Chocolate Mousse with a secret ingredient:

That's just what it is. A secret ingredient. I didn't tell the family what they were getting as a dessert. Just let them savour the wonderful silky texture and the chocolate taste of it. No questions asked, just saying that they really really enjoyed this dessert. So what's not to like. It is made with Aquafaba. The liquid that you usually drain of the chickpeas when you use them for a dish. This time you keep it and whisk it into soft peaks that look just like peaks of eggwhites. You can both use milkchocolate for a somewhat sweeter version, mind the amound of sugar you add to it all of dark chocolate of at least 70% cocoa solids. Then it is a vegan dessert.

So here we go!

150 grams of 70% cocoa dark chocolate

120 grams of aquafaba (the liquid from 1 can 400 gram chickpeas)

few drops of lemon juice (juice from a bottle is ok)

2 tablespoons powdered sugar

1 teaspoon sugar

What are you going to do?

1. Melt the chocolate over a water bath of use the microwave.

2. Whisk the aquafaba with a few drops of lemon juice with a hand or stand mixer. This can take up to 10 minutes. Mix the sugar and vanilla sugar. Add the sugar and vanilla sugar little by little, while you continue to whisk the aquafaba into soft peaks.

3. Pour in the melted chocolate and mix with a spatula of spoon. Divide over 4-6 cups/bowls. Put in the fridge and let it cool for at least 2 hours

4. Serve with fresh fruit.

tips: please make sure your whisk and bowl are free from any grease. Exactly as you would do when whisking eggwhites into soft peaks.

Blood orange upside down cake

  • Nonstick Vegetable Oil Spray
  • 67 g cane sugar
  • 2 blood oranges, sliced thin with seeds removed
  • 313 g all-purpose flour
  • 150 g granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 0.75 tsp salt
  • 2 large eggs
  • 1 large egg yolk
  • 355ml buttermilk
  • 170 gram unsalted butter, melted and cooled
  • 1 (heaping) tsp blood orange zest (approx. 1 blood orange)
  • 2 tbsp fresh blood orange juice


Preheat oven 175 degrees Celsius and coat a 23 cm cake pan with nonstick cooking spray. Or use baking parchment to line the pan.

Evenly scatter the cane sugar over the bottom of the cake pan and place the orange slices on top.

In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together the eggs, buttermilk, melted butter, orange zest and orange juice.

Pour the wet ingredients in with the dry ingredients and mix with a rubber spatula until nearly combined. Some dry spots OK as you do not want to overmix the batter.

Pour the batter over the oranges and bake for approximately 35 minutes, or until the sides start pulling away from the pan and a toothpick inserted in the middle comes out clean.

Transfer make to a wire rack to cook for 5 minutes before inverting over a large plate and gently releasing from the pan.

original recipe by Froeken Kraesen, Linn Grubstrom

100 gr butter
knife tip with salt
knife tip with vanillasugar
4 table spoons with cocoa powder, no sugar or additives
2 eggs
2,5 dl flour
3 dl sugar

Pre heat the oven at 200 degrees celsius

Melt the butter

Whisk eggs and sugar until light yellow and fluffy

Mix in the melted butter
Mix the dry ingredients, flour, sugar and vanilla sugar together add to butter egg mixture
Line a baking mould (21-25 cm diameter) with baking parchment or butter the mould
Add the batter
Bake for 18-20 minutes at 200 degrees celsius

Extra: peanut butter swirl
125 grams of peanutbutter
2 table spoons of melted butter
40 grams of powdered sugar
1 teaspoon of vanilla sugar

Melt the butter, stir in all the ingredients. Drop spoonfuls fo the mixture on top of the batter then swirl with a knife or the back of a wooden spoon.
N.B. This is rather a large amount of mixture. Any left can be easily stored in an airtight container in the fridge for a considerable amount of time.
Tip: Add part of the batter to the mould, add spoonfuls of the mixture and top of with rest of the batter, then bake.

Kiksekage (biscuit cake)


300 grams of dark chocolate

3 dl of whipping cream (unwhipped)

100 grams of icing sugar

50 grams of butter

225 grams of biscuits

How it's done:

Line a cake loaf tin with baking parchment.

Break the chocolate in small pieces and add to a bowl. Bring the whipping cream and icing sugar to the boil in a pan on the stove wile stirring.

Gently add the hot cream mixture to the chocolate and stir until shiny and elastic. Let cool for a while. Add the butter in small cubes to the mixture and stir very well until each cube has been absorbed. Let cool in the fridge for 15 minutes.

Take the lined loaf tin and add a layer of chocolate mixture. Top with a layer of biscuits, add chocolate mixture, biscuits etc. End with a layer of chocolate mixture. Cover with clingfilm and put in the refrigerator for a night. For serving carefully cut in slices.

Kladdkaka with white chocolate and fruit

Sometimes you need just something easy and delicious. This cake ticks all the boxes. Simple ingredients, fruit can be both frozen or fresh and I only use one pan to prepare the batter.

