OCTOPUS SALAD
Figure 1Octopus salad
This is one of the most popular dishes served along the Adriatic Coast. There are hundreds of variations of this dish and every family treasures their own special recipe. In a bowl, combine the boiled octopus, potatoes, onion, garlic and tomato, salt and paper to taste. Than drizzle olive oil and red wine vinegar and juice of half lemon. Mix well and garnish with the fresh parsley.
Octopus salad ASPARAGUS Prepare the asparagus by cutting off roughly 2 centi meters of the bottoms of the spears. Heat a pan over medium heat. Then add the olive oi l, followed by the asparagus and salt. ... Spread asparagus out and crack eggs over the aspar agus. Sprinkle cheese over asparagus and eggs. ...
Serve with freshly cracked pepper.
BLACK RISOTTO
• • • • • • • • • • • •
1.2 kilograms of cuttlefish & calamari - the more cuttlefish, the better! (2lbs) 3 liters water (you may need more) (13 cups) 60 grams of unpeeled prawns (1/4 cup) 1.5 large onions diced 1/3 cup extra virgin olive oil 2-3 cloves of garlic, diced small 1/2 cup of white wine 1 1/2 cups of white rice (carnaroli is best) Salt & pepper 1-2 tablespoons Vegeta 50 g butter (3 1/2 tbsp) 3 tablespoons chopped parsley
LAMB 1. Peel the potatoes, wash, cut into pieces 2. Wash the meat, dry it andcut small holes thigh (you will push th e washed rosemary there 3. Grease the bottom and walls of the oil; gently place the lamb an d carefully arrange the sliced potatoes around the lamb; salt and p apper on both sides 4. Preheat oven to 180 degrees and bake 1h (usually 1kg – 1h baking rule) 5. Turn the meat several times during baking and saute the potato es for drying; say after 20. min. Add 2 dl of water; submerge a little 6. For some potatoes, 30 minutes is enough baking so you can put it in another part of th e baking as well
MAKARANA CAKE
INGREDIENTS: DOUGH: 30 - 35 dag flour 4 dag powdered sugar ½ spoon of salt 15 dag of fat 1 egg 2 spoons of Amaretto 1 spoon of water
STUFFING: 65 dag of almonds 65 dag sugar 10 eggs 3 dag melted butter 1 cup of lemon juice (lemon peel too) 1 cup of orange juice (orange peel too) 4 spoons of Amaretto 1 spoon of vanilla aroma
PREPARATION: DOUGH: Sift both types of flour and powdered sugar. Stir in the salt and mix gently with a spoon. Add cold fat and rub into flour to create crumbs. Add egg, Amaretto and water and mix gently until all ingredients are combined. If necessary, sprinkle flour on the board so that the dough does not stick. Once the dough has become compact,
form it into a ball, wrap in cling film and set aside for half an hour of rest.
STUFFING: 1. It is necessary to blanch the almonds
beforehand, ie soak them in hot water, leave them for 10 minutes for the skin to soften, then remove them with your fingers (grab the almonds between the index finger and thumb, slightly tense and squeeze, it goes quickly regardless of the amount). Place the peeled almonds in a baking tin on which baking paper has been previously placed and dry them in the oven at 100 ° C, preferably with a fan option. Leave the oven door ajar to allow moisture to escape and the drying to be done well. Stir the almonds here and there until they feel completely dry under your fingers. 2. Grind the dried almonds with an almond
and walnut grinder. 3. Separate the eggs into yolks and whites.
Add sugar to the egg yolks and mix until a creamy mass is obtained. 4. Melt the butter over a low heat, cool and
add to the egg and sugar mixture. Mix. Lemon and orange grate and squeeze the juice. Add citrus peel, vanilla and Amaretto to the mixture. Stir, then add the almonds, stirring with a food processor. Finally, add the orange and lemon juice. 5. Beat the egg whites with a pinch of salt and
beat lightly into the filling, making sure that the mass remains loose (use a cooker with a hole).
PROCEDURE: 1. Transfer the rested dough to a board, cut off
1/5 and set aside. Roll out the dough on a floured surface the size of a mold + its sides, about 4 mm thick. Trim the edge with a toothed wheel. Using a roller, transfer it over the cake pan, which we lightly coated with butter and press on the bottom and
sides. Put the stuffing and flatten. Roll out the rest of the dough (1/5) thinly, cut into strips of equal width that need to be placed over the filling in the shape of a net. Transfer the ends of the dough that hung from the side over the edge of the mold inside and cover the ends of the strips with it. Place the cake in a preheated oven at 180 degrees C and bake for about 45 minutes. If necessary (depending on the oven) the cake should be covered with aluminum foil during baking. After that, take out the cake, reduce the temperature to 150 degrees Celsius, and stick almonds on the cake between the strips using a little beaten egg white. The cake no longer needs to be covered with foil. Return to the oven and bake for another 20 minutes.
