Madagascan Vanilla Paste Cupcake - Recipe

For the longest time I had issues with doing nice, well risen cupcakes. They often turned very low and flat. I told Helene about the issue and she asked which tin I use for them. I used one that I bought ages ago and it turned out to be a bun tin :)

 

I went to buy a cupcake tin and decided to make vanilla cupcakes. I was especially excited as I had recently bought Madagascan Vanilla Paste from Vanilla Mart. I usually use vanilla sugar, bought from Sweden, but Helene gave me the tip to use vanilla paste instead. I have tried a few of the cupcakes she used the vanilla past in, and they were absolutely delicious. The recipe I used for these cupcakes are Mary Berry's perfect Victoria sandwich. But halved the recipe as I used her recipe to bake cupcakes and not the actual cake.

Ingredients: 

115 g self raising flour

115 g butter

115 g sugar

1 tsp baking powder

2 eggs

1 tsp vanilla paste (from Vanilla Mart)

Method:

1- Start by preheat the oven on 180 C degrees.

2- Beat the butter and suger in a bowl until creamy. Then add one egg at a time and mix for 10 seconds each. Add the vanilla paste and mix well.

3- Sift the flour and baking powder and fold it gently into the wet mix. 

 

4- Spoon the mixture into paper cases until half full in a cupcake tin. 

 

5- Bake them in the oven for 22 minutes until golden brown. You can now let them cool on a wire rack and then add a frosting of your choice, but we just ate them together with a nice cup of tea and it was such a difference from any vanilla cupcake I have had before. The vanilla taste was so delicious.

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Enjoy!

Prawn Cocktail with a twist - Recipe

Swedish egg and prawn sandwich

During the weekend, I did a 70's classic dish, the prawn cocktail. This classic retro starter was perfect to have as a light meal as we had a late brunch on Saturday. The prawn cocktail does remind me somewhat of a Swedish sandwich, ägg- och räkmacka (egg and prawn sandwich), which I have not had for sometime now and will definitely make soon. 

As I like to change recipes slightly I did this prawn cocktail with a twist. So this is by no means any classic recipe for the prawn cocktail. It is, however, a very straightforward recipe and super easy to put together as nothing needs to be cooked really. 

I was inspired to do this dish when I went with husband to the restaurant chain, Giraffe. I ordered their prawn cocktail and it had a delicious and tangy bbq-ish taste with tortillas in it and I simply loved it. Just had to give it a go myself. I love Giraffe simply because they offer a variety of international dishes and I always find something new and tasty to try out. That is really a chain that I like to visit often. Besides, the prices are quite ok.

The recipe

Ingredients:

Lettuce, few leaves, shredded

2 tomatoes, diced

1 ripe avocado, diced

2/3 cup of light mayo

1 tbsp Heinz ketchup

few drops Worcester sauce

1,5 tsp Heinz classic barbecue sauce 

0,5 tsp smoked paprika

Salt and pepper

1 cup prawns, peeled and cooked

2 tbsp lemon juice

Method:

1- I used frozen prawns so I quickly stir fried them with some smoked paprika and black pepper for few minutes and put them to aside.

2- I diced the avocado in 1 cm pieces and added lemon juice over, as it prevents it from turning brown. I mixed it with the diced tomatoes and added some salt and pepper.

3- In a bowl, I mixed the mayo, ketchup, Worcester sauce, barbecue sauce, smoked paprika and black pepper. Then I added the prawns to the mayo mix and mixed well.

4- Last step is simply to put everything together in 2 glasses. I put layers of lettuce in the bottom of the glass, added a layer of avocado and tomatoes as well as a layer of the mayo mix with prawns. Sprinkled some smoked paprika  and dried dill over it as well.  I served it with a toasted bread. 

It tasted really good and that bbq sauce added a tangy and pleasant twist to it. This will definitely be a meal I will do often when i want something fresh, light yet creamy and quick to make.

Enjoy!

Light Chocolate Cake with Coconut and Almond Glaze

Chocolate and coconut is a combination that can never go wrong and an all time favorite flavor combo of mine. Just think about the bounty chocolate bar. My next cake recipe is a light chocolate cake with a sweet and delightful coconut and almond glaze. It is quite an easy cake and doesn't take much time at all. I hope you give it a try.

Recipe:

Ingredients for the cake:

100 g caster sugar

100 g self-raising flour

2 eggs

100 g butter

2 table spoon coca powder

1 tsp vanilla sugar or vanilla paste

Ingredients for the glaze:

4 dl desiccated coconut

3 table spoon roasted almond flakes

1 dl golden syrup

1,5 dl sugar

2 dl double cream

50 g butter

1- Begin with whisk butter and sugar for the cake until creamy in the consistence, then add one egg at a time and whisk for 10 second each. Preheat the oven at 180 degrees.

