Every Friday, Sofia Wood shares her best cooking ideas here on Make it last. As the new year approaches, she's ready for new flavors and spring freshness – here's for the new year!

New Years should be all about new beginnings, so this weeks menu is all focused on spring, freshness and something a bit extra luxe. I like the idea of serving up a big table of lots of special little dishes and letting everyone serve themselves rather than having formal meal. It puts people at ease, and guarantees a nicer evening. Wishing you a happy and healthy new year, may 2018 bring you joy in all forms.


Crudités and Artichoke Dip

Crudités and artichoke dip

This may seem like somewhat of a low-key dish for New Years but for me it totally screams of Spring, a new start and presenting it beautifully makes all the difference to me. Enjoy!


For the dip:
300 g marinated artichokes in oil
4-5 tbsp olive oil
1 lemon, zest and juice
1/2 tbsp finely chopped basil
1/2 finely chopped parsley
Salt and pepper

2 heads of baby gem lettuce
2 raw striped Chioggia or golden beets
1 raw turnip
1 bunch of celery, stems trimmed
1 bunch of Bellaverde broccoli, trimmed


Drain the artichokes and blitz in a blender together with olive oil, lemon zest and juice of half the lemon, reserving the rest for later, together with the herbs. Season with salt and pepper to taste.
Rinse the lettuce and vegetables in icy cold water and let dry on a clean kitchen towel. Very thinly slice the beet and turnip, preferably using a mandolin. Blanche the broccoli for a few minutes, making sure not to overcook. Drain.

Arrange all the vegetables and lettuce leaves over a large platter. Drizzle with the rest of the lemon juice and a little bit of olive oil. Serve with the artichoke dip.

Hasselback Potatoes With Bleak Roe and Smetana

Hasselback potatoes with bleak roe and smetana

This is my new favorite, overly luxe way of serving potatoes. Make sure to use smetana and not creme fraîche, it really makes all the difference.


900 g small potatoes of a firm kind, such as amandine or almond
3 tbsp neutral vegetable oil
Flaky sea salt and black pepper
200 ml smetana
100 g bleak roe
1/2 red onion, finely chopped


Preheat the oven to 225°C. Cut the potatoes in thin slices almost all the way through. If you place two chopstick on each side of the potato this step is so much easier!

Place the potatoes on a large baking tray and drizzle with oil and a good seasoning of salt and pepper. Bake for 20-25 minutes or until the potatoes are baked though, crisp and golden brown.

Serve the potatoes with dollops of smetana, generous spoonfuls of bleak roe and a scattering of finely chopped red onion.



Have you been to Nice in the South of France? Then it’s quite likely that you have had this traditional street food which is in actual fact totally sophisticated in flavor and goes exceptionally well with champagne. The trick is to caramelize the onion until it is super-sweet and sticky, but not the least but burnt.


For the base:
25 g fresh yeast
1 tsp sugar
1/2 tsp salt
0,25 dl olive oil
1,5 dl lukewarm water
3,5 dl self-raising flour

3 tbsp butter
2 bay leaves
1 good pinch of Herbes de Provence, or your own mix of dry thyme, rosemary and basil
4 brown onions, thinly sliced
15 -20 anchovies packed in oil
1 handfull of black Kalamata olives
Cress for serving


Preheat the oven to 200°C.

Mix yeast, sugar, salt oil and 37°C hot water in a large bowl. Stir in some of the flour, a little bit at a time until you have a firm and elastic dough. Save the rest of the flour for later. Let the dough rise under a kitchen towel for about 25 minutes.

Meanwhile, gently melt the butter with the bay leaves and herbs together with the sliced onion. Softly fry until the onion is fully caramelized. Make sure not to fry it too hard or fast, it should take at least 20 minutes and the onion should be golden and soft.

Divide the dough into two pieces and with a rolling pin covered in flour and your hands, also dusted in flour, shape the dough into rough circles.
Divide the onion over the dough and evenly scatter with anchovies. Brush the edges with oil from the anchovies. Bake the Pissaladières until golden and crisp at the base. Serve in large pieces, topped with olives and cress.

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