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Creamy potato salad is the perfect side dish for the garden party, summer picnics and barbeque. A french and spring-like dish, perfect on its own or as an accompaniment to meats and fish dishes. This cold salad is full of wonderful herbs and french flavours. A perfect complement to all summer days. This recipe is easy to make and will surely impress your guests. You need: 1 kg baby potatoes 3 tablespoons of capers 2 ½ tablespoons of Dijon mustard 3 tablespoons of finely chopped parsley 3 tablespoons of finely chopped chives 2 tablespoons of salt 2 tablespoons of apple cider vinegar 3 tablespoons mayonnaise 2 tablespoons olive oil 300 ml creme fraiche ½ medium-size red onion diced ¾ tablespoon of freshly ground black pepper 4 whole spring onions chopped How you make it: Clean the potatoes but leave keep the skins on. Boil the potatoes on medium heat until done but still slightly firm. Set the potatoes aside and let them cool completely. After the potatoes are cool, cut them into halves, quarters or bitesize pieces. Add the herbs to a separate bowl, but save some of them for garnish. Add the vinegar, mustard, caper, mayonnaise, creme fraiche, olive oil, the diced red onion, and the chopped spring onion. Taste as you go and add salt and pepper after taste. When well combined, stir in the potatoes and mix well and Top with the rest of the herbs. Let the potato salad rest for at least 10 minutes before serving. Serve on its own or as an accompaniment to meats and fish dishes.

Mimosa might be the classic drink for a brunch but why not go all out with a Champagne brunch instead? Of course, a glass of Champagne is lovely on its own but it's also wonderful in cocktails, both as a Champagne cocktail in the evening or a Champagne brunch. Champagne cocktails Champagne cocktails are truly amazing! You can't go wrong with Champagne on any occasion. Any celebration gets better with a bottle of Champagne and there is nothing we associate with a celebration as much as Champagne. Put a little extra glam to your life with wonderful Champagne drinks for all tastes. Here are our top 5 must-try Champagne drinks 1: Limoncello Raspberry Champagne Cooler Ingredients: Champagne 1/2 teaspoon of limoncello Fresh raspberries How you make it: 15 minutes before serving - Set the wine/cocktail glasses in the freezer or refrigerator. Take out the glasses and pour 1/2 tablespoon of limoncello into each glass and top with Champagne. Add the fresh raspberries and serve. 2: French 75 Champagne cocktail Ingredients: 12 cl gin 12 cl lemon juice 8 cl syrup Champagne How you make it: 15 minutes before serving - Set the wine/cocktail glasses in the freezer or refrigerator. Mix syrup, gin and lemon juice in a shaker with ice. Shake and strain the mixture into the glasses. Top up with well-chilled Champagne. 3: Pomegranate Champagne mimosa Ingredients: Pomegranate juice Pomegranate seeds Champagne How you make it: 15 minutes before serving - Set the wine/cocktail glasses in the freezer or refrigerator. Fill the glasses halfway with well-chilled Champagne. Then carefully pour in the same amount of cold juice. Garnish with pomegranate seeds. 4: Seabreeze Champagne Ingredients: 12 cl of Champagne 6 cl of cranberry juice 12 cl of freshly squeezed grapefruit juice Garnish: lime How you make it: 15 minutes before serving - Set the wine/cocktail glasses in the freezer or refrigerator. Add the Champagne, cranberry juice and grapefruit juice into a chilled glass and stir gently. Garnish with lime. 5: Air Mail Ingredients: 6 cl of rum 3 cl lime juice 1 tablespoon of honey Brut Champagne How you make it: 15 minutes before serving - Set the wine/cocktail glasses in the freezer or refrigerator. Mix rum, lime juice, and honey thoroughly with ice in a cocktail shaker, then pour unstrained into a glass. Fill up the rest of the way with Champagne. Add some glam to your life There is always a reason to celebrate or just to put some glam into your life. Enjoy a Champagne cocktail with friends, make a Champagne brunch or make an evening out of it. No matter what you do, Champagne cocktails will add a special and elegant feeling.

