How cute aren’t these Easter cupcakes? And they taste delicious as well. It’s lemon cupcakes with white chocolate frosting, topped with chocolate pieces and mini chocolate eggs to look like a birds nests. So yummy. The perfect treat for Easter!
YOU NEED: 12-16 cupcakes
200 g melted butter, cooled
3 dl sugar
1/2 dl milk
zest and lemon juice of 1 lemon (about 1/2 dl juice)
4 ½ dl flour
1 tsp vanilla sugar
1 1/2 tsp baking powder
100g of white chocolate
150g of butter, room temp
150g cream cheese
250g icing sugar
Cold dark chocolate (store the chocolate in the fridge before cutting)
Mini chocolate eggs
For the cupcakes: Preheat the oven to 220 degrees and set out 12 paper cups in a muffin pan.
Beat sugar and eggs until light and fluffy. Stir in flour mixed with baking powder and vanilla sugar. Add the melted butter, milk, lemon juice and lemon zest, stir to combine.
Spoon the batter into the muffin liners and bake in the middle of the oven for about 15-18 minutes.
Frosting: Melt the chocolate over a water bath or in the microwave and allow to cool slightly. Beat the butter really creamy and add the chocolate and continue whisking.
Add the icing sugar and the cream cheese and beat until the frosting is fluffy and smooth.
Place the frosting in a piping bag with a round tip and pipe onto the cupcakes.
Use a knife and cut along side the chocolate to create chocolate pieces. Sprinkle over the freshly piped frosting and then top with mini chocolate eggs.
Store in the fridge if not eating within 24 hours. Remove from fridge 30-60 minutes before serving to allow cupcakes to come to room temperature.
Oh lord, this risotto… So good! All these flavours together is just heaven in the mouth. A simple risotto with smoked pork belly, then just adding fried garnish and drizzle a tasty vinaigrette on top that I made with fresh parsley and garlic. This is something I would serve at my own resturang! A perfect dish to impress your dinner guests with.
YOU NEED: 4 port.
3 tbsp olive oil for frying
3 shallots, finely chopped
1 garlic clove, finely chopped
4 dl Arborio rice
2 dl dry white wine
12 dl hot chicken or vegetable broth
2 dl grated parmesan
2 tbsp butter
salt and pepper
250 gram of smoked belly pork, cut into pieces
100 gram of fresh chanterelle
Butter for frying
Garlic and parsley vinaigrette
1 clove garlic
1 dl olive oil
1 dl chopped fresh parsley
1 tbsp lemon juice
1/2 tsp white vinaigrette
salt and pepper to taste
Grated parmesan as garnish
Start with the garlic and parsley vinaigrette. Mix all the ingredients in a mixer and put a side. Fry the pork belly until lightly crispy. Set aside and let drain on kitchen paper.
Fry the asparagus with some butter, salt and pepper. Cut them in half, lengthwise. Set a side. Fry the chanterelle with a lot of butter and some salt, you can do that meanwhile you’re cooking the risotto. Now you’ve prepared all the garnish. Now cook the risotto, takes about 20 min.
Heat the broth in a pot. Fry the onions and garlic soft in another pot with olive oil over low heat without getting any color.
Add the rice, raise the heat and stir so the rice get mixed well with the onion (2-3 min). Be careful not to burn the rice. Pour in the wine and cook until it steamed away. Stir constantly.
Add the hot broth a little at a time. Start with 3-4 dl, then take 1 dl at a time gradually as the rice absorbs the broth. Stir often and reduce the heat.
Let the risotto simmer quietly and you need to stir frequently while adding the broth. The risotto should be loose and cooked al dente, then it’s done.
Remove the pan from the heat, add the butter and parmesan cheese and stir well until it melts then add the pork belly and save some for garnish. Season with salt and pepper and serve immediately.
Garnish with pork belly, butter fried chanterelle, asparagus, grated parmesan and drizzle over the vinaigrette.
The perfect Saturday meal! I was visiting my family and friends in Sweden for 2 weeks and when I came home I wanted to make a nice Saturday dinner for me and my boyfriend. He had missed my food a lot!
When I usually ask my boyfriend what he wants to have for a nice dinner, he usually wants some good meat. And that is one of my favourites too. A good steak with some nice side dishes is just perfect.
