tag:blogger.com,1999:blog-57867965735993087202024-03-07T07:55:03.928+01:00an angel at my tableInredning trädgård loppis och andra saker som gör mig glad
an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.comBlogger335125tag:blogger.com,1999:blog-5786796573599308720.post-15986146992710074172018-05-22T21:12:00.002+01:002019-07-03T10:10:23.018+01:00Älskade syren<div class="separator" style="clear: both; text-align: center;">
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Foto: Mari Eriksson</div>
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Idag tog jag in ett fång med syrener. Det har jag gjort hela veckan för att njuta extra mycket av dom nu. Doften sprider sig i hela rummet. Dom är inte den mest hållbara av snittblomma men vad gör väl det när dom finns i ett överflöd.</div>
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Allt gott</div>
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Mari </div>
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an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com9tag:blogger.com,1999:blog-5786796573599308720.post-71672143053340132212018-05-17T22:24:00.001+01:002019-07-03T10:11:51.324+01:00Äppelblom<div class="separator" style="clear: both; text-align: center;">
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Foto Mari Eriksson</div>
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Äppelblomningen är helt fantastisk i år. Detta träd bredvid trädgårds skjulet har aldrig blommat så vackert som i år. Jag njuter i stora drag. Vi har en 'vild' del av trädgården med fjorton äppel träd och när man står under träden nu låter det helt underbart av snurret av tusentals bin som jobbar! Man önskar att tiden stod stilla.</div>
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Allt gott </div>
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Mari </div>
an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com5tag:blogger.com,1999:blog-5786796573599308720.post-78892289024650492392018-05-14T20:50:00.000+01:002019-07-03T10:13:22.514+01:00Mer Tulpaner...<div class="separator" style="clear: both; text-align: center;">
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Foto: Mari Eriksson </div>
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Nu går det så fort! Det är som våren är på steroider. Så mycket händer varje dag! Inte så konstigt när det var över 30 grader idag. Dessa bilder är tagna för någon dag sedan och äppelträdet i bakgrunden är nu i full blom.</div>
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Allt gott Mari</div>
an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com2tag:blogger.com,1999:blog-5786796573599308720.post-79255512467198780312018-05-10T23:14:00.004+01:002018-05-10T23:14:43.027+01:00Vår i min trädgård<div class="separator" style="clear: both; text-align: center;">
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Foto: Mari Eriksson</div>
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Våren och sommaren kom nästan på samma gång! Man hinner nästan inte med alla göromål i trädgården nu. Men det är ett kärt besvär man vill inte gå in på kvällarna. Jag har grävt fem nya rabatter, planterat nästan alla fynd från höstrean som jag grävde ner i köksträdgården i höstas och gjort en pilallé. Idag var snickaren här och började på glasverandan till mammas hus i trädgården.Sista bilden är på ett av mina senaste projekt. En rosen pergola med gjutjärns ställningar för klätterrosor. På våren gula och vita vårlökar och senare kommer daggkopan täcka rosornas fötter så att ingen ogräsrensning ska vara nödvändig hoppas jag. Inspirationen kommer från <span class="st">Carina och Christer Svenssons kända rosenträdgård i Onslunda</span> som bla finns med i <span class="st">Claus Dalbys</span> otroligt vackra bok 'Romantiska trädgårdar'.</div>
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Ett av mina sista projekt som inte heller är klar är fyra fyrkanter med olika tulpaner från höst rean. Här ska jag plantera häck runt allt och eventuellt grus i gången samt en ros i mitten. Sedan ska ett växthus stå i bakgrunden är det tänkt! Har inte bestämt vilken häck jag ska använda. Är lite inne på måbär som jag har några plantor av sticklingar som jag tog förra året. Men buxbom är också så vackert. Sedan måste jag bestämma mig vad jag ska ha i kvarteren på sommaren när lökarna vissnat ner något som kommer upp sen så att det inte syns så mycket av det när lökarna blommar och som sedan täcker alla fula vissnande lök blad! Något förslag? Kungsmynta och Austin rosor som iallafall fryser ner varje år!</div>
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Allt gott</div>
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Mari</div>
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an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com4tag:blogger.com,1999:blog-5786796573599308720.post-7874943206339804942018-05-07T22:50:00.003+01:002018-05-07T22:50:22.871+01:00Äntligen börjar det... hittade bilder från hur trädgården såg ut 2016<br />
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<i>'Gudhem' är den vita enkla rosen på höger sedan 'Madame Boll' i mitten av bilden ser du 'Louise Odier'</i></div>
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<i>'Felicite parmentier'</i></div>
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<i> 'Constance spray'</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbj5_EU-tnTSxOE0gZ6x0zzN4t-QnI_FMNZ9F7Z6ZtzR9xYcVr02S01gGTwr6H0UUMkmALUL0MYGUulgQrtmFEVrZ6nkRHwamKTCeeoHT9oa6HjGjihixNux5NFqa_9Sf5S6cX1G_1mU/s1600/Mari+Eriksson+Photography04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUbj5_EU-tnTSxOE0gZ6x0zzN4t-QnI_FMNZ9F7Z6ZtzR9xYcVr02S01gGTwr6H0UUMkmALUL0MYGUulgQrtmFEVrZ6nkRHwamKTCeeoHT9oa6HjGjihixNux5NFqa_9Sf5S6cX1G_1mU/s640/Mari+Eriksson+Photography04.jpg" width="426" /> </a></div>
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<i>Fin combo med vita rosen 'Gudhem' och klematisen 'Pink Fantasy' och spansknäva. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIh2QCOzkcR9upEW6K0eX6-aX-wfc46WTqFRvDiUlLg0AmaM9tha_cn_JPPMBZOXgZEPWtq4Wp6mfU3z9hHPA0kQ_CV2jQeMV2H4B_OCUxxBOCYEyo0eVa41uls-duxjuXc9PXa5cNgg/s1600/Mari+Eriksson+Fotografi17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzIh2QCOzkcR9upEW6K0eX6-aX-wfc46WTqFRvDiUlLg0AmaM9tha_cn_JPPMBZOXgZEPWtq4Wp6mfU3z9hHPA0kQ_CV2jQeMV2H4B_OCUxxBOCYEyo0eVa41uls-duxjuXc9PXa5cNgg/s640/Mari+Eriksson+Fotografi17.jpg" width="426" /> </a></div>
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<i>Borst nejlika som skiftar färger och självsår sig vackert i rabatterna.</i> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ja8BXy0c19c62SE9P9IQ7MuzuK8WI8zvqsvChXNQyPbhjAIqY9g_rd7IvX9voppFyQd7Y1ZGPJUeggd6u5tN71qA34u_ycRoq_N3esejiJoQDAYukxexvDFuoH06zCY43H7bcTciQ9k/s1600/Mari+Eriksson+Photography07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ja8BXy0c19c62SE9P9IQ7MuzuK8WI8zvqsvChXNQyPbhjAIqY9g_rd7IvX9voppFyQd7Y1ZGPJUeggd6u5tN71qA34u_ycRoq_N3esejiJoQDAYukxexvDFuoH06zCY43H7bcTciQ9k/s640/Mari+Eriksson+Photography07.jpg" width="426" /> </a></div>
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<i>Näva jag ej kommer ihåg namnet på. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uIgFV_mNGeFebqBm68lxaUEir4oEcCMKFMWYM5HieRyXiXLKhq945dlLibki-H8r9a3hoLAQ4owNZagTQSCOi_lgI0Sxah5vDV9vWPLXOBeaHNrL2q2shzObdHYNYguvVv3TMpwWPBo/s1600/Mari+Eriksson+Photography05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-uIgFV_mNGeFebqBm68lxaUEir4oEcCMKFMWYM5HieRyXiXLKhq945dlLibki-H8r9a3hoLAQ4owNZagTQSCOi_lgI0Sxah5vDV9vWPLXOBeaHNrL2q2shzObdHYNYguvVv3TMpwWPBo/s640/Mari+Eriksson+Photography05.jpg" width="426" /></a></div>
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<i>Vallmo </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_yqMfbC7ZY7LS6yqeT8CHo1Px2LnWc_zi7_Eeq0eLWQgtMMCTT1BVeaRlk8PtK8rfSKbiIhxLWbaYXLpPRpB33ru5N4YUfwLR9ElXvHEaE4eaNuvAKkTWNRGQoPAqB0qreB-ScoU-jN0/s1600/Mari+Eriksson+Photography06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_yqMfbC7ZY7LS6yqeT8CHo1Px2LnWc_zi7_Eeq0eLWQgtMMCTT1BVeaRlk8PtK8rfSKbiIhxLWbaYXLpPRpB33ru5N4YUfwLR9ElXvHEaE4eaNuvAKkTWNRGQoPAqB0qreB-ScoU-jN0/s640/Mari+Eriksson+Photography06.jpg" width="426" /></a></div>
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<i>Mer vallmo </i></div>
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<i>Okänd pion </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_nUANQkFx7I674Mu6rhmc-yq0n_rmOAa9iXEC7iI-wHUCBBLsW25yK1t7NLrZv6JXA8OVLsXzTuMs52lJA8dNdEUbC38LNwivIrgVvC8ePAyFgf-EbK-762CyfD1km5niacw964C5D4/s1600/Mari+Eriksson+Photography08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_nUANQkFx7I674Mu6rhmc-yq0n_rmOAa9iXEC7iI-wHUCBBLsW25yK1t7NLrZv6JXA8OVLsXzTuMs52lJA8dNdEUbC38LNwivIrgVvC8ePAyFgf-EbK-762CyfD1km5niacw964C5D4/s640/Mari+Eriksson+Photography08.jpg" width="426" /></a></div>
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<i>Underbar Riddarsporre </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEght0x_GyMvcKjv7170z1rW1h_oL7B2AUNFAzLMSEq7GQJaPl3MJjmUh1WgQdB0OSiuwj1iGOvVghoa5pshsccpgI37oeRoECEV_-_nrtA3x63aMGbCx1R8NUOcwyG22VF-kunHUfLsmjs/s1600/Mari+Eriksson+Photography09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEght0x_GyMvcKjv7170z1rW1h_oL7B2AUNFAzLMSEq7GQJaPl3MJjmUh1WgQdB0OSiuwj1iGOvVghoa5pshsccpgI37oeRoECEV_-_nrtA3x63aMGbCx1R8NUOcwyG22VF-kunHUfLsmjs/s640/Mari+Eriksson+Photography09.jpg" width="426" /></a></div>
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<i>'Président de Sèze' </i> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbTpwtI8oCzftdgwmobfly98ZzhEF9-sgJzoMxVLMZiQ9AbuPphqr6t3SnTZZc-jb4jr0Ie5HL1gdsQsF4aUt16RvR6ClWfmt6N7loio0hBkV622TlJFrlKYY8sqnznA6jADh8TExvjo/s1600/Mari+Eriksson+Photography10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvbTpwtI8oCzftdgwmobfly98ZzhEF9-sgJzoMxVLMZiQ9AbuPphqr6t3SnTZZc-jb4jr0Ie5HL1gdsQsF4aUt16RvR6ClWfmt6N7loio0hBkV622TlJFrlKYY8sqnznA6jADh8TExvjo/s640/Mari+Eriksson+Photography10.jpg" width="426" /></a></div>
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<i>Fin combo ros 'Rosa Mundi och nävan 'Elke' </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobzrxfni9hn3kjtJpG9K0ntCmpxF3iQBuSeQDrjzbYA9kFlxWdo3h0SYra5HteyplQTcTbkS24StsshWUvX4-TXjs2vv049XnQ9JIKtJBf68EUPtJv7_DQTUhAJ3ZZ7ODEmg4hfnSiCs/s1600/Mari+Eriksson+Photography11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiobzrxfni9hn3kjtJpG9K0ntCmpxF3iQBuSeQDrjzbYA9kFlxWdo3h0SYra5HteyplQTcTbkS24StsshWUvX4-TXjs2vv049XnQ9JIKtJBf68EUPtJv7_DQTUhAJ3ZZ7ODEmg4hfnSiCs/s640/Mari+Eriksson+Photography11.jpg" width="426" /></a></div>
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Foto: Mari Eriksson</div>
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Så roligt att titta på bilder från något år sedan. Dessa är från 2016. Speciellt nu när man bara väntar på att allt ska sätta igång. Man vill bara vara ute i trädgården för det går så fort. Det har hänt en hel del vissa vackra blommor har försvunnit och vissa rosor ser friskare ut. Men på det hela taget har det blivit mer ordning. Fler rabatter och mer marktäckare. Hoppas ni njuter av det fina vår vädret!</div>
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Allt gott </div>
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Mari</div>
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an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com2tag:blogger.com,1999:blog-5786796573599308720.post-9683637724247805142018-05-06T22:38:00.003+01:002019-07-03T10:14:06.154+01:00Älskade söta August och Maria<div class="separator" style="clear: both; text-align: center;">
