eats, Sweden, sweet eat

Go nuts

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i went to Hälsingland again on my way north and we stopped by another amazingly beautiful farmhouse. if i would have tea here i would serve these cookies along with it, and maybe some of this.

Nut dreams
100 g hazelnuts
100 g walnuts
2 eggs
3 tbsp honey
1,5 tbsp cacao nibs
pinch of sea salt

hazelnuts for decoration

grind the nuts into a powder using a nut grinder, if you don’t have one use a mixer instead (this won’t give you as fine powder a the grinder though). mix the nut flour with the rest of the ingredients, and adjust the sweetness to you liking. Using a spoon, put the batter in small mountains on baking paper. Put a hazelnut in the middle of every cookie and then bake at 175C for ca 15 min. the dreams turn out chewy with a nice chocolate twist from the cocoa nibs.

All content by © Sofia Hellsten 2010-2013. All rights reserved.

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drinks, Sweden

Ginger-honey lemonade

before i left for the woods in Östergötland i tossed off a gingerly intense lemonade. it was perfect by the lake in the hot afternoon sun. the measurements are not very precise – sample it until it’s to your liking, and remember that it need to be quite concentrated and strong since you’ll dilute it with soda when it’s time for drinking.

Lake, Östergötland  | piecefully

Ginger-honey lemonade | piecefullyGinger-honey lemonade | piecefully  Lake, Östergötland  | piecefully  Lake, Östergötland  | piecefully    Lake, Östergötland  | piecefullyLake, Östergötland  | piecefully

no frills lemonade – enough for one pitcher
around 6 inches ginger, grated
around 3 limes, washed and cut in wedges
around 5 lemons, washed and cut in wedges
around 300 ml honey
water

put the ginger, lemons and limes in a in a wide pot, squeezing the juice out of the wedges as you go along. add the honey and water until it almost covers the fruit. bring to a boil and let boil for a couple of minutes. sample the taste and add honey to you’re liking. pour the lemonade on clean glass bottles, leaving the skin and occasional seeds. if you want a smooth lemonade, this is where you strain it. personally i like the texture of the pulp and grated ginger. the lemonade keeps in the fridge for a couple of days. to serve just add soda water (ratio 1:4), ice and maybe some mint leaves. i dare say that this would work well with a splash of white rum or some gin as well.

All content by © Sofia Hellsten 2010-2013. All right reserved.

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eats, fast eat, Japan, sweet eat

Coconut and yoghurt ice-cream

if you have an ice-cream maker at hand – this is a super fast after dinner treat. (i make up reasons to bring out mine)

Cherries | piecefullyCoconut and yoghurt ice-cream | piecefully Cherry blossoms | piecefully Coconut and yoghurt ice-cream | piecefully

perfect for 2 people
1 can of coconut milk (400 ml)
1/2 dl (50 ml) turkish/greek yoghurt
1 1/2 star anise, pounded in a mortar (or why not caradamom?)
2 tbsp honey
coconut flakes
cocoa nibs
cherries, for serving

put the can of coconut milk in the freezer for 30-60 min (or keep it in the fridge for a couple of hours). then scoop out the creamy part, leaving the water out. stir together the coconut cream, yoghurt, star anise and honey (flavor with more honey if you want it sweeter). pour into the ice-cream maker and when almost done add some cocoa nibs and coconut flakes. put the ice-cream in an airtight container and keep in the freezer for 1-2 hours. i’m afraid keeping it for too long in the freezer will make this ice-cream too icy… is best served freshly whipped up. with some cherries on top. the star anise just gives of a hint of flavor and the yoghurt a nice sour tang.

All content by © Sofia Hellsten 2010-2013. All right reserved.

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