July 25, 2016

Croatia photography & styling workshop

It's been a few months since the Croatia workshop with the wonderful ladies of First We Eat (Eva and Carey), Maggie and Zhanna and thinking back, I can honestly say that it was one of the best experiences ever. Seriously, I will never forget this house. Or the wonderful group of attendees.
I'm not a morning person, not in any way, but waking up at the crack of dawn and seeing that magical view from the house.. totally worth it. And every morning when I came down to the kitchen, Carey, who is definitely a morning person, had already made coffee. Oh, and did I mention the kittens? I could go on about this workshop..
And therefore I'm happy to say, this January I'm coming to Costa Rica with them! I'm sure it will be mindblowing and amazing in every way possible. It's about photography, chocolate and coffee, literally my favorite things in life. And maybe I'll even make chocolate cake for you if you come. For more info and registration, please read more HERE.

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July 9, 2016

Fluffy sponge cake with balsamic strawberries

There is almost nothing that says summer as much as a simple, fluffy sponge cake with cream and strawberries. And while I do enjoy that as it is, in all its simplicity, I wanted to add something. And strawberries and balsamico is pretty much a match made in heaven, I know that since I made a cream soda with balsamic strawberries for a magazine not too long ago. It was honestly one of the best things ever, that I will make many times this summer.

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June 14, 2016

Strawberry rhubarb pie with elderflower

Strawberry rhubarb pie is one of those classics that I absolutely adore. And that's exactly why I hesitated a bit before adding elderflowers to the mix. But I'm glad to say it turned out so well, with just a hint of elderflower flavor. Perfect.

I know it looks like this pie has a huge puddle in the bottom, but it doesn't, really. I was eager to photograph the inside and let it cool just 1 1/2 hours which is not enough to let it firm up completely.. I know, my bad. And it's definitely not soupy like many other strawberry rhubarb pies I've tried. I macerate the fruit and then cook the liquids before I add them back to the pie (don't want to lose any of that precious flavor!). I know it sounds like many steps to go through but I highly recommend trying it, to avoid a soggy pie bottom.

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May 12, 2016

Lomelinos pajer / Lomelino's pies

It's finally here!! 
My new baby is now out in the world (in Sweden), the pie book I've been working on for a while now. I'm so very excited about this one! It's filled to the brim with double crusted pies, galettes, crumbles, tarts, mini pies, pie pops, cream pies.. I'm also sharing my very best pie tricks, like how to make the very best pie crust, how to avoid a soggy bottom and how to make that beautiful lattice top. And of course, what to serve with your pies, vanilla ice cream, caramel ice cream, crème anglaise, whipped honey creme fraiche, how to make your own mascarpone cheese and much, much more. You can buy it from Bokus, Adlibris or your local book store.

If you make anything from it, make sure to tag your photos #lomelinospajer on Instagram so I can check it out!

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May 3, 2016

Mini princess cakes | Miniprinsesstårtor

Princess cake has been on my to-do list for a while now. Since last summer I think, but I never got around to making one. I've eaten so many slices of princess cake in my life and I figured it was high time to make my own. Princess cake is one of the most typical Swedish pastries, and I've been very into making Swedish pastries lately. I know there is always some debate as to whether a real princess cake should contain raspberry jam or not. Nowadays they usually always do, as far as I know.  I chose to go with raspberry cream instead of jam, because why not? Raspberries are delicious. As they're not really in season right now, I went for frozen ones.
And if I can, I always go for mini format. It does take a bit longer but aren't they adorable? Totally worth it in my opinion, to be able to serve individual little cakes for your guests.
And what's not to like? A light sponge, pastry cream, raspberry cream with a hint of lemon, more whipped cream and marzipan. They are actually lighter than you would think despite all that cream, and they aren't overly sweet. Delicious.

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April 19, 2016

Rhubarb crumble

The most difficult thing about putting this post together was coming up with a name for this... well, crumble I guess? But it isn't really a crumble either. It's like a hybrid of a crumble, a cake and a chewy cookie. Or is it a crisp? Can someone please tell me what the difference between a crisp and a crumble is? For me, a crumble has actual crumbles on top, whilst this batter is more like a runny cake batter... Whatever it is, the caramelized topping is crunchy and chewy and pairs incredibly well with the tart rhubarb underneath. I'm so happy the first rhubarb is finally popping out of the ground! Now I'm just waiting for the strawberries as well. 
If you've been following this blog for a while you probably know that I love pairing berries and rhubarb with cardamom. Ok, I love anything with cardamom. Really. And I love serving things with vanilla ice cream. All good.
I also finally got the chance to test my handcrafted pie server from Nershi woodworks. Isn't it just beautiful?

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