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Fotade för några veckor sedan mitt kusinbarns först födde sötaste August. Mamman är så vacker och vackrare barn får man ju leta efter! Jag brukar ju inte fota så mycket människor så det är jätte roligt när jag får möjligheten. Just nu är det mycket trädgård för mig. Jag klipper rosor och gräver nya land i år har jag redan grävt sex nya rabatter, gjort en pil allé och jag ser fram emot att få hjälp av hantverkare i trädgården som ska göra grusgångar och plank. Min mammas hus i trädgården är klar och i nästa vecka kommer snickarna och snickrar en glasveranda! Jag lägger upp bilder när det blir klart!</div>
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Allt gott alla söta</div>
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Mari</div>
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<br />an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com1tag:blogger.com,1999:blog-5786796573599308720.post-48463987438032069922017-12-05T13:39:00.001+01:002019-07-03T10:14:59.271+01:00Christmas adventskalander<div class="separator" style="clear: both; text-align: center;">
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This is my favorite time of the year.Everybody is happy. My youngest sun loves his advents kalander. I love to see how happy he gets when he opens his small christmas gifts. To eat candy everyday until christmas he can't bealive his luck. </div>
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Christmas greetings from Sweden</div>
an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com6tag:blogger.com,1999:blog-5786796573599308720.post-45487638504141426852017-11-26T20:46:00.002+01:002019-07-03T10:16:04.040+01:00Sommarens pioner<div class="separator" style="clear: both; text-align: center;">
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Foto: Mari Eriksson</div>
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En av mina absoluta trädgårdsfavoriter är pioner. Den översta bilden visar 'Bowl of Beauty' dom andra namnen har jag tyvärr förlorat. Men man kan njuta av skönheten ändå. I sommar är min plan att flytta många av mina pioner som har hamnat helt fel. Som jag nämnde innan mitt i rosbuskarna. Jag tänkte göra en rabatt med bara pioner. Min tanke är att först plantera massor av vårlökar med förgätmigej under men jag vill inte att pionerna ska visa sig samtidigt som lökarna så kanske jag måste hitta en annan perenn som inte visar sig förrens vårökarna blommat över och då ska deras blad helt dölja lökarna. Några förslag?</div>
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Allt gott</div>
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Mari</div>
an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com5tag:blogger.com,1999:blog-5786796573599308720.post-78486006221375712482017-11-26T17:24:00.000+01:002017-11-26T18:39:09.163+01:00Pear tart<div class="separator" style="clear: both; text-align: center;">
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<br />an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com0tag:blogger.com,1999:blog-5786796573599308720.post-43735067803156194002017-11-25T21:21:00.003+01:002019-07-03T10:16:51.291+01:00Sommarens bilder Del 2<div class="separator" style="clear: both; text-align: center;">
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<i><span style="font-family: "times" , "times new roman" , serif;">'Valdemar' </span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"> 'Drottningen av Danmark'</span></i></div>
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<span class="st">'<i>Duchesse</i> De <i>Montebello</i>'</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><i>'James Galway'</i></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><i>'James Galway'</i></span></div>
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Foto: Mari Eriksson</div>
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Fortsättning av sommarens bilder. Så kul att titta på bilderna från i somras och planera vilka förbättringar jag ska göra nästa säsong. Vilka växter som ska flyttas och vilka perenner som ska delas. Rosa rosen i förgrunden är Austins <i>'Mary Rose' </i>och den stora rosa buskrosen i bakgrunden är <i>'Drottningen av Danmark'. </i>Här ser ni också mammas nya hus med byggställningar. Det är första året son 'Valdemar' nådde upp till toppen på ställningen. Nu väntar jag bara på att han ska fylla upp den också nästa år. Jag måste dock försöka få till vindskydd från nordan längs med tomtgränsen i norr. Det är bara åkrar på andra sidan vår lilla dunge och vindarna får fritt spelrum. Jag funderar på ett högt staket gjort av armeringsmattor med grova stolpar emellan och samt att plantera vildvin med jämna mellanrum som efterhand ska klä in den. Det är ca 40 eter tomt gräns så jag måste försöka få till någon budgetvariant. Någon som har några tankar? Det är ju i norrläge med buskar och höga träd som vildvinet måste växa. Inte dom bästa av förutsättningar.</div>
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Allt gott</div>
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Mari</div>
an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com3tag:blogger.com,1999:blog-5786796573599308720.post-29612541428833186202017-11-25T20:22:00.002+01:002017-11-25T20:51:55.459+01:00Flour less ricotta and orange cake with caramel almond topping<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPTxWqIQbvm5uVrvVZb-j6gtIhblJlcel7eUvQKqLFIh6a9QoPPt5i3B4WcdjI2tezFnJxmlpbFrvfcPsDliChGE2oykaG6cJ-oGSr1uQahyolfg-tEoiiGevBZd3RHQrsQ6wmzbvlkA/s1600/Mari+Eriksson+Photography_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPTxWqIQbvm5uVrvVZb-j6gtIhblJlcel7eUvQKqLFIh6a9QoPPt5i3B4WcdjI2tezFnJxmlpbFrvfcPsDliChGE2oykaG6cJ-oGSr1uQahyolfg-tEoiiGevBZd3RHQrsQ6wmzbvlkA/s1600/Mari+Eriksson+Photography_1.jpg" /></a></div>
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I know this cake doesn't look to sexy but it tastes divine. One of my favorite combo saffron and orange makes this cake stands out. The ricotta gives it the moist and the almond flour that dense marzipan texture I love. If you have been following me for a while you realize that I have almond meal in everything. I know I must stop but I can't help myself and no one is stopping me so until I had enough I will continue this almond madness. Here you have almond both in the cake and the topping. I have added a yummy topping of a Swedish specialty Tosca - Caramel almond to top this cake of into the ultimate cake heaven!</div>
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<span style="font-weight: normal;"><i>Flour less ricotta and orange cake with caramel almond topping </i></span></h4>
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<span style="font-weight: normal;"><i>For the Cake:</i></span></h4>
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1/2 g of saffron</div>
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1 cup caster sugar</div>
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3 eggs</div>
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100 g melted butter</div>
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250 g ricotta</div>
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1 1/2 cup almond meal</div>
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3 tbsp cornstarch</div>
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2 teaspoons bakingpowder</div>
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pinch of salt</div>
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1 whole orange peel and the juice</div>
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<span style="font-weight: normal;"><i>For the Topping:</i></span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">100g melted unsalted butter</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup caster sugar</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons </span><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">all-purpose</span></span><span style="font-family: "georgia" , "times new roman" , serif;"> flour</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons milk</span></div>
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50 g <span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;">flaked almonds</span></span></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">INSTRUCTIONS</span></span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">1. Pre set the oven to 200C. Mix 1 tablespoon of the sugar with the saffron in a mortar and mix it well. Add the rest of the sugar to the saffron mix in a larger bowl and add the eggs one by one. Whisk until light and fluffy.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">2. Stir in the cooled and melted butter and the ricotta cheese. Mix well.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">3.<span style="font-family: "times" , "times new roman" , serif; font-size: small;"><span style="font-size: x-small;"><span style="font-family: "times" , "times new roman" , serif;"> </span></span></span></span></span><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: xx-small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #222222;"><span style="font-size: 18px;">Put all the dry ingredients in a bowl without the flaked almonds and the powdered sugar. Gently turn this in with the egg-mix and add the orange peel and juice.</span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: xx-small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #222222;"><span style="font-size: 18px;"><br /></span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: xx-small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #222222;"><span style="font-size: 18px;">4. Pour the batter in a well greased baking pan. Bake for 35 minutes. </span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: xx-small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #222222;"><span style="font-size: 18px;"><br /></span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: xx-small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #222222;"><span style="font-size: 18px;">5. For the almond caramel topping add all the ingredients in a sauce pan and stir until it thickens. Take off heat.</span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: xx-small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #222222;"><span style="font-size: 18px;"><br /></span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: xx-small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #222222;"><span style="font-size: 18px;">6. Add the topping on the cool cake and dust off with icing sugar.</span></span></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="background-color: white;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #222222;"><span style="font-size: 18px;"><br /></span></span></span></span></span></span></div>
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<span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;"><span style="color: #222222; font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white;">Enjoy!</span></span></span></span></div>
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an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com0tag:blogger.com,1999:blog-5786796573599308720.post-16427856613178452052017-11-25T20:22:00.000+01:002017-11-25T21:22:01.786+01:00Sommarens rosor Del 1<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">'<i><span style="font-family: "times" , "times new roman" , serif;">Celsiana</span></i>' i ett hav av styvklematis </span></div>
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<span class="st"><i>'Félicité Parmentier'</i></span></div>
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<span class="st"> '<i>Thérèse Bugnet</i>' på portalen i bakrunden <i><span style="font-family: "georgia" , "times new roman" , serif;">'<span style="font-family: "times" , "times new roman" , serif;">Polstjärnan</span>'</span></i></span></div>
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<span class="st">'<i>Thérèse Bugnet</i>' med '<span style="font-family: "times" , "times new roman" , serif;"><i>Wasagaming</i></span>' i bakgrunden</span></div>
