Today it is seven years since Jonas and I officially became a couple. It was on the night of his high school graduation – where he asked me (litterally he did) if I wanted to become his girlfriend. I was head over hills in love – and that summer became one of my absolute best and one that I will never forget.
We aren’t always celebrating this particular day – I even think we forgot it last year, but today I keep thinking on that very special night seven years ago. We have remembered to set some time aside and tonight we will have our own little summer-love celebrations with a light dinner, a movie and this little sweet dessert treat!
One of the things I love about my man and our relationship is the fact that we both share a passion for food. I must say that I am the creative (and working) soul behind our meals, but the love of fruit, vegetables, healthy eating, nutrition and trying new restaurants are something that we share in our everyday.
It is absolutely wonderful to always have a critical and honest guinea pig when I am testing recipes. And I love the fact that I can serve anything from, vegetarian vegetables dishes to bean cakes without ever hearing a complaint or a ‘yiirk’. Tonight will not be any different since we are having a light meal with fish and vegetables (no red steaks or bbq) and I will be serving up this healthier dessert, which I for a fact know that he loves – since he has been eating it all of last week!
I was actually inspired to make this dish based on a recipe I have on a whole and alternative version of the classic rice pudding that we normally have on Christmas eve. I know that we are literally as far from Christmas as we could possible be right now – but what to do when you crave a good old rice pudding and can’t wait another 6 month to splurge on it again… you simply create a summer version!
It is a very simple recipe, where you basically just mix a portion of leftover grains with whipped cream, vanilla sugar and cottage cheese. Then you can top it with whatever seasonal fruit you’ve got and perhaps some of the nuts and seeds you have in your pantry.
It is a lovely, cold and creamy treat that is definitely satisfying my summer cravings and tastebuds. Take your time, use some leftovers and make a batch to enjoy on this lovely summer night.
Creamy cottage cheese and spelt with peaches & pistachio
Serves 4 as a dessert
Creamy cottage cheese with spelt pearls
4/5 cup cottage cheese (200 g)
1 cup cooked spelt pearls – other grains will work too (130 g)
1/3 cup cream (150 g)
Vanilla beans from 1/2 pod + 1 tbsp sugar / or 1 Tbsp vanilla sugar
2 peaches (or some other fruit or fruit compotes)
2 tbsp of chopped pistachio or nuts of your choice
250 kcal pr portion