Churros w/ Mocha Ganache + how to avoid exploding churros!

 avoiGuys! Today I’m sharing the dessert I love eating the most, one of my all time favorites! Churros! And these churros come with a warning that could save you serious trauma and pain. 

But I just have to say I absolutely hate making them. And when I say hate I mean HATE with a passion. I don’t mean the making the dough part, that’s super simple and takes just about 5 min. No, what I hate is the frying part. I’ve always had an aversion when it comes to frying, even though deep fried food is the best thing ever! DSC_2898As a person who has spent as much time as I’ve had in the kitchen, accidents are bound to happen, and I’ve have had my fair share of them, big and small ones. There’s no way of avoiding that.
But last year I had such a scary accident and it gave me serious trauma. I seriously couldn’t stay in the kitchen if someone was frying.

I’ve been making churros for years and years.. I’ve tried many different recipes and methods, but I have never ever heard of the dangers lurking when making churros.

So I was making churros with my younger sister and we had agreed that I would make the dough and chocolate and prepare everything and she would be frying them, because even before this nasty accident I had a serious eversion to deep frying. So I made the dough and everything, took out my disposable piping bag and cut the tip for the nozzle. Unfortunately I cut too big of a hole and the nozzle would just fall out and typically enough that was my last piping bag. So I decided to just not use the nozzle and pipe with just the bag. I mean, the nozzle is not that important and is just for the churros to have those ridges and get crispy right? WRONG! Turns out its not just for decoration and crispy results.  DSC_2906As the control freak I am I couldn’t wait for my sister to fry and chose to do it myself. I heated up the oil, and started frying the first batch of churros. They were browning really nice and as I was turning them I noticed that there was uncooked dough pipling out one of the churros. And as I was looking at it I thought «looks like this dough might explode.» And sure enough that’s just what happened a second later.

Hot oil and churros exploded and splattered all over the stove, walls and there even was a piece of uncooked churros innards on the ceiling. My sister and I quickly retreated as far as we could and stared in shocked as churros exploded out of the frying pan one after the other, then we looked at each other, then back at the mess and then back at each other. For a few minutes all you could hear were the exploding churros and then it quieted down. Suddenly we burst out laughing, you know one of those nervous, OMG what just happened kind of laughter.  DSC_2904Suddenly she looked at me and was like «Najma, your arms!» And that’s when I felt the burning, like I’d been stung by dozens of bees. The oil had apparently splattered on my arms, shoulder and neck, even my face was burning in places, I hadn’t notice at first because of the shock. Even my glasses were covered with oil and I was thanking the Lord I was wearing them and not lenses. Can you imagine hot oil IN your eyes. Yikes.. I got some nasty burns on my arms cause I was just turning the churros when it exploded so they were pretty exposed. I also got a burn on my shoulder. But that was alxamduli Allah the worst of it. The splatter on my face and neck didn’t leave any serious burn or scaring. And my sister came unscathed out of it, alxamduli Allah, thanks to my control freak nature.  DSC_2911And that was it for me.. I had no interest in frying the rest of the churros after that. I’m not being a drama queen when I say I was shaking and my legs were wobbly still from the shock.If I despised frying earlier I deff hated it then and I wasn’t about to get anywhere near a deep fryer. I just eat the hard shells from the exploded churros and drank the chocolate sauce as if it was hot chocolate and called it a day. As a child I had nearly burned down our kitchen but this was to me more terrifying, I just hate working with hot oil.  DSC_2914What really baffles me though is the lack of information in recipes online. I had tried many recipes and non of them warned about exploding churros if you don’t use proper nozzles.

So guys please learn from my experience cause I promise you, you do NOT want a firsthand experience in this matter. You have to use a star shaped nozzle because the most amount of the dough has to be in contact with the oil for even heat distribution and so that the heat doesn’t build up inside the hard shell of the churros and explode.I honestly couldn’t fry anything for a really long time, I was truly traumatized. Every time my sister in law would come to visit I would convince her to fry them for us, because I had to intention of doing it myself but I was still craving them like crazy. But it worked for us because we both have a small (big) obsession with churros. Luckily I’ve gradually gotten used to deep frying myself again cause I’m tough like that, but I still get a little antsy about it.

Anyway just make sure you use the right nozzle and you’ll be just fine in sha Allah!

I love coffee flavored chocolate so I’m making mine with «mocha bønner» (norwegian coffee flavored chocolate), if you can get your hands on coffee flavored chocolate I really recommend that, but you can also just use a mix of dark chocolate and milk chocolate. And be sure to make this caramel sauce also, promise you’ll thank yourself!DSC_2919

Churros w/ Mocha Ganache
2 cups water
3 tbs olive oil
1 ts salt
2 cups all-purpose flour
1 ts baking powder
2/3 cup granulated sugar
2 tbs cinnamon

3.5 oz mocha flavored chocolate
2/3 cup heavy cream

Caramel sauce (optional but highly recommended)

Mix the flour and baking powder together in a bowl. In a small saucepan boil the water, salt and olive oil, pour the boiling water into the flour and stir with a wooden spoon until completely combined and there’s no floury lumps. The dough is quite tough so you have to mix vigorously.

As I mentioned above this dough is pretty tough so I recommend using one of those reusable nylon bags as they are tougher. You can use the plastic ones but you’ll probably have troubles piping without them bursting. Prepare your bag using the open star nozzle.

Fill the piping bag and pipe out about 5.5 inches churros on a parchment lined baking sheet.

While your oil is heating prepare a plate with kitchen towels or paper to drain of the excess oil. Mix your cinnamon and sugar to dunk the churros, set aside.

The oil is ready when it reaches 350 degrees, use a thermometer if you have one. If not just drop in a small piece of dough in the oil, its ready if the piece of dough is browned in 30 seconds.

Start frying your churros 3 or 4 at a time, do not overcrowd. Turn the churros for a even frying in all sides. Remove from the to the prepared plates with kitchen towels or paper to drain while you drop the next batch in the oil.

Coat the churros in the cinnamon sugar and transfer to your serving dish.

Boil the heavy cream and pour over the mocha chocolate, let sit for about a minute. Stir until you have a velvety ganache.


Please, dont let my story intimidate you from making your own churros because even though I hate frying them I still make them at least twice a month and thats for a damn good reason! They are delicious!

