You might have heard about the saffron bun (if not, I want to tell you to get out but it is more important to me that you stay around and learn about what it is), but what you might not have heard is that it is an absolute necessity in Sweden around christmas. We call it a “lussebulle” (or lussekatt, or saffransbulle, but usually lussebulle) where “lusse” is slang for Lucia and “bulle”, in all its simplicity, is the Swedish word for bun.
Lucia is the name of a Christian saint who we in Sweden have chosen to celebrate every year on the thirteenth of December. The festival is today not very religious, even if it is in the Christianity it origins, but rather a national christmas celebration. But, what is as holy for Swedes as Lucia is for Christians is the lussebulle (no offense intended). Therefore, since the thirteenth is coming up and having baked lussebullar before that day is more or less mandatory, I thought I would share my family’s recipe with you! (Stolen from here, so it is not actually our recipe but… You know)
- 150 g butter
- 5 dl milk
- 50 g yeast
- 200 g sour cream
- 1 g saffron
- 2 dl white sugar
- 1 tsp salt
- 17 (ish) dl wheat flour
- Raisins (I always leave these out though)
- 1 egg
- Mixing bowl
- Mixing tool (a whisk of some kind)
- Melt the butter in a saucepan. Pour the milk in and heat up to 37°C.
- Crumble the yeast into a big mixing bowl. Pour in some of the milk mix and mix until the yeast has dissolved.
- Pour the rest of the milk mix together with sour cream, saffron, sugar and salt into the bowl.
- Add almost all of the flour and work with the dough until it is smooth. Let it ferment in room temperature for approximately an hour.
- When fermentation is done, set the oven to 225°C.
- Knead the dough for a couple of minutes on a table with flour on it. Shape the lussebullar (the regular lussebulle-shape is achieved by rolling in the ends of an oblong piece of the dough in opposite directions from one another until they meet in the middle, creating an S, but this is the moment to get creative!) and add the raisins. Let ferment for 15 minutes.
- Brush a whipped egg onto the surface of your buns and bake for approximately 8 minutes.
I hope you enjoyed this post; if you did not I thank you for reading it anyway and wish you a wonderful day. Stay original, gorgeous! xoxo
A rich chocolate together with a smooth caramel is one of my favourite things on this planet. It marries so well that you can barely tell the different layers apart. They just melt in your mouth! The sprinkles of salt on top balances the sweetness of the other components and hightens the actual flavours of them, so that everything does not taste like pure sugar… This cake is absolutely delicious and therefore I thought it would be cruel not to share the recipe. Do yourself a favour and let your tongue taste this flavour. You will not regret it.
I have borrowed the recipes from two Swedish websites and wanted to make it clear that the recipes do not belong to me. I am however the one to pair them up, but they still belong to their rightful owners. The recipe for the mudcake can be found here (this is my favourite mudcake recipe ever, the cake always gets the right amount of stickiness) and the one for the caramel can be found here. If you want it translated, keep on reading.
- 2 eggs
- 2 1/2 dl sugar
- 4 tbsp cocoa
- 2 tsp vanilla sugar
- 100 g butter
- 1 dl flour
- 1/2 tsp salt
- 2 1/2 dl cream
- 3 tbsp sugar
- 1/2 light syrup
- 1 tbsp butter
- Salt (flakes)
- Preheat the oven to 175°C.
- Melt the butter (I always use liquid butter though and it works perfectly fine, but if you are using regular butter, this is when you melt it…).
- Whisk the eggs and sugar together until it gets light (both in colour and consistency)
- Add the rest of the ingredients and mix carefully for not risking getting a dry mudcake.
- Pour the mixture into a breaded tin (some butter topped with cocoa works too)
- Bake in the oven for 15-20 minutes. When it is taken out you can start with the caramel.
- Mix the cream, sugar and syrup in a saucepan.
- Heat up whilst stirring.
- Boil on relatively high heat until the caramel has thickened and gotten a nice brown colour (until it looks like a caramel, in other words). It burns easily, so make sure to stir constantly.
- Remove the saucepan from the heat and add the butter.
- Pour it onto the mudcake and let cool for around five minutes before topping it off with the salt.
- Serve whilst still warm.
