 gram/2 pinches of pure saffron threads

1 organic orange, the grated zest

2 dl/3/4 cup of granulated sugar

1/2 tsp of salt

15 dl/6 cups of all purpose flour

Glaze and decoration

1 egg, beaten



  1. Melt the butter in a sauce pan and add the milk.
  2. Let cool until a temperature of 37C° or 98, 6 F°.
  3. Break the fresh yeast into crumbles in a large mixing bowl and add the milk- and butter mixture. Mix until the yeast is dissolved.
  4. With a pestle and mortar crush the saffron threads with a little of the sugar and add to the mixture.
  5. Add the orange zest, sugar, salt and the flour and work into a elastic dough 10 minutes by hand or 5 minutes if using a food processor. The dough should be a little sticky.
  6. Let the dough rise in the bowl covered with plastic wrap in a warm place for 40 minutes.
  7. Divide the dough in 2 pieces and knead quickly on a floured surface.
  8. Roll each piece into a “snake” and cut 20 pieces each and roll into small “snakes”.
  9. Curl the ends in opposite direction until S-shaped buns with spirals at the ends.
  10. Place on trays covered with baking sheets and let rise under a clean tea towel for 40 minutes.
  11. Preheat oven to 250 C°/480 F°.
  12. Brush each bun with egg wash and place a raisin in each spiral.
  13. Bake for 5-7 minutes and let cool uncovered.