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<i><span style="font-family: "times" , "times new roman" , serif;">Purpursporre</span></i></div>
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Foto: Mari Eriksson</div>
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'<i><span style="font-family: "times" , "times new roman" , serif;">Skedaros'</span></i> en POM ros </div>
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Tänkte jag skulle visa lite bilder från i somras. I år känns det som första året som mina rosor verkligen etablerat sig och växt till sig. Vi har haft trädgården i 7 år och det är först nu som trädgården känns uppväxt. Jag började med en stor fotbollsplan och nu kan jag inte se från den ena sidan till den andra i vissa vinklar. I år byggde vi också ett gästhus på tomten som min mamma ska bo i. Ni ser den skymta i bakgrunden på många bilder. Huset blev en väldigt fin bakgrund till trädgården och jag hoppas att den ska bidra till ett ökat mikroklimat också. Jag får dessutom fler väggar att klä in med rosor. I vår ska vi även bygga en glasveranda på framsidan som kommer vara som ett smycke i trädgården. Jag måste bara försöka hitta gamla fönster och glasveranda dörrar på blocket. Nyproduktion är alldeles för dyrt. Håll tummarna att jag hittar något! </div>
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Allt gott</div>
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Mari </div>
an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com0tag:blogger.com,1999:blog-5786796573599308720.post-53087000908925355592017-10-19T20:21:00.000+01:002017-10-19T20:21:14.037+01:00Marble cake with chocolate ganache glaze<div class="separator" style="clear: both; text-align: center;">
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Foto: Mari Eriksson</div>
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Sometimes you just want simple with a twist of gorgeous.. Then this is the recipe for you. <span style="background-color: white; font-family: "georgia";">My affection with this cake seriously knows no bounds. Largely due to the best chocolate glaze in existence. Glaze doesn’t do this ganache any justice.</span></div>
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<section class="recipe-ingredients-wrap" style="background-color: white; box-sizing: border-box; float: left; margin-bottom: 0px; outline: 0px; padding-right: 1em; width: 323.156px;"><h3 style="background: 0px 0px; border: none; box-sizing: border-box; color: #222222; font-size: 1.08em; letter-spacing: 1px; margin: 0px; outline: 0px; padding: 17px 0px 28px; text-transform: uppercase;">
INGREDIENTS</h3>
<h4 class="part-name" style="box-sizing: border-box; color: #222222; font-size: 1.08em; font-weight: 500; margin: 0px; outline: 0px; padding: 0px 0px 23px; text-transform: uppercase;">
FOR THE CAKE:</h4>
<div>
<ul class="recipe-ingredients" style="box-sizing: border-box; font-size: 12px; margin: 0px; outline: 0px; padding: 0px;">
<li itemprop="recipeIngredient" style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="quantity" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">¾</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">cup/170 grams <span style="box-sizing: border-box; outline: 0px;">unsalted butter</span> softened</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="quantity" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">2 ½</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">cups/300 grams <span style="box-sizing: border-box; outline: 0px;">cake flour</span></span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="quantity" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">1 ½</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">teaspoons <span style="box-sizing: border-box; outline: 0px;">baking powder</span></span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="quantity" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">½</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">teaspoon plus 1/4 teaspoon, divided</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="quantity" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">½</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">teaspoon <span style="box-sizing: border-box; outline: 0px;">salt</span></span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="quantity" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">1 ⅔</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">cups/334 grams plus 1 tablespoon <span style="box-sizing: border-box; outline: 0px;">sugar</span></span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="quantity" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">1</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">cup, plus 2 tablespoons/270 milliliters <span style="box-sizing: border-box; outline: 0px;">buttermilk</span></span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="quantity" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">1</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">teaspoon <span style="box-sizing: border-box; outline: 0px;">vanilla extract</span></span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="quantity" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">3</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;"><span style="box-sizing: border-box; outline: 0px;">eggs</span>, lightly beaten</span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;"><span class="quantity" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; text-align: right; vertical-align: top; width: 57px;">1</span> <span class="ingredient-name" style="box-sizing: border-box; display: inline-block; font-size: 15px; line-height: 18.6px; outline: 0px; padding-left: 5px; vertical-align: top; width: 242.688px;">ounce/28 grams <span style="box-sizing: border-box; outline: 0px;">unsweetened chocolate</span></span></span></li>
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; font-family: nyt-franklin, Arial, Helvetica, sans-serif; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="font-family: "georgia" , "times" , "times new roman" , serif , "helvetica neue" , "helvetica" , "tahoma" , "sans serif" , "sans"; font-size: 18px;">For the chocolate ganache glaze:</span></li>
</ul>
</div>
<h4 class="part-name" style="box-sizing: border-box; margin: 0px; outline: 0px; padding: 15px 0px 23px; text-transform: uppercase;">
<ol class="blog-yumprint-ingredients" style="font-family: Georgia, Times, "Times New Roman", serif, "Helvetica Neue", Helvetica, Tahoma, "Sans Serif", Sans; font-size: 14px; font-weight: 500; list-style-position: inside !important; list-style-type: none !important; margin: 0px !important; padding: 0px !important; text-transform: none;">
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-indent: -15px !important;" yumprintitem="0">1 cup heavy cream</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-indent: -15px !important;" yumprintitem="1">8 ounces semisweet chocolate, chopped into pieces</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients" style="line-height: 21px; list-style-position: inside !important; list-style-type: none !important; margin: 4px 0px 0px !important; padding: 0px 0px 0px 15px !important; text-indent: -15px !important;" yumprintitem="2">pinch of salt</li>
</ol>
</h4>
<ul class="recipe-ingredients" style="box-sizing: border-box; color: #222222; font-size: 12px; margin: 0px; outline: 0px; padding: 0px;">
<li itemprop="recipeIngredient" style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><span style="color: #666666; font-family: "georgia" , "times" , "times new roman" , serif , "helvetica neue" , "helvetica" , "tahoma" , "sans serif" , "sans"; font-size: 14px;"> </span></li>
</ul>
<ul class="recipe-ingredients" style="box-sizing: border-box; color: #222222; font-size: 12px; margin: 0px; outline: 0px; padding: 0px;">
<li style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><div class="nutrition-container" style="box-sizing: border-box; margin-top: 10px; outline: 0px; position: relative; z-index: 162;">
<div class="nutrition-tooltip" style="border-radius: 3px; border: 1px solid rgb(230, 230, 230); box-shadow: rgba(0, 0, 0, 0.2) 0px 5px 20px 0px; box-sizing: border-box; font-size: 15px; height: auto; left: 25px; line-height: 1.2; opacity: 0; outline: 0px; overflow: visible; position: absolute; right: 0px; top: 1em; visibility: hidden; width: 265px; z-index: 9;">
<ul style="box-sizing: border-box; list-style-type: none; margin: 0px; outline: 0px; padding: 0px;">
<li style="box-sizing: border-box; display: block; margin: 0px 0px 15px; outline: 0px; padding: 0px;"><h5 class="header" style="box-sizing: border-box; font-size: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px;">
</h5>
<span class="description" itemprop="nutrition" itemscope="" itemtype="http://schema.org/NutritionInformation" style="box-sizing: border-box; outline: 0px;"><span itemprop="calories" style="box-sizing: border-box; outline: 0px;"></span><span itemprop="fatContent" style="box-sizing: border-box; outline: 0px;"></span><span itemprop="saturatedFatContent" style="box-sizing: border-box; outline: 0px;"></span><span itemprop="transFatContent" style="box-sizing: border-box; outline: 0px;"></span><span itemprop="carbohydrateContent" style="box-sizing: border-box; outline: 0px;"></span><span itemprop="fiberContent" style="box-sizing: border-box; outline: 0px;"></span><span itemprop="proteinContent" style="box-sizing: border-box; outline: 0px;"></span><span itemprop="cholesterolContent" style="box-sizing: border-box; outline: 0px;"></span><span itemprop="sodiumContent" style="box-sizing: border-box; outline: 0px;"></span></span></li>
<div class="nutrition-note" style="box-sizing: border-box; font-size: 13px; outline: 0px;">
<span class="nutrition-note-label" style="box-sizing: border-box; outline: 0px;"></span><span class="nutrition-note-description" style="box-sizing: border-box; margin-left: 3px; outline: 0px;"></span></div>
<div class="nutrition-attribution" style="box-sizing: border-box; font-size: 13px; margin-top: 10px; outline: 0px; text-align: center;">
<a href="https://www.edamam.com/website/wizard.jsp" style="box-sizing: border-box; color: #999999; outline: 0px; text-decoration-line: none;" target="_blank"><span class="icon icon-nutrition-source" style="background-image: url("../../../static/images/edamam-logo.png"); background-position: center center; background-repeat: no-repeat; background-size: contain; box-sizing: border-box; display: inline-block; height: 24px; margin-bottom: -2px; outline: 0px; overflow: hidden; text-indent: 110%; vertical-align: bottom; white-space: nowrap; width: 62px;"></span></a></div>
</ul>
</div>
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</li>
</ul>
</section><section class="recipe-steps-wrap" style="background-color: white; box-sizing: border-box; float: right; margin: 0px; outline: 0px; width: 626.313px;"><h3 style="background: 0px 0px; border: none; box-sizing: border-box; color: #222222; font-size: 1.08em; letter-spacing: 1px; margin: 0px; outline: 0px; padding: 17px 0px 28px; text-transform: uppercase;">
PREPARATION</h3>
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<ol class="recipe-steps" itemprop="recipeInstructions" style="box-sizing: border-box; counter-reset: item 0; line-height: 1.45em; margin: 0px; outline: 0px; padding: 0px;">
<li style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 30px; outline: 0px; padding: 0px; position: relative;"><span style="font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 350 degrees. Grease a 9-inch tube pan with butter and dust with flour.</span></li>
