Swedish Hallongrottor (Raspberry Cookies)

  Swedish Hallongrottor (Raspberry Cookies)
    

Ingredients

200 g butter

1 dl sugar

1, 5 tsp vanilla sugar

1 teaspoon baking soda

4, 5 dl wheat flour

0, 5 dl raspberry jam

Directions:

1. Set the oven to 175 celsius degrees. Allow the butter to be room tempered.

2. Whisk together sugar and butter with an electric whip.

3. Mix baking soda with vanilla sugar and wheat flour in a bowl. Stir the flour mixture into the butter and sugar and work together to a dough.

4. Form the dough into a roll about 20 cm long and cut the roll into 20 cm pieces.

5. Roll each piece into a ball and put on a baking tray covered with baking paper.Make a small depression in the middle of each cake using a floured finger.

6. Fill the recess with about 0, 5 teaspoon of raspberry jam.

7. Bake the cookies at 175 celsius degrees for about 18-20 minutes. Let cool on a grid.

Carrot spaghetti

Carrot spaghetti

Ingredients:

Meat sauce
500 g minced meat
500 g crushed tomatoes
1 yellow onion
3 cloves of garlic
Sea salt
black pepper

Carrot Spaghetti
6 big carrots

Directions:
Chop the onion and fry in the frying pan.  Mix in minced meat and crushed tomatoes. Crush the garlic and add to the meat, onions and tomatoes in the frying pan and fry in coconut oil until the minced meat is cooked. Season with salt and pepper.

Peel the carrots. Make spaghetti of carrots by making slices with a potato peeler. Boil for about 5 minutes along with a little sea salt.

Indian Curry Caserole with Pumpkin

Indian Curry Caserole with Pumpkin

Ingredients

1 yellow onion, finely chopped

3 garlic cloves, finely chopped

1 red chili, finely chopped

2 tablespoons fresh ginger finely chopped

1 tablespoon oil

1 tablespoon tomato paste

500 g crushed tomatoes

400 ml coconut milk

2 dl of water

1 dl dates, roughly cut

300 g pumpkin, peeled and diced into cubes

3 potatoes, peeled and diced into cubes

250 g cauliflower, divided into small bouquets

Seasoning mix

5 whole cloves

1 teaspoon mustard seeds

1 teaspoon cardamom kernels

1, 5 teaspoons turmeric

1 teaspoon of ground coriander

0, 5 teaspoon ground cinnamon

For serving:

3 dl rice, jasmine rice, rye rice or bulgur, roasted cashew nuts or pumpkin seeds (I used roasted pumpkin seeds from my pumpkins).

Directions:

Boil the rice or bulgur as instructed on the package. 

Mortar spices, cardamom and mustard seeds for the spice mixture and mix with the rest of the dry spices.

Fry the onions, garlic, chili, ginger and spices in oil while stirring until the onion is soft. Add the tomato paste and fry for 1 minute.

Add crushed tomatoes, coconut milk, water and dates to the pan. Let it simmer about 30 min. Add the pumpkin and potatoes and boil until the potatoes are soft (pour in a little more water if needed).

Add the cauliflower at the end and boil 4-5 min. Taste the pan with salt. Serve with rice and spices with cashew nuts and coriander.

Serve the curry with rice or bulgur and top with fresh coriander (if you don´t like coriander, take some other green like parsley or anything of your liking). Sprinkle some roasted cashew nuts or pumpkin seeds over.

Homemade Pasta

 Homemade pasta

Ingredients: 

5 dl durum wheat

1 tsp salt

3 eggs

2 tbsp olive oil

1-2 tablespoons of water

Directions:

Shape a flour-high on the workbench. Make a small pit on the top - think the volcano - and add egg and salt.

Work the dough together with your hands. Add the olive oil. When the dough is no longer loose, make a ball of it and push it out with the palm of the hand, fold over the edge and press again.

Fold and push the dough for about 5-10 minutes. If you want to use a pastry machine to crumble the dough, it is generally enough for 5-6 minutes to knead. There is no need for a machine. Your hands can do it perfectly!

The dough is finished when it is elastic, soft and not stuck on the hands.

If it is too dry, add a little water, start with about 1 tbsp. If it feels too wet, powder some flour and work it together into a ball. It is too dry if there is flour remaining around the dough that it is unable to absorb.

When the dough is ready roll it to a ball and let it rest in a covered bowl in the refrigerator for 30 minutes. Then it's time to roll out the dough.

If you do not have a pasta machine it is still easy to make pasta.

Roll out the dough thin with a rolling pin, about 1 1/2 millimeter on flour board.

Then cut out the pasta type you want. If I make Tagliatelle or Spaghetti I stretch it bit by bit with my fingers after I have cut the lengths to make it a bit thinner. Careful to not break them.

When making pasta pads cut out squares and place a small click filling in the middle, moisten the edges and fold over. Press the edges with a fork.

It is fun to make all kinds of pasta shapes!

Boil salted water and put in the pasta. The cooking time of the pasta varies depending on the thickness and variety it is.

The pasta pads are ready as they float to the surface, which usually takes between 3-6 minutes.

