Recipe For “Kvæfjord-Cake”:

Step 1 - First layer of base
5½ ounces butter
¾ cup sugar
6 egg yolks
1 teaspoon vanilla sugar
6 tablespoons milk
1 cup all-purpose flour
1½ teaspoons baking powder

Whisk the sugar and butter until smooth and pale. Fold in the other ingredients. Mix well. Spread on a 14 x 17 inch baking pan lined with baking/greaseproof paper.

Step 2 - Second layer of base (meringue)
6 egg whites
1 cup sugar

Whisk sugar and egg whites together until stiff peaks form (meringue). Spread evenly over base made in step 1. Sprinkle 4 ounces sliced almonds on top of the meringue.

Bake the two layers together at 350 degrees Fahrenheit in lower part of the oven, for 25-30 minutes.

Step 3 - Filling
1 package instant vanilla pudding mix
1 cup heavy cream

To make filling, whip the cream and make the vanilla pudding separately. Then mix the cream and vanilla pudding gently together, and refridgerate until cold and firm. Let the cake cool down after removing it from the oven. Cut it in half. Spread the filling on top of one half, and cover with the other. Garnish with fruit or berries.

Recipe via Norway Culture

I took some pictures while preparing it at home. None of them was appealing and I used Aftenbladet ’s image

The image is not that important, the taste is and Norwegians are right when they call it the world’s best cake.

Meli & Angi on the other hand creates handmade custom cookie favors for bridal & baby showers, birthdays and special events. In standard or personalized designs, all cookies are baked to order using fresh, high quality ingredients. The whole story started when Eileen was planning her daughter Meli’s birthday party. Since Angi, her long-time friend, planned Meli’s baby shower the year before, it was no surprise when she offered to help with the birthday planning as well.

With Eileen’s passion for baking and Angi’s love for design, it was decided that homemade and hand-decorated “Meli” sugar cookies would make the perfect party favor. As the individually packaged cookie favors (complete with labels that matched Angi’s invitation design) were given out, guests were delighted by both the taste and decoration, saying “You should sell these!”

The rest is New York history.

I’m so gonna try a couple of them, as besides being handmade and fresh , the cookies are also affordable if we take into consideration all the work and attention to details put in each cookie. See the full pricelist.

or maybe a futuristic sushi
Using ink-jet printers and lasers in the kitchen may seem like a futuristic vision but at Moto restaurant in Chicago, it’s already a reality. Its chefs, who are also engineers, are transforming the traditional dining experience by using inventive technology to create their food and to provide diners with an interactive, multi-sensory experience. Tired of steak and a plate of vegetables? The philosophy of the restaurant is to push the boundaries of known taste, texture and technique and to change the way that people perceive and eat food.

The Japanese Kanji has many meanings.
At Moto it means three: idea, taste and desire.
These three meanings reflect the philosophy of a new idea bringing new pleasurable tastes which ultimately elicits desire.

Tasting menus of 5 10 or 18 courses are served alongside fine wines and innovative cocktails in a chic and comfortable setting. Soft lighting, clean lines and earth tones envelop the lounge and dining-room setting a Zen-like stage for an unforgettable evening of Chef Cantu’s Post Modern Cuisine.

Read more about the Futuristic food, here and more about the genius behind all courses here

Ingredients:
2 lbs. powdered sugar
8 ounces cream cheese
1 tsp. peppermint extract
12 oz. chocolate chips
Blend the powdered sugar and cream cheese and peppermint extract (1/2 tsp. at a time until you get the right taste) until well-mixed. It will be thick.
Roll out the fondant until it is as thick as you want the mints to be. Cut out circles with soda drink caps or use a small biscuit cutter for larger ones.
Melt the chocolate chips in the microwave.
Dip the mints in the melted chocolate with a candy fork. Place the dipped mints on waxed paper on a cookie sheet. After you have a full sheet, place the cookie sheet of mints in the freezer until frozen and then package them into containers and freeze.

You could use different extracts and make any flavor mints you like.

Ingredients:
2/3 cup sugar
1/2 cup Egg Beaters
4 cups heavy cream
1/4 cup culinary lavender buds, pulverized

For different colorings, any red, blue, green (what’s your favorite color by the way?) or any other food coloring works fine.

