I am back home from my Asia trip, feeling exhausted from too many incredible impressions and wondering why people here are so rude in comparison to Japan:( However can’t wait to make cookies with my new bunny cookie cutters from Tokyo… Here are some more impressions of the city of my dreams

 

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I am in wonderland…! Here are the first pictures from Tokyo – you see the comments if you click through the pictures. I Tokyo

 

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I am on a work trip to Asia and sadly didn’t have time to see much of amazing Hong Kong and Shanghai:(
Just to let you know I am alive and that I won’t post any new recipes until next weekend. Tomorrow I am off to Tokyo – can’t wait to show you pictures of my favourite places there…besos

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I have the strange habit to buy mangos everytime I go to the market and then forget I’ve bought them.
Today I found 5 accumulated, mellow mangos in the fridge and decided to finally use them to bake something sweet. I made Mango and Vanilla Muffins with a white chocolate cream cheese topping for an afternoon tea with friends. What can I say – there’s nothing left and my friend’s lovely baby girl refused to eat her fruit mash after trying them:) Here’s the recipe – use some nice cookie cutters to personalize them

Mango & Vanilla Muffins with white chocolate cream cheese frosting
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Ingredients for the muffins:

*150g butter, melted
*1 big mango or 2 small ones
*1/2 vanilla bean
*3 eggs
*80g white sugar & 80g brown sugar
*170g all purpose flour
*1 tbs baking powder
*1 tbs wheat starch
*a hint of cinnamon
Ingredients for the topping:
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*125g white chocolate
*170g cream cheese
*60g butter, softened
*1 Tbs lemon juice

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Melt the butter and cut the mango in small pieces.
Mix the flour with the baking powder, starch and cinnamon. In a large bowl beat the eggs with sugar until the volume is doubled. Bit by bit add the flour and the melted butter alternately and mix well. Add the mango pieces and vanilla bean interior and stir until everything is well combined.
Stir in 12 paper cups in a muffin pan and bake for 24min @ 180ºC
Let cool completely before you put the topping.

Topping:
Melt the white chocolate, add it to the cold cream cheese and mix well. Then slowly add the softened butter and lemon juice and beat with the electric mixer until you get a smooth mixture

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I always wonder why all the swedish people I know are so creative and talented!?!
The very best example is my lovely friend and incredibly talented illustrator Veronica Ballart Lilja
I absolutely everything she does.
Funnily enough she says she wants to be japanese in her next life:)

 

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Can’t believe the weekend’s over again… I’ll be busy at work next week preparing a trip to Asia and won’t have much time to try out new recipes:( So I was thinking about something delicious to last some days to help me get over the week – and remembered the sweet scent of Linzer tarts that came out the cellar of my grandma, years ago at christmas time. The tarts had been stored there for days to achieve the perfect moist texture and taste. So I went for it and I am really euphoric about the result. It tastes just as good as in my memories

Linzer Torte
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Ingredients:
*250g all purpose flour
*250g sugar
*250g butter, softened
*250g mixed ground nuts(hazelnut, walnuts and almonds)
*1 egg + 1 egg yolk(to spread on the cake)
*hint of nutmeg
*1 teaspoon cinnamon
*2 tablespoon cocoa
*hint of salt
*4 tablespoons of Kirsch liquor (alternatively 2 tablespoons of cherry juice + 2 tablespoons of Amaretto)
*1 small glass of marmalade (raspberry or red currant)
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*Grease a round cake pan
*Mix flour, sugar, mixed nuts, spices and cocoa – then add 1 egg and the Kirsch liquor and mix
*Add the butter in small pieces and knead well
*Let the mixture rest for approx. 5h in the fridge
*Roll 2/3 of the dough out and place in the pan, pushing the border ca 1cm up
*Fill in the marmalade
*With the remaining 1/3 dough cut out hearts, stars etc and place on the marmalade (traditionally you’d cut out stripes to create a grid)
*Brush the dough with egg yolk and let the tart bake for ca 35 min@170ºC
*Wait at least one night(I know it’s difficult) and store the cake in a dark, cool place

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I had a special order for a “Kiss cake” today. Here’s the result – the marzipan tongue came out scaringly real!
I have to find out if the men’s magazine called:” Gene Simmons’ tongue” still exists – this would be a good cover:)

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Inspired by Andrea Canalito’s amazing cupcake fawns I think it’s time to show you my new favourite pets.
Aren’t they just as sweet as their big colleagues?

“Twinkle twinkle baby” by Andrea Canalito

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It’s raining and freezing cold outside – not exactly what I’ve imagined when I moved to Spain:(
I’ve been thinking about making a nice apple crumble for weeks – but now’s definetely the right timing to bring some cinnamon flavour to my apartment. Here’s the recipe for a traditional one – hope it makes you as happy as it made me

Apple Crumble
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Ingredients:

For the crumble:
*170g all purpose flour
*100g white sugar
*50g brown sugar
*80g unsalted butter, softened
*half tablespoon of cinnamon
*a hint of nutmeg
For the filling:
*3 big apples
*half tablespoon white sugar
*half tablespoon starch (corn or wheat)
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Slice apples and mix with sugar and starch in a bowl.
In another bowl mix flour and sugar, then add softened butter in small pieces and knead until you have crumbs. Place apples in a glass form and sprinkle topping over fruits.
Bake @ 190ºC for 35 min. Enjoy

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