Loading

Monthly archives: February 2012

Västerbotten cheese cream with Almond potato chips

Leave a comment
Photo: Jakob Fridholm/imagebank.sweden.se
 

 

Västerbotten cheese cream with Almond potato chips
Print
 
Recipe type: Appetizer
Author: Restaurangakademin Stockholm
Serves: 10
Ingredients
  • 2 dl (1 cup) cream cheese
  • 100 g (3½ oz) grated aged Västerbotten cheese
  • salt
  • 3-4 small almond potatoes
  • Kalix roe
  • chives
  • red onion
Instructions
Västerbotten cheese cream:
  1. Blend all the ingredients in a food processer into a smooth cream.
Almond potato chips:
  1. Slice the potatoes thin with skin still on, on a ”mandoline” or a slice machine. Put on a silicate sheet, salt and spray with olive oil, cover with another sheet. Bake in oven at 150°C/300°F for about 10 min.
Presentation:
  1. Garnish with Kalix roe, chopped chives and red onion.
 
WordPress Recipe Plugin and Microformatting by EasyRecipe
2.2.2

Swedish recipes

February 29, 2012

Carrot and walnut cake with cardamom frosting

Leave a comment

Photo: Jakob Fridholm/imagebank.sweden.se

 

Carrot and walnut cake with cardamom frosting
Print
 
Recipe type: Dessert, baking
Author: Sofia Hortlund, Grythytte akademi
Serves: 10
Ingredients
  • Cake:
  • 6dl (2¾ cups) carrots, finely grated
  • 2dl (1 cup) canola oil
  • 5dl (2¼ cups) wheat flour
  • 4 eggs
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla sugar
  • 4dl (1¾ cups) sugar
  • 2dl (1 cup) walnuts, chopped into small pieces
  • Frosting:
  • 120g (4¼ oz) cream cheese
  • 50g (1¾ oz) margarine
  • 4dl (1 ¾ cups) confectioner’s sugar
  • cardamom
  • Oven: 175°C/350°F Time: 40 minutes
Instructions
  1. Grate carrots.
  2. Beat eggs and sugar fluffy and add the remaining ingredients.
  3. Bake the cake in a greased pan on a low oven rack.
  4. Mix together the ingredients for the frosting.
  5. Spread the frosting on the cake when it’s cold.
  6. Arrange as shown.
 
WordPress Recipe Plugin and Microformatting by EasyRecipe
2.2.2

Swedish recipes

February 26, 2012

Princess Torte

6 comments

Photo: Jakob Fridholm/Image Bank Sweden

 

Princess Torte
Print
 
Recipe type: Fika
Author: Nadia Nygren & Sofia Hortlund, Grythytte akademi
Serves: 10
Ingredients
  • Cake:
  • 4 eggs
  • 2dl sugar
  • 1dl wheat flour
  • 1dl potato flour
  • 2 teaspoon baking powder
  • Marzipan:
  • 3½dl sugar
  • 1¾dl water (+ 2 tablespoons)
  • 180g almonds, ground
  • Green food coloring
  • Vanilla cream:
  • 2dl milk
  • vanilla pod
  • 2 egg yolks
  • 1½ tablespoons potato flour
  • 1 tablespoon sugar
  • 2 leaves gelatin
  • 2 teaspoon vanilla sugar
  • 3dl cream, whipped
Instructions
Cake:
  1. Grease and bread a round shape, approximately 26 cm in diameter.
  2. Beat eggs and sugar until fluffy.
  3. Mix both the flour and baking powder. Fold the mixture into the batter and mix well. Pour into shape.
  4. Bake on bottom rack in the oven for about 40 minutes.
  5. Turn the cake and let it cool. Cut the cake into three layers. The top should be slightly less than 1 cm thick.
Marzipan:
  1. Make a syrup of sugar and water and cook until the mixture reach 118-121°C.
  2. Place the ground almonds in a food processor with dough hook and add 2 tablespoons water.
  3. Allow bubbles to cool in the syrup and pour it over the almonds. Keep working until the pasta stick together. Color with green food coloring.
  4. Knead small portions of the pasta with your fingers until smooth.
  5. Roll out the marzipan into a round and smooth cake covering the cake bottom. Save the left over for the decoration.
Vanilla cream:
  1. Cut a slit in the vanilla pod and scrape out the seeds.
  2. Add both the seeds and pod in a stainless steel saucepan, pour in the milk and bring to the boil.
  3. Whisk egg yolks, potato flour and sugar fluffy. Stir the mixture into the milk. Simmer on low heat, whisking. The cream should not boil. When it thickens, it is ready. Fish out the vanilla pod.
  4. Put the gelatin leaves in cold water. Remove the gelatin leaves and stir them into the hot custard.
  5. Add the whipped cream and flavor with vanilla sugar
Serving:
  1. Place the bottom cake layer on a cake plate. Spread with a bit of the vanilla cream.
  2. Apply another layer and shape the vanilla cream to a hill (save some of cream).
  3. Add top cake layer and spread the remaining cream on top and around the sides of the cake.
  4. Roll up the marzipan on a rolling pin and gently place it over the cake. Cut off excess marzipan with a spur or a knife.
  5. Sift over icing sugar and garnish with optional decoration.
 
