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Help us fight the hunger!

Wednesday, December 20th, 2006

[youtube=http://www.youtube.com/watch?v=DtOywRQAVhY]

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.

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!

Sugar High Friday#21: Cappuccino Ice Cream Cake

Friday, July 28th, 2006

Cappuccino Ice Cream Cake
This month’s Sugar High Friday is hosted by Sarah at The Delicious Life and the theme is Ice Ice Baby. I love ice cream in all variants and shapes so this theme suits me fine.

Cappuccino Ice Cream Cake is the perfect frozen cake to have in your freezer when a friend pops by or when you need a cold delicious treat. It’s super easy to make and you don’t even need an ice cream maker. If you’re planning a 3 course dinner this may be the perfect ending, especially as you can prepare it long before the dinner. I’ve made this ice cream cake a few times and it’s always popular. The original recipe calls for Amaretto but I always use Baileys as that’s what I have at home. Next time I will try with Frangelico which is a delicious hazelnut liqueur. Don’t be too impatient and take out the cake from the freezer before it is completely frozen (which I did once…).

    Cappuccino Ice Cream Cake
    (recipe from an old issue of Elle à la carte)

    bottom:
    400 g almond paste
    4 eggs
    4 tbsp cocoa powder
    Lemon zest from 1 lemon

    Ice cream:
    500 ml double cream
    2.5 tbsp Nescafé Espresso
    100 ml icing sugar
    3 egg yolks
    3 tbsp Baileys (the original recipe calls for 2 tbsp Amaretto).

    garniture:
    grated white and dark chocolate

    Pre-heat the oven to 175°C. Grate the almond paste and combine with the eggs, cocoa and lemon zest. Pour the mixture in a buttered spring form (about 24 cm wide). Bake the cake in the middle of the oven for about 20 minutes. Let the cake cool. Remove the rim from the spring form and wash it up. Then put the rim back on the spring form.

    Whip the cream really thick. Add the coffee powder and the icing sugar. Add egg yolks and Baileys (or Amaretto). Pour the filling over the cake bottom. Cover with plastic film and put the cake in the freezer.

    Take out the cake from the freezer 20 minutes before serving and cover with grated white and dark chocolate.

Cookbook Meme

Friday, January 27th, 2006

More than just apple cake

Anne tagged me for a cookbook meme. I know that I ‘m still behind with the other food memes that I have been tagged for but I’ll start with this one anyway :-)

1. How many cookbooks do you own?
I have approximately 25-30 cookbooks and the large one, INTERNET :-)

2. Which cookbook is the one you bought most recently?
The last one bought was “Mer än bara äppelkaka” (which means more than just apple cake) by Claes Karlsson. I bought it yesterday as I couldn’t resist the pretty photos and delicious sounding apple recipes. It was elected as the best dessert cookbook in 2004 and it doesn’t surprise me. Who could resist ovenbaked apples with pecan meringue, apple sorbet and all sorts of nice apple recipes side by side with excellent photos?

The last ones received are “Jamie’s Italy”, “Med smak av Japan” and “Den goda julen” I wrote about those here.

3. Which cookbook is the one you read most recently?
Jamie’s Italy and “Mer än bara äppelkaka”

4. Name five cookbooks which mean a lot to you

Hemkunskapsboken, The book that all Swedish children (in compulsory school) get for the home economics lessons :-) Here you can find everything about how to run a household, private economy, recipes, ingredients; i.e. everything that involves home economics. I’ve had it for ages and I keep it for sentimental reasons and to look up basic cooking sometimes.

Sju Sorters Kakor, which nowadays has an English version called Swedish Cakes and Cookies. This is a classic cookbook with over 300 cookie and cake recpies that probably all Swedes have. It was published in 1945 for the first time and it has been printed in many editions (over 80 or so). I use this book very often and I really like it.

Riddarbageriets bröd (The Riddar bakery’s bread) is a book about bread. Lovely bread recipes that I love to bake.

Två systrars söta by the sisters Eisenham. I bought this last year and I’ve tried a lot of the sisters recipes. Fantastic cookies and cakes. This book should be burned because I can’t resist baking and eating all the goodies…. Not good for me…

Jamie’s dinners, does this book and cook really need an explanation? No, I don’t think so… Great recipes that I often return to.

If you havn’t been tagged yet, feel free to do this meme aswell!

Trash – a dirty meme

Sunday, November 27th, 2005

Joanna from Joannas Food mailed me a few days ago, asking what I do with all kitchen trash.

Some apartment houses have special trash rooms for recycling and composting, but in our house we just throw all garbage in the same dumpster. Which means that we throw everything… no recycling except of newspapers and bottles. The newspapers are placed in a special dumpster and the large plastic bottles used for mineral water or soda we take back to the store for recycling. Glass bottles we tend to stack a long time, until we get tired of them and try to find a special glass recycling that can be found here and there. The rest of the trash is packed in the plastic bags that we get when we buy our groceries. I don’t know many people at all who compost their left overs or recycle emtpy cans, probably because we lack the possibility.

SHF/IMBB Cookie-swap Party!

