The easiest way to remember to give your make-up bag a once-over and replace (pretty much everything) is to just make it a new years ritual. New year, new make-up.
We hardly ever go a week without hummus on our menu – it’s a great source of protein and iron, which is great for us vegetarians, and the children love it. When we’re in Italy and usually have easy lunches that are a mishmash of whatever we have around – a wedge of good pecorino, crisp paper thin Sardinian flat bread (“carta music”), fresh tomatos, a slice of melon, olives – the children usually fill up on hummus. We often bring it to the beach as an afternoon snack. And for the rest of the year, hummus, pita bread, cous cous, grilled halloumi and veggies is a dinner we often enjoy.
Saffron buns (“lussekatter”) are one of those things that make a Swedish Christmas a Swedish Christmas. I think it’s fun to find new ways to present the classic taste, scent and colour of saffron, and this cheesecake is one of my favourite ways to do it. It’s fresh and a little tangy which makes it the perfect finish to our rather heavy, and salty, Swedish Christmas dinners.
Click past the break for the recipe!