FRITULE INGREDIENTS -180 ml of yogurt -1 egg -2 vanilla sugars -a pinch of salt -2 tablespoons of sugar -200 g of flour
-1 cap of rum or brandy -1 baking powder -1 teaspoon of cinnamon
-1 l of oil Add yoghurt, egg, vanilla sugar, a pinch of salt, sugar, flour, baking powder, rum or brandy and cinnamon to the bowl then mix everything together. Pour the oil into the pot, but make sure the circumference of the pot is not too wide, as the fritule need more oil to be able to float. Heat the oil to a higher temperature, then reduce it slightly. Immerse the cooker in the oil and if oil bubbles are seen next to the cooker, it means that the oil is heated enough and then you can start. The temperature is reduced so that the fritule do not darken quickly, but are lightly baked and get a nice color. Dip two tablespoons into the oil briefly, then grab a part of the prepared mixture once, and remove the other mixture into the oil. Continue like this until you fill the surface of the oil in the pot. It is not even necessary to immerse spoons in oil every time. You will notice that the fritule turn on their own, you can help them a little by turning them as needed. Place a napkin in a bowl and take out the finished fritule on it. If desired, sprinkle the fritule with powdered sugar or melted chocolate.
Enjoy your meal!
SWEDISH FOOD Swedish hash Pyttipanna Pyttipanna is a classic Swedish dish made from diced meat, potatoes and onion. Traditionally it was a midweek meal made from leftovers, but these days it has become rather fashionable, so it is also served in trendy restaurants. In English the dish is called hash, from the French verb hacher (to chop), but Swedes went for a more descriptive name: pytt i panna (literally, teeny pieces in a pan), although today the words are often combined.
Tips • Choose a waxy potato that will hold its shape well, rather than a floury potato. • Use a pan large enough to ensure that the diced potatoes can spread out in a single layer. If cooking for 4 people, you will probably need to fry the potatoes in two pans. Pyttipanna made with leftover venison
• Allow about 115 g (4 oz) of meat per person. This can be just leftover meat or a mixture of meats, as suggested in the ingredients list below. • If using smoked sausage, such as frankfurter or a cabanos (also called kabanos/kabano), choose a good supplier as the quality varies enormously.
• Pyttipanna is nearly always served with inlagda rödbetor (pickled beetroot) and occasionally saltgurka (salty pickled gherkin) is added as well. The acidity of the pickled beetroot helps to balance the richness of the pyttipanna to make the meal a real treat.
• Pyttipanna is normally served with a fried hen's egg, sunny side up, although sometimes I serve it with a fried duck's egg, as shown above. • Pyttipanna is often served with either HP sauce, Heinz Chili sauce, ketchup or mustard. (Heinz Chili sauce looks like ketchup. It is widely available in Sweden, but can be hard to obtain in some countries.) • Naturally there are regional variations, so, for instance, in Skåne in southern Sweden, 120 ml (½ cup) of whipping cream and a pinch of chopped marjoram is added just before serving. Another popular variation is to add a little (60 ml/¼ cup) of stock.
Method 1. Roughly dice the peeled potatoes, bacon, meat and sausage into 1 cm (½”) cubes or smaller. Finely chop the onion. 2. Heat a large non-stick frying pan or wok on a medium heat. Add the oil and butter and when foaming add the potatoes. After 5 minutes of so, add the onions and fry until golden brown. Don't stir the mixture too much, so that the potatoes have plenty of time to brown, allowing about 20 minutes in total.
3. Meanwhile, heat a separate pan and when hot add the diced bacon. When the bacon fat starts to run add the meat, smoked sausage and fresh thyme. Fry until the bacon is nicely browned and the meat is warmed through, stirring occasionally. 4. When the meat is cooked, add to the potatoes and mix thoroughly. Taste and add seasoning. It will probably need pepper and maybe Worcester sauce, but it may not require any salt as the bacon is likely to be fairly salty. 5. Keep warm whilst you fry the eggs. 6. Serve on to hot plates with an egg, a side serving of inlagda rödbetor (pickled beetroot) and garnish with finely chopped parsley.
Sausage stroganoff
Korvstroganoff Summary
Tips • Use a wok, especially if children are cooking this, as they don’t have the same control when stirring. It is so important that children learn to enjoy cooking without the stress of being unable to stir the food without making a mess! • Korvstroganoff goes very well with pasta or rice and a salad, which are easy for children to prepare.
• In Sweden this dish is usually made with falukorv (falu sausage), which can be bought in specialist stores or online. • In America, where it can be hard to buy falukorv, try baloney instead. (Baloney is sometimes also called boloney, bologna or polony sausage).
Ingredients 225 g (8 oz) falukorv or any other sausage you like 1 small onion, finely sliced 225 g (8 oz) can of finely chopped tomatoes 100 ml (½ cup) half-fat crème fraîche 1 tbsp tomato purée salt and white pepper to taste
Method 1. If using a falukorv, baloney or similar, remove the skin and then cut the sausage up into small bite-sized pieces. If you are using a traditional British style sausages, cut the sausages into 2 cm (¾") lengths, instead of bite-sized pieces, without removing the skins.
