Butternut squash soup

This soup will warm both your body and your soul on a chilly autumn evening.

Serves 4


Ingredients

• 2 medium butternut squash
• 1 yellow onion
• 1-2 garlic gloves
• 500ml hot vegetable stock
• 300ml coconut cream
• Olive oil
• Cayenne pepper, a small pinch
• 1/2 tsp. ground ginger
• 1 tsp. turmeric
• 1 tsp. coriander seeds, crushed
• Sea salt
• Fresh coriander (Cilantro)

Method

1. Preheat the oven to 200C
2. Cut the squash into large chunks and toss in large roasting tin with a generous glug of olive oil. Roast for 30 minutes until soft, turning occasionally.
3. Whilst the squash is in the oven, slice the onion and sweat in a pan until soft. Add garlic and spices.
4. When the squash is done, pop it into the pan and add the coconut cream (leaving some for decoration) and half the stock.
5. Mix with a stick blender until smooth, adding the rest of the stock until the soup has reached your preferred thickness. Season to taste.
6. Pour into bowls and decorate with a drizzle of coconut cream (you might want to thin the cream with a little water or stock) and some freshly chopped coriander leafs.

Curly kale with pancetta and roasted pine nuts

In our family, what we eat seems to goes in trends. I think that is the same for most people.
You find a recipe or an ingredient that you like, and then you use that about once a week, until you start getting bored of it, and something new tickles your fancy. I suppose the seasons are a big factor to how we eat as well (at least it should be).
At the moment, kale is THE ingredient in the Colgan household. We all love the taste, and as a mum I find it extremely satisfying when my daughters enjoy eating something so nutritious.

Luckily both girls, 4 and 7, quite happily try new foods (not that kale is new by any means..). I like to think that it's because I,ve always fed them what ever me and my husband eats, and never cooked a separate "kiddy meal". I think the danger of starting to cook different meals for different requires (unless health related), is that it will soon be expected to be the norm. And the family kitchen turns into a restaurant where the child is choosing between the usual "yellow dishes" ie fish fingers, chicken nuggets e tc. A child would very rarely (or dare I say, never..) be born with a natural desire to try new foods. We are naturally cautious, and it's up to the adults to introduce the child to the wonderful flavours of different kinds of food. Even if it's just the smallest bite. The pallet will soon get used to a new taste, and enjoy the array of flavours that are on offer. I try to introduce my family to a new flavour every week. And it has actually worked out so well, that we all get quite exited about what to try next.
This is a side dish that I served with pork chops and sweet potato chips at the weekend. It was a hit with the whole family. Hope you'll enjoy it too.

Curly kale with pancetta and roasted pine nuts

• a hand full of curly kale per person
• 1 cup of cubed pancetta
• a hand full of pine nuts
• black pepper

Start by roasting the pine nuts in a dry pan until slightly golden. Set aside.
Fry the pancetta until crispy, and set aside with the pine nuts.
Place the chopped up kale in the hot pan, stirring occasionally until weltered.
Mix in the pine nuts and pancetta. Season with black pepper. The pancetta will provide the salt.
Enjoy with some white meat, or fish.

Nettle soup

There is nothing quite like springtime in a country that has been covered in snow for months on end. The first sign- the snow on the roof tops, melting and dripping down outside the window.
The next step- the once so white snow is turning grey and slushy, revealing the "business" the dogs have left behind the whole winter (not my favourite part..).

Photo www.sarajson80.blogspot.com

But then, evenings getting brighter, birds begin to sing. The rain and the sunshine taking turns to get rid of the last remaining snow.

And slowly, slowly the earth begin to thaw, and crocus and snowdrops are popping out of the ground. And so does the less popular stinging nettle, absolutely bursting with flavour and nutritional goodness.
Pick the nettles when they are small and tender (make sure to wear rubber gloves).
Once cooked the lose there "sting" and is an amazing vegetable.
You could also use it to make pesto or mixed with ricotta cheese in cannelloni et c. But this is how to make nettle soup, the way my grandma Ingegerd use to make it (although I've added the shallot, I'm sure she wouldn't mind..)

Pick your nettles using rubber gloves to prevent your hands from getting stung, that's an unpleasant experience that we'll rather do without.
I won't give any measurement, because it would depend on how well your nettle hunt goes, but also on how thick you want your soup. I'll throw you some guidelines though.

