4 cl Dark Rum
2 cl Cointreau
4 cl Orange juice
4 cl Pineapple juice
2 cl Coconut milk
Ice
Pineapple leaves
orange slices
Pour a bunch of ice into a tulip glass. Add all the ingredients into an ice filled shaker and shake until cold. Pour the mixture into the glass, no need to strain.
Decorate with 3 pineapple leaves and a slice of orange.
7 dl spinach, roughly chopped
1 shallot, finely minced
3 large cloves garlic, crushed
Olive oil
Salt
Pepper
2 eggs, separated
110g full fat cream cheese
1 dl feta cheese
50g parmesan, grated
2-3 slices cooked bacon, finely chopped
1 packet puff pastry
Roughly chop the spinach into small bite-sized pieces, and mince 1 shallot. Heat a pan with olive oil over medium-high heat and add your finely minced shallots. Cook for about 2 minutes or until translucent and then add 3 large cloves of crushed garlic. Sauté for about 30 seconds or until fragrant. Add the spinach and a pinch of salt and cook down before adding some fresh pepper. Remove from heat and set aside.
In a mixing bowl, combine the cream cheese with the feta cheese and the parmesan cheese. Add the cooked spinach mixture, 2 or 3 slices of finely chopped bacon, and one egg yolk. Stir to combine.
Preheat oven to 220°C
Liberally flour your work surface and place your puff pastry on top of the flour. Using a rolling pin, lightly roll out to take out the creases. Cut into squares and place on a parchment lined baking sheet.
Add about 2 tbsp of the mixture to each square of puff pastry. Beat one egg in a separate bowl and use that to brush two edges of the puff pastry. Crimp the egg washed sides together. Do this for all of your pastries.
Place entire baking sheet in fridge for 10 minutes. Remove from the fridge and brush each pastry with an egg wash. Place in the oven for 20 minutes.
Remove from oven. Let cool on a wire rack. Serve and enjoy!
14 dl water
500 g chicken
2 dl rice
1.5 tbsp ginger, chopped
1 clove garlic, chopped
2 stalks of green onion, chopped
2 tsp salt
2 eggs / person
1 bacon stripe / person
Saute the green onion, ginger and garlic until nice and fragrant. Add the rice and just stir around for about 30 seconds before adding the chicken, water and salt. Now let it simmer on low heat for 1 hour. Take out the chicken, shred it and put i back into the porridge.
When the porridge is ready, it’s time to cook the eggs and bacon. Start by cooking the bacon, when you have the consistency you like put them on a paper towel and form it into a smile so that when it cools down it will stay in that position. Then cook your eggs sunny side up style.
Time to assemble, add a nice portion of congee to a bowl add two eggs on top as eyes and a bacon smile. Ready to serve!
Buns:
10 g yeast
1 dl milk
30 g butter, melted
1.5 tbsp sugar
¼ tsp salt
1 tsp ground cardamom
3 dl flour
Icing:
2 dl icing sugar
0.5 tsp vanilla
2 tbsp milk
6 Maraschino Cherries
Buns:
Crumble the yeast into a bowl, then warm the milk in a small pot to 37C, before pouring it over the yeast. Add butter, sugar, salt, cardamom and almost all the flour. Work the dough until a smoothie ball and let it rest with some plastic wrap over for 30 minutes.
Put you dough onto a well floured work surface and divide it into 6 pieces. Shape them into balls and put them on a lined baking sheet to rest for another 30 minutes under a kitchen towel.
Turn oven to 225C.
Brush the buns with an egg wash and put them in the middle of the oven for 8-10 minutes.
Let cool on a rack.
Frosting:
Mix the sugar and vanilla in a bowl, and add the milk little bit at a time. When you have the consistency you like, dip the rolls into the bowl and let them dry on the rack again. Top them of with a nice cherry.
Chocolate sable:
2.5 dl All Purpose Flour
1.75 dl Sugar
150 g Butter
1 Egg Yolk
85 g Ice Cold Chocolate
0.75 dl Cocoa Powder
1/2 Teaspoon Vanilla Extract
1/8 Teaspoon Baking Soda
1/4 Teaspoon Fine Sea Salt
Vanilla sable:
4.75 dl Flour
1.75 dl Sugar
150 g Butter
2 Egg Yolks
2 Teaspoons Vanilla Extract
1/4 Teaspoon Fine Sea Salt
Icing:
2 dl icing sugar
2 tsp milk or lemon
food colours
Vanilla Sable
Preheat oven to 170ºC.
