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

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Mama Ma Lin Fried Chicken With Green Peppers

This is a dish that is supposed to be done with pork, but most of the time I use chicken instead. The first time I did it with chicken was because they didn’t have any pork in my little shop in Shanghai when I lived there. Since then I must have cooked the dish at least a 100 times with chicken, so I suppose we are just used to it… This is one of my kids favourite dishes.

Ingredients for 4-5 persons if you eat it as a full meal.

500 gram chicken filet

100 gram salted peanuts with no shell

3 egg whites

80 gram of cornstarch (or 16 tsp.)

2 decilitre chicken stock

4 teaspoons rice wine

4 teaspoons Chinese soy sauce

1 scallion the white part

1-1,5 teaspoon of ginger powder

1-2 thinly sliced garlic

3 teaspoons of white sugar

1 green pepper seeded and cut into little pieces

0,5 -1 Chili flakes

1, Cut the chicken into little pieces.

2, Beat the egg whites and mix with 60 gram of corn starch.(12 teaspoons)

3, Add the chicken, mix it and set aside.

4,Mix the stock with 4 teaspoons of cornstarch, rice wine, soy sauce, scallions, ginger, garlic and sugar. Set aside.

5, Heat some vegetable oil in a wok or a big frying pan. Add the chicken and stir fry for a minute to seal in the juices.

6, Remove, drain and set aside.

7, Pour out the oil and reheat the wok.

8, Add the green peppers and fry them for a minute. And then you add the chicken.

9, Stir the sauce to blend it and add it to the wok.

10, Add the peanuts and chilli flakes.

11, Let it all boil until the chicken is done.

Remove and serve as a dish with noodles.

Or serve it as one of many dishes.

Enjoy!

By Malin Nordblom

Fab Foodie Swede

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

fabfoodieswede@hotmail.com


Red lentil soup

Lentil soup is easy to make, and you can add so many different things to it. In this recipe I really like the taste of coconut milk in it. It gives a really nice flavour to the soup.

INGREDIENTS 4-5 persons

Time 30 minutes

1 yellow onion, finely chopped

1 garlic clove, chopped

1 carrot, finely chopped

1 can crushed tomatoes

2 dl coconut milk (0,8 cup)

2 dl water (0,8 cup)

1 grilled pepper

3 dl vegetable stock

2 dl red lentils (0,8 cup)

1/2 teaspoon chilli flakes

Olive oil for cooking

INSTRUCTIONS

1. Heat oil in a big saucepan, medium heat. Add the yellow onion, and garlic and cook, stir often for 4-5 minutes. Add the carrot and stir and cook for another 3-4 minutes.

2.Add the chili, water, vegetable stock, crushed tomatoes and coconut milk and stor and let it cook for about 10 minutes.

3. Puree the soup with a liquidiser, and then add it all to the saucepan again.

4. Add the lentils and the squeezed lime. Let it cook for about 10 minutes until the lentils are done.

5, Add more water if the soup is to thick (if you don’t like it like that like I do), Add salt and pepper.

By Malin Nordblom

Fab Foodie Swede

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

fabfoodieswede@hotmail.com




Ceviche

Ceviche is great to serve as a appetizer or as a part of a buffet. If you have lot’s of little pieces left after you cleaned a fish, then it is perfect to make a ceviche too. Or just buy some fish and slice it up into little pieces. Anyway, it is a tasty little thing. Here is one way to make it.


Goulash soup

The perfect soup for a cold day, it keeps you warm and full. And you can skip the meat and the you get a vegetarian Goulash soup. I made this soup with my colleague Gunilla when I helped her out at the restaurant at KSLA. And I just fell in love with it!!! So here you are, I hoe you like it!!



Cheese pie, the swedish way

In this recipe I have used a Swedish cheese called Västerbotten cheese that is a hard cows milk cheese with a little bit strong flavour. You can use Gruyere, Parmesan or a mature cheddar if you can’t get hold of the Swedish Västerbotten cheese. Västerbotten is actually a region in northern Sweden where they produce this cheese






Chinese New Year Dinner

Since I moved to China the first time in 2002, Chinese New Year has been a part of my life. And I am a bit sad to confess that we actually celebrate Chinese New Year way more than the other New Year. I am not sure why, we just do. For my kids China will always be home just like Sweden is. And I think it is nice for them to take part of both cultures. And as you might have noticed, a big part of my heart is still left in Shanghai. Chinese New Year is also called Spring Festival or Lunar New Year and it marks the first new moon in the lunisolar calendar. The Chinese lunisolar calendar is based on cycles of the earth and the moon. The legend tells a story about the villagers that chased away a beast called Nian with red colours, noise and bright lights. So there is the reason behind everybody wearing something red for the festival and the firecrackers. Today most people don’t use firecrackers anymore as it is bad for the environment. Each year is named after one of the 12 Chinese Zodiac animals. And 2020 is the year of the rat.




Swedish semla

The season for eating ”Semla” in Sweden is here. The bun is filled with almond paste and cream. (You find my recipe for almond paste in another post) The word Semla actually comes from the Latins Simila that means flour and was in the beginning just the word for the actual bun. Läs mer