Sweet • Sour • Savory

Food blog on scandinavian style food done right.


Grilled Portobello Mushrooms

BBQ, Dinner, Sides, Vegetables, VegetarianTove Balle-PedersenComment
Grilled Portobello Mushrooms

Grilled Portobello Mushrooms

I love almost all thing mushroom, and grilled portobello mushrooms is right up my alley. It's a quick side for a backyard BBQ. Adding the parmesan make a perfect flavor combination.

The sesame seeds on the photo, is an accidental 'cross contamination' from the chicken on the grill.


  • 2 portobello mushrooms
  • ½ cup (1 dl) freshly grated parmesan
  • about ¼ stick (ca 30 g) butter, salted and soft
  • a splash of olive oil, for brushing the top of the mushrooms 
  • A sprinkle of chopped parsley


Preheat the grill.

Clean the portobello mushrooms with a damp paper towel and remove the stems. Brush the caps with olive oil and set aside gills side up.

Mix butter and parmesan, and divide it evenly over the mushroom caps. Grill over hot grill for about 10 minutes. You want the mushrooms to be soft, but not mushy.  Let the mushrooms rest for a few minutes, to soak up the butter.


Warm Cabbage Salad

Dinner, Salad, Sides, VegetablesTove Balle-PedersenComment
Warm Cabbage Salad

Warm Cabbage Salad

I love cabbage. It's cheap, healthy and easy to make. You can use it raw or cook it. When you sauté it like in this recipe, you still get the crunchy texture and a mild flavor. You can pull the flavor profile in different directions, by adding chili, curry or keep it mild with lemon and parsley.

Serves 3-4


  • 1 medium head of green cabbage, thinly sliced
  • 1 tablespoon butter
  • 1 lemon, the zest of
  • 1 handful Italian parsley, chopped
  • salt to taste
  • lemon juice or white balsamic vinegar to taste



Melt the butter in a sauté pan, don't let it brown. Sauté the cabbage until it starts to get tender. You still want it to be crispy, but not raw. Turn off the heat, and mix in parsley and lemon zest. Season the salad with salt and lemon juice or vinegar.

Serve immediately.




Garlic Green Beans

Dinner, vegan, Vegetables, Vegetarian, SidesTove Balle-Pedersen2 Comments
Garlic Green Beans

Garlic Green Beans

For the longest time I have been making a bean salad with the same ingredients. It is a really easy salad that pairs perfectly with simmer foods. But instead of boiling water to boil the beans in, we now have to conserve water, because of the severe drought here in California, so why not just cook the beans in oil, and season the beans. This must be a win-win situation.

I like to just heat my beans through without getting them soft and soaky. I want my beans to be crispy and have somewhat of a bite.


  • 300 g fresh green beans
  • 1 tablespoon olive oil
  • 1 clove garlic, crushed
  • salt and pepper to taste


Break off the ends (tops and tails) of the beans. Heat the oil in a large skillet. Add the beans and cook them over high heat, until they start to get some color, and they are heated through. Remove from heat. Season the beans with garlic, salt and pepper.

Pour the beans into a warm serving dish, and serve immediately.



Getting Ready for Thanksgiving

Dinner, Sides, Thanksgiving, VegetablesTove Balle-PedersenComment

This week is all about getting ready for Thanksgiving here in the US. Every store is filled with turkey, stuffing, cranberries and gravy. 

I took a look back on my recipes, to see which ones would be perfect as Thanksgiving dinner sides. And here is my top 3.


Brussels Sprouts Purée  

Sweet creamy purée with a crunchy brussels sprouts salad on the top.

A new way to serve brussels sprouts. This one can make any kid and adult love brussel sprouts.




Sweet, smokey scalloped hasselback sweet potatoes.

highly addictive and a must-have at your Thanksgiving dinner.





Roasted Winter Squash, A healthy colorful side. The sweetness of the squash is well balanced with the onions and chili. 



Scalloped Hasselback Sweet Potatoes

Christmas, Dinner, Holiday, Sides, Vegetables, ThanksgivingTove Balle-Pedersen4 Comments
Scalloped Hasselback Sweet Potatoes

Scalloped Hasselback Sweet Potatoes

Thanksgiving is just around the corner, and maybe its time to change up some of the sides. I really loved the scalloped hasselback potatoes I've posted previously, and thought that I might work with sweet potatoes too. The smoked gouda and the sweet potatoes and with the caramelized crunch works perfect.

I have a feeling that these sweet potatoes could very addictive. I might have to put a waring label on this post. 

Serves 4-6 people.


  • 2 pounds sweet potatoes

  • 6 fl oz (5 dl) heavy whipping cream

  • smoked gouda

  • 2 sprigs thyme leaves, leaves only

  • salt

  • 1-2 tablespoons brown sugar


Preheat the oven to 400℉ (200℃).

Grate the cheese, and mix it with cream, thyme and some salt.

Peel the potatoes and slice them thinly on a mandolin. Toss the potato slices in the cream/cheese mixture, making sure to cover each slice. 

Purple and orange sweet potatoes

Purple and orange sweet potatoes

Stack the potato slices and lay them in ovenproof dish with their edges aligned vertically. Continue to fill the dish with the potatoes until the dish is filled. Pour excess cream/cheese mixture evenly over potatoes.

Cover dish with tin foil, and bake the potatoes for about 35 minutes until  the potatoes are tender when pierced with a knife

Take off the foil and sprinkle the brown sugar on top, and continue to bake for another 5-10 minutes until the sugar has caramelized.

When the potatoes is done, take the dish out of the oven and let the potatoes rest for a few minutes, before serving.