Dandelions

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Tomorrow it’s midsummer’s night and a tradition in Sweden is that we pick 7 kinds of flowers and put under our pillow when we sleep. It’s supposed to make us dream about our true love…

Please try this at home. For a more simple version, pick only dandelions and make a dandelion syrup to add to your bundt cake or salad.

Dandelion Syrup 

  • About 100 dandelion flowers (5 dl)
  • 2 lemons
  • 2 cups / 5 dl water
  • 2 cups / 5 dl cane sugar

Throw away all the green parts from the flowers and rinse them thoroughly. Put all the yellow petals in a saucepan. Grate the peel from the lemons and cut the insides into smaller pieces. Add to the saucepan along with the water and boil for 20 minutes. Strain away the flower petals and lemon, then pour the water back into the saucepan. Add the sugar and let simmer until the mixture thickens into a syrup. Let cool for a few minutes. Pour the syrup into glass jars to store in the fridge or drizzle over a plain bundt cake. 

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Apple Season

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The apple trees are heavy with fruit and we just had to make some apple pastries and flatbreads. Roses are easy to make but they look awesome and they taste delicious. Flatbreads are even easier and if you multiply the recipe you can bake for many. Give them a try!

Apple roses

Serve with whipped cream

6 roses

  • ⅓ cup / ¾ dl almond paste
  • 35 g soft butter
  • 1 tablespoon sugar
  • ½ egg
  • 3 tablespoons apricot marmalade
  • 3 puff pastry sheets about 13×13 cm/5×5 inch
  • 3 red apples
  • 1 lemon
  • butter for the baking tray
  • cinnamon for powdering

Heat the oven to 390˚F/200˚C. Grate the almond paste finely and place it in a bowl. Add the butter, sugar and eggs. Whisk the mixture with an electric mixer.

Cut the pastry plates in half and roll out each lengthwise so they are about 17 cm/7 inches long. Core the apples with a round apple corer. Cut the apples in half and slice thinly into half-moons. Squeeze the lemon in a bowl. Add the apple slices to the lemon juice and some water for 2-3 minutes. Spread apricot marmalade and almond mixture on one half of the puff pastry lengthwise. Add apple slices overlapping each other, on the filling, with the cut middle edges towards the center of the dough. Fold the other part of the dough over the apples and roll up the dough and apples into a rose. Put the roses in a greased muffin pan. Bake in the oven for about 10-15 minutes, until the pastry got a nice golden color. Powder with cinnamon.

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Apple flatbread

Serve with vanilla cream or vanilla ice cream

4 pieces of bread about 8 servings

  • 25 g fresh yeast or 1 pkg of dry yeast
  • ¾ cup / 1½ dl milk
  • ½ cup / 1 dl water
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • ¼ cup / ½ dl soft butter
  • about 3 cups / 7-8 dl flour

Filling

  • ¾ cup / 1½ dl almond paste
  • ⅓ cup / ¾ dl soft butter
  • 2 tablespoons sugar
  • 1 egg
  • 4-5 red apples

Apricot syrup glaze

  • 3 tablespoons sugar
  • ¼ cup / ½ dl water
  • ¼ cup / ½ dl apricot marmalade

Caramel

  • ½ cup / 1 dl sugar
  • 2 tablespoons water
  • cinnamon for powdering

Heat the oven to 435˚F/225˚C. Crumble the yeast into a bowl. Heat milk and water to 99°F/37°C. Pour over the yeast. Add sugar, salt, butter and work the flour in it little by little. Work the dough for 3-4 minutes until it is smooth. Let the dough rise at room temperature for 30 minutes. Meanwhile make the apricot syrup glaze. Boil the sugar and water, pull the pan from the heat and stir in the marmalade. For the filling grate the almond paste finely and place in a bowl. Add the butter, sugar and eggs. Whisk the mixture with an electric mixer. Turn the dough onto a lightly floured surface and divide it into four pieces. Roll out the dough until it is about 3-4 mm thin. Put the dough onto two baking trays with baking paper. Spread the filling on the dough but save 1 cm around the edges. Slice the apples thinly on a mandoline slicer. Put the apple slices on the filling. Bake in the oven for about 12-15 minutes. Remove and glaze. Boil a light caramel on sugar and water and drizzle over the bread. Sprinkle lightly with cinnamon.

