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A very purple radish

June 13, 2010



Today I harvested this year’s very first radish. Very purple and very pretty! The variety is called Plum purple and the colour is just amazing.

Toasted oat flour mazarins with rhubarb

April 10, 2010

I experimented yesterday and did a twist on the traditional mazarins, which are small pastries made of short crust filled with almond paste and then glazed. However I used toasted oat flour and rhubarb instead of normal flour and basic almond paste filling. The toasted out flour provides a lovely nutty flavour that goes very well with the sweetness of the almond paste and the tanginess of the rhubarb.

I made the recipe especially for the contest “Cake of Sweden”. Not only will the winning cake be served at the Shanghai World Expo later this year but the winner will also get to go to Shanghai. I would love to go there, especially since we have a couple of friends there. If you like the recipe, then please vote here .

    Toasted oat flour mazarins with rhubarb
    (makes 20-25)

    Dough:
    175 gram cold butter
    400 ml wheat flour
    300 ml toasted oat flour (skrädmjöl)
    100 ml sugar
    1 egg
    2 tsp water

    Filling 1:
    300 gram grated almond paste
    150 gram butter, at a room temperature
    2 eggs
    2 tbsp flour

    Filling 2:
    300 gram pink rhubarb
    50 ml sugar

    Glaze:
    200 ml icing sugar
    1 tbsp water
    1 tbsp lemon juice

    Disposable aluminum pans

    Combine all ingredients for the dough quickly in a food processor, adding the egg and water at the end. Chill for at least 1 hour.

    Cut the rhubarb in 2 cm wide pieces. Heat with sugar in a pot. Let simmer for 3-4 minutes and let cool.

    Blend softened butter with grated almond paste in a food processor until smooth, add each egg separately. Stir in flour.
    Preheat convection oven to 175 degrees C.

    Roll out the dough, preferable between cling film as it’s rather hard to handle, and cover each pan with dough.

    Divide almond paste filling between pans. Divide the rhubarb mix between the pans.

    Bake the mazarins on a cookie sheet in the middle part of the oven for about 15 minutes. Let cool.

    Sift the sugar for the glaze, stir in water and juice gradually until glaze is smooth and shiny. Spread thinly on cooled mazarins.

Happy Easter!

April 4, 2010

A very happy Easter to all of those who celebrate. In Sweden Easter is mainly celebrated on Saturday, and in Poland today on Sunday. Yesterday we went to church with a small basket of food for the traditional blessing of Easter food that is common for Eastern European catholics. We had lamb racks for dinner and today we’re having an Easter “smörgåsbord” with both Polish and Swedish dishes.

Pretty pretty purple

March 27, 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!

March 25, 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

March 19, 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?

March 14, 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?

Lunch with René Redzepi and Landbrug & Fødevarer

February 22, 2010

I’m basically in Copenhagen every week lately and one of few days in Stockholm I was invited to a lunch arranged by Landrug & Fødevarer, earlier called Danish Meat Association. They had a PR lunch here in Stockholm and had invited René Redzepi, co-owner and chef of Noma, to cook the food. At Noma they focus on food and local ingredients from the Nordic countries, and as René said during his presentation you would for example never find mango on the menu but instead something local. René and his crew prepared 4 dishes for us. All with Danish pork and all very tasty.

First we had savoury aebleskiver. I guess you can easiest describe aebleskiver as doughnut holes or fluffy round pancakes. They are normally served sweet, like this recipe that I’ve posted earlier. These however were filled with pork rilettes and dusted with some kind of vinegar powder instead of the custom confectioner’s sugar.

The second starter was very danish: flaeskesvaer, crispy pork rinds. They had a “Noma” touch and were powdered with lingonberry powder. To this we got a lovely smoked cheese dip.

Next was pickled vegetables and bone marrow served with a very tasty sauce made of roasted ribs. All vegetables were pickled in different marinades. For example the yellow beets were pickled in elderflower marinade.

The last thing we got was slow roasted ribs glazed with hazelnut and mustard seeds. René encouraged us to let out our inner child and eat it with our hands. However I think I and Anne were the only ones doing so :-) The ribs were absolutely the best dish and I had to text my husband saying that I’m now converted. Yes, because I wasn’t that fond of ribs earlier, but these were amazing!

It was an extremely nice lunch, the food was delicious and René was very friendly and had a very nice presentation on Noma and Nordic food. There was also a short presentation by Landbrug & Fødevarer. I still haven’t been able to book a table for dinner at Noma, but hopefully I’ll be lucky one day and until then this lunch will be remembered as a small teaser and preview.