I’m packing and preparing for a week in Cannes! It will be so much fun and can’t wait, it’s the Cannes Film Festival there now and a lot of things are going on! You might remember I was there last year.
I’m going with a very early flight tomorrow… It seriously takes a whoooole day to travel to Cannes from Iceland, it’s insane haha. Need to change flight in Paris as it’s no direct flight to Nice from here… :( But anyway, it’s worth it.
Last week I went to Barcelona for work with Stronger, a very popular sport brand from Sweden. I had such a great time and the team we had was awesome.
I was there for 4 nights and we stayed at a beautiful hotel downtown. It was 3 working days so I got some time to explore the city as well, and appreciated that very much as I’ve never been there before. It’s such a beautiful and fun city and the food is awesome. I LOVE tapas so this city suited me perfect haha. One restaurant I really recommend to visit is El Nacional, a super hip place with great food and drinks.
I Can’t wait to come back to Barcelona!
At the moment I’m in Helsinki, Finland to visit my agency. I’m gonna be here to Thursday and then I’m heading to Stockholm for a meeting.
This must be the most easy and gorgeous looking crust bread, and it taste’s delicious as well! No need to let the dough rise overnight, it only takes 2.5h. If you feel that you want a homemade bread for dinner today you can just do it the same day, no need to plan. And believe me, it’s super easy to bake. I’ve also attached a quick video tutorial down below on how to fold the bread dough.
That crunch on the outside is just perfect and the inside is super airy and soft. You will love it.
I’m baking the bread in a dutch oven as it’s called, for example a “Le Creuset pot”. By using that pot with a lid on you create a nice steam inside the pot, and that is what creates that beautiful crust on the bread.
2 1/4 tsp dry yeast, or 25 gram fresh yeast
1 tbsp honey
3 dl warm water (37 degrees C)
1 1/2 tsp salt
6 dl flour, plus extra for dusting
Combine yeast, honey and warm water in a bowl.
Let the yeast mix sit for about 5 minutes, until the mixture looks nice and foamy.
Then add salt and stir.
Add flour to the bowl a bit at a time and mix on low speed (use a dough hook) until all flour is incorporated and the dough has just started to pull away from the sides of the bowl.
Lightly flour all sides of your dough (don’t mix the flour in, we just want to keep the dough from sticking) and return it to the bowl. Cover with a tea towel and let rise for about 1 h, until the dough has doubled in size.
When dough has risen, lightly flour a workspace. Tip the dough out of the bowl, it will be a bit sticky, you can wet your fingertips to help it out. AND don’t knead the dough, you want to keep all the air bubbles so you will get an airy and soft bread.
Sprinkle a bit of flour across the top of the dough. Pull and fold each corner of the dough in towards the center (See video down below), then flip the dough over and shape into a nice round loaf.
Flour the same bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes.
While the bread is resting, place an empty dutch oven (with the lid on) in your oven and preheat 230 degrees C.
When the oven is hot, you’re ready to go! Use oven mitts to pull the dutch oven out and remove the lid.
Tip your bread dough gently out of the bowl back onto your floured workspace and then place it (seam side up this time) into the hot dutch oven. BE CAREFUL, DON’T BURN YOURSELF!
Put the dutch oven lid back on the pot, and put back into your hot oven.
Bake the bread for 30 minutes.
After 30 minutes, remove the lid from your dutch oven. The bread should be crusty and lightly browned. But bake it for about 10-20 minutes more until the bread crust gets even more browner.
When bread is done, pull the pot out of your oven. Lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 20 minutes before cutting it.
ENJOY YOUR DELICIOUS AND BEAUTIFUL HOMEMADE BREAD!! :)
Yeyy, finally I did beautiful and super delicious cupcakes! I’m not that good at baking, I’m still practicing and I do get better and better. I usually think that making cupcakes seems so hard or a lot of work. But now I just think it’s super fun, specially to pipe. I can bet you that you will see more cupcake recipes coming up here haha.
This time I made chocolate cupcakes with chocolate bites inside and a super good frosting with blackberry. You need to try these! The chocolate cake is so soft and the frosting is so fluffy and creamy, you will love them.
YOU NEED: 12 cupcakes.
4 dl of flour
2 dl sugar
4 tsp baking powder
2 tsp vanilla sugar
A pinch of salt
1 dl cocoa powder
3 dl milk
1 dl neutral oil
100 gram dark chocolate, chopped
3 dl blackberries
2 tbsp lemon juice
225 gram butter, room temp (needs to be very soft)
1/2 tsp salt
9 dl powdered sugar, sifted (more if needed)
Blackberries for garnish
Chocolate cupcakes: Set the oven on 175 C. Line a muffin pan with baking cases. Mix flour, sugar, baking powder, vanilla sugar, salt and cocoa in a bowl. Mix so that everything is mixed properly.
Beat egg, milk and oil for about 1 minute. Mix in the flour mixture together with the egg mixture, stirring until smooth.
Stir in the chopped chocolate to the batter. Divide the batter evenly into the baking cases and bake in the middle of the oven for about 15-20 minutes.
Blackberry frosting: Put the blackberries and lemon juice in a small saucepan. Bring to a simmer over medium heat, and stir constantly until blackberries have become soft enough to mash. Cook for about 7 minutes. It will look like blackberry jam.
Remove the mixture from the heat. Place a strainer over a small bowl and push the puree though, leaving seeds and large chunks behind. Allow mixture to cool completely before using.
Beat the butter in a bowl on medium-speed until completely smooth, scraping down the sides when needed, about 4 minutes. Should be fluffy and very light colour. Add in the blackberry sauce and beat until completely combined.
Add in the powdered sugar, 2 dl at a time, on low speed. Once all of the sugar has been added, add in salt and beat for another 2 minutes.
Spoon the frosting into a piping bag. Pipe the frosting onto each cupcake. Top with blackberry!
My mom is visiting me here in Iceland and of course we cook a lot of thai food, or my mom does haha. I’m still learning to cook as good thai food as mom.
We made this delicious green curry dish with chicken that is so easy to cook. Your home will smell like a real thai restaurant after cooking this.
Remember not to chop the veggies, it should be in bigger pieces.
YOU NEED: 4 port.
300 gram Chicken filé, or I prefer chicken thigh filé, sliced into pieces
1 can full fat coconut milk
5 big tbsp green curry paste
1 can sliced bamboo, drained
2 dl water
4 tbsp fish sauce
1 1/2 tsp sugar
1/2 onion, cut into pieces
1 small zucchini, cut into pieces
8-10 mushrooms, cut half or 1/4
1 red paprika, cut into pieces
1 red chilli, remove the seeds and slice thinly Chopped coriander
Add coconut milk, only the white part and the green curry paste in a wok pan or a big pot on medium heat. Stir constantly. Cook until fragrant and bubbly, should start to be a bit oily.
Add in chicken and simmer for about 10 minutes, or until the chicken is done. Add the bamboo.
Stir in the rest of the coconut milk/water from the can and 2 dl water, then add the fish sauce and sugar. Stir and let simmer for another few minutes.
Add the onion and veggies and stir everything together and cook for about 10 minutes, or until veggies are tender-crisp.
Taste and see if you need more fish sauce (fish sauce is like salt).
Serve in a bowl and garnish with red chilli and coriander. Serve it with cooked jasmine rice.