New food blog

Dear readers,

I have now moved on to a new blog, which will mostly have the focus of food and baking. Please visit my new blog at http://junothebaker.wordpress.com and follow if you like it!

This means that this blog will have few or no updates from now on. It is possible that I take it up again as a photography blog at some point, but for now I will take a break from this blog.

– Juno

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Lemon cupcakes

 

So I have left this blog all alone for too long now, and I am sorry about that. I’m running two blogs at the moment, and I’ve done a pretty bad job at updating both of them. Now I finally got around to baking again, so I thought I’d give you recipies of two different cupcakes. Today I present to you: lemon cupcakes.

final_2

The reason that one of them are pink, was because I wanted to enter it to a competition. But really, I don’t think pink is the colour for lemon cupcakes. Thus the others stayed white with lemon zest sprinkled on top.

They were surprisingly delicious! The almonds in the recipe give them a nice taste, and they are not too sweet.

So, to the recipe:

Lemon cupcakes (12 large or 24 small cupcakes)

ingredients

(I did half a recipe, thus the amounts on the picture are smaller)

1 dl cream

3 ss olive oil

2 eggs

3 dl flour

grated zest of 1 lemon

juice of 1/2 lemon

1.5 dl sugar

1 ts baking powder

2 dl ground almonds

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1) Stir together  cream, oil, eggs, lemon juice and lemon zest in a bowl

2) Add the flour, sugar, baking powder and ground almonds to the bowl and stir until the mixture looks nice and even (to the extent possible with almonds and lemon zest).

3) Add the batter to cupcake forms (fill them 3/4 up).

4) Cook them in a preheated oven at 180°C for 12-20 minutes, depending on the cupcake size. To check if they’re done, push your thumb carefully down onto one of the cupcakes. If it jumps back when you release, they’re done.

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Here are mine when they came out of the oven! They had actually been in there for 25 minutes, which I think is because our oven’s thermometer is a bit off. Thus I’ve now bought an oven thermometer to check it.

 procedure4

Anyway, I took them out of the oven at the perfect time, luckily, so their consistency was great!

procedure5

The test cupcake, before making the filling. Smiley mit geöffnetem Mund

 

Lemon buttercream

confectioner’s sugar

100 g butter (at room temperature)

juice and zest of 1 lemon

seeds of 1 vanilla pod

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The amounts of everything are very uncertain, as the topping really is something you have to taste until it’s good.

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1) Add the butter to a bowl and stir it into a nice, soft consitency.

2) Add 2 tbs of confectioner’s powder at a time and stir it soft. Stop when the mixture starts turning white instead of yellow.

3) Add the juice and zest of the lemon and the vanilla seeds to the mixture, then continue adding confectioner’s powder until you reached a good consistency and taste.

procedure6

Decorating

I unfortunately did not take any photos during the decoration process, but what I did was making roses on top, using a Wilton 1M tip. To do this, you start at the centre, and go outwards in a spiral.

final

So hope you enjoyed, and I can really suggest doing these cupcakes! They tasted great. Smiley

Will publish another cupcake recipe some time this weekend or next week.

Until then: Have a nice weekend everyone!

 

– Juno

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Photoshoot with Mae and Karin

KierenMae

Had a photoshoot with Mae and Karin a few weeks ago while I still was in Norway. Now I’ve moved to Switzerland, thus it took me a few weeks to edit the photos as I also had to spend a lot of time moving. Open-mouthed smile Anyway, I had a great day, and I hope they did too! Thanks guys Smile 

Karin

Kieren1

 

Kieren4

 

Kieren7

 

Kieren14

 

Kieren17

 

Kieren18

 

Kieren20

 

Kieren21

 

Mae

Mae2

 

Mae8

 

Mae12

 

Mae18

 

Mae19

 

Mae21

 

– Juno

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I have a blog!?

Yes, it’s true. I almost forgot that I had a blog at all, after having a very long forced break. I had to stop writing due to my exams, but it was my full intention to go straight back to blogging as soon as the exams were over. But oh well, hopefully most of you think I deserved a weekend off after having finished all my 14 exams!

Now I’m again back to entertain you with my far too sweet recipes and some photos (if I ever get around to editing them)!

Anyway, what you missed:

– Easter

– The “russetid” (which I mostly spent inside, reading for exams)

– 14 exams (busy days)

– Aunt Elin and cousin Nathalie were here for about a week Open-mouthed smile

– Graduation dinner at Gaffel og Karaffel

 

Currently I have started packing, and am really not looking forward to my dentist appointment tomorrow morning!  Packing is fun though. Like actually packing books, movies, cds, make-up… Like, the stuff you usually only pack if you’re moving. Putting a whole life into boxes is hard though, especially when you need to make it as compact as possible due to less space where you’re going. So I’m leaving a lot of stuff behind, only bringing the stuff I can’t live without: my piano, guitars, stereos, a few books, dvd/bd’s, cds, some kitchen stuff, make-up… Yeah, it’s still quite a lot anyway. More than enough, actually.

I really enjoyed packing my cds. Before actually packing them I sorted them into a storyline of my music taste from I started buying cds until the last cd I bought (or got for Christmas in this case).

cd_history

The top one is Massive Attack – Heligoland… Pretty impossible to read xD So yeah, bottom CD was like my first CD (thought it’s sort of my parents’ as well, but I got it autographed and have considered it “mine” since). The past few years I haven’t really bought that many cds, as I realised what it did to my economy. Also, this is only like a third of my collection. I only have one CD for every band and have skipped the CDs that never really meant anything to my musical development. Also Erik og Kriss is a bad example of hip hop I listen to, but I only have that and Madcon. Hip hop has become a steal-from-boyfriend’s-collection thing, so I don’t own that many CDs myself. Open-mouthed smile 

 

I’ll probably come back soon enough with more updates, and expect a big baking update on Monday 30th!

