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December 24, 2011

Holiday greetings

(Virgin) Piña Colada Marshmallows

December 20, 2011

After making the raspberry marshmallows I got the idea of substituting the raspberries with pineapple and the icing sugar with desiccated coconut. I also considered adding rum, but decided to skip it in the very last minute. I like the outcome, but not as much as the raspberry ones. I believe that the pineapple flavor is too vague despite the hint of tartness added by some fresh lime juice. I will try making a new batch with some adjustments as I want to intensify the pineapple flavor, but the marshmallows are still very tasty as they are!

    (Virgin) Piña Colada Marshmallows

    1 small can of unsweetened pineapple (I used Dole’s, around 227 gram including pineapple juice)
    475 gram caster sugar
    1 cup water
    20 gram powdered gelatine
    2 egg whites
    juice from 1 lime
    pinch of salt
    desiccated unsweetened coconut for dusting

    Line a cake pan (mine is 22 cm x 30 cm) with parchment paper. Dust it generously with desiccated coconut.

    Mix the pineapple in its own juice in a blender or mixer until you have a smooth puree. Add juice from 1 lime. Combine with gelatine and set aside.

    Combine caster sugar and water in a pan. Cook over medium heat while stirring occasionally until the sugar dissolves. Increase the heat a bit and cook without stirring until the mixture reaches 125 degrees C. Remove from heat and let cool for max 1 minute. In the meantime beat egg whites and a pinch of salt until frothy. Carefully add the pineapple puree to the sugar/water mixture and stir until the gelatine dissolves. Gradually add the warm pineapple mixture to the egg whites while continuing to beat on medium speed. When the mixture has doubled in size decrease the speed and continue to mix until the mixture is about 40 degrees C. Pour the mixture into the cake pan, spread evenly and dust the top generously with coconut. Let the marshmallow batter set in room temperature for at least 3 hours. Make sure that it’s firm before you start cutting with a sharp knife. Cut into squares and dip in desiccated coconut.

    Store the marshmallows in an airtight container in room temperature. They will last up to two weeks, but you’ll probably eat them all long before that…Don’t forget to put a sheet of parchment paper between each layer.

Raspberry marshmallows

December 14, 2011

As a teenager I had a long period when I made vanilla marshmallows on a regular basis, but as the years passed the marshmallow making slipped my mind. One week ago I found this amazing raspberry marshmallow recipe at Butter Sugar Flour. I would have never thought about combining homemade marshmallows with fruit. Do I need to mention that these lovely marshmallows were a hit at both my and my husband’s office?

    Raspberry Marshmallows
    (adapted from Butter Sugar Flour. The original recipe calls for raspberries, making your own puree, but since I already had raspberry puree in the freezer I went with that instead. I also decreased the sugar a tiny bit and used icing sugar for dusting as I don’t have snow sugar which was called for in the original recipe).

    200 gram raspberry puree
    475 gram caster sugar
    1 cup water
    20 gram powdered gelatine
    2 egg whites
    pinch of salt
    Icing sugar for dusting

    Line a cake pan (mine is 22 cm x 30 cm) with parchment paper. Dust it generously with icing sugar.

    Combine the raspberry puree with gelatine in a bowl. Set aside.

    Combine caster sugar and water in a pan. Cook over medium heat while stirring occasionally until the sugar dissolves. Increase the heat a bit and cook without stirring until the mixture reaches 125 degrees C. Remove from heat and let cool for max 1 minute. In the meantime beat egg whites and a pinch of salt until frothy. Carefully add the raspberry puree to the sugar/water mixture and stir until the gelatine dissolves. Gradually add the warm raspberry mixture to the egg whites while continuing to beat on medium speed. When the mixture has doubled in size decrease the speed and continue to mix until the mixture is about 40 degrees C. Pour the mixture into the cake pan, spread evenly and dust the top generously with icing sugar. Let the marshmallow batter set in room temperature for at least 3 hours. Make sure that it’s firm before you start cutting with a sharp knife. Cut into squares and roll in icing sugar.

    Store the raspberry marshmallows in an airtight container in room temperature. They will last up to two weeks, but you’ll probably eat them all long before that…Don’t forget to put a sheet of parchment paper between each layer.

Bake a gingerbread gable instead of a whole house!

December 12, 2011

Is just the thought of baking a whole gingerbread house too cumbersome for you? An easy way out is to make only one wall with gable that you decorate with icing and a ribbon. I used my normal gingerbread dough and rolled it out thinly directly on a parchment paper. I cut out a wall with a gable and a chimney on free hand with the help of a ruler. I used a small square shaped cookie cutter for the windows. I then carefully placed the parchment paper on a baking sheet and baked it for 6 minutes in 200 degrees C. When it was completely cool, I decorated it with icing, silver dragees and a ribbon. Don’t forget to make holes in your gable before you bake it if you want to thread it with ribbons.

