Lemon and lime curd tart


– 125g of cold butter

– 3dl flour

– 2 tbsp of cold water

– 1 tsp of vanillasugar

Add all ingredients to a food processor  or by hand work until combined. Roll the dough on a floured surface and press down into the pie form. Poke holes with a fork and bake for 10-15 minutes until golden. I used caster sugar by mistake so therefore the dots. 

Lemon-lime curd: 

– 2 lemons

– 3 limes

– 2 dl of sugar 

– 2 eggs 

– 2 tbsp of Maizena

Begin with washing the lemons and limes well, then grate the cest. Cut in half and squeeze the juice. In a separate bowl, break eggs and whisk slightly. Take about 0,5 dl of the juice and in a separate bowl combine it with the Maizena.

 Then take a sauce pan, add juice and sugar and the cest, let come up to a boil and let simmer for 1-2 minutes until the sugar is disolved. Then take of the heat, strain the liquid and add back to the pan, then slowly add the eggs and stirr well! No worries if there gest some lumps, as you shall strain it once again. After the second strain, put the pan back on the stove and add the Maizena and stirr well until thick and remove to a clean bowl and let cool.

When cooled down, spread the curd over the pastry.

Top the tart with some berries or fruit and serve with lightly whipped cream!


How to use your muffin tray for other things than muffins

I’m constantly trying on new things, and when I found a muffin tray on sale, I had to buy it. I think that it is the perfect tool to do indovidual small dishes, such as eggs, pancakes, soufflés, poached eggs, pies or gratins. Today I made small oven pancakes (in Swedish pannkaka or in Finnish pannukakku). They turned out sooo good, you have to try! 

Pancake batter:

-5 dl milk

– 2 eggs 

– 2,5 dl of all purpose flour (you can use any other flour)

– 50g of melted butter

– pinch of salt

– 1 tsp of vanillasugar

In a large bowl, add flour, salt and the sugar. Then add slowly some milk and whisk. Add then the eggs and melted butter. Let sit in fridge/room temperature for 30 min and then pour in buttered/oiled form(s) and bake 30 min in 200 degrees. 

Serve with whipped cream and jam. 

An other version I tried last week was parma ham and eggs. All you need is to wrap the ham in the form and breake an egg inside and bake in 200 degrees for 15 minutes. I personally thought the parma ham was too salty, so I would recommend bacon or regular ham. 

Heavenly frozen cheesecake

Well, my boyfriend don’t like sweet desserts. I love baking. It is not an ideal situation, but occationally he craves something sweet. Yesterday he particulary craved whipped cream, but I made instead his favorite dessert, frozen cheesecake! A frozen cheesecake is lighter than a normal cheesecake and it is a little bit like a ice cream cake. Yum!

What you need:
– 2 x 200g Philadelphia cheese
– 3dl of whipping cream
– 2dl caster sugar
– 125g Digestive cookies
– 60g butter
– 1 vanillapod
– cest of 1 lime

1. Start with crushing the cookies in a food blender or smash them finely. Melt butter and stirr in with the cookie crumble. Press down into a spring pan (with parchement paper on the bottom).


2. In a large bowl, add Philadelphia, sugar and lime cest. Cut the vanillapod in half and scrape out all the seeds. Work the cream cheese until it gets a bit more lose.


3. Whip the cream until firm. Then start with adding one scoop of whipped cream to the cream cheese, fold it through, and then add the rest. Try not to beat out the air.


4. Add the cream cheese filling on top of the crust, wipe edges clean and cover with tin foil. Let sit in the freezer over night.


5. Before serving, take the cake out of the freezer and let sit in room temperature for about 15 minutes. Serve with passionfruit, raspberries or a coulis!




KUMU and Ribe





A couple of weeks ago when Niklas parents visited us in Tallinn, we started off our day with brunch and champagne, and then we went to KUMU in Kadriorg. They had a temporary exhibition with 1920’s dresses, which was really beautiful. Loove sparkles as you might know by now!


In the evening, we went to Ribe for dinner, which was an amazing experience. The food was spot on, and the service aswell. But first we went to the Christmas market on Raekoja Platz for hot muled wine, which is a tradition!


Okay, first course in Ribe, the chef’s greeting consisting of a silky smooth cauliflower soup, yum!



As appertizer I ate scallops with some puré and browned butter and apple. Loved.this! For main, I ate white fish with mashed potatoes and kale and chocolate cake with dulce de leche and coffee sorbet as dessert. Yum!



Niklas dad ate this venison dish, looked amazing!

Ribe might not be the cheapest of restaurants in Tallinn, but the atmosphere, food and service was superb. If you would like fine-dining, this is a great place to eat!




I try my best to eat vegetables according to season, as I find it stupid to buy for example strawberries in the winter. I made this super quick and easy dessert for my friends the other day, it is basically roasted walnuts ( 5-10 minutes in a 200 degree oven) with a mascarpone cream that is whipped a bit with a few tablespoons of almondmilk (regular is ok aswell) and vanilla sugar. To finnish the whole thing I drizzled a bit of honey ontop. Voilà!

So, in September these fruits/vegetables are in season:

Summer squash
Winter squash

(Source; Buzzfeed.com)