tag:blogger.com,1999:blog-88772046578785579782024-02-07T04:59:08.497+01:00Louise´s SpisMakes a Sweeter DayLouise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.comBlogger422125tag:blogger.com,1999:blog-8877204657878557978.post-84760902644467246662022-04-17T11:38:00.007+02:002022-04-17T11:38:50.489+02:00Färskostdipp med rom och lantchips<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcshIIms0cUeuZM_OWfy3VSJMKvpiMKZDuTqHrwkNwz1doHqCcmEb0BqdQKuePQrGCIi8uayfA6lCpYOIGlF1CpRsYgFkF2mdNm-GGRYbLziezyzFhbwnJwI2M_DX-AKlqo6GKWzc9vHm9SWX1nM4tx78B4O8tV_jV3FoT73oFFeQvvgY2YSRE0HL/s951/F%C3%A4rskostdipp%20med%20rom%20o%20lantchips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcshIIms0cUeuZM_OWfy3VSJMKvpiMKZDuTqHrwkNwz1doHqCcmEb0BqdQKuePQrGCIi8uayfA6lCpYOIGlF1CpRsYgFkF2mdNm-GGRYbLziezyzFhbwnJwI2M_DX-AKlqo6GKWzc9vHm9SWX1nM4tx78B4O8tV_jV3FoT73oFFeQvvgY2YSRE0HL/s16000/F%C3%A4rskostdipp%20med%20rom%20o%20lantchips.jpg" /></a></div><br /><p><i>Scroll down for english</i></p><p><i><br /></i></p><p><i>Hello!</i></p><p><br /></p><p>Hoppas att ni har det skönt så här mitt i påskledigheten. Lyxigt med en extra ledig dag imorgon också och vi går sedan in i påklov så det blir några extra lata, lediga mornar. Inte helt fel! Och så skönt väder ledigheten bjuder på - välkommet bryt från allt grått vi hittills "bjudits" på. Det är betydlig fler än 50 nyanser av grått den här våren kommit med så solen är så efterlängtad.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6pG67YBJoH2oc2O3No9q6jCsOya9ANNDHXSbOxuotZvJl7UZvYUW98qea1ezWcPXssDTSnyZiVdZZeeIdbENnmag1njuvVdg_nloIjcg6D3r0Qgj7TP7VwEScSEs7eQblz-MSQ6CT9SFsEG_J7xLpMWHBOO_Qs6jYqstD8rk9J_HB9SKSwgtYipp/s951/DSC_0018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh6pG67YBJoH2oc2O3No9q6jCsOya9ANNDHXSbOxuotZvJl7UZvYUW98qea1ezWcPXssDTSnyZiVdZZeeIdbENnmag1njuvVdg_nloIjcg6D3r0Qgj7TP7VwEScSEs7eQblz-MSQ6CT9SFsEG_J7xLpMWHBOO_Qs6jYqstD8rk9J_HB9SKSwgtYipp/s16000/DSC_0018.jpg" /></a></div><br /><p>Idag ska vi nog inte göra många knop. En promenad känns lagom att planera in och kanske en utflykt. Att inte vara hemma i huset ett lov och se allt som behöver göras där med att städa, tvätta fönster, rensa rabatter osv i oändlighet är så skönt. Att bara få vara en liten stund och inte ha alla "måsten" och tider som ska passas på hemmaplan - det är ovärderligt.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRrsF0PpMF5vHKwz1pMk2crEKZrbiETIrF_Ei05MjsBwp_n6nUvbB0fwgOf9vSVmuPd24oz4_qtSeCYAVCa8mxeRhtkBcyYOvJzYvRHQJiuuAlsNosgPn5LgT3FiKnBpiijvWts1-Z_sVPd0aNrlzCh5ChQB1BpnjTSV7shcNQt2Gkp2UTLVDAznP/s951/DSC_0064.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRrsF0PpMF5vHKwz1pMk2crEKZrbiETIrF_Ei05MjsBwp_n6nUvbB0fwgOf9vSVmuPd24oz4_qtSeCYAVCa8mxeRhtkBcyYOvJzYvRHQJiuuAlsNosgPn5LgT3FiKnBpiijvWts1-Z_sVPd0aNrlzCh5ChQB1BpnjTSV7shcNQt2Gkp2UTLVDAznP/s16000/DSC_0064.jpg" /></a></div><br /><p>Eftersom solen fortsätter att skina så fint tänkte jag dra med familjen på en promenad till affären och köpa ingredienser så vi kan bjuda på denna läckra lilla röra till drinken medans grillen dras igång senare i kväll. Vi fortsätter på temat "snabbt, enkelt, okomplicerat och vansinnigt gott". Varför krångla till det i onödan? Och det här receptet uppfyller verkligen alla kriterierna. På mindre än en kvart (och då borde du dessutom hunnit diska skålen du rör ihop dippen i) kan du ställa fram en vacker och naggande god tallrik med chips och dipp till fördrinken. Sånt gillar jag!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXK2OJ2ntgkayKl_aO08nujcFNJVL_UFqS27GhtGiHBxXL0NL03Z-sZUvPo278WEEJiBCBtGZ7S-Mr6WxgMV9yegB_41AmqOjZutuJmvJsp7r2qDHO7oT0CACfXuVa1MIAA-JFg7zyTA9RosNnpR0sZgO9qdP5PQGPB1ql0K8UrGnkYS62uLuZ-yhl/s951/DSC_0063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXK2OJ2ntgkayKl_aO08nujcFNJVL_UFqS27GhtGiHBxXL0NL03Z-sZUvPo278WEEJiBCBtGZ7S-Mr6WxgMV9yegB_41AmqOjZutuJmvJsp7r2qDHO7oT0CACfXuVa1MIAA-JFg7zyTA9RosNnpR0sZgO9qdP5PQGPB1ql0K8UrGnkYS62uLuZ-yhl/s16000/DSC_0063.jpg" /></a></div><br /><p>Nej, nu ska jag avsluta för idag och önskar er alla en fortsatt fin påsk och ledighet! Jag kommer tillbaka nästa vecka med nya goda recept!</p><p><i><br /></i></p><p><i>Kram, Louise</i></p><p><i><br /></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3sP44s-P_Dt9IEojhLUSZfQFQo0-ppwY6AntNo8ELedKUzL9gm9uIoyVwHN-kKLFyA1Lamh91Pe8Dz7j2JM_SLibc-3eT1d8SJn_j5P-HaOfj7Ti0k91Sly5bA2TXnfaEVojnNzR8CP1DxAeUarVvRVtlrn3_Hddb2Dp0BooWgUGmQjQUEMHzsMP/s951/DSC_0043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3sP44s-P_Dt9IEojhLUSZfQFQo0-ppwY6AntNo8ELedKUzL9gm9uIoyVwHN-kKLFyA1Lamh91Pe8Dz7j2JM_SLibc-3eT1d8SJn_j5P-HaOfj7Ti0k91Sly5bA2TXnfaEVojnNzR8CP1DxAeUarVvRVtlrn3_Hddb2Dp0BooWgUGmQjQUEMHzsMP/s16000/DSC_0043.jpg" /></a></div><br /><i><br /></i><p></p><p><i><!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/fPrb1Dx.jpg","name":"Färskostdipp med rom och lantchips","yield":"4-6 pers","author":{"@type":"Person","name":"Louise Persson"},"recipeIngredient":["200 g naturell färskost","2 dl crème fraiche","3 msk hackad gräslök","½ finhackad rödlök","1 burk stenbits- eller tångrom","1 påse lantchips","salt och peppar","rivet citronskal"],"recipeInstructions":["Blanda färskost med crème fraiche, gräslök och rödlök.","Smaka av med salt, peppar och lite rivet citronskal.","Lägg upp i krämen i skål eller på tallrik och servera tillsammans med romen och chips."],"description":"Chips och dipp - vem gillar inte det! Här är en lite lyxigare variant där knapriga lantchips serveras tillsammans med en rund och lite syrlig dipp och salt rom. Perfekt till ett glas bubbel!","prepTime":"PT15M","cookTime":"","totalTime":"PT15M","@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="ujIVGeiuTsTTvGVQrLktaERhY412" data-ccmcardid="4650184096370" data-ccme="eWx2YWxvdWlzZUBob3RtYWlsLmNvbQ" data-ccmcardnum="5" data-ccmcopat="1650187709607"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box --></i></p><p><i><br /></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz7dqVadRwpkpJ9Lpp4A_99T5zj4iR8hDc7DuNe6CwiwjfCkhDcEgNFA6HHd-qZQZ5uSxIvXKyqAe4uJ8h9dQtpYfCLcMZuH4qxXC7J1NiYALJphXmAhy3FaO9aV6jxT5tGTAQ6RnWvYpgTza4UZnVP-eflwKHF1x2Lcn8C2duQ8cxavkpwC39LJ4/s951/DSC_0054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz7dqVadRwpkpJ9Lpp4A_99T5zj4iR8hDc7DuNe6CwiwjfCkhDcEgNFA6HHd-qZQZ5uSxIvXKyqAe4uJ8h9dQtpYfCLcMZuH4qxXC7J1NiYALJphXmAhy3FaO9aV6jxT5tGTAQ6RnWvYpgTza4UZnVP-eflwKHF1x2Lcn8C2duQ8cxavkpwC39LJ4/s16000/DSC_0054.jpg" /></a></div><br /><i><br /></i><p></p><p><i><br /></i></p><p><i>Will be updated in english soon</i></p><p><i><br /></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsK1KqDbJULEy-L71cDRGnBWgdY-6X1f0tBRgrgikEzgxIiFlw_IYamWpsWrtpc5qAQlk0KSQ27Hnn71COoXq4eUPNBzkBYXyg_AVn3XB4HRcCZvLjtsbE89SCOZkWSmZU8eLxCoaT0uoM2MmBCdWR3hY17nFXIxR6Dds0xJcBdfMjygJjMKJt99k/s951/DSC_0038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsK1KqDbJULEy-L71cDRGnBWgdY-6X1f0tBRgrgikEzgxIiFlw_IYamWpsWrtpc5qAQlk0KSQ27Hnn71COoXq4eUPNBzkBYXyg_AVn3XB4HRcCZvLjtsbE89SCOZkWSmZU8eLxCoaT0uoM2MmBCdWR3hY17nFXIxR6Dds0xJcBdfMjygJjMKJt99k/s16000/DSC_0038.jpg" /></a></div><br /><i><br /></i><p></p>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com1tag:blogger.com,1999:blog-8877204657878557978.post-31712376974057525912022-04-16T11:05:00.003+02:002022-04-16T11:30:40.255+02:00White Chocolate and Lemon Bark (Påskgodis med Vit Choklad och Citron)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirICzF-RAWqOYnqOBFR9WhH-QsLMxLa2ah9qMK7xHEhTLCQmmp4J618jVf1K5WBMfDjg2IPqyVK1KN-dbIsAtkr62y8EUEhVhMKH5htH4DnNPAKeCo5qnuRDgfXI-9smh_JWqy-uMla5BkzxlTFuvOEpfP2ouUdHg2ZTG4ThJoAPUEAH4OmdvJwCLs/s951/White%20Chocolate%20and%20Lemon%20Easter%20Bark.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirICzF-RAWqOYnqOBFR9WhH-QsLMxLa2ah9qMK7xHEhTLCQmmp4J618jVf1K5WBMfDjg2IPqyVK1KN-dbIsAtkr62y8EUEhVhMKH5htH4DnNPAKeCo5qnuRDgfXI-9smh_JWqy-uMla5BkzxlTFuvOEpfP2ouUdHg2ZTG4ThJoAPUEAH4OmdvJwCLs/s16000/White%20Chocolate%20and%20Lemon%20Easter%20Bark.jpg" /></a></div><br /><p></p><p><i>Scroll down for english</i></p><p><i><br /></i></p><p><i>Glad Påsk!!!</i></p><p><br /></p><p>Hoppas att ni har en riktigt solig och fin Påskafton! Här strålar solen och sakta värms det upp lite utomhus. Snart ska vi åka iväg och köpa lite goda ostar till påskbordet och förhoppningsvis hinns det även med en promenad innan det är dags att börja dona med påskmat och hitta de klurigaste ställena att gömma påskäggen på.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2D5DwX4Q9OtC34r84e1GmgF0iM2Wn9h3Po7G4LMCyQaKj2O5iKzBOOlK0cZTuXDOm821t0vuHBig3_e8TqXVyEOyUIaqnJr64qU9lgsJ5Mb8ojcngscLoXOZh8rj6Rut54ghMMwzHen6JygJ3T-FyyofPOfLSfar3TH50I_Jasp6yblPLwwrWOz1/s951/DSC_0100.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib2D5DwX4Q9OtC34r84e1GmgF0iM2Wn9h3Po7G4LMCyQaKj2O5iKzBOOlK0cZTuXDOm821t0vuHBig3_e8TqXVyEOyUIaqnJr64qU9lgsJ5Mb8ojcngscLoXOZh8rj6Rut54ghMMwzHen6JygJ3T-FyyofPOfLSfar3TH50I_Jasp6yblPLwwrWOz1/s16000/DSC_0100.jpg" /></a></div><br /><p>Att gömma påskägg är något jag tycker är riktigt kul. Det är lite av en sport att gömma dem lagom svårt så att de inte hittas för snabbt - men samtidigt inte så svårt att det hinner bli för stor frustration för att de inte hittas. Balansgången är viktig där... Vi har även haft äggletning med hjälp av app där man genom att svara på frågor tagit sig vidare till nästa fråga för att tillslut hitta äggen. Kan verkligen rekommendera en sådan äggletning om man har tiden att sätta ihop några roliga frågor och lägga en bana för tipspromenaden. Finns några olika varianter att testa för detta. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YZb-Q050CMw1FqAUedjr7hMJ9PXKy5HswINMYG2Pwz4cGYMFD-3wU11DwcNTYYItLDDaQLXWGsnfy25kjBZF2jEY-sUHJS4YFM3dMLXyD8SHMEawikVNRsZ7C7wu2T22tbovaGDgYnIsDTp5ahjBiE8qBufIWumxhk7nqx60QCT5L6DLo26UtFbV/s951/DSC_0118.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-YZb-Q050CMw1FqAUedjr7hMJ9PXKy5HswINMYG2Pwz4cGYMFD-3wU11DwcNTYYItLDDaQLXWGsnfy25kjBZF2jEY-sUHJS4YFM3dMLXyD8SHMEawikVNRsZ7C7wu2T22tbovaGDgYnIsDTp5ahjBiE8qBufIWumxhk7nqx60QCT5L6DLo26UtFbV/s16000/DSC_0118.jpg" /></a></div><br /><p>Dagens recept är verkligen super snabbt, gott och vackert! Bara att smälta choklad i två skålar, färga den ena med gul karamellfärg och smaksätt med citronarom, ut på bakplåtspapper, virvla chokladen så det blir vackra mönster i chokladen och kyl. Snabbt enkelt och gott! Perfekt när man vill bjuda på något hemgjort men inte vill stå och pilla i köket med godisverkstad i en evighet.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7DLDrtNisbZSkQLAuVpQcBWOnTEveZhQMSIJIiXhOnR5Tm4RXFfKKGckRUWLkjchz3YLXmTmZC6oKxYBOrb7zzi64VVCMF7s_GYwwR0PEGD_ls1tT8XzCYyv-hkxWWtF3VGF7B9Vk1hZ0brYR0luelIBluS0OvQa4Q4BD18RFWgDJdO0PHPNu-8w/s951/DSC_0088.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7DLDrtNisbZSkQLAuVpQcBWOnTEveZhQMSIJIiXhOnR5Tm4RXFfKKGckRUWLkjchz3YLXmTmZC6oKxYBOrb7zzi64VVCMF7s_GYwwR0PEGD_ls1tT8XzCYyv-hkxWWtF3VGF7B9Vk1hZ0brYR0luelIBluS0OvQa4Q4BD18RFWgDJdO0PHPNu-8w/s16000/DSC_0088.jpg" /></a></div><br /><p><br /></p><p><i>Nu ska jag njuta lite av denna soliga påskafton och bara ta det lugnt och varva ner! </i></p><p><br /></p><p><i>Kram, Louise</i></p><p><i><br /></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaWDJHXqJNTNahe0e6Sg6h6nxqcyG4bv2P84EATVuoa9MCrr3m0bh4-8A88CHusM3zM0GYcUDkD8MbvaGY46PXcJSPHimuxhtPEYYHatZPeWdgOMYuk8N6lYDu_okUVfOl-b2vFrPz5Uxbqk3pRym-S7htv1wzBc16z_7tlKARelYr2CMLr7A1vyY/s951/DSC_0063.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjaWDJHXqJNTNahe0e6Sg6h6nxqcyG4bv2P84EATVuoa9MCrr3m0bh4-8A88CHusM3zM0GYcUDkD8MbvaGY46PXcJSPHimuxhtPEYYHatZPeWdgOMYuk8N6lYDu_okUVfOl-b2vFrPz5Uxbqk3pRym-S7htv1wzBc16z_7tlKARelYr2CMLr7A1vyY/s16000/DSC_0063.jpg" /></a></div><br /><i><br /></i><p></p><p><i><!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/m3nrtYN.jpg","name":"White Chocolate and Lemon Easter Bark","description":"Är tiden knapp men du vill fortfarande förgylla påskäggen med hemmagjort godis? Då är denna vita choklad och citron bark det perfekta alternativet! Snabbt och enkelt - bara att smälta choklad, breda ut, virvla chokladen lite och kyl. På mindre än en timme har du sedan påskens vackraste godis!","author":{"@type":"Person","name":"Louise Persson"},"recipeIngredient":["250 g vit choklad, hackad","150 g vit choklad, hackad","gul hushållsfärg/karamellfärg","citronarom"],"recipeInstructions":["Lägg bakplåtspapper på en plåt.","Ta fram två mindre kastruller och häll i lite vatten i dem. Placera 250 g av den vita chokladen i en värmetålig skål och de resterande 150 g i en annan. Sätt dem ovanpå varsin kastrull.","Värm upp vattnet tills det nästan sjuder och smält chokladen i vattenbadet.","När chokladen smält - färga den mindre mängden choklad med gul karamellfärg samt smaksätt den med citronarom till önskad färg och smak.","Bred ut nästan all ofärgad choklad på bakplåtspappret till ca 4 mm tjocklek. Droppa ut linjer av dem färgade chokladen över den vita chokladen. Droppa ut ut några klickar här och där av den resterande vita chokladen i den färgade.","Virvla chokladen med en potatissticka eller fin kniv så att de olika färgerna blandas i fina mönster.","Dekorera eventuellt med lite nonpareilles samt ätbart glitter.","Ställ i kylskåp ½-1 timme så att chokladen stelnar. Ta sedan ut och bryt eller skär chokladen i lagom stora bitar.","Servera och njut!"],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="ujIVGeiuTsTTvGVQrLktaERhY412" data-ccmcardid="4650096770801" data-ccme="eWx2YWxvdWlzZUBob3RtYWlsLmNvbQ" data-ccmcardnum="5" data-ccmcopat="1650101423753"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box --></i><p></p><p></p><p><i><br /></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFEEhoPBaH-jTsZbnKvWPH3I1SajTIjfdWxBP_VRvg36lnNJCcNLRm0akNdY6N1AqKUOe9FVjatdLo_vtIJ0JLShZdaVW2KgzBmD3lavOmtsKQTlGTsTKVorksaiF_2yOywQOpmJ1hXmtUGKDviNLOkTcf94vMJyFpM5jsw6dPcQ-KrQmo1iK5iZUe/s951/DSC_0103.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFEEhoPBaH-jTsZbnKvWPH3I1SajTIjfdWxBP_VRvg36lnNJCcNLRm0akNdY6N1AqKUOe9FVjatdLo_vtIJ0JLShZdaVW2KgzBmD3lavOmtsKQTlGTsTKVorksaiF_2yOywQOpmJ1hXmtUGKDviNLOkTcf94vMJyFpM5jsw6dPcQ-KrQmo1iK5iZUe/s16000/DSC_0103.jpg" /></a></div><br /><i><br /></i><p></p><p><i>Will soon be updated in english</i></p><p><i><br /></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYE7uKGpp8_4NyCnzXS9h9SIdrqPs9TjmuebTKS3k2X6Frd0dckkxYi3bJz3jfan1ctGCGRQYa8vdWKApDgVkpPSAvUawRxZyPiLG6aV_1-9JU85g20s8of8XvJCOcjRP9Ngy1xKX541Les8615gJedG-THpvUW64GHsKWQaW2cSafnX2DFNMtz-y/s951/DSC_0117.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYE7uKGpp8_4NyCnzXS9h9SIdrqPs9TjmuebTKS3k2X6Frd0dckkxYi3bJz3jfan1ctGCGRQYa8vdWKApDgVkpPSAvUawRxZyPiLG6aV_1-9JU85g20s8of8XvJCOcjRP9Ngy1xKX541Les8615gJedG-THpvUW64GHsKWQaW2cSafnX2DFNMtz-y/s16000/DSC_0117.jpg" /></a></div><br /><i><br /></i><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkl61DOgl5fKqsDuFz4HAcCBM1oq5yfKm9Mcd262KstxC5_IPi41sdEX_50WiUrVUPFD_KpYrkrDTQ3zEm9gXuJdQc8ahXRe4FGvtrdc7lC4wl3vDyAtoiFmw-ytAzDrd89McuzOES1thOtiN80AEY8uV1sSDtglzelAretmw8go_63rhWkvCRxGMV/s951/DSC_0084.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkl61DOgl5fKqsDuFz4HAcCBM1oq5yfKm9Mcd262KstxC5_IPi41sdEX_50WiUrVUPFD_KpYrkrDTQ3zEm9gXuJdQc8ahXRe4FGvtrdc7lC4wl3vDyAtoiFmw-ytAzDrd89McuzOES1thOtiN80AEY8uV1sSDtglzelAretmw8go_63rhWkvCRxGMV/s16000/DSC_0084.jpg" /></a></div><br /><i><br /></i><p></p><p></p><p></p>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com0tag:blogger.com,1999:blog-8877204657878557978.post-52021050810180722522022-04-15T10:00:00.010+02:002022-04-15T10:00:00.152+02:00Deviled Eggs - Asian Style<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheEN46Rt6SszZ2ai5kM-o80tOBn_Y-8Rsr_j67es4Pdd1WPf869FjrjoLCuGBwCgg5tT3ca5mt2oUBL5IH7LM9bT7z_1Q_O6U-l9Ws71asSMjcEfuJc2kvt1obAsGcZtp4aBAICoszN_8pH_n0a0sJMNGK_HUcGBOJ0hQcGEcxQbbO7xeyLTSoGXo/s951/Deviled%20Eggs.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjheEN46Rt6SszZ2ai5kM-o80tOBn_Y-8Rsr_j67es4Pdd1WPf869FjrjoLCuGBwCgg5tT3ca5mt2oUBL5IH7LM9bT7z_1Q_O6U-l9Ws71asSMjcEfuJc2kvt1obAsGcZtp4aBAICoszN_8pH_n0a0sJMNGK_HUcGBOJ0hQcGEcxQbbO7xeyLTSoGXo/s16000/Deviled%20Eggs.jpg" /></a></div><br /> <i>Scroll down for english</i><p></p><p><i><br /></i></p><p>En lång dag ligger framför oss. En lugn och stilla fredag. <i>Eller....</i> Långfredagen är väl sällan så stilla numera som den tidigare skulle vara. Jag tror inte att särskilt många tillbringar sin långfredag sittandes stilla på soffan i finkläder och med händerna knäppta i knät. De flesta av oss passar nog på att om vädret tillåter ta en långpromenad eller fixa ute i trädgården. Det blir tyvärr ingen lång härlig promenad för oss i solen för oss i år. Vi tillbringar vår långfredag sittandes i en bil - så lite långtråkig kommer den säkert bli och hyfsat stilla (<i>får vi hoppas!</i>) men finkläderna skippar vi. De får vänta till imorgon.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7JnI5AqxvIGlmJXIza_rTdqV4l0cdinMA01vgIypUrnWPqpMYP-YbAdX71YxliPiNqMEF8xarskX7AWCdHc8myZaiIL0M_JRdxfKj7GbfZt2ZK5nsDw3cUGg-ypUaYcbEn-YID3XOxwX1Z_QAtFRZ4qJPsKqPKshKvM-qKbvasILZ2ObmrtI8-MHN/s951/DSC_0019.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7JnI5AqxvIGlmJXIza_rTdqV4l0cdinMA01vgIypUrnWPqpMYP-YbAdX71YxliPiNqMEF8xarskX7AWCdHc8myZaiIL0M_JRdxfKj7GbfZt2ZK5nsDw3cUGg-ypUaYcbEn-YID3XOxwX1Z_QAtFRZ4qJPsKqPKshKvM-qKbvasILZ2ObmrtI8-MHN/s16000/DSC_0019.jpg" /></a></div><br /><p>Bland mina favoriter på både påsk- och julbord är ägghalvor. Ägg är i och för sig alltid en favorit hos mig - jag älskar ägg i nästan alla dess former. Det är nog bara äggröra som jag ännu inte fallit för. Klassiska ägghalvor med "bara" majonnäs och räkor eller rom är alltid gott men ibland kan det vara kul att göra något annat. Att <i>spica </i>upp halvorna lite, ta dem till en ny nivå. Eftersom jag snöat in på asiatisk mat de senaste månaderna ville jag göra något med en liten asiatisk touch.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkhs7x-TqDHV8ZROxGRMV59J8rPXo06f0eqpO01e6cVUWqjNOiQfcw2N43Kcr-fqPdwOpwu4CWBVYcJVlyYshG-pe-HiXtE2_gElorGskisgNFZAS_qqL5txeX-NhNWOMVJW8B9n0lRXGvRL9ySQ36dyjYf81iz10-fhcnvt3n7O474KVAUeSkzcp/s951/DSC_0029.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkhs7x-TqDHV8ZROxGRMV59J8rPXo06f0eqpO01e6cVUWqjNOiQfcw2N43Kcr-fqPdwOpwu4CWBVYcJVlyYshG-pe-HiXtE2_gElorGskisgNFZAS_qqL5txeX-NhNWOMVJW8B9n0lRXGvRL9ySQ36dyjYf81iz10-fhcnvt3n7O474KVAUeSkzcp/s16000/DSC_0029.jpg" /></a></div><br /><p>Och av en händelse kom jag en dag att tänka på en av mina favoritscener i <i>Gilmore Girls, </i>den när Lorelai och Rory äggar Jesses bil - med deviled eggs! <i>En klassiker..</i>. Vanliga deviled eggs kryddas endast med senap, vinäger och paprikapulver. Gott i och för sig - men det blev snäppet bättre att blanda i sweet chilisås, sriracha och sichuanpeppar. Sichuanpeppar har en liten speciell smak som lutar åt citrus och ger en lite pirrande känsla i munnen, ungefär som chili kan göra. I det här receptet går det lika bra att istället ta rosépeppar, jag har testat båda och de blir gott oavsett vad du väljer! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyXH6W2l0Kxivobi_PK_JdN0PGGuFBhsa1znjaFNnZCcJe9W78aUz__KGTOQ3mE9tMA7CS4twhqbvKyN2AiSvzo7sEnAdcv6f9LImoXicxGVk1DtofdF3nl-QLyVY-BWJiVd1Jw2Fislly8s1lYkH_AHwOVrCaTtXvld28ukiyDEI3glUnqup7NrL/s951/DSC_0052.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyXH6W2l0Kxivobi_PK_JdN0PGGuFBhsa1znjaFNnZCcJe9W78aUz__KGTOQ3mE9tMA7CS4twhqbvKyN2AiSvzo7sEnAdcv6f9LImoXicxGVk1DtofdF3nl-QLyVY-BWJiVd1Jw2Fislly8s1lYkH_AHwOVrCaTtXvld28ukiyDEI3glUnqup7NrL/s16000/DSC_0052.jpg" /></a></div><br /><p>Nu ska vi fortsätta vår lugna färd söderut och ladda inför påskfirande imorgon med ägg i alla dess former och så lite sill och annat som hör påsken till - och kanske lite godis som avslutning...</p><p><i><br /></i></p><p><i>Ta hand om Er och njut av en lugn, skön långfredag!</i></p><p><i><br /></i></p><p><i>Kram, Louise</i></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkYkz7hswPDxfDHvJr5FupCWyXuZIwcagKmfgMOD1JKfO1n1IE9tPgeoeFMYZr8Ij_D2bKfgZOHrKd61vOlN8m12y1S2_uqthSDZHLjTt1ZSFiW7G7qZ-eq5J__tbERLrK5zV-lhSK1jd3L8cQRqrMJkuO9u4dWSfU37Ys88feqAlPlRt_-SUnJbJx/s951/DSC_0040.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkYkz7hswPDxfDHvJr5FupCWyXuZIwcagKmfgMOD1JKfO1n1IE9tPgeoeFMYZr8Ij_D2bKfgZOHrKd61vOlN8m12y1S2_uqthSDZHLjTt1ZSFiW7G7qZ-eq5J__tbERLrK5zV-lhSK1jd3L8cQRqrMJkuO9u4dWSfU37Ys88feqAlPlRt_-SUnJbJx/s16000/DSC_0040.jpg" /></a></div><br /><p></p><p><!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/BURQyhe.jpg","name":"Deviled Eggs - Asian Style","description":"Ägg är ett måste på påskbordet! Här är en uppdaterad variant på de klassiska ägghalvorna med en asiatisk touch. Servera antigen som ägghalvor eller fyll ägg med den heta färskoströran.","yield":"6 st fyllda ägg eller 12 ägghalvor","author":{"@type":"Person","name":"Louise Persson"},"recipeIngredient":["6 ägg","2 msk sweet chili-sås","1 krm krossad rosépeppar eller sichuanpeppar","ev. cayennepeppar eller srirachasås","Skalade räkor","Färsk koriander","Fint skivad vårlök (valfritt)","Lite krossad rosépeppar eller sichuanpeppar"],"recipeInstructions":["Hård koka äggen 8-10 min. Spola dem i kallt vatten och skala dem. Halvera äggen och plocka försiktigt ut gulan. Alternativt - Skala endast övre 1/3-delen av äggen, skär av toppen och ta försiktigt ut gulan.","Lägg gulan i en skål och mosa den med en gaffel. Tillsätt färskost, sweet chili samt rosépeppar. Smaka av med salt och peppar samt ev. cayennepeppar eller srirachasås för lite extra smak.","Spritsa eller klicka färskoströran i hålen efter gulorna i äggen.","Garnera med räkor, skivad vårlök samt färsk koriander. Strö över lite krossad rosépeppar eller dofta över lite cayennepeppar."],"@context":"http://schema.org","@type":"Recipe"}</script> </p><div class="ccm-card" data-ccmcardid="4649941226025" data-ccmcardnum="5" data-ccmcopat="1649963106965" data-ccme="eWx2YWxvdWlzZUBob3RtYWlsLmNvbQ" data-ccmuid="ujIVGeiuTsTTvGVQrLktaERhY412"></div><script async="" class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!--END The Recipe Box--><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOE49m9l5Td6Kf6r9z4QyGilcSYSmx5UaJsPrK77XNyd_IPSFISBKVkuKx1oO1GtWx3vMe3rKKCt2w9QOj3RvkB5-r3YFfTtCyXZOdpTXPMn0zrB-0IlFw8dO181WCNZWxTi_h6DGIcnF7ZbortIP1smFI5KW2rK5yzzx_iB3UJp7MLI71qLC1Uf0/s951/DSC_0045-2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgOE49m9l5Td6Kf6r9z4QyGilcSYSmx5UaJsPrK77XNyd_IPSFISBKVkuKx1oO1GtWx3vMe3rKKCt2w9QOj3RvkB5-r3YFfTtCyXZOdpTXPMn0zrB-0IlFw8dO181WCNZWxTi_h6DGIcnF7ZbortIP1smFI5KW2rK5yzzx_iB3UJp7MLI71qLC1Uf0/s16000/DSC_0045-2.jpg" /></a></div><br /><p><br /></p><p><br /></p><p><i>Will be updated with english soon</i></p><p><i><br /></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmsDj76Jn3XIw2dM0_Tf7HAU_5-QksYTKb7frI_iISNar3xtIodcfglhXrn59LLzT8rMRcgSU5ztIvr-cuvreJ7KoGimP5TRNZZ-j59_7x1OEENVt8PyFIFNrPIQxmKoc1bbf77C8RnPtGlAy8dPguYa1el9VX_bvvsUSkfxXzqvmiivB3RQSsCp95/s951/DSC_0007.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmsDj76Jn3XIw2dM0_Tf7HAU_5-QksYTKb7frI_iISNar3xtIodcfglhXrn59LLzT8rMRcgSU5ztIvr-cuvreJ7KoGimP5TRNZZ-j59_7x1OEENVt8PyFIFNrPIQxmKoc1bbf77C8RnPtGlAy8dPguYa1el9VX_bvvsUSkfxXzqvmiivB3RQSsCp95/s16000/DSC_0007.jpg" /></a></div><br /><i><br /></i><p></p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXJD_oKP8EXQoD5jtQa263muJqqbSiEc2waS8mEt_hDZCWmRZoyX36qmBhm-7JSMsjTT3Ii4CxBCiB9Sw3GlSCOJSkQy0frHtyJOXn_bLDD20-yNvwRL0Hat9epSLtp9pGdGHf4KKHL20n56GLosPQil4zTvKw3SaUyXaWxdkAama9XDrBvkmgWnP/s951/DSC_0022.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwXJD_oKP8EXQoD5jtQa263muJqqbSiEc2waS8mEt_hDZCWmRZoyX36qmBhm-7JSMsjTT3Ii4CxBCiB9Sw3GlSCOJSkQy0frHtyJOXn_bLDD20-yNvwRL0Hat9epSLtp9pGdGHf4KKHL20n56GLosPQil4zTvKw3SaUyXaWxdkAama9XDrBvkmgWnP/s16000/DSC_0022.jpg" /></a></div><br /><p><br /></p>
Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com1tag:blogger.com,1999:blog-8877204657878557978.post-78499640934032648242022-04-14T14:42:00.000+02:002022-04-14T14:42:22.113+02:00Bakade mini-potatisar med räkröra och rom (Baked mini-potatoes with shrimps and fish roe)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE186VYpOZzSUDhvT3FMRQ2iVNuBO_UJahlsBsh9Efto7oFyaVqzcaYoNkxHSc2UkqKSdJ6g1HtdzR0sb64jVcvGYQI3qwN2A4G5I0jtDpWZBWjomDjLRPqIBKimXHvqQ4taIeMFo8-t6XMvKU9UAnYtsqbEOZm_T3S6uGhahhLsiYmf8JR8Qhhqiq/s951/bakad%20mini-potatis%20med%20r%C3%A4kr%C3%B6ra%20o%20rom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE186VYpOZzSUDhvT3FMRQ2iVNuBO_UJahlsBsh9Efto7oFyaVqzcaYoNkxHSc2UkqKSdJ6g1HtdzR0sb64jVcvGYQI3qwN2A4G5I0jtDpWZBWjomDjLRPqIBKimXHvqQ4taIeMFo8-t6XMvKU9UAnYtsqbEOZm_T3S6uGhahhLsiYmf8JR8Qhhqiq/s16000/bakad%20mini-potatis%20med%20r%C3%A4kr%C3%B6ra%20o%20rom.jpg" /></a></div><br /><p></p><p><br /></p><p><i>Scroll down for english</i></p><p><i><br /></i></p><p><i><br /></i></p><p><i>Hello!</i></p><p><br /></p><p>Glad Skärtorsdag på Er alla! Hoppas att ni har det bra! Känner ni er också lite överrumplade av att det är påsk? Den bara dök mig i år känns det som. Jag har inte fått klart allt som jag hade tänkt mig i år. Bilder till inlägg är klara, det är bara det där att skriva in recepten och fixa inläggen som saknas - något jag hoppas hinna med ikväll. Tidigare ruschade jag in till stan för att köpa det jag inte hann med igår inför resan söderut imorgon. Tydligen var det två barn som ville ha påskägg även i år... </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lOSZF_8Tma7p4Tx_VIdPoWY1mbGq1VrnhjIaBavB7MHWotypVXmzzQQIb14iPkQQqXt0pqHW3Nxz2RM2r4zJ0y7vICzfP4iplPJ1RifhXPgFLjQ9fOtJTD2vGoWkwwovGdZNsArRy9g8wbgKrUu4u-k-5REg8tdm8QUFz65crB1KUrt4yvbfDYex/s951/DSC_0031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2lOSZF_8Tma7p4Tx_VIdPoWY1mbGq1VrnhjIaBavB7MHWotypVXmzzQQIb14iPkQQqXt0pqHW3Nxz2RM2r4zJ0y7vICzfP4iplPJ1RifhXPgFLjQ9fOtJTD2vGoWkwwovGdZNsArRy9g8wbgKrUu4u-k-5REg8tdm8QUFz65crB1KUrt4yvbfDYex/s16000/DSC_0031.jpg" /></a></div><br /><p>Min plan för kommande dagar är att ni ska få ett påskinspirerat recept från idag och fram till påskdagen. Enkla recept som inte kräver massor av tid eller ork för att tillaga, som är goda och som passar några lata lediga dagar. Vem vill inte att det ska vara enkelt så man kan få njuta av ledigheten och den utlovade solen.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FRRPhHYozt9OEGD_o5jlrtm4qWO0DbkTcyvAqABHHGiRUPZVOL8HoEdPeq02vvM-YlpKsCMbQplTZY2JiXXjlsFf5CcmR1ZVD2aoX0UK7LsYC4lFeD4JHhQtW-Y_i72vzPU64ySXRb-mMgpNKtvnNnqgtB6evvCmZdpxieOO8NmNH44oYRPzc3rv/s951/DSC_0064-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FRRPhHYozt9OEGD_o5jlrtm4qWO0DbkTcyvAqABHHGiRUPZVOL8HoEdPeq02vvM-YlpKsCMbQplTZY2JiXXjlsFf5CcmR1ZVD2aoX0UK7LsYC4lFeD4JHhQtW-Y_i72vzPU64ySXRb-mMgpNKtvnNnqgtB6evvCmZdpxieOO8NmNH44oYRPzc3rv/s16000/DSC_0064-2.jpg" /></a></div><br /><p>Min plan framöver för bloggen är att den nu på riktigt ska få återuppstå med minst ett inlägg i veckan - siktar på att det ska bli fler längre fram men vi börjar där så jag hittar in i bloggrutiner igen. Enda förändringen som jag kommer att göra är att gå tillbaka till att inte bara vara en renodlad bakblogg. Bakning kommer fortsättningsvis att vara huvuddelen av bloggen men jag vill även känna mig fri att lägga in andra goda recept som jag vill dela med mig. Jag hoppas att det är en förändring som ni känner är okej? Jag saknar verkligen att blogga men kände lite att jag körde fast, blev begränsad och fick både bak- och skrivkramp förra sommaren. Nu är jag mer stressad av hur mycket jag vill göra och hur lite tid jag har!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJAAP_sX0AoyqKhpRsPoWGxjMEFjfoI-e1YQl9OxyOJXqbdN_3q8A6Zi-uQWEQEYssBudzLoliBs4qVi9458laEOGzGcW5QetPnRIWDkQWtVyHSyjLrGej1D_OW5BDgOvfHVuR1oVIqZw03E8bWdjl1W-1DFxQi9XaMKBx5LoSc5Syi7QCMOFW_qa/s951/DSC_0067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJAAP_sX0AoyqKhpRsPoWGxjMEFjfoI-e1YQl9OxyOJXqbdN_3q8A6Zi-uQWEQEYssBudzLoliBs4qVi9458laEOGzGcW5QetPnRIWDkQWtVyHSyjLrGej1D_OW5BDgOvfHVuR1oVIqZw03E8bWdjl1W-1DFxQi9XaMKBx5LoSc5Syi7QCMOFW_qa/s16000/DSC_0067.jpg" /></a></div><br /><p>För att hinna fixa med några fler inlägg, packa, åka till stallet, stryka och ställa i ordning lite här hemma inför att vi åker hem över påsken så avslutar jag här för idag. Ville bara säga "Hej! Jag är kvar här och nu blir det baske mig ordning på torpet igen".</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjldCqFaaFtDBq6PViJmR4dg8Uo5XuaVKxhCGdgFxqvYSLpsC3Tq7bmRqDhNGZd0QVa7R-03xLYTnJXeZWqO0iqSlX0RgyS_BpRwPYeB2xFYazDxvViW50mMgggiXD0G4Ia1jf-osipXC0Mnxm7jXUvECAr01dYUNy-faAgab2g47MfkYRisyA1Y2f/s951/DSC_0078-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjldCqFaaFtDBq6PViJmR4dg8Uo5XuaVKxhCGdgFxqvYSLpsC3Tq7bmRqDhNGZd0QVa7R-03xLYTnJXeZWqO0iqSlX0RgyS_BpRwPYeB2xFYazDxvViW50mMgggiXD0G4Ia1jf-osipXC0Mnxm7jXUvECAr01dYUNy-faAgab2g47MfkYRisyA1Y2f/s16000/DSC_0078-2.jpg" /></a></div><br /><p>Hoppas att ni får en riktigt skön och härlig långhelg med massor av sol! Njut! (<i>Det ska jag göra.</i>)</p><p><br /></p><p><i>Ta hand om Er!</i></p><p><i>Kram, Louise</i></p><p><i><br /></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojWXNs0bdptLqOBO8CdXhHEaukipbPJiJkZjIRNLIT-Cd7T9IIjhzn_N03Qh3qXvkKeNBtYVQCjril8kCvcbKDSrSYqPU3YVh1QLiBwoM7PIgHRiC47lzujPNon9pSfZ-g8Up3hOdAOF3o3IZ2wZ6-M9YmdYAshSH48GyU9yP2fmyCr37BzkTmNLl/s951/DSC_0037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgojWXNs0bdptLqOBO8CdXhHEaukipbPJiJkZjIRNLIT-Cd7T9IIjhzn_N03Qh3qXvkKeNBtYVQCjril8kCvcbKDSrSYqPU3YVh1QLiBwoM7PIgHRiC47lzujPNon9pSfZ-g8Up3hOdAOF3o3IZ2wZ6-M9YmdYAshSH48GyU9yP2fmyCr37BzkTmNLl/s16000/DSC_0037.jpg" /></a></div><br /><i><br /></i><p></p><p><i><!-- START The Recipe Box --><script type='application/ld+json' class='ccm-schema'>{"image":"https://i.imgur.com/LoBrCOq.jpg","name":"Ugnsbakade mini-potatisar med räkröra och rom","description":"Bakad potatis i miniformat. Perfekt liten munsbit att servera till fördrinken eller på buffébordet. Välj helst riktigt små potatisar. Servera röra som blir över vid sidan tillsammans med kex eller crostini.","yield":"6-8","author":{"@type":"Person","name":"Louise Persson"},"recipeIngredient":["600 g små potatisar","1 liten rödlök","100 g stenbitsrom eller tångrom","1½-2 dl crème fraiche","200 g skalade räkor","citronsaft","färsk dill"],"recipeInstructions":["Sätt ugnen på 200 grader. Skär ett kryss i varje potatis. Baka dem mjuka mitt i ugnen 40-60 min. Täck över potatisarna om de börjar bli för mörka.","Låt potatisarna svalna lite och tryck sedan försiktigt till dem så att krysset öppnas.","Finhacka rödlöken samt en liten bunt dill. Hacka räkorna men spar om du vill några hela att toppa potatisar med.","Blanda hälften av romen med crème fraiche, räkor, lök och dill. Smaka av med citronsaft samt salt och peppar.","Fördela fyllningen i potatisarna och garnera med resterande rom, ev några hela räkor samt färsk dill."],"@context":"http://schema.org","@type":"Recipe"}</script> <div class="ccm-card" data-ccmuid="ujIVGeiuTsTTvGVQrLktaERhY412" data-ccmcardid="4649922856596" data-ccme="eWx2YWxvdWlzZUBob3RtYWlsLmNvbQ" data-ccmcardnum="5" data-ccmcopat="1649939937339"></div><script async class="ccm-script" src="https://common.recipesgenerator.com/f.min.js"></script><!-- END The Recipe Box --></i></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC4iSGnAeEAze3JKRU7cOhMnstkmRHSLlfSKpNVFTTsKJGZ6CFK2qD6uYRdghiCMxVKuCA-RtsDQt7NB6_tepfmlZ51VvM94x1Rlqysev5D_QdVu9ON4bzgU17g5nPllNoNxpIA3PHtvlqSjfeZqNG9y7egVb3u2UhBQOKVdnvsdJy_6K2kd4RpXYi/s951/DSC_0066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC4iSGnAeEAze3JKRU7cOhMnstkmRHSLlfSKpNVFTTsKJGZ6CFK2qD6uYRdghiCMxVKuCA-RtsDQt7NB6_tepfmlZ51VvM94x1Rlqysev5D_QdVu9ON4bzgU17g5nPllNoNxpIA3PHtvlqSjfeZqNG9y7egVb3u2UhBQOKVdnvsdJy_6K2kd4RpXYi/s16000/DSC_0066.jpg" /></a></div><br /><i><br /></i><p></p><p><i>Will be updated with english soon!</i></p><p><i><br /></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNMGZTyDtBO8GpZhGUwser67q3aDVc4fvWBxDRkkZu70otCz47b_uKp4QvxshrN2reQYTtNoyYjwvlLEW0BmBUPLZwR1Q1CsbKw5ZSg9iWACQRGcOUVBz1d2ztMU-v6xGeeWl6ISy3VLNOjaCLdo9L1wqQvDXPwF8YLj-qPo433Zp1C1o6F0PLiE_/s951/DSC_0048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNMGZTyDtBO8GpZhGUwser67q3aDVc4fvWBxDRkkZu70otCz47b_uKp4QvxshrN2reQYTtNoyYjwvlLEW0BmBUPLZwR1Q1CsbKw5ZSg9iWACQRGcOUVBz1d2ztMU-v6xGeeWl6ISy3VLNOjaCLdo9L1wqQvDXPwF8YLj-qPo433Zp1C1o6F0PLiE_/s16000/DSC_0048.jpg" /></a></div><br /><i><br /></i><p></p><p><i><br /></i></p><p><i>Xoxo</i></p><p><i><br /></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7t2JUsxYG585daFYjNF9jyxCpSj3BA07Mlfj4uTvwe6Y3UtFWxV6Il2aQJXPUSUrt9UfJXXAjabewUt1GTucuG_Fx5FO53wFuzLlaB0olyjxE_6j0ahtgU-VfkMdZg5v_sngw1xrnNCWQFnVC6OO4Qp7lfKsoqmbg6DgxX4JnQ3RZWPbpYhjnwGg/s951/DSC_0083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7t2JUsxYG585daFYjNF9jyxCpSj3BA07Mlfj4uTvwe6Y3UtFWxV6Il2aQJXPUSUrt9UfJXXAjabewUt1GTucuG_Fx5FO53wFuzLlaB0olyjxE_6j0ahtgU-VfkMdZg5v_sngw1xrnNCWQFnVC6OO4Qp7lfKsoqmbg6DgxX4JnQ3RZWPbpYhjnwGg/s16000/DSC_0083.jpg" /></a></div><br /><i><br /></i><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wNotu5FXbs45V-4Cvsqd3HHAj7VMmxAIWFTdspN7NhkbCU_Oybcv6B0nuZzUy63P6bmK6kI4qOCRq2NtmQ9ntsOfH_ePhtkihk4No6IdvrpwEvehK9QuI3VfLmXDgiiD-fJxwqpLL0j0m9LKMXyY8A5Rjv_EFTm8JcvJTzn_ZHxTUe2IOfVS04f4/s951/DSC_0082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wNotu5FXbs45V-4Cvsqd3HHAj7VMmxAIWFTdspN7NhkbCU_Oybcv6B0nuZzUy63P6bmK6kI4qOCRq2NtmQ9ntsOfH_ePhtkihk4No6IdvrpwEvehK9QuI3VfLmXDgiiD-fJxwqpLL0j0m9LKMXyY8A5Rjv_EFTm8JcvJTzn_ZHxTUe2IOfVS04f4/s16000/DSC_0082.jpg" /></a></div><br /><i><br /></i><p></p>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com1tag:blogger.com,1999:blog-8877204657878557978.post-64932317260307727222021-05-26T16:13:00.010+02:002021-05-26T16:13:58.026+02:00Marble Lemon & Blueberry Cake - gluten free (Marmorerad citron & blåbärstårta - glutenfri)<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSC5Yn8gzKOHJMD3jLvTD6nt-X06IVP3gNe5wmvZMhb6nboI06XPmRQR82bQqla0tfcFPJcSik-3NeTZ1EwGd4CK87-D8yeKR7i_2CBuI-SyzMoVLioYEBcfQdaBIQF-0ll7al0LMSK0/s951/Marble+lemon+and+blueberry+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNSC5Yn8gzKOHJMD3jLvTD6nt-X06IVP3gNe5wmvZMhb6nboI06XPmRQR82bQqla0tfcFPJcSik-3NeTZ1EwGd4CK87-D8yeKR7i_2CBuI-SyzMoVLioYEBcfQdaBIQF-0ll7al0LMSK0/s16000/Marble+lemon+and+blueberry+cake.jpg" /></a></div><br /> <p></p><p><i>Sctroll down for english</i></p><p><br /></p><p><i>Hej!</i></p><p><br /></p><p>Idag är den där dagen på året då vi står mellan vår och sommar. Nu ska vi ju också vara helt ärliga och erkänna att antalet vår-dagar här uppe gå att räkna fingrarna av dina händer (<i>vissa år fingrarna på en hand</i>), de är extremt få av de härliga vår-dagar man har söderut i Sverige. I år har det varit extremt få av dem - det har varit grått, ännu gråare och iskallt! Men idag är det blandad molnighet med sol och vinden börjar vända från den iskalla nordväst-vinden till en mer behaglig ljum vind från söder. Och det märks även ute i naturen för det har exploderat i grönska sedan igår bara! Gräset ser ut att behöva klippas, krokusar samsas med blåsippor och gullvivor, buskarna är vips gröna och björkarna slår ut för fullt (<i>till min allergis fasa</i>). Som alltid här uppe säger det bara poff - och allt händer på en gång!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlCFzzRjTEF11zjhw6SDiiV-tZgQpDIHIVKA5sshJTH7RXsMdOen-U7SWQJIx4O9pB9lapuAQMDaGZziWivQmbHL4sGSr6vLsvY8EDyrHhYQv8onznGcSdJ0BJ1H0iHFi-xw90EgO6sc/s951/DSC_0097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlCFzzRjTEF11zjhw6SDiiV-tZgQpDIHIVKA5sshJTH7RXsMdOen-U7SWQJIx4O9pB9lapuAQMDaGZziWivQmbHL4sGSr6vLsvY8EDyrHhYQv8onznGcSdJ0BJ1H0iHFi-xw90EgO6sc/s16000/DSC_0097.jpg" /></a></div><br /><p><br /></p><p>Det ser så lockande ut att strunta i datorn för dagen och sätta sig ute med en kopp kaffe - men än så länge har vinden varit på gränsen till för kall för detta. Jag hoppas att det hinner ändra sig så att eftermiddagskaffet kan tas ute på altanen!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIatBJ1SNTATYMi6yV9rE_4crWvCrkVxd-dhg7nOBpmJipAJ9s0xlI-oSImRdN6rFI3F0Qn48mnlL06g__OpyZYTYPGCnWNlPmS4nOWsqEg-fBDJlP_zZMJ6Cv6pfe68AeE2NXR6rVHCg/s951/DSC_0101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIatBJ1SNTATYMi6yV9rE_4crWvCrkVxd-dhg7nOBpmJipAJ9s0xlI-oSImRdN6rFI3F0Qn48mnlL06g__OpyZYTYPGCnWNlPmS4nOWsqEg-fBDJlP_zZMJ6Cv6pfe68AeE2NXR6rVHCg/s16000/DSC_0101.jpg" /></a></div><br /><p>Även om bloggen låg i träda ett tag som gjorde inte jag det - inte i vad jag ville göra och hade ambition till att göra. Det var processen att sätta sig vid datorn och faktiskt skriva och redigera bilder som fallerade. Därför har jag ett gäng bilder och recept från mina tysta år som bara väntar på att få komma upp på bloggen! <i>Vilket är lite frustrerande också för jag vill ju samtidigt göra nya saker</i>... Idag blir det ett av dessa äldre recept som kommer upp och det är vår dotters födelsedagstårta från 2019. Barnen får varje år önska sig vad för slags tårta och vilka smaker den ska ha. I år blev det glasstårtor. Och båda ville ha mangosmak. Och de fyller år 13 och 14 februari. Perfekt tänkte mamman vi kan ha samma tårta! Men noop - så kul och enkelt fick det inte bli. Det skulle vara två helt olika glasstårtor - men med samma smak! <i>Tack för den</i>... För intresserad löste jag det tillslut! Det blev en glassbomb med vaniljglass fylld med mangosorbet och dekorerad med färsk mango och mini-maränger ena dagen och nästa en ren no churn mangoglass på digestivebotten dekorerad med hallon, maränger och serverad med varm kolasås. Gott var det - men inte läge att fota direkt.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCGL1kF-f_r2V1nnWr1DFaLh7ctzn9kAqht3YHn9TktUOkUJpivKZCLK3PFyMkzeCH5qySrF8pd_oaZmeU5HvlL_kAiFh6c60kRZR7JPNHUqi2v0Q-2ZXlBhUqTUBh_NReubJ3ooilSw/s951/DSC_0085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiCGL1kF-f_r2V1nnWr1DFaLh7ctzn9kAqht3YHn9TktUOkUJpivKZCLK3PFyMkzeCH5qySrF8pd_oaZmeU5HvlL_kAiFh6c60kRZR7JPNHUqi2v0Q-2ZXlBhUqTUBh_NReubJ3ooilSw/s16000/DSC_0085.jpg" /></a></div><br /><p>Eftersom det var en födelsedagstårta finns det tyvärr inga bilder av tårtan uppskuren - men jag tror att ni kan tänka er luftiga vita bottnar med blåbärssylt som börjat marmorera dem lite lila och mellan dem en vit kräm även den blåbärs-marmorerad. Den var otroligt vacker och otroligt god! Blåbär och citron är en av mina absoluta favorit kombinationer!!! Citron i sig är nog en av mina absoluta favoritsmaker när jag tänker efter... Och ja - jag kunde inte låta bli att matcha tårtan med paketen (ni kommer att få se det i näst-nästa inlägg också då sonnens tårta från samma år kommer att komma). Jag är lite nördig på så sätt att jag älskar att matcha och kombinera...That's just me!</p><p><br /></p><p>Nu ska jag se till att få klart receptet även på engelska så att jag kan publicera inlägget och förhoppningsvis kunna sitta ute lite, men just nu försvann solen så jag har en stund på mig att bli klart!