Tag archives for pastry

Pork Pie: a true English classic

There is very little in my expat’s fond-memory-bank that says home more than a pork pie. I introduced them to Pia last summer, on our tour of the motherland, and she loved them. That’s why I decided it was high time to make my own – using the finest farm-raised Swedish pork, of course Read more » >>

Chocolate balls with coconut

Photo: Jakob Fridholm/imagebank.sweden.se

 

Chocolate balls with coconut
Pastry
10
 

Ingredients
  • 150g (5¼ oz) butter at room temperature
  • 2dl (1 cup) sugar
  • 1½ teaspoons vanilla sugar
  • 3½dl (1½ cups) rolled oats
  • 4 tablespoons cocoa powder
  • 3 tablespoons cold brewed coffee
  • 2dl (1 cup) shredded coconut

Instructions
  1. Mix all the ingredients together except the coconut.
  2. Roll into balls and then roll the balls in the coconut.
  3. Chill in the fridge before serving.

Sea buckthorn curd with raspberries

Photo: Jakob Fridholm/imagebank.sweden.se

 

Sea buckthorn curd with raspberries
Dessert, Pastry
10
 

Ingredients
  • 1dl (½ cup) Sea buckthorn purée
  • 3 eggs
  • 120g (4¼ oz) sugar
  • 150g (5¼ oz) butter

Instructions
  1. Bring the purée, sugar and egg to the boil during constant whisking.
  2. Pour in a blender and blend with the butter and chill.
  3. Serve in a mini tartelette pastry and top with fresh raspberries.

Butterscotch snap cookies

Photo: Jakob Fridholm/imagebank.sweden.se

 

Butterscotch snap cookies
Pastry
40 pcs
 

Ingredients
  • 200g (7 oz) butter
  • 2dl (1 cup) sugar
  • 2 teaspoons baking powder
  • 1½ teaspoons vanilla sugar
  • 2 teaspoons syrup
  • 310g (11 oz) flour

Instructions
  1. Mix all the ingredients to a smooth dough and make into 4 long logs.
  2. Place on greased or parchment-lined baking sheets.
  3. Bake on the center oven rack for 18-20 min at 175°C/350°F.
  4. Cut each lenght into 10 diagonal slices while still warm.

A Yearning for Something English

Our Sundays have been in turmoil in recent weeks. First, I switched our sacred roast chicken for grilled, and now the last of the decent floury-potatoes for roast tatties have all but given up the fight against the armies of new potatoes that swamp the shops this time of year. Read more » >>