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. 


Thursday, August 20, 2020

Asian Cole Slaw




Here’s a small side salad that I made the other day! It’s super easy. Go ahead and add fresh chili if you want. Some sliced red onion wouldn’t be bad, either. But it’s also really good just like this!

Asian cole slaw 
2 carrots, coarsely grated
100 g shredded cabbage
Small handful peanuts, salted, chopped
Large handful coriander, chopped 
1 lime, juiced
1 tsp sugar
1 tbsp soy sauce
2 tsp sesame oil 

Put carrots and cabbage in a bowl. In another bowl, whisk lime juice, sugar, soy and sesame oil. Pour onto the veggies and mix well. Top with peanuts and coriander. Done! 

Monday, March 30, 2020

Sticky Lemon Cake





Sticky cake? I know, it doesn't sound that appealing.. the Swedish name is kladdkaka and the original is a chocolate one. A lot like a brownie, but a bit.. stickier.  Anyway, you can make tons of versions (just as brownies can be made into blondies) and this is the latest one I've tried - citronkladdkaka. Essentially a lemon blondie with white chocolate. It's incredibly good! Intensely lemony and the perfect balance between tangy and sweet. I highly recommend serving it with some raspberries and a dollop of whipped cream.

Keeps well in the freezer, too - just defrost in the microwave for a few seconds.

Sticky Lemon Cake 
8 slices

150 g butter, melted
2 lemons (the zest from both and about 50 ml of juice)
200 ml / 180 g sugar
150 ml / 90 g flour
2 tsp vanilla sugar (or 1 tsp vanilla extract)
2 eggs
small handful white chocolate chips (no need to measure, really)

Heat the oven to 175°C.

Place the melted butter in a bowl. Add the lemon zest and lemon juice, sugar, flour, vanilla and eggs. Stir carefully until it's just blended, then add in the white chocolate.

Pour into a lined springform tin - mine is 20 cm. Bake for about 15 minutes, check to make sure it's pretty much set. It's fine if it's still a little wobbly but it should not be completely runny at this point.

Cool completely before eating. It's actually the best after a few hours in the fridge.



Wednesday, March 25, 2020

Stay at home cinnamon buns from pizza dough





Sick of being at home yet? Sweden is one of few countries that are so far fairly  non-restricting but as we are a country full of introverts, many choose to limit their movements anyway. Those who can work from home. Our high schools are closed but the other schools are still open. 

I need to share this almost-no-work-at-all cinnamon buns  recipe. It’s so easy, my eight-year old could do it with no problems at all. So can yours. Or you. 

Do they taste like “regular” cinnamon buns? Yep! The texture is not exactly the same, but since they don’t have to rise at all, I can forgive that. 

Stay-at-home Cinnamon Buns
1 roll pre-made pizza dough
2 tbsp melted butter
3 tbsp sugar
2 tsp cinnamon

Glaze:
4-5 tbsp powdered sugar
1-2 tsp milk
1/2 tsp vanilla extract

Preheat the oven to 175C. (350F). 

Unroll your pizza dough, ideally on a nonstick sheet if it doesn’t already come on one. (The one I buy does) Brush with melted butter. Combine sugar and cinnamon and sprinkle on top of the dough, leaving a little space along the long edges.  Roll it up, starting at the long edge. 

Cut into 2-cm thick pieces. Place in bun or muffin cups, to prevent the filling from going all over your oven. 

Bake, until risen and lightly golden. Mine took about 15 minutes but everyone’s oven is different so keep an eye on them. 

Let the buns cool for a few minutes and mix up the glaze. Add more milk if it’s too thick, or more sugar if it’s too runny. Drizzle over the buns. And eat. 

These do not keep very well, so just go ahead and indulge.