Loading

Lenten buns

Leave a comment

Photo: Camilla Degerman/imagebank.sweden.se

 

Lenten buns
Print
 
Recipe type: baking
Author: Sofia Hortlund and Nadia Nygren, Grythytte akademi
Serves: 20
Ingredients
  • 25g (0,9 oz) yeast
  • 2,5dl (1¼ cup) milk
  • 37g (1,3 oz) liquid fat
  • 0.25 teaspoon salt
  • 1 teaspoon cardamom
  • 1/2 dl (¼ cup) sugar
  • 125g (4½ oz) quark skinny
  • 1/2 dl (¼ cup) pofibrer (potato fiber)
  • 6,5 dl (3 cups) wheat flour
  • egg for brushing
  • Almond paste:
  • 1dl (½ cup) almonds
  • 0,5 dl (¼ cup) powdered sugar
  • 1 egg white
  • Garnish:
  • whipped cream
  • powdered sugar
Instructions
  1. Bun: Crumble yeast in a bowl. Heat the milk and fat to 37°C/100°F. Add the cardamom, salt, sugar, quark skinny, pofibrer (potato fiber) and most of the flour. Work the dough thoroughly so it becomes smooth. Let rise for at least 30 minutes. Turn out onto a lightly floured surface and work it smooth and elastic. Form into fairly small buns, so it will be around 20 pieces. Place on a greased or parchment-lined baking sheet. Cover and let rise until doubled. Brush buns with milk or beaten egg and bake on the center oven rack for 8-10 minutes at 225-250°C/440°-480°F. Let cool
  2. Almond paste: Run the almonds in food processor until completely crumbly. Add sugar and egg white and process until everything is mixed.
  3. Serve: Cut a lid on the rolls and scoop out some of the crumbs in the center. Fill with almond paste. Pipe the whipped cream. Top with the lid and sift powdered sugar over.
 
Google Recipe View Microformatting by Easy Recipe
2.1.7

During the winter months of January through March, you’ll find cardamon buns (called semlor) filled with thick almond paste and whipped cream, in bakeries and cafes all over the country.

February 21 is THE semla day (called fettisdagen) 2012, which means that it’s the last Tuesday before the 40-day period of fasting that precedes Easter in the Christian calendar. This is the excuse used to eat these sinfully delicious buns. It is claimed that semlor started to become popular in Sweden already in 1541.

You can read more about this tradition at Sweden.se.

Swedish recipes

February 20, 2012

Sourdough toast with bleak roe, red onion and sour cream

3 comments

Photo: Jakob Fridholm/imagebank.sweden.se

 

Sourdough toast with bleak roe, red onion and sour cream
Print
 
Recipe type: Starter
Author: Sofia Hortlund, Grythytte akademi
Serves: 2 loaves of bread
Ingredients
  • Blanching:
  • 1 potato (about 100g/3½oz)
  • 1 bottle (33cl) beer of your choice
  • 60g (2 oz) rye flour
  • 1 teaspoon cumin
  • 1 teaspoon fennel
  • 9g (0,3 oz) of salt
  • Dough:
  • 300g (10½ oz) wheat flour special
  • 100-150 g (1 cup) cold water
  • 5g (3 dr) yeast
Instructions
  1. Blanching: Peel and slice the potato. Bring the beer to the boil in a saucepan and add the potato slices. Let it simmer for about 15 minutes or until the potato slices are soft. Remove saucepan from heat and add rye flour and spices. Stir with a wooden fork and mash the potatoes at the same time. Let rest until cooled.
  2. Dough: Scrape down the blanching in a bowl and add flour, water and yeast. Start with a little water and add until the dough has a nice fluffy, but not too firm, consistency. Let it rest for about 30 minutes.
  3. After the rest: Dip your hand in water and take some of the edge of the dough with one hand. Pull the dough slightly and fold it inward. Take a new edge, pull the dough and fold into the center again. Continue until you come full circle. You make this move a total of three times with about 30 minutes apart. When you stretch the dough for the third and last time you let it rise for about 2 hours. Now the bread is baked in two steps.
  4. The first step: Let the dough rest on work surface for about 20 minutes. Turn the dough so that the flat side is down. Fold the upper side against the middle and press lightly. Fold the bottom side toward the center and press. Then fold one last time, top to bottom so that it takes the form of a loaf. Let dough rise for about 1 hour, preferably in a towel with a little support at the sides.
  5. The second step: Preheat the oven to 275°C/525°F. Lower the temperature to 250°C/480°F. In with the bread, and throw in some ice cubes at the same time. After 15 minutes you can open the door and let out steam. If the bread now has much color, the temperature can be decreased to 200°C/400°F, otherwise you can just continue baking. After approximately 30 minutes, the bread is ready. Remove and let cool on a rack for 30 minutes before cutting into it.
  6. Serve: Butter toast the sourdough bread. Serve with the classic ingredients such as finely chopped red onion, hung sour cream and roe (preferably from Kalix). Arrange as shown.
 
