Cornmeal cornbread is a fantastic complement to a hearty meal. Traditionally served for Thanksgiving, I find it incredibly suited year round. Entirely gluten free, it is an excellent option for gluten intolerant guests. I baked my first loaf last year precisely because it is gluten free! I had ran out of gluten-free flour and needed to cater to people with gluten intolerance. There was almond meal at home, but any type of nuts was banned from the workplace so that was not an option. My last card was cornmeal. So I figured that a nice loaf of cornbread was better than nothing. Continue reading
Apple cinnamon pie rhymes with comfort food (no, it doesn’t). But seriously, this might be the most basic pie, yet to so many people it brings back childhood memories. A warm apple pie that fills the room with its flavour. Add the warming hint of cinnamon and you reach sensory heaven. What’s more? The butter, of course. A proper buttery and flaky pastry that, when warm, releases its butter scent. Apple, cinnamon, butter. Warm. Want some more? A side of sweetened whipped cream. BAM! Continue reading
I’ve been an advocate of shortcrust vegetable pies for years. I started making them when I didn’t even have a tart pan but was using a springform pan, instead. It works, and it can look pretty, too. Then I started going smaller and made them finger-food-sized baked in the muffin tin. Also something to be proud of. Until I finally got myself a proper tart pan and started producing the real deal. My favourite? Definitely the mushroom tart.
Remember Nutellotti? The super easy three-ingredient Nutella-based biscuits? When I first made them I had been inspired by the recipe popping up in my newsfeed and triggering my curiosity. The same has happened again, recently I stumbled upon another three-ingredient cookie recipe that features a spread – peanut butter this time – and I was hooked. I had to try it. Continue reading
Baked cheesecake is one of my favourite desserts. The first version I have tried in my life is the Polish sernik, often made by my mom (in Italy with ricotta cheese). The Polish version of the cake, at least in the area where my family is from, often features raisins inside; a more appreciated (by me) variant is with pieces of canned peaches in the filling. I personally prefer it “bare” – just cheese. My favourite version is definitely the cream cheese-based American variant, also known as New York style cheesecake.
I recently ventured into making sweet breads together with my mom, who literally obsessed over blueberry-filled buns, something she used to love a lot back in Poland. Blueberry season is in full swing right now in Sweden and my mom is going out for walks everyday, and everyday she comes back with a bucket full of the above-mentioned little fruits. After checking a few recipes to make the buns she had been dreaming of, we settled for a nice dough that opened up various other possibilities for us. Continue reading
Just like last year, we are swarmed with blueberries these weeks. One can’t just go for a walk without kneeling down and picking some. Just like last year, I have rediscovered how much I love picking blueberries. I find it extremely relaxing and fulfilling: you are close to nature and you get back home with a bucket full of vitamins. Moreover, this gets me creative in the kitchen, as I like to turn my berries into pie fillings. Continue reading
This blog was started on July 19, 2015. One year later, on the same day, I was too busy travelling back to Sweden to celebrate Electric Blue Food’s first year. July 19 is also a day that I usually spend baking, as it also happens to be my boyfriend’s birthday (the fact that I started blogging on his birthday was absolutely random). Again, spending the day on the road, I didn’t get to bake and ended up procrastinating also his birthday cake, along with the anniversary blog post. I know, bad me. Continue reading
I made lemon-poppyseed cake a few weeks ago for fika at my Swedish language course. As I mentioned in my previous post I have started attending one a few months ago together with my coworkers and I have volunteered to take care of fika and bring baked goods to class every Monday. I thought this would be a great way to force myself to find the time to photograph and share on the blog what I’d be baking for my Swedish class the following day. Continue reading
I finally made macarons again. I had promised myself I would at some point, after my first batch, and kept this promise to myself vey true. So the past weekend I decided to embark on this adventure again. Home made macarons are a day-long adventure, so I needed a day filled with spare time to devote myself entirely to this task. Continue reading