Friday, December 12, 2014
I had a great time last weekend - me and Lena went down to Malmo to visit Dagmar, who has recently moved. We went to Copenhagen, which is just a short trainride away. We enjoyed the christmas decorations, strolled along Stroget, shopped, talked, and had a champagne lunch at Huks Fluks.
As always in Denmark, I picked up a few new mugs from Green Gate.
One fun find was Hotel Chocolat, which is a British chain of upscale chocolate boutiques. I've read about them before but never visited, I had no idea there was one in Copenhagen. I bought a bunch of these 100g chocolate bars - not all are pictured, because some are destined for christmas stockings.
We also shopped at Emporia, a huge shopping center just outside Malmo, and walking distance from Dagmar's new house. I found this super cute cookie jar at TGR, a fun store that has all sorts of knick-knacks.
And then there was Gräddbullerian - a small shop with just this specific sort of pastry. It's a thin wafer covered with - basically - marshmallow fluff, and dipped in chocolate. I bought the two seasonal varieties, gingerbread and saffron, as well as peppermint, and unflavored ones for the kids.
Dagmar treated us to all sorts of exotic candy - mostly from Japan and the US. I really enjoyed Brain Blasterz, which was a delicious super sour candy.
All in all, it was a fantastic weeekend. I really love hanging out with these girls and I'm looking forward to our next trip - New York City!
Friday, November 28, 2014
We have a new tradition. Titus goes to swimming classes every Sunday morning, and Dante gets to stay home and bake something. This Sunday, we made Lemon-Cardamom Muffins. A lovely treat, perfect for Sunday afternoon fika sessions.
Lemon Cardamom Muffins
100 g butter, softened
190 g sugar
200 ml yogurt (or Swedish filmjölk)
1 tbsp lemon juice
zest of one lemon
270 g flour
1 tsp baking soda
pinch of salt
pinch of vanilla powder
1 tsp crushed cardamom seeds (Buy whole ones and crush the in a pestle and mortar - much more flavorful than ready-ground)
Beat butter and sugar until pale and fluffy. Add the eggs, one at a time, and beat well. Add the yogurt, lemon juice and lemon zest.
In a separate bowl, mix flour, soda, salt and vanilla powder. Add the cardamom. Fold this into the wet ingredients.
Dollop into muffin cases placed in a muffin tin. Top each with a little pearl sugar. Bake at 200°C for 15-18 minutes.
Monday, November 17, 2014
Last time I made this, I didn't manage to get a photo before it was all gone, so this time I made sure to remedy that. A version of this recipe has been posted before, but it's so delicious I hope you'll stand to repeat it.
Farfalle alla Bourbon
500 g farfalle pasta
1/2 tbsp olive oil
140 g bacon
1/2 tsp chili flakes
50 ml (or so) bourbon
3 tbsp tomato purée
200 ml water (or so)
1-200 ml cream
large handful grated parmesan cheese
Cook your pasta in plenty of salted water.
Dice your bacon finely, and cook in the olive oil until slightly crispy along with the chili flakes. Do this in a large saucepan, big enough to hold your pasta. Add the bourbon and cook until it's mostly gone. Add the tomato purée and water, bring to a boil and cook for about five minutes on low-medium heat. It should reduce quite a bit. Add the cream when there's just a few minutes left of until the pasta is done.
When it is, drain it but reserve some water. Add your pasta to the sauce, and sprinkle with the cheese. Fold together, and use the reserved pasta water to make it saucier, if you want to.
Thursday, November 13, 2014
Monday, November 10, 2014
A Tosca cake is basically a pound cake with a nut-caramel topping. My dad's favorite, and I make sure to bake him one every now and then. I like to vary the toppings, and this one had sliced almonds, chopped almonds, pecans and coconut which was a particularly successful combination! I hope you'll give it a try!
Tosca Cake Extra Delux
125 g sugar
100 g flour
1 tsp baking powder
100 g butter
2 tbsp cream
50 g butter
100 g sugar
2 tbsp cream
2 tbsp flour
50 g flaked almonds
50 g chopped almonds
50 g pecans, chopped
50 g coconut flakes
Preheat the oven to 175°C. Butter and flour a springform pan, about 24 cm in diameter.
Beat eggs and sugar until very fluffy. Melt the butter. Stir in flour and baking powder with the eggs, and then fold in butter and cream. Pour into the prepared pan and bake for 25 minutes.
Meanwile, prepare the topping. Just mix all ingredients in saucepan and bring to a boil. Spread it on top of the cake, and bake for another 15 minutes. Let it cool more or less completely before taking it out of the pan.