2. Heat a wok over a medium heat and when hot add the onion and sausage and cook for about 10 minutes, turning occasionally until the onion is just beginning to brown. 3. Add the chopped tomato, crème fraîche, tomato puree, salt and pepper and stir thoroughly. Heat to boiling. 4. Simmer for 5 minutes and then serve with rice or pasta and a nice crunchy salad. 5. Assure any young cooks that it is quite simply the best sausage stroganoff that you have ever tasted!
Skånsk egg cake Skånsk äggakaga Äggakaga is a traditional dish originating from Skåne in southern Sweden. I think it is at its best served hot straight from the pan, but at one time it was made for farm labourers helping with the harvest in the autumn (fall) because it could be easily wrapped up and eaten in a field for lunch. Although I have translated it as egg cake it is not really a cake in the normal sense of the word as it is eaten as a main course. It is more like a thick pancake, but fluffier.
Summary
Tips • Use really fresh eggs from a good supplier. • Swedes usually serve äggakaga with fried slices of rimmat sidfläsk (salted pork). I have suggested using streaky bacon which looks similar, isn't quite as salty and is generally much easier to obtain. However, if you can find some salted pork, I suggest you try both to see which you prefer. • If you like to flavour the äggakaga with bacon then fry it in the fat left over from frying the bacon instead of using butter. (Many Swedes prefer to cook the äggakaga in the same pan as they have used to fry the bacon.)
• Äggakaga is much easier to cook in an oven, but the flavour and texture tends not to be quite as good. To do so, preheat your oven to 220°C (425°F, gas 7, fan 200°C), pour the batter into a buttered ovenproof dish and bake for 20-25 minutes, until the egg is set. • Serve äggakaga with apple wedges that have been fried in butter or the bacon fat. As apples grow well in Skåne, this is especially popular in southern Sweden. • Even if you are only making äggakaga for two people, make sufficient for 4 as it keeps well and can either be eaten cold or reheated in a microwave. A warm wedge of äggakaga topped with rårörda lingon makes a delicious lunch when served with some good bread and a light salad or cold meat.
Ingredients 600 g (1¼ lb) unsmoked (green) streaky bacon 150 g (1¼ cups) plain (all-purpose) flour 1½ tsp salt 700 ml (3 cups) milk 8 eggs 3 tbsp butter 240 ml (1 cup) rårörda lingon
Method 1. Cooking äggakaga needs all your attention, so fry the bacon first (in two batches if necessary), pat dry with kitchen towel and keep warm. 2. In a large bowl, whisk the flour, salt and half the milk together until you have a thin lump-free batter. 3. Whisk in the rest of the milk and the eggs. 4. Heat a frying pan over a high heat. Add 2 tablespoons of butter and wait until it nut-brown. Reduce the heat to half. 5. Pour in the batter and using a wooden spoon or spatula start lightly lift up the egg from the bottom of the pan as it cooks, so that eventualy all the egg is cooked. Only stir the middle, leaving the edges to firm up and hold the shape of the äggakaga. Keep an eye on the bottom to ensure it doesn't get burnt. Once all the egg is cooked and no runny egg remains, raise the heat a bit, scrape down the edges of the äggakaga and generally tidy up the appearance. Check that the underside is nicely browned and then gently easy the edges away from the side of the pan. 6. Take a large plate and rinse it in cold water. Put the plate on top of the pan and wait for one minute. Turn the pan quickly, so that äggakaga ends up bottom-side up on the plate. 7. Add the remaining tablespoon of butter to the pan and when melted slide the äggakaga back into the pan. Tidy up the äggakaga again and fry for another minute or so until the bottom is golden brown, shaking the pan occasionally.
8. Cut the äggakaga into eight wedges and serve directly from the pan. Top the wedges with fried bacon and garnish with rårörda lingon and chopped chives.
Arrack rolls or vacuum cleaners Punschrullar eller dammsugare
Punschrullar (arrack rolls) are also known as dammsugare (vacuum cleaners). They are made from left over cake and so would be very economic if it wasn't for the fact that the other ingredients are not cheap! They are known as punschrullar because they are flavoured with Swedish punsch, sometimes called Sweden's national drink. Punsch, which is quite different to punch, is a liqueur which is flavoured with arrack and other spices. It was originally imported into Sweden by the Swedish East India Company in 1733 and quickly became popular. It is fairly strong (25% ABV) and sweet (30% sugar). Punschrullar quickly became known as dammsugare (vacuum cleaners). If you don't know why, you are too young! Ask your mother!
At first these might appear to be easy to make because, apart from melting some chocolate, there is no cooking involved. However, getting a professional appearance when making them by hand can be tricky. If this puts you off making them you might like to try making arraksbullar (arrack balls) instead by taking a tablespoon or so of the mixture and rolling it into a ball, then coating it in chocolate sprinkles instead of marzipan. John Duxbury
Summary
Tips • Use any leftover cake for this. My favourite is some sockerkaka (Swedish sponge cake). • Use a ruler to ensure that are all the rolls are the same size. • Use separate knives for cutting the cake mixture and the marzipan to avoid getting cocoa stains on the marzipan. • Ensure your hands are free of cocoa stains when handling the marzipan! • Green food colouring varies a lot. Add a small amount at a time, mixing thoroughly after each addition, until you get the shade you like. I needed one teaspoon, but you might find you need more or less. • Punschrullar freeze well.