In a bowl, whisk salt and flour until well combined. In a larger mixing bowl, using a hand mixer cream butter and sugar until light and fluffy. Beat in the egg yolks and vanilla. Combine the wet and dry ingredients.
Form the dough into a disc and wrap in plastic. Refrigerate for an hour.
Chocolate Sable
Using a cheese grater to grate the chocolate bar and then freeze the grated chocolate.
In a mixing bowl, whisk together flour, cocoa powder, baking soda and salt. In a large mixing bowl beat the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla and then combine the flour mixture and the chocolate with the butter mixture and mix until well combined.
Form the dough into a disc and wrap it in plastic. Refrigerate for an hour.
Checkerboard
Create a template by drawing a 9cm * 18 cm rectangle onto a piece of parchment paper.
Shape about half of the vanilla dough neatly inside the rectangle and then gently flatten with a rolling pin. Wrap with parchment paper and return it to the fridge.
Repeat the same steps with the chocolate sable.
Remove vanilla dough and use a ruler to measure out 1 cm markers on the short sides of the rectangle and using a sharp knife and a ruler cut the rectangle into strips.
Repeat steps with the chocolate dough.
Use egg wash to paint the insides of each strip of dough and then glue the strips together, alternating chocolate and vanilla. Wrap in parchment and freeze for 20 minutes.
Cut cookie squares about 1 cm thick. Place cookies on a parchment-lined baking sheet and bake for 15 minutes.
Roll out the excess dough to about 0.5 cm thick and cut out circles, stars or other fun shapes. Place them on a parchment-lined baking sheet and bake for 15 minutes.
Icing:
Stir together the ingredients and divide into equal amount of small bowls as colours you want. Add the food colouring and start decorating.
Remember, if you do more than one layer of icing make sure that the first has harden! ^^
Bars:
2 tbsp butter
180 g mini marshmallows
9 dl Cocoa Puffs or Nesquik
Line a 18*24 cm baking sheet with parchment paper. Melt the butter in a medium pan over low heat, add the marshmallows and stir until fully melted. Remove from heat and stir in the Cocoa Puffs, make sure to stir it all together really well or else you will get a marshmallow layer on the bottom of the pan and it’s not so tasty as one might think.
Press the cereal into the prepared baking dish with a spatula, then let it cool completely.
Cut it into 12 squares and serve :)
Cake:
8 eggs
4 dl sugar
4 tsp baking powder
2 tsp vanilla sugar or vanilla
4 dl flour
red, orange, yellow, green, blue and purple food coloring
Frosting:
4 dl whipping cream
2 tsp vanilla sugar
3 dl vanilla cream (marsán)
Froot Loops
Marmelades:
red: raspberry
orange: orange
yellow: lemon
green: kiwi
blue: blackberry
purple: blueberry
Cake:
Turn oven to 175 C. Prepare the round cake pans with parchment paper.
In a bowl add the eggs and sugar and whisk together. Then add the rest of the ingredients (except for the colors) and mix. Pour the batter into 6 different bowls and add the colours into the different ones then pour each colored batter into 6 cake pans and bake each for about 10 minutes.
Let them cool.
Frosting:
Prepare the vanilla cream and let it sit. Whip the cream hard and add the vanilla sugar. Combine the whipped cream with the vanilla cream until well combined.
Assembly:
Take one of the cakes and add a thin layer of the the corresponded marmelade to it, then add a small amount frosting. Continue so until you run out of layers. Crumb Coat the entire cake and then add a nice layer of frosting over it.
Decorate with crushed and whole Froot Loops.
Tofu:
1 tsp Pepper
2 tsp chili powder
2 tsp garlic powder
2 tsp salt
1 dl flour
2 eggs
5 dl cornflakes, crushed
1 Block Extra Firm Tofu
Coconut rice:
1 can coconut milk (ca 400g)
3 dl water
1 tsp sugar
1 pinch of salt
3.5 dl jasmine rice
Coconut rice:
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
Tofu:
Preheat oven to 200 C. Prepare your baking sheet with parchment paper.
