FISH A LA WALLENBERG

Wallenbergare is a luxury swedish meat patty named after a swedish famous family. It is usually made with ground veal, eggs, cream and breadcrumbs. 

Here is my version with fish.

( My little son loves it :)

Ingredients:

Burger:

200g boneless Salmon fillets

200g boneless Zander fillets /or some other white fish

80-100 dl double cream

1 egg

2 toasts without crusts/ crumbled in food processor or ready breadcrumbs

white pepper

handful of basil / chopped

pinch of salt/pepper

oil

Place the fish in a food processor. Process until smooth.

Add double cream, egg and chopped basil, salt, pepper.

Mix well. Shape into patties.

Mix pinch of white pepper with breadcrumbs.

Make little fishpatties and sprinkle breadcrumbs on the top. Fry the patties with some butter or oil . 

If you want to make burgers with bread, here is my easy Burger Bread recipe:

Burger Bread:

250ml Milk
20g fresh yeast
20g sugar
1 Egg
1,5 tsp Sea Salt
250g Plain Flour
250g Rye Flour
75g Butter
Sesam Seeds and Rolled Oats

In a mixing bowl, dissolve yeast in (finger) warm milk and sugar. Beat the egg and put 3 tbsp in the fridge. Add the rest of the egg, salt and flour to the milk and beat on low speed for 3 minutes. Then on high speed for 5 minutes. On the low speed add butter cubes one after another to the dough.

Cover and let rise 1 hour in a warm place.

Knead for 5 minutes and divide the dough in small dough balls. Let rise another 40 minutes.

Top with sesam and rolled oats.

Brush with beated cold egg. Bake at 200 degrees for 10-15 minutes.

Burger "Sauce":
2 avocados / mashed
1 little onion / finely chopped
2 tbsp sour cream/creme fraiche
dash of lemon juice

LOOKING FOR THE REAL SWEDISH CINNAMON BUNS?

Then no need to look more.

Here they are. Perfect little gooey, cinnamony, soft kanelbullar from Bitter Baker.

Mmmmmmmmm melting in your mouth.

Ingredients:

0.5l milk (17.6 oz or slightly more than 2 cups)

20 g fresh yeast or 2 tsp active dry yeast

1.5 stick butter/ 170 g 

a pinch of salt

1/2 cup sugar / 112 g

1 tsp ground cardamom

1 egg

800-850 g flour / 28.2 - 30 oz

Filling:

1.5 stick butter / 170 g room temperature

1.5 tbsp ground cinnamon

3/4 cup sugar/ 168 g

Topping:

1 egg

pearl sugar or sliced almonds

Heat the milk until fingerwarm. Dissolve the yeast in the milk. Melt the butter and mix with milk. Add a pinch of salt, sugar, cardamom, egg and flour. Mix to a dough.

Cover the bowl with a towel and let rise 1 hour until double size.

Mix the ingredients for filling.

Divide the dough in 3 parts (unless you have a huge table :)). Roll out 1st part to a large thin rectangle. Spread 1/3 of the filling on the dough. Then either roll the dough into a cylinder and cut it in small slices or make the twirly tops from here.

Place the cinnamon buns in muffin forms and put them on the oven tray. Let them rise another 1/2 hour. Preheat the oven 460F or 220C.

Brush the buns with egg and sprinkle some sliced almonds or pearl sugar on the top. Bake them 10-15 minutes until golden brown on the top.

Bake the other 2 dough parts the same way.

Eat with cold milk or coffee.

SANDWICH CAKE - Smörgåstårta

Smör means butter in swedish. 

Gås is a goose and tårta means cake.

So it is Buttergoosecake????

No no no :D.

Smörgås is sandwich and tårta is cake.

So sandwichcake.

Ahaaaa.

