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!

Stroganoff with dumplings

Ingredients (4 servings):

Stroganoff:

• 1 white onion

• 400 g falukorv (type of sausage)

• 1 tbsp olive oil

• 2 dl cream

• 1 dl water

• 1 tbsp tomato puré

• 1 tbsp paprika powder

• 1 tbsp soy sauce

• salt & pepper

Dumplings:

• 4,5 dl flour

• 3 eggs

• 0,75 dl water

• 1 tsp salt

• 2 tbsp oil or butter

How to:

Stroganoff: Chop the onion and cut the sausage into stripes. Fry the sausage for about 5 minutes then add the onion. Add cream, water, tomato puré, paprika powder and soy sauce and cook for about 10 minutes, add salt and pepper to taste.

Dumplings: Whip together the eggs with salt, water and oil, then add the flour little at a time. The consistency you’re looking for is a thickness where a fork can stand without falling. Boil water with a little salt in a large saucepan. With the help of two teaspoons make small dough balls and drop them into the boiling water. Cook them until they rise to the top and them fish them out with a skimmer.

Poppyseed-bulle

Ingredients (20pieces):

Dough:

• 25 g fresh yeast

• 50 g butter

• 3 dl milk

• 0,5 dl sugar

• 1 pinch salt

• 8 dl wheat flour

Filling:

• 150 g minced poppy seeds

• 60 g sugar

• 0,6 dl milk

• 30 g raisins

• 1 tsp vanilla

Brushing:

• 1 egg

How to:

Dough: Melt the butter and and mix it with the milk. Make sure the mixture is 37 C degrees, then add the yeast and blend until it’s dissolved. Add the sugar, salt and flour and knead the dough thoroughly then let it rest under a towel for 30 minutes.   

Filling: Mix all the ingredients in a bowl into a thick mixture.

Knead the dough again and then roll it out to a 30 * 40 cm sheet. Spread out the filling (about 1 cm thickness) and roll it up. Cut it into 2 cm rolls and put the rolls on a baking sheet  and let it rest again under a towel for 20 minutes.

Turn the oven to 250 C. Brush the buns with the egg and bake them for 8 minutes. Let them rest and cool down before eating.

Shrimp and caviar langos

Ingredients (4 servings):

• 250 g flour

• 0,5 tsp salt

• 1,25 dl milk (37C)

• 12,5 g yeast

• 2,5 tbsp oil

• 5 dl oil (for frying)

  Toppings:

• creme fraiche

• Västerbotten cheese

• shrimps

• caviar
  

How to:

Blend together the milk and the yeast until the yeast dissolves then mix it with the the flour, salt and the oil. Cover with towel for 30 minutes. Heat up the oil, divide the dough into 4 pieces and flatten them. Cook in the oil for a few minutes on both sides.

Put crushed garlic on top, then a little creme fraiche, cheese, shrimps and caviar! :D

P&T

Ingredients (1 serving):

Cocktail:

• 10cl Törley (Sparkling wine)

• 10cl Pommac

• lime twist

How to:

Pour the Pommac into a champagne glass and top it of with the Törley. Decorate with a lime twist.

Sailor Scout breadsticks

ingredients (25-50 pieces):

Breadsticks:

• 10 g yeast

• 3,5 dl water

• 2 tbsp olive oil

• 8 dl flour

• 1,5 tsp salt

• sesame seeds, poppy seeds or sea salt

• 1 egg (to brush on top)

How to:

Blend all the ingredients, and let it rest under a towel for 45 minutes. Then pour the mixture onto a flour cover surface and cut them into 15g pieces. Then roll each piece to 10 cm sticks and then starting over making them inte 25cm sticks. Shape them into the sailor scout shapes and put them on a lined baking sheet. Cover with a damped towel and let them rest for 1 hour.

Turn your oven on 225C.

Brush the breadsticks with an egg wash and spread some seeds on them, then put them in the oven for 8-10 minutes. Let the sticks rest on a wire rack, if possible until the next day. Enjoy!

