Category Archives: Recipes

Chocolate Pannacotta Cake

I have been into new desserts lately and have tried several recipes. This lovely Domino Pannacotta recipe appeared in my feed yesterday and just had to try it.

The cake looks amazing and should taste too. Now the only thing is to wait for the pannacotta to settle.

The Domino biscuits are the Finnish version of Oreos made by the renown Fazer chocolate makes (today actually a corporation in also bakery, restaurant and cafe busoness).

For the cake bottom you will need:

1 packet of Oreos/Dominos, 70 g butter

Melt the butter, chrunch the Oreos in a kitchen aid and pour in the butter. Cover the bottom of a cake tin with the mixture. Place in the fridge.

Then you will need: 2 dl double cream, 2 tsp vanilla powder, 1.5 dl yoghurt, 100 g chocolate, 1 tsp gelatin powder.

Heat the cream and add the vanilla and chocolate. Add the gelatin (check first he package for soaking) and last the yoghurt. Pour in the cake tin. Refridgerate for half a day.

I left out the sugar mentioned in the original recipe, and used powdered vanilla instead of vanilla sugar. The Pannacotta was quite sweet despite of this. This will make a perfect Sunday dessert tomorrow. Just right and comforting on a winter Sunday.

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Filed under Baking, Recipes, Sweets and Goodies

Healthier Mud Cake

This healthy cake by Catarina König has become my favourite. I have started to bake a small one so that I would not feel that guilty eating up half the cake.

I use a small cake tin with a removable bottom (20 cm in diameter). For this you need: 6 pitted dates, 1 tbsp honey, 1 tbsp coconut oil, 1 egg, 1 dl almond flour, 1/2 baking powder, 2 1/2 tbsp cocoa powder, 1 tsp vanilla and a pinch of salt. Additionally, coconut oil and flour for the cake tin.

Turn on the oven to 175 C.

Take out your kitchen aid and start with mixing the dates, honey and coconut oil. Add the egg and let the machine work for 10 minutes. Mix the dry ingredients and turn them in the cake batter. Pour in a greased form lined with coconut. Leave 1 cm to the sides. Bake in 175 C for 8 minutes leaving it a bit undone as any proper mud cake.

Serve as such or with fruit, berries, icecream or natural yoghurt.

 

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Buckwheat and matcha pancakes

These amazing pancakes make a fun Sunday breakfast. They are a mix of traditional pancakes, blinis and banana pancakes with a bit of matcha tea, cinnamon and tahini. The original recipe is from ELLE mat & vin and I change it according to what’s in the fridge.

This recipe makes four large pancakes: 1 dl buckwheat flour, 1/2 tsp baking powder, 1/2 tsp cinnamon, 1 tsp matcha, 1/2 tbsp coconut oil, 1/2 tbsp Tahini, 1 dl coconut milk, 1 egg.

Mix the dry ingredients. Mash the banana. Heat the oil and tahini, and mix in the banana and the liquid. Add the egg. Turn in the dry ingredients. Fry in coconut oil.

Serve the pancakes with fresh berries and agave syrup. This morning we had puree of black currants and vegan caviar (seaweed) as savoury alternative. I also served strong and lovely espresso and freshly pressed juice of orange, carrot, beetroot and ginger.

Have a lovely Sunday! We’ll be staying in and  watching the meter-high snow cover melt in the rain.

 

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Filed under Breakfast, Recipes

Shakshuka

Shakshuka is a dish, a breakfast (?), that I had long planned to make. It was time, when I found a recipe in a recent edition of ELLE mat & vin and one of the food blogger I follow posted a recipe the same week.

It.turned out delicious and next time I know to add a bit of chili.

My version of the recipe for 3 portions:

1 tbs oil, 1 small onion, 1 sweet bell pepper, 1 garlic clove, 1 persimon fruit, 1 tbs tomato paste, 1 cup of crushed tomatoes, a handful of cherry tomatoes, coriander seeds, cummin and smoked paprika (tsp each), 3 eggs.

Pre-heat the oven to 190 C.

Sautee the chopped onion and garlic in oil for 10 min. Add the chopped bell pepper and cherry tomatoes. Simmer for 8 min. Add the persimon, tomato paste and spices. Simmer for 6 min. Add the crushed (canned) tomato and bring to boil. Add salt and pepper.

Pour the stew in an oven form and make holes with a spoon, crack an egg in each hole. Bake in the oven for 6 minutes.

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Filed under Breakfast, Lunch, Recipes

Red Velvet Cookies

This is a newish favourite Christmas cookie recipe that i found at Love and Cupcakes blog some years ago. I had almost lost it and was lucky to find back to this blog. Thought I already had it here on my blog but no.

This is my versio with slight alterations for the future Christmases and until I know it by heart.

