Chocolate cake food styling Liselotte Forslin Food Photography Ulrika Ekblom

Well, we have to admit that we haven’t been very faithful to you in a long while even if we tried earlier. The reason is another web project for Karolinska Institutet and Hjärt- och lungfonden here in Sweden. Wer’re working on a healthy lifestyle website called Sundkurs and post recipes twice a week. That’s why you haven’t heard so much from us. And now it’s summer! So we’re not gonna be to busy anyway.

 

But let’s celebrate summer with a recipe from Sundkurs. This is not the ordinary chocolate cake. This is made out of lots of chocolate of course but also of black beans which gives the cake a rich texture, almost like fudge. And the best thing is it doesn’t taste beans at all! The sugar is replaced by dates and the frosting is made out of avocado so this is a pretty healthy cake. Do not expect the ordinary very sweet chocolate cake, this is slightly different but so good.

 

So, get in the right summer mood with this recipe of Not the Ordinary Chocolate Cake.

If you want to take a look at our other project and get healthy recipes (only in Swedish though) click the link below.

http://www.sundkurs.se/sund-mat/

 

Not the Ordinary Chocolate Cake

Lovely fudgy texture with a soft frosting.

Serves 10-12

 

150 g/5 1/2 oz dark chocolate, 60%

10 Medjool dates

1 ripe avocado

3 tbsp rapeseed oil

3 eggs

2 dl/0,8 cups almond flour

3 tbsp cacao

1 pinch of sea salt

Avocado frosting

2 ripe avocados

3 tbsp cacao

3 tbsp runny honey

1 tbsp rapeseed oil

1 pinch of sea salt

Decoration

1 handful of raspberries

Greasing and dusting

rapeseed oil

cacao

 

  1. Preheat you oven to 175°C or 350°F.
  2. Grease a spring pan (26 cm/10,2 inches) with a little rapeseed oil and dust with cacao.
  3. Melt the chocolate in a double-boiler.
  4. Remove the pits from the dates (it’s easy if you use a straw) and place them in a food processor.
  5. Add the avocado flesh and the rapeseed oil and run the food processor until the mixture is smooth.
  6. Add the eggs and run a little more until well blended.
  7. Fold in the almond flour, cacao and salt.
  8. Finally, add the melted chocolate and mix well.
  9. Add the mixture to the pan and bake for appr 30 minutes.
  10. Let cool completely.
  11. Meanwhile make the frosting.
  12. Mix the avocado flesh with the rest of the ingredients in a food processor until fluffy.
  13. Spread over the cake and add raspberries.

 


Waffles Leparfait.se

Waffles can be a sweet childhood memory but also a more grown up dish depending on how you serve it. In Sweden we have a special waffle day –  March 25th. It dates back a long time ago when the farmers started with their spring farming operations. But it is also a religious purpose saying that archangel Gabriel told Virgin Mary she was pregnant. However, waffles is the perfect start for a lovely spring weekend. We give you two wonderful recipes of waffles, one sweet waffle with honey-mascarpone, blueberries and passionfruit suryp and a savoury with poached egg, avocado and smoked salmon. Dig in!

Waffles Leparfait.se

Waffles Leparfait.se

 

 

Spelt Waffles with Honey Mascarpone, blueberries and passionfruit suryp or the savoury way with poached egg, avocado and smoked salmon

The whole meal spelt flour gives the waffles a slight nutty taste.

Serves 4-6

3 dl/1, 2 cup all purpose flour

1 dl/0,8 cup whole meal spelt flour

2 tsp baking soda

1/2 tsp salt

5 dl/2 cups milk

100 g/3, 5 oz butter, melted and cooled

2 eggs

For the sweet waffles:

Add 2 tbsp runny honey

For the savoury waffles:

Add 100 g/3, 5 oz of frozen (thawed) minced spinach

Add another 1/2 tsp salt

 

  1. Mix the dry ingredients.
  2. Add half the amount of the milk and whisk until smooth.
  3. Add the rest of the milk and mix well.
  4. Add the melted butter and the eggs and mix until a lump free batter.
  5. Add either the sweet option or the savoury option below.
  6. In a hot waffle iron bake waffles according to the manufacturer’s instructions.

 

Serve the sweet waffles with:

Passionfruit syrup

2 dl/0,8 cup sugar

2 dl/0,8 cup water

1 vanilla bean, the seeds or 1 tsp pure vanilla extract

4 passionfruits

 

  1. Simmer sugar, water and vanilla seeds appr 10 minutes until a syrupy consitency.
  2. Cut the passionfruits in half and scoop out the flesh and add to the syrup.
  3. Let cool.

