Share food!

So there’s a possibility of giving food to other peers if you’re going away, bought to much or simply want to share and give some joy to other people in Uppsala University!

There are three fridges;

Blåsenhus at the entrance from Botan.
Engelska Parken, student pentry 3-1014. 
Ångström, stora lunchrummet Ång. 1K1636.

Super cool.

Check them out!


Blåsenhus, entrance from Botan.


Ångström, stora lunchrummet Ång. 1K1636


Engelska Parken, student pentry 3-1014.

DIY iced coffee

These sunny days call for an ice cold and delicious refreshment! So next time you made too much coffee in the morning don’t poor it out – but treat yourself with a quick and easy ice-coffee to go!


Poor the leftover coffee into a jar, add whatever goes usually with your coffee (for sweetness its better to use a sirup or coffee sweetener since sugar doesn’t dissolve as good in cold coffee), and touch it off with some ice cubes. Then shake the closed jar for a bit to mix everything together and to chill the drink.

You can go ahead and enjoy it right away or take your ice coffee with you!

Sourdough bread with goat cheese and asparagus

Today’s yummy treat is so easy to do and you can basically do it out of anything. We had som eleftover cheese, all these jars of homemade marmelade and some veggies of different sorts. So, I made myself a supernice gratinated sandwich!

goat cheese bread

How delish isn’t this?! 

I had two slices of bread (a bit dry, but that doesn’t matter when it is going in the oven). I put some nice figue marmelade, some shopped mushrooms and then the goat cheese on top. I let it stay in the oven together with the asparagus for about 13 minutes at 200C. Then just add your favorite sides (arugula and sunflower seeds for me). 




Cabbage wrap

Delicious cabbage wrap filled with carrots, zucchini, mushrooms and lentils.


And it was super easy to make as well! Just stir fry the vegetables, with the lentils and some soy sauce. Steam the cabbage leaves and then just add the filling! If you have tahini at home, it goes really well with the rest!  Omnom.

Lentils soup



• ¼ cup olive oil
• 2 onions, chopped
• 4 diced tomatoes
• 1 garlic cloves, pressed
• 2 teaspoons bell pepper
• ½ teaspoon dried parsley or fresh parsley
• 1 2 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 1 litre water
• 1 teaspoon salt,
• black pepper
• 1 teaspoon wine vinegar
• Suger


1. Warm the olive oil in a large pot over medium heat and add the chopped onions.

2. Pour in the lentils, diced tomatoes, broth and water. Add garlic, bell peppar, salt and black peppar. Cook for 20 minutes.

3. Remove the pot from the heat and stir in the wine vinegar and add one teaspoon of suger. Add some dried parsley or fresh parsley.