July 17, 2014

Easy stone fruit tarts

I'm trying to take some time off "work" at the moment. The reason I'm using quotation marks is because it doesn't really feel like work for me. However, I do need to find a slower pace for a little while. Summer is definitely the time to try and slow things down a bit, even though it stresses me out sometimes. I feel like I should be doing something all the time. Preferably something fun. I guess there's no harm in that, but you can't have fun every minute of every day. Therefore I find it a little calming when it rains every now and then. Gives me some time to relax.

I wanted to make something really easy for the blog too and I couldn't imagine anything easier than puff pastry tarts with sliced stone fruit and vanilla ice cream. I used store bought puff pastry because making your own is quite time consuming. I can say that I've made my own puff pastry at least once in my life and that it definitely isn't as difficult as I imagined. But for now, store bought will do.


Easy stone fruit tarts
Makes 4 small tarts

Notes on this recipe
-These tarts are really, really easy to make. The only thing that takes some time is destoning and slicing the fruit. You can use any kind of fruit for these, like plums, apricots, nectarines, peaches, cherries, apples, pears.. you get the idea.
-If you want to, you can add some extra spices to the sugar sprinkled on top of the fruit, such as a little cinnamon, vanilla or cardamom.
-The amount of fruit are approximates since this recipe is very forgiving. It depends on the size of your fruit, so make sure to get a couple of extra.

Puff pastry tarts
4 sheets puff pastry (9 x 17 cm / 3.5 x 6.5 inches)
1/4 cup (25 g) almond flour
100 g cherries (makes 1 tart)
3-4 plums (makes 2 tarts)
2-3 apricots (makes 1 tart)
1 1/2 tbsp granulated sugar
Sliced almonds

Egg wash
1 egg
1/2 tbsp water
pinch of salt

To serve
Vanilla ice cream
Powdered sugar

Preheat oven to 200°C (390°F).
In a small bowl, beat the egg with the water and salt. Set aside.
Put puff pastry sheets on a lined baking sheet and let them thaw completely.
Meanwhile, prepare the fruit by destoning and slicing it.
Brush the edges of the puff pastry with the egg wash. Sprinkle the middle of each sheet with almond flour. Arrange fruit on top of almond flour, sprinkle with granulated sugar on top and a handful of sliced almonds if desired.
Bake for 20-25 minutes or until edges are golden brown.
Enjoy with a scoop of vanilla ice cream and some powdered sugar.

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July 8, 2014

Peach bundt cake with lemon glaze and lavender

I think the weather changed about 10 times during the short time in which I shot these photos. Rain, thunder, sun - repeat. It's been like that lately. You don't know if there's going to be a thunderstorm or no clouds in sight. I decided to stay inside today and bake this cake. My mind was set on a thunderstorm and peach popsicles but somewhere along the way I changed my mind and decided to bake a bundt cake instead.
Peaches always make me think of Seinfeld. You know the episode where Kramer and Newman buy Mackinaw peaches (which apparently don't really exist) from Oregon, and they are only ripe for two weeks every year. Kramer looses his sense of taste so he can't taste the peaches. How frustrating.
Luckily, I can taste these peaches. They "make the taste buds come alive" as Kramer says. True.
I hate making a mess so I either eat them over the sink or cut them into little pieces and eat them with a fork.

I decided to pair this bundt with vanilla, lemon glaze and lavender.

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July 2, 2014

The best berry pie

There is nothing more satisfying than when you succeed with pie. Pie makes me happy. This pie is the quintessence of summer with lots and lots of raspberries, strawberries and blueberries. Perfect to serve with a scoop, or two, of vanilla ice cream.

I don't know if it's just me, but I kind of feel like a criminal when I'm shooting outside. I almost try and hide as much as possible because I feel like people are staring at me. When I shot these images a father and his two sons were walking by. I overheard his kids asking him "WHAT is she doing??". They're were on their way towards me to see what I was up to when he stopped them.
I smiled. Children's honesty and curiosity is really refreshing. Instead of just wondering what I was up too, they were on their way to see what I was doing, without prejudice.

I'm a little sad I didn't bring company and a blanket for my photo shoot as this beautiful spot would have been so perfect for a picnic. A pie picnic.

