Category Archives: Recipes

Try something new for Fastelavn


 

semlawrap1

Picture borrowed from here

Swedes love their traditional pastries, and no pastry is as Swedish as the Semla. The classic Semla consists of a cardamom-spiced wheat bun where the top has been cut off, The inside of the bun is filled with almond paste and topped with whipped cream. The cut-off top serves as a lid, and to top it off the bun is dusted with powdered sugar.

Here is a classic Semla
semla2

As you might imagine, this is not a very “on the go”-friendly pastry, and therefore the famous Mathias Ljungberg at Tösse bakery in Stockholm has reinvented it – creating the Semel Wrap! This is essentially the same ingredients, but made into a wrap instead of a bun. It’s new, fresh, modern, and practical on the go! After lauching the Semel Wrap its popularity has been crazy, and they make them in the thousands! Still, there is a line constantly at Tösse bakery with people wanting to taste the new Semel Wrap.

tosse1

Picture borrowed from here

For those of my readers not located in Stockholm, you can try making it yourself! Here is the recipe!

This Sunday we celebrate Fastelavn, and my husband and I will try making the Semel Wrap – I’m excited!

Do you celebrate Fastelavn? What is your traditions?

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My favourite Fall feast


As I´ve stated before – I really, truly, and utterly love Fall! The colors, the smell of rain, the crisp feeling in the air, and of course – the possibility to finally flaunt all those gorgeous Fall outfits we´ve been dying to show off!

Also in the kitchen, I love taking advantage of the changing seasons – so what is better than mushrooms for Fall? My favourite is chanterelle, and ideally I would like to pick it myself. However, It´s not easy to find everywhere, so it you can´t pick it yourself, buy some.

2007-07-14_Cantharellus_cibarius

For my Fall feast you need (for 2 persons):
About 0,5 liters of chantarelle
2 slices of your favourite bread
Butter, salt and pepper

It´s super easy peasy:

Fry the chanterelles on high heat until the liquid in the mushrooms disappear, then lover the heat so they don´t burn. Take a piece of butter (I love it – so I take quite a big piece of butter) and stir it into the mushrooms. Season with salt and pepper.

Take the bread and fry it gently in some oil in the pan, just until the bread turns crispy.

Put the chanterelles in the slice of bread – and enjoy!

kantarellmacka2

The picture is borrowed from here

What´s your favorite Fall food?

Matthew Williamson and Cinnamon Buns


Your probably wondering what I’m talking about – so let me fill you in:

As you all probably know, October is Breast Cancer Awareness Month, and therefore the Swedish clothing company Lindex has cooperated with the wonderful designer Matthew Williamson to make an exclusive designer collection. And best of all – shopping the collection really can be seen as a good deed: 10 % of the price goes to research for breast cancer! So shop away! But I warn you – be there early, it’s complete chaos in the stores!

matthew williamson1 matthew williamson2 matthew williamson3

Personally I’ve managed to get a hold of the floral dress in the middle picture – so happy! Great tip: shop online, and avoid the chaos!

So, what about the Cinnamon Bun?

As I’ve told you before, my dear husband is Swedish, and in Sweden they take their pastries very seriously. So, October 4th is also known as the Day of the Cinnamon bun (Kanelbullens Dag in Swedish). Sweden is thought to be the country where the Cinnamon Bun first was invented, so of course this deserves a celebration!

kanelbulle

Therefore, I thought I would share my favourite Cinnamon Bun Recipe with you – from Leila Lindholm (check her out, she makes the most wonderful cakes and pastries):

The recipe gives you approximately 18 buns

1 tablespoon cardamom seeds
2 cups milk
1 cup whipping cream
50g fresh yeast (the blue version)
1 1/2 cup granulated sugar
1/2 teaspoon salt
100g soft butter
1 Organic eggs
Approximately 11 cups bread flour

200g soft butter (plenty wide)
1 cup raw sugar
1-2 tbsp cinnamon
Eggs for brushing
1/2 cup syrup + 1 tbsp water
Sugar and mortlad cardamom to garnish (after baking)