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.

Vegan Chocolate Cake with Raspberries and Pomegranate

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Have a healthy day! We wanted to do some healthy sweets and this lovely cake is both yummy and healthy, with lots of dried fruit and nuts. And further down we give you recipes for easy to make delicious dried fruit balls.

Luxurious Vegan Chocolate Cake with Raspberry and Pomegranate

Make a small and cute one and serve it in tiny pieces, preferably with extra raspberries and pomegranate.

About 8 pieces

Bottom:

  • 150 g cashew nuts
  • 150 g dates
  • 1 tablespoon water
  • 6 tablespoons coconut flour (ground dried coconut)

Filling:

  • 200 g dark chocolate 54-70 %
  • 6 tablespoons coconut cream
  • 1 tablespoon coconut oil
  • 250 g raspberries
  • 1 pomegranate
  • Tempered chocolate for garnishing

Blend nuts and dates in a blender. Add the water and the coconut flour. The dough should have a solid consistency without being powdery. If it’s pulpy, add more coconut flour, and if it’s too crumbly, add a few drops of water. How much water you’ll need depends on the size of the dates. Put a baking paper on a tray. Put a cake ring around 15 cm in diameter on the baking paper and press out the mass into an even shell in the mold.

Chop the chocolate finely, put it in a bowl and warm it up a bit in a microwave. It doesn’t need to melt completely. Boil the coconut cream and pour it over the chocolate. Stir until all of the chocolate has melted and add coconut oil. If all of the chocolate doesn’t melt, put it in the microwave for a few more seconds. Pour the into the cashew shell. Put the cake in the fridge or let it stand in cool room temperature over the night. Garnish with tempered chocolate, raspberries and pomegranate seeds. Serve the rest of the raspberries and pomegranate seeds on the side. We made the chocolate strings by painting a thin layer of tempered chocolate on thick plastic film, drawing a combing tool through the chocolate, and letting it chill down curved up inside a glass.

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Sesame Balls

15-20 pieces

  • 1 cup oats
  • 3 tablespoons cocoa
  • 2 tablespoons coconut oil
  • 3 tablespoons tahini (sesame paste)
  • 2-3 dates
  • 2 tablespoons honey
  • 3-4 tablespoons unpeeled sesame to roll the balls in

Quickly blend together oats, cocoa, coconut oil, tahini, dates and honey. Pour out sesame on a plate. Mold the paste into balls and roll the balls in the sesame.

Apricot Balls with Coco

Fine, tasty, yellow energy balls.

Around 40 pieces

  • 200 g cashew nuts
  • 10 dried apricots
  • 100 g dried fruit mix like pineapple, papaya and melon
  • ½ cup grated coco + ½ cup to roll the balls in
  • ½ lemon, the finely grated peel and ½ tablespoon lemon juice
  • 1 tablespoon honey
  • 1 tablespoon coconut oil
  • 100 g white chocolate

Roughly chop the nuts and put in a bowl. Soak the apricots in water for 10 min. Slice the apricots into smaller pieces and blend apricots, dried fruit, coco, lemon peel, lemon juice, honey and coconut oil. Then mix the paste by hand with the cashew nuts. Roll the paste into balls and put on a tray covered with baking paper. Pour grated coco on a plate. Chop the white chocolate and melt it carefully in the microwave. Stir every now and then so that it doesn’t get burnt. If white chocolate gets too hot, it crumbles and cannot be melted. Take some chocolate in your palm and roll a ball in it, the immediately roll it in the coco. Repeat.

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