Sunday’s Cake | Frozen Pomegranate & Cashew Cake

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Another great cake from Green Kitchen Stories. Just have one thing to add with the pomegranate layer. I followed the recipe and found out to late that they mixed a part of the cashew layer with the pomegranate layer. That will make for a more creamy top layer. This cake is such a treat and I made it for my birthday last week and how pretty are pomegranates?! You can find the recipe here

 

Discovering our city | Foderbrættet

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Our new hood these days is Vesterbro, Copenhagen and after a long walk the other day we passed Foderbrættet on our way home. Popped in for at late lunch and it didn’t disappoint. Read Bitchslap’s review here and heard about this hot-dog heaven from so many already even though this establishment is only 6 weeks old. Love the booths and we got to sit there. Yay! So good service which is kinda rare for Copenhagen….or maybe I’ve been gone for to long. Tested the beef, tempura cod and the merguez (lamb). It’s a tough one but think my fave was the beef hot-dog…..and then again the tempura cod was delicious as well.

A cuppa tea

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Brewing a cup of field horsetail and fennel tea from Landet Järna. Fields horsetail is an old folk remedy for kidney and bladder troubles, arthritis, bleeding ulcers, and tuberculosis. The Chinese use it to cool fevers and as a remedy for eye inflammations. This is some good stuff and you can harvest it yourself. Harvesting: Pick it in a clean area. Best time to harvest is midsummer when plants are large but still somewhat succulent.

Discovering our city | Meatballs for the people

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Discovered this shop Meatballs for the people on the corner of Nytorgsgatan an Kocksgatan at Söder.  We got wild boar meatballs and mashed potatoes with the best sauce ever. For lunch they serve one dish and I really love this concept where they make this one dish extremely good instead of having a huge menu. You sit at this communal table in the middle of the shop and the service is tip top. At the table the will have these jars of different pickled goodies you can add to you plate and crisp bread all very delicious. Will tell you this…we were back the weekend after to eat here again….it was that good. When living in Williamsburg we also had a favorite meatball restaurants: The Meatball Shop.

 

Flashback Friday | Hollywood Farmers Market

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When living in LA we went to Hollywood Farmers Market on the corner of Ivar and Hollywood Blvd every weekend to buy the weeks veggies and fruit. Great quality and good prices and they had this little coffee wagon where we would get our morning coffee….good times! This is the best farmers market I know of in LA. Haven’t been to all but seen a lot and this is my favorite.

Discovering our city | Juiceverket

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Recently Juiceverket opened up a shop at Söder Götgatsbacken. This little juicebar is really cozy…haven’t been to any of the others around the city. When we were there it was freezing outside and we went for one of the warm blends, Flogging Molly and it was delicious. Got a Fiskmacka with tuna and a Dr. Wellingtons special to top the whole thing of. We came back later same week and had the same combo again…guess it says it all.  When there we bumped in to this lovely lady, she has this amazing blog you can check out here.

Recipe | Carrot Cake

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Recipe:

1/2 cup of agave sirup

1 1/2 dl olive oil

2 eggs

100 g all-purpose flour

50 g whole wheat flour

1/2 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon natron

175 g shredded carrot

50 g chopped walnuts

1/2 teaspoon sea salt

 

Glaze:

3 tablespoons agave nectar or maple syrup (or to taste)

100-150 g cream cheese, room temperature

1 1/2 teaspoons vanilla sugar

 

Preheat oven to 350F / 180°

Use olive oil to butter a 2 l. loaf pan

 

Stir the agave sirup and olive oil together. Add one egg at a time and whisk until airy.

Sift together the flour, cinnamon, baking powder, natron and salt. Stir in the walnuts.

Add the flour mixture and carrots to the agave, oil and eggs and stir until everything just comes together. Spoon into the prepared pan. Bake for about 30-40 minutes or until a toothpick tests clean in the center of the cake – it’ll be less if you are using a standard cake pan. Remove from oven and let cool.

While the cake is baking whip together the cream cheese and agave nectar. Taste. If you like your frosting sweeter adjust to your liking. When the cake has completely cooled frost the top of the cake with an offset spatula.

Makes one carrot cake.