ELLE’s food editor: “10 easy dishes I cook when I want to impress”

Toasted sourdough bread with delicious whipped brie

Something that’s nice to have with you when you’re hosting a dinner party, big or small, is that it doesn’t have to be forward to be good. For the vast majority, the invitation itself and the company are the most important. My tip is to simply lower the bar for yourself and cook something that you like to eat. Often, adding a more luxurious ingredient to an everyday dish is enough to make it festive, such as finishing the meat sauce with a dollop of stracciatella and serving it with a glass of red wine. Often it doesn’t have to be that advanced!

But if you still want to cook something that feels luxurious and sophisticated without panicking in the kitchen, here I’ve collected 10 recipes that I often offer when dinner is served at my house.

1. Spring rolls

I love fresh spring rolls, they are so tasty and they are so easy to adapt to different diets. Served as a snack, starter or as a completely separate dish. Of course it takes a certain technique to roll them and they are far from even or perfect, luckily that doesn’t affect the taste. After rolling a few pieces you usually have mastered the technique. Together with a good dipping sauce, I can promise that your guests will be impressed!

Recipe: Fresh spring rolls

2. Bruschetta

I’ve always thought there was something luxurious about bruschetta, even though it usually consists of bread and tomato. I make it often when I have friends over, and everyone loves it, even though it’s so simple! Perhaps it is the safety in its simplicity that makes it so appreciated. I like to use creamy stracciatella or burrata to take bruschetta to a whole new level. For those who wish, it is also not a bad idea to add anchovies

Recipe: Bruschetta with stracciatella

3. Avocado cream

This appetizer tastes like summer and I made it a few years ago when I had a bunch of ripe avocados in the house that would have actually been guacamole. But then I came across this recipe: a creamy avocado cream topped with finely chopped red onion, fresh dill and rum of your choice. It is made with crème fraîche and can easily be made vegan if desired. Serve with tasty bread for dipping.

Recipe: Avocado cream with dill

4. Risotto

Risotto is one of those dishes that I always ordered because I thought it was difficult to cook, but one day I decided to learn to cook it at home. Actually, the most patience was required, so start cooking before hunger strikes. This is one of my go-to dishes that I now cook when I’m feeling lazy but still want to impress. That’s why I recommend everyone take the time to learn how to make risotto. Once you know the basics, you’re free to top and season it with whatever you want.

Recipe: This is how you make the perfect risotto

5. Open lasagna

An open lasagna is a faster version that is not prepared in the oven. You can easily alternate fresh lasagna plates with a creamy filling and optional accessories. I was invited to this by a friend and didn’t understand it at all when he explained the concept, but oh what a positive surprise awaited! We ate it with browned butter, ricotta, hazelnuts and fresh chanterelles, of course with plenty of grated Parmesan cheese and a little fried sage. Wow, was all I could say! Open lasagna exudes luxury but is at the same time incredibly easy to prepare. Here you can really follow the motto “you take what you have”, combined with fresh lasagna plates. If possible, use heated plates so that the food stays warm longer.

Recipe: Open lasagna with spinach and ricotta

6. Corbonara

Jennie Walldén is the creator of the brilliant hybrid korbonara – it’s an incredible combination of carbonara and Korean instant noodles. It’s so delicious and so easy to make. You will need Korean Shin noodles and these are served with bacon, mushrooms, grated Parmesan cheese and an egg yolk. Stir and enjoy. Everyone I’ve served this to has asked for the recipe and was amazed at how easy it is!

Recipe: Corbonara by Jennie Walldén

7. Banh mi

Banh mi is the tastiest street food in Vietnam and it is actually not that difficult to make a simpler version at home. Yes, there is some cutting and chopping, but no more than what needs to be cut for a normal Taco Friday. Here you choose how difficult or easy you make it: you can pickle the vegetables, make your own dressing and marinate the pork tenderloin. I like to keep things easy for myself, I serve alder smoked tofu, raw vegetables, possibly some pickled carrot and sriracha and mayonnaise. Heat the baguette in the oven, lay out the accessories and let the guests put together their own sandwich.

Recipe: Banh mi with marinated pork tenderloin

8. Cheese tray

Cheese plate can be the simplest dessert/supper you can offer. Just choose a mix of good cheeses, crackers and marmalade and the thing is steak. The cheese platter can be placed on a standing stand, so guests can nibble on it all evening long, and of course it works just as well as an appetizer. If you’re having a party, it’s perfect to let the guests bring their favorite cheese and then the cheese plate is ready!

Recipe: Cheese platter with two types of marmalade

9. French puff pastry

Kladdkaka is and remains the tastiest thing you can bake! Although you really only need whipped cream or vanilla ice cream, it’s also very easy to flavor a cake. When I want to take my cake to the next level, I usually bake it on a base of mixed digestive biscuits and butter, fill it with roasted hazelnuts or top it with a smooth chocolate ganache. If you want to keep it simple but luxurious without any frills, you can rightly offer this French cake that is baked with just five ingredients. It is reminiscent of shortbread, but gets a deeper flavor with dark chocolate instead of cocoa.

Recipe: French puff pastry

10. Swiss meringue

What could go wrong with meringues, whipped cream, ice cream and chocolate sauce? Absolutely nothing. I often serve meringue and the guests are always so surprised and so happy. It feels both generous and luxurious to spoon everything onto a large serving plate and present it on the table, à la children’s party. Believe me, no one will be disappointed when meringue is served!

Recipe: Meringue Swiss 2.0 by Catarina König