Artemis and Luna pana cotta

Ingredients (4 servings):

Panna cotta::

• 1 dl Dansukker Jelly Sugar Multi

• 4 dl heavy cream

• 0,5 dl blueberries

• 1 tsp vanilla

How to:

Vanilla: Blend half the jelly sugar with half the heavy cream and the vanilla and heat it up in a saucepan, let it cook for 30 seconds. Then pour it into 4 small cylinder shaped containers

Blueberry: Blend the rest of the jelly sugar. heavy cream and the blueberries and try to smash the berries as much as possible, then cook for same amount of time. Pour into the 4 small cylinder containers through a strainer.

Let it sit in the fridge for at least 2hours.

Sailor Moon brooch burger

Ingredients (10 servings):

Buns:

• 0,75 dl beetroot juice

• 1,75 dl water

• 25 g yeast

• 0,5 dl olive oil

• 6 dl flour

• 1 tsp salt

• sesame seeds

• 10 cheese slices

How to:

Blend the water and beetroot juice in a small saucepan and heat it up to 37C. Add the yeast and blend until it has incorporated itself in the mixture. Lastly add the olive oil, flour, salt and blend and knead the dough. Let it rest for 30 minutes.

Divide the dough into 10 parts and roll all of them into balls, then put them on a baking sheet. Let it rest again for about 30 minutes.

Turn oven to 225 C.

Brush the dough with water or egg wash and sprinkle some sesame seeds on top. Bake the buns for 10-12 minute, cut the cheese into star shapes and put them on the buns for decoration.

Tuxedo soup

Ingredients (4 servings):

• 1 onion

• 2 * 500g canned tomatos

• 2 tbsp tomato paste

• olive oil

• 5 dl vegetable broth

• 1 tbsp sugar

• 1 tsp white balsamic vinegar

• 1 tsp oregano

• 1 tsp basil

• 1 tsp thyme

• salt

• 4 tomatoes

• toast

How to:

Peel and chop the onion, then in a sauce pan cook the onion, tomato, tomato puré, vegetable stock and all the spices except the salt. Let it cook for about 5 minutes, using a hand mixer blend it all up to the consistency you like and add salt to taste.

Serve with a rose made out of fresh tomato skin and a slice of toast.

Princess Serenity cocktail

Ingredients (1 serving):

Cocktail:

• 3cl vodka

• 2cl white creme de cacao

• 10cl milk

• 1 slice of carambola (star fruit)

How to:

Add the vodka, creme de cacao and milk into an ice filled shaker, shake until cool and serve in a martini glass with a slice of carambola on the rim.

The one with phoebe's cookies

Ingredients (8-10 pieces):

Cookies:

• 5 dl flour

• 1 tsp baking soda

• 1 tsp salt

• 2dl butter (softened) - g

• 1,5 dl granulated sugar

• 1,5 dl packed brown sugar

• 1 tsp vanilla extract

• 2 large eggs

• 2 dl semi-sweet chocolate chips

• 1 dl chopped nuts

How to:

Preheat the oven to 190 C. Combine flour, baking soda, salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheet.

Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.  

The one with all the cheesecake

Ingredients (8-10 pieces):

Crust:

• 15 digestive biscuit

• 50 g butter or margarine

Filling:

• 500 g quark/ cream cheese

• 3,5 dl icing sugar

• 3 eggs

• 2 dl créme fraiche

How to:

Turn your oven to 150 C.

Melt the butter in the microwave, crush the digestive biscuit and mix it with the butter. Press it down on the bottom of a round cake pan. Mix the quark/cream cheese, icing sugar, eggs and créme fraiche in a bowl until smooth. Pour it over the biscuits. Bake on the lower part of the oven for 1-1,5 hours, then let it cool completely. (For best texture and taste leave it in the fridge overnight.) Serve with berries.  

