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Coconut layered ombre cake

Coconut layered ombre cake

Coconut layered ombre cake, it does sound delicious, doesn’t it? I made this layered level cake for my niece and nephew’s 1st birthday.

However, it turns out the coconut layered ombre cake makes a great Easter cake too. It will surely impress your guests and make them want to crave for more. And instead of using golden sprinkles you can use Easter decorations.

It is as you can see the coconut layered ombre cake is a little tricky to make. But once you get the hang of it, you’ll be fine. I’ll walk you through it. Now, let’s get started.

Cake Sizes

If you want to make, this only layered that’s fine too. Make sure you bake six equally large cakes then. However, do not use a larger springform pan than 26 cm. (10,2 inches) Easiest is to use is disposable aluminium forms.

I do not have six springform pans. Therefore I first baked those. And once the cakes cooled down a little, I washed them and used them for the other three cakes.

Different texture

Using the chopped coconut flakes give the cakes an exciting feel and also adds a little moist.

Tips and tricks

Patience is the key to make this coconut ombre layered cake. You need to let the cakes cool. If you make them the day before and cover them in plastic, it’s even better. To stabilise the cake use a little frosting on the bottom of the cake. Make sure that the coating is cold and has had a bit of a rest in the fridge too. It makes it easier to frost the cake.


Layered coconut ombre cake
Prep Time
1 hr 50 mins
Cook Time
10 mins
Total Time
2 hrs

Beautiful and delicious layered coconut ombre level cake. It will surely impress your guests at any party! 

Course: Dessert
Servings: 12 people
Calories: 340 kcal
3 spring or aluminum forms - 16, 24 and 26 cm.
  • 187 gr butter plus some extra for the springforms
  • 350 ml dairy free milk or regular milk
  • 7 eggs
  • 450 gr sugar
  • 5 lemons
  • 1 tbs lemon aroma
  • 3 tbs baking powder
  • 210 gr shredded coconut plus some extra for the springforms
  • 1,5 tbs vanilla powder
  • 1 bottle yellow caramel colour
  • 1 bottle red caramel colour
  • 400 gr cream cheese
  • 150 gr butter
  • 100 gr icing sugar
  • 1 tbs lemon aroma
  • 1 tbs lemon juice
  • 1 tbs lemon zest
  • 300 gr white chocolate
  • 400 ml whipped cream
  • 1-2 drips yellow caramel colour
Flowers, I used Ranunculus and baby's breath, golden sprinkles.
  1. Put the oven to 175 C/fan.

  2. Grease the spring/ aluminium forms with butter and powder with shredded coconut. Either you make six equal in size or like I did, two of each size.

  3. Melt butter and add the milk. Leave to cool. 

  4. Whip the eggs with the sugar, until thick, white and creamy. 

  5. Mix flour, baking powder, vanilla powder, coconut flakes in a different bowl. 

  6. Sift flour mixture gently into egg mixture. 

  7. Blend the colours to get the shading you want in a little white cup. 

  8. Divide the batter equally into six mixing bowls. Then colour as you wish.  Either you make the cakes equal in size, or you make them levelled. If you want six layers that are equal in size, I would recommend you to get six aluminium foil forms. 

  9. Pour the batter into the forms and bake in the middle of the oven for about 10 minutes. Let the cakes cool after taking them out of the oven. 

  1. Melt the chocolate over a bain-marie.

  2. Whip the cream hard and add 1-2 drops of yellow caramel colour. It should only be a hint of yellow. Mix it gently with the melted chocolate. 

  1. Mix cream cheese, icing sugar and butter until smooth and fluffy. Add the lemon zest, lemon juice and lemon aroma. 

  1. Start by spreading the filling on each cake. Stack cakes on top of each other. If you want, you can use a flower stick to support the cake. Stick in the middle of the cake. Put the cake in the fridge for about 10-15 min to make sure that the cake is stable. 

  2. Frost the cake and decorate as you see fit. 


Coconut layered ombre cake


Almond fish – with turmeric and dill

Almond fish – with turmeric and dill

Almond fish is cod fillet with a breadcrumb and almond coating. This is what I remember most from my school lunches. That and some other not so memorable dishes too. In Sweden, we get free lunch in school. And although I wasn’t a fan of Swedish food back then, the almond fish was one dish I liked.