Nettle soup

• Nettles, a couple of hands full per person will be sufficient.
• 1 or 2 shallots
• a knob of butter
• chicken stock
• cream (only about a 1/4 of the amount of stock you are using)
• salt and pepper
• Half a semi hard boiled egg per person

Rinse the nettles thoroughly.
Finley chop the shallot and fry in butter on low heat until soft, but not coloured.
Add the nettles and leave until weltered.
Pour in some of the chicken stock and using a blender or a mixer ( I just use a hand held mixer), run until smooth.
Bring it back to the heat and add the cream and season to taste. Make sure not to boil the soup, as you would loose most of the nutrients and the colour would look dull.
Serve with half an egg, slightly creamy in the middle.
Now go on, get you vitamin boost!

Enjoy!

A healthy salad with mackerel, avocado and pink grapefruit

This is a very nutritious salad, packed with vitamins and minerals.
Many of us spend a lot of many buying vitamins and minerals in a jar from the pharmacist.
One brand trying to out do the other. Super-mega-multi-complete best-ever vitamin/minerals, you
know what I mean, and I think we've all tried them.
And sure, we Do need and extra "vitamin boost", especially this time of year.
But the best way of getting all the vitamin and minerals you need, is to eat a healthy and balanced diet.
I know you have heard it all before, but that is just because it's true.
Try to eat colourful food, they generally contain lots of yummy vitamins. Tomatoes, peppers, spinach, oranges. Be brave, try new fruits and vegetables, that you've never tried before.
If you can't buy it fresh (if it's not in season), by frozen. Frozen vegetables often contain more vitamins then the vegetables you can get from the supermarket.

I am going to kick off this new year with some healthy recipes to sort the immune system out. I know I need it and hopefully it will benefit you too.
I am using smoked mackerel in this salad, because it makes a nice change to the tuna always used in salads and sandwiches in Britain. But mostly because mackerel has great health benefits:

• It helps reducing cancer-causing agents in cells.
• It regulates the hormone level and makes blood vessels and capillaries more elastic.
• Mackerel also helps in reducing the bad cholesterol (LDL) and lowering blood pressure.
• It prevents cardiovascular diseases, strengthens the immune system, improves functions of organs weakened by illness and regulates metabolism.
• Mackerel helps in easing the pain of migraine and arthritis.  

I will also be using avocado and baby spinach, and grapefruit packed with antioxidants, minerals and vitamins.

Healthy salad with mackerel, avocado and pink grapefruit 
(2 people)

• 2 fillets of smoked mackerel, tarred into bite sized pieces
• 2 handful's of baby spinach
• 1 avocado sliced
• 1 pink grapefruit (don't have to be pink, just makes it prettier) segmented
• 3//4 of a red chili finely chopped

Assemble on two plates, season moderately with sea salt and freshly ground pepper.
I serve this salad with toasted wholemeal pita bread. Either fill the pita pocket and tuck in, or cut into manageable strips.

Enjoy!

Roasted tomato and sweet potato soup with a drizzle of basil oil

I'm back!
Sorry, it's been a while.. Hope you are all well, and dodging all the seasonal germs that are out there. Happy new year by the way, better late than never.
The new year often comes with the sudden need to revalue ourselves and the way we live our lives. We have this urge to better who we are. Stop smoking, lose weight, drink less alcohol, get more physically active and so on.
I agree that it's good to try to improve ourselves. In fact, that should be an ongoing activity throughout the year, and throughout are lives for that matter.
I am however sceptical to new year resolutions. I think as soon as we call it "a new years resolution" we're heading for a fall. Realistically, how many new years resolutions have you actually followed through?
Speaking for myself, I can't even mention one.
I believe that change will come when you are well prepared, you are in the right mind set, and you are ready to make the commitment to change.
And that will not just happen automatically, because you need to change your calendars.
The "home improvement" I am working on is to get moving more.
It so easy when the weather is cold and grey to get a bit lazy. That has definitely happened to me. Leaving me feeling tired and sluggish. I can't wait for the spring to come and lift this old grey woolly blanket and shower the ground with pretty flowers.
But until that happens I'll make a head start with this revitalizing delicious soup followed by a quick power walk across the back fields. Who knows, maybe I'll find some early signs of spring.

