Other recipes

Lilac Syrup + 3-Ingredient No-Churn Lilac Ice Cream

May 31, 2020 By linda 6 Comments

I realize that when I post this, the lilacs have already bloomed for most of you. Up here in Sweden, they’re still blooming and you probably have a few days to make these recipes, especially if you’re further up north than I am!

Either way, there will be a spring next year, and the year after that, so you have many springs to try these recipes! I’ve tried a few different versions of each recipe, but I found that every time I poured a hot liquid over the lilacs, that heavenly scent and taste disappeared. It still tasted good, but not what I was after.

Pouring lukewarm syrup/cream over the flowers instead did the trick, releasing flavour but still retaining it – perfect! I did however cheat and added 4 blueberries to the syrup for a little colour, though I haven’t tried without, so that’ll just be a little surprise for you! I was quite blown away by how much colour those four blueberries (and a splash of lemon juice to adjust redness) added. Just goes to show how amazing natural colorants are. Do let me know what colour yours turn out if you decide to give it a go!

Make sure to rinse the lilacs properly, and don’t buy them from a florist – They don’t have the same fantastic scent and will most likely be sprayed with something that you don’t want in your food. If you find someone who sells organic, unsprayed lilacs and they smell good, go for it! But best is to pick them in you garden or an area that you know (with permission of course). You can use the syrup in lattes, tea, whipped cream, on pancakes.. the list goes on!

LILAC SYRUP

Makes 400 ml / 1 2/3 cup

The trick to get the perfect lilac syrup is to add the flowers once the syrup is lukewarm – that way the flavour of the lilacs isn’t altered. This syrup tastes exactly like the lilac smells! When harvesting flowers, do it respectfully and don’t cut all branches from one single bush. If you don’t want to cut off any branches, you can pick the florets directly from the bush. I made one batch which was left in the fridge for 12 hours and one for 18 hours and the latter was much stronger in taste. Do taste the syrup every now and then to find the perfect balance for you!

INGREDIENTS

MERINGUE

1 1/2 cup lilac florets
235 g (1 cup) granulated sugar
1 cup water
3-4 blueberries, can be omitted
a splash of lemon juice

INSTRUCTIONS

SIMPLE SYRUP

Start by removing the florets from the branches, making sure to remove all green parts. Place the florets in a strainer and rinse in cold water. Place the clean florets in a large bowl.
In a saucepan, combine the sugar and water and let the mixture come to a boil. Gently stir until all the sugar has melted.
Add some blueberries to the syrup if desired (for color only!), and a splash of lemon juice until you reach the desired color.
Let the mixture cool until lukewarm, then pour over the lilacs. Leave at room temperature for 2 hours, then cover the bowl and place in the fridge for another 12-18 hours.
Pour the syrup through a fine mesh sieve into a clean container with a tight-sealing lid. Gently press the lilacs with a spoon to release all liquid. Store the syrup in the refrigerator, it keeps for a few days. Freeze in freezer proof containers if you don’t plan on using it all up in a few days!.

3-INGREDIENT NO-CHURN LILAC ICE CREAM

Makes about 1 quart

I tried two different versions of this recipe, one where I poured hot cream over the lilacs and like here, lukewarm. Just like with the lilac syrup, this version is so much better than using hot cream! It retains that heavenly lilac flavour. This ice cream is quite sweet so you don’t really want to add anything sweet to it, but you can definitely add a little bit of vanilla or lemon zest which pairs well with the lilac.

INGREDIENTS

ICE CREAM

1 1/2 cup lilac florets
500 ml (about 2 cups) whipping cream
1 can (397 g) sweetened condensed milk

INSTRUCTIONS

ICE CREAM

Start by removing the florets from the branches, making sure to remove all green parts. Place the florets in a strainer and rinse in cold water. Place the clean florets in a large bowl.
Place the cream in a saucepan and heat until lukewarm. Pour the cream over the lilacs, pressing down with a spoon to make sure all flowers are covered. Let the mixture cool to room temperature, then cover with a lid or plastic wrap and place in the fridge for 8-12 hours (taste test every now and then, and remember condensed milk will be added so the flavour should be quite strong).
When the cream is infused, pour the cream through a fine mesh strainer into a large bowl. Gently press the lilacs with a spoon to release all liquid. Add the sweetened condensed milk to the cream and with an electric mixer, beat until mixture thickens.
Pour the mixture into a freezer proof container and freeze for 4-6 hours.

