Rosehip Soup with Almond Biscuits

ingredients (1 l):

Rosehip Soup:

• 7 dl rosehip (fresh or thawed)

• 1.5 l water

• 1-2 dl sugar 

• 1.5 tbsp potato starch + cold water

Almond Biscuits:

• 100 g almond paste

• 0.5 dl sugar

• 1 egg white

How to:

Soup:

Add  water and  rosehip to a large pot, bring it to a boil and let it simmer for about 15 minutes. Remove the pot from the heat and with a hand mixer mix everything until smooth.

Then strain the mixture through  a fine meshed strainer into a clean pot. Add sugar (according to taste). Blend the potato starch with some water and whisk it into to soup. Warm the soup again until the first bubbles appear then remove it from the heat.

The soup can be served warm or cold. (I prefer cold).  Add some almond biscuits and enjoy!

Biscuits: 

Turn oven to 180 C.

Mix together the almond paste and the sugar with an electric mixer. slowly add the egg white, only little bit at a time. Blend until smooth and free from lumps.

Pour the mixture into a piping bag and pipe small dots onto a parchment  lined baking sheet. Put it in the oven for about 10 minutes, or until they are golden brown and then let them cool on the baking sheet.

Cheese Biscuits (Västerbottensost-Pogácsa)

ingredients (35 pieces):

• 35 g yeast (fresh)

• 1 dl milk (37C)

• 180g butter

• 420g flour

• 1,5 tsp salt

• 1 egg

• 100g creme fraiche

• 100g västerbotten cheese

• 1 egg (to brush on top)

How to:

Blend the yeast with the milk until the yeast has dissolved. In a different container mix the butter with the flour to a crumbly consistency.

Then add the salt, egg, creme fraiche and the milk-yeast blend. Knead the dough for about 15 minutes and let it rest for 30 minutes under a towel.

Flour the working table and roll the dough out to a big square, then spread ⅔ of the cheese on it. Now mark out the dough into 3 parts horizontally. Fold the closest part to you over the second one, then take the top part and fold it over it all. Do the same thing vertically (the sides). Let it rest for 30 minutes.

Do this 2 more times (roll out, fold horizontally and vertically and rest 30 minutes).

Turn you oven on 200C

Roll out the dough again to 1,5 cm thickness and cut into 35 squares. Places the squares on a baking sheet with 1 cm room between each piece. Wash with egg wash and pour the rest of the cheese on top. Put in the oven for 15-20 minutes, enjoy!