Kategori: Kakor och bullar

Våffelrecept – Waffle recipe

For english scroll down: Att servera härligt frasiga våfflor är väl något av det godaste som finns? Jag älskar att ha lite grädde och jordgubbssylt på, eller Nutella. Detta är ett klassiskt våffelrecept, hoppas det smakar!

INGREDIENSER FÖR VÅFFLOR, 4 Personer

  • 125 gram smör
  • 4 dl vetemjöl
  • 2 dl mjölk
  • 2 ägg
  • 1 tsk bakpulver
  • 2 dl kallt vatten

SÅ HÄR LAGAR DU VÅFFLOR

  1. Smält smöret i en gryta, låt det sedan stå och svalna lite
  2. Blanda vetemjöl, ägg, mjölk och bakpulver
  3. Häll sedan i smöret och det kalla vattnet, rör runt tills det inte finns några klumpar. Låt det stå i ca 20 minuter.
  4. Värm upp våffeljärnet, och pensla det med smör.
  5. Häll i smet, och avnjut med grädde, sylt, bacon, nutella eller vad du nu tycker om.

ENGLISH WAFFLE RECIPE

Crispy delicious waffles, served with whipped cream, Nutella or strawberry jam. I could eat this everyday, all year around! But the International Waffle Day is the 25th of March!

INGREDIENTS 4 persons

  • 125 gram butter
  • 4 dl white flour
  • 2 dl milk
  • 2 eggs
  • 1 teaspoon baking powder
  • 2 dl really cold water

INSTRUCTIONS

  1. Melt the butter in a pan, and let it cool of some minutes.
  2. Mix white flour, eggs, milk and baking powder.
  3. Add the butter and cold water, stir until it is properly mixed.
  4. Wait 15-20 minutes!
  5. Add some butter to your preheated waffle maker!
  6. Ladle the batter, cook until golden!
  7. Serve hot!

Recipe and Photo Malin Nordblom

Fab Foodie Swede

If you wan’t to use the content or photos please contact:

fabfoodieswede@hotmail.com

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Chocolate Meringue birthday cake

I’m a big meringue and chocolate lover so this is the perfect birthday cake for someone like me or my daughter. This is what she ordered for her birthday. It is both delicious, and except making the meringue the rest goes really fast! But don’t tell anyone;)

INGREDIENTS MERINGUE

  • 9 egg whites
  • 5,25 dl granulated sugar (2,1 cup)
  • 300 gram chocolate pieces, I used a Marabou Daim that I had crushed into small pieces. (1 cup)
  • 3 table spoons cacao

INSTRUCTIONS MERINGUE

  • Heat oven to 125 C (250F)
  • Line 2 flat baking sheets with non stick liner or baking paper.
  • Whisk the egg whites and granulated sugar until stiff. It should stand up when you are lifting the blades.
  • Add the chocolate pieces and the cacao. Stir so that it all blends together.
  • Divide the mixture on the 2 baking sheets, and spread into circles.
  • Bake for 1,5 hour and then turn the oven of and leave them there until you wan’t to use them. Preferably over night, or at least for some hours before decorating the cake.

INGREDIENTS AND INSTRUCTIONS FILLING

  • 2-2,5 dl (1 cup) whisked cream, fill the middle layer with this.
  • 4 dl (1,5 cup) whipped cream
  • Add 3 tablespoons Nutella and stir until it is like a mousse.
  • Spread the chocolate mousse on top of the cake.
  • Grate some chocolate all overthe cake. And done!
  • You could add some strawberries, raspberry or bananas on top or inside the cake. It is really good too!

Text and photo Malin Nordblom

Fab Foodie Swede

If you wan’t to use the content or photos please contact:

fabfoodieswede@hotmail.com

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Swedish hoovers

They look like an old hoover therefore the name. But they are also called film rolls, punsch rolls and some other names. You find them at most cafes all over Sweden. A great thing is that you can use your crumbs in it!

Just freeze your leftover sponge cake, chocolate cake or whatever you have left. When you have enough, make some hoovers!