A Swedish Classic – Rosehip soup with vanilla ice cream and almond macaroons

September 14, 2018 By linda 16 Comments

Rosehip soup is probably the epitome of childhood for many Swedes. Served as breakfast (but without ice cream), a snack or dessert – warm or cold with a scoop of vanilla ice cream and chewy almond macarons. Basically the most perfect, warming autumn drink or dessert! Or if you serve it cold, it’s the perfect cooling summer dessert. I don’t think I ever had it with ice cream when I was a kid, but I’m an adult now and I choose to serve it with ice cream. Because I can!

This is actually the first time I’ve ever made rosehip soup by myself. I’ve always been intimidated by rosehips because if the itchy little seeds.. but let me tell you.. this was so easy! Living in a coastal town, we have an abundance of them growing by the beach. Make sure to look for plump, deep red, ripe rosehips. You don’t even have to remove the seeds from the rosehips when making this soup.. yes, you heard me! It’s actually a very fuss free recipe.

ROSEHIP SOUP WITH VANILLA ICE CREAM AND ALMOND MACAROONS

Serves 4

INGREDIENTS

ROSEHIP SOUP

3 cups (about 400 g) fresh rosehips
5 cups (1,2 liter) water
75-110 g (1/3 – 1/2 cup) granulated sugar
1 1/2 tbsp. cornstarch + 2 tbsp. cold water

ALMOND MACAROONS

100 g finely grated almond paste
1 egg white (40 g)
1 tbsp. granulated sugar
1/4 tsp. ground cardamom

FOR SERVING

Vanilla ice cream or sweetened whipped cream

INSTRUCTIONS

ROSEHIP SOUP

Thoroughly clean the rosehips and make sure to remove the stem and all other green parts. Place them whole (you don’t have to remove the seeds!) in a large saucepan and cover with 5 cups of water. Bring to the boil and let simmer for about 25 minutes or until rosehips are soft.
Using an immersion blender, puree the rosehips together with the water in the saucepan. Pass the mixture through a fine sieve, discarding the pulp and seeds and reserving the liquid.
Pour the liquid back into the pan and bring to a simmer. Add sugar to your liking (I added 100 g). Mix cornstarch and 2 tbsp. cold water in a small bowl. Slowly add this to the pan, while constantly stirring. Simmer for a couple of minutes until slightly thickened. Let cool if you want to serve it cold. Store covered in the refrigerator.

ALMOND MACAROONS

Preheat the oven to 200°C (390°F).
Place the grated almond paste in a medium bowl. Add the egg white, sugar and cardamom and beat until smooth.
Scoop the batter into a piping bag fitted with a round nozzle. Pipe little dots of batter on a baking sheet covered with baking paper.
Bake for about 10 minutes or until golden brown.

SERVING

Serve the soup cold or warm in a cup or bowl, with a scoop of vanilla ice cream or whipped cream and top with a handful of almond macaroons.

Rose petal sugar

June 16, 2018 By linda 17 Comments

This recipe was supposed to be published a couple of weeks ago, but you know, life happens. I actually just got back from Norway a few days ago, from a workshop that I hosted with Krissy and Liv with the help of Sam and Kati, at Melgården which we visited back in December. It was amazing seeing Melgården in summer, but more about this in an upcoming post..

I know that the rosehip bushes are probably no longer in bloom, but I know I’ve seen other rose bushes in bloom that would be perfect to use for rose petal sugar as well.

This is sort of a non-recipe recipe, and you can totally wing it with the amount of sugar and rose petals. Do make sure to read the notes about the recipe when you scroll down though! I’m SO glad I have several ziploc bags of this stuff in my freezer now. I’m thinking, cookies? Ice cream?