<li style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 30px; outline: 0px; padding: 0px; position: relative;"><span style="font-family: "georgia" , "times new roman" , serif;">Make the cake: In a medium bowl, sift together flour, baking powder, 1/2 teaspoon baking soda, the salt and 1 2/3 cups sugar.</span></li>
<li style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 30px; outline: 0px; padding: 0px; position: relative;"><span style="font-family: "georgia" , "times new roman" , serif;">Put the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until well blended; do not beat. Combine the buttermilk and vanilla and stir into the flour mixture, until just blended. Add the eggs and mix until just incorporated. Set aside.</span></li>
<li style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 30px; outline: 0px; padding: 0px; position: relative;"><span style="font-family: "georgia" , "times new roman" , serif;">Melt 1 ounce chocolate in a medium heatproof bowl set over a pot filled with a few inches of simmering water. Remove from the heat and add the remaining 1/4 teaspoon baking soda, 1 tablespoon sugar and 2 tablespoons very hot water. Whisk together until just blended. Fold 1/4 of the batter (about 1 cup) into the chocolate mixture, to create chocolate batter.</span></li>
<li style="box-sizing: border-box; color: #222222; display: block; margin: 0px 0px 30px; outline: 0px; padding: 0px; position: relative;"><span style="font-family: "georgia" , "times new roman" , serif;">Pour the batter into the prepared tube pan, alternating the yellow and chocolate batters (two layers of each, beginning with the vanilla batter and ending with the chocolate batter), then run a knife through the batter to marble it. Bake for about 45 to 50 minutes. Start checking the cake after about 35 minutes; the cake should be a little soft in the middle, just barely bouncing back when touched. Remove from oven and let cool 30 minutes. Place the cake onto a platter.</span></li>
<span style="font-family: "georgia" , "times new roman" , serif;">Once cake is cooled, prepare the chocolate glaze. </span><span style="font-family: "georgia" , "times new roman" , serif;">Place chopped chocolate into a medium bowl. In a small saucepan, bring heavy cream to a boil. Pour over the chocolate and add a pinch of salt. Do not stir for 10 minutes. Once 10 minutes have elapsed, whisk mixture until smooth and creamy. Let stand for 5 minutes before pouring over the cake. Slowly cover cake with ganache and let stand for 10 minutes. The ganache will harden as it sets on the cake.</span><span style="font-family: "georgia" , "times new roman" , serif;"><div>
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</span><span style="font-family: "georgia" , "times new roman" , serif;">Enjoy!</span><span style="font-family: "georgia" , "times new roman" , serif;"><div>
All the best </div>
</span><span style="font-family: "georgia" , "times new roman" , serif;"><div>
Mari</div>
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an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com1tag:blogger.com,1999:blog-5786796573599308720.post-62824309516827524332017-10-18T18:32:00.000+01:002017-10-18T18:32:17.270+01:00 Pumkin and almond cake with mascarpone frosting and rosé pears<div class="separator" style="clear: both; text-align: center;">
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Foto:Mari Eriksson</div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This cake is pure heaven! I know I say that about everything I show you here on the blog but this is truly the best piece of cake I have tasted in a long while. I also admit that there are a few steps to go through before you can take a bite into this pure delight. But it is so worth your while and I will help you through every step. For this recipe I also made home made pumpkin puree. Very easy nothing to worry about and it taste so much better that something that comes out of a jar. I even doubt that we have caned pumpkin here in Sweden like many other countries has. We haven't yet been bitten by the pumpkin crazy. I don't know why because pumpkin is now one of my favorite food. But I first realized that when I lived in Australia. I roast it to go with my lamb or puree it to have in my cakes. I always use butternut which is my favorite. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">How I made home made pumpkin puree:</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: transparent; color: #3a3a3a; font-style: inherit; font-weight: inherit;">Trim off the stem, then cut the pumpkin in half through the top.</span><span style="background-color: transparent; color: #3a3a3a; font-style: inherit; font-weight: inherit;"> </span><span style="background-color: transparent; color: #3a3a3a; font-style: inherit; font-weight: inherit;">Remove all the seeds and stringiness from the center of each pumpkin half. </span><span style="color: #3a3a3a;">Place the pumpkin halves cut-side down on a sheet tray. Placing them cut-side down keeps the pumpkin moist without needing to add oil.</span><span style="color: #3a3a3a; font-style: inherit; font-weight: inherit;"> </span><span style="color: #3a3a3a; font-style: inherit; font-weight: inherit;">Roast for about 45 minutes, until the skin is dark and puckered. Flip the pumpkin halves over. The pumpkin should be very soft. </span><span style="color: #3a3a3a;"><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;">Scoop all the pumpkin out of the skin with a spoon when it has cooled </span></span><span style="color: #3a3a3a;">enough</span><span style="color: #3a3a3a;"><span style="font-style: inherit; font-variant-caps: inherit; font-variant-ligatures: inherit; font-weight: inherit;"> to be handled , then transfer to a food processor. Puree for about 30 seconds until completely smooth. Now the pumpkin puree is ready to use!</span></span></span></div>
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INGREDIENTS</h3>
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<span style="box-sizing: inherit; font-weight: 700; line-height: inherit;">For the cake:</span></div>
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<span style="font-family: "neutra text tf" , sans-serif;">1 cups </span><span style="font-family: "georgia" , "times new roman" , serif;">light brown sugar</span></div>
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<span style="font-size: inherit;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup caster sugar</span></span></div>
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<span style="font-size: inherit;"><span style="font-family: "georgia" , "times new roman" , serif;">2 cups all-purpose flour</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons baking soda<br style="box-sizing: inherit;" />2 teaspoons cinnamon<br style="box-sizing: inherit;" />1/2 teaspoon sea salt<br style="box-sizing: inherit;" />4 large eggs<br style="box-sizing: inherit;" />1 1/4 cups canola oil<br style="box-sizing: inherit;" />7 oz pumpkin puree<br style="box-sizing: inherit;" />1 cup ground almonds</span></div>
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<span style="box-sizing: inherit; font-weight: normal; line-height: inherit;"><span style="font-family: "georgia" , "times new roman" , serif;">Frosting:</span></span></h4>
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<span style="font-family: "georgia" , "times new roman" , serif;">300ml double cream<br style="box-sizing: inherit;" />250g mascarpone cheese, softened</span></div>
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<span style="font-size: inherit;"><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon vanilla</span></span></div>
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<span style="font-size: inherit;"><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoon powdered sugar</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;">Poached pear:</span></span></h4>
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<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;">6 pears just ripe</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black;">1 lemon peeled and</span><span style="color: black;"> cut into thin strips and the juice</span></span></div>
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<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;">2 cups rosé wine water</span></span></div>
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<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup water</span></span></div>
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<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup brown sugar or muscavado sugar</span></span></div>
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<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon vanilla extract </span></span></div>
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<span style="color: black;"><span style="font-family: "georgia" , "times new roman" , serif;">1 star anise </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: black;">2 whole </span><span style="color: black;">cinnamon sticks </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Instructions</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Preheat the oven 175°<span style="font-size: inherit;"> C/ 350°F. Prepare your baking pan by coating with cooking spray or butter.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">In a medium bowl, whisk together the sugar, flour, baking soda, cinnamon and salt. In a large mixing bowl, beat the eggs until light and frothy. Beat in the oil. Add the flour mixture in two additions, until just incorporated, scraping down the sides of the bowl. Stir in the pumpkin (See my recipe above) and ground almonds.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pour the batter into a springform <span style="font-size: inherit;">pan and place in the oven. Bake for 30 minutes then lower the temperature to 150</span>°<span style="font-size: inherit;"> C/ 325°F and bake for another 20 min, or until a toothpick inserted in the center comes clean.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">When the cake is baked, remove from oven. Let it sit until cooled completely. Remove from baking pan. Invert onto your wire rack or serving plate. Wrap the cake well and refrigerate until ready to frost. This can be done a day or two in advance.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Make the frosting by whipping together all the ingredients in a small bowl. Make sure not to overbeat.</span></div>
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<span style="color: #231f20; font-family: "georgia" , "times new roman" , serif; font-size: inherit;">Peel pears and cut </span><span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: inherit;">a thin slice off the bottom of the pears so they can stand upright</span><span style="color: #231f20; font-family: "georgia" , "times new roman" , serif;">, keep stalks attached. Place sugar, wine, water, lemon juice and peel, anise and cinnamon sticks in a medium saucepan. Bring to boil, over medium heat, stirring to dissolve sugar. Reduce heat to low simmer for 5 min. Add pears and gently simmer for 20 min turn them occasionally so that all of the pear get covered by the liquid.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> Frost the cake, put the pears on top and drizzel the cooled poaching liquid over the whole cake. Dust with extra cinnamon.</span></div>
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Enjoy!!</div>
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All the best </div>
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Mari</div>