Saturday, November 26th, 2005

Pepparkakor
The Groke, Little My and Moominmamma as Swedish Gingerbread biscuits

This is my entry to Sugar High Friday’s and Is my blog burning’s joint virtual cookie swap. Jennifer and Alberto have asked all food bloggers to share their favourite cookie recipes, creating a big virtual cookie swap. I want to share two recipes, both tried this week but already loved. The first one is ordinary Pepparkakor (Swedish Gingerbread Biscuits) which I baked today and the second one is Sunflower Seed Cookies which I made a few days ago. It was my first time baking Pepparkakor from scratch, and it was so much easier than I thought. Yesterday I prepared the dough and today I baked the cookies. The recipe is simple and you get an immense amount of delicious cookies, perfect now when Christmas is approaching. The Sunflower Seed Cookies are just delicious and they are so easy to bake. The cookies are chewy with a light taste of caramel; delicious delicious! Bake them now, you won’t be dissapointed!

Pepparkakor
Pepparkakor

    Pepparkakor

    200 ml water
    200 ml golden syrop
    425 gr brown sugar
    250 gr butter
    2 tsp baking soda
    1 tbsp ground cloves
    1,5 tbsp ground cinnamon
    1 tbsp ground ginger
    1 tsp ground cardamom
    1 tsp ground Seville orange/bitter orange/pomerans (can be omitted if you don’t have it)
    1 kg wheat flour

    Bring the water, syrup and sugar to boil. Pour the mixture over the butter and let everything dissolve. Add the remaining ingredients. At this point the dough is very sticky, but it’s supposed to be like that. Let the dough rest in the fridge overnight.

    The next day you take as much dough as you need and roll it out on a floured surface. Cut out cookies and then bake in the oven at 175 degrees Celsius for about 8 minutes. Repeat, repeat and repeat as the dough will never end… :-) I made quite a lot cookies today, but I still have an enormous amount of dough left in the fridge so now you now what I will do tomorrow….

    When the cookies are cool, you can decorate them with icing sugar and a small small amount of water and a smaller amount of lemon juice (to keep everything white and nice).

Sunflower Seed Cookies
Sunflower Seed Cookies

    Sunflower Seed Cookies
    (adapted from Två Systrars Söta by Lisa Eisenman and Monica Eisenman)
    makes about 17 cookies

    200 gram room temperatured butter
    250 ml caster sugar
    4 tbsp golden syrup
    250 ml wheat flour
    200 ml whole wheat flour (grahamsmjöl)
    1 tsp baking powder
    2 tbsp vanilla sugar
    150 ml Sunflower Seeds

    Heat the oven to 175 degrees Celsius. Combine butter and sugar until white and fluffy. Add the syrup. Combine the dry ingredients and mix everything until you have a flexible dough.
    Divide the dough into 3 equal parts. On a floured surface, roll out every part of the dough to a length almost as long as your baking sheet. Transfer the 3 lengths to your baking sheet, leave space between them as they will expand. Sprinkle some extra sunflower seeds on the lengths and then flatten them slightly. Bake in the oven for 15 minutes. When a bit cooled, cut the lengths into diagonal cookies. Transfer to a wire rack and let cool completely.

Sunday Breakfast meme

Sunday, November 20th, 2005

This week’s Sunday breakfast.
This Sunday breakfast meme is arranged by Andrew from SpittoonExtra.

I love weekend mornings, to get up late and then have a nice long breakfast. To have time to read the newspaper and just relax. We often make smoothies for breakfast on weekends, but we didn’t have any milk today and we were to lazy to go to the store. So we ate an omelette with Parmesan, red onion and tomatoes. To that we had black coffee, Yalla drinking yoghurt and crisp rye bread. I almost feel ashamed to tell you when we ate breakfast today… at 1 p.m… but we were at a party last night, so we had a good reason :-)

Sugar High Friday #12 – Rice Crispies Meringue Cake with Lemon Custard

Friday, September 16th, 2005

This month’s Sugar High Friday is hosted by Elise of Simply Recipes the theme is custard. Read about all the other participants entries on the round-up page.

As I wrote in an earlier post today, it’s my beloved Fredrik’s birthday today and of course he needs a birthday cake!! This year I wanted to try a new recipe and over at the Swedish food blog Cissis Gott och Blandat I very recently saw a post about a Rice Crispies cake that sounded wonderful.

The cake tasted great, even though it was just a tiny bit too sweet. But meringue is sweet as you all know :-) The custard was lovely; smooth and with just the right tangyness.

Here’s the recipe, translated:

    Rice Crispies Meringue Cake with Lemon Custard

    Bottom:
    4 egg whites
    200 ml sugar
    300 ml Kellog’s Rice Crispies

    Lemon Custard:
    4 egg yolks
    100 ml sugar
    1 tbsp flour
    100 ml cream
    75 gr butter
    juice from 1 lemon

    Decoration:
    300 ml cream
    Fruit or chocolate

    Beat the egg whites until they form stiff firm peaks, add the sugar and continue to beat for a while. Add the Rice Crispies. Spread out everything on a buttered oven paper that’s been placed on a baking pan. Bake in the oven for about 80 minutes, 125 degrees Celcius. Let the cake cool a bit in the pan before you turn it up and remove the paper.

    Mix all the ingredients for the custard, beside of the butter, in a sauce pan. Heat gently and whisk constantly until the the custard thickens, don’t allow it to boil. Remove the sauce pan from the heat and add the butter. Let the custard cool.

    Cut the cake in half, put the lemon custard on one half and cover with the other one. Whip the cream and spread it out on the cake. Decorate with Strawberries or what ever you like.