Kanelboller – Cinnamon Buns

This is a traditional and very popular treat across Scandinavia. Now the rest of the world seems to have discovered it too, so we thought it was time to share our own recipe.

A note about baking with yeast: This is a yeast-based pastry. That means you’ll be working with a “living” ingredient, and you want to avoid killing it. It’s all about balancing the temperature.

Yeast dies at about 37 degrees Celsius (regular body temperature), but if it’s too cold the dough won’t rise. This might sound awfully complicated, but what it means is that if the dough is too cold or too warm you’ll get sad, hard, little buns. What you want is the right temperature and you’ll get those big, lovely, airy ones.

Don’t let all this scare you off though, it’s no more difficult than heating up a bottle of milk for a baby. And it’s (almost) the same process. We’ll get back to this later, but you slowly heat up milk and butter until it’s 37 degrees Celsius. The best way to control the temperature is with a cooking thermometer, but if you don’t happen to have that you can control the temperature by putting a large drop on your wrist, just where your pulse is. If you can’t feel the drop (and you don’t have a fever) it should be around 37 degrees.

If this all seems too terrifying you can always use dried yeast instead, as it can handle a little more heat than the fresh stuff. But just so you know, fresh yeast makes a massive difference.

Cardamom dough

  • 1 kg flour
  • 150 g sugar
  • 1 tsp salt
  • 1 tsp ground cardamom
  • 5 dl milk
  • 125 g butter (in cubes)
  • 50 g fresh yeast (available from Ocado or Scandinavian Kitchen) or 12 g dried yeast
  • 1 large egg

Cinnamon filling

  • 200 g butter (softened)
  • 125 g sugar
  • 2 tbsp ground cinnamon

Mix flour, sugar, salt and cardamom in a big bowl. If using dried yeast put that in too.

Melt the butter on a low to medium heat, add milk and warm to 37 degrees.

If using fresh yeast: Crumble the yeast In a separate bowl and poor in the milk and butter mixture. Stir well until the yeast is dissolved.

Mix the liquids with the dry ingredients, stir a little and add the egg.

Knead until you have a lovely smooth dough.

Leave the dough in the bowl, cover well with plastic foil and leave a warm place until it’s doubled in size, about 40 min to an hour. If you live in a cold English house you can always fill the sink with some hot water and leave it in there.

Meanwhile make the cinnamon filling, by mixing the softened butter, sugar and cinnamon. Set aside.

Once the dough is ready spread it out onto a clean counter top. Make a rectangle, about 20 cm x 50 cm. Try to keep an even thickness if you can.

Spread the cinnamon filling across the dough.

To make up the buns you fold the dough in three lengthways (like a letter) and slice it across into about 15 to 20 pieces (depending on how big you want your buns to be). Twist it and make a knot.

Put the buns on a tray covered in baking parchment. Cover with plastic foil and leave for 45 min to rise again.

Take of the plastic foil and bake in the middle of the oven on 200 degrees for 15 to 20 min, or until dark brown and crunchy on top.

Take out of the oven and rest for about 5 min, then eat as many as you want to – it’s well deserved!

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Ceviche and barley salad


Ceviche is a delicious peruvian seafood dish where you marinate the fish in a citrus sauce. This salad is inspired by the peruvian dish, and made with the ingredients I had at hand.

For the marinade I used:
– 2 limes
– 1 clove of garlic
– 1 chili

I used 250-300 grams of raw salmon that I mixed into the marinade and left in the fridge while I chopped the other vegetables (10-30 minutes).

The rest of the ingredients where:
– cooked barley
– steamed kale
– yellow pepper
– apples
– squash
– avocado
– red onion

Chop and mix all of this in a bowl, add the fish and garnish with some fresh mint and coriander.

Now eat and be happy.

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Lamb Roast

This recipe is from a massive dinner the other day. It has loads of different elements, and if you’re only cooking for a few it’s best to leave out some of the side dishes. Choose either potatoes or celeriac mash, no need for both. Unless you want to splurge. Which I do. This is was enough food to send six guests and the cook into a food coma for the evening, which means it will probably make a reasonable amount for 8 people (but then there won’t be any leftovers).

Pictures courtesy of the brilliant and lovely Youkyung Lee.



Lamb roast

  • 2,5 kg lamb shoulder (should be 3 pieces of meat)
  • Half a bulb of garlic
  • 5 tbsp chopped rosemary
  • 3 lemons (zest and juice)
  • 5 tbsp olive oil
  • Salt and pepper

For the marinade finely chop the garlic and rosemary and mix with lemon zest, juice, olive oil and a pinch of salt and pepper. If you’ve got time marinate the meat over night, or at least for a few hours. If you’re in rush, just rub the meat with a bit of the marinade.