</p><p><br /></p><p><i>Ta hand om er!</i></p><p><i>Kram, Louise</i></p><p><br /></p><p><br --="" box="" recipe="" start="" the="" /><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/GxxgZeN.jpg","name":"Marmorerad blåbär- och citrontårta (glutenfri)","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["100 g äggvita (ca 3 st vitor från medelstora ägg)","100 ml mjölk, rumsvarm (1 dl)","1½ tsk vaniljextrakt eller vaniljpasta","150 g glutenfri mjölmix eller 150 g vetemjöl (2½ dl)","15 g maizena (2 msk)","175 g strösocker (2 dl)","10 g bakpulver (lite drygt 2 tsk)","2 g salt (ca ½ tsk)","85 g smör, kylskåpskallt i små tärningar","skal från 1 citron","250 g mascarpone","ca 250 ml vispgrädde (2½ dl)","40 g florsocker (5 msk)","3 msk lemon curd","½ tsk vaniljpasta eller vaniljextrakt","ca 1½-2 dl blåbärssylt","färska blåbär, mini-maränger och citronmeliss till dekorering "],"recipeInstructions":["Sätt ugnen på 175° C.","Smöra och mjöla 3 stycken formar som är 15 cm i diameter, lägg en rundel bakplåtspapper i botten på varje form.","Blanda samman äggvita, 1/4 av mjölken och vanilj i en bunke och ställ åt sidan.","Blanda samman de torra ingredienserna i bunken till en hushållsassistent. Rör med vingen ca 60 sekunder på låg värme. Tillsätt smöret med en kub i taget med ca 10 sekunders mellanrum med maskinen på steg 2 för en KA. Kör tills allt smör är tillsatt och blandningen ser ut som sand.","Tillsätt 75 ml mjölk samt citronskalet och kör på låg hastighet ca 5 minuter. Skrapa ner det som fastnat på sidorna av bunken. Öka hastigheten på maskin och tillsätt äggblandningen 3 omgångar. Kör tills smeten är lätt och luftig, ca 5 minuter. Stanna maskinen en eller två gånger och skrapa ner det som fastnat i botten eller på sidorna av bunken. ","Fördela smeten mellan formarna, jämna till ytan och grädda mitt i ugnen (två formar i taget) tills en provsticka kommer ut ren, ca 20 minuter. Bottnarna ska ha rest sig fint och vara luftiga.","Ta ut från ugnen och låt svalna på bakgaller ca 5-10 minuter innan bottnarna tas ur formarna för att svalna helt.","Lägg mascarpone, grädde, florsocker, lemon curd och vanilj i en bunke. Vispa upp till en fast kräm och smaka av. Tillsätt florsocker om krämen känns för osöt och mer lemon curd om du vill ha mer citronsmak och vispa i så fall upp lite lätt igen.","Lägg nästan hälften av fyllningen i en skål och vänd ner ca 1 dl blåbärssylt. Vänd ner sylten varsamt så att fyllningen endast blir lätt marmorerad.","Lägg en botten på serveringsfatet och bred på ganska rikligt med blåbärssylt. Fördela hälften av fyllningen med blåbärssylt över bottnen. Upprepa med nästa botten. Lägg på den sista tårtbottnen med dess botten uppåt. ","Ta fram resterande fyllning och täck tårtan med ett tunnare lager av gräddkrämen. Droppa ner 1 tsk blåbärssylt och se till att få med denna på det redskap du använder för att täcka tårtan. Sprid med en lätt hand ut frostingen och sylten på en bit av tårtan så att det blir en fin marmorering. Upprepa tills du är nöjd med effekten runt om hela tårtan. Låt stå i kylen ca 1-2 timmar innan servering så att tårtan hinner sätta sig något.","Garnera med exempelvis färska blåbär, mini-maränger och citronmeliss innan servering. "],"yield":"1 st 15 cm tårta (ca 10 bitar)","prepTime":"PT30M","cookTime":"PT20M","totalTime":"PT3H50M","description":"Klassiska smaker i ny form! En hög och fluffig tårta med smak av blåbär och citron - klassisk gräddtårta men i en nyare kostym.","@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="10" data-ccmcardnum="3" data-ccmuid="ujIVGeiuTsTTvGVQrLktaERhY412"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><h3 class="ccm-name">Marmorerad blåbär- och citrontårta (glutenfri)</h3><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><div class="ccm-image"><img alt="Marmorerad blåbär- och citrontårta (glutenfri)" draggable="false" src="https://i.imgur.com/GxxgZeN.jpg" title="Marmorerad blåbär- och citrontårta (glutenfri)" /></div><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>1 st 15 cm tårta (ca 10 bitar)</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 30 Min</span><span class="ccm-time-child">Cook time: 20 Min</span><span class="ccm-time-child">Inactive time: 3 Hour</span><span class="ccm-time-child">Total time: 3 H & 50 M</span></div><div class="ccm-summary">Klassiska smaker i ny form! En hög och fluffig tårta med smak av blåbär och citron - klassisk gräddtårta men i en nyare kostym.</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredienser</h3><div class="ccm-section"><div class="ccm-section-title">Bottnar</div><ul class="ccm-section-items"><li>100 g äggvita (ca 3 st vitor från medelstora ägg)</li><li>100 ml mjölk, rumsvarm (1 dl)</li><li>1½ tsk vaniljextrakt eller vaniljpasta</li><li>150 g glutenfri mjölmix eller 150 g vetemjöl (2½ dl)</li><li>15 g maizena (2 msk)</li><li>175 g strösocker (2 dl)</li><li>10 g bakpulver (lite drygt 2 tsk)</li><li>2 g salt (ca ½ tsk)</li><li>85 g smör, kylskåpskallt i små tärningar</li><li>skal från 1 citron</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Fyllning och Frosting</div><ul class="ccm-section-items"><li>250 g mascarpone</li><li>ca 250 ml vispgrädde (2½ dl)</li><li>40 g florsocker (5 msk)</li><li>3 msk lemon curd</li><li>½ tsk vaniljpasta eller vaniljextrakt</li><li>ca 1½-2 dl blåbärssylt</li><li>färska blåbär, mini-maränger och citronmeliss till dekorering </li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instruktioner</h3><div class="ccm-section"><div class="ccm-section-title">Bottnar</div><ol class="ccm-section-items"><li>Sätt ugnen på 175° C.</li><li>Smöra och mjöla 3 stycken formar som är 15 cm i diameter, lägg en rundel bakplåtspapper i botten på varje form.</li><li>Blanda samman äggvita, 1/4 av mjölken och vanilj i en bunke och ställ åt sidan.</li><li>Blanda samman de torra ingredienserna i bunken till en hushållsassistent. Rör med vingen ca 60 sekunder på låg värme. Tillsätt smöret med en kub i taget med ca 10 sekunders mellanrum med maskinen på steg 2 för en KA. Kör tills allt smör är tillsatt och blandningen ser ut som sand.</li><li>Tillsätt 75 ml mjölk samt citronskalet och kör på låg hastighet ca 5 minuter. Skrapa ner det som fastnat på sidorna av bunken. Öka hastigheten på maskin och tillsätt äggblandningen 3 omgångar. Kör tills smeten är lätt och luftig, ca 5 minuter. Stanna maskinen en eller två gånger och skrapa ner det som fastnat i botten eller på sidorna av bunken. </li><li>Fördela smeten mellan formarna, jämna till ytan och grädda mitt i ugnen (två formar i taget) tills en provsticka kommer ut ren, ca 20 minuter. Bottnarna ska ha rest sig fint och vara luftiga.</li><li>Ta ut från ugnen och låt svalna på bakgaller ca 5-10 minuter innan bottnarna tas ur formarna för att svalna helt.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Fyllning och Montering</div><ol class="ccm-section-items"><li>Lägg mascarpone, grädde, florsocker, lemon curd och vanilj i en bunke. Vispa upp till en fast kräm och smaka av. Tillsätt florsocker om krämen känns för osöt och mer lemon curd om du vill ha mer citronsmak och vispa i så fall upp lite lätt igen.</li><li>Lägg nästan hälften av fyllningen i en skål och vänd ner ca 1 dl blåbärssylt. Vänd ner sylten varsamt så att fyllningen endast blir lätt marmorerad.</li><li>Lägg en botten på serveringsfatet och bred på ganska rikligt med blåbärssylt. Fördela hälften av fyllningen med blåbärssylt över bottnen. Upprepa med nästa botten. Lägg på den sista tårtbottnen med dess botten uppåt. </li><li>Ta fram resterande fyllning och täck tårtan med ett tunnare lager av gräddkrämen. Droppa ner 1 tsk blåbärssylt och se till att få med denna på det redskap du använder för att täcka tårtan. Sprid med en lätt hand ut frostingen och sylten på en bit av tårtan så att det blir en fin marmorering. Upprepa tills du är nöjd med effekten runt om hela tårtan. Låt stå i kylen ca 1-2 timmar innan servering så att tårtan hinner sätta sig något.</li><li>Garnera med exempelvis färska blåbär, mini-maränger och citronmeliss innan servering. </li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='3'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='3'] .ccm-name{text-align:center!important;text-transform:capitalize;margin:-20px -20px 0!important;background:#fff;padding:20px;border-bottom:2px solid #6672E5;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='3'] .ccm-btns-wrapper{text-align:center;margin-bottom:25px;}[data-ccmcardnum='3'] #ccm-printbutton{font-weight:700;background:#6672E5;text-transform:uppercase;border-radius:0;border-bottom-left-radius:10px;border-bottom-right-radius:10px;}[data-ccmcardnum='3'] .ccm-print-options{right:calc(50% - 53px);}[data-ccmcardnum='3'] .ccm-image{height:250px;width:250px;overflow:hidden;margin:40px auto;}[data-ccmcardnum='3'] .ccm-image img{all:unset;width:100% !important;height:100% !important;min-height:100% !important;-o-object-fit:cover !important;object-fit:cover !important;-o-object-position:50% 50%;object-position:50% 50%;border-radius:50% !important;}[data-ccmcardnum='3'] .ccm-info{display:-webkit-box;display:-ms-flexbox;display:flex;-webkit-box-pack:justify;-ms-flex-pack:justify;justify-content:center;}[data-ccmcardnum='3'] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000;}[data-ccmcardnum='3'] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum='3'] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}</style><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqQbg2li-NwqDnFfcu3JnBEip0ZfC88SxjWNSLhzJPheNBcWNA6sRMXJnaUM6dHE11s7xD6oLIHxRyd7AwEH93uaGQfvno7kNWwrGSeIeaTmD-uGab8FJQFEGtNyAEQEDllu69KQzxMU/s951/DSC_0094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizqQbg2li-NwqDnFfcu3JnBEip0ZfC88SxjWNSLhzJPheNBcWNA6sRMXJnaUM6dHE11s7xD6oLIHxRyd7AwEH93uaGQfvno7kNWwrGSeIeaTmD-uGab8FJQFEGtNyAEQEDllu69KQzxMU/s16000/DSC_0094.jpg" /></a></div><br /><p><br /></p><p>We are on the brink to summer right now here in Ope! The ice cold winds from the north are slowly turning to a warmer breeze from the south. And as always up here that means that we are going from a nature in all shades of grey and muddy brown to an explosion off all shades of green - over one night! <i>Why have spring</i>? Today is that day! And I really want to have my afternoon coffee outside on the veranda, so far it has been to cold but I hope that the wind is warmer now than it was in the morning.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYuqeIVq7EFujtKl3eoIUrhXDSONs_leVmKkWoLmkAPsvSnzIFhZXfzfZkIISevQ6k0w8-rW4ww_O4fqOc0xwSi8uCb0WoXzs-SAUbE56DO8ur913g8w-x6gK1KA0u3b7mza3mFc-H6s/s951/DSC_0091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYuqeIVq7EFujtKl3eoIUrhXDSONs_leVmKkWoLmkAPsvSnzIFhZXfzfZkIISevQ6k0w8-rW4ww_O4fqOc0xwSi8uCb0WoXzs-SAUbE56DO8ur913g8w-x6gK1KA0u3b7mza3mFc-H6s/s16000/DSC_0091.jpg" /></a></div><br /><p><br /></p><p>Todays's recipe is our daughter's birthday cake from 2019. (<i>I have a stock of photos and recipes to publish from my silent years</i>). Therefore there is no pictures of the cut cake - but I think you can imagine what it looked like! Fluffy white lemon cakes layered with blueberry jam and a blueberry marbled frosting.So lovely and so good! <i>And yes - I am that person that matches the birthday presents with the cake. You will see it soon too with our son's cake...</i></p><p><i><br /></i></p><p>Now I must finish this blogpost and see if I can get some sun on my face today - it is almost time for coffee!</p><p><br /></p><p><i>Take care!!!</i></p><p><i>Love, Louise</i></p><p><br /></p><p><br --="" box="" recipe="" start="" the="" /><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/GxxgZeN.jpg","name":"Marble lemon & blueberry cake (gluten free)","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["100 g egg whites, at room temperature (about 3 large)","100 ml milk, at room temperature","1 ½ tsp vanilla extract or vanilla bean paste","150 g gluten free flour mixture or 150 g plain flour (about 1 cup)","15 g corn flour (2 tbsp)","175 g caster sugar (almost 1 cup)","10 g baking powder (just over 2 tsp)","2 g salt ( ½ tsp)","85 g butter, cold and cut into cubes","zest of 1 lemon","(add xanthan gum to the gluten free flour if needed)","250 g mascarpone","240 ml whipping cream (1 cup)","40 g icing sugar (5 tbsp)","3 tbsp lemon curd","½ tsp vanilla paste or vanilla extract","almost 1 cup bluberry jam","fresh bluberries, mini-meringues and lemon balm to decorate"],"recipeInstructions":["Preheat oven to 350° F.","Butter the bottoms and sides of 3 6-inch round cake pans, line the bottoms with parchment rounds, butter the tins and dust the pans with flour.","Combine egg whites, 1/4 of the milk and the vanilla in a bowl or measuring cup.","Combine the dry ingredients in the bowl of an electric mixer fitted with the paddle attachment. Blend on low speed for about 1 minute. Add the butter one cube at the time, about every 10 seconds. Continue to mix on low until the mixture is sand-like.","Add the milk and lemon zest and mix on low speed for about 5 minutes. Scrape down the sides and bottom of the bowl, speed up and add the egg mixture in 3 separate batches. Mix until light and fluffy, about 5 minutes. Stop and scrape down the sides and bottom once or twice.","Divide the batter evenly between the prepared tins. If possible, weigh the pans. Smooth the surface with a small offset palette knife and bake for about 20 min. Cake is done when a toothpick comes out with a few moist crumles attached. Try not to over bake the cake.","Take out and leave to cool on wire rack for 5-10 minutes, then remove from pans and let cool completely.","Place all of the ingredients, except the blueberry jam,","in a large bowl. With a handheld mixer, whip up a firm and smooth cream. Taste and see if you would like some more sugar or lemon curd.","Mix almost ½ cup of the blueberry jam with almost half of the cream mixture. Fold in the jam gently so the cream only gets lightly marbled.","Place the bottom cake layer on a cake stand or plate. Spred over some blueberry jam. Place half of the blueberry frosting on the cake layer and spread out with a small palette knife. Place the second cake layer on top and repeat until you get to the final cake layer.","Frost the cake with a thin layer of the remaining cream mixtrure. To make the marble effect on the frosting add about 1 tsp of the blueberry jam to the frostong. Pick up frosting and the dollop of jam with a palette knife and gently spread out the frosting on a part of the cake to get a marble effect. Repeat until you are happy with the marbeling around the cake. Leave to set in the fridge for at least 1-2 hours to firm up a bit before serving.","Decorate with fresh bleberris, mini-meringues and lemon balm before serving."],"yield":"One 6 inch cake","prepTime":"PT30M","cookTime":"PT20M","totalTime":"PT3H50M","description":"Cream cake iwith bluberries s a true Swedish classic! Here the classic cake gets a bit taller but is still as soft and fluffy that you expect!","@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="10" data-ccmcardnum="3" data-ccmuid="ujIVGeiuTsTTvGVQrLktaERhY412"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><h3 class="ccm-name">Marble lemon & blueberry cake (gluten free)</h3><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><div class="ccm-image"><img alt="Marble lemon & blueberry cake (gluten free)" draggable="false" src="https://i.imgur.com/GxxgZeN.jpg" title="Marble lemon & blueberry cake (gluten free)" /></div><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>One 6 inch cake</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 30 Min</span><span class="ccm-time-child">Cook time: 20 Min</span><span class="ccm-time-child">Inactive time: 3 Hour</span><span class="ccm-time-child">Total time: 3 H & 50 M</span></div><div class="ccm-summary">Cream cake iwith bluberries s a true Swedish classic! Here the classic cake gets a bit taller but is still as soft and fluffy that you expect!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">Cake layers</div><ul class="ccm-section-items"><li>100 g egg whites, at room temperature (about 3 large)</li><li>100 ml milk, at room temperature</li><li>1 ½ tsp vanilla extract or vanilla bean paste</li><li>150 g gluten free flour mixture or 150 g plain flour (about 1 cup)</li><li>15 g corn flour (2 tbsp)</li><li>175 g caster sugar (almost 1 cup)</li><li>10 g baking powder (just over 2 tsp)</li><li>2 g salt ( ½ tsp)</li><li>85 g butter, cold and cut into cubes</li><li>zest of 1 lemon</li><li>(add xanthan gum to the gluten free flour if needed)</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Filling & Frosting</div><ul class="ccm-section-items"><li>250 g mascarpone</li><li>240 ml whipping cream (1 cup)</li><li>40 g icing sugar (5 tbsp)</li><li>3 tbsp lemon curd</li><li>½ tsp vanilla paste or vanilla extract</li><li>almost 1 cup bluberry jam</li><li>fresh bluberries, mini-meringues and lemon balm to decorate</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><div class="ccm-section-title">Bottnar</div><ol class="ccm-section-items"><li>Preheat oven to 350° F.</li><li>Butter the bottoms and sides of 3 6-inch round cake pans, line the bottoms with parchment rounds, butter the tins and dust the pans with flour.</li><li>Combine egg whites, 1/4 of the milk and the vanilla in a bowl or measuring cup.</li><li>Combine the dry ingredients in the bowl of an electric mixer fitted with the paddle attachment. Blend on low speed for about 1 minute. Add the butter one cube at the time, about every 10 seconds. Continue to mix on low until the mixture is sand-like.</li><li>Add the milk and lemon zest and mix on low speed for about 5 minutes. Scrape down the sides and bottom of the bowl, speed up and add the egg mixture in 3 separate batches. Mix until light and fluffy, about 5 minutes. Stop and scrape down the sides and bottom once or twice.</li><li>Divide the batter evenly between the prepared tins. If possible, weigh the pans. Smooth the surface with a small offset palette knife and bake for about 20 min. Cake is done when a toothpick comes out with a few moist crumles attached. Try not to over bake the cake.</li><li>Take out and leave to cool on wire rack for 5-10 minutes, then remove from pans and let cool completely.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Filling & Assembling the cake</div><ol class="ccm-section-items"><li>Place all of the ingredients, except the blueberry jam,</li><li>in a large bowl. With a handheld mixer, whip up a firm and smooth cream. Taste and see if you would like some more sugar or lemon curd.</li><li>Mix almost ½ cup of the blueberry jam with almost half of the cream mixture. Fold in the jam gently so the cream only gets lightly marbled.</li><li>Place the bottom cake layer on a cake stand or plate. Spred over some blueberry jam. Place half of the blueberry frosting on the cake layer and spread out with a small palette knife. Place the second cake layer on top and repeat until you get to the final cake layer.</li><li>Frost the cake with a thin layer of the remaining cream mixtrure. To make the marble effect on the frosting add about 1 tsp of the blueberry jam to the frostong. Pick up frosting and the dollop of jam with a palette knife and gently spread out the frosting on a part of the cake to get a marble effect. Repeat until you are happy with the marbeling around the cake. Leave to set in the fridge for at least 1-2 hours to firm up a bit before serving.</li><li>Decorate with fresh bleberris, mini-meringues and lemon balm before serving.</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='3'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum='3'] .ccm-name{text-align:center!important;text-transform:capitalize;margin:-20px -20px 0!important;background:#fff;padding:20px;border-bottom:2px solid #6672E5;border-top-left-radius:10px;border-top-right-radius:10px;}[data-ccmcardnum='3'] .ccm-btns-wrapper{text-align:center;margin-bottom:25px;}[data-ccmcardnum='3'] #ccm-printbutton{font-weight:700;background:#6672E5;text-transform:uppercase;border-radius:0;border-bottom-left-radius:10px;border-bottom-right-radius:10px;}[data-ccmcardnum='3'] .ccm-print-options{right:calc(50% - 53px);}[data-ccmcardnum='3'] .ccm-image{height:250px;width:250px;overflow:hidden;margin:40px auto;}[data-ccmcardnum='3'] .ccm-image img{all:unset;width:100% !important;height:100% !important;min-height:100% !important;-o-object-fit:cover !important;object-fit:cover !important;-o-object-position:50% 50%;object-position:50% 50%;border-radius:50% !important;}[data-ccmcardnum='3'] .ccm-info{display:-webkit-box;display:-ms-flexbox;display:flex;-webkit-box-pack:justify;-ms-flex-pack:justify;justify-content:center;}[data-ccmcardnum='3'] .ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000;}[data-ccmcardnum='3'] .ccm-summary{margin-bottom:25px;}[data-ccmcardnum='3'] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}</style><p></p><p><br /></p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhAN4x7D7hjAEOVb092zB7xsox_iMdPT24BDFLC45qOXNa7scbjKUk8ZJQ0ha4t5muuFQK5z3OWGMrAYADCE2q3H0cW7hy5HBemf4KLrJA6saWAyim6RKpoKDj4ADJ5HJp2qwoXORnho/s951/DSC_0086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhAN4x7D7hjAEOVb092zB7xsox_iMdPT24BDFLC45qOXNa7scbjKUk8ZJQ0ha4t5muuFQK5z3OWGMrAYADCE2q3H0cW7hy5HBemf4KLrJA6saWAyim6RKpoKDj4ADJ5HJp2qwoXORnho/s16000/DSC_0086.jpg" /></a></div><br /><p></p>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com0tag:blogger.com,1999:blog-8877204657878557978.post-76569230180536114632021-05-18T16:59:00.008+02:002021-05-24T15:21:01.692+02:00Smörgåstårtsrulle (glutenfri)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVRmykpUqNXqGtOtSHQTT4p-Gq8Q6dqmYxACnpufHKI-NjUVP1BLLBBK8jCZS0zabXwdgOSfqkRcv6DVMGpHvD6k47pQgzWJd_2RKVLYThboAcgCzy2ZM6snPfJFteV5zpbY4WZE5lnQ/s951/sm%25C3%25B6rg%25C3%25A5st%25C3%25A5rtsrulle.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOVRmykpUqNXqGtOtSHQTT4p-Gq8Q6dqmYxACnpufHKI-NjUVP1BLLBBK8jCZS0zabXwdgOSfqkRcv6DVMGpHvD6k47pQgzWJd_2RKVLYThboAcgCzy2ZM6snPfJFteV5zpbY4WZE5lnQ/s16000/sm%25C3%25B6rg%25C3%25A5st%25C3%25A5rtsrulle.jpg" /></a></div><br /><p>Ibland är det läge att fira lite! Det kan vara födelsedag, en examen, högtid - eller bara för att! Jag gillar de här "<i>bara för att</i>" - firandena, de är bland de bästa. Varför inte fira lite i vardagen <i>bara för att</i> det är den första ljumma försommarkvällen eller <i>bara för att </i>det gick så bra på det där prov eller <i>bara för att </i>den första (eller andra) vaccindosen tagits. Det har varit så lång tid nu utan riktiga firande så jag vill slå ett slag för <i>bara för att</i> firanden och att njuta i här och nuet och att börja blicka framåt. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxeaGaEwo6IvrBUA4Z6dE5l84JnWWRkp13P_ZDpEcDl37Z31EWW1llW-k_U_d2Igbqpm34CHKOeWsP0jb5UnlL-Y3WRgz0DmrKvh-UJmuq256o1XW5BWTZ2TY6EkhDqq0kUiclfHp5R5k/s951/DSC_0013.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxeaGaEwo6IvrBUA4Z6dE5l84JnWWRkp13P_ZDpEcDl37Z31EWW1llW-k_U_d2Igbqpm34CHKOeWsP0jb5UnlL-Y3WRgz0DmrKvh-UJmuq256o1XW5BWTZ2TY6EkhDqq0kUiclfHp5R5k/s16000/DSC_0013.jpg" /></a></div><br /><p>Det kommer (<i>för hoppningsvis snart</i>) en sommar och förhoppningsvis har livet snart också gått tillbaka till det normala, till hur det var tiden innan pandemin. Minns vi ens hur det var att vara <i>vanlig</i> - att krama om kompisen man mötte och att inte stå två meter i från varandra och längta efter det <i>vanliga</i>? Eller hur det är att inte gå en omväg eller hålla andan för att man möter någon? Det kommer ta sin tid att komma tillbaka till det <i>vanliga</i> normala. Det kommer absolut att ta för lång tid (<i>som om vi inte redan väntat länge nog!</i>). Men för fösta gången på länge känns det som om den tiden faktiskt är på väg - om än med myrsteg. Och innan vi är där kan vi gott unna oss att sätta lite guldkant på den gråa, socialt avskalade vardagen - för att orka stå ut den här sista plågsamma tiden! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WsOHlpMP-gLbOeG8rBhCd7RSatKklGb-oop-JCuKWCttQZawe5GHjBLFoh2T6N8g5PtA-RDb_hGinH2TpTb3J2kV86YNDbjgyAjx5CXHDFq04P6OsPbqHFJKGuJKhTOkM3bI3VJVxYE/s951/DSC_0051.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WsOHlpMP-gLbOeG8rBhCd7RSatKklGb-oop-JCuKWCttQZawe5GHjBLFoh2T6N8g5PtA-RDb_hGinH2TpTb3J2kV86YNDbjgyAjx5CXHDFq04P6OsPbqHFJKGuJKhTOkM3bI3VJVxYE/s16000/DSC_0051.jpg" /></a></div><br /><p>Jag fick min första dos vaccin idag. <i>Som jag längtat</i>! Och jag tänker fira ikväll - <i>bara för att!</i> Det var en total överraskning att det i morses gick att boka in tid för vaccinering för mig som <i>hrmm</i> 40+ - men bara lite drygt två timmar efter att jag ringt hade jag fått min spruta! Om jag hade kunnat planera lite hade jag sett till att det funnits en smörgåstårtsrulle eller smörgåstårta i kylen till ikväll - nu får det bli när maken fått sin spruta istället! För finns det något mer svenskt att fira med än just smörgåstårta - särskilt när man bor i smörgåstårtans hemstad Östersund. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHcc8g98KjVrXH2ZtwPVHqMX2sBW1qRpgOIGCWqb9_ITgpuParMaZzMpmwy4zdUIKYEuMJrVfadVDoQBOy-MiYQcbJO7cCA8ayB-FnWJ794tGwsXt9r4Two3POJy0gFZFo7JWPs_lk8Y/s630/DSC_0033.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="417" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHcc8g98KjVrXH2ZtwPVHqMX2sBW1qRpgOIGCWqb9_ITgpuParMaZzMpmwy4zdUIKYEuMJrVfadVDoQBOy-MiYQcbJO7cCA8ayB-FnWJ794tGwsXt9r4Two3POJy0gFZFo7JWPs_lk8Y/s16000/DSC_0033.jpg" /></a></div><br /><p>Eller är smörgåstårtan lika älskad som hatad? Jag tillhör de som älskar smörgåstårta och en av orsakerna är att den går att variera i oändlighet i fråga om både smak och utseende. Favoriten hos mig är och har länge varit räkor och ägg men en italiensk med goda ostar, basilika och charkuterier är inte helt fel det heller. Jag vet inte hur många hundratals (<i>eller om det tom går att räkna i tusental!</i>) smörgåstårtor jag gjort - men det blev en hel del under min tid på Västgöta Nation i Uppsala... Numera göra jag gärna en dåd och då när vi har något att fira - eller <i>bara för att!</i>! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieza6iussv4Pp3UQjFESwOxWbvfEoI0Eh2qepphvDqBTQ_LoLQoD1fW4u8XqLPlG6WfqWxKQc_b0rqPPbY__rbdDELP-PVvfblGh9kOKDTsoKfCZ9RlqS1pVCuvSjRfTVTSwJIYXXHlx8/s951/DSC_0065.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieza6iussv4Pp3UQjFESwOxWbvfEoI0Eh2qepphvDqBTQ_LoLQoD1fW4u8XqLPlG6WfqWxKQc_b0rqPPbY__rbdDELP-PVvfblGh9kOKDTsoKfCZ9RlqS1pVCuvSjRfTVTSwJIYXXHlx8/s16000/DSC_0065.jpg" /></a></div><br /><p><br /></p><p>Hoppas att ni får en fin tisdagskväll och att ni hittar en anledning att fira lite <i>bara för att</i>! Själv ska jag fira att det gör lite ont i armen och att solen faktiskt skiner ute (<i>även om värmen lyser med sin frånvaro</i>).</p><p><br /></p><p><i>Ta hand om er!</i></p><p><i><br /></i></p><p><i>Kram, Louise</i></p><p><i><br /></i></p><p><br /></p><p> <!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/p8k2pDs.jpg","name":"Smörgåstårtsrulle","prepTime":"PT1H","cookTime":"PT1H","totalTime":"PT6H","description":"En mindre variant av den klassiska smörgåstårtan och i en ny form- här som rulle! Perfekt för det mindre firandet eller helgmyset. Här är den fylld med en krämig röra av räkor och ägg men fyllningen går att variera. Godast blir smörgåstårtan om den får stå och safta till sig i kylskåpet ett par timmar eller över natten innan den garneras.","yield":"6-8","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["25 g jäst","4 dl fingervarmt vatten","25 g smält smör","1 tsk strösocker","1 tsk salt","ca 450-500 g FInax röda glutenfria mjölmix (7½-8 dl)","1 tsk xantangummi","2½ dl vispgrädde, hårt vispad","1½-2 msk majonnäs","4 hårdkokta, fintärnad ägg","150 g skalade räkor, hackade","ca 1 dl hackad dill","2 dl vispgrädde, hårt vispad","2 msk majonnäs","ca 100 g skalade räkor","Mini-tomater","Hårdkokta, klyftade ägg","Skivad citron","Röd lök, finhackad","Ärtskott","Färsk dill"],"recipeInstructions":["Smula ner jästen i en bunke och rör ut det i det ljumma vattnet. Tillsätt socker, salt, smör samt mjölet blandat med xantangummit. Arbeta degen väl.","Låt degen jäsa övertäckt ca 40 min.","Sätt ugnen på 200 grader. Bred eller kavla ut degen på en bakplåtspappersklädd plåt och grädda ca 7-10 min. Ta ut från ugnen när den är klar och stjälp upp bottnen på ett nytt bakplåtspapper och ta bort det papper som den bakats på. Låt svalna helt under en bakduk. Kantskär brödet.","Rör försiktigt samman vispad grädde och majonnäs. Vänd ner de hackade äggen och räkorna samt dill. Smaka av med salt och peppar.","Bred fyllningen över kall botten och rulla samman som en rulltårta med hjälp av bakplåtspappret. Se till att skarven hamnar som botten och svep in tårtan i plastfolie och ställ den kylen för att safta sig ett par timmar eller helst över natten.","Inför servering - Vänd samman vispad grädde och majonnäs. Ta ut tårtan från kylen och bred gräddblandningen över hela rullen. Dekorera efter eget tycke och smak. "],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="9" data-ccmcardnum="5" data-ccmuid="ujIVGeiuTsTTvGVQrLktaERhY412"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>6-8</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img alt="Smörgåstårtsrulle" draggable="false" src="https://i.imgur.com/p8k2pDs.jpg" title="Smörgåstårtsrulle" /></div><div class="ccm-info-wrapper"><h3 class="ccm-name">Smörgåstårtsrulle</h3><div class="ccm-summary">En mindre variant av den klassiska smörgåstårtan och i en ny form- här som rulle! Perfekt för det mindre firandet eller helgmyset. Här är den fylld med en krämig röra av räkor och ägg men fyllningen går att variera. Godast blir smörgåstårtan om den får stå och safta till sig i kylskåpet ett par timmar eller över natten innan den garneras.</div></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 1 Hour</span><span class="ccm-time-child">Cook time: 1 Hour</span><span class="ccm-time-child">Inactive time: 4 Hour</span><span class="ccm-time-child">Total time: 6 Hour</span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredienser</h3><div class="ccm-section"><div class="ccm-section-title">Bottnar</div><ul class="ccm-section-items"><li>25 g jäst</li><li>4 dl fingervarmt vatten</li><li>25 g smält smör</li><li>1 tsk strösocker</li><li>1 tsk salt</li><li>ca 450-500 g FInax röda glutenfria mjölmix (7½-8 dl)</li><li>1 tsk xantangummi</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Fyllning</div><ul class="ccm-section-items"><li>2½ dl vispgrädde, hårt vispad</li><li>1½-2 msk majonnäs</li><li>4 hårdkokta, fintärnad ägg</li><li>150 g skalade räkor, hackade</li><li>ca 1 dl hackad dill</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Garnering</div><ul class="ccm-section-items"><li>2 dl vispgrädde, hårt vispad</li><li>2 msk majonnäs</li><li>ca 100 g skalade räkor</li><li>Mini-tomater</li><li>Hårdkokta, klyftade ägg</li><li>Skivad citron</li><li>Röd lök, finhackad</li><li>Ärtskott</li><li>Färsk dill</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instruktioner</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Smula ner jästen i en bunke och rör ut det i det ljumma vattnet. Tillsätt socker, salt, smör samt mjölet blandat med xantangummit. Arbeta degen väl.</li><li>Låt degen jäsa övertäckt ca 40 min.</li><li>Sätt ugnen på 200 grader. Bred eller kavla ut degen på en bakplåtspappersklädd plåt och grädda ca 7-10 min. Ta ut från ugnen när den är klar och stjälp upp bottnen på ett nytt bakplåtspapper och ta bort det papper som den bakats på. Låt svalna helt under en bakduk. Kantskär brödet.</li><li>Rör försiktigt samman vispad grädde och majonnäs. Vänd ner de hackade äggen och räkorna samt dill. Smaka av med salt och peppar.</li><li>Bred fyllningen över kall botten och rulla samman som en rulltårta med hjälp av bakplåtspappret. Se till att skarven hamnar som botten och svep in tårtan i plastfolie och ställ den kylen för att safta sig ett par timmar eller helst över natten.</li><li>Inför servering - Vänd samman vispad grädde och majonnäs. Ta ut tårtan från kylen och bred gräddblandningen över hela rullen. Dekorera efter eget tycke och smak. </li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper,.ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{color: #4193f0;}.ccm-wrapper{color: #000;max-width: 620px;position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px !important;font-weight: 700 !important;letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 14px;margin-bottom: 20px;text-transform: capitalize;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin: 0 !important;padding: 0 !important;max-width: 100%;}.ccm-btns-wrapper{position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0 !important;outline: 0 !important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700;font-size: 16px;margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{line-height: 1.7;}.ccm-notes-inner{padding-top: 10px;}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section>br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{padding: 10px;display: inline-block;white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='5'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='5'] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; 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<i><div><i><br /></i></div><div><i><br /></i></div></i><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJoPzbYYHWNsmAmno81JHhYvuCf2wAoL6vU7QY-1XoftoV03_V4dPh_yHpxgBe2QVlhkcwTzmZMY-lbi-68Bdd6KvUJfRCPY76ADLsrGA6RfND2OUEYMeheSAtRYZW4KkVTw26O-2RXQ/s951/DSC_0023.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJoPzbYYHWNsmAmno81JHhYvuCf2wAoL6vU7QY-1XoftoV03_V4dPh_yHpxgBe2QVlhkcwTzmZMY-lbi-68Bdd6KvUJfRCPY76ADLsrGA6RfND2OUEYMeheSAtRYZW4KkVTw26O-2RXQ/s16000/DSC_0023.jpg" /></a></div><br /><i><br /></i></div><p></p>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com1tag:blogger.com,1999:blog-8877204657878557978.post-68397555569892514952021-04-06T16:36:00.001+02:002021-04-06T16:37:56.211+02:00Lemon & Coconut Cupcakes with Salted Caramel Cupcakes - gluten free (Citron & Kokoscupcakes med Salt Karamellfrosting - glutenfria)<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowCy7Q91b32HdkXx1eAYbTz1jPM00hVCeEZtAD1QZRDJAedGLcG6NzMXNlsxuvE10H4VeyK5H4XZ4WWWPCeKIg2k6Kkh8MXRP_rGRPagMpC9vIJIETD6KgKD677DPq3IGw1jYX3j3j7c/s951/Lemon+and+Coconu+Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowCy7Q91b32HdkXx1eAYbTz1jPM00hVCeEZtAD1QZRDJAedGLcG6NzMXNlsxuvE10H4VeyK5H4XZ4WWWPCeKIg2k6Kkh8MXRP_rGRPagMpC9vIJIETD6KgKD677DPq3IGw1jYX3j3j7c/s16000/Lemon+and+Coconu+Cupcakes.jpg" /></a></div><br /> <p></p><p><i>Scroll down for english</i></p><p><br /></p><p><br /></p><p>Hoppas att ni haft några lugna och sköna påskdagar där ni fått göra allt eller inget - precis det ni velat! Här har det vara lugnt och stilla - inte hänt något. Det märks att barnen är teens nu för man ser inte röken av dem - mer än när de kommer ner för att äta eller rota runt efter något att äta i kylen mellan måltiderna. Funny kiddos... Här uppe är det påsklov denna vecka - lite konstigt känns det för det var verkligen nyss det var sportlov! Här försökt att få med dem ut på en promenad men de är tydligen inte alls lockade av att gå ut i halvstorm, snöbyar och isvindar. Inga vikingar där direkt!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid91495fjiSSNxSNan_IObAFbocO-pHd1qic9l9xHSzQFQJgPfExhBEBTRXT2oEs4GNDO5FgzIaVqWzgPKCTH2sb0WTSdH0HLU5PmDcYN7wWkLn1sfytNEAWCh94et_faZbUnaLoWMyWw/s951/DSC_0083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid91495fjiSSNxSNan_IObAFbocO-pHd1qic9l9xHSzQFQJgPfExhBEBTRXT2oEs4GNDO5FgzIaVqWzgPKCTH2sb0WTSdH0HLU5PmDcYN7wWkLn1sfytNEAWCh94et_faZbUnaLoWMyWw/s16000/DSC_0083.jpg" /></a></div><br /><p><br /></p><p>Är det idag påsken officiellt är slut? Det här med påsk är fortfarande lite svårt tycker jag. Till julen finns det klara riktlinjer - julpyntet kommer fram till första advent och tas ner tjugonda Knut. Enkelt och tydligt - inga oklarheter där! Men hur gör man till Påsk - egentligen? Jag blir lite förvirrad av att påsklovet här uppe är veckan efter påsk, hemma är det veckan före och då var det på något sätt logiskt att påskpynta i början på veckan. Här har jag inte kommit in i det än... Men ännu mer förvirrande är när tar man <i>bort</i> påskpyntet??? Idag som är dagen efter annandag påsk? När påskgodiset är slut? Eller till Pingst??? <i>Lite förvirrande....</i></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xnZPGsn9cB34OlVQTZy48vIxdBHXRiEWzceI4wqRonfaj6hyphenhyphenwToeR8ZDIB5MItcftMZ_f_h1RvCa8ebUu0VzS937rx5-1UF4yDs0wIb8hzmglLFR3_pAICuUByDKwP7gj34YXXiuDzs/s951/DSC_0116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3xnZPGsn9cB34OlVQTZy48vIxdBHXRiEWzceI4wqRonfaj6hyphenhyphenwToeR8ZDIB5MItcftMZ_f_h1RvCa8ebUu0VzS937rx5-1UF4yDs0wIb8hzmglLFR3_pAICuUByDKwP7gj34YXXiuDzs/s16000/DSC_0116.jpg" /></a></div><p><br /></p>Det här blir det sista påskinspirarade receptet för i år. Det skulle publicerats igår hade jag tänkt men min dator bestämde sig för att strejka mot Lightroom så jag hann tyvärr inte bli helt klar då - men det är ju som sagt påsklov så jag tycker att jag kommer undan med det ;-) Citron och kokos är två smaker jag verkligen tycker passar till våren och påsk. Det är något med det fräscha och krispiga som bara är rätt den här tiden. Och eftersom rostad kokos får en härlig kolaton så blir det ju bara helt rätt att blanda in lite salt karamell i kombon - perfection! Här hemma blir det oftast mini-cupcakes när vi (<i>dvs jag</i>) bakar. De är ju så himla gulliga och dessutom lagom stora (<i>och man kan ju ta flera med godare samvete</i>....).<p></p><p><br /></p><p>Nu ska jag snart förbereda för dagens middag så det får bli att runda av detta inlägg nu. Hoppas att ni får en fortsatt fin tisdag - njut av lov ni som har och njut av att vara tillbaka i vardagen ni som är det!</p><p><br /></p><p><i>Ta hand om Er!</i></p><p><i>Love, Louise</i></p><p><br /></p> <!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Citron & Kokoscupcakes med Salted Caramel Frosting (glutenfria)","yield":"12 stora eller 24 små","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["225 g glutenfri mjölmix (3 3/4 dl) + 1 krm xanthangummi (alt 225 g vetemjöl)","3 g bakpulver (3/4 tsk)","drygt 1 g bikarbonat (1/4 tsk)","2 g salt (1/4 tsk)","150 g rumsvarmt smör","180 g strösocker (2 dl)","3 stora ägg","1 tsk vaniljpasta eller fröna från 1 vaniljstång","rivet skal från 1 citron","100 ml rumsvarm kokosmjölk eller vanlig mjölk (1 dl)","Några msk salted caramel","300 g cream cheese","125 g rumsvarmt smör","5 msk salted caramel","90-120 g florsocker (1½ - 2 dl)"],"recipeInstructions":["Sätt ugnen på 180° C.","Sikta samman mjöl, bakpulver, bikarbonat och salt i en skål.","Lägg smör, vanlij och strösocker i en bunke och vispa riktigt vitt och fluffigt med en elvisp eller köksmaskin. Tillsätt citronskal och äggen ett i sänder och skrapa ner det som fastnar på sidorna och bottnen av skålen emellanåt. Vispa in äggen ordentligt.","Tillsätt mjölblandningen växelvis med kokos eller mjölk smörsmeten, börja och sluta med mjölblandningen. Tillsätt enligt mjöl-mjölk-mjöl-mjölk-mjöl och rör ordentligt mellan varje del tillsätts.","Fördela smeten mellan cupcakesformar i en muffinsplåt och baka mitt i ugnen 20-25 minuter för stora och 15-20 min för mini-cupcakes eller tills en provsticka kommer ut ren och cupcaksen fått en fin färg. Ta ut ur ugnen när de är klara och förflytta cupcaksen direkt ur muffinsplåten över till ett bakgaller för att svalna.","Lägg smöret i en liten bunke och rör det slätt med en elvisp. Tillsätt cream cheese och rör snabbt samman.","Sikta över florsocker. Tillsätt kolasås och vispa snabbt samman. Börja med en mindre mängd florsocker. Smaka av. Tillsätt mer florsocker och kolasås efter smak.","Gröp ur en fördjupning i mitten av varje cupcake med hjälp av en äppelurkärnare eller en liten tesked. Fyll fördjupningen med salt karamellsås.","Fördela en rejäl klick av frostingen på varje cupcake med en sked, palett eller spritsa på med en tyll. Dekorera med rostad kokos och drizzla över lite uppvärmd karamellsås. (Här har jag använt Wilton 1M och spritsat på frostingen.)"],"image":"https://i.imgur.com/AqXRrsm.jpg","prepTime":"PT35M","cookTime":"PT25M","totalTime":"PT1H","description":"Små söta cupcakes med smak av citron och kokos. Toppade med en härlig cream cheesefrosting smaksatt med salt karamell. En topp combo! \nSatsen räcker till 12 stora eller drygt 24 små cupcakes.","@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="8" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>12 stora eller 24 små</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img alt="Citron & Kokoscupcakes med Salted Caramel Frosting (glutenfria)" draggable="false" src="https://i.imgur.com/AqXRrsm.jpg" title="Citron & Kokoscupcakes med Salted Caramel Frosting (glutenfria)" /></div><div class="ccm-info-wrapper"><h3 class="ccm-name">Citron & Kokoscupcakes med Salted Caramel Frosting (glutenfria)</h3><div class="ccm-summary">Små söta cupcakes med smak av citron och kokos. Toppade med en härlig cream cheesefrosting smaksatt med salt karamell. En topp combo!
