Archive for December, 2006

Ice chocolate

Saturday, December 23rd, 2006

Ice chocolate, to the left with almonds and to the right with walnuts.

Ice chocolate, ischoklad, is a typical Swedish Christmas candy which is made really easily. I must admit that I have no clue where the name comes from, maybe because you have to store these chocolates in the fridge or else they’ll melt.

    Ice chocolate (ischoklad)
    (makes about 45)

    200 gr chocolate
    80 gr copha (Swe: kokosfett, Eng: Palmin)
    45 tiny aluminium cups
    optional: your favourite nuts
    optional: orange liquor

    Break the chocolate into pieces and put it in a deep heatproof bowl together with the copha. Melt them at a rather low temperature in the microwave. Stir the mixture and pour it into the aluminium cups.
    I usually fill up 25 of the cups, then I add some drops of orange liquor to the rest of the mixture and fill the remaining cups. Add nuts. Store in the fridge, in airtight containers with a sheet of greaseproof paper between each layer.

Help us fight the hunger!

Wednesday, December 20th, 2006


On Friday Menu for Hope III is coming to an end, but you still have time to donate money at the same time as you have a chance winning amazing food prizes, for example my donation which consists of a Swedish cookbook and a tea kit with delicious teas and other yummy things. Read more here.

Raspberry truffles

Monday, December 18th, 2006

I’ve never been a great fan of pure dark chocolate, it’s hard to tell if I’ll enjoy anything with dark chocolate or not until I try it. As I really love fruit, and especially raspberries which is a great combination with chocolate, I gave this recipe a try. Unfortunately the truffles didn’t suit my taste, but Fredrik and his grand mother for whom I made the truffles were thrilled. The raspberry flavour is really nice and goes perfectly with the creamy dark chocolate, but if you don’t like dark chocolate that actually doesn’t matter :-)

    Raspberry truffles
    (makes about 45 truffles. Source: Dansukker)

    250 g dark chocolate (I used 125 gr of 70% chocolate and 125 gr of 55% chocolate)
    125 g raspberries
    50 ml concentrated raspberry syrup
    100 ml whipping/double cream
    3 tbsp caster sugar

    tiny paper cups
    Pink sprinkles for decoration (I used Strawberry scented ones)

    Finely chop the chocolate. Mix raspberries, syrup, cream and sugar in a saucepan and let it simmer for 15 minutes. Strain the mixture and let it boil without a lid until 50 ml of liquid remains. Add the chocolate pieces and stir until the chocolate has melted. Take the saucepan off the heat and let it cool for a while. Pour the chocolate into tiny paper cups, I piped it using a pastry bag. If you want you can sprinkle some pink sprinkles on the truffles.

Lingonberry caves with cinnamon

Sunday, December 17th, 2006

A raspberry cave is a typical Swedish short bread cookie filled with jam. In this variant the common raspberry jam is substituted with lingonberry jam and there’s cinnamon in the dough which make the cookies quite Christmasy. The cookies are very easily done and you are quickly rewarded with delicate and delicious cookies. I always use butter, never margarine, when I bake to get that extra nice flavour.

    Lingonberry caves with cinnamon
    (makes 30 cookies, source: Arla)

    200 gram butter, at room temperature
    100 ml caster sugar
    1 tsp vanilla sugar
    450 ml flour
    1 tsp baking soda
    1 tsp cinnamon
    75 ml lingonberry jam (or substitute with your favourite one)
    30 medium paper cups (“småbrödsformar”, about 4 cm wide)

    Heat the oven to 200° C.

    Cream the butter, sugar and vanilla sugar. Add the flour, combined with baking soda and cinnamon. Divide the dough into 30 pieces. Roll each piece into a ball and put in a medium sized paper cup (the ones I used are called “småbrödsformar”). With your finger, do an indention and fill it with jam.
    Bake in the middle of the oven for about 12 minutes.

Kärleksmums or Snoddas or Mocha Squares

Saturday, December 16th, 2006

I can promise you that no matter which Swedish café you’ll enter, they will most probably have kärleksmums. It’s a typical Swedish cake, which translates to the cute name love yummies. In the book Sju sorters kakor (Swedish cakes and cookies, which you can win here) they are called Snoddas and some people even call them Mocha Squares, but I’ve always called them love yummies becuase that’s what they are :-) They are not as rich and dense as the rather similar chocolate gingerbread from Nigella; but they are much lighter and have a rather mild chocolate taste. I really like the frosting and my mother often use the frosting from this recipe on other cakes and cookies.

    Kärleksmums / Snoddas / Mocha Squares
    (makes 30-35 pieces. Recipe from “Sju sorters kakor” aka “Swedish cakes and cookies)

    150 gram butter
    2 eggs
    300 ml caster sugar
    2 tsp vanilla sugar
    1 tbsp cocoa, sifted
    450 ml flour
    2 tsp baking soda
    150 ml milk

    75 gram butter
    2 tsp cold coffee
    1 tbsp cocoa, sifted
    2 tsp vanilla sugar
    350 ml icing sugar

    shredded coconut

    Heat the oven to 175 degrees C.

    Melt the butter and let it cool. Whip the eggs and sugar until white and fluffy. Add the dry ingredients varied with the milk and the butter. Pour the batter into a buttered and breaded rectangular pan, about 30 X 40 cm.

    Bake the cake in the lower part of the oven for about 15 minutes but not too long as you don’t want a dry cake.

