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Sugar High Friday #11 – Coffee: Espresso Cake

Friday, August 12th, 2005

Espresso Cake

This month’s Sugar High Friday is hosted by Ronald at Love Sicily and the theme is coffee.
I love Kladdkaka (“Sticky Cake”) which is a compact and sticky chocolate cake. The first time I baked Kladdkaka I was young and I used a recipe that I had found in a children’s magazine. At that time my mother wasn’t familiar with that sort of cake and she first claimed that I had underbaked it. But when she tasted it she said was in heaven. She still talk about that particular cake today, about 20 years later. Yesterday when she and my father visited us for some coffee and to look at the photos that we took in Rome, I baked an adult version of Kladdkaka that I found in the Swedish magazine Allt om mat. The cake is called Espressokaka and contains pine kernels, almond and coffee liqueur. She loved this one as well…

Espresso Cake

200 ml pine kernels and blanched almonds
200 gr butter
300 ml sugar
100 ml cocoa powder
2 tbsp vanilla sugar
3 tbsp espresso ground coffee
3 eggs
180 gr flour
1 tbsp coffee liqueur (Kahlua)

1. Heat the oven to 175 °C. Roast the pine kernels and the almonds in a dry hot frying pan until they get coloured.

2. Melt the butter in a big pan. Remove it from the stove and add sugar, cocoa, vanilla sugar and ground coffee. Stir, don’t whip. Add an egg at a time and finally add the flour mixed with the pine kernels and almonds. Add the coffee liqueur.

3. Pour the cake mixture into a buttered and bread crumbed pan.

4. Bake in the bottom part of the oven for about 25 minutes. The cake should be moist and sticky in the middle. Serve the cake lukewarm with whipped cream.

SHF# 10: Elderflower and Champagne Honey Flapjacks

Friday, July 15th, 2005

Honey with Elderflower and Champagne

(Fredrik just mentioned that flapjacks in the US and UK differ. The US flapjacks are pancakes and the british ones are cakes. This post is about cake flapjacks, just so you know if you wonder where the pancakes are…)

This month’s Sugar High Friday is hosted by Nic at Baking Sheet and the theme is honey. I like honey, especially in tea. But I seldom use honey when I’m baking. My first plan was to bake the Polish cake Miodownik which is a honey cake with layers of yummy cream. But when I realized that I had to go to the store for some of the ingredients I decided for a recipe from New Vegetarian by Celia Brooks Brown, Honey flapjacks. I adjusted the recipe it a bit as I didn’t have any plain porridge oats, only porridge oats with roasted wheat bran. I neither had ordinary honey so I took my honey with Elderflowers and Champagne that I bought at a market some time ago. As expected the honey has a delicate and wonderful taste of Elderflowers and Champagne, and maybe it was a waste using it in the flapjacks :-) But they are really good and they are just soooo simple to bake! The cheewy and moist flapjacks are rather sweet, but excellent with a cup of tea or a glass of cold milk. For recipe, see below after the photos.

    Elderflower and Champagne Honey Flapjacks

    200g (7¼ oz) unsalted butter
    200g (7¼ oz) demerara sugar
    200g (7¼ oz) Elderflower and Champagne Honey
    400g (14¼ oz) porridge oats with roasted wheat bran
    50g (1¾) oz nuts

    20cm x 30cm cake tin, greased

    Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts and mix well.2. Transfer the oat mixture to the prepared cake tin and spread to about 2cm thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.