Rose petal sugar

Some notes about this recipe: Don’t use roses from the florist, they’re usually sprayed and not very fragrant either. Use rose petals from wild growing rosehip bushes or from fragrant roses that grow in your garden. There is no need to pick the whole rose, simply pick the petals (the whole roses in my photos are just for the photos!) and leave the rest. I didn’t wash the petals, I placed them on a piece of kitchen paper to get rid of any bugs or dirt. If you want to, you can wash the petals – just make sure they’re dry before using them. I store the sugar in the freezer as I feel like it preserves the flavour and fragrance longer. This sugar is perfect for sprinkling on cookies, in tea, cocktails or simply use as you would use regular sugar in baking.

INGREDIENTS

200 g granulated sugar
1 cup rose petals, tightly packed

INSTRUCTIONS

Combine sugar and rose petals in a blender or food processor and pulse until the sugar is even in color. Transfer to a ziploc bag or airtight container and place in the freezer.

Ris à la malta – Rice pudding with whipped cream and marinated oranges

December 18, 2017 By linda 7 Comments

Ris à la malta is a very typical Scandinavian Christmas dessert made from rice pudding and whipped cream. Not exactly sure why it’s called ris à la malta as I don’t think it has anything at all to do with Malta. Some say it’s a version of the Danish name of the same dessert – Risalamande which is commonly served with cherry sauce and almonds.

In Sweden it’s more common to eat it with jam or ‘saftsås’, which is a cordial or sweetened fruit juice that is thickened with potato starch. I adore this dessert, it’s not overly sweet but it is quite heavy, so maybe not recommended to eat right after a big Christmas dinner.

Below I’m sharing two of my favorite ris à la malta recipes. One more common way of making it, where you basically make a rice pudding – then mix it with whipped cream, vanilla and some sugar. The rice pudding can of course be eaten as it is too, with cinnamon, sugar and milk!

An interesting tradition that might not be that common anymore is to hide an almond in the rice pudding, and whoever gets it in their bowl receives a gift. Some also say that if you get the almond in your bowl, you will be married before next Christmas… The second recipe, ‘apelsinris’, simply translates into ‘orange rice’ which I think is more of an old fashioned way of making it. My inspiration for this recipe comes from a cookbook from 1932 by Jenny Åkerström called ‘Prinsessornas kokbok’ – ‘The princesses cookbook’.

It’s super interesting to read through this book, the language is so very different and all the recipes are very vague, such as ‘bake in a hot oven until cake is done’. It also says to cook spaghetti for 40-50 minutes though.. hehe.

RIS À LA MALTA – RICE PUDDING WITH WHIPPED CREAM AND MARINATED ORANGES

Serves 4-6

Some notes about this recipe: You can also eat the rice pudding as it is without the cream – why not have it for breakfast, with some cinnamon, sugar and milk instead!

INGREDIENTS

Marinated oranges

100 ml (1/3 cup + 1 1/2 tbsp.) water
90 g (1/3 cup + 1 1/2 tbsp.) granulated sugar
2 cloves
2 cardamom pods
1-2 tbsp. dark rum (can be omitted)
2-3 oranges

Ris à la malta

90 g (100 ml) uncooked short grain white rice
200 ml (3/4 cup + 2 tbsp.) water
1/4 tsp. flaky salt
500 ml (about 2 cups) milk
1 cinnamon stick
150 ml (2/3 cup) heavy cream
1/2 tsp. vanilla bean powder
1-2 tbsp. powdered sugar, or to taste

INSTRUCTIONS

Marinated oranges

Combine water, sugar, cloves and cardamom pods in a saucepan. Let come to a boil, then simmer for 6-8 minutes, swirling the pan every now and then, until syrup is slightly thickened. Remove from heat and stir in the rum. Let cool.
Cut away the ends of the oranges, then cut down the sides to remove the peel and the white pith. Thinly slice the oranges and place them in a bowl. Pour the syrup over the orange slices, cover the bowl and let marinate in the fridge for at least two hours. Discard the cloves and cardamom pods before serving.

