Key Lime Pie

INGREDIENTS:

The crust:

200 grams of Digestive biscuits

100 gram melted butter

For the Key Lime pie filling:

400 grams sweet condensed milk

4 egg yolks

1 decilitre of Key Lime freshly squeezed juice

And the peel of the cleaned Key limes.

Instructions;

1, Preheat the oven to 175 C (350 F)

2, Crush the Digestive biscuits in a mixer, and then add the melted butter. Mix well.

3, Scoop the mixture into to a pie plate that has the 22 cm (9-9,5 inch)

Press it to an even layer in the bottom and at the edges.

4, Bake the pie crust at 175C (350 F) for 10 minutes. And then set it aside while you make the filling.

5, Mix the condensed milk with the egg yolks. And then add the lime juice. You can add the peel in some tea filters. And then after 30 minutes you just remove the peel. If you don’t have any filters, then you can drain the mixture.

6, Fill the pie crust with the mixture.

7, Bake at 175 C (350 F) for about 15-20 minutes. It’s done when you stick a knife in the middle and it comes out clean from the mixture.

Serve with some whipped cream!

Enjoy!

Baking ginger bread

Picture: Malin Nordblom

It’s a must every Christmas! This is a simple recipe for a homemade gingerbread dough. It only takes 10 minutes to make it!

About 200 small gingerbread figures

4 dl caster sugar

2 dl light syrup

2 dl of water

250 g butter

2 tablespoons of cinnamon

1 tablespoon of milled cardamom

1 tablespoon of milled cloves

1 tablespoon of milled gingerpowder

1 tablespoon bicarbonate

15 dl of wheat flour

How to make icing:

4 dl icing sugar

1 egg white

2 tablespoons vinegar, or squeezed lemon

Add coloring if you want!

1, Pour sugar, syrup and water into a saucepan. Boil it all and then remove it from the heat.

2, Divide the butter and put it in a bowl together with the spices. Pour the hot sugar mixture and stir until the butter melts. Allow to cool to room temperature.

3, Mix flour with bicarbonate and stir it into the batter, which becomes quite loose (it swells). Work the dough with a wood or plastic fork. Leave the dough in the fridge, covered or put in a plastic bag, 1-2 days before baking it out.

4, Bake the gingerbread cookies: Set the oven to 200 C. Use a little bit at a time – it’s always easiest. Powder the baking table with some flour and the rolling pin. Cut out the gingerbread figures with a gingerbread cutter and place on a baking tray with some baking paper at it.

5, Put the baking tray into the oven at 200 C, and bake the gingerbread for 4-6 minutes. Be careful – gingerbread burns easily!!!

Add icing if you like!

Enjoy!

Make sure the gingerbread dough is cold when you start to roll it, then it’s much easier to make gingerbread cookies. And the thinner you roll the gingerbread cookies, the crispier they get!

Red currant cordial

Easy to make, and it is full of vitamins.

Ingredients:
2 kg (4 lb) redcurrants

6 dl (21 oz) caster (superfine) sugar

4 dl water (13,5 oz)

1 Vanilla pod

 

Remove any coarse stalks. Rinse the berries. Add the berries into a saucepan and add the water.

Slice the vanilla pod in half, and scrape down all the seeds into the water. Also add the actual vanilla pod.

Bring to the boil and let simmer for around 10 minutes (under a lid) Squeeze the berries to the pans edge, to make sure you get all the juice out.

Line a sieve with muslin, and let the berrries stand for 30 minutes dripping down in another pot.

Return the juice to the saucepan, and add the caster sugar. Bring to boil and let simmer for a few minutes.

Then remove any scum from the surface.

Pour the hot cordial through a funnel into a sterilised bottle.

Done!

Keep it at a cold place until served!

You serve it like this;

Dilute to taste with cold water, about 1 part cordial to 5 – 8 parts water.

 

E40F169B-0F4F-4606-8EFE-A4E4A8B3EE14