Eggs:
20 Almonds
50g German nougat
150g white chocolate
food coloring: pink, green, blue
Shape the nougat around the almond and into an egg shape. Put in the freezer for 30 minutes.
Melt the white chocolate and divide it into 4-5 small bowls. Add food colorings to all of them. (Use just the tiniest bit, because the eggs are supposed to be very light colored.) Dip the eggs into the chocolate and let them dry on parchment paper in the freezer.
Brownie:
150 g butter
2.75 dl sugar
1.5 dl cacao powder
0.5 tsp salt
1 tsp vanilla extract
2 eggs
1 dl flour
Royal Icing:
1 egg white
4 dl icing sugar
1 tsp Spirit vinegar (12%)
Brownie:
Turn the oven to 160C. Prepare your 20*20cm baking dish with butter and parchment paper.
Melt the butter, then add sugar, cacao,salt and vanilla extract and mix. It may look a bit lumpy, but that is okay when we add the flour it will turn nice and smooth.
Whisk in one egg at a time making sure it’s all incorporated before adding the next one. Lastly add the flour and blend until smooth. Pour the batter into the baking dish and leave in the oven for 20-30 minutes. Let it cool down completely and leave it in the fridge for a couple of hours for best results.
Icing:
Mix all the ingredients until smooth. Spoon it over to a piping bag and decorate the brownies.
Filling:
3 slices of any square shaped bread slices
150 g shrimp
2 eggs, hard boiled
1 dl diced cucumber
0,5 diced avocado
0,5 dl chopped chives
0,5 dl chopped dill
2 dl crème fraîche
1 dl greek yoghurt
salt
peppar
Garnish:
0,5 dl crème fraîche
1 dl heavy cream
0,5 dl mayonnaise
0.5-1 dl black caviar
Filling:
Chop the shrimp and eggs into the filling. Mix with cucumber, avocado, chives and dill. Stir together the crème fraiche and greek yoghurt and turn into the mixture. Season with salt and pepper.
Cut off the crusts of the bread slices. Spread half of the filling over one of them and cover with a slice of bread. Add the rest of the filling and cover with the remaining bread. Let stand in the fridge under light pressure for a couple of hours.
Garnish:
Whip the cream for the garnish and mix with the crème fraiche and mayonnaise. Spread it over and around the cake.
Make circle shapes of the roe / caviar and put them in the freezer for 15-30 minutes, making sure they hold their shape. Then decorate the cake with the circles.
Nachos:
Desert: 1 dl onion
Brick: 3dl tomatoes
Forrest: 4 dl salad
Pasture: 4 dl cucumber
Grain fields: 4 dl cheese
Ore: 3 dl minced meat
Water: blue tortilla chips
spices: 2 tbsp paprika powder,1 tsp onion powder,1 tsp garlic powder, 1 tsp salt, 1 tbsp cumin, 0.25 tsp cayennepeppar, 0.25 tsp chili powder, 1 tbsp oregano
Cut up all the vegetables. Cook the meat til it’s done and add the spices to it. Mix and cook for 2 more minutes.
Serve all the ingredients in 19 hexagon shaped plates or take 1 dl/ filling and build a settlers board on a large plate / serving dish. Decorate with the blue nacho chips.
Health:
2cl gin,
4cl pomegranate juice,
2cl lime juice
Mana:
2cl vodka
2cl blå curacao
2cl simple syrup
2 cl lime juice
Shake with a little bit of ice and serve in potion bottles or shot glass.
Bread:
3.5 dl finely ground yellow cornmeal
1 dl all-purpose flour
0.5 dl granulated sugar
1.5 tsp baking powder
1 tsp salt
3.5 dl whole milk
2 large eggs
60 g unsalted butter, plus more for coating the baking dish
20*20 cm baking dish
Heat the oven to 220°C and put the rack in the middle. Coat the baking dish with butter; set aside.
Melt the butter.
Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
Place the milk and eggs in a medium bowl and whisk until the eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated. (Do not overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain.
Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving.
Serve with some delicious honey-butter!
Corn:
4 corn on the cob
1 garlic clove
peel of half a lemon
2 tbsp parsley, nicly chopped
1 tsp salt
50 g butter
50g finely grated parmesan cheese
Boil the corn in a large pot until they are almost completely finished (for about 8-9 minutes). Rinse them in cold water.
Peel and finely grate the garlic and the lemon. Mix garlic, lemon peel, parsley, salt and butter in a small-medium bowl.
Add all the parmesan cheese except for 1dl to the butter mixture.
BBQ or grill the corn in the oven on 200C until it has a nice colour. (You can even pan fry it). Add some butter mixture and decorate with more parmesan cheese and parsley. Enjoy!