Ris à la malta

Place the rice, water and salt in a saucepan. Let come to a boil and let simmer with the lid on for 10 minutes. Add the milk and cinnamon stick, and on low heat – let mixture simmer gently with the lid on until thickened, about 30-35 minutes, stirring every now and then to make sure it doesn’t burn. Remove from heat, discard the cinnamon stick and let cool completely.
Whip the cream to soft peaks together with the vanilla and sugar, then stir the whipped cream into the rice pudding. Serve the ris à la malta with the orange slices and syrup.

APELSINRIS (ORANGE RICE)

Serves 4

Some notes about this recipe: This is basically a simpler and quicker way to make ris à la malta. It’s also delicious to serve with some toasted almonds and grated chocolate.

INGREDIENTS

Apelsinris

90 g (100 ml) uncooked short grain white rice
500 ml (2 cups) water
1/4 tsp. flaky salt
1 small cinnamon stick
200 ml (3/4 cup + 2 tbsp.) heavy cream
1/2 tsp. vanilla bean powder
1-2 tbsp. granulated sugar

INSTRUCTIONS

Apelsinris

Place the rice, water, salt and cinnamon stick in a saucepan. Let come to a boil and let simmer with the lid on, stirring every now and then, for about 25 minutes or until the rice is soft. Pour into a sieve and rinse with cold water until rice is completely cold. Discard the cinnamon stick and spoon rice into a large bowl.
In another bowl, whip the cream to soft peaks together with the vanilla and sugar, then stir the whipped cream into the cooked rice. Cut the orange slices (see recipe for marinated oranges above) into smaller pieces and spoon into the rice mixture. Serve with some of the syrup.

Rhubarb Italian cream soda

April 30, 2017 By linda 14 Comments

The first time I heard of Italian cream soda (also known as French soda, apparently) was a few years ago – but I didn’t try one until last summer (a strawberry balsamic one which was insanely delicious!). I was hesitant at first. A fruit syrup, sparkling water and… cream? Yes, indeed. The cream part is what struck me as odd. I’m wondering why I was so surprised, they’re all such wonderful wonderful things. To my surprise, they were even more wonderful together. Best of all is of course, it’s super easy to make. You can use just about any fruit or berry. AND you can also add a shot of vodka or rum for a grown-up version 🙂

RHUBARB ITALIAN CREAM SODA

Serves 4-6

If you can’t find half and half cream in your country, you can make your own by mixing equal parts milk and cream. If you’re in Sweden, you can use ‘Kaffegrädde’ which is about 10% fat. Replace half and half cream with coconut milk to make a dairy free version.

INGREDIENTS

RHUBARB SYRUP

150 g rhubarb, chopped (1 1/4 cups, about 2 stalks)
1/2 inch (1,25 cm) fresh ginger, finely chopped
180 g (3/4 cup + 1 1/2 tbsp) granulated sugar
200 ml (3/4 cup + 1 1/2 tbsp) water
1/2 vanilla bean

TO SERVE

ice
sparkling water
half and half cream or coconut milk

INSTRUCTIONS

Put rhubarb, ginger, sugar and water in a saucepan. Split the vanilla bean and scrape out the seeds. Add seeds and bean to the saucepan. Let mixture come to a boil, then let simmer for about 10 minutes until rhubarb is soft.
Mash the rhubarb. Strain mixture over a bowl. The compote that is left in the strainer can be eaten with some milk, or used to top oatmeal. Pour the syrup back into the saucepan together with the vanilla bean. Let come to a boil agan and let simmer for an additional 10 minutes or until slighly reduced and thickened. Set aside to cool completely. Remove the vanilla bean.
When the syrup is cool – put ice in a glass. Top with 3-4 tbsp syrup. Fill upp with sparkling water and half & half or coconut milk to your liking. I used about 150 ml sparkling water and 50-75 ml cream for each glass, but it’s totally up to you. If using full fat coconut milk, use a bit less – maybe 2-3 tbsp. Mix with a spoon or a straw and enjoy!

Spara

Edible gifts – flavored sugar

December 15, 2016 By linda 13 Comments

I’ve tried making flavored sugar before but was always annoyed with how it would turn into one huge, rock hard clump within just a few hours. And shelf life was.. not too great. So I tried drying it in a hot oven before putting it in a jar. Success! And that smell.. oh my! I can’t say anything about shelf life yet but I’m sure it’ll be ok for a few months. I’m pretty sure I’ll use it before that.
I’m so excited to use these sugars to make pink meringue (no artificial coloring!), to top my pies and crème brûlée, sugar cookies, for drinks or ice cream or to top fresh fruit. They’d be perfect for just about anything sweet I guess. I’d also like to try mint sugar, and ginger!

