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Zucchini Lemon Loaf
Last year, I learnt that zucchini isn’t reserved for savoury dishes alone. No, it works really well in baking too. In the same way that carrot adds sweetness and moisture to a carrot cake, so does the zucchini. I made a few zucchini breads last summer, adding in chocolate and spices. All delicious, of course!… Read more »
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French Toast
Can you believe that I’ve never made French toast before? My kids were beyond excited to hear about “pancake toasts” and munched down a whole bunch of these. Luckily, I made quite a few so there were enough for me too. I thought it would be timely to post these on Le Quatorze Juillet, the… Read more »
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Tea Cakes
In Swedish, these breads are called tea cakes. A soft, round bun, a little on the sweet side but still used as bread for sandwiches. Help me out – is there a better English name for them? Or is an English tea cake something completely different? Anyway – about these delicious tea cakes. I’m super… Read more »
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Rhubarb Cake
If I had to choose one flavour that represents summer, it would have to be rhubarb. The fresh, crispy notes makes a perfect balance in this sweet cake. I found the recipe at @koket.se that I veganised, and it was a really easy cake to bake..1 dl aquafaba1,5 dl caster sugar2 dl plain four1 tsp… Read more »
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Cinnamon Weave Bread
Did I mention I’m in a baking craze? There are simply too many lovely creations to try. I saw this beautiful weave bread from @stemsandforks on Pinterest and just had to make one myself. I used my usual sweet yeast dough (the recipe is in my Rhubarb rolls post), and filled it with traditional Swedish… Read more »
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Rhubarb Rolls
These rolls are just lovely. I used my usual sweet yeast bread recipe, and filled it with a rhubarb compote. A couple of chopped up rhubarb stalks (not from my own garden, they’re not ready for picking just yet), some brown sugar and a dash of water, simmered until it started to thicken a little.… Read more »
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Hot Cross Buns
Happy Easter! I discovered Hot Cross Buns when we were in Australia last year. We all fell in love with these soft, doughy buns, and ate them all the time. It wasn’t until the end of our stay that we found out they were actually a traditional Easter treat! When we got back to Sweden,… Read more »
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Almond Pear Cake
I made this cake the other week, and as usual I improvised as I was whipping it up. Sometimes it fails, but this time it was a winner! It was so moist and sweet, and the pears added a very nice touch. 1 dl almonds, blanched1 dl caster sugar100 g almond paste (like a coarse… Read more »
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Tomato Miso Soup
A very quick dinner, improvised as I was cooking. Sautéed onion and garlic in olive oil, tinned tomatoes, thinly sliced carrot, vegetable stock and a heaped tablespoon of miso. Boiled until the carrot was soft before blending it very smooth. Then added some more olive oil, a dash of white vinegar, a teaspoon of sugar… Read more »
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Raspberry Cardamom Knots
Yet another bake with that sweet yeast dough, that you you’ll find in my cinnamon star bread post. This time I filled it with raspberry and cardamom and twisted them into little knots. They didn’t last long! To make knots, you roll the dough out in a rectangle. Spread one half with vegan butter, raspberries… Read more »