Roasted tomato and sweet potato soup serves 6

• 16 tomatoes
• 1 big sweet potato
• 3 cloves of garlic
• 1 table spoon of tomato puree
• 200ml single cream
• chicken or vegetable stock
• salt, pepper and granulated sugar to taste

Cut the sweet potato in half (length ways) and place in the oven with the garlic (skin on) and the tomatoes (whole). Roast on a baking tray for about an hour in a medium hot (200C) oven, or until the skin of the tomatoes start to turn black. 
Leave it to cool down slightly, before you remove the skin from the tomatoes. It is very important to let the tomatoes cool down, since they will be extremely hot. 
Use a spoon to dig out the soft flesh of the sweet potato and place in a blender with the tomatoes and the garlic. You can easily squeeze out the soft centre of the garlic ones roasted. The roasted garlic has a much milder taste than if used fried or raw. 
Blend all the ingredients together until smooth. Use only as much stock as you feel necessary, to achieve the  right thickness  of the soup. I prefer a slightly thicker soup, but if you use more stock it will feed more people.
I use sugar to counteract the sourness in the tomatoes on offer in England this time of year. If your tomatoes has been grown in a warmer climate, sugar might not be needed.
Ones you are happy with your soup, heat it in a pan to ensure it is hot enough. But do not boil.
My finishing touch to the soup is a drizzle of basil oil. 
Simply bash a hand full of fresh basil in a pestle and mortar, slowly adding 100ml of  virgin olive oil and a pinch of sea salt. Heaven!
Enjoy!

Jansson's temptation and saffron pancake

I am off to spend the Christmas with the family in freezing Sweden. Can't wait for my Mum's Christmas food. It doesn't matter if I am using the same recipes as her, there is nothing like Mum's food.
All the Christmas presents are wrapped, and most of our bags are packed. The girls are playing and I' m having a quick break with a cup of coffee. Thought I would leave you with these  two, dead easy Christmas recipes.
The first one is Jansson's temptation- Janssons frestelse, a potato gratin with anchovies. My personal Christmas favorite. And as you might know with anchovies, it does melt into the dish, so it's not really a "fishy" dish. Many non fish eaters have been converted with dish dish- trust me ;-)

Jansson's temptation - Janssons frestelse

• potatoes (king Edward or similar)
• yellow onion
• milk
• cream
• anchovies
• butter 
• bread crumbs

I'm not going to complicate things by giving you measurements for this dish, because it's really not necessary. 
Use as many potatoes as it takes to almost fill up your chosen  ovenproof dish, ones you have peeled and cut your potatoes into thin "french fries". Finely slice one yellow onion and mix with the potato strips. Chop the anchovies roughly and add them as well. Pour over milk so it almost covers the lot, and top up with cream and sprinkle over the bread crumbs. Finish of with a few knobs of butter and bake in the oven for 3/4 of an hour - 1 hour 200C. The smell coming from the oven will be utterly heavenly.

The second recipe that I want to share with you is a dish that my auntie Tine makes for Christmas, Saffron pancake.
A traditional dish from the island of Gotland, the largest island in Sweden. 


Saffron pancake- saffrans pannkaka

• one lot of rice pudding (see earlier blog post)
• 0.5g of saffron (1g if you want a more intense taste of saffron)
• 6 dl milk
• 1 dl cream
• 4 eggs
• blanched and chopped almonds
• 1/2 dl sugar

Grind the saffron with a little bit of sugar in a pestle and mortar.
Mix the powder with the milk and cream, and add it to the rice pudding.
Add the eggs one by one, the sugar and the almonds (leave some for decoration).
Pour the mixture into an oven proof dish and scatter the remaining almonds on top.
Bake until the mixture is set 200C. This will depend on the depth of your oven dish app. 30-45 min.
Serve with a geneorous helping of whipped cream and a dollop of your favourite jam.

Enjoy!

 I want to take this opportunity to thank you all for the support you all have shown me from all over the world. And for all you positive comments and advise. They put a smile on my face every time! 
I'll be back in the new year with more mouth watering recipes.
Wishing you all a wonderful Christmas and a happy new year!

