Hello there, my dear readers.

I have been very quiet on this blog lately. I really haven’t been trying out many new food recipes. I have been trying out and modifying my cake recipes, because the cocoa fat available here is not like the one I used to buy in Sweden. Those I have found in my organic grocery store are stored in room temperature. One of them are really solid, the other is a bit amorphous. The amorphous one can be used directly in my biscuits, without being melted.

I actually have found a store where vegan whip cream can be bought. Though it is soya based, so I will only use it in rare cases.