Satsen räcker till 12 stora eller drygt 24 små cupcakes.</div></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 35 Min</span><span class="ccm-time-child">Cook time: 25 Min</span><span class="ccm-time-child">Total time: 1 Hour</span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredienser</h3><div class="ccm-section"><div class="ccm-section-title">Cupcakes</div><ul class="ccm-section-items"><li>225 g glutenfri mjölmix (3 3/4 dl) + 1 krm xanthangummi (alt 225 g vetemjöl)</li><li>3 g bakpulver (3/4 tsk)</li><li>drygt 1 g bikarbonat (1/4 tsk)</li><li>2 g salt (1/4 tsk)</li><li>150 g rumsvarmt smör</li><li>180 g strösocker (2 dl)</li><li>3 stora ägg</li><li>1 tsk vaniljpasta eller fröna från 1 vaniljstång</li><li>rivet skal från 1 citron</li><li>100 ml rumsvarm kokosmjölk eller vanlig mjölk (1 dl)</li><li>Några msk <a class="ccm-link" href="https://www.louisespis.com/2013/08/homemade-salted-caramel-sauce-same-same.html" rel="nofollow" target="_blank">salted caramel</a></li></ul></div><div class="ccm-section"><div class="ccm-section-title">Frosting</div><ul class="ccm-section-items"><li>300 g cream cheese</li><li>125 g rumsvarmt smör</li><li>5 msk <a class="ccm-link" href="https://www.louisespis.com/2013/08/homemade-salted-caramel-sauce-same-same.html" rel="nofollow" target="_blank">salted caramel</a></li><li>90-120 g florsocker (1½ - 2 dl)</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instruktioner</h3><div class="ccm-section"><div class="ccm-section-title">Cupcakes</div><ol class="ccm-section-items"><li>Sätt ugnen på 180° C.</li><li>Sikta samman mjöl, bakpulver, bikarbonat och salt i en skål.</li><li>Lägg smör, vanlij och strösocker i en bunke och vispa riktigt vitt och fluffigt med en elvisp eller köksmaskin. Tillsätt citronskal och äggen ett i sänder och skrapa ner det som fastnar på sidorna och bottnen av skålen emellanåt. Vispa in äggen ordentligt.</li><li>Tillsätt mjölblandningen växelvis med kokos eller mjölk smörsmeten, börja och sluta med mjölblandningen. Tillsätt enligt mjöl-mjölk-mjöl-mjölk-mjöl och rör ordentligt mellan varje del tillsätts.</li><li>Fördela smeten mellan cupcakesformar i en muffinsplåt och baka mitt i ugnen 20-25 minuter för stora och 15-20 min för mini-cupcakes eller tills en provsticka kommer ut ren och cupcaksen fått en fin färg. Ta ut ur ugnen när de är klara och förflytta cupcaksen direkt ur muffinsplåten över till ett bakgaller för att svalna.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Frosting</div><ol class="ccm-section-items"><li>Lägg smöret i en liten bunke och rör det slätt med en elvisp. Tillsätt cream cheese och rör snabbt samman.</li><li>Sikta över florsocker. Tillsätt kolasås och vispa snabbt samman. Börja med en mindre mängd florsocker. Smaka av. Tillsätt mer florsocker och kolasås efter smak.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Montering</div><ol class="ccm-section-items"><li>Gröp ur en fördjupning i mitten av varje cupcake med hjälp av en äppelurkärnare eller en liten tesked. Fyll fördjupningen med salt karamellsås.</li><li>Fördela en rejäl klick av frostingen på varje cupcake med en sked, palett eller spritsa på med en tyll. Dekorera med rostad kokos och drizzla över lite uppvärmd karamellsås. (Här har jag använt Wilton 1M och spritsat på frostingen.)</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; outline: 0!important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700; font-size: 16px; margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;padding: 15px 0 15px 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px; border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section > br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{ padding: 10px;display: inline-block; white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='5'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='5'] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; margin: -1% -1% 0;}[data-ccmcardnum='5'] .ccm-flex-b > *{padding: 1%;min-width: 150px;flex-grow: 1;}[data-ccmcardnum='5'] .ccm-image{width:40%;}[data-ccmcardnum='5'] .ccm-info-wrapper{width: 60%;}[data-ccmcardnum='5'] .ccm-name{margin-bottom:10px!important;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;}[data-ccmcardnum='5'] .ccm-summary{line-height:1.7;font-style:italic;}[data-ccmcardnum='5'] .ccm-time{background:#fff;margin-top:25px;;border:1px solid rgba(0,0,0,0.15);}[data-ccmcardnum='5'] .ccm-instagram-credit{border-radius:0!important;}</style><script class="ccm-card-script">var ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open("", "printwin"); } else { ccmPrintWin.close(); ccmPrintWin = window.open("", "printwin"); } var d = ccmPrintWin.document; d.querySelector("body").innerHTML = btn.closest(".ccm-card").outerHTML; if (id == "ccm-printWithoutImage") { d.querySelector(".ccm-image").remove(); } var n = d.createElement("style"); n.innerHTML = document.querySelector(".ccm-card-styles").innerHTML + "body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}"; d.querySelector("head").appendChild(n);ccmPrintWin.print();}if(id === "ccm-printbutton"){var po = btn.closest(".ccm-wrapper").querySelector(".ccm-print-options"); po ? 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I guess Easter is over now - it came and went so fast! I linger on for one more day with this recipie for this lovey Lemon and Coconut Cupcakes! I think that lemon and coconut are the perfect falvours for spring. I don't know why but its is something with the freshness and crispiness in the flavours. And since toasted coconut gets a hint of caramal - well let's say that mixing in some salted caramel makes it a perfect combination! And here they all are - three perfect flavours together in one little sweet cupcake!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoN_abXeobSdAbDxcMTmcQylAJk106zh51MxCJmL4xkt8d9uv3VXeSJVvD5BQHnUG2CWLwuSYRpDCQcdsGFO_nb6yliqjz7_KDtkARcZtxFGaY8FG8amvllhbkbS7JJA317lohpuhVGKI/s951/DSC_0089.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoN_abXeobSdAbDxcMTmcQylAJk106zh51MxCJmL4xkt8d9uv3VXeSJVvD5BQHnUG2CWLwuSYRpDCQcdsGFO_nb6yliqjz7_KDtkARcZtxFGaY8FG8amvllhbkbS7JJA317lohpuhVGKI/s16000/DSC_0089.jpg" /></a></div><br /><p><br /></p><p>I'm sorry but I need to prep for tonights dinner so I cut it short today.</p><p><br /></p><p><i>Take care!!!</i></p><p><i>Love, Louise</i></p><p><br /></p><p><br /></p> <!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"name":"Lemon & Coconut Cupcakes with Salted Caramel Frosting (gluten free)","yield":"12 large or 24 minis","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["225 g gluten free flour mixture - add xanthan gum if needed ( 1 3/4 cup) (or 225 g plain flour)","3 g baking powder (3/4 tsp)","a bit more than 1 g baking soda (1/4 tsp)","2 g salt (1/4 tsp)","150 g butter at roomtemperature","180 g caster sugar (almost 1 cup)","3 large eggs","1 tsp vanilla paste or 1 tsp vanilla extract","zest from 1 lemon","100 ml coconut milk or milk at roomtemperatur","300 g cream cheese","125 g soft","5 tbsp salted caramel","120 g powdered sugar"],"recipeInstructions":["Preheat oven to 180 C/350° F.","Sift together flour mixture, baking powder, baking soda and salt.","Place butter, vanilla and sugar in a bowl and beat with an electric mixer until pale and fluffy. Add lemon and the eggs one at a time and make sure to scrape down the side of the bowl in between. Beat well after each addition. ","Add the flour and milk mixtures to the butter batter in alternate additions beginning and ending with flour mixture. (That is: flour-milk-flour-milk-flour). Beat well after each addition until the addition is incorporated.","Divide the batter between muffin cases in a muffin pan and bake in the oven for 20-25 minutes for large cupckaes and 15-20 for minis or until risen and a skewer comes out clean. Remove from oven and transfer the cupcakes from the muffin pan to wire rack.","But the soft butter in a small bowl and beat it smooth with an electric hand mixer. Add the cream cheese and beat together.","Sift over the powdered sugar. Add the salted caramel and beat together quickly. Start with a smaller amount of the sugar and add more to taste.","Cut a small round pice out off the middle of each cooled cupcake and fill with a salted caramel. Replace the top of the cut out cake and then top the cupcakes with frosting.","Sprinkel some toasted coconut over and drizzle some salted caramel over the cupcakes before serving."],"image":"https://i.imgur.com/AqXRrsm.jpg","prepTime":"PT35M","cookTime":"PT25M","totalTime":"PT1H","description":"Sweete mini cupcakes with a taste of lemon, salted caramel and coconut. Topped with at lovely cream cheesefrosting flaouverd with salted caramel. The perfect combination! \nThe batch is enough for 12 large or 24 mini cupcakes.","@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="8" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>12 large or 24 minis</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img alt="Lemon & Coconut Cupcakes with Salted Caramel Frosting (gluten free)" draggable="false" src="https://i.imgur.com/AqXRrsm.jpg" title="Lemon & Coconut Cupcakes with Salted Caramel Frosting (gluten free)" /></div><div class="ccm-info-wrapper"><h3 class="ccm-name">Lemon & Coconut Cupcakes with Salted Caramel Frosting (gluten free)</h3><div class="ccm-summary">Sweete mini cupcakes with a taste of lemon, salted caramel and coconut. Topped with at lovely cream cheesefrosting flaouverd with salted caramel. The perfect combination!
The batch is enough for 12 large or 24 mini cupcakes.</div></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 35 Min</span><span class="ccm-time-child">Cook time: 25 Min</span><span class="ccm-time-child">Total time: 1 Hour</span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">Cupcakes</div><ul class="ccm-section-items"><li>225 g gluten free flour mixture - add xanthan gum if needed ( 1 3/4 cup) (or 225 g plain flour)</li><li>3 g baking powder (3/4 tsp)</li><li>a bit more than 1 g baking soda (1/4 tsp)</li><li>2 g salt (1/4 tsp)</li><li>150 g butter at roomtemperature</li><li>180 g caster sugar (almost 1 cup)</li><li>3 large eggs</li><li>1 tsp vanilla paste or 1 tsp vanilla extract</li><li>zest from 1 lemon</li><li>100 ml coconut milk or milk at roomtemperatur</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Frosting</div><ul class="ccm-section-items"><li>300 g cream cheese</li><li>125 g soft</li><li>5 tbsp <a class="ccm-link" href="https://www.louisespis.com/2013/08/homemade-salted-caramel-sauce-same-same.html" rel="nofollow" target="_blank">salted caramel</a></li><li>120 g powdered sugar</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><div class="ccm-section-title">Cupcakes</div><ol class="ccm-section-items"><li>Preheat oven to 180 C/350° F.</li><li>Sift together flour mixture, baking powder, baking soda and salt.</li><li>Place butter, vanilla and sugar in a bowl and beat with an electric mixer until pale and fluffy. Add lemon and the eggs one at a time and make sure to scrape down the side of the bowl in between. Beat well after each addition. </li><li>Add the flour and milk mixtures to the butter batter in alternate additions beginning and ending with flour mixture. (That is: flour-milk-flour-milk-flour). Beat well after each addition until the addition is incorporated.</li><li>Divide the batter between muffin cases in a muffin pan and bake in the oven for 20-25 minutes for large cupckaes and 15-20 for minis or until risen and a skewer comes out clean. Remove from oven and transfer the cupcakes from the muffin pan to wire rack.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Frosting</div><ol class="ccm-section-items"><li>But the soft butter in a small bowl and beat it smooth with an electric hand mixer. Add the cream cheese and beat together.</li><li>Sift over the powdered sugar. Add the salted caramel and beat together quickly. Start with a smaller amount of the sugar and add more to taste.</li></ol></div><div class="ccm-section"><div class="ccm-section-title">Putting the cupcakes together</div><ol class="ccm-section-items"><li>Cut a small round pice out off the middle of each cooled cupcake and fill with a salted caramel. Replace the top of the cut out cake and then top the cupcakes with frosting.</li><li>Sprinkel some toasted coconut over and drizzle some salted caramel over the cupcakes before serving.</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; 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s.className = "ccm-card-e-script"; s.src = "https://koboki.github.io/recipes-generator/js-code.js?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1617719095251" type="text/javascript"></script><!--END The Recipe Box--> <p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzELRwhzrW7iYW-DosnezxPphnNtsl0RQ92Jngara_ro-miZZhBTAHeRqFMWXNbv_RSoaJqZkzHIa2vBnssC-zTeDBvdurFhdMqB0_YelAzv1MKOUNCFig2mrxLCH0PzVkVTJ1waP7Jwc/s951/DSC_0100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzELRwhzrW7iYW-DosnezxPphnNtsl0RQ92Jngara_ro-miZZhBTAHeRqFMWXNbv_RSoaJqZkzHIa2vBnssC-zTeDBvdurFhdMqB0_YelAzv1MKOUNCFig2mrxLCH0PzVkVTJ1waP7Jwc/s16000/DSC_0100.jpg" /></a></div><br /><p><br /></p>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com0tag:blogger.com,1999:blog-8877204657878557978.post-36254058912131129832021-04-03T12:39:00.000+02:002021-04-03T12:39:56.128+02:00Puff Pastry Tart with shrimps and cream cheese (Smördegsflan med räkor och cream cheese)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_RhKEAuZulWa_91WfbdZ1rHoNE0G6AgUpPZeaTO14uZ6Oa_45bk6nnw_Hs0F2yZHOJqvlvHlqKNxCl_6_08tgBsUzdpSx-zCTQjIcdt4thrswvYzcPNwt9Sx9m-Qlv_c-glbz-KvKuQ/s951/puff+pastry+tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT_RhKEAuZulWa_91WfbdZ1rHoNE0G6AgUpPZeaTO14uZ6Oa_45bk6nnw_Hs0F2yZHOJqvlvHlqKNxCl_6_08tgBsUzdpSx-zCTQjIcdt4thrswvYzcPNwt9Sx9m-Qlv_c-glbz-KvKuQ/s16000/puff+pastry+tart.jpg" /></a></div><br /><p></p><p><i>Scroll down for english</i></p><p><br /></p><p><br /></p><p><i>Glad Påsk!!!</i></p><p><br /></p><p>Den där känslan av vår som fanns igår är som bortblåst idag. Vädret är blytungt - ni vet när man verkligen känner att luften trycker ner en som ett skruvstäd. Grått, kallt och grått. Går inte att beskriva dagen bättre. Totalt tvär om från gårdagens sol (eller snarare äkta aprilväder för vi hade verkligen allt väder förutom åska igår!). Vi får hoppas att det blir bättre snart.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ91gDhyoL7o0w50ko4dspaOcnuml_YNGkOdlsqJcMxYoeb2KZ4nCEdf-zh1H7dZJ_s4652Rj5qvyWEoNUh67E6BuM8gr2q_nrIRECMuq8DJbco4q7ky68ddzkDb7XLrh1mPjAYkCLZ2c/s951/DSC_0118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ91gDhyoL7o0w50ko4dspaOcnuml_YNGkOdlsqJcMxYoeb2KZ4nCEdf-zh1H7dZJ_s4652Rj5qvyWEoNUh67E6BuM8gr2q_nrIRECMuq8DJbco4q7ky68ddzkDb7XLrh1mPjAYkCLZ2c/s16000/DSC_0118.jpg" /></a></div><br /><p><br /></p><p>Jag är en person som älskar högtider och firanden. Det här med att förbereda, laga upp mat, duka fint och lägga upp en fin buffé eller måltid är min grej. Men i år - jag vet inte vad det är - men den här påskkänslan har inte riktigt velat infinna sig. Jag bytte gardiner och mattor igår till vårljusa och påskpyntade lite. Men nej, känslan är inte riktigt där. Inte ens i vår Ica verkar de vara inne på att det ska vara Påsk i år - knappt något påskgodis eller annat som påminner om högtiden. Till viss del är det väl en Corona-trötthet överlag. För min del tar det sig ut i att det inte är kul att inte få fira Påsk som vi brukar hemma i Skara. Längtar så efter att vi och våra anhöriga för det där åtråvärda sticket i armen så man kan få börja leva igen! Snart så - snart kommer både sticket och solen!!!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRS1_xYkAa_jzvWlVIVR_kGQL-RinWsEh9o36Y6NeUOrk0kK38V1bNIXZB6HsDsh8R6jTHKLbECsqxCjxVuR95-PEpuV0SC63exWviuNCUWX1tBzV8ysbETSAZWrjsl9FvASs14PGvLdo/s951/DSC_0115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRS1_xYkAa_jzvWlVIVR_kGQL-RinWsEh9o36Y6NeUOrk0kK38V1bNIXZB6HsDsh8R6jTHKLbECsqxCjxVuR95-PEpuV0SC63exWviuNCUWX1tBzV8ysbETSAZWrjsl9FvASs14PGvLdo/s16000/DSC_0115.jpg" /></a></div><br /><p><br /></p><p>Jag kommer att göra en påskbuffé här hemma idag - det hör dagen till. På vårt påskbord brukar det bl.a. finnas ägg, lax, sill, västerbottenomelett i ugn, stekt sparris med hollandaisesås och rostade mandlar, en paj med kräftstjärtar och räkor och en sallad med massa gott i. Och så så klart köttbullar, prinskorv och en potatisgratäng för de mindre i familjen. <i>Vad brukar ni servera på Era påskbord? </i>Jag hade först även tänkt att lägga till den här underbara smördegspajen, men den får vänta några dagar och jag kommer att göra den (igen) men då servera den som tilltugg till ett glas bubbel. Smördegsflan är verkligen ett underbart tilltugg eller del av en buffé! Och man kan toppa med så mycket gott - finns inga rätt eller fel.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeAxSBHR-jH7VlnwDb-FIVoBjyqJD4YYdq0D93bmerkfXTPPwf4N7dX5DdSScZaFgRnrEI3RnhXAcgFPs51yFJIDuO7UkEQ3FM7Zhdg-66PE2JYjKVpsiMVOv_FdBvEUdvfoI6KrAbxk/s951/DSC_0124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBeAxSBHR-jH7VlnwDb-FIVoBjyqJD4YYdq0D93bmerkfXTPPwf4N7dX5DdSScZaFgRnrEI3RnhXAcgFPs51yFJIDuO7UkEQ3FM7Zhdg-66PE2JYjKVpsiMVOv_FdBvEUdvfoI6KrAbxk/s16000/DSC_0124.jpg" /></a></div><br /><p><br /></p><p><i>Hoppas att ni får en riktigt fin Påskafton med söta ägg och god mat! Påskkänslan kommer nog att infinna sig här med så småningom...</i></p><p><br /></p><p><i>Ta hand om er!</i></p><p><i>Love, Louise</i></p><p><br /></p><p> <!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/uZ1fygl.jpg","name":"Smördegsflan med räkor och cream cheese","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT1H","description":"Festlig smördegspaj som passar perfekt på buffébordet eller som tilltugg till ett glas bubbel. Här har ett frasigt smördegsflan toppats med bl.a en krämig färskoströra, räkor, rädisor och salladsärtor. Festligt och enkelt!","yield":"6-8","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["1 kyld smördegsrulle, ev glutenfri","1 ägg","1 msk mjölk eller vatten","en stor nypa salt","4 salladslökar","300 g cream cheese","2 dl crème fraîche","3 msk hackad dill","lite citronsaft","salt och peppar","ca 250 g skalade räkor","Röd kaviar","Salladsärtor","Rädisor","Ärtskott","Citronzest"],"recipeInstructions":["Sätt ugnen på 225 grader.","Rulla ut smördegen på en plåt. Nagga den med en gaffel och pensla med en blandning av ägg, vatten/mjölk och salt. Grädda mitt i ugnen ca 10-15 min eller tills den fått fin färg. Pressa ner ev luftbubblor med handen. Ta ut och låt svalna helt.","Vispa samman cream cheese och crème fraîche i en liten bunke. Tillsätt strimmlad salladslök och dill. Smaka av med citronsaft, salt och peppar.","Montering: Bred färskoströran över smördegen. Toppa med räkor, strimlade salladsärtor, skivade rädisor och ärtskott. Avsluta med att riva över lite citronskal."],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="7" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>6-8</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img alt="Smördegsflan med räkor och cream cheese" draggable="false" src="https://i.imgur.com/uZ1fygl.jpg" title="Smördegsflan med räkor och cream cheese" /></div><div class="ccm-info-wrapper"><h3 class="ccm-name">Smördegsflan med räkor och cream cheese</h3><div class="ccm-summary">Festlig smördegspaj som passar perfekt på buffébordet eller som tilltugg till ett glas bubbel. Här har ett frasigt smördegsflan toppats med bl.a en krämig färskoströra, räkor, rädisor och salladsärtor. Festligt och enkelt!</div></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 15 Min</span><span class="ccm-time-child">Cook time: 15 Min</span><span class="ccm-time-child">Inactive time: 30 Min</span><span class="ccm-time-child">Total time: 1 Hour</span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredienser</h3><div class="ccm-section"><div class="ccm-section-title">Smördegsflan</div><ul class="ccm-section-items"><li>1 kyld smördegsrulle, ev glutenfri</li><li>1 ägg</li><li>1 msk mjölk eller vatten</li><li>en stor nypa salt</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Färskoströra</div><ul class="ccm-section-items"><li>4 salladslökar</li><li>300 g cream cheese</li><li>2 dl crème fraîche</li><li>3 msk hackad dill</li><li>lite citronsaft</li><li>salt och peppar</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Topping</div><ul class="ccm-section-items"><li>ca 250 g skalade räkor</li><li>Röd kaviar</li><li>Salladsärtor</li><li>Rädisor</li><li>Ärtskott</li><li>Citronzest</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instruktioner</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Sätt ugnen på 225 grader.</li><li>Rulla ut smördegen på en plåt. Nagga den med en gaffel och pensla med en blandning av ägg, vatten/mjölk och salt. Grädda mitt i ugnen ca 10-15 min eller tills den fått fin färg. Pressa ner ev luftbubblor med handen. Ta ut och låt svalna helt.</li><li>Vispa samman cream cheese och crème fraîche i en liten bunke. Tillsätt strimmlad salladslök och dill. Smaka av med citronsaft, salt och peppar.</li><li>Montering: Bred färskoströran över smördegen. Toppa med räkor, strimlade salladsärtor, skivade rädisor och ärtskott. Avsluta med att riva över lite citronskal.</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; outline: 0!important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700; font-size: 16px; margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;padding: 15px 0 15px 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px; border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section > br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{ padding: 10px;display: inline-block; white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='5'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='5'] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; margin: -1% -1% 0;}[data-ccmcardnum='5'] .ccm-flex-b > *{padding: 1%;min-width: 150px;flex-grow: 1;}[data-ccmcardnum='5'] .ccm-image{width:40%;}[data-ccmcardnum='5'] .ccm-info-wrapper{width: 60%;}[data-ccmcardnum='5'] .ccm-name{margin-bottom:10px!important;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;}[data-ccmcardnum='5'] .ccm-summary{line-height:1.7;font-style:italic;}[data-ccmcardnum='5'] .ccm-time{background:#fff;margin-top:25px;;border:1px solid rgba(0,0,0,0.15);}[data-ccmcardnum='5'] .ccm-instagram-credit{border-radius:0!important;}</style><script class="ccm-card-script">var ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open("", "printwin"); } else { ccmPrintWin.close(); ccmPrintWin = window.open("", "printwin"); } var d = ccmPrintWin.document; d.querySelector("body").innerHTML = btn.closest(".ccm-card").outerHTML; if (id == "ccm-printWithoutImage") { d.querySelector(".ccm-image").remove(); } var n = d.createElement("style"); n.innerHTML = document.querySelector(".ccm-card-styles").innerHTML + "body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}"; d.querySelector("head").appendChild(n);ccmPrintWin.print();}if(id === "ccm-printbutton"){var po = btn.closest(".ccm-wrapper").querySelector(".ccm-print-options"); po ? po.classList.toggle("ccm-show"):ccmprNow();}else{ccmprNow();}}window.addEventListener("DOMContentLoaded", function () { if (!document.querySelector(".ccm-card-e-script")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = "https://koboki.github.io/recipes-generator/js-code.js?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1617442722932" type="text/javascript"></script><!--END The Recipe Box--> <br /><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAY0itKrzwATChKSIbNVawI_Ziq83eDcyO3xb_lXrKPl_Xi9K2aD2n8hUkJalamaV0F66qmyHCSVegvoa3kUuIvPULmtwCZINVItiFay6jSpNYD53PO0FQi1Cbh_SU7OywGy0pvwYfT0/s951/DSC_0139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGAY0itKrzwATChKSIbNVawI_Ziq83eDcyO3xb_lXrKPl_Xi9K2aD2n8hUkJalamaV0F66qmyHCSVegvoa3kUuIvPULmtwCZINVItiFay6jSpNYD53PO0FQi1Cbh_SU7OywGy0pvwYfT0/s16000/DSC_0139.jpg" /></a></div><br /><p><br /></p><p><i>Happy Easter!</i></p><p><br /></p><p>Hope you all will have a lovely day! I will soon start to prep for todays dinner - an Easter buffet or "<i>Påskbord</i>" as we say. In Sweden we tend to make buffets whenever we celebrate something. And it's almost always the same things - pickeld herrings, smoked or cured salmon, eggs, potatoes, pies, swedish meatballs and prince sausage. We have it on Christmas (but then the ham is the masterpiece) as "<i>Julbord</i>", now for Easter (with more egg and fish- dishes) as <i>Påskbord</i> and soon again at Midsummer. The only season we don't celebare something with this traditional "table" is in the autumn when there are no big Swedish holidays. <i>What do you typicly eat for Easter? And how do you celebrate this season? </i></p><p><i><br /></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0pw0t8-MtzfHtELp__4ZE3DUFTJbAv7Na7NA1BB9EkFvYL9h8qg5j2_-xRBqzklrZcrOs9G9PFSmerf1WJ9K1g-73OHP4gEYnm2hV8_0s1qT5kT4FBkwySU3FG9waEDOP-O__t8ucL4/s951/DSC_0134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0pw0t8-MtzfHtELp__4ZE3DUFTJbAv7Na7NA1BB9EkFvYL9h8qg5j2_-xRBqzklrZcrOs9G9PFSmerf1WJ9K1g-73OHP4gEYnm2hV8_0s1qT5kT4FBkwySU3FG9waEDOP-O__t8ucL4/s16000/DSC_0134.jpg" /></a></div><br /><i><br /></i><p></p><p>This recipe for a simple but oh soooo good puff pastry tart is something that I would serve on our Påskbord or with a glas of bubbly before dinner. It's easy yet elegant och so versatile - there's no right or wrong on how you top your puff pastry tart - see this one like inspiration!</p><p><br /></p><p><i>Again, Happy Easter and take care!</i></p><p><i>Love, Louise</i></p><p><br /></p> <!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/uZ1fygl.jpg","name":"Puff pastry tart with shrimps and cream cheese","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT1H","description":"Festive puff pastry tart - perfect for a buffet or together with a glas of bubbly before dinner. This simple tart is topped with shrimps, a cream cheese mixture, radishes and sugar snaps. Festive and easy!","yield":"6-8","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["1 pack ready-rolled puff pastry","1 egg","1 tbsp milkor water","a large pinch of salt","4 spring onians","300 g cream cheese","200 ml crème fraîche","3 tbsp chopped dill","lemon juice","salt and peppar","about 250 g peeled shrimps","Red caviar","Sugar snaps","Radishes","Pea shoots","Lemon zest"],"recipeInstructions":["Heat oven to 225 C/435 F.","Roll out the puff pastry on a baking sheet. Prick the pastry with a fork and brush with a mixture of egg, milk/water and salt. Bake in the middle of the oven for about 10-15 min or until golden. Remove from the oven and press down air bubbles and leave to cool completely. ","Whisk together cream cheese and crème fraîche in a bowl. Add chopped spring onions and dill. Season with lemon juice, salt and pepper.","Before serving: Spread the cream cheese mixture over the puff pastry. Topp with shrimps, shredded sugar snaps, sliced radishes and pea shoots. Finish off with some lemon zest. "],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="7" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>6-8</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img alt="Puff pastry tart with shrimps and cream cheese" draggable="false" src="https://i.imgur.com/uZ1fygl.jpg" title="Puff pastry tart with shrimps and cream cheese" /></div><div class="ccm-info-wrapper"><h3 class="ccm-name">Puff pastry tart with shrimps and cream cheese</h3><div class="ccm-summary">Festive puff pastry tart - perfect for a buffet or together with a glas of bubbly before dinner. This simple tart is topped with shrimps, a cream cheese mixture, radishes and sugar snaps. Festive and easy!</div></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 15 Min</span><span class="ccm-time-child">Cook time: 15 Min</span><span class="ccm-time-child">Inactive time: 30 Min</span><span class="ccm-time-child">Total time: 1 Hour</span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">Puff Pastry Tart</div><ul class="ccm-section-items"><li>1 pack ready-rolled puff pastry</li><li>1 egg</li><li>1 tbsp milkor water</li><li>a large pinch of salt</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Cream Cheese Mixture</div><ul class="ccm-section-items"><li>4 spring onians</li><li>300 g cream cheese</li><li>200 ml crème fraîche</li><li>3 tbsp chopped dill</li><li>lemon juice</li><li>salt and peppar</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Topping</div><ul class="ccm-section-items"><li>about 250 g peeled shrimps</li><li>Red caviar</li><li>Sugar snaps</li><li>Radishes</li><li>Pea shoots</li><li>Lemon zest</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Heat oven to 225 C/435 F.</li><li>Roll out the puff pastry on a baking sheet. Prick the pastry with a fork and brush with a mixture of egg, milk/water and salt. Bake in the middle of the oven for about 10-15 min or until golden. Remove from the oven and press down air bubbles and leave to cool completely. </li><li>Whisk together cream cheese and crème fraîche in a bowl. Add chopped spring onions and dill. Season with lemon juice, salt and pepper.</li><li>Before serving: Spread the cream cheese mixture over the puff pastry. Topp with shrimps, shredded sugar snaps, sliced radishes and pea shoots. Finish off with some lemon zest. </li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; outline: 0!important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700; font-size: 16px; margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;padding: 15px 0 15px 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px; border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section > br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{ padding: 10px;display: inline-block; white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='5'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='5'] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; margin: -1% -1% 0;}[data-ccmcardnum='5'] .ccm-flex-b > *{padding: 1%;min-width: 150px;flex-grow: 1;}[data-ccmcardnum='5'] .ccm-image{width:40%;}[data-ccmcardnum='5'] .ccm-info-wrapper{width: 60%;}[data-ccmcardnum='5'] .ccm-name{margin-bottom:10px!important;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;}[data-ccmcardnum='5'] .ccm-summary{line-height:1.7;font-style:italic;}[data-ccmcardnum='5'] .ccm-time{background:#fff;margin-top:25px;;border:1px solid rgba(0,0,0,0.15);}[data-ccmcardnum='5'] .ccm-instagram-credit{border-radius:0!important;}</style><script class="ccm-card-script">var ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open("", "printwin"); } else { ccmPrintWin.close(); ccmPrintWin = window.open("", "printwin"); } var d = ccmPrintWin.document; d.querySelector("body").innerHTML = btn.closest(".ccm-card").outerHTML; if (id == "ccm-printWithoutImage") { d.querySelector(".ccm-image").remove(); } var n = d.createElement("style"); n.innerHTML = document.querySelector(".ccm-card-styles").innerHTML + "body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}"; d.querySelector("head").appendChild(n);ccmPrintWin.print();}if(id === "ccm-printbutton"){var po = btn.closest(".ccm-wrapper").querySelector(".ccm-print-options"); po ? po.classList.toggle("ccm-show"):ccmprNow();}else{ccmprNow();}}window.addEventListener("DOMContentLoaded", function () { if (!document.querySelector(".ccm-card-e-script")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = "https://koboki.github.io/recipes-generator/js-code.js?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1617445487743" type="text/javascript"></script><!--END The Recipe Box--> <p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPkSMKajKB0Eu32Ece09hFs7Uk76od4NohcxV6TBdnyek1vgpHObgA8V9rSN-Z79197lJd0JPl56toCS32LQH29ayAxCFR7EJ0WOo4aZU1YhvJ0yCDlKx7_nspn_2mhIT-tDAXGFNvmJY/s951/DSC_0102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPkSMKajKB0Eu32Ece09hFs7Uk76od4NohcxV6TBdnyek1vgpHObgA8V9rSN-Z79197lJd0JPl56toCS32LQH29ayAxCFR7EJ0WOo4aZU1YhvJ0yCDlKx7_nspn_2mhIT-tDAXGFNvmJY/s16000/DSC_0102.jpg" /></a></div><br /><p><br /></p><p><br /></p>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com0tag:blogger.com,1999:blog-8877204657878557978.post-3758525427721169892021-04-02T11:36:00.001+02:002021-04-02T11:38:07.191+02:00Coconut Nests with Vanilla Bavarois and Lemon Curd - gluten free (Kokoskorgar med vaniljbavarois och lemon curd - glutenfria)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZnxBWlRBCUCsNQAIeksXqi376Mxi18WGnyUu3jJAFfcmHQYKFxvDbWORHAqq7Wbhkydr_x7Y7hFDMYS5aA9ilh5vpIiiNEiIewGnsu1MGRCx7-3pMDGE-8B8tawzaXOx0A0G2bqZX0U/s951/Coconut+nests+with+vanilla+bavarois+and+lemon+curd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZnxBWlRBCUCsNQAIeksXqi376Mxi18WGnyUu3jJAFfcmHQYKFxvDbWORHAqq7Wbhkydr_x7Y7hFDMYS5aA9ilh5vpIiiNEiIewGnsu1MGRCx7-3pMDGE-8B8tawzaXOx0A0G2bqZX0U/s16000/Coconut+nests+with+vanilla+bavarois+and+lemon+curd.jpg" /></a></div><br /><p><i>Scroll down for english</i></p><p><br /></p><p>Stillaste dagen under stilla veckan - Långfredag. Dagen då man egentligen inte ska göra någonting. Dagen då man ska ha tråkigt och vara stilla. Så var det rätt mycket när jag var liten - sen om det var mest tråkigt för att man väntade på att det skulle bli Påskafton och påskäggsletning eller för att det verkligen inte hände något vet jag inte. Men när jag var liten var Långfredag verkligen årets mest <i>låååångtråkiga</i> dag. Nu blir väl inte den här dagen den roligaste heller iof - jag måste städa....</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvSG88FteUEmo3ew5iGyM0DUAFDYE_MygrPXNSLUA9cRX1nl5PN6D8MDjkmitB_Ua0sM_B4_HxlbV-e9KXbn8KENTeLeEqTDAOM870a0JrZ95ScoubnI3npX_H6sIphBaEHEV41tD-Sc/s951/DSC_0020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvSG88FteUEmo3ew5iGyM0DUAFDYE_MygrPXNSLUA9cRX1nl5PN6D8MDjkmitB_Ua0sM_B4_HxlbV-e9KXbn8KENTeLeEqTDAOM870a0JrZ95ScoubnI3npX_H6sIphBaEHEV41tD-Sc/s16000/DSC_0020.jpg" /></a></div><br /><p><br /></p><p>Det är lite kors-i-taket med det här inlägget - för jag är i fas med årstid och högtid! Ni kommer att få påskiga recept nu i påsk! Julen är slut och en blek vårsol försöker komma fram bland molen här ute. I bäcken utanför fönstret porlar vattnet och även om isen fortfarande envist ligger nere på Storsjön så känns det som om till och med Ope i är i fas med årstiden - det känns som om det är vår! Och det är inte vanligt här - det brukar gå från vinter till sommar på en dag (jag skojar inte om det) och det är något jag aldrig kunnat vänja mig vid. Jag har i alla år vi bott här uppe saknat våren! Men nu är den här - även om det bara skulle råka bli några dagar så har det varit liiite vår i vart fall! Underbart!!!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBB_h3DA-HGlbQCn7xDKFigt7aSPYHjmLTwtOwYCSdQA_b3UbFhvIZ7crOQztu_OIWGOvvzKy5R_64wBVnx3ahs0K1idVgGNdvFOTcqWkO586YB7WJnwvZaNH9RkvpoMZ829IbGtEjkN0/s951/DSC_0030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBB_h3DA-HGlbQCn7xDKFigt7aSPYHjmLTwtOwYCSdQA_b3UbFhvIZ7crOQztu_OIWGOvvzKy5R_64wBVnx3ahs0K1idVgGNdvFOTcqWkO586YB7WJnwvZaNH9RkvpoMZ829IbGtEjkN0/s16000/DSC_0030.jpg" /></a></div><br /><p><br /></p><p>Första påskreceptet ut blir små läckra kokoskorgar eller kokosnästen om man vill i dessa dagar. En av mina favorit kakor är kokostoppar och dessa dessertkorgar blir precis som kokostoppar! Lite lagom knapriga på utsidan om man låter dem få lite färg och så där härligt mjuka på insidan. Om man vill är det även jättegott att riva ner lite citronskal i kokossmeten - blir sååå gott att fylla citron-kokskorgar med vaniljglass och ringla lite smält lemon curd över. Här lyxade jag till det lite med en vaniljbavarois och hemlagad lemon curd. Och sen kunde jag inte låta bli att toppa med lite vispad grädde och små söta choklad ägg - det är ju trots allt Påsk och fastan bryts imorgon. Då får man festa till det med en läcker avslutning på påskbuffén!