French omelette is a real classic and an excellent brunch option. Luxurious caviar and smoked salmon is the perfect dish for a glass of great Champagne. The perfect treat, great with a glass of Champagne You need: 3 large eggs A pinch of salt A pinch of white pepper 3 tablespoons unsalted butter 1 teaspoon fresh finely chopped chives 2 thin slices of smoked salmon 1 teaspoon of caviar 2 teaspoons sour cream How you make it: Crack the eggs, and add them to a medium-sized bowl. Add the salt and whisk with a fork until the whites and yolks are completely combined and there are no spots of egg whites left. The mixture should flow evenly off the fork. Let stand at room temperature for 10-15 minutes. Melt 2 tablespoons of butter in a 20 cm non-stick frying pan over medium heat until completely melted, but not browned. When the butter has melted, pour in the eggs. Use a rubber spatula and constantly scrape the bottom of the pan while moving the pan in circular motions, to ensure that the eggs are cooked slowly and only form small lumps. Be sure to scrape the sides of the pan. When the eggs start to look creamy and about half of the eggs have started to cook, you stop stirring and lower the heat to low. The surface should look wet, but not too runny. If necessary, use the spatula to level the surface in an even layer. Leave the omelette for a few more minutes, until it starts to loosen from the sides of the frying pan. Place the salmon slices on top of the omelette in a line across the pan, so that the salmon is in the middle of the omelette when you roll. Carefully start to roll up one side of the omelette. Roll away from the handle, so that you can make the last roll out on the plate. Add a tablespoon of butter to the frying pan to help loosen the omelette from the pan and to give it an extra shine. Roll the omelette out of the frying pan onto the plate. Brush the outside of the omelette with the remaining tablespoons of butter, and garnish with chives, pepper, caviar and crème Fraiche. Serve warm with a glass of Champagne or with wine.

There is always an occasion to celebrate and nothing says celebration like a bottle of Champagne. No matter if it is a birthday or to celebrate the small things in life, Champagne brunch is the way to go. Champagne is very versatile and goes well with many types of delicious small dishes, perfect for a lovely brunch. Here are our tips for making your Champagne brunch a celebration to remember. What is a Champagne brunch? First things first. What is a Champagne brunch? Besides the alcoholic beverage, a Champagne brunch does not differ that much from a typical brunch. Usually served mid-morning or late morning, often on a Sunday. The meal is typically served buffet style with savoury dishes consisting of a variety of breakfast and lunch items. Usually smaller dishes and pastries like croissants, berries, crab cakes, and fajitas. A Champagne bruch is usaly served as a celibration. A wedding celebration, a birthday or a special occasion, but you do not have to celebrate something extra special to enjoy a Champagne brunch. Celebrate love, life and friendship and make something special out of your brunch by serving champagne. Champagne is elegant Make your brunch as elegant as the Champagne. It takes a lot of effort and elegance to the making of Champagne, It's a craft with lots of love so make your brunch equally elegant. You do not have to make the world's most expensive brunch with all of the most expensive produces, but you can try to put in some extra effort to make the table and food look elegant. Just adding some flowers to the table or making a rose out of salami will put an extra elegant finish to your brunch. Top 5 tips for making a success There are some things you should keep in mind if you want your Champagne brunch to be something extra special. Just picking the right Champagne for the occasion and a theme that goes well with the Champagne makes a big difference. 1. Think it through and pick a theme. No matter what kind of brunch you are planning on holding, it's a good idea to think it through and have a plan. If you stick to a theme it will be easier for you to know what you are going for, both with the style of Champagne and dishes. 2. Serve small dishes A good tip is to serve finger food, perfect for a bite or to. A buffet of smaller dishes makes the buffet look extra elegant and a well-set table brings it all together. No matter if you want to serve only sweet or savoury dishes or both, a bite-size finger food option or smaller portions are the way to go. 3. Make sure the food and Champagne go well together This is the most important part. There are a lot of different Campagne all with different characters, so you will have to pick a Champagne that goes well with your style of dishes. If you are planning on a sweeter buffet, pick very light, fruity, sweet and crispy Champagne with some acidity. For a savoury brunch, you should choose a bottle of Champagne with a bit of a stronger character. For a seafood or salmon brunch, you should pick a bottle of crisp Champagne with a bit of acid and notes of citrus. If you can't decide, or want to go with both sweet and savoury dishes, you should pick a bottle of versatile Champagne. 4. Be elegant in all of the parts It takes a lot of effort and elegance to make Champagne, so make an elegant brunch. Put in some extra effort in making the dishes appear elegant and setting the table as beautiful as possible. Adding some flowers will bring an elegant touch to your brunch as well as dressing up for the occasion. 5. Go for it! Will your Champagne brunch be a success? You won't know if you don't try, so go for it. Don't be afraid to try something new and it's hard to go wrong will a luxurious bottle of Champagne and a buffet of treats. There is always an occasion to celebrate No matter if it is a birthday or to celebrate the small things in life. Invite friends and family or enjoy a Champagne brunch with your partner, how big or small you want your celebration to be is completely up to you.

