Leksands Knäcke Pizzor

When I was in Sweden last month I picked up a booklet by Leksands Knäcke on how to make pizza from knäckebröd - Swedish crisp bread. I thought this to be such a clever idea as I love pizza but I can't really cope with the flour and water pizza base al the time as my digest system is not really good with flour. The knäckebröd gives it a really healthy crunchy base. I love it!

Ingredients for the salmon pizza

  •  8 Leksands Knäcke slices or one round crisp bread (available at IKEA)
  • 75 gram grated mozzarella
  • 150 gram smoked salmon slices
  • 2 sprigs fresh chopped dill
  • 1 red onion (cut in rings)
  • ground black pepper and salt (to taste)
  • 1 handful of fresh rocket
  • 1 tablespoon olive oil

Preparation for the salmon pizza

Preheat the oven to 225°C (437°F). Place the knäcke on a piece of baking paper on a oven tray. Sprinkle the mozzarella over the knäcke. On top of that the salomn slices, the dill and the red onion rings. Add salt and pepper and sprinkle the olive oil over the knäcke. Place in the oven for 10 minutes. Garnish with fresh rocket.

Ingredients for the chicken pizza

  •  8 Leksands Knäcke slices or one round crisp bread (available at IKEA)
  • 1 chicken fillet (300 gram)
  • 2 tablespoons olive oil
  • 1 teaspoon korma paste
  • 75 gram grated mozzarella
  • 125 gram sliced mushrooms
  • 1 white onion (cut in rings)
  • 2 sprigs fresh chopped oregano
  • 2 sprigs fresh chopped rosemary
  • 2 sprigs fresh chopped sage
  • ground black pepper and salt (to taste)

Preparation for the chicken pizza

Mix 1 tablespoons of olive oil with 1 teaspoon of korma paste in a wide bowl. Rub the chicken fillet through the marinade and grill on a contact grill or in a grill pan until golden brown.

Preheat the oven to 225°C (437°F). Place the knäcke on a piece of baking paper on a oven tray. Sprinkle the mozzarella over the knäcke and the mushrooms. Slice the chicken fillet and lay on top of the mushrooms. Add the oregano, rosemary, sage and onion rings to the knäcke. Add salt and pepper and sprinkle the olive oil over the knäcke. Place in the oven for 10 minutes.

Sjiek and Fish Finger Wraps

For those of you who don't follow me on Instagram/Facebook/Twitter (why don't you?) you might have missed the big news. Since the first of January I'm the new culinary columnist for Sjiek magazine. Sjiek is the weekend glossy supplement people in Limburg, Belgium get with their newspaper. It's big, I have two full pages to share my food adventures with 270.000 readers each weekend. It's scary but I love it!

Here's one of my quick (fast food) recipes I did for Sjiek.

Fish Finger Wraps with Yoghurt Dressing

For 4 wraps


  • 16 fish fingers
  • 4 tortilla wraps
  • 150 gr iceberg lettuce
  • 20 gr fresh chives
  • 8 tbsp yoghurt
  • zest of half a lemon
  • 1 tsp liquid honey
  • ground salt en pepper


Cut the chives in small pieces. Toss them in a bowl with the yoghurt, lemon zest, honey and salt and pepper to taste. Stir well and set aside.

In the meantime cook the fish fingers in the oven (don't bake them in a pan) follow the instructions on the box. I always cut a hole in the bag the tortillas come in and place them for 50 seconds in the microwave.

Add 2 tablespoons of the yoghurt dressing in the centre of the tortilla, add some of the lettuce on top and place 4 fish fingers on top of the lettuce. Fold the bottom of the tortilla up and wrap the tortilla shut from left to right. If you don't have fancy bags you can use silver foil to hold the wraps together.

I hope you enjoy it. See you tomorrow with a fun Dille & Kamille post.


On Saturday I turned 40, the big four O! That age doesn't bother me that much as I think I'll start to freak out in 10 years. I'm quite a happy four-tier and as my friend told me, so well preserved. I think nowadays we are all very well preserved. If I look back to when my parents were forty, I thought of them as very old people. Dressed in stuffy old fashioned clothing, with dull grey hairstyles. I must say that my mother at 75 looks rather hip and healthy these days. She shops at COS and H&M, she eats well, she's up to date on most current affairs and she also looks very well preserved for her age.

