The Cakes with capital C:s

I think that I kind of outdid myself with this one =)

Not to mention the full spread of small desserts (thanks to mum)!

...starting off with the main cake 
that was made with every intention to resemble the wonder of summer...

moving on to the Petit chocolate cakes with rich vanilla filling and chocolate ganache

Sweet puff pastry baked with homemade plum marmelade

La piece de résistance: the hazelnut, vanilla, Bailey's and exotic fruit constellation of
the "Carribean dream Cake".

The mandatory "titanic" shot"!

The cakes of midsummer!

Midsummer means good food, great company and delicious cakes!

Starting off with a traditional flavour combination of strawberries 'n' cream, in a slightly different format; completed with italian savoiardi biscuits and vanilla yogurt.

...followed by a blackberry- banana- vanilla cream creation of my own (my favorite of the two!)

International street market

One of the reasons why I adore food, is food markets! The vibrante atmosphere of these markets is something very special, it brings people together and with all of the colours, scents and tastes, it is a completely different experience than going to an ordinary supermarket.
Enjoy the spectra that is Linköping International street market 2010!


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Italian cakes, cannelonies and biscottis (my favorite stand as far as esthetics go!):

Amaretti biscuits

Almond paste with coffee, Almond paste with mixed berries, Fagottini short bread (pastry filled with chocolate filling), Croccante (pistachio and almond biscuit)

Cannoli Siciliani (crispy shell with hazelnut filling), White Almonds (pure almond paste), Cantuccini and almonds, Cantuccini and nutella

Italian fig rolls, Flakes (soft biscuit with raisins, rum and corn flakes)

Almond paste with mandarin, Mini Croissant (crispy shell with hazelnut cream), Almond paste with cinnamon, Almond paste with lime

Although we had MANY choises regarding what food to eat, I chose one of my all time favorite- dishes; Paella! This classic spanish dish basically contains everything a meal usually consists of: rice, seafood (preferably), spices and vegetables. I'll let the pictures speak for themselves..

And something sweet to finish off this cavalcade of gorgeous pictures.. A German couple that started a small fudge factory in England had one of the biggest tents at the market today, consisting of fudges and candies with all the tastes you could ever imagine.. This is truly original, creative and absloutely IRRESISTABLE!

Vodka fruit truffle, Pineapple nougat, Nougat sundae

Chocolate banana swiss, Mint flake, Death by white truffle

Amaretto truffle, Fugde with Baileys, Orange swiss, Strawberry chocolate truffle

Coconut orange flake, Chocolate caramel, death by Baileys truffle

Lemon ginger truffle, Jack Daniel's truffle, Baileys strawberry truffle

Desserts galore

I almost forgot to post the most beautiful part of the tapas dinner; the desserts! After all; baking, cakemaking and creating desserts is the most mesmerizing part of any cuisine.

Banana Caramel-Cream Cake (Version 1)

This cake is inspired by Leila Lindholms gorgeous Banana cream pie. However, I did make a couple of ingredient substitutes. Instead of plain flour, I used rice flour which made the cake not only 100% gluten-free, but tastier and a bit more interesting.
Also, i skipped the caramelized nuts because I wanted the focus of the dessert on the golden dulce le leche, greek yoghurt & cream.
Finished with fresh bananas and physalis!

Banana Caramel- Cream Cake (version 2)

(A bit blurry, but you get the picture...;)

& la pièce de résistance; a Tiramisu fit for kings..
The phrase tirami su literally means "pick me up" or "pull me up", refering to the sugar and espresso used in this delicious Italian dessert!

The main components are savoiardi biscuits (dipped in espresso) layered with a delicious whipped mixture of mascarpone, sugar and egg yolks.
If you haven't tried this yet, make it next on your culinary 'to do' list!

Spanish night, Tapas night!!

Yesterday we had a celebration of the shift between the 'old' and 'new' members of AJF. I was in charge of the food & desserts this year, and with the help of my dear friend Maggie, we executed my vision of a 'tapas-theme'. I'm thrilled with the way everything turned out (and got alot of great response from the guests!).


Some shots of the menu,

Papas arrugadas (canarian wrinkly potatoes). This salty treat is considered one of the most unusual and exotic dishes in all Spanish cuisine, because of the fact that it was invented by sailors who (in the lack of ordinary water) used saltwater from the sea to cook potatoes.

'Traditionally-styled' tapas with beetroot cream salad and Swedish meatballs.

One of my all-time favorite taste combinations: fig-marmelade with a trio of selected cheeses: chevré, blue cheese & the famous Spanish manchego (astonished by the fact that I found it in Linköping, and of such good quality)! Completed with grapes to accentuate the tastes of the sweet and savoury.

Mini-pite (feta cheese-baked puff pasty)