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an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com0tag:blogger.com,1999:blog-5786796573599308720.post-28895770733005434692017-10-17T09:47:00.001+01:002017-10-17T09:47:38.851+01:00Melting moments<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEe7BMIiSAC2w0L8AvKTnPTRMcXqDS1TNAP7HObqxWeOmDXJS_oJlu7GxsE2WltILHKlg0U_5cSM6hx_prXkcAcY5vCVblvoz00vIhyh6JPMFSymL49CenTIwyBGEsu2DlYZFL2xAMLx0/s1600/Mari+Eriksson+Photography.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEe7BMIiSAC2w0L8AvKTnPTRMcXqDS1TNAP7HObqxWeOmDXJS_oJlu7GxsE2WltILHKlg0U_5cSM6hx_prXkcAcY5vCVblvoz00vIhyh6JPMFSymL49CenTIwyBGEsu2DlYZFL2xAMLx0/s1600/Mari+Eriksson+Photography.jpg" /></a></div>
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Foto:Mari Eriksson</div>
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<em style="background-color: white; box-sizing: border-box; color: #585858; font-family: "Helvetica Neue", Helvetica, Arial, Geneva, sans-serif; font-size: 14px;"> Today I wanted something easy but yet delicious. My first encounter with these beauties was when we use to live in Australia. They were everywhere.</em><em style="background-color: white; box-sizing: border-box; color: #585858; font-family: "Helvetica Neue", Helvetica, Arial, Geneva, sans-serif; font-size: 14px;">They are a classic cookie in the anglo saxon part of the world.</em><em style="background-color: white; box-sizing: border-box; color: #585858; font-family: "Helvetica Neue", Helvetica, Arial, Geneva, sans-serif; font-size: 14px;"> I was easily swayed and need no introduction. It was love at first sight. These cookies are the most crumbly, buttery, and delicious cookies ever. So easy to make so there is no reason not to try this for your afternoon tea today. I found my recipe <a href="http://www.taste.com.au/recipes/melting-moments-2/3521d730-3fe6-4172-a8ec-98e5c2ec4f04" target="_blank">here</a>.</em></div>
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<span style="font-weight: normal;">INGREDIENTS</span></h4>
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125g butter, softened</div>
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3/4 cup (115g) plain flour</div>
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1/4 cup (45g) icing sugar mixture</div>
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1/3 cup (50g) custard powder</div>
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60g butter, softened, extra</div>
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2/3 cup (110g) icing sugar mixture, extra</div>
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2 teaspoons finely grated lemon rind</div>
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1 tablespoon lemon juice</div>
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<section class="recipe-method-section mobile-collapsed col-xs-12 col-sm-8" style="background-color: white; box-sizing: border-box; color: #393434; float: left; font-family: "Open Sans", Arial, sans-serif; min-height: 1px; padding-left: 12px; padding-right: 12px; position: relative; width: 444.438px;"><h4 style="box-sizing: border-box; color: inherit; font-family: Cabin, "Open Sans", Arial, sans-serif; line-height: 1.1; margin-bottom: 0px; margin-top: 0px; text-transform: uppercase;">
<span style="font-weight: normal;">How to</span></h4>
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1</div>
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Preheat oven to 160°C. Line 2 oven trays with baking paper. Use an electric mixer to beat butter until pale and creamy. Add the flour, icing sugar and custard powder and use a wooden spoon to stir to combine.</div>
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2</div>
<div class="recipe-method-step-content" style="box-sizing: border-box; line-height: 26px; overflow: hidden; width: auto;">
Use your hands to roll teaspoonful of the dough mixture into balls. Place the balls 3cm apart on the lined trays. Use a fork dusted in icing sugar to gently flatten. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through. Remove from oven and set aside for 30 minutes to cool.</div>
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3</div>
<div class="recipe-method-step-content" style="box-sizing: border-box; line-height: 26px; overflow: hidden; width: auto;">
Use an electric mixer to beat the extra butter and icing sugar in a bowl until light and fluffy. Add the lemon rind and juice and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.</div>
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Good luck!</div>
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<div>
Mari</div>
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an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com0tag:blogger.com,1999:blog-5786796573599308720.post-23765778520944617972017-10-01T19:23:00.001+01:002017-10-01T19:23:17.702+01:00Vanilla pear and fruit crumble with a scoop of vanilla ice cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNoHjvnvzTMplf4iZLCyI81RKkEJo4OvEemVOObytEmxAZUG0JWdrpwDUcRDzpEb0PHRH6R9YRR3rbczhRT6Gsz0h-ldHHdVKjj4b0wRAFTAUKr7ILnyiPeqBEP0cA__CpsBine42d14/s1600/Mari+Eriksson+Photography.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="533" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDNoHjvnvzTMplf4iZLCyI81RKkEJo4OvEemVOObytEmxAZUG0JWdrpwDUcRDzpEb0PHRH6R9YRR3rbczhRT6Gsz0h-ldHHdVKjj4b0wRAFTAUKr7ILnyiPeqBEP0cA__CpsBine42d14/s1600/Mari+Eriksson+Photography.jpg" /></a></div>
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Foto: Mari Eriksson</div>
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These lovely mini berry crumble are perfect autumn comfort food. I love the combo of warm vanilla pear with the crunchy nuts and the cool ice cream. Enjoy!</div>
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<span style="font-size: large;">Vanilla pear and fruit crumble</span></div>
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(Serves 4)</div>
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For the Berry Filling:</div>
<ul style="-webkit-font-smoothing: antialiased; background-color: white; box-sizing: border-box; color: #333333; font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 16px; line-height: 24px; margin-bottom: 0px; margin-top: 0px; padding-left: 17px;">
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: black; font-family: CaslonTwoTwentyFour; font-size: 15px; line-height: 32px;">3 cups mixed berries </li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: black; font-family: CaslonTwoTwentyFour; font-size: 15px; line-height: 32px;">15g butter</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: black; font-family: CaslonTwoTwentyFour; font-size: 15px; line-height: 32px;">5 pear peeled, cored and cut in 3 cm pieces</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: black; font-family: CaslonTwoTwentyFour; font-size: 15px; line-height: 32px;">1/2 cup natural cane sugar</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: black; font-family: CaslonTwoTwentyFour; font-size: 15px; line-height: 32px;">1 teaspoon vanilla extract</li>
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For the Topping:</div>
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<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: black; font-family: CaslonTwoTwentyFour; font-size: 15px; line-height: 32px;">1 cup all-purpose flour</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: black; font-family: CaslonTwoTwentyFour; font-size: 15px; line-height: 32px;">1/4 cup almond meal</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: black; font-family: CaslonTwoTwentyFour; font-size: 15px; line-height: 32px;">1/4 cup rolled oats</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: black; font-family: CaslonTwoTwentyFour; font-size: 15px; line-height: 32px;">1/4 cup natural cane sugar</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: black; font-family: CaslonTwoTwentyFour; font-size: 15px; line-height: 32px;">1/4 cup light muscavado sugar</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: black; font-family: CaslonTwoTwentyFour; font-size: 15px; line-height: 32px;">1 teaspoon ground cinnamon</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: black; font-family: CaslonTwoTwentyFour; font-size: 15px; line-height: 32px;">60 g of nuts I used para nuts and pecannuts</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: black; font-family: CaslonTwoTwentyFour; font-size: 15px; line-height: 32px;">1/4 teaspoon salt</li>
<li style="-webkit-font-smoothing: antialiased; box-sizing: border-box; color: black; font-family: CaslonTwoTwentyFour; font-size: 15px; line-height: 32px;">6 tablespoons butter, melted</li>
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<span style="-webkit-font-smoothing: antialiased; box-sizing: border-box; font-weight: 700;">Step 1: </span>Preheat oven to 180 C.<span style="-webkit-font-smoothing: antialiased; box-sizing: border-box; font-weight: 700;"> </span><span style="-webkit-font-smoothing: antialiased; box-sizing: border-box;">Melt butter in a saucepan. Add pear, sugar and vanilla extract stir and cook 5 minutes or until pear is tender. Take away from heat and add the berries.</span></div>
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<span style="-webkit-font-smoothing: antialiased; box-sizing: border-box; font-weight: 700;">Step 2: </span>In a separate bowl, mix together the flour, almond meal, oats, sugar and cinnamon together.</div>
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<span style="-webkit-font-smoothing: antialiased; box-sizing: border-box; font-weight: 700;">Step 3: </span>Pour the melted butter for the topping over the flour mixture.</div>
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<span style="-webkit-font-smoothing: antialiased; box-sizing: border-box; font-weight: 700;">Step 4: </span>Using a spoon, combine the melted butter with the flour mixture until crumbles form.</div>
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<span style="-webkit-font-smoothing: antialiased; box-sizing: border-box; font-weight: 700;">Step 5: </span>Place ramekins on a baking sheet and evenly distribute the mixed berries and pear into the four (4 inch) ramekins.</div>
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<span style="-webkit-font-smoothing: antialiased; box-sizing: border-box; font-weight: 700;">Step 6: </span>Evenly distribute the prepared crumble over the top of each ramekin. Bake for 20-25 minutes or until tops are golden. Allow the crumbles to cool slightly before serving with a scoop of vanilla ice cream.</div>
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an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com2tag:blogger.com,1999:blog-5786796573599308720.post-34290549701073369702017-09-21T10:30:00.000+01:002017-09-21T10:30:08.558+01:00Donut Holes <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7pTRwABOhRdj8EDE6Lxlfavze9tJg56zV1DzmFTVKIqBZZppqlLt00JZQF85aWGKmg67w6Z4No2bvkIiF3iHCjDjBKP7YeS-NxDvdV4YDV0c830Toc_1nqvqxs8QsmSp04_i_bDwsIw/s1600/Mari+Eriksson+Photography.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="561" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV7pTRwABOhRdj8EDE6Lxlfavze9tJg56zV1DzmFTVKIqBZZppqlLt00JZQF85aWGKmg67w6Z4No2bvkIiF3iHCjDjBKP7YeS-NxDvdV4YDV0c830Toc_1nqvqxs8QsmSp04_i_bDwsIw/s1600/Mari+Eriksson+Photography.jpg" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: right;">
Foto: Mari Eriksson </div>
I have to confess that I always thought that making donuts would be way beyond my horizon but oh was I wrong. When I stumbled over this <a href="https://sugarspunrun.com/fried-donut-holes-no-yeast/" target="_blank">recipe </a>I thought that I would give it a go because it sounded so easy and belive me if I can make these so can you. They turned out beautiful and the kids loved them. The only problem now is that they want me to do donuts everyday!<br />
<br />
<br /><h3>
Donut Holes- Fried, No Yeast</h3>
<h4 class="wprm-recipe-header">
<span style="font-weight: normal;">Ingredients</span></h4>
