Tid kvar —

Högsta bud —

Every Friday, Sofia Wood shares some great food ideas here on Make it last. This time she has cooked up three easy-to-make and delicious bread dishes that will no doubt impress your dinner guests.

This week is all about indulgent autumn meals; satisfying dishes great for sharing with friends and family in the weekend. Enjoy!


Jerusalem Artichoke Tart With Parmesan and Figs

Jerusalem Artichoke Tart With Parmesan and Figs

This take on the classic roman dish “pizza con patate” is a simple and minimalist favorite of mine, and the Jerusalem artichokes add a whole new, flavorful layer to it. The store-bought dough used here is a simple cheat for everyday cooking, but if you have the time and energy—try making your own!


1 roll of store-bought fresh pie dough
1 large head of garlic
2 sprigs of fresh rosemary
3 large Jerusalem artichokes
2-3 tender Tuscan kale leaves, center ribs and stems removed
1/2 deciliter parmesan shavings
2 fresh figs
Good olive oil
Flaky sea salt
Freshly crushed black pepper


Preheat the oven to 175°C.
Start by slicing off the top of the garlic bulb to expose the cloves. Peel of the outer papery layers of skin then place the garlic in a small baking dish together with rosemary. Drizzle with a little bit of olive oil and add a sprinkle of salt and pepper. Toss to coat then bake cut side up for about 30 minutes until the garlic is soft, fragrant and golden. Remove from oven and let cool enough to be handled. Squeeze the garlic cloves from their skins and mash into a purée.
Turn up the oven heat to 200°C.
Roll out the dough and fold up about 1 centimeter of the edges, no need to make it look neat. Spread garlic purée evenly over the dough, but stay clear of the folded crust.
Wash, clean and dry the Jerusalem artichokes but leave them unpeeled. Slice the artichokes into very thin slivers using a mandolin or a very sharp knife. The thinner the winner when it comes to this recipe!
Layer the artichoke slices over the garlic purée and spread them out evenly. Lightly drizzle the entire tart with olive oil and let bake in the oven for 15 minutes.
Tear up the kale and toss with a bit of olive oil, then spread onto the tart. Bake for another 5 minutes until the kale is slightly crisp.
Tear up the figs and scatter over the tart. Serve immediately.

Bruschetta With Wild Forest Mushrooms and Brie

Bruschetta With Wild Forest Mushrooms and Brie

This is what I call autumn on a plate, and I love the way the earthy mushrooms marries the Brie cheese. Use whichever mix of mushrooms you prefer and have on hand, this recipe is pretty flexible.


4 thick slices of sourdough bread
400 grams mixed wild forest mushrooms, such as porcini, chanterelle or oyster mushroom
2 tablespoons butter
1 leek
300 gram Brie cheese
Flaky sea salt
Freshly crushed black pepper


Clean the mushrooms and tear them into smaller pieces. Fry the mushrooms in a dry pan on medium heat until the moist has evaporated. Slice the leek into thin slices and throw them into the pan together with the butter. Season with salt and pepper, and fry until they’re soft and golden.
Assemble the bruschetta by lightly grilling or toasting the bread, topping each piece with two slices of Brie, and a few generous spoonfuls of the mushroom and leek mixture. Sprinkle some salt and pepper on top. Done.

Vanilla and Cloudberry Mascarpone in Filo Pastry

Vanilla and Cloudberry Mascarpone in Filo Pastry

The combination of the crunchy filo pastry and sweet, creamy mascarpone is indulgently good. If you don’t have cloudberry jam available, use any other kind you prefer.


125 grams Mascarpone cheese
3 heaped tablespoons of cloudberry jam
1 pinch of real vanilla powder
3 tablespoons butter
1 packet of fresh filo pastry
Icing sugar for serving


Preheat oven to 180°C.
Stir together mascarpone, cloudberry jam and vanilla. Melt butter and set aside.
Place 4-5 sheets of filo pastry on top of each other and cut into long, 5-centimeter wide strips. Brush one side with melted butter and place a spoonful of filling on the bottom corner of the pastry strip, leaving 1-centimeter of the edge free. Lift the corner with filling and fold diagonally, creating a triangle. Continue folding along the strip until you have a completely triangular shape. Brush both sides with a bit of butter and place on a baking sheet covered in parchment paper.
Bake for 15-20 minutes until the parcels are golden and crisp. Remove from oven and let cool slightly before dusting them with icing sugar. Serve immediately.

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