These roasted potatoes are so good. I flavoured them with garlic, parsley and parmesan. Just potatoes can be quite boring sometimes but these Italian flavours got the potatoes to another level. The bearnaise sauce recipe is very easy to make, you can just do the sauce while the meat is resting. It only takes max 10 minutes.
And as many might know about me, I hate to do sallads haha. So boring. No cooking at all, just cutting… But I usually want to have some kind of green on my plate so this time I just fried some haricoverts. Perfect.
Good sirloin steak, depends how many you’re cooking for but I would say 200 gram/person.
Salt and pepper
Butter and olive oil for frying
4 crushed garlic cloves
3 fresh thyme sprigs
Italian roasted potatoes:
Potatoes, pic the smallest ones (cut them in half)
Olive oil for frying
Salt and pepper
3 garlic cloves, minced
1 dl chopped fresh parsley
150 g melted butter
3 egg yolks
2 tbsp white wine vinegar
1 tbsp grated onion
1 pinch salt
½ tsp white pepper
2 tbsp chopped parsley Fresh
1½ tbsp chopped fresh dragon
Haricoverts and olive oil
The Meat: Preheat the oven to 100 degrees C. Dry the meat with some kitchen paper. Salt and pepper the meat all around. Heat a skillet with olive oil and a lot of butter. Add the crushed garlic and the thyme sprigs. Fry the steak until it gets a nice colour all around and pour the melted butter on the steak during the time. Transfer the meat to a ovenproof dish. Put in a meat thermometer and cook in the oven until it reaches 58 degrees C for medium rare. Pack the meat in aluminum foil and let rest for 10 minutes before cutting to pieces.
The potatoes: Preheat the oven to 225 degrees C. Heat up an oven-safe skillet and add the olive oil. Add the potatoes and cook until the surface turns crispy. Lower the heat and fry the potatoes until they are almost done. Add the garlic, stir to combine well. Add some butter, turn off the heat and sprinkle with parsley and top with grated parmesan. Transfer the skillet into the oven, roast for 10 minutes.
Bearnaise sauce: Pour the egg yolks and vinegar in a high mixing bowl. Melt the butter. Pour the hot butter in a thin stream into the bowl during mixing. Don’t include the white mass that usually is in the bottom. Season with onion, salt, pepper, parsley and tarragon.
This pasta is very easy to make and you only need a few ingredients that you usually have at home. I did this pasta dish as our Friday dinner, it was perfect! Burnt butter is just magical.
YOU NEED: 4 port.
400g spagetti pasta
150g butter, cut in pieces
4 cloves garlic, sliced thinly
250g brown mushrooms, sliced
A pinch of dry chilli flakes
6 sprigs thyme, fresh
2 tbsp lemon juice
sea salt and black pepper
Cook the pasta in a pot with a lot of salt and some olive oil. Cook to al dente. Drain and keep some pasta water in the pot, only so the pasta is a bit wet.
While the pasta is cooking, heat a large frying pan over high heat. Add the butter and garlic and cook for 1 minute or until the butter starts to foam.
Add the mushroom, chilli flakes, thyme, salt and pepper, and cook for a further 1 minute or until just tender. Lower the heat and add the lemon juice and gently toss around.
Divide the pasta between plates. Top with the mushroom, burnt butter sauce, thyme, and sprinkle with salt and pepper. Serve!
These are very delicious and beautiful fruit pastries with a wonderful cream cheese filling. Perfect to do when you have guest invited. They are super easy to prepare as you use store bought puff pastry.
Any type of fruit will work for these pastries, your choice! :)
1 package of puff pastry (about 250 g)
200 gram cream cheese, room temperature
3 tbsp sugar
1 tsp lemon zest
2 tsp lemon juice
1 tsp vanilla extract or pulver
1 egg + 1 tbsp water for brushing
Preheat the oven to 200°C and line two baking sheets with parchment paper.
In a bowl beat cream cheese with the sugar, lemon zest, lemon juice and vanilla until creamy.
Unfold the puff pastry sheets onto a lightly floured surface. Use a round cookie cutter or a glass, cut out circles from the sheet of puff pastry.
Transfer the pastry circles onto the baking sheets. Lightly do smaller circular, about 0.5 cm from the edges then prick the centers of each pastry with a fork.
Spread a portion of the cream cheese mixture inside the border of each pastry then top with berries.
In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with sugar.
Bake the pastries for 15 to 20 minutes or until they’re golden and puffed.
Remove the pastries from the oven and allow them to cool before serving.