Crayfish snacks
It feels like an eternity since my birthday but I still have recipies to share with you. These crayfish snacks feel very Swedish with it's hard bread and special cheese (that I had to ask my sister to bring because I could'nt find it here).
If you can't find this cheese, choose a cheese with lots of flavor.
Photo by Anna Nasstrom, The Modern Housewife.
170 grams of crayfish
50 grams of cheese (Swedish "kryddost")
2 teaspoons of dijon mustard
2 tablespoons of sourcream
1 tablespoon of vodka
hard bread (Wasa)
Chop the crayfish into smaller pieces.
Grate the cheese.
Mix crayfish, cheese, mustard, sourcream and vodka.
Put the mix on pieces of hard bread just before you serve.
If you can't find this cheese, choose a cheese with lots of flavor.
Photo by Anna Nasstrom, The Modern Housewife.
170 grams of crayfish
50 grams of cheese (Swedish "kryddost")
2 teaspoons of dijon mustard
2 tablespoons of sourcream
1 tablespoon of vodka
hard bread (Wasa)
Chop the crayfish into smaller pieces.
Grate the cheese.
Mix crayfish, cheese, mustard, sourcream and vodka.
Put the mix on pieces of hard bread just before you serve.
Mango passionfruit sorbet
This sorbet is so refreshing and very easy to make. It would probably be better to serve it in the summer but if you love desserts, any occasion is a good excuse!
Photo by Anna Nasstrom, The Modern Housewife.
1 1/2 decilitres of water
1 1/4 decilitres of sugar
1 mango
3 passionfruits
fresh mint
Boil the water and sugar together until you obtain a sirop. Let it cool down.
Peel the mango and mix it in a food processor.
Mix the mango with the sirop and 2 of the passionfruits.
Freeze the sorbet for at least 4 hours.
Serve in glasses or small bowls and decorate with the third passionfruit and some fresh mint.
Photo by Anna Nasstrom, The Modern Housewife.
1 1/2 decilitres of water
1 1/4 decilitres of sugar
1 mango
3 passionfruits
fresh mint
Boil the water and sugar together until you obtain a sirop. Let it cool down.
Peel the mango and mix it in a food processor.
Mix the mango with the sirop and 2 of the passionfruits.
Freeze the sorbet for at least 4 hours.
Serve in glasses or small bowls and decorate with the third passionfruit and some fresh mint.
Home-made pasta
Yesterday it was mine and my fiancee's 9 anniversary. To celebrate this I made a romantic dinner with home-made pasta. With that I made a sauce with shrimps, saffron and mascarpone. It was really, really good and it was a perfect dinner for a special occasion like this one. I also made a dessert, mango and passionfruit sorbet which I will write about a little bit later.
Photo by Anna Nasstrom, The Modern Housewife.
For 2 people
Pasta :
3 decilitres of flour
1 egg
1 tablespoon of olive oil
1/2 teaspoon pf salt
1/2 decilitre of water
Mix all the ingredients in a food processor.
Put it in the fridge for 1-2 hours.
After 1-2 hours, make spaghetti like pasta, about 3-4 mm in diameter and put them on baking paper.
Cook in salted water, for 3 minutes.
Shrimp and mascarpone sauce :
2 shallot onions
2 cloves of garlic
olive oil
1/2 gram of saffron
200 grams of mascarpone
1/2 vegetable stock
4 teaspoons of grated lime peel
2-3 tablespoons of limejuice
100 grams of shrimps
salt, pepper
Cut onion and garlic.
Fry it in a pan until golden.
Add saffron, mascarpone and vegetable stock.
Let it simmer for a couple of minutes.
Add lime peel, limejuice and shrimps.
Just let everything get warm.
Serve with the home-made pasta.
Photo by Anna Nasstrom, The Modern Housewife.
For 2 people
Pasta :
3 decilitres of flour
1 egg
1 tablespoon of olive oil
1/2 teaspoon pf salt
1/2 decilitre of water
Mix all the ingredients in a food processor.
Put it in the fridge for 1-2 hours.
After 1-2 hours, make spaghetti like pasta, about 3-4 mm in diameter and put them on baking paper.
Cook in salted water, for 3 minutes.
Shrimp and mascarpone sauce :
2 shallot onions
2 cloves of garlic
olive oil
1/2 gram of saffron
200 grams of mascarpone
1/2 vegetable stock
4 teaspoons of grated lime peel
2-3 tablespoons of limejuice
100 grams of shrimps
salt, pepper
Cut onion and garlic.
Fry it in a pan until golden.
Add saffron, mascarpone and vegetable stock.
Let it simmer for a couple of minutes.
Add lime peel, limejuice and shrimps.
Just let everything get warm.
Serve with the home-made pasta.
Salmon luxuary with golden grains
Another cocktail dish I made for my birthday party was this salmon with golden grains. a little bit long to make if you have a lot on your to do list but very tasty and surprising.
Photo by Anna Nasstrom, The Modern Housewife.
150-200 grams of smoked salmon
300 grams of potatoe
1/2 onion
dill
1 egg
1 decilitre of cream
100-150 grams of red caviar
Chop the onion.
Mix the egg and the cream with 1/2 teaspoon of salt and a little bit of white pepper.
Butter a form (about 15x20 cm big).
Peel and slice the potatoes into thin slices.
Put one layer of potatoes in the form, followed by salmon, onion and dill. Repeat this and finish with a layer of potatoes.
Add the cream mix.
Bake in the oven, 150 degrees celsius, for about one hour.
Take it out and put something heavy on top and put in the fridge for at least 3 hours.
You can prepare until here.
Cut 2-3 cm squares and put them on a baking plate. Cover them with a little bit of oil and grill them in the oven for 6-8 minutes.
Garnish with the red caviar and maybe some dill.
Photo by Anna Nasstrom, The Modern Housewife.
