3 ingredient Nuggati Brownies

February 2, 2017


Some testing for a surprise dessert I am planning to make for Valentines day. I came across a recipe for 3 ingredient brownies that seemed perfect for the occasion , but also for more than just this instance. I am not very good at baking (or cooking) and having a go to, easy to make , bulletproof dessert can be a lifesaver. The recipe itself is famous for using only 3 ingredients and it requires no special skills. If you want to replicate this you will need :

400gr of Nugatti (or any chocolate-hazelnut spread) – 2 whole eggs – 70gr of flour (optionally add at the end half a cup of chopped pecans and a pinch of sea salt)Add all ingredients in a bowl and mix well. Pour into a 18cm round pan and bake for 30min at 175C. 

Simple and easy in its execution, it requires minimal effort and it tastes incredible. I combined it with a dollop of good quality vanilla ice cream ( I tried to make a teardrop by scooping it with a heated tablespoon, video tutorial here ) because I prefer to have something on the side to balance the chocolate flavor. Do try it!




//Photography and Styling by Katerina Dima


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The post : 3 ingredient Nuggati  Brownies, appeared first on Only Deco Love

Styling and photography by Katerina Dima unless otherwise stated.


How to cure your own olives ( from your indoors olive tree)

October 22, 2016


I think every scandinavian house has an indoor olive tree. They are easy to grow and their look is so very unique , yet it fits in almost any style.I got two myself a couple of months ago and one of them quickly filled with olives.Today I decided to take a few minutes from my day and harvest my small olive tree ( you can see how small the tree is here). I wasn’t planning on doing anything with the olives , I mainly wanted to relive the tree of its fruits so it would grow during the winter. However I felt bad just throwing the olives away so I thought I would treat them so they become edible in a few months. I have done this many times while in Greece where I own my own olive trees, though we mostly gather the olives to produce olive oil. In fact the olive oil I do have at home right now comes from my own olive trees! 

I felt bad for just throwing the only olives my little indoors tree produced for the first time, so I decided to treat them. If you have indoors olive trees and you want to treat them, do read on for a full tutorial. The whole process takes less than 10 minutes so you should really try it!


Instructions :


Step 1 | Pick the olives from the branches with your hands, this should take only a few minutes if you have a small tree. If you have a bigger one then you can gather them faster with a very wide plastic hair comb.

Step 2 | Make a small incision in each olive with a sharp knife. 

Step 3 | Use a clean clear bottle ( a plastic one is recommended ) and drop all the olives inside. Add a little bit of salt but only a pinch.

Step 4 | Seal the bottle and let it rest in a cool place where the sun does not hit for a couple of months. It is important that the bottle lays flat and the water covers its neck completely so no air comes in at all.

Step 5 | Once the olives are cured (read below for tips on timing) make a brine with fresh water, some salt and vinegar. Taste the brine and make it to your liking. Some prefer it saltier, some prefer it more sour. Add more salt or vinegar to taste. Fill a container with the brine and mix in the olives. Keep in a cool place.


Depending on how big the olives are the process might take more or less than 3 months. The incision speeds up the process especially when the olives are bigger but it is not necessary. Since I already cut my olives (and due to their original size) I expect they will be ready around Christmas. 

To test if the olives need more time to mature just open the bottle and try one. If it is still too bitter to eat then empty the water from the bottle, fill it with new one, seal it and lay flat as before for a few more weeks. 

That is all it takes to cure your own olives. I am really looking forward to how mine will taste like, although they are so small there will be more stone than olive! Hopefully next year or the year after that (olive trees produce fruits every 2 years as a rule) my indoor olive tree will be big enough to give significantly more olives in a bigger size as well. For now I will let you know how this experiment turned out around Christmas! 

//Photography and Styling by Katerina Dima


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The post : How to cure your own olives, appeared first on Only Deco Love
Styling and photography by Katerina Dima unless otherwise stated.


Mushroom Season

September 24, 2016



//Photos by Katerina Dima

Autumn is my favorite season no doubt. The leaves that fall, the color palette, the last soft warm breeze, all the wonderful new flavors. It is time for long hikes in the forest with a basket ready for filling. Mushrooms, berries, wild apples, everything is within your hands reach. Yesterday I decided to make a mushroom mix for lunch, just two types of mushrooms that you can find abundantly at the supermarket freshly picked, or that you can find yourself in the forest since it is their favorite season to grow. If you would like to replicate my easy lunch, it only takes a few minutes, just read below on how to make yourself a healthy and hearty autumn bite!

:: Preparation | Lightly saute the mushrooms in a pan with a tablespoon of olive oil or butter.I add either a couple of tablespoons water so they wont burn or chicken stock for some extra flavor. After 2 to 3 minutes remove from heat and drizzle some fresh lemon juice on top. Add a tablespoon of low fat sour cream and season with some black sea salt.
//Dinnerware from Eva Solo. 



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The post : Mushroom Season , appeared first on Only Deco Love
Styling and photography by Katerina Dima unless otherwise stated.


Cold Coffee with frozen coffee ice cubes

August 19, 2016



Just when we thought autumn was in full swing , summer made a come back. Cold coffee it is then! Tip : fill a glass with milk then drop frozen ice cubes in to slowly melt. Delicious! The cubes start to melt immediately and depending on how strong coffee flavor you prefer you might want to wait for a few seconds and stir first. I use from 2 to 4 coffee ice cubes that I have frozen overnight and prefer my glass to be filled with skimmed milk. If you like coffee without milk you can make a cold brew coffee then use the coffee ice cubes to keep it cold but also maintain the consistency. Ice cubes water coffee down as they melt, why not use frozen coffee cubes instead? Tip :  For an extra flavor, also freeze hot chocolate for frozen chocolate cubes!

// Photos by Katerina Dima


Find me on Instagram | Pinterest | Twitter | Facebook | Bloglovin | Feedly | Snapchat | Etsy

© 2013-2016 ONLYDECOLOVE.COM

ALL RIGHTS RESERVED

The post : Cold Coffee with frozen coffee ice cubes , appeared first on Only Deco Love
Styling and photography by Katerina Dima unless otherwise stated.


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