Bring heavy cream just to a boil. Turn off heat and add the pulverized culinary lavender. Steep for 30 minutes. Mix sugar, Egg Beaters, cream, and food coloring until blended well. Pour into freezable dish and freeze until firm. Serve in dessert dishes.

If you don’t like using eggs in your ice cream, you can use a large package instant vanilla pudding instead of the eggs.

Classic Danish Pastry is thought to be a variant of Puff Pastry. They are made from similar techniques, but Danish is made from a yeast dough. This made Danish light and fluffy as never seen before.

Good Danish pastry simply referred to as “Danish”, or Dansk Wienerbrod consists of layers upon layers of flaky buttery crust filled with a myriad of fillings, such as apples, blueberries, apricots or other fruit, cream cheese and almond paste.

Ingredients:
1 3/4 cups Bread flour
3/4 cup Cake Flour
2 1/2 tablespoons Dry milk
3/4 teaspoon Salt
3 1/2 tablespoons Butter
1/2 cup Water
2 teaspoons Dry yeast
1/2 cup Butter or marg., for folding in the dough
1 Egg; beaten, for brushing on top

Sift flour and mix with sugar and salt. Mix yeast with a little cold milk. Add this, the rest of the milk and the beaten egg to flour and sugar. Beat well until smooth with a wooden spoon.

Roll out the dough on baking board to 1 finger thickness. Spread small pieces of butter on 2/3 of the dough. The butter must have same consistency as the dough; if it is too soft it melts into the dough.

Fold together into three layers like folding a napkin, first the part without butter. Roll out and fold again. Repeat three or four times. Leave in a cold place for 1/2 hour. This is the dough with which many different kinds of Danish pastry is made. When pastry is shaped, place on baking sheet and leave in cold place to rise for 15 to 20 minutes, then brush with egg white and bake in a fast oven until golden brown.

COCKS’ COMBS (HANEKAMME): Roll out dough to finger thickness and spread with a paste made of equal parts of butter and sugar, then cut into square pieces 4″ x 4“. Place filling across middle and fold over.

Press the edges firmly together and make 4 or 5 deep slashes in this side. Let rise, brush with egg white and spread with chopped almonds and sugar.

SPANDAURERS: Roll out dough, spread with paste and cut as above. Place filling in middle. Fold corners to the center and press down. After baking drop 1 teaspoon of jelly in the center and spread with frosting of confectioner’s sugar and water.

CHOCOLATE BUNS (CREMEBOLLER): Roll out dough, spread with paste and cut as above. Place filling of vanilla creme in middle, fold corners to the center, forming dough as a ball and place upside down on baking sheet. After baking spread with frosting of confectioner’s sugar, cocoa and water.

As filling may be used apple sauce, jelly, prunes, vanilla creme or almond paste:

VANILLA CREME: Mix 1 egg yolk, 1 tablespoon sugar, 1 tablespoon flour and 3/4 cup milk and cook until thick. Take off, add 1/2
teaspoon vanilla extract and cool stirring occasionally.

ALMOND PASTE: Cream 1/2 cup butter, add 1/4 lb. ground, blanched almonds and 1/2 cup sugar and mix well until smooth. Another kind of almond paste without butter is made of: 1/4 lb. almonds, 1/2 cup sugar and 3 egg whites. Work well together until smooth.

From ”Danish Cookery” by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957.

Bon apetit!

Combine bananas, ground cacao nibs, coconut oil, agave nectar and vanilla extract in a food processor, and pulse until smooth. If a thicker pudding is desired, add more banana and coconut oil (pudding will also thicken as it chills). Cover and refrigerate for 2 hours. Spoon into serving dishes, and garnish each dish with raspberries.

The recipe gives the following ingredients:

• 2 bananas, peeled and sliced
• 1/3 cup raw cacao nibs, ground fine
• 7 tbsp. raw coconut oil or coconut butter
• 3 tbsp. light agave nectar
• 1 tsp. vanilla extract, preferably alcohol-free
• raspberries for garnish