5 dl double cream
2.5 dl mascarpone
0.75 dl coffee liqueur
5 tbsp caster sugar
3 dl strong coffee (3dl boiling water and 2 tbsp coffee granules)
175g (one package) ladyfingers
25g dark chocolate
2 tsp cocoa powder
In a large bowl, combine cream, mascarpone, coffee liqueur and sugar. Whisk until the the mixture has the consistency of thickly whipped cream, this should take about three minutes. Get your serving dish ready (ideally a square, relatively shallow baking tin) and dip each biscuit in the coffee for a second or so on each side before placing in the dish. Keep going until you've covered the base of the dish and have half of your biscuits left. Spread half of the cream/mascarpone mixture over the biscuit base and grate most of the chocolate over that. Repeat this layering process one more time. Cover and chill overnight. To serve, dust with cocoa powder and grate over the remaining chocolate.
2 cups flour
2 tsp baking powder
2 tbsp sugar
1/2 tsp salt
1 1/2 tbsp coconut oil
1 tbsp vanilla extract or vanilla sugar
1 cup Greek yoghurt
1 cup milk
Combine all the dry ingredients in a large mixing bowl and whisk together. Then, in a smaller bowl, whisk the eggs, oil, vanilla and yoghurt, waiting till completely combined before adding milk. Add the yoghurt mix to the dry ingredients and fold gently with a spoon to keep the mixture light and fluffy. Heat a pan and spray with cooking spray before using a measuring cup to pour the batter onto the pan. Cook each pancake for 3-4 minutes until bubbles appear. Make sure to check the bottom before flipping and when golden, cook the other side for another 2-3 minutes. Repeat with the rest of the batter. To serve, top with blueberry jam, berries and a little syrup. Enjoy!
- Ingredients -
2 cups flour
2 cups sugar
2/3 cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk
1 cup coffee
1/2 cup olive or coconut oil
1 tbsp vanilla extract
340 g butter, room temperature
5 cups icing sugar
2 tbsp vanilla extract
a pinch of salt
2 tbsp heavy cream
1/2 cup salted caramel sauce
- Method -
Preheat oven to 175 degrees C. Line a pan with baking paper and/or butter along with coconut or breadcrumbs. Sift together all the dry ingredients and set aside. Then, in a small bowl, mix eggs and the rest of wet ingredients using an electric whisk. A bit at a time, add the wet ingredients to the dry mixture and mix for about 2 minutes on a medium speed. Pour mixture into the cake pan, don't worry, the mixture will be quite thin. Bake the cake for about 25 minutes, or until an inserted toothpick comes out almost clean. Let the cake cool while you make the icing. Whip room temperature butter for a few minutes until it's lighter in colour. Add the icing sugar, salt, heavy cream, vanilla extract and mix for an additional minute. Then, add salted caramel sauce and mix for a few minutes to let air in. Cut the cake into three layers and layer them with some icing. Frost the cake with the remaining icing and drizzle with some extra caramel sauce or/and sprinkles. Voila, enjoy!
Hello coffee luvs,
A few days ago, I met up with Tora for coffee and brunch at Ikon Cafe. This is a new location in Birkastan that has really great food. So keep on reading for my review of the cafe.
Ikon Cafe is quite modern, not really my taste of decor but still nice. The tables and chairs are very simple, a light brown wood. The bar is a muted blue, the floor is a muted orange tile and the walls are bare and white. I really like the homey porcelain that everything is served on, very typically Swedish.
Who would I bring here: I would either go here with my parents for lunch or I'd go here with a friend for a coffee and some pancakes, yum!
The crowd: We were there when it was quite empty so at that time there were mainly older people and girls in their 20's meeting up for brunch and a coffee.
Coffee: We both ordered drip coffee and it was really fresh. I often find coffee here in Stockholm to be kind of sweaty, heavy and with a bad aftertaste but this was a clear exception. The coffee was light, bitter and acidic, so refreshing and delicious.
Sweets: Ikon cafe really doesn't have much in that way, it's more a brunch/lunch/dinner place so keep that in mind. We shared avocado on levain which differs from the usual avo toast due to the sesame seeds, lettuce and lemon juice that really makes it so much more delicious. We also shared a stack of American pancakes with blueberry jam and berries. The pancakes were so incredibly fluffy, a little too sweet for my taste, but hey, I'm not complaining.
Location and hours: Karlbergsvägen 43, 113 37 Stockholm. A six-minute walk from the Sankt Eriksplan tube station. Monday to Friday: 08 - 23, Saturday: 10 - 23, Sunday: 10 - 17.
All in all, a cafe with great food and coffee in a central and modern location. There are other places with much nicer customer service but it's almost worth it for the delicious pancakes. I give Ikon Cafe a 5/10.
