Ciao friends,

I have not really gotten used to not having a study deadline over my head, and I am still adjusting my body to relaxing and moving at a normal speed again.
First step in this process has so far been to spend some quality time doing one of my favourite things in the world – cooking! I love cooking both because of the creative part of it, where I experiment with new recipes and ingredients, but also because of the “hygge” part of it. Cooking with friends or family over a nice glas of wine and a good soundtrack is really something that can put me in a good mood!
Step two on my slowing-my-self-down mission is my trip to Italy on Saturday, which I am looking sooooo much forward to. I am visiting my Italian friend from London, and it is going to be so nice to see her again. It is also going to be perfect to have my very own private tour guide 😉 I will be sharing lots of pictures on my insta; Maja.Harder if anybody wants to follow the trip 😊

Even though this recipe is from before my hand-in it is absolutely worth sharing. I just haven’t had time before now.
I made it in an attempt to make something really umami-filled in a vegetarian version. I also wanted the dish to be a bit fancy friday-night dinner applicable – so maybe something else than pizza 😉 What I came up with was an amazing amazing blue cheese risotto! It was so creamy and perfect! I served the risotto perfection a long with marinated portobello steaks with a yummy, sweet and fresh raspberry-mint pesto. I think the creamy risotto’s and portobello mushroom’s heaviness got a perfect taste contrast in the pesto.



2 portobello mushrooms
1 onion
2 garlic gloves
2 tbs olive oil
1 cup white wine
3/4 liter vegetable stock
70 g blue cheese
30 g parmesan
300 g risotto rice
A pinch of sea salt

– Cut the onion in small pieces and crush the garlic. Add them in a sauce pan with the olive oil and sea salt and stir until the onion has browned slightly.
– Then cut the portobello mushrooms in small pieces and add them. Fry for another couple of minutes.
– Now add the rice and stir them around for a minute until they are shiny from the mushrooms and onion.
– Add in the wine and stir thoroughly until all of the liquid have absorbed.
– Now add the vegetable stock a little at a time (around half a cup). Stir until it has completely absorbed before adding the next.
– Ones all of the stock have been used, add the blue cheese and parmesan, stir for one minute more and then take it off the heat.
– Season it with salt or peber if it needs and then sprinkle it with fresh mint leaves right before serving.


Four large portobello mushrooms (or equalling how many persons you are cooking for)
two garlics gloves
1 tsp tahin
1 tsp peanut butter
2 tbs soya sauce
2 tbs white wine
1 tbs vinegar
1tbs honey
olive oil
salt and peber

– Add everything except for mushrooms, olive oil, salt and peber in a flat medium sized tray.
– Put the portobello mushrooms in the mix and season them with plenty of sea salt and a little bit of peber.
– Let them rest there for half and hour and then turn them around (and season them on the other side).
– Fry them in olive oil for a couple of minutes on each side – pour a little bit of the glaze over them while doing this.


2 tbs white wine
2 tsp vinegar
1 tsp sirup
2 cups of raspberries
1 lemon squeeze
1/2 tsp salt
1 tbs fresh mint
1 charlotte onion

– Blend everthing together!
– You can taste it with more salt or more sirup


– Pour the pesto over the mushrooms, and put the rest on the table.
– The risotto and mushrooms should both be done last so they are yummy and hot – so prepare the pesto, and marinade the mushrooms to start with.
– Enjoy 😍


– Maja