Polenta:
250 g cornmeal, polenta
1 l water
1 tsp salt
pepper
30 g butter (+ a bit more)
150 g chevre
200 g sour cream
1-2 garlic
fresh parsley or coriander for garnish
Polenta:
Turn oven to 200 C.
Add the cornmeal,water salt and pepper into a medium saucepan and cook it while constantly stirring for about 5 minutes / until it gets thick. Add the butter and stir, then pour it onto a flat surface, try to make it as rectangular as possible and let it cool.
When the polenta has cooled down and hardened, cut out 12 squares and place around 1 tbsp of chevre in each square and make them into balls. Place the balls onto a parchment lined baking sheet and put it in the oven for 5-10 minutes. Just so the outsides get a little colour.
While the balls are in the oven, make the sauce. Mix sour cream, crushed garlic and the remaining chevre into a nice sauce.
Remove the polenta balls from the oven and add the sauce and garnish with fresh parsley or coriander.
Cookies:
225g unsalted butter, at room temperature
300g granulated sugar
1 large egg
225g all-purpose flour
100g finely ground yellow cornmeal
1 tsp baking powder
0.5 tsp baking soda
1 tsp salt
1 tsp vanilla extract
chocolate chips
Cookies:
Combine the butter and sugar in the bowl and cream together for 2 to 3 minutes with an electric mixer. Scrape down the sides of the bowl, add the egg, and beat until incorporated completely. In a different bowl, whisk together the flour, corn flour, baking powder, baking soda, and salt. Add the flour mixture to the butter and combine just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. Add chocolate chip cookies and mix again.
Scoop out the dough with an ice cream scoop (about 2 tbsp worth) onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour.
Heat the oven to 175°C.
Arrange the chilled dough a minimum of 10cm apart on parchment lined sheet pans. Bake for about 18 minutes. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.
Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.
Inspired by: https://www.thekitchn.com/christina-tosis-162171
Chicha Morado:
4 liter water
450g Peruvian purple corn
1 pineapple
2 granny smith apples
0.5 tbsp cloves
4 cinnamon sticks
2 limes
2 dl sugar
2-4 cl Pisco/glass (optional)
Add 4 liters of water to a large pot.
Rinse the pineapple because you are going to use almost all parts of it except for the spikey head and bottom. So remove the head and the bottom. Then cut off the rind, quarter the pineapple and cut off the core (the taugher part) and put both the rind and core into the pot. Dice up the rest of the pineapple and freeze until ready to serve.
Quarter one apple and remove the core and stem, put that in the large pot as well. Dice up the other one just like the pineapple pieces and freeze.
Add the corn to the water (this is what will give that nice purple color to the drink). Finally add all the spices, cloves, cinnamon sticks. Bring it to a simmer and let simmer for 30 minutes with lid on and 15 minutes without.
When the time is up, strain it to another pot. While it’s still hot add the juice of the limes and the sugar and mix until sugar is nicely dissolved. Let it cool down and put it in the fridge to make it completely cold.
How to serve: Add some frozen fruit and ice to a glass, if you make it alcoholic then this is the time to add the pisco and lastly pour the cold liquid on top. Enjoy! :)
Cracker:
100 g Sharp Cheddar Cheese, Shredded
50g Butter, Cut Into Cubes
1.5 dl Flour
0.5 tsp Salt
1 tbsp Cold Water
Crackers:
Pulse everything (except water) together in the food processor until the dough resembles coarse sand.
Pulse in water, 1 tsp at a time.
Remove dough from the processor, wrap in plastic, and chill for 20 minutes.
Roll out the dough and cut into desired shapes. (I made a fish shaped “cookie cutter” out of a soda can). Place on a parchment paper lined baking sheet.
Bake at 175 degrees C for about 15 minutes, or until crispy.
Cake:
4 eggs
1.5 dl sugar
1 dl wheat flour
1 dl potato starch
0.5 dl cacao powder
2 tsp baking powder
1 tsp sea salt
20 cm diameter pan
15 cm diameter pan
Marshmallow frostingen:
1 jar marshmallow fluff (200g)
55 g butter
2 dl icing sugar
1 tsp vanilla extract
Sand:
10 digestive crackers
Cake:
Turn on the oven to 150 C. Prepare the two pans with butter and parchment paper and set them aside.
Melt the butter and chocolate in a medium saucepan, then add the granulated sugar, brown sugar and cacao powder and mix until everything is smooth and incorporated. Take the pan off the heat and add the coffee, mix and then let it cool for a bit.
Now, blend all the dry ingredients (flour, baking powder, baking soda and salt) in a separate bowl.