Love
Jenny

Rice pudding- Tomtegröt - Risgrynsgröt

In Sweden, the tradition of elves goes far back in time. In the olden days they believed that elves helped out around the house and the barn, stable etc commonly known as a "house elf", hustomte. Making sure the animals were happy, crops grew and cup boards were full. But in return, it was important to look after the house elf, or else he would get up to mischief. And he could be a very grumpy so and so. One way to stay on the good side of him was to give him rice pudding, tomtegröt on Christmas eve. But you had to make sure to put a big dollop of butter in the middle, because that's the way he liked it.
And the Santa that comes on Christmas eve ( the main day of our Christmas celebration) has his roots in that old tradition. Less Disney and "coca-colafied", if you know what I mean.
The YouTube clip is of a story called "The Tomten" and shows how hustomten is looking after all the animals at the homestead.
And if you want to make some tomtegröt for your "hustomte" this Christmas, or treat the people that you love. This is how you make it:

Tomtegröt  6.port

• 3 dl pudding rice
• 5 1/2 dl water
• 1 tablespoon of butter
• 1/2 tsp salt
• 10dl (1 litre) full fat milk
• Cinnamon stick (can be left out, if preferred)

Boil the rice, water and butter for 10 minutes.
Add the milk, the cinnamon stick and the salt, and simmer for 3/4 of an hour-1 hour. Stir occasionally.
To make a "de luxe" version add a splash of cream when you add the milk.
The tomtegröt is traditionally eaten with a tablespoon of golden syrup or a sprinkle of cinnamon and sugar ( only hustomten likes butter on his tomtegröt). Some like it with a splash of milk, but I prefer it without. However, a cup of glögg wouldn't go a miss ;-)
Enjoy! 

Rice Pudding

Christmas spiced red wine - Glögg

So you have made your lussebullar and your pepparkakor, now you definitely deserve a drink.
This is the Swedish equivalent to mulled wine or glühwein.
A "Christmassy" drink that will warm you from the inside out.
Traditionally drunk in a small cup with a few raisins and almonds (blanched) in the bottom.
You can also make a non-alcoholic version with blackcurrant squash, or if you like it a bit stronger, you simply add 1 dl cognac. 

Glögg

• 1 bottle of red wine
• 1 dl sugar
• 2 1/2 dl water
• half a thumb sized piece of ginger
• 2 cinnamon sticks
• 8 cloves
• 1 tsp cardamom seeds
• 1 slice of orange peel

Crush the ginger and break the cinnamon in half (if needed).
Bring the water and all the spices to the boil, and let it simmer for 30 minutes.
Sieve, and mix with the sugar and red wine. Heat the mixture, but do not boil.
Serve with a few raisins and almonds.

Enjoy responsibly!

Swedish gingerbread - Pepparkakor

The first Sunday of Advent...

On Sunday it will be the first Sunday of Advent. This is when we light the first candle of four in our advent candle holder.

The countdown to Christmas has begun. You've got your "lussebullar", now it's time for the next Christmas "must have", pepparkakor.

The Swedish gingerbread is slightly darker than the British version, and tastes less of ginger, and more of allspice I'd say. They are very easy to make and the kids will love cutting out the shapes.
The perfect thing to bring the whole family together, and get into the spirit of Christmas.

PS. The gingerbread will taste extra good if you crank up the volume to some loud cheesy Christmas tunes.
Also, I would like to add that this recipe should come with some sort of warning.... They are addictive... I have already eaten seven, just writing this post.. Well, it is almost Christmas after all..

To make your own:

Gingerbread-pepparkakor app. 100-120

• 2dl granulated sugar
• 3/4 dl water
• 3 tablespoons of golden syrup
• 2 tsp cinnamon
• 2 tsp ground ginger
• 1 tsp ground cloves
• 125g butter
•  app. 8 dl of plain flour
• 1 tsp bicarbonate of soda

Let the sugar, water, syrup and spices boil in a pan for a couple of minutes. Keep stirring.

Take the pan of the heat and add the butter. Let it melt in the mixture.

Dissolve the bicarbonate of soda with a little bit of water, and mix with the flour.

Mix it all together and let the dough rest over night.