I hope you enjoyed this post as much as I enjoyed eating this cake! Stay original, gorgeous. xoxo
Six months ago, the only word in the title I would find appealing would be muffins. I’ve never been much for the healthy part of life, breakfast is not really my thing, I didn’t eat bananas (or any other fruit for that matter) and well, oats are oats. But something changed in the beginning of summer when I started to play around with my meals to find ones I really enjoyed, even in the morning (I am not a morning person, never been, will probably never be). So yesterday when I found this recipe, I didn’t hesitate to try it. And as the result turned out to be delicious, I didn’t hesitate to share it either.
Ingredients (12 muffins)
- 3 ripe bananas
- 3/4 dl oil (I used rapeseed oil)
- 3 tbsp honey
- 2 eggs
- 0,5 tsp cinnamon
- 1 tsp vanilla sugar (is that the right word, anyone?)
- 1 tsp baking soda
- A pinch of salt
- 1 dl milk
- 3 dl flour (I used wheat, recipe says graham)
- 1 dl oats
- Optional: berries, chocolate, granola, seeds, whatever you want to basically.
- Heat up the oven to 175° C.
- Peal and mash the bananas.
- Mix oil, honey and eggs in a bowl until completely mixed.
- Add bananas, cinnamon, vanilla sugar, baking soda and salt into the mixture. Mix.
- Add flour, milk and oats and mix it all carefully.
- If you want to, add berries, granola, seeds etc.
- Divide the mixture into muffin moulds and bake in the oven for 15-20 minutes.
Original recipe here.
Stay original, gorgeous! xoxo
A few PS’s as always: I didn’t plan on making a post about these when making them, therefore they look kind of… well… not very nice. But they taste the opposite. And also, my english is kind of off today, I can’t really find the words I seek. I hope the post is ok, hehe.
Do you want to achieve that tropical abroad feeling in only two minutes, using only two groceries? In that case you’ve come to the right place! This slush on coconut milk is a new favourite of mine. It’s perfect for when you just crave something cold and fresh, and don’t want to spend fiftyeleven hours on making this something. I hope you enjoy!
- 1 dl coconut milk (I’m using Alpro Coconut Milk)
- Enough ice to make it slushy
- OPTIONAL: Coconut chips to top it off (recommended)
Amounts are per serving (standard glass).
Pour milk and ice into the blender, mix, serve!
Stay original, gorgeous! xoxo
June, July and August: the months of summer. The time to spend hours at the beach, stay up all night and drink lots of cold beverages… Such as this banana milkshake! It’s healthy, easy to make and only consists of four ingredients. Could it get better?
- 1 banana
- 1 hand full of frozen mango
- 1 dl coconut milk
- 1,5 dl ice
Amounts are per serving.
- Measuring cup of some sort (not necessary, but helps keep the proportions)
Put all ingredients in the blender. Mix. Enjoy!
Stay original gorgeous! xoxo
“Super easy, crispy cookies with a lovely taste of Nutella”. That’s how Hembakat (a Swedish baking magazine) describes their Nutella cookies, and I don’t have any objections. Made in twenty minutes with only five ingredients these cookies sure are a treat. So today, I’m sharing the recipe with you guys!
Gives 24 cookies (but I probably made them too big so I only got 15)
1 egg, 1 dl white sugar, 2 dl Nutella, 2 dl wheat flour, 1/2 tsp baking soda
Preheat the oven to 175°C. Mix egg and sugar. Add Nutella and stir until the mixture is smooth. Add flour and baking soda to the mixture and work to a dough. Roll into approximately 24 (or 15, you know, less is more) balls. Flatten them lightly and place them on a baking tray with a baking sheet on it. Bake the cookies in the middle of the oven for 10-12 minutes. Leave to cold on an oven rack.
Hope you enjoy and don’t forget to stay orginal gorgeous! xoxo
Credit for the recipe goes to Hembakat.
A yoghurt bowl is ideal for early mornings since you can fix it the day before and then just leave it in the fridge overnight. It’s also quick and easy to make, healthy and tastes delicious. Below you’ll find my three favourite yoghurt bowls, all possible to make real quick!
1. Dark chocolate, Kellogg’s Special K cereal & frozen raspberries.
2. Nectarines, bananas & coconut flakes.
3. Raspberries, sunflower seeds, coconut flakes & honey.