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fbUyBxkqDCV6-9zhS_kqHrPzb-gXullDuYw5mHH_VXSm7zSKPNtjQsC9gK9vuI3gtpVGlIDOf_F3AgrAYO9g5KgRkYhNnztFBINp_WhRs5zJThZ-MeK-sz7wraRGmE8PhjDj2NkVax8/s951/DSC_0061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-fbUyBxkqDCV6-9zhS_kqHrPzb-gXullDuYw5mHH_VXSm7zSKPNtjQsC9gK9vuI3gtpVGlIDOf_F3AgrAYO9g5KgRkYhNnztFBINp_WhRs5zJThZ-MeK-sz7wraRGmE8PhjDj2NkVax8/s16000/DSC_0061.jpg" /></a></div><br /><p><br /></p><p>Nu ska jag ta tag i det städandet.... Sen ska jag njuta av en stilla promenad i det vårliknande vädret och plocka lite påskris.</p><p><br /></p><p><i>Hoppas att ni får en fin Långfredag!</i></p><p><i>Ta hand om er!</i></p><p><i><br /></i></p><p><i>Love, Louise</i></p><p><br /></p><p><br /> <!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/hLLwhik.jpg","name":"Kokoskorgar med vaniljbavarois och lemon curd","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT45M","description":"Söta kokosnästen som smakar som kokostoppar! Fyll dem med det du gillar som citronfromage, vaniljkräm, grädde eller glass. Eller som här med en lyxig vaniljbavarois och len lemon curd. Söt avslutning på påskbuffén!","yield":"10","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["50 g smör","2 ägg","90 g strösocker (1 dl)","40 g ljus sirap (ca 2 msk)","½ tsk salt","200 g kokosflingor","60 g majsmjöl (1 dl)","olja att smörja formen"],"recipeInstructions":["Sätt ugnen på 175 grader.","Smält smöret och blanda det med socker, salt, sirap och ägg. Tillsätt kokosflingor och majsmjölet. Låt svälla ca 15 min.","Smörj 10 av hålen i en muffinsplåt med lite olja. ","Fördela smeten i de smorda hålen och tryck upp degen mot kanterna. (Detta går enklast med hjälp av den dessert eller tesked).","Grädda kakorna mitt i ugnen ca 15 min, de ska få fin färg. Ta ut från ugnen och låt svalna helt i formen.","Lossa korgarna försiktigt från formen och fyll dem med önskad fyllning. Jag fyllde mina med vaniljbavarois och lemon curd</a>."],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="6" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>10</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img alt="Kokoskorgar med vaniljbavarois och lemon curd" draggable="false" src="https://i.imgur.com/hLLwhik.jpg" title="Kokoskorgar med vaniljbavarois och lemon curd" /></div><div class="ccm-info-wrapper"><h3 class="ccm-name">Kokoskorgar med vaniljbavarois och lemon curd</h3><div class="ccm-summary">Söta kokosnästen som smakar som kokostoppar! Fyll dem med det du gillar som citronfromage, vaniljkräm, grädde eller glass. Eller som här med en lyxig vaniljbavarois och len lemon curd. Söt avslutning på påskbuffén!</div></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 15 Min</span><span class="ccm-time-child">Cook time: 15 Min</span><span class="ccm-time-child">Inactive time: 15 Min</span><span class="ccm-time-child">Total time: 45 Min</span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredienser</h3><div class="ccm-section"><ul class="ccm-section-items"><li>50 g smör</li><li>2 ägg</li><li>90 g strösocker (1 dl)</li><li>40 g ljus sirap (ca 2 msk)</li><li>½ tsk salt</li><li>200 g kokosflingor</li><li>60 g majsmjöl (1 dl)</li><li>olja att smörja formen</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instruktioner</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Sätt ugnen på 175 grader.</li><li>Smält smöret och blanda det med socker, salt, sirap och ägg. Tillsätt kokosflingor och majsmjölet. Låt svälla ca 15 min.</li><li>Smörj 10 av hålen i en muffinsplåt med lite olja. </li><li>Fördela smeten i de smorda hålen och tryck upp degen mot kanterna. (Detta går enklast med hjälp av den dessert eller tesked).</li><li>Grädda kakorna mitt i ugnen ca 15 min, de ska få fin färg. Ta ut från ugnen och låt svalna helt i formen.</li><li>Lossa korgarna försiktigt från formen och fyll dem med önskad fyllning. Jag fyllde mina med <a class="ccm-link" href="https://www.louisespis.com/2013/06/strawberry-mousse-cake.html" rel="nofollow" target="_blank">vaniljbavarois</a> och <a class="ccm-link" href="https://www.louisespis.com/2012/03/vafflor-med-hallon-och-lemon-curd.html" rel="nofollow" target="_blank">lemon curd</a>.</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; 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s.className = "ccm-card-e-script"; s.src = "https://koboki.github.io/recipes-generator/js-code.js?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1617354372629" type="text/javascript"></script><!--END The Recipe Box--> <p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpctwnAVOGorz-VGlmbOPxZd-emkffySNXFexOVAPOri-3ISixfGXSgNon4wh84UfmWQPN9gOlZrChN97Y2x-KdxKgCtkMetAaHQW-w15f46-5rbOAEkVFKead2yPKFSLTtfWWYl0Di0/s951/DSC_0037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpctwnAVOGorz-VGlmbOPxZd-emkffySNXFexOVAPOri-3ISixfGXSgNon4wh84UfmWQPN9gOlZrChN97Y2x-KdxKgCtkMetAaHQW-w15f46-5rbOAEkVFKead2yPKFSLTtfWWYl0Di0/s16000/DSC_0037.jpg" /></a></div><br /><p><br /></p><p>Good Friday - the longest day of the year. Here in Sweden Good Friday is called Long Friday - to remind us of the long day of sufferings on the cross for Jesus. It is also a day of stillness. When I was little this was for sure the most boring day of the year - we did nothing but wait for it be over so Holy Saturday would come and we could go Easter egg hunting! Here in Sweden we only hunt for one egg. But it is THE EGG! It's big - and its colourful - and it's packed full of candy! There's no lie when I say that most kids in Sweden find even Holy Saturday a pain in the xxx until they can go and hunt for the eggs! And as a parent - well let's say you don't want your kids to eat candy before dinner so the wait for the hunt drags out...</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7q4rRdALMT8O0ysqWlt3T8BjEZTy9P1DvLdaeuC7gixVPB4vCQTUE43oSGH2z5x0QSYwQ7NJcAHgzwGYLmf_6Ei9nN6bDg67OwS7B0T6OxOX32RSaUQ6sxi_mDSHzIVLKefExwVpcdqU/s951/DSC_0025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7q4rRdALMT8O0ysqWlt3T8BjEZTy9P1DvLdaeuC7gixVPB4vCQTUE43oSGH2z5x0QSYwQ7NJcAHgzwGYLmf_6Ei9nN6bDg67OwS7B0T6OxOX32RSaUQ6sxi_mDSHzIVLKefExwVpcdqU/s16000/DSC_0025.jpg" /></a></div><br /><p>Today I'm one with the season! I have saved some of this sweet little coconut nests for us to have for dessert one of the days in Easter. This nests is like a coconut maccaroon - but a bit bigger and perfect to fill with something sweet for a simple and cute Easter dessert! It's also so yummy to add som lemon zest to the batter and fill the nest with vanilla ice cream and drizzle over some melted lemon curd.</p><p><br /></p><p><i>Now I must finish of and tidy up the house...</i></p><p><i><br /></i></p><p><i>Take care!</i></p><p><i>Love, Louise</i></p><p><br /></p><p><br /> <!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/hLLwhik.jpg","name":"Coconut nests with vanilla bavarois and lemon curd","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT45M","description":"Sweet little coconut nests that tastes like a coconut macaroon! Fill them with what you fancy like danish lemon mousse, vanilla custard, ice cream or whipped cream. Or like here -a luxurious vanilla bavarois and a smooth lemon curd. A sweet ending for any Easter dinner!","yield":"10","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["50 g butter","2 eggs","90 g caster sugar","40 g golden syrup (2 tbsp)","½ tsp salt","200 g shredded coconut","60 g yellow corn flour","unflavoured oil for the cupcake pan"],"recipeInstructions":["Turn the oven on to 175 C/350 F.","Melt the butter and blend it with caster sugar, salt, syrup and the eggs. Mix in the coconut and yellow corn flour. Set aside for 15 min.","Grease 10 of the holes in a cupcake pan.","Divide the batter between the 10 holes and press the mixture to the sides. (This is easily done with the back of a dessert or teaspoon). Bake the nests in the middle of the oven for about 15 min, or until golden. Remove from the oven and leave to cool completely in the pan. ","Gently remove the coconut nests fron the pan before serving and fill them with your filling og choise. Here they are filld with vanilla bavarois and lemon curd</a> and topped with some whipped cream and chocolate eggs."],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="6" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>10</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img alt="Coconut nests with vanilla bavarois and lemon curd" draggable="false" src="https://i.imgur.com/hLLwhik.jpg" title="Coconut nests with vanilla bavarois and lemon curd" /></div><div class="ccm-info-wrapper"><h3 class="ccm-name">Coconut nests with vanilla bavarois and lemon curd</h3><div class="ccm-summary">Sweet little coconut nests that tastes like a coconut macaroon! Fill them with what you fancy like danish lemon mousse, vanilla custard, ice cream or whipped cream. Or like here -a luxurious vanilla bavarois and a smooth lemon curd. A sweet ending for any Easter dinner!</div></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 15 Min</span><span class="ccm-time-child">Cook time: 15 Min</span><span class="ccm-time-child">Inactive time: 15 Min</span><span class="ccm-time-child">Total time: 45 Min</span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>50 g butter</li><li>2 eggs</li><li>90 g caster sugar</li><li>40 g golden syrup (2 tbsp)</li><li>½ tsp salt</li><li>200 g shredded coconut</li><li>60 g yellow corn flour</li><li>unflavoured oil for the cupcake pan</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Turn the oven on to 175 C/350 F.</li><li>Melt the butter and blend it with caster sugar, salt, syrup and the eggs. Mix in the coconut and yellow corn flour. Set aside for 15 min.</li><li>Grease 10 of the holes in a cupcake pan.</li><li>Divide the batter between the 10 holes and press the mixture to the sides. (This is easily done with the back of a dessert or teaspoon). Bake the nests in the middle of the oven for about 15 min, or until golden. Remove from the oven and leave to cool completely in the pan. </li><li>Gently remove the coconut nests fron the pan before serving and fill them with your filling og choise. Here they are filld with <a class="ccm-link" href="https://www.louisespis.com/2013/06/strawberry-mousse-cake.html" rel="nofollow" target="_blank">vanilla bavarois</a> and <a class="ccm-link" href="https://www.louisespis.com/2012/03/vafflor-med-hallon-och-lemon-curd.html" rel="nofollow" target="_blank">lemon curd</a> and topped with some whipped cream and chocolate eggs.</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOd1wRSaoXe2IsNvgyFe-BvtBvldZpumN9amjUbTm_BJ8SPTXv90bmvhAM3Z7qGc0C8xU9etblRvTv2261cp9UJn0GhFdECC5ahtDWTtuh0xhdBdXlfBicNM7RKTIBW_UeoaaFbWxJk3E/s951/Candied+Pecans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOd1wRSaoXe2IsNvgyFe-BvtBvldZpumN9amjUbTm_BJ8SPTXv90bmvhAM3Z7qGc0C8xU9etblRvTv2261cp9UJn0GhFdECC5ahtDWTtuh0xhdBdXlfBicNM7RKTIBW_UeoaaFbWxJk3E/s16000/Candied+Pecans.jpg" /></a></div><br /><p><i>Scroll down for english</i></p><p><br /></p><p><br /></p><p><i>Äntligen fredag!!!</i></p><p><i><br /></i></p><p>Känns som om det varit en ovanligt lång och grå vecka, vilket det ofta brukar göra så här veckan efter sportlovet - man hinner ju precis vänja sig vid att inte behöva kvart över 6 för att sen behöva tvinga upp sig själv och kidsen igen. Men nu får man lite respit två mornar och kan med gott samvete ligga och läsa tidningarna i sängen på morgonen.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnkESL39n8d1dluoZFGWAed22l7GJw3GGEJOa9JCZUnIPuAvlVcFPZln7jSfH9sYvKTkWJbTa1PrweMXwtsFU4YTlsm8_eUJ_neLg9CgpNtS75uCjxV3dIE0VYnlXoLJsUCgoxktiJsM/s951/DSC_0057.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmnkESL39n8d1dluoZFGWAed22l7GJw3GGEJOa9JCZUnIPuAvlVcFPZln7jSfH9sYvKTkWJbTa1PrweMXwtsFU4YTlsm8_eUJ_neLg9CgpNtS75uCjxV3dIE0VYnlXoLJsUCgoxktiJsM/s16000/DSC_0057.jpg" /></a></div><br /><p>Dagens recept är en riktig favorit hos mig! Jag älskar nötter och har det gärna i både matlagning och bakning. Jordnötter till olika indiska eller asiatiska rätter är ett måste och nötpaj är nog en av mina absoluta favorit dessert! De här rostade och kanderade pekannötterna är så enkla att göra och kan varieras i oändlighet. Det finns en uppsjö av tillvägagångssätt att kandera nötter på - man kan göra det i ugn, genom att döda sockret, med olika sockersorter eller enklast som här genom att snabbt smälta socker och sedan koka nötterna en stund i blandningen av socker och eventuella kryddor.. De blir härligt knapriga och har en perfekt balans mellan sött och salt. Givetvis går det att byta ut pekannötterna mot de nötter man vill - eller varför inte blanda olika nötter? De kan smaksättas med olika kryddor som kanel, cayennepeppar, rosmarin eller vanilj och passar lika bra till fredagsmyset som till att strö över en sallad eller en skål glass. <i>Och som bonus doftar det så gott i köket när man lagar till dem! </i></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_gWGv11WMInYlwu9-mqc-lokDQWoSZn19Arzs-oZfUHsumhEAyATSBQNz3fcmI_LH3plm2AYTo4NwFer0PfmgDipZbUu-T6ord9UHAOTSrCKGAn3-GAA-IRcuw6PexZi4_MpMshkWr0/s951/DSC_0074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_gWGv11WMInYlwu9-mqc-lokDQWoSZn19Arzs-oZfUHsumhEAyATSBQNz3fcmI_LH3plm2AYTo4NwFer0PfmgDipZbUu-T6ord9UHAOTSrCKGAn3-GAA-IRcuw6PexZi4_MpMshkWr0/s16000/DSC_0074.jpg" /></a></div><br /><p>Nu ska jag roa mig med att fredags städa huset innan det är dags att åka till stallet och kicka igång helgen!</p><p><br /></p><p><i>Ha det gott!</i></p><p><i>Love, Louise</i></p><p><br /></p><p><br /> <!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/zYguRR7.jpg","name":"Kanderade pecannötter","prepTime":"PT5M","cookTime":"PT10M","totalTime":"PT15M","description":"Underbart gott och enkelt recept på kanderade pekannötter. Servera dem som de är som ett snack eller strö dem till exempel över en sallad eller glass!","yield":"6","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["2 dl strösocker","2 msk vatten","2½ dl pekannötter","1 tsk flingsalt","ev krydda som exempelvis kanel, cayennepeppar, pepparkakskrydda, vaniljsocker"],"recipeInstructions":["Rosta nötterna i torr panna tills de är lätt rostade. Häll i en skål och låt svalna något.","Blanda socker och vatten samt eventuell krydda i stekpanna och hetta upp. Koka på medelvärme någon minut tills sockret lösts upp och blandningen bubblar.","Rör i nötterna och rör om tills all vätska avdunstat och nötterna är helt täckta av socker, ca 3 minuter.","Ta av från värmen och strö över flingsaltet. Sprid ut nötterna på ett bakplåtspapper och försök sära på dem kvickt med hjälp av två gafflar. Låt dem svalna helt"," Bryt isär de nötter som sitter i hop och njut!"],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="5" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>6</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img alt="Kanderade pecannötter" draggable="false" src="https://i.imgur.com/zYguRR7.jpg" title="Kanderade pecannötter" /></div><div class="ccm-info-wrapper"><h3 class="ccm-name">Kanderade pecannötter</h3><div class="ccm-summary">Underbart gott och enkelt recept på kanderade pekannötter. Servera dem som de är som ett snack eller strö dem till exempel över en sallad eller glass!</div></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 5 Min</span><span class="ccm-time-child">Cook time: 10 Min</span><span class="ccm-time-child">Total time: 15 Min</span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredienser</h3><div class="ccm-section"><ul class="ccm-section-items"><li>2 dl strösocker</li><li>2 msk vatten</li><li>2½ dl pekannötter</li><li>1 tsk flingsalt</li><li>ev krydda som exempelvis kanel, cayennepeppar, pepparkakskrydda, vaniljsocker</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instruktioner</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Rosta nötterna i torr panna tills de är lätt rostade. Häll i en skål och låt svalna något.</li><li>Blanda socker och vatten samt eventuell krydda i stekpanna och hetta upp. Koka på medelvärme någon minut tills sockret lösts upp och blandningen bubblar.</li><li>Rör i nötterna och rör om tills all vätska avdunstat och nötterna är helt täckta av socker, ca 3 minuter.</li><li>Ta av från värmen och strö över flingsaltet. Sprid ut nötterna på ett bakplåtspapper och försök sära på dem kvickt med hjälp av två gafflar. Låt dem svalna helt</li><li> Bryt isär de nötter som sitter i hop och njut!</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; outline: 0!important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700; font-size: 16px; margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;padding: 15px 0 15px 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px; border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section > br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{ padding: 10px;display: inline-block; white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='5'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='5'] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; margin: -1% -1% 0;}[data-ccmcardnum='5'] .ccm-flex-b > *{padding: 1%;min-width: 150px;flex-grow: 1;}[data-ccmcardnum='5'] .ccm-image{width:40%;}[data-ccmcardnum='5'] .ccm-info-wrapper{width: 60%;}[data-ccmcardnum='5'] .ccm-name{margin-bottom:10px!important;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;}[data-ccmcardnum='5'] .ccm-summary{line-height:1.7;font-style:italic;}[data-ccmcardnum='5'] .ccm-time{background:#fff;margin-top:25px;;border:1px solid rgba(0,0,0,0.15);}[data-ccmcardnum='5'] .ccm-instagram-credit{border-radius:0!important;}</style><script class="ccm-card-script">var ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open("", "printwin"); } else { ccmPrintWin.close(); ccmPrintWin = window.open("", "printwin"); } var d = ccmPrintWin.document; d.querySelector("body").innerHTML = btn.closest(".ccm-card").outerHTML; if (id == "ccm-printWithoutImage") { d.querySelector(".ccm-image").remove(); } var n = d.createElement("style"); n.innerHTML = document.querySelector(".ccm-card-styles").innerHTML + "body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}"; d.querySelector("head").appendChild(n);ccmPrintWin.print();}if(id === "ccm-printbutton"){var po = btn.closest(".ccm-wrapper").querySelector(".ccm-print-options"); po ? po.classList.toggle("ccm-show"):ccmprNow();}else{ccmprNow();}}window.addEventListener("DOMContentLoaded", function () { if (!document.querySelector(".ccm-card-e-script")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = "https://koboki.github.io/recipes-generator/js-code.js?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1616152032881" type="text/javascript"></script><!--END The Recipe Box--> <p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSs-oyTG0cvb9feBmeSI0k-Nc8Z1X4KQK2kyl87KSPAwmcux6riPOXvMmoP9ZuXuJlNUbws_df7WiCsKB62-mU4pR7IBrqbnuVEriSkb3TmD3eYToVxT0b4CfEH51Er40yU20ZYuDVs0/s951/DSC_0077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSs-oyTG0cvb9feBmeSI0k-Nc8Z1X4KQK2kyl87KSPAwmcux6riPOXvMmoP9ZuXuJlNUbws_df7WiCsKB62-mU4pR7IBrqbnuVEriSkb3TmD3eYToVxT0b4CfEH51Er40yU20ZYuDVs0/s16000/DSC_0077.jpg" /></a></div><br /><p><br /></p><p><i>Hi!</i></p><p>TGIF! Finaly, I never thought this week would come to an end. It has been so grey and dull weather this week but I hope we will see the sun this weekend. </p><p><br /></p><p>Todays recipe is an easy stovetop recipe for candied pecans. I love candied nuts! And pecans are my favourites. As you know I love easy recipes that delivers in taste and versitility and this recipe ticks the box! This nuts turns out chruncy and with a perfect balance between sweet and salty. You can add different spices to add extra flavour - like cinnamon, cayenne pepper, pumpkinpie spice, rosemary or vanilla. You can toss them over a sallad, sprinkle them over som ice cream or just indulge them as they are. <i>And as a bonus - the kitchen smells soooo good when you make them!</i></p><p><i><br /></i></p><p>Hope you will have a lovely weekend!</p><p><br /></p><p>Take care!</p><p>Love, Louise</p><p><br /></p><p><br /> <!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/zYguRR7.jpg","name":"Candied Pecans","prepTime":"PT5M","cookTime":"PT10M","totalTime":"PT15M","description":"A tasty and super easy recipe for stovetop candied pecans. Perfectly sweet and salty - serve them as they for a snack or sprinkle them over a sallad or a dessert!","yield":"6","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["0,8 cups caster sugar ","2 tbsp water","1 cup pecan nuts ","1 tsp flake salt","if desired - extra spices like cinnamon, smoked paprika, rosemary, pumpkin spice or vanilla"],"recipeInstructions":["Toast the nuts lightly in a dry skillet. Pour in a bowl and leave to cool a bit.","Mix sugar and water (and additional spices if desired) in a skillet and heat up. Cook over medium heat for a minute or two, until the sugar dissolves and the mixture is bubbling.","Pour in the nuts and stir until all af the water is gone and the nuts are covered in sugar and starts to get golden. This only takes a few minutes.","Remove from the heat an sprinkle over flake salt. Spread the pecans out on parchment paper, seperate them with the help of two forks and let them completely.","Break the nuts that are still stuck apart and enjoy!"],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="5" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>6</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img alt="Candied Pecans" draggable="false" src="https://i.imgur.com/zYguRR7.jpg" title="Candied Pecans" /></div><div class="ccm-info-wrapper"><h3 class="ccm-name">Candied Pecans</h3><div class="ccm-summary">A tasty and super easy recipe for stovetop candied pecans. Perfectly sweet and salty - serve them as they for a snack or sprinkle them over a sallad or a dessert!</div></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 5 Min</span><span class="ccm-time-child">Cook time: 10 Min</span><span class="ccm-time-child">Total time: 15 Min</span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>0,8 cups caster sugar </li><li>2 tbsp water</li><li>1 cup pecan nuts </li><li>1 tsp flake salt</li><li>if desired - extra spices like cinnamon, smoked paprika, rosemary, pumpkin spice or vanilla</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Toast the nuts lightly in a dry skillet. Pour in a bowl and leave to cool a bit.</li><li>Mix sugar and water (and additional spices if desired) in a skillet and heat up. Cook over medium heat for a minute or two, until the sugar dissolves and the mixture is bubbling.</li><li>Pour in the nuts and stir until all af the water is gone and the nuts are covered in sugar and starts to get golden. This only takes a few minutes.</li><li>Remove from the heat an sprinkle over flake salt. Spread the pecans out on parchment paper, seperate them with the help of two forks and let them completely.</li><li>Break the nuts that are still stuck apart and enjoy!</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; 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text-align: center;"><br /></div>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com1tag:blogger.com,1999:blog-8877204657878557978.post-39972783884893501232021-03-18T16:37:00.000+01:002021-03-18T16:38:52.545+01:00White Chocolate Saffron Mud Cake - gluten free (Glutenfri Saffranskladdkaka)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiochuYgLS9VSblNyqZRKXQBGTJvDDfpCkJRHPXuj9fjQxi8p1geOkl9K8gglrFtG3WqsSSh50fbGYKArPY4BVAkKcL9hXiEQYS2FGbELCBcV6nwXl6H9FQNIgLMtfKE-qLM1SYanFcQNM/s951/White+chocolate+saffron+mud+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiochuYgLS9VSblNyqZRKXQBGTJvDDfpCkJRHPXuj9fjQxi8p1geOkl9K8gglrFtG3WqsSSh50fbGYKArPY4BVAkKcL9hXiEQYS2FGbELCBcV6nwXl6H9FQNIgLMtfKE-qLM1SYanFcQNM/s16000/White+chocolate+saffron+mud+cake.jpg" /></a></div><br /><p><i>Scroll down for english</i></p><p><br /></p><p><i><br /></i></p><p><i>Så, nu avslutar vi tokerierna för den här gången.</i> </p><p>2020 var ett märkligt år och jag hoppas att 2021 är det året när vi avslutar märkligheterna och går tillbaka till det normala igen. Och jag tänker börja med det här nu på bloggen. Nu kör vi på med normal årstid och inte jul i mars eller midsommar i september. Sista julreceptet som borde kommit upp i december 2020 kommer därför här! Sen tar vi nya tag och hoppas att julen 2021 blir en helt vanlig utan karantäner, begränsat umgänge och fobier för minsta hostning eller nysning. Men innan vi är där så får vi fortsätta att roa oss i våra ytte-pyttiga bubblor. Min ytte-pyttiga värld består numera till 90% av min tid av vårt kök. Här har jag mitt kontor, här ser jag för det mesta på TV och här gör jag det som får mig glad - bakar, läser kokböcker och lagar mat. Det funkar men det vore, utan att ljuga, kul och stimulerande att få vigda den lite med lite nya ansikten och platser. <i>Hur får ni tiden i väntan på vaccin att flyta på?</i> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHgMtjTWuSR-ZaGWdQII4eRRN-oIG8sHZ1m2J6JsTc1gEGitey0XEAIhRLYco7dnpmgfsgVpaNJaj6PDDL1JlXkNA70rMPuc0OaAAzjZI8AzGs5tHw7A_-CnkGX3WL8imobIsgfUAYpY/s951/DSC_0208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkHgMtjTWuSR-ZaGWdQII4eRRN-oIG8sHZ1m2J6JsTc1gEGitey0XEAIhRLYco7dnpmgfsgVpaNJaj6PDDL1JlXkNA70rMPuc0OaAAzjZI8AzGs5tHw7A_-CnkGX3WL8imobIsgfUAYpY/s16000/DSC_0208.jpg" /></a></div><br /><p>Sista julreceptet tills vi närmar oss december - <i>kan dock inte lova att det blir sista receptet med saffran dock</i>. Enkelt och gott var min tanke att ledorden för julen 2020 skulle vara - och vad är godare och enklare än en kladdkaka? Visst, denna är inte klassisk med kakao men bara för att den innehåller vit choklad så är den varken krångligare eller komplicerad. Allt-i-en-gryta gäller även här och tiden i ugnen är den samma. Vanlig vit kladdkaka brukar tendera att bli lite väl sötsliskig med saffranet tar udden av det och servera gärna något lite syrligt som hallon till också - det blir pricken över i:et! Den här varianten är glutenfri, men det går jättebra att ersätta den glutenfria mjölmixen med vanligt vetemjöl. <i>Jag använder i princip alltid Finax röd mjölmix när jag bakar och ersätter viktmässigt vetemjöl med denna rakt av och tillsätter alltid xantangummi. </i>Jag vet inte hur ni brukar göra men jag föredrar att förvara mina kladdkakor i kylen. Det blir liksom extra gott med en bit kall kladdkaka tillsammans med en klick vispad grädde. <i>Nu blev jag extremt sugen på att baka brownies eller kladdkaka... </i></p><p><i><br /></i></p><p>Imorgon är det tillbaka till det normala som gäller och ni ska få ett vanligt recept för att kicka igång det. Jag ska sätta igång en älggryta nu så att den får puttra sig mör till middagen ikväll och sen ska jag jobba klart för idag. <i>Kanske blir det också en kladdkaka - det är ju så snabbt och enkelt trots allt....</i></p><p><i><br /></i></p><p><i>Ha en riktigt go' torsdagskväll!</i></p><p><i>Love, Louise</i></p><p><br /></p><p><br --="" box="" recipe="" start="" the="" /><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/VyaRzjJ.jpg","name":"Saffranskladdkaka (glutenfri)","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","description":"Snabb, enkel och gudomligt god! Kladdkaka är en riktig klassiker och saffranet ger den en julig tvist. Kakan är lagom kladdig och härligt krämig tack vare den vita chokladen. Servera gärna färska hallon och vispad grädde - eller varför inte hallongrädde.","yield":"10-12","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["150 g smör","150 g vit choklad, hackad","270 g strösocker (3 dl)","10 g vaniljsocker (2 tsk)","3 stora ägg","135 g glutenfri mjöl mix eller samma mängd vetemjöl (2,25 dl)","1 krm xantangummi (om du använder glutenfritt mjöl)","0,5 g saffran (1kuvert)"],"recipeInstructions":["Sätt ugnen på 175 grader (ej varmluft, ca 160 om du tar varmluft). ","Klä en rund form 20-24 cm i diameter med bakplåtspapper.","Smält smöret i en medelstor kastrull. Ta av från värmen och tillsätt chokladen och rör tills den smält.","Tillsätt socker, vaniljsocker samt äggen - ett i taget. ","Blanda mjölmix med xantangummi och vänd ner i äggsmeten. ","Häll smeten i formen och grädda ca 20 min mitt i ugnen. Kakan ska vara lite lös (eller wobblig) i mitten men ha satt sig i kanterna.","Ta ut och låt svalna i formen. Ställ sedan kakan i kylen inför servering.","Ta ut kakan strax innan servering och ta ur den ur formen. Dekorera eventuellt efter smak och tycke. Servera gärna med vispad grädde eller en kula glass."],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="4" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>10-12</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img alt="Saffranskladdkaka (glutenfri)" draggable="false" src="https://i.imgur.com/VyaRzjJ.jpg" title="Saffranskladdkaka (glutenfri)" /></div><div class="ccm-info-wrapper"><h3 class="ccm-name">Saffranskladdkaka (glutenfri)</h3><div class="ccm-summary">Snabb, enkel och gudomligt god! Kladdkaka är en riktig klassiker och saffranet ger den en julig tvist. Kakan är lagom kladdig och härligt krämig tack vare den vita chokladen. Servera gärna färska hallon och vispad grädde - eller varför inte hallongrädde.</div></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 20 Min</span><span class="ccm-time-child">Cook time: 20 Min</span><span class="ccm-time-child">Total time: 40 Min</span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredienser</h3><div class="ccm-section"><ul class="ccm-section-items"><li>150 g smör</li><li>150 g vit choklad, hackad</li><li>270 g strösocker (3 dl)</li><li>10 g vaniljsocker (2 tsk)</li><li>3 stora ägg</li><li>135 g glutenfri mjöl mix eller samma mängd vetemjöl (2,25 dl)</li><li>1 krm xantangummi (om du använder glutenfritt mjöl)</li><li>0,5 g saffran (1kuvert)</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instruktioner</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Sätt ugnen på 175 grader (ej varmluft, ca 160 om du tar varmluft). </li><li>Klä en rund form 20-24 cm i diameter med bakplåtspapper.</li><li>Smält smöret i en medelstor kastrull. Ta av från värmen och tillsätt chokladen och rör tills den smält.</li><li>Tillsätt socker, vaniljsocker samt äggen - ett i taget. </li><li>Blanda mjölmix med xantangummi och vänd ner i äggsmeten. </li><li>Häll smeten i formen och grädda ca 20 min mitt i ugnen. Kakan ska vara lite lös (eller wobblig) i mitten men ha satt sig i kanterna.</li><li>Ta ut och låt svalna i formen. Ställ sedan kakan i kylen inför servering.</li><li>Ta ut kakan strax innan servering och ta ur den ur formen. Dekorera eventuellt efter smak och tycke. Servera gärna med vispad grädde eller en kula glass.</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; outline: 0!important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700; font-size: 16px; margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;padding: 15px 0 15px 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px; border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section > br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{ padding: 10px;display: inline-block; white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='5'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='5'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='5'] .ccm-flex-b{display: flex;flex-wrap: wrap;justify-content: space-between; margin: -1% -1% 0;}[data-ccmcardnum='5'] .ccm-flex-b > *{padding: 1%;min-width: 150px;flex-grow: 1;}[data-ccmcardnum='5'] .ccm-image{width:40%;}[data-ccmcardnum='5'] .ccm-info-wrapper{width: 60%;}[data-ccmcardnum='5'] .ccm-name{margin-bottom:10px!important;line-height:1.6;text-transform:uppercase;margin-top:0;letter-spacing:1px;text-align:center;}[data-ccmcardnum='5'] .ccm-summary{line-height:1.7;font-style:italic;}[data-ccmcardnum='5'] .ccm-time{background:#fff;margin-top:25px;;border:1px solid rgba(0,0,0,0.15);}[data-ccmcardnum='5'] .ccm-instagram-credit{border-radius:0!important;}</style><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTavjt479b7RKkMDEwXIIRdfPE-VUP3FV6HLhvEHsBCdxJsA-b1PQPiHskeAw4uPfVbauwdyguIIPg6G6y6b8FPIgStdgrwK5AuFTf1xBWLEDzIiM9kSoog-2h_eTxEeGtbPYQYqWO5cA/s951/DSC_0206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTavjt479b7RKkMDEwXIIRdfPE-VUP3FV6HLhvEHsBCdxJsA-b1PQPiHskeAw4uPfVbauwdyguIIPg6G6y6b8FPIgStdgrwK5AuFTf1xBWLEDzIiM9kSoog-2h_eTxEeGtbPYQYqWO5cA/s16000/DSC_0206.jpg" /></a></div><br /><p><br /></p><p><i>Hi!</i></p><p><br /></p><p>Last day of craziness for now on the blog! 2021 is the year when life slowly will start to go back to normal and from now on it is over with Christmas in March and there will be no Easter in October - promise! </p><p>This is the last easy Christmas recipe for now - a white chocolate mud cake with saffron. <i>Did you know by now that we love saffron i December in Sweden</i>? I wouldn't say that it is just like a blondie but almost. I prefer to keept my mud cakes in the frige. There is not much that can beat a piece of cold mud cake with a dollop of whipped cream!</p><p><i>My recipes are always gluten free, but the gluten free flour mixture can be substitued 1-to-1 with all purpose flour. </i></p><p><i><br /></i></p><p><i>Hope you'll have a lovely evening!</i></p><p><i><br /></i></p><p><i>Take care!</i></p><p><i>Love, Louise</i></p><p><br /></p><p><br --="" box="" recipe="" start="" the="" /><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/VyaRzjJ.jpg","name":"White Chocolate Saffron Mud Cake (gluten free)","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","description":"Quick, easy and heavenly good! Mud cake is a true Swedish classic and the saffron gives it a Christmas twist. The cake is prefectly sticky and slightly creamy thanks to the white chocolate. Serve it with fresh raspberries and a dollop of whipped crem - or with a whipped raspberry cream.","yield":"10-12","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["150 g butter","150 g white chocolate, chopped","270 g caster sugar","10 g vanilla sugar (2 tsp)","3 large eggs","135 g gluten free flour mixture or same amout of all purpose flour (1 cup)","1 one ml measuring spoon xanthan gum (if you make a gluten free cake)","0,5 g saffron"],"recipeInstructions":["Preheat the oven to 175 C (350 F) non-fan oven.","Line a round 8 or 10 inch tin with baking paper.","Melt the butter in a middle sized sauce pan. Remove from heat and add the chocolate. Stir untill the chocolate is melted.","Add the caster sugar, vanilla sugar and the eggs - one at a time and stir in between.","Combine the gluten free flourmixture with the xanthan gum and fold it into the äggmixture.","Pour the batter inte the prepared tin and bake for about 20 minutes until the sides are set but cake still is gooey in the middle.","Remove from oven and leave to cool completly in the tin. Place the cake in the fridge before serving.","Remove from the fridge before serving. Remove from the tin and decorate to taste. Serve with fresh berries, whipped cream or ice cream."],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="4" data-ccmcardnum="5"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>10-12</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-flex-b"><div class="ccm-image"><img alt="White Chocolate Saffron Mud Cake (gluten free)" draggable="false" src="https://i.imgur.com/VyaRzjJ.jpg" title="White Chocolate Saffron Mud Cake (gluten free)" /></div><div class="ccm-info-wrapper"><h3 class="ccm-name">White Chocolate Saffron Mud Cake (gluten free)</h3><div class="ccm-summary">Quick, easy and heavenly good! Mud cake is a true Swedish classic and the saffron gives it a Christmas twist. The cake is prefectly sticky and slightly creamy thanks to the white chocolate. Serve it with fresh raspberries and a dollop of whipped crem - or with a whipped raspberry cream.</div></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 20 Min</span><span class="ccm-time-child">Cook time: 20 Min</span><span class="ccm-time-child">Total time: 40 Min</span></div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>150 g butter</li><li>150 g white chocolate, chopped</li><li>270 g caster sugar</li><li>10 g vanilla sugar (2 tsp)</li><li>3 large eggs</li><li>135 g gluten free flour mixture or same amout of all purpose flour (1 cup)</li><li>1 one ml measuring spoon xanthan gum (if you make a gluten free cake)</li><li>0,5 g saffron</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Preheat the oven to 175 C (350 F) non-fan oven.</li><li>Line a round 8 or 10 inch tin with baking paper.</li><li>Melt the butter in a middle sized sauce pan. Remove from heat and add the chocolate. Stir untill the chocolate is melted.</li><li>Add the caster sugar, vanilla sugar and the eggs - one at a time and stir in between.</li><li>Combine the gluten free flourmixture with the xanthan gum and fold it into the äggmixture.</li><li>Pour the batter inte the prepared tin and bake for about 20 minutes until the sides are set but cake still is gooey in the middle.</li><li>Remove from oven and leave to cool completly in the tin. Place the cake in the fridge before serving.</li><li>Remove from the fridge before serving. Remove from the tin and decorate to taste. Serve with fresh berries, whipped cream or ice cream.</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1oYasPna12Sc94JJUYh-qW1uiAYMikubnXgVqFk5ucgGLxNKuMngEnLkfjbwXSwO_5N0HltBHXU-3yuYUwTEP8cJvXnNOnWmVQY58li-LEZ5PAwyIqAPW-C12vnJ-aG59G5Dd4_9j0Y/s951/DSC_0198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1oYasPna12Sc94JJUYh-qW1uiAYMikubnXgVqFk5ucgGLxNKuMngEnLkfjbwXSwO_5N0HltBHXU-3yuYUwTEP8cJvXnNOnWmVQY58li-LEZ5PAwyIqAPW-C12vnJ-aG59G5Dd4_9j0Y/s16000/DSC_0198.jpg" /></a></div><br /><i><br /></i><p></p><p><i><br /></i></p>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com0tag:blogger.com,1999:blog-8877204657878557978.post-11964308812286965512021-03-17T16:07:00.001+01:002021-03-17T17:56:08.104+01:00Gingerbread and Saffron Truffles (Pepparkakstryffel & Saffranstryffel)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrOK-6ef-RaztEi7FgK-7AFo1qyNe-R-dOeBH8Gzb9fGvAnjUSkPD2HSgLXPaUIjNwFmLOQkxASIj_CwpyJZLy64GVpKS0J6X9UgPGAragCC8iA_HCn14W4SworMM3dMag-BbHAGoflQ/s951/Christmas+truffles.