Saffron Snap Cookies

Ingredients (50):

Cookies:

• 1 dl sugar

• 0.5 dl treacle

• 0.5 dl water

• 60 g butter

• 0.5 g saffron*

• 0.5 tbsp baking powder

• 3.5 dl wheat flour (ad a bit more i needed)

*(If you want to do regular “pepparkaka” or “ginger snap cookies” change the saffron to: 0,5 tbsp cinnamon, 1 tsp cardamom, 1 tsp clove, 1 tsp ginger )

Icing:

• 4 dl icing sugar

• 1 egg white

• 0.5 tsp lemon

• food dye

How to:

In a small saucepan add the sugar, treacle and water and turn it to boil then remove from the stove. Put the butter and all the spices in a bowl and pour the sugar-treacle syrup over it and blend until the butter has blended and let it cool for a bit. 

Mix the flour with the baking powder and gradually add it to the syrup and with the help of a wooden spoon mix it until it becomes a nice dough. Then let it rest in the fridge for 1-2 day before making the cookies. 

Making the cookies:

Turn the oven to 200 C. 

Roll it out on a floured board and cut out pieces with some fun cookie cutters. Line a baking sheet with parchment paper and put the cookies on to it. Put it in the oven and let it bake for 4-6 minutes. Watch it constantly to make sure not to burn them.

Icing:

Mix all the ingredients and dived into as many bowls as you will need colors. Put the icing into icing bags and after the cookies have cooled down decorate them with the icing.

Pepper Buns

ingredients (15 pieces):

Buns:

• 25 g yeast

• 85 g butter

• 0.5 tbsp cinnamon

• 1 tsp cardamom

• 1 tsp clove

• 1 tsp ginger *

• 1 dl sugar

• 2,5 dl milk

• ½ tsp salt

• 7-8 dl flour

• 1 egg

  
  *If you want to make regular “Lussebullar” or “Saffron buns” change the cinnamon, cardamom, clove and ginger to 0.5 g saffron.

How to:

Crumble the yeast into a bowl. Then melt the butter in a small saucepan, add the spices and then the milk. Blending it until you reach 37 C. Pour the mixture over the yeast, blend until the yeast dissolves. Later ad sugar and salt and while blending ad the flour little at a time. Knead the dough for 10 minutes, then let it rest for 45 minutes under a kitchen towel.

Take pieces and form them into nice shapes and put them on a lined baking sheet. Then let them rise for another 30 minutes.

Turn oven to 200 C.

Brush the buns with an egg wash before baking them for about 10 minutes and then letting them cool on a rack.

Glögghattan

Ingredients (1 serving):

Cocktail:

3cl whiskey (use a sweet one)

3cl glögg (Mulled wine)

2 dashes of angostura bitters

cranberries/blueberries/raisin

How to:

Put ice in a blender, add the whiskey, glögg and angostura into it. Shake well until ice cool. Strain the drink into a cold martini glass. Garnish with cranberries, blueberries or raisins.

Feta cheese And Lingonberry Pie

Ingredients (4-6 servings):

Crust

• 3 dl dinkel wheat

• 0.5 tsp salt

• 1 dl grated parmesan cheese

• 150 g cold butter

• 1-2 tbsp cold water

Filling

• 3 eggs

• 250 g kesella (quark, cottage cheese)

• 1 dl milk

• 0.5 tsp salt

• 0.25 tsp pepper

• 150 g feta cheese

• 1 1/4 dl sweetened lingonberries

How to:

Crust:

Blend the flour with salt, parmesan and cold butter to a crumble. Add the water and knead it into a dough. Press the dough into a pie form and prick it all over, then put it in the fridge for at least 1 hour.

Turn oven to 200 C and when it’s hot pre-bake the pie dough for 10 minutes.

Filling:

Wisp eggs, kesella, milk, salt and pepper together. Crumble the feta cheese into it and then pour it into the pie. Dullop spoon fulls of the lingonberry into the mix and with the help of a knife make swirly pattern.

