Sunday, May 20, 2018

Cinnamon Bun Cookies





Dear friends. Excuse my absence. Again. By now, it’s clear that my blogging days are sparse. But oh well. That’s life, really. 

Today, let’s make some cookies. Really, please make these. They taste just like Swedish cinnamon buns. If you can’t find pearl sugar, an option would be to Americanize them with a little frosting instead! (After baking.) Or just sprinkle with regular sugar. 

They’ll keep well in the freezer, if you happen to save any. The dough also freezes and thaws well, so I actually make a double batch and freeze some dough when I make these. 

Cinnamon Bun Cookies
about 22 cookies

150 g butter, at room temperature
150 g sugar
1 tsp vanilla
1 tbsp golden syrup
225 g all-purpose flour
1,5 tsp baking powder
1,5 tsp cardamom, ground
1,5 tsp cinnamon, ground
pinch of salt

topping: 
1 egg, beaten
cinnamon 
pearl sugar

Preheat the oven to 175°C  and prepare a baking sheet with non-stick baking paper. 

Use your Kitchen-Aid (or your fingers) to mix butter, sugar, vanilla, syrup, flour, baking powder, cardamom, cinnamon and salt to a nice smooth dough. Roll it into two lengths and place on the baking sheet. Flatten them a little. 

Brush with egg and sprinkle with a little more cinnamon and pearl sugar. Bake for 8-10 minutes. 

Take out, and let the cookies cool for a few minutes but NOT until they harden. Cut them, diagonally, while they are still warm. 


Sunday, April 15, 2018

Apple Crumb Muffins



My husband is a huge fan of apples in baked goods and I made these apple crumb muffins just for him. They keep very well in the freezer, just give them a few seconds in the microwave. (But if you, like me, use foil tins, make sure to pop them out beforehand!)


Apple Crumb Muffins

100 g butter, melted
2 eggs 
150 ml sugar
1 tsp vanilla sugar
200 ml milk
400 ml flour (240 g)
2 tsp baking powder
pinch of salt

Filling: 
2 apples
2 tbsp sugar
cinnamon
1 tbsp butter

Topping: 
75 g cold butter
200 ml oats
100 ml flour
100 ml sugar
pinch of salt 

Start with the filling. Peel, core and dice the apples. Melt the butter and toss with the apples, sugar and a dash of cinnamon.

For the muffins, whisk eggs and sugar until fluffy. Stir in vanilla sugar, flour and baking powder, and milk. Finally add the butter, and also add the apple filling. Dollop into muffin tins or muffin liners in one of those cupcake tins if you have them.

For the topping, mix cold butter with oats, flour, sugar and a pinch of salt until it's grainy and rubbly. A Kitchen-Aid will do it very fast, but your fingertips will suffice as well. Sprinkle this topping on top of the muffins.

Bake at 200°C for about 20 minutes. Check to see that they're cooked through (using a metal tester or a toothpick - it should come out clean) and that the topping is nicely golden. 

Thursday, March 22, 2018

Cookbook watch March 2018



Oh it's been SO long since I talked about cookbooks. Let's remedy that immediately and dive right in.

First, I finally got an Instant Pot. I've been reading raves about this gadget for a few months now and I added it to my watchlist on Amazon. It finally got back into stock (for a few brief minutes) and I managed to snag one. However, once I got it and did  a test run (with water) it scared me a little and now I'm stuck. What should I cook? Any recommendations?

I have promised to try it tomorrow, and first out will be the saffron risotto from "Dinner in an Instant" by Melissa Clark. It does sound really good and I think risotto will be one of the things that can really work out in the Instant Pot. The book is nice - it has 75 recipes, all with good, clear photos. It has a fairly unadventurous chapter division (like meats, desserts etc) and it's easy enough to navigate.

Another book specifically for the Instant Pot is the "Indian Instant Pot Cookbook" by Urvashi Pitre who's otherwise known in the IP community as the "butter chicken lady". She is extremely well known for her recipe for Butter Chicken in the IP, but this cookbook has a lot more recipes - all Indian. I really like Indian food and I look forward to trying this. I do wish it had more photos though - it's just a few.

And finally a Swedish cookbook, "Frukost Hela Dagen" by Anna & Rasmus Axelsson. The title means "breakfast all day" and it's basically a bunch of breakfast recipes that work for any meal. They are all free from gluten and lactose, which is quite nice - even though I don't have any dietary restrictions. The recipes are from the super popular café named "Pom och  Flora" - do visit if you're in Stockholm. So far, I've tried their steel-cut oats (made with oatmeal "milk" and oats) and it was delicious.

Sunday, February 11, 2018

Creamy tarragon chicken with apples




A huge hit with the whole family - they finished every last drop. And I can't blame them, the sauce was really wonderful. Next time, I plan to add a little bit of chili (at the same time as the garlic) to amp up the heat, but it was great just like this too.

Creamy tarragon chicken with apples
Serves 4

400 g boneless chicken thighs, cut into smaller pieces
1 yellow onion, diced
2 garlic cloves, minced
1 tbsp butter
1/2 tbsp dried tarragon
2 red apples, cored and cut into small wedges (no need to peel them)
500 ml water
1 chicken stock cube (or 1 tbsp concentrated chicken stock)
200 ml cream
1 tbsp corn starch, plus water
zest from 1 lemon
salt, pepper

Start by melting the butter in a big pot. Fry the onion and garlic for a few minutes on medium heat. Add apples, tarragon and chicken. Season with salt and pepper. Fry for a little bit and add the water and chicken stock. Cook for about 15 minutes, the chicken should be well cooked through at this point.

Add the cream, and cook for a few minutes longer. Stir together corn starch with water to make a slurry, and add this into your sauce (which should look quite thin and watery, but will thicken up beautifully in a few minutes.) And for the final touch, add lemon zest and see if you want any more salt or pepper.

Serve with rice.

Monday, January 15, 2018

Magically crispy chicken


Best oven-baked chicken we've ever tried! I know it seems like unnecessary work, toasting the panko, but it's worth it. I promise.

My kids love this.

Magically crispy chicken
700 g boneless chicken thighs, in smaller pieces
(Chicken breasts works well too)

1 egg yolk
3 tbsp mayonnaise
1 tbsp dijon mustard
1/2 tsp salt
1/2 tsp pepper

500 ml panko (japanese breadcrumbs)
3 tbsp olive oil

Whisk together the egg yolk, mayo, dijon mustard, salt and pepper. Add the chicken to this. Make sure it's evenly coated.

In a large pan, heat the oil. When it's hot, add the panko and toast it until evenly lightly golden brown. Let it cool for a few minutes.

Then, coat the chicken in panko - take one piece at a time, and turn it so that it's well coated all around. Set it on a wire rack over a deep rimmed oven sheet (ideally lined with foil for easy clean up). When all your chicken is coated and positioned on the rack, bake them at 200°C for about 20-25 minutes. They should be golden brown, and cooked through - check to make sure.