Lemon Meringue Cake – Citron & Maräng Kaka

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Lemon and meringue is an unbeatable combo. I am not sure if I’ve ever met anyone who actually doesn’t like lemon and meringue. I have made pies before, but (as some of you know) I am not a big fan of pies. I actually made this cake from a lemon-muffin recipe, baked it in a spring form and then, with help of an icing bag, applied the meringue and baked it again to cook the meringue slightly. Result turned out very pretty, and the cake is perfect for a summer day.

Recipe / Recept 

2 + 3 eggs / 2 + 3 ägg 

0.25 cups + 1 tbsp of sugar / 0,6 dl + 1 msk socker 

0,8 cups of flour / 2 dl mjöl 

50g of butter / 50 g smör 

0.5 tsp baking powder / 0.5 tsk bakpulver

1/2 lemon / 1/2 citron

a pinch of salt / en nypa salt 

a pinch of vanilla / en nypa vaniljsocker 

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1. Preheat the oven to 350F. / Sätt ugnen på 175 grader.

2. Whisk the 2 of the eggs together with sugar. / Vispa två av äggen tillsammans med socker.

3. Melt the butter and set aside. / Smält smöret och ställ åt sidan.

4. Mix in flour, salt, vanilla and baking powder. / Blanda i mjöl, salt vaniljsocker och bakpulver.

5. Stir in the butter. / Blanda i smöret.

6. Use all the zest from the lemon, plus half the juice and mix into the batter. / Använd allt skal från citronen och hälften av saften.

7. Mix into the batter and bake the cake for about 15-20 min in a round, greased pan. / Blanda i smeten och grädda i en rund, smörad form.

8. Meanwhile; separate the egg whites (3) from yolks. / Undertiden; separera äggvitor (3) från gulorna.

9. Whisk util a firm foam. / Vispa till ett hårt skum.

10. Whisk in 1 tbsp of sugar and a couple of lemon drops. / Vispa i socker och några droppar citronsaft.

11. When the cake is ready, take out of the oven and use a icing bag to pipe out the meringue. / När kakan är klar, använd en sprits och spritsa ut marängen.

12. Bake just until the meringue gets some color. / Grädda så att marängen får lite färg.

13. Done! / Klart!

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Super Simple Gluten Free Strawberry Tarte

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Lots of snack hacks lately! I must admit that it’s been fun to find a different format of the blog, since after three years it can feel somewhat mundane to stay blogging the same way. Doing something different makes you realize and remember how fun and inspiring the blog actually can be (and that some people actually are reading it… 🙂 ). Spring has finally come to DC, and despite runny eyes and a lot of sneezing (and some claratin) it’s gorgeous out! Also, the times of somewhat mundane fruits and vegetables are coming to an end, and there’s finally AMAZING berries in the stores again. This strawberry tart is super easy to make, yet so beautiful and eye catching! In this recipe, I used whipped cream for the filling, but for a healthier version, you could switch it out for greek yogurt! Happy Baking!

Recipe / Recept 

Crust / Botten

1.5 cups of oat or almond flour / 3.75 dl havre eller mandelmjöl 

0.5 cups of coconut oil / 1.25 dl kokosolja 

1 tbsp of sugar / 1 msk socker 

a pinch of salt / en nypa salt 

1 egg / 1 ägg 

Filling / Fyllning 

1.2 cups of whipping cream / 3 dl grädde 

1 lemon / 1 citron 

1 lime / 1 lime 

powdered sugar after taste / florsocker efter smak 

strawberries / jordgubbar 

1.Preheat the oven to 350. / Sätt ugnen på 175 grader.

2. In a food processor, mix together all the ingredients for the crust. / I en mixer, blanda alla ingredienser till degen.

3. Push out in a spring form. / Tryck ut i en springform.

4. Bake for 12 min. / Grädda i 12 min.

5. Let cool. / Låt svalna.

6. Whisk the cream. / Vispa grädden.

7. Grate lemon and lime zest. / Riv citron och limeskal.

8. Mix in with the cream + a little juice. / Blanda i grädden + lite saft.

9. Add sugar to taste. / Blanda i socker efter smak.

10. Slice the strawberries. / Skiva jordgubbarna.

11. Spread one layer of cream on the crust, and add the strawberries around the edges, and continue building layers. / Bred ut grädde på pajbotten och lägg skivade jordgubbar i kanterna, fortsätt bygga upp pajen.

12. Done! / Klart!

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Delicious Blueberry Buckle

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It’s been a really rainy summer in Sweden. And cold. There’s been a couple of nice days, but overall, I must say 2015 has been quite bad when it comes to weather. But there’s something good that comes with every bad, and in this case it’s the blueberries! They love the rain, and there’s so many bushes just filled with berries. Yesterday, I therefore baked this blueberry buckle. For everyone that’s tired of blueberry muffins or pies. Delicious, not to sweet, and really easy to make.

