Visar kategori: Desserts

Ice Cream with Quark and Mint (Glass med kvarg och mint)

delliedelicious popsicles kvarg quark glass ice cream

This is such a simple and easy way of making a healthy and refreshing option to regular ice cream. I love ice cream, and could live on it. But sometimes you really need to think about a healthier option. And since I just moved back to Sweden from Norway I wanted to buy this popular quark. In Norway we have a very small selection of different quarks. But here in Sweden, oh my! The options are endless! It’s great! 
I decided to go for a simple vanilla flavor for this ice cream though. I added some milk to loosen it up a bit and a few drops of peppermint extract to give it some extra oumph. 
You will be needing some sort of popsicle mold for this recipe and ice cream sticks.

( makes 4 popsicles)
350 ml quark
50 ml milk
Peppermint extract
White chocolate
Toasted coconut
Gel food coloring

In a bowl, with a spoon, whisk together quark ( I used Lindahls Kvarg with vanilla flavour) and milk. Add a few drops of peppermint extract (to taste). If you want to color your ice cream divided the batter into different bowls. Use gel food coloring and use whatever colors your prefer. I went for blue, pink and orange. The 4th color is the quark all natural. Divide your batter between your molds and freeze until set, 6-12 hours depending on size and freezer.
For serving, remove popsicles from their molds. Melt white chocolate and drizzle over your popsicles. Quickly sprinkle some toasted coconut on top and voilá! Ready to serve! Delicious!

Cardamom Whoopie with almond aka Den nya Semlan

Whoopie Pie Semla Semlor 5

So once again Sweden face the tradition of “Fettisdagen” aka “Fat Tuesday”. We then eat cardamom rolls filled with almond paste-mixture and topped with whipped cream. This roll is called “Semla”. You can find my recipe for a delicious classic semla here. 
But the swedes has started to crave a bit more innovative ways to devour this delicious roll, so there has started to pop up many different alternatives to the classic. There has been a semmel-wrap, chocolate semla, pancake semla, semmel-pretzel and even shrimp semla ( what’s up with that?)! So I thought that I have to come up with a new version of my own – and here it is: Whoopie Pie Semla! 
A Whoopie flavoured with cardamom. Filled with the classic almond paste-mixture and whipped cream. It is so crazy delicious that you won’t be able to stop eating them. Whoopie Pie Semla is a great way to have a classic semla but with a little less fuss and it’s also easier to eat more of them 😉 
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Eggnog Milkshake with Peppermint

milkshake eggnog peppermint monstershake delliedelicious donut

My Monster Shake made with eggnog, vanilla ice cream and peppermint! The eggnog is full of Christmas flavors such as cinnamon and nutmeg. I’ve also added some rum to it for an extra kick. This milkshake is a calorie bomb, but who cares when it’s so delicious? It’s a treat for the eye, fun to eat and tastes amazing. 
I made this recipe for a “challenge” that Kverdagsmat is hosting right now. The challenge is about Christmas Spices and I thought that this recipe is a fun way of showing of the delicious spices of Christmas. I just had to add peppermint that screams Christmas for me 🙂
So here it is, my recipe for my Monster Shake with eggnog, vanilla ice cream and peppermint:

milkshake eggnog peppermint monstershake delliedelicious donut

(makes one shake)
3/4 cup eggnog (recipe below)
3/4 vanilla ice cream
candy canes (1 crushed and 2 whole)
melted chocolate

(Makes 600 ml or 4 servings)
3 egg yolks
75 g caster sugar
250 ml milk
250 ml cream
2 cloves
1/2 vanilla pod, split and scrape out the seeds
1 cinnamon stick
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
160 ml dark rum
3 egg whites

milkshake eggnog peppermint monstershake delliedelicious donut

Begin by making the eggnog. 
Whisk together egg yolks and sugar in a bowl until airy and pale in color. Set aside.
Add milk, cream, cloves, vanilla pod and seeds, cinnamon stick, ground cinnamon and nutmeg to a saucepan. Bring to a boil and remove from heat. Let it cool slightly. Add one fifth of the warm mixture to the egg-mixture and whisk together. Add remaining warm mixture and then transfer this back to the saucepan. On low heat slowly bring the mixture to 80c, stir constantly. Remove from heat and let it cool completely. Add the rum, cover and place in the refrigerator over night.
Whisk egg whites next day and gently fold them into your eggnog.

Assemble your shake:
Put your glass into the fridge so it gets cold. Once cool, rim the glass with melted chocolate and sprinkle with crushed candy cane. Place the glass back into the fridge.
Prepare your ice cream scoops and place them back into the freezer.
Mix eggnog and ice cream in a mug and pour this into your prepared glass. Take out your scoops of ice cream and place them on top of the glass and add candy cane, sprinkles, marshmallows, donut and straw.
And then people, it’s time to dive into this delicious monster shake. Enjoy 🙂

milkshake eggnog peppermint monstershake delliedelicious donut

Fig Marmalade

 Fig marmalade jam fikon fiken marmelad jul diy  Fig marmalade jam fikon fiken marmelad jul diy

Figs are beautiful this time of year and my local fruit market had tons of them. So I bought some and decided to do something that would last more than just one meal – marmalade! I mean, who can say no to a delicious and sweet marmalade on top of a creamy cheese?
This marmalade is, as it should be, quite sweet so I’ve added some lemon zest to balance it out a little bit. You can also add a cinnamon stick if you want to give it a more Christmas feel. It’s also perfect as a gift in a cute jar. 