Be sure to send me pics or tag me in your photos! 🙂



Raspberry & Vanilla Cake w/ White chocolate Swiss Meringue Buttercream

Happy 17th May in advance! 🎉 🎊DSC_2757DSC_2732So what are your plans 17th May? Me? Im planning on eating lots of cake, specifically pavlova..And cheesecake..! I`ve been craving it for the last two weeks but I have been saving myself for 17th May where I`m definitely planning to indulge, In Sha Allah. DSC_2744DSC_2747DSC_2752Anyway whatever you may be planning for 17th May make sure this cake is on the table. It really is simple and if you plan ahead and make it a day or two before the big day even better! Norwegians love their Kakebord (cake tables) piled high, so maybe you would even want to  make this Carrot cake, and this crepe cake, and also this date cake..! YASSSS DO THAT!DSC_2760So this cake.. Its so summery and festive and fun, basically everything you would want..  DSC_2761DSC_2764

Raspberry and vanilla cake

170g sticks butter romtemperatued
1 ¾ cup granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/3 tsp salt
1 cup buttermilk/kefir
1 ½ cup fresh or frozen raspberries

White chocolate swiss merengue buttercream
6 egg whites
1 ¼ cup granulated sugar
3 sticks butter
2 teaspoons vanilla extract
3 ½ oz white chocolate

+ Raspberries and blueberries for decorating

Preheat oven to 350 f. Dress the bottom of three 8″ round springform with greaseproof paper, set aside.

Cream together butter and sugar for about 5 minutes. Add the eggs one at a time and make sure the egg is mixed well before adding the next. Add the vanilla extract and mix well together.

Sift together flour, baking powder and salt twice. Add flour mixture in three batches alternately with buttermilk/kefir. Start and end with flour.

Spread the mixture into the forms, gently press the raspberries in batter. Bake cakes for about 25-27 minutes in the middle rack. Insert a toothpick in the middle of cake to check if it is cooked through. If the toothpick comes out clean its ready to take out the cakes and leave it in the forms for about 5 minutes before taking it out to cool completely. Lay the cake upside down on a cooling rack so that to get an even top. Let the cake cool completely.

In the meantime you can start on the frosting, start by melting the chocolate. Place a small saucepan filled with water on the oven set on medium-high heat. Chop the chocolate and place in a bowl. Put the bowl on the saucepan, stir as it melts. Take off the heat when melted and set aside so it cools down while continuing with the frosting.

Put egg whites and sugar in a large bowl and set the pan over the heat. Whisk while on the ban marie. Rub a little of the mixture between two fingers, it’s ready to be taken off if you do not feel any of the sugar grains. Whisk the mixture on low speed for one minute. Raise the speed and continue to whip until you get stiff meringue, it is ready when you feel the sides of the bowl is cooled and you have stiff peaks. Add the butter one tablespoon at a time and beat well between each tablespoon. Add the chocolate and beat until it`s smooth. If the frosting is runny put it in the fridge until it hardens slighty but you don’t want it too hard or it will to to difficult to frost the cake.

Divide two tablespoons of frosting in two small bowls, color one red and one blue, set aside.

Place a sponge cake in on cake stand or serving plate. Spread some of the frosting on the first layer of the cake and even out with an offset spatula. Place the next layer of cake and repeat with the frosting. Frost sides and top with a light coating of frosting and smooth at the top and sides to seal the crumbs in. Put in the freezer for ten minutes. Remove from the freezer and add the second coating of frosting, this time a generous amount of frosting so you don’t see the cake layers. Smooth gently with a spatula, put in the freezer for 5 more minutes. Locate the two bowls with red and blue frosting. Use the spatula and apply dabs with the colored frosting on the sides of the cake. In the pictures above, I used a bit much of them so the effect was not quite as I wanted, so I recommend not to use very much of it so that the white frosting underneath is visible as well. Smooth out dabs with the spatula.

Fill the rest of the frosting in a piping bag with a round tip. Start right on the edge of the top of the cake and spray out small circles with frosting, drag tip to the middle of the cake and release pressure on the bag. Continue like this until you make have a circle on the edge of the cake. Place the raspberries where the frosting ends. Repeat with frosting and this time blueberries, until you have worked to the middle of the cake as you see in the pictures above.

Now your cake is dressed for party and you can commence devouring!



Bringebær- og vaniljekake
170 g romtemprert smør
370 g sukker
4 store egg
1 ss vaniljeekstrakt
380 g mel
1 ss bakepulver
1/3 ts salt
225 ml kulturmelk/kefir
300 g bringebær

Hvit sjokolade swiss merengue buttercream
6 eggehvite
280 g sukker
330 g Smør
2 ts vaniljeekstrakt
200 g hvit sjokolade

+ Bringebær og blåbær til pynt

Forvarm ovnen til 175 grader. Kle bakepapir i bunnen av tre 20 cm runde former. Pisk sammen smør og sukker til det blir kremet og luftig i ca. 5 minutter. Ha i ett egg om gangen og pass på at egget mikses godt i før du tilsetter neste. Tilsett vaniljeekstrakt og bland det godt sammen. 

Sikt sammen mel, bakepulver og salt i to ganger. Ha i mel blandingen i tre omganger i vekselvis med kulturmelk/kefir. Start og avslutt med melet. 

Fordel blandingen i formene, dytt bringebærene i røren. Stek kakene i ca. 25-27 minutter i midterste rille. Stikk en tannpirker i midten av kaken for å sjekke om den er gjennomstekt. Hvis tannpirkeren kommer ut ren tar kan du ta ut kaken og la det ligge i formen i ca. 5 minutter før du tar det ut av formen. Legg kaken opp ned på en avkjølingsrist slik at toppen jevner seg. La kaken avkjøles helt. 

I mellomtiden kan du begynne på frostingen, start med å smelte sjokoladen. Legg en liten kjele fylt med vann 1 tredje del av veien, sett på middels høy varme. Grov hakk sjokoladen og ha det i en bolle. Sett over kjelen over varmen, rør underveis mens det smelter. Ta av varmen og sett til side så det kjøles ned mens du fortsetter med frostingen.

Ha eggehvite og sukker i en stor bolle og sett på kjelen over varmen. Vips mens det ligger over vannbadet. Gni litt av blandingen mellom to fingre, det er klart til å tas av dersom du ikke kjenner sukkerkorn. Pisk blandingen først på svak hastighet i ett minutt. Høyne hastigheten og forsett å piske til du får stiv marengs, marengsen er klar når du kjenner at sidene av bollen er avkjølt og du får skinnende marengs. Tilsett smøret en spiseskje om gangen og pisk godt mellom hver ss. Tilsett sjokoladen og pisk til det er glatt. Dersom frostingen er rennende legg det i kjøleskapet til det tykner litt. 

Fordel to ss frostingen i to små boller, farge en rødt og en blå, sett til side. 

Plasser en kakebunn på ett kakefat eller en serveringsfat. Fordel en del av frostingen utover kakebunnen og spre med en spatel. Plasser neste lag med kake på og gjenta med frostingen. Frost sidene og toppen med et tynt lagt frosting og glatt utover på toppen og sidene for å forsegle smulene inn. Sett i fryseren i ti minutter. Ta ut og smør på ett tykt lag med frostingen. Glatt ordentlig med en spatel, sett i frysen i 5 minutter til. Finn frem de to bollene med rødt og blått frosting, ta ut kaken. Bruk spatelen og smør på klatter med de fargede frostingene på sidene av kaken. På bildene over brukte jeg litt mye av dem så effekten ble ikke helt som jeg ønsket, så jeg anbefaler å ikke bruke veldig mye av det slik at det hvite frosting laget kommer frem også. Glatt ut klattene med spatelen. 