SHF#9 Tantalizing Titillating Tempting Tarts: Passion Fruit Tart

Friday, June 17th, 2005

Friday means fredagsfika at work. We hardly ever have any coffee breaks at work, everybody always drink their coffee or tea by the computer. On fridays though, we have fredagsfika. Every friday somebody is responsible to bake/buy cakes or something sweet to the coffee break that we have together once a week. As today is Sugar High Friday with the theme tarts and it was my turn to bake for the fredagsfika, I wanted to kill two birds with one stone (this expression sounds so brutal in English… In Swedish it is “hit two flies in one swap”..But this isn’t any language blog even though it’s very interesting..). Anyway, the host of Sugar High Friday 9 is My life in flow and the theme is tarts, tantalizing titillating tempting tarts. I made a delicious tart with strawberry and rhubarb cream and vanilla custard for the French food blog event Blog Appétit last week, and for this event I decided for a tart with passion fruit. I found the recipe in a swedish magazine that I get every now and then from the food company ICA. For the fredagsfika I also baked Nigella’s rhubarb cornmeal cake, that I also made last month. The passion fruit tart is really tasty and refreshing, both sweet and tart.

As I had the tart with me to work, I used a disposable pan.
    Passion Fruit Tart (from Buffé issue 5 2005)

    3 dl flour
    2 tbsp caster sugar
    125 g butter
    1 egg yolk

    Filling:
    3 eggs
    2 dl caster sugar
    2 passion fruits
    2 dl double/whipping cream
    2 tbsp flour
    1 tsp vanilla sugar
    zest and juice from 1 lime

    Garnish:
    2 passion friuts
    icing sugar

    Combine the flour, sugar and butter to a grainy mixture. Add the egg yolk, work into the flour mixture to form a soft dough. Knead briefly and press the dough over the bottom and sides of a tart pan. Place the pan in the fridge for 30 minutes.

    Heat the oven to 200 °C. Beat the eggs and the sugar until light. Add the passion fruit flesh and the remaing ingredients. Pour the filling into the crust. Bake in the bottom part of the oven for about 30 minutes. Let the tart cool and then garnish with passion fruit and icing sugar.

Blog Appétit # 3 – fraises & rhubarbe: Tarte d’été

Monday, June 6th, 2005
(This is an entry for the French food blog event Blog Appétit with the theme rhubarb and strawberries, for English see below).

Ceci est ma première participation à Blog Appétit l’évènement culinaire des blogs francophones. Je ne suis pas Français et malgré j’ai étudié Français au lycée (il y a beaucoup d’années), je ne me rappelle pas beaucoup…Mais comme j’adore la rhubarb and les fraises ja veux vraiment participer et j’essayerai de faire mon meilleur.

La rhubard et les fraises sont un combinasion merveilleuse, un goût d’été! Ce qui pourrait être meilleur qu’un dessert d’été, un tarte aux fraises et au rhubarb avec une crème de vanille!? Avec un peu imagination et inspiration d’autres recettes j’ai inventé cette tarte. Je suis désolé pour mon mauvais Français, mais le plus important est la tarte et le fait qu’elle est délicieuse! La tarte et aussi acide et aussi sucré, avec une douce crème de vanille.


Tarte d’été aux fraises et au rhubarb avec crème de vanille

Crème de rhubarbe et de fraises
1,5 dl de sucre
300 gr de rhubarb (épluché et coupé)
200 gr des fraises (coupé)
3 cuillères à café de gélatine

Crème de vanille
5 jaunes d’oeufs
1 gousse de vanille
3 dl de crème liquide
1 dl de sucre
1 1/2 cuillères à soupe de Maïzena

La pâte
125 gr de pâte dámande
un peau de sel
125 gr de beurre
4 dl de farine
1 oeuf
3 cuillères à café de Grand Marnier
2 cuillères à café de zeste d’orange

Gélatine des fraises pour décoration
1 dl d’eau
1 dl de syrop de fraise
1 cuillère à café de gélatine

Pour décoration
300 gr des fraises

La pâte:
Préchauffez votre four sur 200°C. Mélangez la pâte d’amande et le sel. Mélangez jusqu’à ce que la pâte est devenu lisse, ajoutez alors le beurre dans de petites parties. Ajoutez l’oeuf entiere, le zeste d’orange, le Grand Marnier et enfin la farine. Faites attention à ne pas travailler la pâte trop longue après que la farine soit ajoutée. Couvrez la pâte et laissez-la se reposer dans le réfrigérateur pendant une heure. Roulez la pâte entre feuille de plastique bien farinée. Puis mettez-la dans un moule à tarte e pius mettez-la dans un sac plastique . Mettez le moule dans le congélateur pour une heure. Sortez le moule et missez-la directement dans le four. Reduse la température à 180 degrés et faites cuire au four jusqu’à ce que soit prêt (20-25 minutes).