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrOK-6ef-RaztEi7FgK-7AFo1qyNe-R-dOeBH8Gzb9fGvAnjUSkPD2HSgLXPaUIjNwFmLOQkxASIj_CwpyJZLy64GVpKS0J6X9UgPGAragCC8iA_HCn14W4SworMM3dMag-BbHAGoflQ/s16000/Christmas+truffles.jpg" /></a></div><br /><p><i>Scroll down for english</i></p><p><br /></p><p><br /></p><p>Idag är jag lite imponerad av mig själv! Det händer absolut inte ofta och definitivt oerhört sällan när det gäller min förmåga att ha koll på mina recept. Mitt system att skriva ner recept under tiden jag bakar eller lagar upp något har (<i>snällt sagt</i>) sina "brister". Det ska utläsas som "det är totalt kaos och jag ska vara glad om jag ens skriver ner det" - <i>tur jag har bra minne när det gäller recept i vart fall</i>.... De gånger som ett recept faktiskt hamnar på papper så är det i 99% av fallen på den bit papper som råkar ligga närmast och i min iver över att jag nu är duktig och faktiskt skriver ner måtten blir min handstil på samma nivå som en äldre läkares. Lägg till att det kanske även hamnar lite kakao eller annat kul som receptet inkluderar på pappret så förstår ni hur "fina" mina receptlappar är. Men det är inte själva statusen på den fint skriva lappen som är det största problemet. Det stora problemet är att jag förlägger dem. De hamnar lite överallt i köket rätt ofta försvinner de, utan att jag behöver vara inblandad. Men idag hände det. Jag hittade lappen med tryffelrecepten - på ett ungefär där den "borde" vara. Tillsammans med ett gäng andra recept! För att undvika framtida lapp-kaos kan jag meddela att jag numera (<i>dvs sedan idag</i>) har köpt en bok som ska vara bredvid mig när jag stökar i köket så att recepten kommer ner rätt och på en plats. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-XJlxVzmdHa_Q-KlY3C7VbiBuJ91Qp_0dJPEoSouS_09h-9OOX4gly9DBk9Hmxo_o8ALY2Y_Mgubl9U9vo1uVW82L8Jj1Fw8NM0gIsG1pN_1ky_7gWBnpr1_Oh9rMYT_0QY8S7KHZ70/s951/DSC_0076.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-XJlxVzmdHa_Q-KlY3C7VbiBuJ91Qp_0dJPEoSouS_09h-9OOX4gly9DBk9Hmxo_o8ALY2Y_Mgubl9U9vo1uVW82L8Jj1Fw8NM0gIsG1pN_1ky_7gWBnpr1_Oh9rMYT_0QY8S7KHZ70/s16000/DSC_0076.jpg" /></a></div><br /><p><br /></p><p>Det blev både chili con carne och marmelad gjord igår. Båda blev sååå goda och ni ska få receptet på marmeladen så snart jag hunnit fota lite. Den blev inte super-upp-poppad bara lite lagom. Än så länge har jag bara hunnit testa den till en bit cambozola och det var en toppen kombination men jag vill gärna testa till några fler ostar innan jag tipsar er.</p><p>Näst sista julreceptet innan vi tar nya tag i december - <i>lovar att vara bättre i synk i år</i> - kommer här. Tryfflar är ett av mina favorit godis. Det finns 1000 och en varianter och 1000 och ett recept. Jag har testat massor av tryffelrecept men här ville jag ge att så avskalat och enkelt recept som möjligt. Ta bort smaksättarna så har du ett basrecept som du kan smaksätt efter eget tycke. Glykosen kan bytas ut mot honung. Personligen tycker jag inte att det blir riktigt lika fint resultat och den bidrar även med en viss smak. </p><p><br /></p><p><i>Lill-lördag eller Unsdag idag! Ska ni hitta på något kul? Eller unnar ni er något?</i></p><p><i><br /></i></p><p><i>Love, Louise</i></p><p><br /></p><p><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/iY1Fsxj.jpg","name":"Pepparkakstryffel & Saffranstryffel","prepTime":"PT20M","cookTime":"","totalTime":"PT6H20M","description":"Tryfflar är en riktig klassiker till jul och det perfekta godiset till såväl glöggmingel som uppesittarkvällen eller julkaffet. Här bjuder jag på två varianter - en mörk pepparkakstryffel samt en saffranstryffel gjord på vit choklad. Båda är lika enkla att göra och har strykande åtgång!","yield":"15-20 av varje","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["150 g mörkchoklad (70 % kakaohalt)","100 g vispgrädde (1 dl)","20 g glykos (1 msk)","ca 2 tsk pepparkakskrydda","Kakao eller krossade pepparkakor att rulla tryfflarna i","150 g vit choklad","50 g vispgrädde (½ dl)","1 msk glykos (1 msk)","½ kuvert saffran (0,25g)","(2 tsk mörk rom eller konjak - valfritt)","Florsocker att rulla tryfflarna i"],"recipeInstructions":["Finhacka den mörka chokladen och lägg den i en skål. Finhacka den vita chokladen och lägg den i en annan skål.","Koka upp 100 g vispgrädde och slå den över den mörka chokladen. Tillsätt 20 g glykos och rör om tills chokladen smält och det är en slät, blank smet. Tillsätt pepparkakskryddor enligt önskad smak.","Koka upp 50 g vispgrädde tillsammans med saffranet (samt eventuellt rom eller konjak) och slå blandningen över den vita chokladen. Tillsätt 20 g glykos och rör om tills chokladen smält och det blivit en slät, blank smet. ","Låt tryffelsmeten svalna i rumstemperatur och ställ den sedan att stelna i kylskåp.","Ta ut tryffelsmeten och forma den till kulor. Rulla den mörka tryffeln i kakao eller krossade pepparkakor och den ljusa tryffeln i florsocker. Förvara i kylskåp."],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="3" data-ccmcardnum="3"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><h3 class="ccm-name">Pepparkakstryffel & Saffranstryffel</h3><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><div class="ccm-image"><img alt="Pepparkakstryffel & Saffranstryffel" draggable="false" src="https://i.imgur.com/iY1Fsxj.jpg" style="object-position: 50% 44%;" title="Pepparkakstryffel & Saffranstryffel" /></div><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>15-20 av varje</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 20 Min</span><span class="ccm-time-child">Inactive time: 6 Hour</span><span class="ccm-time-child">Total time: 6 H & 20 M</span></div><div class="ccm-summary">Tryfflar är en riktig klassiker till jul och det perfekta godiset till såväl glöggmingel som uppesittarkvällen eller julkaffet. Här bjuder jag på två varianter - en mörk pepparkakstryffel samt en saffranstryffel gjord på vit choklad. Båda är lika enkla att göra och har strykande åtgång!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredienser</h3><div class="ccm-section"><div class="ccm-section-title">Pepparkakstryffel</div><ul class="ccm-section-items"><li>150 g mörkchoklad (70 % kakaohalt)</li><li>100 g vispgrädde (1 dl)</li><li>20 g glykos (1 msk)</li><li>ca 2 tsk pepparkakskrydda</li><li>Kakao eller krossade pepparkakor att rulla tryfflarna i</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Saffranstryffel</div><ul class="ccm-section-items"><li>150 g vit choklad</li><li>50 g vispgrädde (½ dl)</li><li>20 g glykos (1 msk)</li><li>½ kuvert saffran (0,25g)</li><li>(2 tsk mörk rom eller konjak - valfritt)</li><li>Florsocker att rulla tryfflarna i</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instruktioner</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Finhacka den mörka chokladen och lägg den i en skål. Finhacka den vita chokladen och lägg den i en annan skål.</li><li>Koka upp 100 g vispgrädde och slå den över den mörka chokladen. Tillsätt 20 g glykos och rör om tills chokladen smält och det är en slät, blank smet. Tillsätt pepparkakskryddor enligt önskad smak.</li><li>Koka upp 50 g vispgrädde tillsammans med saffranet (samt eventuellt rom eller konjak) och slå blandningen över den vita chokladen. Tillsätt 20 g glykos och rör om tills chokladen smält och det blivit en slät, blank smet. </li><li>Låt tryffelsmeten svalna i rumstemperatur och ställ den sedan att stelna i kylskåp.</li><li>Ta ut tryffelsmeten och forma den till kulor. Rulla den mörka tryffeln i kakao eller krossade pepparkakor och den ljusa tryffeln i florsocker. Förvara i kylskåp.</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; 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s.className = "ccm-card-e-script"; s.src = "https://koboki.github.io/recipes-generator/js-code.js?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1615991046310" type="text/javascript"></script><!--END The Recipe Box--> /><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZKZUVE4pHduT0bZ7HL7vF3kvCJudTDg9EObmDQLFNkEsizf5CqLDYb-DfZZgg6ng_4hbLLXqWJArSQ0jskmVHp3-GrfAqZ5vsQhfK7C292qpfojwCBhIrH3tib7EufPLipmmSaEROIo/s951/DSC_0088.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZKZUVE4pHduT0bZ7HL7vF3kvCJudTDg9EObmDQLFNkEsizf5CqLDYb-DfZZgg6ng_4hbLLXqWJArSQ0jskmVHp3-GrfAqZ5vsQhfK7C292qpfojwCBhIrH3tib7EufPLipmmSaEROIo/s16000/DSC_0088.jpg" /></a></div><br /><p><i>Hi!</i></p><p><br /></p><p>This is the next to last Christmas recipe for this late season. They won't be back until December after tomorrow. And today I give you a super easy recipe for homemade truffles. And we love easy, no fuss, jummy recipes! It's two basic truffle recipes - one for dark truffles and one for white. Here they are flavoured with gingerbread spices and saffron but if you omit these spices you can add a flavour of your choise. </p><p><br /></p><p>Halfway through this week - <i>Little Saturday</i> - is it called here in Sweden. A day when you may indulge oneselt in something, just because it's Little Saturday. I think I will indulge in some cheese and freshly made marmelade tonight. <i>What do you indulge in?</i></p><p><br /></p><p><i>Take care!</i></p><p><i>Love, Louise</i></p><p><br /></p><p><br --="" box="" recipe="" start="" the="" /><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/iY1Fsxj.jpg","name":"Gingerbread Truffles & Saffron Truffles","prepTime":"PT20M","cookTime":"","totalTime":"PT6H20M","description":"Homemade chocolate truffles are a true classic Christmas candy - perfect throughout the Holiday season. Here I give you two versions - one dark chocolate truffle flavoured with gingerbread spices and a white chocolate truffle with saffron. Both are easy to make and silky smooth!","yield":"15-20 of each","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["150 g dark chocolate (70 % )","100 g heavy cream","20 g glucose syrup (1 tbsp)","about 2 tsp gingerbread spices","cocoa powder or crushed gingerbread biscuits to roll the truffles in","150 g white chocolate","50 g heavy cream","20 g glucose syrup (1 tbsp)","0,25 g saffron","(2 tsp dark rum or brandy - optional)","Icing sugar to roll the truffles in"],"recipeInstructions":["Finely chop the dark chocolate and put it in a bowl. Finely chop the white chocolate and put it in another bowl","Bring 100 g heavy cream to a boil and pur it over the dark chocolate. Add 20 g glucose syrup and stir until the chocolate has melted and the mixture is smooth and glossy. Add spices to taste.","Bring 50 g heavy cream to a boil togheter with the saffron (and rum or brandy if desired) and pur it over the white chocolate. Add 20 g glucose syrup and stir until the chocolate has melted and the mixture is smooth and glossy.","Let the truffle mixtures cool at roomtemperature and there after set in the fridge. ","Take out the truffle mixtures and form small balls. Roll the dark chocolate truffles in cocoa powder and the white chocolate truffles in icing sugar. Keep in the fridge."],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="3" data-ccmcardnum="3"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><h3 class="ccm-name">Gingerbread Truffles & Saffron Truffles</h3><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><div class="ccm-image"><img alt="Gingerbread Truffles & Saffron Truffles" draggable="false" src="https://i.imgur.com/iY1Fsxj.jpg" style="object-position: 50% 46%;" title="Gingerbread Truffles & Saffron Truffles" /></div><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>15-20 of each</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 20 Min</span><span class="ccm-time-child">Inactive time: 6 Hour</span><span class="ccm-time-child">Total time: 6 H & 20 M</span></div><div class="ccm-summary">Homemade chocolate truffles are a true classic Christmas candy - perfect throughout the Holiday season. Here I give you two versions - one dark chocolate truffle flavoured with gingerbread spices and a white chocolate truffle with saffron. Both are easy to make and silky smooth!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">Dark Chocolate Truffles with Gingerbread spices</div><ul class="ccm-section-items"><li>150 g dark chocolate (70 % )</li><li>100 g heavy cream</li><li>20 g glucose syrup (1 tbsp)</li><li>about 2 tsp gingerbread spices</li><li>cocoa powder or crushed gingerbread biscuits to roll the truffles in</li></ul></div><div class="ccm-section"><div class="ccm-section-title">White Chocolate Truffles with Saffron</div><ul class="ccm-section-items"><li>150 g white chocolate</li><li>50 g heavy cream</li><li>20 g glucose syrup (1 tbsp)</li><li>0,25 g saffron</li><li>(2 tsp dark rum or brandy - optional)</li><li>Icing sugar to roll the truffles in</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Finely chop the dark chocolate and put it in a bowl. Finely chop the white chocolate and put it in another bowl</li><li>Bring 100 g heavy cream to a boil and pur it over the dark chocolate. Add 20 g glucose syrup and stir until the chocolate has melted and the mixture is smooth and glossy. Add spices to taste.</li><li>Bring 50 g heavy cream to a boil togheter with the saffron (and rum or brandy if desired) and pur it over the white chocolate. Add 20 g glucose syrup and stir until the chocolate has melted and the mixture is smooth and glossy.</li><li>Let the truffle mixtures cool at roomtemperature and there after set in the fridge. </li><li>Take out the truffle mixtures and form small balls. Roll the dark chocolate truffles in cocoa powder and the white chocolate truffles in icing sugar. Keep in the fridge.</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; 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s.className = "ccm-card-e-script"; s.src = "https://koboki.github.io/recipes-generator/js-code.js?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1615992938051" type="text/javascript"></script><!--END The Recipe Box--> /><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuRHrQEnycK_5AYHMcQckugcXGDBqHtineIdIuZXQRFtmqNkRskhKjiQc2D95BukWoY_YX5QW8-Y87E01o_GmSF5F0LJMRV7XchE2gOU8sfTbWxmcpUlFwQQDbC_VtOV2ygH5H3tzwSo/s951/DSC_0094.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQuRHrQEnycK_5AYHMcQckugcXGDBqHtineIdIuZXQRFtmqNkRskhKjiQc2D95BukWoY_YX5QW8-Y87E01o_GmSF5F0LJMRV7XchE2gOU8sfTbWxmcpUlFwQQDbC_VtOV2ygH5H3tzwSo/s16000/DSC_0094.jpg" /></a></div><br /><p><br /></p>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com0tag:blogger.com,1999:blog-8877204657878557978.post-71476460601908909352021-03-16T16:56:00.000+01:002021-03-16T16:57:39.166+01:00No Bake Gluten Free Saffron Cheesecake (Saffrans cheesecake - glutenfri)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnWIE8_E4EyncjRdoe9TmnOo6H68gOkfw2wHoYIH664KVjQuQbr4511cgyTZYfXD07o5Xa53ndbIWY5zbCS-05kLTF9s9VT4GC3UkVg10VOQ4NkRmFRt5S9Lkr3hejyzURM-1w71R6xDk/s951/No+Bake+Saffron+Cheesecake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnWIE8_E4EyncjRdoe9TmnOo6H68gOkfw2wHoYIH664KVjQuQbr4511cgyTZYfXD07o5Xa53ndbIWY5zbCS-05kLTF9s9VT4GC3UkVg10VOQ4NkRmFRt5S9Lkr3hejyzURM-1w71R6xDk/s16000/No+Bake+Saffron+Cheesecake.jpg" /></a></div><br /><p><i>Scroll down for english</i></p><p><br /></p><p>Tisdag och utanför fönstren töar det så sakta i det bleka soldiset som varvas med att snö plötsligt virvlar ner från de grå molnen. Det är mer aprilväder än marsväder just nu. Men kylan i vinden påminner en ändå om att det allt är bra bit bort att kunna sitta ute på trappan med en kopp kaffe...</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXpemTfwTkbVUgekGhrn0jM1glyVBEBWRO8UDlfBzW1-k1BNXXKpUZr0I7Y-WVVRD46wC-isZ7bgywBGxwCKoeJtQl6AwC_Fm3BUH3_csV3tIXiYrDTtqv_UndCb1FqGHbddBKp4t5cwI/s951/DSC_0054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXpemTfwTkbVUgekGhrn0jM1glyVBEBWRO8UDlfBzW1-k1BNXXKpUZr0I7Y-WVVRD46wC-isZ7bgywBGxwCKoeJtQl6AwC_Fm3BUH3_csV3tIXiYrDTtqv_UndCb1FqGHbddBKp4t5cwI/s16000/DSC_0054.jpg" /></a></div><br /><p>Jag sitter och tittar på ett nät apelsiner som lite senare idag ska bli apelsinmarmelad och funderar på om jag kan poppa upp den lite... Jag har redan gjort en omgång klassisk apelsinmarmelad med lite citron i så denna omgång kan gott få lite annorlunda. Kanske ska jag testa att mixa allt för att slippa de större skalbitarna och sen tillsätta lite rostade, hackade mandlar och en skvätt whiskey? <i>Kanske även ta i lite russin? </i>Jag tror att det skulle kunna bli väldigt gott till ostbrickor!<i> Har ni några favorit varianter på marmelader? </i>Jag tycker att det är superkul att koka sylt och marmelad - och det är ju så enkelt med syltsocker! Bara att ha ner rätt mänger frukt eller bär i en gryta, i med sockret, koka några minuter och vips så är det klart! Och det går ju att göra så många olika härliga smaker, här är det verkligen bara fantasin som sätter gränsen. <i>Vi får se hur det slutar med apelsinmarmeladen sen. Vilken väg den tar...</i> </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_riJ7I_oYNikZRSfbvfurx_wbN0tjw5gMv8MAmBsb1_ckYnRuAbVnh4VcWfblfK1wBF_8K2JcC3I-5GYyEER7BQS6mQyKhu2p1CSxVRlJjx3BoZKADk_U-5oRi8gQoWuiCO8orxZdyo/s951/DSC_0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI_riJ7I_oYNikZRSfbvfurx_wbN0tjw5gMv8MAmBsb1_ckYnRuAbVnh4VcWfblfK1wBF_8K2JcC3I-5GYyEER7BQS6mQyKhu2p1CSxVRlJjx3BoZKADk_U-5oRi8gQoWuiCO8orxZdyo/s16000/DSC_0003.jpg" /></a></div><br /><p>Jag insåg att jag var lite övermodig igår när jag skrev att jag inte gillade att skriva ut helsides bilder när jag printar recept. Sen gjorde jag själv just den saken i mitt printbara recept... <i>Opps!!! Sorry - my bad!</i> Facepalm. skämsapa och alla emojis ni kan komma på. Skyller på att jag ännu inte har koll på exakt hur layouterna fungerar irl (<i>bilden såg inte såååå stor ut i previewen</i>) - men idag är det <i>inte</i> en helsides bild till receptet! Dagens recept - en underbart god saffranscheesecake. Jag älskar saffran - både i bakning och i matlagning! Det är en av min comfort smaker och den får gärna leta in sig både här och där. Just den här varianten på no bake cheesecake är mitt go to recept och jag tycker att det ger en perfekt krämig tårta. Luftig utan att vara kladdig eller för stabbig. Och även om bilderna här är lite julstylade så skulle denna cheesecake även vara en utmärkt påskdessert! Gör tex botten med digestivekex, uteslut hallonspegeln och dekorera med maränger, chokladägg, marsipankycklingar, färsk mango, hackade pistagenötter eller något annat påskigt och gott!</p><p><br /></p><p><i>Hoppas att ni hittar på något kul denna tisdag. Jag ska roa mig att koka marmelad och chili con carne lite senare...</i></p><p><i>Xoxo, Louise</i></p><p><br /></p><p><br --="" box="" recipe="" start="" the="" /><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/e9CPLhU.jpg","name":"No Bake Saffranscheesecake (glutenfri)","prepTime":"PT50M","cookTime":"","totalTime":"PT5H50M","description":"En ljuvligt julig och lätt bakd cheesecake med smak av saffran och en spegel av hallongelé. En prefekt dessert att ha på lut i kylskåpet till julens festligheter!","yield":"10-12","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["150 g glutenfria pepparkakor eller digestive kex","50 g smält smör","300 ml vispgrädde","300 g cream cheese","60 g florsocker (1 dl)","1 tsk vaniljextrakt eller vaniljpasta","0,5 g saffran","3 tsk gelatinpulver","150 ml grädde, mjölk eller gräddmjölk","3 gelatinblad","2 dl koncentrerad hallonsaft"],"recipeInstructions":["Klä botten och sidorna på en springform, 18-20 cm, med bakplåtspapper. (Eller klä sidorna med en plastremsa).","Krossa kexen i en matberedare tills de är riktigt finfödelade. Tillsätt smöret och mixa samman. Tryck ut blandningen i den bottnen av den förberedda formen och ställ åt sidan.","Blanda gelatinpulvret med 3 msk vatten i en liten skål och ställ åt sidan.","Vispa 300 ml grädde tills den får mjuka toppar och ställ åt sidan.","Lägg cream cheesen i en skål och rör den mjuk med elvisp. Tillsätt sockret, samt vaniljen och rör till en slät massa","Häll en liten del av gräddmjölken i en liten kastrull, tillsätt saffran och värm upp den så att den blir het. Ta av från värmen och tillsätt gelatinet (som nu har svällt upp). Smält ner gelatinet i den heta likören, se till att det inte längre finns några klumpar av gelatin och tillsätt resterandegräddmjölk.","Tillsätt saffransmixen till cream cheesesmeten och vispa samman till en slät smet.","Vänd eller vispa lätt ner ner den vispade grädden, se till att det blir jämnt sammanblandat, och häll smeten över den förberedda bottnen.","Ställ i kylen minst 4 timmar eller över natt.","Lägg gelatinbladen till hallonspegeln i en skål med kallt vatten 5 min. Hetta upp hallonsaften i en liten kastrull och smält sedan gelatinbladen i den heta saften. Låt blandningen svalna helt innan den försiktigt fördelas över cheesecaken. Ställ i kylen tills hallongelén stelnat. ","Ta ut tårtan strax innan servering och dekorera efter eget önskemål. På bilden har jag dekorerat med färska hallon, mini-maränger, små kvistar av färsk rosmarin och doftat över lite florsocker."],"@context":"http://schema.org","@type":"Recipe"}</script></p><div class="ccm-card" data-ccmcardid="2" data-ccmcardnum="3"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><h3 class="ccm-name">No Bake Saffranscheesecake (glutenfri)</h3><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><div class="ccm-image"><img alt="No Bake Saffranscheesecake (glutenfri)" draggable="false" src="https://i.imgur.com/e9CPLhU.jpg" title="No Bake Saffranscheesecake (glutenfri)" /></div><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>10-12</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 50 Min</span><span class="ccm-time-child">Inactive time: 5 Hour</span><span class="ccm-time-child">Total time: 5 H & 50 M</span></div><div class="ccm-summary">En ljuvligt julig och lätt bakd cheesecake med smak av saffran och en spegel av hallongelé. En prefekt dessert att ha på lut i kylskåpet till julens festligheter!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredienser</h3><div class="ccm-section"><div class="ccm-section-title">Botten</div><ul class="ccm-section-items"><li>150 g glutenfria pepparkakor eller digestive kex</li><li>50 g smält smör</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Fyllning</div><ul class="ccm-section-items"><li>300 ml vispgrädde</li><li>300 g cream cheese</li><li>60 g florsocker (1 dl)</li><li>1 tsk vaniljextrakt eller vaniljpasta</li><li>0,5 g saffran</li><li>3 tsk gelatinpulver</li><li>150 ml grädde, mjölk eller gräddmjölk</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Hallonspegel</div><ul class="ccm-section-items"><li>3 gelatinblad</li><li>2 dl koncentrerad hallonsaft</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instruktioner</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Klä botten och sidorna på en springform, 18-20 cm, med bakplåtspapper. (Eller klä sidorna med en plastremsa).</li><li>Krossa kexen i en matberedare tills de är riktigt finfödelade. Tillsätt smöret och mixa samman. Tryck ut blandningen i den bottnen av den förberedda formen och ställ åt sidan.</li><li>Blanda gelatinpulvret med 3 msk vatten i en liten skål och ställ åt sidan.</li><li>Vispa 300 ml grädde tills den får mjuka toppar och ställ åt sidan.</li><li>Lägg cream cheesen i en skål och rör den mjuk med elvisp. Tillsätt sockret, samt vaniljen och rör till en slät massa</li><li>Häll en liten del av gräddmjölken i en liten kastrull, tillsätt saffran och värm upp den så att den blir het. Ta av från värmen och tillsätt gelatinet (som nu har svällt upp). Smält ner gelatinet i den heta likören, se till att det inte längre finns några klumpar av gelatin och tillsätt resterandegräddmjölk.</li><li>Tillsätt saffransmixen till cream cheesesmeten och vispa samman till en slät smet.</li><li>Vänd eller vispa lätt ner ner den vispade grädden, se till att det blir jämnt sammanblandat, och häll smeten över den förberedda bottnen.</li><li>Ställ i kylen minst 4 timmar eller över natt.</li><li>Lägg gelatinbladen till hallonspegeln i en skål med kallt vatten 5 min. Hetta upp hallonsaften i en liten kastrull och smält sedan gelatinbladen i den heta saften. Låt blandningen svalna helt innan den försiktigt fördelas över cheesecaken. Ställ i kylen tills hallongelén stelnat. </li><li>Ta ut tårtan strax innan servering och dekorera efter eget önskemål. På bilden har jag dekorerat med färska hallon, mini-maränger, små kvistar av färsk rosmarin och doftat över lite florsocker.</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; 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s.className = "ccm-card-e-script"; s.src = "https://koboki.github.io/recipes-generator/js-code.js?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1615909148602" type="text/javascript"></script><!--END The Recipe Box--> /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qbTSDLcWF0bEK71KK0q7vo7wUnzPUPtoYNUxfy80j84wF3tk4llec3IYq9Brq11oBv7d5Gk1ZH7EoH76VbPYJ53YWaRY5rWMbKP13D7alNlNjTOY148HMhTrFeapC4OMaMMGEKPL9EE/s951/DSC_0046.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qbTSDLcWF0bEK71KK0q7vo7wUnzPUPtoYNUxfy80j84wF3tk4llec3IYq9Brq11oBv7d5Gk1ZH7EoH76VbPYJ53YWaRY5rWMbKP13D7alNlNjTOY148HMhTrFeapC4OMaMMGEKPL9EE/s16000/DSC_0046.jpg" /></a></div><br /><p><br /></p><p><i>Hi!</i></p><p>Hope that you all are well on this Tuesday in the middle of March and spring is still far, far away here. As soon as I'm done with this blogpost I will try to bring some sunshine into the kitchen and make some orange marmalade. I have alredy made a batch of <i>Paddington Marmelade </i>as my kids have namned the classic orange marmelade so this time I want to posh it up a bit - I'm just not sure on how to yet though...</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qJ9scenZ1L2klkfVHrP8UwnZpcmrmX4D-GvC1hTFF2117E82Ir6wnoxm17uoWbSsnN8Z5VpHCOluBBX7UUnvC9Ioq2Sj0dZrCbpNqtyT1wuEzggXn7fM_l_Q68okkx_gyz3LPBrImnI/s951/DSC_0023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qJ9scenZ1L2klkfVHrP8UwnZpcmrmX4D-GvC1hTFF2117E82Ir6wnoxm17uoWbSsnN8Z5VpHCOluBBX7UUnvC9Ioq2Sj0dZrCbpNqtyT1wuEzggXn7fM_l_Q68okkx_gyz3LPBrImnI/s16000/DSC_0023.jpg" /></a></div><br /><p>Todays recipe is another classic Swedish Christmas recipe. Here in Sweden saffron is a true Christmas spice. I don't know if it is so in so many other countries, but here saffron is Christmas. So, it's not a big surprise that saffron cheesecake has become a modern classic. We love chhesecakes and we love our saffron. But this cheesecake is just as good for Easter as it is at Christmas. Just change the way it is decorated (<i>maybe some chocolate eggs, meringues, fresh mango, chopped pistachio nuts etc</i>) and it will make a lovely dessert this Easter.</p><p><br /></p><p><i>Take care and stay safe!</i></p><p><i>Love, Louise</i></p><p><br /></p><p><br /></p> <!--START The Recipe Box--><script class="ccm-schema" type="application/ld+json">{"image":"https://i.imgur.com/e9CPLhU.jpg","name":"No Bake Saffron Cheesecake (gluten free)","prepTime":"PT50M","cookTime":"","totalTime":"PT5H50M","description":"A lovely christmasy and easy to bake cheesecake with a taste of saffron and a mirror of raspberry jelly. A prefect make ahead dessert for the holiday season!","yield":"10-12","author":{"@type":"Person","name":"Louise Persson"},"video":null,"recipeIngredient":["150 g gluten free gingerbread cookies or digestive biscuites","50 g melted butter","300 ml double or whipping cream","300 g cream cheese","60 g powdered sugar","1 tsp vanilla paste or vanilla extract","0,5 g saffron","3 tsp powdered gelatin","150 ml singel cream. milk or half and half ","3 leafs of gelatin","2 dl koncentraded raspberry jucie"],"recipeInstructions":["Line the base of an 7 or 8 inch springform cake tin with parchment paper and line the sides with baking paper or hard plastic film.","Place the biscuites cookies in a food processor and blend until finilet crushed, add the melted butter and blend until combined. Press the mixture in an even layer on the base of the prepared tin and set aside.","Place the gelatine i a small bowl and add 3 tbsp of cold water, set aside.","Whip 300 ml of cream in a bowl until soft peaks, set aside.","Place the cream cheese in a large bowl and beat with an electric mixter until smooth. Add sugar, vanilla and beat until combined.","Pour a smal amount of the milk or single cream in a small saucepan, add the saffron and heat up until hot. Remove from heat and add the softened gelatin. Melt the gelatin in the saffron cream and make sure there are no lumps of gelatin left. Add the rest of the milk or singel cream.","Add the saffronmixture to the cream cheese and beat until smooth.","Fold, or gently whip in the whipped cream and make sure it blends evenly and then pour the batter over the crumb base.","Chill for at least 4 hours or overnight.","Place the gelatin leafs for the raspberry jelly in a bowl with cold water and soak for 5 minutes. Heat up the raspberry juice in a smal saucepan, add the gelatin leafs and stir until they melt. Let the mixture cool completely and gently pour over the top of the cheesecake. Place the cake in the fridge and chill until the raspberry jelly is set.","Remove the cake from the fridge just before serving and decorate to taste. I decorated this one with fresh raspberries, mini-meringues, sprigs of fresh rosemery and dusted with some icing sugar."],"@context":"http://schema.org","@type":"Recipe"}</script><div class="ccm-card" data-ccmcardid="2" data-ccmcardnum="3"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><h3 class="ccm-name">No Bake Saffron Cheesecake (gluten free)</h3><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div><div class="ccm-image"><img alt="No Bake Saffron Cheesecake (gluten free)" draggable="false" src="https://i.imgur.com/e9CPLhU.jpg" title="No Bake Saffron Cheesecake (gluten free)" /></div><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>10-12</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div></div><div class="ccm-time"><span class="ccm-time-child">Prep time: 50 Min</span><span class="ccm-time-child">Inactive time: 5 Hour</span><span class="ccm-time-child">Total time: 5 H & 50 M</span></div><div class="ccm-summary">A lovely christmasy and easy to bake cheesecake with a taste of saffron and a mirror of raspberry jelly. A prefect make ahead dessert for the holiday season!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><div class="ccm-section-title">Crust</div><ul class="ccm-section-items"><li>150 g gluten free gingerbread cookies or digestive biscuites</li><li>50 g melted butter</li></ul></div><div class="ccm-section"><div class="ccm-section-title">Filling</div><ul class="ccm-section-items"><li>300 ml double or whipping cream</li><li>300 g cream cheese</li><li>60 g powdered sugar</li><li>1 tsp vanilla paste or vanilla extract</li><li>0,5 g saffron</li><li>3 tsp powdered gelatin</li><li>150 ml singel cream. milk or half and half </li></ul></div><div class="ccm-section"><div class="ccm-section-title">Raspberry jelly mirror</div><ul class="ccm-section-items"><li>3 leafs of gelatin</li><li>2 dl koncentraded raspberry jucie</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Line the base of an 7 or 8 inch springform cake tin with parchment paper and line the sides with baking paper or hard plastic film.</li><li>Place the biscuites cookies in a food processor and blend until finilet crushed, add the melted butter and blend until combined. Press the mixture in an even layer on the base of the prepared tin and set aside.</li><li>Place the gelatine i a small bowl and add 3 tbsp of cold water, set aside.</li><li>Whip 300 ml of cream in a bowl until soft peaks, set aside.</li><li>Place the cream cheese in a large bowl and beat with an electric mixter until smooth. Add sugar, vanilla and beat until combined.</li><li>Pour a smal amount of the milk or single cream in a small saucepan, add the saffron and heat up until hot. Remove from heat and add the softened gelatin. Melt the gelatin in the saffron cream and make sure there are no lumps of gelatin left. Add the rest of the milk or singel cream.</li><li>Add the saffronmixture to the cream cheese and beat until smooth.</li><li>Fold, or gently whip in the whipped cream and make sure it blends evenly and then pour the batter over the crumb base.</li><li>Chill for at least 4 hours or overnight.</li><li>Place the gelatin leafs for the raspberry jelly in a bowl with cold water and soak for 5 minutes. Heat up the raspberry juice in a smal saucepan, add the gelatin leafs and stir until they melt. Let the mixture cool completely and gently pour over the top of the cheesecake. Place the cake in the fridge and chill until the raspberry jelly is set.</li><li>Remove the cake from the fridge just before serving and decorate to taste. I decorated this one with fresh raspberries, mini-meringues, sprigs of fresh rosemery and dusted with some icing sugar.</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; 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s.className = "ccm-card-e-script"; s.src = "https://koboki.github.io/recipes-generator/js-code.js?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1615907476523" type="text/javascript"></script><!--END The Recipe Box--><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKT8J2eywJVlYErYVHn4E4d_IbC3bI_LSI7d9-EYq8Wo3znY2mF8VZWb0oYWaqJc4_dt2KUJY7IFtFA16CBi0pnaYc1BJIiVIZCTHjsn6PY5584YXuuQDm-s4m-upqNX2T5BgU-Iuz8I/s951/DSC_0052.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuKT8J2eywJVlYErYVHn4E4d_IbC3bI_LSI7d9-EYq8Wo3znY2mF8VZWb0oYWaqJc4_dt2KUJY7IFtFA16CBi0pnaYc1BJIiVIZCTHjsn6PY5584YXuuQDm-s4m-upqNX2T5BgU-Iuz8I/s16000/DSC_0052.jpg" /></a></div><br /><p><br /></p><p></p>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com0tag:blogger.com,1999:blog-8877204657878557978.post-78154695506302413942021-03-15T16:55:00.000+01:002021-03-15T16:56:23.910+01:00Christmas Dalgona Coffee<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiascSkro_vQ0jQo5aTZX6ZkEg-ifryrSTuGCDM_zC0ggnd_Y1zs8_u2qRjewpd-KfvuW2sVaii_O6rg3NmMaE_csJLwm52VKUnH-d0H0nvdD6OMyWPyntcgg4Ub5l4eH9qsb-aJe9_HUQ/s951/Christmasdalgonacoffee.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiascSkro_vQ0jQo5aTZX6ZkEg-ifryrSTuGCDM_zC0ggnd_Y1zs8_u2qRjewpd-KfvuW2sVaii_O6rg3NmMaE_csJLwm52VKUnH-d0H0nvdD6OMyWPyntcgg4Ub5l4eH9qsb-aJe9_HUQ/s16000/Christmasdalgonacoffee.jpg" /></a></div><br /><p><i>Scroll down for english</i></p><p><br /></p><p><i>Nu är det jul igen och nu är det jul igen - och julen varar än till påska'!....</i></p><p><br /></p><p>Japp, tänker ni nu, nu har det äntligen hänt. Det har slagit över heeelt för henne och hon är på riktigt helt spring språngande galen! Kanske inte är riktigt <i>så </i>illa det står till i denna hjärna - <i>men nästan. </i>Pandemitrött är jag i och för sig som sjutton men det är inte förklaringen till denna tossighet med att publicera julrecept i mars. Jag hade (<i>som ni kommer att få se</i>) faktiskt förberett för inlägg i december men trots alla mina goda intentioner om att publicera julrecepten <i>innan </i>jul så bidde det inte riktigt så... Jag kämpar liksom fortfarande med att få till den här rutinen att blogga igen. <i>Så,</i> kommande dagar kör vi ett litet bootcamp - det ska bli ett inlägg om dagen! Fyra julrecept och så avslutar vi med ett "vanligt". Vad sägs om det? Du finns det här på bloggen till nästa jul och jag kan lägga upp nya roligare saker då!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0fDe7DrQQT4Z1C9rQiOJfIQP1I0PhE1HjZsBgDB9jRZf-52xCif_eJk4QMDTQGlaQDdtheJZbt_T09Qb913DhYFXDT4WxZGxb6WaXLBgOFK06sdc-30TM92tXuld-0E9XV6EJC5-KYA/s951/DSC_0104.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje0fDe7DrQQT4Z1C9rQiOJfIQP1I0PhE1HjZsBgDB9jRZf-52xCif_eJk4QMDTQGlaQDdtheJZbt_T09Qb913DhYFXDT4WxZGxb6WaXLBgOFK06sdc-30TM92tXuld-0E9XV6EJC5-KYA/s16000/DSC_0104.jpg" /></a></div><br /><p>Har ni förresten tänkt på att det egentligen inte är så himla stor skillnad på det vi bakar till jul och till påsk? Hemlagat godis och saffransgula bakverk fungerar lika bra oavsett om det är snö och kallt eller tö och <i>tja- typ - </i>varmt. De recept jag kommer att lägga upp går med fördel att baka även till påsk - byt bara ut dekorationerna till påskiga istället för juliga så vips får du något gott att ställa fram på Påskbordet! </p><p>Som en liten försenad julklapp, eller tidigt påskägg, får ni en liten nyhet idag på bloggen. Printbara recept!!!Äntligen!!! Jag vet inte hur mycket ni störs av att inte kunna printa ut ett recept ni hittar på en blogg på ett enkelt sätt. Gärna utan att få med helsides bilder, reklam och annat otyg. Och helt ärligt Blogger är urkasst när det kommer till detta med roliga plugins, jag har till och med skaffat en WP-blogg bara för att få till detta med printbara recept (<i>sen är det den där lilla detaljen att jag och WP fortfarande inte kommer överens så den bloggen har inte riktigt hänt än som jag tänkte mig... Opps...) </i>Men, om jag nu kan få detta att fungera här så kanske jag kan avsluta tanken på WP en gång för alla? <i>Kanske?</i></p><p><i><br /></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBl0AWnKb5EZNheGOZcfrPpqAJn3s2yDYe_S9mkZ_cgAx3jKfoqPOU_zNluY4KY_Qa7pHOIcgewqU4FSH-g57aiQGMu5sozJUIZil0uMVStevU6CAmLmIwcxBsWwFrQvuOGunVpdj1beE/s951/DSC_0101.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBl0AWnKb5EZNheGOZcfrPpqAJn3s2yDYe_S9mkZ_cgAx3jKfoqPOU_zNluY4KY_Qa7pHOIcgewqU4FSH-g57aiQGMu5sozJUIZil0uMVStevU6CAmLmIwcxBsWwFrQvuOGunVpdj1beE/s16000/DSC_0101.jpg" /></a></div><br /><p>Nog chitchattat för idag! Nu ska jag lägga ner en liten (<i>jaja, jag vet att det blir en lång</i>) stund på att lära mig att få till receptkortet. </p><p><i><br /></i></p><p><i>Hoppas ni haft en riktigt härlig start på veckan!</i></p><p><i>Xoxo Louise </i></p><p><br /></p><div class="ccm-card" data-ccmcardid="1" data-ccmcardnum="7"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>2</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Christmas Dalgona Coffee" draggable="false" src="https://i.imgur.com/3kX4JRT.jpg" style="object-position: 50% 70%;" title="Christmas Dalgona Coffee" /></div><h3 class="ccm-name">Christmas Dalgona Coffee</h3><div class="ccm-time"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Total time: 10 Min</span></div><div class="ccm-summary">Fluffig och läskande kaffedrink - här med en julig twist!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>2 msk snabbkaffepulver</li><li>1 msk strösocker</li><li>2 msk hett vatten</li><li>2 msk krossade polkagrisar</li><li>kall mjölk</li><li>isbitar</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Lägg kaffepulver, socker och polkagriskross i en tillbringare eller hög smal vispskål. Häll över kokande vatten och vispa med en elvisp ett par minuter tills det blir ett fast skum.</li><li>Lägg rikligt med isbitar i två glas och fyll på med kall mjölk . Toppa med kaffeskummet, lite extra krossad polkagris och servera direkt.