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.

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.


Have a Yummy Day Oct 2013 Susanna Blavarg6417 Have a Yummy Day Oct 2013 Susanna Blavarg6424


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.

Key Lime Pie Ice Cream


A favorite at ice cream shops in New York. If you wanna make it yourself, here’s a great recipe.

Key Lime Pie Ice Cream

6-8 servings

  • 4 dl milk
  • 1 dl/0,4 cup heavy cream
  • 2 dl/0,8 cup coconut cream
  • 6 egg yolks
  • 2 dl/0,8 cup cane sugar
  • 2 tablespoons coconut flakes
  • 3 key limes or 2 limes, finely grated, peel and juice
  • 4 biscuits or small cookies, put the cookies in a plastic bag and crush them with your hand
  • Big coconut flakes for garnish

Boil milk, cream and coconut cream in a saucepan. Whisk yolks and sugar. Pour the hot cream milk over the yolks in an even stream, whisk meanwhile and pour everything back into the saucepan. Let the mixture simmer in 85°C/185°F or until it starts to thicken. Remove from the stove, do not let it boil. Pour the mass into a bowl and cool. Add lime peel and lime juice, then use an ice cream maker until it gets a creamy and solid texture. Add the coconut flakes, move the ice cream to a bowl and add the cookie crumbles in layers between the ice cream. Put the ice cream in the freezer 1-2 hours to make it easier to scoop. Scoop into chilled bowls and sprinkle big coconut flakes over.

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