INGREDIENTS

  • 7 dl crumbs (3 cups)
  • 200 gram soft butter (2 sticks or 7/8 cup)
  • 2 teaspoons vanilla sugar
  • 4 tablespoons cacao
  • 2 tablespoons arrak aroma or punsch
  • 2 dl icing sugar (0,8 cup)
  • 150 gram chocolate to melt and dip the ends in

INSTRUCTIONS

  • Mix the soft butter, icing sugar, cacao and vanilla sugar until it is porous.
  • Mix the crumbs in a mixer, and then add the rest inclusive the arrak or punsch, and mix it all together.
  • Leave in the fridge for an hour.
  • Prepare the marzipan, or buy some ready made. Colour it, and roll it out to a big sheet. It should be around 3 mm thick. (0,12 inches)
  • Roll the “dough” into 3-4 balls, and the roll them out to sausages. Roll the marzipan around them and cut into 5 cm (2 inches) pieces.
  • Melt the chocolate, instructions in the end.
  • Dip the ends in melted chocolate.
  • Store in fridge after the chocolate has hardened.

How to melt chocolate;

Place the chocolate pieces in a heat proof bowl over a saucepan with a little bit of simmering water. Stir occasionally until melted. It takes 2-3 minutes.

You can also place pieces of chocolate in a microwave safe bowl. Microwave in 30 second intervals. Stir between each, until melted!

By Malin Nordblom

Fab Foodie Swede

If you wan’t to use the content or photos please contact:

fabfoodieswede@hotmail.com

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Vegan Swedish ”Semla”

This is the season for the Swedish semla. It’s a bun, but not any bun. It’s packed with cream and almond paste. And when I was asked to bake a vegan version I was a bit worried about the result, as you don’t mess with the ”semla” in Sweden. But it turned out amazing! And I didn’t tell my kids that it was vegan from afterwards. And they loved it, so did I! And I had some extra cream at a big spoon to try out the Oat Cream, several times…. It was really yummy! (and if it weren’t I wouldn’t post this!)

INGREDIENTS BUNS

50 gram fresh yeast for sweet doughs

5 dl Aito Oat Drink (at room temperature)

150 gram soft milk free margarin

1 dl sugar

1 tablespoon freshly crushed cardamon

1 teaspoon salt

15 dl plain flour

INSTRUCTION BUNS

1, Crumble the yeast in a bowl, and add the Aito Oat milk

2, Add the milk free margarine, sugar, crushed cardamom and half of the flour. Work the dough in a food processor or by until it is all mixed.

3, Add the salt, and the rest of the flour. Work the dough for 10 minutes at medium speed in a food processor or 20 by hand.

4, Divide the sticky dough in 8 equal parts, or 16 smaller. It will be sticky but it’s supposed to be like that. Shape so balls and place on baking sheet. Let them raise to twice the size for 2-3 hours under a clean towel.

5, Heat up the oven to 200 C.

6, Bake in the middle of the oven for 10-15 minutes until totally baked. Leave to cool down on a baking rack while you make the almond paste.

INGREDIENTS ALMOND PASTE

150 gram sweet almonds

1,5 dl icing sugar

2-3 tablespoons water

a touch of salt

INSTRUCTIONS ALMOND PASTE

1, Roast the almonds at 175 C in the middle of the oven for 10 minutes. (you can actually make almond paste without roasting them too)

2, Mix the almonds in your food processor until they are finely ground.

3, Add the icing sugar and half of the water and mix to form a paste. Add more water if needed.

4, Roll to a ball.

You can keep it in a container for a few days.

INSTRUCTIONS MAKING A ”SEMLA”

1, Whisk the Aito cream.

2, Cut of the top of the bun. Scoop out a bit of the centre of the bun. (some people mix this with the almond paste)

3. Grate a lot of almond paste over the whole. Cover with the Oat cream and put the lid on. Sprinkle some icing sugar on top.

Enjoy those delicious buns!!

If you don’t like almond paste, add some jam.

Thanks for letting me try out the Aito cream and Oat drink. This was an cooperation with Aito.

By Malin Nordblom

Fab Foodie Swede

If you wan’t to use the content or photos please contact:

fabfoodieswede@hotmail.com

Fab Foodie Swede6 kommentarer
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