Ingredients 75 g (⅓ cup) butter or margarine, softened 4 tbsp icing sugar (confectioner's sugar) 1 tsp vanilla sugar 2 tbsp cocoa powder 250 g (1¼ cups) cake (sockerkaka, muffins or any leftover cake) 4 tbsp Swedish punsch (or 1 tbsp of rum) 350 g (12 oz) marzipan 1 tsp green food colouring (optional) 75 g (2½ oz) dark chocolate (semi-sweet chocolate)
Method 1. Put the butter, sugars and cocoa powder in a food processor. Whizz briefly until evenly mixed.
2. Add the cake and punsch and whizz until evenly mixed.
3. Cut two pieces of greaseproof about 37½ cm x 10 cm (15" x 4") each. Divide the mixture between the two sheets and roll into two long sausages, trying to ensure that each sausage is an even diameter, something that is easier said than done! Refrigerate for at least 30 minutes.
4. Optional: in a bowl gradually add green food colouring to the marzipan, mixing until it is the desired shade and evenly coloured. (Green is the most popular colour but sometimes they are pink or they are left uncoloured.)
5. Sprinkle the work surface with a little icing sugar and roll the marzipan out into a thin sheet, constantly rotating it as you roll it to prevent it sticking. Cut it into 6 cm (2¼") wide strips.
6. Re-roll the arrack mixture to make sure it is a nice even sausage. Cut the arrack filling into 6 cm lengths so that you have 12 pieces.
7. Roll each one up with marzipan. Chill them for at least 30 minutes.
8. Break the chocolate into small pieces and then carefully melt it in a microwave (I found it took 5 minutes on a low (360 W) setting) or in a bowl over a pan of simmering water.
9. Dip one end of each roll into the chocolate mixture and then transfer it to some greaseproof paper until the chocolate sets. Repeat with the other end of each roll. (I found that if I tried to do both ends at once the chocolate sometimes ran down the marzipan.) 10. Transfer to a tray lined with greaseproof paper and refrigerate until required. (Don't take them out too early because then they will become soft and easily mark or lose their shape.)
Gooey chocolate cake Kladdkaka
Kladdkaka is Sweden's most popular cake according to Google. 8 out of the top 10 recipe searches by Swedes are for cake recipes and occupying the number one slot is kladdkaka (literally, sticky cake). Indeed, every café in Sweden has their own version of kladdkaka, as it is the most popular fika cake. (Fika is an important part of Swedish culture. It is a coffee and cake break with friends or colleagues, but to Swedes it is much more…) Kladdkaka will puff up as it is baked, but it is deliberately undercooked and so collapses when it cools. The result is a cake that will have a top that is lightly crisped and cracked, whilst the middle is delightfully gooey, almost runny. It's an easy cake, apart from the timing. If it is undercooked it is a runny mess and if it is over cooked it ends up as a dry and a bit stodgy. John Duxbury
Summary
Tips
• Ensure that the centre of the kladdkaka is still gooey. If possible, serve it when still warm or if that is not possible, reheat it lightly in a microwave before serving. (About 30 seconds per portion on a medium setting (600 W) seems to work well.)
• Unusually for a cake recipe, it is easy to tweak the ingredients to suit your own taste. If you prefer a darker topping, as shown above, halve the amount of flour suggested below. If you want it more chocolatey, increase the amount of cocoa powder to 40 g (6 tbsp). • If you've not got an electric whisk, simply stir the flour and sugars into the melted butter and then stir in the eggs ensuring that everything is well combined. • For a gluten-free kladdkaka simply substitute ground almonds for the flour. • Slices of kladdkaka freeze well. It is best to wrap them well and then defrost slowly in a fridge, before reheating lightly in a microwave.
Ingredients 100 g (7 tbsp) unsalted butter 125 g (1 cup) plain (all-purpose) flour 25 g (4 tbsp) good quality unsweetened cocoa powder
pinch
salt
2
eggs
225 g (1 cup) caster (superfine) sugar 1 tbsp
vanilla sugar*
*Or use 1 teaspoon of vanilla essence
Method 1. Preheat the oven to 175°C (350°F, gas 4, fan 160°C). 2. Lightly grease a deep loose-bottomed 21 cm (8") round cake tin (pie plate). 3. Melt the butter and leave to cool slightly. 4. Sift together the flour, cocoa powder and salt and mix thoroughly. Set aside. 5. Whisk together the eggs and the sugars together until light, fluffy and pale, at least 3 minutes using an electric whisk. 6. Carefully fold the flour mixture into the eggs and stir until just combined. 7. Fold in the melted butter, ensuring that it is fully incorporated, and then pour into the prepared cake tin. 8. Bake on the lower rack of the over for about 18-22 minutes until the centre is lightly set. (As ovens vary a lot be guided by the appearance and feel. Do not be tempted to overcook it, as it will end up dry and not gooey enough.) 9. Cool in its tin on a wire rack. Once cooled, it can be stored in an airtight container for up to 4 days.