La pâte.

Crème de vanille:
Avec la pointe du couteau, grattez l’intérieur de la gousse de vanille. Mélangez tous le ingredients de la crème dans une casseroule. Travaillez avec un fouet et faites épaissir à feu très doux (ne pas faire bouillir). Laissez la casserole refroidir dans l’eau et continuez à fouetter.


Crème de vanille, avant et après.

Crème de rhubarbe et de fraises:
Bouillez la rhubarbe et les fraises avec du sucre. Ajoutez la gélatine. Je ne me rappelle pas exactement combien de gélatine j’ai employée, mais s’il trop liquide rechauffez la crème et ajoutez plus de gélatine. Laissez le crème refroidir.


Crème de fraises et de rhubarbe, avant et après.

Gélatine des fraises pour decoration:
Bouillez le syrop et l’eau. Ajoutez la gélatine. Laissez refroidir.

Montage de la tarte:
Remplissez le croûte avec la crème de rhubarbe et de fraises. Laissez la tarte s’épissir, puis ajoutez la crème de vanille. Décorez la tarte avec des fraises et de la gélatine de fraise.


Le montage de la tarte.


Bon appétit – ou peut-être Blog Appétit!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

English version:

Summer cake: Strawberry and rhubarb pie with custard

Rhubarb and Strawberry cream
1.5 dl caster sugar
300 gr rhubarb (rinsed and chopped)
200 gr strawberries (rinsed and chopped)
3 tsp gelatine

Custard
5 egg yolks
1 vanilla pod
3 dl cream
1 dl caster sugar
1.5 tbs Maïzena

Pie crust:
125 gr almond paste
a small amount of salt
125 gr butter
4 dl flour
1 egg
3 tbsp Grand Marnier
2 tsp orange zest

Strawberry jelly for decoration
1 dl water
1 dl strawberry syrop
1 tsp gelatine

300 gr strawberries for decoration

The pie crust:
Preheat the oven 200°C. Mix almond paste with salt until the paste has became smooth, then add butter in small parts. Add egg, orange zest, Grand Marnier and finally the flour. Be sure not to work the dough too long after the flour is added. Cover the dough and let it rest in the refrigerator for one hour. Roll the dough between plastic wraps that are well sprinkled with flour. Arrange the dough in a pie form and put it in a plastic bag or cover it with plastic wrap . Put the form in the freezer for one hour. Take out the form from the freezer and put it directly into the oven. Reduse the temperature to 180 degrees and bake until ready (20-25 minutes).

Custard:
Scrape the interior of the vanilla pod with the point of a knife. Mix all of the ingredients in a saucepan. Whip the custard with a plastic whip (else the custard may become discoloured) and let it simmer, don’t boil. Let the saucepan cool in cold water and continue to whip for a while.

Rhubarb and Strawberry cream:
Boil rhubarb and strawberries with sugar. Add the gelatine. I don’t remember exactly how much gelatine I used, but it it’s too fliud just warm the cream and add some more gelatine. Let the cream cool.

Strawberry jelly for decoration:
Boil the syrop and water. Add the gelatine. Let cool.

How to assemble the cake:
Fill the pie crust with the rhubarb and strawberry cream. Let the rhubarb and strawberry cream stiffen a bit, then add the custard. Decorate the cake with sliced strawberries and paint the top of the cake with the strawberry jelly.