Put in the middle of the oven for 40 minutes, let it cool to settle before serving.

Brussel Sprout Chips

• Ingredients (4 servings) :

• 250 g brussels sprouts

• 1 tbsp olive oil

• 0.25 tsp salt

• 0.25 tsp chilli flakes

How to:

Turn oven to 170 C.

Peel the outer leaves of the sprouts, then toss them with oil and spices in a bowl. Line a baking sheet with parchment paper and pour the sprout onto the sheet in an even layer, bake for 10-15 minutes. (Until leaves are crispy and dry).

Serve with creme fraiche and caviar and red onion.

Earl Grey French 75

Ingredients (4 servings):

Cocktail:

• 1 dl earl grey infused gin

• 4 cl lemon juice

• 4 cl honey syrup

• prosecco

How to:

Earl grey infused gin (2dl): Put 2 bags of Earl grey in 2 dl Gin and let it soak for 1 hour.

Honey syrup (2dl): Add 1 dl water to 1 dl honey and heat it up in a pot until the honey dissolves. 

Cocktail: Add the infused gin, lemon juice and honey syrup and ice into a shaker and shake until cold. Devid the drink amongst 4 champagne glasses. Top up the glasses with chilled prosecco. 

Scones

Ingredients (8 scones):

Scones:

• 4 dl wheat flour (change 1 dl to rye if you would like)

• 2 tsp baking powder

• 0.5 tsp salt

• 50 g butter or margarine

• 2 dl milk or nut milk

How to:

Turn the oven to 250 C. 

In a bowl blend flour, baking powder and salt. Pulverize the butter in the flour mixture, either by hand or a food processor. Then add the milk and blend it into a smudgy dough. 

Line a baking sheet with parchment paper and divide the dough into 8 pieces and put them on the baking tray. Bake in the oven for 10-12 minutes. 

Serve while hot with butter, cheese or some marmalade.

Lemon Macarons

Ingredients (15):

Macarons:

• 50g Almond powder 

• 40g Powdered sugar 

• 40g Egg white 

• 40g Sugar 

• yellow Food coloring

Lemon butter cream:

• 20g Egg yolk 

• 20g Sugar 

• 10g Corn starch 

• 30g Lemon juice 

• 70g Hot milk 

• 80g Unsalted butter 

• 30g Powdered sugar

How to:

Macarons:

Whip the egg whites until stiff peaks form, then slowly but gradually add the sugar and the food coloring and continue whipping the mixture until it’s stiff and glossy. Dubble sift the almond powder and the powdered sugar and fold it into the egg whites. Put the blend into a piping bag and and a parchment lined baking sheet, start piping out round circles. Let the shells then dry in room temperature for about an 1.5-2 hours. 

Turn the oven on to 160 C and bake the macarons for 5 minutes, then lower the temperature to 130C and bake for another 10 minutes. 

Butter cream:

Add the egg yolk, sugar, cornstarch and lemon juice to a small saucepan and whisk together. Gradually add the hot milk while whisking the mixture so that the egg don’t start to cook. Then put the saucepan on the stove and warm up the mixture until it starts to thicken (don’t forget to stir). Let it chill.

In a bowl, mix the butter til it’s creamy and add the powdered sugar turning it into an icing, the add the lemon yolk mix and blend until smooth. Put in a piping bag.

Assemble:

Take a macaron en pipe a big dollop of butter cream on it and top it of with another macaron. 

Enjoy!

Raspberry Meringue

ingredients:

Meringue:

• 4 egg whites

• 1.5 dl sugar

• 3 tbsp seedless raspberry jam

• few drops pink gel food coloring (optional)

How to:

Preheat the oven to 75-80C. 

Whip the egg whites until stiff peaks form, then slowly but gradually add the sugar and continue whipping the mixture until it’s stiff and glossy. Place the jam and food coloring in a small bowl and fold in about 1 dl of the meringue. Then transfer the mixture back intro the rest of the meringue and fold again gently to combine.

