söndag 5 juni 2016



20 small meringues
3 egg whites
2 cups sugar
1/2 teaspoon lemon


60 minutes

Preheat the oven to 125 degrees Celsius. Mix the egg whites, a third of the sugar and lemon in a bowl.
Start whisking the mixture on medium speed until it begins to whiten. Mix the remaining sugar, increase the whipping and continue whisking to a solid and smooth meringue.

Click meringue up with a spoon or use a piping bag and pipe into desired shape on the baking paper. Do not place the meringues too close they swells slightly.

Bake in the oven about 45-60 minutes depending on size and if you want a dry or chewy meringues.

You can also make whole cakes of meringue with the same batter. Just spread the meringue in a baking pan of your choice instead.
The meringues can be stored in a box in a dry place.

Serve with ice-cream, fresh berries and whipped cream.

Brownie with truffle and saltflakes

16 pieces

150 g dark chocolate
1, 5 dl cream
salt flakes to sprinkle brownie

150g unsalted butter
2, 75 dl granulated sugar
1, 5 dl of cocoa
0, 5 tsp salt
1 tsp vanilla sugar
2 eggs
1 dl flour

Chop the chocolate and place in a bowl.
Heat the cream to a boil and pour it over the chocolate and let stand a few minutes until the chocolate has melted. Mix into a smooth and fine truffle.
Cover with plastic wrap and leave at room temperature.

Preheat the oven to 160 ̊ C.

Grease edges of a baking pan, 20 x 20 cm, with butter and line the base with baking paper.

Melt the butter over low heat in a saucepan. Add sugar, cocoa, salt and vanilla sugar and mix. (It may look a little grainy now, but the flour will get the batter to go together and become smooth and fine.) Whisk gently down 1 egg at a time, or use a spatula to mix until each egg has been incorporated. Add finally the flour and mix to a smooth batter.

Spread batter evenly in pan and bake in the oven for 20-22 minutes. Let cool.

Remove the cake from the pan and remove the baking paper, or leave it in the pan to serve from the pan. Either way: Spread the truffle on top. Garnish with salt flakes. If the truffle is too loose for spreading it nicely, leave it for a while in the fridge to harden slightly.

Then leave the cake in the fridge to solidify truffle properly, 40-50 minutes.

Serve at room temperature.

fredag 3 juni 2016

Norwegian Skolebrød

 24 skolebrød
6 dl milk
75 g yeast
150 g butter
1 ½ dl sugar
¾ tsp cardamom
1, 5 l wheatflour

1 ½ ts vanillasugar
6 dl milk
9 eggyolks
¾ dl sugar
1 ½ tbs maizena

Icing sugar, dried coconutflakes

Heat the milk to about 37 ⁰ C. Dissolve the yeast in the milk and add melted, cooled butter. Add sugar and cardamom. Sift the flour in and mix all together with a mixer or your hands. Leave the dough to rise to about double size.

Make the custard while your dough rises.

Divide the eggyolks from the eggwhites. Put the eggyolks, vanillasugar, sugar and maizena in a pot. Stir so there are no lumps. Put the pot on the stove and stir while you heat the mixture. Don´t put on highest heat. Stir all the time until you see the mixture start to thicken to custard. Do not let it boil. Cool down by putting the pot in a little cold water. Stir now and then.

When the dough has risen to double size; divide the dough into 24 parts and roll each one to a round bun. Flatten them with your hands. Let the round flatten buns rise again.

Before putting them in the oven to bake, take a teaspoon and press gently a hole in the middle. Fill the custard in the hole.

Preheat the oven to  250 ⁰ C and bake for 10-12 minutes. Don´t let them get too dark. Watch them in the oven and take out when golden. Cool before decorating.

Decorate each Skolebrød with icing made from the icing sugar. Put the icing around the whole bun, but not on the custard. Roll the buns iced sides in the dried coconut flakes.