Heat the oven to 200C

With a rolling pin, try to get the dough fairly thin.
Or do as my adorable baby sister Sara always said when we were kids " I'll make them thick, so I can see which ones are mine", nice try.. . The thinner you make them the crispier they will turn out though.
Cut out shapes with your most "Christmassy" biscuit cutters, and bake in the oven for abut 5 minutes.
The smell from the oven should be heavenly.
Let cool down on a baking rack.

Enjoy!!

METRIC TO U.S. CONVERSIONS

1 deciliter = 3.3814 fluid ounces

1 deciliter = 6.1024 cubic inches
1 deciliter = 20.29 teaspoons
1 deciliter = 6.76 tablespoons
1 deciliter = 27.05 drams
1 deciliter = 0.423 cups
1 deciliter = 0.845 gills
1 deciliter = 0.21134 pints
1 deciliter = 0.10567 quarts
1 liter = 33.814 fluid ounces
1 liter = 61.024 cubic inches
1 liter = 67.6 tablespoons
1 liter = 270.5 drams
1 liter = 4.23 cups
1 liter = 8.45 gills
1 liter = 2.1134 pints
1 liter = 1.0567 quarts
1 liter = 0.26417 gallons
1 liter = 0.029353 firkins

Sankta Lucia

The smell of saffron buns baking in the oven is enough to send any Swede head first into the spirits of Christmas.
Traditionally these are baked to be enjoyed during the lead up to Christmas, Advent, and especially on the 13th of December when we celebrate Saint Lucia.
I found this beautiful film clip on You tube showing a traditional  Swedish Saint Lucia procession.
http://www.youtube.com/watch?v=cw5NmXkXjlY
Saint Lucia is bringing some much needed light on the longest night of the year (according to the legend) and a freshly baked saffron bun and a cup of hot chocolate is bringing some much needed warmth (according to me).

Saffron buns- Lussebullar app.30 buns

• 1g saffron
• 50g yeast (I prefer fresh yeast, but dry works too)
• 150-175g butter 
• 5dl milk
• 1dl sugar
• 1,5l plain flour
• a small pinch of salt
• raisins

Grind the saffron with a tablespoon of sugar, until completely dissolved.
Melt the butter and add the milk and the saffron, it needs to be lukewarm (or slightly warmer if you are using dry yeast).
Mix the yeast with a little bit of the fluid, to dissolve it. Add the sugar, salt and most of the flour.
Work it till a soft, smooth dough. Leave to rest for about 30 min under a tea towel.
Work the dough gently and for two big logs. Cut into strips and form into sausage shapes.
Working from both sides at ones roll towards the middle to form a tight S-shape. Place two raisins in the centre of each "curl" (see photo). Leave to rest again for a further 30 min.
Egg wash, to guarantee the most golden lustre. Bake in the oven 225C for 5-10 min.
Enjoy with a cup of coffee or steaming hot chocolate!

Christmas is approching fast..

Christmas recipes coming next week


I have had a little blog-break as you might have noticed. I hope you all have been well and haven't given up on me.
From next week I will start posting mouthwatering Christmas recipes. Gingerbread, Jansson's temptation etc.
Meanwhile, me and the girls are putting our cookie cutters to use, by making this salt dough garland.

                Please drop in and see me next week, and we will get this Christmas party started!!

Swedish meatballs

Okay, what can I say, I don't have a story as such to go with this recipe. Normally when I share a recipe I explain how it came about, or a sentimental memory behind it. 
But here is the thing, "Swedish meatballs", how can I possibly say that I am writing a blog about Swedish (and some English) home cooking, and not include meatballs? 
Yes, we do eat a lot of meatballs in Sweden, it's not a PR stunt by IKEA's all over the world. We eat them for Christmas, Easter, midsummer and most likely once a fortnight the rest of the year. And we do love them! And any one who's had a proper "meatball meal" cooked for them would know why. It is comfort food at the highest level.
And this is how you make them!