Hello and Merry Christmas lovely people!
I'm writing this on the twenty third and yesterday, Ida and I met up for coffee and pastries at our favourite Vetekatten cafe. We took the time to gab over everything that has been happening for the last few weeks and exchanged Christmas presents. (Thanks for the lovely gift, Ida).
I just got an Asos order with this baker boy style cap that I'm loving, despite the fact that its a little small... One size does not fit all.
We are true coffee lovers and Vetekatten's coffee cups are larger than my head so its a perfect fit!
Look at this gorgeous lady! Loving those earrings.
We celebrated with a saffron bun and blueberry bun along with splitting a cheese sandwich, yum!
Thanks for the lovely present, Ida!
Ida opening the present I got her
I hope you all have a lovely Christmas, you get the gifts you want but most importantly, that you are surrounded by those you love and those who love you. Merry Christmas!
- Ingredients -
1 cup milk
2 tbsp cocoa powder
1 to 2 tbsp sugar
1/4 tbsp vanilla extract
a pinch of salt
- Method -
The method is suuper simple! Whisk the milk in a pan with the cocoa, then add the sugar, salt and vanilla extract. If you want, this is where you could also add peppermint extract, chilli powder or a cinnamon stick, whatever flavour you're going for. Pour the steaming hot cocoa into your cutest mug, top with some marshmallows, whipped cream (I didn't in the pictures) and a touch of cinnamon and enjoy!
- Ingredients -
3 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tbsp ground ginger
1 3/4 cinnamon
1/4 ground cloves
85 g butter
3/4 cup brown sugar
1 large egg
1/2 cup dark syrup or molasses
2 tbsp vanilla
- Method -
In a small bowl, whisk together baking powder, baking soda, salt, ginger, cinnamon and cloves until well blended. In a separate bowl, beat butter, brown sugar and the egg on a medium speed until well combined. Then add the dark syrup and vanilla and mix again. Add in the dry ingredients until smooth. Divide the dough into two sections and wrap each half in glad wrap. Let it sit at room temperature for between 2-8 hours or overnight. While the dough is sitting, preheat oven to between 175-200 degrees (celsius) and prepare two baking trays with baking paper. Start with one-half of the dough and roll it out with a rolling pin on a lightly floured surface. Cut out the biscuits with cookie cutters as desired and place them on the parchment, a few centimetres apart. Bake each sheet in the oven for up to 9 minutes (or until dark brown, not yet burnt). Allow the gingerbread cookies to cool so they'll firm before decorating with icing. For that, mix together icing sugar, egg whites and a little lemon or vinegar. And you're done, enjoy!
- Ingredients -
2 dl whipping cream
2 dl golden syrup
2 dl granulated sugar
1 dl chopped almonds
2 tbsp breadcrumbs
2 tbsp butter
Paper toffee moulds
- Method -
Mix cream, syrup and sugar in a saucepan and bring to a boil without a lid. Stir occasionally and leave it on the heat for 15 to 30 minutes. You'll know that the toffee is done when it succeeds "kulprovet". Do this by pouring a little of the mixture into a cold glass of water, let it sit for about a minute before trying to roll the toffee into a ball. If the toffee is firm and moldable, take it off the heat. Add the almonds, breadcrumbs and butter before stirring. Divide the mixture between the toffee moulds and let them solidify. And voila, enjoy!
200 g butter
5 dl milk
2 packets (1 g) saffron
1 sugar cube
1 packet (50 g) yeast
a pinch of salt
1 dl sugar
3 tbsp luke-warm water
15 dl all purpose flour
1.5 dl raisins + raisins for garnish
1 egg for brushing
Melt the butter, pour in the milk and make sure it's luke-warm at about 37 degrees. In a mortle and pestle, grind saffron and the sugar cube before adding it to the mixture. Crumple up the yeast in a bowl and add sugar, salt and the water before you stir. After, pour in the saffron milk, add the eggs and mix again. Leave out about 1 dl of the flour for powdering your surface and dough later. Mix in raisins and the other 15 dl of flour. After the dough is properly combined, cover the bowl with a tea towel and leave it to rise for 1 to 1.5 hours. While the dough is rising, turn the oven to 260 degrees and cover two baking trays with baking paper. When the dough has risen, place it on a floured baking board and knead it lightly. Separate the dough in half then divide each of those into four pieces before dividing those into four separate pieces. Roll out each dough piece and make an "S" shape before popping it on a baking tray. Garnish the buns with two raisins and let them rest for about ten minutes. Brush the buns with egg and put them in the oven for up to eight minutes. Let them rest under a towel. And voila, enjoy!
