Sunny Gandara

Somebody mentioned Norwegian “smultringer” the other day when I posted about my Norvegan cider donuts and since it’s the official today, I figured I would post my recipe for smultringer.

These are very popular to make around Christmas time and by many considered one of the classic “seven types of cookies”, but there’s no time like right now to make them and practice for the big holiday!

These donuts are soft, cakey and light and in my house, served without any glaze or coated sugar – which I think is not needed and what makes them a nice treat any time of day.

Recipe can be found on my blog.

Looking for more delicious Norwegian food to make for the holidays?

Don’t forget I have a big recipe e-book where you’ll find everything from breakfast lunch dinner, cakes, snacks, and desserts!

Over 60 recipes it’s my best-seller and many recipes are not available anywhere else.

Grab the book today and download instantly - 🔗 below🇳🇴

https://arcticgrub.com/arcticgrubebook

This was such a surprisingly beautiful wine I just had to share.

🇮🇹 Ruché is an indigenous grape variety from Piemonte, and more specifically hails from the village of Castagnole Monferrato, just northeast of Asti.

🍇Ruchè is only cultivated in seven villages and Marco Crivelli’s expression of this finicky varietal is considered to be one of the region’s best.

The nose and palate had a beautiful combination of floral (rose), herbal (thyme), spice (cinnamon) and black fruit notes.

Medium body with a silky texture, with just the right amount of acidity and fine tannins to bring everything together in a gorgeous sip (admittedly I had several 😝🍷

🍝I would pair this with a wild mushroom risotto or polenta and even a squash and mushroom pizza would be delightful with a dollop of ricotta. Yum! 🍕🍷

🌱 Happy World Vegan Day, friends!

Let me blow your mind with this creamy butternut squash pasta that’s making me question why I ever needed dairy in the first place! 🍝

The secret to that silky, luxurious sauce? Our humble butternut squash! Just roasted it with garlic and sage until caramelized, then blended it with a splash of oat milk and a touch of nutritional yeast (and optional: a handful of cashews).

The result?
Pure golden, creamy magic that hugs every strand of pasta perfectly! ✨

👩‍🍳 Quick sauce how-to:

- Halve and scoop out seeds from one squash and season with olive oil, whole garlic cloves, and sage
- Roast at 400°F for 40 mins until soft and with gorgeous caramelized edges
- Blend with oat milk, nooch, optional cashews, and a pinch of nutmeg
- Season with salt and pepper to taste

That’s it! No cream, no complicated steps, just pure plant-based deliciousness. Add some fried sage if you wish for added color and flavor :)

Pro tip: Make extra sauce and freeze it - future you will thank me later! 💫

Who else is amazed by how creamy vegetables can get?

Drop a 🎃 if you’re trying this tonight!

For more recipes and online cooking classes check out my blog and online shop - link in comments🙂

Happy !

Dumplings are admittedly some of my absolute favorite things to eat, and these wonton mushroom dumplings in a flavorful ginger broth are perhaps the best bowl I've made to date, so I had to re-share!

In the blog post you'll learn the secret to a super flavorful broth (hint: Roast the ginger!)plus I offer, as always a pairing suggestion, this time a sake!

Recipe link here

Today we celebrate “Epledagen” (Apple Day) in Norway and I can’t think of a better and more delicious way to honor this day than with my Norvegan apple cake!

Apple cake is Norway’s answer to apple pie and might I add, even better?!🙂 this cake has a delightful almond – butter – brown sugar, filling, and of course, more apples… That is to die for!

Norway, like my other home, New York, is a big apple producer so cider is common to find and there are so many good brands!

My favorite American brand is Eden Cider from Vermont and I’ve included some notes about this in this blog post where I’ve paired it with the apple cake. A mouthwatering combination! 🥂🥮

Get the recipe and read more on my blog. 🇳🇴

Celebrate today and make my rösti!

Traditionally prepared all over Switzerland, rösti is an Alpine classic potato dish, made from grated potatoes, shaped into rounds or patties and is often pan-fried in oil, butter, or lard. It is sometimes served as a side with meat dishes or even a non-meat main course.

In my blog post I share some important tips on how to successfully make this dish - and of course it's 100% plant-based. A champagne pairing suggestion is included as well :)

Make the most out of the rest of summer and experience the magical pairing of this salty, roasted potato dish with crispy, refreshing bubbles!