Drain the tofu, place on paper towels and press out as much liquid as possible and then cut it into cubes. In a bowl combine the flour with the spices. In another small bowl, lightly scramble the eggs and in a third bowl add the crushed corn flakes. Dip the tofu in the egg mixture then into the flour mixture, then back into the egg and lastly into the crushed cornflakes.
Place the tofu on you prepared baking sheet. Bake for about 10 minutes, flip and bake for another 10-15 minutes until golden brown and crispy.
Add some greens and serve with sweet chilli sauce.
50 g bran flakes
50 g grated cheese
100 g flour
1 tsp baking powder
0.5 tsp salt
pinch pepper
0.5 tsp sweet paprika powder
1 egg
0.3 dl oil
1.25 dl greek yoghurt
Turn you oven to 180C.
In a medium bowl crush the bran flakes into smaller pieces but no so much that it turns to flour. Mix it with the rest of the dry ingredients.
In a bigger bowl add the egg, oil and greek yoghurt and mix until well combined. Then add the dry ingredients into it and mix.
Prepare your muffin baking pan with cupcake wrappers and divide the mixture into them. Bake in the oven for 18 minutes, then let them cool for 5 minutes before serving them.
Ice cream:
2 dl Honey puffs cereal
3 dl milk
2 dl heavy cream
1.5 dl granulated sugar
4 large egg yolks
1/4 tsp salt
Milkshake:
1 dl milk
4 cl whiskey liqour - (Jack Daniel’s Tennessee Honey)
1 dl ice cream
1 dl Honey Puffs
0.5 tbsp honey
Garnish:
whipped cream
extra honey
extra Honey Puffs
Ice cream:
To start the ice cream making process, soak the honey puffs in the milk and the heavy cream. Leave it in the fridge for about 30 minutes. You really want to let the flavors meld so you’re left with a delicious cereal milk.
Strain the milk from the cereal and you’re left with a glorious bowl of cereal milk.
Now, heat that milk and sugar in a medium saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer. Then remove from heat. While you’re heating your milk, lightly whisk the egg yolks in a separate medium bowl.
Pour about half of the warm milk into the egg yolks, whisking all the time ( tempering the mixture so you don’t heat the eggs too much and cook them). Then pour the egg/milk mixture back into the saucepan with the rest of the milk. With the heat on low, continue whisking until mixture thickens up and coats the back of your spoon. Keep stirring and keep your eye on it because you don’t want it to thicken too much and start getting clumpy. Remove from heat and let it cool down completely. Then pour it in the ice cream machine making Honey Puff ice cream. :)
Milkshake:
Combine the milk and the ice cream in a blender. Blend for 10-15 seconds or until smooth. Add the Honey Puffs and honey and blend until combined and pour into a glass. If desired, top each milkshake with whipped cream,honey and extra Honey Puffs.
10 dl Cornflakes
3 tbsp sesame oil
1 tbsp sugar
1 tsp. salt
0.5 tsp. Pepper
1 tsp. Onion powder
0.25 tsp. Chile flakes
0.25 tsp. Paprika
0.5 tsp Chili powder
0.5 tsp cayenne pepper
1 tsp. Garlic powder
Preheat the oven to 135C. In a bowl whisk together all the spices until combined. Then Pour the corn flakes into a large container with a lid and then add the sesame oil. Close the lid and shake the container until all the flakes are coated with the oil.
Add the spice mixture and close and shake again. Line a baking tray with a parchment paper and pour the flakes onto it. Spread them out as much as possible and bake them for about 15 minutes. Serve while hot.
Pastry
225 g plain flour
150 g unsalted butter
50 g caster sugar
pinch of salt
1 large egg
Custard Filling
3.5 dl single cream
1 dl milk
2 tsp vanilla extract
8 large egg yolks
100 g sugar
Pastry:
Grease a 22 cm tart or pie tin and set aside.
Place the flour and butter into a large bowl and rub the butter into the flour until it resembles breadcrumbs. Add sugar and salt and stir until combined. Make a well in the middle of the bowl, add the egg and whisk it into the butter mixture. Once the dough has started to come together use your hands and knead gently into a smooth mix. Wrap the pastry in plastic folie and refrigerate it for 1 hour.