Fyll resten av frostingen i en sprøyte pose med en rund tyll. Start helt på kanten av toppen av kaken og sprøyt ut små dropper med frosting, dra tyllen inn mot midten av kaken og slipp trykket på posen.. Forsett sånn til du lager en ring ytterst på kanten av kaken. Plasser bringebær der frostingen slutter. Gjenta med frostingen også blåbær, til du har jobbet til det midten av kaken slik du ser på bildene over. 

Voila og du har en festlig kake klar for feiring!



*Be sure to tag me or email me if you make this recipe, I would love you see your pictures!


Semi Naked Carrot Cake

Happy Spring everyone!💐  And Juma Kareem!


Its finally May! One of my favorite months of the year. Here in Norway its such a festive month. Specially with 17. May (it`s the National Day) coming in less than two weeks.

So to celebrate Friday and May and Summer and pretty much everyone thats good in life we are having CAKE! An amazing and moist 4 layer carrot cake. Now thats the way to celebrate life!


So the recipe is inspired by this «gulrot kake a.la.room». It`s probably the cake me and my friends have been baking the most through the years. The lovely Yasmin from Spitfromcorner introduced this cake to us ages ago and every time we had girls night inn we would ALWAYS bake it. And use far more chocolate than the recipe called for, making it a carrot cake chocolate cake hybrid. Which I must admit is so sooo good..


As the years passed this cake just naturally evolved into what you see here.. More dressed up but the just as delicious as the first time I tasted it.

I was gonna write something about it kinda reflecting how we have grown as well, all classy and elegant, but ummm that would be too cliché.. Right? And not entirely true either.. We are the same crazy kids we were back then..


Anyway back to cake talk.. Make sure to make this for the ultimate weekend. I promise your mouth and stomach and your family are going to be praising you the entire week. And for everyone celebrating 17. May make sure this is on your cake table, maybe decorating red white and blue roses on the top instead for a touch of patriotism..



 4 layer 8″ carrot cake

1 ¾ cups granulated sugar
¾ cup brown sugar
4 eggs
1 ½ cup vegetable oil
3 1/2 cups grated carrot
2 apples
2 tbs vanilla extract
3 cups flour
2 ts baking soda
2 ts baking powder
1/2 ts freshly grated nutmeg
1/2 ts cinnamon
1/2 ts salt
1 cup dark chocolate chips (or chopped)

3/4 cups + 1 tbs butter
1 3/4 cups cream cheese
4 cups icing sugar
1/2 vanilla pod

You will need to prepare 4 8″ round pans. Preheat your oven to 350 f.
Whisk together all the dry ingredients in bowl, set aside. Grate half of the carrots on the coarse side of the grater, then the other half on the finer side. Grate the apples and add that into the grated carrots, set aside.

In a big bowl beat the egg and sugars together until white  and fluffy. Add the oil and beat that together for a minute. Add the dry ingredients and the vanilla extract. Gently fold it together making sure you don’t beat to much of the air out. Fold in the grated carrot and apples. When completely incorporated add the chocolate.

Pour the batter into the prepared pans. About 2 cups each pan if using four pans or roughly 4 cups batter into 2 pans. You will have to bake the cakes longer if your using 2 pans for the entire cake batter.

Bake the cakes in the middle rack of the oven for about 30 minutes. Insert a toothpick in the middle of the cake to see if its through cooked. If the it comes out clean its ready.

Cool the cakes in their pans for 5 minutes. Remove cakes from pan and let cool completely.

Meanwhile start making the frosting. Cream together the butter and confectioners sugar. Start on low speed so you don’t get a cloud of confectioners sugar over you. When incorporated move to a higher speed scraping down the sides and the bottom of the bowl. When your butter and confectioners sugar mix is white add the cream cheese and the half vanilla bean seeds. Beat together until completely mixed.

Place one cake on a serving plate and using a spatula spread less than 1/3 of the frosting on the cake layer, repeat with the rest next layers, press gently down on the cake layer so they sit properly on top of each other. For the last layer place it upside down so that you get a smooth top. Spread the rest of the frosting over the top and smooth out the top and the sides with an offset spatula.

If you want to you can drizzle a little caramel sauce down the sides and on the top. I just kept it on the sides to get that pretty dripping. You can find the recipe for the caramel sauce here. I`ve also decorated the cake with a few roses which obviously is optional.

You can serve immediately, but the it tastes the best after a couple hours in the fridge, even better overnight. Enjoy!


4 lag 20cm gulrot kake

 380 g vanlig sukker 
100 g brun sukker 
4 egg 
350 ml nøytral olje 
500 g revet gulrøtter 
2 epler 
1 ss vanilje ekstrakt 
435 g mel 
2 ts bakepulver 
2 ts natron 
1/2 ts muskat 
1/2 ts kanel 
1/2 ts salt 
150 g mørk sjokolade  

200 g smør  
400 g philadelphia  
500 g melis 
1/2 vaniljestang 

Smør 4 20cm ringformer med smør eller matolje. Forvarm ovnen til 180 grader.  

Finn frem en stor bolle og visp sammen alle de tørre ingrediensene, sett til side. Riv halvparten av gulrøttene på den grove siden av rivjernet, deretter den andre halvparten på den finere side. Riv eplene og legg det til side sammen med gulrøttene.  

I en annen stor bolle visp egg og sukker sammen til det blir hvitt og luftig. Tilsett oljen og visp i ett minutt. Ha i de tørre ingrediensene og vanilje ekstrakt, vend forsiktig sammen med en slikkepott og pass på at du ikke mikser for mye. Ha i revet gulrøtter og epler. Når det er helt innarbeidet tilsett sjokolade. 

Hell røren i forberedt ringform, fordel ca. 5 dl av røren i en form. Du kan eventuelt bruke 2 former også skjære kaken i midten etter at det er stekt. Dersom du velger det må du regne med ekstra steke tid. Stek kakene i midten av forvarmet ovn i ca 30 min. Test med en tannpirker i midten av kaken for å se om det er gjennomstekt, dersom tannpirkeren er ren uten kakerøre festet på en den klar.Avkjøl kakenei 5 minutter. Ta kakene ut av formene og avkjøl helt. 

Mens det avkjøles kan du  begynne å lage glasuren. Miks sammen smør og melis. Begynn på lav hastighet slik at du ikke får en melis sky. Miks til blandingen blir hvitt, skrap ned sidene. Tilsett kremost og frøene fra vaniljestangen. Pisk sammen til det er helt blandet. 