Almond fish is a dish that family wouldn’t make for dinner at our home. My grandmother used to make Hungarian food, and I don’t remember her ever making something Swedish at all. Therefore Swedish food tasted very foreign to me.

Although perhaps it’s not the most exciting way to get introduced to Swedish food, eating school lunches. It has changed in many schools over the years though. And a lot of school restaurants have wonderful cooks.

Cod fillets with breadcrumb and almond coating is a very Scandinavian dish. Simple, yet very tasty. Good news is that cod is easy to make and this particular dish creates itself in the oven, quickly.

Typically this dish is made with flaked almonds and no dill. However, I much prefer almond flour in food than flaked almonds. Dill is the epitome of Swedish food. Even though it’s doesn’t originate from Scandinavia, dill is the most Scandinavian flavour I know.

(for those interested dill originates from India and the Mediterranian countries)

I serve this dish with mashed potatoes adding a little bit of browned butter and peas.

Cod fillets with breadcrumbs and almond coating
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Use your oven form and let dinner take care of itself. 

Course: Main Course
Cuisine: Scandinavian
Servings: 7 people
Calories: 447 kcal
  • 800 gr cod fillets
  • 150 gr breadcrumbs
  • 60 gr almond flour
  • 2-3 tbs fresh dill chopped
  • 1 tbs turmeric
  • 2 tsp flaked salt
  • 1 tsp rosé pepper
  • 150 gr butter use 125 gr for the breadcrumb coating and the rest under the fish
  1. Set the oven to 220 C/fan. 

  2. Either you start by doing your own breadcrumbs or melt the butter. 

  3. Chop the dill and mix it with breadcrumbs, almond flour, turmeric, flaked salt and pepper. 

  4. Slice the remaining butter, cover an oven dish and place the fish on top. Spread the mixture evenly on top of the fish.  

  5. Bake in the middle of the oven for about 30 minutes.

  6. Serve with mashed potatoes and pees. 

If you would like to see this recipe step by step visually, please visit my Instagram and check out my stories. And as usual, I would love it if you would comment, share and like! 

Health coach weekly – Your health questions answered

Health coach weekly – Your health questions answered

I get many health questions from people and as a health coach I think this is fantastic, I love curious people. Below I will give my advice on my top three frequently asked questions.

Diets, do they work?

Maybe not surprisingly one of the most common health questions I get is how to keep a diet. While I don’t believe in diets myself, it still boils down to the same answer. It’s a choice. It’s something you want to do. As I mentioned before I think diets that restrict you from eating food you like will never work. I believe in it when they are born out of necessity. Like allergies, illnesses and such.

What do you choose?

I’m on a flexitarian diet, however, I don’t restrict myself from meat. But both for health reasons (my stomach feels a lot better when I don’t eat meat) and the environment I have chosen to eat more vegetables and other types of food that are vegetarian. The key is, I don’t deny myself anything. I chose this for myself and I see the value it’s adding. Instead of what I’m not getting. 


While I don’t want to talk about weight, I also realise that a lot of people do want to go on a diet for that reason. Again, decide what you do want. You want a stronger body, a healthy relationship with your body image. When you go after what you do want, rather than focus on what you don’t. You get one step closer to your health questions answered. They do work if you want them to.

An important note to this health questions about diets – Never ever put your health in harm’s way. To live healthier is not about starving yourself. 

Health question number two, how do I get to the gym?

I have to be completely transparent and honest about this. I really dislike the gym. Don’t get me wrong, if it works for you, enjoy it! But I don’t like being in that environment at all, it doesn’t suit me.

What is your goal?

However, if you want to go to the gym, firstly, be clear about what your goal is. Is it to be stronger, is it to get in shape or maybe you just want to do something on a weekly basis? If you are clear about your goal, it will be a lot easier to achieve it.

Whatever you want to achieve remember that Rome wasn’t built in a day. I know I know, it’s boring. But really sustaining change will only work if you keep being consistent over time.

Sustainable choices

If you want to make a change don’t go from zero to every day. You are setting yourself up for failure, which will only set you even further back. It has to be sustainable. What does your life look like? Where are you at? And then decide from that what’s realistic for you.