If you want more tips on edible gifts you can make a few days before christmas, check out my DIY – Edible gifts in jars post from a couple of years ago. It includes a lot of nice gifts such as brownie mix, oatmeal cookie mix, hazelnut chocolate spread, herb salt, chai latte spice mix and cinnamon granola.

Blueberry vanilla sugar

Yields 1 cup sugar

This sugar doesn’t taste a whole lot like blueberry, but it does taste a lot like vanilla! It also looks pretty, and it’s perfect to be able to make pink sugar without using a bunch of artificial ingredients. Lime or lemon zest would also make a great addition to this sugar.

INGREDIENTS

2 tsp. freeze dried blueberry powder
2 tsp. lemon juice
225 g (1 cup) granulated sugar
1 tsp. vanilla bean powder

INSTRUCTIONS

Preheat oven to 75°C (170°F).
In a medium bowl, mix together the blueberry powder and lemon juice and stir until a paste forms. Add the sugar and vanilla and stir with a spoon until the sugar is evenly pink.
Spread sugar on a baking sheet covered with baking paper.
Dry the sugar in the oven for approximately 30-35 minutes, stirring every now and then.
Let cool completely, then put sugar in a mortar and pestle to break up any large clumps. Store sugar in an air tight container.

Spara

Lemon herb sugar

Yields 1 cup sugar

I used rosemary and basil, which was what I had at home. Thyme or mint would also be delicious!

INGREDIENTS

1/3 cup + 2 tbsp fresh herbs
1 tsp. lemon juice
finely grated zest from 2 small lemons
225 g (1 cup) granulated sugar

INSTRUCTIONS

Preheat oven to 75°C (170°F).
Put the herbs in a mortar and pestle together with 2 tbsp of the granulated sugar and grind until herbs are finely ground. Add the lemon juice, lemon zest and the rest of the sugar and stir with a spoon until everything is well mixed.
Spread sugar on a baking sheet covered with baking paper.
Dry the sugar in the oven for approximately 40-45 minutes, stirring every now and then.
Let cool completely, then put sugar in a clean and dry mortar and pestle to break up any large clumps. Store sugar in an air tight container.

Orange rum vanilla sugar

Yields 1 cup sugar

The rum adds a very nice taste to this sugar, but if you don’t wish to use alcohol you can use more orange juice in place of it.

INGREDIENTS

225 g (1 cup) demerara sugar
finely grated zest from 2 oranges
1/2 tsp. vanilla bean powder
1 tsp. orange juice
1 1/2 tsp. dark rum

INSTRUCTIONS

Preheat oven to 75°C (170°F).
In a medium bowl, stir together all ingredients.
Spread sugar on a baking sheet covered with baking paper.
Dry the sugar in the oven for approximately 40-45 minutes, stirring every now and then.
Let sugar cool completely, then put sugar in a mortar and pestle to break up any large clumps. Store sugar in an air tight container.

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Strawberry buttermilk pancakes with elderflower and poached rhubarb

June 29, 2015 By linda 16 Comments

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!

STRAWBERRY BUTTERMILK PANCAKES
WITH ELDERFLOWER AND POACHED RHUBARB

Serves 3-4
Note that this recipe makes more pancakes than pictured (I was hungry)!

INGREDIENTS
PANCAKES
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

POACHED RHUBARB
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

DIRECTIONS
PANCAKES
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.

POACHED RHUBARB
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.

DIY – Edible gifts in jars

December 16, 2014 By linda 61 Comments

First, I have to tell you that I’m beyond excited about this post! I don’t think I’ve ever put so much time and effort into making one blogpost (in 5 1/2 years people!). Totally worth it though. I loved every second of it and I’ve been so excited to share this with you so you can go ahead and make your own gifts. I read somewhere that DIY gifts like these were for “lazy” people but I’m of a different opinion. To me, making a gift really shows that you care. That you put time and effort into making something unique for that special someone.

