Lemon Frosted Carrot Cupcakes



Carrot Cupcakes
200 grams of brown sugar
1 teaspoon of homemade vanilla sugar
200 millilitres of sunflower oil
2 eggs
200 grams of plain flour
1/2 teaspoon of baking powder
1/2 teaspoon baking soda
pinch of salt
1 teaspoon of ground cinnamon
200 grams grated carrot
50 grams of almonds\walnuts

Lemon Frosting
Lemon juice
200 grams of Philadelphia or other cream cheese
1 teaspoon of homemade vanilla sugar*
Icing sugar (powdered sugar)

Making Lemon Frosted Carrot Cupcakes

Set your oven to 170 degrees Celsius. Peel the carrots and grate them, put them aside. Crack the eggs in a big bowl and add sugar, vanilla sugar and sunflower oil. Beat with a wooden spoon until the mass swells up. Measure out your dry ingredients (flour, baking powder and soda, salt and vanilla sugar) and sift them in. Fold the flour mix into the egg batter until you have a smooth dough. Roughly chop the almonds and add to the dough together with the grated carrots. Take out a muffin tray (with room for 12) and cover it with paper muffin forms. Distribute the dough evenly into the forms, using two spoons. Put the muffin tray in the middle of the oven and leave to bake for 25-30 minutes. The muffins are done when they have a golden brown colour and you can press down the middle and have it bouncing back. Take the muffin tray out and leave the muffins to cool in the tray for five minute. When the five minutes are up you need to take them out of the form and have them rest on a baking grid. When the muffins have cooled down you can start on your icing. If you are not too fond of icing don’t despair, they taste brilliant without it.

Now the reason I haven’t specified the amount of lemon juice and icing sugar is that I am not quite sure how much I added. I also think it’s very individual how sugary or lemony the icing should be. Just experiment adding some of each and having a taste. Keep in mind that the mix shouldn’t be to runny if you want to decorate the muffins using a decoration bag, store-bought or homemade.


Pepper Steak with Pine Nut Pesto

Pepper Steak with Pine Nut Pesto


2 steaks (300 grams)
100 grams of Rucola
50 grams of Pine Nuts
1 garlic clove
Zest of one lemon
1 tee-spoon of sea salt
1 tea- spoon of mixed peppercorns
30 grams of Parmesan
1 twig of thyme
Olive oil

Making Pepper Steak with Pine Nut Pesto

Take the steaks out of the fridge early enough for them to be room temperature before you fry them. I’m not completely sure why this is done, there must be some kind of chemistry thing explaining this, but the point is that the steak becomes less dry this way. Add peppercorns and sea salt to a mortar and grind it up. Cover the one side of the steaks with the peppercorns, leave while you bring out the rest of your ingredients. Take out to frying pans, one for the steak and one for the pine nuts and rucola. Warm the on pan to medium to high heat and add butter to the pan. Lay the steaks on the pan pepper-crust down. Turn the steak when the other side is browned, making sure the heat is not to high for the other side. In the end you add in more butter, let it melt, and tilt the pan so that you can use the spoon to pour the butter over the steak. When the steak is done, raw, medium or well done. Add it to a plate while you make the pesto.

Heat the second frying pan on the oven and add pine nuts. Let the pine nuts get some colour, before you add in chopped rucola. Mix it well until the rucola becomes soft. Add it to a cutting board with grated parmesan, grated lemon zest a bit of olive oil as well as a finely chopped garlic clove. Chop well and mix well. Add the steaks to plates as well as the pine nut pesto.

Citrus Madness


Lemon Sugar Bread
325 grams of sugar
325 grams of room temperature baking margarine/butter
5 eggs
3 table-spoons of lemon zest
1 1/2 tea-spoon of baking powder
325 grams of plain flour

Cake Dressing 
5 table-spoons of freshly pressed orange juice
5 table-spoons of freshly pressed lemon juice
ca 4 table-spoons of sugar

Freshly pressed lemon juice
Powdered sugar
Zest of one lime

Making Citrus Madness

I found a Bosch juicer at a flea market and since then I have gone citrus mad, thereby the name of the post. So, so easy, and I’m never going back!! :) This is my second citrus cake, more lemony than my last Zesty orange cake. Oh and a tip, make sure you read the whole recipe before you begin, the recipe is not too complicated, but it is a bit long.

