Stuffed Potato Soup

Ever had a stuffed potato? A big baked potato bowl with sour cream, bacon, cheddar cheese and chives. Now, imagine that kind of soup. I was surprised at how delicious it was when I tried it the first time, since I've never been a big fan of "potato soups", always thought they sounded so...unappetizing. Sometimes you have to be brave and just try it, and I'm glad I did. Now I make this soup regularly, it's cheap, cosy and creamy. I encourage you to try this recipe, especially on a cold day.
  • 280 g bacon, diced
  • 1 celeri stick, finely chopped
  • 1 onion, diced
  • 1 medium carrot, diced
  • 500 g potatoes, diced
  • 2 tbsp corn starch
  • 2 dl cream
  • 5 dl milk
  • 1 dl vegetable broth (1 cube)
  • 5 dl water
  • 1 dl chicken broth (1 cube)
  • ½ tbsp grounded black pepper
  • 2 tsp salt
  • 1 tsp chili flakes
  • Shredded cheddar cheese
How to:
  1. In a large saucepan on medium-high heat, fry the bacon until it becomes crispy. Remove bacon from saucepan into a bowl but leave as much fat in the saucepan as possible. Add the onion, celeri and carrot and fry until the onion begins to become transparent.
  2. Then fry the potatoes for about 4-5 minutes before adding in the corn starch. Make sure you stir and distribute the corn starch evenly.
  3. Turn down the heat to medium-low. Pour in the cream, milk and water along with both the chicken and vegetable broth. Season with salt, pepper and chili flakes and let simmer for 30 minutes.
  4. Serve with bacon and shredded cheddar cheese on the side, let people add the amount they want in their dish. If you want, you can serve chives as well to get a bit of extra flavours and crunch.
This is one of my favourite soups and I can't wait to be able to cook it for my little girl - when she is big enough to eat that kind of food. Hope you enjoy it!

Blueberry & Coconut Mud Cake

Since the little one came into the world, there has been non-stop visits from friends and family and thus, great opportunities for me to bake and cook new things - when I have the energy that is. Last Sunday, I made this mud cake, and it seriously disappeared in 5 minutes, it was so yummy! I already have a craving for it again...think I'm going to bake it again tomorrow so I can eat the entire thing myself, hehe. It's not the best picture, but I couldn't take my time to photograph the cake since I had guests waiting, that would just be rude.
  • 100 g butter, melted
  • 2 eggs
  • 2 dl flour
  • 2 tsp vanilla sugar
  • 2 dl sugar
  • ¼ tsp salt
  • about 2 dl fresh or frozen blueberries
  • ½ dl shredded coconut
How to:
  1. Preheat the oven to 175°.
  2. Mix all the dry ingredients in a bowl. Add the eggs and mix thoroughly, then add the butter and mix until combined.
  3. If you don't have a silicone form, butter your form before adding anything in so the cake comes out easily when ready.
  4. Drizzle the shredded coconut into the form and then add the mixture on top. Add in the blueberries evenly across the cake.
  5. Bake for 18-25 minutes and let cool in form.
Very simply made as you can see. This work with raseri, strawberries, blackberries etc etc, your imagination is the limit!

Heavanly Chocolate Cookies

This is for all you cookie monsters out there. Usually when I bake something Richard tries to stay away from it because he is trying to be healthy, but the poor thing doesn't realize that it will be a very difficult thing to do as long as he's with me. But let's just keep that between us shall we. 
When I made these cookies he hasn't been able to keep his hands away from them. Everytime I look at the cookie bowl, I can slowly, but steadily start to see the bottom of it since he's always grabbing a cookie. That means that the cookies are á huge success, trust me! They are chocolate-y, soft but still crunchy, very easy to make and very addicting, so bake at your own risk. 
  • 4 dl flour
  • ½ dl cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 dl sugar
  • 150 g butter, room temperature
  • 1 egg
How to:
  1. Mix all the dry ingredients in a bowl. First mix in the butter and then the egg. The dough should come together in a mass.
  2. Take out a form/plate you can refrigerate. Scoop out a teaspoon amount of dough and roll them into balls using your hands and place on the plate/form. Refrigerate for 10 minutes.
  3. Preheat the oven to 190° and place two baking trays with baking sheet on in the oven.
  4. When the dough has been in the fridge for 10 minutes, move the balls on the baking tray, and make sure there is enough space between them since they will rise much. Bake in the middle of the oven for 6-8 minutes, or until they start to crack on the top. Let cool on the trays.
  5. OPTIONAL: You can make a cookie sandwich with these ones. Here's the recipe for the filling:
  • 25 g butter, room temperature
  • 1 tbsp cream cheese
  • 3 dl powdered sugar
  • 1 tsp vanilla sugar
How to:
  1. Mix everything together in a bowl.
  2. Put the filling in a piping bag and squeeze out a teaspoon amount of filling onto one cookie and then press another cookie on top.


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