Finn frem kakefatet du skal servere med, plasser en kake på fattet og spre litt mindre enn 1/3 av glasuren på, legg på neste lag kake og dytt forsiktig ned på første lag. Gjenta med neste lag, trykk forsiktig ned på kaken laget slik at de sitter skikkelig på toppen av hverandre. For det siste laget plasserer du den opp ned slik at du får en glatt topp. Spre resten av glasuren over og jevner ut toppen og sidene med en spatel. 

 Hvis du vil kan du la det renne litt karamelsaus på siden av kaken din. Du finner oppskriften på karamellsaus her. Pynt gjerne med litt ferske blomster hvis det er ønskelig.  
 Du kan serve med engang, men jeg anbefaler å la det stå i kjøleskapet i ett par timer. Da blir smaken enda bedre. Dersom du får gjester kan du lage det dagen før og la det stå i kjøleskapet natten over. Nyt med en kopp kaffe eller iskald melk!


 Have a delightful and cake filled weekend!


Blackened Cajun Salmon Taco + Corn Cream and Pico de Gallo

Im bringing food to take you back to summer!

Salmon taco is probably one of my absolute favorites when it comes to taco. Like I`ll take fish taco over beef any day. DSC_2225You know how some foods will transport you straight to a certain time or place? This takes me straight to summer. Partly because of the salmon and corn cream, mainly because of the pico de gallo! Like you will not believe the amount of tomatoes I go through during the summer months. Tomatoes are like strawberries for me..

Actually this summer I`m planning to plant some heirloom tomatoes on my balcony.. I`ve heard that tomatoes are a perfect place to start when you want to get into gardening.

The problem is I have hideously brown thumbs that smother the life of plants just looking at them. DSC_2230Fingers crossed my enthusiasm will be enough to keep them alive so I can enjoy my self-grown organic tomatoes that didn’t cost me an arm and leg.

I ordered heirloom tomato seeds last year and I had intended to plant them then but I missed the window for planting, totally forgot about it. This year I plan to set an alarm everyday throughout the next month to make sure I dont miss the window again. Goals for the crowned Miss procrastination!

Any advise will we tremendously appreciated.

Back to the corn cream.. I gotta admit the corn cream pairs better with grilled beef or pulled chicken. YAS! Deff gonna do that next! But I really liked it with the salmon as well. And it was so so good to dip the tortilla chips in. DSC_2239

Blackened Cajun Salmon Taco + Corn Cream and Pico de Gallo

Corn cream
2 corn on cob or 1 can
1 1/2 cup heavy cream
1/2 cheddar
3 tbs finely chopped jalapeno
salt and pepper

Cajun blackening spice mix
1/2 tbs paprika powder
1/2 tbs onion powder
1/2 garlic powder
1/2 tbs cayenne pepper
1/2 tbs crushed pepper flakes
1/2 tbs oregano
1/2 tbs thyme
1/2 tbs freshly ground black pepper
+ coarse sea salt to your taste

4 salmon filets
2 tbs butter
Sliced red cabbage
Soft Tortillas
Tortilla chips
Lime wedges

Pico de Gallo
6 tomatoes cored and chopped
1 red onion finely chopped
a bunch of koriander finely chopped
1-2 jalapeno
1 lime
Sea salt to taste

Mix together all the listed ingredients for the spice mix. Coat the salmon fillets with the spice mix, set aside.

In a saucepan combine the corn and cream and cook over medium heat for about 10 minutes. Add salt and pepper. Using a hand blender blend the cream and corn together until smooth but leave it slightly chunky for texture. Add cheese letting it melt in the residual heat and the jalapeno.

In a bowl mix together the tomatoes, onion, koriander, jalapeno, juice of one lime and sea salt. Set aside until needed.

Place a cast iron skillet or a heavy bottomed pan over high heat, add the butter. When searing hot place the fish fillets on the skillet and cook for about 2 – 3 minutes per side. Make sure not to move the fillets with cooking. Cover the salmon with tinfoil and let rest for 3 minutes while you warm up the tortillas.

Layer the corn cream, thinly sliced red cabbage, flaked salmon and pico de gallo over the tortilla. Drizzle with a little lime and coriander leaves and dig in!

DSC_2242This came just in time for Taco Tuesday right? Dinner plans tomorrow is set!


Huevos Rancheros

Happy belated new year! Hope everyone is having a great start of the new year.DSC_2187We are already an entire week into the new year! Like what, how?DSC_2191Today I´m bringing you guys an easy, fast, healthy and delicious meal! Huevos Rancheros is a Mexican breakfast, usually you fry the tortilla and then pile on salsa, beans and a fried egg top.DSC_2192First of all, I could never eat this kind of food for breakfast. Way to heavy for me, I rarely eat breakfast anyway cause I have zero appetite in the mornings, so I usually drink lots of water for breakfast and then eat an early lunch or brunch really.. So this is perfect for brunch or dinner, at least for me! DSC_2193Second I can`t say this is authentic, but who cares when the flavors are so on point?! Basically you make a simple tomato sauce, add black beans, then you make small wells that you crack eggs in. Add your toppings and tada.. Meal done!DSC_2202And to all of you guys with new years resolutions to eat healthy I got you covered. My new years resolution you ask? To keep on never making new years resolution! I mean who at the end of the year looks back and goes «yeah, totally kept my resolutions»? No one! At least no one I know or heard of!

Basically by not making any resolutions nobody is disappointed at the end of the year.. Like if you gain a couple of pounds during the year thats fine cause you weren’t trying to not gain any weight.. What you lost some weight? Go ahead and celebrate that unexpected surprise with cake! Yepp those are som serious life lessons for y’all.. Your welcome!DSC_2212Now that I`m done spewing BS lets get down to cooking.. DSC_2218

Huevos Racheros
4 servings

1 small onion
4 tbs olive oil
1/2 red pepper
1/2 green pepper
3 tbs coriander stalks, finely chopped
1 red chile
2 cloves garlic
1 tbs cumin freshly ground
1 ts smoked paprika
1 tbs sweet paprika
1 can tomatoes
2 cans black beans
4 eggs

Heat a large skillet over medium heat with the olive oil and add finely chopped onion. Cook for about a minutes add the chopped green and red pepper, chile and garlic. Add the smoked paprika and the sweet paprika, cumin, salt and pepper. Cook this for about 5 minutes until the pepper and onions are soft. Add the canned tomatoes, fill the empty can with water and add to the sauce. Simmer for 10 more minutes.

Add the beans, stir and cook for another 5 minutes. Make four small grooves in the skillet and crack an egg in each. Cover the skillet with a lid and cook for about 3-5 minutes depending on how you like your eggs.

Serve with corn tortilla and sliced avocado and sprinkle some coriander and spring onion thinly sliced at an angle on top.