Serving suggestions
1. Serve with lightly whipped cream and glazed raspberries. To glaze the raspberries mix 2 tablespoons of raspberry jam with 2 tablespoons of water in a saucepan. Bring to a gentle simmer and then sieve. Glaze the raspberries on a plate and use to garnish slices of kladdkaka. 2. Serve with lightly whipped cream flavoured with some vanilla essence and then sprinkled with sieved cocoa powder. 3. For a double dose of chocolate, drizzle some warm chocolate sauce* over the top and serve with lightly whipped cream spiked with a splash of Grand Marnier. *Chocolate sauce *Put 25 g (1 oz) of dark chocolate, 2 teaspoons of double (heavy) cream, 2 tsp of caster (superfine) sugar and ½ tablespoon of hot water in a bowl over a saucepan of simmering water. Stir until the chocolate has melted and everything is thoroughly mixed and then drizzle or pipe over the kladdkaka.
Cinnamon buns Kanelbullar
Glazed cinnamon buns
Kanelbullar are Sweden's most popular buns! They are sold by every supermarket, bakery and cafe right across Sweden. The photo above shows the most popular shape for the buns, as the dough has simply been rolled up, but it is also common to tie the dough into a knot, in which case they are sometimes called kanelknutar (cinnamon knots). According to their shape there are other names for the buns including kanelsnäckor (cinnamon snails), kanelsnurrer (cinnamon twirls) and kanelnystan (cinnamon yarn-balls). In my travels I have tasted hundreds, so I can promise you that I have not tasted a better cinnamon bun anywhere! Sure some have been equally good, but none better! The dough is light and buttery and the filling is sweet and delicately spiced. They really are Swedelicious! John Duxbury
Summary
Tips • This recipe below produces a lovely buttery dough. However, if you prefer a firmer/breadier dough, replace half the milk with water, omit the egg and reduce the amount of butter to 75 grams. • The filling even more a matter of personal taste! Some prefer more or less butter (100 grams is common), sugar (50 grams is common) and cinnamon (½ tablespoon is common). So, feel free to tweak the quantities below to suit your own taste.
• Glazing is also a matter of personal taste. The buns at the top of the page were glazed, but the buns above have simply been brushed with beaten egg and a little milk. (If you don't glaze the buns, sprinkle them with pearl sugar before baking them.)
• If you would prefer kanelknutar (cinnamon knots), follow the instructions for knotting kardamummaknotar (cardamon knots). • The key to light buns is to add soft butter to the dough very gradually during step 3 and to add as little flour as possibly during step 4. • Making these buns without a stand-mixer can get very messy because of all the soft butter, so if you are making the dough by hand I recommend melting the butter, adding it along with the milk in step 2, skipping step 3 and increasing the kneading time to 10 minutes in step 4.
• Most supermarkets only stock cardamom pods, so you will probably need to grind your own: lightly crush the pods to remove the seeds and then grind the seeds for 3 or 4 minutes.
• Swedes normally use fresh yeast for sweet doughs, but this recipe is based on using "instant" fast action yeast as it is more readily available and on blind-tests most people can't tell the difference.
• If you would prefer to use fresh yeast, simply warm the milk to 35-37°C (95-98°F), crumble in 25 grams of fresh yeast, whisk together, lightly cover and leave somewhere warm for about 15 minutes until bubbly. Add to the spiced flour in step 2.
• The buns are nearly all garnished with a sprinkling of crunchy pearl sugar, sometimes called sugar nibs, which can be bought online or in specialist shops. If you can't find any you can use demerara sugar or almond flakes (slivers) instead. • The rolls freeze well and are wonderful reheated for a leisurely breakfast (5 minutes in warm oven if already defrosted, 10 minutes from frozen).
• Use paper cinnamon bun cases if possible as it helps to improve the shape of the buns. Swedish bullformar (bun cases) are normally 6 cm (2¼ inch) diameter at the base (8 cm/3 inch at the top) and 2½ cm (1 inch) deep. • Join in the Swedish custom and bake some for Kanelbullens Dag (Cinnamon Bun Day) on 4th October. Swedish bakers expect to sell three times as many buns on Kanelbullens Dag as on a normal day. And they sell a lot normally!
Stage 1: Making the dough 450+ g strong white flour (all-purpose or bread flour) 80 g caster (superfine) sugar 7g fast action dried yeast 5g (½ tbsp) freshly ground cardamom 3g (½ tsp) salt 250 g* whole milk (3-5% fat content) 1 egg, lightly whisked 100 g butter, softened and cut into small cubes *Bakers now measure all quantities in grams
1. Add the flour, sugar, dried yeast and ground cardamom to the bowl of a stand-mixer fitted with a dough hook. Mix thoroughly, then stir in the salt. 2. Add the milk and whisked egg to a pan and heat gently until lukewarm, 35-40ºC (95-105ºF). Add to the spiced flour and mix to form a rough dough. 3. On speed 2 (kMix) or 3 (KitchenAid), slowly add the softened butter, a cube at a time, taking 2 or 3 minutes to add all the butter. 4. Continue to knead on speed 2 or 3, adding additional flour if the dough is too sticky. The idea is to end up with a dough that is sticky to the touch, but does not stick to your hands when you handle it. You may not need to any extra flour, it depends on the flour, but take care to avoid adding too much as your buns will turn out rather dry. Once you have made any adjustment required to the amount of flour, continue to knead on speed 2 or 3 for a further 3 minutes.