Small changes that you actually do implement are what will be the most sustainable over time. Maybe decide that taking the stairs, going for a walk during your lunch break is enough for now. Or that you really like running and that twice a week that is what you will do. Whatever you choose, choose what’s right for you and make yourself a priority.

Time management and accountability

For a very long time, I was a single parent. Going to the gym, running (honestly, if you ever see me running, run too. Because someone is chasing me.) or going to a yoga studio was out of the question. I worked full time and after my son was asleep I couldn’t go anywhere. That’s right I was stuck in my house. Now there are a lot of things you can do in your own house. I found fitgirls and I could join a challenge with others who kept me accountable but be in my own house and their concept really spoke to me at that time.

A lot of people need that in order to take those first steps, someone who holds you accountable. Find that group or friend and ask them to help you. I have found that by just saying the words I actually get the motivation to follow through.

Health question number three, I don’t want to, but I need to

Stop. Just stop. If you do not want to do something chances of following through is very slim. Even if you intellectually realise that you should be doing something it’s not the same as actually doing it.

Firstly, identify why you think you need to do something. What is it that you think you should or shouldn’t do. A lot of times people do things because they think it’s expected of them. And that they will disappoint someone if that expectation is not met.

Secondly, change your mindset. Sometimes just doing something different for a few times will change the way you see things. Maybe you have tried something in the past and you didn’t like it. However, now it is something that you enjoy doing.

Sometimes viewing the problem from a different angle makes you realise that it isn’t a problem at all. And you do want to do it.

Want to read more about motivation? Try this article. Or maybe healthy food is your thing?


Classic New York Cheesecake

Classic New York Cheesecake

Sometimes a classic is just that a classic. This classic New York Cheesecake is one of my most requested recipes amongst family and friends. And every time I want to change it, they all say no. It’s perfect the way it is.

Now, I won’t say it’s very simple to make. Because frankly, it isn’t. However, once you have mastered the Classic New York Cheesecake you will get requests for it over and over.

Time is the key to success

The New York Cheesecake is not very complicated to make, although it takes to time. One has to be patient. Especially in order for the Cheesecake not to crack.

The part of the recipe where it says you have to leave in the oven for two hours, first with the oven door closed than with the oven door open is a crucial part to succeeding with this Classic New York Cheesecake recipe.

Overnight is the easiest way

Usually, I make the cheesecake the night before. Therefore it’s easy to just let it rest in the fridge overnight. I have done it the same day as well, but I think it’s far too stressful that way.

Room temperature

I can’t stress this enough. When all of your ingredients are the same temperature, room temperature the results will get much better.

Classic New York Cheesecake
Prep Time
20 mins
Cook Time
2 hrs 45 mins
Resting time
6 hrs
Total Time
3 hrs 5 mins

Sometimes a classic is simply the best. 

Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 450 kcal
  • 150 gr graham crackers
  • 90 gr melted butter
  • 700 gr cream cheese
  • 2 tsp vanilla powder
  • 330 gr icing sugar
  • 3 tbsp flour
  • 1 tbsp lemon zest
  • 2 tsp lemon juice
  • 200 gr sour cream
  • 1 tbsp icing sugar
  • 1 tbsp lemon juice
  1. Set the oven to 160 C/fan and place parchment paper at the bottom of a springform.   

  2. Melt the butter and use a mixer to crumb the graham crackers. Mix with the butter.

  3. Distribute the crumbs at the bottom of the springform. Bake in the middle of the oven for about 10 min. Let it cool. 

  4. Raise the oven temperature to 250 C/fan.

  5. If you have a kitchen aid or similar it's time to get that baby cracking. Whisk the cream cheese until smooth (about 2 min.) Add icing sugar, flour, a pinch of salt, vanilla powder, lemon zest and juice. Do this slowly, in order for the batter not to be filled with lumps. 

  6. Add one egg at a time. Make sure that they are at room temperature. Lastly, add the egg yolk. Make sure everything is mixed evenly. 

  7. Butter the sides of the form. Cut strips of parchment paper to fit the sides of the springform. Place them edge-to-edge. Butter the stripes with melted butter and attach to the sides. This makes it a lot easier to remove them later on. 

