Hot Chocolate: 3 Ways

With the cold hitting in full force the craving for hot drinks is natural. And while I’m a big tea lover, sometimes when I have friends over on the weekends for a fika I like to switch things up slightly and whip up some home-made hot chocolate. Being a big fan of mixing flavors I recently made these three and I must tell you: everybody was quite impressed!

IMG_0006Version One: Spicy Hot Chocolate
1 spoon of hacked milk chocolate
1 spoon of hacked dark chocolate
1 mug of milk
1 small chili pepper

Heat up the milk in a small pot and let the chocolate melt. Make sure to stir regularly so that the chocolate doesn’t burn to the bottom. Cut the chili pepper in very small pieces and let simmer for a few minutes. Garnish with milk foam and drink up. Ps: It’s good to add just a bit of chili and taste in between, you want a slightly hot aftertaste but not a burnt tongue.


Version Two: White Raspberry Chocolate
2 spoons of hacked white chocolate
1 mug of milk
7 crushed frozen raspberries
raspberries to garnish

This might possibly be my favorite, the consistency is rich and sweet, but the freshness of the raspberries evens it out very nicely. Again, melt the chocolate in warm milk, add the raspberries and let simmer for a few minutes. Trust me, if this was friendlier to my hips I would totally have this everyday.


Version Three: Candy Cane Swirl
1 spoon of hacked milk chocolate
1 spoon of hacked dark chocolate
1 mug of milk
1 crushed candy cane
1 candy cane to garnish

If you like the idea of having a hot chocolate with an aftertaste but are not such a fan of chili, try this. To add a minty note to your standard hot chocolate, add a crushed candy cane to the milk you are melting your chocolate in. If you’re in the mood for extra mint –  use crushed After Eights instead.


Let me know if you are recreating one of these recipes and I would love to hear what you think!

The Perfect Soup for Colder Days

IMG_9520If you’re thinking about abandoning your pumpkins just because Halloween is over and it is officially November you’re nuts. I kind of ignored the whole Halloween thing this year but got very inspired by seeing those big pumpa’s everywhere as we call them here in Sweden. I initially wanted to go for a Hokkaido pumpkin but those seem to be not very popular here so I settled for a butternut squash. I’d never tried this kind before but I figured pumpkin is pumpkin and this will do. Lately I’ve been craving soups a lot so I combined both and made this delicious (my roommate agrees) dish this weekend. Here’s how I did it.

What you’ll need: (serves 4)
1 butternut squash
1 piece of ginger, ca. 3cm thick
2 cloves of garlic
1 onion
800ml water
100ml fresh orange juice
2 tsp butter
to garnish: roasted pumpkin seeds, crème fraiche
salt, pepper, chili powder to season

IMG_9568First off you’re gonna wanna cut the onion into small pieces and crush the garlic. Heat up a big pan and both slightly caramelize in the butter.

IMG_9549Peel your pumpkin and get rid of the skin. As you can see, in the upper bit there are no seeds hidden so yay for less work! Once the mixture in the pot looks golden, add the pumpkin and the water.

IMG_9587Bring it to a boil and then let simmer for about 20 minutes until the pumpkin is soft. Take off the heat and gently puree the mixture. Squeeze the orange to get your fresh orange juice and add to the soup, this will give it a lovely fresh yet sweet taste. To season I added salt and pepper as well as a bit of chili powder, to give it a slightly spicy aftertaste.


It’s very fine and the combination of flavors works wonderfully. Have it with some fresh bread or just as is and feel all autumnal. If you make this please tweet me a picture or tag me on instagram @heymajaestelle.


Weekly round-up #2

Here’s another little round-up of my past week following my Scandinavian adventures as a fashion intern. Catch up on last weeks round-up right here471319c3f906cd41e969e90ebd46e6d4

Starting top left to bottom right:
The week kicked off with a fun shooting we had with the lead singer of the band Savages, Jehnny Beth. She’s super pretty and everything went really well, but obviously I was most excited to take a little peek into the make-up artist’s beauty bag. Foundation wise she used a mix of MAC’s Face and Body and the Giorgio Armani Luminous Silk bases, which worked great due to the fact that neither contain an SPF.