Recipe / Recept

Batter / Smet

150 g butter / 150 g smör

2 egg / 2 ägg

1.2 cups of sugar / 3 dl socker

3 tsp vanilla extract / 3 tsk vaniljsocker

2 tsp baking powder / 2 tsk bakpulver 

1.6 cups of flour / 4 dl mjöl 

0.4 cups of greek yoghurt / 1 dl turkisk eller grekisk yoghurt

Filling / Fyllning

1 tbsp potato flour / 1 msk potatismjöl 

blueberries (about 3.2 cups) / Blåbär (ca 8 dl)

Crumble / Smulor

120 g butter / 120 g smör 

0.4 cups of flour / 1 dl mjöl

0.8 cups of oats / 2 dl havregryn

4 tbsp of coconut flakes / 4 msk kokosflingor 

2 tbsp cinnamon / 2 msk kanel 

a pinch of salt / en nypa salt 

1. Preheat the oven to 350 F. / Sätt ugnen på 175 grader.

2. Melt the butter. / Smält smöret.

3. Whisk the eggs and sugar together. / Vispa ägg och socker.

4. Mix all ingredients together. / Vispa ihop alla ingredienser.

5. Grease and bread a pan. / Smöra och bröa en form.

6. Spread half the batter in the pan. / Bred halva smeten i formen.

7. Spread the blueberries and powder the potato flour. / Bred ut blåbären och strö över potatismjölet.

8. Spread the rest of the batter. / Bred på resten av smeten.

9. Mix together the crumble. / Blanda ihop smulorna.

10. Spread on top. / Strö ut på toppen.

11. Bake for about 45 min. / Grädda i ca 45 min.

12. Let cool. / Låt svalna.

13. Done! / Klart!

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Swedish Mocca Cake and a Throwback to Summer – Mocca Tårta och en “Throwback” till sommaren

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A slight blog pause the past week. Midterms seems to never get less hectic. But now I’m up for new post and inspiring pictures again! This post will be dedicated as a throwback to summer. I want to say that fall has finally arrived to DC, and it’s no longer summer. I baked this cake one of the last days of being home in Stockholm. The cake is a Swedish classic, “tosca cake” that I added coffee too. The inspiration actually comes from a boxmix, and has a mild taste of coffee too it. Perfect for a classic Swedish afternoon “fika”. Stay tuned!

Recipe / Recept 

3.5 ounces of butter / 100 g smör 

2 eggs / 2 ägg

0.8 cupd of milk / 2 dl mjöl

1 tsp of baking powder/ 1 tsk bakpulver

0.2 cups of coffee / 1/2 dl kaffe 

Frosting / Glasyr

3.5 ounces of butter / 100 g smör

0.4 cups of sugar / 1 dl socker

2 tbsp of milk / 2 msk mjölk

3.5 ounces of almonds (sliced) / 100 g mandel (skivad)

1. Preheat the oven to 350 F. / Sätt ugnen på 175 grader.

2. Melt the butter. / Smält smöret.

3. Whisk eggs and sugar fluffy. / Vispa ägg och socker fluffigt.

4. Carefully add in flour and baking powder. / Rör försiktigt i mjöl.

5. Add the coffee and melted butter. / Tillsätt kaffe och smält smör.

6. Bake the cake for about 20-25 min. / Grädda i ca 20-25 min.

7. Whisk together ingredients for the frosting. / Blanda ihop ingredienserna till glasyren.

8. Spread on top of the cake. / Bred på kakan.

9. Bake for additionally 10-15 min. / Grädda ytterligare 10-15 min.

10. Let cool. / Låt svalna.

11. Done! / Klart!

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Inspriring Colorful Salad with Chèvre and Grilled Chicken – Inspirerande Färgfylld Sallad med Chèvre och Grillad Kyckling

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The presentation of food seems almost as important as the taste of the food to most foodbloggers. One thing that I didn’t think of before starting to blog was how much greater every meal naturally tastes just by setting the table nicely and plating the food even more beautifully. This salad is just that – filled with color and season fresh vegetables, which makes it both beautiful and delicious. It includes beets in different shapes and colors, as well as blueberries. To complete this dinner, the salad was served with oven baked chevre, butter roasted bread and some fresh grilled eco-chicken.

