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.

Crazy Chocolate Cake

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Chocolate cake with smoked peaches and smoked salty almonds. You don’t need that much imagination to figure out it’s crazy good, right?

To do this exactly as we did it you will need a gas burner and a camping smoke. And the cake needs 5 hours in the refrigerator to harden. It’s worth it. Of course you can also make  just the cake and serve with something else. Like smoked apricots and smoked salty hazelnuts. So much easier to make:).

Crazy Chocolate Cake with Marshmallows, Smoked Peaches and Smoked Almonds

If you wish, serve this chocolate cake with caramel ice cream! Yum!

12 pieces

  • 400 g dark chocolate 56-%70 %
  • 100 g butter
  • 4 eggs
  • 2,8 dl/1,2 cups cane sugar
  • 2 dl/0,8 cup wheat flour
  • 100 g marshmallows

Set the oven to 175°C/350°F.
Chop the chocolate and melt it together with the butter in a microwave oven or in a water bath. Stir together egg and sugar, just stir, don’t whip. Stir the chocolate butter into the egg paste and add flour. Pour up the paste in a buttered and lightly floured springform pan about 20-22 cm in diameter. Bake the cake in the middle of the oven for about 25-27 minutes. Take it out and let it cool. Let it harden for one day in room temperature or five hours in the refrigerator. Put marshmallows on top and burn the surface of the marshmallows with a gas burner.

Smoked Peaches

  • 6 peaches
  • 2 tbsp. liquid honey
  • Cherry chips or oak chips
  • 2 Rosemary twigs

Smoke the peaches in a smoke box. Put chips at the bottom. Split the peaches in the middle and put them on the grate in the smoke. Put two Rosemary twigs in the box if you want. Close the lid and put the smoke box on smoldering charcoal or on a hot plate (no gas plate, or the heat will be too concentrated). They are done when they start to soften, which usually takes about 5-10 minutes. Put the peaches on a plate and drizzle liquid honey over them.

Smoked Salty Almonds

  • 150 g almonds
  • 1 egg white
  • ½ tsp. salt

Put the almonds in the egg white and then let them dry a little. Sprinkle the salt over them and put them on aluminum foil. Put the foil with the almonds on the grate in the smoke. Close the lid and put the smoke box on smoldering charcoal or on a hot plate. It will take a different amount of time depending on how hot it is, you have to check.

1, 2, 3 Chocolate Sauce

  • 1 part cocoa
  • 2 parts cane sugar
  • 3 parts water

Heat all ingredients and let boil for 5-10 minutes until it starts to thicken. It will thicken a bit more while cooling down.

Smoked Pears with Blue Cheese, Maple Syrup and Pecans

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The smoke is back! Smoking fruit is so much fun and gives the fruit a ripe, sweet and smoky flavor. It’s time for delicious smoked pears with blue cheese and the American favorite maple syrup (if you haven’t visited a maple syrup farm yet, do so, yum…)

Smoked Pears with Blue Cheese, Maple Syrup and Pecans

4 servings

2 pears
125 g blue cheese, locally produced
2-3 tbsp. maple syrup
60 g pecans

Smoke the pears in a smoke box. Put cherry chips or oak chips in the bottom. Split the pears in the middle and put them on the grate in the smoke. Close the lid and put the smoke box on smoldering charcoal or on a hot plate (no gas plate, or the heat will be too concentrated).  They are done when they start to get soft, which takes about 10 minutes. Roast the pecans in a dry pan. Put the pears on small plates , drizzle maple syrup over them, put blue cheese on them and serve with the pecans.

Chocolate Fondant with Smoked Cherries


We bought a smoke box at a camping store and we have been trying out different recipes this summer. It’s awesome! You can use a smoke box over open fire, on the grill or on your stove. We fell in love with smoking fruit and berries for desserts and will put a few different recipes on the blog. First out is a peanut butter chocolate fondant with smoked cherries.

 Chocolate Fondant with Smoked Cherries

About 10 servings

  • 350 g cherries
  • 200 g butter, soft
  • 1 dl/0,4 cup cane sugar
  • 200 g dark chocolate 70 %
  • 4 eggs
  • 4 egg yolks
  • 1 dl/0,4 cup wheat flour
  • Butter for the mold


  • 5 tbsp peanut butter
  • 2 ½ tbsp butter
  • 50 g dark chocolate 70 %

Smoke the cherries in a smoke box like this: Put cherry chips or oak chips at the bottom. Put the cherries on the grate in the box. Close the lid and put the smoke box on smoldering charcoal or on a hot plate (no gas plate, or the heat will be too concentrated). The amount of time it takes varies depending on how hot it is and how ripe the berries are. They are ready when the start to soften, which takes about 5-10 minutes.

Set the oven to 200°C/390°F. Whip the butter and the sugar in a bowl. Chop and melt the chocolate in the microwave oven, then stir down the chocolate into the bowl. Whip eggs and yolks in a separate bowl and mix it into the chocolate paste. Add the flour. Melt butter and peanut butter in a pan, let it cool and fill a piping bag with it. Divide the paste into buttered small molds. Pipe the filling into the paste in the molds and put a little piece of chocolate into each. Bake in the middle of the oven for about 8 minutes. Baking time can vary depending on the shape of the molds. Let them cool for 1-2 minutes, and then put them on a plate.

Serve the chocolate fondant with smoked cherries and vanilla ice cream.

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