A quick outfit shot featuring my H&M velour leather slip-ons, an old blouse from Dutch department store De Bijenkorf, plain black trousers by H&M and a knee-length cardigan by Cubus. I’ve loved this combination for the current weather where it’s quite chilly in the mornings but warms up nicely during lunch hours.

I just really cannot get over how gorgeous this city is!The architecture, the details, how everything looks stunning against the blue skies we’ve had for the past weeks. I don’t think I’ll ever get sick of the beauty Stockholm comprises.

Here you have a little sneak peek at Wednesday’s post: I played a little bit with make-up and this is what I ended up with on my face. If you’re interested in the products I used, stay tuned!

Another city shot, they just are too pretty not to be featured. This one was taken on my way to the Museum of Modern Arts on the island Skeppsholmen. I walked over the bridge connecting it to the heart of Stockholm and just when I was halfway through the perfect image composed: A crown on the bridge, afternoon lighting, the beautiful houses in the back and a little tourist boat. It almost looks like its painted, don’t you think?

Mentioned museum was really nice! I initially only went there to buy one of the famous Warhol prints as they are exclusive to sale in the museum shop, but then thought it was a bit disgraceful not to visit the museum itself as well. The main exhibition was on Nils Dardel, a swedish expressionist from the 19th century.

On sunday a couple of friends and I took advantage of the amazing weather and went to a flea market located right at one of the beaches of Stockholm. I didn’t buy anything but it was a nice atmosphere and lots of young and hip people.

Actually when I said I didn’t buy anything I lied. This wrap from a food truck was DELICIOUS! Especially the coriander dip that neutralized the spiciness of the Chicken Tikka – wish I could get this in the shops. Yum yum yummmm!

Since moving here I have made it a Sunday ritual to apply a face mask and then catch up on my favorite YouTubers with a nice cuppa.


What is your sunday ritual and what are you looking forward to do this week?

Your not-so-average Salad

IMG_8117I’m sure most people love a good salad. It’s nutritious and delicious, variable and simple. When I came across this recipe by Love & Lemons I was instantly sold. Their great photography, the peaches, mint and yoghurt: there I was, drooling over a salad in the middle of the night.

But I waited until the next day and now: here we have it. My new favourite salad! I altered the recipe a bit according to the content of my kitchen shelves and also because I still had some lovely pieces of goats cheese wrapped in bacon that needed to be eaten.


What you’ll need:

2 tablespoons of Greek yoghurt
1 tablespoon of Olive Oil
A drizzle of fresh lemon juice
1 teaspoon of lemon grass
Salt & Pepper to season

2 good handful of your favourite lettuce
Mint leaves, chopped
1 ripe peach
A drizzle of honey
Olive oil, chili oil
2 bacon-wrapped goats cheese pieces
½ courgette, julienned
2 tablespoons pistachios, crushed

First off you want to start slicing your peach, and evenly distribute them in a grilling pan with a mixture of chili and olive oil. The chili spices things up nicely but only ever so slightly. I left mine in the pan for about 5 minutes on either side. Just before taking them out I drizzled a little bit of honey and let it caramelize.IMG_8104

Then you’re gonna wanna put all ingredients for the dressing together in a small bowl and let it sit aside.
Julienne your courgettes (they have specific tools for that here) and put in bigger bowl together with the lettuce and mint leaves.
If you can get your hands on already prepared bacon-covered goats cheese, great! Let them cook in a hot pan for 3 minutes from either side so the bacon gets nice and crispy. If you cannot find them in your local supermarket preparing them yourself is pretty easy too! Slice goats cheese into 1 cm thick pieces and wrap a piece of bacon around. Easy as that!

Lastly you just want to decorate everything nicely on a plate and sprinkle your crushed pistachios on top. Take a picture. Then mess it all up by adding the dressing. There you have it, enjoy!

IMG_8115I find this great for a warm summer night. It combines sweet and savory, fresh and heavy. Let me tell you, it’s a little explosion for your taste buds. Let me know if you recreate this by tweeting me a picture @heymajaestelle or tagging me on instagram @heymajaestelle. What’s your favorite summer recipe? Please share!