If you want to try this cake out, you can find the recipe over at Smitten Kitchen.
Happy travels, Mickie!
Love,
Heidi
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Saftigt bananbröd- perfekt till mellanmål
19 hours ago
Monday, 4 March 2013
Strawberry Delight
This week-end we celebrated my sister-in-law's birthday a little early because she is heading on an adventure to India for 3 months. I tried a new recipe with puréed frozen strawberries in the batter and it came out amazing. It was such a refreshing cake! I layered the bases with my favourite cream cheese frosting and fresh strawberries...Yummy!
If you want to try this cake out, you can find the recipe over at Smitten Kitchen.
Happy travels, Mickie!
Love,
Heidi
If you want to try this cake out, you can find the recipe over at Smitten Kitchen.
Happy travels, Mickie!
Love,
Heidi
The legendary Lightning McQueen
Lightning McQueen is one of the most popular Disney characters, at least in my household of boys. So I was happy when a friend of mine asked if I could make a Lightning cake for her 5 year old son. A delicious chocolate cake with chocolate buttercream. It came out pretty cute!
Happy baking!
Love,
Heidi
Happy baking!
Love,
Heidi
Tuesday, 20 November 2012
Bonde + Kock = Sant
Today is the day...it is time for one of the semi-finals for the "Årets Kock" in Jönköping.This is a competition in Sweden where professional chefs get to challenge each other to see who can be crowned Sweden's next best chef. It is a gastronomical heaven to see the creativity that the chefs have and the masterpieces that are presented...so of course I'm going to pay the competition a visit and check it out!
Last week-end I was invited, along with some other foodies from Jönköping, to a day of food and fun. The day was organised by LRF who are also one of the sponsors for the competition. The aim of the day was to highlight the benefits of using locally manufactured, good quality products and also to encourage a deeper understanding between farmer och chef.
The day started off at Säby Gård, a farm where ecological, high quality meat is produced. It is located in Skärstadalen, one of the most beautiful areas in Jönköping. We were met up by the very hospitable Göran and Maria who gave us an extensive tour of their farm. They also explained the process behind what creates meat that is of a high quality. Did you know that if a cow is stressed when it is slaughtered, that will result in a tough meat that often is a more purpley colour instead of the deep red that it should be? That was one of the facts that we learnt while visiting Säby.
At this farm, the animlas are left to grow at their own natural pace, they are not fed any unnatural food and are left to enjoy the fresh air for much of the year. If you live close to the Jönköping area and are looking for some good meat, then you can easily go onto their website and order one of the different beef or lamb packages that they offer. Try it...believe me, you won't regret it!
Viktor Westerlind, winner of the "Årets Kock" 2009 joined us for the day and prepared some delicious delights. At Säby we were served a "fika" of air-dried wild boar, sourdough bread, cheese from Jokkmokk and delicious apples. Simple but so mouth-wateringly delicious!
The next stop for the day was Rudenstams, an apple orchad whose goal is to provide Swedish apples all year round in order to decrease the amount of apples that are imported to Sweden. Here we were given a tour of the orchads and were shown were all the packaging takes place. All the apples are hand-picked and treated like eggs in order to protect the sensitive skin and prevent unneccessary bruising. We got to taste a few of the different types of apples and it's amazing how they can have such different characteristics. Rubinella is my new favourite apple! Rudentstams also has a little county store which is one of my favourite places to walk around and look. It is set in a beautiful environment and it is so relaxing to go out and get inspired by the products that they sell. In the spring when all the apple trees are blooming, they open their orchads up for the public who can buy a picninc basket and go and soak in the beauty of spring amongst the beautiful blossoms, something that I'm definately going to give a try next spring. They also offer several other activites which are equally charming, so check them out and pay them a visit.
At Rudenstams Viktor prepared a three-course meal which was phenomenal. Here is what the menu looked like:
It has been a long time since I ate such a well-composed meal. Really delicious! And the salt-baked celery root is something that is definatley worth trying!
A big thank you to Anna from LRF for organising a great day. Thanks also to Viktor for the fantastic food, and both Säby Gård and Rudenstams for your hospitality. It was a fantastic day and it was great to make some new blogging friends.
If you're tempted to try that salt-baked celery root (celeriac), go to Amy's blog for the recipe...it's definately worth a try!
If you want to read up more about the "Årets Kock" competition, check out Håkans blog.
Patrick has also written about his experiences from the day, check them here.
I'm looking forward to going to the competition and will get back with some photos from it later!
Have a great day!
Love,
Heidi
Last week-end I was invited, along with some other foodies from Jönköping, to a day of food and fun. The day was organised by LRF who are also one of the sponsors for the competition. The aim of the day was to highlight the benefits of using locally manufactured, good quality products and also to encourage a deeper understanding between farmer och chef.