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June 23, 2014

Herbal and floral ice cubes

Some time during spring and I tend to stock up on lots and lots of fresh herbs just because they smell lovely and make my kitchen look so much better (and they make food taste better too, of course). I usually go for the biggest plants I can find which means I rarely use up all of the herbs. A great way to preserve the fresh herbs is to freeze them. Now, these herbal and floral ice cubes are more for decoration, to make your summer drink taste and look a little bit better (I mean imagine using ice cubes with mint in a mojito, or just plain water). If you want to preserve herbs for cooking, you can chop them finely, put them in an ice cube tray and fill with a little bit of water or even olive oil then you just throw them in the food you're making. Simple as that! If you're using flowers for your ice cubes - absolutely make sure they are edible and that they haven't been treated with any chemicals first. The flowers I've here used are bellflowers (campanula). There are many kinds of bellflowers and I cannot guarantee that all kinds are edible (I find lots of info on edible campanulas in Swedish, but very little on the subject in English). If you're feeling insecure you can always use rose petals, lavender, lilacs or elderflowers instead. As with all flowers, I suggest eating only small amounts to be on the safe side.

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June 19, 2014

Strawberry elderflower cake

Elderflowers are in bloom for a very short period of time and this year they came about two weeks early due to the warm weather we've been having. I haven't had the time to make cordial this year which makes me a little sad. There are so many elder trees where I live that it just seems like such a waste not to use them. Hopefully somebody else will. I really recommend using homemade elderflower cordial for this cake, I used store bought which tasted very bland. I forgot I had some cordial from last year in the freezer..

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June 16, 2014

Ice cream for HALLEN #2

Last month I made lots and lots of summery ice cream (and styled and shot too, of course) for Hötorgshallens magazine Hallen. This magazine is seriously inspirational AND it's FREE! Pretty incredible.
So if you are in Stockholm you should run down to Hötorgshallen and get yourself a copy. If you can't get your hands on a copy of this gorgeous magazine, you can still read it here (or just look at the beautiful pictures if you don't understand Swedish).

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May 31, 2014

A styling & photography workshop with Dagmar's Kitchen + foraging with Stadssallad

Last weekend me and my brother David went to Gothenburg to attend our very first photography and styling workshop. The workshop was held by the lovely and talented Sonja from Dagmar's Kitchen. I really admire Sonja's photography style and her styling skills and I wanted to take the chance to learn more about it. First we went on a foraging tour with Klara Hansson from Stadssallad to learn about all the fantastic edible plants and flowers you can find in your surrounding environment. I was surprised I must say, at how many plants and flowers are actually edible.

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May 18, 2014

Blackberry ice cream and the winners

If you follow me on instagram you probably already know I'm kind of obsessed with flowers (I think it's pretty obvious here too if you look at my previous posts). You would even think this is a baking/florist blog. I guess it kind of is. I think I would enjoy being a florist. I'm not sure I would be a good one though. And why not take advantage of these beautiful flowers when you can? I actually made lilac ice cream first but wasn't satisfied with the result.

I haven't made ice cream since working on my ice cream book (.. a year and a half ago?) but the other day I made ice cream for a freelance job. It made me remember why I both love and hate working with ice cream (I'll share the photos with you soon enough). I love it because it looks so pretty in pictures and because it tastes good of course, but I also hate it because it melts.  Anyway, I had some blackberries left so I decided to make even more ice cream (as if my freezer wasn't already full).

Oh, and by the way, the winners of my book are announced at the bottom of this post..

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May 2, 2014

Win my book!

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April 30, 2014

Sourcream rhubarb cupcakes with ginger cream cheese frosting and poached rhubarb

I have a confession to make.
Up until now I haven't really been too fond of rhubarb. I mean I've always loved the taste but thought it was way to tart, stringy and tough. I'm not going to blame it on the rhubarb though, obviously I've done something wrong when cooking it.
I made this poached rhubarb with cardamom yesterday and it was heavenly. Even Christian ate two cupcakes and said that rhubarb never tasted so good. I can tell you he's usually no fan of cupcakes, nor is he a fan of rhubarb.

So dear rhubarb, please forgive me for all the bad things I've said about you in the past. It's not you, it' me.
And thank you for being so good with vanilla, ginger and cardamom.

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