Lilli’s Kitchen

A taste of southern France – have you tried Lucques olives?
These buttery-green gems from Languedoc are famous for their crescent shape and smooth, nutty flavor with no bitterness. Hand-picked and AOP-certified, they’re a true delicacy – perfect on their own or paired with a crisp glass of white wine.
Simple, elegant, and 100% French.

Glad påsk
Happy Easter
Swedish food on Easter 🐣🫶
̈jrom

• “A lunch rich in prebiotics”
• “Prebiotic-rich meal”
• “Gut-friendly lunch with prebiotics”

Ce resto fait partie de mes préférés, ils proposent des plats sains et le personnel est au top ! This restaurant is my favorite Le Johane

Salade Niçoise – My Way 😋
Recipe down below

Lillis’ Homemade Swedish Meatballs with Lingonberry Jam

A classic, comforting dish straight from Sweden – perfect for cozy dinners!

Serves: 4

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Ingredients:

Meatballs:
• 500 g (1.1 lbs) ground beef/mix
• 1 small yellow onion, finely chopped
• 1 dl (½ cup) cream
• ½ dl (¼ cup) zinobiotik
• 1 egg
• 1 tsp salt
• A pinch of black pepper
• 1 tbsp butter

Instructions:
1. Prepare the mix:
Combine cream and zinobiotik in a bowl. Let sit for 10 minutes to swell.
2. Sauté the onion:
Cook the chopped onion in a bit of butter until soft and translucent. Let cool slightly.
3. Make the meat mixture:
In a large bowl, mix the ground meat with the egg, salt, pepper, sautéed onion, and breadcrumb mixture. Stir until combined – don’t overwork it!
4. Form the meatballs:
Wet your hands and shape the mixture into small round meatballs.
5. Fry:
Heat butter in a pan and fry the meatballs in batches over medium heat until browned and fully cooked through (about 6–8 minutes).
6. Serve:
Plate up with creamy mashed potatoes, a dollop of lingonberry jam, and a spoonful of cream sauce. Add pickled cucumber for that extra Swedish touch!

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Tip: For the ultimate flavor combo, don’t skip the lingonberry jam – it’s sweet, tart, and makes all the difference!

Lilli’s Delicious Pesto

A vibrant and flavorful pesto with a twist of parsley and white wine vinegar. Perfect for tossing with freshly cooked pasta or as a tasty addition to grilled vegetables and bread.

Ingredients

Serves about 4
• 3 pots of fresh basil
• 1 pot of fresh parsley
• 1 garlic clove, pressed
• 1 dl (½ cup) pine nuts
• ½–1 dl (¼–½ cup) olive oil
• 1 tbsp white wine vinegar
• 1–2 dl (½–1 cup) finely grated Parmesan (to taste)
• A pinch of salt
• 2 handfuls of extra Parmesan for serving

Instructions
1. Place basil, parsley, pressed garlic, and pine nuts in a food processor or blender. Blend until finely chopped.
2. While blending, slowly add the olive oil and white wine vinegar. Start with the smaller amount of olive oil and add more if the pesto feels too thick.
3. Stir in the grated Parmesan and a pinch of salt. Taste and adjust seasoning if needed.
4. Cook the pasta according to the package instructions.
5. Toss the freshly cooked pasta with the pesto and top with extra Parmesan.

Tip!
For extra flavor, lightly toast the pine nuts in a dry pan before blending. If you prefer a nut-free version, substitute pine nuts with sunflower seeds.

Serve immediately and enjoy!

Recipe down below 👇🏻

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Aspergillosis served whit homemade French mayonnaise,simple and delicious recipe down below 👇🏻

Thai-Inspired Pumpkin Soup

A rich and flavorful soup with a hint of Thai spice. Perfect for a cozy meal!

Ingredients:
• 1 large pumpkin
• 1 stalk Thai chili
• Fresh ginger
• Garlic (3 cloves)
• 2 bay leaves
• 2 kaffir lime leaves
• Juice of 1 lime
• 2 can coconut milk
• ½ liter vegetable broth
• Salt & pepper to taste
• Neutral oil for frying

Instructions:
1. Prepare the Pumpkin
• Peel and cut the pumpkin into small cubes.
• Heat neutral oil in a pot and sauté the pumpkin until lightly golden.
2. Build the Flavor
• Add finely chopped garlic and continue sautéing.
• Pour in the vegetable broth and bring to a boil.
3. Simmer & Infuse
• Add Thai chili, ginger, bay leaves, kaffir lime leaves, and lime juice.
• Pour in the coconut milk and let the soup simmer for about 20 minutes, until the pumpkin is tender.
4. Blend & Serve
• Remove the bay leaves and kaffir lime leaves.
• Blend the soup until smooth.
• Season with salt and pepper to taste.

✨ Enjoy your creamy, aromatic Thai-inspired pumpking slup

“Brew day! Today, I’ve been crafting my own kombucha—both for personal enjoyment and a special order. I’ve created three of my absolute favorite flavors, all non-alcoholic and packed with goodness. Want to master the art of kombucha brewing? Let me show you how—it’s easier than you think ?