A brunch can be sweet or savoury depending on your preference, or why not both. There are many options for you to choose from, depending on what type of brunch you are serving. Sweet or savoury brunch, the choice is yours, but keep in mind to choose a bottle of Champagne that is a good pair with your style of dishes. Make sure the food and Champagne go well together This is the most important part. There are a lot of different Campagne all with different characters, so you will have to pick a Champagne that goes well with your style of dishes. A very light, fruity, sweet and crispy Champagne with some acidity goes perfect for a sweet brunch of strawberries on french toast, muffins and berries, meringues, and pastries like canalé, croissant or tarts. For a savoury brunch with charcuterie, omelette and finger sandwiches you should choose a bottle of Champagne with a bit of a stronger character. For a seafood or salmon brunch, you should pick a bottle of Champagne crisp with a bit of acid and notes of citrus. A bottle of versatile Champagne will go great with both sweet and savoury dishes if you can't decide or wish to have a larger brunch buffet. It all depends on your taste and preference as well as the type of Champagne you choose. Our top 10 sweet brunch dishes Sweet dishes at brunch are a real treat and a must for many of us. Fruit, pastry and berries are great with a Champagne brunch. A brunch is a perfect way to celebrate all the lovely sweet dishes, and take your brunch to the next level. Macarons Croissant with strawberry jam Canalé pastry Fruit tarts Straberrys with cream or condenst milk Mango, papaya fruit salad Belgian Waffles Meringues with berries Cinnamon rolls with cream cheese icing Eclairs Tip: Make a plater with slices of fruits, grapes and berries You can serve seafood and fish at brunch It might sound strange to serve seafood and fish as brunch but it is not that uncommon and an excellent way to make your brunch something special. Slices of smoked salmon are a perfect option for many different dishes that will bring your brunch to the next level. If you prefer seafood you are in luck. Champagne and seafood are one of the best combinations and it is never too early in the day to enjoy a seafood platter. Smoked salmon and avocadoes on toast or crumpets Creamy salmon as a filling for croissant Cremachees and smoked salmon with chives on toast Shrimp toast Crabcakes Oysters Shripcoctail Cold crab Buttery lobster Omellete with salmon, cremeifrech, caviar and chives Tip: Make a seafood platter Our top 10 Savoury brunch dishes These savoury brunch dishes are perfect with Champagne or for any brunch. Crunchy, creamy or luxurious. Adding hearty dishes to your brunch is an option but not a must. You can equally well just serve several smaller dishes. If you like a more filling option, these dishes are great to serve with Champagne. Omellete with smoked ham Butter-fried eggs with cold yoghurt sauce Eggs and avocado on sourdough toast Pancakes with bacon Fajitas with a rocculasalad Mediterainien feta cheese salad Buttered crumpets Pizza muffins Hashbrown and Egg Croque Monsieur ham and cheese sandwich Tip: Make a charcuterie platter with serrano ham, salami and cheese Champagne for all occasions No matter your food or Champagne preference, it is hard to go wrong with a bottle of great Champagne. Why not serve a cooling Champagne drink such as Seabreeze Champagne and enjoy all the fruity flavours? There is always an occasion to celebrate and a Champagne brunch is the perfect way to go.