Huevos Rancheros
Ca. 4 porsjoner

1 liten løk
4 ss olivenolje
1/2 rød paprika 
1/2 grønn paprika
3 ss koriander stilker 
1 rød chile
2 hvitløk fedd 
1 ss spisskummen nykvernet
1 ts røkt paprika
1 ss paprika pulver 
1 boks hakket tomater 
2 bokser svarte bønner
4 egg

Til å servere:
Mais tortilla lefser

Fres løk i en stor stekepanne i over middels i ett minutt, tilsett finhakket paprika, chilli og hvitløk, røkt og søt paprika, spisskummen, salt og pepper. Fres dette i ca 5 minutter til løk og paprika er blank og myk.

Tilsett hermetiske tomater, fyll den tomme boksen med vann og tilsett i sausen. La det småkoke i 10 minutter til. Tilsett bønner, rør og kok i ytterligere 5 minutter. Lage fire små groper i panne og knekk et egg i hver. Dekk stekepanne med lokk og kok i ca 3-5 minutter avhengig av hvordan du liker eggene.

Serveres med mais tortilla, avocado i skiver, grovhakket koriander og vårløk skjært litt på skrå i skiver.

DSC_2207And did I mention this is an affordable meal for those of you who blew their wallets over the holidays? Cause it is..




Pumpkin Gnocchi with Roasted Garlic + Oyster and Cremini Mushrooms

Happy Friday guys!

DSC_2075So today I got a real comfort food for you.. Delicious pillowy pumpkin gnocchi in a garlicky buttery sauce! That in it self is crazy good, but I went ahead and added mushrooms, oyster and cremini mushrooms to be specific.
DSC_2051Please dont be freaked by that whole head of garlic. When you roast it it just gets creamy and mellow. And the taste wont be as intense as raw garlic. I generally L.O.V.E love garlic but roasted garlic is probably one of the best things I know about!

I´ve made this dish several times and the`ve never been the same.. Without mushrooms, with chicken, sage in place of parsley…And it all works this is a knock out dish no matter what! So anyway just go ahead and do whatever you want if you dont want to really make in yours.. Use other mushrooms if you`d rather like that. May I recommend chanterelle…? Man THAT combo is just rub your hands together in excitement kinda good!


Just look at that vibrant pumpkin color in the gnocchi.. And those specks of parsley.. If this wont make your weekend, then I just dont know what would.. Well maybe a bowl of chocolate might be able to do that.. But this is a REALLY  close second.. Don`t ya think?

Some of you might be intimidated by making gnocchi from scratch but its really sooo simple and fast to do. After roasting the pumpkin you`ll be eating homemade gnocchi in less than 20 min.. So so simple but so so good!

DSC_2084Pumpkin Gnocchi

2 1/4 cups (500 g) Pumpkin Puree
2 cups (200 g) All purpose flour + more for dusting
1 Egg Yolk
30 g Parmesan Cheese
3 Tbs Finely Chopped Parsley
Flaky Salt
Freshly Grounded Pepper

1 Roasted Garlic head
3 Cups Mushrooms (I used Oyster and Cremini Mushrooms)
5 Tbs Butter (about 75 g)
1 Red chilli

Preheat the oven to 350 degrees. Place a half pumpkin on a baking sheet. Cut the head of the garlic, trim the excess skin and drizzle some olive oil, place on the baking sheet with the pumpkin and cover both pumpkin and garlic with aluminium foil.

Roast the pumpkin and the garlic head in a heated oven for an hour, remove the garlic from the oven after about 40 minutes.

Scrape the pulp of the pumpkin but avoid any hard parts or the outer shell. Mush it with a potato musher, the more you mash the more liquid the pumpkin release, so stop when your pumpkin gets evenly smooth. Cool the pumpkin puree.

Mix the chilled pumpkin puree, flour, egg, parmesan cheese, parsley and salt and pepper in a big mixing bowl. When it beginnings to come together, dust a work surface liberally with flour, knead the dough very lightly until it comes together. You want it to be soft but not to sticky. You can add a little flour if your dough is too tacky.

Get a knife and cut the dough into four piece, gently roll one piece into a 1 inch log. Cut the gnocchi into a 3/4 inch. Spread out on a baking sheet sprinkled with flour.

Bring a large pot salted pot of water to a boil.

Heat a skillet in medium high heat, add the butter and squeeze out the roasted garlic. Add the mushrooms and the chilli split lengthwise. The heat in the chilli lives in the placenta so if you dont want any heat go ahead and just scrape away the white part of the chilli. I keep the white parts, cause umm.. Im tough like that..

Sautee the mushrooms for about 5 minutes, meanwhile add the gnocchi to the boiling water a little at a time so the temperature of the water doesn`t drop. You`ll know when the gnocchi are done because they`ll float to the surface of your pot. Be at the ready with a slotted spoon to scope them out and into the sauce. Add a little of the cooking water to the sauce and cook the gnocchi for 30 seconds before removing from the heat.

Grate parmesan cheese and a little sprinkling of parsley and serve immediately.


Gresskar Gnocchi
500 g gresskarpuré
200 g Hvetemel+ mer for utkjevling
1 eggeplomme
30 g Parmesan Ost
3 ss finhakket persille
Flaky Salt Fersk
Jordet Pepper

1 Hvitløk hode
6 1/2 dl Sopp blanding (jeg brukte Østers- og Aroma Sopp)
5 ss smør (ca 75 g)
1 Rød chili

Forvarm ovnen til 180 grader. Plasser et halvt gresskar ( avhengig av størrelsen, min var ca. 600 g) på en stekeplate. Skjær bort den øverste delen av hvitløk og overflødig skall og dryss litt olivenolje på, legg på stekeplate med gresskaret og dekk både gresskar og hvitløk med aluminiumsfolie.

Stek gresskaret og hvitløk i ovn i en time, men ta ut hvitløk etter ca. 40 minutter.

Når gresskaret er mørt kan du skrape ut innmaten, men unngå harde deler eller det ytre skallet. Mos det til en puree, jo mer du moser jo mer væske vil gresskar utgi, så vær forsiktig og ikke mos for lenge. Avkjøl gresskar puree.

Bland avkjølt gresskar puree, mel, egg, parmesan, finhakket persille og salt og pepper i en stor bolle.  Elt blandingen forsiktig sammen til du får en myk og lett klebrig deig. Du vil at den skal være myk, men ikke klissete. Dersom deigen fester seg for mye på hendene dine tilsetter du litt mer mel. Det er viktig å ikke elte for mye, for da får du kompakt deig, istedenfor luftig og skyaktige puter.

Del deigen i fire emner, forsiktig rull en 3 cm tykk pølse. Skjær små biter gnocchi, ca. halvannen cm. Spre ut på en stekeplate drysset med mel.

Fyll ett stort kjele med vann og salt og kok vannet.

Mens vannet koker varm en stekepanne i middels høy varme, tilsett smør og press ut den ovnsbakte hvitløken ut i stekepanna. Tilsett sopp og chili delt på langs.