Pipe rose shapes onto a parchment lined baking sheet and bake for 2-3 hours until the meringues are very dry and can be easily removed off the parchment.

Tea Sandwiches

• Ingredients (4 servings):

  This is not really a recipe but more like instructions.

• 8 bread slices

• 4 tbsp hummus

• 1 red onion (thinly sliced)

• 1 tomato (thinly sliced)

• 0.5 tbsp sugar

• cream cheese (use vegan if you want)

• 0.5 cucumber

• 0.5 tsp of salt

How to:

Hummus one:

Saute the onion in some oil and add sugar to caramelize it and the let it cool down in the fridge. 

Either make your own hummus or use a store bought one. Take 2 slice of bread and spread a generous amount of hummus one them. Add the caramelized onion and and a few slices of tomato and put the two slices together. 

Cut of the crusts making it into a square and then cut the sandwich in diagonally turning them into triangles. 

Cream cheese one:

Slice the cucumber with a mandolin or a swedish cheese slicer. Add salt and let i rest for about 5 minutes. Then remove all the moisture with paper towels. Spread a good amount of cream cheese on 2 slices of bread and add the cucumber in the middle. Cut off the crusts and then cut the sandwich in the middle turning the square into 2 rectangles. 

Make sure that everyone gets half a sandwich of both types.

Lager Bread

• Ingredients (1 loaf of bread):

• 7 dl wheat flour

• 1 tbsp baking powder

• 1 tbsp sugar

• 1 tsp salt

• 33cl lager (I used Poppels)

• 100g butter (melted)

How to:

Preheat the oven to 175°C. 

Prepare a loaf pan, using parchment paper and butter. In a bowl add the flour, baking powder, salt, and sugar and whisk them together. Pour in the beer and most of the butter (saving 2 tbsp) and stir all the ingredients until just combined.

Pour the batter into your prepared loaf pan and smooth out if needed. Then spread the rest of the butter on top of the raw batter evenly.

Bake on the lower part of the oven for 35-45 minutes or until the bread is golden brown on top. Allow to cool for about 5 minutes before cutting it.

Brown Ale & Bacon Brittles

ingredients: ( 1 baking sheet)

Brittles:

• 0.5 dl Brown ale ( I used Newcastle Brown Ale)

• 2 dl sugar

• 1 dl corn syrup

• 3 tbsp butter

• 1 tsp baking soda

• 1 dl pecans, chopped

• 6 slices of bacon, cooked until crispy and chopped

• 0.5 tsp salt

• 1 pinch cayenne pepper

How to:

Line a baking sheet with parchment paper and set aside. Combine bacon, pecans, salt and cayenne in a bowl and set aside as well. 

In a saucepan, combine beer, sugar, and corn syrup until well mixed. Over medium-high heat, bring mixture to 120 C, without stirring. Add in butter and stir constantly until mixture reaches 160 C. Remove from heat and quickly stir in the baking soda (mixture will foam up). Fold in nut and bacon mixture. Pour onto lined baking sheet and spread mixture out evenly.

Let harden (and cool) completely, then break into pieces. Enjoy.

Chocolate Porter Cake

Ingredients (10 servings):

Chocolate cake:

• 225g softened butter

• 1.5 dl cacao powder

• 4 dl sugar

• 2 eggs

• 1 tsp vanilla extract or vanilla sugar

• 1.5 dl sour cream

• 4.5 dl flour

• 2 tsp baking powder

• 1 tsp salt

• 2 dl stout or porter (I used Carnegie Porter)

Ganache:

• 100 g dark chocolate

• 1 dl heavy cream

How to:

Turn you oven to 175 C, then grease a bundt pan and set aside.

In a bowl, whisk together the butter and the cacao powder, then add the sugar until combined. Follow with the eggs, one at a time and then add the vanilla, sour cream, baking powder and salt. 

