Saffron biscotti

Ingredients (20) :

Biscotti:

• 50 g butter

• 0.25 g saffron

• 0.75 dl sugar

• 1 egg

• 2.5 dl wheat flour

• 0.5 tsk baking powder

• 0.5 dl pistachios, chopped

How to:

Turn the oven to 175˚C.

Melt the butter in a small pan, add the saffron and pour it into a medium sized bowl and let it cool down a bit. Add the egg and sugar and mix well.

In a separate bowl, mix flour, baking powder and pistachios then add the dry mixture to the wet one. Mix until a nice soft dough forms. Divide into two parts, and roll them out to two 20cm logs and put them onto a parchment covered baking sheet. 

Bake in the middle of the oven for 15 minutes. Then take them out and let them cool down for the same amount of time. 

Lower the temperature to 100C. 

Cut the logs into 1.5 cm thick slices, and put them back onto the baking sheet. Dry the biscottis in the middle of the oven for about 1 hour, turning them over half way through.

Saffron & Vanilla Buns

ingredients (15 ):

Buns:

• 25g fresh yeast

• 75g butter

• 0.5g saffron powdered

• 0.75dl sugar

• 2.5dl milk

• 125g quark or thick greek yoghurt

• 0.5 tsp salt

• 1 egg

• 8-9 dl wheat flour

filling:

• 100g room temperature butter

• 0.75dl sugar

• 1 tsp vanilla extract

egg wash:

• 1 egg

• pearl sugar (also called nib and hail sugar)

How to:

Buns:

Crumble the fresh yeast into a bowl. 

Melt the butter in a small saucepan, add the saffron powder to it. Then add in the milk and make sure the mixture is at 37°C.

Pour the liquid over the yeast and mix until the yeast has dissolved. Add sugar, quark/yoghurt, salt and egg and mix well. Then gradually add the wheat flour and save about 1 dl for later. 

Knead the dough for about 10 minutes then let it rest under a moist towel for 30-45 minutes.

Filling:

Mix butter, sugar and vanilla extract to a nice paste.

Put the dough on a well floured working space and roll it out to a 25*60 cm rectangle. Spread the filling on to i , and fold it in half making it around 25*30cm. 

Cut it into 1-2cm thick strips, then two by two spin the strips together and twist them around into a bun. Put them on a parchment lined baking dish and cover them with a towell again, letting them rest and rise for 30 minutes. 

Turn your oven to 250°C. Give the buns an egg wash and spread some pearl sugar on top before letting them bake for 8 minutes. Then let them cool down on a rack. Enjoy!

Zereshk Polo Ba Morgh

Ingredients (6 servings):

Chicken Ingredients:

• A few tablespoons vegetable oil 

• 6 pieces of bone in chicken (I use drumsticks)

• 1 large yellow onion, chopped

• 2 cloves garlic, minced

• 1.5 tsp turmeric

• 0.25 tsp cinnamon

• 0.25 tsp nutmeg

• 0.25 tsp cardamom 

• 0.25 tsp cumin

• 0.25 tsp coriander

• 0.25 tsp chili powder

• 2 tbsp tomato paste

• 6 dl chicken stock

• 0.5 of the saffron water (see below)

• salt and pepper to taste

Saffron Water:

• 0.25 tsp of saffron, ground with a pestle and mortar 

• 1 ice cube

Sprinkle the saffron in a small dish over the ice cube and allow the ice cube to melt. Set aside.

Rice Ingredients:

• 3 dl basmati rice (dry)

• Half of the reserved saffron water

How to:

Chicken Directions:

Heat the oil over medium high in a large pot. Combine the spices and sprinkle a little on the chicken. Saute the chicken and onion in the oil until browned.  Add the garlic and continue cooking for about 30 seconds. Add the remaining spices, tomato paste, half of the saffron water (reserve half for the rice!) and chicken stock. Simmer until chicken becomes very tender and sauce thickens and reduces. If the chicken gets done before the sauce is thick and reduced, then remove the chicken from the pot and continue simmering until the sauce is done.