    Let the cake cool. In the meantime melt the butter for the frosting. Add the remaining ingredients. Spread the frosting over the cake and sprinkle a lot of shredded coconot. Cut the cake in squares.

Menu for hope III

Monday, December 11th, 2006

Christmas is a time of giving and sharing, not only to our closest ones but most importantly to the less fortunate. The ones who don’t read cookbooks for ever in search for the perfect recipe but for the ones who don’t have enough food to feed their family. Now’s your chance to help someone in need of food. Every year, food bloggers from all over the world get together for a fundraising campaign called Menu for Hope. Last year, $17 000 was raised to help UNICEF. This year all money goes to United Nations World Food programme which provides hunger relief to needy people worldwide. No money will pass through our hands, FirstGiving will do the collection and forward all the money raised directly to United Nations World Food programme. Read the United Nations World Food programme’s press release about the event here.

To encourage you readers to donate money for this good cause, food bloggers all around the world have donated food related prizes and for each $10 donated you get one ticket in a raffle to win them. And unlike most raffles, you can pick and choose the prizes you might win. This campaign and raffle is open for everyone, no matter where you live. For more information and other prizes than my own which is described below, please look at the European host page where you can read all about the fantastic donated prizes from the European food bloggers or the main host page where you can find the food prizes from the whole world.

My offer to the campaign is a Swedish tea kit and a cookbook, this kit can be won if you donate at least $10 to the Menu for hope III campaign. The kit contains four unique and delicious tea blends from cosy Old Town in Stockholm, Swedish blueberry honey, archipelago sweets, a cute tea infuser and the cookbook “Swedish Cakes and Cookies”. The perfect kit for cold dark winter nights when you need some comfort! Post and package will of course be provided by me, no matter where you live. Just make sure that your country’s customs allow a private import of the contents.

The Swedish tea kit and cookbook, prize code EU17, contains:

~4 bags of unique tea blends from Gamla Stans te- och kaffehandel in Stockholm, Old Town:

    Gamla Stans te (= Old Town’s tea). Black tea with wild strawberries, strawberries and mandarin oranges. 100 gram
    Rimfrost (= Hoarfrost ). Black tea with cranberries and violet. 100 gram
    Stora Nygatan Special (= Big New Street Special). Green and black tea with lemon and peppermint. 100 gram
    Grönt Kvitten (= Green Quince). Green tea with quince and marigold. 100 gram

~Swedish honey with blueberries from Klas-Olof Ohlsson, Tillinge Uppland. 130 gram.

~Skärgårdsblandning (= Archipelago assortment). Hard sweets in mixed flavours from Spikarö Karamell & Pralin. 150 gram

~A cute tea infuser with a red miniature tea cup. For a close-up look here.

~For an authentic Swedish tea break or fika as we call it, you need 7 different kinds of cookies. To obtain this I’ve included a brand new copy of the popular cookbook “Swedish Cakes and Cookies. In Sweden it’s known as “Sju sorters kakor” and it’s a must in every home. It contains 298 recipes of delicious Swedish cookies, cakes and sweet breads. Every recipe comes with a colour photo.

Doesn’t this sound like a lovely prize which you would like to win at the same time as you’re doing a really good deed? Remember that $10 is only 69 SEK and you will not only feel good about yourself donating money, you will make the people in need feel good and content as well.

    Here’s what you should do:

    1. Go to the donation page on FirstGiving.

    2. Make a donation, each $10 will give you one raffle ticket toward a prize of your choice. Please specify which prize or prizes you’d like in the ‘Personal Message’ section in the donation form when confirming your donation. You must write-in how many tickets per prize, and please use the prize code — for example, a donation of $50 can be 2 tickets for EU01 and for EU02 (Please use the double-digits, not EU1, but EU01). The prize code for my Swedish tea kit is EU17. The rest of the prizes can be found here.

    3. For US donors, if your company matches your charity donation, please remember to check the box and fill in the information so we could claim the corporate match.

    4. Please also check the box to allow us to see your email address so that we could contact you in case you win. Your email address will not be shared with anyone.

    5. Check back on Chez Pim on January 15 when we announce the result of the raffle. The drawing will be done electronically.

    Thanks for your kindness!

Moomin gingerbread house!

Sunday, December 10th, 2006

Tada! Here is finally our little family project: a Moomin gingerbread house! We found the template here and we used some of our normal gingerbread cookie dough. We had great fun doing the Moomin house and next year we’ll try something more difficult :-)

Fredrik is applying “snow” on the moomin house roof.

Milk chocolate banana muffins

Saturday, December 9th, 2006

Photo taken this summer, when out for a picnic.

Theese muffins are frequently baked in our house, especially during summer when we love going out for a picnic. They are quick to bake and taste divine. As they are rather sweet they go perfect with coffee or a glass of cold milk.

    Milk chocolate banana muffins
    makes 10 large muffins
    (originally from Dagens Muffin)

    150 gr butter
    200 ml caster sugar
    2 eggs
    1 tsp vanilla sugar
    50 ml milk
    300 ml flour
    1 tsp baking powder
    2 bananas
    200 gr milk chocolate (preferably Marabou)
    10 large paper cups

    Preheat oven to 200 degrees C. Whip butter and sugar until white and fluffy. Add the eggs, vanilla sugar and milk. In a separate bowl mix flour and baking powder, and then carefully combine with the batter. Fill the paper cups with the batter. Cut the bananas and the chocolate in pieces. Press down banana and chocolate pieces into each cup. Bake in the oven for about 15 minutes until golden.