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Every Friday, Sofia Wood shares her best cooking ideas here on Make it last. As spring is yet nowhere to be seen, she suggests some sweet treats to keep our spirits up. We'd say that’s a good idea!

These are some of the things I’m making this February—little treats to brighten the gloom of spring still being a bit fair away.

/Sofia

Almond Cookies Dipped in Dark Chocolate and Dusted in Salt and Petals

Almond Cookies Dipped in Dark Chocolate and Dusted in Salt and Petals

Almond, chocolate and salt is such a classic combination. The rose petals may seem excessive, but they are such a lovely addition.

Ingredients

100 g butter, room temperature
1 dl sugar
1 tbsp treacle
2 1/2 dl flour
1/2 tsp baking soda
1/2 dl slivered almonds
100 g dark chocolate, chopped
2 tbsp dried rose petals
1 tbsp flaky sea salt

Preparation

Mix butter, sugar and treacle with an electrical whisk until soft and airy. In a separate bowl, mix flour, baking soda and slivered almonds. Quickly whisk together the butter mixture with the flour on the lowest speed. Stop whisking as soon as the dough starts to crumble. Press the dough together and transfer to your kitchen counter top. Make it into a roll and wrap in plastic. Leave in the fridge for 2 hours.

Preheat the oven to 200°C. Slice the dough into discs about 1/2 cm thick. Place the cookies on a baking tray covered in parchment paper. Bake for 7 minutes or until golden. Set aside and let cool completely.

Melt the chocolate over a water bath. Dip the top of the cookies in melted chocolate and sprinkle with rose petals and flaky sea salt. Leave the cookies in a cool area for the chocolate to solidify.

Walnuts in Honey and Olive Oil

Walnuts in Honey and Olive Oil

These walnuts are my new favourite going away gift that will no doubt make any host happy. Sprinkle them over aged cheese, roasted vegetables or on top of a salad.

Ingredients

3 dl walnuts
1 dl honey
1 dl olive oil
A large pinch of salt
A pinch of cracked black pepper
Zest of 1 organic lemon
A few sprigs of thyme

Preparation

Preheat the oven to 160°C.

Spread out the walnuts over a baking tray lined with parchment paper. Toast for 15 minutes until fragrant. Chop roughly and let cool.

Whisk together honey and oil and stir in salt, pepper and lemon zest. Fold in the walnuts and a few sprigs of thyme. Pour the mixture into a clean glass jar and seal.

Chunky Spiced Apple Juice Granola

Chunky Spiced Apple Juice Granola

Making granola with apple juice is my favourite way of adding a bit of extra flavour. Make it in big batches and keep on your kitchen counter top, always ready to be served.

Ingredients

1 dl apple juice
1/2 dl neutral oil
1/4 dl honey
A large pinch of cinnamon
A large pinch of real vanilla
3,5 dl mixed oats, like buck wheat, dinkel wheat and rye flakes
2 dl pumpkin seeds
1 dl large coconut flakes
1/2 dl toasted almonds, coarsely chopped
1/2 dl toasted pistachios
1 dl cranberries
1 dl golden raisins
1/2 dl apricots, coarsely chopped
A pinch of flaky sea salt

Preparation

Preheat the oven to 150°C.

Mix apple juice, oil, honey, cinnamon and vanilla in a large bowl and whisk until combined. Mix in the oats, pumpkin seeds and coconut flakes. Spread the chunky granola mixture over a baking tray covered in parchment paper.

While stirring occasionally, toast the granola until it’s golden brown, dry and fragrant. This takes about 30 minutes.

Fold in the almonds, pistachios, cranberries, raisins, apricots and a pinch of salt. Keep in an airtight jar and enjoy it with some Greek yoghurt.


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