Easy, fresh and creamy. This luxurious recipe ticks all the boxes. Smoked salmon, lemon and green asparagus, what could be better? This recipe is done in just a couple of minutes and feeds 4 people. You need: 100 grams of smoked salmon cut into small pieces 10 fresh green asparagus cut into bite-size pieces 250 grams of fresh tagliatelle pasta 200 ml creme fraiche or sourcream The zest and juice of half a lemon 50 ml of finely chopped chives 1/2 garlic love finely chopped or minced Salt White pepper How you make it: Add plenty of salt into a pot and bring it up to a rapid boil. Cut off the hard part of the asparagus and chop the rest of the asparagus into bitesize pieces. Add the asparagus and tagliatelle pasta into the pot. Let it boil for 3 minutes or according to the instructions on the package. Add creme fraiche, minced garlic, zest and juice of half a lemon, most of the chives and the salmon to a bowl and mix it together until well combined. Remove the pasta and asparagus from the pot using a tong and place them in the bowl with the rest of the ingredients. Make sure to bring over some of the pasta water with the pasta. Add salt and white pepper to taste. Garnish with the rest of the chives. Serve with garlic bread and a glass of chilled Italian withe wine or sparkling wine. This recipe is perfect for all occasions and a celebration of flavours and pasta.

This treat is perfect for the picnic and a good snack for the Lacto-vegetarian as well as for the meat-eaters. Perfect for making in bigger volumes as they freeze well and are easy to reheat. This recipe makes about 25 pizza buns and serves 4-6 people. You can also make pizza sticks by twisting the dough listed of rolling it. Well worth the time Like with most types of bread you need to make the dough and let it rest. This recipe is a double rise. Once after you knead the dough and once after you made the buns. This makes them extra fluffy and absolutely worth the time. If you want to skip the kneading part you can mix the dough thoroughly together and just let the dough rise overnight in the refrigerator. That way the gluten slowly develops and you do not need to knead it. For the dough you need: 25 grams of fresh yeast 300 cl of lukewarm water 1 teaspoon of salt a pinch of sugar 500-550 grams of all-purpose flour For the sauce you need: 200 grams of strained tomatoes 70 grams of concentrated pure de tomate 1/2 of a minced garlic clove 2 teaspoons of dried oregano 2 teaspoons of dried basil Freshly ground black pepper For the toppings you need: 1 mediumzised red onion 6 pieces of sundried tomatoes 70-100 grams of black pitted olives. 250 grams of grated mozzarella cheese 50 grams of grated parmesan or matured cheese How you make the dough: Mix together yeast and water. And add in the sugar and set aside for about 5 minutes until the yeast is resolved and starts to be frothy. Slowly add flour until all is combined with the yeast and water solution. Knead the dough thoroughly for about 10 minutes or until the dough bounces back when you press on it. Or let the dough rise overnight in the refrigerator. Place the dough in a warm place and let it rise until it has doubled in size. Cut the dough into two pieces and roll the dough into two squares of about 2 cm in thickness. Now you are ready to add the sauce and toppings How you make the toppings: Mix together all the sauce ingredients in a bowl and set aside for a couple of minutes to let the flavours combine and mingle. Grate the cheeses, and chop the onion, olives and tomatoes into small pieces. You can add more or remove toppings after personal taste. Time to assemble: When the dough is rolled out to square, add the sauce and toppings on top of the dough, all the way out to the edges. Roll the dough to a sausage shape and cut it so that all pieces are about 2-3 cm in thickness. Place the pieces flat on a baking paper and leave space between them to rise about 10-15 pieces per bake. When the pizza buns have risen for 30 minutes place them in the middle of the oven for 9-11 minutes until they are baked all the way through and are golden. Take them out of the oven and let them rest on a cooling rack. Enjoy slightly warm as they are, as a snack, at a picnic or summer party.

