June 29, 2015

Strawberry buttermilk pancakes with elderflower and poached rhubarb

I can't believe it's been an entire month since I blogged. Time flies, as they say.
Apparently it's been so long that I completely forgot that my previous post was pancake related as well. I usually try to vary each post a bit more, but one can never have to many great pancake recipes. Right?
It's also a whole month since I travelled to France, and to tell you the truth, I haven't even begun to look at the photos yet. I know that I've been busy this month, but what have I done, really? I can't bring myself to remember. And in a few days I'm leaving for France again.
When I was in France a month ago, the elderflower was already blooming and it was really hot. Looking outside right now, it looks like November. Raining and 14°C. Which also means that the elderflower here has really been struggling to bloom. I don't think I've ever seen it bloom this late, and it's not even quite there yet! So if you live in a country where the elderflower has already bloomed, feel very free to make these pancakes without it as they are so delicious with just strawberries. Incredibly fluffy, light and just perfect!

Serves 3-4
Note that this recipe makes more pancakes than pictured (I was hungry)!
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 tsp vanilla powder or 1/2 tsp vanilla extract
1 cup buttermilk
2 medium eggs
25 g butter (1/4 stick), melted and cooled

125 g chopped strawberries (about 3/4 cup)
3-5 elderflower heads

100 g rhubarb, trimmed and finely chopped (about 3/4 cup)
1/2 cup water
4 tbsp granulated sugar
1 tbsp lemon juice
1/4 tsp vanilla powder or 1/2 tsp vanilla extract

1. Sift flour, baking powder, baking soda, salt and vanilla powder into a bowl.
2. Mix together the buttermilk and eggs in a small bowl (and vanilla extract if using).
3. Add the wet ingredients to the dry and stir carefully until mixture is smooth. Cover the bowl with plastic wrap and let stand 15 minutes in roomtemperature. Add the butter and stir until smooth. Stir in the chopped strawberries.
4. Heat a nonstick frying pan with some butter. Pour about 2-3 tbsp of batter into the frying pan and immediately sprinkle the top of the pancake with some elderflower blossoms. Turn and fry until golden brown.

1. Put rhubarb, water, sugar, lemon juice and vanilla in a saucepan.
2. Let simmer very gently for about 2-3 minutes or until rhubarb is soft, not mushy!
3. Put a strainer on top of a bowl. Pour mixture into strainer and put the rhubarb pieces in another bowl to cool. Pour the liquid back into the saucepan and let simmer until slightly thickened, about 5-10 minutes. Pour into a bowl to let cool, then add the rhubarb.
4. Spoon the rhubarb pieces on top of your pancakes and pour some rhubarb "syrup" on top. Serve with toasted almond flakes and fresh strawberries.

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May 27, 2015

Crêpe cake with dulce de leche and ricotta

I have a love/hate relationship with dulce de leche. It's deliciousness is kind of deceiveing. I know, everytime I use it as filling in a cake I swear to never use it again. A few months pass, and there I am, using it again. Why, you might ask? Well, obviously because it's delicious and because I had a jar of Brazilian dulce de leche in my fridge (thank you, Lua!).
So if it's that delicious, why do I hate it? Well, let me explain. I started off by stirring together dulce de leche and ricotta. The verdict? Delicious, but it instantly turned into a sauce (I kind of thought it would). So I figured, what if I make individual layers of dulce and ricotta? That must work. This dulce de leche was very, very thick, so I simply started spreading the dulce de leche on every other crêpe. So far so good! After a while, the dulce de leche turned into a sauce and was running down the sides (and the crêpes were freezing cold!). Sure, not a problem if you're going to eat it but definitely if you're going to to try and take photos of it. I guess it's some kind of reaction between the dulce de leche and the moisture in the crêpes.
I still wanted to share this recipe though because it is truly delicious, albeit somewhat messy. If you don't feel like making a mess, I would suggest filling it with your favorite jam or even nutella instead of dulce de leche.

On another note, tomorrow I'm leaving for Amsterdam, Paris and then the south of France. Feeling a bit anxious, as always when I'm travelling. I will probably take thousands of photos, some of which I will share with you here and on instagram.
See you soon!