    

2- Sift the flour, vanilla sugar and cocoa powder and fold it in the wet mix. Then put it in a cake tin (see above photo).

3- Bake the cake for about 15 minutes until done. Check with a knife if it is done or not. 

4- While the cake is baking in the oven you can make the glaze. Simply add all the ingredients in a sauce pan and on medium heat. Let it come to a boil and then turn down the heat and let it simmer for 5 minutes.

      

 5- Take out the cake when done and spread the coconut glaze over it and put it bake in the oven for another 12 minutes until golden brown.

                                                    I like to serve it with a glass of milk :)

Enjoy !

New Year's Day Dinner - A Bird with Side Dishes

The Christmas holiday was just what I and the family needed. Gave enough time to rest and try new recipes! On the new year's day we decided to make a big family dinner. We all had different ideas and recipes to try out and couldn't make up our minds. So, we ended up doing different appetizing dishes that would tickle everybody's taste buds.

We began by going to the butcher to pick a big and luscious turkey. Now I have not purchased a whole turkey before so I was not sure if it was a turkey or a big, massive chicken we bought.  But, it looked nice and that was enough for us. We bought it the day before and marinated it with butter, spices and herbs. The bird was in the oven for over 3,5 hours and when it was time to cut it up, there was a huge debate whether it was a turkey or a big chicken. Since I couldn't make up my mind, I simply called this dinner for: A bird with side dishes.

We roasted the bird in the oven for few hours, then added carrots and potatoes in the same oven dish. The flavors were heavenly. For the side dishes we made:

- bruschettas with tomato and mozarella cheese

- nice green salad with iceberg salad, tomatoes, sweet corn, cucumber and paprika

- stir fried tomatoes, aubergines, mushrooms, paprika and onions

- hummus and tzatziki

- salmon and cream cheese canapes

- baked pasta

Everything tasted really good and we were stuffed after the dinner. We rounded of with leaf tea and some nice sweets and played charades. It was a lovely day with family and definitely needed. 

I will at some point post the recipes we used for this dinner. 

  

Spaghetti Bolognese - Recipe

I enjoy experimenting with recipes, personalizing them by adding extra ingredients or using substitutes. Yet, some recipes are perfect as they are, like the authentic Spaghetti Bolognese. Although traditionally wine is used, I prefer to substitute it with beef stock and omit the pancetta for a truly delicious Italian meal.

Spaghetti Bolognese

Ingredients:

2 tbsp olive oil

6 rashers of chopped pancetta

2 large chopped onions

3 crushed garlic cloves

2 chopped carrots

1 stick of celery

1 kg minced beef

2 glasses of red wine

2 x 400 g cans of chopped tomatoes

2 bay leaves

Salt and pepper to taste

800 g dried tagliatelle

Grated Parmesan cheese to serve

Method:

1 - In a saucepan, heat the oil and sauté the bacon over medium heat until it turns golden. Add the onions and garlic, cooking until they soften. 

2 - Then, raise the heat, add the minced beef, and cook until it's browned. Add the wine, bring to a boil, and allow it to reduce by about one-third. Mix in the tomatoes, carrots, and celery, then lower the heat.

3 - Cover the saucepan with a lid and let it simmer for 1 to 1.5 hours, stirring occasionally.

4 - Cook the tagliatelle according to the package instructions, top it with the bolognese sauce, and garnish with grated Parmesan cheese.

Enjoy!

Spaghetti Bolognese with Vegetables - Recipe

I relish having a delightful Spaghetti Bolognese midweek, even though it traditionally takes a few hours to prepare. That's why I prefer my own version, which strays from the authentic recipe and doesn't require hours of slow cooking. I wouldn't dare mention this to any Italian chef, particularly in Bologna, the birthplace of Bolognese sauce.  

I've read that Italian chefs are appalled by the global variations of the original recipe. They adhere to a standard set by the Bologna Chamber of Commerce in 1982.  

However, arriving home from work between 5-6 pm doesn't leave much time for slow cooking. That's why I've devised a delightful recipe that only takes about 35-40 minutes to make. :)

Ingredients:

500 ml tomato sauce with onions and basil (use a good quality one like Loyd Grossman)

200 grams minced meat (use more if you prefer it meatier)

1.5 cups mixed frozen vegetables (peas, carrots, and sweet corn)

3 cm leek, chopped

1/2 orange bell pepper, chopped

1 tsp dried parsley

1 tsp paprika powder

1 tsp 7-spice mix (available in Asian specialty stores)

Salt and pepper to taste

500 g spaghetti (cook according to the package instructions)

Process:

1- Brown the minced meat in a saucepan with 2 tablespoons of olive oil. 

2- Add all the vegetables and spices, mix well, and sauté everything together for about 3 minutes. 

