Here´s a great recipe of lemon and ricotta tartlets. Can’t get enough of citrus this time of year and these little tartlets are super delicious and gluten-free! If you don´t have any small tart pans just make a big one!
Lemon and ricotta tartlets
120g butter, softened
260g sugar
1 pod vanilla, the seeds
4 lemons, the zest (and the juice from 1 lemon)
4 egg yolks, at room temperature
240g almond flour
4 egg whites, at room temperature
250g ricotta
1,5 dl flaked almonds, to decorate
Powdered sugar, to decorate
- Heat oven to 160°.
- Grease 8 small tart pans.
- Whisk butter, 175g sugar, the vanilla seeds, the grated lemon zest and lemon juice in a bowl for about 5 minutes until white and fluffy.
- Add yolks and whisk for 2 minutes.
- Add almond flour and whisk to a smooth lump-free batter.
- In a clean bowl whisk the egg whites to foam, add the rest of the sugar and continue whisking until stiff peaks forms.
- Fold in the egg whites to the egg- and butter batter.
- Fold in the ricotta a little at a time until you have a smooth batter.
- Fill the forms with the batter and cover with almond flakes.
10. Bake for about 30 minutes.
11. Let the cakes cool and dust with the powdered sugar.
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It’s been a too little to quiet here lately. So here’s couple of pics from the Swedish magazine Femina, where Johanna Åkerberg Kassel’s wonderful photographs and my food is featured in this month’s issue. Grab one if you´re in Sweden.
Happy new year! I moved to a new apartment over the holidays, it’s such a great place. Love it already! But I haven’t had the time to cook as much as I’ve want lately. I am super psyched to start using my new kitchen though.
Anyways, here’s a great weeknight pasta recipe!
It’s been snowing like crayzey in Stockholm for the last couple of days. Woke up on wednesday to a silent Stockholm, completely covered in snow, with no cars or people on the streets. A hot and warming soup feels perfect for a cold winter’s night like this.
And also, I love chicken, noodles and coconut. So this dish is a total jackpot for me.
This is a great little pasta dish. I made it for a job a couple of weeks back. I made a little to much and since it’s only me in my household and I hate wasting food (which sometimes makes my job a bit troublesome, a pizza that’s been in the spotlight for a couple of hours is not tasty). Consequentially, I had this for dinner (and lunch) for a bout 5 days in a row. Let me tell you that it was super tasty the 4 first days..
Winter is coming and it’s starting get so freaking dark here up north. For me, the best way to heat up is to eat warm and comforting food. Like this curry!
I love mozzarella and think it’s the perfect lunch food. For a while I think I made Caprese salad for lunch at least 3 times a week. Which led to a slight overdose of mozzarella, but yesterday I got feeling again and made this mushroom mozzarella salad. Mushrooms and cheese is a great combo and this dish works great as a lunch or a nice little starter.
As I’ve mentioned before I love tacos and one of my best friends do to. So when she turned 25 a couple of years ago, she had a “tacky taco party”. It was a costume party and I went for the tacky style. I went all in on bad taste, but the rest of the guest did the whole mexican thing.. Yup, people just figured I hadn’t dressed up at all and that the jersey shore thing was my usual style..
I don’t know if it’s just a swedish tradition or not, but here people love to eat tacos on Fridays (on thursdays we eat peasoup but that’s a whole other story). Anyways so Friday night is taco night and these ones are with fish and pickled onions, yum.
I love soups and especially this time of the year. This lentil soup is really easy to make and healthy too, not bad.
I’ve been sick the last couple of days, but with this soup and the new Sons of Anarchy episodes it’s hasn’t been that bad. Jax, I’ll cook you dinner any day of the week..
Easy Peasy Food 