Coconut summer!

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Happy midsummer! We made some refreshing recipes for lovely summer treats. May the sun be with you!

Key Lime Juice

A fresh mix of coconut water, honey and lime.

4 glasses

  • 1¼ cups / 3 dl coconut water
  • 4 key limes or limes
  • 1-2 tbsp liquid honey
  • Ice

Pour coconut water in a jug. Squeeze the juice from two of the limes and add to the jug. Slice the rest of the limes and add to the drink. Flavor with honey and serve with ice. 

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Vegan Coconut Ice Cream

  • 1½ cups / 4 dl coconut milk
  • 4 tbsp corn flour
  • 1 vanilla pod
  • 4 tbsp neutral oil, like sunflower oil
  • ⅔ cup / 1 dl coconut cream
  • ½ cup / 1 dl honey

Mix coconut milk and corn flour in a saucepan. Cut the vanilla pod vertically and scoop out the seeds. Put both the seeds and the pod in the saucepan and boil while beating forcefully. Remove from the heat and pour in the oil in a thin beam while beating. Add the coconut cream and honey while beating and cool down the mixture in a water bathe. Put the mixture in an ice cream machine. It will take a little longer than with regular ice cream. Eat directly or put in the freezer. If it sits in the freezer for more than an hour you will have to take it out about five minutes before eating.

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Coconut and Chia Bars

About 12 pieces

Seed Bars

  • 1 cup / 2½ dl walnuts
  • ½ cup / 1 dl chia seeds
  • 4 tbsp flax seeds, grounded
  • 5 tbsp hemp seeds
  • ½ cup / 1 dl coconut, grated
  • ¾ cup / 2 dl pumpkin seeds
  • ½ cup / 1 dl dried blueberries or raisins
  • 1 cup / 2½ dl / 250 g dates
  • 3 tbsp coconut oil

Chocolate Coating

  • 100 g dark chocolate, chopped
  • 50 g white chocolate, chopped
  • 2 tbsp grated coconut

Mix all dry ingredients and put aside 3 dl of the mixture. Mix the remaining dry ingredients along with dates and coconut oil in a food processor. Mix in the dry ingredients you had put aside by hand. Spread the batter over a baking sheet covered in parchment paper and put in the fridge for at least an hour. Melt the chocolate. Spread the dark chocolate over the surface and drizzle the white chocolate on top. Sprinkle the grated coconut on the chocolate. Let cool. Cut into pieces and keep in an airtight jar in the fridge.

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Last Minute Wiener Nougat Rocky Road

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Almost there! Christmas is celebrated tomorrow in Sweden. We’re wrapping up the last gifts and we’re hoping for Santa to arrive through the chimneys tonight. For a last minute sweet, try this recipe!

Last Minute Wiener Nougat Rocky Road

30 pieces

  • 100 g sliced almonds
  • 250 g nougat
  • 150 g dark chocolate
  • 15-20 g marshmallows
  • 40-50 g peanuts

Cut out a piece of parchment paper that will cover the inside of a pan (15×20 cm / 8×6 inches). Roast the almonds. Cut the nougat into small pieces and chop the chocolate. Put the pieces in a bowl and melt in the microwave or over boiling water. Mix with the almonds and pour the mixture into the pan. Let cool until the mixture is room temperature and then spread marshmallows and peanuts on top. Put plastic wrap over the pan and put it in the fridge over night. 

Raspberry Toffee

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Merry Christmas everyone! It’s time to jingle, mingle and make Christmas crimson toffee! 

Keep warm this holiday season! xoxo /Susanna and Elisabeth

Raspberry Toffee Dipped in White Chocolate 

About 32 pieces

  • 100 g pureed raspberries (with the seeds removed)
  • 1 teaspoon lemon juice
  • ⅔ cup / 1½ dl heavy cream
  • 1 cup / 2½ dl sugar
  • 1 tablespoon light syrup
  • Neutral food oil for the pan
  • 200 g white chocolate, chopped, melted and tempered
  • 2 tablespoons freeze-dried raspberries

Put a piece of lightly oiled parchment paper in a pan (about 6×8 inches or 15×20 cm). Mix all ingredients in a stainless steel pot. Heat the mixture until boiling and stir a couple of times. Boil until the mixture reaches 251˚-253˚F / 122˚-123˚C. Pour the mixture into the pan and let it set over night. Cut the toffee into pieces. Dip the pieces in the white chocolate and put them on a parchment paper. Spread the raspberries on top.

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Happy Easter

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Hope you are having a lovely Easter!

We are spending this weekend in Sweden, Elisabeth in the ski resort Åre and Susanna on Gotland, a beautiful island in the Baltic Sea in Scandinavia. We will be shooting together in Stockholm shortly and are exited to make more posts for the blog!

For this Easter we prepared chocolate eggs in and filled them with small meringues.

To make a chocolate egg, follow the recipe in the last post. You can attach two egg halves with a small amount of tempered chocolate.

To make the meringues, follow the recipe below.

Small Meringues for Easter

  • 60 g egg white
  • 6-8 drops freshly pressed lemon juice
  • 4 tablespoons caster sugar
  • 6 tablespoons icing sugar
  • food coloring

Set the oven to 210ºF/100ºC. Line a baking sheet with non stick liner or parchment paper. In a large clean bowl, beat the egg whites and the lemon juice until it’s foamy. Add half of the caster sugar while beating on a slow pace. Add the rest of the sugar and beat on a high speed for a couple of minutes. Sift the icing sugar and gently fold it in with a rubber spatula. Add a few drops of food coloring. Transfer mixture to a pastry bag and pipe small meringues on the baking sheet. Bake for 1 hour, watch them in the end so they don’t turn brown.