The day started off at Säby Gård, a farm where ecological, high quality meat is produced. It is located in Skärstadalen, one of the most beautiful areas in Jönköping. We were met up by the very hospitable Göran and Maria who gave us an extensive tour of their farm. They also explained the process behind what creates meat that is of a high quality. Did you know that if a cow is stressed when it is slaughtered, that will result in a tough meat that often is a more purpley colour instead of the deep red that it should be? That was one of the facts that we learnt while visiting Säby.
At this farm, the animlas are left to grow at their own natural pace, they are not fed any unnatural food and are left to enjoy the fresh air for much of the year. If you live close to the Jönköping area and are looking for some good meat, then you can easily go onto their website and order one of the different beef or lamb packages that they offer. Try it...believe me, you won't regret it!
Viktor Westerlind, winner of the "Årets Kock" 2009 joined us for the day and prepared some delicious delights. At Säby we were served a "fika" of air-dried wild boar, sourdough bread, cheese from Jokkmokk and delicious apples. Simple but so mouth-wateringly delicious!
 |
| Left: Viktor Westerling together with Göran from Säby Gård and one of their cows. Top right: Me together with the other bloggers. Bottom right: Göran and Viktor preparing the "fika". |
The next stop for the day was Rudenstams, an apple orchad whose goal is to provide Swedish apples all year round in order to decrease the amount of apples that are imported to Sweden. Here we were given a tour of the orchads and were shown were all the packaging takes place. All the apples are hand-picked and treated like eggs in order to protect the sensitive skin and prevent unneccessary bruising. We got to taste a few of the different types of apples and it's amazing how they can have such different characteristics. Rubinella is my new favourite apple! Rudentstams also has a little county store which is one of my favourite places to walk around and look. It is set in a beautiful environment and it is so relaxing to go out and get inspired by the products that they sell. In the spring when all the apple trees are blooming, they open their orchads up for the public who can buy a picninc basket and go and soak in the beauty of spring amongst the beautiful blossoms, something that I'm definately going to give a try next spring. They also offer several other activites which are equally charming, so check them out and pay them a visit.
At Rudenstams Viktor prepared a three-course meal which was phenomenal. Here is what the menu looked like:
Starter:
Chantarelle soup with a roasted onion cream and bacon crisps together with sourdough bread and home-made butter
Main meal:
Sirloin steak (from Säby Gård) with salt-baked celery root and sides
Dessert:
Cinnamon and sugar fried apples (from Rudenstams) served with a decadent chocolate cream
 |
| Top left: One of the owners explaining how the apples are stored to preserve the flavour. Top right: The apples that will be sent to make different types of drinks. Top middle: Inside the country store. Bottom right: Viktor Westerlind and I. Bottom left: The fantastic meal we were served. |
If you're tempted to try that salt-baked celery root (celeriac), go to Amy's blog for the recipe...it's definately worth a try!
If you want to read up more about the "Årets Kock" competition, check out Håkans blog.
Patrick has also written about his experiences from the day, check them here.
I'm looking forward to going to the competition and will get back with some photos from it later!
Have a great day!
Love,
Heidi
Wednesday, 5 September 2012
Lots of new beginnings...
Hello everyone!
I hope that you are all doing well and that those of you in the northern hemisphere had a great summer and those of you on the south side of the world had a cosy winter.
Here things have been pretty crazy with a lot of changes and exciting new beginnings in my life...hence the lack of updates.
But let me share the good news with you. Here is a clue:
Yip! We are the owners of our first little house, a cute and quaint jem that needs a little polishing...okay maybe a lot of polishing. But the renovating process has been fun so far and we do it in little projects...you can't renovate all the time, we have to live as well, right? This little home is a miracle for us and we are loving it!
Okay...the next little piece of good news...
Yes, you saw right...that's a cute little pair of mini-me feet. Baby nr 2 is on its way and we are all delighted. Especially me...now that the nausea has gone over. What a terrible few months that was. But now I'm ok, as long as I eat...like all the time...it's a good thing my body uses more energy at the moment.
Anyways, now that you know my good news, maybe you'll be a little more excusing of my absence:-).
Unlike you lucky people in the southern hemisphere, who are heading in to spring and many lazy hours on the beach, up north we are going towards more cosier times with lots of candles and fiery nights. Here's a recipe for one of my favourite fruit salads that has an autumn feel with its stewed figs and cardamom syrup...enjoy!
Ingredients for 4 portions:
4 fresh figs
8 fresh strawberries (you can use frozen if you don't have access to fresh ones)
1 orange
1 banana
2 granadillas (passion fruit)
1/2 pineapple
1 dl frozen raspberries
Cardamom syrup:
50 ml (1/2dl) sugar
1 tbsp water
1 tsp grinded cardamom
1. Make the syrup first: Put the sugar, water and cardamom in a little pot and boil until it has a syrupy consistency, without it getting any colour.
