Now this is just sticky, fluffy, sugar deliciousness! A childhood memory of birthdays with kids high on sugar after only a couple of bites! But so incredibly fun and delicious. I made this for our son’s 2nd birthday on the weekend and it was a hit with the kids indeed. Continue reading
Following what I mentioned in the Rhubarb cordial recipe, you can use the leftover cooked rhubarb to make a delicious compote! This ensures there is no waste when you have finished making the cordial mixture. When growing your own produce, you often get a more conscious approach to using all parts of the fruit and vegetables. The compote is simple, refreshing and a perfect little Summer dessert on the terrace, served with yoghurt, cream or quark. Continue reading
I love going into the local city center on a sunny Saturday morning when the shops are doing their very best to create life in the street. The lemon and pistachio cream is an idea gotten from Olivier’s & Co. They served fresh strawberries with the cream outside their shop a couple of weeks ago. Me, being a sucker for these little treats and offers, I of course had to buy the ingredients and use them for a dessert.
The other day we had a Summer party at the kids’ kindergarten and as part of it there was a cake sale that we contributed to. For this event, I made a version of a carrot cake that I have made several times in the past. The major change I did this time is the sheer size of the cake and the use of white chocolate and a little bit of lemon.
This is a super moist and flavorful cake! The use of apples in the recipe adds a great deal of moisture and sweetness to the cake. The cake is easy to make, but takes a bit of time to make. It can easily be made the day before and then have the icing added before serving it. You can also freeze the cake if you don’t put icing on it. The carrot cake is a definite crowd pleaser and I received great feedback at the cake sale. Continue reading
Finding new ways to update your recipes and using your garden vegetables is not always the easiest. But every now and then that little light bulb comes on. This was definitely one of those moments. I wanted to make a dessert for a dinner with friends, but I also wanted to “upgrade” it a little. So when I noticed we had a can of coconut milk, I decided to try the panna cotta recipe with coconut milk. Continue reading
I never strive to make overcomplicated and overly fancy meals. Quite frankly, I just don’t have time for it. I work full time and have my two little monkeys that deserve their attention for the few hours I see them every day. As such, most of our meals are quick and easy and so are the desserts I make. This one is probably among the easiest I have ever made. And with all the wonderful berries coming into season now, it is simply delicious.
Yet “another rhubarb crumble” you might think, but this one has a tiny little twist as I have added a few sprigs of peppermint to the mixture. Getting the right balance gives a wonderful freshness to the pie without overpowering the rhubarb flavor. I recommend sticking to peppermint leaves when making this as other and stronger mint will quickly overpower the rest of the flavors in the pie.
I would call this a rhubarb clafoutis, but Ralph thought it was more of a rhubarb souffle. So we agreed it could be called either. It does behave a bit like a souffle too as it rises quite a bit in the oven and fairly quickly deflates after it’s take out of the oven.
Rhubarb has been the first vegetable we could harvest from the garden. It really marks the season changes and invites the creativity on! Time to start thinking about what we can make with our homemade produce, which is quite different to planning from what is available in the grocery store! There will be more rhubarb recipes to come over the week on the blog, starting with a humble and simple rhubarb pie.
Pavlova seems to have become the new national celebratory cake in this country too. Before the Constitution Day, the newspapers and food magazines were filled with recipe suggestions for how to make a good pavlova. I initially got to know this wonderful cake through my other half, who is Australian, where this cake origins from, or it may be New Zealand, but the main point is that it was pretty unknown in Norway until a few years ago. Continue reading