Today I am sharing one of my all time favourite cookie/Christmas recipes. They are usually called snowball cookies but they're also known as Russian tea cakes or Mexican wedding cakes. No matter, these little biscuits are delicious and a perfect balance between sweet and salty. Yum!
2 cups flour
1 1/2 cup walnuts
3/4 teaspoon salt
1 cup butter
1/3 cup sugar
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
First, preheat oven to 162C and line a baking sheet with baking paper. In a medium/small bowl, mix flour and salt. Finely chop the walnuts and add to the dry mixture. In a larger bowl, cream the butter and sugar until lighter in colour and fluffy. Beat in the vanilla then add the dry mixture and beat at a slow speed til a dough starts to form. If it is too dry, just use your hands to form a dough. Roll the dough into a tablespoon sized ball and place on your prepared baking paper. They will only spread a little so you can put them pretty close together. Bake for 17 to 19 minutes, until the tops are pale golden and the bottoms are brown. Make sure to rotate the baking tray halfway through the baking time. Let the cookies cool for about 30 minutes on a wire rack, during this time you can put the powdered sugar in a bag. Place 3 cookies at a time in the bag and gently toss them to cover them in the sugar before shaking off the excess. Let the cookies sit an hour to ten hours before sprinkling more powdered sugar over the cookies to perfect them. And voila! Enjoy!
Hello, coffee lovers of the world!
Today it is time for another instalment of my Meet Me At series and this week we are meeting (a.k.a talking about) Sophie's Canelé, a french inspired cafe in the centre of Vasastan that is famous for their canelé, a sweet and soft pastry with a custard filling that originates from Bordeaux.
Sophie's Canelé is one of my top three favourite cafes here in Stockholm. The decor is incredible with a yellow and white hexagonal tiled floor for a modern yet classic look. The walls are a mix of simple white and white tile with light grout that creates an airy decor. Above the pastries and treats hang low and bare lights along with small Parisian trinkets. The tables are white marble and the chairs and stools are a dark teal that works with the colours of the establishment. Along the far wall, a long bench sits crowded with warm coloured pillows and blankets to add warmth and comfort. My favourite thing to do is to grab a coffee and a pain au chocolat (chocolate croissant) and sit down with a lovely friend while the rain pours down outside. It is lovely to sit here during the autumnal season because the atmosphere really supports the season.
Who would I bring here: A travelling buddy or my mum I think. France is such a gorgeous country and I have such nostalgia for Paris right now so it is so lovely to go for a coffee at Sophie's Canelé and talk over our travels with one of these two previously mentioned.
Coffee: I love their coffee, the quality is always consistent and never too bitter nor too weak. What can I say more than 9.5/10.
Sweets: I have an unhealthy obsession with chocolate croissants and Sophie's Canelé helps to feed that addiction with the most delicious pain au chocolat that I've ever tasted since I was in Paris. Every pastry or sweet that I've tried at this establishment has been wonderful and addictive. If you've never tried a canelé (which is what the place is famous for and named after), you absolutely have to!
Location: Sankt Eriskgatan 81, 11332 Stockholm, about 20 steps from the tube entrance to Sankt Eriksplan station.
I can't say enough good things about Sophie's Canelé, this coffee shop is just a classic that will never go out of fashion due to its originality and amazing quality in both their coffee and sweet treats. I give this gorgeous cafe a 9.5/10 and thanks to this post I am now craving a chocolate croissant so I might have to make a trip there right now...
Everytime I cook...
- Ingredients -
250g Farfalle pasta
2 tablespoons butter
3 cloves of garlic
1 can of mushrooms
2 tablespoons flour
2 vegetable stock cubes
1 1/2 dl hot water
1 dl milk
1 dl creme fraiche
4 dl spinach
1/2 dl cheese
Salt & pepper to taste
- Instructions -
In a large pot, boil water and cook pasta according to the packages instructions. Next, melt butter in a pot and dice mushrooms, garlic and onion along with preparing thyme. When melted and lightly browned, add diced ingredients. As they cook for about 3 - 4 minutes, keep stirring until the onion is sheer. Add thyme and stir for another minute then season with salt and pepper. Whisk in flour until lightly browned (about 1 minute) before adding stock cubes and water while whisking constantly. When this has been cooking for about 3 minutes, add both milk and creme fraiche and stir until slightly thickened- about 2 minutes. Stir in baby spinach along with cheese and lightly stir for 1 minute. Finally, add pasta and gently mix together. Serve with the garnish of your choice, I chose rocket and some extra cheese. Yum!
I spent the day with Ida, wandering around Kungsholmen and Gamla Stan after grabbing a lovely latte and piece of shortcake at NEWT (a cafe that I've mentioned in several blog posts). It was lots of fun to catch up again! I hope you are all having a great last few days before going back to school.
