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Archive for March, 2010

Pretty pretty purple

Saturday, March 27th, 2010

I’ve only seen this colour of Le Creuset online earlier, that is until today when I saw it in Lagamati in Stockholm. It’s an adorable and irresistible colour! This oval casserole is standing in my kitchen now and I’m wondering what the premier dish will be. The official name of the colour is cassis and it’s new since this year.

Waffles!

Thursday, March 25th, 2010

Today is Waffle day in Sweden. I don’t know about other countries but in Sweden it’s very common to buy waffle mixes that you just add some water to before you make your waffles. For years I used the mix without even reflecting on it but nowadays I always make my own batter. It’s simple, delicious and contains no unnecessary additives. I often experiment with different types of flour and in a couple of days I’ll also post a recipe for savoury cheese waffles served with smetana, chopped red onion and caviar! But until then enjoy these waffles with kiwi, passionfruit and ice cream as seen on the photo or the traditional way with whipped cream and jam.

    Dagmar’s Waffles
    (makes 6-8)

    100 gram butter
    2 tsp baking powder
    200 ml wheat flour
    150 ml spelt flour
    150 ml milk
    250 ml sparkling water (makes the waffles crispier!)

    Melt the butter. Combine all ingredients in a bowl, mix with an electric beater until smooth.
    Heat your waffle iron.
    Pour 75-100 ml of the batter onto the waffle iron and cook until crisp and golden. Serve right away together with whipped cream and jam, or fruit and vanilla ice cream.

    NB: This recipe has only been tested with a Swedish waffle iron. Swedish waffle irons make thinner waffles than for example the ones used in Belgium.

Fresita

Friday, March 19th, 2010

Photo from Philipson & Söderberg

I’m waiting impatiently for spring but the whole garden is still completely covered in snow. However last week I got a taste of summer as I got to try the new (for Sweden) sparkling wine Fresita. It’s a lovely sparkling wine with fresh strawberries and it’s all natural without any artificial colourings or flavourings. I really liked it and I’ll definitely keep a bottle or two in the fridge during summer.

Your best doughnut recipe?

Sunday, March 14th, 2010

Doughnuts that I made some time ago, with various sprinkles and cherry glaze.

I tried a random doughnut recipe and the doughnuts were OK when consumed directly after frying. However two hours later they were really dry. Maybe one of my mistakes were to make them quite small, my doughnut cutter is smallish, but I did fry them rather quick to compensate. Does anyone out there have a great doughnut recipe for fried doughnuts?