150-200 grams of smoked salmon
300 grams of potatoe
1/2 onion
dill
1 egg
1 decilitre of cream
100-150 grams of red caviar
Chop the onion.
Mix the egg and the cream with 1/2 teaspoon of salt and a little bit of white pepper.
Butter a form (about 15x20 cm big).
Peel and slice the potatoes into thin slices.
Put one layer of potatoes in the form, followed by salmon, onion and dill. Repeat this and finish with a layer of potatoes.
Add the cream mix.
Bake in the oven, 150 degrees celsius, for about one hour.
Take it out and put something heavy on top and put in the fridge for at least 3 hours.
You can prepare until here.
Cut 2-3 cm squares and put them on a baking plate. Cover them with a little bit of oil and grill them in the oven for 6-8 minutes.
Garnish with the red caviar and maybe some dill.
Warm sallad
Last sunday I made a delicious warm sallad with red beats and salmon. It feels very healthy but at the same time very tasty and you can eat a lot without feeling too heavy.
Photo Anna Nasstrom, The Modern Housewife.
For 4 people :
400 grams of salmon
3 red beats
1 bag of baby spinach
1 red onion, finely chopped
1 garlic clove or more, finely chopped
2 decilitres of quinoa or couscous (I used couscous because I'm intolerant to quinoa for some reason)
4 decilitres of vegetable stock
2 tablespoons of lemonjuice
100 grams of feta cheese
salt, pepper
walnuts
Boil the beats until they are soft.
Prepare the quinoa or couscous according to the package in the beat water (just add the vegetable stock to it)
Put spinach on four plates. Add beats and quinoa or couscous. Pour some lemonjuice and add the onion and the garlic. Then add the feta cheese made into small pieces as well as the walnuts cut into smaller pieces.
Fry the salmon (I made thin slices of salmon to make it lighter).Press some lemonjuice over the salmon and add it on top of the plates.
Photo Anna Nasstrom, The Modern Housewife.
For 4 people :
400 grams of salmon
3 red beats
1 bag of baby spinach
1 red onion, finely chopped
1 garlic clove or more, finely chopped
2 decilitres of quinoa or couscous (I used couscous because I'm intolerant to quinoa for some reason)
4 decilitres of vegetable stock
2 tablespoons of lemonjuice
100 grams of feta cheese
salt, pepper
walnuts
Boil the beats until they are soft.
Prepare the quinoa or couscous according to the package in the beat water (just add the vegetable stock to it)
Put spinach on four plates. Add beats and quinoa or couscous. Pour some lemonjuice and add the onion and the garlic. Then add the feta cheese made into small pieces as well as the walnuts cut into smaller pieces.
Fry the salmon (I made thin slices of salmon to make it lighter).Press some lemonjuice over the salmon and add it on top of the plates.
Green cocktail
I had a big birthday party this weekend and me and my sister made lots of different food. It was very good so I would like to share a few recipe's with you. The first one is "Crostini" with spinach and roquefort cheese. Very good mix and you can also use as a spread on bread or as a dip.
Photo by Anna Nasstrom, The Modern Housewife.
1/2 baguette
50 grams of butter
200 grams of spinach
2 tablespoons of olive oil
50 grams of roquefort cheese
100 grams of white cheese
100 grams of walnuts
Slice the baguette into thin slices and put them on a baking plate. Put a thin layer of butter on the slices and roast in the oven, 200 degrees celsius, until golden.
Mix the spinach and the olive oil. Add the roquefort and the white cheese. Mix until it is smooth.
Put the cheese mix on the slices of baguette and decorate with walnuts.
Photo by Anna Nasstrom, The Modern Housewife.
1/2 baguette
50 grams of butter
200 grams of spinach
2 tablespoons of olive oil
50 grams of roquefort cheese
100 grams of white cheese
100 grams of walnuts
Slice the baguette into thin slices and put them on a baking plate. Put a thin layer of butter on the slices and roast in the oven, 200 degrees celsius, until golden.
Mix the spinach and the olive oil. Add the roquefort and the white cheese. Mix until it is smooth.
Put the cheese mix on the slices of baguette and decorate with walnuts.
Cod with golden sauce
Last saturday we had a dinner at home with very good friends. Every time we have guests I try to do something special and this time I tried a dish with saffron. It was delicious so I just have to share the recipe with you!
Very easy to make while being very tasteful and festive.
Photo Anna Nasstrom, The Modern Housewife.
1 leak
2 tablespoons of butter
1 bag of saffron
1 tablespoon of Maizena (corn flour)
2 decilitres of water
2 decilitres of cream
1 vegetable stock
1 lemon, juice and peel
2 teaspoons of "rose" pepper
400 grams of cod
250 grams of shrimps
Chop the leak, fry it soft in the butter with the saffron.
Mix the corn flour with the water and add to the pot.
Add cream, vegetable stock, lemon juice and peel and the "rose"pepper.
Let it simmer for about 5 minutes.
Cut the cod in pieces and add in the pot. Let it simmer until fish is cooked.
Add the shrimps just before serving.
Very easy to make while being very tasteful and festive.
Photo Anna Nasstrom, The Modern Housewife.
1 leak
2 tablespoons of butter
1 bag of saffron
1 tablespoon of Maizena (corn flour)
2 decilitres of water
2 decilitres of cream
1 vegetable stock
1 lemon, juice and peel
2 teaspoons of "rose" pepper
400 grams of cod
250 grams of shrimps
Chop the leak, fry it soft in the butter with the saffron.
Mix the corn flour with the water and add to the pot.
Add cream, vegetable stock, lemon juice and peel and the "rose"pepper.
Let it simmer for about 5 minutes.
Cut the cod in pieces and add in the pot. Let it simmer until fish is cooked.
Add the shrimps just before serving.
Polish pierogies
I promised my sister to put up this recipy of Polish pierogies. It is like big raviolies that are most of the time filled with a potatoe, mushroom or sour crout mix. I am making them with the potatoe mix most of the time so that is the recipy I will give you.