Rice Directions:

Cook the rice according to the package directions. 

Pour the rice into a serving bowl. In a separate bowl, combine 1 dl of the cooked rice with the reserved saffron water. Spread the saffron rice over the top of the rest of the rice. 

Saffron Waffles

ingredients (4 servings):

Waffles

• 25 g butter

• 100 g potatoes

• 1,5 dl wheat flour

• 1 tsp baking powder

• 1 tsp salt

• 0.25g saffron powder

• 1,5 dl milk

Topping

• 0.5 red onion, chopped 

• 1 dl smetana

• 4 lox slices

• fresh dill

How to:

Melt the butter and peel the potatoes and grate on a fine grate. 

Mix flour, baking powder, salt and saffron in a medium bowl. Add milk and whisk until it forms an even smooth batter. Then add the grated potatoes and the butter and mix. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp and serve immediately. 

Add smetana, a slice of lox, red onions and some fresh dill do each waffle. :)

Saffron Gin & Tonic

Ingredients ( 1 serving):

Gin & Tonic:

• 5cl saffron gin*

• pinch of saffron powder

• tonic

• orange peel

• coffee beans

• 1 cinnamon stick

• cardamom seeds
  

How to:

Fill a large wine glass or gin&tonic glass with ice. Add the spices, then pour in the gin and top it off with the amount of tonic you like.

*Safron gin:

Add a pinch of saffron powder to a teabag and let it soak in 1 dl gin for 1-2 hours. Taste it after an hour to make sure it’s not to strong tasting.

Wingspan eggs

Ingredients (20) :

Eggs:

• 20 Almonds

• 50g German nougat

• 150g white chocolate

• food coloring: pink, green, blue

How to:

Shape the nougat around the almond and into an egg shape. Put in the freezer for 30 minutes. 

Melt the white chocolate and divide it into 4-5 small bowls. Add food colorings to all of them. (Use just the tiniest bit, because the eggs are supposed to be very  light colored.) Dip the eggs into the chocolate and let them dry on parchment paper in the freezer.

Domino Brownie

ingredients (16/32 ):

Brownie:

• 150 g butter

• 2.75 dl sugar

• 1.5 dl cacao powder

• 0.5 tsp salt

• 1 tsp vanilla extract

• 2 eggs

• 1 dl flour

Royal Icing:

• 1 egg white 

• 4 dl icing sugar

• 1 tsp Spirit vinegar (12%)

How to:

Brownie:

Turn the oven to 160C. Prepare your 20*20cm baking dish with butter and parchment paper.

Melt the butter, then add sugar, cacao,salt and vanilla extract and mix. It may look a bit lumpy, but that is okay when we add the flour it will turn nice and smooth.

Whisk in one egg at a time making sure it’s all incorporated before adding the next one. Lastly add the flour and blend until smooth. Pour the batter into the baking dish and leave in the oven for 20-30 minutes. Let it cool down completely and leave it in the fridge for a couple of hours for best results.

Icing:

Mix all the ingredients until smooth. Spoon it over to a piping bag and decorate the brownies.

Dice Smörgåstårta

Ingredients (4 servings):

Filling:

• 3 slices of any square shaped bread slices

• 150 g shrimp

• 2 eggs, hard boiled

• 1 dl diced cucumber

• 0,5 diced avocado

• 0,5 dl chopped chives

• 0,5 dl chopped dill

• 2 dl crème fraîche

• 1 dl greek yoghurt

• salt

• peppar

Garnish:

• 0,5 dl crème fraîche

• 1 dl heavy cream

• 0,5 dl mayonnaise

• 0.5-1 dl black caviar

How to:

Filling:

Chop the shrimp and eggs into the filling. Mix with cucumber, avocado, chives and dill. Stir together the crème fraiche and greek yoghurt and turn into the mixture. Season with salt and pepper.

