Happy Halloween

   fiHave a Yummy Day 14 Oct 1515278

Hey, it’s finally Halloween again! October-November is like the best time of the year, first it’s Halloween and then Thanksgiving. I’m in nyc and will join the big parade that starts at Canal Street and goes along 6th Ave every year. As a neon glowing jellyfish:). But first I will make these amazing pumpkin pie pancakes, Elisabeth made them a few days ago when we shot this post at the studio in Stockholm and I promise they are delicious! /Susanna

Pumpkin pie pancakes with chia marmalade and cinnamon cream

4 servings 

  • 2 eggs
  • 180 g flour
  • 1¾ cup / 4 dl milk
  • ¾ cup / 1½ dl pumpkin pure, boiled och mixed  (Butternut or Moscato)
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground dried ginger
  • ¼ teaspoon ground nutmeg

Whisk together the eggs, flour and half of the milk. Add the remaining milk, pumpkin pure and the other ingredients. Whisk until smooth. Let the batter cool for about 20 minutes in the fridge. Fry thin pancakes in butter, in a pan, on medium heat.

Chia marmalade

  • 1¾ cup / 4 dl mixed berries, blueberries and blackberries
  • 1 cup / 2 dl diced mangoes, frozen or fresh
  • 2 tablespoons raw sugar
  • ½ cup / 1 dl chia seeds
  • 5 tablespoons water

Mix all the ingredients for the chia marmalade in a bowl or in a glass jar. Put plastic or a lid on and let stand in the refrigerator overnight.

Serve with

  • whipped cream
  • ground cinnamon

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Orange and pistachio meringues

about 25-30 meringues

  • 1 cup/ 2 dl egg whites
  • 2 ¼ cup/ 4 ½ dl sugar
  • 1 orange, finely grated zest
  • 50 g dark chocolate 64-70%
  • orange food color
  • 5 tablespoons chopped pistachios

Pre heat the oven to 250˚F/120˚C.

Mix the egg whites and sugar in a stainless steel bowl. Put the bowl in a water bath and heat the meringue mixture to 136˚F/58˚C while whipping. Remove the bowl from the water bath and whisk with an electric mixer until it’s cooled. Add the orange zest. Melt the chocolate carefully in the microwave and turn it into the meringue so that it becomes marbled. Mix in a little orange food coloring. Place the meringues, using two spoons, on a baking tray with baking paper. Sprinkle with pistachios. Bake the meringues in the oven for 35-40 minutes, they should be a little chewy in the centre.

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Pumpkin and orange ice cream

Pumpkin curd

  • 5 tablespoons pumpkin pure
  • 90 g sugar
  • 100 g soft butter
  • 2 egg yolks
  • 1 orange, finely grated zest and juice

Whisk together the ingredients and simmer over medium heat until thickened. Pour the curd in a bowl directly, so that it does not become too hot in the bottom. Cool it and pour it into a piping bag.

Pumpkin and orange ice cream

  • 1 vanilla pod
  • 1¼ cup / 3 dl milk
  • 1¼ cup / 3 dl heavy cream
  • 6 egg yolks
  • 180 g sugar
  • ¾ cup / 1½ dl pumpkin pure
  • 1 orange, finely grated zest and its juice

Serve with

  • ground cinnamon
  • maple syrup

Split the vanilla pod lengthways and scrape out the vanilla pod. Boil the milk and cream with the vanilla pod and seeds into a stainless steel saucepan. Whisk egg yolks and sugar fluffy. Pour the hot cream mixture over the yolks and pour everything back into the pan and stir. Simmer the mixture to 185˚F/85˚C or until it starts to thicken. Remove from the heat, it should not boil. Add the pumpkin puree and orange zest and juice. Pour into a bowl and let cool. Run it in the ice cream machine. Swirl the curd into the ice cream and sprinkle ground cinnamon over. Place in the freezer until ready to serve.

We used these pretty black bowls, that stays cool if you hold them under cold tap water before serving, for our ice cream. You can also write on them with chalk. From Finnish Magisso (magisso.com).

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Pumpkin waffles with pumpkin and orange ice cream

Belgian waffles are baked in a Belgian waffle iron and get really fluffy and high, but it also works great to bake this in any other waffle iron.

