Christmas Candy Cane Nails

Christmas Candle Holders - DIY

This lovely White Christmas Pillare Holder By Yankee Candle came today with the post. First christmas decoration being used this year. 

 

Strawberry cupcakes

Ingredients:

125 g butter

200 ml sugar

2 eggs

450 ml flour

1 tsp vanilla sugar

2 tsp baking soda

150 ml cream mixed with milk

500 ml strawberries

White chocolate frosting:  

60 g butter

200 g cream cheese

200-300 ml icing sugar

1 tsp vanilla sugar

200 g white chocolate

Red food colouring

Fresh strawberries for decoration.

How you do this:

Preheat oven to 200 degrees.

Beat the butter and sugar light and fluffy with an electric mixer. Add the eggs one at a time while you continue to whisk the mix.

Mix the flour, vanilla sugar and baking powder. Stir the flour mizture and the cream mix into the batter. Continue whisking until the batter is completely smooth and even.

Spread  2/3 of the batter into the molds. Clean the strawberries and divide them into four parts. Push a couple of parts into each form.

Bake in the center of the oven for about 15-20 minutes or until the cupcakes have a nice colour.

White chocolate frosting:

Beat the butter and cream cheese soft. Stir in the icing sugar and the vanilla sugar.

Break the chocolate into small pieces and melt it in a water bath. Let the chocolate cool a bit before you add it to the mixture.

Add the food colouring, mix to a smooth and thick frosting. Add more icing sugar if the frosting seems too loose. Pipe the mixture on the top of the cupcakes.

Decorate each with half a strawberry.

Pumpkin soup

This is a recipe that I love to do when I don't have too much time, feel for something to warm me up after a cold and rainy day. It can easily be served as a starter to a fancy dinner or just as tonight, for my on my own.

Ingredients

1 chopped onion
500 g pumpkin, chopped into small pieces
600 ml vegetable stock
200 ml double cream 
2 teaspoonfuls butter
nutmeg

How to do this:  

Melt the the butter in a large saucepan, add the chopped onion and saute over a low heat until tender.
Add the pumpkin to the pan along with the vegetable stock. Bring to boil then simmer until the pumpkin is soft.
Take of the stove to allow the soup to cool down a little, then add about 2 teaspoons of nutmeg, salt & pepper according to taste. Blend in a food processor until smooth (careful here not to burn yourself).
Reheat the soup carefully when ready to serve, make sure it doesn't start boiling. Add the cream. Stir and serve!

 

Chicken and bacon rolls

Ingredients:
900 g chicken fillets
125 g cream cheese with taste of Peppers and Chili
140 g bacon
1 kg potatoes
1 yellow onion
2 Tbsp melted butter
1 Tbsp freshly chopped rosmary
Salt and black pepper for seasoning

To do this:

Flatten out the chicken fillets. Season lightly with salt and pepper.
Put a teaspoon of the cream cheese on each chicken fillet and roll it up. Wrap each chicken roll with a bacon rash.

Peal the potatoes, slice the potatoes and the onions thinly. Mix and spread them out in an ovenproof form. Add a little salt and pour the melted butter over.

Place the rolls on the potato and onion bed and sprinkle the rosmary over everything. Cook in the lower part of the oven for 30 minutes at 225. Make sure that the chicken is cooked through.

Creamy Salmon Pasta

Ingredients:

4 portions of Spagetti

400g salmon file

1/4 Leek

1 Lemon

2 1/2 dl double cream

1 1/2 dl freshly grounded parmesan cheese

Olive oil

Salt

Black Pepper

To do this:  

Cook the pasta after the instructions on the packing. Cube the salmon. Rinse and slice the leek finely. Clean the lemon in fingerwarm water. Grate 1 tsp of lemon zest and squeeze 2 tbsp of juice. 

Fry the leek in 1 tbps of oil for 2 minutes without letting it get colour. Add cream, lemon zest and the juice. Add the salmon and let it simmer under cover for 3 minutes. Season to taste with the black pepper. 

Add the freshly cooked pasta into the sauce. Serve with the parmesan.