Laura bakar i Åmål


We have come to that point when Charlie only has one working day left. He is with mixed emotions, both being exited about our journey, but also little bit nervous since he has been working in the same place over eight years and naturally it feels weird for him.

Charlie asked me to bake something for him to take to his colleagues on his last day, so what would have suited better than a recipe from our ever so cute TV chef Leila Lindholm, from her program “Leila bakar i Frankrike”. She bakes all wonderful recipes in Bordeaux. This one is called “Leilas chocolate cheesecake”



  • 400 g Digestive biscuits
  • 200 g butter
  • 600 g Philadelphia cheese
  • 2.5 dl quark
  • 2 tsp vanilla sugar
  • 1.5 dl sugar
  • 4 egg
  • 1 dl double cream
Chocolate swirl
  • 150 g dark chocolate (60%)
  • 3 tbsp espresso
  1. Heat the oven to 175 degrees
  2. Crush the biscuits in a food processor or in a plastic bag with a rolling pin
  3. Melt the butter and mix with the crushed biscuits
  4. Press the mixture in a spring form cake tin (diameter 24cm)
  5. Pre-bake the base in the oven for 10 minutes
  6. Lower the temperature to 140 degrees
  7. Whisk the cheese and quark to a creamy mixture
  8. Mix in the sugar and vanilla sugar in
  9. Mix  in the eggs one at a time and then addthe cream
  10. Break the chocolate in small pieces and melt it in a pot over a simmering water and add the espresso
  11. Split the base mixture in two bowls and add the chocolate in one of them
  12. Pour the mixtures in alternate layers in the baking tin over the base
  13. Draw a pattern through the mixture with a knife
  14. Bake in the oven for about 1,5 hours until it has settled
  15. Let cool and serve

Supreme Caesar Salad

I just love Caesar Salad! It is so delicious and you can make so many different variations! This one is absolutely gorgeous, try it! The original is from Donna Hay’s, but I think my dressing is better 🙂


Romaine lettuce

Soft boiled egg


Maple syrup

Parmesan cheese

Baguette and olive oil


1 Egg

3 small anjovis

2 tsp lemon juice

1 tsp Worcester sauce

Couple drops of Tabasco

1 tbsp of Dijon mustard

1 clove of garlic (crushed)

Salt and pepper

150ml vegetable oil


Wash the salad leaves and put them in the fridge (preferably for over two hours)

Put the ingredients for the dressing except for the oil in to a blender and blend until smooth. Add the oil in thin line while the blender is on. The ready dressing should be thick. Before adding it to the salad, add cold water, one teaspoon at the time to get the consistence you want. Add salt and pepper to taste.

Cut thin slices of the baguette and brush them with olive oil. Fry in the oven (160 dgr) about 10 minutes until golden brown.

Put the bacon in a bowl and add about tablespoon of maple syrup. (I know it sounds weird, but believe me, it makes a lot of difference!) Mix well so that all the bacon slices are covered. Fry the bacon in the oven (160 dgr) for around 15 minutes until crisp.

Assemble the lettuce in a large plate and spoon a lot of dressing over it. Grate generous amount of parmesan cheese all over and place the croutons and bacon and halved egg on the top.


Kaisa’s Tatties

This is a simple, but very gorgeous potato recipe which I learned from my friend. I can nothing but recommend you to try it! It goes as well with chicken, meat as with fish.


  • Fresh potatoes (works probably with “old” potatoes, peeled and chopped)
  • Garlic
  • Tarragon
  • Butter
  • Salt to taste


Boil the potatoes until almost soft. Toss a generous lump of butter in a frying pan and let melt. Add lot of tarragon and put the potatoes in. Fry until they have got a bit of color. Add pressed garlic and season with salt.