Recipe here

Celebrate today with my recipe for the ultimate grilled vegetable lasagne!

During the summer I absolutely love making a variety of dishes I can from fresh, seasonal vegetables from my local farmer market weekly. Playing around with cooking techniques, adding sauces, condiments, fresh herbs and other ingredients is when I am at my happiest.

The charred flavors of the vegetables add another dimension and depth of flavor and texture to the lasagne that roasting them in the oven doesn’t achieve.

This grilled vegetable lasagne is a summer dish that is definitely not going to leave meat eaters saying they left your table hungry – this is packed with lots of meaty vegetables, mushrooms, cheese and a homemade tomato sauce that is flavorful enough to eat on its own.

I would absolutely encourage you to use fresh tomatoes if you’re making this in the summer and when this gorgeous fruit is in season.

There is nothing fancy you need to add to this sauce when using fresh tomatoes at the height of their growing season, just a little garlic, olive oil, and basil – that’s the beauty of seasonal cooking!

Get the recipe here: https://sunnygandara.com/the-ultimate-grilled-vegetable-lasagne/

Wine pairing: Choose a red and choose Italian! You can check out which one I picked in the blog post🙂

One of the most delicious seasonal dishes I make during the summer is my tomato curry, using tomatoes from our own garden. Of course, you can use tomatoes from your local farmer's market too - but seasonal and local tomatoes are a must!

There's a world of difference in the flavor between the tomatoes growing nearby you in the summer when they're at their peak and the ones you get from the grocery store in December- let me tell you!!

The key to the depth of the flavor of this dish is making the curry from scratch - not using store bought curry paste or powder!

Grab the recipe here and make this this weekend- you can thank me later!:)

https://sunnygandara.com/the-perfect-summer-tomato-curry/

I enjoyed a Bandol rosé with this dish, but a nice, full bodied Pinot Gris from Oregon or Alsace would do well too :)

Summer is the absolute best for berries - it's the only time of year I eat them so I try to be as creative as possible when putting them in my food!

Today, I have a new recipe on my Arctic Grub blog for you featuring in-season raspberries, cardamom (because, of course, a touch is needed for a Norwegian cake!), and vanilla.

Drizzled with a fresh raspberry and lemon glaze and a sprinkling of toasted almond slivers—this Norvegan cake is a culinary delight!

Like many other Norwegian coffee cakes, bringebærkake is simple to bake, making it perfect for an afternoon of baking with kids. And it comes together in less than 90 minutes!

Get my recipe here: https://arcticgrub.com/bringebaerkake-raspberry-cake/

P.S. If you love raspberries then you can’t miss this Saturday’s live cooking class where I’ll show you how to make a summery raspberry tart with vanilla custard.

Sign up for the live class here: https://arcticgrub.com/fjord-to-fork-norwegian-summer.../

(Class will be recorded in case you can't make it live!)

Love chocolate and live in NY? We have a fantastic event coming up in July that will involve a comprehensive chocolate tasting coupled with an in-depth discussion of cocoa and the industry today as it relates to sustainability!

As co-chair of Les Dames d'Escoffier New York's Green Tables committee, I'm proud to be part of organizing this event!

Get tickets here: https://www.eventbrite.com/e/ldny-green-tables-conscious-cocoa-lets-talk-and-taste-chocolate-tickets-934850381657

Nothing says Nordic summer like berries! 🍓🍓🍓

I’ve got 3 recipes for you to try featuring strawberries to try this summer - also perfect for midsummer this Friday!!

1️⃣ Summery Lemon-Vanilla Cake with Strawberries
2️⃣ Spiced Strawberry Rhubarb Crumble
3️⃣ Tilslørte Jordbærpiker (Veiled Strawberry Girls)

And if you want even more strawberry recipes…

Be sure to grab my on-demand cooking class featuring:

🍓 Arme Riddere with Fresh Strawberries & Vanilla Scented Whipped Cream
🍓 Strawberry-Rhubarb Cake
🍓 Dessert med Kjeks med Jordbær

Get the class and FREE recipes here: https://arcticgrub.com/strawberries

Today is and thought I'd share my recipe... I like to put a lot of warming and flavorful spices in mine as well as loads of fresh herbs.

The only thing I'd do differnet is not to use canned chickpeas in the recipe (but ok if you're in a pinch) but cook them from a dry state and only until 'al dente'.

