This is both BF and my favourite cake, it`s something I always make for birthdays. I`ve served this in many occasions, and people always take an extra slice of cake! It has an incredibly fresh, sweet taste of raspberries combined with the nuttiness from the hazelnut cake which creates the perfect combination. It does require some time and effort, so I recommend making it over two days. But the great thing with this cake is that you can freeze the leftovers. That is, if there`s anything left to freeze! I thought I`d share this recipe with all of you now, in case you want to make something delicious during Easter! …continue reading
It was quiet in here yesterday, because I was busy in the kitchen, baking two different kinds of portion bread and then making bounty bars. When it was all done I was a bit tired, and realized I hadn`t eaten anything since breakfast. I know, it`s not good for me. It`s just that when I get into baking-mood, I entirely forget to eat. So after being a busybee in the kitchen for 6 hours, and finally having got some dinner, I collapsed on the couch and stayed there all night.
I`ve also been quite busy in the kitchen today as well, I made caramels, for the first time ever, sprinkled with sea salt (!!!) and wheat tortillas. But all this means for you is that I now have 5 new recipes to share with you;
This christmas I`m making homemade treats like caramels, burnt almonds (caramelized almonds) and bounty bars, to give to my BF`s parents and sister. At the moment, I`m sitting restless on the couch waiting for the coconutmass to cool down and get just the right texture in order to be shaped into small bars. I hope they will look something like the picture above, only not as white, since I used demerara sugar. If everything goes as it should, I`ll add pictures and recipe tomorrow and let you know how it went!
Monday: Pasta Penne with Bolognese
Tuesday: Pasta Tagliatelle with Bolognese
Wednesday: European Whole Wheat Pancakes with Oatmeal served with blueberries
Thursday: Fish au Gratin with grated Carrots
Friday: Chicken Wings with oven-fried potatoes, béarnaise sauce and salad
Saturday: Burritos with homemade tortillas and guacamole
Sunday: Shepherd`s Pie
Keep it Healthy, keep it Good