Recipe / Recept

Ruccola / Ruccola

Beets / Rödbetor

Pea pods / Ärtskidor

Blueberries / Blåbär

Avocado / Avokado

Chèvre cheese / Chèvre ost

2 slices of bread / 2 brödskivor

Chicken (optional) / Kyckling (valfritt)

1. Start by boiling the beets. / Börja med att koka rödbetorna.

2. Slice the vegetables and plate the salad nicely. / Skiva grönsakerna och lägg upp salladen fint.

3. Heat the oven to 440 F. / Sätt ugnen på 225 grader.

4. Cook the chicken. I just salted it and cooked it on the grill for about 7 min on each side. / Tillaga kycklingen. Jag bara saltade och pepprade och grillade ca 7 min på varje sida.

5. Peel and slice the beets. / Skala och skiva rödbetorna.

6. Cut out the bread. / Skär ut rundlar av brödet.

7. Put the cheese in the oven, let bake for about 9 min. / Lägg in osten i ugnen, låt tillagas i ca 9 min.

8. In a pan, melt butter and roast the bread for about 2 min on each side. / i en stekpanna, smält smöret och rosta brödet ca 2 min på varje sida.

9. Done! / Klart!

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Blue Syrup Cookies – Blåa Kolakakor

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Last year around this time I posted a recipe of syrup cookies. They were much appreciated, and since the cookie is so easy to make, I decided to experiment slightly. Blueberry season is coming right up, so what would be better than adding in delicious blueberries into these cookies? Said and done, the result was great!

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Recept / Recipe 

100 g smör / 3.5 ounces of butter

1 dl socker / 0.4 cups of sugar

1 msk ljus sirap / 1 tbsp of light baking syrup

1/2 msk vaniljsocker / 1/2 tbsp of vanilla sugar

1 tsk bakpulver / 1 tsp of baking powder

2.5 dl mjöl / 1 cup of flour

1 dl frysta blåbär / 0.4 cups frozen blueberries

1. Sätt ugnen på 175 grader. / Pre heat the oven to 340 F.

2. Rör ihop alla ingredienser och baka ut i två längder på en plåt. / Mix all the ingredients and make two dough lengths on a baking thin.

3. Grädda i ca 16 min. / Bake for about 16 min.

4. Skär längderna i snittarna diagonalt när längderna fortfarande är varma. / Cut the cookies on the diagonal when they’re still warm.

5. Låt svalna. / Let cool.

6. Klart! / Done!

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Summery Raspberry Swiss Roll / Somrig Hallon Rulltårta

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Easy, fast, delicious and summery.

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Lätt, snabbt, gott och somrigt.

Recipe / Recept 

3 eggs / 3 ägg

0.6 cups of sugar /1.5 dl socker

0.8 cups of flour / 2 dl mjöl

1 tsp baking powder / 1 tsk bakpulver 

1 tbsp of milk / 1 msk mjölk

1.2 cups of cream / 3 dl grädde

raspberries / hallon

a little sugar / lite socker

1. Heat the oven to 350 F. / Sätt ugnen på 175 grader.

2. Mix sugar and eggs until super light yellow and fluffy. / Vispa ägg och socker tills det är ljusgult och fluffigt.

3. Carefully add in flour and baking powder. Add the milk. / Tillsätt mjöl och bakpulver försiktigt. Tillsätt mjölken.

4. On a baking sheet, on a non stick paper, spread the batter out evenly. / På en plåt med bakplåtspapper, bred ut smeten jämt i en rektangel.

5. Bake for about 5 min, until a little golden. / Grädda i ca 5 min, tills lite gyllene.

6. Sprinkle over sugar when it’s still hot. / Strö på socker när den fortfarande är varm.

7. Add another non stick paper on top. / Lägg på ett till bakplåtspapper på toppen.

8. Flip the cake. / Vänd på kakan.

9. Carefully remove the non stick paper from the top. If it’s stuck, brush on some water and try again. / Dra försiktigt av pappret från toppen. Om det inte lossnar, pensla försiktigt på lite vatten och försök igen.

10. Let cool. / Låt svalna.

11. Whisk the cream. / Vispa grädden.

12. Mash in the raspberries. / Blanda i hallon.

13. Spread on the cake. / Bred på botten.

14. Carefully roll together, use the non stick paper as your help. / Rulla försiktigt ihop, använd bakplåtspapper som hjälp.

15. Cut in slices. / Skär i skivor.

16. Done! / Klart!

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Asian Fusion Glass Noodle & Shrimp Salad – Asian Fusion Glasnudel & Räksallad

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Here comes a recipe you can’t go wrong with. It’s perfect for hot summer nights, as well as a cold lunch. I’ve started to absolutely love glass noodles over the past year. In general when I cook, I usually just use what I come across. Sometimes, I of course plan it all out, but most of the times the recipes are half planned and half made up in the heat of the moment, and I think that’s one of the best parts about cooking. I cooked this dish on a friday night together with my brother and his girlfriend Alexandra. I’m kind of a control freak in the kitchen, yet I love having company when cooking (kind of paradox, I know), but this actually turned out to be a great dinner. I hope you can try something like it too!