Ingredients:

12 slices white bread

12 slices dark bread

Gherkin mixture:

3dl pickled gherkins, diced

2dl creme fraiche

Salmon mixture:

500g smoked salmon, chopped

400g philadelphia cheese

2dl dill, chopped

2dl plain yoghurt

1/2 lemon, juice and zest

Cheese mixture:

200g philadelphia cheese

1dl plain yoghurt

Toppings:

wild garlic

4 hard boiled eggs

5-6 radish

Chives, chopped

Remove bread crusts.

Mix the salmon mixture.

Mix the gherkin mixture.

Mix the philadelphia cheese mixture.

Place 3 and 3 slices white bread on the bottom of a plate. Add half of the salmon mixture on the top of bread. Put another layer of dark bread on the top of salmon mixture. Add the whole gherkin mixture. Add another layer of white bread. Top it with the rest of the salmon mix. Add the last layer of dark bread.

Frost it with philadelphia/yoghurt mix.

Wrap the cake in cling film. Let it rest in the fridge overnight. 

Top the cake next day with eggs, wild garlic, radishes and chives.

KLADDKAKA WITH PINEAPPLE / SWEDISH CHOCOLATE MUD CAKE

I love snow. For God's sake I have been growing up in snow. Lived in a part of the country where you hardly see any sun in winter. Where wintersport season lasted 7 months.

And now with the baby and baby stroller I am feeling like a Bambi on ice. It's not fun at all. Going a km to our local grocery shops feels like climbing Mount Everest. Next time I will take a flag and raise it in front of the shop. 

Yes I did it.I reached the summit.

What is better than a piece of chocolate cake after the climbing? At least I deserve it :).

 Kladdkaka is a famous swedish chocolate cake. It is so well known that nowdays almost every family have their version of this yummy sticky mudcake. It is best the day after with some whipped cream or ice cream.

 Ingredients:
 8-10 pieces

250g dark chocolate
250 g butter
50 g sugar
125 g flour
4 eggs (separate yolks and whites)
6 cl rum or water
1 1/2 dl walnuts, chopped
1 pineapple, thinly sliced

Preheat the oven to 200C. Melt chocolate together with butter and sugar. Mix flour, egg yolks, rum (or water) and walnuts. Add the chocolate mix to the flour mix and combine everything well. Beat egg whites until stiff and fold directly into the chocolate mixture. 

Bake the cake in a 22 cm round cake tin, 12-15 minutes.

 Cut pineapple in very thin slices. Arrange pineapple on plate and put piece of kladdkaka on the top.

Chocolate Cake recipe from Elle Mat&Vin Nr 6 2011. 

 

This post is linked to the event "Little Thumbs Up" organized by Bake for Happy Kids and My little favourite DIY.

GLÖGG WITH ORANGE PEEL

Have had a minor PHS (Post Holiday Syndrom) together with BB (Baby Blues).
New Years Resolution 2013
Run a Marathon (preferably New York :)
So now I am out and running almost every day.
Sometimes also alcohol helps so you will find my updated mulled wine recipe below.
But only sometimes ;)

1 bottle of red wine

1,5 dl vodka

2 cinnamon sticks

10 whole cloves

12 cardamom seeds

peel of 1 orange
10 tsp sugar

almonds&raisins

Heat the wine in the pot together with sugar, spices, orange peel and vodka. Serve with almonds and raisins.

MONICA'S FROZEN DAIM CAKE

As a kid I always baked a special crunchy daim cake for my little sis who just adored it. Now years later whenever we meet she still asks me about the "best daim cake" but somehow I forgot the recipe. My mom heard about this and told it to her friend Monica who happend to have an frozen version of the famous cake. And history was made. Now it is the favorite cake of our family.

Ingredients

Meringue base:
3 eggwhites
2 dl sugar
1 dl chopped almonds

Preheat the owen to 140 C.
Whisk the egg whites with  1 dl sugar until pale and fluffy. Add rest of the sugar (1 dl) and the chopped almonds. Spoon the meringue mixture on the baking sheet forming a circle about 22 cm. Bake it on the lowest part of the oven for 1 hour.
Take the base out from the oven and let it cool.

