we will be floaded soon! It rains since 2 weeks now. Summer is just a memory. The good thing is that we are eating a lot of warm soups. I love soups, maybe followed by a nice sandwich.
Talking about soups, we recently discovered Linas Matkasse service. It was just great. Lina provides You tasty recipes for Your everyday dinners and delivers ALL the ingredients You need, directly to Your place! You can order 1 bag with enough ingredients for 3-4 or 5 recipes at a reasonable price.
It is a great service that save Your time and easily address You towards something nice to eat. The menu varies quite often and when You receive Your ingredients home, You are also provided with a small pamphlet with instructions for the recipes You have ordered and some more tips on what You may like for future purchases.
We personally tried the “Indian Sweet potato Stew with Almonds and Mango Chutney”. Yummy! I think I will try some more recipe and I will let You know how they are.
Linas Matkasse is a swedish service but I am sure there should be something similar in Your country. If You are interested, You can find her website at:
This week we decided to bake something gluten free. I know more and more people with several different allergies or intolerances to food. So, it would be nice to have something nice that everyone could enjoy. Then, there is Matteo who is a bit hypocondriac: he thinks to have intolerant to lactose even though he is perfectly ok. Hence, I decided to bake those “Pink Almond and Lingonberry Mini-Cupcakes” with White Chocolate Frosting.
Almonds give a different, nice, moister texture to the cupcakes. Then, I thought to make them “mini” cause they are much cuter and they fit much better with coffee or tea.
(Enough for about 24 mini cupcakes)
2 ½ dl sugar
100 g butter
1 dl milk
3 dl almond flour
2 tsp baking powder
1 pinch of salt
1 dl lingonberries
White Chocolate Frosting
2 dl cream
200 g white chocolate
Red food coloring
So, first thing, preheat Your oven to 175°C.
Prepare a mini cupcake pan with mini cupcake liners.
In a bowl, whip eggs and sugar pale and creamy.
In a saucepan, melt the butter, add the milk and blend it with the egg mixture (we can call it mixture number 1).
Mix flour, baking powder, and salt in a separate bowl.
Add it little by little to mixture number 1 and stir gently with a spatula until combined.
Divide the batter in the mini cupcake liners, add a few lingonberries in each liner, and bake for 10-15 minutes, until a tester come out clean.
White Chocolate Frosting
Chop the chocolate and place it in a bowl.
Bring the cream to boil in a saucepan.
Pour the hot cream over the chocolate and stir until all the chocolate has melted.
Put plastic foil over the mixture and let it stand in the fridge over night.
We are almost there!
Whip the frosting until it is firm enough to pipe. For a pink frosting, add a few drops of food coloring.
Pipe the frosting on the cupcakes and top with sprinkles.