Happy Blogiversary!

Happy 1st blogiversary to me!

A couple of weeks ago I got a WordPress notification saying Happy Anniversary with WordPress. However, as I didn’t post my very first post at the same time, I’m counting today, 26th March, as my official blog birthday!

When looking back at the first post I wrote, I realised I was planning to write another one about pretty much the same subject – waffles. Yesterday was national waffle day in Sweden, however we stared our celebrations on Sunday already as the kids had a few friends around. {This time everyone was happy to have the waffles}


I decided to post the waffle recipe again, so here goes:


Makes about 8

350 ml flour
3 tsp baking powder
200 ml milk
250 ml sparkling water
100g butter

Melt the butter and allow to cool.
Mix flour and baking powder with the milk, then add the sparkling water.
Add the melted butter.
Rest the batter for a minimum of 20 minutes.
Pour a ladle of batter into a waffle maker and bake until golden brown.
Serve with jam and whipped cream. Or honey and a sprinkling of cinnamon {which proved a very popular combination here}


Flourless chocolate brownies

There must be thousands of brownie recipes around, but people always seem to be on the lookout for another one {or is that just me?!}

The Nigella Express cookbook features a flourless brownie recipe, but as it contains ground almonds instead of flour I have been a bit reluctant to try it, fearing the almond flavour would be too predominant. Since discovering wheat no longer agrees with me I decided to have a go though. I needn’t have worried! The almonds gives the brownie an earthy flavour without altering the texture or characteristic rich chocolatey flavour.

Flourless chocolate brownie with raspberries

When making these the first time I was a bit short of a few ingredients, firstly dark chocolate, so I ended up adding a good quality milk chocolate (40% cocoa solids) to make up the total amount of chocolate required. I also added cocoa powder to boost the chocolate flavour, and to make up the dry ingredients as I didn’t have enough of the ground almonds {I only had a 100g pack in the cupboard and 150g was required}.

The original recipe doesn’t mention if there should be salted or unsalted butter, so I decided to go for unsalted and added some Maldon sea salt flakes, as I like the unexpected little briny pops they provide.

Flourless chocolate brownie with candle

Flourless Chocolate Brownie

150g good quality dark chocolate (70% cocoa solids)
75g good quality milk chocolate
225g unsalted butter
1 tsp vanilla extract
200g caster sugar
3 eggs, beaten
100g ground almonds
50g cocoa powder
100g chopped walnuts
50g white chocolate, chips or chipped
1 tsp flaky sea salt

1) Preheat the oven to 170C and prepare the cake tin.
2) Melt the chocolate (dark and milk) with the butter in a heavy based saucepan over a low heat.
3) Take the pan off the heat, mix in the vanilla extract and sugar and let cool.
4) Beat the eggs into the mixture, one at the time, then add the ground almonds, cocoa powder, walnuts, white chocolate and flaky sea salt.
5) Pour into the cake tin and bake for 25-30 mins, until the top has set but the middle is still a bit gooey.
6) Cut into squares once cooled.  Flourless chocolate brownie