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June 20, 2013

Tomorrow is Midsummer's eve, one of the biggest holidays in Sweden.
This is when we eat lots and lots of strawberries, pickled herring (not me!) and new potatoes and dance around the maypole (midsommarstång). It's also a tradition that the weather is crappy. Preferably a thunderstorm but heavy rain will do just fine.
But enough about that. Let's be positive!
I will eat cake tomorrow, or at least something sweet for sure. Strawberries are a must! That's why this cake is perfect for midsummer's.
Remember to remove it from the freezer at least 20-30 minutes before serving!


Other recipes that are perfect for midsummer's eve or any other day for that matter
Strawberry cupcakes with strawberry buttercream
Berry summer cake
Another no-bake berry cheesecake











No-bake strawberry cheesecake
11 digestive biscuits (about 160 g)
60 g butter, melted
200 g strawberries, hulled
175 ml sugar (160 g)
1 lime, juice and zest
250 g mascarpone
300 g cream cheese
400 ml heavy cream
Extra strawberries for decoration

Mix biscuits in a food processor until finely ground. Combine crumbs with melted butter. Cover the bottom of a 18-24 cm (7-9 inch) springform with the mixture and put in the freezer while preparing the filling.
Mix strawberries, sugar, lime juice and lime zest in a food processor or blender. In a large bowl, combine mascarpone, cream cheese and heavy cream and beat until creamy. Add the strawberry puree and mix until incorporated.  Pour batter over the prepared crust, cover with plastic wrap and freeze overnight. Remove from freezer at least 20-30 minutes before serving.

I can't even begin to explain just how much I love these flowers. They make me all giddy! They smell incredible, and the fact that they are edible make them even better. Making lilac sugar is super simple - all you need is lilac petals, sugar and a jar. That's it! A perfect way to preserve the smell of summer for months to come. It's also a perfect gift!


Lilac sugar
Clean, dry lilac petals (preferably purple as they are very fragrant)
Granulated sugar
A jar

Layer flowers and sugar in a jar. Let stand dark and cool for a few days, shake every now and then. Now your sugar is ready to use. Perfect for baking or in a cup of tea.






Two of my cakes are in the latest issue of Swedish magazine 'Amelia'. The magazine turned 18, and of course they wanted to celebrate with cake! I just wanted to share the photos with you since I am very happy with the result. I think they turned out very pretty, and not too complicated! The first cake is a vanilla sponge with vanilla syrup, mascarpone cream and fresh berries. This kind of cakes are probably my favorite as they are super easy to make but so pretty to look at. The second cake is a chocolate cake with milk chocolate frosting, raspberries, dark chocolate ganache and toasted meringue frosting on top. I could go for one of these right now.. wish they were still in my fridge!



I'm finally done with my little ice cream film. I'm very happy with the outcome, and I hope you'll enjoy it!
Turns out my book is now on sale, at least on Bokus. SOOOO excited! Feels like I've been waiting forever! I must say I'm so so happy with my new book. It's absolutely beautiful! Thank you to my publisher Bonnier Fakta and the ever so talented designer Katy Kimbell.
Anyway, have a look at the video now.
And as usual, the music is by my band Death in the afternoon.




And a few shots from the film..






I asked on facebook whether you'd like me to post savory (food!) recipes every now and then. Most people answered "YES!", and I must say I was very relieved. This blog will ALWAYS be a baking blog, but you know, I eat food too. Everyday actually. So why not post about it? If you don't like me posting about food, you'll have to look away for a little while - or pretend that these are semlor, or something. They're almost the same.. hehe. Making hamburger buns was definitely a first for me. I must say I'm not sure these are the hamburger buns. The search continues. I think I want to make a somewhat lighter, more brioche-like bun. Smitten Kitchen-Deb seems to know a lot about hamburger buns, and this is her favorite recipe. Next time.










Hamburger buns 
makes 16
As I mentioned before, these are not the perfect hamburger buns but they are pretty darn good anyway.

50 g fresh yeast
50 g butter
250 ml (slightly more than 1 cup) water
250 ml (slightly more than 1 cup) milk
10-11 dl (approximately 4 1/4 - 4 1/2 cups) all purpose flour
1 tsp salt

1 egg
Sesame seeds

Crumble fresh yeast into a large bowl. Melt butter in a sauce pan, then add milk and water and heat to 37°C (99F). Pour a little of the luke warm mixture over the yeast. Stir until dissolved, then add the rest of the liquid. Add about four cups of the flour, using the dough hook (or your hands of course), and mix until dough comes together but is still a bit sticky. Cover bowl with a towel and let rise for 45 minutes.  Line two baking sheets with parchment paper. Divide dough into 16 equal parts. Gently roll each into a ball and put on baking sheet (with lots of space in between). Cover with a towel and let rise for 30-40 minutes.
Preheat oven to 225°C (430F) with a rack in the center. Beat the egg and brush on top of buns. Sprinkle with sesame seeds. Bake for about 10-12 minutes.


Beet burgers 
Makes 6-8
 
400 g beetroot
200 g carrot
1 small red onion
100 g rolled oats
2 medium eggs
1 tsp salt
Pepper, to taste
Pinch of cayenne pepper
A few fresh oregano sprigs

Peel the beets and carrots, then grate them on the large holes of a box grater. Finely dice the red onion. Put beets, carrots and onion in a large bowl and stir in rolled oats. Let stand for 20 minutes, stirring every now and then. Stir in remaining ingredients.
Heat oven to 200°C (390F).
Divide the mixture into 6-8 equal portions and shape into patties. Coat the bottom of a wide skillet with oil and heat over high heat. Carefully add the burger patties. Cook until golden, 2-3 minutes on each side. Put burgers on a baking sheet with parchment paper and bake in oven for 15 minutes.

Coleslaw
2 1/2 cups thinly sliced cabbage
2 small carrots, coarsely grated
1 small red onion, thinly sliced
3 tbsp mayonnaise
3/4 cup creme fraiche
1-2 tsp honey mustard
Salt and freshly ground pepper

Put the sliced cabbage, grated carrots and sliced onion in a large bowl. Add mayonnaise, creme fraiche, mustard, salt and pepper.


Serve with:
Lettuce
Tomatoes
Onion
or whatever you prefer..

I feel like I'm obligated to share this recipe with the world.
Seriously.
Dare I say it? I think they're even better than my chocolate chip cookies.
These are chewy and soft with just the right amount of crunchyness around the edges.

I have been looking for this type of cast iron skillet for a long time now, and I finally found two! You probably know how much I love making things in a small format so these are just perfect. You'll probably see a lot more of them here.











Skillet-baked chocolate chip cookies
Makes two 6-inch (15 cm) cookies

110 g butter
110 g granulated sugar
110 g light brown sugar
1 medium egg
1 tsp vanilla extract
225 g all purpose flour
1/2 tsp baking soda
1/4 tsp salt
75 g milk chocolate chips
75 g dark chocolate chips


Preheat oven to 350F (175C).
Melt butter in a saucepan. Add sugars, stir and let cool for a few minutes.
Stir in the egg and vanilla extract.
In a bowl, mix flour, baking soda and salt then add to the butter mixture.
Stir in chocolate chips. Divide batter between skillets or bake in one larger skillet, for about 17-25 minutes. Cookies should be a little brown and crisp around the edges but soft in the center.

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