  8. Fill the springform with the batter. Bake in the middle of the oven for 10 minutes. 

    Turn down the heat to 110 C/fan. Put the timer for 25 minutes. Turn off the oven. Let the cake stay in the oven with the oven door closed for 1 hour. 

    After 1 hour open the oven door and let the cake cool in the oven for additionally 1 hour. 

  9. Meanwhile, mix the ingredients for the topping. 

    Mix the sour cream, icing sugar and lemon. 

  10. Take the cake out of the oven and spread it evenly on top of the cake.

  11. Cover the cake with foil and let it rest in the fridge for about 6 hours. 

    Take it cake out of the fridge, place it on a serving platter and decorate. 

New York Cheesecake

If you like this recipe or have any questions at all please free to leave a comment! And please press the share button too! 




Brain foods – What to eat to keep your mind sharp

Brain foods – What to eat to keep your mind sharp

What are brain foods? Well, there are certain types of food that will keep your mind sharp. Especially as we age this is essential. There are different types of foods that have been proven to be healthy for your brain, brain foods.

Last week I wrote about how to wire your brain for success by adopting certain habits and over time developing skills that will make your brain better focused. This week it’s all about your brain foods intake.

What is brain food?

The MIND diet. It’s a combination of the Mediterranian diet and DASH diet – Intervention for Neurodegenerative Delay. Now, this diet has nothing to do with shedding weight, but it has been linked to promoting cognitive brain health and may reduce the risk of developing dementia and Alzheimers. And sharpening my mind with brain food is the only diet I’m interested in.

And what better day to acknowledge this than on the international women’s day? Since research shows that more women than men suffer from both. So ladies, let’s eat those brain foods.

How does it work?

The MIND diet focuses on plant-based foods and limiting the intake of animal products and foods high in saturated fat. Transfats are not even to think about. You shouldn’t really consume that, to begin with regardless of diet. The accent is on plants. Especially on dark green leafy vegetables, such as kale and spinach and berries, such as blueberries and raspberries.

What brain foods to eat?

  • Dark green leafy vegetables, such as kale and spinach. At least six servings a week.
  • Other vegetables, such as carrots, broccoli, and tomatoes: At least once a day.
  • Nuts, such as almonds and cashews: Five servings a week.
  • Berries, such as blueberries and raspberries: At least two servings a week.
  • Beans, such as chickpeas and lentils: At least three servings a week
  • Whole grains, such as barley and oats: Three or more servings a day
  • Fatty fish that are high in omega3, such as mackerel and salmon: Once a week
  • Poultry, such as turkey and chicken: Two times a week
  • Olive oil or canola oil: Use it as your main cooking oil.

What foods to avoid:

  • Red meat: Less than four servings a week
  • Butter and margarine: Less than a tablespoon daily (margarine is often full of trans fat and should be avoided altogether.)
  • Cheese: Less than one serving a week
  • Sweets and treats: Less than five servings a week
  • Fried or fast food: Less than one serving a week



Bakery style white chocolate raspberry muffins

Bakery style white chocolate raspberry muffins

Bakery style white chocolate raspberry muffins with crumble on top, ever wondered how to make them?Me too!

I have tried and failed so that you don’t have to. I love it when they are full at the top since it’s my favourite part of the muffin. I love to break off the full top and devour it. But ever so often I get so disappointed. Either it’s big but dry or really moist, but petite. 

Crumbles on top

Therefore I decided to combine all the things I really like in one muffin. I love crumbled pie and it made perfect sense to have it on top of a bakery style white chocolate raspberry muffins. They came out perfect if I can say so myself.

I urge you to try these muffins out for yourselves!

Bakery style white chocolate raspberry muffins
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Ever wondered how to make those beautiful big muffins with a full top? Me too. Now you can make bakery style white chocolate raspberry muffins in your own home.

Course: Dessert
Cuisine: Scandinavian
Servings: 12 muffins
Calories: 384 kcal
Author: Caroline Vass
  • 120 gr brown sugar
  • 1 tsp vanilla powder
  • 100 gr butter
  • 100 gr oat milk or normal
  • 350 gr wheat flour
  • 2 tsp baking powder
  • 1 pinch of salt
  • 100 gr white chocolate
  • 100 gr raspberries
  • 20 gr potato starch if you use frozen raspberries
  • 75 gr butter soft
  • 200 gr oats
  • 100 gr almond flour
  • 2 tbsp brown sugar
  1. Set the oven to 175 degrees C fan.