SHF#8: Lime and Orange Marmalade with Grand Marnier

Friday, May 20th, 2005

I havn’t participated in any food blog event for a while so I thought I would take part in this month’s Sugar High Friday #8 with the theme “Pucker up with citrus!” hosted by Alice at My Adventures at the Breadbox. Fredrik has the digital camera as he’s attending the E3 expo and conference in Los Angeles this week so therefore the photo was taken with my cellphone (= bad quality).

My original plan was to make a pie or at least to bake something for SHF#8, but lately I’ve felt an urge for making my own jam and it seems like every food blogger is making jam. So I decided to go for a citrus marmalade. I don’t really know what to say about the result because actually I’m not especially fond of citrus marmalade in the first place as I prefer strawberries and other fruits. I like the taste of the marmalade alot but the lime peels are a bit too hard and I don’t know why (but I do hope that they will soften up a bit) . The orange peels are soft and nice, so maybe the limes requires longer cooking. Does anyone have any ideas? My brother that got a jar of the marmalade when he was here this week said that it’s delicious (apart from the hard lime…) and that he could eat it just as it is.

The morning after I had made my marmalade I saw “Obachans” pretty orange jam and I realized that I didn’t can my jars. She cooked her filled jam jars and I’m wondering how important that is? Before I made my jam I looked at Swedish recipes and there was nothing written about it there, besides from cleaning and pouring cooking water into the jars before filling them with the jam.

Anyway, here’s the recipe. Makes two small jars.

* * * * *

Lime and Orange Marmalade with Grand Marnier


2 limes and1 orange (a total of 400 gr of citrus)
400 gr jam sugar (contains sugar, lemon acid, apple pectin and Sodium benzoate )
150 ml water
50 ml Grand Marnier (which is a orange flavored cognac based liqueur)

Start with putting a small plate in the freezer. Scrub the citrus fruits and then slice and cut them thinly. Put the fruit, water and sugar in a pan and boil rapidly. Boil until the setting point is reached, about 15 minutes. To see if the marmalade is ready, take out the plate from the freezer and put a spoonful of marmalade on it. If the marmalade doesn’t set just continue with the cooking. Pour the marmalade into clean jars when ready.

Serve with ice cream, on bread or just eat it as it is :-)

* * * * *

Paper Chef February: Hot Fish Curry and Naan Bread

Saturday, February 5th, 2005


Hot Fish Curry and Naan Bread

Paper Chef is Owen at Tomatillo’s version of the Iron Chef. Compulsory ingredients (drawn from ingredients suggested by other food bloggers) are posted on a certain date and you need to cook a dish, containing the chosen ingredients, during the same weekend and then post it in your blog. This is my first participation in Paper Chef and I was very happy to hear this month’s ingredients: wheat flour, cinnamon, crème fraiche and oranges. I guess that most food bloggers will go for a dessert, but I immediately came to think about Indian food which I love very much, so I thought that I would do some kind of curry. The fish curry that I made today together with Fredrik was my best made curry dish ever (and my first one containing fish) , and it was even better than many dishes that I’ve had at Indian restaurants in Sweden. I will definately make it more times as is was very delicous; creamy and spicy. Unlike the fish curry, I used a ready recipe for the Naan bread as I didn’t want to experiment with the bread.

Fish Curry

400 gram Hoki fish, diced
3 Shallot Onions, chopped
2 Garlic cloves, chopped
1 Lemon Grass Stalk, shredded
2.25 tsp “Delicious Maldive Curry” (bought in the Maldives, December last year)
0.5 tsp Cinnamon
1.25 tsp Garam Masala (spice that contains cinnamon, cardamom, clove etc)
0.5 tsp Sweet Pepper powder
0.5 tsp Curcuma
2 tsp finely grated fresh ginger
200 milliliters Crème Fraiche
1 can chopped tomatoes
2 tsp Sharwood’s Tandori Curry Paste
1 tsp salt

fish marinade:
juice from 0.5 lime
juice from 0.5 large orange
2.5 tsp finely chopped fresh hot pepper

Combine the ingredients for the marinade in a bowl, add the fish and put it in the refrigerator for 1-2 hours.

