A few weeks ago we needed a smaller sponge cake for a dessert we served in the restaurant and I made up this recipe. For the asian-inspired dessert we served that time we added matcha tea, but today I have made them a bit more Christmas-like as in Sweden with saffron and raisins instead.
Autumn and rainy days. Time for friends and dinners in candlelight. And of course chocolate, Lots of it! The first post after this summer’s busy days for me turned into a chocolate cake with intense red lingonberries, dark chocolate, a fun bottom layer with red lentils and dried blue cornflowers with a hint of midsummer bright nights.
We sit on our porch in the lukewarm summer night. I have a blanket over my knees and hot, fresh mint tea in my teacup. The stars are twinkling above our heads and it feels like a good moment for a reflection of the past three months with Tastecelebration Residence.
Some time ago, the Swedish colorful book Chokladbollar by Mia Öhrn was released. Today I tell you a bit about the book and give you the recipe for oh so delicious chocolate balls with white chocolate and lemon!
Sometimes you look into the fridge and think there is NOTHING there. Really nothing but maybe some potatoes, some onion and carrots. And then you really have a lot … Today I put the spotlight on the carrot and put it in its correct light.
Finally! The blog gets its very own meeting place for foodies; Tastecelebration Residence. Now we are open!
Chestnut flour is a new discovery for me since a few months ago. It has a great slightly sweet taste and can be used for both cakes, pasta and bread. Today I make a sticky chocolate cake with it.
Today, I serve a colorful green paté with cranberry sauce on the blog. You can choose to serve it cold as an appetizer or as a main course with maybe some boiled potatoes and a salad to go with it. It will be good anyway.
Chestnuts roasting on an open fire. Jack Frost nipping at your nose … A classic song with Nat King Cole. At this very moment, the new harvest of chestnuts has arrived and its high time to enjoy the seasonal goddess!
For tonights dinner I serve a delicious muhammara with baked sweet potatoes and fried black-eyed beans. Muha … What? Muhammara (or mhammara) is an amazing red pepper sauce with its roots in Syria, but also served in different varieties in both Turkey and arabic countries.