Recipe (4-5 people) / Recept (4-5 personer)

2 packets of glass noodles / 2 paket glasnudlar

1 mango / 1 mango

1 avocado / 1 avocado

1 cucumber / 1 gurka

1/2 red onion / 1/2 rödlök

1 packet of pea pods / 1 packet ärtskidor

fresh cilantro / färsk koriander 

fresh mint / färsk mynta

about 2 tbsp olive oil / ca 2 msk olivolja 

about 2 tbsp susaki sauce / ca 2 msk susakisås

about 1 tbsp of soy sauce / ca 1 msk soya

salt / salt 

Shrimp / Räkor

Peanuts / Jordnötter

1. Start by cooking the noodles. When they are done, flush them in cold water. / Börja med att tillaga nudlarna, när de är klara kan du spola i kallt vatten.

2. Chop cilantro and mint. / Hacka mynta och koriander.

3. Mix the herbs with olive oil, susaki and soy sauce. / Blanda kryddorna med olivolja, susaki och soya.

4. Chop all the vegetables. / Skär alla grönsaker.

5. Mix the vegetables with the noodles and the sauce. / Blanda grönsakerna med nudlarna och såsen.

6. Mix in the shrimp. / Blanda i räkorna.

7. Garnish with peanuts. / Garnera med jordnötter.

8. Done! / Klart!

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Lemon and Mint Marinated Strawberries – Citron och Mynta Marinerade Jordgubbar

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Last year, one of my most popular posts were Lime and Mint marinated strawberries. Not only was it one of my first posts, but also one of the most searched for during the year. The strawberries are so easy to make, but they are absolutely delicious. Even though I’ve been spoiled the past two years being able to eat strawberries year around, there’s nothing that beats the Swedish strawberries. They’re so sweet and small and juicy. So try this easy lemon twist on the strawberries instead, and enjoy the beginning of the summer!

Recipe / Recept

Strawberries / Jordgubbar

1 lemon / 1 citron

about 10 mint leave / ca 10 blad mynta

sugar / socker

1. Slice the strawberries. / Skiva jordgubbarna.

2. Grate the zest of the lemon. / Riv skalvet på citronen.

3. Cut the mint leaves in small pieces. / Skär myntan i små bitar.

4. Mix the strawberries with the zest and mint, and squeeze a little lemon juice in. / Blanda jordgubbarna med citronskalet och lite mynta, pressa i lite citron.

5. Add a little sugar. / Lägg i lite socker.

6. Let marinate for about 1 hour. / Låt marinera i ca 1 timme.

7. Done! / Klart!

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Summer Salad – Sommarsallad

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Coming back from DC to Stockholm, I was excepting cold and rainy weather, but Sweden proved me wrong. The past week has been amazing, and given me a pre-taste of Swedish summer. I must say that I do get the best of two worlds, leaving DC right before it gets crazy hot, and leaving Sweden before it gets crazy dark. Nonetheless, this salad is both simple and delicious. Warm summer days can make us lazy, and inspiration can sometimes be lacking. That’s when you need the simple recipes that will still look pretty and taste good. The combo of avocado and grapefruit is tremendous, yet unexpected. If you haven’t tried you should. Happy Sunday!

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När jag åkte tillbaka från DC till Stockholm förväntade jag mig kallt och regnigt väder, men det var det ju verkligen inte! Stockholm har varit helt fantastiskt den senaste veckan och givit oss alla en försmak av den svenska sommaren. Jag måste verkligen säga att jag får det bästa av två värdar. Att åka från DC innan det blir supervarmt och lämna Sverige innan det blir supermörkt. Het som helst, denna sallad är både lätt och god! Varma sommardagar kan göra oss både lata och inspirationslösa, och det är då man behöver recept som både ser fina ut och smakar gott. Kombon avokado och grapefrukt är verkligen toppen, även fast den är lite oväntad. Om du inte har provat än borde du göra det idag! Ha en härlig söndag!

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Recipe / Recept 

1 avocado / 1 avokado 

1 grapefruit / 1 grapefrukt

1 piece of watermelon / 1 bit vattenmelon 

3 slices of bacon / 3 skivor bacon 

a couple of leaves of mint / några blad mynta 

1. Cook the bacon until crispy. / Stek bacon tills det är knaprigt.

2. Flié the grapefruit, this means to cut of the zest and then cut out the fruit in between the walls. / Filéa grapefrukten, det betyder att man skär bort skalet och sedan skär ut fruktköttet mellan väggarna.

3. Cut the watermelon in small cubes. / Skär vattenmelonen i små bitar.

4. Slice the avocado. / Skiva avokadon.

5. Garnish with mint leaves. / Garnera med myntablad.

6. Done! / Klart!

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