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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Snack Hacks: Watermelon Slushie

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This drink is perfect for a hot summer day! It’s sweet and cooling, with no added sugar. Depending on how long you freeze the watermelon, you might want to add in some water in the blender so the melon doesn’t get stuck on the sides (P.S… Easily spiked, as well).

Recipe / Recept 
Quarter of a watermelon / En fjärdedels vattenmelon 
1 lime / 1 lime 
mint / mynta 
1. Cut the watermelon in pieces and freeze for at least 4 hours. / Skär vattenmelonen i bitar och frys minst 4 timmar.
2. Put in a food processor and squeeze over lime. / Lägg i en mixer och pressa över lime.
3. Blend until smooth. / Mixa tills den fått en len konsistens.
4. Pour into glasses and top with mint. / Häll upp i glas och toppa med mint.
5. Enjoy!

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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Cooling Watermelon Mango Slush – Vattenmelon & Mango Slush

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In Sweden we’ve been enjoying a fantastic month of July. The weather’s been amazing, and there’s no doubt this summer will be remembered as hot and sunny. In the heat, anything cold is delicious, and anything hot is a no-go. For me, this especially holds true in the mornings. Why? Because I hate sleeping in the heat and waking up warm. Therefore, I’ve been elaborating with breakfasts that can cool me down, and this slush is one of them. Of course, it would be delicious as a snack och dessert too.

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Recipe / Recept

2 cups of frozen watermelon / 5 dl frusen vattenmelon

1 banana / 1 banan

1 mango / 1 mango

lime juice / lime saft

1. Blend everything together. / Mixa allt tillsammans.

2. Serve immediately. / Servera direkt.

3. 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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Carrot Cake! / Morotskaka!

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Carrot Cake is such a classic, and hard to go wrong with. This one is decorated with small mini carrots – made out of fresh carrots. Easy & cute! I found the recipe here and it’s slightly modified. Hope you enjoy it!

Recipe / Recept

3 eggs / 3 ägg

1 & 1/4 cups of sugar / 3 dl socker

1 & 1/4 cups of flour / 3 dl mjöl

3 tsp of baking powder / 3 tsk bakpulver

2.5 tsp of cinnamon / 2.5 tsk kanel

2 tsp of cardamom / 2 tsk kardemumma 

1.5 tsp of ginger / 1.5 tsk ingefära

a pinch of salt / 1 nypa salt

2 cups of freshly grated carrots / 4.5 dl rårivna morötter

0.8 cups of oil / 2 dl matolja

frosting / frosting 

2 oz of butter / 60 g smör

7 oz of cream cheese / 200g philadelphiaost 

2 cups of icing sugar / 4.5 dl florsocker 

zest from 1 lime / skal från en lime 

zest from 1/2 lemon / skal från en halv citron. 

1. Preheat the oven to 300 F. / Sätt ugnen på 150 grader.

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

3. Add all the dry ingredients. / Tillsätt alla torra ingredienser.

4. Add the carrots. / Lägg i morötterna.

5. Add the oil. / Lägg i oljan.

6. Bake in the oven for about 50-60 min. / Grädda i ca 50-60 min.

7. Let cool. / Låt svalna.

8. Mix all the ingredients for the frosting. / Vispa ihop alla ingredienser till frostingen.

9. Spread the frosting on top of the cake. / Bred på frostingen på toppen av kakan.

10. Cut small pieces of carrots for decoration. / Skär små bitar av en morot till dekoration.

11. Slice the lime thinly and put together as a flower. / Skär limen i tunna skivor och montera en blomma.

12. Done! / Klart!

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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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