Sweet ‘n sour, lovely Rhubarb!

Rhubarbs are so delicious and here in Northern Sweden you can find them in almost every garden there is. They are 12″ to 40″ and have a red/green/pinkish color with massive green leaves. If you like me usually lives in an apartment you can find Rhubarbs at mostly any well-sorted grocery store. The Rhubarbs stalks are very similar to celery but taste very tangy, sour and sometimes a bit bitter.

Therefore the most common way to cook rhubarb is to add sugar orsome other kind of sweetener. Cooked with sugar, the rhubarb tastes sweet and sour at the same time, delicious. You can also dip it raw into sugar. But the most common way to eat it is in pies or compotes. Serve it with whipped cream, ice cream, sweet yogurt or just as it is. Try to find thin stalks, they taste the best!

Rhubarb Compte  serves 4

3 cups chopped Rhubarb (= around 600g)
1/2-1 1/2 cup Sugar  (depending on sweetness)
1 teaspoon ginger *optional
1 teaspoon orange or lemon zest *optional
1 teaspoon vanilla extract* optional

2 tablespoons of water

Peel the rhubarbs (only roughly), Chop them nto 1/2″ bites and toss them into a thick saucepan. Add sugar, water, vanilla*, ginger* and lemon zest* and cook on a medium heat 15 minutes or until tender.

Serve hot over ice cream, or leave to cool. Goes well for desserts and pie fillings and even to duck and pork meat.

If you only add 1/2 cup of Sugar to the Rhubarbs, they will be quite sour, but not bitter. Add more sugar if you’d like it sweeter.



When you’re vegan or have a special diet cooking and baking can seem more advanced then usual, but let me tell you: It really isn’t. You just have to find good substitutes for dairy, eggs and other animal products. This is a raspberry-lime cake with a lime sponge with raspberry mousse and lime mousse

2 cups nondairy milk (I use soy)
1 tablespoon apple cider vinegar
1 tablespoon vanilla sugar
3/4 cup canola oil (rapeseed oil)
2 limes, zested
1 cup vegan lime curd (apple sauce works fine!)
3 cups flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda

Raspberry mousse
8 ounces vegan cream cheese
1 1/2 cup icing sugar
7 ounces fresh raspberries

Lime mousse
8 ounces vegan cream cheese
1/2 cup icing sugar
1/2 vegan lime curd (or lemon curd)
2 limes, zest and juice.

  Buttercream icing
1 3/4 cups vegan margarine, room temperature
4 cups powdered sugar, divided
splash nondairy milk, room temperature
drop food color, optional

Preheat oven to 350 degrees F. For cake, add nondairy milk into a large mixing bowl. Put in the vinegar, vanilla sugar, canola oil, zest of 2 limes and lime curd. Whisk together and let sit for about 5 minutes. Meanwhile in another mixing bowl, put flour, sugar, baking powder, and baking soda.

Sift the dry ingredients into the mixing bowl with the wet ingredients. Mix together. Grease an 8″ tin with removable edge with a little oil. Place the batter in the tin and put in the oven. Bake for 40 minutes, or until a stick comes out clean. Take out and allow to cool (it’s a good idea to make the cake before the day of usage).

For raspberry filling, take 8 ounces of the cream cheese and mix with 1 1/2 cups powdered sugar and the raspberries. Set aside. For lime filling, mix remaining cream cheese and remaining powdered sugar and combine it with the lime curd, lime zest and juice.

For icing, add margarine to large bowl. Cream the butter until soft and silky. Gradually add the powdered sugar to preferred sweetness. If too thick, add nondairy milk. Add food color, if desired.

To assemble cake, cut the cooled cake into 3 even layers. Place a mousse filling on top of each middle cake layers, in desired order. Place cake in fridge to let mousse set, 1-2 hours. Frost the entire cake with buttercream icing, and decorate as desired.

I’ve decorated my cake with blue buttercream piping flowers as you can see on the picture. I made this for my birthday last year. Enjoy!

Last minute Graduation Cake

Last night I arrived to my mothers residence in Northern Sweden. They live in a tiny village and today my baby brother had his jr. High School Graduation! Hooray!
So I threw together a last-minute cake that is easy, light and just screams Summer.
I made the cake out of pre-made sponge, (of course you can bake your own but I just did not have time to do so) and layered with box custard and blueberry cream which is really, really easy and taste amazing!

Just whip up 1 cup of heavy whipping cream so it’s quite stiff and add thawed frozen blueberries. You can use fresh too, but they do not release as much color as the frozen ones.

I frosted and piped the cake with heavy whipping cream (about 3 cups) and added lots of delicious fresh berries. It took less than 15 minutes to put this cake together and It looks and tastes like you’ve slaved in the kitchen forever!

Simple non-bake Cheesecake

When it’s hot outside and you don’t feel like standing in the kitchen or if you need a quick and easy dessert with no extra fuss, then this recipe is for you!
You can easily change taste on this basic recipe by adding perhaps cacao, raspberry ripple, limes, or any other fruit. Since it’s not baked, the flavor of the added fruit won’t change.

Basic Non-Bake Cheesecake (in an 8″ pan)

the crust
250g cookies of choice
100g of butter

the cheesecake filling
1 jar (396g, 14 oz) of Condensed milk
900g of Cream cheese
5-6 leaves of gelatin
1 lemon, zest and juice

Melt the butter and crumble the Cookies, easiest done in a food processor and add the crumbles to the melted butter, stirring.

Take out your spring tin and place the cookie crumbles in the tin, you want to have a crust 2″ up the edge of the tin.  Place in the refrigerator to cool of.

Soften the gelatin by placing the leaves in a bowl of cold water.

Start of by putting the Cream Cheese in a large mixing bowl with zest and juice of a lemon. Using a spoon, soften the Cream Cheese but be careful not to over-mix!
Add the Condensed milk and fold it in to the Cream Cheese mixture.

Take out 1/2 a cup of the Cream Cheese mixture and heat it up slightly, add the soft gelatin and stir out the lumps.  Then add the gelatin cream cheese to the Cream Cheese mixture and stir carefully.

Add the mixture to the tin and voilá!

Let set in the refrigerator for at least 2h.

Here I made a twist by adding swirls of puré made out of 225g of raspberries and the zest and juice of one lime. I mixed it up with my electric hand mixer.

Hope you’ll enjoy this recipe as much as i do,


VEGAN: American Pancakes

1Oh, so I enjoyed the vegan American Pancakes! This recipe is real simple and doesn’t require an hour in the kitchen. You can serve these ones with pretty much anything you like. I served mine with blueberries, pineapple, maple syrup and shredded coconut.

American Pancakes (The vegan Version) servers 2.

1 Cup of Non-dairy milk, (I use soy.)
1 Cup of Flour
3-4 tablespoons of fruit puré of choice, (I use applesauce.)
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of pumpkin spice mix *optional*
1 teaspoon of vinegar
2 tablespoons of sugar *optional*
5 tablespoons of olive oil.

Start by adding Non-dairy milk, vinegar and fruit puré into a bowl. Whisk and let “set” for 5 minutes. Add the Olive Oil, pumpkin spice mix*, sugar*. Stir.   Then add the rest of the dry ingredients.  Fry your pancakes in a skillet on medium heat. Turn them over when you see bubbles forming on top (about 2-3minutes).
Enjoy and serve with maple syrup and fruit!