When it’s all combined, at flour 1 dl flour and mix well then add 0.5 dl stout and repeat until you used up all the ingredients. 

Bake in the oven for 40-45 minutes until moist in the middle. (Test with toothpick).Then let it cool completely before inverting it and starting with the ganache.

The ganache:

Put the chocolate chips in a heat “” bowl. Then heat up the heavy cream in a small saucepan and pour it over the chocolate. Let it set for 5 minutes, then gently stir until smooth. Pour the ganache over the cake and let i set for about 10 minutes before cutting the cake. 

Pilsner Potato Risotto & Meatballs

Ingredients (4 servings):

Potato Risotto:

• 1 tbsp butter

• 1 tbsp olive oil

• 1 medium yellow onion, finely diced

• 2 cloves garlic, minced

• 6-8 large potatoes (starchy)

• 1 dl Pilsner lager

• 6 dl chicken stock

• 2 dl grated semi-hard cheese

• 3-4 sprigs of fresh thyme (for garnish)

• salt & pepper

Lamb Meatballs:

• 500 g ground lamb

• 1 egg

• 1 dl bread crumbs

• 0.5 dl Pilsner 

•  150g crumbled feta cheese

• 1-2 cloves garlic finely minced

• 1 dl green onions sliced very thin

• 1.5 tsp thyme

• 1 tsp salt 

• 0.5 tsp pepper

• olive oil

How to:

Potato Risotto:

Peel and dice the potato into 1cm cubes. In a large pot over medium heat melt the butter and olive oil and add the diced onion and cook until soft. Add the garlic and cook some more. Pour in the beer and the the diced potatoes, then add the chicken stock 2 dl at a time and let the potatoes cook through. Make sure to stir a lot, not letting the potato burn at the bottom.

Once the potatoes are cooked, remove the pot from the heat and season with salt and pepper and slowly fold in the cheese and garnish with thyme.

Lamb Meatballs:

In a mixing bowl combine all the ingredients except for the olive oil and combine using your hands until a uniform mixture is achieved.

 Dip fingers in the olive oil and start to form small meatballs (use a 1 tbsp measure to make them uniform in size). Fry the meatballs until they are done.

Tropical Thunder

Ingredients (2 servings):

Cocktail:

• 330 ml tropic thunder (dugges)

• 8 cl gin

• 10 cl passion fruit juice

• 4 cl lemon juice

• crushed ice

• salt or sugar for the rim

How to:

Run a lemon slice around the rim of the glass and then dip it into salt or sugar. In a shaker add ice, gin, lemon juice and passionfruit juice and shake. Fill the glass with crushed ice and poar in the mixture. Top off with the beer.

Treacletart(lets)

ingredients: (6 servings)

Tartlets:

• 6 tartshells

• 5 dl golden syrup

• 2 tbsp butter

• 3 tbsp heavy cream

• 0.5 dl bread crumbs

• 1 large egg

How to:

Turn your oven on 175C.

Add the syrup and butter into a small saucepan and heat on low heat until butter melts. Turn off the heat and add the heavy cream, then whisk constantly and add the breadcrumbs and the egg. Add the filling into to the tart shells and place in the oven for 45-50 minutes. Allow to cool completely and enjoy.

Harry Potter Birthday Cake

Ingredients (10 servings):

Chocolate cake:

• 3 eggs

• 3 dl sugar

• 1 dl boiling water

• 2 tsk baking powder

• 2 tsk vanilla sugar

• 0.5 dl cacao powder

• 2.5 dl wheat flour

Filling/Frosting:

• 250g Raspberries (fresh or thoughed)

• 1 tbsp Raspberry jam 

• 50 g butter 

• 50 g cream cheese

• 4 dl powdered sugar

• 0.5 tsp vanilla sugar

• 1 tsp milk

• Pink food coloring

• Green food coloring

How to:

Turn the oven on 180C, and line a 24 cm diameter pan with parchment paper.