 

Hope you’re all doing good out there in the big big world!

Cheers,

Juno

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Friday Sweets :)

So I felt like making something good today! I tried making a cake I have never made before, but that has been one of my favourite cakes for as long as I can remember: “suksesskake”. It consists of an almond base and yellow butter cream.

I followed a recipe I found at Tine Meieri’s webpages, but they said the cake was supposed to be done after 45 minutes, and when I checked it at 25 minutes it was all done! This made me worry that the cake was ruined as the cake was also very thin, but after a tip from my dad I punched small round cakes out of the big one and put two on top of each other with buttercream in the middle. It both looked great and tasted really yummy!

suksesskake_m_logo

Here’s the recipe:

Cake

4 egg whites

150 g roughly chopped almonds

150 g confectioner’s powder

1) Whip the egg whites to stiff peaks

2) Carefully mix the almonds and confectioner’s powder into the eggs

3) Place in a 24cm round baking tin and bake for 20-25 minutes

4) Cool on a rack. Make the buttercream while the cake is cooling

 

Buttercream

1 dl cream

125 g sugar

4 egg plums

The seeds of 1 vanilla pod

150 g soft butter

1) Add all the ingredients but the butter in a pot and cook at medium heat while stirring until it starts thickening.

2) Remove the pot from the stove and let it cool until lukewarm

3) Stir in the soft butter

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Now you can either just add the buttercream to the top of the cake or make small cakes like I did. You may use cups/glasses or anything like that to punch them out.

 

Have a lovely Friday everyone!

– Juno

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Arboret

Today we had an excursion to Arboret with the biology class. We ate a lot of hot dogs and cakes/cookies, and photographed various plant species in the rain! I was as lucky as to have an “umbrella assistant” who protected my camera from the rain while I was taking pictures. Open-mouthed smile 

I have written the genus, taxis and the Norwegian common name on some of the photos. The ones I haven’t written it on either aren’t plants, or I don’t know the exact name Smile

There be a lot of pictures, so enjoy!

– Juno

Abies_fraseri

 

Abies_homolepis

 

Actinidia_kolomikta

 

Aristolochia_macrophylla

 

Celastrus_stephanotifolia

Hamamelis-x-intermedia

 

Hydrangea_petiolaris

 

Quercus_cerris

 

Rhododendron_bureavii

 

Rhododendron_silberglanz

 

Rhododendron_tatjana

 

Rhododendron_yakushimanum

 

DSC_0021 (Custom)

 

DSC_0031 (Custom)

 

DSC_0035 (Custom)

 

 

DSC_0050 (Custom)

DSC_0040 (Custom)

DSC_0074 (Custom)

 

DSC_0088 (Custom)

 

 

DSC_0162 (Custom)

 

 

DSC_0187 (Custom)

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Yummy stuff

Yesterday I decided to try out this recipe I’ve been planning for some weeks, and it actually was really delicious! It consists of an almond biscuit with raspberry cream, and was inspired by my boyfriend’s request to make him a “luxemburgerli cake” (luxemburgerli = macarons from Sprüngli)!

It is extremely sweet, but as I love sweet stuff, I really didn’t mind that! 😀

I didn’t really measure all the ingredients properly, but here’s an approximate of what I did:

Mini-cakes

180 g almond flour (or finely chopped, blanched almonds)

3 egg whites

165 g confectioner’s sugar

1 tbs. vanilla sugar

Whip to egg whites to soft peaks. Add the confectioner’s sugar and whip until stiff peaks. Mix the vanilla sugar with the almond flour in a separate bowl, then gently mix it into the egg whites.

Use a plastic bag or decorating bag with a hole of approximately 1,5-2 cm in diameter. Fill it with the batter and create twirls on a baking board in the size you wish the mini-cakes to be. As long as you whipped the egg whites stiff enough, the batter does not run out at all, so you can put them very close together on the baking tray.

Cook in the oven on hot air at 180 degrees Celsius for 10-15 minutes, or until they are slightly golden on the edges. Cool on a baking rack for 5-10 minutes. Then prepare them with cream or save them in an air-tight box until you are supposed to serve them.

Raspberry cream filling

4 dl raspberry jam

2,5 dl whipping cream

2 tbs sugar

1 tbs vanilla sugar

Use a sieve to separate the raspberry jam from its seeds. This should give you a nice puree. Whip the cream and sugar to stiff peaks. Mix in the vanilla sugar. Add the raspberry puree, some at a time. I used approximately 1,5 dl of finished raspberry puree, but you should taste it as you go and find the perfect ratio for you.

Obviously the raspberry can be replaced with a lot of other different tastes, and if you want to you may also add some cream cheese or crème fraiche to the cream to make its consistency more resistant.

Assembly

Place half the mini-cakes on a plate. Use a decorating bag with tip 1M to make a rosette of the cream on each cake. Add a second cake on top and make another rosette on top of that again. And viola 🙂

It would also be a good idea to have some fresh fruit on top and/or inside! I didn’t do this as I didn’t find any raspberries!

Hope this inspires you! If you try it out, please tell me how it went!

Any suggestions for other types of filling are highly appreciated!

– Juno

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