If you are thinking about inviting people over for a party and barbeque, be smart and don't overwork. Planning is key to great success so that you can have the time to enjoy good food in great company, instead of being stuck in the kitchen. Here are our top tips for making your barbeque party a great success. 1. Plan ahead and make it memorable No matter what barbeque you are having it's important to plan. If you are well prepared you will have a lot more time with your guests and at the same time avoid any panic situation. Maybe you want to make your barbeque something special by having a theme? Then party hats or funny decorations are in order. Just take some minutes and think it through will help you a lot. Checklist for planning your BBQ: Do you want a theme? What food are you planning on serving? When are you going to go shopping? The day before or the same day? What can be prepped the day before or earlier on the same day? When do you want the guest to arrive? 2. Make sure you have everything you need It's not only the food and drinks you need so make sure you have everything in order. Do you have the space for everyone? Do you have chairs, tables, glasses and cutlery for everyone or do you need someone to bring any of it? Dubbelcheck if you have enough charcoal and all the materials you need. Don't forget to check that you have enough serving bowls for your food as well as plates. If you are planning on having a theme or decorating your space, check so that you have everything you need or add it to the shopping list. 3. Prepp in advance By prepping ahead you save a lot of time and you will surely have a better time at your party if you can spend some time with your guests instead of being stuck making all the food then and there. Leaving your meat in a marinade overnight makes the food a lot tastier as well as most of the dipping sauces. Salads that are not too wet can be prepared the day before as well as a lot of the side dishes. You can also prepare ahead the same day as the party, and not only the day before. Making skewers is an excellent way to have everything ready before your guests show up so you can enjoy more time with them instead of in the kitchen. 4. Serve versatile food A barbeque is for many of us a celebration and a way to get together and enjoy each other's company as well as the food, so picking a menu all can enjoy is a big and important part. Think about what type of BBQ you are planning on having. Are you all meat-eaters, vegetarians or mixed? Maybe you want to mix it up with different types of food? A versatile menu is a good way to go so that all can find something they like. Pick a main dish, meats, fish, vegetarian, mixed or any other option. A good menu is a key to creating a great barbeque so think it through. A good example of a menu is to serve as a main dish that goes on the barbeque, some condiments such as grilled vegetables or toasted bread: a filling side dish you can prepare ahead and a salad. But don't forget about the drinks and some snacks to serve while your guests are waiting. Example of a versatile menu Main: Skewers and burgers Side dishes that go on the barbeque: Grilled Halloumi and corn Filling side dishes you can prep ahead: Creamy potato salad and bread Sauces: Tzatziki and dipping sauces Fresh salads: Greek salad and watermelon salad Snacks: Chips/crisps or peanuts Drink options: Wine, Beer and Refreshing soft drinks 5. Invite people over earlier Invite people over earlier and let everyone mingle before the cooking begins. Light the barbeque and serve a drink to welcome all to the party. It is also good if you are inviting children to the party, and a good way to double-check that you have everything you need like chairs and space for all. 6. Serve snacks Why not serve snacks that your guests can help themselves to when you are barbequing. Then you don't have to worry if the cooking takes longer than you planned and people and children are hungry before your dishes are ready to be served. Dipping sauces, chips or crisps, as well as bread, olives or peanuts, are easy snacks that do not require a lot of effort. 