</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; outline: 0!important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700; font-size: 16px; margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;padding: 15px 0 15px 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px; border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section > br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{ padding: 10px;display: inline-block; white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='7'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='7'] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum='7'] .ccm-image img{max-width:100%;}[data-ccmcardnum='7'] .ccm-name{line-height:1.6;text-transform:uppercase;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum='7'] .ccm-time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0;}[data-ccmcardnum='7'] .ccm-summary{margin-bottom:30px;}[data-ccmcardnum='7'] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}[data-ccmcardnum='7'] .ccm-instagram-credit{border-radius:0!important;}</style><script class="ccm-card-script">var ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open("", "printwin"); } else { ccmPrintWin.close(); ccmPrintWin = window.open("", "printwin"); } var d = ccmPrintWin.document; d.querySelector("body").innerHTML = btn.closest(".ccm-card").outerHTML; if (id == "ccm-printWithoutImage") { d.querySelector(".ccm-image").remove(); } var n = d.createElement("style"); n.innerHTML = document.querySelector(".ccm-card-styles").innerHTML + "body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}"; d.querySelector("head").appendChild(n);ccmPrintWin.print();}if(id === "ccm-printbutton"){var po = btn.closest(".ccm-wrapper").querySelector(".ccm-print-options"); po ? po.classList.toggle("ccm-show"):ccmprNow();}else{ccmprNow();}}window.addEventListener("DOMContentLoaded", function () { if (!document.querySelector(".ccm-card-e-script")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = "https://koboki.github.io/recipes-generator/js-code.js?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1615820511849" type="text/javascript"></script><!--END The Recipe Box--> /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvZu-kOYI6qgJnA8e5G1dylTicx0_DVxw-XN5clvFMzqZt0osFlUZPs2VDoeqppwCQ6jH9QWkvsCCEnCq191l-i-pp7DeSRf5mbz0ypTKYKtlVKJ04lW99-32z51PfxGuiFZ0650_YVw/s951/DSC_0127.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvZu-kOYI6qgJnA8e5G1dylTicx0_DVxw-XN5clvFMzqZt0osFlUZPs2VDoeqppwCQ6jH9QWkvsCCEnCq191l-i-pp7DeSRf5mbz0ypTKYKtlVKJ04lW99-32z51PfxGuiFZ0650_YVw/s16000/DSC_0127.jpg" /></a></div><br /><p><br /></p><p><i>Now it's Christmas again and now it's Christmas again. And Christmas last until Easter! At least it is so in a Swedish Christmas carol. And now it is alo true here on the blog. </i>Just kidding... I'm not mad, maybe a bit crazy, but the truth is that December came and went and the Christmas recipes I had plan publish remained safe in my PC and not on the blog... So, we're having a week of Christmas in March! Luckily, these recipes are just as jummy for Easter as for Christmas, just swoop the Sainta for a Easter Bunny! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIL6HJoaVf57LkuaTXP8BJRXZh1cp6Bs_wrhZgrfTrKDPMca1R0ozm8nVtuHJ2kK7L7OiUGjlntced_kVo182jLTACQ3wcOOVzLuKaSgba0cCepbOyrPV10iUOOUh7fzoO01VFH903jI/s951/DSC_0131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIL6HJoaVf57LkuaTXP8BJRXZh1cp6Bs_wrhZgrfTrKDPMca1R0ozm8nVtuHJ2kK7L7OiUGjlntced_kVo182jLTACQ3wcOOVzLuKaSgba0cCepbOyrPV10iUOOUh7fzoO01VFH903jI/s16000/DSC_0131.jpg" /></a></div><br /><p>And I have a late Christmas gift - or an early easter egg for you! My gift to you - <i>printable recipecards! </i>I finally made it!</p><p><br /></p><p><i>Hope that you all have had a great start to this week!</i></p><p><br /></p><p><i>Love, Louise</i></p><p><br /></p><div class="ccm-card" data-ccmcardid="1" data-ccmcardnum="7"><div class="ccm-wrapper" id="recipe" style="background-color: #fafafa; border: 4px solid rgb(57, 64, 128);"><div class="ccm-info"><span class="ccm-yield ccm-info-child"><strong>Yield: </strong><span>2</span></span><div class="ccm-author ccm-info-child"><strong>Author: </strong><span><span>Louise Persson</span></span></div><div class="ccm-btns-wrapper ccm-hide-on-print"><button class="ccm-printbutton" id="ccm-printbutton" onclick="ccmpr(this);">Print</button><div class="ccm-print-options"><button id="ccm-printWithImage" onclick="ccmpr(this);">With Image</button><button id="ccm-printWithoutImage" onclick="ccmpr(this);">Without Image</button></div></div></div><div class="ccm-image"><img alt="Christmas Dalgona Coffee" draggable="false" src="https://i.imgur.com/3kX4JRT.jpg" title="Christmas Dalgona Coffee" /></div><h3 class="ccm-name">Christmas Dalgona Coffee</h3><div class="ccm-time"><span class="ccm-time-child">Prep time: 10 Min</span><span class="ccm-time-child">Total time: 10 Min</span></div><div class="ccm-summary">A fluffy and refreshing coffedrink - here with a Christmasy twist!</div><div class="ccm-section-ingredients ingredients"><h3 class="ccm-head">Ingredients</h3><div class="ccm-section"><ul class="ccm-section-items"><li>2 tbsp instant coffee</li><li>1 tbsp caster sugar</li><li>2 tbsp hot water</li><li>2 tbsp crushed candy canes </li><li>cold milk</li><li>ice cubes</li></ul></div></div><div class="ccm-section-instructions instructions"><h3 class="ccm-head">Instructions</h3><div class="ccm-section"><ol class="ccm-section-items"><li>Put the instant coffee, sugar and candy canes in a high bowl. Pour over the hot water and with an electric hand mixer whisk until it forms a firm foam.</li><li>Put plenty of ice in two glases and pour in cold milk. Top with the coffe foam and serve immediately.</li><li>Enjoy!</li></ol></div></div><div class="ccm-credit ccm-hide-on-print">Created using <a href="https://www.recipesgenerator.com" target="_blank">The Recipes Generator</a></div></div></div><style class="ccm-card-styles">.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-link{ color: #4193f0;}.ccm-wrapper{ color:#000;max-width: 620px; position: relative;padding: 20px 20px 0;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-name{all: unset;display: block;font-size: 20px!important;font-weight: 700!important; letter-spacing: 0px !important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block;}.ccm-yield{margin-right: 30px;}.ccm-wrapper img{margin:0!important;padding:0!important;max-width: 100%;}.ccm-btns-wrapper{ position: relative;}#ccm-printbutton{margin: 0;color: #fff;padding: 0 20px;font-size: 14px;border-radius: 3px;cursor: pointer;height: 35px;background: #555;border: 0!important; outline: 0!important;display: inline-flex;align-items: center;justify-content: center;}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc;}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{color: #fff;background: #555;}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important;}.ccm-section-title{font-weight: 700; font-size: 16px; margin-bottom: 10px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px;}.ccm-section-items{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important;}.ccm-posturl{padding: 15px 0;border-top: 1px solid #ccc;}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;padding: 15px 0 15px 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-notes p{margin-bottom: 0 !important;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;padding: 15px 0;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 0 -20px !important;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px; border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none;}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section > br,.ccm-time br{display: none;}.ccm-time{text-transform: uppercase;font-size: 12px;text-align: center;background: #fff;padding: 10px 0;margin-bottom: 20px;}.ccm-time-child{ padding: 10px;display: inline-block; white-space: nowrap;}.ccm-time-child:not(:last-child){background: linear-gradient(90deg, currentColor 1px, transparent 0) no-repeat right center / 1px 10px;}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic;}[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum='7'] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum='7'] .ccm-image{text-align:center;margin-bottom:25px;}[data-ccmcardnum='7'] .ccm-image img{max-width:100%;}[data-ccmcardnum='7'] .ccm-name{line-height:1.6;text-transform:uppercase;margin-top:0!important;letter-spacing:1px;text-align:center;margin-bottom:20px;}[data-ccmcardnum='7'] .ccm-time{border-top:1px dashed #000;border-bottom:1px dashed #000;border-right:0;border-left:0;}[data-ccmcardnum='7'] .ccm-summary{margin-bottom:30px;}[data-ccmcardnum='7'] .ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px;}[data-ccmcardnum='7'] .ccm-instagram-credit{border-radius:0!important;}</style><script class="ccm-card-script">var ccmPrintWin = null; function ccmpr(btn) { var id = btn.id; function ccmprNow() { if (ccmPrintWin == null || ccmPrintWin.closed) { ccmPrintWin = window.open("", "printwin"); } else { ccmPrintWin.close(); ccmPrintWin = window.open("", "printwin"); } var d = ccmPrintWin.document; d.querySelector("body").innerHTML = btn.closest(".ccm-card").outerHTML; if (id == "ccm-printWithoutImage") { d.querySelector(".ccm-image").remove(); } var n = d.createElement("style"); n.innerHTML = document.querySelector(".ccm-card-styles").innerHTML + "body{font-family:sans-serif}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients,.clickToBuy{display:none!important}.ccm-wrapper{box-shadow:none!important}"; d.querySelector("head").appendChild(n);ccmPrintWin.print();}if(id === "ccm-printbutton"){var po = btn.closest(".ccm-wrapper").querySelector(".ccm-print-options"); po ? po.classList.toggle("ccm-show"):ccmprNow();}else{ccmprNow();}}window.addEventListener("DOMContentLoaded", function () { if (!document.querySelector(".ccm-card-e-script")) { var s = document.createElement("script"); s.className = "ccm-card-e-script"; s.src = "https://koboki.github.io/recipes-generator/js-code.js?v=" + (new Date()).getTime(); document.querySelector("head").appendChild(s); } });</script><script class="ccm-card-e-script" src="https://koboki.github.io/recipes-generator/js-code.js?v=1615823205613" type="text/javascript"></script><!--END The Recipe Box--> /><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCgqPLuOPZI8pLzPd6bzfw1zEeD-7r9xO9pbKK8uWi3dTq7H3WvJ_23USHPDprlUcUqIRZEnDlxf8FdYnQzB2DL1wkN596FBRiBOcJbRcYjkksz3jdEBmxDciDyADnOdB__KUxMOmbeY/s951/DSC_0092.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjCgqPLuOPZI8pLzPd6bzfw1zEeD-7r9xO9pbKK8uWi3dTq7H3WvJ_23USHPDprlUcUqIRZEnDlxf8FdYnQzB2DL1wkN596FBRiBOcJbRcYjkksz3jdEBmxDciDyADnOdB__KUxMOmbeY/s16000/DSC_0092.jpg" /></a></div><br /><p><br /></p>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com0tag:blogger.com,1999:blog-8877204657878557978.post-25883899519386532802020-11-27T18:42:00.001+01:002020-11-27T18:42:09.955+01:00No Churn Chocolate Fudge and Mint Chocolate Chip Ice Cream<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLpPUUcRqysYgfKt3heI0VpizJ4kIgIDKv9VWqWsK53awsiXydWhLixthHyD6wpEkkYnyCYBfj2tf1IJyxPq-v9P1rBeSz3rl4GWRT6USHM04eFtSDvPPXPPRK06YElyLCCjqJHTnguY/s951/No+Churn+Chocolate+Fudge+Ice+Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLpPUUcRqysYgfKt3heI0VpizJ4kIgIDKv9VWqWsK53awsiXydWhLixthHyD6wpEkkYnyCYBfj2tf1IJyxPq-v9P1rBeSz3rl4GWRT6USHM04eFtSDvPPXPPRK06YElyLCCjqJHTnguY/s16000/No+Churn+Chocolate+Fudge+Ice+Cream.jpg" /></a></div><br /><p></p><p><br /></p><p><i>Scroll down for english</i></p><p><i><br /></i></p><p>Äntligen fredag! Det börjar kännas att det närmar sig slutet av en skoltermin nu - det blir allt svårare att gå upp på morgonen och att få upp kidsen! En välbehövlig helg närmar sig men innan vi tar en fredagsdrink blir det jobb och lite stallmys. En eftermiddag i stallet är nog det bästa sättet att varva ner veckan och inleda helgen på! </p><p>Och äntligen är det Advent! Jag är starkt traditionell till när vi ställer fram julljusstakarna och hänger upp adventsstjärnorna (<i>nej, jag är inte traditionell här utan hänger glatt upp flera!</i>) det är första Advent som gäller. Inget tjuvstartande här, även om även jag varit sugen på att tjuvstarta detta urbotat trista 2020. När i princip allt roligt som inte kan ske i hemmet med familjemedlemmar är borttaget och snön lyser med sin frånvaro ter sig vardagen extra trist och grå. Därför känns det extra mysigt i år att få ta fram lite ljus och framtidstro.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_xOKjJfuyHsl-YR2mhs6L1RBLp37Nc6mZvA3kqsyaLH6d-8how24ZZxT7um-jw0jvQjDSh1q7Ot1mDF254Eq2BeDtdCzu8Ok65PyRawul9Eld1mFWV_exKDSvlYyDHALPNE8IEemNpE/s951/DSC_0270.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid_xOKjJfuyHsl-YR2mhs6L1RBLp37Nc6mZvA3kqsyaLH6d-8how24ZZxT7um-jw0jvQjDSh1q7Ot1mDF254Eq2BeDtdCzu8Ok65PyRawul9Eld1mFWV_exKDSvlYyDHALPNE8IEemNpE/s16000/DSC_0270.jpg" /></a></div><br /><p><br /></p><p>Har ni några särskilda traditioner runt första Advent? När jag var liten och bodde i Skara var det givet att gå på julmarknaden och se på Tomteparaden (<i>eller att delta i paraden när jag blev större, vet inte hur många år man förfrös fingrarna när jag spelade i paradorkestern...</i>). Det var alltid så underbar julstämning nere på stan denna dag - allas förväntan, doften av brasor, marschaller och brända mandlar, myllret och man stötte alltid på någon man inte träffat på länge, kanske vann man något på ett lotteri... Efteråt gick vi hem och drack glögg och åt pepparkakor (just denna dag pepparkakor från Gustafssons Bageri). Verkligen supermysigt! I Uppsala blev det inte lika mysigt med stundande tentaångest men julskyltning, julmarknad och musik i någon kyrka hanns alltid med. Östersund är lite torftligare med adventsmys och julskyltning eller julmarknad på just första Advent. Vi har dock skapat en egen tradition med att vi efter julpyntandet tänder på lilla julby, dricker glögg och äter pepparkaka. Sen tjuvstartar vi julen med ett litet julbord. Ibland undrar jag om inte julmaten smakar extra gott just på första Advent och på Juldagen...</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxodA-BpzmWNiNBDROLYi_Pu1ohp7tJHMrnYbQSWkP7VoAzWPOBhH7PKt2uguZWJ3wmiw8eL0xd3xxQtO_aMydC0BXt_rGswEcjhXDhnIGZgeal6ak1vn4RmVQmMhbQbDNrsZoGtZtX24/s951/DSC_0251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxodA-BpzmWNiNBDROLYi_Pu1ohp7tJHMrnYbQSWkP7VoAzWPOBhH7PKt2uguZWJ3wmiw8eL0xd3xxQtO_aMydC0BXt_rGswEcjhXDhnIGZgeal6ak1vn4RmVQmMhbQbDNrsZoGtZtX24/s16000/DSC_0251.jpg" /></a></div><br /><p><br /></p><p>Jag vet att jag egentligen borde dela med mig av något härligt julrecept idag - men så blir det inte! Det kommer att komma upp julrecept med men idag blir det glass. Vem blir inte glad av glass? Och ännu bättre blir det när det dessutom är fråga en super enkel och ändå lyxig choklad glass - fylld både med en krämig fudgesås och chokladbitar. Så härligt!!! Jag har för det mesta en burk med salt kolasås och en burk av denna chokladfugesås i hemma i kylen men om man inte är lika knäpp som mig är den enkel att göra och utan krångliga ingredienser. </p><p><br /></p><p><i>Hoppas att ni alla får en härlig fredagskväll och en fridefull första Advent!</i></p><p><i>Xoxo, Louise</i></p><p><i><br /></i></p><p><i><br /></i></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzsWSKuImSncYtYwQyu8kHHTRpXHlUPIbVGKSWljmh40Yp8tSlxBFENj8u1zh1qzNsVsecDnnHjSDqRHEdHgZVBMdq2rlzhTXkHfb7vhh8ZdrXux-nEV94Fo8kA-KHbANhTTF60CVSAY/s951/DSC_0242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFzsWSKuImSncYtYwQyu8kHHTRpXHlUPIbVGKSWljmh40Yp8tSlxBFENj8u1zh1qzNsVsecDnnHjSDqRHEdHgZVBMdq2rlzhTXkHfb7vhh8ZdrXux-nEV94Fo8kA-KHbANhTTF60CVSAY/s16000/DSC_0242.jpg" /></a></div><br /><i><br /></i><p></p><p><i><br /></i></p><div style="background-color: white; color: #463d17; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16.5px; line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;"><b>No Churn Lemon Meringue Cheesecake Ice Cream</b><br /><span style="font-size: small;"><b><br /></b></span><br /><i>Ingredienser </i></div><div style="background-color: white; color: #463d17; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16.5px; line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;"><br /></div><div style="background-color: white; color: #463d17; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16.5px; line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">1 burk sötad kondenserad mjölk<br />300 ml vispgrädde</div><div style="background-color: white; color: #463d17; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16.5px; line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">1 tsk vaniljextrakt</div><div style="background-color: white; color: #463d17; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16.5px; line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">25 g kakao (4 msk)</div><div style="background-color: white; color: #463d17; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16.5px; line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">50 g hackad mintchoklad</div><div style="background-color: white; color: #463d17; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16.5px; line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">Chokladfudgesås att rippla med (<i><a href="https://www.louisespis.com/2014/03/no-bake-oreo-cheesecake-with-heavenly.html" target="_blank">recept här</a>)</i></div><div style="background-color: white; color: #463d17; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16.5px; line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;"><br /></div><div style="background-color: white; color: #463d17; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16.5px; line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;"><i>Gör så här:</i></div><div style="background-color: white; color: #463d17; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16.5px; line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;"><br /></div><div style="background-color: white; color: #463d17; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 16.5px; line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;"><div style="line-height: 0.61cm; margin-bottom: 0cm;">1. Häll grädden, kondenserade mjölk, vaniljextrakt och kakao i en stor skål.</div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br />2. Vispa med elvisp tills smeten tjocknar och börjar få lite styvare toppar.<br /><br /></div><div style="line-height: 0.61cm; margin-bottom: 0cm;">3. Vänd ner den hackade chokladen. Häll hälften av smeten i en form. Swirla ner några matskedar chockladfudgesås. Täck med resterande glassmet. Rör ner ytterligare några matskedar av fudgesåsen. Avsluta eventuellt med att strö över lite kanderade nötter.</div><br style="orphans: 2;" /><div style="line-height: 0.61cm; margin-bottom: 0cm;">4. Täck med plastfolie och frys tills glassmeten stelnat, ca 4-6 timmar.</div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br />5. Ta ut och låt glassen mjukna några minuter innan den serveras.</div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br /></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br /></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYc2vzy5m0LVK_zuHo2apKxHGZA2ajMVtBkbn9oSRXlkI-LBvPO6Cf1jW5xssJzHjiZ7NhIw44JuTFWudvDgN4jXMuUQY3jW2fEn52Cj_lm26DMB4m6Ari4ECCwHZh1RgvNE0L7mMI6RE/s951/Text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYc2vzy5m0LVK_zuHo2apKxHGZA2ajMVtBkbn9oSRXlkI-LBvPO6Cf1jW5xssJzHjiZ7NhIw44JuTFWudvDgN4jXMuUQY3jW2fEn52Cj_lm26DMB4m6Ari4ECCwHZh1RgvNE0L7mMI6RE/s16000/Text.jpg" /></a></div><br /><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br /></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br /></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br /></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><i>Hi!</i></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><i><br /></i></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><i>Happy Friday to all of you! I will wirte more text tomorrow but right now I'm gonna have a Friday evening with my family 💓 I hope you will love this ice cream just as much as we do!</i></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><i><br /></i></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><i>Take care and have a lovely First of Advent!</i></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><i><br /></i></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><i>Lots of love, Louise</i></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><i><br /></i></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><i><br /></i></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9T4obD2pTwRCU6vVo_EeIIPbHm6cmco6GLmK8BlueZWRA_ljJp3tRaDrntWuQeNfq5RKmhm0s8JZv0Rca48loe2Jisoh8yGA78faBntxAwhAhwHZ5mWtKgVxnhEoTo78JRP3s2rmS-_I/s951/DSC_0286.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9T4obD2pTwRCU6vVo_EeIIPbHm6cmco6GLmK8BlueZWRA_ljJp3tRaDrntWuQeNfq5RKmhm0s8JZv0Rca48loe2Jisoh8yGA78faBntxAwhAhwHZ5mWtKgVxnhEoTo78JRP3s2rmS-_I/s16000/DSC_0286.jpg" /></a></div><br /><i><br /></i></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><i><br /></i></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><i><br /></i></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><div style="line-height: 0.61cm; margin-bottom: 0cm;"><b>No Churn Lemon Meringue Cheesecake Ice Cream</b><br /><span style="font-size: small;"><b><br /></b></span><br /><i>Ingredients</i></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br /></div><div style="line-height: 0.61cm; margin-bottom: 0cm;">1 can sweetened condensed milk<br />300 ml heavy cream</div><div style="line-height: 0.61cm; margin-bottom: 0cm;">1 tsp vanilla paste or vanilla extract</div><div style="line-height: 0.61cm; margin-bottom: 0cm;">25 g cocoa powder (4 tbsp)</div><div style="line-height: 0.61cm; margin-bottom: 0cm;">50 g chopped mint-chocolate</div><div style="line-height: 0.61cm; margin-bottom: 0cm;">Chocolate fudge sauce (<i><a href="https://www.louisespis.com/2014/03/no-bake-oreo-cheesecake-with-heavenly.html" target="_blank">recpie here</a>)</i></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br /></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><i>Gör så här:</i></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br /></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><div style="line-height: 0.61cm; margin-bottom: 0cm;">1. Put cream, condensed milk, vanilla and cocoa powder into a large bowl and with an electric hand mixer whisk until thick and quite stiff peaks forms.</div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br />2. Pour half of the ice cream mixture into a container. Swirl in a couple of tablespoons of the chcolate fudge sauce. Pour in the rest of the ice cream mixture. Swirl in some more of the fudge sauce. Finish with some candied nuts if you want to. </div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br /></div><div style="line-height: 0.61cm; margin-bottom: 0cm;">4. Cover with plastic film and freeze until set, 4-6 hours.</div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br />3. Remove the ice cream from the freezer a few minutes before serving.</div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br /></div><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42sTrfNZkyTLLW3KGtHl8vPcI2xRi8nKksBusJOZsJ-hjAvpfa2bFgkoXxutL8fgpD1e45uLmQzgq5cq_UaMM1WzYt8XYg7hefpCq2YiPyFCzwWZWyu-HO5pxTMxR6TT_B5TriUwYdYc/s951/DSC_0304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg42sTrfNZkyTLLW3KGtHl8vPcI2xRi8nKksBusJOZsJ-hjAvpfa2bFgkoXxutL8fgpD1e45uLmQzgq5cq_UaMM1WzYt8XYg7hefpCq2YiPyFCzwWZWyu-HO5pxTMxR6TT_B5TriUwYdYc/s16000/DSC_0304.jpg" /></a></div><br /><div style="line-height: 0.61cm; margin-bottom: 0cm;"><br /></div></div></div></div>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com0tag:blogger.com,1999:blog-8877204657878557978.post-47407316711593792982020-11-17T16:45:00.002+01:002020-11-17T20:48:43.719+01:00Aviation Cocktail - and a new beginning<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBcArJ1o7ewStQ3HHhscajgePY5Yozkw_dmYTQi2V1ekyetYnjhDYK1WqSjE4acvxAzNtcW1tq1Zux88qvxgrifX4uCkiYFdcZMHcBr9ZEOmNIoEbhD0T6aK5HAOF1fju2GTEUyGsRoH0/s951/Aviation+cocktail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBcArJ1o7ewStQ3HHhscajgePY5Yozkw_dmYTQi2V1ekyetYnjhDYK1WqSjE4acvxAzNtcW1tq1Zux88qvxgrifX4uCkiYFdcZMHcBr9ZEOmNIoEbhD0T6aK5HAOF1fju2GTEUyGsRoH0/s16000/Aviation+cocktail.jpg" /></a></div><br /><span style="font-family: times;"><i>Scroll down for english</i></span><p></p><p><span style="font-family: times;"><br /></span></p><p><span style="font-family: times;"> Jag vet nog inte vem av oss som är mest chockad - du som läser detta eller jag! Men här kommer trots allt ett nytt blogginlägg - och det kommer att komma fler. Det har jag bestämt mig för.</span></p><p><span style="font-family: times;"><i>I'm back</i>! </span></p><p><span style="font-family: times;">Det har varit ett långt uppehåll, inte vad jag planerade för eller hade tänkt mig överhuvudtaget, men det blev så. Luften gick lite ur mig av olika orsaker och det svårare och svårare att sätta sig vid datorn för att skriva ett inlägg.... <i>Men jösses vad jag har saknat bloggandet</i>! Jag har under min frånvaro både bakat, lagat och fotat - det har bara varit den här lilla detaljen att hitta gnistan vid tangentbordet som saknats. Märkligt nog eftersom jag älskar att skriva och dela med mig av vad som hänt i mitt kök. </span></p><p><span style="font-family: times;">2020 har minst sagt varit ett märkligt år men jag hoppas att återupptaget bloggande ska göra avslutet betydligt bättre än vad de senaste månaderna varit. Jag tror vi alla behöver få komma undan den vardag vi nu tvingats in i (<i>jag vägrar kalla detta "det nya normala", det finns inget normalt över livet under covid och det är inget liv jag vill leva i fortsättningen</i>). Att få flytta fokus mot något annat är mer än behövligt - särsklit nu när vi är mitt i det redan grå november och julen står för dörren.</span></p><p><span style="font-family: times;">Jag tänker absolut inte göra en lång uppdatering om vad som hänt i livet under denna tid mer än att barnen har blivit större (<i>vad fort det går!</i>), vi bor kvar utanför Östersund, jag tycker fortfarande inte om att rensa rabatter och har inga som helst gröna fingrar och det har visat sig att jag har celiaki - <i>no more gluten</i>. Som ni antagligen redan listat ut kommer bloggen därför i fortsättningen att vara glutenfri - men - min ambition är att recepten ska gå att göra både glutenfria och med vanligt mjöl. Jag har under några år nu bakat massor från bloggen och så klart även annat då jag ersatt vanligt mjöl rakt av mot Finax röda glutenfria mjölmix tillsammans med lite xanthan gum och resultatet blir kanon! Om man inte säger att ett bakverk är glutenfritt är det ingen som märker det 😉 Det enda som är svårt att få till lika bra är bröd - gud vad jag saknar ett nybakat segt gott surdegsbröd. Men jag jobbar på att få till även goda och enkla glutenfria bröd! </span></p><p><span style="font-family: times;">På ett sätt börjar jag där jag även slutade. Receptet på Aviation Cocktail var det som jag hade tänkt lägga upp innan det blev ett oväntat långt uppehåll. Så jag tar helt enkelt bara vid där jag slutade, <i>visst känns det redan som om jag inte varit borta</i>?!!! Jag snöar gärna in på saker och "fastnar" gärna där om det så är att det går jättebra att laga samma maträtt flera dagar i rad (<i>jag lovar att jag inte gör det nu när jag har familj men när jag pluggade var det inga problem att äta tex chili con carne åtta dagar i rad eller så</i>), att alltid köpa samma tre sorters godis bland plock godiset, se samma TV-serie på rundgång (<i>ja, jag har sett Gilmore Girls såååå många gånger om och om igen att jag inte vet hur många det är längre</i>) eller att alltid beställa in samma drink innan maten (<i>Dry Martini - eller Dirty Martini</i>). Men på den senaste tiden har jag faktiskt blivit lite modigare på den senaste, nu var det iof väldigt länge sedan vi var ute på restaurang, men det har svävat upp en ny liten favorit <i>White Lady</i> (lovar att det kommer ett recept på den med). Nu är jag inte den som är bäst på drinkar men ibland är det rätt mysigt att blanda till en drink på fredagskvällen, sätta på lite jazz på Spotify och ta fram lite tryffelchips för att runda av veckan och börja helgen medans maten blir klar. I dessa lägen blandar jag gärna till en Aviation Cocktail, den ger den där rätta 20-tals (<i>nej, jag menar absolut inte 2020, det finns inga rätta känslor över 2020 - jag snackar 1920 med underbara klänningar och cocktail i coupéglas</i>). Sötsyrlig och så klart med ett körsbär. Jag älskar den blålila färgen men det går jättebra att utesluta <i>crème de violette </i>och istället få en ljus cocktail - men det är något lite extra vagant med det ill-rosa körsbäret mot den svala blå drinken....</span></p><p><i><span style="font-family: times;">Till helgen får det bli lite Michael Bublé i högtalarna och något gott att dricka i ett coupéglas. Det är förvisso bara tisdag men vi behöver något att se fram mot i dessa tider. Och det kommer att komma lite andra nyheter rörande bloggandet också!</span></i></p><p><i><span style="font-family: times;"><br /></span></i></p><p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxP1l4qXvN1fd6Kp0Za1MRs4ZN-kOPNCpcVHQjW8R5pWd5ylwN49vq7-wNM1Gifht5TDZnDvCqJgBCgmn9dLn36OSjrOqWP1IhQo6Ws03JPZQQuaeo6gEHKwOQilNDNKrvo54eN74cHPo/s951/DSC_0128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxP1l4qXvN1fd6Kp0Za1MRs4ZN-kOPNCpcVHQjW8R5pWd5ylwN49vq7-wNM1Gifht5TDZnDvCqJgBCgmn9dLn36OSjrOqWP1IhQo6Ws03JPZQQuaeo6gEHKwOQilNDNKrvo54eN74cHPo/s16000/DSC_0128.jpg" /></a></i></div><i><br /><span style="font-family: times;"><br /></span></i><p></p><p><b style="color: #463d17; font-family: times; font-size: 16.5px;">Aviation Cocktail</b></p><p><span style="font-family: times;"><i style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;">1 glas</i><br style="background-color: white; color: #463d17; font-size: 16.5px;" /><i style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;"><br /></i><span style="background-color: white; color: #463d17; font-size: 16.5px;"><span style="line-height: 23.1px;"><i>Ingredienser</i></span></span><br style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;" /></span></p><div style="text-align: left;"><span style="font-family: times;"><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;"><span style="line-height: 23.1px;">4 cl gin</span></span></span></div><div style="text-align: left;"><span style="font-family: times;"><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;"><span style="line-height: 23.1px;">1 cl Maraschinolikör</span></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #463d17; font-family: times; font-size: 16.5px;">0,5 cl Crème de Violette (<i>alternativt Parfait Amour</i>)</span></div><div style="text-align: left;"><span style="background-color: white; color: #463d17; font-family: times; font-size: 16.5px;">2 cl citronjuice</span></div><div style="text-align: left;"><span style="background-color: white; color: #463d17; font-family: times; font-size: 16.5px;">1 marashino-körsbär till dekoration</span></div><div style="text-align: left;"><span style="background-color: white; color: #463d17; font-family: times; font-size: 16.5px;"><br /></span></div><p></p><p><span style="font-family: times;"><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;"></span><b style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;">Gör så här:</b><br style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;" /><br style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;" /><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;">1. Mät upp alla ingredienser till drinken och häll dem i en shaker. </span><br style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;" /><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;">2. Fyll på med is och skaka väl.</span><br style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;" /><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;">3. </span><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;">Sila upp drinken i ett glas och släpp ner ett körsbär.</span></span></p><p><span style="font-family: times;"><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;"><i>Sätt på lite härlig jazz och servera direkt!</i></span></span></p><p><span style="font-family: times;"><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;"><i><br /></i></span></span></p><p><span style="font-family: times;"><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulDq9gHhhQgeIAiqtmK1mfGMUewvqyng6mklwY4VEqG-l8Oikb-09J6rdjW3uTFOtppxTSa4v7unxyAPqXnegDlj9yKDlrlVRikICvVztgWInroVf0lfay4GLs9k6y8YexDZfpX4mnyA/s951/DSC_0100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulDq9gHhhQgeIAiqtmK1mfGMUewvqyng6mklwY4VEqG-l8Oikb-09J6rdjW3uTFOtppxTSa4v7unxyAPqXnegDlj9yKDlrlVRikICvVztgWInroVf0lfay4GLs9k6y8YexDZfpX4mnyA/s16000/DSC_0100.jpg" /></a></span></div><span style="font-family: times;"><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><i>Long time no see - but here i am! I´m back!!! It was never my intention to have a break this long, but it ended out this way. And how I have missed blogging! I have never stoped baking, cooking or taking photos but I have lacked energy to write blogposts. I will not dull you with what has happend during this time, but one thing worth telling is that I have discovered that I have celiac desease. It´s not a problem for me but it was an transistion from baking with gluten to now be gluten free. So, from now on this is a gluten free blog - but my ambition is that my recipes will work just as well regardless of what flour you use. I have baked a lot of my recipes from the blog and just substituted regular flour with an 1-to-1 gluten free flour mixture and no one can tell the difference!</i></span><p></p><p><span style="font-family: times;"><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;"><i><br /></i></span></span></p><p><span style="font-family: times;"><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;"><i>So, I´m starting this new beginning with the blog with one of my fav-drinks, Aviation Cocktail. I love the sour-sweetness and the retro 1920´s feeling over it. </i></span></span></p><p><br /></p><p><br /></p><p><b style="color: #463d17; font-family: times; font-size: 16.5px;">Aviation Cocktail</b></p><p><span style="font-family: times;"><i style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;">1 glas</i><br style="background-color: white; color: #463d17; font-size: 16.5px;" /><i style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;"><br /></i><span style="background-color: white; color: #463d17; font-size: 16.5px;"><span style="line-height: 23.1px;"><i>Ingredients</i></span></span><br style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;" /></span></p><div><span style="font-family: times;"><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;"><span style="line-height: 23.1px;">4 cl gin</span></span></span></div><div><span style="font-family: times;"><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;"><span style="line-height: 23.1px;">1 cl Maraschino liqueur</span></span></span></div><div><span style="background-color: white; color: #463d17; font-family: times; font-size: 16.5px;">0,5 cl Crème de Violette (optional<i> Parfait Amour</i>)</span></div><div><span style="background-color: white; color: #463d17; font-family: times; font-size: 16.5px;">2 cl lemon juice</span></div><div><span style="background-color: white; color: #463d17; font-family: times; font-size: 16.5px;">1 marashino cherry for decoration</span></div><div><span style="background-color: white; color: #463d17; font-family: times; font-size: 16.5px;"><br /></span></div><p></p><p><span style="font-family: times;"><b style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;">How to:</b><br style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;" /><br style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;" /><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;">1. Add all ingredients to a shaker. </span><br style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;" /><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;">2. Add ice and shake well.</span><br style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;" /><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;">3. </span><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;">Strain into a cocktail glas and drop down a cherry.</span></span></p><p><span style="font-family: times;"><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;"><i>Put on some jazz and serve the drink right away!</i></span></span></p><p><span style="font-family: times;"><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;"><i><br /></i></span></span></p><p><span style="font-family: times;"><span style="background-color: white; color: #463d17; font-size: 16.5px; line-height: 23.1px;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5wjcHZOMvubqF8zb5W2QYrRMmZav2TdV5SxFItYkZvH3LasHk-gZorj0oYAz2ZzYZogBLmKoiAgjN2fsFithK0dl8-4BuorFsjDudZUTMeta-JFdTJI0P7b7oPZzNbTCOxC02WQR9wU/s951/DSC_0130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="951" data-original-width="630" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5wjcHZOMvubqF8zb5W2QYrRMmZav2TdV5SxFItYkZvH3LasHk-gZorj0oYAz2ZzYZogBLmKoiAgjN2fsFithK0dl8-4BuorFsjDudZUTMeta-JFdTJI0P7b7oPZzNbTCOxC02WQR9wU/s16000/DSC_0130.jpg" /></a></span></div><span style="font-family: times;"><i><br /></i></span><p></p>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com3tag:blogger.com,1999:blog-8877204657878557978.post-66856834033634305782015-11-15T20:54:00.000+01:002015-11-15T20:54:24.561+01:00Mint Chocolate Chip Cake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg1O6ES2iPZhpccwihaRjdaV5U46dsAuploKgiEFcx6l9C1AqD8aTrsKn-jLwOZkx9nPuEoyCPJXSP-kCOcDn0iSwm8mmdx4r0h2-U3Ojlih0OvInBvWo1sb3p_ZcNMjvZd5Ze-3mR60M/s1600/Mint+Chocolate+Chip+Cake+text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg1O6ES2iPZhpccwihaRjdaV5U46dsAuploKgiEFcx6l9C1AqD8aTrsKn-jLwOZkx9nPuEoyCPJXSP-kCOcDn0iSwm8mmdx4r0h2-U3Ojlih0OvInBvWo1sb3p_ZcNMjvZd5Ze-3mR60M/s1600/Mint+Chocolate+Chip+Cake+text.jpg" /></a></div>
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<i>Scroll down for english</i><br />