Cut off the crusts of the bread slices. Spread half of the filling over one of them and cover with a slice of bread. Add the rest of the filling and cover with the remaining bread. Let stand in the fridge under light pressure for a couple of hours.

Garnish:

Whip the cream for the garnish and mix with the crème fraiche and mayonnaise. Spread it over and around the cake. 

Make circle shapes of the roe / caviar and put them in the freezer for 15-30 minutes, making sure they hold their shape. Then decorate the cake with the circles.

Nacho Settlers Salad

ingredients (4 servings):

Nachos:

• Desert: 1 dl onion

• Brick: 3dl  tomatoes

• Forrest: 4 dl salad

• Pasture: 4 dl cucumber 

• Grain fields: 4 dl cheese

• Ore: 3 dl minced meat

• Water: blue tortilla chips

• spices: 2 tbsp paprika powder,1 tsp onion powder,1 tsp garlic powder, 1 tsp salt, 1 tbsp cumin, 0.25 tsp cayennepeppar, 0.25 tsp chili powder, 1 tbsp oregano

How to:

Cut up all the vegetables. Cook the meat til it’s done and add the spices to it. Mix and cook for 2 more minutes. 

Serve all the ingredients in 19 hexagon shaped plates or take 1 dl/ filling and build a settlers board on a large plate / serving dish.  Decorate with the blue nacho chips.

Health & Mana

Ingredients ( 2 servings):

Health:

• 2cl gin,

• 4cl pomegranate juice,

• 2cl lime juice

Mana:

• 2cl vodka

• 2cl blå curacao

• 2cl simple syrup

• 2 cl lime juice

How to:

Shake with a little bit of ice and serve in potion bottles or shot glass.

Cornbread

ingredients (12 servings):

Bread:

• 3.5 dl finely ground yellow cornmeal

• 1 dl all-purpose flour

• 0.5 dl granulated sugar

• 1.5 tsp baking powder

• 1 tsp salt

• 3.5 dl whole milk

• 2 large eggs

• 60 g unsalted butter, plus more for coating the baking dish

• 20*20 cm baking dish

How to:

Heat the oven to 220°C and put the rack in the middle. Coat the baking dish with butter; set aside.

Melt the butter.

Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.

Place the milk and eggs in a medium bowl and whisk until the eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated. (Do not overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain.

Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 minutes. Remove the dish to a wire rack and let cool for at least 15 minutes before serving.

Serve with some delicious honey-butter!

Corn on the Cob

Ingredients (4 servings) :

Corn:

• 4 corn on the cob

• 1 garlic clove

• peel of half a lemon

• 2 tbsp parsley, nicly chopped

• 1 tsp salt

• 50 g butter

• 50g finely grated parmesan cheese

How to:

Boil the corn in a large pot until they are almost completely finished (for about 8-9 minutes). Rinse them in cold water.

Peel and finely grate the garlic and the lemon. Mix garlic, lemon peel, parsley, salt and butter in a small-medium bowl. 

Add all the parmesan cheese except for 1dl to the butter mixture. 

BBQ or grill the corn in the oven on 200C until it has a nice colour. (You can even pan fry it). Add some butter mixture and decorate with more parmesan cheese and parsley. Enjoy!

Goat Cheese Polenta Balls

Ingredients (4 servings):

Polenta:

• 250 g cornmeal, polenta

• 1 l water

• 1 tsp salt 

• pepper

• 30 g butter (+ a bit more)

• 150 g chevre

• 200 g sour cream 

• 1-2 garlic

• fresh parsley or coriander for garnish

How to:

Polenta:

Turn oven to 200 C.

Add the cornmeal,water salt and pepper into a medium saucepan and cook it while constantly stirring for about 5 minutes / until it gets thick. Add the butter and stir, then pour it onto a flat surface, try to make it as rectangular as possible and let it cool.