12 servings

  • 2 eggs
  • 125 g butter
  • ½ cup / 1,5 dl milk
  • ½ cup / 1 dl water
  • ¾ cup / 1 ½ dl pumpkin pure
  • ¼ package dry yeast or 15 g yeast
  • ½ teaspoon salt
  • 4 ½ tablespoons sugar
  • 2 teaspoon vanilla sugar
  • 450 g flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon cardamom
  • ½ teaspoon ginger

Break the eggs and separate the yolk from the egg white. Pour the egg whites in a clean, dry bowl and the yolks in a separate bowl. Melt the butter, add the milk, water, pumpkin puree and the butter and heat to 99˚F/37˚C. Crumble the yeast into a bowl and pour the liquid over. Whisk in the egg yolks, salt, sugar, vanilla sugar, flour and spices in the liquid. Stir until it becomes smooth. Whisk the egg whites and fold into the mixture let the batter rest for 20 minutes. Bake the waffles in a waffle iron. Brush the waffle iron with butter between baking the waffles.

Caramelized nuts

  • 90 g sugar
  • 1 cup / 2 dl mixed nuts, brazil nuts, pecan och walnuts

Melt the sugar to a light brown caramel in a pan. Add the nuts and pour onto a baking sheet. Let cool and chop coarsely.

Serve the waffles with ice cream, maple syrup and nuts.

New Year’s Dream Cake


Happy New Year! Most of you must have celebrated by now. Hope it was a lovely night. For 2015 dinner parties we made this cute and yummy chocolate/vanilla/orange cake. Please try!

New Year’s Dream Cake

Chocolate Sponges

You will need two chocolate sponges for one cake, which means you need two batches of these ingredients:

  • 1 cup / 2½ dl flour
  • 1 cup / 2½ dl sugar
  • ½ cup / 1¼ dl cocoa powder
  • 1 teaspoon bicarbonate
  • ½ teaspoon baking powder
  • 2 eggs
  • 4/5 cup / 2 dl milk
  • ⅓ cup / ¾ dl cooking oil  

Set the oven to 170°C / 340°F. You can make both sponges at the same time if you have two cake tins with a diameter of about 19-20 cm / 7-8 inches. Otherwise just make one sponge at a time. Grease the tin and powder with a little flour. Mix all dry ingredients in a bowl. Whip the eggs gently and add milk and oil. Add the egg mixture to the dry ingredients and whip until the mixture is smooth. Pour the batter into the cake tin and bake for 35-40 minutes.

Let the sponge rest 5 minutes in the tin. If the sponge is bigger than the tin you can place a pan on top to press the sponge so that the surfaces becomes flat. Turn the sponge upside down on a plate and let cool under the tin. Slice both sponges into two layers so that you have four sponges.

Orange Frosting

  • 75 g soft butter
  • 1 cup / 2½ dl icing sugar
  • a few drops of vanilla extract
  • 200 g cream cheese
  • ½ orange, finely grated peel and a few drops of the juice

Whip the butter. Add the icing sugar and vanilla extract to the butter. Add the cream cheese, orange peel and orange juice and whisk.

Spread the frosting over the first sponge and repeat between the other sponges. Cover the cake in plastic wrap and let cool in the fridge a couple of hours. This will make it easier to cover the cake in vanilla frosting. Make the vanilla frosting while the cake is in the fridge.

Vanilla Frosting

  • 150 g soft butter
  • 2 cups / 5 dl icing sugar
  • a few drops of vanilla extract
  • 400 g cream cheese

Whisk the butter and add icing sugar and vanilla. Add the cream cheese and whip into a smooth frosting.

Put a round tip in a piping bag or cut a hole of about 5-6 mm. Fill the piping bag with frosting. Cover the cake in frosting using the piping bag. This will make sure that no cake crumbs will be mixed with the frosting. Spread out the frosting so that it covers the cake evenly. Make bows around the edges of the cake using a star-shaped piping tip. Decorate the cake with fir trees made of sugar paste and add some deer or reindeer if you like. You can also powder the cake with icing sugar.

Sugar Paste Trees

Sugar paste can be bought in well-stocked food stores or on the internet. Spread out the paste between plastic using a rolling pin to make a thin layer of about 3-4 mm. Use a cookie cutter to make the trees. Let dry in room temperature over night so that they can stand by themselves on the cake. Turn them at some point so that they become dry on both sides. The edges can be covered in icing made of egg white and icing sugar.

