Solli in Paris

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!

Flower cake

Finally I made the delicious flower-cake I’ve been longing to do ever since I tasted it at a friends party two months ago. It was my friend Vanessa who made it when I was at the party and it’s acctually also how we got to know each other. The table at the birthday party was filled with different kind of cakes and I took a piece of each and everyone, ofcourse ;-) The one I totally fell in love with was the flower-cake, a heavenly delicious cake with icing made of buttered milk and then lots of graned coconut flakes! So yesterday I tried out the recepie and my mom loved it ;-)

Flower cake

French apple tart

This French apple tart I made by the recepie I received from my sweet neighbour in Vincenne :-)  I made it a couple of days ago and my family loved it and I can’t wait till I’ll make it again :-)
The recepie is very simple, make a pastry crust, nag it with a  fork and put it in the oven for 15-20 minutes. Stir apple slices, cane sugar and cream in a saucepan until it turns into a thick texture and the apple slices are soft. Take out the pastry crust from the oven and fill it with the apple-mixture and put it in the oven for 10 minutes, take it out and sprinkle some cane sugar and put it in the oven for 5 minutes. Bon dégustation!

Mine and Hana's home-made Danish dreamcake

Me and my friend Hana made this superdelicious Danish dreamcake together when I was living at her place in Stockholm a couple of days ago. The heavenly delicious icing with cocoflakes and farin sugar was just to die for….

Home-made Swedish meatballs

I’m not a big fan of meat, but I do like meatballs and I love to make them from scratch rather than buy them at the supermarket.
Swedish meatballs is a must on the Swedish Christmas dinner table and they’re also one of the best known Swedish cooking specialties. I made some meatballs for our Christmas dinner at my moms this year and I would like to share my recepie if you would like to try ;-)

Swedish meatballs, Sollis recepie:

Ground beef, 2 eggs, 1 big onion, spices (salt and blackpepper) and crumbled dry bread and a bit of water.
1.Mix all the ingredients (I use to mix everything in a mixer because I hate when there are fat clumps in the meatballs)
2.When everything is mixed roll small balls (use some warm water to dip your hands in if the meatdough is too sticky) and fry the meatballs in a fryingpan with oil.
3. Bon appétit!

Breakfast at my dads in Sweden

My breakfast habits in Paris are horrible compared to what I was used to have in Sweden = I don’t eat anything. But I rather sleep those extra minutes than having breakfast and then I eat more for lunch and dinner. In Sweden breakfast is one of the important meals of the day. On the photo you can see how a typical Swedish breakfast consists of.  Today I had this at my dads: a cup of tea, müsli with soured milk and dark rye bread with cheese and thin slices of cucumber.

Yesterday my dad made apple-pie for dessert. Yumme, yummie..heavenly delicious! That’s definately one of the things I will miss when I go back to Paris.

Yesterday I arrived to Stockholm in the afternoon and later in the day I went to my dad who lives in Uppsala (1 hour from Stockholm). Love to be at his place..I always get spoiled and I guess I need that after my kind of living in Paris….. Just had breakfast, a typical Swedish one…yummie :-)

I måndagskväll överraskade världens bästa Hana (som jag bodde hos efter utflyttningen och fram tills jag åkte ner till Skåne) mig med en överraskningsmiddag där hon serverade en riktigt god middag  som vi åt tillsammans med några av mina närmaste vänner som hon bjudit. Det var samma kväll som jag kom hem, nästan med gråten i halsen då flyttfirman ännu en gång ringt och sagt att de inte kunde hämta mina saker från lägenheten som jag redan hyrt ut. Men mina vänner fick mig definitivt på bättre humör, thank you darlings!!!! Kunde inte ha blivit en finare avskedsmiddag!

Hana bjöd bland annat på en himmelskt god bouillabaisse med saffransaioli…u really nailed it Hana!! Hennes recept hittar ni längre ner i detta inlägg!

Hana är även en mästare på Ceasarsallad..och då hon vet att jag älskar denna sallad bjöd hon även på den…mums!!

Middagen avslutades med färsk ananas som skurits i mindre bitar och som serverades med mörk choklad, hallonsorbet och chokladglass…yummie!

Hanas recept på Bouillabaisse:

• fänkål
• lax
• musslor
• handskalade räkor
• vitlök
• gul lök
• vitt vin
• krossade tomater

Kryddor och buljong (jag hade grönsaks och kalvbuljong, oregano och timjan)

Hacka upp löken och fänkålen, fräs i olivolja, häll i vitt vin, låt det puttra någon minut, häll i krossade tomater, buljong, kryddor, salt och peppar. Låt stå på låg värme och koka ihop medan du börjar med aiolin. När aiolin nästan är klar lägger du i fisken. När fisken är klar lägger du i musslorna. Låt stå någon minut till och servera! Dekorera med räkorna och aiolin.

Hanas saffransaioli

• 2 äggulor
• 4 vitlöksklyftor
• saffran
• ett par droppar vinäger
• olivolja/rapsolja – hur mycket vet jag inte, jag häller i tills det blir klart men det kanske är 1 till 2 deciliter.

Pressa vitlök i en skål och lägg i äggulorna och saffran. Börja droppa ner olivolja och vispa, vispa vispa, fortsätt tills det blivit bra konsistens och lagom mycket aioli avsluta med pyttelite vinäger och rör runt.

Den här soppan kommer jag definitivt att laga i Paris och jag hoppas att ni andra får nytta av receptet :-)