It’s funny how things turn out.
Mr C and I met five years ago at a restaurant where our two parties were seated next to each other – that’s the thing with this restaurant, you put your name up on a list and wait in the bar until a table is available, and sometimes you end up sharing a table with a total stranger that you end up marrying a few years later.
So, we’re getting hitched in September (why wait when a fall wedding suddenly feels right?)! He got down on his knee in a hotel in Copenhagen and popped the question. And I have to admit, it was kind of romantic! We’d been out to this fantastic dinner at one of the city’s hot spots at the moment, No2. Full of the most amazing food and wine (!) we rumbled back to the Bertram Guldsmeden Hotel – which is by the way an organic hotel and this was our second stay here – and as I was ready to wable into bed, all of a sudden he is crawling on the floor with the ring in his hand and well, the rest is history.
And I find myself going crazy, pinteresting every wedding-like photo I see. It’s so addictive and I can’t stop. And, yes, I have to admit it’s kind of fun! If you you’re looking for some inspiration too, you can take a peak into my world of fluffy weddingness:
Moving on, right now Mr C and I are spending our evenings with the latest season of Masterchef Australia. Yes, I’m a huge fan and even though I know who wins this time, it’s so inspiring to watch the contestants develop. We have this show in Sweden too, but I believe the standard and quality of the Aussie version is so much higher (sorry, Mästerkocken and Channel 4, but it really is…). During one of the team challenges one of the teams made a raspberry packed chocolate brownie. It’s a simple recipe but the brownies have this perfect fudgyness, accompanied by a deep dark chocolate flavour with malty undertones from the dark muscovado sugar I added. Actually, I’m thinking of including these brownies on the wedding cake dessert table…
Oh, if you are in the mood for a really Aussie and lemony treat, check out the recipe for the Lemon Syrup Cake from Masterchef Australia season 2012.
Recipe adapted from Masterchef Australia season 2015. Preferably use organic ingredients, produced in a way that’s good for you and the rest of the planet.
200 gram / 7 oz. chopped dark chocolate 70%
200 gram / 7 oz. butter
3 free range eggs
250 gram / 8.8 oz. dark muscovado sugar or brown sugar
80 gram / 2.8 plain flour
60 gram / 2.1 oz. cocoa
a pinch of salt
200 gram / 7 oz. fresh or frozen raspberries
- Preheat oven to 160 C/320F.
- Slowly melt butter and chopped chocolate in a pot over low heat.
- Whish sugar and eggs until combined.
- Mix flour, cocoa and salt in a bowl and then add to the sugar and egg batter.
- Slowly pour the chocolate butter into the batter and fold gently until combined.
- Pour batter in a prepared pan (20×30 cm/8″ x 11″). Scatter raspberries on top and bake for 30 minutes or until just cooked through. Let cool before serving plain or pimped with vanilla ice cream. Bon appétit.