Kladdkaka is a cake that needs to be a bit soft inside. Kladd meaning mud in Swedish where this type of cake originates. So, ready for some baking? Here we go!


200 gr butter

180 gr white chocolate

180 gr sugar

2 teaspoons of vanilla sugar

3 eggs

250 gr flour

300 gr of fruit of choice

Pre heat the oven at 180 degrees Celsius. Hot air oven minus 20%.

Melt the butter and sugar in a pan over medium heat. Take care in not overheating the butter. Let cool slightly.

Mix in the sugar until nearly dissolved. Add the eggs, add the next one after the first one has been incorporated. Add the vanilla sugar and mix. Add the flour and mix again.

Use a springform of appr. 23 cm diameter. Line with baking parchment and grease if you want to. Add the batter and put the fruit on the top of the batter.

Bake for 25 minutes or longer. Use a skewer to test, there still needs to be a bit of batter on the skewer. I usually add 5 mins extra and test again. Experience has learned that 35 minutes leads to a more satisfactory result.

Let cool, and dust with a bit of confectioners sugar. Serve with whipped cream or crème fraiche.

It's my website's first birthday this month

And a party without a cake is no party right?! So I made this deliciously sweet cake with elderflower and lemon curd. I used two 17 cm baking tins but you can easily use one 24/26cm tin and slice the cake so you have two layers. It is rather sweet but so delicious with the tangy lemon coming through. I only used the elderflower for decoration and took it off when slicing it before serving. It serves 8-10people, depending on how "hungry" you are. So here it is:


For the cake

175g (6 oz) butter

175g (6 oz) caster sugar

175g (6 oz) self-raising flour

½ level teaspoon baking powder

4 large eggs

1 tablespoon elderflower cordial

Finely grated zest of 1 lemon

For the syrup

Juice of 1 lemon, strained

1 tablespoon elderflower cordial

55g (2 oz) caster sugar

For the filling

115g (4 oz) icing sugar

40g (1 ½ oz) butter

1-2 teaspoons elderflower cordial

3-4 tablespoons lemon curd

55g (2 oz) icing sugar for glace icing OR just some for dusting


1. Cream the sugar and butter together until smooth – either in a mixer or by hand. Mix the eggs and the cordial together and then add a little bit at a time until combined. Stir through the lemon zest and then add the flour and baking powder, mixing until combined.

2. Spoon the mixture into 2 greased and base lined 20cm cake tins. Bake in a preheated oven at 180°C, 160°C fan oven, Gas 4 for around 30 minutes or until cooked, and then turn out on to a wire tray.

3. Then put the lemon juice, elderflower, and sugar in a saucepan and heat gently until the sugar has dissolved. Whilst cake is still warm, make a few deep holes with a skewer and pour the syrup mixture over the cake so that it soaks into the cake.

4. Place the icing sugar, butter and elderflower in a bowl and beat well until smooth. Spread the base cake half with 1/3 of the icing and 1/3 lemon curd, and then top with the second cake. You can decorate with a thin glace icing made with the icing sugar and a little lemon juice and drizzle over the top of the cake, or you could just dust it with icing sugar instead.


Danish comfort, a great export product

What is this hygge, and what attracts us to this phenomenon. We know the word cosy (in English, and gezellig and gezelligheid in Dutch). Or is it the simplicity, of being attracted to all things Scandinavian.

The word hygge is a hype at the moment and one that hopefully is there to stay. What better then to spend some time with the ones near to us in comfortable surroundings. Put on your hygge socks and enjoy!

Hygge is in fact being studied, and lots of books are written on the subject. I've got two of them at home. One in English by Signe Johansen called How to hygge (the secrets of Nordic Living) and one by Meik Wiking available in many languages including English and Dutch: Hygge, the art of living. On a grey November day like today there is nothing better then to relax and read some chapters of these books. Just trying to understand some of the essences of this special export product of the Nordic countries.

Winters in Scandinavia are much longer then the ones in Holland. It gets light late and dark early during winter time. Every reason to make the time spend indoors as comfortable as possible. So candles are being lighted, something delicious being baked and a cosy atmosphere created. It sure isn't that it are all grand gestures. It's all in the detail, and those details matter a lot. The book by Meik Wiking has a whole chapter on this subject.

The five aspects of hygge: 1. the taste of hygge, could be described as the taste of comfortfood, known flavours to be enjoyed time and time again. 2. the sound of hygge, the sound of an open fire. As we don't have one, the absence of harsh noises count too. Natural sounds that are evocing a feeling of security inside the home. 3. the smell of hygge, the smells that take you back to into history, very personal, the smells that make you feel at home. 4. the feel of hygge, small things you can touch. Organic, natural, small details are giving a comfortable feeling. 5. to see hygge, looking at slow moving objects/items. Snowflakes that are falling, the flames of an open fire. No harsh colours and little and pleasant lightning.