7. Know the temperature of your BBQ Different types of food should be cooked at different temperatures, that's why it is important to know the temperature of your barbeque. If you wish to serve charred vegetables, great, put them on the barbeque early when it's extra hot. If you have bigger slices of pork, make sure you have a lower temperature so that the meat will be cooked the whole way through. Having control over your temperature applies to all food types and dishes. You can easily check the temperature by using a cocking thermometer if you don't have a built-in thermometer in your barbeque. You can also make a cooking test by adding a small piece of meat or bread to see how quickly it cooks before you add the rest to the barbeque. 8. Your drink options matter Make sure that you serve drink options so that everybody has something they like and can enjoy. Encourage people to help themself to beverages and drinks when you are cooking as well. This will make everything a lot easier for you. There are a lot of options for smart cocktails and punches you can make in bigger volumes ahead like a cooling sangria or Mojito if you want a Spanish or Mexican theme. It is easy to forget that your drink option is important. We all like different things, red wine, white wine, beer, cocktails and non-alcoholic drinks. Why not serve a non-alcoholic cucumber lemonade or a smoothie for your barbeque this summer. A welcome drink is a good idea to get all to greet, greet your guests and get everyone mingling. 9. Keep the food warm Nobody likes to eat their barbeque dishes cold. So take a moment to figure out how you can keep your dishes hot for your guests. Are you eating at once as soon as the food comes from the barbeque or are you planning on cooking food for many and serving it all at once? If you are planning on sitting down together and eating for the feast it is a good idea to have a plan for how you keep the food warm while you are waiting for the rest of the food to be cooked. By placing the food in a heat box or aluminium foil you have a greater chance of serving your food hot. Some types of food are more suitable for reheating on the barbeque after everything is done while other types should be eaten directly and therefore be cooked at the end. This is a good thing to keep in mind so that you don't serve overcooked or cold food. 10. Easy cleaning After your guests leave you don't want to be stuck with a mountain of dishes, so take a moment to figure out what you can do to make your cleaning easier. By prepping ahead you can also do a lot of the dishing before the guest arrives and only have to clean up what you are using that day. By serving hand-held foods like burgers in buns or skewers, that you don't have to use cutlery you can save a lot of cleaning up. Plates and cups for one-time use make your cleaning easier, but remember to be environmentally friendly if possible and recycle serving bowls as well as bottles and cans. Enjoy your party It is easy to take on a too big a challenge and by that end up spending all your time cooking instead of with your guests. By planning ahead and thinking the party through, you can save a lot of time and effort, that you better can spend with your guests. Remember to serve food and drinks all can enjoy and to make time for you to enjoy the party as well as your guests. With good food in great company, you will surely have success. And most important of all, set aside time to just enjoy the party.

Easy and delicious, this recipe for savoury puff pastry will impress your guests as a starter or bring a special luxurious touch to the picnic. Super easy to make and a wonderful celebration of spring and summer. You need: One roll of premade puff pastry 100 grams of goat cheese 10 fresh green asparagus A squeeze of lemon zest of ¼ of a lemon A pinch of white pepper How you make it: Preheat the oven to 200 Cº. Crumble the Goat cheese and cut the asparagus into smaller pieces and set aside. Roll out the puff pastry and cut them into squares or circles using a cutter or a knife. Place baking paper on an oven tray and add the pastry pieces carefully to the paper. With the back of a knife make a smaller square. About 1-2 cm in from the edges to help the sides of the pastry rise. Top the inner square with asparagus and goat cheese. Squeeze over some drops of lemon on each square and season with white pepper. Place the baking tray in the middle of the oven and bake until the chees is melted and the puff pastry is slightly golden. Serve warm directly out of the oven as a starter or at room temperature at a picnic. Perfect with a glass of chilled white wine.

