Applesauce & Chocolate Crumble

Apple sauce with White Chocolate Sprinkles


5-6 apples (ca. 600 grams)
1/2 deciliter of water
Bread crumbs
70 grams of white chocolate

Making Apple sauce with Chocolate Crumble

Peel the apples and take out the core. Add the peeled apples to a casserole with 1/5 deciliter of water. Let the apples boil on low heat until tender. When the apples are tender and you can mash them with your fingers, you take a hand blender and blend it in the casserole. Add a few table spoons of sugar, by taste (I think I added 3?). Stir the apple sauce and leave on a low heat. Take out a nonstick frying pan and add your bread crumbs. My bread crumbs are homemade from some leftover white bread I dried in the oven and then crushed in my blender. I didn’t measure the amount of crumbs, so this part is up to you. Brown the crumbs on the pan and add a little knob of butter. Mix well and break in your white chocolate. Let the chocolate melt and mix with the crumbs. It forms a sort of chocolate crumble. Take your frying pan and casserole off the heat and leave to cool. When chilled, layer the apple sauce and chocolate crumble in a glass.

Tip: When I make this again I will either use apples with more acidity or add a little lemon juice to the apple sauce.


Pineapple & Mango with Homemade Mint Sugar

Pineapple & Mango with Homemade Mint Sugar


1 pineapple
1 Mango
1 small bunch of mint
Cane sugar
Lime juice

This desert is easy, and extremely delicious. Once you’ve made the mint sugar you can buy any fruits and enrich your fruit salads with a tea-spoon or two. Mint sugar also makes for a good present, just remember that it needs to be refrigerated.

Making Pineapple & Mango with Mint Sugar

Add the mint to a bowl, and start smashing it up, add more and more sugar and smash it in, letting the mint absorbe into the sugar. I used a mortar and pestle to get the job done. You don’t want the mix to be wet, so use enough sugar to make the mixture dry. Cut your mango and pineapple into slices, however you see fit, and sprinkle mint sugar on top. You don’t need much, for a whole mango and pineapple I used about a table spoon. The sugar will dissolve on the fruit and then it marinates it. I served the fruits with some coconut yoghurt, but you can serve it as it is. The sugar lasts for a long time, as long as its kept in the fridge.

Inspired by Jamie Oliver

Mini Macaroon Fruit Pies

Mini Macaroon Fruit Pies


Crunchy Pie Crust
4 apples
ca. 1 teaspoon of cinnamon
ca. 100 grams of almonds
1 handful of gløgg mix (mix of split almonds & raisins)
1 glass of pitted dessert cherries (370 grams )
1 deciliter of sugar
Juice of 1/2 lime
1 teaspoon of Maizenna (corn flour)
4 teaspoons of brown sugar

Making Mini Macaroon Fruit Pies

Ok, so technically this is not a recipe for macaroons, but seeing as we were a bit cheap on the dough, the top did not connect to the bottom, and voila what you get is a macaroon shape, and room for cream or ice cream under the lid I might add.

Before you start on the filling I recommend you have a go at the pie crust, following the instructions on the link above. The pie crust needs to chill for at least one hour in the fridge so having it out-of-the-way and in the fridge before you begin on the filling is a good thing. Right, you need to get your ingredient on your counter. Start with the almonds as they need to be finely ground.

Now move along to the apples, peel them, cut out the stalk and chop them into cubes. Add the cubed apples, the grated almonds, cinnamon, cherries with juice, gløggmix, lime juice and regular sugar to a pot. Let warm up and come to the boil, stirring, to make sure it does not burn. Gløggmix is a mixture of split almonds and raisins, very popular in scandinavia. When the apples are tender, take the pan of the heat and sift the mix through a strainer. Leave the mix in the strainer and put the juices back on the pot with maizenna and some brown sugar (taste the sauce before, if it’s too sweet leave the sugar out). Let the sauce thicken, before taking it back of the pot, add the strained fruit back in the pan, mixing well.

Preheat the oven to 225 degrees celsius. Take out a big muffin tray and one of the pie doughs from the fridge. Put some flour on your baking surface and start rolling out your dough, not too thin, we don’t want it breaking. There should be enough dough to make circles for all 12 macaroon pies. Use a big cup to make the circles, try one out to see if the circle is big enough to cover the bottom and the edges when it is flattened. If you want the macaroon look you use the same size for the lid. Scoop fruit mix into the dough fold and take out the dough for the lid. Same process as before unless you want it to connect all the way. I tidied the edges of the bottom and top lid together, and then I made 4 slits in the lid, as seen on the picture above, of course these slits closed, there of the pressure that separated the lid from the bottom, so alternatively you can also do it the way it is shown in this recipe.

Place the tray in the middle of your preheated oven and turn it down to a 180 degrees celsius. Leave to bake for 20-30 minutes, until the pies turn a golden brown. When the pies are golden take the muffin tray out and put it on a grid. Leave to set until cool. Use a sharp knife to cut along the edges and a fork to tip it out carefully.  As with the apple pie these little pies also keep for three days in room temperature. I kept them in one of my pretty metal boxes to be sure.

Strawberry & Melon Freshness

Strawberry & Melon Freshness


Water Melon
Fresh Mint leaves

Making Strawberry & Melon Freshness

Cut the melon out of the shell and cube it into smaller pieces. Cut the strawberries in half and chop up some fresh mint leaves. Mix melon and mint leaves and layer strawberries and melon in a glass. Enjoy on a hot summer evening.

By the way, seeing as both Tim and I are on holiday, the posts will become pretty sporadic. Happy summer to all of you!

Norwegian Apple Cake

Homemade Norwegian Apple Cake


1 egg
2 decilitres of sugar
100 grams of butter
2 decilitres of milk
4 decilitres of plain flour
3 teaspoons of baking powder
4-6  good cooking apples (preferably more sour than sweet)
Sugar and cinnamon-mix
(2 handfuls of dried cranberries/raisins, 1 handfuls of almonds/hazelnuts)

Making Homemade Norwegian Apple Cake

Preheat the oven to 175 degrees Celsius. Crack the egg in a bowl and add sugar and whisk with a hand mixer until well combined. Melt the butter and add it to the sugar mix. Add milk, flour and baking powder and beat in with the hand mixer. Pour the dough into a round cake tin, lined with baking paper and butter the sides of the tin. Peel the apples and cut them in half. Take out the apple core and slice the apples into slices. Place the apples into the cake, one outer circle and one inner. Drizzle sugar and cinnamon on top. (I have a shaker where I have sugar and cinnamon mixed already, I like using it for my cappuccinos). For a more “adult cake” you can chop almonds and cranberries and drizzle on top before the sugar-cinnamon mix, but the cake is also great without.

Bake in a preheated oven for 45 minute to an 1 hour. Use a cake pin after 45 minutes to check whether it needs longer. Enjoy with ice cream and coffee.