<div class="wprm-recipe-ingredient-group">
<span class="wprm-recipe-ingredient-name">Vegetable oil or canola oil</span>
<span class="wprm-recipe-ingredient-notes">for frying</span><span class="wprm-recipe-ingredient-amount"> </span></div>
<div class="wprm-recipe-ingredient-group">
<span class="wprm-recipe-ingredient-amount">2</span>
<span class="wprm-recipe-ingredient-unit">cups</span>
<span class="wprm-recipe-ingredient-name">all-purpose flour</span>
<span class="wprm-recipe-ingredient-notes"></span><span class="wprm-recipe-ingredient-amount"> </span></div>
<div class="wprm-recipe-ingredient-group">
<span class="wprm-recipe-ingredient-amount">3</span>
<span class="wprm-recipe-ingredient-unit">Tbsp</span>
<span class="wprm-recipe-ingredient-name">sugar</span><span class="wprm-recipe-ingredient-amount"> </span></div>
<div class="wprm-recipe-ingredient-group">
<span class="wprm-recipe-ingredient-amount">1</span>
<span class="wprm-recipe-ingredient-unit">Tbsp</span>
<span class="wprm-recipe-ingredient-name">baking powder</span>
<span class="wprm-recipe-ingredient-name"></span><span class="wprm-recipe-ingredient-amount"> </span></div>
<div class="wprm-recipe-ingredient-group">
<span class="wprm-recipe-ingredient-amount">1</span>
<span class="wprm-recipe-ingredient-unit">tsp</span>
<span class="wprm-recipe-ingredient-name">salt</span><span class="wprm-recipe-ingredient-amount"> </span></div>
<div class="wprm-recipe-ingredient-group">
<span class="wprm-recipe-ingredient-amount">5</span>
<span class="wprm-recipe-ingredient-unit">Tbsp</span>
<span class="wprm-recipe-ingredient-name">butter</span>
<span class="wprm-recipe-ingredient-notes">cold</span>
<span class="wprm-recipe-ingredient-name"></span><span class="wprm-recipe-ingredient-amount"> </span></div>
<div class="wprm-recipe-ingredient-group">
<span class="wprm-recipe-ingredient-amount">3/4</span>
<span class="wprm-recipe-ingredient-unit">cups</span>
<span class="wprm-recipe-ingredient-name">milk</span>
</div>
<div class="wprm-recipe-ingredient-group">
<h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name">
<span style="font-weight: normal;">For rolling</span></h4>
<span class="wprm-recipe-ingredient-amount">1/3</span>
<span class="wprm-recipe-ingredient-unit">cup</span>
<span class="wprm-recipe-ingredient-name">granulated sugar</span><span class="wprm-recipe-ingredient-amount"> </span></div>
<div class="wprm-recipe-ingredient-group">
<span class="wprm-recipe-ingredient-amount">1 1/2</span>
<span class="wprm-recipe-ingredient-unit">tsp</span>
<span class="wprm-recipe-ingredient-name">ground cinnamon</span>
<span class="wprm-recipe-ingredient-name"></span></div>
<br /><div class="wprm-recipe-instructions-container">
<h4 class="wprm-recipe-header">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-weight: normal;">Instructions</span></span></h4>
<div class="wprm-recipe-instruction-group">
<ol class="wprm-recipe-instructions">
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Combine flour, sugar, baking powder and salt and mix.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Using a pastry cutter cut butter into your flour mixture until it resembles coarse crumbs.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Add milk and mix until all ingredients are combined.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Transfer
dough onto a well-floured surface, and knead gently until it forms a
cohesive ball. If dough is too sticky to manage, continue to work in
flour until it is smooth and manageable. </div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Break off approximately 1 1/2 Tbsp-sized pieces of dough and roll into smooth, tight balls. Set aside.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Fill
a medium-sized saucepan 2-inches deep with your oil over medium-high
heat. Use a candy thermometer (make sure it isn't touching the bottom of
the pot) to monitor your temperature.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Heat
oil to 177 C (you will have to monitor the heat pretty regularly and may
need to increase/decrease your stove temperature to keep it
consistent).</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
While your oil is heating, prepare your cinnamon/sugar mix by stirring together cinnamon and sugar in a small dish. Set aside.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Prepare two plates for your cooked donut holes by lining them generously with paper towels.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Once
oil has reached 177 C, very carefully fry your donut holes, about 4 at a
time, carefully lower them into the oil with a slotted spoon
to avoid the oil to splash.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
First fry only one donut hole and check how thoroughly it is cooked. After 3.5 minutes has
passed, cut into it to check whether it is underdone, just right, or
overdone, and then fry the rest of your donut holes accordingly. Fry
donut holes for approximately 3.5 minutes, remove carefully with a
slotted spoon, and place them on a paper towel laden plate. Allow them
to sit for about 30 seconds and then use another spoon to transfer them
to your cinnamon/sugar dish, roll them in the topping until fully
covered, and then transfer to your other paper towel lined plate.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
Repeat until all donut holes are cooked and have been rolled in cinnamon sugar.</div>
</li>
<li class="wprm-recipe-instruction">
<div class="wprm-recipe-instruction-text" itemprop="recipeInstructions">
These donuts are best enjoyed strait away they don't keep for long.</div>
</li>
</ol>
</div>
</div>
<div class="wprm-recipe-notes-container">
Good luck!!</div>
<div class="wprm-recipe-notes-container">
</div>
<div class="wprm-recipe-notes-container">
<br />
All the best<br />
<br />
Mari<br />
<br />
<br />
</div>
an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com2tag:blogger.com,1999:blog-5786796573599308720.post-30770129529433188752017-09-20T16:47:00.002+01:002017-09-20T16:48:17.043+01:00Honey wholemeal scones for Sunday breakfast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaN9q3NArmybX_kpuEjk7Hy1CY_I7UhRmOgpx5SKcBDWnY27p67BBFgM1wQAKoYwRmTP93Dm7av8KZAktianlqMxiHsmynfDYSPbC_buA6iUvz8IHK2t7LxqtX5ASMe1tzwig_vBq9aw/s1600/Mari+Eriksson+Photography.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaN9q3NArmybX_kpuEjk7Hy1CY_I7UhRmOgpx5SKcBDWnY27p67BBFgM1wQAKoYwRmTP93Dm7av8KZAktianlqMxiHsmynfDYSPbC_buA6iUvz8IHK2t7LxqtX5ASMe1tzwig_vBq9aw/s1600/Mari+Eriksson+Photography.jpg" /> </a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: right;">
Foto: Mari Eriksson</div>
<div class="separator" style="clear: both; text-align: right;">
<br /></div>
<div class="separator" style="clear: both; text-align: right;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Today is scones day. All my four boys (yes I am counting my husband) loves scones on Sundays for breakfast. And as I am the good housewife I make their wishes come true. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<section class="recipe__ingredients" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1"><h2 data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.0">
</h2>
<div class="row collapse" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0">
<div class="recipe__ingredients__category small-12 columns" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0">
<h3 class="recipe__ingredients__heading" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.0">
<span style="font-weight: normal;"><span style="font-family: "georgia" , "times new roman" , serif;">Honey wholemeal scones<span class="recipe__ingredients__list__quantity" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$0.0"> </span></span></span></h3>
<h3 data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.0">
<span style="font-weight: normal;">Ingredients</span></h3>
<div class="recipe__ingredients__heading" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.0">
<span style="font-weight: normal;"><span class="recipe__ingredients__list__quantity" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$0.0">2 cups</span><span data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$0.1"> </span><span class="recipe__ingredients__list__name" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$0.2">(300g) white self-raising flour</span></span><span style="font-weight: normal;"><span class="recipe__ingredients__list__quantity" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$0.0"> </span></span></div>
<span class="recipe__ingredients__list__quantity" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$1.0">1 cup</span><span data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$1.1"> </span><span class="recipe__ingredients__list__name" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$1.2">(160g) wholemeal self-raising flour</span><span class="recipe__ingredients__list__quantity" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$2.0"> </span></div>
<div class="recipe__ingredients__category small-12 columns" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0">
<span class="recipe__ingredients__list__quantity" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$2.0">1/2 tsp</span><span data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$2.1"> </span><span class="recipe__ingredients__list__name" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$2.2">ground cinnamon</span><span class="recipe__ingredients__list__name" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$1.2"></span><span class="recipe__ingredients__list__quantity" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$3.0"> </span></div>
<div class="recipe__ingredients__category small-12 columns" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0">
<span class="recipe__ingredients__list__quantity" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$3.0">20 g</span><span data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$3.1"> </span><span class="recipe__ingredients__list__name" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$3.2">butter</span><span class="recipe__ingredients__list__quantity" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$4.0"> </span></div>
<div class="recipe__ingredients__category small-12 columns" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0">
<span class="recipe__ingredients__list__quantity" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$4.0">1/4 cup</span><span data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$4.1"> </span><span class="recipe__ingredients__list__name" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$4.2">(60ml) honey</span><span class="recipe__ingredients__list__name" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$3.2"></span><span class="recipe__ingredients__list__quantity" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$5.0"> </span></div>
<div class="recipe__ingredients__category small-12 columns" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0">
<span class="recipe__ingredients__list__quantity" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$5.0">1 cup</span><span data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$5.1"> </span><span class="recipe__ingredients__list__name" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.1.1:$0.0.1.$5.2">(250ml) milk, approximately</span></div>
</div>
</section><br />
<div class="row collapse recipe-detail__row show-for-large-up" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.2">
<div class="small-12 columns" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.2.0">
<br />
<aside class="recipe__source" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.0.2.0.0"><br /></aside></div>
</div>
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<br />