I made labels using photoshop, printed them on thick white paper which I then used double-sided-tape to stick to the jars. Instructions can be put on the back of each jar, or you can just print them on paper and hand them over to the person who receives the gift.

HAZELNUT CHOCOLATE SPREAD
ALSO KNOWN AS HOMEMADE NUTELLA
Makes 2 cups (500 ml)

I’m so excited about this recipe, I don’t even know where to begin! First of all, there are no strange ingredients in it. You could almost say it’s healthy, right? It’s a perfect spreadable consistency, straight from the fridge. How awesome is that?? And best of all, it tastes amazing! It’s a bit more grainy (from the hazelnuts) than store-bought but I actually like that.

INGREDIENTS

150 g hazelnuts
2-3 tbsp honey
2 tbsp vegetable oil, such as canola or rapeseed
1/4-1/2 tsp salt
150 g dark chocolate (70%), chopped
2/3 cup (150 ml) milk

INSTRUCTIONS
1. Preaheat oven to 175°C (350F).
2. Spread hazelnuts in a single layer on a baking sheet. Toast for about 12-14 minutes or until slightly browned and fragrant (make sure to keep an eye on them as they burn quickly and when burnt they will have a very bitter taste).
3. Put the nuts in a clean kitchen towel and rub to remove skin. You probably won’t get all of it out but that’s ok! Just make sure to remove the excess.
4. Put the nuts in a food processor or blender while still warm and mix until as finely ground as possible. Add the honey, oil and salt and mix until it resembles a grainy marzipan-like paste.
5. Melt the chocolate in a microwave or in a bowl over a saucepan with simmering water. Remove bowl from heat and stir in the hazelnute paste. Stir until smooth.
6. Heat milk in a saucepan until hot but not boiling, add to the chocolate mixture a little at a time and stir until completely smooth. Make sure to taste the nutella to see if you wish to add more salt or honey.
7. Pour into a jar and put in the fridge to cool. Keeps for about 1 week in the fridge (though I ate it all pretty quickly).

Herb salt with lemon

INGREDIENTS
1/4 cup sea salt flakes (such as Maldon)
1/4 cup fresh herbs, tightly packed in the measuring spoon – I used basil, oregano and rosemary
zest from 1/2 lemon

INSTRUCTIONS
1. Put half of the salt and half of the herbs in a mortar and pestle (I’m sure a food processor would work as well).
2. Grind the mixture as finely as possible.
3. Add the rest of the salt, herbs and lemon zest and grind a bit more.
4. Spread mixture thinly onto a baking sheet and let dry overnight. Put salt in a small jar.

Double CHOCOLATE MUFFIN mix
makes 12 muffins

INGREDIENTS & TOOLS
One 5-cup (1,2 liter) jar

2 cups (300 g) all purpose flour
1 tbsp (tablespoon) baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cups + 1 1/2 tbsp (80 g) cocoa powder
1 cup + 2 tbsp (250 g) granulated sugar
150 g dark chocolate chips (or half milk chocolate, half dark chocolate)

INSTRUCTIONS
1. Mix flour, baking powder, baking soda and salt in a jar.
2. Layer in the following order, making sure to pack each layer down tight:
-Half of the flour mix
-Cocoa powder
-Rest of the flour mixture
-Sugar
-Chocolate

Enclose the following instructions and a set of muffin liners
DOUBLE CHOCOLATE MUFFINS
makes 12

INGREDIENTS TO ADD
100 g (1 scant stick) butter, melted
1 cup buttermilk
2 large eggs

INSTRUCTIONS
1. Preheat oven to 200°c (392F). Prepare a cupcake pan with 12 muffin liners.
2. Mix melted butter, buttermilk and eggs in a large bowl.
3. Reserve some of the chocolate chips for the top of the muffins. Add the rest of the contents of the jar and stir until combined.
4. Divide batter between 12 liners, filling them completely full. Add reserved chocolate chips to the tops if desired.
5. Bake for 18-21 minutes or until a cake tester comes out almost clean.

