Loading

Tag archives for apples

Rye sourdough bread with apples, raisins and rosemary butter

Leave a comment

Photo: Jakob Fridholm/imagebank.sweden.se

 

Print
Rye sourdough bread with apples, raisins and rosemary butter
: 
: Baking
: 15
 

Ingredients
Soaking:
  • 5dl (2½ cups) water
  • 1½dl (2/3 cup) cracked rye kernels
  • 3dl (1½ cups) rye flakes
  • ¾dl (1/3 cup) flaxseed
Quick dough:
  • 300g (10½ oz) sourdough
  • 50g (1¾ oz) yeast
  • 125g (4½ oz) rye flour
Dough:
  • 5dl (2¼ cups) plain yogurt
  • ½dl (¼ cup) syrup, dark
  • 4dl (1¾ cups) rye flour, finely
  • 7dl (3¼ cups) sifted rye flour
  • 4dl (1¾ cups) wheat flour Special
  • 4dl (1¾ cups) sunflower kernels
  • ½dl (¼ cups) honey
  • 1dl (½ cup) raisins
  • 1 apple, cut into pieces
Rosemary butter:
  • 5dl (2¼ cups) cream
  • 2 tablespoons fresh rosemary leaves
  • salt

Instructions
Day 1:
  1. Heat the water to 85°C/185°F.
  2. Add cracked rye kernels, flakes and flaxseed and soak in the water overnight.
Day 2:
  1. Make quick dough by mixing in sourdough, yeast and fine rye flour with the soaked grains. Let stand for 1 hour.
  2. Add the yogurt, syrup, salt, fine rye flour, sifted rye flour, wheat flour special, sunflower seeds, honey, raisins and apple, and work the dough vigorously in a food processer for at least 5 minutes.
  3. Let the dough rise in the bowl for 1 hour.
  4. Spread the sticky dough into 4 greased tins that holds 1, 5 liters. Brush the surface with water and let it rise in the tins for 1 hour.
  5. Preheat the oven to 250°C/480°F. Put the loaves into the hot oven. Lower to 175°C/350°F after 5 minutes and bake the bread ready, it takes about 45 minutes.
Rosemary butter:
  1. Whip the cream until it becomes butter. Season with rosemary and salt.

WordPress Recipe Plugin by EasyRecipe

Swedish recipes

March 6, 2012

Caramel Apple Cobbler

Leave a comment

Caramel Apple Cobbler, photo: Anne Skoogh

Nothing says fall in Sweden like apple pie. Most people with a garden has apple trees – and often a lot of them. Don’t be afraid to ask for some, if you see a tree with a lot of fruit. Few people manage to keep up with their trees and pick all the apples, so if you ask politely, I’m sure they’ll let you have as many as you like.

When I grew up, we had at least seven apple trees in our garden, with different varieties on them. Some would be ready by early August, and some not until late September or even October. It was a real luxury, having all those apples – and I remember baking a lot of apple crumbles after school.

You can make a simple crumble topping by combining 300 ml flour, 2 tbsp sugar
and 125 g butter – just rub together with your fingertips until crumbly, top your apples, and bake at 225°C for 20 minutes or so.

Nowadays, I often go for this caramel apple pie. While perhaps not a traditional crumble, it’s more in the territory of cobblers. Dead easy to make too – just stir together all the topping ingredients, and pour over your pre-seasoned apples.

Golden syrup is readily available in all Swedish groceries and I believe easy to find in the UK as well – but perhaps harder in the US. I think honey will work nicely as well – in fact, I think I need to try that myself.

If you don’t want to bake, but you have a yearning for apple pies, you must check out Svindersviks Brygghus in Nacka outside Stockholm. They serve an apple pie buffet, with at least seven kinds of apple pie, on September 3-4, and 10-11.

Caramel Apple Cobbler

Serves 4-6

4-5 apples, peeled and sliced into wedges
1 tbsp sugar
cinnamon – optional

150 g butter
1/2 dl golden syrup
1 dl cream (half and half works well, doesn’t need to be full fat)

2 dl rolled oats
2 dl sugar
2 dl flour
1 teaspoon baking powder

Put the apples in a deep oven-proof dish, and preheat oven to 175° C. Sprinkle with a little bit of sugar, and cinnamon if you want it.

Mix the oats, sugar, flour and baking powder in a bowl. Melt the butter in a saucepan. Add the syrup and the cream, and take off the heat. Add the mixed dry ingredients, stir well. Pour this on top of the apples, and bake for 25-30 minutes. Serve with vanilla ice cream or custard.