<section class="recipe__method" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.2.0"><h3 data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.2.0.0">
<span style="font-weight: normal;">Steps</span></h3>
<div class="row collapse" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.2.0.1:$0">
<h3 class="recipe__method__heading" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.2.0.1:$0.0">
</h3>
<ol class="recipe__method__list" data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.2.0.1:$0.1" itemprop="recipeInstructions">
<li data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.2.0.1:$0.1.$0">Preheat
oven to 200°C (180°C fan-forced). Grease 19cm x 29cm rectangular slice
pan. Sift dry ingredients into medium bowl, rub in butter, stir in
honey and enough milk to mix to a soft, sticky dough.</li>
<li data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.2.0.1:$0.1.$1">Turn
dough onto floured surface, knead until smooth. Press dough out to 2cm
thickness, cut into 5.5cm rounds, place into prepared pan.</li>
<li data-reactid=".10q69dx179c.1.1.1.0.0.1.0.8.0.2.0.1:$0.1.$2">Bake about 20 minutes.</li>
</ol>
</div>
</section><br />
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All the best</div>
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Mari </div>
an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com0tag:blogger.com,1999:blog-5786796573599308720.post-85831862530794949572017-09-16T10:45:00.002+01:002017-09-16T10:59:24.161+01:00Raspberry upsidedowncake<div class="separator" style="clear: both; text-align: right;">
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Foto: Mari Eriksson</div>
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This gorgeous cake I made for our lovely French friends this summer and it was a hit. It is all I want in a cake moist and sweet with my favourite almond meal. I know I want to put it in everything I bake now but I cant help it I love that frangipani taste. I used fresh raspberries from the garden and lightly whipped cream on the side.Here is the recipe. Enjoy!</div>
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Raspberry upside-down</div>
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400g raspberries<br />
200g caster sugar<br />
150g butter<br />
1 lemon<br />
3 eggs<br />
2tsp vanilla powder<br />
200g flour<br />
2tsp baking powder<br />
100g almond meal<br />
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Instructions:<br />
Preheat the oven to 175C .<br />
1. line the baking pan with a sheet of baking paper and sprinkle some sugar on the bottom. Put an even layer of the raspberry on top of the sugar and then add another 2 tbsp of sugar over the berries. Save some berries for decorations. <br />
2. Melt the butter in a saucepan. <br />
3. Grate the peel of the lemon and squeezed out the lemon juice.<br />
4. Separate the egg whites and the yolk. Beat the egg whites with the sugar.<br />
5. Add flour,baking powder, lemon peel and juice to the egg mix.<br />
6. Then add the melted butter.<br />
7. Whisk the egg whites to a stiff then gently fold them in the batter.<br />
8. Pour the batter over the raspberries. Bake in the middle of the oven for 45min. Serve upside down with raspberries on top and whipped cream on the side.<br />
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an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com2tag:blogger.com,1999:blog-5786796573599308720.post-42876170320109566252017-09-14T13:36:00.001+01:002017-09-16T10:58:35.315+01:00Chocolate cake with beetrots and heavenly glaze<div class="separator" style="clear: both; text-align: center;">
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Photo: Mari Eriksson</div>
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I have been looking for the perfect moist and chocolaty recipe for a long time and now I gave up and invented this recipe with a few of my favourite ingredients. I LOVE almond meal in everything. For this recipe I made it myself I like that it gets a little coarser when you mix it yourself. I enjoy baking with vegetable because it adds that extra moist. This chocolate cake is a dream to chocolate lovers. The beets add moist and the almond meal a nutty texture wish I love. Almond meal you can buy or easily make yourself by mixing almonds in a blender.This cake is not super sweet but gives you a true chocolate experience.<br />
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Serves 8-10 people<br />
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200 g butter<br />
200 g dark 70% chocolate<br />
250g raw beetroots<br />
2 dl almond meal<br />
2dl spelt flour<br />
2 dl cream<br />
3 egg<br />
1½ dl white sugar<br />
1 dl raw sugar<br />
5 tbsp cacao<br />
1 tsp vanilla sugar<br />
pinch of salt<br />
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Chocolate glaze<br />
100 g dark chocolate 70%<br />
20 g butter<br />
1dl cream<br />
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Instructions:<br />
1. Put the oven on 200 C. Melt the butter in a pot and take of from the heat. Put the chopped chocolate and stir until melted . Add the almond meal, cacao and cream.<br />
2. Peel the beets then grate them and add to the chocolate mix. <br />
2. Separate the whites from the yolk and whip the whites until stiff . <br />
3. Whip the egg yolks with the sugar and vanilla sugar until fluffy.<br />
4. Gently stir in the egg yolks with the chocolate mix in a bigger bowl . Then carefully turn the whipped egg whites.<br />
5. Pour the batter in a greased baking pan , 22–23 cm in diameter. Bake the cake in the lower part of the oven for 45–50 min. <br />
6. For the glaze coarsely chop the chocolate and cut the butter in cubes. Heat the cream in a saucepan and take of the heat when it starts to boil. Add the chocolate and butter and stir until it all melts. drizzle it offer the cooled cake.<br />
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Good luck! an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com4tag:blogger.com,1999:blog-5786796573599308720.post-6366644629726528642017-08-07T17:09:00.003+01:002017-08-07T17:09:48.884+01:00Paleo Chocolate Banana Muffins<div class="separator" style="clear: both; text-align: center;">
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Photo: Mari Eriksson</div>
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Today I decided to make some simple but delicious muffins. They are moist and not too sugary. Very popular with my boys.</div>
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<br />Ingredients<br /><br /> 2 medium super ripe bananas <br /> 1 cup brown sugar<br /> 2 teaspoon vanilla extract<br /> 2 eggs room temp<br /> 100g melted and cooled butter<br /> 2 cups of almond meal<br /> 3 tablespoons coconut flour<br /> 60g cocoa powder<br /> 1 teaspoon baking powder<br /> 1/4 teaspoon salt<br /> 200 g coarsley chooped 70 % chocolate<br /> additional chocolate for sprinkling<br /> 1 cup of milk with 1 1/2 tbsp of lime<br /><br />Directions<br /><br /> Preheat the oven to 350°F (175°C) and line a muffin tin with 12 muffin liners.<br /> In a large bowl, mash the bananas with the bottom of a glass. They should almost be like a puree.<br /> Add the brown sugar and vanilla and stir.<br /> Add in the eggs and oil and stir until well combined.<br /> In a medium bowl, mix together the almond flour, coconut flour, cocoa powder, baking soda and salt.<br /> Stir just until combined and then stir in the coarsely chopped chocolate.<br /> Spoon the batter into the muffin liners and sprinkle the additional chocolate on top.This is important because it gives the muffin a beautiful glaze.<br /> Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Be careful not to confuse a melted chocolate chip with the batter.<br /> Let the muffins cool for 5 minutes in the pan and then turn out onto a wire rack to cool completely.<br /> Place in an airtight container and store in the refrigerator for up to 5 days.<br /><div class="separator" style="clear: both; text-align: left;">
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Enjoy!</div>
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an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com2tag:blogger.com,1999:blog-5786796573599308720.post-8738443002874457962017-08-04T14:01:00.004+01:002017-08-04T14:01:51.883+01:00Pear and Almond Galette<div id="PrintableRecipe">
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Photo: Mari Eriksson</div>
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This is one of the best pear recipe I have found recently. The lovely crust with the moist pears served with homemade vanilla custard is a pure dream. The recipe I found <a href="http://thebakingwizard.com/pear-and-almond-galette/" target="_blank">here</a>. <br />
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Pear and Almond GaletteYou’ll need a 14-inch pizza pan or large rimmed baking sheet for baking the galette.<br />
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Pastry<br />
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1 cup (5 ounces) unbleached all-purpose flour, preferably organic<br />
¼ teaspoon salt<br />
1 teaspoon sugar<br />
4 ounces (1 stick) cold unsalted butter<br />
3 tablespoons ice water, plus more if needed<br />
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Ground Almond Base<br />
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¼ cup sliced or slivered almonds<br />
2 tablespoons unbleached all-purpose flour<br />
2 tablespoons sugar<br />
½ teaspoon ground cinnamon<br />
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Pear Filling<br />
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3 large ripe pears, Bosc or d’Anjou<br />
2 tablespoons cold unsalted butter, cut into bits<br />
4 tablespoons sugar<br />
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1. To make the pastry, combine the flour and salt in a medium bowl.
Slice the cold butter and add to the bowl. Use a pastry blender to cut
the butter into smaller pieces, about ½ inch or so. Then reach into the
bowl, and with your fingertips, rapidly press and flatten the butter
pieces into flakes. Work quickly so the butter doesn’t soften and don’t
be concerned about flattening every piece of butter. Add the ice water
1 tablespoon at a time, and stir and toss with a fork to combine. Stir
just until the dough comes together in one mass. If the dough seems
dry, add only enough additional water to make it cohere. Shape the
dough into a ¾-inch-thick disc—you’ll see large flakes of butter in the
dough—and enclose with plastic wrap. Refrigerate for at least 1 hour to
firm the dough.<br />
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2. To make the ground almond base, process the almonds, flour, sugar,
and cinnamon with a food processor for a few seconds until the nuts are
finely ground.<br />
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3. If you have a baking stone, set it on the center shelf of your
oven and preheat the oven to 400 degrees. If you don’t have a baking
stone, just preheat the oven to 400 degrees.<br />
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4. To shape the galette, roll the chilled pastry on a lightly floured
surface into a very thin, roughly shaped circle, 14 inches in
diameter. If the dough is very firm, let it sit at room temperature
about 10 minutes or tap the pastry all over with the rolling pin to
flatten it a bit, then roll it out. You may not think the dough will be
able to become 14 inches in diameter, but it will. (If the dough feels
too soft, fold it in half, transfer it to the pizza pan or rimmed
baking sheet, unfold it, and refrigerate a few minutes.) Do not be
concerned about rough edges of dough or if your circle is perfect. This
is rustic. What’s important is that the dough is thin, thin, thin.