 

Honey Mascarpone

250 g/9 oz mascarpone

2-3 tbsp runny honey

To serve

2, 5 dl/1 cup blueberries

 

  1. Mix the mascarpone and the honey and transfer to a bowl.
  2. Rinse the berries and transfer to a separate bowl.

 

Serve the savoury waffles with:

Poached eggs

4 eggs

1 litre/4 cups of water

1 tsp white vinegar

To serve:

200 g/3, 5 oz smoked salmon in thin slices

2 avocados in thin slices

sea salt and fresh ground black pepper

1 pinch of chili flakes

 

  1. In a large sauce pan heat the water with with the vinegar.
  2. When the water is simmering crack on egg at the time in a little cup and carefully slip it into the water.
  3. After 2-3 minutes lift up the egg with a slotted spoon and place on a plate while repeating the same method with the remaining eggs.
  4. Serve the savoury waffles with smoked salmon, avocado, a pinch of sea salt, fresh ground pepper and a few chiliflakes

 

 

 

 


Beet Risotto with Scallops and Browned Butter by leparfait.se

Surprise your love with this bright red risotto made of beets with buttery scallops on top. Make sure your risotto is really creamy by adding more stock if it is getting to thick. The scallops should be quickly seared and scattered with butter while cooking. Place them on top of the risotto and serve. This is a small entree or a heavy starter. But who needs to eat a lot when you should celebrate love?

 

Beet Risotto with Scallops and Browned Butter

The risotto serves 4 but you can just save some until later. It is good with any fish or as a vegetarian dish with some goat cheese on top.

Fresh scallops is a must on Valentines Day. Save the frozen ones until later.

Serves 2

Risotto, (good enough for 4 persons)

1/2 onion, minced

1 clove of garlic, minced

2 tbsp of olive oil

1 cup of arborio rice

1 cup of dry white wine

3 cups (or more) of organic chicken stock

2-3 beets, peeled and grated

1/2 cup of grated pecorino, plus more for serving

Scallops

6 fresh scallops

2 oz of butter

2 sprig of thyme

1 small clove of garlic, peeled

salt and freshly ground pepper to taste

 

  1. Cook the onion and garlic in a large pot until translucent. Make sure it doesn’t burn.
  2. Add the rice and stir quickly until shiny.
  3. Pour over the wine and stir and let it simmer until it is almost evaporated.
  4. Now, add stock, bit by bit. Approximately a half cup at a time and stir frequently. The rice should only simmer, not boil hard.
  5. As soon as the stock has evaporated you add more and stir. This takes about 30 minutes depending the brand of the rice.
  6. Add the beets and let it simmer for a few minutes before you add the pecorino. Salt and pepper to taste. Keep warm.
  7. Brown the butter with the thyme and garlic in a frying pan and sear the scallops quickly, about 1 minute on each side. Scatter with butter and salt and pepper to taste.
  8. Add a little more stock to the risotto if needed and spoon on two warm plates. I made a heartshaped portion but that’s just an option.
  9. Place the scallops on top and drizzle with a little brown butter.
  10. Serve with more pecorino on the side.

 

 


Citrus by Liselotte Forslin and Ulrika Ekblom, leparfait.se

It’s citrus season and there’s no reason to eat melons and strawberries. We love citrus, especially blood oranges. Try our fantastic citrus-avocado salad on its own or with fresh salmon, smoked fish or chicken. You’re gonna love it as much as we do.

avocado and citrus salad

Citrus Avocado Salad

Fresh and light but packed with flavours.

Serves 4

 

1 red onion

1 pink grapefruit

1 large orange

1 blood orange

2 avocado

1 bunch of radishes

1 tbsp white vinegar

2 tbsp sugar

3 tbsp water

Garnish

1 small bunch of fresh coriander

2 tsp of pink peppercorns

seasalt and freshly ground black pepper

a really good olive oil

 

  1. Peel and slice the onion.
  2. Mix the vinegar, sugar and water and stir until the sugar is dissolved.
  3. Add the sliced onion and set aside while you prepare the other ingredients.
  4. Peel the grapefruit and the oranges from top to bottom with a sharp knife so all the white under the skin dissapears.
  5. Cut between membranes to release the segments.
  6. Peel and slice the avocados.
  7. Slice the radishes very thin. Use a mandoline if you have.
  8. Arrange the citrus segments, avocado and radish slices on a  large serving plate.
  9. Drain the onion slices.
  10. Top with pickled onion slices, coriander and pink peppercorns. Salt and pepper to taste.
  11. Give it a good splash of the best olive oil you have and serve.

