Saturday, 24 December 2016

Merry Christmas to near and far!!!

I wish you All wonderful Christmas time with your family and friends. Enjoy the time off, have some delicious food and spend your time in a good company. Sleep in, relax, be lazy, spoiling youself with some nice presents. Be childish, happy and grateful... enjoying every minute of this special time of the year. Feel the magic of Christmas, as we used to do it as kids and let your good wishes travel all over the world. Feel love and peace in your heart and pass it to your next ones. Think about those who cannot be close to you, remember the ones who is not around anymore and hug and kiss the ones close to you....


Wednesday, 21 December 2016

Bundt cake for grown ups and Christmas is always here...

We are in Sweden and days here seem to be much shorter... well it is winter and completely normal, if you would ask the people around here. We needed a couple of days to get used to it... I am not complaining don´t get me wrong, we simple needed to rethink and adjust our daily "outside routine" to the current location. As already said the days are short, by that I mean the brightness outside. It starts to get dark at 4:00 p.m. already, which means most of the outside task shall be done by that time of the day. However, what you will get in exchange for short days, are the long evenings in front of the chimney with a hot cup of tea (of which I personally can never get enough), some pre-christmas programs on TV (also something I do enjoy a lot) or a nice book to read.

For some people darkness can be too much in one point of time, but I somehow still do enjoy it. I mean the cosy fire in the chimney, candles burning all over the house and the lightsofn the Christmas tree sparkling all over the Christmas decoration. While outside it is dark and cold, you do enjoy a cup of hot tea, hot chocolate or cup of coffee inside... can it get more Christmasy and relaxing?

Today a special grown up bundt cake recipe and some pictures taken in the dark. I tried to catch the magic of the dark and the warmth of the chimney fire... let me know, if I was successful?

Baileys and vanilla Bundt cake

  • 3 large eggs
  • 180 g sugar
  • 180 g butter (melted)
  • 150 ml Baileys Irish cream (I used Vanilla Cinnamon Christmas edition)
  • 2 teaspoons vanilla sugar
  • 200 g flour
  • 1,5 teaspoons baking powder
  • 4-5 tablespoons powdered sugar
  • 2-3 teaspoons Baileys Irish cream
Preheat the oven to 180C. Grease and flour your bundt cake form. In a bowl whisk together eggs, vanilla sugar and sugar, till foam starts to build. Melt the butter and let it cool off a bit, add to the eggs-sugar mixture, give it another whisk. Sift the flour and baking powder, add one part of it to the batter and mix till all dry ingredients are getting wet. Add half of the Baileys Irish cream to the mixture, mix till all well combined. Add another bunch of flour, mix, then add the remaining Baileys Irish cream, finish it with the remaining flour. Pour the batter into the prepared bundt cake form and bake it for 40-45 minutes (make the stick test). Let the cake cool down on a cooling rack in the form for at least 15 minutes. Then take it out from the form.
In a small bowl mix together the powdered sugar and baileys (spoon wise) till you get a think runny sugar frosting. Pour the frosting over the cake and sprinkle with some powdered sugar. Enjoy this velvety like cake with hot cup of coffee with a small splash of Baileys.
Despite the cold and darkness, I somehow do not really want to quit on our walks outside. Well sure we need to adjust a bit, meaning putting bit more clothes on us and taking flashlights with. You see, country side does not spoil us much with streetlights, hence the flashlights. Too much, you would say? Well for Pablo it seemed like a funny walk adventure... going through the dark, trying to catch some forest monsters with our lights and playing with our shadows... However I need to admit, the walk did not last long, in one point my boys started to complain about the cold and we quickly headed back home to the warmth of the fire. 


Sunday, 11 December 2016

Getting into Christmas mood...

Happy 3rd Advent to all of you. Christmas is around the corner and soon, very soon we all are going to spend some lovely time with our families, exchanging presents and eating lots of delicious food. And till then we are going to spoil ourselves with some delicious treats such as homemade Christmas cookies & co. Something my boys and I are looking forward too during the whole year. There is something special about Christmas cookies baking, for me it is the best way to get into the Christmas mood. The smell, the taste of all the exotic spices is just unbeatable and you will fall into the Christmas trap all over again..

