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…


It’s getting colder and what is cosier than a warm cup of tea and a slice of warm apple pie with warm spices like cinnamon, cardamom and vanilla. Your favourite book and you couldn’t ask for more. We asked our intern Alba to bake some apple pies and cakes for us and what she came up with is so delicious. Try her classic apple pie with vanilla ice cream, apple crumble with coconut and pumpkin seeds or her lemony apple cake with pine nuts. Thank you Alba.


Classic Apple Pie

A nice classic apple pie needs no extraordinary ingredients and is easy to make.

Serves 6

Pie crust:

5 dl/a heaped 2 cups of flour

300 g/11 oz of cubed butter

1 egg


4 apples

1 dl/a little less than 1/2 cup of sugar

1 tbsp of ground cinnamon

2-3 tbsp of potato starch (optional)

1 egg for brushing


  1. In a mixing bowl combine cubed butter and flour until a coarse crumble.
  2. Add the egg and knead until an even dough. You can also use a food processor for making the dough.
  3. Divide the dough in two pieces and roll out each with a rolling pin on a floured surface so it performs a thin round that fits a 26 cm/9 inches pie plate.
  4. Roll one of the rounds around the rolling pin and place it in the pie plate and chill for 30 minutes.
  5. Cut the other round in strips about 2 1/2 cm/1 inch wide. Chill on a plate.
  6. Peel and core the apple and cut them into wedges. Mix with sugar, cinnamon and potato starch if you prefer that. (makes the apples stick togerher)
  7. Preheat your oven to 200C/390F.
  8. Fill the pie plate with the apples and arrange the strips criss-cross into a lattice pattern. Press the edges down to the rim and brush with egg wash.
  9. Bake in the center of the oven for appr 30-40 minutes.
  10. Let cool a bit and then serve with ice cream or vanilla custard.


Apple Crumble with Coconut and Pumpkin Seeds

Not the general apple crumble. Add a little shredded coconut and pumpkin seeds to the crumble and you will get a new sensation.

Serves 6



2 dl/a little less than 1 cup rolled oats

3 tbsp of flour

1 dl/a little less than ½ cup of unsweetened shredded coconut

1 dl/a little less than ½ cup of pumpkin seeds

2 tbsp of fine unrefined sugar

50 g/2 oz of cubed butter

1 pinch of salt


3 apples, peeled, cored and cut in coarse pieces

1 dl/a little less than ½ cup of fine urefinde sugar

1 tsp of pure vanilla powder


  1. Preheat oven to 200C/350F.
  2. Mix all the ingredients for the topping with your fingers so it becomes a coarse crumble.
  3. Mix the cut apple pieces with sugar and vanilla powder.
  4. Place the apple pieces in a shallow pie dish and add the topping. Do not stir.
  5. Bake in the center of the oven for approximately 20 minutes or until the crumble is golden.
  6. Serve warm with vanilla ice cream or custard.


Lemony Apple Cake with Pine Nuts

A fresh and lighter version of a heavy apple cake. Perfekt with tea.

Serves 8-10


2 eggs

2 dl/a little less than 1 cup fine unrefined sugar

3 tbsp of rapeseed oil

1 dl/a little less than ½ cup milk

1 organic lemon, juice and zest

1 tsp pure vanilla powder

3 dl/1 cup + a little less than ½ cup of flour

1 1/2 tsp baking soda

1 pinch of salt

1 dl/a little less than ½ cup sultanas

3 apples, cleaned and cut in wedges

3 tbsp of pine nuts


  1. Preheat the oven to 175C/350F.
  2. Grease and flour a rectangular or round cake pan.
  3. Beat the eggs and sugar until fluffy.
  4. Mix the oil and the milk and add that to the batter with the lemon juice and zest. Stir until combined.
  5. Mix the dry ingredients with the sultanas and add to the batter. Carefully fold until even.
  6. Pour the batter into the cake pan and arrange the apple wedges in a pattern. Sprinkle the pine nuts over and bake in the center of the oven 35-45 minutes. Let cool before serving.



On Sunday November 8th we are attending the Mitt Kök-show in Stockholm. We are cooking breakfast with Allt om mat magazine on stage from our latest book Good morning – frukost hela dagen/Kakao förlag. Come and watch Liselotte cook and have a taste from the book! You can also buy a signed copy of the book. Liselotte is at Allt om mat’s stage C21:59 from 10.30-11.00 AM. Welcome!

Beet Feta on Rye with Scrambled Eggs and Avocado from our cookbook Good morning – Frukost hela dagen


Beet Feta on Rye with Scrambled Eggs and Avocado

Antoher recipe from our breakfast book Good morning – frukost hela dagen is Beet Feta on Rye with Scrambled Eggs and Avocado. It’s not just beatiful – it’s delicious! A creamy and bright pink spread on toasted rye with smooth screambled eggs and silky avocado. What a healthy way to start the day!

Serves 4

In a blender mix 150 g/5oz of feta cheese with 1 cooked, peeled and cubed beet until smooth. Add 1/2 tsp of runny honey to taste. Mix 4 eggs with 4 tbsp of milk and add to a wide pan with a little heated olive oil. Cook on low heat and stir frequently until creamy and flaky. Peel and slice 1 avocado. Toast 4 slices of rye bread and spread some of the beet feta on top. Add the eggs and top with sliced avocado and some pea sprouts or fresh herbs. Sprinkle a little sea salt and fresh ground pepper on top.

We recently contributed to Swedish lifestyle magazine Lantliv with this story about food inspired from nature. For example a tangy lingon spritzer, chantarelle soup, a hearty game stew with prunes, nettle and feta bread and blackberry clafouti. Let us tempt you with this tasty chantarelle soup topped with bacon pangratto.


Chantarelle Soup with Bacon Pangratto

Chantarelles are fantastic in a soup. If you prefer you can mix the soup in a blender until a smooth version. Top with crispy bacon pangratto while serving.

Serves 4

Clean and mince 4 cups of fresh chantarelles and add to a dry pan. Heat until all the excess water has evaporated. Add 25 g/1 oz of butter and cook on medium heat until the chantarelles are soft, approximately 5-6 minutes. Peel and mince 1 shallot and add to the chantarelles the last 2 minutes. Transfer to a large pot and add 1 dl/a little less than 1/2 cup of white wine and 6 dl/2 1/4 cup of chicken stock and let simmer uncovered for 10 minutes. Add 2 dl/a little less than 1 cup of heavy cream, 1 tsk of runny honey and 1 tbsp of soy sauce. Salt and pepper to taste. Make the pangratto: Crumble 1 piece of white stale bread. Mince 3 slices of smoky bacon and mix with the bread crumbles. Cook in a little olive oil for a couple of minutes until golden. Add 1 grated garlic clove at the end and let it cook quickly. Season with a little sea salt. Serve the soup in nice bowls topped with the bacon pangratto, a few drops of good olive oil and freshly ground pepper.