More apple pie to the people

The weather lately has been unreal. Warm days over 20 degrees.

Can promise you our girls are enjoying it to the fullest.

Our newest member is Marge a dwarf cochin, she is the cutest. So tiny.

What I also wanna share is our FGL Dinner this Thursday.
Unexpected conversations with beautiful souls.

Kristin & I will share our story from the start up until now – the FGL saga. How is it to start a business with no real plans or intensions of growing big.
We said from day one – let’s open a pop up store. Five years later we’re still here, it never was just a ‘pop up’ shop.

Together we’ll enjoy a nice meal, discuss around the topic of courage for the night.
Courage – what does that entail for you?
If you’re joining in our FGL evening, we are happy to offer 20% off everything in the shop.

Yesterday I was working from home – managed to finish everything quickly so I had time to go out in the garden. I mowed the lawn – trimmed our apple tree.
And then…

made the best apple pie ever. With white chocolate on top.

Found the recipe over at Underbara Claras blog.
I had to swap a few ingredients, but turned out pretty damn good.
In fact the best apple cake I ever made. If I don’t say so myself!!
Glad I was stalking Clara a year back in her updates… hahaha!

You’ll need:

6-8 small apples

200 g butter

1 tablespoon whole cardamom kernels ( them easily)

2 dl light muscovado sugar / raw sugar ( I took caster sugar )

1 1/2 dl whipped cream

1/2 dl of wheat flour

1/2 dl potato flour (I never had any so took 0.5dl more flour)

1/2 teaspoon baking soda

4 dl oatmeal ( I used whole grain oats)

100 g white chocolate

How:
Cut the apple into slices and lightly fry them with a small amount of butter.
Grease a form and add the apples.
Melt the butter in a saucepan and finish by mixing the cardamom kernels.
Add the sugar and cream.
Mix all the dry ingredients and pour them into the sugar and cream.
Spread the mixture over the apples and grate white chocolate all over the pie.

Bake for about 30 minutes at 200 degree heat.

Thanks Clara for sharing such a lovely cake recipe.
To everyone who reads all the way to here, please please, you have to make one!

…just let me know what you think!
xx

through another lens

Hi October!

Autumn is certainly here. I’m so grateful. Love all the colours and how it smell outside. Crispy mornings are the best ones.

This picture is from a very sunny morning, just before my 20 min yoga. Found a really good 20 min class on youtube. For morning and night.

One night I treated myself to a long bath. Jake both cooked and made me this warm bath after a really long day at FGL Store. My back were so sore, I could barely move. So this peppermint bath – truly made my day! Thanks hun!

And then I fell in love with this washing line. How cute.

I’m usually a light sleeper but now during my pregnancy, I’m like hawk – I hear everything. Some nights Jake snore a bit toooooo much. I go crazy!

& there was week 30.
Can’t tell if I’m wearing pants ,can you? Belly is big now.
When I do my yoga, it’s a funny feeling when my belly touches my legs, hello there bump!

An old favourite of mine: Chia pudding with heaps of cardamom:

2 cups of Almond milk or coconut milk
6 tablespoons of Chia seeds
1 table spoon of oats
+ Lots of grinded cardamom, it’s best if you do it yourself so you get bits and pieces, don’t grind to much. Soak for 10min in the fridge.

I use frozen berries and some natural yoghurt with my chia pudding.
Top it with banana granola, nuts seeds -whatever you want. Such a great meal. Easy to prep and have ready in the fridge to for a few days.

Such a pleasure to go to the hair dresser . This is before.

this is after.  always happy with the result, Thanks Ida ! & thanks Schwarzkopfprosweden.

 

All at once

Thursday 16th of August. Talk about doing everything at once.

At 10.00 am FGL had an interview with a magazine which comes out next Thursday.
We talked and talked and shared the whole story about FGL, from the start up until now.
Often Kristin and I say we tend to talk to much?
Sometimes it feels that way… Maybe not weird yesterday because the interview was all about both of us and FGL Store. Fun!

Also told them when we work, everything goes fast. All at the same time, yesterday was not an exception.

Rose hip soup was on our to-do after a quick shoot and after we’d finished packing.
Started picking the rose hips, took some photos, had lunch, packed orders, time went very quickly. Then we needed to buy the remaining ingredients for this soup – tots forgot about that until it was time to make it.

All this in 30min, just before we had to be somewhere else…

DONE DONE & DONE.

Instagram stories, photos, soup in the making, more photos, some cleaning up and that was a wrap.

Here’s the recipe guys.

600 g (4 cups) fresh rosehips
2 litres (8 cups) water
50-100 g (½ cup) sugar or honey or both
1 tbsp cornflour (cornstarch)

 

1.Cut each rosehip in half then scoop out some of the seeds, we kept most of it cause we were in a hurry.
2.Put the skins in a pan, add the water, bring to the boil and simmer for about 30 minutes until they are soft.
3. Poor it all into a strainer and push through so the seeds disappear. and the meat goes through,
4. Boil it al up again – add the sugar or honey or go 50% 50% . We added enough so it got little bit sweeter.
5. Add starch. Let it cool down..

Serve with whipped cream and chunks of a Mazarine cake, Oh man so yummers!

It was truly delicious and it’s really healthy to..
( don’t add the cream and the cookie on top if you wanna be Just healthy, )

Some facts:
There were two important reasons for the popularity of ‘nyponsoppa’
Firstly, many Swedes were very poor years ago (large number emigrated to America in the hope of escaping poverty) and rose hips could be picked for free.
Secondly, rose hips contain a lot of the vitamins C, D and E, calcium and a load of antioxidants. In the winter months, in a country that can be bitterly cold, they were regarded as an essential part of everyone’s diet.

Enjoy!

 

MORE VEGGIES TO THE PEOPLE

More greens to me,  it makes my stomache so happy!

Sometimes I have so much love for cooking great food, somedays not at all. Right now I’m in a ‘bad’ period.
A sandwich with eggs could easily be my lunch for three days.
The other day I made Beetroot risotto which is super easy.

Not only easy it’s delicious to.

4 servings

1 diced onion
1 clove of garlic
3 dl arborio rice

Fry the things above in olive oil.
Rice should get a bit shiny, add:
2 dl white wine
Let the wine soak into your rice.
add your choice of stock -don’t have to be veg stock but that was my choice. Little by little -always stir your rice. Simmer slowly. This takes up to 15-20min. See if your rice is ready to eat by now or give it some extra minutes..

Add on a tablespoon of butter and 2dl parmesan cheese. In the end I added some sliced beetroots. (already cooked)
And while my rice where getting ready I pan fried some mushrooms as well…

A pretty yummy lunch I have to say.

Good luck,

mir

ELDERFLOWER ICE TEA

hi guys,

Certainly been enjoying my days off to the fullest. Bad wifi is like magic to your soul. Totally needed to be off social media . Yesterday was our first day at home. We spent the day in the garden, in our boat. I was paying tons of bills it felt like. Replied on emails and busy working away with upcoming collaboration.

Our garden has truly blossomed out the last couple of weeks. I decided to make som Elder flower ice tea.
Also promised to share the recipe later on yesterday but ddn’t have enough time.

So here we go.

I had 3 glas jars that I filled up with different things:

1 with: Elderflower, mint.

2 with: Elderflower, raspberries.

3 with: Elderflower, ginger.

Pick and mix litterally.
I took a big casserole and boiled plenty of water, enough to cover the flowers. In 6 L of water I added some honey- have no idea how much but add as much as you like.
Let it get cool down,  take out what you added to flavour your tea. Add 1 squeezed lemon per jar.

Keep it in the fridge.

Voila!

m