It takes a little bit of time to make them but it is definitly worth it because they are really delicious!
The pierogies are uncooked on the photo.
Photo by Anna Nasstrom, The Modern Housewife.
About 50 pierogies.
Dough :
500 grams of flour
1/2 tea spoon of salt
hot water, add little by little
Mix these ingredients.
Fold over and over until elastic.
Leave for 30 minutes under cover.
Filling :
500 grams of potatoes, cooked and salted
500 grams of white cheese
2-3 onions, cut into very small pieces
salt, pepper
Fry onion in butter until golden.
Press the potatoes until getting mashed potatoes consistency.
Do the same with the white cheese.
Mix everything. Add salt and pepper, the more pepper, the tastier.
Roll out the dough thin and make circles (about 9 centimetres).
Put some filling on one half of the circle and close it so that it looks like on the image. It is very important that there is no filling in between where you close it because then they open when you cook them.
Cook the pierogies in salted water on medium heat. Make sure you stir constantly so that they don't stick together.
When they start floating, leave for 3 more minutes.
Serve them with fried onion and sour cream for example.
You don't need to cook all of them right away, you can freeze them uncooked. Just make sure to separate them so that they don't touch and stick together.
It takes a little bit of time to make them but it is definitly worth it because they are really delicious!
The pierogies are uncooked on the photo.
Photo by Anna Nasstrom, The Modern Housewife.
About 50 pierogies.
Dough :
500 grams of flour
1/2 tea spoon of salt
hot water, add little by little
Mix these ingredients.
Fold over and over until elastic.
Leave for 30 minutes under cover.
Filling :
500 grams of potatoes, cooked and salted
500 grams of white cheese
2-3 onions, cut into very small pieces
salt, pepper
Fry onion in butter until golden.
Press the potatoes until getting mashed potatoes consistency.
Do the same with the white cheese.
Mix everything. Add salt and pepper, the more pepper, the tastier.
Roll out the dough thin and make circles (about 9 centimetres).
Put some filling on one half of the circle and close it so that it looks like on the image. It is very important that there is no filling in between where you close it because then they open when you cook them.
Cook the pierogies in salted water on medium heat. Make sure you stir constantly so that they don't stick together.
When they start floating, leave for 3 more minutes.
Serve them with fried onion and sour cream for example.
You don't need to cook all of them right away, you can freeze them uncooked. Just make sure to separate them so that they don't touch and stick together.
Red soup
Last saturday we were at a great Valentine's party and the theme was of course pink and red. I brought one of my favorite soups, a beat soup that had a great succes so I thought I would give you the recipy here. It is really easy to make and you can feel the taste of fresh red beats.
Photo Anna Nasstrom, The Modern Housewife.
Bortsch (red beat soup)
500 grams of red beats
1 potatoe
1 yellow onion
2 table spoons of butter
1 litre of vegetable stock
salt, pepper
2 table spoons of white vinager
sour cream
Chop the vegetables and the onion and fry them in butter.
Add the vegetable stock and let it simmer for 20 minutes.
Mix the soup and add the vinager, salt and pepper.
Serve with sour cream.
Photo Anna Nasstrom, The Modern Housewife.
Bortsch (red beat soup)
500 grams of red beats
1 potatoe
1 yellow onion
2 table spoons of butter
1 litre of vegetable stock
salt, pepper
2 table spoons of white vinager
sour cream
Chop the vegetables and the onion and fry them in butter.
Add the vegetable stock and let it simmer for 20 minutes.
Mix the soup and add the vinager, salt and pepper.
Serve with sour cream.
Carrot cupcakes with caramel frosting
Oh, these cupcakes have reunited all my favorite tastes. Carrot cake is one of my favorite cakes and creamcheese reminds me of delicious cheesecakes. Caramel is one of my favorite candies so I don't believe anything could go wrong with these cupcakes.
Images and recipy from joylicious.net
Ingredients for cupcakes:
8 carrots (0,6 kilograms), peeled and coarsely shredded
2 1/2 decilitres of golden raisins
2 1/2 decilitres of pecans, coarsely chopped
5 decilitres of all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 decilitres of canola oil
5 decilitres of sugar
4 large eggs, at room temperature
Preheat the oven to 180° celsius. Line two 12-cup muffin tins with paper liners. In a medium bowl, toss the carrots with the raisins and pecans. Onto a large sheet of wax paper, sift the flour with the cinnamon, baking powder, baking soda and salt.
In a large bowl, using an electric mixer, beat the canola oil with the sugar at medium-high speed until smooth. Add the eggs, 1 at a time, beating well between additions. Add the dry ingredients and beat at low speed until combined. Using a wooden spoon, stir in the carrot mixture.
Spoon the batter into the cups, filling them three-fourths full. Bake the cupcakes for about 25 minutes, or until the tops spring back when lightly pressed. Let cool in the pans for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.
Ingredients for Topping:
1 decilitre of sugar
2 tablespoons water
Few drops of fresh lemon juice
1/2 decilitre of heavy cream
1/2 kilogram of cream cheese, softened
2 sticks ( 1/4 kilograms) unsalted butter, softened
1 decilitre of confectioners’ sugar
1 teaspoon pure vanilla extract
MEANWHILE, MAKE THE TOPPINGS: In a small, deep saucepan, combine the sugar, water and lemon juice. Using a wet pastry brush, wash down the side of the saucepan. Bring to a simmer over moderately high heat and cook without stirring, until the caramel just begins to color around the edges, about 5 minutes. Gently swirl the pan and simmer until the caramel turns a medium amber color, about 2 minutes longer. Remove from the heat. Using a long-handled wooden spoon, stir in the heavy cream. Transfer to a bowl and let cool.
