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Amateur chef and cookbook author from Sweden, now residing in Southern California.

30-Minute Chili

Perfect for weekday dinners, yet delicious enough for unexpected guests and potluck parties. And the leftovers taste even better the next day.

Light & Moist Cornbread

This cornbread is one of the reasons why chili is so popular at our house. It took some time to get it right, since we find many recipes are either too sweet or too dry. This strikes the perfect balance between traditional cornbread and moist, airy cake.

Bengali-Inspired Pilaf

Basmati rice is delicious and with some spices, raisins and nuts it becomes a great meal on its own or as a complement to Indian dishes.

Naan / Peshwari Naan

This bread is great as is or filled with almonds, coconut and raisins in the Peshwari style. Make the dough ahead of time and cook it just before serving on a hot griddle or grill.

Homemade Granola

I never buy granola anymore. It is so easy to make and tastes much better than store bought. We keep it plain so that everyone can add their own favorite toppings, such as raisins or other dried fruits, various nuts and even chocolate chips!

Time for Fika !

Fika is becoming a known concept around the world. Swedes may be reserved but when it comes to hospitality, we know how to make our guests feel welcome.

Vetebröd (Swedish Sweet Bread)

This dough is used for most Swedish buns and coffee cakes. Sweet enough on its own with a delicious hint of cardamom and crunchy pearl sugar on top, or filled with nut paste, pastry cream, jam and more. I use them for both Swedish and American cinnamon rolls.