Start adding the eggs to the warm chocolate-coffee blend, one at the time and make sure it’s all combined before adding the next one. Lastly add the dry ingredients. Divide the batter between the pans, I added 8dl to the big one and the rest about 3.5 dl to the smaller one.
Put the pans in the oven.
Check the batter after 40 minutes, mine was in the oven for about 45minutes.Let the cakes cool completely in the pans, put them in the fridge to help.
When the cakes are completely cooled down, cut off the tops to level them. Cut out the castle shape from the smaller cake.
Sand:
Pulse the Digestive crackers in the food processor until it looks like sand.
Marshmallow frostingen:
Beat butter and powdered sugar until fluffy, then add in the marshmellow fluff and vanilla and mix until blended.
Cover each cake with frosting one at a time. (This frosting is super sticky so it can be a little bit annoying work but it is worth it!)
You want to add the sand right away on the newly frosted cake and then put it into the fridge to cool down so the frosting doesn’t run down the sides!
Do this to both cakes and leave in the fridge until it’s time to assemble.
Put the smaller cake on the bigger one and add some shells as decoration.
Crema frutti di mare:
300g fettuccini pasta
600 g seafood mix
1 Tbsp olive oil
1 onion (medium), finely chopped
2 Tbsp unsalted butter
3 garlic clove minced
1,5 dl white wine I used Chardonnay
5 dl heavy cream
1 tbsp reduced fish broth
0.5 tsp Sea salt or to taste
0.5 tsp black pepper or to taste
pinch of chili flakes
1 Tbsp Parsley finely chopped, to garnish
Pasta:
Add the pasta to a pot of boiling water with 2 tsp of salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.
Seafood Mix:
While pasta is cooking, prepare the seafood mix and the sauce. Season the mix with 1/2 tsp salt and 1/4 tsp black pepper. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add seafood mix in a single layer and cook 2 min per side or just until cooked through. Remove to a separate dish to prevent overcooking.
Sauce:
In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden, stirring often. Add minced garlic and sauté another minute until fragrant. Stir in the white wine and boil down until there is only 25% of the liquid left.
Then add the heavy cream and reduced fish broth and bring to a light boil then simmer 2 min. Season sauce with more salt, pepper and add the chili flakes for a little kick.
Stir in the drained pasta and cooked seafood mix, tossing until noodles are well coated in sauce. Serve in with a generous sprinkle of finely chopped parsley.
Rice balls:
4 dl cooked rice (cook according to package)
0.5 tbsp japanese soy sauce
1 tbsp coconut nectar - other sweetener
1 tsp sesame oil
2 tbsp sesame seeds
1-2 dl toasted seaweed snacks/crumbles
Mix everything in a bowl. Roll into small balls (I made 20 balls) and serve with some seaweed salad or kimchi.
Blue Ocean:
4 cl vodka
3 cl blue curacao
6 cl grapefruit juice
sprite
ice
Add ice to a glass.
Build the cocktail in the glass, starting with grapefruit juice, curacao, vodka and lastly top it off with sprite and garnish with a grapefruit slice.
Lollipop:
5-7 dl icing sugar or lollipop mold
2 tsp elderflower extract
60 ml water
200 g sugar
60 ml white corn syrup
lollipop sticks
elderflower, for decorating
To prepare your lollipop mold, line a baking tray with parchment paper and then spread an even layer of icing sugar so that it is about 1 cm thick. Use a flat water glass about 5 cm across and press this into the icing sugar at intervals, making sure the impression is level (if you make a mistake, you can always loosen the icing sugar and start again.) Place one end of a lollipop stick into each depression.
Place the water, sugar and corn syrup in a medium saucepan and bring to a boil over high heat without stirring. Occasionally brush the sides of the pan with water to prevent any sugar splashes from sticking and crystallizing.
Cook the sugar until it reaches a temperature of 145 C as measured on a candy thermometer (the sugar should not change colour). Remove the pan from the heat and stir in the elderflower concentrate. Work quickly to carefully ladle the hot sugar into each depression, so that it fills it and covers the lollipop stick. Sprinkle the lollipops with elderflowers. Let the lollipops cool completely.
Lift the lollipops out of the icing sugar and gently tap off any icing sugar stuck to them. Use a damp paper towel (cool water) to wipe the icing sugar side of the lollipop and then immediately dry that side with a dry paper towel. Wrap the lollipops individually if you wish.
The lollipops will keep for up to a month, well-wrapped at room temperature.