In another bowl, beat the cream cheese at low speed until smooth. Beat in the butter, then beat in the confectioners’ sugar and vanilla until smooth.
Spread 1 tablespoon of the cream cheese frosting over each cupcake. Fill a pastry bag fitted with a 1/4-inch star tip with the remaining frosting. Pipe a ring around the top of each cupcake, leaving an empty space in the center. Spoon the caramel into the centers. Transfer the cupcakes to a platter and serve.
Images and recipy from joylicious.net
Ingredients for cupcakes:
8 carrots (0,6 kilograms), peeled and coarsely shredded
2 1/2 decilitres of golden raisins
2 1/2 decilitres of pecans, coarsely chopped
5 decilitres of all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 decilitres of canola oil
5 decilitres of sugar
4 large eggs, at room temperature
Preheat the oven to 180° celsius. Line two 12-cup muffin tins with paper liners. In a medium bowl, toss the carrots with the raisins and pecans. Onto a large sheet of wax paper, sift the flour with the cinnamon, baking powder, baking soda and salt.
In a large bowl, using an electric mixer, beat the canola oil with the sugar at medium-high speed until smooth. Add the eggs, 1 at a time, beating well between additions. Add the dry ingredients and beat at low speed until combined. Using a wooden spoon, stir in the carrot mixture.
Spoon the batter into the cups, filling them three-fourths full. Bake the cupcakes for about 25 minutes, or until the tops spring back when lightly pressed. Let cool in the pans for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.
Ingredients for Topping:
1 decilitre of sugar
2 tablespoons water
Few drops of fresh lemon juice
1/2 decilitre of heavy cream
1/2 kilogram of cream cheese, softened
2 sticks ( 1/4 kilograms) unsalted butter, softened
1 decilitre of confectioners’ sugar
1 teaspoon pure vanilla extract
MEANWHILE, MAKE THE TOPPINGS: In a small, deep saucepan, combine the sugar, water and lemon juice. Using a wet pastry brush, wash down the side of the saucepan. Bring to a simmer over moderately high heat and cook without stirring, until the caramel just begins to color around the edges, about 5 minutes. Gently swirl the pan and simmer until the caramel turns a medium amber color, about 2 minutes longer. Remove from the heat. Using a long-handled wooden spoon, stir in the heavy cream. Transfer to a bowl and let cool.
In another bowl, beat the cream cheese at low speed until smooth. Beat in the butter, then beat in the confectioners’ sugar and vanilla until smooth.
Spread 1 tablespoon of the cream cheese frosting over each cupcake. Fill a pastry bag fitted with a 1/4-inch star tip with the remaining frosting. Pipe a ring around the top of each cupcake, leaving an empty space in the center. Spoon the caramel into the centers. Transfer the cupcakes to a platter and serve.
Anna's mayonnaise
I have made my own mayonnaise for the first time today and it is so easy and really much better tasting than the one you buy. I made half of the quantity because we are only two people but if you are a bigger family I recommend following the proportions of the recipy.
2 eggs
1 tablespoon of mustard
a little bit of salt
Whisk all of these ingredients.
Then slowly add 5 decilitres of rapeseed oil while still whisking.
I recommend to use an electric whisk because my arm was quite numb after very intensive whisking.
Photos Anna Nasstrom.
2 eggs
1 tablespoon of mustard
a little bit of salt
Whisk all of these ingredients.
Then slowly add 5 decilitres of rapeseed oil while still whisking.
I recommend to use an electric whisk because my arm was quite numb after very intensive whisking.
Photos Anna Nasstrom.
Mmm, homemade marshmallows
I love sitting in front of a fire and grill marshmallows, especially when it is winter and snow outside. What I have never thought about though is that you could make marshmallows yourself. At the moment I don't have time, but next christmas I will absolutely try it.
Recipy from MAKEANDTAKES.COM
3 packages unflavored gelatin
2 1/2 decilitres of ice cold water, divided
340 grams of granulated sugar
2 1/2 decilitres of light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 decilitre of confectioners’ sugar
1/2 decilitre of cornstarch
Nonstick spray
Place the gelatin into the bowl of a stand mixer set up with the whisk attachment along with 1 decilitre of the water.
In a small saucepan combine the remaining 1 decilitre water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 110 degrees celsius, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 33 by 23 centimetres metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 2 1/2 centimetres squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Recipy from MAKEANDTAKES.COM
3 packages unflavored gelatin
2 1/2 decilitres of ice cold water, divided
340 grams of granulated sugar
2 1/2 decilitres of light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 decilitre of confectioners’ sugar
1/2 decilitre of cornstarch
Nonstick spray
Place the gelatin into the bowl of a stand mixer set up with the whisk attachment along with 1 decilitre of the water.
In a small saucepan combine the remaining 1 decilitre water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 110 degrees celsius, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 33 by 23 centimetres metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 2 1/2 centimetres squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Pomegranate chocolate dessert.
Here in France they don't have any special food for christmas. They make whatever is a bit luxurious such as oysters, goose liver etc.
This dessert would be perfect on the French christmas table after a nice dinner!
There are two versions, one with white chocolate and one with dark chocolate.
It is a bit elaborate to make but who says party says special!
Recipy from USEREALBUTTER.COM
1/2 11×17 sheet of vanilla chiffon cake
3 centilitres of PAMA simple syrup
1 decilitre of pomegranate molasses
white or dark chocolate mousse
2 1/2 decilitres of pomegranate seeds
pomegranate mirror
vanilla chiffon cake
makes 2 11×17 sheets or 2 9×3 rounds (you only need 1/2 a sheet unless making 23 centimetres cake in which case you can cobble pieces together or use one whole sheet)
4 1/2 decilitres of cake flour
2 1/2 decilitres of confectioners sugar
2 decilitres of whole milk
2 decilitres of canola oil
1 decilitre of eggs
1 1/2 tablespoons of baking powder
4 decilitres of egg whites
3 decilitres of granulated sugar
1 tsp vanilla extract
Oven 200 degrees celsius. Prep pan by buttering bottom and sides. Place parchment paper in pan and butter the parchment. Sift dry ingredients (except granulated sugar) into a large bowl. Mix all ingredients (except the 4 decilitres of egg whites and granulated sugar) in the large bowl until combined. Whip whites and granulated sugar to medium peaks. Fold into batter gently. Bake until set, about 20-25 minutes (18 minutes for me). Remove from oven and remove from pan. Let cool completely on a rack.