Spaghetti and Tagliatelle start to finish after about 2-5 minutes, taste them early so they do not overcook.

Scones with various fillings

Scones with various fillings

Ingredients:

2 1/2 dl wheat flour

2 tsp baking soda

50 grams grated cheese

50 gr  butter

1 dl milk

Fillings:

For fillings you can do anything you like really. This time I used vegetables and berries. But you could do bacon and cheese. Cutting the bacon to small pieces and frying, shredding the cheese. 

Blueberries, Strawberries, Vegetables like green, red, yellow peppers, herbs like cilantro 

Directions:

Set the oven to 225 Celsius degrees.

Mix flour and baking soda, and mince the butter in it. Mix and stir in the milk while working the dough.

Stir until everything has mixed, stir in the fillings last.


I made a few with blueberries, a few with strawberries, a few with vegetables.

Then put the dough into muffin cups (please put the muffin cups in a muffin iron to prevent the scones from flowing.)

Bake for 10-13 minutes, or until the scones have become golden brown. Serve immediately with butter, cheese and some marmalade.

One batch makes about 6 big muffins

Cinnamon rolls

Cinnamon rolls

Ingredients:

50 g yeast

5 dl milk

150 g butter

1 1/2 dl sugar

1 tsp salt

2 tsp grinded cardamom

15-16 dl wheat flour

Filling:

200 g butter

1 1/4 dl sugar

1 dl of brown sugar

2 tbs cinnamon

Brushing:

eggs, pearl sugar

Directions:

Mince yeast in a bowl. Heat the milk to 37 degrees Celsius and pour over the yeast. Stir until dissolved.

Add butter and let it melt. In a bowl add the milk and butter, add, sugar, salt, cardamom and most of the flour. Work the dough well. With machine 10 minutes or 15 minutes by hand. Cover the bowl with dough with plastic wrap. Let the dough rest to rise for 30 minutes.

Make the filling: stir together butter, sugar, brown sugar and cinnamon. Bring the dough on floured  baking table and divide into two pieces.

Work the risen dough on the baking table and divide into four pieces. Roll each piece into a rectangle. To make the filling, spread the butter over the dough and sprinkle the entire surface with sugar, brown sugar and cinnamon.

Roll the dough into a cylinder shape, starting with the bottom edge, and then cut into 10-12 slices.

Place the slices onto a greased baking tray or do like me, place them in cupcake cups on the tray and let rise for another 30 minutes.

Brush with eggwash and sprinkle with pearl sugar and bake in the middle of the oven for 225 Celsius degrees, 10 minutes.

(about 45-50 pieces depending what size you like)

Overnight Oats

Overnight Oats!

The last week I tried a new type of breakfast, an idea from my daughter Frida from the USA. Overnight Oats! Yes, that is right, these are not desserts, but breakfast made from Oatmeal! It is so quick, healthy and easy. I just prepare the base the night before and put the topping on in the morning. It is like porridge from oatmeal but without cooking. You can use any yogurt, milk, oatmilk, "sourmilk" like the norwegian/swedish kulturmjölk/kefir in the base. The consistency will vary in creaminess. Just test what is to your liking. 

Directions: 

Mix the ingredients for the base in a container or jar and place in the refrigerator overnight. In the morning add the topping and eat. You can let the imagination run loose when it comes to taste in the base or for toppings. You don´t need a topping like I have here. My daughter who is an athlete use to mix protein powder in. 

Variation #1

Overnight oats

Base

1 dl oats

1 dl yogurt naturell (or swedish or norwegian kulturmjölk/kefir)

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Apple

Banana

Roasted pumpkin seeds

Roasted coconut flakes

Variation #2

Overnight oats  

Base

1 dl oats

1 dl yogurt naturell ( or swedish or norwegian kulturmjölk/kefir)

2 tbs milk

1 ts Cocoa no sugar

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Strawberries

Raspberries

Nuts

Raisins

Grapes

Roasted coconut flakes

Variation #3

Overnight oats  

Base

1 dl oats

1 dl yogurt naturell ( or swedish or norwegian kulturmjölk/kefir)

2 tbs milk

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Blueberries

Banana

Raspberries

Nuts

Raisins

Variation #4

Overnight oats  

Base

1 dl oats

1 dl milk

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Apple

Banana

Nuts

Raisins

Variation #5

Overnight oats  

Base

1 dl oats

1 dl oat milk

1 tbsp cocoa

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Strawberries

Banana

Nuts

Variation #6

Overnight oats  

Base

1 dl oats

1 dl creme fraiche

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Raspberries

Banana

Almonds

Variation #7

Overnight oats  

Base

1 dl oats

1 dl oat milk

1 tbsp cocoa

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Strawberries

Raspberries

Banana

Nuts

Variation #8

Overnight oats  

Base

1 dl oats

1 dl yogurt naturell ( or swedish or norwegian kulturmjölk/kefir)

Sapphron

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Strawberries

Raspberries

Banana

Grapes

Nuts

Variation #9

Overnight oats  

Base

1 dl oats

1 dl yogurt naturell ( or swedish or norwegian kulturmjölk/kefir)

1 tbs peanut butter

1 tbs honey

1 ts vanilla extract or vanilla sugar

Topping

Strawberries

Raspberries

Blueberries

Green and red Grapes

Roasted Coconut flakes

Churros

Churros

Churros are widely known as a Mexican or Spanish snack. However Churros are made in different ways around the world. It can be made as a dessert or snack and is very common to be bought as streetfood with chocolate sauce on top or to dip in.  I have two recipes for Churros here. One with egg and butter and one without eggs and with oil. The dipping sauce is most often a chocolate sauce but could be something else as well. The easy way is to use Nutella. However I have the recipe of three different sauces here as well. It is just to go by your own taste really.

