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astaness_kitchenfantasies

🍰 I imagine, create, photograph and share!
🇳🇴 Food blogger in Norway
📌 Recipes • Culinary ideas • Food photography
👇 Latest recipes and stories

Pumpkin season is officially here — and I’m al

Pumpkin season is officially here — and I’m all in! 🎃 We’ve already got the spices, so let’s make some purée. I could use store-bought pumpkin purée, but luckily I couldn’t find any here. So, I’m going with the more reliable, purer option — homemade pumpkin mash.
It would be even better if the pumpkins came from my own garden, but my garden exists mostly just so that I can say I have one, not because I actually grow anything there 😁 So, I brought home three small pumpkins. I cut them in half, scooped out the seeds, placed them cut-side down on a baking tray, and baked them for about 60 minutes. Once they cooled a bit, I peeled off the skins, put the flesh into a blender, and blended until smooth.
If the pumpkin is larger, I cut it into thick slices and cover it with foil so it doesn’t dry out. I ended up with 3 liters of purée — looks like a pumpkin pie parade is coming 🎃🎃🎃🎃🎃🎃 If there’s any left over, I’ll portion it into containers (about 300 ml each) and freeze it. It’ll be perfect for soups or pies later. #pumpkinseason #homemadepumpkinpuree #fallrecipes #autumnvibes #pumpkinlove #fromscratch #homemadecooking #cozyfall #pumpkinpieprep #kitchenstories #fallflavors #homemadegoodness #cozyfallvibes

The time for pumpkin pies and all sorts of other p

The time for pumpkin pies and all sorts of other pumpkin delights is approaching — or maybe it’s already here! Let’s mix our own spice blend! 3.5 tsp cinnamon
2.5 tsp nutmeg
2.5 tsp ginger
1.5 tsp cloves
1.5 tsp allspice Everything ground, of course 🙂 Enjoy your pumpkins! Woohoo! 🎃 #pumpkinseason #pumpkinpie #pumpkinpiespice #pumpkinpie #helloween

Even though I’m off carbs for a while, I really

Even though I’m off carbs for a while, I really hope none sneak onto my hands while baking — or float over through the steam 😄 I don’t eat them, but luckily there’s always someone around who’s happy to enjoy dessert. So… I bake! The cinnamon rolls were a bit of a flop — I tried a new recipe and turned off my logic for a bit. Edible (judging by everyone’s faces), but not exactly photogenic. I’ll share those once they turn out the way they should. But for now — an autumn-inspired cake for Sunday lunch 🍂 Chocolate Beetroot Cake For the sponge:
▢ 250 g fresh beets
▢ 200 g dark chocolate
▢ 200 ml neutral oil
▢ 3 eggs
▢ 100 g sugar
▢ 200 g flour
▢ 2 tsp baking powder For the frosting:
▢ 100 g room-temp butter
▢ 250 g cream cheese (like Philadelphia)
▢ 150 g powdered sugar
▢ 2 tsp lemon juice To assemble:
▢ 50 ml cherry syrup diluted with water
▢ 100 g cherries Full recipe here 👉
https://kitchenfantasies.com/en/ Judging by everyone’s happy faces, it was delicious — you couldn’t even taste the beets! If I hadn’t said anything, no one would’ve guessed. Could’ve fooled them 😄 #beetrootcake #chocolatecake #autumnvibes #dessertlover #bakingjoy

Mini dessert 10 fresh raspberries 1 tbsp peanut b

Mini dessert 10 fresh raspberries
1 tbsp peanut butter #ketolife #peanutbutter #desserts #kitchenfantasies