3- Add the tomato sauce and 200 ml of water. Bring to a boil over high heat, then reduce the heat to low and let it simmer for about 35 minutes.

4- During the last 10 minutes of simmering, cook the spaghetti so it’s ready at the same time as the bolognese sauce. 

Enjoy!

Light Coconut Cake - A family favorite

The other day, I was in the mood for something light and sweet. Naturally, I thought of my beloved sticky chocolate cake (kladdkaka), but it felt a bit too indulgent. I was craving coconut instead, so I decided to make a coconut cake—an easy, delicious option that always hits the spot.

Now, this cake can be made in  various ways, but the recipe I'm sharing has been a staple in my family for years. It’s our go-to for a quick and satisfying treat, perfect for any occasion. In fact, I whipped it up during a break while watching the heartwarming movie When Pigs Have Wings When Pigs have Wings.

Coconut Cake

Ingredients:
1,5 dl desiccated coconut
100 g butter
2 eggs
1 dl milk
3 dl self-raising flour
1 tsp vanilla sugar (or use 1 tps vanilla extract)
2 dl sugar
3/4 tsp baking powder
1/4 cup of toasted flaked almonds
(if using plain flower, add 1,5 tsp baking powder)

Process:

1. Preheat the oven to 170°C (340°F).

2. In a bowl, cream the butter and sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition. Then, fold in the vanilla sugar, almonds, and desiccated coconut.

4. Sift the flour and baking powder over the mixture, then gently fold it in. Be careful not to overmix.

5. Pour the batter into a greased cake tin and bake for 40 minutes, or until golden and a toothpick inserted comes out clean.

Serving Suggestions:

You can enjoy this coconut cake as it is, but for an extra touch, try a light topping. Here’s a simple, flavorful version I often use:

Light Coconut Topping:

50 g melted butter

2 tsp vanilla sugar

1 egg yolk

2 tbsp desiccated coconut

2 tbsp sugar

Mix all the ingredients together. Once the cake has cooled slightly, poke a few small holes in the top and drizzle the mixture over. Let it rest for a few minutes before serving to let the flavors soak in.

For an alternative, serve the cake plain with lightly whipped cream and some fresh berries like raspberries. It’s a fresh, elegant way to enjoy this classic treat!

Enjoy!

Enchiladas - Recipe

Yesterday, I decided it was time for something we hadn't had in a long while—enchiladas! After a busy day at work, I was on my way home and realized it was getting late. I also had a Skype date with my friends in Sweden, so I needed something quick and delicious. A stop at Sainsbury's for corn tortillas and chicken breasts gave me the perfect idea. I already had some enchilada and fajita spice mixes from an Old El Paso kit at home, so with my husband’s help, we whipped it all together in no time. Here’s my twist on simple enchiladas!

Ingredients:

1,5 big chicken breasts, sliced 

1 red bell pepper, sliced

3 large mushrooms, chopped

10 cm of a leek, sliced (wash properly to remove hidden dirt)

6 cm aubergine, sliced

 1 small can of sweet corn

2 tsp fajita spice mix

1,5 tbsp enchilada spice mix

3 tbsp olive oil

1 cup grated cheese

2 cups tomato sauce

8-10 corn tortilla bread

Process:

1- Slice and chop all the ingredients. Heat 2 tbsp of olive oil in a pan and cook the chicken until the liquid evaporates. Add half of the enchilada spice mix to the chicken and fry together with the sweet corn until well combined.

2- In another pan, heat 1 tbsp olive oil and sauté the vegetables with the remaining enchilada spice mix. Once both the chicken and vegetables are golden brown, combine them and let the flavors blend for a few minutes. Add 1 cup of tomato sauce and mix well.

3- Place some of the filling onto each tortilla, roll them up, and place them seam-side down in an ovenproof dish. Repeat with the remaining tortillas.

4- In a small bowl, mix 1 cup of tomato sauce with the fajita spice mix, then pour it over the rolled tortillas. Sprinkle the grated cheese generously on top.

5 - Bake in the oven at 180-200°C for 30-45 minutes, depending on your oven, until the cheese is melted and bubbly.

I used the Old El Paso enchilada spice mix for the filling and fajita spice mix in the tomato sauce, which gives the dish a smoky, rich flavor. Traditionally, enchiladas are made with fewer vegetables, but I love adding my own twist with a variety of veggies. They bring new layers of flavor and add some healthy balance to the dish. I hope you give this version a try!

 

Enjoy!

