My dear friend Anna is becoming a mother in January, and that is certainly worth celebrating don’t you think? After consulting her husband Ian we decided an all girls affair would be best (it could be his worst nightmare to sit in on a baby shower with lots of girls) and we wanted to surprise her if we could pull if off.
We most certainly did! When Anna walked throug the door with her mother after some shopping, she was very surprised to see that her friends had invaded the living room.
You see, Anna went shopping with her mother (who was in on the surprise) so Ian could let us girls into the house to prepare. Although some trains were cancelled, we all managed to be there before Anna and we had a lovely afternoon together.
Since I moved house the day before I asked my friend Jenny to help with the baking as well, and together we did manage to come up with a good spread of savoury and sweet.
Lots of photos and recipes below.
Salmon rolls with horseradish, about 40 pieces
ca 6 soft wheat tortillas
200 g cold smoked salmon
100 ml creme fraiche
grated fresh horseradig, as much or as little as you prefer
salt, white pepper
Mix creme friache with horseradish, salt and pepper. Spread onto the tortillas and top with salmon. Roll into tight rolls and leave in the fridge for a few hours. Slice into 1,5 cm broad pieces before serving and discard (i.e. eat) the ends.
Chewy chocolate cupcakes with vanilla frosting, makes 8 American-sized cupcakes
300 ml caster sugar
150 ml plain flour vetemjöl
1 tsp vanilla
1 pinch salt
150 g milk chocolate
150 g melted butter
Mix all the dry ingredients in a bowl. Melt the chocolate and butter together. Add the chocolate mixture to the bowl as well as the eggs. Stir to combine. Fill the cupcase cases to 2/3 with the batter. Bake in 200V for 15-20 minutes. Leave to cool completely before covering them with frosting.
You find the recipe for the frosting here.
Chewy pear and pineapple cake, serves 8
1 small tin of pears, sliced
1 small tin of pineapple rings, cut into four
300 ml caster sugar
200 ml plain flour
150 g melted and cooled down butter
Beat eggs and sugar until white and fluffy. Add the flour and then the butter. Pour the batter into a greased springform and press down the pineapple and pear pieces. Bake for 30 minutes in 175C. Serve with lightly whipped cream or custard.