Sweet and salty dates to start

Sweet and salty dates

Whenever my Mom and Dad used to invite people over for dinner they always made something a little more special out of the ordinary besides the casual potato chips and nuts as a snickity snack before dinner.

Lets just say I grew up with quite the standards when it comes to hosting dinner parties. So the bar was set when I started hosting my own din din parties. 😉 And we so happened to have one last sunday. With a lot of casual snack and somewhat more out of the ordinary. Obvi.

We had homemade mango chutney with tortilla chips or spelt crackers, cherry tomatoes and dried tomatoes, olive, spelt breadsticks with olive tapenade and bresaola and… the nyummie babies below. Which were an absolute success. We ate dates this way in Italy a few weeks ago and I immediately decided to remake these as soon as possible when we got home.

So this was an excellent occasion to do just that. Ready in the blink of an eye and ahmagad they’re delicious!

You’ll need

  • Medjool dates (I took 2 per person)
  • Breasaola (or any other dried meat)
  • Goat cheese


Pit the dates and cut them in half.

Fill the each date with some goat cheese.

Wrap the meat around and secure with toothpick.


Bon appetit,

xo, Kirsten

*you can pop them in the oven for a while to make the meat crunchy and to melt the goat cheese. But I don’t think it’s necessary. Might work in winter, but since our party was at 30°C we went for ‘the colder the better.


Cheese. Meat. Figs.

Wasa with fig

This is my favorite lunch. Or sometimes breakfast. It has it al. Crunch from the crackers, salt from the cheese and meat and sweetness from the figs. I think Figs are my favorite fruit. So good.

Not much to it really, but I’ll share the ‘recipe’ just to make sure. 😉

You’ll need (serves 1 person, about 300 kcal)

  •  4 ‘lightweight’ Wasa Crackers (you can do toasted bread too, if you want. Bit more calories though.)
  • 40g of meat (whatever you prefer here, you can pick prosciutto di parma for example)
  • 40g goat cheese
  • 1 large fig


As mentioned above, there isn’t really much to explain here. I start by adding goat cheese on my cracker, layer some meat on top and add two or three (depending on size) of fig slices. And DONE.

It tastes delicious!

Bon Appetit.

xo, Kirsten

Feta and Fig carpaccio salad

Feta fig carpaccio salad

I love figs. There. I’ve said it. Even though I still believe they look like intestines once they’re sliced open, they taste amazing. But, that might also have been a little too much fantasy from my side while I was a kid. Which all ready explains why I didn’t eat them when I was a little girl. Boy was I missing out! Anyhow, my mom bought the latest cookbook from Pascale Naessens  and I was flipping through it last night when this fig salad caught my eye. I did not literally copy it, but the base: figs and feta was enough for me to decide what my lunch would look like today. It so healthy and easy, if you like figs as much as I do, you’re going to love this sweet and salty salad and you will crave it weekly (I know I will).

You’ll need (makes one serving, 320 kcal):

  • 3 figs
  • 50g Feta cheese
  • Rocket salad
  • 1 tsp pine nuts
  • 1 tsp balsamic vinegar cream (or plain vinegar)
  • Salt and pepper


Put a small pan on a medium heat and add the pint nuts. While you prepare the rest, stir the nuts often, or they’ll burn (yeah, it happens! 😉 )

Spread some rocket salad on a big plate and slice up your figs as thinly as possible and layer them on top. Crumble over your feta cheese (or do cubes) and drizzle your balsamic vinegar cream on top. Add some salt and pepper to taste (you can also add some olive oil if you want). All there is left to do is add the pine nuts and done. Best. Lunch. Ever.

Bon appetit!

xo, Kirsten