Turn the oven to 140 degrees, put an oven dish in that will fit all your meat (this is so that it is warm when you put the meat in), but don’t put the meat in yet. Pan fry the meat on all sides. This is to seal the juices in and keep the meat tender. Then put the meat in the oven dish, sprinkle the marinade on top and cover with tin foil. Leave to cook for at least four hours.

When it’s done take it out of the oven, cover tightly in tin foil and a BIG towel and leave somewhere warm to rest for at least 30 min. This makes the meat lovely and tender.



Veg 1: Celeriac mash

  • 1 celeriac
  • 300 ml double cream
  • Rosemary
  • Salt and white pepper

Peel the celeriac and cut into 1cm x 1 cm cubes. Put in a pot with a twig of rosemary and cover with double cream. Cook on a medium heat until the celeriac is tender, take out the rosemary and use a food processor to make the mash. Season with salt and white pepper (if you don’t have white pepper, just use black).

Veg 2: Roast root vegetables

  • 750 g carrots
  • 750 g parsnips
  • 5 large Shallots
  • Olive oil
  • Salt and pepper

Peel, cut carrots and parsnips lengthwise into four pieces, then halve (should leave you with some good-sized veggie sticks). Cut each shallot, also lengthwise, into four separate pieces. Sprinkle with a little olive oil, salt and pepper.

Veg 3: Potatoes


  • 1,5 kg small – medium sized potatoes
  • 4 garlic cloves
  • Butter
  • Salt and pepper

Boil potatoes until tender, then put in an oven dish with minced garlic, salt and pepper. Crush potatoes with a fork and spread a generous amount of butter and put under the grill for 15 – 20 minutes until golden and crispy.

Veg 4: Minty peas

  • 500 g peas
  • 3-4 tbsp roughly chopped mint leaves
  • 4 spring onions
  • 2 lemons (juice only)
  • Salt and pepper

Put the peas in a pot of boiling water – they’re ready when they float. Roughly chop the mint leaves, and slice the spring onions. Mix everything together with lemon juice and season with salt and pepper. Easy peas-y.

Sauce 1: Mint sauce

  • 100g finely chopped mint
  • large pinch of salt
  • 4 tsp sugar
  • 5 tbsp hot water
  • 4 tbsp vinegar

Sprinkle the mint with salt and sugar then finely chop. Put everything in a jar, with the water and vinegar. Put the lid, shake and leave for at least one hour.

Sauce 2: Red wine sauce

  • 1 – 2 large shallots
  • 1 bottle of red wine
  • 500 ml stock (beef or vegetable)
  • 1 tsp sugar
  • 70 g butter

Fry onions in a pot until they’re sweating. Pour over the whole bottle of wine, the stock and sugar. Reduce (boll until a quarter of the amount). Set aside and let cool for a little, then stir in the butter.

Crispy serrano or parma ham


  • 200 g good cured meat

Put under the grill on 200 degrees until crispy. Watch closely though, it burns easily. When done leve on a kitchen towel and break into pieces. Works really well with the celeriac mash. And with the lamb. Actually it works quite well with all the above dishes.

So, if you’re planning on cooking all of this at once, it may be good to put the oven on 160 degrees, and not 140. This is because there are a lot of things coming in and out of it. Every time the oven is opened the heat will normally drop about 20 degrees. These dishes can also be used as sides for other meats, such as beef, chicken or turkey. Enjoy!

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Lemon Meringue Pie


Summer is finally here! We love serving fresh seasonal fruits like watermelon, strawberries and mangos, but in terms of fabulous desserts that can only get you so far. Enjoying the sun and getting your freckles on you will still be in need of something truly sweet and special now and again. This is that perfect summer dessert, lemon meringue pie. Everybody loves it (we have also tried serving it in the cold winter months, with great response)! This recipe has been researched and re-eaten many times before we were happy. Things like how to get the meringue perfect without the lemon curd getting to runny and so on. We have even gone so far as to explore other excellent desserts in ‘study trips’ to Mathallen in Oslo to taste their delicious pies and bothered the pie chefs at Hello Good Pie with our queries.

pieandpie   And here it is (drumroll please); our perfect lemon meringue pie recipe!


