Toasted oat flour cookies with sour cherries and pistachios / Skrädmjölskakor med sura körsbär och pistagenötter

September 21, 2011

I was asked to participate in a cookie baking competition for bloggers, “Bageriets Bästa Bake Off Challenge”, arranged by Göteborgskex. I thought it would be fun to participate and it would also force me to spend some time on my neglected blog… We’re allowed to compose and post three cookie recipes for the competition and my first recipe is a lovely cookie consisting of toasted oat flour (skrädmjöl in Swedish), sour cherries and pistachios. I wasn’t sure about the combination first, but the tart cherries complement the pistachios and toasted oat flour really nice and the final result was scrumptious. The toasted oat flour gives the cookies a great nutty touch so please don’t substitute it if you want to make these cookies at home.

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

    Skrädmjölskakor med sura körsbär och pistagenötter
    (ca 25 kakor. Skrädmjöl är ett aromatiskt mjöl som ger en nötig och god smak)

    150 gram strösocker
    140 gram smör, rumstempererat
    1 dl ljus sirap
    1 tsk bakpulver
    185 gram vetemjöl
    150 gram skrädmjöl
    1,5 dl hackade pistagenötter
    2 dl hackade frystorkade sura körsbär

    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.


    Toasted oat flour cookies with sour cherries and pistachios
    (around 25 cookies)

    150 gram caster sugar
    140 gram butter, softened
    100 ml light syrup (or corn syrup)
    1 tsp baking powder
    185 gram flour
    150 gram toasted oat flour
    150 ml pistachios, chopped
    200 ml sour cherries (frozen dried), chopped

    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).

Dagmar’s potstickers

August 5, 2011

Long time no see! I know it’s been a long while but I hope you’ll quickly forget my absence if I’ll post my signature dish. I guess everyone has a signature dish, a dish that you love to cook and that others love to eat. If I would have to choose, I think that my signature dish would be dumplings or actually potstickers, fried dumplings. They take some time to prepare, but they are sure worth every minute. Sometimes when my guests arrive I’m still folding the dumplings but the guests are more than willing to help out as it’s a very nice way to spend time together. And sometimes I’ve even asked my girl friends to come earlier so we can fold the dumplings together while chatting and laughing.

I’m not saying that my recipe is a genuine Chinese one, because it probably isn’t. But trust me when I say that it’s scrumptious! The dough recipe I’ve found online and it’s extremely to work with. I prefer it to the ready made dumpling wrappers that you can buy in Chinese stores. The filling is my own and it contains lots of cilantro/coriander since I love it. Serve the fried potstickers with a dipping sauce. I like to serve them with 2-3 different dipping sauces for variety (make sure to serve one small bowl per person and sauce). The uncooked dumplings freeze very well, just make sure to freeze them individually on a tray first so that they won’t stick to each other. When cooking frozen dumplings, add a couple of minutes to the steaming process.

Dumpling dough (from Chow):
(Enough for around 30 dumplings depending on size)
2 cups flour
3/4 cups boiling water

Put the flour in the bowl of your food processor. Put lid on and start the machine. While running, add the boiling water through the feeding tube. Stop the machine a couple of seconds after you’ve added the water. The dough should look crumbly and when you pinch it, it should hold it’s shape.
Transfer the dough to your work surface and carefully, making sure not to burn yourself, knead it with the heel of your hands for 30 seconds. You should now have an elastic dough. Put the dough in a ziploc plastic bag and seal. Let the dough rest for at least 15 minutes but not more than 2 hours. You’ll quickly see that the hot dough will steam up the plastic bag.

While the dough is resting start on the filling. Feel free to play around with the quantities.

Dagmar’s dumpling filling:
(makes maybe 60-100 dumplings depending on size)

800 gram minced meat of your choice
250 ml spring onions, finely chopped
150 ml fresh cilantro/coriander, finely chopped
7 garlic cloves, finely grated or minced
2 tbsp sesame oil
3 tbsp light soya
1 tsp maldon sea salt
2 tsp Maizena
fresh pepper

In a big bowl combine all ingredients.

Now it’s time to fold the dumplings! I use a pasta machine to roll out the dough to a thickness of number 6 marked on the machine.

Cut out rounds with a glass or a dumpling mold. I’ve bought my molds in Poland and in the US at Bath Bed and Beyond. But to be honest I prefer to fold my dumplings by hand. There’s something relaxing with folding each dumpling carefully with your hands. But it’s up to you. On the below pictures you’ll see dumplings made with both a mold and by hand.

Fill each round with filling, the quantity is depending on the size of the rounds. When using the above dough, you don’t need to add water when folding the dumplings..

