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Credits: Annika Tudeer

Ho, happy holidays!

In continuation to Annika’s Christmas tale in 2020, this year, we invite everyone to enjoy the end-of-the-year season with the best delicacies we know… Around the world, with love from Oblivia members – wishing you happy holidays & some change to routines!

Meri goes for the lovely Italian combination of eggplant, tomato and mozzarella… Make it big enough so no need to cook the next day…!

Parmigiana, ricetta classica,

Meri’s choice for those cold December days!

Annika also draws inspiration from Italian cooking but fluently combines it with Scandinavian and Middle Eastern treats. Annika’s top three for this Christmas includes Armenian burghul salad each, gravad lax and Crostata alla Romana cherry tart (to customize, make it with blueberries if possible!)

Each (from Middle Eastern Cookery, der Haroutuman)

150 g burghul
6 tbsp parsley, finely chopped
1 onion, finely chopped 
2 spring onions, finely chopped 
2 tomatoes, finely chopped
1 tsp salt
½ tsp cumin
½ tsp cayenne pepper 
1 tbsp tomato purée
1 ½ tbsp pomegranate juice (or 3 tbsp lemon juice)
4 tbsp olive oil 

Annika's gravad lax

1 kg salmon
2 tsp sugar
2 tsp pepper
3 tbsp salt
lemon (optional)
Mix sugar, salt, pepper and lemon. Sprinkle over the fish fillet. Pack well, keep in the fridge for 1–2 days. Turn over 1–2 times during the seasoning. Cut into thin slices

Tua also goes for salads and small dishes. With gravad lax, a Finnish classic, forest mushroom salad made with sour cream is the best! For a tasty and stylish addition, she recommends a pomegranate, feta cheese, baby spinach and rocket salad. This should also go nicely with each. What else? That take away is totally ok during the holidays!

Yiran brings to the table tanghulu, made with hawberry and sugar. This sweet snack from North China is enjoyed throughout the winter season and, for hawberry’s red color, in the celebration of Chinese New Year.

Tanghulu, Yiran’s sweet favourite!