Raspberry-almond muffins

Makes 6 muffins.
50g butter
0,75dl sugar
1 handful of grated almonds (or almond mass/marzipan)
2 eggs
2,5-3dl flour, e.g. 1dl Graham- and 1,5-2 dl plain wheat flour
1/2 tsp. vanilla sugar
1/2 tsp. baking powder
0,5dl milk
1 handful raspberries (frozen works very well for mixing them in easily)
butter and almond shaves for lining the muffin tin
Preheat the oven to 200 degrees Celsius.
Mix [...]

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Bento #155 – the cake is (not) a lie

More leftover caponata with a tomato, four homemade 4-cheese ravioli, steamed asparagus, fresh rucola and a fishy of balsamico, and a zucchini-chocolate muffin/cupcake with creamcheese glazing.
The muffins are adapted from this recipe (a third makes 6 muffins).

BF’s box, similar arrangement.

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Back from vacation!

Hey all, I’m back!
Sorry for the dearth of posts recently – I’ve been on a much needed vacation first to Austria (where apparently Meeta has been as well – view her travelogue starting here) and then chilling with family here in Sweden.
I’ll be back in full swing soon with new ideas I’ve picked up on [...]

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Spring Fruit Sensations: Rhubarb (and asparagus)

I don’t know about you, but when I read “Spring Food Sensations” on Abby’s blog, my mind immediately sprang to rhubarb. Rhubarb is to me the ultimate spring messenger, and a delicacy to boot!
When I was little, I used to eat it in a preserve, or a sponge cake with rhubarb pieces on top (delicious!). [...]

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Easter baking take 2: Osterpinzen

Osterpinzen are a traditional Austrian easter bakery made out of soft, sweetened yeast dough.
Austria is primarily catholic, so there are a lot of traditions around easter! For example, on Easter sunday, this sweet bread, some hard-boiled eggs and a piece of ham or smoked meat are brought to Easter mass, so that the priest can [...]

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Weekend backlog – Osterpinzen

Ooh, do I ever have a backlog from stuff I did this weekend. Expect some spam today!
On Saturday, I attempted to make a traditional Austrian easter bun, called Osterpinze. It’s a soft, sweet yeastdough bun that’s usually presented with a dyed easter egg baked into the middle.
You can find a recipe and a much better [...]

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Bento #111 – pumpkin and spinach

Bento eleventy-one! (<-huge geek)

Strudel made from bok choy and feta, green salad with pickled grilled bell pepper, pumpkin pie.
Spinach and Swiss chard strudels are simple, but lovely. I tried it with bok choy (chinese cabbage) this time, which gave the whole thing a very nice, firm texture.
How:
Wash one medium-big head of bok choy and cut [...]

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Fat Tuesday, Mardi Gras, Faschingsdienstag, Fattisdag!

In Austria, the traditional Fat Tuesday food are hole-less donuts filled with apricot marmelade called “Krapfen”.

In Sweden, the traditional Fat Tuesday food is a yeast dough bun hollowed out and filled with almond paste and whipped cream. It’s called a “Semla”.

Do you celebrate Fat Tuesday? What’s the traditional Fat Tuesday food in your country?
Photos not [...]

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Guest post: A British Christmas dinner!

WereRabbits got a Christmas present in the shape of a guest post! The lovely Cheryl sent it to me. It contains a delicious Christmas sweet from the British islands. Thanks, dear!
What could possibly heighten the Christmas spirit more than carols on the radio and the warm scent of Christmas cooking wafting through the house? Here [...]

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Advent post: December 17: Cookies!

I got a packet in the mail. It was from grandma!

Wouldn’t it be nice to picture the joker household… me in a cute dress, lovingly arranging cookies on a plate, to snap a few pictures with ease and then serving them to my love…
Instead, the whole affair is sweateningly frustrating. I still can’t handle that [...]

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