If any of you are visiting Stockholm, I highly recommend you go to Blå Porten. It is a gorgeous cafe with a lovely history and location; right in the heart of Djurgården. They have good coffee, great outdoor seating and mouth watering cakes and treats (as can be seen above). You can find it at: Djurgårdsvägen 64, 11521 Stockholm.
Recently, I've found a new favourite thing to have for breakfast: chia seed pudding! It is a delicious dish that can be customised with different toppings, depending on what'ss your favourite! For a long time, I had a hard time liking chia seed puddings because of the jelly-like texture but I've found a way to absolve this problem and I thought I'd share the recipe with you all.
All you need is... chia seeds, yoghurt (you can either go plain or choose a flavour to make the pudding sweeter), peanut butter, raspberries, a peach and physalis. Of course, you can choose your own toppings, I would've also added almonds.
In a bowl, add about a tablespoon of chia seeds, three - five times the amount of yoghurt and leave in the fridge for a few hours or overnight. However it isn't necessary, the yoghurt gives a rather thick consistency from the start. Cut up a peach and add with raspberries, sliced physalis a dollop of peanut butter and maybe sprinkle some chia seeds, coconut flakes, cinnamon or diced almonds on top. Hope you enjoy!
Eve's and my breakfast from the other day at Vetekatten. Eve decided on a latte and cinnamon bun while I chose a latte and a chocolate croissant. It was so delicious!
Yesterday, Eve and I were wandering around Södermalm and I had to show her a favourite cafe of mine: Pom och Flora. This cafe is very nicely decorated, serves good food and is close to my school; making it a great spot to go in between classes when I want to get some studying done (i.e. lie to myself about getting some studying done) or my friends and I want to grab a cup of coffee. If you are interested in finding this lil' gem in Södermalm, the address is: Bondegatan 64, 116 29 Stockholm.
Post-dinner snacks for some nice conversation and card playing. We ate some sweets and drank caramel and vanilla tea- yum! I am really loving these relaxed late cosy nights in where you can just relax with a nice book or sketch book...
I love those moments of peaceful solitude when it's just you, a lovely book, a hot cup of coffee and a chocolate croissant. Chocolate croissants have started to become a staple pastry of mine (tip: warm it up in the microwave for 15 seconds so that the chocolate melts and the pastry grows warm). After divulging on these pains un chocolat in Paris, I've become obsessed and grab one any chance I get!
Yesterday, my friend Ida and I went for lunch at Vetekatten where we had a lovely talk with great coffee. I chose a cheese sandwich, a latte and a blondie which was delicious! Afterwards, we headed to Kreatima like the true art loving people we are and I picked up some canvases. Finally, we finished the warm afternoon with some browsing in Monki where we made a couple of purchases!
Yesterday I was at the gorgeous Rosendals Trädgård here in Stockholm with my lovely friend. We walked around djurgården before wandering around the gardens and grabbing a coffee and some cake at the local cafe. If you've never been to Rosendal (which you definitely should by the way), you sit and eat on these cute park benches under apple trees on this grass plane that is unbelievably cosy and relaxing. I highly recommend their mud cake and ginger snaps- they were delicious!
Today I met up with the lovely Tora (find her blog HERE) and we went out for breakfast / early lunch at Haymarket by Scandic. More specifically, the Gretas Cafe within the hotel that is inspired by the 1920's and Greta Garbo. We both chose lattes and a yoghurt and a piece of avocado toast. On another note, the weather today was absolutely lovely with rain and cloudy skies- so cosy!
When I was out with my friends, there was this street food type festival by Sergels Torg with everything from Aussie barbecue to French pastries and it all looked so delicious that I had to snap some shots to share with y'all! Mmmm.. xx
The other day I was out with my friend Madeleine and we went to Snickarbacken 7 for a nice little lunch and coffee break since the weather hasn't been agreeing with the Stockholmers lately (I mean its June... shouldn't it be a little nicer..?). The establishment reminds me very much of Kaffeverket and a little of Cafe Pascal due in large part to the pastries and delicacies available as well as the style of the flowery plates and taste of the coffee. The shop is very large which isn't portrayed in my photos but it is quite cosy with low lighting, pretty artwork and a calm environment which, (note to self), will be great for studying when school picks up again. Another great thing is that the address of the coffee shop is right in its name, making it easy to find. But if you are having some trouble here is the full address: Snickarbacken 7, 111 39, Stockholm. Hope you get the opportunity to visit.
Today I headed off to Gateau in Ängbyplan for some "me time" along with my book of the moment (that is featured on my reading list HERE) Lolita. I relaxed with my third latte of the day, a pecan and caramel pie along with a chocolate croissant that I got "to go" so that I can save it for breakfast tomorrow. I love these days, days when you want to do nothing but bury your nose in a book and drink coffee all day...