Dust the work surface with flour and roll out the pastry until it’s 2 cm wider than the tart tin. Roll the pastry onto the rolling pin and gently drape it in the tin. Then gently lift and press the pastry into the tin, leaving the excess overhanging the tart. Put it back into the refrigerator for 30 minutes.
Turn over to 180 C.
Remove the tart from the fridge and line it with a piece of parchment paper, filling it with rice or baking beans than bake it for 20 minutes. Remove the tart and carefully remove the parchment with the baking beans and put the tart back in the oven for another 5 minutes for some colour.
Turn the oven down to 130 C and make the custard.
Custard Filling:
Place the cream and milk into a medium saucepan and set it over medium heat. Add vanilla and bring the cream to a simmer. Place the egg yolks and the sugar into a bowl and whisk together. Pour the hot cream over the yolks, whisking constantly.
Put the tart back in the oven and only then pour the custard into it. This way you will not spill carrying the filled tart around. :)
Bake for 30-40 minutes until set around the outside but still wiggily in the middle. Allow the tart to cool fully, then remove the excess dough on the sides.
Salt:
9 dl vegetable stock
Sweet:
1 tbsp mirin (rice wine)
Umami:
4 shiitake mushrooms
olive oil, drizzle
3 tbsp miso paste
1 tsp soy sauce
1 tsp sesame oil
1 tsp ginger, minced
2 garlic, minced
1 dl green onion, chopped
Sour:
1 tbsp rice vinegar
Bitter:
parsley (for garnish)
Preheat the oven to 200C. Line a baking sheet with parchment paper and place the mushrooms on it. Drizzle with a little bit of olive oil and salt and place them in the oven for about 10 minutes.
In a medium pot, simmer garlic and ginger in the vegetable broth for 5 minutes. Stir in the sugar, rice wine, soy sauce, and sesame oil. Whisk the miso paste with a little bit of the hot water from the broth until smooth, then add it back to the soup. Continue to simmer for an additional 10 minutes. Slice the mushroom and the green onion and divided them into the 4 bowls and pour the broth evenly between them.
Garnish with some parsley.
(If you want to make this as a main course, add some noodles and tofu for more calories.)
The dough:
5 dl flour
2,5 dl lukewarm water
Filling:
4 dl pre-shredded cabbage and carrot mix
0.5 onion, chopped
100 g mushroom
0.5 dl fresh cilantro
127 g tofu
1 tsp fresh ginger, grated
1 tsp garlic, grated
1 tbsp soy sauce
1 vegetable bouillon cube dissolved in ½ dl hot water
sauce:
1 tbsp soy sauce
¼ tbsp sesame oil
salt
pepper
Dough:
Combine the lukewarm water with the flour in a bowl, until the mixture starts to combine. Then pour it onto a floured workspace and knead the dough for about 5 minutes until it’s smooth and soft. Cover it with a towel and put it aside while we make the filling.
Filling:
Blend in a food processor the cabbage mix, mushroom, onion and cilantro. Pour it over into a large bowl and add all the rest of the ingredients and combine with hands.
Now, roll out the dough to 3mm thickness, and with a cookie cutter och glass, cut out as many and big circles as you like, reroll the excess dough and do it all over again until you have used up all of your dough.
Scoop a tablespoon of the filling in the center of each dough circle. Seal the dumplings with the twist and pinch technique and fill your steamer with the dumplings (make sure they are not too close together otherwise they will stick to each other). Place the steamer on top of a pot of boiling water and steam for about 8-10 minutes.
Sauce:
In a small bowl, combine soy sauce, sesame oil, salt and pepper and serve next to the dumplings. Enjoy!
Cocktail:
3 cl Midori Melon Liqueur
1.5 cl Vodka
1.5 cl Triple Sec
3 cl Lime juice
6 cl Cactus Juice (festis)
2 slices of lime
Add ice to a shaker and add all the ingredients, shake until cold. Fill a lowball glass with ice and pour the drink mix over it. Decorate with a slice of lime.
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
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.
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.
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.
Cocktail:
3cl whiskey (use a sweet one)
3cl glögg (Mulled wine)
2 dashes of angostura bitters
cranberries/blueberries/raisin
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.
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
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.
250 g brussels sprouts
1 tbsp olive oil
0.25 tsp salt
0.25 tsp chilli flakes
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.