Today some easy recipes for cookies and mini cakes filled with Christmas, so you can get easier into the Christmas mood....if you are not there yet.
Mini rum cakes with raspberries
  • 2 large eggs
  • 140 g sugar
  • 1 teaspoon vanilla essence
  • 140 g butter (softened)
  • 140 g flour
  • 1 teaspoon baking powder
  • 1-2 tablespoons rum
  • raspberries
Preheat the oven to 180 C. In a bowl beat the eggs, sugar and vanilla sugar with a hand whisk for couple of seconds. Add butter and rum, give it another whisk. Sift in the flour and baking powder, mix everything together till all well combined. Divide the batter in 12 muffin cup and top it with 2-3 raspberries. Bake for 20 minutes (make the wooden stick test) and sprinkle with some powdered sugar to serve. 

The mini cakes are perfect to take with for a small pre-christmas picnic. Something we have been doing these days a lot... 

Cardamom Christmas cookies
  • 90 g butter (soft)
  • 45 g sugar
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon ground cardamom 
  • 1 tablespoon rum
  • 1/2 teaspoon baking powder
  • 150 g flour
Preheat the oven to 180 C. In a bowl mix together all the ingredients, till you will get a smooth ball of dough. Roll some dough sausages, cut them in 4-5 cm long pieces. Use a fork to make the pattern on the cookies. Bake 10-15 minutes till golden brown.

The ultimate Christmas cookies if you ask me... I just love how rum, vanilla and cardamom are coming together.. and you will love it too.

Check the recipe for chocolate crinkle cookies HERE


Monday, 28 November 2016

MMMM cooking event with two amazing foodbloggers Kooking and Gregousfood

We have been talking about this event since quite some time, three food bloggers meeting up one day and cook together for their friends. As simple as it was we first needed to find a suitable date to make this happen. As usually these days, picking a day was the biggest challenge of all, if you ask me. But we made it and today I am finally going to share some recipes and many many pictures of the "MMMM cooking" event organized by KookingGregousFood and me.

There is this saying existing in probably all the countries in the world saying that "too many cooks in the same kitchen, can only spoil the food" the words may differ, but the meaning is always the same. Now three food bloggers in one kitchen, can this lead to a success? Well it actually did and if you ask me it was even more. Besides of all the delicious food we prepared and such a great and cool company we had, I learned new recipes, tips and tricks from Pili and Gregory. Each of us have a special area we shine and so we could just leverage from each other skills and experience, which made the whole event simple super.

We decided beforehand who is going to do what. Some recipe were done in advance and assembled the day of the event. You will find all the links to the recipes by the end of the post, some of which were already published by us before. Baking is my passion, hence I was responsible for bread and dessert. The cake I have been chosen, was an old fashion cake, which I wanted to try for since some time now.... Hummingbird cake, was once invented somewhere in the 70th, got forgotten for some time and is coming back now again. Fruity and moist cake with delicious frosting, a fine finish to a fine dinning.

My version of German potatoes salad
  • 1 kg potatoes
  • 250 g fresh green beans
  • 1 red onion
  • salt, pepper
  • lemon juice of half a lemon
  • olive oil (same amount as lemon juice)
  • 1-2 teaspoons grained Dijon mustard
  • 2-3 tablespoons Greek yogurt
  • fresh cilantro
Cook the unpeeled potatoes in a salted water (for about 30 minutes). Drain the water and let the potatoes cool off. Blanch the beans for couple of minutes in a boiled salted water. Skin the onion and cut it in half rings, you can put them into a small bowl with cold water to take away the bitterness. Take the beans out of the cooked water, shock them in a cold water and cut in equal pieces. Cut the potatoes in chunks, add the onions and green beans, give it a quick mix. 
In a bowl mix together lemon juice, olive oil, yogurt and mustard... season well with salt and pepper. Give the dressing over the potatoes and steer till all potatoes are covered.

Hummingbird cake
  • 3 cups flour
  • 1,5 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 1 1/2 teaspoons cinnamon
  • 3 eggs
  • 1 1/2 cups vegetable oil
  • 2 teaspoons vanilla essence
  • 1 fresh pineapple
  • 3 ripe bananas
To garnish the cake I prepared "pineapple flowers" the day before. Peel the pineapple and cut very thin (to see through) slices... Put the slices on the baking tray (lined with baking paper) and let them dry in the oven at 110 C for 30 minutes on one side. Turn them around and put the tray for additional 30 minutes in the oven. Take the slices careful from the tray and push them gently into the muffin form tray and let them dry ready over night. You will find plenty of recipes and videos how to do pineapple flowers in the internet.