OATMEAL COOKIES
WITH CHOCOLATE LENTILS
Makes 25 cookies

Adapted from Bakerella

INGREDIENTS & TOOLS
One 4-cup (950 ml) jar

1 1/3 cup (185 g) all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup (90 g) rolled oats
1/2 cup (75 g) chocolate lentils
1/2 cup (100 g) + 1/4 cup (40 g) chocolate chips (I used a mix of dark chocolate and milk chocolate)
1/2 cup (100 g) raw turbinado sugar
1/2 cup (100 g) granulated sugar

INSTRUCTIONS
1. Mix flour, baking powder, baking soda and salt in a bowl.
2. Layer in the following order, making sure to pack each layer down tight:
-Flour mixture
-Oats
-Chocolate lentils
-Chocolate chips
-Raw turbinado sugar
-Granulated sugar
-More chocolate chips (just to fill all the way to the top, and more chocolate never hurt anyone, right?)

Enclose the following instructions
OATMEAL COOKIES WITH CHOCOLATE LENTILS
Makes 25 cookies

INGREDIENTS TO ADD

1 slightly beaten egg
1 stick (113 g) butter (melted slightly in the microwave)
1 tsp vanilla extract

INSTRUCTIONS
1.Preheat oven to 175°C (350F)
2. Mix wet ingredients with the contents of the jar. Roll dough into 1 1/2 inch (3 1/2 cm) balls, place on a baking sheet covered with baking paper and bake for about 12-14 minutes.

CHAI LATTE SPICE MIX

INGREDIENTS
1/4 cup ground cinnamon
2 tsp ground ginger
1 tbsp ground cloves
1 tbsp ground cardamom
1 tsp vanilla powder
2/3 cup (135 g) raw turbinado sugar

INSTRUCTIONS
Mix all ingredients and put in airtight jar.

Enclose the following instructions and a couple of tea bags:
CHAI LATTE
Makes one serving

INGREDIENTS
2/3 cup milk
1/3 cup + 2 tbsp water
1 bag of black tea
2 1/2 tsp chai spice mix

INSTRUCTIONS
1. Bring all ingredients to a boil in a saucepan and stir until dissolved.
2. Let sit for one minute.
3. Strain mixture once or twice and top with frothed milk and cinnamon.

CINNAMON GRANOLA

INGREDIENTS
2 cups (180 g) rolled oats
100 g slivered almonds
1/4 cup maple syrup
1 tbsp vegetable oil
1/2 tsp cinnamon
1/4 tsp vanilla powder
1/2 tsp salt

1/2 cup (30 g) coconut flakes
1/2 (75 g) cup raisins

INSTRUCTIONS
1. Preheat oven to 150°C (325F).
2. Mix oats, almonds, maple syrup, oil, cinnamon, vanilla and salt in a large bowl. Stir until all dry ingredients are coated with the wet.
3. Spread mixture on a baking sheet covered with baking paper.
4. Bake for 45 minutes, stirring every 10 minutes or so.
5. Spread the coconut flakes on the baking sheet and bake for another 10 minutes or until mixture is golden brown.
6. Let cool, add raisins, then pour into a jar.

Four hot drinks for the holidays

December 10, 2014 By linda 46 Comments

There is nothing more comforting than a hot cup of cocoa during the holidays. In fact, I don’t think I drink hot cocoa any other time of the year than December. Maybe January if it’s cold and snowy (and it always is, and February, and March..). December is never as cold and snowy as I wish it was. Right now I’m sitting in front of my computer (obviously) and the rain is pouring down and it looks like it’s not gonna stop for a while. Make that days. And I’m drinking cardamom coffee.

Now there’s another tip for you, just put some freshly ground cardamom with your coffee grinds and you have cardamom coffee. Ta-da!
Here are a few of my favorite hot drinks which I seem to come back to every year. Enjoy!

Hot chocolate with cinnamon and orange liqueur

Makes one huge or two smaller cups. If you don’t want to use cointreau but
still want the taste of orange, use orange chocolate or add a piece of
orange peel together with the cinnamon stick.