The one with Ross-s sandwich

Ingredients (1 servings):

Filling:

• 3 slices of bread

• 100 g turkey

• 1 lettuce leaf

• 2 tomato slices

• 1 tbsp cranberry sauce*

• 1/2 dl gravy**

*Cranberry Sauce:

• 100g cranberry

• 1 tbsp sugar

• 1/4 tsp cinnamon

• juice of a quarter of orange

• water

**Gravy:

• 1 tbsp butter

• 2 dl turkey stak

• salt & pepper

How to:

*Cranberry: Put all your ingredients into a small saucepan, with just enough water to cover the cranberries. Boil on high heat until it reaches a sauce consistency.

**Gravy: Put all your ingredients into a small saucepan, cook it down to your favorite consistency.

Sandwich: Take one slice of bread, add the lettuce leaf andhalf the turkey then dip the second slice of bred in the gravy and put it on the stack. Poor the cranberry sauce over, add the other half of the turkey and the 2 slices of tomato and finish with the last slice of bread. Cut the sandwich in two and serve.

The one with the Joey special

Ingredients (6 servings):

Dough:

• 6 dl flour

• 25 g yeast

• ½ tsp salt

• 2 tbsp olive oil

• 2,5 dl water (37C)

Toppings:

• cheese

• tomato sauce

• pepperoni

How to:

Crumble the yeast into a bowl with the water and mix until combined. Add salt, olive oil, and flour and work into a nice dough. Let it rest under a cloth for 30 minutes and turn your oven to 225 C.

Roll out you dough on a flour coated surface and cut small circles with a cookie cutter or a glass. Coat each circle with tomato sauce, cheese and pepperoni and put them on baking sheet. Bake the mini pizzas for 10 minutes. Serve 2 pieces per person.

The one with the tiki death punch

Ingredients (1 serving):

Cocktail:

• 2cl dark rum

• 2cl white rum

• 3cl strawberry puré*

• 6cl pineapple juice

• 1/2 lime juice

Puré:

• 300g frozen strawberry

• 1tbsp sugar

How to:

Cocktail:

Add all the ingredians into an ice filled shaker, shake until cool and serve in a rocks glass with ice.

Puré:

Heat the strawberry with the sugar and cook it until it reduces and has a puré type of consistency.

Totoro Cake

Ingredients (14 servings):

Cake:

• 2 dl flour

• 1 tsp baking powder

• 1,5 dl kakao

• 4 tsp vanilla sugar (or 2 tsp vanilla extract)

• 1 tsp salt

• 6 eggs

• 4 dl sugar

• 500g quark or cream cheese

• ½ dl raspberry jam

Buttercream:

• 150 g soft butter

• 340 g icing sugar

• 1 tsp vanilla

• 2 tbsp whipping cream

• 1/2 tsp? black food coloring

How to:

Cake:

Turn your oven at 200 C. Mix together flour, baking powder, cacao, vanilla and salt. Then whisk the eggs and sugar and then add the quark/cream cheese, when it’s all combined add the flour mix a little at a time. Pour the mixture into 2 greased round pans and put them in on the lower part of the oven for about 25 minutes. Take them out and let them cool completely. Then cut them in half, and just stack them up together again. take one of the cakes and cut it out to a moon shape so it will fit around the other round cake. Then carve out 2 ears from the leftover pies and place all the pieces together into a totoro shape. Take off the top layer and add the raspberry jam in the middle and then put them back together.

Buttercream:

Whip the butter until it turns to a lighter color (about 5 minutes). Then add the icing sugar, half at a time. When that is all combined add the vanilla and 1 tbsp of whipping cream at a time until you are happy with the result. Put about ⅓ of the butter cream into a seperate bowl (this is for the crumb coat and the white stomach.) Then add the black food coloring to the other ⅔ part and blend until it turns into the light grey color you wanted.

