Happy new year everyone out there! We had a blast on New Year’s Eve – we slept right through the fireworks. 😉 The champagne is still in the refrigerator – unopened waiting for the right moment to be popped. But who really cares about New Year’s Eve and fireworks if you just have had a date with eating out and visiting the movies. Knowing that your loved munchkin is with a nice babysitter. 8)
I’ve used the days and finally finished the new knitted sweater for munchkin. It’s a special pattern and I like it. He looks pretty cute with it too.
Oh and we had a wonderful Apfelstrudel with homemade vanilla ice cream. I’d prepared it for a friends visit and M had never had Apfelstrudel before but it brought him right up to heaven esp. in combination with the vanilla ice cream. The lukewarm ice cream envelopes each bite of the strudel.
Apfelstrudel adapted from Hans Röckenwagner
- 2 cups all-purpose flour
- 1/4 tsp salt
- 3 tbsp olive oil
- 3/4 cup lukewarm water
- 2 tbsp oil
- In a bowl mix together the flour with the salt, then add the olive oil and at last the water. The dough should be kind of uneven, if it doesn’t want to come together add a tbsp of water and keep kneading.
- Knead it for about 4min until you get a nice ball of dough.
- Pour the other 2 tbsp of oil in your hands and rub it on top of the dough ball. Fold the dough into cling film and let it sit for 2-3 hours at room temperature.
- 1/2 cup toasted walnuts, chopped roughly
- 1/4 lemon
- 21/2 tsp cinnamon
- 1/3 cup + 1 tbsp coconut sugar, divided
- 6 large Granny Smith apples or another large tart apples
- 1/3 cup breadcrumbs
- 2 tbsp + 1/2 cup melted butter, divided
- In a small pan melt 2 tbsp of butter. When the butter foams add the breadcrumbs and toast for about 5min. Turn the breadcrumbs out onto a kitchen paper to soak up the excess fat. Set aside.
- Peel the apples and cut each quarter into 3 – 4 slices and combine with 1/3 cup of sugar and 2 tsp cinnamon. Before adding the lemon juice and mixing it well.
- On a lightly floured counter roll out the dough into a rectangle. Transfer onto a bigger baking mat. Then start to slowly stretch out the dough until you end up with nice big and very thin rectangle. Rips can be patched, don’t worry.
- Preheat your oven to 175C.
- Brush the whole rectangle with melted butter. Sprinkle the toasted breadcrumbs evenly over the whole dough rectangle before you lay a 10cm wide string out of apples along the upper longer side (leave 5cm off the edge). Sprinkle the toasted nuts on top of the apples.
- With the help of your baking mat, start to roll the dough up like a pancake: Lift the longer side along the apples up, place the dough over the apples and continues to stretch it further out. Brush the now exposed and butter-less dough with melted butter before you continue with rolling. Brush all the exposed dough with butter. Trim the shorter sides off, brush once more with butter.
- Take your biggest baking tray and cover it with parchment paper. Transfer the strudel (probably diagonally) onto the baking tray. Brush with melted butter and with cinnamon sugar mix (mix 1/2 tsp cinnamon with 1 tbsp of sugar).
- Pop it into the oven and bake for ca 45min or until it’s nicely browned. Rotate the pan once from back to front after half of the time. Let the strudel cool down for about 20min before you cut it into generous pieces and serve it.
Today was our boys big day. He started at the barnehage Norwegian for Kindergarden. He had fun and soon he’s going to be the king of his group. He’s fearless and open-minded which helps to adjust and get to know new things. And I?? Well, I’ve the honor to prepare a lunch box for my little baby from now on. 🙂 I love to get up a quarter earlier to get his stuff ready.
Yesterday then it was time for a new version of a carrot cake. It’s a new year after all and I’ve been looking for the recipe for the Norwegian version of carrot cake. It has a finer texture and way more spices than the American uncle. Our orange cream cheese frosting, just a thin layer, works awesome.
Norwegian Carrot cake adapted from Lise Finckenhagen
- 4 medium size eggs
- 200gr coconut sugar
- 150gr all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground vanilla
- 2 tsp cinnamon
- 1 tsp cardamom
- 1 tsp ground ginger
- 1/4 tsp ground allspice
- zest of half an orange, organic
- 100ml melted butter or neutral oil
- 190gr or 500ml finely shredded carrots
- 100gr walnuts, chopped coarsely
- Optional: frosting of your choice
- Preheat oven to 170C and place parchment paper on a small baking tray (20x30cm)
- In a medium-sized bowl mix the eggs with the sugar until thick and very foamy. In another bowl mix the dry ingredients and add those slowly to the egg mixture.
- Then fold first the butter/oil, followed by the carrots and the nuts into the batter.
- Pour the batter onto the baking tray and bake in the middle of the oven for about 35min. (How long it actually needs to bake depends on the thickness of the cake, if you use a bigger pan it’s going to be thinner and going to be less time to be done. Check it with a cake tester/tooth stick.)
- Let cool down on a cooling rack before you frost it. We used cream cheese frosting (mix cream cheese with powdered sugar, orange zest and cinnamon, add the sugar slowly until you have reached the sweetness you like) which is a pretty awesome combination.
Two munchkins snuggling…
Have an awesome week!