We are all going to live forever - I guess eventually.

To celebrate I made a many-coloured-cake. Because I like my colours and will embrace them throughout my forties.

The Cake Recipe

For 2 cakes in a 18 cm cake tin (do this twice to make four cakes)

  • 225 gr unsalted butter (at room temperature)
  • 225 gr golden caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 225 self-raising flour
  • 4 different food colouring colours

Preheat your oven to 180°C

Mix the butter and sugar with a mixer in a bowl or use a KitchenAid until smooth.

Add the eggs one by one.

Add the vanilla extract and baking powder.

Add the self-raising flour and mix until the batter is smooth.

Divide the batter over two separate bowls and add a different colour to each bowl. Mix it very well until the colour is dissolved.

Pour the batter in two 18 cm cake tins and place in the oven for 20-25 min.

Let the cakes cool down and make your other 2 cakes to get a total of four.

The Frosting Recipe

  • 230 gr unsalted butter
  • 1 kg confectioners sugar
  • 120 ml milk
  • 2 tsp vanilla extract

Mix all the ingredients at once until super smooth.

Pasta a layer of frosting between each cake and when all cakes are piled up, paste the rest of the frosting on the outside of the cakes. Sprinkle some disco-dip on the top for an extra festive touch.

Happy Monday lovely people. In 2 weeks it's Christmas!!!

Banana Cakes


I'm not a raw banana lover by nature. I don't really like bananas as a fruit as they are rather filling. I do however love the smell and I like them stuffed in anything. I also love banana chips, Haribo banana sweets ... gosh bananas are actually really bad if they are not raw.

Bo does however like to eat bananas but he sometimes forgets about them and they will stay put and form a smell. It's then when I get a bit excited, when I find a bunch of overripe bananas in the top of the fruit rack. Overripe bananas means banana cakes.


  • 4 ripe bananas
  • 125 g butter
  • 250 g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 250 g plain flour
  • 2 tsp baking powder


Preheat the oven to 180°. Fill a cupcake tray with cupcake liners (I've used a 12 cupcake tray and a 6 one)

Mash the bananas with a fork, set aside.

Cream the butter and sugar until fluffy. Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix.

Gradually add the flour and baking powder to the batter and beat well.

Add the mashed bananas to the mix.

Pour the mixture into the cupcake liners (3/4 full)  and bake in the centre of the oven for 25-30 minutes, until skewer inserted into the centre of the cake comes out clean.

Raspberry Brownies


No new year's resolutions for me, instead I give you something really bad to eat so we can celebrate that we've passed the horrible year of 2013. I do not want anybody to get ill or die this year.

The Recipe

  • 200g dark chocolate (the darker the better)
  • 125g unsalted butter
  • 2 medium eggs
  • 225g golden (light) brown caster sugar
  • 2 teaspoons of vanilla extract
  • 175g plain flour
  • 1 tablespoon  of good quality cocoa powder
  • a handful of fresh raspberries (no frozen)


Melt the butter and chocolate in a pan above medium heat. Keep stirring until melted. Mix the sugar and eggs in a bowl. Add the melted chocolate and butter and all of the other ingredients, always very slowly one by one. Grease a sallow tin with butter (I always use a 18 cm square loose based cake tin) and pour the mixture in the tin. It will be fast so you'll have to divide it over the tin with a spoon. When all is nice and flat, push the raspberries down the mixture. Bake for 25-30 minutes in a pre-heated oven on 190°C

Christmas House Part 2


A Happy New Year!!

I didn't like 2013 that much, but Christmas was lovely.

We had Bo's family over for dinner on the first day of Christmas. This is something we normally do at Bo's parents home but as we've had to say goodbye to Bo's father earlier this year I offered to host Christmas instead.

I love to host Christmas. I have to say that the only one thing I'd love to have children for is for Christmas. I love that the whole family is at home, gathered at the table with good food, laughter and warmth.


I did almost all of my cooking in the oven, combining large trays with veg, potatoes and 3 different sorts of meat so everyone could pick and mix.


An Instagram impression of Christmas.

I hope all of you had a good Christmas. On with 2014, it's going to be great I feel it!!