Tag archives for strawberries

Strawberries, Romance and a Leg of Lamb: the recipe for a perfect weekend

There is something rather indulgent about staying in a hotel in your own town. Either that or your house has burned down. For us, luckily, it was the former. This past weekend all four of our kids were away. For the first time in a long time we had the house to ourselves. So naturally, we packed up and left; for one night, at least. Friday night in a hotel in Stockholm, complete with fantastic food: perfect. Read more » >>

Red Berries and Burning Desires

We visited some old friends on Friday, and I encountered another, unexpected old acquaintance; one that stirred up emotions I didn’t know I had. The source of my welling eyes was not my hockey buddy Risto and his wife Jessica, our hosts for the night, although, it had been a while; it was something much less interesting: a charcoal grill.

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Yoghurt pannacotta with rhubarbs and strawberries

Photo: Jakob Fridholm/imagebank.sweden.se


Yoghurt pannacotta with rhubarbs and strawberries

Yoghurt pannacotta:
  • 500g (1,1 lbs) heavy cream
  • 500g (1,1 lbs) yoghurt
  • 135g (4¾ oz) sugar
  • 2 gelatine sheets
  • 1 vanilla bean
Vanilla poached rhubarb:
  • 5-8 stalks rhubarb
  • 150-200g (5-7oz) sugar
  • 2 vanilla beans
  • 2dl (1 cup) white wine
  • 5-6 dl (2-2½ cups) water

Yoghurt panna cotta:
  1. Soak the gelatine sheets in cold water.
  2. Bring the cream, sugar and the split and scraped vanilla bean to the boil.
  3. Stir in the gelatin until dissolved and let it sit for 10 min.
  4. Add the yoghurt and strain through a sieve.
  5. Pour into serving cups and chill.
Vanilla poached rhubarb:
  1. Peel and cut the ends of the rhubarbs. Add the peel and ends in a saucepan and put the stalks in a deep tray.
  2. Bring the peel and the ends to the boil with sugar, wine, water and vanilla beans.
  3. Cook for about 5 minutes and strain the liquid over the stalks.
  4. Bake in the oven at 90°C/195°F for about 10-15 minutes, until soft. Cover and chill in the refriderator.
  5. Strain the infusion liquid and reduce until it turnes into a syrup in consistency.
  6. Chop the rhubarbs into smaller pieces.
  7. Mix the rhubarbs with the syrup and garnish with fresh strawberries and dry frozen strawberries.

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.

Promises Kept and Backs Broken: an adventure in sweat and seeds

I’ve been spending a disproportionate amount of time on my knees these last few weekends. A bent-double, back-breaking labour of love, to keep a foolish promise I made. But now the hard work is done. Now it’s just a question of waiting. I’m going to be a dad again. Read more » >>