Fry the Shallot onions, garlic and the spices . Add the tomatoes and let simmer for 10 minutes. Add the Crème Fraiche and continue to simmer for 10 more minutes. Add more spices, if necessary. At this point you can put the Naan breads in the owen (see below). Add the fish and some of the hot pepper in the marinade leaving the citrus juice, simmer for 10 minutes or until the fish is done. Serve with Basmati rice and newly-baked Naan bread.

Naan Bread

500 gram wheat flour
1 tsp baking powder
0.5 tsp bicarbonate
1 tsp salt
1 egg, whipped
2 cl butter, melted
125 milliliters natural yoghurt
200 milliliters milk
melted butter to brush on the bread
water to brush on the bread

Combine flour, baking powder, salt and bicarbonate. Add egg, butter and yoghurt. Add the milk, gradually, forming a soft dough. Cover the dough with a moist kitchen towel and let it rest on warm place for 2 hours. Knead the dough until it’s smooth. Divide the dough in 8 pieces and roll out every piece to a 15 centimeter oval. Brush with water and put the moist side down on a greased baking tin. Brush the top with melted butter. Bake in the oven, rather high, for 5 minutes in 225 degrees Celsius. Brush on more butter and serve directly.

IMBB 11: Beans

Sunday, January 23rd, 2005


Red Lentil Soup and Sesame Crescent Rolls

Today it’s time for the 11th installment of Is My Blog Burning? As I’m rather new as a food blogger this is my first online collective food blogging event and I have really been looking forward to it. So what is Is My Blog Burning, also known as IMBB? Each month a food blogger sets up a new theme with a central food component and all partipicants then come up with an appropriate recipe.

This month’s IMBB is hosted by Cathy of My Little Kitchen and the theme is beans. I don’t eat much beans, but I do eat lentils, especially red ones as they only demand 10 minutes of cooking. I wanted to come up with a great recipe, but as I’m unfortunately totally broke due to our trip to the Maldives in December, reality decided something different. I just had to use the ingredients that I already had at home, which resulted in a Red Lentil Soup and Sesame Crescent Rolls. The soup is really nice, BUT not after eating it almost everyday during the last week :-) It will take some time before I make it again. Sooner or later you get tired of food that you eat too often…

Red Lentil Soup

1.5 deciliter dried rinsed red lentils
1 onion
2 carrots
2 tomatoes
2 tps curry
2 stock cubes (vegetable)
1 litre water
2 bay leafs

Chop and fry the onion. Add the curry and fry for a minute. Add the rest of the ingredients and let simmer under a lid for 15 minutes.

Sesame Crescent Rolls

11 deciliters flour
4 deciliters water (37 degrees C)
1.5 tsp salt
1 tbsp oil
50 grams fresh yeast
sesame seeds

Dissolve the yeast in the water in a bowl. Add oil, salt and some of the flour. Mix well with a large wodden spoon and continue adding flour until the dough holds it shape and is smooth. Cover the bowl with a kitchen towel, and let the dough rest warm until it has doubled in size (about 30 minutes). Heat the oven to 225 degrees C. Place the dough on a lightly floured surface and knead until smooth and elastic, add more flour if needed. Divide the dough into two parts. Roll the one half of the dough into a circle and cut the circle into 8 wedges. Roll up each wedge tightly from wide end to point, forming a crescent. Place the crescents point side down and slightly curved on a baking tin. Do another 8 crescent rolls with the remaining dough and put them on another baking tin. Cover the crescents with a kitchen towel and let rise until double in size (about 20 minutes). Brush the crescent rolls with water and sprinkle with sesame seeds. Bake for 10 to 12 minutes or until golden brown.