WordPress Recipe Plugin and Microformatting by EasyRecipe
2.2.2

The Princess torte is one of the most popular cakes in Sweden. It’s made out of cake layers, whipped cream, vanilla cream and green marzipan with icing sugar on top. It is first mentioned in a famous Swedish cookbook, “Prinsessornas kokbok”, written by Jenny Åkerström-Söderström in 1929 where it was simply called “Green cake”.

Swedish recipes

February 23, 2012

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
  • Buns:
  • 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
Bun:
  1. Crumble yeast in a bowl. Heat the milk and fat to 37°C/100°F.
  2. Add the cardamom, salt, sugar, quark skinny, pofibrer (potato fiber) and most of the flour.
  3. Work the dough thoroughly so it becomes smooth. Let rise for at least 30 minutes.
  4. 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.
  5. Place on a greased or parchment-lined baking sheet. Cover and let rise until doubled.
  6. 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
Almond paste:
  1. Run the almonds in food processor until completely crumbly.
  2. Add sugar and egg white and process until everything is mixed.
Serve:
  1. Cut a lid on the rolls and scoop out some of the crumbs in the center. Fill with almond paste. Pipe the whipped cream.
  2. Top with the lid and sift powdered sugar over.
 
WordPress Recipe Plugin and Microformatting by EasyRecipe
2.2.2

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
Blanching:
  1. Peel and slice the potato.
  2. Bring the beer to the boil in a saucepan and add the potato slices.
  3. Let it simmer for about 15 minutes or until the potato slices are soft.
  4. Remove saucepan from heat and add rye flour and spices.
  5. Stir with a wooden fork and mash the potatoes at the same time. Let rest until cooled.
Dough:
  1. Scrape down the blanching in a bowl and add flour, water and yeast.
  2. 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.
After the rest:
  1. 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.
  2. You make this move a total of three times with about 30 minutes apart.
  3. 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.
The first step:
  1. Let the dough rest on work surface for about 20 minutes.
  2. 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.
  3. Let dough rise for about 1 hour, preferably in a towel with a little support at the sides.
The second step:
  1. Preheat the oven to 275°C/525°F. Lower the temperature to 250°C/480°F.
  2. In with the bread, and throw in some ice cubes at the same time.
  3. 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.
  4. After approximately 30 minutes, the bread is ready. Remove and let cool on a rack for 30 minutes before cutting into it.
Serve:
  1. Butter toast the sourdough bread.
  2. Serve with the classic ingredients such as finely chopped red onion, hung sour cream and roe (preferably from Kalix). Arrange as shown.
 
WordPress Recipe Plugin and Microformatting by EasyRecipe
2.2.2

Swedish recipes

February 17, 2012