 Swedish meatballs
 (enough for 4 people)

ingredients

• 300gr minced beef
• 300gr minced pork
• 5 tablespoons fine breadcrumbs
• 1 egg
• 1 yellow onion
• 3 tablespoons of water
• salt and pepper for seasoning

Chop the onion finely and sweat in a frying pan until softened. Put to the side to cool.
Add the egg to the breadcrumbs and allow to swell for about 10 min.
Mix together the onion, breadcrumb mixture and the mince. Pour in the water and season.
Work the mince mixture thoroughly with your hands.
Now, with damp hands form the meatballs to even sized balls approximately 3 cm across.
Fry in a fairly hot pan until golden brown all around. Then finish them of in the oven till all your meatballs are fried. Cut one in half to make sure they are cooked through.

Cream sauce

• 150ml cream
• 100ml beef stock
• 2tsp dark soy sauce
• 1 tablespoon of plain flour
• salt and pepper to taste

Swirl out the pan with the beef stock. Strain the hot liquid and add the cream and the soy sauce.
Thicken with the flour and season to taste

Serve your meatballs with boiled potatoes or mash, cream sauce, lingonberry jam (can be bought in specialist Swedish shops or IKEA) but if you can't get hold of it, cranberry sauce is nice too. And pickle gherkins are a nice addition as well.

Enjoy!

Oven roasted beetroot with shallots

So that was the summer over and done with.. We have really enjoyed our new big garden, even though it has involved a lot of hard work. It has been a definite case of trial and error, as we have declared ourselves "hobby gardeners" for the first time in our lives. The potatoes turned out great, we planted Desiree's this year, a red skinned variety. We ate them as mash, wedges and chips, and they were delicious! Our runner beans didn't do very well though, they dried up completely. So I'll know next year not to plant them in a wooden trough, but maybe have them climbing next to the potatoes, just like my green thumbed neighbour. But I have to say that our number one family favorite has with out a doubt been the beetroots. We mainly oven roasted them together with shallots. This is dead easy to do, and makes an exceptionally lovely addition to your steak (or sausage) this time of year.

All you need to do is:

Oven roasted beetroot with shallots

• Peel the beetroots
• Cut in half (or if quite big, in quarters)
• Peel the shallots, and leave whole
• Put in an oven proof dish on drizzle with olive oil
• Bake in the oven on a high temperature 225C for 20 min
• Add a couple of sprigs of rosemary and season with course sea salt
• Back in the oven again for a further 10 min, or until the beetroot is soft enough, check with a sharp knife.
• Crumble some feta cheese and sprinkle over whilst still hot.

No need for measurements, just bung in the oven and ENJOY!!

Swedish strawberry cream cake

If you asked a Swede what the most Swedish of cakes would be, I would bet you that 9 out of 10 times the answer would be strawberry cream cake. Well "jordgubbs tarta" to be more precise, but this is not a Swedish lesson. Simply an introduction to the lovely world of Scandinavian food.
This cake is summer personified and will be baked through out our outstretch country for Midsummer celebrations, exam parties, birthday parties and the list goes on..
And even though the answer might be fairly unanimous, the fillings and recipes would vary endlessly.
This is how I make it:

Strawberry cream cake

Light sponge

• 3 eggs
• 2 dl sugar
• 1dl hot water
• 2dl plain flour
• 1 1/2 tsp baking powder
• 1 tsp vanilla extract (or 2tsp if vanilla sugar )

Heat the oven to 175C.
Grease a round baking tin (app 2 litres).
Whisk the sugar and eggs until light and fluffy. Slowly add the hot water and the vanilla at the end of the whisking.
Carefully add the flour and the baking powder to the mixture.
Pour into your baking tin and bake for app. 40 min. Check to make sure the cake is cooked through.
When the cake has cooled you can slice it on the height twice to leave you with 3 "cake discs".
And now for the filling.

Filling

• 1dl whipping cream
• 2 tablespoons of good lemon curd
• 3 tablespoons of raspberry jam

Spread the raspberry jam on the first disc and place the second cake disc on top.
Whisk the cream and mix with the lemon curd, spread this tangy cream on top and put the last disc on top of that.
And now the fun part. Decorating!!

Decoration

• 5dl whipping cream
• 1 punnet of strawberries

Whisk the cream and cover the cake completely with it. If you want to make it extra pretty, use a pipping bag.
Decorate with strawberries. I usually cut mine in to quarters, because I think it looks neater, and it also makes it easier to eat.

