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My capsters 'runner' (sports hijab) worked fine today. Because it was too sunny, the sweat did form an insulative effect, but still not too hot in the head. It did feel hotter at the end of the run while cooling down. Still, good help. Hope the new longer version they're introducing will not 'fly' as easily as this did though.

I ordered a capster last week for $22 + shipping, which became equivalent to 250 sek. It's a bit pricey considering it's just a small cap/ scarf without a neck cover. But if it serves it's purpose, i.e my head doesn't get hot while running, then it is more than worth the money. So that has to be sorted out yet. Coming to the specs. I ordered a Running one in black. The neck cover was an issue because it's hard for me to find a shirt without huge necklines. But I'm not sure about ResportOn because of price, Friniggi is an option but the shipping cost is a lot. The color.. Thank God I ordered black, cause it's a porous material and would look weird if it had colored stripes. Plus I wanted to use it for casual wear some time when a full blown scarf isn't applicable/ feasible. I was thinking it can also serve as a underscarf in case it's too hot and I just want to put a scarf on the head, instead of wrapping it. Pheww For some strange reason, I have ...

I make it with the help of all the knowledge I have ever collected about pizzas. The dough for base: For two medium pizzas, I take 3 cups flour 1 packet yeast (packed one is common in Sweden, but if you use the fresh granular one, you are supposed to soak that in warm water with little sugar for few minutes before putting it in) 1 tsp salt sometimes a little oil and kneed them all with water to a soft dough, then cover it and let it rise for an hour or two. After that divide it into two parts and flatten into whatever shape you want. It should be quite thin. The pizza sauce: Little olive oil in a pan Fry garlic paste/chopped Add tomatoes. Previously I used to add crushed tomatoes ( krossade tomater/ polpa di pomodoro ) and wait for it to thicken and dry over 30-40 minutes, but now I add a small tin of tomato paste ( doppio concentrato di pomodoro ) along with it which is very red and dry and makes it easier to get the final form. Pizzakrydda by Santamaria . Season with ...

SUGAR SYRUP: Always prepare the sugar syrup first. In a pan, add - 2 cups of sugar - 1 and a half cup of water and put on full heat till it comes to a boil. Then add - 1 tsp lime juice - 1 tsp rose syrup (if available) - Few strands of saffron (if available) - 1/4 tsp cardamom powder or whole green cardamoms (elaichi) Bring the stove to a lower setting so that it starts to simmer. Cook until you get a "one-thread" syrup. THE GULAB JAMUNS: In a bowl, mix: - 1 cup full fat powdered milk. - 2 tsp plain flour (maida). - 2 tsp sooji. - Half tsp baking powder. - 2 tbsp ghee or butter. and add milk to kneed, 1 tbsp at a time (around 6 to 8 tbsp) When the dough is ready, make balls of small to medium size, keeping in mind that they will increase in size when fried. Keep them covered the whole time, don't let the balls dry, it spoils the whole thing. Meanwhile warm enough quantity of oil in a deep pan so that the balls can be completely immersed...

This is how my cakes looked. I had never successfully baked a cake before this in my life but I managed to make three of these in one day. That explains how easy this recipe is! I think it should be called "Ananas upp-och-ner kaka" in Swedish. hahaha I simply followed this video. It looks prettier to arrange the pineapples neatly and not like she did in the video. The cake is ready in around 40 minutes. No need to check it before at least 35 minutes.  I made the sugar mixture in a separate pan and poured it in my cake-mould. I didn't have light brown sugar at that time, so I used ordinary white sugar. Went fine. Later I saw that packed light brown sugar at ICA Maxi but haven't tried making the cake with that. It's called Ljust Muscovadoråsocker by Dansukker . Here's a picture of it. Use the Light brown one.

(the Swedish princess cake) When I came to Sweden, I came to know that this cake is my husband's favourite. That's when I decided to make it for his birthday and started research on it. I had to take recipes form different places and blend them up so that it looks and tastes like the one you get at Maxi. It's supposed to be a very easy recipe, but well, I'm new to baking. This was a surprize for him and he was certainly happy that I made it just after 3 months of being in Sweden. I think things work best when you do them for a special reason, in a special spirit. :) So here goes! THE BASE I made the cake from Kungsörnen's sockerkaka (which means sugar cake or sweet cake). It costs something like 13 kr. The instructions on the packet say you need to add water, and if you want it softer, u can add an egg and little butter. I added all three. When the cake is cooled down to room temperature, slice it into three layers. My cake wasn't very thick, so...