Filling:
4 dl double cream
3 egg yolks
1 dl sugar
115 g daim chocolate

 Whisk the double cream.
Whisk the egg yolks with sugar. Chop the daim coarsely. Add the cream and daim into egg mix.
Put the meringue base on the new baking sheet. Wrap aluminium foil (ca 6 cm) around the cake. Fill it with the daim mix and put the cake into freezer.
Take it out from the freezer 25 minutes before eating.

This recipe is part of the In and Out of the Kitchen Link-up Party

GINGERBREAD / PEPPARKAKOR

I am finally back :)
It is December again and what would be xmas time without the smell of gingerbread in the house.

This xmas will be special with my newborn baby boy and my husband. I know my child is still too young to really understand what is going on around him but I am happy to introduce him to many of the xmas traditions I know.

The thin crunchy gingerbread (called pepparkakor in swedish and piparkoogid in estonian) cookies are very popular in Nordic countries during the xmas time. They are different from the more soft cookies in Germany and Switzerland.

INGREDIENTS

2dl syrup
2dl muscovado sugar
1 tbsp ground cinnamon
1 tbsp ground cardamom
 2 tsp ground cloves
1 tsp ground ginger
2 eggs
250g butter
ca 700g flour
2 tsp baking powder

Mix the sugar, syrup with spices and bring to boil. Add butter and remove from heat and cool. Add eggs, one at the time. Mix flour with baking powder and add to the syrup mix.

Wrap the dough in plastic wrap and refrigerate at least one day and max up to 2 weeks.

Preheat the owen 200 degrees C.

Roll out part of the dough very thin on the lightly floured surface. Cut into desired shapes and bake in the middle of owen 4-5 minutes.

WINTERFOOD PARTY WITH GLÖGG

Last weekend I organized with my friend from http://unasemplicepassione.blogspot.com/
a lovely pre xmas winterfood party. People came with their typical winter/xmas food from all over the world. We had well known classics like

• italian "Lasagne"
• swedish "Janssons Frestelse"
• spanish/galician "Empanadas"

and less known for me :)

• south-african sweet "Koeksisters"
• filipino "Sticky Rice Cake"
• swiss/toggenburg "Schlorzifladen"

The Koeksisters I already have in my future food to do list :P. Really yummy dessert that I had never heard anything from.

For the party I prepared some Nordic classics like swedish Glögg, Lussebullar and estonian Pikkpoiss with beetroots.

GLÖGG

The word glögg comes from "glödga" to heat up something. My dear friend from Switzerland thought it means "Glück", luck in german :). I guess we are lucky ones to try all those different winter treats.

If you want some winter luck, follow the recipe below :P.

Ingredients

1 bottle of red wine

1,5-2 dl vodka

2 cinnamon sticks

10 whole cloves

12 cardamom seeds

10 tsp sugar

almonds&raisins

Heat the wine in the pot together with sugar, spices and vodka. Serve with almonds and raisins. Glugg Glugg Glugg.

EASY SWEDISH PRINCESS CAKE

Couple of weeks ago I joined a children party and baked a big marzipan cake and made a little monster Maia for the occasion. I think Guinness record was made that evening in cake eating. It took max 10 minutes and the cake was gone. Finitto. Infront of me was just a big empty plate with some rest of the marzipan on it. I couldn't believe my eyes :).

This is my version of the famous marzipan cake called ( in swedish ) Princesstarta. I am making it with two layers topped with rasberries&blackberries, cream and marzipan on the top.

Heaven :P

So if you want to experience my success then here comes the recipe.









Sponge cake:
4 eggs
120g sugar
90g wheat flour

100g rasberries
100g blackberries
20g sugar

500ml heavy cream
400g marzipan
confectioner sugar

First bake the sponge cake. Beat 4 eggs with sugar until it becomes pale and fluffy. Add flour very gently to the mixture. Grease a springform, add the mixture and bake in the middle of owen 15 minutes. Let it cool and cut the cake horizontally in two layers.

Whip the cream.