Crush cardamom seeds finely in a mortar. Crumble the yeast into a bowl and dissolve it with cold milk, cream, granulated sugar, salt, butter and eggs. Add a little flour at a time and work together until the dough in the machine begins to drop from the edge of the bowl. Knead for at least 20 minutes. Let the dough rise in the bowl under a cloth until doubled in size in about 60 minutes.
Preheat oven to 200 degrees Celsius. Turn out dough onto a floured surface and gently press out (without kneading it) to an rectangular plate, about 2 cm thick.
Spread the butter over the dough and sprinkle with raw sugar – mixed with vanilla seeds (if you have) and dust with cinnamon.
Fold the dough into a folded sheet and cut a piece that you then cut a slit in so it looks like a pair of pants. Twist “legs” and swirl together into a knot. Place on a baking sheet with parchment paper with the ends down (in the corner).
Allow to rise under a cloth until doubled in size (about 45 minutes).
Brush the buns with beaten egg. Bake the buns in the middle of the oven for about 10 minutes.
Brush them with syrup, mixed with a little water and sprinkle directly over the granulated sugar mixed with crushed cardemum.

Enjoy these wonderful cinnamon buns on their celebratory day:)

Friday Feast


This Friday Feast is a bloody one: I’ve already written a post about Halloween inspired food, but when i found this horrifying dish here, at this wonderful blog, I just had to make another:

How about some finger food for Halloween?

Start by making a pizza dough. Use your regular one, and if you don’t have a “regular” – look at this one.

Roll out the dough and cut one end to get the effect of a cut off finger. Place dough on a baking tray covered with baking paper. Brush the dough with lightly beaten egg. Press an almond or brazil nut on the end that nail. Sprinkle with poppy seeds or black sesame seeds or put dried rosemary in the dough as “hair”. Roll like a small “warts” with the dough and insert them in with eggs. Use tomato puree like blood. Fry until golden brown.

Keep your fingers in the freezer if they are not to be eaten immediately. Or let them dry out completely if you intend to use the more as decoration.

Happy weekend everyone!

Friday Feast


We’re getting closer and closer to Halloween, and for those planning that perfectly spooky Halloween party, I’ve gathered a few Halloween treats that will scare your guests with its wonderful flavours:

Poison apples for that truly irresistable treat

Bewitch your guests with these festive hats

Deceptively devious Halloween snack

No Halloween is complete without some bones to eat

How is your party planning for Halloween coming along?

Friday Feast


Don’t know what to make for dinner this weekend? Then I recommend trying this yummy Carrot Soup, which is perfect for a cozy Fall evening. I have made it many times myself, and it’s just so good!

Ingredients

  • 1 tablespoon unsalted butter
  • 1 onion, coarsely chopped
  • 1 pound carrots, peeled and chopped
  • 2 cups freshly made or store-bought carrot juice (16 ounces)
  • One 14 1/2-ounce can low-sodium canned chicken stock, skimmed of fat, plus more for thinning, if desired
  • 1/2 teaspoon ground cumin
  • 1 tablespoon honey
  • 2 teaspoons coarse salt
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons half-and-half (optional)
  • Chopped fresh chives, for garnish
  • Ground cayenne pepper, for garnish

Directions

  1. Heat the butter in a large saucepan over medium-low heat. Add the onion, and cook until translucent, about 5 minutes. Add the carrots, and cook until very tender, about 15 minutes. Do not brown. Add the carrot juice, stock, cumin, honey, salt, and white pepper. Bring to a simmer, and cook until vegetables are very soft, about 30 minutes.
  2. Remove from heat, and cool slightly. Puree in batches in a blender or food processor, filling no more than halfway. Return to pan, and warm over low heat, thinning with stock or water if needed. Stir in half-and-half, if using. Garnish with chives and cayenne, and serve.

Wishing you a lovely Friday!

Recipe greeting card DIY


My attraction to Autumn continues!

Yesterday I found the sweetest recipe greeting cards, which you very easily can make yourself, with the greeting and a lovely art print on one side, and a autumn inspired recipe on the other side. Isn’t that cute?

Choose between cards saying Happy B-day with a recipe for pumpkin cheesecake, Thank You with a recipe for upside down cake, or Congrats with a recipe for rustic apple tart.

Click on the link for your favourite card (or take all three!) download the file, and print out on your printer – it works best to use a bit thicker paper, or card board.

Now, find any excuse to send these to your loved ones for a little Autumn love!