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Hmmmm, det tog tid att sätta sig ner för att skriva det här inlägget. Egentligen inte avsiktligt alls men jag har helt enkelt haft svårt att för mig till att blogga. Det finns inga ursäkter men det har hänt massor det här sista året och just bloggandet har jag valt att lägga vid sidan. Främsta orsaken till att jag varit så frånvarande det sista är att jag börjat plugga och det tar tid! Massor av tid.... Och där till kommer allt annat i livet. Jag har nog inte riktigt kommit in i det här med att plugga och ha ett liv vid sidan. Förra gången jag studerade var det bara mig att ta hänsyn till och det var bara studierna som jag behövde bry mig om. Så är det ju <i>inte</i> riktigt nu. Men jag hoppas att jag börjar närma mig en punkt där det faktiskt finns en balans och där jag hittar tillbaka till den här riktiga blogglädjen igen. Som det är nu börjar suget efter att fota göra sig rejält pockande!<br />
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MEN, i det här inlägget blir det en tårta som jag fotade för läääängde sedan nu som kommer upp. Jag var inte 100% nöjd med hur den såg ut första gången så jag stylade om den lite. DEt är ju det som är så kul med bakverk, att man kan göra på så många sätt! Man kan, som här, välja att ha tre tjockare tårtbottnar eller att ta två och dela för att istället jobba med fyra tunnare. Samma tårta, men två helt olika utfall! Just de här bottnarna är sååååå härligt luftiga och fina att det inte är några större problem att välja tre bottnar istället för två. Jag testa även att dela den sista bottnen och monterade en tårta med sex tunnare bottnar ett tag men det blev faktiskt för högt den här gången. Men det är kul att testa och leka sig fram!<br />
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Mint och choklad är verkligen några av mina absoluta favorit kombinationer. Kola och mint är nästan ännu bättre, men bara nästan. Och som alltid med recept, det är inget ni slaviskt måste följa! Det blir precis lika gott med ljus choklad, vanlig mörk choklad, mint choklad, din favorit choklad eller ingen choklad alls i fyllningen. Det behöver inte vara något av After Eight-typ.<br />
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Och nej,bilderna kanske inte är mina bästa, men det kommer.... Jag ska ge mig den på att få in minst ett inlägg i veckan igen. Och börja fota upp nya saker snart. Just nu har jag dock en liten bildbank som jag vill beta av först och som jag hoppas att ni ska gilla också! Det är på G, som sagt....<br />
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<i>Massa kramar, Louise</i><br />
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<span style="font-size: x-large;">Mint Chocolate Chip Cake</span><br />
<i>En 15 cm tårta</i><br />
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<span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1px;"><i>Bottnar</i></span></span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 18.48px;">180 g vetemjöl (3 dl)</span><br />
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300 g strösocker (3,3 dl)</div>
<div style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 18.48px; text-align: left;">
90 g kakao (drygt 2 dl kakao)</div>
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6 g bikarbonat (1 tsk)</div>
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4 g bakpulver (1 tsk)</div>
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60 g neutral olja (ex matolja) (60 ml)</div>
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180 g mjölk + 10 g vitvins vinäger (1,8 dl + nästan 1 msk)</div>
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190 g kaffe (eller vatten) (1,9 dl)</div>
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2 stora ägg</div>
<br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 18.48px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1px;"><i>Fyllning</i></span></span><br />
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250 g mascarpone</div>
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ca 300 ml vispgrädde</div>
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ca 30 g florsocker</div>
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1 tsk vaniljextrakt eller ½ tsk vaniljpulver</div>
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några droppar mint</div>
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ca 75g hackade mint choklads av After Eight- typ <i>eller</i> mörk mint choklad</div>
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grön karamellfärg</div>
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(ca 1 tsk snabbgelatin, valfritt)</div>
<br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1px;"><i>mörk choklad, chokladsås, maränger etc att toppa med</i></span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;"></span><b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;">Gör så här:</b><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1px;"><i>Bottnar</i></span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;">1. </span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">Sätt ugnen på 180 grader (ej varmluft). Smöra och mjöla fyra formar som är ca 15 cm i diameter. Lägg en rundel av bakplåtspapper i botten av varje form. <i>Det blir fyra tårtbottnar av satsen. Du väljer själv om du vill använda två eller tre bottnar här.</i></span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;">2. </span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">Blanda samman samtliga torra ingredienser i en stor skål eller skål till en assistent. Blanda samman dem ordentligt, för säkerhets skull kan man sikta ner kakao samt mjöl för att undvika ev klumpar.Tillsätt samtliga resterande ingredienser och vispa samman på medelhastighet ca 2 minuter. </span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;">3. </span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">Fördela smeten i formarna, väg formarna för att få så jämna bottnar som möjligt. Grädda mitt i ugnen ca 20-25 minuter. Försök att inte överbaka bottnarna. De kommer att kännas lätt kladdiga men ändå ska en sticka komma ur torr. Så håll koll på bottnarna efter ca 15 minuter då ugnar kan vara så solika. (Det går jättebra att grädda dessa bottnar i omgångar om inte formarna ryms samtidigt i ugnen).</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;">4. </span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">Ta ut bottnarna ur ugnen när de är klara och låt dem svalna på bakgaller ca 20 minuter innan kakorna tas ur formarna för att svalna helt.</span><br />
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<i>Fyllning</i></div>
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1. Lägg samtliga ingredienser, <b>utom chokladen</b>, i en bunke. Vispa upp till en fast kräm och smaka av. Tillsätt eventuellt mer florsocker och vispa i så fall upp igen.</div>
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2. Hacka chokladen fint och rör ner den i krämen. </div>
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3. Färga fyllningen lite lätt grön om du vill. </div>
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<i>Montering</i></div>
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1. Jämna till bottnarna med en kniv så att de blir raka om de blivit väldigt toppiga. Dela bottnarna om du vill lägga samman en tårta med fyra lager. </div>
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2. Lägg en första botten på ett tårtfat. Fördela över en generös skopa av fyllningen över bottnen. </div>
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3. Lägg på en ny botten och upprepa proceduren. </div>
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4. Avsluta med att lägga på en botten och fördela rikligt av mintkrämen på toppen. Avsluta med att strö över lite strössel, kakao, chokladsås, chokladspån, maränger etc.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3wAmVFWIpCoZuWwjPaUPFmTqzloqiNXQbrDxJoG2yM3jN9t1AsA96RYs_fzGKiGN8dT65j9HW_Tx7L5hd3eXfEXteZCh_jy5n87FDcOybN8GE0V13rPU82v7wAE45v2dl3ffDnHI6u0/s1600/Mint+Chocolate+Chip+Cake+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH3wAmVFWIpCoZuWwjPaUPFmTqzloqiNXQbrDxJoG2yM3jN9t1AsA96RYs_fzGKiGN8dT65j9HW_Tx7L5hd3eXfEXteZCh_jy5n87FDcOybN8GE0V13rPU82v7wAE45v2dl3ffDnHI6u0/s1600/Mint+Chocolate+Chip+Cake+5.jpg" /></a></div>
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<i>In english</i></div>
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Well, trying to get back into blogging. It's been so much happening this last year, ending up with me being back in school! How did this happen!? So, time for blogging have been spared this last few months. But, I thinh I'm starting to get a hang og things and somewhat of a balance between life at home and studying. I can truly say that it's not the same to study when you have a family to consider, like when you're on your own. Nothing at all!</div>
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But I will try to get back to the blog at least once a month, because I miss it! I love to make things for the blog, and take photos and think about styling and all of it. So, with this cake, not my proudest creation, but it has been haning around in my computer far to long now and it taste sooooo good, I say hello - once again!</div>
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<i>Lots of love, Louise</i></div>
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<span style="font-size: x-large;">Mint Chocolate Chip Cake</span></div>
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<i>One 15 cm cake</i></div>
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<span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: 16.5px; line-height: 23.1px;"><i>Cake</i></span></span><br />
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<span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 18.48px;">180 g plain flour</span></div>
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300 g caster sugar</div>
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90 g cocoa powder</div>
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6 g baking soda (1½ tsp)</div>
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4 g baking powder (1 tsp)</div>
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60 g vegetable oil</div>
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190 g buttermilk</div>
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190 g coffee</div>
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2 large egges</div>
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250 g mascarpone</div>
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about 300 ml whipping cream</div>
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about 30 g powdered sugar</div>
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1 tsp vanilla extract</div>
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a few drops of mint</div>
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about 75 g chopped chocolates like After Eight</div>
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green food coloring</div>
<br style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: 16.5px; line-height: 23.1px;"><i>dark chocolate, chocolate fudge sauce, meringues or other goodies for topping</i></span></span><br style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;" /><i style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;"><br /></i><span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px; line-height: 23.1px;"></span><i style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;"><br /></i><span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px; line-height: 23.1px;"></span><i style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;"><br /></i><span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px; line-height: 23.1px;"></span><i style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;"><br /></i><b style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;">How to:</b><br style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;" /><br style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;" /><span style="font-size: 16.5px; line-height: 23.1px;"><i>Cake</i></span><br style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;" /><span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;">1. </span><span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">Pre-heat oven to 350°</span><span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">. </span><span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;"> Butter the bottoms and sides of four 6-inch round cake pans, line the bottom with parchment rounds, butter the rounds and dust the pans with flour. </span><i style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">For this cake you will only need two or three layers so if the fourh layer magically disappear I won´t tell.</i><br />
<span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;">2. Mix all of the dry ingredients in a bowl. It's good to sift in the cocoa powder to avoid lumps. Add the rest of the ingredients and mix </span><span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">toghether with a hand held mixer or in a kitchen aid on low about 2 minutes. </span><span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;"> </span><br />
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<span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;">3. </span><span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">Divide the batter evenly between the prepared tins. If possible, weigh the pans. Smooth the surface with a small offset palette knife and bake for about 20-25 min. Cake is done when a toothpick comes out with a few moist crumles attached. Try not to over bake the cake. </span></div>
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<span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1px;">4. </span><span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">Take out and leave to cool on wire rack for 20 minutes, then remove from pans and let cool completely.</span></div>
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<i>Fyllning</i></div>
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1. Place all of the ingredients, <b>except the chopped chocolate</b>, in a bowl. With a handheld mixer, whip up a firm and smooth cream. Taste and see if you would like some more sugar.</div>
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2. Fold in the chopped chocolate into the cream.</div>
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3. Color the filling green if desired.</div>
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<i>Montering</i></div>
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1. Trim any doming or top crust from the cake layers with a serrated knife. Cut two layers in half if you want a four layer cake.</div>
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2. Place the bottom cake layer on a cake stand or plate, top side up. Place a good dollop of the mint flavoured mascarpone cream on the cake and spread out using a palette knife. </div>
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3. Place the second cake layer on top and repeat.</div>
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4. Finish off with the third cake layer, top down, and spread a good amount of the mint flavoured mascarpone cream on the top. Sprinkel over some sprinkles, cocoa powder, meringues or chocolate before serving.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIvGZoEBpaWArzR2TMz00wiGir8nidKM8KJUx3WwbwshGWsqg0lZFfGNDY1dMitRZmbdoi-TVGLD_t4L7blmM7g-qRzxU9VSCtJKUwSKzDVI7YebLKqdfJEIUakAgKfmbqVJ3vdIuWMQ/s1600/Mint+Chocolate+Chip+Cake+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIvGZoEBpaWArzR2TMz00wiGir8nidKM8KJUx3WwbwshGWsqg0lZFfGNDY1dMitRZmbdoi-TVGLD_t4L7blmM7g-qRzxU9VSCtJKUwSKzDVI7YebLKqdfJEIUakAgKfmbqVJ3vdIuWMQ/s1600/Mint+Chocolate+Chip+Cake+9.jpg" /></a></div>
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Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com11tag:blogger.com,1999:blog-8877204657878557978.post-91839209966701246842015-07-23T14:16:00.000+02:002015-07-23T14:16:33.743+02:00Pink Raspberry Lemonade (Rosa Hallon Lemonad)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGaXUPhqyute8ZgRtgePLPYMCqmIOwLkrPfrBeTKLUKjlkcc2y3dmjyAKAR239_b9CO1_PQ_ZF0tMM7BvfiHKWX0VFBMAs15Ti-w04nZsbOXObxDNx7synYArjIxvCd7s2V7AGTiEe3M/s1600/Pink+Raspberry+Lemonade+TEXT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnGaXUPhqyute8ZgRtgePLPYMCqmIOwLkrPfrBeTKLUKjlkcc2y3dmjyAKAR239_b9CO1_PQ_ZF0tMM7BvfiHKWX0VFBMAs15Ti-w04nZsbOXObxDNx7synYArjIxvCd7s2V7AGTiEe3M/s1600/Pink+Raspberry+Lemonade+TEXT.jpg" /></a></div>
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<i>Hallo, sommaren????</i> Var har sommaren tagit vägen? I och för sig så har den väl egentligen inte ens visat sig i år men i alla fall, var är den? Några ynka dagar har vi fått och med lite järnvilja i solstolen så har det blivit en viss nyans av solbränna men det där med att bada i sjön är bara att glömma och lägga ner för i år. Å andra sidan innebär det att man kan elda i öppna spisen och mysa med tända ljus på kvällarna utan dåligt samvete. Och så dåligt har det nog inte varit ändå eftersom vi kunnat grilla mer än vi gjort sammantaget tidigare somrar. Att flytta <i>in</i> matplatsen till uterummet istället för att kväll efter kväll hoppas på att kunna sitta ute var ett riktigt lyckat drag måste jag säga. Nu är det bara att slå upp dörrarna (<i>vid väder</i>) och njuta av att sitta ute inomhus. Så, man ska inte klaga för mycket, det har varit en okej sommar (<i>även om jag gärna haft liiiite mer sol och liiiite mindre blåst, men man kan verkligen inte få allt!</i>)<br />
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Så, vad gör man då? Jo, man får försöka locka fram sommaren bästa man kan, eller åtminstone lite sommarfeelings med lite gott och somrigt i glaset. Hemma hos oss har lemonad blivit en ny favorit. Jag har alltid gillat hur de sippar lemonad till både höger och vänster i filmer. Och lemonad stånd efter vägar känns så där underbart retro och härligt barnsligt. Så, jag testade att göra egen, och vi föll för det! Citronlemonad är galet gott en varm dag men vår favorit blev snabbt den här rosa varianten med citron och hallon. Jag ska fixa ihop ett recept på en citronlemonad också, har några twistar jag vill testa på det, men för nu kommer en härliga <i>råååååsa</i> lemonaden. Jag tycker färgen är helt underbar på denna! Verkligen ill-rosaröd och underbart rosa till mörkrosa i glaset när den väl blandats. Som ni ser på bilderna tenderar lemonaden att lägga sig mot botten på glaset. Jag tycker att det är rätt snyggt, lite ombreeffekt men det är bara att röra runt lite så flyger den runt i glaset och blandas med sodan.<br />
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<i>Vad tror ni, kan lite rosa lemonad locka fram sommaren igen?</i><br />
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<span style="color: #463d17; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;"><b>Pink Raspberry Lemonade Syrup</b></span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1 flaska</i><br />
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<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Underbart rosa sirap med massor av smak att göra lemonad av. Inte för söt och inte för sur. Häll upp en liten mängd i glaset och fyll på med sodavatten och massor av is till önskad styrka. För lite extra semesterfeeling kan man spetsa med lite ljus rom.</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;"><i>Ingredienser</i></span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><span style="line-height: 23.1000003814697px;">180g (2 dl) strösocker </span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">250ml (2½ dl) vatten</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><span style="line-height: 23.1000003814697px;">100ml (1 dl) citronsaft </span></span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><span style="line-height: 23.1000003814697px;">125 g frusna eller färska hallon</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Gör så här:</b><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. Lägg socker och vatten i en kastrull. Värm upp till kokpunkten, rör under tiden så att sockret löses upp. </span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2. Stäng av värmen och tillsätt citronsaft samt hallon. Låt svalna lite.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">3. Mixa blandningen slät med en stavmix eller i en mixer. </span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">4. Sila blandningen genom en finmaskig sil ner i en skål för att få bort fröna från hallonen. Häll upp på en flaska.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">5. Vid servering, häll upp en lagom mängd av sirapen i ett glas. Fyll på med is, sodavatten, frusna hallon och kanske lite skivad citron till önskad styrka. Servera.</span><br />
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<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><i>Tips! För en liten vuxnare variant är det mycket gott att blanda ner lite ljus rom i lemonaden. Man kan även blanda ut med vanligt kolsyrat vatten, 7-up eller liknande istället för just sodavatten.</i></span><br />
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<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><b>In english</b></span><br />
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<span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">So far, this is not much of a summer. Although I have somehow manage to get some sort of tan. Not much, but at least a new ton of the skin. But I shouldn't complain to much either. It's kind of cosy to lit up the room with candles in the eavning and put on a fire even though it's summer. Somehow it kind of makes it even cosier.</span></span><br />
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<span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">For some reason lemonade is not as popular i Sweden as it is in english speaking contries. Don't ask me why, it just isn't. But I love it! I think it's so cute and so retro. It´s like being in an "old" movie when you sit on the porch, just relaxing and sipping your lemonad. Makes feel like getting the hose out and start a waterfight!</span></span><br />
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<span style="color: #463d17; font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;"><b>Pink Raspberry Lemonade Syrup</b></span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1 bottle</i><br />
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<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">This syrup has a wonderful dark pink-redish colour. Not to sweet and not to sour. Just pour up and top up with soda water and ice before serving.</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;"><i>Ingredients</i></span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><span style="line-height: 23.1000003814697px;">180g (almost 1 cup) caster sugar</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">250ml (about 1 cup) water</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><span style="line-height: 23.1000003814697px;">100ml (a bit less than ½ cup) lemon juice</span></span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><span style="line-height: 23.1000003814697px;">125 g frozen or fresh raspberries</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">How to:</b><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. Place sugar and water in a saucepan. Gently heat to a boil, stirring to make sure all the sugar crystals dissolves. </span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2. Turn of the heat. Add lemon juice and raspberries. Leave to cool a bit.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">3. Pour the mixture into a food processor or with a hand blender mix until it becomes a smooth liquid. </span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">4. Strain the liquid through a fine sieve into a bowl to remove the raspberry seeds. Pour into a bottle.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">5. At serving, pour up some syrup into a glas. Top up with ice, soda water, frozen raspberries and maybe some sliced lemons.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><i>Tips! For a more grown-up version you can pour in some rum. You can also top up with sparkling water or sodas like 7-up.</i></span><br />
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<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><i><br /></i></span>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com2tag:blogger.com,1999:blog-8877204657878557978.post-585288978209076482015-06-27T12:01:00.001+02:002015-06-27T12:06:50.872+02:00No Churn Lemon Meringue Cheesecake Ice Cream (Citronmarängglass)<br />
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<i>Kära Läsare!!!</i><br />
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Jag är tillbaka! På när som.... <i>Men jag är tillbaka</i>! Och ni ska bara veta hur mycket jag saknat Er och bloggandet! Den har "pausen" på på tok för många månader var absolut inte avsiktlig från min sida, <i>men</i>, ibland händer det saker i livet som man inte själv rår på och då tvingas en del saker prioriteras bort. Och det är där jag jag har befunnit mig. De senaste månaderna har till stor del handlat om prioriteringar och där har det just då inte funnits utrymme för bloggen. Annat har varit viktigare helt enkelt. För även om det verkar som om vi bloggare alltid har tid till bloggen, som om våra liv alltid är perfekta, att tid finns i överflöd till allt, så pågår det ett liv runt omkring oss som inte har det minsta med bloggande att göra. Inte något med den alls till och med. Och det livet kan vi oftast balansera med blogglivet. Fast inte alltid. Och då måste man prioritera. Men nu är saknaden efter bloggandet för stor och livet är på en bättre plats igen så nu <i>äntligen</i> känner jag att det går att komma tillbaka till det här livet igen. Balansen är tillbaka och det finns åter utrymme för båda liven i tillvaron.<br />
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Och jag tänker börja med att be Er om lite hjälp. För en sak som i vintras gjorde mig enormt frustrerad och delvis bidrog till lite tappat bloggintresse från min sida är den har skillnaden mellan <i>hur</i> bilder ser ut på en PC och en sak från Apple. Jag blir, helt ärligt, tossig och enormt frustrerad på detta! Jag har själv en PC och redigerar mina bilder efter alla konstens regler i Lightroom, sparar i de format man ska osv men ändå är det en enorm skillnad i hur bilderna ser ut på PC och Mac.... Är det någon som har tips på hur man kan komma till rätta med detta? Tips på bra sida att läsa vidare etc? För jag har verkligen försökt att läsa mig fram till lösningar men kommer ingen längre vart än vad jag gjort nu. Så om någon av er har en länk, dela gärna med Er!!!!<br />
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Så, recept. <i>Och bilder som i vart fall ser hyfsade ut på en PC...</i> Ni vet att jag älskar glass. Och det kommer att komma mer glass på bloggen. Har två fantastiskt goda glassar i frysen som ska fotas, bla annat en chokladglass som inte blev av denna värld! Jag vet att ni eftersökt enkel chokladglass och det kommer som sagt. <i>Och där har jag även en idé till en annan variant som också kommer snart.... </i>Bildbiblioteket i datorn är också fyllt av tårtor mm mm och det kommer. Just nu återfinner sig också lusten att fota och baka så "nyare" saker kommer med. Det är nästan skämmigt att erkänna att många av bilderna nu är året gamla.... Den här glassen till exempel, fotas förra året.... Men den är lika god för det! Om jag hade fotat annorlunda i år? Japp, det hade jag! Men för nu duger de här också. Hojta gärna till om det är något speciellt recept ni vill att jag knåpar ihop så ska jag försöka ge mig på det.<br />
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Men nu är det glass. Underbar citronsmakande cheesecakeglass. Jag tänker inte bre på om smakerna, glassen är fantastiskt god och inspirationen är från ett av mina absoluta favorit bakverk, <i>citronmarängpaj</i>. En klassiker hemma hos mig. Nu har den blivit "kulglass" istället. Lite godare om du frågar mig. Och den är lika enkel som vanligt att göra. Och det behövs fortfarande ingen glassmaskin. Jag har börjat göra glassar som "kräver", <i>i vart fall om man är glömsk som mig och alltid glömmer röra glassen i frysen utan</i>, glassmaskin och visst de blir goda de med men varför ska man krångla till goda saker som glass i onödan? Nej, just det. Behövs inte och då kör vi vidare på den här varianten.<br />
<br />
Så. Jag är tillbaka. Mer recept kommer! Och <i>massa kramar!!!!</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPpi7RhVjryrv59mwOBJxD_a5T86Qv5ByWU9GxbquYmSvNsW9whDntS8ftjD0EUNdEhWtMYv2IhKzA2Jt5GDWyVODGLB1gBI8UDop3ou6m8p6tK5MzyUabOhbqbNC2e_BBjHL9i5INfI/s1600/No+Churn+Lemon+Meringue+Cheesecake+Ice+Cream+11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPpi7RhVjryrv59mwOBJxD_a5T86Qv5ByWU9GxbquYmSvNsW9whDntS8ftjD0EUNdEhWtMYv2IhKzA2Jt5GDWyVODGLB1gBI8UDop3ou6m8p6tK5MzyUabOhbqbNC2e_BBjHL9i5INfI/s1600/No+Churn+Lemon+Meringue+Cheesecake+Ice+Cream+11.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZtwtCZauaEbLBlTkK4xJisKMhl-jWzfjYdvvx01FmRT2njVpRk129we_LMH6XMurJaLYG8oq4MZLhfh3xB2Mq8UXSRTDENTKBXrAbxhJV1fXFJBl2PCakCd32I6yRZms82i3fWQSj_k/s1600/No+Churn+Lemon+Meringue+Cheesecake+Ice+Cream+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZtwtCZauaEbLBlTkK4xJisKMhl-jWzfjYdvvx01FmRT2njVpRk129we_LMH6XMurJaLYG8oq4MZLhfh3xB2Mq8UXSRTDENTKBXrAbxhJV1fXFJBl2PCakCd32I6yRZms82i3fWQSj_k/s1600/No+Churn+Lemon+Meringue+Cheesecake+Ice+Cream+9.jpg" /></a></div>
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<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
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<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><b>No
Churn Lemon Meringue Cheesecake Ice Cream</b></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><b><br /></b></span></span></span><span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i>Mjuk
och galet god glass! Jag har en verkligt svag punkt för citronmaräng
pajer. Och den här glassen är verkligen liga god som paj
varianten!</i></span></span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i><br /></i></span></span></span><span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i><span style="background: #ffffff;">Ingredienser</span></i></span></span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><span style="background: #ffffff;">500
ml vispgrädde</span></span></span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">1
burk sötad kondenserad mjölk</span></span><br />
300
g cream cheese<br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">1
tsk vaniljextrakt</span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">3-4
msk lemon curd</span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<br />
ca<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">
5 krossade digestivekex</span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">ca
2 dl krossade maränger </span></span>
</div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">ca
3-4 msk lemon curd (att swirla ner i glassen)</span></span><span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i><br /></i></span></span></span><span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><b><br /></b></span></span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><b>Gör
så här:</b></span></span></span><br />
<br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">1. Häll
grädden, kondenserade mjölk, vaniljextrakt, cream cheese och lemon
curd i en stor skål.</span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">2. Vispa
med elvisp tills smeten tjocknar och börjar få lite styvare
toppar.</span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">3. Häll
hälften av smeten i en form. Strö över nästan all krossad
digestive och maräng. Värm ev lemon curden lite i micron så den
blir lättare att swirla ner i glassen. Täck med resterande
glassmet. Rör ner ytterligare lite mer lemon curd. Avsluta med att
strö över resterande digestive och maräng.</span></span></div>
<br />
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">4.
Täck med plastfolie och frys tills glassmeten stelnat, ca 4-6
timmar.</span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">5. Ta
ut och låt glassen mjukna några minuter innan den serveras. </span></span><span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i>Jag
toppade min glass med lite smält mer lemon curd och krossade
maränger innan servering.</i></span></span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i><br /></i></span></span></span>
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i><br /></i></span></span></span></div>
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<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i><br /></i></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gEWCbLnEEnA5x8y0D9r5O5qmWIy7v2z4Qqnfo4bNPhJszCkj7jHBSrboCRo0hb-uk-azXPHApGDA3EyMNWgVwP6UmuUcxm96oxZs5d7DZgvrdn4Jo8nCUaq4v8aKIPVPcxnItY5grQc/s1600/No+Churn+Lemon+Meringue+Cheesecake+Ice+Cream+TEXT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gEWCbLnEEnA5x8y0D9r5O5qmWIy7v2z4Qqnfo4bNPhJszCkj7jHBSrboCRo0hb-uk-azXPHApGDA3EyMNWgVwP6UmuUcxm96oxZs5d7DZgvrdn4Jo8nCUaq4v8aKIPVPcxnItY5grQc/s1600/No+Churn+Lemon+Meringue+Cheesecake+Ice+Cream+TEXT.jpg" /></a></div>
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<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i><br /></i></span></span></span></div>
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<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i><br /></i></span></span></span></div>
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<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i><br /></i></span></span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><b>In english</b></span></span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><b><br /></b></span></span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><b><br /></b></span></span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;">Well I am finaly back! Due to life the blogging has been on hold, but, now I'm back! You know how it is sometimes, you have to make priorites and I had to prioritate my life outside (because there is such life to!) the blog. But now there's room for both again I'm glad to say!</span></span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><br /></span></span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;">And I must also ask for your help! One of my greatest concerns when it comes to the blog is the one about how pictures looks so different on a PC and a Mac. It litteraly gives me grey hair! i work with a PC and thinks my pic look at least "okay", but when I later see them on a Mac or my Ipad etc, they looks everything but "at least okay". And I have tried to figure out how to get this sorted out without any luck. Does anyone of you know what to do? </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2vpl68pxjCsUNWCbWpieemoxzhr3-G2pgmbJ1EnBw9rwVmuN0Uci58nGDgGjmtSwKlw9wsOEKWg61THcDlK-8LXplaizI8AqDcsL20IJz0n0vG9UcUX7vpWUTsArrtENdKc8iAVhp5g/s1600/No+Churn+Lemon+Meringue+Cheesecake+Ice+Cream+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb2vpl68pxjCsUNWCbWpieemoxzhr3-G2pgmbJ1EnBw9rwVmuN0Uci58nGDgGjmtSwKlw9wsOEKWg61THcDlK-8LXplaizI8AqDcsL20IJz0n0vG9UcUX7vpWUTsArrtENdKc8iAVhp5g/s1600/No+Churn+Lemon+Meringue+Cheesecake+Ice+Cream+6.jpg" /></a></div>
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<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><br /></span></span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><br /></span></span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><br /></span></span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><br /></span></span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><b>No
Churn Lemon Meringue Cheesecake Ice Cream</b></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><b><br /></b></span></span></span><span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i>Soft
and totally yummy ice cream! One of my favourites is lemon meringue
pie. And this ice cream is just as good as the pie
version.</i></span></span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i><br /></i></span></span></span><span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i><span style="background: #ffffff;">Ingredients</span></i></span></span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><span style="background: #ffffff;">500
ml whipping cream</span></span></span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">1
can sweetened condensed milk</span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">300
g cream cheese</span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">1
tsp vanilla extract</span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">3-4
tbsp lemon curd</span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<br /></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">about
5 chrushed digestive biscuits</span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">1
cup chrushed meringues</span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
</div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">about
3-4 tbsp lemon curd (for swirling)</span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i><br /></i></span></span></span><span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><b>How
to:</b></span></span></span><br />
<br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">1. Put
cream, condensed milk, cream cheese, vanilla and lemon curd into a
large bowl and with an electric hand mixer whisk until thick and
quite stiff peaks forms.</span></span><br />
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">2.
Pour half of the ice cream mixture into a container. Sprinkel over
almost all of the meringues and digistive biscuits. Swirl in almost
all of the lemon curd. Pour in the rest of the ice cream mixture.
Swirl in the rest of the lemon curd and sprinkel over the rest of the
meringues and digestive. Cover with plastic film and freeze until
set, 4-6 hours.</span></span><br />
3<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;">.
