We’re back in business again! A lot of hard work with very interesting assignments and moving to a  new studio forced us to take a brake from Le Parfait. Now we are cooking, baking and creating gorgeous food images from our cozy studio in central Uppsala in Sweden. The studio is an old wood house dating back to the 1800 century and used to be a storage for gun powder! Now it is a test kitchen and a photo studio for us – foodstylist/foodwriter/cookbookauthor Liselotte Forslin and photographer Ulrika Ekblom. So, here we are again, supplying you with food inspiration. Stay tuned and you will get a fortune of recipes. We update frequently from now on.

 

Baking Swedish saffron buns (Lussekatter) for Christmas. Recipe by Liselotte Forslin and food photography by Ulrika Ekblom

This is a traditional Swedish sweet bread with saffron we bake for Christmas. Goes very well with “glögg”, mulled wine, coffee, tea or cold milk. In this version we updated the recipe with orange zest. As always when translating Swedish recipes some ingredients work different in other countries. Especially flour and yeast can be different. Here in Sweden we mostly use fresh yeast.

Makes appr 40 lussekatter

 

200 gram/7 oz butter

5 dl/2cups of ful fat milk

50 gram/appr 2 oz fresh yeast

1 gram/2 pinches of pure saffron threads

1 organic orange, the grated zest

2 dl/3/4 cup of granulated sugar

1/2 tsp of salt

15 dl/6 cups of all purpose flour

Glaze and decoration

1 egg, beaten

raisins

 

  1. Melt the butter in a sauce pan and add the milk.
  2. Let cool until a temperature of 37C° or 98, 6 F°.
  3. Break the fresh yeast into crumbles in a large mixing bowl and add the milk- and butter mixture. Mix until the yeast is dissolved.
  4. With a pestle and mortar crush the saffron threads with a little of the sugar and add to the mixture.
  5. Add the orange zest, sugar, salt and the flour and work into a elastic dough 10 minutes by hand or 5 minutes if using a food processor. The dough should be a little sticky.
  6. Let the dough rise in the bowl covered with plastic wrap in a warm place for 40 minutes.
  7. Divide the dough in 2 pieces and knead quickly on a floured surface.
  8. Roll each piece into a “snake” and cut 20 pieces each and roll into small “snakes”.
  9. Curl the ends in opposite direction until S-shaped buns with spirals at the ends.
  10. Place on trays covered with baking sheets and let rise under a clean tea towel for 40 minutes.
  11. Preheat oven to 250 C°/480 F°.
  12. Brush each bun with egg wash and place a raisin in each spiral.
  13. Bake for 5-7 minutes and let cool uncovered.

 

 

 


Summer in cinque Terre, Italy. Photo by Ulrika Ekblom, leparfait.seWe’ve been terribly busy with a lot of inspiring assignments lately. That’s why you haven’t heard much from us lately. Now it’s summer and we take a break from cooking, styling and photographing. At least for professional purposes. Now it’s that time of the year when we travel and find inspiration for upcoming work. We collect a lot of new props, eat good food and get inspired by new places and locations. We will be back soon with more delicious recipes and gorgeous food images. Happy Summer to all of you!

Liselotte and Ulrika


Lemon-Ricotta Pancakes -Ulrika Ekblom and Liselotte Forslin

Lemon-ricotta Pancakes with Sweet Sour Cream and Passionated Strawberries

How lovely can it be? Soft, fluffy, sweet and crispy. This is a real treat ment for dessert but why not for breakfast?

Serves 8

 

1 package ricotta, 250 g/9 oz

1 dl/¼ cup yoghurt, 3% fat

1 organic lemon, the zest

½ tsp pure vanilla powder or extract

2 eggs, separated

1 ½ dl/3/4 cup flour

1 ½ tsp baking powder

1 pinch of salt

butter or oil for the pan

Passionated Strawberries

500 g/1 lb strawberries, hulled and divided in half

3 passionfruits, the flesh and seeds

1 dl/¼ cup of sugar

1 dl/¼ cup of water

Sweet Sour Cream

3 dl/1 ½ cup of sour cream

3 tbsp of confectioners sugar

 

  1. Start with the strawberries and the sour cream.
  2. Make a simple syrup by mixing sugar and water in a pan and simmer 5 minutes until it thickens a little. Let cool.
  3. Add the flesh and seeds from the passionfruits.
  4. Put the strawberries in a mixing bowl and add the passionfruit syrup and mix careful. Marinate in the fridge for 1 hour.
  5. Mix the sour cream with the confectioners sugar and chill.
  6. Mix ricotta and yoghurt with a whisk until until no lumps are visible.
  7. Add lemon zest, vanilla and egg yolks and mix well.
  8. Whisk the egg whites with an electric whisk until frothy. Set aside.
  9. Mix the dry ingredients in a separate bowl and slowly add to the ricotta mix while stiring until an even batter.
  10. Fold in the egg whites carefully.
  11. Cook tiny pancakes in a little butter or oil in a skillet over medium heat 2-3 minutes on each side until fluffy.
  12. Serve with sweet sour cream and passionated strawberries.

 

 

 


Valentine Cake with Nut Spread and Blackberries

Show your LOVE with this irresistible chocolate cake.

Serves 8

 

2 eggs

2/3 cups/1 1/2 dl granulated sugar

4/5 cups/2 dl rapeseed oil

7 oz/200 g dark chocolate, 55%

4/5 cups/2 dl almond meal

1 pinch of salt

Decoration

4 oz/100 g Nutella or other sweet nut spread

2/4 cups/2 dl whipping cream

1 cup/2 1/2 dl frozen blackberries

 

  1. Preheat your oven to 175C°/350F°.
  2. Line a heart shaped shallow pie or cake pan with a damp wrinkled parchment paper. (it stays better when damp and wrinkled)
  3. Whisk eggs and sugar in a large mixing bowl until frothy.
  4. Add rapeseed oil and stir well.
  5. Chop the chocolate to coarse pieces and melt in a heat proof bowl over a pot with simmering water. Stir frequently until smooth.
  6. Add the melted chocolate to the egg mix and stir.
  7. Mix almond meal and salt and add to the wet mixture stiring until completely mixed.
  8. Pour the batter into the parchment lined pie or cake pan and bake for 20-25 minutes until set. The cake should be a little soft and not to dry.
  9. Let cool completely on a cake rack.
  10. Spread the nut spread over the cake. Whip the cream until fluffy and spread over the nut spread.
  11. Top with frozen blackberries and serve with LOVE!

 

 

 


Saffron Pancake

From Gotland – an island on the Swedish east coast comes this fantasic dessert with saffron. A typical Swedish Christmas spice which we ususally use in the traditional saffron buns we bake for Christmas. This is a baked rice pudding which should be served with whipped cream.  It’s a big batch, which you can divide in half.

The recipes…