PAMA simple syrup
1 decilitre of water
1 decilitre of sugar
1/2 decilitre of PAMA liqueur
Place the sugar and water in a small saucepan and stir over high heat until the sugar dissolves. Let come to a boil. Turn off the heat and let cool. Add the PAMA liqueur.
pomegranate molasses
from Closet Cooking
3 decilitres of pomegranate juice
4 tablespoons of sugar
1 splash lemon juice
Bring all ingredients to a boil in a small saucepan. Reduce the heat and let simmer until it has reduced to about 7 1/2 tablespoons. ~40-50 minutes. You will want it to be slightly more fluid when hot because it thickens as it cools.
dark chocolate mousse
from Tartelette
2 decilitres of semisweet chocolate, chopped
4 table spoons of whole milk
1/2 decilitre of butter
1 egg yolk
1 1/2 decilitres of heavy cream, cold
In a bowl set over a pan of simmering water (make sure that the bowl fits snuggly over the pan and does not touch the water), melt together the chocolate, milk, and butter. (Okay, I just throw it all into a pan and heat it gently over the burner without a water bath). Remove from the heat and let cool to lukewarm. Whisk in the egg yolk. In a mixer, whip the cream to medium peaks and fold it into the chocolate mixture. Make the mousse just before assembly.
white chocolate mousse
2 1/2 decilitres of heavy cream
1 decilitre of white chocolate, chopped
Heat the white chocolate and 1 decilitre of heavy cream in a small saucepan over low heat, constantly stirring until chocolate is completely melted. Remove from heat. Let cool completely. Beat the remaining cup of heavy cream to stiff peaks. Fold the whipped cream into the white chocolate mixture. If you want it to be more fluffy, whip the whole ensemble a little more. Make the mousse just before assembly.
pomegranate mirror
1 tbsp PAMA liqueur
1 tbsp water
1 tbsp gelatin
2 decilitres of pomegranate juice (I use POM)
Place the PAMA liqueur and the water in a small bowl. Sprinkle the gelatin over the liquid and let is soften. Heat the juice in a small saucepan until it begins to simmer. Stir in the gelatin mixture and stir until dissolved. Let cool to near room temperature. Make the mirror last.
Assembly: Cut the cake to fit your mold(s), this will be your base. There is no precise measuring of components here. Generally a half sheet of cake will suffice for any molds 8 inches in diameter or less. I usually peel off the top crust of the chiffon cake because it interferes with absorption of the soaking syrup. If I feel the cake is too high, I’ll trim a little off the top as well. If using round molds, I like to line the inside with acetate ribbon for ease of release. Fit the cake into the base of your mold and set on parchment paper on a baking sheet. The cake should be snug in the mold. Brush the PAMA simple syrup onto the top of the cake. Do it again. Drizzle the pomegranate molasses evenly over the cake (forget about spreading it, you’ll shred the cake – too sticky). If your pomegranate molasses is too stiff, heat it up ever so briefly until it is more fluid. You don’t need to pour a lot, but you need enough so that 80% of the cake surface is colored dark red. Fold the pomegranate seeds into the mousse. Fill a pastry bag fitted with a big plain tip with the mousse and pipe it evenly over the cake (an inch or more in height). I like to slam the baking sheet down on the table a couple of times to settle the mousse and remove as many air pockets as possible. If you’re overly enthusiastic with this step, expect mousse in your hair. The white chocolate mousse was not terribly pipeable – it was more runny than the dark chocolate mousse and poured in easily. Pop the mold(s) in the freezer or refrigerator until the mousse is firm. When the pomegranate mirror is cooled to room temperature, remove the mold(s) and pour the mirror liquid over the mousse to an appropriate depth (appropriate means whatever you want). Return the mold(s) to the refrigerator until the mirror has set. Carefully unmold the dessert and garnish.
This dessert would be perfect on the French christmas table after a nice dinner!
There are two versions, one with white chocolate and one with dark chocolate.
It is a bit elaborate to make but who says party says special!
Recipy from USEREALBUTTER.COM
1/2 11×17 sheet of vanilla chiffon cake
3 centilitres of PAMA simple syrup
1 decilitre of pomegranate molasses
white or dark chocolate mousse
2 1/2 decilitres of pomegranate seeds
pomegranate mirror
vanilla chiffon cake
makes 2 11×17 sheets or 2 9×3 rounds (you only need 1/2 a sheet unless making 23 centimetres cake in which case you can cobble pieces together or use one whole sheet)
4 1/2 decilitres of cake flour
2 1/2 decilitres of confectioners sugar
2 decilitres of whole milk
2 decilitres of canola oil
1 decilitre of eggs
1 1/2 tablespoons of baking powder
4 decilitres of egg whites
3 decilitres of granulated sugar
1 tsp vanilla extract
Oven 200 degrees celsius. Prep pan by buttering bottom and sides. Place parchment paper in pan and butter the parchment. Sift dry ingredients (except granulated sugar) into a large bowl. Mix all ingredients (except the 4 decilitres of egg whites and granulated sugar) in the large bowl until combined. Whip whites and granulated sugar to medium peaks. Fold into batter gently. Bake until set, about 20-25 minutes (18 minutes for me). Remove from oven and remove from pan. Let cool completely on a rack.