800 g ripe figs, roughly chopped
1 vanilla bean, split and seed scraped
400 g sugar
juice of 1 lemon

Put all ingredients in a bowl. Cover with plastic wrap and let this sit at room temperature for 8 hours.
Transfer to a pan. Stir over low heat to dissolve sugar. Bring to a boil and let it cook for 45 minutes on low heat. Stir regularly.
Fig marmalade jam fikon fiken marmelad jul diy
Remove vanilla bean and carefully mash the figs with a masher or fork. Remove from heat and et it cool for 10 minutes. Pour into sterilized jars and seal. Store for up to 3 months in refrigerator. Delicious!

Fig marmalade jam fikon fiken marmelad jul diy

Rhubarb and Strawberry Crumble

rhubarb strawberry crumble delliedelicious rabarber rabarbra jordgubbar smulpaj smuldrepai

rhubarb strawberry crumble delliedelicious rabarber rabarbra jordgubbar smulpaj smuldrepai

As I’ve told you before, I love to combine rhubarb and strawberries. They balance each other out perfectly. Since I am a pie lover I feel that I’m obligated to give you a crumble recipe this week. We grew rhubarbs in our garden when I was a child, so I grew up eating lots of pies every summer. This is a recipe that I has a darker crumble than usually and it’s filled with season goodness. It’s so easy and it will take you no more than 10 minutes to make and 45 minutes in the oven. So let’s get started!
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Twisted Brownies with Rhubarb and Chili

twisted brownie rhubarb chili delliedelicious rabarber rabarbra

twisted brownie rhubarb chili delliedelicious rabarber rabarbra

It’s the 5th day of my Rhubarb Week here on my website and I hope that you’ve found it inspirational. But today I want to show you a little darker and richer recipe with rhubarb. It will remind you of caramel, apple pie, chocolate pie and lots of other tasty things. That’s what makes this brownie so special. It’s gooey and soft in the middle with crispy edges, everything you like with a brownie with a undertone of rhubarb. And it has a subtle heat to it. It’s just very special, twisted and delicious. Read more

Pancakes with Rhubarb Compote

pancakes rhubarb compote strawberries pannkakor kompott pannekaker delliedelicious

I’ve mentioned before I absolutely love the combination of rhubarb and strawberries. The sweetness from the berries is balanced out by the tart rhubarbs. This is a great dish that you can serve for breakfast, brunch, on pick-nicks and as a dessert. Have it with ice cream or cream. Filled pancakes are always a hit and I think it screams summer.

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Rhubarb Galette

rhubarb galette pie strawberries ginger delliedelicious

rhubarb galette pie strawberries ginger delliedelicious

I am true pie lover and this is one of my favourites with rhubarb. So I just have to share the recipe with you guys. This is a free-form tart, galette. It holds its own shape and has a super flaky crust. This recipe is enough for 8 servings and I would not recommend you to make a bigger galette if you’re expecting more people. Make 2 separate ones instead.
I’ve filled it with rhubarb, strawberries and candied ginger. It has a tart flavour and with a little bit of whipped cream or ice cream it’s just divine! 
With it’s rustic look and taste it will definitely wow your guest this summer. Read more

Candied Ginger

candied ginger ingefära ingefær kandert kanderad delliedelicious

candied ginger ingefära ingefær kandert kanderad delliedelicious

Candied ginger has been a favourite treat for me since I was a child. It’s sweet, chewy and hot. It’s just delicious! So I’ve decided that I need to make this so that I always have it at home when I crave it the most. It’s not that difficult to make and as a bonus you’ll also end up with a ginger syrup that you can use as an ingredient in drinks for example. This is a great gift when you go to dinner parties etc. 
Candied ginger keeps for several months in an airtight container. But my guess is that you will eat them all before that.  Read more

Choux Pastry – Profiterole

petit choux cream puffs profiteroles delliedelicious

petit choux cream puffs profiteroles delliedelicious

My guilty pleasure of all time is a cream filled choux. Is there something better? I don’t think so! (If there is, please let me know 😉 ) This is my first time making choux pastry and I must say, it turned out amazing. So this recipe is perfect for beginners! They puffed up really good and dried out even better. I filled my choux buns with chantilly cream flavored with maple syrup. It was a perfect combination. I had some of them straight away but I also made a chocolate syrup sauce so that I could create my favorite choux dish – Profiterole. When I was younger my mom lived in Paris for a few years. Every time I went to visit her she had bought these little store bought desserts that we had after dinner. And that was 3 small choux buns filled with cream and covered in chocolate sauce. I loved it! Therefore I had to make this today. It was yum and it really gave me a flash back to France and Paris. So here you go, an easy recipe for choux buns: Read more