Sauter soppen i ca 5 minutter, i mellomtiden legger du gnocchi i det kokende vannet en liten håndfull om gangen slik at temperaturen i vannet holder seg oppe. Du vet at gnocchien er ferdig når de begynner å flytte til overflaten i kjelen. Være klar med en hullsleiv til å fiske dem ut og inn i sausen. Tilsett litt av kokevannet til sausen og fortsett å steke gnocchien i sausen i 30 sekunder til. Ta av stekeplaten, dryss finhakket persille og riv parmesan over. Serveres umiddelbart!

DSC_2091And do not forget that parmesan.. it’s quiche simple everything!!!

Do make this and be sure to send me a picture on instagram or email!




Daim & Caramel Ice Cream

OK!  I have officially crowned myself the queen of procrastination!DSC_1510DSC_1516DSC_1530

I have been sitting on this recipe for the last TWO months! And the worst part is I can`t use the I`ve been busy card. I had plans to post this in the summer people! And now autumn is almost over. DSC_1531 DSC_1532

But anyway, I hope you guys are like me and don’t care what time of the year it is. Ice cream is always appropriate in my book. Specially when there’s caramel sauce and Daim in the mix, yes please! 


Please do not be intimidated by this recipe. I know it takes nearly on two days to make but most of the that time is just fridge/freezer time and the active time is hardly an hour! The vanilla custard base is my all time favorite and I just adjust slightly depending on the flavors I want. If you want to, you can just make the vanilla base and just add to whatever other flavors you want. Though I would really, like REALLY encourage you to try this. So gooooood!         DSC_1576 DSC_1577

Ice Cream

6 egg yolks
1/2 cup granulated sugar
2 1/2 cups milk
2 1/2 cup cream
1 vanilla pod, beans scraped out
3/4 cup caramel sauce
300 g Daim + more for coating the cones

Chocolate coating
3.5 ounces chopped dark chocolate or chocolate chips
1 tbs coconut oil

In a thick bottomed saucepan, pour the milk, cream and add the vanilla pod and the beans, put on low heat and let it gently simmer for about 5 min. Remove from the heat, put aside for an hour to let the vanilla infuse into the milk and cream. This step is optional, but I do really recommend not skipping it. I find the vanilla flavor much more intense when you let the vanilla soak for a while. You can even let it soak overnight, for the absolute best result.

Heat the milk again and bring it to a gentle simmer and while simmering whisk the egg yolks and sugar until slightly fluffy and pale. While still beating the egg with either a stand mixer or manually pour the milk and cream mixture slowly so as not to scramble the egg. Pour the ice cream base back into the pan and put back on the heat. Whisk vigorously so you don’t scramble the eggs. As soon as you see the mixture bubble, remove from the heat, you want the custard to just coat the back of a spoon. Transfer to another heatproof bowl, cover with plastic wrap and make sure that the wrapper covers the surface of the custard so a skin doesn’t form.

Refrigerate the custard for at least 2-3 hours. Now churn the ice cream according to your manufacturer`s instructions. Meanwhile, crush the daim bars in a food processor or between a clean cloth. You want it to be a mixture of small and big bites. Add to your ice cream just before done churning, but hold back a little of the daim to sprinkle on top.

Spread a quarter of the ice cream into a freezer safe container, pour 1/3 of the caramel sauce on top and repeat twice. Sprinkle the remaining daim on top. Serve immediately as soft or freeze for 3 hours to harden.

In a double boiler melt the chocolate with the coconut oil. Stir until the chocolate is completely melted, set aside to cool. Dip your cones into the chocolate coating, then roll it in some crushed Daim. In the pictures above I`ve used store bought daim sprinkles but I find the homemade crushed daim works great as is sticks better to the chocolate coated cone.

Serve the ice cream in the chocolate and daim coated cones and drizzle som extra chocolate and daim coating on top.



6 eggeplommer
115 g sukker
6 dl melk
5,5 dl fløte
1 vaniljestang, bønner skrapt ut
250 g karamellsaus
300 g Daim + mer for iskrem kjeksen

Sjokolade trekk
100 g hakket mørk sjokolade
1 ss kokos olje

I en tykkbunnet kjele, hell melk, fløte og vaniljestang med bønner skrapet ut, sett på svak varme og la det småkoke i ca 5 min. Ta av varmen og sett til side i ca. 1 time for å la vanilje smaken trekke inn i melk og fløte. Dette trinnet er valgfritt, men jeg anbefaler virkelig å ikke hoppe over den. Du får en mye mer intens vanilje smak på den måten. Du kan også la den trekke over natten.

Varm melken igjen og la den småkoke og visp eggeplommene og sukker til en luftig eggedosis. Hell i melk og fløte blandingen forsiktig i eggeblandingen samtidig som du pisker. Hell iskrem basen tilbake i kjelen og sett tilbake på varmen. Visp hele tiden for å unngå å få egge røre. Så snart du ser blandingen boble dypp en skje i og dersom du får ett tynt lag med krem på er den ferdig. Overfør til en bolle, dekk med plastfolie og sørg for at plastfolie er i kontakt med overflaten til kremen. Dette får å unngå at det dannes en skorpe. Kjøl vaniljesaus i minst 3 timer eller over natten.

Kjør vaniljesausen i iskremmaskin og henhold til produsentens anvisning. I mellomtiden knus Daimen i en food prosessor eller mellom en ren klut til passende biter. Ha i iskrem blandingen like før det er ferdig i maskinen. Spar litt av daimen til å strø på toppen. Spre en tredjedel av isen i passende form, hell en tredjedel av karamellsaus på toppen og gjenta til til du ikke har mer is eller karamelsaus. Strø resten av daimen på toppen. Serveres umiddelbart som softis eller fryse i 3 timer for å la det stivne.

Smelt sjokoladen i enten vannbad eller i mikroovnen sammen med kokosolje, rør til all sjokolade er fullstendig smeltet. Legg til side for å avkjøles i ca. 15 min.
Dypp iskrem kjeks i sjokolade sausen, la overflødig sjokolade renne av. Rull kjeksen i knust daim biter. Her har jeg brukt Daim strøssel som jeg hadde for hånd, men jeg syns at knust daim funker mye bedre og setter seg faktisk på kjeksen. La sjokolade sausen stivne fullstendig.

Nå kan du servere iskremen på iskrem kjeksen med sjokolade og daim trekk. Dryss gjerne mer sjokolade trekk over og topp med ekstra Daim.  


It is the weekend after all! 😀


Caramel Sauce & Homemade Daim Bars

DSC_1462Today’s post is all about sugar in it’s best form: caramel! And I’m so excited because tomorrow I’ve got a recipe for you that includes today’s post. Hint: a cold treat! 😀DSC_1474

But I gotta admit, I hate making caramel or just anything that has to do with melted sugar and the possibility of burning myself. I get irrationally scared when making something like caramel or even deep frying. I mean there is little that I love as much as deep fried food but I’d like to avoid the deep frying myself as much as possible. Probably has something to do with the amount of times I’ve burned myself on hot oil or melted sugar. Like my arms are a testament to my never ending battle with hot oil and the likes. They say a burned child dreads the fire but this particular grown up child never learned that lesson cause I keep going back to the fire.