Lastly it’s time to assemble. Add the crumb coat and put the cake in the fridge for about 1 hour to solidify. Then add another layer of the white cream to the stomach and smooth it out. Put your grey buttercream in a piping bag with a star tip and start making little pointy peaks on the cake where you want Totoros grey parts. Then roll out a little bit of white fondant and a little bit of black fondant att cut out the eyes, nose and whiskers and add them onto the cake.

Leave the cake in the fridge for at least 1 hour before serving!

Sootballs (Arrack balls)

Ingredients (8-10 servings):

• 3,5 dl cake crumbs

• 100 g room temperature butter

• 1 dl icing sugar

• 2 tbsp cacao powder

• 1 tsp vanilla extract

• 1-2 tbsp arrack essence

• 200 g dark chocolate (70%)

• black sprinkles

• candy eyes

How to:

Mix the butter, cacao powder, vanilla extract and sugar in a bowl. Add the crumbs and arrack essence and mix everything together, then roll the dough into about 8 balls and let it cool down in the fridge for 1 hour.

Melt the chocolate. Take out the dough from the fridge and dipp the balls into the chocolate and then into the sprinkles, add two candy eyes and put them back in the fridge to solidify.

Herring Pot Pie

Ingredients (6-8 servings):

• 2 puff pastry sheets

• 1 white onion

• 1 red onion

• 200g herring

• ½ dl finely chopped chives

• 100g aged cheese

• 4 dl milk

• 4 eggs

• 1 tsp salt

• 1/2 tsp pepper

• 6 black olives

How to:

Turn the oven on to 200 C.

Chopp up the onions and fry them until they’re soft. Cut the fish into bite sized pieces and mix them together with the onion, chives and cheese and add into a casserole dish. In a bowl whisk the milk, eggs, salt and pepper and pour the mixture over the fish. Then roll out one of the puff pastries and trim any access so it will fit your dish. Cut about ⅓ of the other pastry and roll it out cut it into a fish shape. Use the rest of the pastry to make the stripes, eyes and scale. Coat with an egg wash and decorate with black olives cut in half.  Put the dish in the oven for about 20-30 minutes until the pastry is nice and golden.

Mushroom Steamed Buns

Ingredients (4 servings):

Filling:

• 100 g shiitake mushrooms

• 100 g enokitake mushrooms

• 1 tbsp oil

• 1 tbsp hoisin sauce

• 1 tbsp soy sauce

• 1 tbsp sesame oil

Buns:

• 1 tsp dry yeast

• 1 dl lukewarm water

• 2,5 dl flour

• 1/4 tsp baking powder

• 1/2 tsp salt

• 1 tbsp sugar

• 0,25 dl oil

How to:

Mushrooms:

Slice the shiitake into thin slices, add oil into a frying pan and fry the mushrooms. In a bowl whisk together the hoisin sauce, soy sauce, sesame oil and honey, and then pour it over the mushrooms. Fry until the sauce has thickened.  

Buns:

Mix the flour, baking powder, yeast, sugar and salt in a bowl, then pour the lukewarm water on it and lastly add the oil. Knead the dough until it’s shiny and smooth, then let it rest for 1 hour with a cloth over it.

Then knead it again and roll into a thick cylinder, cut it into 4 pieces, and roll each of them into balls. Flatten them and add 1 tbsp of the mushroom filling to each, then gently gather the sides and close the buns while carefully twisting the dough and pinching it together.

Put the buns seam side down on a parchment paper, and steam them for 15 minutes. Let them cool for 2-3 minutes and then serve.

Hayao Collins

Ingredients (1 serving):

• 6 cl sake

• 2 cl lemon juice

• 1 cl sugar syrup

• club soda

• lemon slice

How to:

This is like a Tom Collins but with a twist. Add some ice to your shaker and add the sake, lemon juice and sugar syrup and shake until cold. Fill a highball glass with ice and strain the mixture into the glass, top with some soda. Garnish with a cherry blossom or a lemon slice.