2. Peel and chop the fruit into little pieces (except the figs).
3. Put 200ml water and 50 ml sugar into a pot bring to the boil. Lower the heat and let it simmer. Cut the figs into four pieces and stew them in the sugar water for a few minutes. Remove from water and garnish the fruit salad with the figs.pour the syrup over and serve with vanilla cream.
Have a happy day!
Love,
Heidi
I hope that you are all doing well and that those of you in the northern hemisphere had a great summer and those of you on the south side of the world had a cosy winter.
Here things have been pretty crazy with a lot of changes and exciting new beginnings in my life...hence the lack of updates.
But let me share the good news with you. Here is a clue:
Yip! We are the owners of our first little house, a cute and quaint jem that needs a little polishing...okay maybe a lot of polishing. But the renovating process has been fun so far and we do it in little projects...you can't renovate all the time, we have to live as well, right? This little home is a miracle for us and we are loving it!
Okay...the next little piece of good news...
Yes, you saw right...that's a cute little pair of mini-me feet. Baby nr 2 is on its way and we are all delighted. Especially me...now that the nausea has gone over. What a terrible few months that was. But now I'm ok, as long as I eat...like all the time...it's a good thing my body uses more energy at the moment.
Anyways, now that you know my good news, maybe you'll be a little more excusing of my absence:-).
Unlike you lucky people in the southern hemisphere, who are heading in to spring and many lazy hours on the beach, up north we are going towards more cosier times with lots of candles and fiery nights. Here's a recipe for one of my favourite fruit salads that has an autumn feel with its stewed figs and cardamom syrup...enjoy!
Ingredients for 4 portions:
4 fresh figs
8 fresh strawberries (you can use frozen if you don't have access to fresh ones)
1 orange
1 banana
2 granadillas (passion fruit)
1/2 pineapple
1 dl frozen raspberries
Cardamom syrup:
50 ml (1/2dl) sugar
1 tbsp water
1 tsp grinded cardamom
1. Make the syrup first: Put the sugar, water and cardamom in a little pot and boil until it has a syrupy consistency, without it getting any colour.
2. Peel and chop the fruit into little pieces (except the figs).
3. Put 200ml water and 50 ml sugar into a pot bring to the boil. Lower the heat and let it simmer. Cut the figs into four pieces and stew them in the sugar water for a few minutes. Remove from water and garnish the fruit salad with the figs.pour the syrup over and serve with vanilla cream.
Have a happy day!
Love,
Heidi
Wednesday, 4 April 2012
Happy Easter!
Here are some cute cupcakes for Easter! And they are dangerously delicious! I have found my new favourite "go to" chocolate cake recipe...Ina Garten is my new hero:-). This cake comes with a warning: it is DANGEROUS! Only because it's so easy to make and it's so delicious! Don't say I didn't warn you...
To see this recipe in Swedish, click here.
From Barefoot Contessa at Home
Chocolate cake
butter for greasing the pans
1 3/4 cups flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1 cup freshly brewed hot coffee
1. Make the cake: sift the flour, sugar, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer on low speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla.
2. With the mixer on low speed, slowly add the wet ingredients to the dry. with the mixer still on low, add the coffee and stir just to combine. Pour the batter into 2 buttered and floured 9 inch cake pans or into your cipcake wrappers. Bake the cake at 180 degrees C for 40-45 minutes and the cupcakes for 15-20 minutes. Cool completely before frosting.
Happy baking!
Love,
Heidi
Spring is here!
Easter is one of My favourite times of year...especially here in Sweden because it symbolises the start of spring, which means that summer is on it's way...which is a big thing in Sweden! Seriously, when it is winter here people go into hibernation, which may sound strange if you come from a warm sunny South Africa, but if you've been in Sweden during winter you understand that it's not so fun to stand outside and chit-chat when it is -10 degrees C and the wind is blowing through your bones.
And it is SOOO nice to be able to go outside without it taking half an hour just to get all the jackets, shoes, scarves and gloves on...
But one of the things that I love most about Spring is seeing everything come to life again, the new leaves sprouting on the trees, flowers blooming. It kind of reminds you that there is always a new beginning. When things get tough, there is always a spring around the corner. And it also reminds you what Easter is really all about...new life and second chances!
Here is a springy chocolate cake with cherry blossoms on made for a sweet girl who turned 18.
Love,
Heidi
Sunday, 1 April 2012
Sweet 18
Here's a photo of a cake I made for a sweet young lady who recently turned 18. I was happy with how it turned out, and apparently it tasted good...and in the end, that's what is most important isn't it? Cakes are made to be eaten and not just looked at, right? The recipe is Ina Gartens double chocolate cake recipe, it is my new favourite, and it was filled with scrumptious caramel and cream.
Have a great week, everyone!
Love, Heidi
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