3 cups of flour, 1 cup of butter, 1/2 cup cocoa, 2 tsp baking powder, 1/2 tsp salt, 3 eggs, 1 1/2 cups caster sugar, 1 tbsp milk, 1 tbsp vinegar, 1 tsp vanilla powder, 1 tbsp red food colour, powder sugar to roll the cookies in before baking.

1. Mix together the room warm butter and sugar. Mix all the dry ingredients.

2. Add the eggs, one by one.

3. Add the milk, vinegar and food colour.

4. Mix in the dry ingredients. Let the dough rest for a couple of hours.

5. Heat the oven to 175 C/350 F.

6. Take one teaspoon of the dough per cookie and roll into a small ball.

Dip into powdered sugar and place on a baking sheet.

7. Bake for 12-15 minutes.

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Purple Chicken Soup Surprise

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This soup took me by surprise. It was the colour and consistence that turned out different but nothing wrong with the taste. One of the carrots I had was a purple one, and hence it became purple soup.

The soup was to be a warming, curing and comforting one, and it was.

800 g chicken thighs and legs, skinned

8 dl water

50 g celeriac, 2 carrots, 1/2 zhuccini, 1 onion, 3 cm fresh ginger

150 g egg noodles

Juice of 1 lemon, salt and pepper, thyme, 2 bay leaves, parsley

Start with the chicken and cook it with 1 chopped celeriac, carrot and onion, with the bones and all, for an hour. Set the chicken pieces on a plate and bone them. Set a side.

Chop the carrots into buttons and dice the zhucchini. Chop the onion and the ginger. Boil them on the chicken broth, and add all the herbs but the parsley. Cook until almost done. Add the noodles and the chicken. Bring to boil. Add the lemon juice and some salt and pepper. Add some dried chili.

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Filed under Lunch, Recipes

Wickedly Delicious Cheese Cake

This is a delish no-bake cheese cake recipe my sis shared with me. The cake is also gelatin-free. It is from the blog esite Suklaapossu, a Finnish blogger at Kotiliesi.fi. She calls this ‘törkeen hyvä juustokakku’ and tells about the different versions in her blog.

I made two versions to a party last weekend. One low-lactose and one normal. The cake is really easy and quick to make, and you prepaid it the day before. Everyone loved it. The two cakes were just right för the 17 of us.

For one cheese cake you will need:

100 g biscuits and 75 g white chocolate

Filling: 1 -1,5 dl sugar, 2,5 cream (low-lactose), 400 g Mascarpone (lactose-free), zest of one lemon, 4 tbsp lemon juice

Grease a cake tin with a removable sides. Set some baking paper on the sides.

Crush the biscuits in a paper bag and mix with melted chocolate. Put this in the cake tin.

Whip the cream and sugar. Stir in the cheese. Add the lemon juice and zest. Pour in the cake tin.

Refridgerate overnight or at least för six hours. Decorate with berries and grated lemon zest.

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Torta Pasqualina

Easter is here and so is my first trial with the Italian pie, torta pasqualina. My Italian teacher has shared the recipe many times and this year we even watched to videos on how to bake it. At home I found a third video and then googles for different recipes. The list of ingredients of the pie dough were in cups and I guess my conversion was not perfect as I had to keep adding both olive oil and water. The pie turned out ok with a quite hard crust on the top. My hands are soft as baby cheeks from all the work with the dough.  This pie should be eaten cold but we couldn’t wait to taste it last night.

The filling is originally made with Swiss chard which, I guess, is in season in Italy right now. Spinach is a usual filling and so is artichoke.

torta pasqualina which, I guess, is in season in Italy right now. Spinach is a usual filling and so is artichoke.

This is what you need for
dough:
6 dl four, 1 dl olive oil, pinch of salt and 1.5 dl cold water.
and for the filling: 300 spinach, 1 onion, 250 g Ricotta, 1.5 – 2 dl grated Parmesan, 2 eggs, nutmeg, salt and pepper, and 4 eggs

Start the dough with a kitchen aid. Pour in the flour and salt and start adding olive oil. Then pour in the water little by little. (My dough just would not mix and had to work with it by hands. I added oil and water until it was somewhat smooth and elastic.). Divide the dough into four parts and roll then into buns. Refrigerate for 30 minutes.
Make the filling. Chop the spinach. If you use frozen spinach, press out the excess water. Mix all the ingredients adding the eggs last.
Turn the oven on to 200 C (170 C for fan assisted oven). Take out a pie form or a cake tin with removable sides and butter it or cover with baking paper. Start rolling out the dough  and add two layers on the bottom of the form. Add the filling. Make 4 large holes in the filling and crack an egg in each. Roll out the two remaining dough buns to make a cover to the pie. Pinch the sides with fingers or a fork. Bake for 45 – 60 minutes.
Let cool and enjoy.

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Filed under Baking, Lunch, Recipes

Cannelloni with Ragu Bolognese

Cannelloni is not as complicated to make as one would think. It might take a few times to learn it just like learning to do anything else.