Deeepfryd golden-brown crispy pieces of potatoes served with a spicy sauce. Patata Bravas are a true staple of Spain and a wonderful tapa or side dish. Easy to make and great on its own or as a condiment for many types of meat, fish and vegetarian dishes. This recipe is a must-try for your next Spanish evening. Why not try something new and exciting? Give this classic dish a try at home. Simple to make and hard to resist, Patata brava will surely bring something extra to your everyday favourite dishes. What are Patata bravas? Patata bravas are Spanish style deep-fried potato cubes that are always served with a special spicy sauce that can vary both in preparation and flavour. It is also common to serve Patata Bravas with two types of sauces, spicy salsa and aioli, a garlic mayonnaise. Served as a tapa, a side dish or sharing plater, often paired with different types of meats, fish and vegetable dishes. Served piping hot, slightly salty and with a pinch of Spanish smoked sweet paprika. Patata Brava is also called Patatas a la brava or Papas bravas, all meaning "spicy potatoes", due to the typical spicy brava sauce served with fried potatoes. The dish is served all around Spain, but depending on the region the sauces differ. Salsa brava is obligatory but some regions serve it without aioli and mayonnaise, meanwhile, other regions serve both sauces or different types of dipping sauces. The history of Patata Bravas As with most types of food around the world, the history of origin differs. Fried potatoes have been popular in Spain for centuries, but it's the special sauce that makes this dish so popular and different. Most believe that Patata bravas originates from Madrid, where the first salsa brava sauce is said to have been made. But the person who first made the dish is unknown and the stories and legends are many. Let's talk about Salsa brava Salsa brava means spicy sauce and the sauce can vary extremely in flavour profile, ingredients and preparation. Every restaurant and family has its own recipe and favourite. The foundation of the sauce is tomatoes and chilli. Some of the most common ways to make the sauce is with tomato paste or tind tomatoes, boiled with spices, herbs and chilli. Some common ingredients are garlic, onion, paprika and bay leaf. The sauce is mixed until smooth and served cold or at room temperature, either as it is or mixed with mayonnaise which makes it creamy. Patata Bravas recipe Patata Bravas are easy to make at home and perfect for a tapas evening. Great as they are or served with fish, meats or small tapas dishes. Making Patata bravas at home is a great way to put a new twist on everyday potato dishes and to try out the Spanish food culture. Preferably served with classic Brava sauce, Salsa brava and a cold beer or a glass of Spanish wine You need 800 grams of rustic potatoes Vegetable oil for deep frying A pinch of smoked sweet paprika A pinch of salt How you make it Peel the potatoes and cut them into bite-sized pieces, about 2-3 cm. Rinse the potatoes in cold water to get rid of the starch. Place the potatoes in a pot of water on the stove and bring to a boil. Boil the potatoes until softened but still firm. Make sure not to overcook them. Place the potatoes on kitchen paper and set them aside to dry. Add the vegetable oil to a deep pan or a deep frier. Bring the oil up to 175 degrees C. Carefully add the potatoes to the oil and fry for 6 to 8 minutes or until the potatoes are golden-brown and crisp. Remove the potatoes from the oil and place them on kitchen paper to drain off any excess oil. Place the potatoes in a bowl and garnish with a pinch of sweet smoked paprika and salt. Serve piping hot with salsa brava and aioli or mayonnaise if desired. Make Patata bravas at home Give Potata Bravas a try at home and surprise your guests, friends and family with a Spanish tapas evening. Making a tapas evening at home is a great way to experience the Spanish culture and this dish is pretty easy to make. It's great as a starter, with other types of tapas or as a side dish to meats and fish dishes. Try something new, explore the Spanish food culture and serve Potata Bravas at your next dinner party.

Strawberries are a must at a Swedish midsummer's eve celebration and one of the biggest hallmarks of summer according to many Swedes. This cake is usually made together with the children making the cakes look extra inviting and fun. There are a million ways to the making of the Swedish Strawberries cake and every Swede has their own favourite cake recipe often passed down for generations from their grandmothers. Traditionally Strawberries are either eaten as they are, with sugar, cream or ice cream, or as a lovely layered strawberry cake. The Midsummer's eve celebration is a solstice celebration and a big deal in Sweden that is celebrated with songs, dances, bonfires, flowers and lots of traditional food and drinks. This celebration occurs at the beginning of the relatively short strawberry season so every Swede is on the hunt for these wonderful berries for their summer party. The history of the Swedish Jordgubbstårta The strawberry cake "Jordgubbstårtan" is often referred to in cookbooks under the recipe pages as a classic, but is in many cases called "gräddtårta" with