Preheat the oven to 180. Grease and flour three 22 cm  (9 inch) baking pans. Cut the pineapple in small cubes (take the hard stalk in the middle of the fruit away), try to catch all the juices. Crash the bananas with a fork, till small chunks do appear. 
Combine all dry ingredients in a large bowl. Mix the eggs, oil and vanilla in a separate bowl, till well combined. Pour the wet ingredients into the dry ones and give it a whisk (do not over beat, just make sure all dry ingredients are wet). Add bananas and pineapple (with all the juices), steer. Divide the batter equally between the 3 pans. Bake for 25-30 minutes till golden brown. Take the pans out of the oven and let it cool for 5-10 minutes on the cooling rack, then take the cake layers out of the pan and let it cool completely.
  • 200 g butter (room temperature)
  • 200 g powdered sugar
  • 400 g cream cheese (room temperature)
  • vanilla
In a stand mixer with padel attachment whisk together butter and powdered sugar, till fluffy and pale in the color. Add cream cheese and vanilla, whisk it for another couple of minutes till you will get a fluffy frosting. Take your first cake layer and put it on a serving plate, give a generous amount of frosting on top and distribute it all over the layer, top it with the second cake layer. Proceed the same with the remaining layers. Cover the cake with the frosting and decorate with the pineapple flowers.

Check KOOKING for guacamole, smoked salmon focaccia recipes and more.Check GREGOUSFOOD for taboule, cheesecake,lemonade recipes and more.Check my previous posts for BaglesCarrot breadSwedish dark breadRicotta cheeseVegetable antipisti recipesEnjoy!

Saturday, 29 October 2016

Homemade bagels for breakfast

I did it again... and by that I mean a spontaneous buy of yet another kitchen tool. I was meeting my friend for  a cup of coffee and a long due to chat yesterday, as we have not been seeing each other for some time now. During our walk through the streets talking about this and that, my eyes caught something really cool in the store window.... Lékué bagel molds. My boys and I love bagels, especially homemade once. If you ever made bagels yourself, you would know that they are actually not very difficult to make, but there are some steps which might be challenging and with this little beauties you won´t have any issues to make your own homemade bagels ever again.

After saying goodbye to my friend, I decided to reward myself with one little present. I rushed back to the shop and couple of minutes later I was an official owner of these gorgeous bagel molds. Already on the way back home I was thinking what kind of bagels I would make for breakfast next day, surprising my boys with something special.

The molds do hold what they are promising. I was positively surprised and all the steps I was struggling in the past, when making bagels (shaping the whole which will hold during the baking process to give the bagels their typical shape, putting the bagels into the boiled soda water and fishing them out without breaking the shape etc.) were done much easier with those molds.
I decided to try something new... gluten free bagels. Not that we are having issues with this, but I know many people who does and wanted to try some gluten free recipes for some time now. The recipe does not yell for raising time either, which made it even more attractive for me. The bagels were done in no time, well there was some time involved of course, but not as much as usual. The result (even with all my fears and doubts) was just amazing... again my biggest fans and criticizers (my boys) were more than pleased with my "madeinnotime" bagels.  The bagels came out light and fluffy and I think we will be making them for sure again.
Gluten free bagels
  • 350 g gluten free bread flour
  • 6 g dry yeast
  • 1 tablespoon sugar
  • 0,5 teaspoon salt
  • 175 ml warm water
  • 60 g butter (room temperature)
Preheat the oven to 180C. Add flour, yeast and sugar into the bowl of your stand mixer and give it a whisk. Put in salt, water and butter, start kneading on a low speed for half a minute or so. Increase the speed of the stand mixer and knead for more 3 minutes. Take the dough out of the bowl and let it cool for about 10 minutes in the refrigerator.
Meanwhile boil some water in a pot and add some salt and 1 teaspoon of baking powder to it (be careful while sifting in the baking powder).
Take the dough out of the fridge and divide it in 6 equal pieces. Shape a ball, place it on the top of the bagel mold and drag it down to shape the bagel. Take the mold and submerge it in the boiling water, let it boil for 20 seconds. Take the mold out of the pot and place it on a plate covered with paper towel, so the remaining water can drain. Proceed the same way with the remaining dough balls. Brush the bagels with some egg wash (egg mixed with some water) and sprinkle some sesame seeds, lax seeds or poppy seeds over the bagels. Put the molds as they are on the oven rack and bake for about 20 minutes till golden brown.
Serve with anything you like. Please note that the bagels should be eaten the same day, as they will lose on taste and shape over the time.