Thanksgivin’ Turkey


Turkey season is here! Thanksgiving, if anyone wonders, is a national holiday in the US and it’s the big family and friends get together. Today airports and train stations will be crowded, people all over the country are going home, to celebrate. Macy’s will hold it’s annual-enormous-helium-filled-character-balloons-parade through the streets of Manhattan (new balloons this year is Thomas The Tank Engine and Paddington Bear). Millions of turkeys will sit for hours in ovens and tonight people will share a meal and say thanks. Originally a feast including settlers and native Americans, what to be grateful for today is food and loved ones. Happy Thanksgiving! May your leftovers be plenty.

Thanksgivin’ Turkey

  • 1 turkey, organic
  • 2 red apples
  • 1 cup / 2,5 dl cranberries
  • Salt, pepper

Heat the oven to 350˚F / 175˚C. Stuff the turkey with apples and cranberries. Tie the drumsticks together with kitchen string. Arrange the turkey breast-side up in a roasting pan. Set into the oven. Spoon the pan drippings over the turkey every 45 minutes. Cook for roughly 13 minutes per pound.


  • 1 dl freshly pressed orange juice
  • 1 dl liquid honey
  • 1 tablespoon light soy
  • 2 star anise
  • I cinnamon stick

Bring all ingredients to a boil. Brush the turkey with the glaze when you expect there’s 15 minutes of the cooking time left. Check that the turkey is done, a thermometer should read 170˚F / 74˚C. Brush the turkey with the glaze 2 more times while cooling down just a little.

To serve

  • 4 apples
  • 500 g cranberries or lingonberries
  • 1 cup / 2,5 dl caster sugar
  • butter
  • liquid honey

Cut the apples in half. Brush them with liquid honey and fry in some butter in a pan until golden brown. Empty the berries in a bowl. Add sugar. Stir. Cover with plastic foil and let stand in room temperature over night. Stir until the sugar has dissolved. Arrange on a plate with the turkey.


Pumpkin Soup and Pumpkin Whoopie Pies


Hey guys! Hope fall is great. 10 days ago we were driving down Highway 1 from SF to LA and along this beautiful, beautiful road we stopped by vineyards, farmers’ markets and lovely pumpkin farms. Back home again we decided to cook a delicious pumpkin soup and some pumpkin whoopie pies, so perfect for this season.






Pumpkin Soup with Coconut, Sirascha Oil and Wild Herbs

  • 500 g Muscat or Butternut pumpkin, seeded
  • ½ yellow onion
  • 2 garlic cloves
  • 2 cups / 5 dl vegetable stock
  • 1 cup / 2 dl coconut cream or coconut milk
  • salt
  • black pepper, freshly grounded
  • 5 twigs of basil
  • 50 g coconut chips
  • 1 tablespoon Sirascha sauce
  • 1 tablespoon olive oil
  • wild herbs, like yarrow, cicely, thyme and oregano
  • butter for frying

Cut pumpkin into 1-inch pieces and boil until soft in lightly salted water. Remove the water and mix the pumpkin with a blender. Chop the onion and fry it on mid-heat in butter in a saucepan – it should not turn brown, just soften a little. Chop the garlic finely and stir into the saucepan. Add the pumpkin puree, stock and coconut cream. Add salt and pepper and taste. Blend the basil and add the coconut chips, mix until the coco has turned green. Mix the Sirascha sauce and the oil. Pour the soup into deep plates, drizzle the Sirascha oil and sprinkle with the basil coco. Garnish with herbs.






Pumpkin Whoopie Pies

About 20-25 whoopie pies

  • 2 eggs
  • 1 cup / 2½ dl caster sugar
  • ½ cup / 1 dl cooking oil, like rapeseed oil or sunflower oil
  • ¾ cup / 2 dl pumpkin puree, boiled and blended pumpkin
  • 2 teaspoons gingerbread spices (ground clove, cinnamon, ginger)
  • 2 teaspoons baking powder
  • 1⅔ cup / 4 dl wheat flour

Lemon and Vanilla Frosting

  • 200 g cream cheese
  • 75 g butter, soft
  • ¾ cup / 2 dl confectionary sugar
  • 1 teaspoon vanilla sugar
  • ½ lemon, finely grated zest

For powdering

  • 1 tablespoon cocoa
  • 1 tablespoon confectionary sugar

Set the oven to 350˚F / 175˚C. Whisk eggs and sugar to a fluff. Add oil and pumpkin puree. Mix all the dry ingredients and add to the paste, whisk to an even texture. Put baking paper or two trays and pour clicks of the paste on them. Bake in the middle of the oven for about 12 minutes. Let the cakes cool for a few minutes and then move them to a grate. Mix all the ingredients for the frosting with a whisk. Fill a piping bag with the frosting and pipe filling on half of the cakes. Put the other halves on top. Mix the cocoa and powdered sugar and powder the cakes before serving.