5. Tip the dough onto a lightly floured surface and shape into a ball. Transfer to a lightly oiled bowl, cover with clingfilm (plastic wrap), a shower cap or a cloth and leave in a warm draught-free place until it has doubled in size, about an hour at 24°C (75°F).
Stage 2: Filling and rolling 80 g butter, very soft 1 tsp plain (all-purpose) flour 1 tbsp ground cinnamon 1 tsp vanilla sugar 40 g light brown cane sugar* 40 g granulated sugar *Or use just 80 g of either granulated sugar
6. If you are not using paper bun cases, line two baking trays with parchment paper and set aside. Turn the dough out onto a lightly floured work surface, flatten into a rough rectangle and then roll out until approximately 50 cm x 40 cm (20" x 16").
7. For the filling mix the butter, flour, cinnamon and sugars together and then spread evenly over the dough. 8. Roll the dough up to create a 50 cm (20") long sausage and then cut into 16 rounds. Place into the paper cases or onto the prepared baking trays, keeping them well apart if not in cases, and cover with a kitchen towel. Allow to rise until almost doubled, about 60 minutes. 9. Preheat the oven to 225ºC (450ºF, gas 8, fan 200ºC) at least 20 minutes before baking the buns.
Stage 3: Baking and glazing 1 1 tsp
egg milk
50 g* water 45 g* granulated sugar ¼ tsp* vanilla paste, optional 1-3 tbsp pearl sugar *Optional step
Note: I always glaze cardamom buns, but I don't usually bother glazing cinnamon rolls - it really is a matter of personal taste. 10. Whisk the egg and milk together, brush the cinnamon rolls with egg wash and then bake for about 8-10 minutes, until golden brown.* 11. Optional step: meanwhile heat the water, sugar and vanilla paste (optional) to boiling, stirring constantly until all the sugar has dissolved. Leave to cool whilst the buns are baking. 12. Optional step: glaze the buns with the sugar syrup, sprinkle with pearl sugar and then cover with a cloth to prevent them drying out. 13. After a few minutes transfer the buns to a cooling rack and recover. *If you don't intend to glaze the buns, sprinkle on the pearl sugar before baking them.
Love Treats Kärleksmums
Kärleksmums, also called mockarutor or snoddas, is one of Sweden’s most popular chocolate cakes and a real classic. The icing, which has a wonderful chocolate and coffee flavour, is topped with dessicated coconut (unsweetened shredded coconut). They are very easy to make, so perfect if you have children that would like to help! Kärleksmums does not translate easily and so they are known by many different names in English including Love Cakes, Love Mums, Choco-coco Squares, Love Yums and, my favourite, Love Treats. There are two recipes below. The first version is adapted from Vår kokbok, Sweden’s most popular and comprehensive cookery book. The second recipe is more chocolatey and uses less sugar. John Duxbury
Summary
Tips
• On alla hjärtans dag (Valentine’s Day, but really “everyone in my heart’s day”) cut the cakes out with a heart shaped cutter and share them with everyone close to your heart, not just your lover! • The cakes keep well in an airtight container for about a week and they also freeze well. • Personally I prefer the second topping as it is thicker and more chocolatey.
Vår kokbok version
Ingredients 150 g (⅔ cup)
butter or margarine
3
eggs
240 g (1 cup)
caster (superfine) sugar
50 g (3⅓ tbsp) sunflower oil 50 g (3⅓ tbsp) milk 50 g (7 tbsp)
cocoa powder
150 g (1¼ cups) plain (all-purpose) flour 2 tsp
baking powder
Topping 75 g (⅔ cup)
butter or margarine
75 g (5 tbsp)
strong black coffee, cold
25 g (3 tbsp)
cocoa powder
1 tbsp
vanilla sugar
210 g (1¾ cups) icing sugar (powder sugar) 50 g (¾ cup)
dessicated coconut (unsweetened shredded coconut)
Method 1. Preheat the oven to 200°C (400°F, gas 6, fan 180°C). Line a 20 x 30 cm (8” x12”) baking tin (pan) with greaseproof paper or grease the pan and sprinkle with breadcrumbs.
2. Melt the butter in a saucepan over a low heat. 3. Meanwhile, whisk the eggs and sugar together until light and airy—2 or 3 minutes on maximum speed using an electric whisk. 4. Add the melted butter, oil and milk to the whisked eggs. 5. In a separate bowl, mix the flour, baking powder and cocoa powder and then fold into the egg mixture. 6. Pour the mixture into the prepared tin (pan) and bake for 25-30 minutes, until just set and an inserted skewer comes out clean. Let the cake cool in the tin (pan). 7. Carefully melt the butter for the topping and then add the coffee, cocoa powder and sugars. Stir until thoroughly incorporated. Leave to cool until stiff and then spread over the cake. Sprinkle over the coconut. 8. When cold, cut into 5 x 5 cm (2” x 2”) squares.