DSC_1470  But who can blame me though, when the result is as delish this.  DSC_1485 I’ve earlier posted this caramel sauce and I must admit that it’s soooo much easier to make than the one I have for you today, but there’s just no denying that today’s caramel sauce is about ten times yummier and so versatile, you can use as topping in your ice cream, cakes or just get in there with a spoon and just devour spoonfuls.

For those of you who aren’t familiar with Daim bars, it’s basically a brittle with almond flour. There are originally from Sweden but they sell them all over Scandinavia and I even recall them having them in England. And maybe you can even find them in IKEA if there is one where you live. But I would really just recommend you to make them yourself, the flavor is so much better and you have the pleasure of eating candy you’ve made all by yourself and I promise you that fact alone hightens the pleasure if eating it.


Daim Bars
3/4 (150 g) granulated sugar
2/3 cup (150 g) butter
3/4 cup (100 g) almond meal
2 tbs light corn syrup

Line a 8×11 inch pan with parchment paper, set aside

In a thick bottomed saucepan melt butter, sugar and corn syrup together in medium high heat, stir until the sugar is dissolved. Let the mixture boil until it turns light brown color, this takes abut 9 minutes, you’ll know its ready when it smells like caramel.

Remove the pan from the heat and add the almond meal, stir until its well incorporated. Put back on heat and stir for about a minute.

Pour into the prepared pan spread out the daim with a offset spatula. You have to work fast because the mixture will cool really fast and be impossible to spread out. Leave to cool in the fridge for an hour.

Melt the chocolate over a double boiler and spread it evenly out on the cooled daim. Put back in the fridge for another hour or overnight.

When ready to serve you can just break the daim in small pieces.

Caramel Sauce

1 cup sugar
1/2 cup heavy cream
7 tbs butter
1 tbs vanilla extract
Generous pinch of sea salt

In a thick bottomed saucepan melt the sugar in medium low heat until melted. Make sure that the sugar is spread to a single layer so the sugar melts as evenly as possible, otherwise the bottom layer will burn before the top layer even melts.

When the sugar has all melted and turned to a dark amber color remove from the heat and add the heavy cream. Be carefull at this point as the mixture will bubble or even splatter, so use a long spatula or wood spoon. Stir constantly until the mixture is smooth. Put back on the stove and add the butter a spoon at a time and stir inbetween.

Remove from heat and add the vanilla extract and salt. Stir well and let cool slighty before transfering into a jar with a lid or a bowl wrapped in cling film.

På norsk

Hjemmelaget Daim

150 g sukker
150 g smør
100 g mandel måltid
2 ss lys sirup

Kle en 20×28 cm langpanne med bakepapir

Smelt smør, sukker og sirup sammen i middels høy varme i en tykkbunnet kjele, rør til sukkeret er oppløst. La blandingen koke til den blir lys brun farge, dette tar opp mot 9 minutter, du vet det er klart når det ser og lukter som karamell. Ta kjelen av varmen og tilsett mandelmel, bland godt. Sett tilbake på varmen og rør i ca ett minutt. Hell i forberedt panne spre ut daim med en slikkepott. Du må jobbe raskt ettersom blandingen vil kjølne veldig fort og være umulig å spre ut. Avkjøl i kjøleskapet i en time. ‘

Smelt sjokoladen over et vannbad og spre den jevnt ut på den avkjølte daim. Sett tilbake i kjøleskapet i en time eller over natten. Når du er klar til å servere kan du bare bryte daim i passende biter.


200 g sukker  
120 ml kremfløte
7 ss smør
1 ss vanilje ekstrakt
Raus klype havsalt

Smelt sukker i en middels høy varme i en tykkbunnet kjele, pass på at sukkeret er spredd ut i et enkelt lag slik at det smelter jevnt ellers risikerer at det nederste laget smelter før det øverste laget rekker å smelte. Når sukkeret har smeltet og fått en dyp brun farge ta kjelen av varmen og tilsett kremfløte. Her må du være forsiktig for blandingen bobler og bruser noe innmari. Bruk en tresleiv med lang endestykke slik at dersom det spruter får du ikke varm karamell på deg. Rør hele tiden inntil blandingen er jevn.

Sett tilbake på komfyren og tilsett smør en skje om gangen og rør innimellom. Ta av varmen igjen når alt smøret er smeltet og tilsett vanilje ekstrakt og salt. Rør godt og avkjøl litt før du heller din hjemmelagde karamell saus til en passende krukke med lokk.


May your sunday be filled with caramel!


Black Forest Mille Crepe Cake

Juma Kareem (happy Friday), everyone! DSC_1402DSC_1398DSC_1394I’ve made a crazy delicious weekend treat for you to enjoy this weekend! Everyone loves crepes, so when you layer it with white chocolate, mascarpone, cherries and then smother it in dark chocolate ganache then you are most definitely guarantied party in your mouth!


By the wayy, I’ve made pancakes and crepes since I was 6 years old and I have never, as in EVER, measured the ingredients for them. So last week when I was about to make this post I realized that I, as per usual didn’t measure the ingredients. So I found myself in what probably has to be the very first time I’ve ever measured the makings of a crepe. And I’m realizing there’s probably ALOT that I’ll have to get used to measuring as I keep on blogging. 

I guess I just have to get used to it.    DSC_1426

So if your like me, then you can totally make the crepes in your own way and totally eyeball the crepe batter. Just remember for the crepes, the batter should have the consistency of heavy cream before whipped. 


And please, don’t be intimidated by the steps in the recipe, because although it may seem like a lot of work it’s so easy and so so very rewarding. And you can even prepare everything the day before and just assemble the next day when you need it. DSC_1431
 Yields: 10-12 inch crepe cake

Crepes Approx. 18
7 eggs
2 tbs sugar
2 cups (500 ml) room temperatured milk
1 1/2 Cup all-purpose flour
3 tbs unsweetened cocoa powder
2 tbs Vanilla extract
Pinch of salt

Mascarpone and white chocolate ganache cream
1 1/2 cups (300 g) white chocolate
2/3 Cup (160 g) whipping cream
1 1/2 (340 g) mascarpone

Dark chocolate ganache
2/3 Cup chocolate 60% cacao
1/3 (90 g) whipping cream
1 tbs butter

400 g Cherry pitted and roughly chopped + more for topping
Chocolate shavings

In a big bowl, whisk together all the ingredients for the crepes to a smooth batter. Let it rest for an hour in the fridge. 