Other suggestions for fillings

• mix a little bit of custard with whipped cream
• mashed banana with cocoa powder
• strawberry jam

Enjoy!

Cinnamon buns

Not many things smells as Swedish and homely to me as newly baked cinnamon buns.
This is the smell that used to greet me when I came home from school, many cold winter afternoons. Quite often with a trail of friends. The ultimate drink with these buns is a glass of cold milk, but coffee is a close second.
Swedes are amongst the biggest coffee drinkers in the world, and to "fika" (coffee with a pastry of some sort) is a very important part of everyday life in Sweden.

Cinnamon buns (app 46)

For the dough

50g live yeast
150g butter
500ml milk
1/2 tsp salt
100ml sugar
1.5 litres plain flour
If you like you can add 1-2 tsp of ground cardamom (very nice!!)

Crumble the yeast into a bowl.
Melt the butter, and add the milk. Heat till app 37C (finger temp).
Mix the yeast with a little bit of  the milk until smooth, and add the rest of the liquid, salt, sugar, cardamom and most of the flour. Work the dough hard  until smooth. Let rest under a tea towel for about 30 min.
Work the dough again and roll out with rolling pin to make a big flat cake approximately 1/2cm (this could be easier done if you divide the dough in two first).

For the filling

Softened butter

sugar
cinnamon
(chopped nuts)

Spread softened butter to cover the whole "cake", sprinkle generously with sugar and cinnamon.
Roll up the cake and slice it across, making 46 pieces.
Or you could make them into a knot just like my mums on the picture.
Place the buns onto a greased baking tray (or use paper cake cups) and let rest again for a further 30 min.
Give them an egg wash and sprinkle with sugar or chopped nuts (or both). Bake for about 10 min in 225C.
Let cool slightly before eating.
The buns are also great for freezing.

Enjoy!

Frozen lime cheesecake

This is the ultimate summer dessert! It is cool, refreshing, creamy and simply divine..
My mum used to make this cake in the summer holidays when we were kids. Back in the days, when people were using coconut sun oil instead of sun cream, frying themselves in the sun. I'll never forget the time when my parents happily slapped a good amount of coconut oil on before realizing that it was off!! The smell... need I say more? Well, at least we had plenty of room on the beach that day =-)

Frozen lime cheesecake

Ingredients

• 300ml whipping cream
• 1 tsp vanilla sugar or vanilla extract
• 3 egg yolks
• 3 egg whites
• 1dl granulated sugar
• 100gr Philadelphia cheese
• 4 digestives
• 2 ginger snaps
• 1 lime
• strawberries for garnish

Beat the cream until stiff. Add the vanilla sugar or extract.

Beat the egg whites in a separate bowl until stiff enough to form peaks.

Whisk the egg yolks, sugar and Philadelphia cheese in a third bowl. Add the juice of half a lime, and the zest of the whole fruit.

Blend the content of the three bowls together.

Crumble the digestives and the ginger snaps thoroughly and put in the base of a cake tin (with removable sides). Pour the mixture on top and put in the freezer for at least 3 hours. Remove from freezer about 20 min before serving. Garnish with strawberries and enjoy!!!

Shepard's pie with sweet potato

Shepard's pie is one of my favourite dishes that I've been introduced to since moving to England. I love the simplicity of the dish, but also how versatile it can be if you feel adventures. This is a crowed pleaser that spans over generations, the ultimate comfort food!
I like to make mine with some chunky vegetables and sweet potato mash. Scrumptious!

Shepard's pie with sweet potato (serves 6)

• lamb mince
• 1onion
• 2-3 cloves of garlic
• 1carrot
• 1 medium sized courgette
• 2 tomatoes
• app. 6 medium sized potatoes (eg King Edward, not new potatoes)
• 2 orange fleshed sweet potatoes
• a splash of Worcestershire sauce
• a tablespoon of tomato puree
• parsley
• oregano, salt and pepper to taste