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May 15, 2015

Gluten-free almond cake with chocolate fudge frosting

Today is one of those days when I just can't seem to find the words to write. It's very frustrating. Writing isn't one of my strengths though, to be completely honest. Sometimes I wish I could just let the photos speak for themselves, but that would probably be pretty boring, right? And I guess you wouldn't be able to figure out the recipe from just looking at the pictures. No, a blog needs words too.
What I can tell you, is that I really really love apple blossoms. And cake. And chocolate. I really love everything about this cake. The simplicity, the texture, the flavor.. And it's gluten-free too! How great is that?

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May 8, 2015

Easy rhubarb cake

I took these photos almost exactly two years ago. In May 2013, which was also one of my most productive months as in baking A LOT and taking many of my favorite photos (and apparently wearing jean vests every day). Back then I had a 9-5 job, but I somehow always managed to find the time to create. Nowadays, all I do is sit by my computer, all day every day and fighting the beast better known as the e-mail. It seems as no matter how little time I had back then, I always managed to get stuff done. Maybe that's exactly why, because I knew I had to do them right now or I wouldn't have the time. I'm always a few hundred e-mails behind, so every day is like starting over (so I'm sorry if I haven't replied yet!).
Some days (ok, make that most days) I don't feel like sitting in front of the computer at all though, especially during spring. Some days I just want to go out and smell the freshly cut grass, listen to the birds and take a stroll on the beach. This day was exactly like that. We filled a basket with this hot from the oven-rhubarb cake and went out to a beautiful spot called Möllegård, fairly close to where we live. It's incredibly pretty there, especially when the trees are becoming all lush and green. The forest is a little untamed and everything grows a little bit wild, which I really like. That "bridge" was slightly wobbly though, but it's been replaced now with a new, uncharming one. You can also get the best ice cream in Möllegård and you can pet two cute shetland ponies. Sounds like a pretty great place, huh?! Ice cream and ponies!

I actually liked this cake so much that it ended up in my book, Sweet food & photography, which by the way is now published in French, and will be published in Dutch, German and Spanish in August this year, and last but not least in English in April next year!! It's a pretty amazing feeling I must say and I'm just so grateful that people are interested in my books.

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April 28, 2015

Rhubarb+strawberry & chocolate+nutella vertical roll cakes

The idea of a vertical cake might not be world-changing, I know, but I've been thinking about using  roll cakes as "regular" layer cakes for quite some time now. I think I jotted it down on one of my 1000 post-its (which by the way, almost never make sense), but I never got around to trying it until now.
So I started with making one with a recipe I used last year, with some of my favorite flavors - rhubarb, strawberries and cardamom. Man, that compote is to die for! I made two batches to test the recipe, so I had lots of leftovers for my oatmeal. Perfect. Then I thought, I just HAVE to make a chocolate one as well, because there should always be chocolate, too. The chocolate one didn't turn out as visually striking on the inside as I would have wanted, but it tastes amazing, and that's what really counts, isn't it? A nice looking cake can be fantastic, but if the flavors aren't there, looks don't matter so much.
As usual, I can't pick a favorite out of these two. I love them both equally. And all I see when I look at the top photo are two fancy pac-mans (pac-men??). Look at the pink one eating that strawberry!

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April 21, 2015

Breakfast in bed - Lemon ricotta pancakes

If you follow me on Instagram, you've probably seen these pancakes a few times, but they are so worth mentioning again. I keep coming back to this recipe over and over again, and I usually eat them at least once a week. Best pancakes, hands down. Really. They've earned their place on this blog.
And the best bedding, too. These sheets from Evencki are so soft and so silky, I just couldn't resist having breakfast in bed. Honestly, I don't think I ever slept better than in this bedding. And I've slept a LOT. Trust me. Sleeping happens to be one of the things I'm best at in life, unfortunately. Though I must say it's also one of my favorite activities. I try really hard to be a morning person and get up early every day, but it's a struggle. If I didn't have coffee in my life, I would probably never get up. I set four alarms each morning, and sometimes it works and I wake up, but I can just as easily snooze for 3 hours more. Like that one time I overslept when I was going to be on live TV for the first time. No biggie. And one time I missed my train too,  I woke up five minutes before the train left and called the train station, still half alseep. I had to buy a new ticket. I think I need more alarm clocks in my life.

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