Sunday, September 12, 2021

Nespresso - a love story

I just got the urge to show you our Nespresso setup. (And no, this is in no way a sponsored post - I just happen to really love it.)

This is a really important part of our kitchen and daily routine. I start most mornings with a cup of coffee, and if I’m alone I always opt for the Nespresso Vertuo. We have a Moccamaster too but that’s really only worth it if I’m making coffee for more people. My husband usually has breakfast at work, so unless he’s working from home, it’s just me. 

And speaking of working from home, Nespresso is perfect for the after-lunch coffee as well. My favorite for that is a flat white - a double espresso with foamed milk. In the mornings, I usually make a bigger mug. This is what I love about the Vertuo vs. the classic machine - bigger capsules make bigger cups of coffee. 

Our foamer is an Aeroccino 4. It’s really nice way to use, and while I like it I’m contemplating getting the very cool Barista foamer instead. Has anyone tried it? It’s programmable for a variety of drinks and I can really see that it would be handy! 

Our capsules box is from Amazon and it truly makes me happy. It holds up to 50 capsules and takes virtually no extra space on the (already overcrowded) counter. Definitely a good buy! As for what capsules to get… it’s really up to you. With the classic line we always got the strongest ones, but I find that’s not at all the same with the Vertuo. I usually opt for the ones that say 6-8, and I always have milk with my coffee. 

Friday, May 21, 2021

Lemon Brownies, gluten-free

Lemon Brownies
Makes 12

150 g butter
2 eggs + an extra egg yolk
2 lemons, zest and about 50 ml of juice
200 ml sugar
150 ml gluten-free flour mix (I used Semper Finmix)
2 tsp vanilla sugar
Pinch of salt 
100 g white chocolate, coarsely chopped 
powdered sugar

Prepare a 20*20 cm square tin by lining it with baking paper. Heat the oven to 175C 

Melt the butter. 

Whisk the eggs, they don’t need to be airy, just well-blended. 

Add the lemon zest and juice to the butter, along with sugar, vanilla sugar, salt and the gluten-free mix. Add the eggs and stir well. Finally add the chocolate. 

Pour the batter into the prepared tin and bake for about 15 minutes. It should be firm around the edges but can be a little bit wobbly in the middle. 

Let it cool completely before cutting, ideally overnight. Sprinkle with some powdered sugar before serving. 

Sunday, April 11, 2021

Triple Chocolate Muffins

Titus favorite treat when we go out for coffee is always a chocolate muffin. I figured he should learn how to make them, so he can always have some at home. These turned out great - very tender and soft, and very indulgent with all the chocolate. 

Triple Chocolate Muffins 

Makes 24 regular sized muffins

120 ml canola oil
200 g sugar
120 ml milk
2 large eggs
1 tsp vanilla extract (or paste) 
150 g sour cream or yogurt
250 g all-purpose flour
50 g cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
75 g white chocolate chips
150 g dark chocolate chips

Preheat oven to 175°C. Line your muffin tins with muffin liners - I got 24 out of this recipe. 

Whisk oil and sugar. Add milk and eggs and vanilla, and whisk again. Add the sour cream or yogurt, and stir. In a separate bowl, mix flour, cocoa powder, baking powder, salt and both types of chocolate. 

Add the dry ingredients to the wet ingredients and mix - don't overdo it, just mix until combined. 

Dollop into your muffin liners - about 1/2-2/3 of each. They will rise quite a bit. 

Bake for about 10 minutes. Check with a toothpick to see if they're baked through - it should come out mostly clean. (Unless you hit chocolate of course.) 

Take them out of the tin as soon as they're cold enough to handle and leave to cool on a rack. 

Thursday, August 20, 2020

Asian Cole Slaw

Here’s a small side salad that I made the other day! It’s super easy. Go ahead and add fresh chili if you want. Some sliced red onion wouldn’t be bad, either. But it’s also really good just like this!

Asian cole slaw 
2 carrots, coarsely grated
100 g shredded cabbage
Small handful peanuts, salted, chopped
Large handful coriander, chopped 
1 lime, juiced
1 tsp sugar
1 tbsp soy sauce
2 tsp sesame oil 

Put carrots and cabbage in a bowl. In another bowl, whisk lime juice, sugar, soy and sesame oil. Pour onto the veggies and mix well. Top with peanuts and coriander. Done! 

Monday, March 30, 2020

Sticky Lemon Cake

Sticky cake? I know, it doesn't sound that appealing.. the Swedish name is kladdkaka and the original is a chocolate one. A lot like a brownie, but a bit.. stickier.  Anyway, you can make tons of versions (just as brownies can be made into blondies) and this is the latest one I've tried - citronkladdkaka. Essentially a lemon blondie with white chocolate. It's incredibly good! Intensely lemony and the perfect balance between tangy and sweet. I highly recommend serving it with some raspberries and a dollop of whipped cream.

Keeps well in the freezer, too - just defrost in the microwave for a few seconds.

Sticky Lemon Cake 
8 slices

150 g butter, melted
2 lemons (the zest from both and about 50 ml of juice)
200 ml / 180 g sugar
150 ml / 90 g flour
2 tsp vanilla sugar (or 1 tsp vanilla extract)
2 eggs
small handful white chocolate chips (no need to measure, really)

Heat the oven to 175°C.

Place the melted butter in a bowl. Add the lemon zest and lemon juice, sugar, flour, vanilla and eggs. Stir carefully until it's just blended, then add in the white chocolate.

Pour into a lined springform tin - mine is 20 cm. Bake for about 15 minutes, check to make sure it's pretty much set. It's fine if it's still a little wobbly but it should not be completely runny at this point.

Cool completely before eating. It's actually the best after a few hours in the fridge.