My favorite magazine shop Papercut at Söder. Absolutely adore this place and have spend quit a lot of Sundays flipping through books and magazines. This Sunday I bought a beautiful book…more on that later.
Another road-trip when living in LA. Our climber friends who I wrote about here came on another visit and we went with them to Red Rock outside Las Vegas to climb. It’s so crazy beautiful out here. On our way home we went through Las Vegas. It’s such a contrast to the nature out there. Always fun to see the craziness of Las Vegas. Very fascinating but I always have the feeling of staying in the car just looking passing through.
Homemade old fashion apple cake found a recipe here..a little more fancy version of the one I got. Pretty pastels. The snow came. A piece of the banana bread I made here. Had to make a test of the swedish semla compared to the danish fastelavnbolle. Not convinced…have tested the one from Fabrique and a homemade version. Think I’ll stick with the fastelavnbolle. My favorite breakfast at Pom & Flora. Fika break at Drop Coffee. Tip fight at Coffice: Laura vs The Bride….also selling the lovely coffee from Drop Coffee.
1/2 cup of agave sirup
1 1/2 dl olive oil
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
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.
These ladies, owner of this magic flower/plant shop Landet Järna has taken the locally produced, seasonal, pesticide-free and fair trade way we shop food and added this principle to their flower shop which is brilliant and how it should be right!. The Landet Järna sells only locally grown, organic, biodynamic and wild plants, self-picked herbal teas, as well as small envelopes with dried plants and seeds. I’m very excited about initiatives like these. I brought home their grandmothers tea and a little envelope with pumpkin seeds I will plant this lazy Saturday.
Location: Hornsbruksgatan 24, Hornstull, Stockholm
When living in NYC we did a lot of road trips and one of them to Palenville NY. So nice to get out of the city when it’s boiling hot and 40° Found the cutest little shop Circle W Market with local goods and veggies, serving whole food. The cakes were baked by a lady who was a neighbour. Love that!
When living in LA we went to the Getty Center. The view from here is spectacular and I caught a car queue from the little Getty train…an everyday part of living in LA
Spend the days after Christmas and New Year in Copenhagen and it felt good to be back. Was so lucky we could borrow our friends apartment with fire stove…not so common in Copenhagen, you see it more here in Stockholm. Had a great breakfast at Dyrehaven cheap (compared to Sthlm prices) and filling. The avocado open faced is so good. Random prictures from Kødbyen. Testing ginger sodas from Kihoskh. Ebeltoft Gårdbryggeri was definitely the winner.
Had some pretty ripe bananas that I decided to make good use of. As well I had just been told my iron levels where low so it was a perfect fit with this overload of sesame seeds in this cake as sesame is a great source of iron. Found the recipe at 101 cookbooks. Check recipe here. Adapted it a little using 1/2 cup / 60 g of agave instead of 3/4 cup / 125 g sugar.
Made a tahin glaze (more sesame for me)
For the glaze:
2 1/2 tbs tahin
1/2 cup / 2 oz / 55g confectioners’ sugar
4-6 teaspoons freshly squeezed lemon juice