The birthday cake I made for my mom

Three weeks ago my mom turned 50 years old and I was happy I was there celebrating with her and I made her this cake that you can see on the photo above. I made the cake from scratch, I made the fillings: vanilla cream, mashed bananas and homemade raspberry jam. I decorated the cake with whipped cream, almond flakes, blueberries and raspberries (from our garden that my mom had kept in her freezer) and I added lots of love :-)

oven baked potatoe (photo taken by Solli Kanani)

Sometimes when I’m not in the mood to stand in the kitchen making a dinner that takes hours I use to make oven-baked potatoe.

It’s really easy and doesn’t take much of your time. Wash a baking potatoe, make a deep cross in it with a knife and wrap it in foil and put it in the oven for about 50-60 minutes (220 degrees).

For the topping I use to use the vegetables my refrigerator has to offer ;-) On the photo above I used the following: cottage cheese, squeezed lemon, red onion, cucumber, tomatoe, avocado, shrimps and dill. To slice and chop those things doesn’t take more than 5-8 minutes ;-)  Mix everything together! When the potatoe is ready, take it out, put a slice of butter inside of it and serve it with the topping!

Fried bananas with coconut and caramel sauce and vanilla ice cream

Not long ago I  made this delicious banana dessert for her and would like to share the recepie with you. In fact it’s very simple to do.

Recepie for two persons:

Start with the sauce, take 2 dl coconut milk and let it boil up with 1 dl cane sugar. Let it boil until it turns into a thick texture. Fry thick slices of bananas (1 banana / person= 2 in this case) with some butter (let’s say one spoon) and some cane sugar (2 spoons) in a frying pan on low heat. When the bananas have gotten a golden burn and you can see they’re pretty soft it means they’re ready :-)

Serve with a scoop of vanilla ice cream and pour over the delicious coconut caramel sauce over the bananas and the ice cream and enjoy!

My homebaked pineapple pie (photo: Solli Kanani)

If you like pineapple you will love this pineapple pie!

My recepie:

Melt 100 g butter and mix it with 1/2 dl cane sugar, 3 dl flour and one teaspoon baking powder. Then add one egg and knead a dough out of it. Press the dough into a pie dish, nag it with a fork and put it in the oven for about 10 minutes (until it’s getting a bit colour) (the oven should be around 200 degrees).

For the filling either you take 1 fresh pineapple and slice it into small pieces or use 400 g crushed pineapple from a jar. Mix it with 2 dl crème fraîche, 1 egg, 1/2 dl cane sugar and 1 teaspoon vanilla sugar. Mix it with an electrical batter for just a couple of seconds.

Remove the pie from the oven and pour in the filling and put it back in the oven for about 20-30 minutes, until the filling is firm. (turn up the oven heat to 225 degrees).

Serve it cold with a scoop of vanilla ice cream, vanilla cream or whipped cream!

my home-made saffron ice cream

Saffron is one of my favourite spices and I adore saffron ice cream! I usually don’t make ice cream at home…but this one is hard to find outside so I use to make it sometimes and in fact it’s not that difficult.

Saffron ice cream, recipe for 3 persons

You need: 5dl of cream , 1dl of sugar, 1/2 teaspoon ground saffron, 4 egg yolks, 1 tablespoon of  rose water, 1 teaspoon of vanilla sugar, pistachio nuts (for decoration).

Boil the cream and the sugar together, add the saffron and take the saucepan off the heat. Add the egg yolks and the rose water while you stir it all together. Heat it up at low temperature while stirring so it becomes thick. Very important that you don’t let it boil, just stir it on low temperature and let it take its time to get thick. Add the vanilla sugar.
Strain the cream and let it cool down before putting it in the freezer. Let it be in the freezer for at least 4 hours and bring it out about 15 minutes before serving).

Decorate with pistachio nuts before serving!

frozen cheesecake

I made yet another frozen cheesecake last week, this time to my French friend who was on a visit in Stockholm. Here is the recepie I use if you want to try ;-)

frozen cheesecake

flowercake

I made the delicious flowercake at my friend Hana’s place and for you guys who asked me for the recepie last time I wrote about the flowercake, here it comes:

Flowercake, recepie for 8 persons (the recepie belongs to my friend Vanessa, her grandmother from Brazil used to make her this cake ;-) )

6 eggs
3 dl  sugar
1,5 dl flour
2 spoons of liquid essence of orange blossom flower
3 spoons of vinagre (white)
1 tea spoon of baking power

Preparation:

Mix the 6 eggs with the sugar. Then add the flour, the baking power and mix it very well mixed.
Finally add the orange blossom and the vinagre and mix it all. Put it in a round mold in the furnace for 40 minutes at the thermostat 7.
When it’s ready unmold the cake and add the final touch.

Final Touch:

10 big spoons of milk
4 spoons of sugar
1 spoon and a half of butter
Grated coconut (a lot)

Preparation:

Put it all in a pan and cook it until the butter is melted. You will obtain a buttered milk.
Then with a spoon humidify the hot cake with all that buttered milk, gradually until it absorves it all.
Finally add the grated coconut all over it. You can decorate it with flours, mistletoe, or anything else of your choice.

flowercake

My homemade frozen cheesecake

Yesterday I made one of my favourite desserts, my homemade frozen cheesecake :-) Very popular among my friend Hana’s family aswell ;-)

It’s very easy to make, this recepie serves 8 persons:

You need: 3 eggs, 2 dl sugar, 250 g Philadelphia cheese, 2 dl cream, 6 pieces of Digestive biscuits

1.Beat the egg whites until they get white and fluffy
2.Beat the cream separately in another bowl
3.Beat the egg yolks, the sugar and the Philadelphia cheese in a 3rd bowl
4.Pour the fluffy egg whites and the cream into the 3rd bowl and stir slowly until you get an even batter
5.Mash the digestive bicuits and pour the into bottom of a pan and pour the batter on it and let it freeze for 6 hours.
6. Bring out the cheesecake 20 minutes before serving it with red berries, enjoy!