Mix rasberries and blackberries with sugar. Add half of the berry mixture in the middle of the first sponge cake layer. Spread the cream on the top of the berries and rest of the layer.

Add the second part of the sponge cake on the top of the first. Add berries and the rest of the whipped cream on the top. Make a little dome of the whipped cream on the top of the cake. Cover the side of the cake with thin layer of cream.

I am usually buying the marzipan but it is easy made yourself.
Dust the work surface with confectioner sugar and roll out marzipan into thin layer until it is big enough to cover the whole cake. Put the marzipan on the top of the cake and remove the excess marzipan around the cake.

You can soak the sponge cake layers with some kirsch if you know there will be no kids eating.

That's it :). You have to be quick enough to taste it before it is gone.

MIDSUMMER NIGHT DREAM WITH HOMEMADE BUTTER AND KNÄCKEBRÖD

There is a beautiful Midsummer fairy tale of two eternal Nordic lovers, the beautiful girl called Dust and a handsome boy called Dawn. They only meet once a year, on the shortest night of the year and kiss briefly.

To wait the whole year for this one kiss. Wow. This has to be something special :).




For the midsummer buffet I made homemade butter and swedish flatbread called knäckebröd. Unbelievably easy and tasty.


HOMEMADE BUTTER WITH CHILI & CHIVES

500g heavy cream
Sea salt
1 little red chili pepper
handful chopped fresh chives

Process heavy cream with electric mixer until buttermilk separates from the solid butter. Pour off (or save) the buttermilk. Remove the butter from the machine, squeeze it into a ball and wash it under cold running water several times until the water runs clear.
Add seasalt, chopped red chili, chives and mix it all together.


KNÄCKEBRÖD & SWEDISH FLATBREAD

150g flour
ca 50g water
sesame seeds
sea salt

Mix flour with salt. Knead together flour, sesame seeds and water until the dough is smooth. Add more water if necessary. Make little dough balls. Roll them out very thin on the floured surface. It is important that the dough is as thin as possible. Then bake each of them on the frying pan without oil until crisp on the both sides.

Enjoy with homemade butter.

Smakligt maltid!

POTATO PANCAKES & CRANBERRY SAUCE

It's so nordic, so delicious. Potato pancakes with cranberry sauce. They call them raggmunkar in swedish. Don't use new potatoes because they do not contain enough starch to hold the pancake together. Serve it with fried bacon or smoked salmon.
And nothing else matters :).

SOULFOOD:
METALLICA
"Nothing else matters"

Potato pancakes
500g cooked potatoes
2dl milk
10g butter
salt
pepper
4 eggs

fried bacon

Cranberry sauce
225g cranberries
1 dl sugar



Mash cooked potatoes and add hot milk, butter, salt&pepper. I am usually adding some harissa aswell but this is optional and not very swedish :). Add eggs. Mix it well.
Fry little pancakes on the medium heat until light brown on the both sides.

For cranberry sauce just mash raw cranberries with sugar. It doesn't have to be more complicated than that.

Serve with bacon, cranberry sauce or smoked salmon.

Smaklig maltid!

SWEDISH CINNAMON BUNS & KANELBULLAR

I had a great idea.
Yesterday I had the last german class day with my dear classmates and I had a wonderful idea of baking yummy cinnamon buns for the occasion.
It was a good idea until I took them out from the owen and tried one..and then another one...and then onother one. Mmmm I was in cinnamon bun heaven :). And then my husband tried one and asked if he can try one more...until there were only couple of them left.
Next time I will bake something else for my dear classmates :).

SOULFOOD:
One artist Sweden should be so proud of: ROBYN
"Dancing of my own"

For the buns you need the dough from Braided white loaf.
For the filling mix:
200g butter
80g sugar
2 tbs cinnamon

Divide the dough in 2 parts. Roll into 2 squares. Add the cinnamon mix on one of the squares and put the second square on the top. Cut into stripes and tie each stripe into knot. Let rise 45 minutes.
Brush the buns with beated cold egg. Bake at 200C ca 10-15min.