translates to "cream cake". Gräddtårta is the original classic recipe for this type of cake made out of a sponge cake, cut into thin layers, with an added cream filling. The cake can then be changed depending on the season by adding autumn berries, winter apples or any other type of fruits and berries. The strawberry cake Jordgubbstårtan was not invented until later on when strawberries were imported from France around the year 1740. That being said, the strawberry cake has been a favourite for a long time, even though the recipes for Gräddtårta are slightly older still. Each household has its recipe and favourite version Every household has its version and most of them are equally delicious. The filling usually consists of cream or vanilla custard, jam or mashed or thinly sliced berries. The jam and berries can differ as well from just strawberries to mixt berries consisting of blackberries, raspberries, and currants some even make their variations with chocolate and banana in the filling. The cake base is usually made of sponge cake, cut into thin layers but cake bases made out of meringue is also common. Eaten all year round Not only is this strawberry cake an absolute must on the Swedish midsummer celebration, but it is also eaten all year round as a celebration cake or as a popular birthday cake and is one of the most eaten desserts in Sweden. Due to the relatively short strawberry season, it can be a mix of strawberries and other berries and fruits as well as chocolate for the rest of the year. This recipe is one of the easiest, most basic recipes for Strawberry Cake, which can be customized to your own preferences, adding fruits and berries after the season, so that you can enjoy this delicious cake all year round. For the sponge cake you need: 4 eggs 200 ml sugar 100 ml potato starch 100 ml all-purpose flour 2 teaspoons of baking soda For the filling and topping you need: 500 ml unsweetened full fat cream 1 litre or 500 grams of fresh strawberries 3 tablespoons of strawberry jam A sprinkle of white sugar if the berries are sour How you make the sponge cake: Preheat the oven to 200 degrees celsius. Grease a round baking tin that holds about 2.5 litres and is 24 cm in diameter. Whisk the eggs and sugar until porous. When the eggs become lighter and airy, gently add the potato starch and all-purpose flour. Carefully fold it together without knocking the air out of the eggs. Add the cake mix to the baking tin and try to make the cake as level as possible without pressing it. Put the tin in the lower part of the oven and bake for about 35 minutes or until golden and set in the middle. Remove the cake from the tin and let it cool completely on a cooling rack. When the cake has cooled completely, slice it into 3 pieces to make a layered cake. How you make the strawberry cake: Take a quarter of the strawberries and slice thinly. Take another quarter of the strawberries and mash them with a fork and add them to the jam. Set aside the rest of the strawberries for decoration of the cake. Whip the cream into semihard peaks. Now you can start the assembly of the cake. Pace the first sponge cake layer on a serving plate and top it with the jam mixture. Add ¼ of the wiped cream as a layer on top of the jam. Add the second layer of sponge cake and top with the sliced strawberries. Add ¼ of the wiped cream as a layer on top of the strawberries. Add the last layer of sponge cake and the rest of the cream on top and around the sides. Decorate the cake with the rest of the strawberries. Serve directly, preferably out in the sun with a cup of coffee or later on the same day. Celebrate the summer solstice with strawberry cake Try this Swedish classic recipe this year at the midsummer solstice or in the peek of your strawberry season. Enjoy the taste of Swedish summer or add your own twist on this true and beloved classic cake recipe. Celebrate this summer with loads and loads of fresh delicious fruits, berries and cake at home with friends and family.

This salad is great as a side dish or for a picnic. The sweet watermelon and strawberries combined with that salty feta cheese make it great for hot summer days. Enjoy as it is or with croutons. Easy to make and popular with both children and adults. This salad is great with a glass of cold white wine, rosé or sparkling wine. You need: 1 kg watermelon 300 g strawberries 75 g feta cheese 50 ml fresh mint leafs 1 teaspoon liquid honey The juice and zest of half a lime Freshly ground black pepper Red onion 2 teaspoons of virgin olive oil 1/3 of a cucumber How you make it: First, make the dressing by adding the juice and zest of half of a lime, the olive oil and honey to a small bowl. Peel and slice the onion and add it to the dressing and let sit at room temperature for 30 min to soften slightly. Peel the watermelon and cut it into bitesize sices ad add it to a big bowl. Cut the cucumber, feta cheese and strawberry into bitesize pieces and add them to the watermelon bowl. Pour the dressing over the watermelon salad and add the mint and freshly ground pepper. Stir gently until combined. Serve right away or let it sit in the fridge to cool before serving. If you wish to serve the salad with croutons, add them when serving to stop them from getting soggy.