 

orange spelt scones

Orange Spelt Scones

Nobody can say no to a fresh and hot scone. Add some orange zest to the dough to spice it up.

Makes 6-8

 

2 cups wholemeal spelt flour

1 tsp salt

1 1/2 tsp baking soda

2 2/3 oz butter, cubed

3/4 cup cream or plantbased alternative

1 handful raisins

1 organic orange, the zest

cream or milk for brushing

 

  1. Preheat your oven to 225C°/435F°.
  2. Use a food processor or use your hands to mix flour, salt, baking soda with butter to make a coarse dough.
  3. Add the cream, raisins and orange zest and mix well to a smooth and thick dough.
  4. Roll it into a ball and then flatten it like a disc, about 1 inch thick.
  5. With a scone cutter or a glass cut out 6-8 scones and place on a oven tray lined with parchment paper.
  6. Brush with cream or milk.
  7. Bake for 12-15 minutes until golden and set.
  8. Let cool for 5 minutes before cutting them in half.
  9. Serve with butter, cream cheese or clotted cream and your choice of marmalade. Maybe citrus marmalade?

 

 

 

 

 


Pumpkin Bread and Turmeric Latte to hygge with on a cold winters day.

Who doesn’t want to cuddle up in a warm blanket with a cup of hot and spicy turmeric latte and a yummy piece of pumpkin bread? We certanly do. Turmeric is the number one spice right now. It is known for its powerful anti-inflammatory effect on your body. You simply make a spice paste and keep it in a jar in the fridge. When you crave for something warming you just mix a teaspoon with a cup of milk in a saucepan and heat it. Turmeric latte is the right way to keep you warm. Try a slice of our spicy pumpkin bread with it and “mys” as we say. In Sweden we call it “mysa” and in Denmark “hygge” when we want “to cozy up”. That’s what winter is for.

Turmeric Latte from leparfait.se Photo Ulrika Ekblom Recipe Liselotte Forslin.

Turmeric spice paste, enough to make about 10 glasses of turmeric latte

1 tsp cardamom seeds

1/2 tsp black peppercorns

2 tbsp ground turmeric

2 tsp ground cinnamon

2 tsp ground ginger

3/4 cup of water

 

  1. Ground the cardamom seeds and the peppercorns in a pestle and mortar until coarse.
  2. Put all ingredients in a saucepan and heat while stirring until the mixture gets thick like a paste.
  3. This goes very fast, about 1 minute.
  4. Let cool and keep in a jar in the fridge. It will last at least 2 weeks.

 

Turmeric Latte, makes 1 cup

1 tsp turmeric spice paste

3/4 cup milk or milk substitute such as oat, soy or what you prefer

Topping

ground cinnamon

 

  1. Put 1 teaspon turmeric spice mix into a small sauce pan and add the milk.
  2. Heat while stirring so it gets hot but not boiling.
  3. Whisk until frothy.
  4. Pour it into a heatproof glass or mug and top with froth. Sprinkle a little cinnamon on top.

Pumpkin Bread on leparfait.se Photo Ulrika Ekblom - Recipe Liselotte Forslin.

Healthier Pumpkin Spice Bread

A little healthier but we sure admit that a little butter on top is very good.

Makes 1 loaf, serves 10

1 1/2 cup pumpkin puree (we roasted a 1/2 butternut until soft and mixed it in a food processor)

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground cloves

1 cup greek yoghurt, 10% fat

1/2 cup rapeseed oil

1/2 cup dark muscovado sugar

1/2 tsp sea salt

2 eggs

1 2/3 cup wheat flour

1/3 cup spelt flour

1/2 cup of sultanas or raisins

1/2 cup of walnuts

Topping

2 tbsp pumpkin seeds

 

  1. Preheat the oven to 175C°/325F°.
  2. Grease and bread a loaf pan.
  3. Mix the pumpkin puree with the spices, yoghurt and oil in a food processor.
  4. Add muscovado sugar, salt and the eggs and mix for another minute until well blended.
  5. Carefully add the wheat and spelt flour and mix just until blended.
  6. Add the sultanas and the walnuts and pour the batter into the loaf pan.
  7. Top with pumpkin seeds and bake until set, baout 50-60 minutes.
  8. Let cool.

 

Spices. Cinnamon, Cardamom, Ginger, Turmeric and Black Peppar on leparfait.se Photo Ulrika Ekblom - Recipe Liselotte Forslin