Chokladbollar
Makes 15-20
Very Easy Easy Moderate
Preparation: 15 minutes Cooking: TOTAL: 15 minutes* *Plus time to chill
A wonderful Swedish classic enjoyed by people of all ages Chocolate balls appear on most restaurant menus in Sweden and, although you normally only get one ball, it is a rather nice way of finishing a meal. Chocolate balls are also nice to make at home. They are one of the easiest treats around and they taste wonderful, rather moreish I must admit! There is no baking involved so they are a great recipe to make with kids. Unlike in a Swedish restaurant, you can also then expect to have more than one.
Tips
∙ If you have a very sweet tooth, try coating the chocolate balls with pärlsocker (pearl sugar) instead of dessicated coconut. ∙ If you like coconut, try making tiny balls instead. I know someone who makes between 30 and 40 from balls from this mixture! It takes all sorts...
1 SwedishFood.com
Ingredients 100g (½ cup) caster (superfine) sugar 100g (3½ oz) unsalted butter (1 tbsp short of half a cup) 1 tsp vanilla extract 3 tbsp strong coffee, hot 3 tbsp cocoa powder pinch of flaked sea salt 125g (1½ cups) rolled oats 50g (1¾ oz) desiccated coconut (unsweetened dried coconut)
Method 1. Mix together the butter, sugar and vanilla until fully combined. 2. In a small bowl combine the coffee and cocoa powder and mix to form a thick paste. Allow to cool slightly then pour into the butter mixture and mix together until fully combined. Add the salt and oats and mix together until fully combined. 3. Take a spoonful of the mixture and roll between your hands to form a small ball. Roll in the coconut and set aside and repeat with the remaining mixture. Refrigerate until firm. Best served slightly chilled although perfectly good at room temperature too.
POLISH FOOD Dumplings with cabbage and mushrooms
Ingredients for dumpling dough: 640g of type 500 wheat flour 375ml of warm water 2 spoon of butter ½ spoon of salt
Ingredients for stuffing: 800g od sauerkraut 60g of dried mushrooms 2 medium onions 7 spoons oil Spices and herbs: ½ spoon of sugar, 3 bay leaves, 4 grains of allspice, flat teaspoon of pepper
Additionally: Extra time: 12h for soaking dried mushrooms The necessary equipment for the preparation of dumplings: a pastry board, a rolling pin, a round dumpling cutter or a glass with a diameter of about 7 cm, a wide pot, a colander for fishing dumplings.
Source of image: https://aniagotuje.pl/przepis/pierogi-z-kapusta-i-grzybami
Method of preparing stuffing: Step 1. Pour cold water over the mushrooms and set aside for 12 hours. Step 2. After 12 hours, pour the water from the mushrooms into a small vessel. Step 3. Chop the mushrooms. Step 4. Peel the onion, chop it finely and fry it for 10 minutes. Step 5. Drain the sauerkraut and chop it. Then put it into the pot. Step 6. For sauerkraut add: spices and herbs, water after soaking the mushrooms, onion and mushrooms. Step 7. Mix everything and cook for about an hour.
Method of preparing dumpling dough: Step 1. Pour flour into a large bowl. Step 2. Add salt. Step3. Add warm water with butter. Step 4. Mix everything with a spoon. Step 5. Make with your hands until the dough becomes plastic. Step 6. Set aside for 30 minutes.
Method of preparing dumplings: Step 1. Prepare the a pastry board and sprinkle with flour. Step 2. Divide the dough into 3 parts. Step 3. Take one piece and put it on the board. Step 4. Roll it out to a thickness of 3mm. Step 5. Cut circles with a glass or a round dumpling cute. Step 7. Put the stuffing on the cut circles. Step 8. Fold the dumplings in half and stick the sides together. Step 9. Do the same with the remaining dough and stuffing Step 10. Put the finished dumplings in boiling salted water.
Serve the cooked dumplings with chopped and fried onion. https://youtu.be/ZDPLOBhaPGA
TRADITIONAL POLISH EASTER Hi! I’m Konrad and I’m going to present what Polish people eat traditionally on Easter Sunday.
BIAŁA KIEŁBASA – WHITE SAUSAGE. It’s traditional polish sausage. We usually eat it for breakfast.
JAJKA WIELKANOCNE – EASTER EGGS. They are eggs which are
beautifully painted and decorated by the whole family. They can be blue, red or yellow. They are decorating the table.
BABKA – POTATO CAKE. It’s s traditional and very tasty polish cake.
MAZUREK – EASTER MAZURKA. It’s also a cake. It very flat and very sweet. It’s decorated with different nuts and dried fruit.
ŚLEDŹ – HERRING. We eat this fish both at Easter and Christmas. Herring is very popular in Poland because it’s caught in the Baltic Sea.
ŻUREK – SOUR SOUP. It’s a typical polish soup. It’s very rich and tasty. We often eat it in bowls made of bread.