  • 3 dl flour (180 g)
  • 75 g butter
  • 1 dl icing sugar
  • half a pinch of salt
  • 1 ts vanilla sugar
  • 1 egg
  • 1 egg yolk

Mix the dry ingredients and butter in a mixer (or by hand). Then add the eggs, using the pulse function, to avoid the pastry getting overworked. We usually just place the pastry straight into the tin and spread it evenly using our hands, but if you prefer, you could use a roller on a lightly floured surface and then place it in the tin. Use a fork and prick the whole base before putting it in the fridge for at least 30 minutes.

lemonpie Set the oven to 200 degrees, and when you are ready bake for about 15 minutes until the pastry is pale golden.

lemonpie3 Lemon curd

  • finely grated zest from 2 lemons
  • juice from 3 lemons
  • 2 dl sugar
  • 2 tbs butter
  • 3 egg yolks
  • 1 tbs cornflour (maisenna)

Add all the ingredients, exept the cornflour, to a saucepan on medium heat. Stir constantly until boiling, shake/stir the cornflour in a small cup of water and add it to the mix while constantly whisking. Do not bring to the boil again. The curd will thicken quite fast, if not you can add some more cornflour. Pour directly into your pie tin with the, now ready, pastry. Spread evenly and let cool. Note: You can also make loads of lemon curd at once and keep it on jars for quicker pie making. It is also great as a topping on biscuits.

lemonpie2 At first we made a ‘normal’ meringue, and wondered why the result wasn’t like at the pie makers. But after loads of research and tasting we tried out this Italian meringue, and it is just perfect.

Italian meringue:

  • 4 egg whites
  • 1 dl sugar
  • 25-30 ml water
  • 1 ts lemon juice

Combine sugar and water in a small pot. Heat up carefully until the sugar is completely dissolved (ideally it should be between 115 and 122 degrees). Whip the egg whites in a clean bowl (preferably glass or metal) on low speed until foamy. Add the lemon juice and increase the speed to medium. With the mixer still on, slowly pour the syrup into the egg whites and whip until the meringue is stiff and glossy.

lemonpie4Use a spatula to spread the meringue on top of the cool lemon curd. Make little peaks by pulling the flat part of the spatula straight up from the meringue. And here comes the fun part. Use a mini blow torch on the meringue for a finishing touch. If you don’t own a mini blow torch you can pop it under the grill in your oven for a few minutes, but don’t take your eyes off it for even a second, it is easily overdone (we’ve done the learning by burning thing on this one before).

lemonpie6 And there you go, a perfect treat for your loved ones.


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It’s May and there’s a bank holiday pretty much every week. This cake is a perfect way to enjoy one of those days off. Or to just indulge yourself on a normal sunday, like I did.


Pavlova was a Russian ballet dancer, and the cake is part of the national cuisine in both New Zealand and Australia. The combination of sweet meringue, whipped cream, fresh fruit and berries is perfect for those warm spring days.

I used a whipped cream with egg yolks in for this one, but you can also make a vanilla cream or plain whipped cream.


  • 6 egg whites
  • 2 tsp white whine vinegar
  • 4 dl sugar
  • 2 tsp corn flour
  • 1 ts vanilla sugar

Whipped Cream

  • 3 egg yolks
  • 3 tbs sugar
  • 1 vanilla pod
  • 3 dl cream

Use whichever seasonal fruits and berries you find fit for the topping. I used strawberries, blueberries, raspberries, kiwis and Mexican mango.

Set the oven to 250 degrees, and get out a tray covered in greaseproof paper. Draw a circle with a diameter of 26 cm on the paper.


For the meringue; whisk the egg whites in a clean bowl until soft peaks are formed. Pour the vinegar in whilst whisking. Mix sugar, vanilla sugar and corn flour, then slowly add it to the egg whites, still whisking. The result should be a smooth, shiny, white cream. Place the mixture on your tray, inside the circle. Lower the temperature to 100 degrees, and place the tray in the middle of the oven. Cook for 60-70 minutes, the meringue should be dry outside and chewy in the middle.


This can be done long before you want to serve the cake, just keep the meringue in a cool dry place.

When you’re ready to serve whisk together the egg yolks, sugar and vanilla seeds until fluffy. Mix gently with whipped cream and spread the light yellow cream on top of the meringue.

And now the fun part; decorate with fruit and berries.


Serve right away.

TIP When whisking the egg whites always use a glass bowl. Plastic bowls often have lines that may contain little bits of fat from previous usage. Even the tiniest drop of fat can ruin the consistency of the merengue. If you don’t own a glass bowl you can clean your plastic bowl thoroughly with a kitchen towel and bit of vinegar. This usually does the trick.

Posted in Baking, Dessert, Spring, Summer | 1 Comment

Oat and Chocolate Cookies

I refuse to give up chocolate for something as ridiculous as a thigh gap, but bikini season is quickly approaching for all of us. This is my compromise; combining a bit of good-for-your-body (oats) with good-for-your-soul stuff (cookies). A slightly altered version of Nigella’s ‘totally chocolate chip cookies.‘ with added nuts, oats and less chocolate. It’s quick and easy, and keeps you happy and almost healthy.