  2. In a bowl whisk eggs, sugar and vanilla until thick, creamy and white. 

  3. Melt the butter and mix it with the milk. Blend it with the egg mixture.

  4. Mix flour, salt and baking powder and add the mixture to the batter. Don't whisk too hard as this will toughen the muffin. Preferably use a pan scraper to mix. 

  5. Make the crumble by pinching butter, oats, almond flour and brown sugar together. 

  6. Cut the chocolate into smaller pieces.

  7. Line 1 tray with paper muffin cases. Fill the muffin cases with raspberries, potato starch, white chocolate pieces and batter. Fill them quite high up, almost to the top. 

  8. Top the muffins with the crumble, about 1/2-1 tbsp.

  9. Bake in the middle of the oven for about 15 minutes. 

Tips and tricks

Even though muffins are quite simple to make and such a lovely treat. However, there are few helpful tips to make them come out right.

  • Make sure that all of your ingredients are at the same temperature. Preferably at room temperature.
  • I actually keep my eggs in a bowl on my kitchen counter. I was given this tip by a pastry chef at a baking competition I once took part in. And it has worked wonders for my baking. 
  • When mixing in the flour in the batter use a pan scraper or such to mix gently. Stir it rather than whisking it. By whisking you are making the batter though and thus making muffins that will resemble rubber.
  • Do you want high muffin tops? Make sure you fill the muffin cases with batter almost to the top.
  • You get better-shaped muffins if you use a muffin tin and muffin cases. They hold better. If you do not have a muffin tin using two paper cups will make the muffin more firm.


If you like bakery style white chocolate raspberry muffins please leave a comment or share the love. 

Hot Cast Iron Skillet Herbed Bread with parmesan cheese

Hot Cast Iron Skillet Herbed Bread with parmesan cheese

This is a sponsored post

I have always loved the idea of cast iron skillet bread. It looks very beautiful and I also love the idea of tasteful bread baking by itself in the oven. While I can do other things. Well almost by itself.

Perfect savoury bread

However, this cast iron skillet bread is as simple as it is tasty. And this bread looks wonderfully delicious in this cast iron skillet in Volcanic from Le Creuset. It’s the perfect size for our family of seven. (yikes)

We also eat a lot of bread during the weekend. Except for coffee, there’s not a smell I love more than freshly made bread. I’m usually the first one to wake up in the mornings and while I make my coffee I make different kinds of bread for everyone. Except for this cast iron skillet herbed bread with parmesan, another favourite of mine is the brioche.

Scandinavian toppings

Really the herbs and the parmesan takes this cast iron skillet bread to another level. It gives the bread a fuller taste and it pairs perfectly with piquant cheese, such as a blue cheese. Or why not try avocado and salmon a very typical Swedish breakfast topping.


Cast iron skillet herb bread with parmesan
Prep Time
10 mins
Cook Time
1 hr
1 hr
Total Time
1 hr 10 mins

Perfect bread for any day of the week. 

Course: Breakfast
Cuisine: Scandinavian
Servings: 7 people
  • 600 gr cold water
  • 15 gr fresh yeast
  • 150 gr durum wheat flour
  • 600 gr wheat flour
  • 100 gr almond flour
  • 3 tsp salt
  • 3 tsp dried oregano
  • 3 tsp dried thyme
  • 1 tsp flaked chilli
  • 100 gr parmesan cheese grated
  • 5-6 tbsp olive oil
  1. Mix all the dry ingredients in a mixing bowl.

    Mix lukewarm water with the yeast and mix it with the dry ingredients.

    Knead for about 10 minutes.

    Cover the bowl with plastic and let it rest for an hour. Important that the dough gets to rest at room temperature and nowhere near a draft.

    Set oven to 250 degrees Celsius and "bake" the cast iron skillet until 250 degrees. With the lid on.

    Take out the cast iron skillet and cover the bottom with olive oil and put in the dough, cover with the lid. Bake for 40 minutes at 250 degrees. 