Brown Sugar-candied Walnuts

  • 100 g walnuts
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup

Put a baking paper on a tray. Toast the nuts in a dry frying pan on mid-temperature, powder with brown sugar and let it melt. Add the syrup and turn the nuts over. Move the nuts to the tray with baking paper. Let the nuts cool, chop them roughly – they should almost be whole – and serve in a bowl with the cakes.

Sunday Roast

Happy Thanksgiving everyone! For our readers outside the US, Thanksgiving starts off the holiday season and it is a big family get together. It’s also one of the few holidays that are celebrated regardless of religion and what is celebrated is, really, the sharing of food. The feast is said to have originated in 1621 when the Plymouth colonists and Wampanoag Indians shared food at an autumn harvest feast.

Turkey is the big star at the traditional Thanksgiving table, we usually make ours with lots of apples, apple cider and star anise, but as the weekend is long and the ones of you that are cooking turkey are probably stuffing those very soon, we thought we would post some other great food to share on the blog today. Here’s a tasty Sunday roast and also a snack, popcorn with homemade salts.

Have a Yummy Day Oct 2013 Susanna Blavarg6712

Sunday Roast 

Steak with Mantle and Bones, Oven-baked Red Beets and Chili Emulsion

4 servings

Baked Whole Beets

  • 8 red beets or mixed beets, like Polka Beets or Yellow Beets
  • Sea Salt

Set the oven to 175°C/350°F. Wash the beets carefully and dry them with paper towels. Put the beets in a pan with some sea salt on the bottom. Put the pan in the middle of the oven for about 45-55 minutes, depending on the size of the beets.

Roasted Steak with Mantle and Bones

  • 1 kg/2,2 pounds beef with mantle and bones
  • 1½ teaspoon BBQ rub spice
  • Salt
  • Ground black pepper
  • 3-4 bay leaves
  • rosemary
  • butter for frying

Set the oven to 150°C/300°F. Season the meat with BBQ rub, salt and pepper. Bind the bay leaves and rosemary with a twine around the meat. Fry it in butter on a high temperature on all sides. Put it in a pan in the bottom of the oven until it has an inner temperature of 53°C/127°F. Take out the meat and wrap it in aluminum foil for about 10 minutes. Bone and cut the meat into slices.

Chili Emulsion

Use as sauce for the meat.

  • 3 egg yolks, room temperature
  • 1 tablespoon water
  • ½ teaspoon lemon juice
  • ½ teaspoon tomato puree
  • 1 teaspoon crumbled anchochili or chiliflakes
  • 4 dl/1,5 cups neutral oil, room temperature
  • 1 pinch salt
  • ½ teaspoon liquid honey
  • ½-1 tablespoon chopped tarragon

Mix egg yolks, water, lemon juice, tomato puree and chili in a blender. Add oil slowly while mixing. Add salt and honey and stop turn the blender off after that. Add the tarragon and stir.

Red Beet Salt

  • ½ red beet
  • 2-3 tablespoons flake salt

Peel the red beet and slice it thinly on a kitchen mandoline. Dry the slices in a drying machine at around 50°C/120°F for about 2 hours, or dry the slices on a tray with baking paper in the oven at around 60°C/140°F for about 24 hours. Mix with the salt.


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Popcorn has been cultivated in America for at least 5600 years and at least 6 cities in the US claim to be the popcorn capital of the world. Our favorite city New York just claims to be the capital of the world, so much easier, right? We found this very beautiful popcorn variety and made two different salts to season it. A perfect snack for any feast.


BBQ Salt for Popcorn


  • smoked sea salt
  • crushed dried garlic
  • paprika powder


Mix in a blender and sprinkle over freshly popped popcorn.


Herb Salt for Popcorn


  • dried parsley
  • salt
  • dried onion


Mix in a blender and sprinkle over freshly popped popcorn.