Coconut vanilla milkshake

October 8, 2011

According to our weekly menu we were supposed to buy take out yesterday. But my husband came home and said that he wanted to make us burgers. And who am I to decline him? He made us delicious burgers with blue cheese and bacon on top. And I made my favourite guacamole from Dos Caminos in New York City. I’ve been there two times now, last year with Lena & Anne and the year before that with my husband. In a couple of week’s I’ll visit again. I just love their guacamole and Mexican street corn. Yum! Anyway, back to last night. I decided to make some coconut vanilla milkshake to go along with the burgers. I found a nice recipe in Bobby Flay’s cookbook “Bobby Flay’s Burgers, Fries, and Shakes”, but I decided to use different proportions and quantities. The outcome was wonderful, creamy and delicious!

    Coconut vanilla milkshake
    (Makes two very large glasses)

    250 coconut cream (this is not the same as coconut milk!)
    250 ml whole milk
    400 ml high quality vanilla ice cream, packed into a measuring cup (yes, ml/dl is actually used for volume too)
    optional: desiccated unsweetened coconut

    Combine milk and coconut cream in a blender until smooth. Add ice cream and blend until incorporated and fluffy. Pour into two large glasses and serve immediately. Optional: add some desiccated unsweetened coconut on top.

Weekly menu

October 3, 2011

We’ve never been much into planning weekly menus. But a month ago we decided to give it a serious try. Every Sunday morning after breakfast I look through my cookbooks and browse the net for inspiration. After discussing back and forth with my husband we decide the meals for the coming week. A grocery list is written and then we go grocery shopping.

I have to say that so far we’re sticking to the plan pretty well. It’s great to only have to go shopping once a week, in some periods we’ve been planning for only 1-3 days ahead and that was quite stressful and time consuming since we had to shop quite often. To make it more fun we’ve bought a blackboard and a liquid chalk pen so we can put the menu on display. I want to believe that it actually helps us to stick to the planned menu and it makes you look forward to the meals as it reminds you every time you pass by.

This week we’re eating:

Last week’s menu:


This week’s menu:

Saveur’s list of 55 great global food blogs

September 30, 2011

This morning I was amazed by the news that Saveur has included my blog in their list of 55 great global food blogs. I feel extremely honoured and surprised to be listed along with all the professional and fantastic food blogs on the list. Thank you Saveur!

Candy cane cookies with dark chocolate / Polkagriskakor med mörk choklad

September 22, 2011

These yummy cookies are my second submission to the cookie contest arranged by Göteborgskex. They are absolutely delicious and contain crushed Polkagris which is a peppermint flavored candy cane from the town of Gränna in Sweden. The cookies are chewy with a delectable peppermint flavor that fits perfect with the dark chocolate. My husband brought them to work today and they were extremely popular.

I’ll post the recipe in Swedish first, and further down you’ll find it in English.

    Polkagriskakor med mörk choklad
    (ca 25 kakor)

    150 gram strösocker
    140 gram smör, rumstempererat
    1 dl ljus sirap
    1 tsk bakpulver
    300 gram vetemjöl
    100 gram väldigt mörk choklad, hackad
    en nypa havssalt
    1 polkagrisstång, krossad (ca 70 gram)

    Vispa socker och smör pösigt med elvisp. Tillsätt resten av ingredienserna och rör ihop till en smulig deg med elvispen. Ta en skopa deg med en kakskopa och lägg den på en bakpappersklädd plåt. Om du inte har någon kakskopa så kan du använda ett matskedsmått.
    Platta till kakorna försiktigt. Baka i 175 grader (varmluft) i 10 minuter. Dessa kakor flyter ut lite så ha gott om plats på plåten. Var försiktig så att du inte bränner dig på de smälta polkagrisbitarna som gärna flyter ut.

    ***

    Candy cane cookies with dark chocolate
    (around 25 cookies)

    150 gram caster sugar
    140 gram butter, softened
    100 ml light syrup (or corn syrup)
    1 tsp baking powder
    300 gram flour
    100 gram very dark chocolate, chopped
    1 pinch of sea salt
    1 polkagris candy cane, crushed (about 70 gram peppermint flavored candy cane)

    Beat butter and sugar with an electric beater until fluffy. Add the rest of the ingredients and combine to a crumbly dough with the electric beater. Using a cookie scoop take one scoop of dough and place on a parchment lined baking sheet. Repeat with the rest of the dough. Press each cookie gently with your hand. Bake the cookies for 10 minutes in 175 degrees C (convection oven). These cookies spread during baking, so make sure to enough space on the baking sheet. Be careful not to burn yourself on the melted candy.