Last Saturday, while juggling all the apartment pa

Last Saturday, while juggling all the apartment painting projects, I had this random thought: if the walls are going to look fresh and pretty, then my rocking chair corner deserves a makeover too! So off I went to Ikea (dangerous place, I know 😅). The plan was simple – grab a new rug. Our old one was from there anyway, but over time it collected little “Perkūnas baby teeth marks” … yes, our furry inspector tested it thoroughly back then. Time for an upgrade! Well, you know how it goes. I got the rug… and a few other things. Who actually leaves Ikea with only one item? Exactly. But here’s the part that shocked me: right near the checkout – boom – full-on Christmas wonderland. In September! Like, is this normal? I’m still daydreaming about pumpkins, cozy soups, and autumn vibes 🍂. Sure, I peek at Christmas recipes around now, but more for inspiration – not actual baking. Decorations though? I’d happily wait until November, after pumpkin season has had its moment. Feels like the calendar got scrambled here in Norway. Is it the same where you country? Anyway, enough complaining. Let’s sweeten things up with dessert! I’ve got a recipe for the creamiest panna cotta topped with fresh mango puree. It’s light, elegant, and looks way fancier than it actually is (my favorite kind of dessert 🙌). Mango Panna Cotta 🥭 380 ml heavy cream
3 gelatin sheets
80 g sugar
1 tsp vanilla paste (or natural vanilla sugar) For the topping
1 small ripe mango
A few strawberries (or any berries you love) for garnish Soak the gelatin sheets in cold water until they soften.
Heat the cream with sugar and vanilla – don’t let it boil, just warm enough to dissolve the sugar.
Add the squeezed gelatin sheets and stir until completely melted.
Pour into four glasses or small jars and chill until set ( 1 h).
Blend the peeled mango into a smooth puree.
Once the panna cotta has firmed up, spoon the puree on top, decorate with berries, and enjoy every silky spoonful. ✨ Pro tip: I often make these in small jars (250–330 ml). They fit perfectly in the fridge, and it means I can whip up a bigger batch for the week. #MangoPannaCotta #EasyDesserts #ChristmasTooEarly #ScandiLife #FoodBloggers

Some time ago, together with food and lifestyle bl

Some time ago, together with food and lifestyle blogger @slogunas , we took on the challenge of cooking Žemaitija (Samogitian) dishes more often. We chose the book Žemaičių valgiai (“Samogitian Dishes”) as our guide and source of inspiration. Of course, as often happens, I got caught up with other things—like a holiday in Spain, experimenting with the keto diet—so the Samogitian cooking plans were put on hold. I found something that could fit into keto eating and decided to try it. It wasn’t as successful as I hoped, but I followed the recipe the first time and then adapted it to what works for me. I think it still turned out Samogitian/Lithuanian, and even a bit Norwegian 😉 Herring Fried in Sour Cream 500 ml sour cream
2 herrings
dill leaves Clean the herrings, soak if they are too salty.
Fry in sour cream on low heat for 3–5 minutes. Before finishing, sprinkle with dill leaves. My notes: I definitely won’t cook it like this again… either the sour cream was too lean (I couldn’t find any other), and most likely that thick homemade sour cream from childhood in the countryside is impossible to find nowadays. I didn’t really like the texture of the fried herring. Edible, yes, but I can’t say it was tasty. And the look of it… hmm (see the last photo). So, I came up with my own version, maybe inspired by those jars you see in the store 🤨 Herring in Sour Cream Sauce 100 g unsalted herring fillet, or soaked if too salty
½ shallot (or another type of onion)
50 g fattier sour cream (I used 35%)
½ tsp mustard (I used Dijon)
½ tsp apple cider vinegar
a pinch of fresh dill or parsley Cut the herring fillet into small pieces, finely chop the onion. In a small bowl, mix sour cream, apple cider vinegar, onion, mustard. Add the chopped herring and some fresh dill or parsley. Mix well so the herring is coated with the sauce. Serve with your favorite sides. Keeps for a few days in the fridge. I hope the Samogitians wouldn’t say that this kind of herring is too “far” from theirs. #issukiszemaiciureceptai #recipies #recipeideas #food #zemaiciuvalgiai #zemaiciuvirtuve #kitchenfantasies #maistas #gaminu #paprastasmaistas
#gaminamenamuose #foodphotography #herrings

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