Pear crostini’s


  • Loaf of sourdough bread sliced
  • 30 gr. pinenuts
  • 5 tbsp olive oil
  • 1 clove of garlic peeled
  • 2 pear’s half ripe
  • 2 ts[ coconut sugar
  • 2 tsp lemon juice
  • salt and black pepper
  • chervil leaves for garnish (dried or fresh)


Start by heating oven at 200 ℃

Mix pine nuts, 4tbsp olive oil,, black pepper and a pinch of salt. Spread on one side of each slice of bread a bit of the paste and place them on a oven tray covered with baking sheet . Place in the oven for 10 minutes. Let cool a bit.

Meanwhile peel of the skin of the pear and cut of a thin slice of the bottom so it will stand straight up. Cut of slices from top to bottom, not too thin! Cut the seeds out with a sharp knife. Place the slices in a bowl with 1 tbsp olive oil, the sugar, the lemon juice and a pinch of salt. Grill the pear in a grill pan or on a table grill until they start to get a grill pattern .

Place slices of pear on the crostini’s (if you want to add a cheesy taste add some nutritional yeast) and return to oven for another 3-4 minutes.

Sprinkle the chervil on top and some black pepper. Serve warm or cold.


  • serves: 6
  • preparation time: approx. 20 minutes

Spring pea Guacamole


  • 200 gr frozen green peas, thawed or fresh shelled young peas (small), lightly steamed and cooled
  • 2 cloves garlic, sliced ( I used black garlic)
  • 1 jalapeño pepper seeded and diced
  • 1/2 cup fresh cilantro
  • 1 tbsp olive oil
  • 2 1/2 tbsp lime juice
  • 1 tbsp fresh mint leaves
  • 1 tsp lime zest
  • 3/4 tsp salt (or more to taste)
  • 1/2 tsp cumin powder
  • 1/2 tsp crushed red pepper
  • 1/2 dried chiliflakes for garnish


Mix all the ingredients in a food processor (or use blender) and mix until the dip has reached the preferred consistency. Garnish with some chili flakes and fresh cilantro.

Serve with tortilla crisps, bread etc.


  • serves: 6
  • preparation time: approx. 10 minutes