Last week I went to Sweden for work with Bubbleroom, had a great shoot and the team was so much fun! I can’t wait to work with them again. I decided to stay longer in Sweden to visit friends and family and enjoy real summer ;) haha. And Yes dear people, Icelandic weather is sh*t, and you must agree with me. End of discussion.
I stayed in my hometown for just a few days and met some of my friends, ate dinner at one of my favourite spots in Borås, called Vinci. Then I went with my mom to Öland where my family from my dad side always are during summer. It’s my favourite summer place to be in Sweden this time of year. Everything here is so ‘typical Sweden’ and it’s the best chance for sunny weather in the whole country (wondering why this place is my favourite haha). It’s so cozy here, I remember posting about Öland last summer, I usually try to come here when I’m in Sweden during summer.
So I’ve mostly just been chilling, enjoying food, sunbathing and been swimming in the ocean, so nice, it’s definitely no stress here at all.
I have a few days left here so I’ll try to enjoy this as much as I can. :)
I love avocados, I can eat it with everything. As ice cream, shakes, in pasta and so much more. This time I tried to do a sauce and it turned out super good, very simple too. You just need a mixer, and then mix everything to a smooth sauce. It suits good with both fish, meat and chicken, or as a pasta sauce. If you love avocados, this sauce is perfect for you!
1 dl fresh basil leaves
1 garlic glove
lemon juice from half a lemon
2/3 dl olive oil
1 dl light cream
salt and pepper to taste
Combine all the ingredients in a blender, blend until smooth and creamy. Add some water (1-2 tbsp) if the sauce gets too thick.
I love these!!! The perfect snack if you are craving for something sweet and still don’t want to eat unhealthy. They are Vegan and Gluten free and they taste so good. You store them in a container in the freezer and just take them out a few minutes before serving. They are a big hit here at home!
10 dried dates, pitted and soaked in water for 1 h
5 tbsp water
3 tbsp coconut oil
A pinch of vanilla powder
A pinch of sea salt
1 dl coconut oil
1.5 tbsp cacao powder
5 drops of Stevia or 2-3 tbsp honey
Bottom layer: Add the ingredients to a mixer and blend until it becomes fine crumbs and sticks together when pressed. Spoon mixture into mini muffin forms and press down with help of your thumb. Place it in the freezer.
Caramel layer: Add the ingredients to a mixer and mix until completely combined and smooth. Spoon the mixture evenly onto the bottom layer and place back into the freezer for at least 1 hour to set.
Chocolate topping: Melt the coconut oil in saucepan on low heat. Once melted, remove from heat and add the sweetener and mix well. Then add the cacao powder, stirr until combined. Spoon a thin layer of the chocolate on top of the caramel layer and place back into the freezer and let it set completely, about 3 hours.
Keep them stored in the freezer in a container and remove them a few minutes before serving/eating. :)
I missed the Swedish Midsummer this weekend, for the 3rd time in a row, it’s too bad. But still I had a blast! On Friday we celebrated our Elísabet and her man’s 30th birthday at Oddsson, it was a super nice evening and I had a wonderful time!
On Saturday it was the big graduation day in Iceland, and I had also baked two different cupcakes for my sister in law’s graduation as you can see on the pictures. I did one chocolate cupcakes with nutella frosting and one carrot cupcakes with vanilla frosting, super yummy! So went to my sister in law’s graduation party on the day and then to my bf friend’s graduation party. It ended down town for a drink.
Sunday, finally some good weather, and the first time I could sunbath on our balcony, I got very happy as I always get when the sun shows up. ;) We also went for dinner down town. Perfect Sunday!
A perfect summer cake, vanilla cheesecake with a delicious strawberry glaze on top! You can easily prepare the cake one day a head and just take it out from the fridge in time for serving. I did my cheesecake the day before and the strawberry glaze the day after, doesn’t really matter. The glaze should be a bit loose so it gets extra juicy.
YOU NEED: 8-10 port.
10 vanilla biscuits or Digestive, about 3 dl crumbs
2 tbsp sugar
50 gram butter, melted
400 gram cream cheese, room temperature
2 eggs, room temperature
1 egg yolk, room temperature
2 1/2 dl sugar
2 dl sour cream
1 tsp vanilla extract
900 gram strawberries, cut into bigger pieces
1 dl water
1 1/2 tbsp cornflour
0.7 dl sugar
A pinch of salt
1 gelatin leave, soaked in water for 3 min
2 tbsp lemon juice
Mix the biscuits into crumbs. Combine all of the ingredients in a bowl and then press evenly onto the bottom and up the sides of a pie pan (23 cm).
Bake at 170 C for 10 minutes or until crust just begins to brown. Cool completely.
Preheat oven to 170 C. Beat cream cheese until smooth, about 1 minute. Beat in sugar followed by eggs then egg yolk, one at a time until combined. Beat in sour cream and vanilla. Pour filling over cooled crust.
Place the pie pan in a larger pan and add hot water until it reaches half way up the sides of the pie pan. Bake for 45 minutes. The cheesecake should still jiggle in the center (it will get firm after chilling).
After 45 minutes, turn oven off and open the oven door a bit and let it cool in the oven for 30 minutes.
Remove cheesecake from oven and water and let cool completely and then chill in refrigerator for at least 4 hours, recommend over night.
Add about 3 dl roughly chopped strawberries and water to a blender and puree until smooth.
Add puree to a saucepan and add cornstarch, sugar and salt. Cook over medium heat, stirring constantly until it starts to thicken up.
Turn off the heat and stir in the gelatin leave and lemon juice. Let cool to room temperature.
Add the rest of the strawberries to the cooled strawberry glaze and stir until evenly coated. Cover and refrigerate until ready to serve.
When ready to serve, spoon the glaze over the cheesecake, serve with some whipped cream if you like. :)