I try to reduce my dairy intake as much as i can, I love ice cream and that can be a problem. I thought vegan ice couldn't be as good as regular one until I went with Ailine to the new vegan ice cream place in Kollwitzkiez called Tribeca, and they convinced me. I had a lucuma quinoa ice cream and I loved it.
I thought maybe I can recreate that at home and it wasnt so easy. After 4 batches, I finally got the perfect ingredients and amounts. I have no churn at home, so that was the tricky part. Be creamy without having that machine. (And don't taste like coconut) So at the end, I decided on Cashews for the base of it.
When my Friend Line asked me for some birthday summer recipes for an article in the norwegian Magazine Foreldre I was thrilled. I love children birthdays. I remember the cakes, sandwiches, red jello and all the joy I had while growing up.
Line told me that norwegian children birthdays are so different than what southamerican birthdays are. There is no big buffet table and everyone has a place, and mostly they serve hot dogs and cola. I started thinking on a summer table that would delight kids and adults.
Last december we hosted a Xmas Brunch and some of the guest brought cakes. Julia, a colleague of mine, brought an AWESOME chocolate cherry cake... and it was glutenfree!
I asked her if it was possible to get her recipe and share them with you, and she said YES! This recipe is so easy to do and it is delicious... and the longer you wait to eat it, the best it tastes... just like lasagna.
Alfajores are cookies filled with "Dulce de Leche" a delicacy we bring as a gift to a person´s bday or valentines day. They are very airy cookies as the regular recipe is about 50/50 wheat flour and corn starch. As I cant eat gluten, I decided to give it a try with just Starch and it works great. They were a bit "thick" but practice makes the master... I hope you guys like it!
What a better ornament that one smelling like christmas and tasting like liquorice?
For some years now I have baked my own tree ornaments, but this year I decided to make a twist on my own recipe: Exchange Ginger for Fine Liquorice Powder.
We had some awesome guests over this Saturday, and made them food and cocktails. The theme of the evening was partly Peruvian, including this mango pie for dessert.
This recipe has a history. The neighbor of my aunt back in Peru always asked my aunt for recipes. My aunt would always get slightly incorrect ones in return, because the neighbor wanted to prevent her from copying. The mango pie recipe, however, she would never give away to my aunt, and always made excuses to why.
We did a recipe during our paleo month in January that we never posted. It is a healthy porridge - perfect for lazy Sunday mornings. Top it with whatever you feel like. We used freeze dried strawberries and roasted & regular coconut flakes.
In case you didn't know; March 25th is Waffle Day! This is a Swedish tradition which has begun to spread to other countries. So, if you ever needed an excuse to make delicious waffles, now's your chance. We wanna share with you the recipe that Anders uses to make these super crispy and buttery waffles packed with flavor. It is a recipe that has evolved through the years, drawing inspiration from a vast number of sources, spanning all the way from his great grandmother up until most recently the "cooking chemist" Hobbykokken. The clue is to add a lot of ingredients which contribute to making the waffle batter filled with air, allowing for a fluffy inside while the outside gets crispy.
The 14th of March, or 3-14-15, was the only pi day of our lives. Unless you plan to live to 2115 that is. We could not let the opportunity pass to make a pie this day. Since we had some canned apricots fromGutta på Haugen it was an easy choice to make an apricot pie.
It sounds like witchcraft, but it is actually possible to make Italian meringue without sugar. We love meringue a lot, but sometimes it's nice to make more healthy desserts. This was made during our paleo month of January.
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.