Tag archives for Grythytte akademi

Chocolate balls

Photo: Jakob Fridholm/imagebank.sweden.se


Chocolate balls

  • 75g (2¾ oz) butter
  • 1dl (½ cup) sugar
  • ¾ tablespoon vanilla sugar
  • 2¼ tablespoons cocoa
  • 1¾dl (¾ cup) rolled oats
  • 1½ to 2 tablespoons brewed coffee
  • pearl sugar

  1. Mix all ingredients well.
  2. Roll into round balls.
  3. Roll in pearl sugar.

Roe marinated herring with crisp bread

Photo: Jakob Fridholm/imagebank.sweden.se


Roe marinated herring with crisp bread

  • 400-500 g herring fillet, skin off.
  • ½dl (¼ cup) distilled vinegar (12%)
  • 4dl (1¾ cups) water
  • 1 tablespoon salt
  • 2 tablespoons granulated sugar
  • 3 shallots, finely chopped
  • about 1dl (½ cup) vendace roe
  • 2dl (1 cup) sour cream
  • 4 tablespoons mayonnaise
  • 2-3 drops Worcester sauce
  • 2 tablespoons dry sherry
  • a squeeze of lemon
  • salt and pepper
  • roe
  • chives, chopped
  • dill sprigs

Day 1, Brine:
  1. Stir together the ingredients for the brine in a bowl.
  2. Mix in the herring and set the bowl cold for 12 hours until the fillets are white throughout, but not hard.
Day 2, Marinade:
  1. Mix the shallots with the rest of the marinade ingredients.
  2. Let herring drain in a colander, pat it dry with some paper and put it in the marinade.
  3. Turn a few times so the marinade covers everything.
  4. The herring is ready after 3-4 hours in the fridge, but preferably wait one day.
  1. Serve with crisp bread and garnish with roe, chopped chives and dill sprigs.

Elderflower cordial


Photo by: Dahlstroms (CC BY ND)

Elderflower cordial

  • 40-50 umbels of elder
  • 3 lemons, sliced
  • 2 liters (2,2 qt) of water
  • 2,4 liters (2,5 qt) of granulated sugar (2kg/4½ lbs)
  • 30g (1 oz) citric acid
  • 2 pinches of sodium benzoate

  1. Add elderberry flowers in a stainless steel bowl, alternating with the sliced lemons.
  2. Boil water and sugar so the sugar melts.
  3. Remove from the heat and stir in the citric acid.
  4. Dissolve the sodium benzoate in a bit of the syrup and then mix with the rest of the liquid.
  5. Pour the hot syrup over the elderberry flowers and cover.
  6. Store the lemonade for three days in a cool place. Stir a few times per day.
  7. Pour the lemonade through a filter cloth and let the lemonade drain into a large bowl.
  8. Pour the lemonade in clean bottles and fill up. Turn the screw cap and store the bottles in a cool, dark place.

Strawberry cake

Photo: Jakob Fridholm/imagebank.sweden.se


Strawberry cake
1 cake

Sponge cake base:
  • 2 eggs
  • 2dl (1 cup) granulated sugar
  • 50g (1¾ oz) butter
  • 3dl (1½ cup) flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1dl (½ cup) milk 3%
  • 1 lemon, the zest
  • butter and 0,5dl (¼ cup) bread crumbs to the pan
  • 2 liters (8½ cups) fresh strawberries
  • 4 tablespoons granulated sugar
Vanilla cream:
  • 5dl (2¼ cups) milk
  • 1 vanilla pod
  • 1,5dl (¾ cup) granulated sugar
  • 7 egg yolks
  • 1,5dl (¾ cup) cornstarch
  • 50g (1¾ oz) butter, room temperature
  • whipped cream
  • strawberries

Sponge cake base:
  1. Beat eggs and sugar white and fluffy.
  2. Melt the butter and stir into the egg mixture.
  3. Grate the lemon zest.
  4. Mix flour, baking powder, vanilla sugar and carefully mix it into the batter, stir in the milk and finally the grated lemon zest.
  5. Grease a 20 centimeter diameter large spingform pan with melted butter and bread it with bread crumbs.
  6. Fill the batter into the pan.
  7. Bake on a lower oven rack at 175°C/350°F for 25-35 minutes.
  8. When completely cold, divide the cake horizontally into three layers.
Vanilla cream:
  1. Split vanilla pod lengthwise and scrape out the seeds.
  2. Add both the pod and seeds in a pot along with the milk.
  3. Bring to the boil.
  4. Beat granulated sugar, egg yolks and cornstarch airy.
  5. Turn over the hot milk while whipping.
  6. Pour mixture into pan and heat gently while whipping.
  7. Do not let it boil!! As soon as mixture begins to thicken, pour quickly into a cold bowl.
  8. Add the butter, let it melt while stirring.
  9. Cool cream.
Strawberry filling:
  1. Run strawberries with the granulated sugar in a food processer.
  1. Spread the strawberry filling over the first layer and the vanilla cream over the second layer, ending with a plain top layer.
  2. Cover the entire cake with wipped cream.
  3. Garnish with strawberries.

Semolina pudding with rhubarb compote, vanilla cream, almond and chocolate

Photo: Jakob Fridholm/imagebank.sweden.se


Semolina pudding with rhubarb compote, vanilla cream, almond and chocolate

Semolina pudding:
  • 1,6 liter (6¾ cups) milk
  • 4dl (1¾ cups) cream
  • 3dl (1¼ cups) seminola
  • 5 tablespoons raw sugar
  • 2 teaspoons vanilla sugar
  • 2 teaspoons salt
  • 4 eggs
  • 1 lemon, zest
Rhubarb compote:
  • 1½kg (3,3 lbs) rhubarb, peeled
  • 1½dl (¾ cup) sugar
  • ½dl (¼ cup) raw sugar
  • 1 cinnamon stick
  • 2 tablespoons lemon juice
  • 1dl (½ cup) water
Vanilla cream:
  • 2dl (1 cup) crème fraiche
  • 1 vanilla pod
  • 2 tablespoons sugar
  • dark chocolate, coarsely grated
  • almonds, toasted, coarsely chopped

Semolina pudding:
  1. Bring milk and cream to the boil. Whisk in the semolina, raw sugar, vanilla sugar and salt.
  2. Let the porridge cook on low heat for about 4 minutes, stirring occasionally.
  3. Add the lemon zest and let the mixture cool slightly.
  4. Beat in eggs.
  5. Grease an oven proof form (or 12 small forms).
  6. Bake in center of oven at 200°C/400°F for about 30-40 minutes.
  7. Serve slightly cooled.
Rhubarb compote:
  1. Divide the rhubarb into equal pieces.
  2. Add rhubarb and cinnamon stick in a saucepan.
  3. Pour in the water, sugar and lemon juice.
  4. Heat gently and simmer for 5-10 minutes, until rhubarb has softened.
  5. Remove the cinnamon stick and let cool.
Vanilla cream:
  1. Whisk crème fraiche fluffy.
  2. Scrape the vanilla seeds from the vanilla pod.
  3. Mix in the vanilla seeds and sugar into the crème fraiche.
  1. Serve the semolina pudding with rhubarb compote and vanilla cream.
  2. Top with grated chocolate and almonds.