Cupcakes:
100 g butter
1 egg
0.5 dl sugar
1 tsp vanilla extract
3.75 dl flour
2 tsp baking powder
0.5 teaspoon salt
1.8 dl milk
200 g white chocolate, chopped
Buttercream:
200 g unsalted butter, room temperature
450 g powdered sugar
1/4 tsp salt
1.5 Tbsp heavy cream
0.5 Tbsp rose water
pink food color (optional)
Cupcakes:
Preheat oven to 180C. Prepare cupcake tin with butter and cupcake liners.
Using a double-boiler, melt the white chocolate and the butter and set aside.
Sift together the dry ingredients and set aside.
Place the egg and sugar in the bowl and beat on high until fluffy. Add vanilla, milk and white chocolate mixture and mix. Then slowly add in the dry ingredients as well. When fully combined, pour the batter into the prepared tin and bake for 18-20 minutes.
Buttercream:
Beat the butter on a medium speed until smooth. Mix in the rose water and salt on a low speed. (If you don’t like rosewater just add bit of vanilla extract instead).
Slowly add in the powdered sugar, 1dl at a time. Alternate with small splashes of cream, and mix on a low speed. Mix until the ingredients are fully incorporated, and the desired consistency is reached.
Put half of the butter cream into a piping bag with 1M-tip. Push the sides together so buttercream covers all the piping bags sides. Then add a small amount of pink food coloring to the rest of the buttercream. Open up the piping bag and try to push the pink colored cream into the middle (between the white sides). This will make your roses extra beautiful when you pipe them out.
Salad:
2 handful of spinach
1 handful edible flower petals (ex. marigold, pansy, lilac, nasturtium )
1 cucumber
4 big tomatoes
150 g feta cheese
fresh basil
1 red onion
2 sweet potatoes
Dressing:
1.5 dl olive oil
0.5 dl balsamic vinegar
1 dl honey
1 tbsp italian dressing seasoning*
0.5 tsp salt
1 pressed garlic clove
0.25 tsp pepper
Preheat oven to 200 C.
Cut the sweet potatoes diagonally and place them cut down on a prepared pan. Leave in oven for 20 minutes.
Slice the cucumber, cube the feta cheese and tomatoes and cut the onion into big chunks. When the 20 minutes are up add you red onion next to the sweet potatoes and leave in for another 20 minutes.
In a small bottle, add all the ingredients for the dressing and shake well.
Add everything to nice mixing bowl, pour as much dressing on as you like and mix well.
Serve with freshly baked bread.
*italian dressing seasoning: 1.5 tsp garlic powder, 1 tbsp onion powder, 2 tbsp oregano, 1 tbsp dried parsley, 1 tbsp granulated sugar, 2 tbsp salt, 1 tsp black pepper, 1 tsp ground basil, 0.25 tsp teaspoon ground thyme
Batter:
2 dl flour
2 dl cold water
1/2 teaspoon salt
¼ tsp black pepper
1 tsp garlic powder
1/2 white onion
4 tbsp chive flower petals
1 teaspoon soy sauce
sesame oil
Dipping sauce:
1 tbsp soy sauce
1 tsp vinegar
1 tbsp water
1/2 tsp sugar
sesame seeds
Thinly slice the onion. Add the flour, garlic powder and salt to a large bowl. Stir in the water and the soy sauce and mix lightly. The batter should be thin.
Mix in the flower petals and onion.
Heat one tablespoon of oil in a pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 2 to 3 minutes. Turn it over, adding more oil (it needed), and press it down with a spatula. Cook until the other side is light golden brown, about 2 minutes. Repeat the process.
Serve with a dipping sauce
Lilac Sour:
4 cl gin
3 cl lilac syrup
3 cl lemon juice
1 egg white
2 dashes angostura bitters
Lilac syrup:
20 Lilac flower clusters
1 liter water
1 kg sugar
0.5 st lemon
1 tbsp citric acid
Lilac Sour:
Add gin, syrup, lemon and egg white to a shaker and dry shake for 15 seconds. Then add some ice and shake again til cold. Strain into sour glass or martini glass and decorate with a lilac flower or leave it as it is.
Lilac syrup:
Start by shaking the flower clusters so that any bugs that might have been inside fall out. Plock off the purple flowers and put them into a fine sieve. Make sure to remove any greens because they taste bitter.
Wash the flowers and the lemon. Slice the lemon and put all of them in a medium saucepan.
In a different saucepan mix sugar and water and bring to a boil. Add the citric acid and mix. Then pour the hot sugar mixture over the flowers and lemon. Put a lid on it and leave it in the fridge for 3 days.
After that pour the liquid into a clean bottle through a fine sieve. :) You can also freeze it, but fill only to ¾ of the container because it will expand.
*To make juice: dilute 1 part syrup to 4 parts water.