Saturday, December 25, 2021

Langos



 Have we ever talked about Langos? Originally an Hungarian dish, but made very much every-man's-festival-favorite during the 90's in Sweden. I never tried them back then, mostly because the traditional way of serving them was with roe - not my fave. However, my pal Dagmar made them for me, and her topping was far superior: creamy fatty smetana (to make all the other things stick), crispy fried bacon, sharp chopped red onion and strong umami-rich Västerbotten Cheese. Oh, and you begin by rubbing the newly fried bread with a slice of garlic. 

We often requested it when she made us dinner. It was lovely. And then she moved away. And for a while, langos became a yearly tradition when we finally saw each other. But during covid-times, it's just been so long. I had to try making it myself. 

My first go - which was last New Year's Eve - was not that great. I had mostly great big fried bubbles. Good, but pretty inconvenient to eat. This time, the dough was less puffy and much better, so I thought I'd write down the recipe. 

This makes enough for.. well, four adults and some kids. We're just two adults and two kids and we have way too much. Don't fry more than you'll eat, they're better just after they're made. Add whatever toppings you like. 

And well, if you happen to have room... they're pretty delicious served with Nutella, whipped cream and fresh berries as well. 



Langos
about 16 small 

25 g fresh yeast
300 ml tepid water
1 large (or 2-3 small) boiled potatoes, coarsely grated
pinch of salt
700 ml flour (about 420 g)
oil to fry

Crumble the yeast into a bowl. Add the water and swirl until the yeast is dissolved. Add salt, potato, and the flour. Work into a smooth and supple dough - I used a Kitchen-Aid and let it run on the lowest setting for a little less than ten minutes. Leave to rise for about an hour (I watched Gremlins in the mean time so.. a little more than an hour.) 

On a well floured surface, divide the dough into equal-ish portions, and with a small roller, shape into thin ovals, about the size of your hand. (or a little longer). 

Heat the oil, and when it's warm enough - about 180, 190°C. Add one or two langos at a time and fry for about a minute on each side. Place on paper towels to drain some of the excess oil, then eat at once. 


Monday, September 27, 2021

Shrimp Nachos





Every Friday is Taco-Friday in Sweden. I know, weird,  right? (Read more about that crazy phenomenon in this interview I gave many years ago, here!)

Well, we don’t eat tacos, or versions thereof, EVERY week but it’s a regular occurrence for sure. And I’m always interested to hear about new fun ideas. My husband found a photo of pretty unorthodox shrimp tacos on Instagram, and I decided to make a version at home. 

This is the kind of recipe that’s not really a recipe, just an assembling instruction. Here is what we used: 

-nachos
-cooked shrimp 
-finely chopped red onion
-smetana (or creme fraiche)
-lemon zest
-avocado
-salad (we used mache salad)
-red fish roe 
-browned butter (do NOT skip this, it totally made the dish!) 

I like to just put everything out in bowls and let everyone make their own plate. Fun and delicious! 

Sunday, September 12, 2021

Nespresso - a love story



I just got the urge to show you our Nespresso setup. (And no, this is in no way a sponsored post - I just happen to really love it.)

This is a really important part of our kitchen and daily routine. I start most mornings with a cup of coffee, and if I’m alone I always opt for the Nespresso Vertuo. We have a Moccamaster too but that’s really only worth it if I’m making coffee for more people. My husband usually has breakfast at work, so unless he’s working from home, it’s just me. 

And speaking of working from home, Nespresso is perfect for the after-lunch coffee as well. My favorite for that is a flat white - a double espresso with foamed milk. In the mornings, I usually make a bigger mug. This is what I love about the Vertuo vs. the classic machine - bigger capsules make bigger cups of coffee. 

Our foamer is an Aeroccino 4. It’s really nice way to use, and while I like it I’m contemplating getting the very cool Barista foamer instead. Has anyone tried it? It’s programmable for a variety of drinks and I can really see that it would be handy! 

Our capsules box is from Amazon and it truly makes me happy. It holds up to 50 capsules and takes virtually no extra space on the (already overcrowded) counter. Definitely a good buy! As for what capsules to get… it’s really up to you. With the classic line we always got the strongest ones, but I find that’s not at all the same with the Vertuo. I usually opt for the ones that say 6-8, and I always have milk with my coffee. 

Friday, May 21, 2021

Lemon Brownies, gluten-free





Lemon Brownies
Makes 12

150 g butter
2 eggs + an extra egg yolk
2 lemons, zest and about 50 ml of juice
200 ml sugar
150 ml gluten-free flour mix (I used Semper Finmix)
2 tsp vanilla sugar
Pinch of salt 
100 g white chocolate, coarsely chopped 
powdered sugar

Prepare a 20*20 cm square tin by lining it with baking paper. Heat the oven to 175C 

Melt the butter. 

Whisk the eggs, they don’t need to be airy, just well-blended. 

Add the lemon zest and juice to the butter, along with sugar, vanilla sugar, salt and the gluten-free mix. Add the eggs and stir well. Finally add the chocolate. 

Pour the batter into the prepared tin and bake for about 15 minutes. It should be firm around the edges but can be a little bit wobbly in the middle. 

Let it cool completely before cutting, ideally overnight. Sprinkle with some powdered sugar before serving. 

Sunday, April 11, 2021

Triple Chocolate Muffins



Titus favorite treat when we go out for coffee is always a chocolate muffin. I figured he should learn how to make them, so he can always have some at home. These turned out great - very tender and soft, and very indulgent with all the chocolate. 

Triple Chocolate Muffins 

Makes 24 regular sized muffins

120 ml canola oil
200 g sugar
120 ml milk
2 large eggs
1 tsp vanilla extract (or paste) 
150 g sour cream or yogurt
250 g all-purpose flour
50 g cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
75 g white chocolate chips
150 g dark chocolate chips

Preheat oven to 175°C. Line your muffin tins with muffin liners - I got 24 out of this recipe. 

Whisk oil and sugar. Add milk and eggs and vanilla, and whisk again. Add the sour cream or yogurt, and stir. In a separate bowl, mix flour, cocoa powder, baking powder, salt and both types of chocolate. 

Add the dry ingredients to the wet ingredients and mix - don't overdo it, just mix until combined. 

Dollop into your muffin liners - about 1/2-2/3 of each. They will rise quite a bit. 

Bake for about 10 minutes. Check with a toothpick to see if they're baked through - it should come out mostly clean. (Unless you hit chocolate of course.) 

Take them out of the tin as soon as they're cold enough to handle and leave to cool on a rack.