Heat a nonstick pan over medium LOW heat. It’s important that you don’t use heat over medium low, because the crepes will cook before you get a chance to evenly coat the entire pan. If your pan or griddle isn’t nonstick use a minimal amount of butter, otherwise use non. Pour 1/4 cup of the crepe batter into the pan and immediattly swirl the pan in a circular motion to evenly coat the pan.

Cook the crepes for about 45 seconds and carefully flip them and cook for another 15 seconds. Cool the crepes compleletly. I got 18 crepes.

For the mascarpone and white chocolate cream heat the whipping cream in a small sauce pan, or in a microsafe bowl in the microwave to just before boiling. Add the white chocolate and let sit for 30 seconds. Stir until you get a smooth ganache. In another bowl whisk the mascarpone until fluffy, whisk in the white chocolate ganache until well corporated.

You make the dark chocolate ganache just like the previously described white chocolate ganache, adding the butter with the cream before heating. And you will have a smooth and shiny sauce.

Pitt your cherries and chop them roughly, add a ts of vanilla extract, stir to combine. Sett aside.

To assemble spread everything out infront of you. Place the first crepe on the cake plate your using to serve and spread 1 1/2 tbs of the mascarpone and white chocolate cream all over the crepe. Spread a couple tbs of the cherries on the crepe, I unfortunately forgot to measure the amount I used between each layer but I think 2 tablespoons is enough. Repeat with the rest of the crepes.

Drizzle a layer of the dark chocolate ganache and decorate with chocolate shavings on top and some whole cherries.

This cake is definetly best served immedialtly or the cream and the juice from the cherries will soak too much into the crepes and make them soggy. You can optionally prepare everything the day before and just assemble before serving.


Oppskrift gir en 28-30 cm crepe cake 

7 Egg
2 ss Sukker
500 ml Melk
4 dl Mel
3 ss Bake kakao
2 ss Vanilje ekstrakt

Hvit sjokolade og mascarpone krem
300 g Hvit sjokolade
160 g Kremfløte
350 g mascarpone 

Sjokolade Ganache
90 g kremfløte
120 g sjokolade helst 60% kakao
1 ss smør

400 stenfri moreller + mer til å pynte med
Sjokolade spon til å toppe med

I en stor bolle, visp sammen alle ingrediensene til pannekaker til en glatt røre. Bruk gjerne en blender til å blande røren. La det hvile i en time i kjøleskapet.

Varm en nonstick stekepanne over middels lav varme. Det er viktig at du ikke bruker for mye varme ettersom pannekaken steker før du rekker å dekke hele pannens flate. For hver crepe bør du bruke så vidt en halv dl røre, steke i ca. 45 sekunder, vende forsiktig til den andre siden for så å steke i ytterligere 15 sekunder. Spre crepes utover for å kjøle dem fullstendig. Røren gir ca. 18 crepe.

Varme kremfløte i en liten kjele, eller i en bolle i mikrobølgeovnen til rett under kokepunktet. Tilsett hvit sjokolade og la sitte i 30 sekunder. Rør til du får en glatt og jevn ganache, avkjøl. I en annen bolle visp mascarpone luftig, visp i sjokolade blandingen og rør godt sammen.

Mørk sjokolade ganache lager du akkurat som hvit sjokolade ganache, men ha i smør med krem ​​før oppvarming. 

Fjern stenene fra morellene og grovhakk dem. Ha i en bolle med 1 ss vanilje ekstrakt, rør godt sammen og legg til side. 

Du kan gjøre alt til dette punktet dagen før også bare oppbevare alt i kjøleskapet til du trenger det. 

Finn frem en fatet du skal servere kaken på og plasser første crepe på fatet. Spre halvannen spiseskje av hvitsjokolade og mascarpone krem jevn utover crepes. Dryss på to spiseskje moreller over, gjenta samme prosses med resten av crepes. Dryss et lag med mørk sjokolade ganache og dekorere med sjokolade spon på toppen og noen hele moreller.

Jeg anbefaler å sette sammen denne kaken like før servering ettersom krem og saft fra morellene bløter crepes dersom den står lenge.

Server og slå familie og venner overende med denne enkle og svært elegante desserten. 


Do make this if you want to knock the socks of family and friends with your french dessert making skills! And have a great weekend!


3 Ingredients No Churn Vegan Mango Coconut + Peppermint Ice Cream

So I’ve decided to start blogging in english and already I’m regretting it writing this first sentence.


I’m constantly second guessing my writing skills, nevertheless, I’ve had a couple of requests to do the blogging in English. So here goes nothing….

Todays cold treat checks off all the boxes, it’s simple, super healthy and super delicious, not to mention vegan!


Summer in our house means one thing, Pakistani Chaunsa mangoes. This is the most anticipated thing through the entire year, the moment they arrive in the country you’ll find someone from the Abdille family sniffing them out. We love them more than we love Norwegian strawberries and that says a lot considering the fact that Norwegian strawberries are the bomb.

We’ve actually never used these mangoes in anything, just simply devoured it as it is. As soon as they get in the house you get slapped in the face by it’s incredible rich aroma and the only thing remaining is to commence devouring the entirety of it, skin and all, making sure the stone is completely bared for fruit meat.


The secret of getting the best ice cream ( as is the case in all things) is using the best of ingredients. Make sure you have the best quality mangoes. if you can’t get your hands on Chaunsa mangoes (I sincerely feel for you), then ripe Alfonso mangoes will do. Just make sure they are really ripe, that’s when the sugar content is at it’s highest. Guys I didn’t even use any form of sweetener in my ice cream. But if you want to you may add a couple of spoons honey or agave syrup for a vegan alternative. The coconut milk should be 100% organic with no additives. That’s really all you need in this recipe but I really recommend adding a little of peppermint leaves.


Recipes yields: 1 1/5 liters ice cream

Approx: 5-7 servings

2 pounds (1 kilo) mango fruit meat approx. 5 mangoes depending on size
1 can (400 ml) coconut milk
8 peppermint leaves finely chopped

Peel the mangoes and remove the meat from the stones. Blend the mangoes in a blender until completly smooth. 

In a large bowl whip the coconut milk until soft peaks form. Add the mango pulp and mix well, now add the finely chopped peppermint leaves. Pour the mixture into a freezer safe container, cover and freeze.

Freeze for 4-6 hours. 
Stir the ice cream 2-3 times the first hour for smoother ice cream.

Oppskrift gir ca.  1/5 liter is
Ca. 5-7 porsjoner

1 kilo mango kjøtt, ca 5 mango avhengig av størrelsen
1 boks (400 ml) kokosmelk
8 peppermynte blader

Skrell mangoen og skjær av all kjøttet, kjør det i en blender til du får en glatt puree. 
Pisk kokosmelk stiv i en stor bolle. Rør inn mango puree, rør godt sammen og bland inn finhakket pepperminte blader rør inn. 

Frys iskremen i 4-6 timer. Rør iskremen 2-3 ganger den første timen den er i fryseren for en glattere iskrem.