When the polenta has cooled down and hardened, cut out 12 squares and place around 1 tbsp of chevre in each square and make them into balls. Place the balls onto a parchment lined baking sheet and put it in the oven for 5-10 minutes. Just so the outsides get a little colour. 

While the balls are in the oven, make the sauce. Mix sour cream, crushed garlic and the remaining chevre into a nice sauce.

Remove the polenta balls from the oven and add the sauce and garnish with fresh parsley or coriander.

Corn Chocolate Chip Cookies

ingredients (16 ):

Cookies:

• 225g unsalted butter, at room temperature

• 300g granulated sugar

• 1 large egg

• 225g all-purpose flour

• 100g finely ground yellow cornmeal

• 1 tsp baking powder

• 0.5 tsp baking soda

• 1 tsp salt

• 1 tsp vanilla extract

• chocolate chips

How to:

Cookies:

Combine the butter and sugar in the bowl  and cream together for 2 to 3 minutes with an electric mixer. Scrape down the sides of the bowl, add the egg, and beat until incorporated completely. In a different bowl, whisk together the flour, corn flour, baking powder, baking soda, and salt. Add the flour mixture to the butter and combine just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. Add chocolate chip cookies and mix again. 

Scoop out the dough with an ice cream scoop (about 2 tbsp worth) onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour. 

Heat the oven to 175°C. 

Arrange the chilled dough a minimum of 10cm apart on parchment lined sheet pans. Bake for about 18 minutes. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.

 Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.

Inspired by: https://www.thekitchn.com/christina-tosis-162171

Chicha Morada

Ingredients ( 4 liters):

Chicha Morado:

• 4 liter water

• 450g Peruvian purple corn

• 1 pineapple 

• 2 granny smith apples

• 0.5 tbsp cloves

• 4 cinnamon sticks

• 2 limes

• 2 dl sugar

• 2-4 cl Pisco/glass (optional)

How to:

Add 4 liters of water to a large pot.

Rinse the pineapple because you are going to use almost all parts of it except for the spikey head and bottom. So remove the head and the bottom. Then cut off the rind, quarter the pineapple and cut off the core (the taugher part) and put both the rind and core into the pot. Dice up the rest of the pineapple and freeze until ready to serve.

Quarter one apple and remove the core and stem, put that in the large pot as well. Dice up the other one just like the pineapple pieces and freeze.

Add the corn to the water (this is what will give that nice purple color to the drink). Finally add all the spices, cloves, cinnamon sticks. Bring it to a simmer and let simmer for 30 minutes with lid on and 15 minutes without. 

When the time is up, strain it to another pot. While it’s still hot add the juice of the limes and the sugar and mix until sugar is nicely dissolved. Let it cool down and put it in the fridge to make it completely cold. 

How to serve: Add some frozen fruit and ice to a glass, if you make it alcoholic then this is the time to add the pisco and lastly pour the cold liquid on top.  Enjoy! :) 

Goldfish Crackers

ingredients (4dl):

Cracker:

• 100 g Sharp Cheddar Cheese, Shredded

• 50g Butter, Cut Into Cubes

• 1.5 dl Flour

• 0.5 tsp Salt

• 1 tbsp Cold Water

How to:

Crackers:

Pulse everything (except water) together in the food processor until the dough resembles coarse sand.

Pulse in water, 1 tsp at a time.

Remove dough from the processor, wrap in plastic, and chill for 20 minutes.

Roll out the dough and cut into desired shapes. (I made a fish shaped “cookie cutter” out of a soda can). Place on a parchment paper lined baking sheet.

Bake at 175 degrees C for about 15 minutes, or until crispy.

Sandcastle cake

ingredients (14 ):

Cake:

• 4 eggs

• 1.5 dl sugar

• 1 dl wheat flour

• 1 dl potato starch

• 0.5 dl cacao powder

• 2 tsp baking powder

• 1 tsp sea salt

• 20 cm diameter pan

• 15 cm diameter pan

Marshmallow frostingen: 

• 1 jar marshmallow fluff (200g)

• 55 g butter

• 2 dl icing sugar

• 1 tsp vanilla extract

Sand:

• 10 digestive crackers

How to:

Cake:

Turn on the oven to 150 C. Prepare the two pans with butter and parchment paper and set them aside.