Remove the ice cream from the freezer a few minutes before serving. </span></span><span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i>I
topped my ice cream with some extra lemon curd and meringues before
serving.</i></span></span></span></div>
<div style="line-height: 0.61cm; margin-bottom: 0cm; orphans: 1;">
<span style="color: #463d17;"><span style="font-family: Times New Roman, Times, FreeSerif, serif;"><span style="font-size: small;"><i><br /></i></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Pmpqj2PMn3mUrMnzWyGwxIHwb_eOiYo3tnQZ2sXTy9vQNV40Q62tjMbf3ce9lnLa9V7OlqLME-zIK2_8a5bBgkKPa1uwiN52MVAIBT3ePt3dqmkGafpY07v2w1txnwsw8TWHk9tVb8A/s1600/No+Churn+Lemon+Meringue+Cheesecake+Ice+Cream+23.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Pmpqj2PMn3mUrMnzWyGwxIHwb_eOiYo3tnQZ2sXTy9vQNV40Q62tjMbf3ce9lnLa9V7OlqLME-zIK2_8a5bBgkKPa1uwiN52MVAIBT3ePt3dqmkGafpY07v2w1txnwsw8TWHk9tVb8A/s1600/No+Churn+Lemon+Meringue+Cheesecake+Ice+Cream+23.jpg" /></a></div>
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Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com6tag:blogger.com,1999:blog-8877204657878557978.post-60948410475243039452015-03-07T15:54:00.000+01:002015-03-07T15:54:04.753+01:00Chocolate Spoons (Chokladskedar)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKlbDmOKgx17luQPbwKFKa2fGituhDOzbo6yABRoxsaKw4m85x7zPTbL3fHCR2trZYhq6lTnygheYl9tGw_h54JxkYo0RBQmYR9baFmbH_Hb8okcsbYzySYQMF0sqzAQFefcrelcrngk/s1600/Chocolate+Spoons+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTKlbDmOKgx17luQPbwKFKa2fGituhDOzbo6yABRoxsaKw4m85x7zPTbL3fHCR2trZYhq6lTnygheYl9tGw_h54JxkYo0RBQmYR9baFmbH_Hb8okcsbYzySYQMF0sqzAQFefcrelcrngk/s1600/Chocolate+Spoons+1.jpg" /></a></div>
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<i>Scroll down for english</i><br />
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Den här veckan har det varit lov här uppe. Underbart vårväder med strålande sol och som gjort för att ta härliga promenader med en picknickkorg och bara mysa med barnen. Så mysigt har vi <i><b>inte</b></i> haft det. Vi fick maginfluensa. Sen fick vi det igen, och igen. För att toppa det med att sonen nu har vattkoppor. Det var det lovet det. Behöver jag säga att barnen ser fram mot Påsklovet något enormt nu? Det här att ligga och må dåligt i nästan en vecka är ingen höjdare...<br />
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Utanför fönstren viner vinden så det skallrar i fönsterrutorna och solen värmer bort den sista snön. Underbar liten vår-storm! Och visst kan man njuta av den med! Är det sportlov så är det och då ska man dricka varm choklad. Det säger min dotter som har sitt första sportlov, så hon borde väl veta. Och jag håller med. Et sportlov utan varm choklad är inte riktigt ett sportlov. Och nu när magarna är lite lugnare vågar vi oss nog på en liten mugg i solen i uterummet. <i>Och med det sagt visade vädret sina makter och ett mörkt moln drog in - med hällregn.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3T1K7DVJ0tg52FAuoYmaiBZX8qJuwDAwspvUvxQ6_6SgDNygA7rl5pIuYQ1XADOzj7Y9P1lQ4SfUa1nnIeEIfDwubwZghwspu46SKeikZIJ43lU9TaoFw1hgWpgO0riKuYaDDqa84ejc/s1600/Chocolate+Spoons+9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3T1K7DVJ0tg52FAuoYmaiBZX8qJuwDAwspvUvxQ6_6SgDNygA7rl5pIuYQ1XADOzj7Y9P1lQ4SfUa1nnIeEIfDwubwZghwspu46SKeikZIJ43lU9TaoFw1hgWpgO0riKuYaDDqa84ejc/s1600/Chocolate+Spoons+9.jpg" /></a></div>
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<span style="background-color: white; color: #463d17; font-family: Georgia, 'Times New Roman', serif; font-size: 16.5px; line-height: 23.1000003814697px;"><b>Chokladskedar</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>ca 6 st</i></span><b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Jag brukar oftast göra min varma choklad på mörk choklad som jag smälter i varm mjölk. Att göra en chokladsked med lite extra smaksättning på är ett enkelt och gott sätt att höja den varma chokladen lite extra. Smaksättningen kan man variera efter vad man själv tycker är gott. Och skulle det bli skedar över är de ett väldigt gott godis att ta bara som de är, bara så där rakt upp och ner, lite som en chokladklubba. </i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Chokladskedar</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><span style="line-height: 23.1000003814697px;">100 g mörk choklad, 70% (<i>inte blockchoklad</i>, gärna Lindt eller Marabou Premium)</span></span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><span style="line-height: 23.1000003814697px;">6 st dessertskedar</span></span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><span style="line-height: 23.1000003814697px;">smaksättning, exempelvis krossad polkagris, lakritsgranulat eller pulver, marshmallows, rostad kokos, jordnötssmör, toffee-bitar, snabbkaffepulver chili etc</span></span><br />
<br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">ca 2 dl varm mjölk/kopp och vispad grädde att klicka på toppen till servering</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Gör så här:</b><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. Bryt chokladen i mindre bitar och lägg dem i en skål. </span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2. Smält chokladen över ett vattenbad eller försiktigt i microvågsugnen.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">3. Fördela chokladen i skedarna och strö över smaksättning. <i>(Du kan vara rätt generös med med smaksättningen, särskilt om det är kokos eller marshmallows. Då är det också nästan enklare att blanda ner smaksättningen i chokladen innan den läggs på skedan).</i></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">4. Ställ skedarna i kylen och låt chokladen stelna.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">5. Innan servering, värm upp mjölk till kokpunkten och häll upp den i en mugg. Stoppa ner en sked och låt chokladen smälta ner i den varma mjölken. Rör om. Toppa gärna med vispad grädde och lite mini-marshmallows. Sitt ner och njut!</span><br />
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<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><i>Tips! För en liten vuxnare variant är det mycket gott att blanda ner något "värmande" i chokladen. Vanlig chokladsked tillsammans med en skvätt mörk rom är mums, likaså polkagris och mintu, kokos och malibu, kaffepulver och </i></span><i style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">kahlúa</i><i style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">...</i><br />
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<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><b>In english</b></span><br />
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I think we ave some kind of spring storm going on outside right now. The wind is blowing so the windows are shaking and the sund that just now shun so brightly is far gone the rain is pouring down, viciously. But, the kids are on winter leave from school and then you have to have hot chocolate. We had a not so funny week with stomach flu, following a week when our daugther had chicken pox. And we now round up with a son with chick pox. Puh, the <i>lovely </i>life as a mommy... But now I hope we are well enough from the stomach thing to enjoy a cup of hot chocolate in the conservatory. Being a part of the spring storm, but indoors.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7HXO_iRDgVR-pZy9feFVixbHLulwO3p108qwSAbjViCWsWuJr9tMXd0qebDcNhl1y0jF8JUUQaOvCov1W6f61ul449Ap4SlIiAEkGKll2MH75DYRWWFHYBwtuWdoEYpLCUxIarW8uSc/s1600/Chocolate+Spoons+15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7HXO_iRDgVR-pZy9feFVixbHLulwO3p108qwSAbjViCWsWuJr9tMXd0qebDcNhl1y0jF8JUUQaOvCov1W6f61ul449Ap4SlIiAEkGKll2MH75DYRWWFHYBwtuWdoEYpLCUxIarW8uSc/s1600/Chocolate+Spoons+15.jpg" /></a></div>
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<span style="background-color: white; color: #463d17; font-family: Georgia, 'Times New Roman', serif; font-size: 16.5px; line-height: 23.1000003814697px;"><b>Chocolate Spoons</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>about 6</i></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><br />
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">I usually make my hot chocolate by melting dark chocolate in hot milk. To make chocolate spoons with flavouring is an easy way to spice up the plain hot chocolate. And if it happens to be a chocolate spoon left over it's good on its own, like a chocolate lollipop.</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Chocolate spoons</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><span style="line-height: 23.1000003814697px;">100 g dark chocolate, 70% (<i>I prefer Lindt)</i></span></span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><span style="line-height: 23.1000003814697px;">flavouring, for example chrushed candy cane, licorice granulate or powder, mini-marshmallows, pices of toffee, peanutbutter, toasted coconut, instant coffee, chili.</span></span><br />
<br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">about 200 ml hot milk/cup and whipped cream to top with for serving</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">How to:</b><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. Break the chocolate in to smaller pieces and put them in a bowl.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2. Melt the chocolate over a bain marie or gently in the microwave oven.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">3. Divide the chocolate between the spoons and top with the flavouring of choise. <i>(You can be quite generous with the flavouring. And it might be easier if you first mix the flavouring into the chocolate).</i></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">4. Put the spoons in the fridge for the chocolate to set.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">5. Before serving, heat up milk to boiling and pour it into a mug. Put in a spoon and let the chocolate melt into the hot chocolate. Stir and top with some whipped cream and some mini-marshmallows. Sit down and enjoy!</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></span>
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><i>Note! For a grown up hot chocolate it is good to mix in something "warming". For example, dark rum to plain dark chocolate, mintu togheter with candy cane flavouring, coconut with malibu, instant coffee with kahlúa...</i></span><br />
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Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com2tag:blogger.com,1999:blog-8877204657878557978.post-83061236579181112222015-02-26T14:36:00.000+01:002015-02-26T14:36:25.590+01:00Gluten Free Cupcake Semla (low carb) Glutenfria Cupcakes Semlor<br />
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<i>Scroll down for english</i><br />
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Jag trodde aldrig att jag skulle bli en sådan där person som säger "<i>när jag var liten.....</i>" men nu gör jag det. <i>När jag var liten åt man inte semlor hela året.</i> Och jag tycker att det var bättre så.<br />
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Oppps! Vad sa hon nu? Får man säga så? Är jag totatlt osvensk och helt o-pk när jag häver ur mig det? Tja, take it or leave it. Men ärligt, är det inte liiiiite ledsamt att det numera finns semlor att köpa i princip hela året? Är det ens semelfritt på sommaren numera? För <i>när jag var liten</i> så kunde man bara köpa semlor en viss tid på året. Man åt semlor på tisdagarna under fastetiden som kommer innan påsk. Sju tisdagar varje år fanns det semlor. Det var det och det gjorde också selmlan till något speciellt och väldigt traditionellt. Jag vet i katten när detta började att luckras upp men jag minns ändå att så var det <i>på den gamla goda tiden, </i>långt tillbaka på det glada 80-talet. <i>För så gammal att man bara åt semla en gång per år, på fettisdagen, är jag faktiskt inte! </i><br />
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Semlor hör verkligen inte till mina favorit bakverk. Jag älskar mandelmassan, grädden och locket. Men själva bullen blir på tok för mycket för mig och i år bestämde jag mig för att det kan få bli semlor här hemma, på tisdagarna under fastan. Som det ska vara... Och eftersom min mage mår så mycket bättre utan gluten valde jag att försöka testa mig fram till ett glutenfritt recept på cupcake semlor. Alldeles lagom mycket semla och väldigt gott. Om ni vill baka helt vanliga semlor har jag ett underbart recept för dem med på bloggen, <a href="http://www.louisespis.com/2011/03/fettisdag-med-minisemlor.html" target="_blank">receptet hittar ni <i>här</i></a>. För det är ju kul att kunna variera sig lite och det roliga med bakning är att man kan välja att vara så traditionell man vill eller så tänjer man lite på gränserna och tar ut svängarna lite mer. Lite choklad och chili bulldegen? Kanske fylla semlan med dulce de leche eller lemon curd istället för mandelmassa? Det finns mycket roligt att testa om man vill. Eller så låter man semlan vara just en semla, och njuter av den på dagar man ska. Som <i>när jag var liten.....</i><br />
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(<i>Om ni undrat över varför det kommer massa glutenfria recept så är det för att jag sedan jag varit liten har haft en problem mage som jag äntligen kommit på hur jag ska få att må bättre och glutenfritt är en del i detta. Detta innebär dock inte att det här kommer att bli en glutenfri blogg!</i>)<br />
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<span style="background-color: white; color: #463d17; font-family: Georgia, 'Times New Roman', serif;"><b>Glutenfria Cupcakes Semlor</b></span><br />
<span style="background-color: white; color: #463d17; font-family: Georgia, 'Times New Roman', serif;">12 st</span><br />
<b style="background-color: white; color: #463d17;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Semlor hör verkligen våren till och en cupcake semla är ett lite mindre och lättare alternativ till den traditionella, mäktigare vetesemlan. Kul med lite variation och enkelt och snabbt att slänga ihop. Och det är inte svårt att göra egen mandelmassa till fyllningen. Testa och se själv. Och visst känns det alltid lite godare när man gjort allt själv.</i><br />
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Cupcakes</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">100 g smält smör</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">4 stora ägg</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">90 g socker (1 dl) <i>eller </i>sockerersättning, ex sötströ eller björksocker</span></span><br />
<span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">100 ml vispgrädde <i>eller </i>mjölk </span></span><br />
½ tsk vaniljextrakt<br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">150 g mandelmjöl (3 dl)</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" />2 msk kokosmjöl<br />
4 msk pofibrer (<i>kan bytas ut till lite drygt 1 dl mandelmjöl istället eller 4 msk bakprotein)</i><br style="background-color: white;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">8 g bakpulver (2 tsk)</span></span><br />
ca ½ tsk mald kardemumma<br />
(ca ½ tsk xanthan gum)<br style="background-color: white;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;"><i>Mandelmassa</i></span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">100 g mandelmjöl (2 dl)</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">3 msk strösocker <i>eller </i>socker ersättning</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">5-6 droppar bittermandelarom</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">6 msk vispgrädde</span></span><br />
några droppar vanilj extrakt<br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">ca 5 dl vispgrädde att spritsa på toppen</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Gör så här:</b><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Cupcakes</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. Sätt ugnen på 175°C. Ställ muffinsformar i en cupcakeplåt.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2. Blanda samman mandelmjöl, kokosmjöl, pofibrer, bakpulver, kardemumma och eventuell xanthan gum i en skål. Ställ åt sidan</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">3. Vispa ägg och socker riktigt vitt och pösigt i en annan bunke med en elvisp. Skrapa ner det som hamnar på sidorna emellanåt.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">4. Tillsätt det smälta smöret, grädden och vaniljextraktet och vispa upp ordentligt igen.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">5. Vänd ner hälften av de torra ingredienserna. </span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">6. Fördela smeten i formarna. Baka mitt i ugnen ca 15-20 minuter eller tills en provsticka kommer ut ren. Ta ut från ugnen när de är klara och plocka ur cupcaksen ur formen direkt och låt dem svalna på ett bakgaller.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;"><i>Mandelmassa</i></span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. Blanda samman samtliga ingredienser i en skål. Ställ åt sidan medans cupcakesen svalnar helt.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Montering</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. Skär av toppen på varje cupcake. Lägg åt sidan för att spara.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">2. Gröp ur en fördjupning i mitten av varje cupcake med hjälp av en äppelurkärnare eller en liten tesked. </span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">3. Smula ner det urgröpta i mandelmassan och blanda väl. Känns det för torrt så tillsätt lite mer grädde.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">4. Fyll fördjupningen med mandelmassa.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">5. Vispa grädden ganska hårt. Och fördela en rejäl</span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;"> klick grädde på varje cupcake med en sked eller spritsa på med en tyll. Lägg tillbaka locket på grädden och pudra över lite florsocker.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzSOveWlgmRqWSxypGaOPzLqhQ7UUDrJXlI_M8h7f2CzsQa2rr_Urn-ZGalHHrfgBT5WT4HaS4XLn8M6o26lXJZQc9fwsezbLHV3sgF4zh3XAr3eYOJR9LuFPTQjtq5VPsL3WHmdxgSY/s1600/Gluten+Free+Cupcake+Semla+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmzSOveWlgmRqWSxypGaOPzLqhQ7UUDrJXlI_M8h7f2CzsQa2rr_Urn-ZGalHHrfgBT5WT4HaS4XLn8M6o26lXJZQc9fwsezbLHV3sgF4zh3XAr3eYOJR9LuFPTQjtq5VPsL3WHmdxgSY/s1600/Gluten+Free+Cupcake+Semla+8.jpg" /></a></div>
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<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;"><b>In english</b></span><br />
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<span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 17px; line-height: 23px;">Well, this is pretty much as swedish as you can be this time a year. Semla, a swedish (<i>or northern Europe)</i> "thing" that we usually eats on tusedays in the lent. Traditionally the Semla is based on a wheatbun floavoured with cardamom, then filled with an almondpaste and toped with whipped cream and a "lid" made from the bun. It's a quite heavy pastry and this year I made mine a bit lighter, gluten free, and in cupcake form. So good! Give them a go if you want to try something really Swedish. And if you are interested in the more traditional Semla, <a href="http://www.louisespis.com/2011/03/fettisdag-med-minisemlor.html" target="_blank">I have a recipe for them <i>here.</i></a></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8twrffGgesjnlvmZD-4e6sWw-3g2tWrLhhyphenhyphenVaCNfrFApTJ7M6vBHg_zEc94F-YrYMFCDOssi4lmm5VNhvB6JTQ_eZNNfHFniObeCckAjNy8VI4WwlVmQxorc_FRWrf8-1cgdsWf3QQp0/s1600/Gluten+Free+Cupcake+Semla+17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8twrffGgesjnlvmZD-4e6sWw-3g2tWrLhhyphenhyphenVaCNfrFApTJ7M6vBHg_zEc94F-YrYMFCDOssi4lmm5VNhvB6JTQ_eZNNfHFniObeCckAjNy8VI4WwlVmQxorc_FRWrf8-1cgdsWf3QQp0/s1600/Gluten+Free+Cupcake+Semla+17.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdW3igGP8bfmdA2wgtuncM4pqXQQwFQ8uF7qj7m2iqbnI_J80g7PwudCHvJSmzg9HgicOwLUCHaogrWf9ceYnC657zldEVq8B1m_1jEbXEhqMidD_Rv1vsFl1MWAh9PXajKEaPc5oUNQ/s1600/Gluten+Free+Cupcake+Semla+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdW3igGP8bfmdA2wgtuncM4pqXQQwFQ8uF7qj7m2iqbnI_J80g7PwudCHvJSmzg9HgicOwLUCHaogrWf9ceYnC657zldEVq8B1m_1jEbXEhqMidD_Rv1vsFl1MWAh9PXajKEaPc5oUNQ/s1600/Gluten+Free+Cupcake+Semla+1.jpg" /></a></div>
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<span style="background-color: white; color: #463d17; font-family: Georgia, 'Times New Roman', serif;"><b>Gluten Free Cupcakes Semlor</b></span><br />
<span style="background-color: white; color: #463d17; font-family: Georgia, 'Times New Roman', serif;">12 st</span><br />
<b style="background-color: white; color: #463d17;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Typical Swedish. Here i have made the Semla to a cupcake but it's still heavy on the almondpaste and the whipped cream. As it should be! Substitute the sugar for a sugar substitue for a low carb Semla.</i><br />
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Cupcakes</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">100 g butter melted</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">4 large eggs</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">90 g sugar <i>or </i>sugar substitute</span></span><br />
<span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">100 ml whipping cream <i>or </i>milk</span></span><br />
½ tsp vanilla extract<br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">150 g almond flour</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" />2 tbsp coconut flour<br />
4 tbsp baking protein <i>or </i>4 tbsp potato fibers <i>or </i>8 tbsp almond flour<br />
<span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">8 g baking powder (2 tsp)</span></span><br />
½ tsp ground cardamom<br />
(½ tsp xanthan gum)<br style="background-color: white;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;"><i>Almondpaste</i></span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">100 g almond flour</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">3 tbsp sugar <i>or </i>sugar substitute</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">5-6 drops of bitter almond extract</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">6 tbsp whipping cream</span></span><br />
a few drops vanilla extract<br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">about 500 ml whipping cream to top the cupcakes with</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">How to:</b><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Cupcakes</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. </span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Preheat oven to 350°F. Place 12 muffin cases in a cupcake pan.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2. Mix toghether almond flour, coconut flour, baking protein, baking powder, cardamom and xanthan gum in a bowl. Set a side.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">3. </span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Beat the eggs and sugar pale and fluffy with an electric hand mixer. Stop occasionally to scrape down the sides of the bowl.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">4. Add the melted butter and vanilla and beat to combine.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">5. Fold in the dry ingredients. </span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">6. </span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Divide the batter between the muffin cases. Bake in the middle of the oven for 15-20 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from oven and take out the cupcakes from the pan. Let the cupcakes cool on a wire rack before decorating.</span><br />
<br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;"><i>Almondpaste</i></span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. Mix all the ingredients togheter in a bowl. Set a side.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Putting the cupcake together</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. Cut of the top of each cupcake and set a side.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">2. </span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">Cut a small round pice out off the middle of each cooled cupcake.</span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;"> </span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">3. Crumble down the cut outs into the almondpaste and mix well. If the mixture is to dry add some more cream.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">4. Fill the holes in the cupcakes with the almondpast.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">5. Whip the cream until quite stiff peaks. T</span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">op the cupcakes with the whipped cream. Replace the cut off "lid" and dust the cupcakes with some icing sugar.</span><br />
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<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;"><br /></span>Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com3tag:blogger.com,1999:blog-8877204657878557978.post-27962235665739933312015-02-18T11:06:00.000+01:002015-02-18T11:06:00.757+01:00No Churn Maltesers Ice Cream (Malteserglass)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXZD6DhNELnp_kiq0jU_GVhvhENU2rFOuzAmvYOCuZThompywc52QMdK1czjU5D2xKiZAqKbznL5fWEyrGdjStpXSnGwEKvrMFqSez1OVnLN-ImrZjHp6mQWTcJUvngqQ8T5tOns6Wjs/s1600/No+Churn+Maltesers+Ice+Cream+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisXZD6DhNELnp_kiq0jU_GVhvhENU2rFOuzAmvYOCuZThompywc52QMdK1czjU5D2xKiZAqKbznL5fWEyrGdjStpXSnGwEKvrMFqSez1OVnLN-ImrZjHp6mQWTcJUvngqQ8T5tOns6Wjs/s1600/No+Churn+Maltesers+Ice+Cream+6.jpg" /></a></div>
<i>Scroll down for english</i><br />
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Glass.... Japp, det är bland det bästa som finns! Det är något med soliga dagar som gör att glass liksom inte kan vara fel. Fast det bara är februari. För jag vet i katten vad som hänt med vädret men vi har värsta aprilvädret här uppe! Senaste veckan har "all" snö vi hade med solens och värmens hjälp smält bort till små öar och det där med att åka skidor eller pulka är bara att glömma. Jag kommer på mig själv att redan, <i>förgäves förvisso</i>, spana efter snödroppar och krokusar i rabatterna. Inte riktigt så det brukar vara här uppe i februari direkt. Men jag är nöjd för det ger mig riktiga Skaraborgsvibbar. Kan det vara så att vi kommer att få njuta av en <i>riktig</i> vår här uppe i år? Antagligen inte, men jag måste ju få drömma lite. För västgötska vårar är något jag verkligen saknar här uppe. Det där med snö in i maj och så pang-bom-sommar är inte riktigt min grej. Men just nu är vädret väldigt mycket vad jag är van vid och med värmande solstrålar på näsan njuter jag av det plötsliga, men varmt välkomna, vårvädret!<br />
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Synd bara att februari i övrigt verkligen gör skäl för sitt <i>Vabbuari</i>.... Men det glömmer vi nu och pratar glass istället! Ni vet att jag älskar enkelheten med glass gjord på kondenserad mjölk. Jag har en glassmaskin och jag gör ganska ofta glass i den med. Men, det är ju så mycket enklare att bara vispa ihop och ställa in smeten i frysen. Inte behöva lyssna på en maskin som går runt och inte behöva passa på något för att de som det börjar bli klart. Så, ni här kommer ett till galet gott recept på världens enklaste glass. Och gillar ni maltesers kommer ni älska den här glassen. Om jag ska ranka godis så kommer maltesers väldigt högt upp på listan. (<i>Tillsammans med twix och riktig engelsk fudge</i>). Och det här med malteserglass har jag varit sugen på sedan jag för en evighet sedan (<i>vill inte ens räkna efter hur många år sedan det är nu</i>) jag såg Jamie Oliver mosa glass och godis på tv när jag egentligen borde pluggat till en hemsk processrättstenta. Fast glass bara mosad med godis är gott,det är glass mosad med maltesers. Men det är inte riktigt som att äta en <i>malteserglass.</i> Men jag kom på knepet. Blanda ner maltpulver som är smaksatt med choklad. Klart! Och sååå gott!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7gNzavH1tqfifnqlsKT4BPz26m5AeehFhyt3XTLZbG5lsJP6hE2hYU_z8_-yT6c3IwC9rlRm2Fos_Ktmsv9MMPNm371DXWbyLucumo0J8t3lixczsBcscN5yCofKPIaxqKX4boJl3Rs/s1600/No+Churn+Maltesers+Ice+Cream+10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7gNzavH1tqfifnqlsKT4BPz26m5AeehFhyt3XTLZbG5lsJP6hE2hYU_z8_-yT6c3IwC9rlRm2Fos_Ktmsv9MMPNm371DXWbyLucumo0J8t3lixczsBcscN5yCofKPIaxqKX4boJl3Rs/s1600/No+Churn+Maltesers+Ice+Cream+10.jpg" /></a></div>
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<span style="background-color: white; color: #463d17; font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><b>Malteserglass </b></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></b><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Mjuk och galet god glass som verkligen smakar som att äta maltesers, fast i glassform. Maltpulver smaksatt med choklad finns bl.a att köpa på English Shop här i Sverige från märken som Ovaltine eller Horlicks. Det är betydligt vanligare utomlands och är ett väldigt gott alternativ till vår O'boy. </i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;"><i>Ingredienser</i></span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">500 ml vispgrädde</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1 burk sötad kondenserad mjölk</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">ca 1,2 dl maltpulver med smak av choklad</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1 tsk vaniljextrakt</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2½ dl krossade maltesers</span><br />
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></b><br />
<b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Gör så här:</b><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. </span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Häll grädden, kondenserade mjölk. maltpulver och vaniljextrakt i en stor skål.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2. </span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Vispa med elvisp tills smeten tjocknar och börjar få lite styvare toppar.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">3. Vänd ner de krossade maltesergodisarna. </span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">4. </span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Häll smeten i en form, täck med plastfolie och frys tills glassmeten stelnat, ca 4-6 timmar.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">5. </span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Ta ut och låt glassen mjukna några minuter innan den serveras. <i>Jag toppade min glass med lite smält nutella och mer krossade maltesers innan servering.</i></span><br />
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Ice cream.... One of the best things I know. And sunny days like this ice cream can't be wrong. Cauce it is something strange with the weather right now. Up here we usually have a lot more snow than we have now. We have been blessed with April weather up here in February! The little snow we once had are now melted to a few snow islands here and there and go skiing or sledding is not in the book anymore. A bit strange, but welcomed! I find myself looking for snowdrops and crocuses in the garden although it's far to early for that. But the sun is warming and it realy feels like April!<br />
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So, ice cream is definitely on the table! I love the simplicity with the ice cream made from sweetened condensed milk and this version is totaly delic! Mixing in some malted chocolate powder really transform the ice cream to a maltsertasting-candy-in-ice cream-form goodiness! Fold in some crushed maltesers and you get an extra goodiness! Easy peasy and only one bowl to wash up. <i>Ahhhh, the simplicity with ice cream!</i><br />
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<span style="color: #463d17; font-family: Georgia, Times New Roman, serif; font-size: medium;"><b>No Churn Maltesers Ice Cream</b></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></b><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Soft and totally delic ice cream! Like eating maltesers but it's an ice cream. The best of two worlds! </i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;"><i>Ingredients</i></span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 16.5px; line-height: 23.1000003814697px;">500 ml whipping cream</span></span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1 can sweetened condensed milk</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">½ cup malted chocolate powder, <i>like Ovaltine</i></span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1 tsp vanilla extract</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1 cup </span>crushed<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"> maltesers</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">How to:</b><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. </span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Put cream, condensed milk, malted powder and vanilla into a large bowl and with an electric hand mixer whisk until thick and quite stiff peaks forms.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2. Fold in the </span>crushed<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"> maltesers. </span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">3. Pour the ice cream mixture into a container and cover with plastic film and freeze until set, 4-6 hours</span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">4. Remove the ice cream from the freezer a few minutes before serving. <i>I topped my ice cream with some warm nutella and extra maltesers before serving.</i></span><br />
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Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com1tag:blogger.com,1999:blog-8877204657878557978.post-7629357768295296992015-02-07T18:15:00.000+01:002015-02-27T16:24:31.243+01:00Tangy Lemon Cupcakes with Meringues and Lemon Cream Cheese Frosting ( Syrliga Citron Cupcakes med Maränger och Citronfrosting )<br />
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<i>Scroll down for english</i><br />
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Det kan bara inte bli fel med citron. Och konstigt nog passar citron bäst ihop med - <i>ännu mera</i> citron! Blåbär och citron, fine, en underbar kombination. Citron och hallon, också helt okej. Fortfarande rätt syrliga smaker vi kombinerar den underbara citronen med. Men citron och lavendel? Eller citron och kola? Njaaaa, nu börjar vi nagga lite i kanten på min lilla comfort zoon. Men ta en grapefrukt, apelsin, lime eller clementin, para ihop den med citron i ett bakverk och du får en <i>happy peppy</i> Louise.<br />
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I den här upcaken har jag försökt att packa in så mycket citron jag kunnat. Oroa dig inte! Det låter som en sur överdos men citronen är väl balanserad av söta från både curd och maränger. Och ja, <i>lemon meringue pie</i> är en av mina absoluta favorit dessert. Den bästa. Helt klart. Och en cupcake som är som en liten citronmarängpaj? Japp, väldigt, väldigt gott!<br />
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<span style="background-color: white; color: #463d17; font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><b>Syrliga Citron Cupcakes med Maränger och Citronfrosting </b></span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><i>12 st</i></span><br />
<b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></b><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Syrligt,söta cupcakes fyllda med en lemoncurd och toppade med en len citronfrosting och maränger. Sött och syrligt i en underbar harmoni. Receptet på själva muffinsen är lite omgjort från Lolas Cupcakes.</i><br />
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Cupcakes</i><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">225 g vetemjöl (3 3/4 dl)</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">6 g bakpulver (1½ tsk) </span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2 g salt</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">150 g rumsvarmt smör</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">175 g strösocker (nästan 2 dl)</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">3 ägg</span><br />
rivet skal från 2 citroner<br />
2½ msk citronsaft<br />
100 ml mjölk<br />
1 tsk vaniljpasta eller vaniljextrakt<br />
ca 12 tsk lemon curd, recept finns <i><a href="http://www.louisespis.com/2012/03/vafflor-med-hallon-och-lemon-curd.html" target="_blank">här</a></i> eller köpt<br />
några maränger<br />
<br style="background-color: white;" />
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Frosting</i><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">200 g cream cheese</span><br />
75 g rumsvarmt smör<br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">ca 120 g florsocker (2 dl)</span><br />
2-3 msk citronsaft<br />
<br />
<i>maränger och extra lemon curd att drizzla över</i><br />
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Gör så här:</b><br />
<br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" />
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Cupcakes</i><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. Sätt ugnen på 180°C. Ställ muffinsformar i en cupcakeplåt.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2. Sikta samman mjöl, bakpulver och salt i en skål. Ställ åt sidan</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">3. Vispa smör och socker riktigt vitt och pösigt i en annan bunke med en elvisp. Skrapa ner det som hamnar på sidorna emellanåt.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">4. Tillsätt äggen ett i taget och vispa ordentligt mellan varje tillsätts. Vispa ner vanilj, citronskalet och citronsaften ordentligt.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">5. Vänd ner hälften av de torra ingredienserna i äggsmeten följt av hälften av mjölken. Upprepa med resterande mjölblandning och mjölk.</span><br />
6. Fördela smeten i formarna. Baka mitt i ugnen ca 20-25 minuter eller tills en provsticka kommer ut ren. Ta ut från ugnen när de är klara och plocka ur cupcaksen ur formen direkt och låt dem svalna på ett bakgaller.<br />
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<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Frosting</i><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. Lägg smöret i en liten bunke och rör det slätt med en elvisp. Tillsätt cream cheese och rör snabbt samman. </span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2. Sikta över florsocker. Tillsätt citronsaften och vispa snabbt samman. Börja med en mindre mängd socker och citronsaft. Smaka av. Tillsätt mer florsocker och citronsaft efter smak.</span><br />
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<i>Montering</i><br />
1. <span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">Gröp ur en fördjupning i mitten av varje cupcake med hjälp av en äppelurkärnare eller en liten tesked. Fyll fördjupningen med en bit maräng och ca 1 tsk lemon curd.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2. </span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">Fördela en rejäl klick av frostingen på varje cupcake med en sked, palett eller spritsa på med en tyll. Dekorera med krossade maränger och drizzla över lite uppvärmd lemon curd.</span><br />
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<b>In english</b><br />
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You can't go wrong with lemons. And strangley enough lemons gos best together with - <i>more lemon</i>! Blueberris and lemon, fine, a lovely combination. Lemon and raspberries, well that works to. It's still tangy flavours we are pairing the lemon with. But lemon and say, lavendel? Or lemon and caramel? Welllll, now we're edging on my comfort zoon. But take a grapefruit, an orange, lime or tangerine and pair that with the lemon in an pastry and you get a <i>happy peppy</i> Louise.<br />
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I have tried to work in as much lemon into this cupcake as I could. But don't worry! It might sounds like a to tarty combination but it really isn't. The tanginess is well balanced by the sweetness from th ecurd and meringues.<br />
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<span style="color: #463d17; font-family: Georgia, Times New Roman, serif; font-size: medium;"><b>Tangy Lemon Cupcakes with Meringues and Lemon Cream Cheese Frosting </b></span><span style="background-color: white; color: #463d17; font-family: Georgia, 'Times New Roman', serif; font-size: medium;"><b> </b></span><br />
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">12 cupcakes</i><br />
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i>
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Tangly, sweet cupcakes filled with lemon curd and topped with a smooth lemon frosting and meringues. Sweet and tangy in a perfect harmony.</i><br />
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Cupcakes</i><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">225 g plain flour</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">3 g baking powder</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1 g baking soda</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2 g salt</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">150 g soft butter</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">175 g caster sugar</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">3 eggs</span><br />
zest from 2 lemons<br />
2½ tbsp lemon juice<br />
100 ml milk<br />
1 tsp vanilla paste or vanilla extract<br />
ca 12 tsp lemon curd, recipe <i><a href="http://www.louisespis.com/2012/03/vafflor-med-hallon-och-lemon-curd.html" target="_blank">here</a> </i>or shop bought<br />
some meringues<br />
<br style="background-color: white;" />
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Frosting</i><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">200 g cream cheese</span><br />
75 g soft butter<br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">ca 120 g powdered sugar</span><br />
2-3 tbsp lemon juice<br />
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<i>meringues and extra lemon curd for drizzling</i><br />
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"></span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;"><br /></i><b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">How to:</b><br />
<br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" />
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Cupcakes</i><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. Preheat oven to 350°F. Place 12 muffin cases in a cupcake pan.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2. Sift together flour, baking powder and salt.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">3. Beat the butter and sugar pale and fluffy with an electric hand mixer. Stop occasionally to scrape down the sides of the bowl.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">4. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla, lemon zest and juice.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">5. Fold in half of the dry ingredients, then half of the milk. Repeat with the remaing flour mixture and milk.</span><br />
6. Divide the batter between the muffin cases. Bake in the middle of the oven for 20-25 minutes or until well risen and a skewer inserted in the middle comes out clean. Remove from oven take out of the cupcake pan. Let the cupcakes cool on a wire rack before decorating.<br />
<br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;" />
<i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">Frosting</i><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">1. But the soft butter in a small bowl and beat it smooth with an electric hand mixer. Add the cream cheese and beat together. </span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 16.5px; line-height: 23.1000003814697px;">2. Sift over the powdered sugar. Add the lemon juice and beat together quickly. Start with a smaller amount of the sugar and lemon jucie and add more to taste.</span><br />
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<i>Putting the cupcake together</i><br />
1. <span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">Cut a small round pice out off the middle of each cooled cupcake and fill with a pice og crushed meringue and about 1 tsp lemon curd. Replace the top of the cut out cake and then top the cupcakes with frosting.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">2. </span><span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">Sprinkel some</span><span style="color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;"> crushed meringues and drizzle some lemon curd over the cupcakes before serving.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KFX2vY2OPpQulNOwEaWIKOSBArY3BUINuGWTCpnL_QHA_koIZ8fuRL6jlK12YpGHlTGgqdYY81XIPPzedgsVSLQPDtTMAeNvKqx6gxgP-ZXJOEE49uIXEhSzCi3Df3wcGVArQsThPeA/s1600/Tangy+Lemon+Cupcakes+with+Meringues+and+Lemon+Cream+Cheese+Frosting+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KFX2vY2OPpQulNOwEaWIKOSBArY3BUINuGWTCpnL_QHA_koIZ8fuRL6jlK12YpGHlTGgqdYY81XIPPzedgsVSLQPDtTMAeNvKqx6gxgP-ZXJOEE49uIXEhSzCi3Df3wcGVArQsThPeA/s1600/Tangy+Lemon+Cupcakes+with+Meringues+and+Lemon+Cream+Cheese+Frosting+1.jpg" /></a></div>
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Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com5tag:blogger.com,1999:blog-8877204657878557978.post-79657777854895997152015-02-01T13:51:00.001+01:002015-02-01T13:51:23.586+01:00Soft Gluten Free Gingerbread Cake with Blue Cheese Frosting, Low Carb ( Mjuk Glutenfri Pepparkaka med Grönmögel Frosting)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflOE3B92YaHqN9Ui4ETV1MJJ_4-WBr2_VOPdcfCcgrmDIwyzRwWN8CaOYiv4LTFzzBC1JnOXmk7LtQRGmBFcHUKVA3Jk-FwOYaxTVEqR3wnaJymFFx093_j1XLJXiuu43sg_SGgLzirM/s1600/Soft+Gluten+Free+Gingerbread+Cake+with+Bluecheese+Frosting,+Low+Carb+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflOE3B92YaHqN9Ui4ETV1MJJ_4-WBr2_VOPdcfCcgrmDIwyzRwWN8CaOYiv4LTFzzBC1JnOXmk7LtQRGmBFcHUKVA3Jk-FwOYaxTVEqR3wnaJymFFx093_j1XLJXiuu43sg_SGgLzirM/s1600/Soft+Gluten+Free+Gingerbread+Cake+with+Bluecheese+Frosting,+Low+Carb+5.jpg" /></a></div>
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<i>Scroll down for english</i><br />
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Det är något visst med den här kombinationen av sött och salt, mjuk mot hårt, kaka som möter ost. Beroende framkallande gott. Jag är tossig i pepparkaka med mögelost! Nu behöver i och för sig inte alltid en bit Saint Agur ligga på en pepparkaka för att den ska vara det perfekta tilltugget till glöggen. Jag äter det mer än gärna rakt upp och ner som det är också. Men när den där osten ligger på en liten brun kaka är det svårt att påstå något annat än att det slinker ner snabbare än snabbast. Numera måste väl den här kombinationen betraktas som en riktig klassiker till glöggen men samtidigt känns det som om det bara var igår som Sverige blev helt galan i kombination mögelost och pepparkaka. Helt enkelt en modern klassiker.<br />
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I år tog jag ut svängarna lite mer när jag gjorde tilltugg till ett glöggmingel och bakade en mjuk, glutenfri, pepparkaka som jag täckte med en frosting gjord på mögelost och cream cheese. Fullträff! Om man vill kan man också toppa de små bitarna med lite fikonmarmelad eller rostade/syltade valnötter. Det blir otroligt gott!<br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Mjuk Glutenfri Pepparkaka </b><b>med Grönmögel Frosting</b></span><br />
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<i>Den här kakan är också väldigt god att rosta eller smörstek och sedan toppa med exempelvis Saint Agur. Bakad med sockerersättning blir det ett uppskattat och bra lågkolhydratsalternativ. Den mjuka kakan efter inspiration från <a href="http://www.annikarogneby.se/" target="_blank">Annika Rogneby</a></i><br />
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<i>Kaka</i><br />
4 ägg<br />
1 dl strösocker <i>eller sockerersättning</i><br />
100 g smält smör<br />
2½ tsk kanel<br />
1 tsk mald ingefära<br />
1 tsk malda nejlikor<br />
½ tsk mald kardemumma<br />
150 g mandelmjöl (3 dl)<br />
25 g bakprotein (½ dl) <i>exempelvis Whey Bake</i><br />
6 g bakpulver (1½ tsk)<br />
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<i>Frosting</i><br />
200 g cream cheese<br />
ca 150 g grönmögelost <i>exempelvis gräddädel eller Saint Agur</i><br />
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<b>Gör så här:</b><br />
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<i>Kaka</i><br />
1. Sätt ugnen på 175°C. Klä en form ca 25x25 cm med bakplåtspapper alternativt smöra och mjöla en bakform med mandelmjöl.<br />
2. Blanda samman de torra ingredienserna i en bunke. Ställ åt sidan<br />
3. Vispa ägg och socker riktigt vitt och pösigt.<br />
4. Vänd ner de torra ingredienserna i äggsmeten. Rör till en jämn smet.<br />
5. Fördela smeten i den förberedda formen och grädda mitt i ugnen, 25-35 minuter eller tills kakan satt sig och en sticka kommer ut ren. Ta ut från ugnen och låt kakan svalna helt.<br />
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<i>Frosting</i><br />
1. Lägg cream cheese tillsammans med mögelosten i en skål. Vispa ostarna krämigt med en elvisp.<br />
2. Bred ostfrostingen över den avsvalnade kakan. Skär i mindre bitar och servera toppade med exempelvis lingon eller fikonmarmelad tillsammans med en mugg varm glögg.<br />
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<b>In english</b><br />
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It is something very special with the combination of blue cheese and gingerbread. A match made in heaven! Sweet and savory, soft and hard. It's just perfect. Only a few years ago Sweden went head over heels about this combination served together with <i>glögg </i>or glogg. Now it is a modern classic that you often, if not always, are offered at Swedish Christmas Parties.<br />
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This year I made a gluten free gingerbread cake topped with a blue cheese frosting. Just amaing! If you whant to you can top the small pieces with some fig marmalade or toasted walnuts.<br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Soft Gluten Free Gingerbread Cake with Blue Cheese Frosting</b></span><br />
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<i>This cake i also very good to toast or to fry in some butter before topping with blue cheese. Baked with a sugar substitute like erythritol it's a very good low carb option. The gingerbread cake is adepted from <a href="http://annikarogneby.se/" target="_blank">Annika Rogneby</a>.</i><br />
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<i>Cake</i><br />
4 eggs<br />
90 g caster sugar <i>or sugar substiture (</i>about ½ cup)<br />
100 g melted butter<br />
2½ tsp ground cinnamon<br />
1 tsp ground ginger<br />
1 tsp ground cloves<br />
½ tsp ground cardamom<br />
150 g almond flour (about 1 1/4 cup)<br />
25 g baking protein (about 1/cup)<br />
6 g baking powder (1½ tsp)<br />
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<i>Frosting</i><br />
200 g cream cheese<br />
ca 150 g blue cheese<br />
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<b>How to:</b><br />
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<i>Cake</i><br />
1. Preheat oven to 175°C/350°F. Line a baking pan about 10x10 inch with parchment paper.<br />
2. Mix together the dry ingredients and set aside.<br />
3. <span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">Place eggs and sugar in a bowl and with and electric mixer whisk on high speed until pale and thick</span>.<br />
4. Add the dry ingredients to the egg batter and fold to combine.<br />
5. Divide the batter in the prepared pan and bake in the middle of the oven, 25-35 minutes or until a tester comes out clean. Remove from oven and leav to cool.<br />
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<i>Frosting</i><br />
1. Place cream cheese and blue cheese in a bowl. Beat the cheeses creamy with an electric mixer.<br />
2. Spread the cheese frosting over the cooled gingerbread cake. Cut into pieces and top with some lingonberries or fig marmalade before serving together with a mug of hot <i>glogg.</i><br />
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Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com1tag:blogger.com,1999:blog-8877204657878557978.post-64429485759080751232015-01-28T10:00:00.000+01:002015-01-28T10:00:01.646+01:00Gingerbread Panna Cotta with Gingerbread Caramel Sauce and Frozen Lingonberries (Pepparkakspannacotta med Pepparkakskaramell och Frusna Lingon)<div class="separator" style="clear: both; text-align: center;">
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Pepparkaka är nog den mest ultimata julsmaken och det jag förknippar mest intimt med julen. Pepparkaka, i vilken form den än kommer, <i>är</i> jul. Och eftersom man sällan har den där extra tiden över i december är en pannacotta bland det bästa juldesserterna jag kan komma på. Enkelt, snabbt och supergott. Tre saker på en gång och som en bonus, svårt att misslyckas med.<br />
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Den här pannacottan är upp-poppad med en pepparkakskolasås som tar den en nivå högre. Var inte rädd för att göra egen kolasås! Det var jag i början och jag vet inte hur många misslyckade försök jag har bakom mig. Kristalliserad, bränd, bränd och inte ens smält på en gång... Jag har lyckats med allt! Tills jag läste att man kan tillsätta lite vatten när man smälter sockret. Tadaaaaa! Det var hemligheten. Ha bara ögon och näsan med dig så går det på nolltid att få till en underbar kolasås som förgyller det mesta.<br />
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Pepparkaka, kola och lingon är verkligen en julkombination <i>made in heaven</i>! Testa gärna toppa pannacottan med en generös hög frusna lingon och slå sedan över varm kolasås. <i>Mm, mm, mmmm! </i><br />
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<i>Söta Kramar</i><br />
<i>Louise, xoxo</i><br />
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<b>Pepparkakspannacotta med Pepparkakskaramell och Frusna Lingon</b><br />
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<i>Pepparkakspannacotta</i><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">2 gelatinblad</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">3 dl grädde</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">1 dl mjölk</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">2 msk strösocker</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">2-3 tsk pepparkakskrydda (</span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">efter smak)</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">Pepparkakskolasås</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">115 g strösocker (1 1/4 dl)</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">30 ml vatten</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">100 ml vispgrädde</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">25 g smör</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">½ tsk vaniljextrakt</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">½-1 tsk pepparkakskrydda</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;"><i>Pepparkakskaramellsås</i></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">1. Blanda vatten och strösocker i en tjockbottnad kastrull. Sätt kastrullen på spisen på låg värme. Rör med en träslev tills allt socker är upplöst.</span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;"> </span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">Blandningen får <b>inte</b> börja koka i det här stadiet! </i><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23px;">Om det fastnar socker kristaller på kanten av kastrullen, pensla ned dem med hjälp av en blöt brödpensel.</span><br />
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2. När allt socker är upplöst, öka värmen på platten och sluta rör! <i>Från nu får man inte röra i sockerlagen eftersom det då kan bildas sockerkristaller. Och det vill vi inte ha! </i>Koka sockret tills det blir bärnstens till mörkt bärnstens färgat. </div>
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3. Ta av från värmen och tillsätt grädden så snart sockret fått rätt färg. Se upp för kolan kommer att bubbla upp nu! Rör såsen slät. Om det är svårt att få bort kola bitar som bildats kan du värma såsen på låg värme så går det lättare. Rör ner smöret och vaniljextraktet. Avsluta med att röra ner pepparkakskryddan.</div>
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4. Häll upp på en ren burk och förvara i kylen.</div>
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<br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">Pepparkakspannacotta</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">1. Lägg gelatinbladen i blöt i rikligt med kallt vatten, låt stå minst 5 minuter.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">2. Lägg grädde, mjölk, socker och pepparkakskrydda i en kastrull. Värm upp och ta av från värmen precis när det skall till att koka upp.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">3. Ta upp gelatinbladen ur vattnet och krama ur lite lätt. Rör ner gelatinet i den varma gräddblandningen och rör lite så att allt gelatin löses upp.</span><br />
4. Ställ pannacottasmeten att svalna i rumstemperatur.<br />
5. Bottna de glas eller formar du vill servera pannacottan<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;"> i med lite kolasås och ställ i frysen så att den stelnar lite innan den avsvalnade pannacottasmeten slås över. </span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">6. Ställ formarna i kylen så att pannacottan sätter sig ca 4 timmar eller över natten innan servering.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">7. Toppa med lite vispad grädde, frusna lingon och lite mer kolasås innan servering.</span><br />
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<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;"><b>In english</b></span><br />
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Gingerbread is in my book the ultimate Christmas flavour and I try to sneak it in everywhere I can in the Holiday Season. Gingerbread, in what ever shape it comes, <i>is </i>Christmas. And since you rarely have that little extra time in December, this is one perfect dessert. Easy, fast and super tasty. Three good things in one and as a bonus its hard to fail with a panna cotta.<br />
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Gingerbread, caramel and lingonberris is a Christmas taste combination <i>made in heaven</i>! Try topping it with a generous heap of lingonberries and pour over warm caramel sauce. <i>Mm, mm, mmmm! </i><br />
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<span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 17px; line-height: 23.1000003814697px;"><i>Love,</i></span></span><br />
<span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 17px; line-height: 23.1000003814697px;"><i>Louise xoxo</i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZwASiyHBxu-lRRji3bogvzlqOqF7x2_qJHxFdHBgEn17dK0Yjn21QaoWfpA5UsohlD613brnV4I_RmMa2I4y2G9tB5ZBeH1Hhab5JfzLPAWP928xHZqSXunYJpI1ecURZwSXG6as_ds/s1600/Gingerbread+Panna+Cotta+with+Gingerbread+Caramel+Sauce+and+Froen+Lingonberries+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWZwASiyHBxu-lRRji3bogvzlqOqF7x2_qJHxFdHBgEn17dK0Yjn21QaoWfpA5UsohlD613brnV4I_RmMa2I4y2G9tB5ZBeH1Hhab5JfzLPAWP928xHZqSXunYJpI1ecURZwSXG6as_ds/s1600/Gingerbread+Panna+Cotta+with+Gingerbread+Caramel+Sauce+and+Froen+Lingonberries+12.jpg" /></a></div>
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<span style="color: #463d17; font-family: Times New Roman, Times, FreeSerif, serif;"><span style="background-color: white; font-size: 17px; line-height: 23.1000003814697px;"><b>Gingerbread Panna Cotta with Gingerbread Caramel Sauce and Frozen Lingonberries</b></span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;"><span style="font-size: xx-small;"><i>4-6 port</i></span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;"><b><br /></b></span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;"><i>Gingerbread Panna Cotta</i></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">2 gelatin leafs</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">300 ml cream</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">100 ml milk</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">2 tbsp caster sugar</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;"><span style="line-height: 23.1000003814697px;">2-3 tsp gingerbread spices (<i>to taste</i>)</span></span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">Gingerbread Caramel Sauce</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">115 g caster sugar (about ½ cup)</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">30 ml water</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">100 ml double cream</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">25 g butter (3 tbsp)</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">½ tsp vanilla extract</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">½-1 tsp gingerbread spices</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;"><i>Gingerbread Caramel Sauce</i></span><b style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;"><br /></b><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">1. Place water and sugar into a saucepan and over medium heat stir until the sugar has dissolved. Dissolve any sugar crystals forming on the sides with a wet pastry brush.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">2. Once sugar has dissolved increace heat to high. At this point stop stiring! Bring mixture to a boil and (without stiring) cook the sugar until dark amber. (</span><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">The sugar will go from white, to yellow to light amber, medium amber and then dark amber - a kind of reddish brown).</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">3. </span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">Once the mixture is dark amber, remove from heat and add the cream. The mixture will now bubble wildly. Whisk to combine and until it is smooth. Then add the butter and vanilla extraxt. Finally add the gingerbread spices. Stir until smooth.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">4. Fill into a jar and set a side</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><i style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">Gingerbread Panna Cotta</i><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">1. Place the gelatin in some cold water and leave for at least 5 minutes.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">2. Put cream, milk, sugar, licorice powder and vanilla into a saucepan. Heat up and remove from heat just before it starts to boil.</span><br style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;" /><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">3. Take up the gelatin leafs from the water, gently press out some excess water and put into the hot cream mixture. Stir to dissolve the gelatin.</span><br />
4. Leave the panna cotta mixture to cool at room temperature.<br />
5. Pour some of the caramel sauce into the serving glases and place in the freezer for the caramel to set before pouring over the cooled panna cotta mixture.<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;"> </span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">6. Refrigerate the panna cotta until set</span><span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">, at least 4 hours or over night.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;">7. Top with some whipped cream, the caramel sauce and some frpzen lingonberries before serving.</span><br />
<span style="background-color: white; color: #463d17; font-family: 'Times New Roman', Times, FreeSerif, serif; font-size: 17px; line-height: 23.1000003814697px;"><br /></span>
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Louise´s Spishttp://www.blogger.com/profile/13252607056134425961noreply@blogger.com1