Yummy Valentine!

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Yummy Valentine! Hope you’re all having a lovely day today!

We found all these vintage chocolate molds a while ago and just had to try them. It turned out really pretty and we’re happy to share the pictures today. And also, for Valentines Day, a naked chocolate cake that was so yummy when we tried it after the shoot we think it’s actually the yummiest one yet. Please try.

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How to use a vintage chocolate mold

 

Use a vintage metal chocolate mold that still has a shiny inside, otherwise the chocolate might get stuck. And try to use chocolate that you bought in a block, it has a better viscosity than chocolate bars. Chop, melt and temper the chocolate. Shine the mold’s inside with some melted cocoa butter. Heat the mold a little with a hot gun and pour the chocolate into the mold. Tap the mold against the counter to get rid of air bubbles. Scrape off excess chocolate just before the chocolate hardens and put the mold in the refrigerator. Leave for a couple of hours to let the chocolate harden and shrink. Take the mold out and tap the mold gently against the counter or flex the mold a little to get the chocolate out of the mold.

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Naked Chocolate Cake with Frosting

10-12 pieces

Cake:

  • 400 g dark chocolate 56-70%
  • 100 g butter
  • 4 eggs
  • 1¼ cup / 3 dl cane sugar
  •  ⅘ cup / 2 dl wheat flour

Frosting:

  • 300 g cream cheese
  • 100 g butter, soft
  • 1½ cup / 3½ dl powder sugar
  • ¼ cup / ½ dl cocoa
  • Cacao to powder with
  • Cherries
  • Dark, melted chocolate to dip the cherries

Set the oven to 175°C/350°F. Chop the chocolate and melt it together with the butter in a microwave or in a water bath. Stir together egg and sugar. Stir the chocolate mixture into the egg paste and add the flour. Put two cake rings about 15 cm in diameter on a baking tray covered with baking paper. Pour in the paste. Bake the cakes in the middle of the oven for about 25 minutes. Take them out and let them cool. Put them in the fridge a couple of hours or let them be in room temperature over the night. Whisk all the ingredients for the frosting. Fill a piping bag with it. Split the cakes in the middle. Pipe frosting between layers of cake. Cover the top with frosting. Garnish with chocolate dipped cherries. Powder with cocoa.

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Honeycomb Chocolate Fudge with Marshmallows

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Happy New year! We have a great feeling about 2014 and we will post lovely recipes throughout the year!

We have been working a lot in London, UK, recently and are both very excited to explore the food scene in London. When we were shopping in London in December we found this new Vietnamese (!) chocolate, at fave Wholefoods. We had to try it and it’s really high quality, very delicious and rich in flavors. Let it melt in your mouth… or make some sweets with it, like we did:

Chocolate Covered Honeycomb

  • 100 g cane sugar
  • 3 tablespoons water
  • 70 g light syrup/golden syrup
  • 70 g honey
  • 15 g butter, soft
  • 1 teaspoon vanilla sugar/a few drops of vanilla extract
  • 1½ teaspoon bicarbonate
  • About 200 g dark chocolate, tempered, for dipping

Line a small baking pan, about 12×12 cm, with baking paper. Pour sugar, water, syrup and honey into a big, thick bottomed saucepan. Let it boil slowly. Increase the heat and boil for 5-10 minutes and stir every now and then. You don’t want it to get burnt in the bottom. Take the saucepan off the heat. Add vanilla sugar, butter and bicarbonate. Stir with a ladle. Quickly pour the mixture into the mold. Let it cool and harden. Cut into pieces. Store in an air-tight jar with a piece of baking paper between each layer. Dip in tempered, dark chocolate or use the honeycomb as filling in chocolate fudge.

Honeycomb Chocolate Fudge with Marshmallows

  • 200 g dark chocolate
  • 15 g butter
  • ½ tin/200 g sweetened condensed milk
  • 1 teaspoon vanilla sugar
  • 1½ dl marshmallows (small, or big ones cut into pieces)
  • Honeycomb or peanuts

Chop the chocolate and melt it with butter and condensed milk in a water bath. Take it off the heat. Add vanilla sugar and stir. Add marshmallows and honey brittle without stirring too much, or the marshmallow will melt. Spread the paste in a container lined with baking paper. Let it harden in the refrigerator for a few hours. Cut into pieces with a sharp knife.

Happy Easter Chocolate Truffle

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Happy Easter everybody! Here’s a delicious chocolate truffle for the long weekend.

Chocolate Truffle for Easter

About 20 pieces

  • 200 g dark chocolate 70 %
  • 50 g milk chocolate
  • 1 dl/0,4 cup heavy cream
  • ½ tablespoon finely ground espresso beans
  • 1 teaspoon honey

To dip and roll:

  • 150 g dark chocolate 64-70 %
  • ½ dl sifted cocoa

Chop the chocolate and put it in a stainless steel bowl. Boil the cream, coffee powder and honey. Pour the hot mix over the chocolate and stir to a smooth truffle. Cover the bowl in plastic and put it in the fridge overnight so the chocolate can harden. Take out the truffle and scoop out medium sized pieces with a spoon. If the truffle is too hard, put it briefly in the microwave. Roll the pieces into balls. Melt the chocolate and dip the truffles one after another in the chocolate and then in the cocoa to make a thin shell around the truffle, and then put them on baking paper. Keep the truffles in a tight jar in the fridge.

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