For me this results in lighting the candles, a comfortable indoors climate, a cosy spot on the sofa, a cup of tea and maybe even some homebaked goodies to go with my tea. Just not needing to do too much. Well, you can't just have enough of the above to enjoy and not think too much. That is just it for me!

Make your day a hyggelig one!

Source: Meik Wiking, Hygge, the art of Danish living. The Happiness Research Institute, Copenhagen. Available in bookstores and online. This is a book I highly recommend.

It’s yellow and brown

During the holiday period I often find that bananas tend to ripe fast. The change of routine, not taken to school and the higher temperatures are the cause of that. Luckily I’ve got a teenage daughter that wanted to do something. Well those bananas really were inviting to make this delicious slices. I’ve got lots of recipes. In books, saved from magazines, from the internet, some are never used some once and some have become a family favorite. These slices really are one of the favorites. Original recipe by Delia Smith, altered through the years by us. With the weather conditions not being on the sunny side a lot, this is a nice recipe to make and, not less important, very nice to eat! That is what I would call hygge, rain outside, inside drinking tea and eating these delicous slices!

Banana chocolate chip slices, makes 12


2 large, very ripe bananas, peeled and roughly chopped into 1 cm pieces

75 gr dark chocolate chips or dark chocolate chopped small

250 gr self-raising flour

150 gr cold butter, cut into small cubes

150 gr golden caster sugar

Cake tin 15x25 cm (just about) lined with baking parchment.

Preheat the oven to 180 degrees Celsius.


First of all, sift the flour into a large mixing bowl. Then add the butter and rub it into the flour until the mixture resembles breadcrumbs. (can be done in a food processor, if you like). Next, stir in the sugar, chopped bananas and the chocolate. This will look like crumble mix.

Now press the mixture evenly into the lined baking tin and bake it on the middle shelf of the pre-heated oven for 35-40 minutes or until it is firm to touch in the centre and lightly golden.

Leave to cool in the tin. Keep the slices refrigerated.

July 24th, 2017

The smell of vacation

Washing up liquid

One of the things that you notice when you are on a holiday is the different smells. Wherever you are travelling to, even in your own country, the smell is different everywhere. I love it. My holiday smell isn’t the one of fries and suntan lotion. Glad it isn’t! My holiday smell is the one of the sea, sand, forest, and washing up liquid! Yes, no mistake, washing up liquid.

I found this out by accident when we left house too fast and forgot a lot of things. Some of it were washing up liquid, shampoo, shower gel and body lotion. Everyday items that are easily bought. So we bought the local products and they sure smelled good! No fancy products, just what was directly available. We took home with us what was left over. At a certain point we came to use those products at home. We were transported back to our previous holiday in one smell! It was so connected to our holiday home and surroundings. The feeling came back instantly. So we don’t need funny souvenirs, just washing up liquid.

Ever since that holiday we make it a challenge to find those products we really like or search for new ones. The smell of holiday so easily exported to your own home!

I can think of more items: cleaning liquid, toothpaste, hair gel/pomade, laundry powder, fabric softener etc. etc.

So regard the supermarket on your vacation as the ideal souvenir shop, you´ll be surprised!

Vi ses!

July 19th 2017


[grandmothers apple pie]

When I posted a picture of this dessert on my Instagram account there were lots of request for the recipe. So I decided to add it as soon as possible to my blog. This recipe is typical Danish and very popular.
When we first visited Denmark we often saw it on the menu together with other pies. It could be ordered with your tea or coffee too. In Holland grandmothers apple pie is a totally different one. More like a proper pie baked in a baking pan. This is more like an apple sauce with crunchy toasted sugary breadcrumbs and unsweetened whipped cream.

To our surprise our friend in Denmark made this for dessert when we visited her one day. We were pleasantly surprised. A not so sweet delicious dessert. I went looking for a recipe when we were home and found this one. Although there are many varieties this one is very easy to make because all the ingredients are widely available. The trick to the crunchy breadcrumbs is to bake it slowly on a rather high heat and to keep stirring. That way the cane sugar and crumbs will caramelize and turn into a yummy crunch for your dessert!

Lets get cooking!

Ingredients for 4 persons:

0,5 dl water

750 gram apples of your choice, peeled, core removed and cut into pieces

1 tablespoon of cane sugar

½ of a vanilla bean, cut open and seeds used


75 grams of unsalted butter

150 grams of breadcrumbs

85 grams of cane sugar


0,5 liter of unsweetened whipped cream

Some red (currant) marmalade

How to make:

Put the water, vanilla seeds and the apple pieces in a pan. Cook over a low heat, with the lid on, for 10 minutes or until softened. Set aside to cool.

Breadcrumb crunch:

Melt the butter in a pan on a high heat, don’t let it go brown. Add the breadcrumbs and cane sugar and stir constantly until golden and crisp. Leave to cool on a baking sheet that has been placed on a baking tray. Stir every now and then so it will be crumbs.


In a large glass bowl or several small glasses/bowls put in the apple sauce and crunch in layers. End with a thick layer of the whipped cream. Additionally put a teaspoon of red marmalade on top.