Sunday, June 30, 2019
Always on the search for the perfect rhubarb cake - that perfect combination of sweet and tart, chewy and soft. This one hits all the spots - I added some slivered blanched almonds for extra crunch and that was really good.
Rhubarb Cake with Almonds
150 g butter, melted
300 ml sugar
300 ml flour
1 tsp cardamom
About 5-6 stalks of rhubarb, thinly sliced
1 tbsp pearl sugar
100 g almonds, blanched and slivered
Beat the eggs and sugar until pale and fluffy. No need to be very vigorous, I did this by hand and it was fine. Add the flour, cardamom and melted butter and stir until combined. Pour into a tin lined with baking paper - mine is about 9*7 inches or so.
Top with the sliced rhubarb, almonds and pearl sugar. Bake at 175° for about 25-30 minutes. Check to make sure it doesn’t burn, but also that it’s cooked all the way through and isn’t wet on the inside.
Let it cool before eating. It goes well on its own but I’ve always preferred a dollop of cream on the side.
Wednesday, June 05, 2019
This is a large batch - three times as large as a regular one. I bake it in a large rectangular pan.
Large batch Kladdkaka
300 g butter, melted
700 ml sugar
150 ml cocoa powder
1 tbsp vanilla sugar
450 ml flour (all-purpose)
1-200 g dark chocolate, finely chopped (depending on what you have and how chocolatey you like your cake)
Crack the eggs into a bit bowl. Add sugar, cocoa powder, vanilla sugar and flour and stir. Add the melted butter. Finally add some chopped dark chocolate, no need for exact measurements here.
I like to use a large rectangular pan but since I hate washing up I always line it with baking paper. Do so, and just pour in the batter.
Bake at 150°C - about 20-25 minutes. It should still be quite gooey but not overly runny.
I prefer to eat this cold, so chill it and serve later on. It keeps well in the fridge, and even better in the freezer. And I always serve it with some whipped cream.
Saturday, April 20, 2019
This is an eggless version of one of my oldest and most favorite desserts, the frozen lemon cheesecake. I actually made it as a dessert for New Year’s Eve, which we spent in Long Beach with dear friends. I normally make it with raw eggs at home since Swedish eggs don’t have salmonella. I’m sure most Californian eggs are perfectly safe to use but to be on the very safe side, I decided to make version without eggs. Instead of eggs - and sugar - it uses sweetened condensed milk. I’m going to say that the end result is very, very close.
And very, very good. Also quite a bit easier to make.
You can top this with whatever you’d like of course, and whatever berries are in season where you are. We found some super tasty strawberries that I macerated with lime and a little brown sugar, and then I quickly caramelized some pistachios that tasted much better than they look in the photo, I promise. (And all that there’s too this is melting sugar in a small pan, non stick unless you love to clean up, add the nuts, and let them be well coated, turn out on a non-stick surface and cool. Add a very light sprinkling of salt if desired)
Everything can and should be made well in advance. Just remember to bring out the cheesecake a little while before you want to eat - maybe half an hour or so - so that it’s not frozen solid.
Frozen Lemon Cheesecake with berries & caramelized pistachios
about 220 g graham crackers
3/4 stick butter, melted (about 85 g
Process crackers into crumbs. Add butter. Press hot crumbs into a springform pan. Place in freezer while you make the filling.
1 can sweetened condensed milk
1 small package cream cheese (about 8 oz)
Whipping cream, about 450 ml
Zest from 1 lemon
Dash of vanilla
Stir together cream cheese, vanilla and lemon zest and stir until smooth. Add condensed milk and stir again.
Whip the cream and fold it all together. Pour the filling on top of the crust, freeze overnight or at least for a few hours.
Thaw for a little while before serving and top with whatever berries you’d like.
Saturday, March 16, 2019
I LOVE kulfi - Indian ice cream with saffron, cardamom and pistachios. The traditional method is not that easy or quick - but my way is! Super easy! Prep takes all of five minutes but then you have to wait patiently for six hours or until fully frozen.
I like to use small silicone cups for this, perfect size for single servings
1 can (400 g) sweetened condensed milk
200 ml heavy cream
100 ml milk
1/2 g saffron (1 sachet)
1 tsp cardamom
Handful roasted but unsalted pistachios
Pinch of salt
Open the can of condensed milk. Stir in a bowl with cream, milk and the spices. Crush or finely chop the pistachios and add those.
Divide between cups and freeze.
Wednesday, February 13, 2019
So, apparently this recipe broke the Internet. Not by my hand, mind you. I first came across it on Smitten Kitchen, but the original is made by Alison Roman, from her book Dining In. I could totally have followed the instructions - they're easy - but as it was I decided that a shortcut was fine and I skipped the last step of eggwashing and sugaring the outside of the cookie. For the original recipe please follow the links above. This is just my way.
I really like how fast this is to make. I really appreciate when you can make the dough in advance and keep it in the fridge - or even freezer - until you're ready to bake. And this is definitely one of those. I made my rolls a little smaller than the original I think, since I got over 40 cookies where the recipe said 24. But this is a good size. (And as the famous saying goes, if they're small you can have two!)
The cookie itself is crumbly and a little sandy, like the very best shortbread. I used a few different types of chocolate and found that to be a good way, but whatever you use make sure you really like it. The flavor of the chocolate makes a big impact.
Salted Butter Chocolate Chunk Shortbread, my way
about 40 cookies
255 salted butter, directly from the fridge, in small pieces
100 g granulated sugar
50 g brown sugar
1 tsp vanilla extract
295 g all-purpose flour
170 g chocolate, mostly dark (I used about 30 g milk, and two different kinds of dark), cut into chunks
for sprinkling: sugar and flaky sea salt
Beat butter and both sugars together, I use my Kitchen-Aid for this. Add vanilla. Add flour and mix until just mixed in, and then finally the chocolate.
Shape into logs, about 5 cm in diameter, and wrap in plastic. Let them rest in the fridge for at least a few hours.
When ready to bake, preheat the oven to 175°C.
Slice the cookies onto a lined baking sheet, sprinkle with a little bit of granulated sugar and flaky sea salt if you so wish. (My six-year old was very into this)
Bake until the edges are lightly golden - about ten minutes in my oven.