The butter flakes melt during baking and the pockets of air that are
formed make the pastry flaky.<br />
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5. Transfer the dough to the pizza pan or rimmed baking sheet.
Sprinkle the ground almonds and flour onto the center of the dough and
distribute with your fingers into a thin powdery circle about 11-inches
in diameter.<br />
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6. Peel, quarter and core the pears. Slice each quarter lengthwise
into 5 thin wedges. Arrange all but 6 of the pear wedges on the dough in
a spoke pattern, overlapping them slightly. Cut the remaining pear
wedges and arrange them in the center of the tart to form a decorative
rose. Dot the pear slices with the pieces of butter and sprinkle with 3
tablespoons of the sugar. Bring up edges of the pastry to cover the
outer edge of pears and press gently to adhere. Brush the pastry with
water and sprinkle with the remaining 1 tablespoon sugar.<br />
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7. Put the galette into the oven and bake for 45 to 50 minutes, or
maybe even longer, until the pear juices bubble thickly, like a syrup,
and the pastry is well-browned with random darker spots. The sugar must
be well caramelized.<br />
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8. Cool the galette on its pan for 10 to 15 minutes, then transfer
with a wide metal spatula to a wire cooling rack. Sometimes juices leak
onto the pan during baking causing the galette to stick, so loosen the
galette carefully to avoid tearing the pastry. The galette is best when
very fresh. Serve it plain. It needs nothing extra.<br />
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Makes 8 servings.<br />
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an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com0tag:blogger.com,1999:blog-5786796573599308720.post-9678846191303540222017-08-02T09:11:00.003+01:002017-08-02T09:11:47.371+01:00American pancakes<div class="separator" style="clear: both; text-align: center;">
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Today I am
starting my day with American pancakes the kids favorite and who can
resist syrup socked pancakes for breakfast. The blueberry is from my
hedge of blueberry bushes in the kitchen garden. I found the receipt at <a href="http://www.koket.se/josefine_evans/frukost_och_brunch/agg_och_mejeri/pancakes/" target="_blank">www.koket.se</a> och Josefin Evans simple and wonderfully delicious recipe.</div>
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I don't do pancakes often but now during the relaxed and slow summer days I find the time.</div>
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<span style="font-size: large;"><b><i>American Pancakes</i></b></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">60 g unsalted butter</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">2 eggs </span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">250ml milk</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">1 1/2 cups flour</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">1 tbsp sugar</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">4 tsp baking powder</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">pinch of salt</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">1. Add the butter and milk to a saucepan on low heat until the butter has melted. Set aside. </span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">2. Mix flour, sugar, baking powder and the salt.</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">3. Whisk the eggs in a bowl and add the milk and butter mix.</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">4. Fold in the dry ingredients until a smooth batter.</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">5. Heat a frying pan add some butter and pour 10cm large pancakes fry 1-2 min on either side.</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">6. Serve with syrup and fresh blueberries. </span></i></span></div>
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I wish you all a great day!</div>
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Mari </div>
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an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com0tag:blogger.com,1999:blog-5786796573599308720.post-44057186743806180652017-07-31T21:16:00.000+01:002017-08-02T08:25:31.471+01:00Blackberry Ripple Ice cream with cinnamon crumble<div class="separator" style="clear: both; text-align: center;">
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I will from now on write in english so that more people can read my blog and all the posts will also be on my insta and facebook accounts. I will also show much more of my food photography on my blog. But it will be a happy mix of all things I love interior, garden and food. First thing out is ice cream one of my few weaknesses ( I am being ironic).</div>
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I love blackberries and this ice cream is to die for. Easy to make and so delicious. I have blackberries in my garden and they are soon taking over a corner of my kitchen garden if I don't watch out. Both the condensed milk and the vanilla extract helps in preventing ice crystals to form.</div>
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<span style="font-size: large;"><i>Blackberry Ripple Ice cream</i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">1 tin (</span></i></span><span style="font-size: large;"><i><span style="font-size: small;"><span style="font-size: large;"><i><span style="font-size: small;">380g) </span></i></span> Sweetened condensed milk</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">2 1/2 (560ml) cups of cream</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">3 eggs </span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">1 tbsp sugar</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">1 tbsp vanilla extract</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">Blackberry coulis:</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">2 cups of blackberries</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">1/4 cup (56ml) sugar</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">1 lemon</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">Put the berries in a pot and heat slowly. When the juices starts to come out of the berries add the sugar, the lemon juice and a little peel of the lemon. Big enough so that you can take it out later. Simmer the berries until thick, then cool completely before star making the ice cream.</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">Make the ice cream:</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">Whip the egg whites in a clean bowl to stiff peaks. Gradually beat in the sugar this will firm up the whites. In a bigger bowl whip the cream until soft peak then add the condensed milk and continue to beat until it is in stiff peak stage.Fold in the egg whites.</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">Remove the lemon peel from berries and then fold them through the cream mixture. Make a rippel effect by not over mix. Pour the ice cream into a 2l freezer proof container and freeze overnight.</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">Crumble:</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">1 cup (240ml) all purpose flour</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">1/4 cup almond meal </span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">1/4 cup rolled oats</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">1/4 cup natural cane sugar</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">1/4 cup light muscavado sugar</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">1 tsp cinnamon</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">60g of nuts para nut and pecan </span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">1/4 tsp salt</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">100g of butter</span></i></span></div>
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<span style="font-size: large;"><i><span style="font-size: small;">Preheat the oven to 180 degrees. Melt the butter in a saucepan. Put all the dry ingredients in a mixing bowl and add the melted butter. Combine until crumbles form. Sprinkle onto an oven tray. Bake in oven turning occasionally for 10 minutes or until golden.</span></i></span></div>
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an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com0tag:blogger.com,1999:blog-5786796573599308720.post-20867208803875688042017-06-24T20:42:00.002+01:002017-06-24T20:42:43.840+01:00Öppen trädgård 2017<div class="separator" style="clear: both; text-align: center;">
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Foto: Mari Eriksson </div>
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Nu börjar äntligen pionerna slå ut som jag har längtat. Jag har även börjat få iordning köksträdgården. Det var segt iår. Det var kallt länge och man hade ingen lust att börja attackera ogräset. Varför är det alltid en puckel för mig att börja i köksträdgården varje sommar? Men när jag väl börjat tycker jag att det är super roligt. Iår har jag än så länge bara gräft två nya rabatter men dom är i gengälld ganska stora. Ena är vid uppfarten ett rosenbuskage och den andra en rosenpergola med armeringsjärn. Till uppfarten beställde jag rosor från Rosenposten för första gångenoch jag måste säga att jag är jätte nöjd. Trevligt bemötande, billigt och planorna var kraftiga med välutvecklade rötter och dom har ett stort utbud! Där ska jag beställa ifrån igen. </div>
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Rosor jag beställde:</div>
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<span class="st">Reine des Violettes</span></div>
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<span class="st">Aimable rouge</span></div>
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<span class="st"><span class="st">Duc de Guiche </span></span></div>
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<span class="st"><span class="st"><span class="st">Gertrude Jekyll</span></span></span></div>
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<span class="st"><span class="st"><span class="st">Jenny Duval</span></span></span></div>
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<span class="st"><span class="st"><span class="st">L'Eveque</span></span></span></div>
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<span class="st"><span class="st"><span class="st">Någon som har något förslag på vilka fler rosor jag borde sätta här som skulle passa in i färgskalan? </span></span></span></div>
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<span class="st"><span class="st"><span class="st">Vid rosen pergola har jag planterat cerisa klätterrosor och även dom köpte jag på nätet hos Eiras Gröna. Här fick jag också trevligt bemötande och snabb leverans. Jag är väldigt nöjd med mina inköp även om rosorna var mycket mindre har dom alla tagit sig bra. Hon hade även den ros som jag letat länge efter 'Ola Fiskares ros'</span></span><span class="st"><span class="st"> som jag är så spänd på hur den kommer trivas hos mig!</span></span></span></div>
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<span class="st"><span class="st"><span class="st">Rosorna i pergolan:</span></span></span></div>
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<span class="st"><span class="st"><span class="st">Ola fiskare</span></span></span></div>
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<span class="st"><span class="st"><span class="st">Minnehaha</span></span></span></div>
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<span class="st"><span class="st"><span class="st">Dorothy Perkins</span></span></span></div>
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<span class="st"><span class="st"><span class="st">Russeliana </span></span></span></div>
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<span class="st"><span class="st"><span class="st"> Jag kommer att ha öppen trädgård torsdagen den 6 juli kl 10-18 om ni vill så är ni hjärtligt välkomna.<br />
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</span></span></span>Beskrivning:
En romantisk trädgård under uppbyggnad. Hundratalet rosor, klematis och
pioner. Många vanliga mormors perenner och en stor köksträdgård. Min
trädgård är ganska ny och alla projekt är ännu inte färdiga men det
finns ändå mycket att titta på.OBS Byggnation av hus på tomten pågår i år!</div>
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Vägbeskrivning:
Åk 1 mil söder om Enköping till Vallbykyrka detta är den gamla
församlingsgården till kyrka. Man åker igenom Enköping och ut ur stan
förbi Coop efter någon km står det en skylt in till höger Vallby 9. Åk
ca 9 km sväng höger vid andra skylten Sycklinge. Här finns två skyltar
Sycklinge och Multicoulor. Första avfarten andra huset på höger. Ett
stort gult hus.</div>
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Välkomna!<br />
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<span class="st">Allt gott</span></div>
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<span class="st">Mari </span></div>
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an angel at my tablehttp://www.blogger.com/profile/03566834966938032807noreply@blogger.com7