Tuesday, August 13, 2019
In the mood for something yummy? Look no further. This is a simple treat, easy and fast to make. It keeps really well - in the fridge or freezer. And the recipe makes a lot so you WILL have leftovers - at least I did.
Very adaptable, as most of my recipes are.
No Bake Nutella Chocolate Squares
300 ml sugar
125 g butter
4 tbsp cocoa powder
125 ml milk
100 g dark chocolate
4 tbsp Nutella
100 g hazelnuts, toasted and finely chopped
7-800 ml rolled oats
Pinch of salt
1 tsp vanilla extract
In a large saucepan, melt butter and sugar. Stir in cocoa powder and milk, and heat until just about to boil. Add the chocolate and Nutella, and stir until melted. Add salt, vanilla, hazelnuts and enough oats to make a thick mixture. Press into a rectangular plan, lined with baking sheet, and chill until set. Cut into squares and go nuts!
Sunday, June 30, 2019
Always on the search for the perfect rhubarb cake - that perfect combination of sweet and tart, chewy and soft. This one hits all the spots - I added some slivered blanched almonds for extra crunch and that was really good.
Rhubarb Cake with Almonds
150 g butter, melted
300 ml sugar
300 ml flour
1 tsp cardamom
About 5-6 stalks of rhubarb, thinly sliced
1 tbsp pearl sugar
100 g almonds, blanched and slivered
Beat the eggs and sugar until pale and fluffy. No need to be very vigorous, I did this by hand and it was fine. Add the flour, cardamom and melted butter and stir until combined. Pour into a tin lined with baking paper - mine is about 9*7 inches or so.
Top with the sliced rhubarb, almonds and pearl sugar. Bake at 175° for about 25-30 minutes. Check to make sure it doesn’t burn, but also that it’s cooked all the way through and isn’t wet on the inside.
Let it cool before eating. It goes well on its own but I’ve always preferred a dollop of cream on the side.
Wednesday, June 05, 2019
This is a large batch - three times as large as a regular one. I bake it in a large rectangular pan.
Large batch Kladdkaka
300 g butter, melted
700 ml sugar
150 ml cocoa powder
1 tbsp vanilla sugar
450 ml flour (all-purpose)
1-200 g dark chocolate, finely chopped (depending on what you have and how chocolatey you like your cake)
Crack the eggs into a bit bowl. Add sugar, cocoa powder, vanilla sugar and flour and stir. Add the melted butter. Finally add some chopped dark chocolate, no need for exact measurements here.
I like to use a large rectangular pan but since I hate washing up I always line it with baking paper. Do so, and just pour in the batter.
Bake at 150°C - about 20-25 minutes. It should still be quite gooey but not overly runny.
I prefer to eat this cold, so chill it and serve later on. It keeps well in the fridge, and even better in the freezer. And I always serve it with some whipped cream.
Saturday, April 20, 2019
This is an eggless version of one of my oldest and most favorite desserts, the frozen lemon cheesecake. I actually made it as a dessert for New Year’s Eve, which we spent in Long Beach with dear friends. I normally make it with raw eggs at home since Swedish eggs don’t have salmonella. I’m sure most Californian eggs are perfectly safe to use but to be on the very safe side, I decided to make version without eggs. Instead of eggs - and sugar - it uses sweetened condensed milk. I’m going to say that the end result is very, very close.
And very, very good. Also quite a bit easier to make.
You can top this with whatever you’d like of course, and whatever berries are in season where you are. We found some super tasty strawberries that I macerated with lime and a little brown sugar, and then I quickly caramelized some pistachios that tasted much better than they look in the photo, I promise. (And all that there’s too this is melting sugar in a small pan, non stick unless you love to clean up, add the nuts, and let them be well coated, turn out on a non-stick surface and cool. Add a very light sprinkling of salt if desired)
Everything can and should be made well in advance. Just remember to bring out the cheesecake a little while before you want to eat - maybe half an hour or so - so that it’s not frozen solid.
Frozen Lemon Cheesecake with berries & caramelized pistachios
about 220 g graham crackers
3/4 stick butter, melted (about 85 g
Process crackers into crumbs. Add butter. Press hot crumbs into a springform pan. Place in freezer while you make the filling.
1 can sweetened condensed milk
1 small package cream cheese (about 8 oz)
Whipping cream, about 450 ml
Zest from 1 lemon
Dash of vanilla
Stir together cream cheese, vanilla and lemon zest and stir until smooth. Add condensed milk and stir again.
Whip the cream and fold it all together. Pour the filling on top of the crust, freeze overnight or at least for a few hours.
Thaw for a little while before serving and top with whatever berries you’d like.
Saturday, March 16, 2019
I LOVE kulfi - Indian ice cream with saffron, cardamom and pistachios. The traditional method is not that easy or quick - but my way is! Super easy! Prep takes all of five minutes but then you have to wait patiently for six hours or until fully frozen.
I like to use small silicone cups for this, perfect size for single servings
1 can (400 g) sweetened condensed milk
200 ml heavy cream
100 ml milk
1/2 g saffron (1 sachet)
1 tsp cardamom
Handful roasted but unsalted pistachios
Pinch of salt
Open the can of condensed milk. Stir in a bowl with cream, milk and the spices. Crush or finely chop the pistachios and add those.
Divide between cups and freeze.