    Take the lid off and bake for an additional 20 minutes. 

    Let the bread cool before you take it out of the cast iron skillet.

How to train your  brain for success

How to train your brain for success

How do you train your brain for success? It’s wellness Wednesday and the health coach will you give you some weekly inspiration on health and wellness.

We have a lot of thoughts per day, how many exactly is still open for debate. However how and what we think is really important. I think I read somewhere that 17 seconds is all you need to hold a positive thought over a negative. What I mean by that is that let’s say you wake up in the morning and you are in a bad mood. You might start to think about all the ways this day will be bad. However, if you change that and start to think how beautiful day this is going to be, 17 seconds is all it takes to “fool” your brain. It’s worth a try, isn’t it? If the results will train your brain for success?

Do not speak to my friend like that

You wouldn’t speak critically to a friend, especially if that friend needed you. Then why do you do it to yourself? Being self-critical and dragging yourself down will only harm you. In fact, studies have shown that self-compassion and the practice of it have shown that it improves your overall well being. Not only that, but over time it gives you increased motivation and a better feeling of self-worth. Which leads to a greater self-confidence. And what happens when you are in a good space in your life? You start doing things that are good for you.

Become aware of your feelings

Many people have problems talking about their feelings. I’m most certainly included in this segment of people. However, becoming aware of your own feelings are essential to training your brain for success. If you keep your emotions all bottled up they will eventually come out anyway. This will lead you to make decisions based on emotional stress, rather than what would be a really good fit for you.

I’m guilty of this quite often, especially when I’m angry. Although I can say to someone that I’m angry with them, I can still make a very stupid decision based on a momentarily overwhelming feeling.

If you try to take a minute every day to being aware of your feelings and trying to place them in different categories, you are much more likely to make decisions that are actually good for you in the long run. Which will then lead to better success and more happiness?

Be grateful

Because when you are grateful you are happier. Now I’m not saying never to dwell on things that make you sad or anything, but when you stop to think about all the things that you are grateful for something changes in you over time. Creating a healthy mindset will help to train your brain for success. Why?

Well, when you are happy overall it increases your the well being of your mental health too. When you are balanced you tend to do more things that are good for you and others.

One step closer to your goal

Whatever your goal is the key is to train your brain for success, right? How do you do that? One step at a time. Life can be overwhelming at times and sometimes you can’t even see until next day let alone the finish line. I know that feeling, this past year has been extremely challenging for me in all areas of my life. There were days when getting out of bed was a challenge.

But doing something, just a little thing every single day that takes me closer to my goal is what has kept me afloat. I know that there’s something to be worked towards. This has also led me to make rational decisions.

Doing something, whether it’s big or small every day that brings you closer to whatever it is that you want to achieve is not so overwhelming. You can do it. And when you feel like you can do it, over time it becomes a habit. A good habit. And we all know that habits are hard to break.

Here are some of my favourite people I listen to when my brain needs a little more training.

Amy Cuddy

Brene Brown

Shawn Achor

Meatless Monday – kid friendly recipes

Meatless Monday – kid friendly recipes

It’s Monday and meatless Monday none the less. In Sweden, meatless Monday’s have been a thing for quite a while now. The kid’s get lunch at school and they have slowly gotten used to less and less meat on the menu. Which is great. We have been trying Meatless Mondays in our home too for a while and it’s going in the right direction.

Getting the kid’s approval

Every other week we have five kid’s in the house. Both I and my partner are divorced and between us, there are five kids. Cooking for kid’s can be challenging in any shape or form, but when you bring kid’s together who are used to very different cooking styles it has made me want to pull my hair out on more than one occasion.

When started to introduce the Meatless Monday’s we didn’t tell them it was vegetarian food they were trying. One bad review at the table and the whole thing goes a bust. Then after a while when we saw that this was succeeding they were told.

Now I don’t encourage you to lie to your kids, however, to be able to pull this off we needed to be creative.

Explain the Meatless Monday

We have spoken a lot about the why. The environmental impacts, why to choose less meat, but also what type of meat to eat if you do want it. I think everyone should do what they are comfortable with and every family needs to what’s best for them. For us, this is what worked. Explaining the different aspects but also be willing to experiment with flavours and textures.