PAMA simple syrup
1 decilitre of water
1 decilitre of sugar
1/2 decilitre of PAMA liqueur
Place the sugar and water in a small saucepan and stir over high heat until the sugar dissolves. Let come to a boil. Turn off the heat and let cool. Add the PAMA liqueur.
pomegranate molasses
from Closet Cooking
3 decilitres of pomegranate juice
4 tablespoons of sugar
1 splash lemon juice
Bring all ingredients to a boil in a small saucepan. Reduce the heat and let simmer until it has reduced to about 7 1/2 tablespoons. ~40-50 minutes. You will want it to be slightly more fluid when hot because it thickens as it cools.
dark chocolate mousse
from Tartelette
2 decilitres of semisweet chocolate, chopped
4 table spoons of whole milk
1/2 decilitre of butter
1 egg yolk
1 1/2 decilitres of heavy cream, cold
In a bowl set over a pan of simmering water (make sure that the bowl fits snuggly over the pan and does not touch the water), melt together the chocolate, milk, and butter. (Okay, I just throw it all into a pan and heat it gently over the burner without a water bath). Remove from the heat and let cool to lukewarm. Whisk in the egg yolk. In a mixer, whip the cream to medium peaks and fold it into the chocolate mixture. Make the mousse just before assembly.
white chocolate mousse
2 1/2 decilitres of heavy cream
1 decilitre of white chocolate, chopped
Heat the white chocolate and 1 decilitre of heavy cream in a small saucepan over low heat, constantly stirring until chocolate is completely melted. Remove from heat. Let cool completely. Beat the remaining cup of heavy cream to stiff peaks. Fold the whipped cream into the white chocolate mixture. If you want it to be more fluffy, whip the whole ensemble a little more. Make the mousse just before assembly.
pomegranate mirror
1 tbsp PAMA liqueur
1 tbsp water
1 tbsp gelatin
2 decilitres of pomegranate juice (I use POM)
Place the PAMA liqueur and the water in a small bowl. Sprinkle the gelatin over the liquid and let is soften. Heat the juice in a small saucepan until it begins to simmer. Stir in the gelatin mixture and stir until dissolved. Let cool to near room temperature. Make the mirror last.
Assembly: Cut the cake to fit your mold(s), this will be your base. There is no precise measuring of components here. Generally a half sheet of cake will suffice for any molds 8 inches in diameter or less. I usually peel off the top crust of the chiffon cake because it interferes with absorption of the soaking syrup. If I feel the cake is too high, I’ll trim a little off the top as well. If using round molds, I like to line the inside with acetate ribbon for ease of release. Fit the cake into the base of your mold and set on parchment paper on a baking sheet. The cake should be snug in the mold. Brush the PAMA simple syrup onto the top of the cake. Do it again. Drizzle the pomegranate molasses evenly over the cake (forget about spreading it, you’ll shred the cake – too sticky). If your pomegranate molasses is too stiff, heat it up ever so briefly until it is more fluid. You don’t need to pour a lot, but you need enough so that 80% of the cake surface is colored dark red. Fold the pomegranate seeds into the mousse. Fill a pastry bag fitted with a big plain tip with the mousse and pipe it evenly over the cake (an inch or more in height). I like to slam the baking sheet down on the table a couple of times to settle the mousse and remove as many air pockets as possible. If you’re overly enthusiastic with this step, expect mousse in your hair. The white chocolate mousse was not terribly pipeable – it was more runny than the dark chocolate mousse and poured in easily. Pop the mold(s) in the freezer or refrigerator until the mousse is firm. When the pomegranate mirror is cooled to room temperature, remove the mold(s) and pour the mirror liquid over the mousse to an appropriate depth (appropriate means whatever you want). Return the mold(s) to the refrigerator until the mirror has set. Carefully unmold the dessert and garnish.
Apple spice cake
Today's theme became christmas trees without me realizing it. This apple spice cake has a really nice christmas tree shape and sound like it could taste like christmas.
Recipy and photo from DESSERTFIRST.
Makes about 6 1-cup mini bundt cakes
2-3 apples
1 teaspoon cinnamon
3 eggs
1 1/2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
Preheat oven to 180 degrees. Peel and cut the apples into 1 centimetre cubes. Toss the pieces in a bowl with the cinnamon.
Beat the eggs and sugar in a mixer with the whisk attachment until fluffy. While the mixer is running, add in the oil and vanilla.
While mixer is going, combine the flour, salt, baking soda, cloves, and allspice in a bowl. Add the dry mixture into the batter and continue mixing until combined.
Stir in the apples, distributing evenly.
Spoon batter evenly into bundt pan molds. Bake about 35-40 minutes, until the center is dry and springs back to the touch.
Cool on a wire rack in the molds before turning out. Dust with confectioner's sugar before serving.
Recipy and photo from DESSERTFIRST.
Makes about 6 1-cup mini bundt cakes
2-3 apples
1 teaspoon cinnamon
3 eggs
1 1/2 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
Preheat oven to 180 degrees. Peel and cut the apples into 1 centimetre cubes. Toss the pieces in a bowl with the cinnamon.
Beat the eggs and sugar in a mixer with the whisk attachment until fluffy. While the mixer is running, add in the oil and vanilla.
While mixer is going, combine the flour, salt, baking soda, cloves, and allspice in a bowl. Add the dry mixture into the batter and continue mixing until combined.
Stir in the apples, distributing evenly.
Spoon batter evenly into bundt pan molds. Bake about 35-40 minutes, until the center is dry and springs back to the touch.
Cool on a wire rack in the molds before turning out. Dust with confectioner's sugar before serving.
Sushi night
Like I told you friday, me and my fiancee made sushi for the first time last saturday. It actually turned out really well, the rice was perfectly cooked and it tasted quite good. The only little mistake we did was to put a bit too much rice in the maki's, but that is something to think about next time.
Since it is soo hard to make the rice good I thought I would give you the recipe since it turned out so good.