Whip together eggs and sugar and add the boiling water while whipping.  In a different bowl, blend the flour, cacao powder, vanilla sugar and baking powder and then add it unto the eggs.

Poor it into the pan and put i in the oven on the lower part for 30-40 minutes (keep watch because this can be different in different ovens). Let the cake cool down completely in the pan.

Cut the cake into two parts and put the thoughed raspberry on the lower part and put the other one on top.

Frosting:

Beat butter until smooth, then add cream cheese and blend until well combined. Add 2 dl of the powdered sugar and the vanilla sugar. Put 2 tbsp of the blend in an another bowl. In the larger mix add the raspberry jam and the rest of the powdered sugar and lastly some pink food coloring until you get the perfect consistency and color. 

In the smaller bowl add a bit of green food coloring and blend until you get the right color. 

Decorate the cake with pink frosting and write Happy Birthday on the cake with the green frosting.

Vegan Shepherd’s Pie

Ingredients (4-5 servings):

Filling:

• 1 onion

• 1 garlic

• 2 carrots (sliced)

• 150g mushrooms (sliced)

• 175 g corn

• 1 tbsp tomato paste

• 1 tsp thyme

• 1 tsp sage

• 1 tsp pepper

• 1 tsp salt

• 500 ml vegetable stock

• 1 tbsp flour

Potato:

• 4 potatoes peeled and chopped

• 1 tbsp vegan butter

• 120 ml nut milk

• 1 tsp salt

• 1 tsp pepper

How to:

Preheat oven to 220C.

In a pot cook the onion until soft, then add carrots, mushrooms, corn, tomato paste and the spices. Add the veggie stock and bring to boil. Add flour and mix and let it simmer until the mixture thickens, then remove from heat and pour it into a pie dish. 

Cook the potatoes in slightly salted water until fork-tender. Drain and mash the potatoes, add butter, nutmilk, salt and pepper.

Spoon the potato mash on top of the pie, and with a knife or spatula create a nice pattern. Put it into the oven and bake for 20-25 minutes, then allow to cool for 5 minutes before you serve.

Savory Pumpkin Pasties

• Ingredients (18 pieces):

• 1 pastry sheet

• 200 g pumpkin

• 0.5 dl grated cheese

• 0,5 tsp onion powder

• 0,5 tsp garlic powder

• 0,25 tsp sage

• 0,25 tsp salt

• 0,25 tsp pepper

• 1 egg (for the egg wash)

How to:

Preheat the oven to 200°C, and line a baking sheet with parchment paper.

Steam the pumpkin until they are soft, blend them into a puré and add the cheese and the spices. Using a glass cut out holes in the pastry and put 1 tsp of the blend on the side of the dough circle then fold over the other side creating a halfmoon shape. Pinch together the sides with the help of a fork then cut some slits into each for venting. Wash them with egg wash and put them in the oven for 15-20 minutes until lightly golden.

Butterbeer Shot

Ingredients (1 serving):

Cocktail:

• 15 ml butterscotch liquor (I used De Kuyper Butterscotch) 

• 15 ml coffee

• 2 tsp marshmallowfluff

Marshmallowfluff:

• 3 Eggs

• 1.8 dl white syrup

• 2 dl sugar

• 1 dl water

• 0.25 tsp vinegar

• 1 tbsp vanilla sugar or 1 tsp vanilla extract

How to:

Add water, sugar and syrup into a small saucepan and bring it to a boil. Then lower the temperature and let it simmer for 15 minutes. (Don’t stir it.)

Whip the egg whites until i starts to harden, add the vinegar and the vanilla and whipped until totally hard. Then slowly add the syrup mix and continue mixing with mixer until it's nice and fluffy.

Pour the coffee into the shot glass, then the butterscotch liquor and lastly add 2 tsp of marshmallow fluff.