Roast Butternut Pumpkin

Have a Yummy Day Oct 2013 Susanna Blavarg0012

Happy Halloween! New York has been filled with mini Spidermen and tiny ghosts all week long. It looks awesome and is so much fun. If you’re ever in New York on Halloween, Tribeca is the place to go trick or treating. In this lovely part of the city, Michelin star restaurants and the best of bakeries actually make delicious and free treats for trick or treating kids on Halloween.

We have some amazing math we’d like to share this beautiful Halloween: This is our 20th post (ok, that isn’t so impressive, but considering we live in different countries we have to be happy with that). Now to the amazing part: We’ve had 101409 readers visiting our blog! Yes, that’s right, 20 posts and over a hundred thousand readers! Sounds amazing to us. We have most readers in the US, Canada, UK and Sweden, but we actually have readers in almost every country on earth. THANK YOU guys, especially our 700 followers in different media. We are so happy and grateful that you want to check out the blog and it feels awesome when we hear from you.

We just recently met up in London to shoot for a couple of days… so more to come soon! First out is a Halloween inspired pumpkin recipe:

Roast Butternut Pumpkin and Apple with Blue Cheese, Honey and Pumpkin Seeds

For 4 persons

  • 1 butternut pumpkin
  • 2 apples
  • 1 red onion
  • 1 sprig rosemary, torn into pieces
  • 2-3 tablespoons olive oil
  • 100 g blue cheese, we chose Oxford Blue
  • 2 tablespoons liquid honey
  • 2 tablespoons pumpkin seeds
  • Flake salt
  • Ground black pepper

Set the oven to 440°F/225°C. Split the pumpkin in the middle and take out the seeds. Slice the pumpkin. Put the slices on a baking tray. Slice the apples in thick slices and the onion in thin slices and put them on the tray as well. Drizzle oil on both sides of the slices. Top with rosemary. Put the baking tray in the middle of the oven for 15-20 minutes or until the pumpkin is soft. Take out the tray, crumble the cheese and drizzle the honey over the slices. Sprinkle with pumpkin seed, flake salt and black pepper.

Caramel Apple Donuts

Have a Yummy Day  13 Susanna Blavarg045Have a Yummy Day 1 13 Susanna Blavarg044

It’s getting a bit chilly outside and we love baking this time of the year. Donuts are fun to make and these with apple and caramel taste are awesome for all the holidays coming up, Halloween, Thanksgiving, Xmas… Happy Fall!

Caramel Apple Donuts

About 40

  • 2 apples
  • 1 teaspoon butter
  • 2 tablespoons cane sugar
  • ½ teaspoon ground cinnamon
  • 50 g fresh yeast or 1 package dry yeast
  • 150 g butter
  • 5 dl/2,1 cups milk
  • 1 dl/0,4 cup cane sugar
  • ½ teaspoon salt
  • ca 900 g wheat flour
  • oil for deep frying, for example corn oil
  • 4 dl/1,7 cups cane sugar
  • 4 tablespoons water
  • 4 tablespoons roughly chopped nuts

To roll the mini donuts in

  • 1,5 dl/0,5 cup cane sugar
  • ½ teaspoon ground cinnamon

Dice the apples into small cubes. Fry the apple cubes in butter on mid heat, sprinkle with sugar and cinnamon. Move the pieces into a bowl and let them cool. Heat the milk and butter according to instructions on the yeast package. Crumble the fresh yeast or pour the dry yeast into a bowl and pour the milk butter mix over it. Stir. Add the sugar and salt and gradually add the flour. Add the apple pieces (for a stronger cinnamon flavor, add 1 tsp. cinnamon to the dough). Work the dough for about 5 minutes so it gets smooth. Roll the dough until it gets about 1½-2 cm/½inch thick. Punch out the donuts with a cutter and make a whole in the middle of each donut (save the dough in the holes for mini donuts).

Let them rise for about 10 minutes, then fry the donuts until they get light brown in oil with a temperature of about 170°C/340°F.

Boil the sugar and water into caramel (it’s best to divide the amount and boil two batches of caramel to make time for dipping all the donuts before the caramel hardens). Don’t stir; instead, shake the saucepan every now and then. Put the bottom of the saucepan in cold water when the caramel gets a nice, golden brown color. Pour some of the caramel on the donuts or quickly dip one side of them in the saucepan and sprinkle some nuts before the caramel hardens.

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