Saturday, 15 October 2016

Pie with chanterelle mushrooms, cookies and yet another excursion to a park

Fridays are usually comfy food days in our house. Some cozy food (preferably something we can eat just with our fingers), nice movie for entertainment and lot´s of lazy time at the sofa. Now with autumn being here, where evenings are starting to get bit chilli and dark, luring at the sofa is more enjoyable than ever.

For me cozy food means also not too much effort, as I also would like just to hang out on the sofa, getting relaxed from the busy working week. I also would prepare something, what we can possible have on Saturdays for lunch or picnic to, to free up myself from cooking and spend the whole day with my boys. Today I am sharing an easy peasy pie recipe, with the most gorgeous mushrooms you can have, autumn is here and with this the chanterelle mushrooms. Pies are generally considered as comfy food in our home, I personally love it because it literally takes 10 minutes to have it prepared, then you just pop it into the oven and after 40 minutes or so you will get something super delicious and comforting for dinner. Another reason I love pies is that they always taste better the day after and you could enjoy them cold too, hence pie is my number one dish when it comes to picnics.

Now coming to the sweet part of the evening, cookies... better said chocolate chips cookies. I guess I do to tell you why cookies are considered as comfy food... This small little bites of heaven, you do enjoy with a cup of tea or milk.

Today on the blog pie and cookie recipe, with some pictures the day after.... of course we had some left overs and nice weather on Saturday,so I could not resist to have a small picnic with my boys in one of the most gorgeous parks in Barcelona.
Pie with chanterelle mushrooms and minced meat

  • 1 pack puff pastry
  • hand full chantarelle mushrooms
  • 400 g minced meat
  • 1 small onion
  • 3 eggs
  • 250 - 300 ml double cream ( I always use the one for cooking)
  • 50-70 g cheddar cheese (grated)
  • salt, pepper, nutmeg, smoked paprika powder, garlic powder
  • pine nuts
Preheat the oven to 180C. Line your baking dish with the puff pastry (make sure not to tear it to much, as it will shrink during the baking process). Cut the mushrooms in  quarters and fry them with some olive oil in the frying pan. Season with salt, pepper and nutmeg. Take the mushrooms out of the pan, put a bit more olive oil and onion cut ins mall cubes, fry it for a minute, then add the minced meat. Season with salt and pepper and fry it till all meat is well cooked. Set it aside and let is cool of.
In a small bowl whisk together the eggs, double cream, salt, pepper, smoked paprika powder (about 1 teaspoon) and garlic powder. Add the grated cheese and combine. Assemble the pie: spread the minced meat on top of the puff pastry, following by the mushrooms. Pour the egg-cream mixture over and sprinkle some of the pine nuts. Put the pie into the oven and bake for 35-40 minutes, till golden brown. You can decorate the pie (as I did) with some left over of the pastry.. simple cut any shape you like and put it on top of the pie before baking.

I love to serve a simple leave salad with honey mustard dressing to this pie. Take a bag of different leaves salad, some cherry tomatoes and cucumber. Pep it up with some fresh figs and roasted pine nuts. The dressing is done with some lemon juice, olive oil, honey, mustard, salt and pepper.

Chocolate chips cookies

  • 200 g butter (cut in cubes)
  • 200 g brown sugar
  • 2 eggs
  • vanilla (it can be bit more then usual)
  • pinch of salt
  • 300 g flour
  • 1 teaspoon baking powder
  • 200 g chocolate chips
Preheat the oven to 180C. In a stand mixer using the pedal attachment, mix together butter and sugar will all well combined and pale in the color (about 3 minutes). Add the eggs and give it another whisk, till all eggs are incorporated. Sift in the flour, salt and baking powder, mix till all ingredients are combined. Add chocolate chips and give it another whisk.
Line the baking tray with baking paper. Use your ice cream scooper to form the cookies.Place the cookies on the baking tray, leave some space in between (you should be able to have 12 cookies on the tray) and bake them for 12 minutes. Take them out and let them cool on a cooling rag.


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