For 4 people
5 decilitres of sushi rice
rice vinager (look at amount further down)
sugar (look at amount further down)
Rinse the rice carefully until the water is clear.
Pour the rice in a bowl and fill with cold water. Let it stand for 30 minutes.
Pour the rice through a strainer, you will see that the rice has grown a bit.
Weigh the rice and add the same weight of water. Bring the rice to a boil on high heat without a lid. Turn the heat down when it starts to boil and cover with a lid. Boil on low heat for 10 minutes. Don't remove the lid during this time.
Now you need to add a vinager sirup to the rice. For every 100 grams of rice you should use 1 tablespoon of rice vinager and 1 tablespoon of sugar (ex 300 grams of rice = 3 tablespoons of rice vinager and 3 tablespoons of sugar). Heat this in a casserole until the sugar has melted.
When the rice is cooked, pour it immediately into a bowl. Let it cool a couple of minutes before pouring in the vinager mix.
Now you just have to wait for the rice to get cold and then you can make your sushi's and maki's after your own taste.
Since it is soo hard to make the rice good I thought I would give you the recipe since it turned out so good.
For 4 people
5 decilitres of sushi rice
rice vinager (look at amount further down)
sugar (look at amount further down)
Rinse the rice carefully until the water is clear.
Pour the rice in a bowl and fill with cold water. Let it stand for 30 minutes.
Pour the rice through a strainer, you will see that the rice has grown a bit.
Weigh the rice and add the same weight of water. Bring the rice to a boil on high heat without a lid. Turn the heat down when it starts to boil and cover with a lid. Boil on low heat for 10 minutes. Don't remove the lid during this time.
Now you need to add a vinager sirup to the rice. For every 100 grams of rice you should use 1 tablespoon of rice vinager and 1 tablespoon of sugar (ex 300 grams of rice = 3 tablespoons of rice vinager and 3 tablespoons of sugar). Heat this in a casserole until the sugar has melted.
When the rice is cooked, pour it immediately into a bowl. Let it cool a couple of minutes before pouring in the vinager mix.
Now you just have to wait for the rice to get cold and then you can make your sushi's and maki's after your own taste.
Anna's musli
Mmm, this is a really good home made musli. You can put anything you want in it but these are the ingredients that I use :
5 deciliters of oatmeal
1 decilitre of sesamy seeds
1 decilitre of sunflower seeds
1 decilitre of linseeds
1/2 decilitre of omega chia grains
3 decilitres of chopped almonds
1/2 decilitre of water
1/2 decilitre of maple syrup or swedish treacle
1 tablespoon of oil
1/2 tablespoon of cinnamon
Mix all the grains and seeds in a n ovenproof dish.
Mix the liquids and cinnamon.
Pour over the grains and seed mix and mix it well.
Put in the oven at 200 degrees, for 20 minutes, stirring every 5 minutes.
I eat it every morning in my kefir with raisins and dried cranberries, soo good and healthy!
5 deciliters of oatmeal
1 decilitre of sesamy seeds
1 decilitre of sunflower seeds
1 decilitre of linseeds
1/2 decilitre of omega chia grains
3 decilitres of chopped almonds
1/2 decilitre of water
1/2 decilitre of maple syrup or swedish treacle
1 tablespoon of oil
1/2 tablespoon of cinnamon
Mix all the grains and seeds in a n ovenproof dish.
Mix the liquids and cinnamon.
Pour over the grains and seed mix and mix it well.
Put in the oven at 200 degrees, for 20 minutes, stirring every 5 minutes.
I eat it every morning in my kefir with raisins and dried cranberries, soo good and healthy!
Chocolate Pudding and Meringue Spoons.
Mm, these dessert spoons look delicious. I haven't had the chance to try them out yet but I absolutely will. If you beat me to it, tell me what you think!
makes about 4 spoons
2 T cornstarch
1/4 cup sugar
a pinch of salt
juice from one orange
1 cup heavy cream
3 ounces 100% cacao, coarsely chopped
1 egg white, at room temperature
4 T super-fine or casters sugar
Combine the cornstarch, sugar and salt in the top of a double boiler. Whisk in the cream and the juice. Heat at a simmer, stirring constantly until the mixture just starts to thicken and coats the back of a spoon. Then, stir in the cacao. Continue to stir until the chocolate is well incorporated, and the mixture is slightly thick. It’s important not to overheat or overcook at this point, or the fats will start to release and separate and you’ll end up with a very icky mess. This happened to me the first time around. Remove from heat. Allow the pudding to come to about room temperature, then cover and refrigerate. You might also want to chill the spoons you are going to be using. This isn’t necessary, but will help keep your dessert nice and cold.
Whisk the egg white to soft peaks, and then whisk in the sugar. It should get thick, glossy and spoonable.
Next, take your spoons, and fill the bowl with the chocolate pudding. Top with a dollop of meringue… but be careful not to overdo it. You don’t need much.
If you have a kitchen torch, use it to brown the top of the meringue slightly. My torch wasn’t working, so I just held my little spoons up to the broiler element on high to brown up the edges.
Serve immediately.
Recipy found at COOKANDEAT.COM
makes about 4 spoons
2 T cornstarch
1/4 cup sugar
a pinch of salt
juice from one orange
1 cup heavy cream
3 ounces 100% cacao, coarsely chopped
1 egg white, at room temperature
4 T super-fine or casters sugar
Combine the cornstarch, sugar and salt in the top of a double boiler. Whisk in the cream and the juice. Heat at a simmer, stirring constantly until the mixture just starts to thicken and coats the back of a spoon. Then, stir in the cacao. Continue to stir until the chocolate is well incorporated, and the mixture is slightly thick. It’s important not to overheat or overcook at this point, or the fats will start to release and separate and you’ll end up with a very icky mess. This happened to me the first time around. Remove from heat. Allow the pudding to come to about room temperature, then cover and refrigerate. You might also want to chill the spoons you are going to be using. This isn’t necessary, but will help keep your dessert nice and cold.
