The Recipe Suitcase

09/02/2021

A slower version of the full recipe from my reel 😊

25/01/2021

Super quick & easy recipe for a very rich, creamy and pleasing Panna Cotta. Such a useful tip from to put it over an ice bath once it’s done to make sure the vanilla disperses equally and doesn’t land at the bottom. Made this for New Year‘s, but it’s a great treat for every dinner party. The rosemary & citrus go lovely together and it’s peak citrus season, so even more reason to make it now! Also thinking back to the lovely buttermilk Panna cotta we used to do during our dinners.

23/12/2020

Do you need a last minute Christmas gift?
What about a gift card for my weekly recipe email? Or for the Online Sourdough Class I'm giving? Check it out:

Cooking classes offered, sign up, reservation, registration

06/12/2020

Pistachio & saffron vanilla half moons. Happy Nikolaus! When I was younger I’d put a shoe out yesterday and today It’d be filled with mandarins and nuts and sweets and if my parents were in a good mood (which they usually were) with a small present. St Nikolaus is celebrated in a couple of European countries, not in Sweden though. So I baked some of these German Christmas cookies that usually are entirely Vanilla flavoured. I gave them a Swedish Christmas twist and just added some pistachios instead of almonds cause I’m such a luxurious b**h 😂 You’ll get the full recipe tomorrow and all 4 cookies from the previous post will be in this week’s recipe newsletter!

05/12/2020

😍😍

BANANA BREAD
Our secret to spice all up your cakes? Add granola to the dough ✨
There are many delicious banana bread recipes!
We love the following ones:
The Recipe Suitcase with sourdough discard
Charlotte Collard gluten & lactose free
Minimalist Baker deliciously whole-grain
My Okinawa chocolatey

The key is very ripe bananas ✨
PS: Ben, our operations assistant revealed us, the ultimate secret this week 🤫. If your bananas are not ripe enough, put them in the oven for an hour at 90°C in the oven.
For any cake, you will need:
👉🏼A binder: fresh organic eggs / or flax seeds & chia seeds
👉🏼Flour: we prefer wholemeal four / rice flour
👉🏼Sweetener: 100% from the banana or add some coconut/cane sugar
👉🏼Source of fat: coconut oil or organic butter
👉🏼Rising agent: yeast or baking soda. Add sourdough discard! for all tips & tricks
👉🏼Spices: cinnamon or vanilla do wonders
Inclusions: cacao nibs, dark chocolate, chopped nuts or granola. Add to the dough & on top!
👉🏼Improvisation, patience & good company to share this goooooodnessss

01/12/2020

Black & light sesame marble cake. Roasted tea glaze. I used Japanese black sesame paste and Tahini. You can also use a light Asian sesame paste, but those are more intense than Tahini, because the sesame is toasted before ground into a paste. Could be nice too, but I wanted the difference between the two batters stick out a bit. You could also make a black tea glaze, or a yuzu glaze, or a Kinako one. Was thinking that this loaf would go perfect with a sour cherry compote. What’s your thoughts on marbled cakes? Recipe in comments.

30/11/2020

Quick Monday lunch. Mozzarella di Bufala, pink pomelo, evoo, toasted sesame seeds, pepper & salt. Not more not less. Oh and sourdough bread.

29/11/2020

These Earl Grey Vanilla sablés are an old time fav! Sign up to my ONLINE Christmas Cookie Class, 7 December, 18.30-19.30h. 15€ and we’re baking two kinds of cookies and making mulled wine together. Almost no equipment needed for the easy but fun recipes we’ll be baking. Until then, I’m eating Swedish gingerbread cookies on the sofa, still wearing my morning robe & watching the first Advent candle slowly burn down.

19/11/2020

YOUR Friday snack tomorrow. Thinly sliced Parma ham with sweet red French grapes, some lemon zest and a drizzle of extra virgin olive oil. Ok it’s not your snack yet, but you’re minutes away from it. So easy peasy. Just get great quality produce, that’s all. Bought both the ham and grapes at around the corner from where I live.

18/11/2020

Carbs. Fat. Sugar. If this doesn’t turn you on, who even are you? Doughnut with white choc glaze and hibiscus dust .

17/11/2020

Kaya Toast. Coconut caramel cream & melting butter slices smeared in between thick pieces of butter toasted turmeric brioche. Oh yes yes, this was delicious. Traditionally you’d dip this into smashed soft boiled eggs mixed with dark soy sauce and white pepper. It’s a dish from Singapore that I’ve been planning to do ever since I heard about it cause yes it has almost my name. It’s usually made with plain white toast, but come on, we all know that a brioche containing 20% butter is so much cooler than just white toast. So much more greasy and fluffy and ugh. You get my point. Would still eat it with white toast tho, don’t get me wrong.