May 30, 2012

A Zakka for tea


It´s been about four years since I broke our teapot and promised I´d buy a new one. Well, not being one to beat around the bush I finally decided it was time. Truth be told I was just too overwhelmed by the choice of teapots in shops these days, and most of all I wanted it to be the right tea making vessel for me because I´m so darn picky. When I spotted this cheap and cheerful pot at There Zakka in Haymarket I knew it was the one. At least for now.

teapot closeup

May 28, 2012

Euphoria Chocolate Cake

It´s for when you have unexpected guests. When you´re feeling out of sorts and need cheering up. To share with friends in front of bad television. Or for any day when you just need chocolate. Meet Kladdkaka aka Gooey Swedish Chocolate Cake.

I´m not quite sure when or how this type of cake became so popular in Sweden, but it is. Kladdkaka is an incredibly effortless cake that hardly needs any work at all. Anyone can make this cake. The only problem you´ll encounter is if you overcook it. Because the point of this cake is that it´s supposed to be gooey and like chocolate truffle.

This cake has many variations and recipes, but the basics are eggs, chocolate (dark cocoa powder or the real stuff), eggs and sugar.

Here´s my Eurovision version served with whipped chocolate cream.

Gooey Chocolate Truffle Cake
160 g dark chocolate
150 g butter
2 eggs
200 ml sugar
200 ml self raising flour

1. Butter and flour a 20 cm springform tin. Use a piece of baking paper on the bottom of the tin.
2. Melt chocolate. You know how.
3. Barely whisk eggs and sugar and fold in chocolate.
4. Fold in flour and mix gently until combined.
5. Pour into prepared tin and bake in the middle of the oven for 15 minutes. It will still be wobbly but it will set.
6. Let cool on bench and then in fridge for a good few hours before serving

Whipped Chocolate Cream
200 ml pouring cream
1 tbs sugar
2 tbs dark cocoa powder

1. Whip all ingredients together until cream is soft and billowy.
2. Dollop cream on top of the cake.
3. Enjoy the cake cold from the fridge or at room temperature. I personally prefer my cake straight from the fridge, cold and truffle like!

May 20, 2012

Swedish Walpurgis in Balmain


I almost forgot to tell you about the Walpurgis celebration I went to the other week.

In Northern Europe Walpurgis is a spring festival that is usually celebrated on 30th April. Swedes usually gather around large bonfires and there´s a bit of cheerful singing involved. 

I attended the Swedish Women in Sydney celebration in Balmain at Antique Floors. It was a gorgeous night, the snaps was flowing and caterers Two Swedes Cooking put on a fantastic feast.

valborg kräftsoppa 2

There was gravlax with cloudberry creme fraiche sauce, shots of creamy Crayfish soup, Mustard pickled Herring, Lingonberry pickled Herring, walnut and fig stuffed fillet of pork, Gratin of Swedish Pancakes filled with a fetta and spinach filling, brie with tomato marmalade, oven baked apples with Tosca tooping and chocolate cake.

valborg brietårta med tomatmarmelad

Pumpkin, Sweet Potato and Carrot Bake


I love a potato bake but decided to try something different. I had pumpkin, sweet potato and carrots in abundance so a take on potato bake was in order. This is a tasty autumn side dish that goes well with pork and chicken. Add some potato if you want a version that´s less sweet.

You can also make a lighter version by using either half cream and milk or Philadelphia Cream for Cooking with up to 60% less fat mixed with milk to a runny consistency. I used the latter when making this bake for my grandmother who has diabetes and she loved it.

Pumpkin, Sweet Potato and Carrot Bake


1/2 Sweet Potato
3 Carrots
1/4 Pumpkin (about 1 kilo)
1 onion
Pouring (single) cream 300 ml (you can use half milk if you want)
Grated cheese, large handful
1.5 tsp Salt



Slice vegetables thinly in food processor. Butter a large gratin dish. Layer root vegetables, cheese and cream, making sure to salt inbetween. Bake in lower part of oven for 225 degrees celsius oven for 30-45 minutes until vegetables are cooked through and the bake has browned.

May 18, 2012

Magimix Love


Everyone always goes on about Kicthen Aid mixers and how wonderful they are. But for me, the creme de la creme of kitchen appliances is this: a Magimix food processor.

For the last 6 years, every time I´ve walked past the Magimix stand at DJ´s I´ve gone all googly eyed. Their food processors are horrendously expensive, but sturdy as all hell and come with a gazillion attachments.

Then on Christmas day last year I got the best present ever. A brand new, shiny white 4200XL Magimix.

Needless to say I love it. It´s handy for everything. Pie crust, meatballs, making almond and hazelnut meal, cakes, biscuits, vegies. You name it.

So today as I was preparing dinner, slicing and dicing a truckload of pumpkin, sweet potato and carrot into perfect translucent slivers in no time at all, I was smiling the whole time. A smug content smile. A smile of someone who´s finally got their Rolls Royce of appliances. And I´m not afraid to use it.

Just out out curiosity though. What´s your favourite kitchen appliance?

The best Choc Chip Bikkies

choc chip

These Choc Chip Bikkies are amazing. Not to be confused with a cookie, these are crisp, buttery biscuits with a hint of vanilla, studded with dark chocolate morsels. I love.

This weekend I´ll be making a big batch for my generous hairdesser Charlie and another for my lovely colleague who is celebrating his birthday while on the graveyard shift. Hope they enjoy these biscuits as much as I do!

May 14, 2012

Marsipan Banana Cake

Banana 2 use

The days are growing cold in Sydney and I'm finding it the perfect excuse to spend more time indoors making cakes, reading crappy novels on my ipad and sipping mugs of piping hot tea. A good way to while away a Sunday afternoon!

This cake is a wonderfully moist, buttery banana cake with a hint of marsipan. It's actually made with an almond paste that has a higher almond content than marsipan, but that's not sold in Australia. I will post a recipe for the almond paste soon as it can be used for so much more than just this cake. This banana cake recipe is from Swedish cook Monika Ahlberg and is a real treat.

Marsipan Banana Cake

2-3 bananas
5 eggs
300 ml sugar (3dl)
150 g Almond paste or marsipan
350-400 ml plain flour (3 1/2 - 4 dl)
75 ml pearl sugar
75 g butter


1.Grease a 23 cm tin and cover with baking paper on bottom and sides.
2. Peel and slice bananas.
3. Whisk eggs and sugar until pale and fluffy. Grate the almond paste and stir into egg mixture with the flour.
4. Pour batter into prepared tin and push the banana slices into the cake. Distribute pearl sugar all over the cake and then cut the butter into knobs and distribute this onto the cake as well.
5. Bake in a 175 degree oven for 30-40 minutes or until cooked through.