February 7 – my daughter’s birthday


February 7, 2018

Today February 7 is our daughter’s birthday and we celebrated at home.
When my family is having a birthday, I always ask what they would like to have for dinner.  My husband had his birthday 3 days ago and he requested Roast Beef. Our daughter likes meat but not as much a beef eater as her dad, she wanted some seafood. So I asked my favorite fish store Fjellberg’s to make her a seafood platter.


King crabs, Lobsters, Sweet Shrimps, Scallops, lemon, Aioli sauce, Cognac Mayonnaise, Baguettes and all came together. She was very happy!

She wanted me to bake my Velvet Brownies for dessert and I said yes to the birthday girl, I baked it this morning.

This is such a success recipe and I hope you can try this. You will never fail with this recipe.


Velvet Chocolate Brownie

100g unsalted butter, at room temperature
150g bitter chocolate

2 eggs, M sized, at room temperature
70g sugar

60g cake flour
1 tea spoon baking powder
20g cocoa powder

Oven 160C, preheated
fresh raspberries for decoration


1. break the chocolate into small pieces
2. put the butter and the chocolate in a bowl.
3. boil water in a pan. place the bowl of butter and chocolate
in the warm water bath and let them melt gently.
when they are perfectly melted and blended together, take it
off the bath and cool.
4. In another bowl, crack the eggs and add sugar. Mix with an electric hand mixer and whip for 3 minutes.
5. Add a table spoon of butter+chocolate mixture into the whipped eggs. Mix.
6. Add another table spoon. Mix.
7. Add all the rest of chocolate+butter mixture and mix well.
8. Shift flour, baking powder and cocoa powder together 3 times and mix in the cake batter.
9. pour into a mold and bake in the oven for 18-20 minutes.




It was my daughter’s 26th birthday today!

xxx Rie



Cakes lately



Tuesday February 21, 2017



I am baking many cakes lately.

The most recent cake is the one I baked yesterday for the cooking class. One of the participants has a birthday today and his wife sent him to my cooking class as her birthday gift. So sweet. So touching. And I was so grateful.

I baked a cake for him and we shared it after we sang a happy birthday song for him and he looked very surprised! 🙂

I love surprise birthday parties. 🙂
with good food and good friends.



I would like to attend a cake/baking class in Paris to brush up my cake-baking and decoration skills this summer, the class is intended to teach semi-pros and experienced home bakers who enjoy making fancy cakes with elegant decorations for adult.  There are no such class in Oslo and I am not so far away from Paris. The class will be taught in french, of course…, and you know my french language level is not so high… but it will be fun if I can have the opportunity.

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Maybe my husband will send me to the class as his birthday gift?
I do have a birthday in summer!! 🙂

My cakes lately all had good fruits on top.
Specially I liked these Blood Oranges from Spain. Gosh, they are so good!




There will be more photos of my cakes on this blog soon!

xxx Rie

Japanese Chiffon Cake


Tomorrow I will be teaching at a cooking class in Oslo, there will be 15 students, including 2 Norwegian men! I went and bought all the food on Friday,


After the class there will be a time to introduce this organic Tofu which I think is a much better Tofu both in taste and quality,


and my cooking uniform (an apron) is now washed and ironed.


I hope everyone will have a good cooking day with me!

We will eat all what we will cook and I offered to bake cakes for dessert, Japanese Chiffon Cake.



I baked 3 Chiffon Cakes today and have memorized each every step and the recipe which is like this :

JAPANESE CHIFFON CAKE (cake dish 20cm diameter) 

7 egg whites
60g sugar
Cream of tartar  1/8 tea spoon 

7 egg yolks
60g sugar
60cc salad oil
80cc cold water

120g flour
1/2 tea spoon of baking powder

1. Preheat the ovent to 170℃

2. Put the egg whites and Cream of Tartar in a bowl. Using an electric mixer  whip it up to a fine meringue. Add the sugar (60g) in 3 batches. Whip until stiff peaks.


3.  Transfer the egg whites to another bowl and put it in the fridge.

4.  Put the egg yolks in the bowl (the same bowl you used to whip up the egg whites) and whip with the electric mixer. Add the sugar in 3 batches and continue to whip until they turn like creamy mayonnaise.   Add the salad oil a little by little.  Mix well.

5.  Add the water a little by little. Mix well.

6.  Shift flour and baking powder together and add to the egg yolks. Mix with a spatula.

7.  Take out the meringue from your fridge. Add it into the egg yolks in 4 batches.

8.  Pour into the Chiffon Cake mold. Rap the pan 2-3 times (you lift the whole baking mold with the cake batter in it up 15 cm or so and let it drop on to the kitchen counter. This way big bubbles in the cake batter will disappear).

Bake in the oven 45-50 minutes.


9.  When the cake is baked please take it out of the oven and flip it upside down on a cup. (yes, the cup is also placed upside down)


10.  I have it upside down and let it cool for 3-4 hours.
When it is completely cold, you can insert a thin bladed knife and carefully separate the mold and the cake.


S5使うよChiffon cake


Enjoy this fluffy Chiffon Cake!

This recipe is from CookPad ID 254318