We often have spaghetti Bolognese for a meal and on Sunday I wanted to make a bit more special dish as my sister and brother-in-law were coming over for lunch.

For 8 people you will need
Meat sauce: 400 g minced meat, 2 tbsp olive oil,  2 large onions, 2 cloves of garlic, 1 carrot, 2 dl beef stock and 1 dl red wine. Salt, pepper and thyme.
One packet of cannelloni, 2 dl grated Parmesan, 2 dl rocket, one can of crushed tomatoes, 2.5 dl boiling water, salt and pepper

Chop the onion, garlic and carrot, and saute in olive oil. Add the meat and brown it. Add the beef stock and 1 dl red wine. Let simmer and add salt, pepper and thyme.

Grease an oven pan and turn the oven on 175 C. Start filling the cannelloni tubes with the meat sauce and place them in the pan. Once the pan is full, cover the cannelloni with rocket and spoon the crushed tomato on it. Add the grated cheese. Pour over some boiling water.
Cook for 25 – 35 minutes. Enjoy!

Cannelloni with rucola

 

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Tastes of Stockholm in February

We have a plan to make only short trips to close by areas this year and the first trip has just finished. We headed to Stockholm, the ever so beautiful capital of Sweden, like so many others during the winter holiday week. We quite enjoy visiting the city we know so well and like to stay in different parts of the town. This time we stayed in Östermalm, the West-End of Stockholm, one of the posh parts of the town. This was mostly due to an excellent hotel discount offer. We also loved the idea of us travel from Östermalm, Borgå to Östermalm, Stockholm.

Eating is and has always been the main attractions on our travels along with museum  visits. Eataly, the Italian gourmet shop and restaurant, had just been opened and was thus a main attraction. Yes, I know, why eat Italian in Sweden? We did not actually have a meal at Eataly but wanted to see how the concept was modified for the Scandinavian market. The location and premises are great, impressive – see their website for all the services and activities offered. Much to taste and see, much to enjoy in this luxurious former theatre.  We were certainly not the only tourists and foodies there inspecting the store. The experience was not quite the same as upon visiting Eataly in Italy but it is naturally because were not in Italy, it was not summer and there were no departments with wine shelves and tastings (as we were in Sweden with state monopoly over retail in alcoholic beverages just like in Finland).  Maybe we go and have a meal next time around when it is less crowded.

Östermalms saluhall, the food halls of Östermalm, was another attraction and this for lunch. The old food halls are being renovated and there was temporary set up for the stalls. Lisa Elmqvist Fish, Seafood, Delicatessen & Restaurant was the place for lunch – this restaurant dates back to a 1926 when Lisa bought a stand in the food halls. It is the fourth generation running the company today the food stalls, catering and restaurant. I enjoyed fried lemon sole with beet root and capers and by husband halibut with truffle-lobster sauce.

 

Some other places were stopped by were Wiener Caféet (Bibilioteksgatan), Fabrique (Humlegårdgatan) , Sally Voltaire & Systerar (Åhlens) with healthy meals and raw food. We also shared a delicious pizza at Jamie’s Italian (Scandic hotel Anglais). Quite a lot of fika, Swedish coffee with sweet treats all day long, and other goodies. Have a look at the pictures. We stayed only for a day and half yet experienced a lot. It was a trip with some 30,000 steps out and about the town plus a couple of metro (tunnebana) journeys.  Apart of the food we enjoyed sunny crisp winter, window shopping, people watching and a couple of museums. Interior decoration, cookery shops and book stores are always on our list on mini- and longer breaks.

 

 

The Stockholm Museum of Photography (Fotografiska) never lets me down. The exhibitions are ever so intriguing and statement taking like the ones on right now. What more is that the museum opening times are excellent as it stays open practically all night. I’ve once also participated an evening guided tour that started at 9 pm. The museum shop is excellent and the restaurant experience so fabulous. Their concept is of conscious food philosophy is based on organic and plant-based kitchen. The man behind the restaurant is Paul Svensson, a famous, chef of the year, TV and cookbook author to name just some of his merits. Once again, I had not book a table in advance and thus we could only enjoy the café-bar with the great view over to Skeppsholmen och Djurgården (islands of Stockholm).

The exhibitions on are Fearless & Fabulous by Chen Man, a talented young Chinese photographer and designer. She is a pioneer in Chinese fashion photography, very successful and known also in the western world. She mixes eastern and western traditions, techniques as per the museum introductions. I particularly liked the fashion portraits taken in Tibet.

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Somnyama Ngonyama/Hail, the Dark Lioness is a collection of portraits by Zanele Muholi a South-African photographer. The photos pose questions on social justice, human rights and contested representations of the black body, as stated in the museum home page introduction. The all black-and-white portraits were powerful. I felt they first opened on the surface – the image you saw – and then as you looked on in depth.

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