This is a dumpling made with a mold:

The below ones are folded by hand, in a crescent shaped form. Compared with the one made with the mold, the crescent formed ones have a flat and nice bottom that is easier to fry. Google to find descriptions on how to fold it. Or just play around.

Cover the dumplings with plastic foil while you’re working. The below ones are hand folded.

To cook the dumplings as potstickers pour 1 tablespoon of oil in a frying pan. When hot, put the dumplings in the pan. Make sure to cook them in batches. Fry until golden and then add 1/3 – 1/2 glass of water and quickly cover the frying pan with a lid. Let the dumplings steam for 6-7 minutes. Remove the lid and re-crisp the dumplings. If there is any water left in the pan, let it boil off first. When cooking frozen dumplings, add a couple of minutes to the steaming process.

Serve the potstickers with a dipping sauce, for example this one:

Basic dipping sauce:

4 tbsp soya
2 tbsp sugar
1 tbsp rice vinegar
finely chopped chili

Mix the sauce ingredients and divide between small bowls.

These potstickers are made with the mold, which is seen on the flat shape. The ones seen in the very first photo of this post were hand wrapped.

Buttermilk in Stockholm!

March 13, 2011

Sweden does not produce and sell buttermilk (kärnmjölk) commercially since year 2000, so I was very happy when I found buttermilk in one of the Polish grocery stores the other week. If I remember correctly, I believe that I paid 14 SEK.

Herkulesgatan 26, Stockholm

Last chance to win an iPad cake!

March 10, 2011

More info here.

Win an iPad cake and a real iPad!

March 8, 2011

You probably remember the cool iPad cake that I received a while ago? Now you have a chance of winning one of your own, and if you win the cake you have 25 % chance of winning a real iPad!!! My birthday is soon coming up so I when I got the competition offer it was too good to refuse. I hope you’ll enjoy it. However the competition is only open for Swedish residents. I’m very sorry about this, but it would be hard to post a cake abroad :-) Therefore instructions will follow in Swedish:

    Vinn en iPadtårta!

    Motivera varför du skall vinna en iPad-tårta!
    Den bästa motiveringen vinner en iPad-tårta!! Jag väljer den motivering som jag anser är bäst. Jag skickar dessutom tårtvinnarens motivering till Arla, där den sedan tävlar mot 3 andra tårtvinnare från andra bloggar med chans att vinna en iPad 3G 16 GB. Om du vinner tårtan här på min blogg så har du med andra ord 25 % chans att dessutom vinna iPaden.

*Skicka din motivering med email till acatinthekitchen (snabel-a) gmail.com (glöm inte att inkludera din address så att Arla vet vart tårtan/iPaden skall skickas). Alternativt kan du kommentera här under (postadress tar vi i så fall via email, så glöm inte att skriva din emailadress som givetvis inte kommer att publiceras här).
*Du måste vara bosatt i Sverige.
*Om du bor för långt från Stockholm så får du istället ett presentkort på ditt lokala konditori till ett värde av 500 SEK.
*En jury från Arla bestämmer vem av de fyra tårtvinnarna som även skall vinna iPaden.
*Ev. vinstskatt betalas av vinnaren etc.
*Tårt-tävlingen avslutas torsdagen 10 mars kl. 19.00 kl 23:59.

iPad Cake!

February 7, 2011

On Friday evening I received a cool delivery from Swedish/Danish dairy company Arla; a whole cake shaped like an iPad!!! Arla is launching an iPad application this week so their PR company decided for a different approach delivering tasty iPad cakes!

Star cookies

January 30, 2011

Just a very quick blog post with photos of some of the cookies that I brought to Anne’s cookie swap party in December.

The comments are not working at the moment, I’ll try to solve it during the week!

Rocky Road candy

December 22, 2010

This a super easy recipe for a very rich chocolaty Christmas candy. The original recipe comes from Swedish chef Leila Lindholm, however I’ve changed the quantities, specifically the amount the dark chocolate. To be honest I never had the chance to try these. Around Christmas every year I make 4-5 different kinds of home made candies which I bring to work, and the Rocky Road was so popular that my colleagues ate it in no time!

    Rocky Road

    200 gram dark good quality chocolate, at least 70 % ( I used Lindt 80 %)
    1 bag (approx 200 gram) “dumlekola” (soft toffee covered in chocolate)
    1 handfull of mini marshmallows (or regular sized cut in smaller pieces)
    150 ml salted peanuts
    100 ml pistachios

    Melt the dark chocolate in the microwave. Mix it with the remaining ingredients. Spread out as evenly as possible in a small parchment covered baking pan. Allow to cool in fridge and when firm cut in squares.