SERNIK – CHEESE CAKE. Polish love eating cheese cake. It can be prepared in different ways: with chocolate top, with peaches or raisins.
https://youtu.be/YJuRQrhf59I Sources for the images: 1. 2. 3. 4. 5. 6. 7. 8.
https://images.app.goo.gl/T62TKjmz3VweMYAp9 https://images.app.goo.gl/LJox6CQQ9JoU5LFc9 https://images.app.goo.gl/vjiEGyxUCMpk6y2X6 https://images.app.goo.gl/5Qc4b2AuNPGr7vAq7 https://images.app.goo.gl/91Xno9t3hzeQ6NDw8 https://images.app.goo.gl/cNSscRWt3UamSLvC7 https://images.app.goo.gl/kZT2NkDvf57QiyTA7 https://images.app.goo.gl/64CWfr3CuWrzjYtdA
ZUREK SOUP My name is Zuzia and I live in Poland. Today I’d like to show you my grandma’s recipe for one of the most popular soup in this country – ŻUREK. In English it’s called ‘sour soup’. This one of the traditional dishes that Poles use to eat at Easter. So, let's begin!
At first you need some ingredients: 1,5l of broth 400g of bacon 0,5kg of raw white sausage 0,5l of sourdough 1 clove of garlic and 6 spoons of sour cream How to prepare: Boil the broth with bacon for 20 minutes. After that, add some raw white sausage and boil them for 20 minutes again. Pour some sourdough and boil again, but now only for 10 minutes. Then add garlic and take the pot off the cooker. Add sour cream, salt and pepper. In the end remove the sausage, slice it and put it again to the pot. Some people like it with marjoram and boiled eggs! https://youtu.be/MoR_EOIeQdM Sources for the images:
1. https://images.app.goo.gl/vzAQYbDtmTxoUG8W9
BIGOS Hi! My name is Julia and I come from Poland. Today I’ll show you how to make BIGOS. In English it’s called ‘hunter’s stew’. It is a Polish traditional dish that is made occasionally. So let’s begin!
INGREDIENTS: 1.5 kg of sauerkraut 3 sausages 2 onions 100 g of bacon 200 g of beef steak 4 tablespoons of tomato sauce 3 bay leaves, allspice 1 tablespoon of marjoram some salt and black pepper PREPARATION: Rinse sauerkraut with water and remove the water. Shred sauerkraut, put it in a large pot with bay leaves and allspice, add hot water. Stew
until it’s soft. Chop onions, add fried sausages. Mix everything together and add some beef (sliced in cubes) and bacon. Add marjoram, salt, pepper and tomato sauce. Mix the ingredients and cook it for 2 hours on a low flame. Some people add also wild mushrooms and a red wine. https://youtu.be/Fho_Y0cSFrg Sources for images: 1. https://images.app.goo.gl/jCpfnmanP4gyz8RK8
TRADITIONAL POLISH CHRISTMAS Hi! I’m Ola and I’d like to present what Polish people eat traditionally on Christmas Eve. In Poland we have twelve dishes on the table. We don’t eat meat on Christmas Eve. There is a tradition to put some hay under the tablecloth – it is supposed to bring good luck and prosperity for the family. We also leave one empty plate for a stranger who might visit the house unexpectedly. I will present some of the dishes.
RYBA PO JAPOŃSKU – JAPANESE FISH. Polish people love it, not only for Christmas. It can be served both hot and cold. It’s very tasty and easy to prepare.
PIEROGI – DUMPLINGS. Poland is famous for dumplings and there are plenty of kinds of them. For Christmas we eat dumplings stuffed with cabbage and mushrooms. The best are the ones that are home-made. It’s quite time-consuming to prepare them but Polish women put their heart and soul to prepare them.
BARSZCZ – BEETROOT SOUP. Christmas Eve is almost not possible without it! Polish people’s hearts beat for beets! It’s a simple soup made mainly from vegetable broth, boiled beetroots and dried mushrooms.
KARP – CARP. It’s a kind of fish popular with Christmas time. The best is fresh and fried, dressed with lemon and parsley.
MAKOWIEC – POPPY CAKE. It’s a popular rolled-up cake made with poppy seeds.
PIERNIKI – GINGERBREAD CAKES. There no Christmas preparation without gingerbread making. The whole family gathers to bake
and … finally decorate them with their own ideas. Great time spent together and children love it!
Sources for the images: 1. https://images.app.goo.gl/6dSWuC9H6veBL8S47 2. https://images.app.goo.gl/r7SPvk4h9gSyffFU9 3. https://images.app.goo.gl/g7bGoyMVQf1i6qRa8 4. https://images.app.goo.gl/82w1kQbqXeYRFuX6A 5. https://images.app.goo.gl/wQVZ73TfSSEuSCKd6 6. https://images.app.goo.gl/rJYTS5hmm3us12gN8 7. https://rewallution.pl/fotoroleta/tradycyjne-piernikiswiateczne/9479?gclid=Cj0KCQjw16KFBhCgARIsALB0g8JWmiimGzJtNFpCqfFaaLlYUT3ULA5fJPZbK69GP4sNn0VvRYsLoaAgDOEALw_wcB