Add margarine and sugar to a baking bowl and mix with a hand mixer until it is a white fluffy mass. Grate the lemon and add the lemon zest. Add one and one egg while stirring in between. Sift baking powder and plain flour in another bowl and add the dry to the wet. Fold it in to the batter, it gets pretty sticky. Cover a round cake tin, about 24cm in diameter,  in baking paper and use a little margarine/butter to grease the cake tin, sides and paper. Add the dough and bake the cake in a preheated oven ,175 degrees Celsius, for 45- 50 minutes. Test with a cake pin to know when ready.

Prick the cake with a cake pin, or a thin skewer, before you add the juice and sugar to a casserole. Stir while it warms up and wait for the sugar to dissolve. Have a taste and see that it’s not too sugary, not too lemony. Just in between is right. When the sugar is fully dissolved and the mix has cooled down you pour it over the cake (the small indentations in the cake will make sure that the juices go through), 1/2 half of the juice on the one side and 1/2 on the other side. Wait for a few minutes after you put the syrup on the first half, before you turn the cake around. Turn it around by putting a cake plat on top, holding on to the plate and cake tin, while turning it around.  Take off the form and remove the bottom and the baking paper. Pour over the rest of the syrup. Depending on whichever side is nicest, you can put another plate on top – turn around – and have the other side facing up.

When the cake has cooled down completely you start on the icing. Add a few table spoons of lemon juice to a bowl. Add powdered sugar until it becomes an icing mass. Have a taste and adjust to your liking. Use a knife to distribute the icing on the cake. Take out a grating iron and a lime and grate some lemon zest on top of the cake.

Tip: When you grate zest make sure you only use the coloured peel and not the white. Also before you use the peel you should give the lime, lemon or orange a good scrub under warm water, getting rid of dust, and some of the stuff its been treated in. You can also buy ecological citrus fruits to make sure they haven’t been treated.

Salmon Spinach Lasagne

Salmon Spinach Lasagne


250 grams of salmon
250 grams of spinach (frozen)
1 tablespoon of butter
2 small onions
2 cloves of garlic
1 small bundle of chopped Basil (4 tablespoons)
50 millilitres of water
3-4 tablespoons of Crème Fraîche
Juice of 1/2 lemon
4 lasagne plates
A pinch of grated nutmeg
Salt and Pepper
100 grams of fresh mozzarella

Making Salmon Spinach Lasagne

Chop onions and garlic and add them to a casserole with sizzling butter. When the onions have some colour add spinach, chopped basil and water. Squeeze in your lemon juice and let it all boil up. Add some taste with a sprinkle of salt, pepper and grated nutmeg. Take the pan off the oven and let it cool slightly, before you mix in the Crème Fraîche. Put some water to the boil and pre cook the lasagne plates for about 3 minutes. Drain and lay them on  a dry and clean dishcloth and then dry remaining water off the plates. Slice your salmon into thin (1cm thick) slices and you are now ready to assemble the lasagne. Start out with the Spinach-Crème Fraîche mix, slices of salmon, sprinkle mozzarella over and end with the lasagne plates (x2). You should end with a last layer of Mozzarella cheese.

Preheat the oven to 180 degrees Celsius and cook the lasagne for 10 minutes on the bottom shelf, for the next 20 minutes it goes on the middle shelf. The lasagne is ready to serve, but tastes best if its left to rest for another 5 minutes.

Peanut Satay Chicken

Peanut Satay Chicken


400 grams of chicken breast
3 cloves of garlic
3 tablespoons of greek yoghurt

Clean and cut the chicken in slices. Add to a bowl with finely chopped /pressed garlic and yoghurt. Let it marinate while you boil up some water for rice and start on the peanut satay sauce.

Peanut Satay Sauce

1 tablespoon of sunflower oil
1 tablespoon of red curry paste
2 tablespoons of  peanut butter
1/2 tablespoon of cane sugar
1 tablespoon of lemon or lime juice
2 decilitres of coconut milk

Heat the oil in a frying pan, stir in the curry paste and let simmer for 2-3 minutes. Add the rest of the ingredients and let come to a boil. Turn down the heat and let simmer for another 5 minutes. Add the now marinated chicken to the sauce and let boil for another 5-10 minutes until cooked through. Serve with rice and salad.