You'll also get my recipe for tzatziki - I put tzatziki on everything, lol! 🙂

https://sunnygandara.com/a-flavorful-falafel-plate-with-tahini-sauce-and-tzatziki/

Who loves falafels?

Fruit crumble is not only a classic dessert in the United States, it has become equally beloved in Norway. Perhaps because it’s incredibly easy to make and so satisfying to eat.

In Norway we call it ‘smuldrepai’, and the important part is to use fruits in season, such as I did with this spiced strawberry and rhubarb crumble.

Picture this warm crumble, fresh from the oven. The sweet aroma of juicy, ripe strawberries mingles with the tangy rhubarb, creating an irresistible fragrance from the cinnamon, anise seed and five-spice powder I added to the crust that fills the room.

As you break through the buttery, crisp topping with your spoon, you’ll uncover a bubbling, vibrant pink filling underneath.

The crumble topping is perfectly textured, with a satisfying crunch from the oats and chopped almonds, and a delicate sweetness from the brown sugar.

Serve with a scoop of vanilla ice cream (vegan for me) - and you can die happy!

Recipe link

For all dog and pet lovers out there but also for those of you who yearn to follow your heart and do something crazy post mid-life (hahah)… my first blog post for my new company Nacho Average Dog Health Coach is up!

(Scroll down for link to read)

For me, building this new business is very personal.

Like so many of my fellow pet health coaches, after the devastating experience of having lost my canine companion too early, I felt a strong pull to create something that would serve the most amazing creatures on earth: animals.

I named my company after my soul dog, Nacho. I finally released my first blog post on my website, where I share a little more about why I took the big leap of entering a brand new industry I had no prior experience in.

I hope you read it and it will ignite something in you too. Do you feel drawn to something but haven't dared take the leap?

Follow your intuition, it is never wrong. For me, I couldn't ignore it any longer and I know I will get the privilege of meeting so many amazing dogs out there through Nacho's spirit and guidance from above! ❤️

Thank you to all my current clients for taking the leap with me and for trusting me with your pets, and to my future clients: know that I care just as much about your fur babies as you do!

Blog post link below - and sign up for my newsletter while you're there... I will share more useful tips and information with you there around canine health and nutrition!

https://nachoaveragedoghealthcoach.com/welcome-to-nachos-blog/

So many of my readers have written to me expressing how they’ve enjoyed the virtual cooking classes I’ve been offering over the years. I realized I have quite an extensive collection up on my site available for instant download, but not everyone knows it!

This is why I’m excited to announce my exclusive cooking class summer sale! 🎉🇳🇴👩‍🍳

This is how you can savor all the flavors of Scandinavia and from around the world while mastering the art of cooking from the comfort of your own kitchen.

I’m offering a whopping 50% off ALL my stand-alone cooking classes in my shop!!

This means you get instant and lifetime access to the class(es) you choose to grab at $25 each instead of $50!

What type of classes can you find inside the shop?

From my seasonal midsummer class called Sankthansaften Fest and a fun Sweden vs Norway meatball “cook-off” match, a class all about cooking with tomatoes, Vegan Barbecue Fun and so much more..

No matter what dish you’re looking for with a Nordic twist it’s all here!

Each class comes complete with printable recipes, shopping lists, video tutorials as well as so much additional information during the class you apply anytime decide to show up in the kitchen and cook.

Start browsing here to view all the classes that can be yours today at half the price:

https://sunnygandara.com/shop

I’m only offering this sale for a limited time, so don’t wait to grab whichever class that catches your eye. These classes are pre-recorded will not be offered at this advantageous price again this year.

P.S. Please note the sale excludes my bread courses, special bundles and ebooks.

Have you ever wondered what the difference is between a wine cooler and a wine refrigerator?

I was fortunate to be interviewed for an article for Alcohol Professor, in which I shared some tips and suggestions based on my own experience.

Thanks to Ellen Kanner for adding me to this bunch of fine wine experts in the article! 🙏🍷🥂

Is a Wine Cooler Better than a Wine Refrigerator? | Alcohol Professor What’s the difference between a wine cooler and a wine refrigerator? Which is better for your needs? The experts weigh in.

Celebrate spring and day with this gorgeous spring socca flatbread, it's so delicious!

Vibrantly green with fresh peas, grilled asparagus and scallions and scattered with some good vegan feta cheese, it's a meal you won't forget.

Get the recipe here