Ingredients
1/3 cup + 2 tbsp water
50 g dark chocolate (70%)
1 cinnamon stick
1 cup milk
1-2 tbsp cointreau (orange liqueur)

3 tbsp heavy cream, whipped
Cocoa powder, to dust
grated dark chocolate

Instructions
Place water, chocolate and cinnamon in a saucepan and heat until chocolate
has melted. Add milk and bring to a boil. Add cointreau if desired.
Serve hot chocolate with whipped cream, cocoa powder, grated chocolate and a cinnamon stick.

Easy gingerbread latte

Gingerbread spice mix
I highly recommend grinding cardamom and cloves at home instead of buying. It does make a huge difference – just make sure to grind them finely!

4 tsp ground cinnamon
4 tsp ground ginger
3 tsp freshly ground cardamom
3 tsp freshly ground cloves

Mix all ingredients and store in an air tight jar.

Easy gingerbread latte
Makes one large cup

2 – 4 tbsp espresso or strong coffee
1 cup milk
1 tsp gingerbread spice mix
2 tsp cane syrup or molasses
1/4 tsp vanilla extract

3 tbsp heavy cream, whipped
Gingerbread spice mix, to dust

Bring espresso, milk, spices, syrup and vanilla to a boil in a saucepan. Strain if needed. Pour mixture into a large cup and top with whipped cream and a dust of gingerbread spice mix.

Hot chocolate with dulce de leche

Makes one large cup
Ingredients
1 cup milk
2-3 tbsp dulce de leche
10 g dark chocolate

Instructions
Heat milk, dulce de leche and a piece of chocolate in a saucepan until chocolate has melted. Let come to a boil, then pour into a cup. Top with frothed milk and a sprinkle of cinnamon.

Easy chai latte

Chai spice mix
This is my very easy version of chai latte. There are of course other ways such as boiling a chai syrup with cinnamon sticks, fresh ginger and so on, but if you’re in for a quick fix – this recipe is for you!

Ingredients
2 tbsp ground cinnamon
1/2 tbsp ground ginger
1/2 tbsp freshly ground cardamom
1/2 tbsp freshly ground cloves
1/2 tsp vanilla powder

Mix all ingredients and store in an airtight jar.

For the chai latte
Makes one cup

Ingredients
2/3 cup milk
1/3 cup + 2 tbsp water
2 tsp black tea (or 1 teabag, I used apple tea for example)
1 1/2 tsp chai spice mix
1/2-1 tbsp light muscovado sugar or raw turbinado sugar (1/2 tbsp is enough for me)

Bring all ingredients to a boil in a saucepan and stir until sugar is dissolved. Let sit for one minute. Strain mixture once or twice and top with frothed milk and cinnamon.

Herbal and floral ice cubes

June 23, 2014 By linda 19 Comments

Some time during spring and I tend to stock up on lots and lots of fresh herbs just because they smell lovely and make my kitchen look so much better (and they make food taste better too, of course). I usually go for the biggest plants I can find which means I rarely use up all of the herbs. A great way to preserve the fresh herbs is to freeze them. Now, these herbal and floral ice cubes are more for decoration, to make your summer drink taste and look a little bit better (I mean imagine using ice cubes with mint in a mojito, or just plain water). If you want to preserve herbs for cooking, you can chop them finely, put them in an ice cube tray and fill with a little bit of water or even olive oil then you just throw them in the food you’re making. Simple as that! If you’re using flowers for your ice cubes – absolutely make sure they are edible and that they haven’t been treated with any chemicals first. The flowers I’ve here used are bellflowers (campanula). There are many kinds of bellflowers and I cannot guarantee that all kinds are edible (I find lots of info on edible campanulas in Swedish, but very little on the subject in English). If you’re feeling insecure you can always use rose petals, lavender, lilacs or elderflowers instead. As with all flowers, I suggest eating only small amounts to be on the safe side.

Many recommend boiling the water first to make sure the ice is as clear as possible, though I haven’t tried this method myself (too impatient!).

What you’ll need
Herbs or edible flowers
Ice cube tray
Water

Fill ice cube trays with water, about 1/3 full.
Put the flowers or herbs in the water and freeze (to ensure the flower/herbs stays in place). Fill with water to the top and freeze again.