Happy Halloween

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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

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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.

Christmas Fruitcake

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We’ve spent a lot of time in London lately and inspired by British fruitcakes we wanted to do a really juicy one. This is a crossover between a British traditional fruitcake and an American lemon bundtcake. Perfect for the season!

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Christmas Fruitcake

 

A fresh Christmas cake with a twist of lemon!

 

About 12 pieces

 

  • 225 g butter
  • 1 cup / 2,4 dl cane sugar
  • 3 eggs
  • 2 cups / 4,8 dl wheat flour
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla sugar
  • A pinch of salt
  • 1 lemon, the finely grated zest and the juice
  • ⅔ cup / 1,5 dl heavy cream
  • 1½ cup / 3,5 dl dried fruit, for example raisins, dried apples, pickled orange zest and pickled citrus fruit
  • 1 cup / 2,4 dl nuts, roughly chopped

 

Frosting

 

  • 1 egg white
  • 1¼ cup / 3 dl confectionary sugar
  • 1 tablespoon lemon juice

 

Set the oven to 175°C/350°F. Butter a cake mold and sprinkle it with crumbles. Whip butter and sugar until it gets white. Add the eggs, one at a time. Mix wheat flour, baking powder, vanilla sugar and salt and stir it into the paste. Add lemon juice, zest, cream, dried fruit and nuts. Pour the paste into the mold. Bake in the middle of the oven for about 50 minutes. Let the cake stay in the mold for a few minutes. Turn the cake over on a plate and let it cool under the mold. Beat the egg white lightly and mix with powdered sugar and lemon juice until it’s smooth. Put the frosting on the cake and let it harden.

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From our Ice Cream Machine

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We have a new ice cream machine! It’s called Lello, was born in Italy and is currently raised in New York, where we spent last weekend shopping ingredients at Wholefoods Tribeca, cooking, trying out and shooting ice cream. Sooo good.

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We will post great ice cream recipes now and then during the spring and hopefully, when summer comes, you will know your favorites. We also have some great meat dishes coming up, and raw food, and more… First out is a blood orange ice cream, it tastes pure blood orange, and it is really simple to make.

Blood orange ice cream

  • 1 cup/2,4 dl freshly pressed blood orange juice
  • 1 cup/2,4 dl simple syrup (sockerlag in Swedish, made from cooking an equal amount of cane sugar and water for a few minutes)
  • 1 cup/2,4 dl heavy cream

Pour the ingredients directly into an ice cream maker and freeze.

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