Google Recipe View Microformatting by Easy Recipe
2.1.7

Swedish recipes

February 17, 2012

Baked turbot with onion and nut salad

Leave a comment

Photo: Jakob Fridholm/imagebank.sweden.se

 

Baked turbot with onion and nut salad
Print
 
Recipe type: Main
Author: Sofia Hortlund, Grythytte akademi
Serves: 10
Ingredients
  • Baked turbot:
  • 1,6kg (3½ lbs) turbot
  • 400g (14 oz) butter
  • 2 lemons, rinsed and cut into halves
  • Onion and nut salad:
  • 4 silver onions, cut thinly
  • salt
  • pepper
  • oil
  • 2 leeks cut very thinly
  • zest from 2 lemons
  • mixed nuts, such as hazelnuts and macadamias, approximately 300g (10½ oz) of each, oven-roasted lightly.
Instructions
  1. Baked turbot: Grease a roasting pan with butter and add the fish and lemon. Bake in oven at 120°C/250°F for 50 minutes.
  2. Onion and nut salad: Mix all the ingredients for the salad and arrange as shown, with half the fish fillet put on the other one and the salad in between, sandwich style.
 
Google Recipe View Microformatting by Easy Recipe
2.1.7

Swedish recipes

February 14, 2012

Fried artichokes with chili dip

Leave a comment

Photo: www.znapshot.se/Per Erik Berglund

 

Fried artichokes with chili dip
Print
 
Recipe type: Appetizer
Author: Swedish national culinary team
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
This makes pretty finger-food together with fish & chips. Use the coarser Japanese panko breadcrumbs for a fancy, extra thorny look.
Ingredients
  • Artichokes:
  • 1 can marinated baby artichokes
  • 1/2dl (¼ cup) flour
  • 2 eggs
  • 1dl (½ cup) panko breadcrumbs
  • 1lit (4 cups) canola/rapeseed oil
  • Dip:
  • 1 bell pepper, red
  • 1/2 chili pepper
  • 1 garlic clove
  • 3 anchovy filets
  • 1 lemon, zest of
  • 2dl (1 cup) curd cheese/cream cheese
  • salt
Instructions
  1. Artichokes: Cut the artichokes in half lengthwise and coat them with flour, egg and breadcrumbs. Repeat. Heat the oil to 180°C/350°F and fry the artichokes until golden brown. Drain on kitchen paper.
  2. Dip: Chop the bell pepper and chili and fry over high heat. When they start browning, add the garlic then remove from heat. In a blender, mix with the anchovies and lemon zest. Add the curd cheese and season with salt.
  3. Presentation: Salt the artichokes and serve with the dip.
 
Google Recipe View Microformatting by Easy Recipe
2.1.7

Swedish recipes

February 11, 2012

Salad of langoustines, black salsify and lemon

Leave a comment

Photo: Jakob Fridholm/imagebank.sweden.se

 

Salad of langoustines, black salsify and lemon
Print
 
Recipe type: Main
Author: Sofia Hortlund, Grythytte akademi
Serves: 10
Ingredients
  • 3kg (6½ lbs) langoustines
  • 1 bunch dill
  • salt
  • 1½kg (3,3 lbs) black salsify peeled and cut with vegetable peeler into long strips, like tagliatelle
  • 2 lemons
  • sugar
  • mix of fresh herbs, such as garlic sprout, dill and chives
Instructions
  1. Langoustines: Cook the langoustines in salted water with dill. Cut each langoustine in half lengthways and remove the dark ‘vein’ from each one. Pick the meat from half the langoustines and quickly barbeque the other half.
  2. Salsify: Peel salsify thoroughly and put in cold water with some lemon juice. Slice the salsify thinly with a potato peeler or with a Japanese mandolin. Blanch the black salsify slices in boiling water.
  3. Lemon: Peel and cut the lemon meat into very small pieces, brunoise style. Mix the lemon pieces with some sugar to remove some of the sourness.
  4. Serve: Mix the lemon with the salsify and mix in the herbs. Mix in the langoustine meat. Arrange as shown with the grilled langoustines on top.
 
Google Recipe View Microformatting by Easy Recipe
2.1.7

Swedish recipes

February 8, 2012