Melt the butter and chocolate in a medium saucepan, then add the granulated sugar, brown sugar and cacao powder and mix until everything is smooth and incorporated. Take the pan off the heat and add the coffee, mix and then let it cool for a bit.

Now, blend all the dry ingredients (flour, baking powder, baking soda and salt) in a separate bowl.

Start adding the eggs to the warm chocolate-coffee blend, one at the time and make sure it’s all combined before adding the next one. Lastly add the dry ingredients. Divide the batter between the pans, I added 8dl to the big one and the rest about 3.5 dl to the smaller one.

Put the pans in the oven.

Check the batter after 40 minutes, mine was in the oven for about 45minutes.Let the cakes cool completely in the pans, put them in the fridge to help.

When the cakes are completely cooled down, cut off the tops to level them. Cut out the castle shape from the smaller cake.

Sand:

Pulse the Digestive crackers in the food processor until it looks like sand.

Marshmallow frostingen:

Beat butter and powdered sugar until fluffy, then add in the marshmellow fluff and vanilla and mix until blended. 

Cover each cake with frosting one at a time. (This frosting is super sticky so it can be a little bit annoying work but it is worth it!)

You want to add the sand right away on the newly frosted cake and then put it into the fridge to cool down so the frosting doesn’t run down the sides!

Do this to both cakes and leave in the fridge until it’s time to assemble. 

Put the smaller cake on the bigger one and add some shells as decoration.

Crema frutti di mare

Ingredients (4 servings):

Crema frutti di mare:

• 300g fettuccini pasta

• 600 g seafood mix

• 1 Tbsp olive oil

• 1 onion (medium), finely chopped

• 2 Tbsp unsalted butter

• 3 garlic clove minced

• 1,5 dl white wine I used Chardonnay

• 5 dl heavy cream 

• 1 tbsp reduced fish broth

• 0.5 tsp Sea salt or to taste

• 0.5 tsp black pepper or to taste

• pinch of chili flakes

• 1 Tbsp Parsley finely chopped, to garnish

How to:

Pasta:

Add the pasta to a pot of boiling water with 2 tsp of salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.

Seafood Mix:

While pasta is cooking, prepare the seafood mix and the sauce. Season the mix with 1/2 tsp salt and 1/4 tsp black pepper. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add seafood mix in a single layer and cook 2 min per side or just until cooked through. Remove to a separate dish to prevent overcooking.

Sauce:

In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden, stirring often. Add minced garlic and sauté another minute until fragrant. Stir in the white wine and boil down until there is only 25% of the liquid left.

Then add the heavy cream and reduced fish broth and bring to a light boil then simmer 2 min. Season sauce with more salt, pepper and add the chili flakes for a little kick. 

Stir in the drained pasta and cooked seafood mix, tossing until noodles are well coated in sauce. Serve in with a generous sprinkle of finely chopped parsley.

Jumuk-bap (Korean rice balls)

Ingredients (4 servings) :

Rice balls:

• 4 dl cooked rice (cook according to package)

• 0.5 tbsp japanese soy sauce

• 1 tbsp coconut nectar - other sweetener

• 1 tsp sesame oil

• 2 tbsp sesame seeds

• 1-2 dl toasted seaweed snacks/crumbles

How to:

Mix everything in a bowl. Roll into small balls (I made 20 balls) and serve with some seaweed salad or kimchi.

Blue Ocean

Ingredients (1 serving):

Blue Ocean:

• 4 cl vodka

• 3 cl blue curacao

• 6 cl grapefruit juice

• sprite

• ice

How to:

Add ice to a glass.

Build the cocktail in the glass, starting with grapefruit juice, curacao, vodka and lastly top it off with sprite and garnish with a grapefruit slice.