Anne Skoogh

September 1, 2011

Air-dried ham with raw marinated kohlrabi, apples, cold pressed sunflower oil and kernels

1 comment

 

Photo: Jakob Fridholm/imagebank.sweden.se

 

Print
Air-dried ham with raw marinated kohlrabi, apples, cold pressed sunflower oil and kernels
: 
: Main
: 10
 

This recipe was created by top Swedish chef Paul Svensson in partnership with Swedish Menu. Paul Svensson is known for his work as creative leader at the Michelin-starred restaurants Fredsgatan 12 and Bon Lloc in Stockholm. Svensson also represented Sweden in the most prestigious chef competition in the world, the Bocuse d’Or, in 2003, where he came in fifth place.
Ingredients
  • 20 slices air-dried ham
  • 4 kohlrabi, peeled
  • 4 apples
  • 1dl (½ cup) apple Sourz, or similar
  • 1dl (½ cup) apple juice
  • 500g roasted sunflower seeds
  • 2l (4½ pints) milk
  • salt
  • 10 granny smith apples
  • 2 gelatin sheets, soaked
  • 2 tablespoons sugar
  • cold-pressed sunflower oil
  • sunflower kernels

Instructions
Raw marinated kohlrabi:
  1. Slice the kohlrabi and apple thinly on the cutting machine and put in a vacuum bag with the apple juice and apple Sourz.
  2. Vacuum package the bag and store in the refrigerator.
Sunflower kernels:
  1. Toast the sunflower kernels gently in a saucepan. Turn in ⅓ of the milk and simmer.
  2. Replace the milk 2 more times, and finish off by mixing it with a little milk in a food processor.
Apple jelly:
  1. Cut the apple into wedges and put the wedges in a juice centrifuge, or mix and strain through a towel.
  2. Let the gelatin sheet melt in a small fraction of the liquid with the sugar.
  3. Mix with the other juices and leave to set in the refrigerator.
Presentation:
  1. Layer the ham, apple and kohlrabi on a plate. Spread sunflower cream over and top with apple jelly. Finish with a little sunflower oil, salt, black pepper and herbs.

WordPress Recipe Plugin by EasyRecipe

Swedish recipes

August 17, 2011

Apple Muffins with Caramelized Hazelnuts

7 comments

Apple Muffins with Caramelized Hazelnuts Photo: Anne Skoogh

Apples are easily found all year round, but if you want Swedish apples, the season is considerably shorter. Some are ripe in early summer, but most sorts aren’t ready until late summer or fall. Some are even later. For these muffins, it won’t really matter much what kind you use – just use one that you like to eat!

It’s a very versatile recipe, as you don’t add the fruit until the end – you can just as easily swap the apples for, say, blueberry or raspberry, or maybe try a combination of blackberries and apples? I love this combination though – apples, cinnamon and caramelized hazelnuts… Delicious!

Don’t be scared of the extra step of caramelizing the nuts. You can certainly skip it, but it does add an extra layer of flavor, and it’s not difficult at all. Make sure there are no kids around though – caramel is HOT. And you want some kind of silicone or teflon baking mat – or oil a regular baking sheet.

This recipe yielded me 12 normal-sized muffins, and 15 mini-sized. It would probably have been enough for 18 normal-sized, but I wanted to make some minis without the nuts, since so many people are allergic these days. I also like making smaller ones for the sheer cuteness – and to offer my two-year old boy. (Not that he won’t eat a regular-sized one if given the choice.)

Apple Muffins with Caramelized Hazelnuts

For the nuts:
100 ml hazelnuts, toasted (If you can’t find them at the store, toast them yourself for about 10 minutes in a 200°C oven)
50 ml sugar
1/2 tsp lemon juice

Heat the sugar and lemon juice in a small saucepan, and watch closely as it’ll turn deep golden brown. Add the nuts, stir, and immediately turn out onto a teflon or silicone baking mat, or an oiled baking sheet. Let cool completely, then chop coarsely.

For the muffins:
200 g butter, at room temperature
70 g brown sugar
80 g sugar
1 tbsp vanilla sugar (or 1 tsp vanilla extract)
3 eggs
280 g flour
1 tbsp baking powder
2-3 apples, peeled, cored and cut into small dice
cinnamon

Cream the butter and both sugars until light and fluffy. Add the vanilla sugar as well, or the extract.

Add the eggs, one at a time, and make sure to mix well in between each addition. Stir in the flour and baking powder.

Half-fill muffin cups placed in a muffin tin for extra sturdiness. As this batter is on the thick side, you can lightly wet your fingers to press down the batter. Add about a tablespoon of diced apples, and lightly dust with cinnamon. Sprinkle with the chopped caramelized nuts.

Bake at about 190°C. The normal-sized muffins will take about 15 minutes, and minis 10 minutes. Use a cake-tester or a toothpick to check that they’re done – it should come out clean.

Anne Skoogh

August 4, 2011