Oat and Chocolate Cookies

  • 150 g dark chocolate
  • 125 g butter
  • 70 g brown sugar
  • 50 g white sugar
  • 2 eggs
  • 150 g flour
  • 70 g oats
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 200 g dark chocolate chips
  • 70 g chopped hazelnuts

Turn the oven on 175 degrees.

Melt 150 g chocolate (microwave creates less dishes, but if you want to be a fancy pants do it in bain marie).

Cream butter and sugars. Add the eggs, then the melted chocolate.

Mix flour, oats, bicarbonate and salt in separate bowl, then add it to the rest of the mix.

Add chopped hazelnuts and chocolate chips.

Line two baking trays with greaseproof paper and divide into 12 round balls. Put six on each tray.

If you want them flat (like the the top right corner of the picture above) use a heated tray. Leave the tray in the oven while it heats up, place the dough on, and back in the oven to cook for 15 minutes. If you prefer them a little thicker (like the rest of the ones in the picture) use a cold tray. Take the trays out of the oven before you turn it on, then the cookies go in for 18 minutes. If you’re doing several batches just cool the trays using cold water.

When done take them out of the oven and rest for 5 minutes. Enjoy with a glass of milk and/or a loved one. I made one of each tray (cold and heated), and used milk chocolate for the flatter ones. Unless you’re making it for someone with a really sweet tooth I wouldn’t recommend using milk or white chocolate for this recipe though, it’s just that little bit too sweet. Besides, there’s something so luxurious and indulgent about dark chocolate.

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Carrot Salad


This is a tasty little side salad. Serve it cold with a bit of grilled or fried meat.

    • 3 carrots
    • Handful of coriander
    • Handful of mint
    • 1 tsp cumin seeds
    • Handful of almond
    • 1/2 lemon
    • Olive oil
    • Pepper

Peel and slice the carrots thinly lengthways, use a mandolin or vegetable peeler. Chop

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and toast the almonds and cumin seeds in a pan on medium heat. Mix all ingredients together and serve.

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Super chocolate mousse

This is a super healthy dessert. It is also super quick to make. I sourced it from and I love it.
A bit more filling than a normal mousse, and not as sweet of course, but it’s perfect if you don’t want any sugar or cream, but still feel like having a nice dessert.

Fruit chocolate mousse

To make 4 portions you need:

  • 2 ripe avocadoes
  • 2 ripe bananas
  • 1 tbs extra virgin olive oil
  • 3 tbs good quality cocoa powder
  • 1 pinch sea salt
  • 1/2 orange (juice or zest)

Mix everything in a blender. Let cool in the fridge for a little bit (while you’re having dinner). If you want to eat it right away add a couple of ice cubes to the mix.


Fruity chocolate mousse

I served it with some orange chocolate and salt on top.


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This one is a great little snack to avoid cases of severe grumpiness. It stays fresh, and is a perfect life- (or mood-) saver. It’s inspired by the many ‘raw brownie’ recipes frequenting the Internet at the moment, but is neither raw nor a brownie.


  • 1/2 cup of cisco 642-902 exam sunflower and pumpkin seeds (or whatever your heart desires)
  • 1 cup shelled pistachios
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 2 cups deseeded dates
  • 1 cup oats
  • 1/2 cup maple syrup (or runny honey)
  • 1 tsp ground cinnamon


Start off by roasting your seeds until nearly golden. This can be done in the oven for about 5 min 180 degrees, or in a frying pan on medium heat. Watch them carefully. I found some sesame seeds taking up space in the cupboard so added those too.

IMG_1729 IMG_1728

While the nuts roast prepare your lovely stickiness. Blitz oats in a food processor. I like mine fairly fine, as the nuts add texture.


Add your dates, maple syrup and cinnamon then grind until it looks like this. Out mixture aside. Chop the roasted nuts, or blitz carefully in your food 642-889 exam dumps processor (does not take long). I like uneven textures and use both roughly and finely chopped nuts.


Knead it all together, until it’s properly mixed. Shape into an even square and leave in the freezer for about 30 min. Take out and cut into whatever shapes you prefer, then give to the people you love.


TIP! Pistachios, dates and cinnamon are a nice and warming flavour combination this time of year, but the recipe works with any other nuts or seeds.

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Apple rings

Apple rings

Yum yum yum. This is a really good snack, and perfect for this time of year. Even my two year old nephew loves them.

Get some good apples, preferably norwegian. Remove the core and cut them into thin slices. Roast

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on a rack in the oven for about 4 hours on 70 degrees. They’re done when they’re golden and crispy.


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