Moroccan Chicken & Chickpea Tagine -A flavorful Moroccan-inspired Dish Recipe

After reading the food article How to cook an authentic Moroccan tagine by Rebecca Davies in the "The Telegraph" I was so inspired to make something similar today. It was such a coincidence as I just saw a food program few days ago about Moroccan Food on the bbc channel. As chicken was bought yesterday, I had just about the right ingredients at home to make a chicken and chickpea tagine. This recipe is a mix of various recipes I found online, so this is by no means an authentic recipe, just my variation :)

The taste was absolutely amazing and I will definitely try more Moroccan food inspired recipes from now on. In the past I have been reluctant in cooking anything Morrocan, as I thought it look to complicated. But I have to say that after reading and watching the food network channel, especially watching Jenny Morris Cooks Marocco I have been greatly inspired to try more recipes with inspiration from this flavorful and colorful country. Jenny Morris is so warm, informative and engaging in her programs, I simple love watching her cook and share her recipes. 

Now, back to my Chicken & Chickpea Tagine recipe!

Ingredients:

A mix of chicken pieces (two drums, 5 wings, 1 breast)

1 cup butternut squash, diced

1/5 leek, chopped,

1 onion, chopped

2 carrots, sliced

1.2 yellow bell pepper

1 can of chickpeas, rinsed

1 can of chopped tomatoes

2-3 cups of chicken stock

2 tbsp of honey

1/5 cup of dried sultanas

3 tbsp olive oil

1 1/5 cup of couscous

2tbsp oliv oil

Spice mix: 1/5 tsp of turmeric, ground ginger, ground garlic, all season salt, pepper mix, paprika, cumin and coriander. 1/4 tsp cinnamon  1 tbsp of parsley. 4-5 slices of preserved lemon. (Feel free to add more/less of these above mentioned spices, to taste).

Process:

1- Dice and slice all the vegetables and chicken breasts evenly to ensure consistent cooking.

2- Place the chicken in a pot and add enough water to cover it. Bring it to a boil and cook the chicken through (this usually takes just a few minutes). Once the chicken is cooked, drain the water. Add all the spices, except for the lemon, along with 3 tablespoons of olive oil. Mix well so that the chicken pieces are well coated with the spices. At this point, the pot should smell heavenly!

3- Add all the vegetables, chickpeas, and chopped tomatoes to the pot. Pour in 2-3 cups of chicken stock and bring the mixture to a boil over high heat. 

  

4- Stir in the sultanas, then reduce the heat to low-medium. Let the tagine simmer for 30-45 minutes, allowing the liquid to reduce by half and all the flavors to meld together.

5- Before the tagine finished simmering, I scooped out half a cup of the broth and added it to 500 ml of boiled water. This flavorful liquid was then used to prepare the couscous, adding even more depth to the dish. Simply pour the hot liquid over the couscous, along with a little olive oil, and let it sit for 10-15 minutes until it's fluffy.

 

Enjoy!

Indian Chicken Curry - Recipe

Curries are a great way to spice up the supper time, whether it is a chicken tikka masala or a red thai curry. Now, I love both Thai curries as well as Indian curries. For today's meal, I decided to make a Indian curry. My main inspiration for this dish is the youtube clip below. The man who is cooking this dish in the youtube clip is an Indian chef and he is really funny to watch. I've watched a number of his youtube clips of how he cooks the Indian dishes, especially curries and they are all so easy to follow. His clips are very uninformative but easy to learn from as he is so relaxed in his cooking and seem to make the dishes so easy and effortlessly. Will def try out more of his recipes.

Other recipes of various type of curries that I've tried come from the recipe collection on bbc's recipe website.

The ingredients fro this curry:

2 can of chopped tomatoes, 200 grams each

1 green paprika, chopped

1 cup of assorted frosen veggies ( peas, sweetcorn, carrots, red paprika) 

3 chicken breast, diced (in the youtube clip below he uses big pieces of chicken but I like to used diced thighs or chicken breast instead)

1/2 cup of yogurt

1 cuo of water

2 tablespoon of vegetable oil

rise

Spices: 

1/2 teaspoon of: hot paprika, cumin, coriander, ginger & garlic powder, black pepper, salt, garam masala, turmeric, bay leaf, fenugreek, black mustard seed and mild curry powder. (In the clip, he uses whole seeds to roast and then grind, but I simply use the ground version of the above mentioned spices).

Process:

1- Start by putting the diced chicken breast in a pot and cover it over medium heat so that the chicken breast gets steamed in its own juices. Then remove the lid so that the liquid from the chicken evaporate. Add the oil and brown the chicken breast.

2- Add all the veggies and fry for few minutes on medium heat until the mix get a little color. Then add all the spices and let it fry for few minutes. Add the tomatoes and let it simmer for about 15 minutes. If it is to dry after 15 minutes add the water as well and let it all cook trough. I added yogurt the last 5-10 minutes, to give the curry a mild and round taste and let it simmer so that all the spices have mixed well and chicken is cooked through.

I served the curry with basmati rise. It tasted heavenly. 

The clip below is my inspiration for the chicken curry I made this time.

Enjoy!