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
There`s usually two types of sourdough starters, either wheat or rye. I prefer baking with different kinds of wheat, so this recipe will cover a whole wheat sourdough starter.
Step One: Day 1
1/4 cup whole wheat flour
3/4 cup flour
1 cup water
1 tsp. salt
Mix the ingredients in a bowl (either plastic or ceramic: NO metal!) and cover with a lid,making sure that it`s air tight! Keep in room temperature. Do NOT put it in the fridge!
Step Two: Day 2, 3 & 4
Add the following ingredients each day and mix well:
1/4 cup whole wheat flour
1/4 cup flour
1/2 cup water
Sidenote: on day 4, the starter should have bubbles, if not you have to start all over again!
Step Three: Day 5, 6, 7 & 8
On day 5, take out 1/2 of the sourdough starter, and add 1 cup flour and 1/2 cup water. Do this in the morning. By night you should take out 1/4 of the starter, and yet again add 1 cup flour and 1/2 cup water. On day 6, 7 & 8, add 1 cup flour and 1/2 cup water, twice a day (approx. 12 hours apart)
During these days the starter should be getting smellier and smellier, i.e the sour smell 😉 and having more and more bubbles. On the last day it should have raised after being fed flour and water. If what you`ve got now is a thick, sticky, smelly and bubbly dough it`s all finished. it should look something like this
Now you can start baking with the sourdough starter, and since it´s all finished you can keep it in the fridge, but remember to feed it once a week to keep it alive! If you feed it about 1/2 cup flour, and 1/4 cup water a week it`ll keep staying alive, making sure that all that work wasn`t wasted! Sidenote: If you feed it more flour and less water it`ll get real thick, but it`ll also last a lot longer!
Now run along and start making this starter! Please be patient, it does aquire some time, but once you´ve made it, it can last for a really long time, and you don`t have to buy any more yeast! 😉
And when you`ve made the starter you`ll be able to make something like this homemade sourdough bread;
The other day I had some leftover melted chocolate from making Homemade Bounty bars; and thought it would be a shame to throw it out. I took a good look into my cupboards and that`s when I found a container with walnuts. Enter idea. Why not mix the walnut with the chocolate and then sprinkle some sea salt? It turned out amazing! the texture of the walnut combined with the sweet chocolate, and the addition of sea salt. Oh my, that`s good! It`s the easiest thing to do; it really is a frugal, budget-friendly treat. And to make things even better. I could use the tin container the walnut was originally in, to keep the treats. I`ll actually be taking these with me tomorrow, when I`m leaving the country. With the tin container having a plastic lid, it`ll be easy to handle and they won`t get damaged in my cabin luggage.
- Coarse Sea salt
Melt chocolate/or use already melted, mix with walnuts, spread it out on a tray or a pan. sprinkle sea salt. put it in the fridge for a couple of hours. Then break it up in suitable pieces. Voila! bon appetit!
I`ve always loved a latte, which has left its trace on my bank account. This autumn, I mentioned to my BF that I wanted a Nespresso coffeemaker, because the capsules are easy to use and taste amazingly good. I even stated exactly which kind I wanted. No beating around the bush here! A couple of weeks later he came home from work with an early birthdaypresent; a Nespresso Citiz in that creamy vintage look! And I`ve been hooked ever since.
I`ve never thought of coffee as anything exclusive, but all that changed after I went downtown to buy some capsules at Nespresso boutique. I guess I should have known just by the name. Boutique. When coffee is sold from something called Boutique it got to be something more to it. And it was! The shop looked amazing, with an impeccable interior and walls covered in shelves with coffee after coffee. Wonderful smells lingering in the air, from their free coffee stand upstairs. Yes, you can go upstairs and taste whatever coffee you`d like; including Italian pastries. Love it! The shop managers and assistants all dress in fitting suits, all very appropriate, and serve each customer in a graceful manner. I realize now that I sound like an advertisement, but I was just in awe over feeling like an insider. I was one of them. I was a Nespresso customer. I was important. It`s a silly thing to say, but it really is how they make you feel. And when you`re a poor student living in the second most expensive city in the world, it`s nice to feel special sometimes. Even if it is only for a moment.
Have you ever experienced moments like this?
Have you ever wanted to make caramels, but always come across difficult recipes including a thermometer and many hours of boiling? Search no further! These are the easiest caramels you can ever make. I had never made caramels before I tried this recipe, and it was very successful ! It`s practically fool proof! I would really recommend that you sprinkle with sea salt as it raises the caramels unto an entirely different level. These are gourmet-tasty caramels that will melt on your tongue, and bring a bright smile on every face that tries one!
They`re also very budget-friendly christmas treats! It cost me maximum 12$, which means each caramel only cost me 9 cents. And considering I live in Norway which is one of the most expensive countries in the world, the rest of you can probably make these at a much lower cost! 🙂
1 cup sugar
1 cup brown sugar
1 cup sugar syrup
2 1/5 stick of butter
1 cup sweet condensed milk
When it has cooled off, put it into the fridge over night. Next day you take it out of the fridge a couple of hours before you start cutting it into smaller pieces, this way the caramel get just the right temperature for cellophane wrapping.
Cut up small pieces of cellophane. I used a cellophane with snow print, which I thought was a pretty nice touch! Then fold the cellophane around each piece of caramel and squish it tightly so that the cellophane sticks. then twist each side. et voilà!