Easy switch

The easiest switch to make was the obligatory Friday taco. I would dare to say that almost everyone who has kids have been eating tacos on a Friday night. Anyway because the mincemeat is such an easy switch without affecting flavour or the way it’s cooked much. Personally, I prefer the soy mince. I really like the texture, flavour and also since it’s dry produce it keeps in the pantry. I always have it at home.

Anyway, for today’s Meatless Monday I created a recipe based on the Waffle recipe I created. The toppings are simple and are easily switched. I made mini pancakes or mini crêpes if you will. I have a blini iron from Le Creuset, which I really love. They will also last you a lifetime. I have written previously about them here. Along with a recipe on how to make mini crêpes for dessert.

Meatless Monday blinis

Multi-purpose recipe for any Meatless dish

Course: Main Course
Cuisine: Scandinavian
Servings: 15 blinis
  • 400 ml flour
  • 1/2 tsp salt
  • 300 ml oat milk
  • 200 ml oat cream
  • 100 ml rapeseed oil
  • 100 gr cottage cheese
  • 100 gr cocktail tomatoes
  • 1 avocado
  • 1 tsp flaked salt
  • 1 tsp dried thyme
  1. Mix all of the dry ingredients in a bowl.

    Pour in the milk and whisk until smooth, add the whipping cream and whisk some more.

    Mix the eggs with the batter, one at a time and whisk. 

    Lastly, mix in the oil.

    Heat the blini iron and brush it with a little oil, so the blinis won't stick to the iron. 

    Pour about 50 ml of batter for each little round shape on the iron.

    Fry them for about 2 minutes on each side. 

Vegetarian blinis

Belgian Waffles – The Scandinavian way

Belgian Waffles – The Scandinavian way

Belgian Waffles, oh how I love thee. When I was a kid, Belgian Waffles were something you would get on festivals and fairs. Waffles in Sweden are typically heart shaped, thin and crisp. I used to dream about Belgian Waffles with Nutella. Thick, delicious Belgian Waffles. I didn’t get to eat a lot of them as you can hear. Therefore, I got myself a Belgian waffle iron.

A quick snack

However on school breaks, like we have in Sweden right now, my mum used to make Swedish Waffles. It’s simple, quick and I don’t know anyone who doesn’t like waffles. She would make a huge stack of them. I would hang out with my friends during these breaks and of course, they would want waffles too.

In February we have something called sports break. A lot of families will go skiing or do something outdoorsy. And when you are out all day this is a such a great midday snack. Since they are not sweet on their own you can also top it with cheese and sour cream.

Belgian Waffles for Breakfast and Brunch

Personally, I love Belgian Waffles as a breakfast treat. Or as a brunch treat. In fact in Swedish coffee shops where they serve brunch on Sundays. Will very often serve you a mug filled with waffle batter. Later when you are ready to bake your waffle. You’ll stand in a little queue (we love our queues in Sweden.) to bake it.

Belgian Waffles - the Scandinavian way

Crisp, fuller tasting waffles served with whipped cream and homemade raspberry jam.

Course: Breakfast, Snack
Cuisine: Scandinavian
Servings: 10 pieces
  • 400 ml flour
  • 1 tsp baking powder if you omit eggs, add 2 more tbsp
  • 1/2 tsp salt
  • 300 ml milk
  • 200 ml whipping cream
  • 2 eggs to omit eggs, replace with two bananas
  • 100 ml rapeseed oil suitable for cooking
  • 150 ml whipped cream
  • 100 ml raspberry jam
  1. Mix all of the dry ingredients in a bowl.

    Pour in the milk and whisk until smooth, add the whipping cream and whisk some more. 

    Mix the eggs with the batter, one at a time and whisk. (if you want to omit the eggs, now is the time to mash the bananas and mix them with the batter.)

    Lastly, mix in the oil.

    Heat the waffle iron and brush it with a little oil, so the waffles don't stick to the iron. 

    Pour about 100 ml of batter for each waffle into the waffle iron. 

    Bake the waffles for about 5-7 min. (Mine has a green lamp that will turn on when they are ready.)

Of course, you can use a “normal” waffle iron too to make these Belgian Waffles. Just use a little less batter for each waffle and they will be a little thinner.