Whisk the egg white to soft peaks, and then whisk in the sugar. It should get thick, glossy and spoonable.
Next, take your spoons, and fill the bowl with the chocolate pudding. Top with a dollop of meringue… but be careful not to overdo it. You don’t need much.
If you have a kitchen torch, use it to brown the top of the meringue slightly. My torch wasn’t working, so I just held my little spoons up to the broiler element on high to brown up the edges.
Serve immediately.
Recipy found at COOKANDEAT.COM
The best carrot cake in the world
I love carrot cake! And after having tried many different recipies I have found the best one. The cinnamon adds a spicy touch that is very good with the carrots.
For 6-8 people
4 eggs
4 decilitres of sugar
4 decilitres of flour
2 tablespoons of baking powder
2 tablespoons of cinnamon
1 tablespoon of vanilla sugar
2 decilitres of cooking oil
5 decilitres of grated carrots
Glacing :
1 decilitre of philadelphia cheese
1/2 decilitre of icing sugar
1 tablespoon of room warm butter
1 tablespoon of lime or lemon juice
Whisk eggs and sugar. Mix flour, baking powder, cinnamon and vanilla sugar. Add to the batter.
Carefully add the oil and the grated carrots.
Butter a baking tin. Pour in the batter.
Put in the oven, 150 degrees, for about 75 minutes. Let the cake become cold.
Mix all the ingredients for the glacing with an electric whisk.
Spred it over the carrot cake and decorate it as you wish.
For 6-8 people
4 eggs
4 decilitres of sugar
4 decilitres of flour
2 tablespoons of baking powder
2 tablespoons of cinnamon
1 tablespoon of vanilla sugar
2 decilitres of cooking oil
5 decilitres of grated carrots
Glacing :
1 decilitre of philadelphia cheese
1/2 decilitre of icing sugar
1 tablespoon of room warm butter
1 tablespoon of lime or lemon juice
Whisk eggs and sugar. Mix flour, baking powder, cinnamon and vanilla sugar. Add to the batter.
Carefully add the oil and the grated carrots.
Butter a baking tin. Pour in the batter.
Put in the oven, 150 degrees, for about 75 minutes. Let the cake become cold.
Mix all the ingredients for the glacing with an electric whisk.
Spred it over the carrot cake and decorate it as you wish.
Strawberry cheesecake
I know, summer is over, but when I found these photos in my IPhoto I felt just a little bit less cold and maybe it will make you dream about the summer that passed .
8-10 slices
3 decilitres peeled and chopped rhubarbe (about 200 grams)
1 decilitre of sugar
3 decilitres of thick vanilla custard
2 rounds of sponge cake (make them from your favorite recipe or buy already made)
1 litre of strawberries
200 g of white cheese (Philadelphia cheese for example)
1 1/2 decilitres of cream
1 decilitre of sugar
6 leafs of gelatin
1/2 litre of red berries to put as decoration
Heat up the rhubarbe with the sugar to a compote. Let it turn cold. Mix the compote with the vanilla custard.
Put one of the rounds of the sponge cake on a plate. Spread the compote vanilla mixture on to it. Add the other piece of sponge cake on top.
Mix the strawberries in a blender.
Mix white cheese, cream and sugar. Add to the mixed strawberries.
Put the gelatin in cold water for 10 minutes. Then melt them in a pan (without the water of course).
Add the gelatin to the strawberry batter.
Spread the mix on the cake and put it in the fridge for 2-4 hours.
Decorate the cake just before serving.
8-10 slices
3 decilitres peeled and chopped rhubarbe (about 200 grams)
1 decilitre of sugar
3 decilitres of thick vanilla custard
2 rounds of sponge cake (make them from your favorite recipe or buy already made)
1 litre of strawberries
200 g of white cheese (Philadelphia cheese for example)
1 1/2 decilitres of cream
1 decilitre of sugar
6 leafs of gelatin
1/2 litre of red berries to put as decoration
Heat up the rhubarbe with the sugar to a compote. Let it turn cold. Mix the compote with the vanilla custard.
Put one of the rounds of the sponge cake on a plate. Spread the compote vanilla mixture on to it. Add the other piece of sponge cake on top.
Mix the strawberries in a blender.
Mix white cheese, cream and sugar. Add to the mixed strawberries.
Put the gelatin in cold water for 10 minutes. Then melt them in a pan (without the water of course).
Add the gelatin to the strawberry batter.
Spread the mix on the cake and put it in the fridge for 2-4 hours.
Decorate the cake just before serving.
Victoria's lemon pie
No, it is not the Swedish princesse's lemon pie but it does taste quite royal!
I used a small baking tin so it permitted me to make two.
For pie dough :
150 grams of butter
1 decilitre of sugar
3 decilitres of flour
1 teaspoon of baking powder
Mix all the ingredients for the pie dough and put it in a buttered baking tin. Bake in the oven, 175 degrees for 15 minutes.
Lemon batter :
3 eggs
2 decilitres of sugar
0,5 decilitres of flour
juice and zest of 1 lemon
Whisk eggs and sugar. Add flour, lemon juice and lemon zest.
Pour the batter into the pre baked pie and bake for another 15 minutes (175 degrees).
I used a small baking tin so it permitted me to make two.
For pie dough :
150 grams of butter
1 decilitre of sugar
3 decilitres of flour
1 teaspoon of baking powder
Mix all the ingredients for the pie dough and put it in a buttered baking tin. Bake in the oven, 175 degrees for 15 minutes.
Lemon batter :
3 eggs
2 decilitres of sugar
0,5 decilitres of flour
juice and zest of 1 lemon
Whisk eggs and sugar. Add flour, lemon juice and lemon zest.
Pour the batter into the pre baked pie and bake for another 15 minutes (175 degrees).