I begin by chopping the onion finely and sweating them of on a low heat in a little bit of olive oil (not the extra virgin kind). When the onion is soft, turn up the heat and add the mince. Fry until gently browned. Give it a splash of Worcestershire sauce and a table spoon of tomato puree, finely chop the garlic and add to your pan. At this point I prefer to add a cup of water, put a lid on and simmer gently in the oven for about 1 1/2 hours, but if you are short of time just go ahead to the next step.
Chop the carrot, the tomatoes and the courgette into chunks. Add the vegetables to the mince and season with dried oregano, salt and pepper to taste, and a small pinch of sugar (makes all the flavours come together better, trust me. Cook for a further 20 min.
For the mash, just boil the potatoes and the sweet potatoes for app. 25 min, or until soft enough for mashing. Add a knob of of butter , and if needed a splash of milk. The sweet potato will often make the mash loose enough. Season with salt and pepper.
Assemble the the pie by putting the mince in the bottom of an oven proof dish and top with the mash. For a golden glistening finish, brush with a beaten egg.
Cook in a pre-heated oven 225C for about 30 min, or 20 min if you slow-cooked the mince earlier.
Scatter a hand full of parsley over the finished pie.
Serve with a fresh green salad.
Enjoy!

Red onion marmalade

I think most of us have that "back up dish", that when you don't fancy anything else (but you know you have to eat) "that" dish will Always work. A savour, that does the trick, no matter the weather or the mood. The safe bet dish.
Mine is a bacon buttie.
It all started when I was pregnant with our youngest daugther Maya. I had morning sickness for about a week in the first trimester (lucky, I know..) and the only thing I could eat was lemons and bacon butties, made with baguette (not sliced bread) and lots of ketchup.
This is still something i have a weak spot for. How ever, a couple of months ago when I was recovering from a weeks illness,and hadn't eaten for days. I had a vision of a posher, more decadent bacon buttie, and so the gourmet version was born. Ciabatta with crispy bacon, brie and red onion marmalade. Yum, yum!!

Red onion marmalade

• 1kg red onions
• 50g butter
• 50g brown sugar
• 100ml sherry vinegar (or balsamic vinegar)

Cut the onions in half, and slice thinly.
Melt the butter in a pan and add the onions and the sugar. Salt and pepper to taste.
Simmer on a low heat for about 40 min.
Add the vinegar and simmer for a further 30 min.
Set aside to cool, store in glass jars for up to 3 months.

The marmalade is also delicious dolloped over piping hot sausages. And for a "Christmassy" twist, I add a couple of cloves to simmer with the rest of the ingredients.

Enjoy!

My garden is coming to life

"A person will be just about as happy as they make up their minds to be." 

(Abraham Lincoln 1809-1865)

I love this quote, but I have to say that I strongly believe that it's easier said than done.How ever if you really put some effort to it i sure it's the way to go. Happiness is defiantly a state of mind.

And talking about about happiness, something that made me very happy the other morning was when I had a look in my kitchen garden and found that the dark soil was covered with lots of tiny  green and purple shoots. beetroot, carrot, spinach, radishes etc. What a great feeling!

I can't wait to start cooking with our home grown vegetables.

 

Chocolate chip cookies

I believe that no matter what age you are, there is something extremely comforting about cookies. Milk and cookies.. who could turn their nose up at that? It's not even possible to eat them with out feeling a calm, slowly spread in your body. Maybe the world would be a better place if more milk and cookies were being served? The eternal optimist in me daydreaming.... Well, all I know is that I keep a lot of  friends and neighbours happy when I bake them these cookies. They are easy to make, and will guarantee you smiles all around.

Chocolate chip cookies (approx. 30)

• 200g soft butter
• 3/4 cup (2 dl) caster sugar
• 2 table spoons golden syrup
• 2 heaped cups (5dl) plain flour
• 2 tsp baking powder
• 3/4 cup  toasted hazel nuts (chopped)
• 3/4 cup chopped chocolate

Toast the chopped hazel nuts in a dry frying pan until golden.

Beat the soft butter, sugar and syrup until light and fluffy.

Mix the flour with the baking powder, and add to the butter mixture, nuts and chocolate goes in as well. I prefer to cut a slap of chocolate into smaller pieces, rather than getting the chips. The random sized pieces of goodness is much more fun!
Work it all into to a dough.

Shape the dough into 2 logs, and cover with cling film. set aside in the fridge for about an hour.

Heat the oven to 175C.
Cut 5mm thick slices from the logs, and place them on a greased baking tray.
Bake in the oven for about 8-10 min, or until golden.

Enjoy!