Life without Anorexia

My motto is
'Dont let the sadness of your past & the fear of your future ruin the happiness of your present'

I am a generally happy girl who loves running, going to the gym and eating food!! Though my life has been very different.
I spent 5 years sick with anorexia nervosia & purging tendencies & over exercising. I was depressed and self harmed. I spent 2 years in different treatment centres.
After alot of struggles, lots of ups and downs, suicide attempts, tears, anxiety, panic and never thinking i would be healthy.
I am now declared healthy from anorexia nervosia.

I have been blogging for 4 years, and my whole journey is written in my posts. I now represent healthy and happiness. I want to show anyone struggling that it is possible to recover, no matter how hard it may seem.

I am happy and healthy and living my life. Going to school, meeting friends and trying to find myself in this world.

I write about my daily life, but also try to write posts about how it was when i was sick, advice and tips.
I am open and friendly, so dont be scared about writing a post or sending me an email at:


Tuesday, December 23, 2014

Saffron buns recipe/Lussebullar recept

Recipe Source:

Time: 2 hours
Serves 40 pieces

50 g (1 packet) yeast for sweet doughs
1 g (2 FRP à 0.5 g), saffron
150g butter
or 150g margarine
500ml milk
250 quark
1 egg
0.5 tsp salt
1.5-3 dl granulated sugar
about 17 dl flour

about 1 dl raisins

1 egg

Equipment that is good to have:
electric mixer with dough hooks
or kitchen appliance

To do this:
Crumble the yeast into a bowl.

Melt the butter in a saucepan. Add the milk, stir and heat to 37 ° C (lukewarm).

(Be sure to stir the bottom of the pan so that the heat is distributed, otherwise it is easily done that it's just too hot in the bottom but only 37 ° C at the top where you feel the temperature if you put down a finger. You can also be measured with a thermometer in the bottom of the pan. Remember that it is better that it is too cold than too hot because if there will be 40 ° C or more it will kill the yeast and it wont yeast. If the dough liquid is too cold, however it will only take longer yeasting time anymore.)

Pour a little of the dough liquid (ie, melted butter and milk) over the yeast and stir until it is dissolved.

Pour in the rest of tliquid (melted butter and milk). Add the saffron, quark, eggs, granulated sugar and salt.

Mix by hand or machine.

 Add a bit of flour at a time until the dough comes off of the side of the bowl

(It is important not to undermine the measuring cup into the flour bag when you take too much because the flour is packed. Keep in mind that the less flour the juicier and airier buns, so strive to take less flour but obviously can not dough is too sticky. )

Put a kitchen towl over the bowl and let the dough rise until doubled in size. It takes about 30 minutes or a little more.

Take up the saffron dough on a lightly floured work surface. Knead the dough If the dough is too sticky, you can knead in a little more flour.

Divide the dough into 4 pieces (if you make a batch). Then divide each quarter into 2 equal pieces and then each eighth in 5 equal pieces (if you want it to be 40 pieces of kit).

Roll out each portion of dough to about 25 cm long. Roll the ends so that it is formed into an S.

Put the buns on sheets with parchment paper and press the raisins properly.

Remember to really push down the raisins in the bottom, otherwise they will rise up above and becomes easily burned in the oven.

Let the buns rise under a kitchen towel to double in size about 20-30 minutes.

(Yeast time may be longer depending on the temperature of the dough and your indoor temperature.)

Whisk the eggs to brush the buns with.

Brush theyeasted bunshwith the beaten egg. Be careful not to press too hard.

Bake saffron cats in the middle of the oven 225 ° C for about 8 minutes until golden. (With hot air of 225 ° C for about 8-10 minutes).

Let the buns cool before eating.

Divide them into plastic bags after they have cooled completely and freeze them anytime you do not eat the same day.


  1. Hey.
    I'm really happy I found your blogg, I read it often but I have never coment before.
    You write so good and I think you are very kind person.
    I have been sick like you for many years, and to read about your recovery really helps me somethimes and with motivation.

    Happy Christmas!:)

    1. i agree with lisa..its the same thing with me :) you are so motivating!!

  2. saffron buns are looking soooo delicious <3