Ingredients (with eggs and butter)

1 cup water

1 cup wheat flour

2 tbsp unsalted butter

2 eggs

2 tbsp sugar

½ tsp salt

1 tsp vanilla extract

Ingredients (without eggs and with oil)

1 cup water

1 cup wheat flour

2 tbs oil

2 tbs sugar

½ tsp salt

1 tsp vanilla extract

Frying

Oil for frying (I used sunflower oil)

Coating

½ cup sugar for coating

1 tsp ground cinnamon for coating

Mix and spread in a tray to coat the Churros after frying.

Directions

In a ordinary pot or preferably a cast iron pot add enough oil to fill the pan about half way, heat it over medium heat to heat it to 350 F/175 C degrees. You can also use a deep fryer for this.

In a large saucepan, add the 1 cup water, 2 tbsp butter or 2 tbsp vegetable oil if you go with that recipe. 2 tbsp of sugar, 1 tsp vanilla and ½ tsp salt, bring to a boil. Turn the heat down to low and add the flour, stirring constantly until the mixture turns into a ball, cook this mixture for about 1 minute. (Remember to constantly stir).

Move the dough into a bowl and cool. When cool add one egg a time and mixing well after each addition to make sure the egg is well combined making a smooth dough. 

Spoon the dough into a piping bag fitted with a large star tip or a cake press with a star press if you have one. I tried both but like the piping bag and star tip the best.

Pipe “5 inch ropes” (or as long as you prefer) into the hot oil (be very careful) and make sure you only cook a few at a time so you don’t bring down the temperature of the oil. Cook them for a few minutes on each side or until deeply golden brown.

Drain them on paper towels or parchment paper to remove excess oil and then dip them in the cinnamon sugar. Repeat with your remaining batter and serve right away!

Spicy Chocolate sauce

Ingredients

8 ounces/225 g chopped semi-sweet chocolate/dark chocolate

1 cup heavy cream

2 tbsp unsalted butter, room temperature

⅛-1/4 tsp ground cayenne

Big pinch salt

Instructions

Place the chopped chocolate in a medium bowl and set aside briefly. Pour the cream into a small saucepan over medium-high heat, and heat until it just starts to bubble.

Pour the heavy cream over the chopped chocolate and let it sit for 1 minute to soften the chocolate. Whisk the cream and chocolate together until smooth and fluid, then add the room temperature butter, ⅛ tsp cayenne, and the big pinch of salt. Whisk until everything is shiny and smooth. Taste the sauce, and if you’d like a spicier flavor, increase the cayenne in small amounts until you get a heat level you enjoy.

This sauce is best served warm. As it cools it will thicken, so you might need to microwave it in short bursts and whisk it periodically to keep it fluid. Spicy Chocolate Sauce can be stored in the refrigerator for up to a week.

If you want a different spice you can use whatever you like. Or if you don’t want it spicy just leave it out and you will have a regular chocolate sauce.

Dulce de Leche Sauce

Ingredients

1 cup heavy cream

1 cup packed dark brown sugar

1/2 cup sweetened condensed milk

Instructions

Combine the cream and dark brown sugar in a saucepan over medium heat. Stir while sugar dissolves and mixture comes to a slow boil. Continue to boil, stirring occasionally, until the cream mixture reduces down to 1 cup. This will take around 10 minutes.

Once it has reduced, stir in the sweetened condensed milk and whisk until everything is well-mixed. Serve dulce de leche sauce warm, and re-warm it in the microwave if it starts to get too thick. Dulce de Leche Sauce can be stored in the refrigerator for up to a week.

Mango Sauce

Ingredients

3 large ripe mangoes or 1 1/2 cups mango puree

2 tbsp fresh lime juice

2 tbsp sugar

Instructions

If you’re using fresh mangos, peel them and cut the flesh away from the center pit. Place the fruit in a food processor or high-speed blender, and process until liquefied. Pour the pulp through a fine mesh strainer and measure out 1 1/2 cups of mango puree. If you have extra, save it for a different use. If you’re using frozen mango puree, make sure that it’s defrosted before continuing.

Combine the mango puree, lime juice, and granulated sugar in a medium saucepan over medium heat, and stir to combine. Cook the mango puree, stirring frequently and scraping the bottom of the pan with a rubber spatula, until it reduces down to 1 cup. This will take about 10-15 minutes. Be sure to stir often so the fruit doesn’t scorch on the bottom.

Mango Sauce is best served at room temperature or chilled, not warm. Store in the refrigerator for up to 3 days.