Strawberry Ice Cream Wreath

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We made this delicious Strawberry Ice Cream Wreath for Style Me Pretty Living http://www.stylemepretty.com/living/. Make it on your biggest tray or serving plate.

 

Strawberry Ice Cream 

 

  • 10 servings
  • 1 vanilla pod
  • 1 ⅓ cup milk
  • 1 ⅔ cup  heavy cream
  • 7 egg yolks
  • ¾ cups cane sugar
  • 1 cup strawberry purée (blended and sifted strawberries)

Cut open and scrape the vanilla pod. Boil milk, cream, vanilla pod and seeds in a stainless steel saucepan. Whisk the yolks and sugar fluffy Pour the hot cream mixture over the yolks and pour everything back into the saucepan and stir. Simmer the mixture to 185˚F or until it starts to thicken from heavy whisking. Take off the heat, do not let it boil. Pour the mass into a bowl and let it cool in an ice water bath. Sift the mass, add strawberry purée and use it in an ice cream machine. Put the ice cream in the freezer for 1-2 hours.

Raspberry Meringue

 

About 40 pieces of meringue

 

  • 2 egg whites
  • ½ cup caster sugar
  • ½ teaspoon vinegar or lemon juice
  • 1 ½ tablespoon raspberry purée
  • Red food dye

Set the oven to 210˚F. Whisk egg whites, sugar and vinegar in a stainless bowl. Put the bowl over a warm water bath and keep whisking until the paste is around 130˚F. Take the bowl off the heat and keep whisking until the meringue cools. Add raspberry purée and dye. Fill the meringue into a piping bag with a star-shaped nozzle and pipe pieces of meringue onto a baking tray covered with baking paper. Bake in the middle of the oven for about 1 h. When the pieces of meringue are loose from the baking paper and their bottoms are dry, they are done. Otherwise, you can turn off the oven and let the pieces be in the remaining heat for about 10 minutes. Let the meringue cool. Store in an airtight jar in room temperature.

 

  • 1 litre strawberries
  • 1 litre raspberries
  • 10 oat cookies

Put strawberries, raspberries, roughly chopped meringue, chopped oat cookies and strawberry ice cream in a circle on a big serving plate or a tray.

 

Happy Midsummer!

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Tomorrow one of Sweden’s big yearly feasts will be celebrated: midsummer. Most people will leave the city for the archipelago or the countryside and gather with friends at summerhouses. In the afternoon on midsummer’s night Swedes build maypoles and dance around them, singing quite amusing songs. One of the most popular goes:

 

The small frogs, the small frogs are funny to see,

The small frogs, the small frogs are funny to see,

No ears, no ears, no tails have thee,

No ears, no ears, no tails have thee,

Kou ack ack ack, kou ack ack ack,

kou ack ack ack ack kaa.

Kou ack ack ack, kou ack ack ack,

kou ack ack ack ack kaa.

We knew you would love it! After the dancing we eat, sing and drink snaps. A beautiful tradition is that if you pick 7 different kinds of flowers and put it under your pillow on midsummer’s night, you will dream about the one you love. Elisabeth and I went out in the woods to pick Sweet Cicely (spansk körvel in Swedish, Myrrhis Odorata in Latin) and as we already know who we love we put it in our snaps instead of under our pillows.

Summer in Sweden is short, so when it’s finally arriving, we make a big fuzz about it. Here are recipes for our Sweet Cicely snaps, a yummy midsummer ice cream dessert and a Sweet Cicely granité.

Happy midsummer everyone!

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Seasoned Vodka with Sweet Cicely – A Snaps for Midsummer

  • 1,5 cups / 3,5 dl unseasoned vodka
  • 4 twigs of cicely
  • 2 teaspoons whole aniseed
  • ½ teaspoon fennel
  • ½ teaspoon cumin

Put the twigs of cicely in a bottle and fill up with the vodka. Roughly pestle the aniseed and fennel in a mortar and add. Add cumin. Let it be for 3 days. Filter the vodka through a coffee filter. Serve ice cold.

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Cicely and Melon Granité

Makes a great small chilly meal in between courses or put it in a champagne glass and pour champagne over it – yum!

6 servings

  • 1 green melon, Ogen
  • 1 green apple
  • 10 g Sweet Cicely
  • 3½ tablespoons vodka
  • 4 tablespoons caster sugar
  • ½ lemon, the juice

Peel and seed the melon. Divide the melon and apple into pieces of about 3-4 cm/1½ inch. Put the melon, apple and cicely in layers and blend them with a raw juice centrifuge. Mix the juice with vodka, sugar and lemon juice. Freeze everything in a stainless bowl overnight. Take out the bowl in room temperature for 5 minutes and carefully whip up ice crystals with an electric mixer. Whip at the top first and then slowly lower the mixer. Put the bowl back into the freezer until it is time to serve.

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Strawberries with Coconut Ice Cream

6-8 servings

  • 1⅔ cups / 4 dl milk
  • 0,4 cup / 1 dl heavy cream
  • 0,8 cup / 2 dl coconut cream
  • 6 egg yolks
  • 0,8 cup / 2 dl caster sugar
  • 2 tablespoons toasted coconut chips
  • 1-2 litres pounds / 1-2 litres fresh strawberries

Boil milk, cream and coconut cream in a stainless steel saucepan. Whisk yolks and sugar. Pour the hot cream over the yolks in a smooth stream, whisk meanwhile. Pour it all back into the saucepan. Whisk and let the mixture simmer to 85˚C or until it starts thickening. Take off the heat, do not let it boil. Pour the mixture into a bowl and cool. For the best result, let the mixture mature in the refrigerator overnight, or let it cool first and then cool it further in the refrigerator before using it in the ice cream machine. Filter and use the ice cream machine. Put the ice cream in the freezer for 1-2 h. Serve with fresh strawberries and sprinkle with toasted coconut.

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Churros!

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Churros, those easy to make Spanish doughnuts, are a great and fun dessert for any party. We made three kinds and they all tasted ooooh soooo gooooood.

Churros, basic recipe

For 10 people

  • 1¼ cup / 3 dl water
  • 2 tablespoons butter
  • 1 teaspoon caster sugar
  • 1 teaspoon salt
  • 1 cup / 2,4 dl wheat flour
  • 2 eggs
  • Rapeseed oil, corn oil or sunflower seed oil for frying
  • ¾ cups / 1,8 dl caster sugar
  • 2-3 teaspoons ground cinnamon

Mix water, butter, sugar and salt in a saucepan and boil. Take off the stove. Add the flour, stir, and put back on the stove. Beat until the dough comes off the edges. Take the saucepan off the stove and add the eggs. Beat with an electrical mixer. Fill the dough into a piping bag with a starshaped nozzle. Mix sugar and cinnamon on a small tray. Heat the oil to 350F˚/175˚C. Pipe long pieces directly into the oil and cut the dough with a pair of scissors. When the churros are golden brown, lift and let the pieces drain on paper for a few seconds. Dip into the sugar and cinnamon.

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Churros Hearts with Ginger Sugar, Raspberry Caramel Sauce and Raspberry Yoghurt Ice Cream

Use the basic churros recipe but ginger instead of cinnamon to dip in:

  • ¾ cups / 1,8 dl caster sugar
  • 2-3 teaspoons ground ginger

Pipe the dough in the shape of a heart on a slotted spoon and dip the spoon into oil heated to about 350F˚/175˚C. Fry until the churro gets golden brown. Put on a paper towel and immediately dip into sugar and ground ginger.

Raspberry Caramel Fudge

  • ½ cup /1,2 dl cane sugar
  • ½ cup /1,2 dl golden syrup
  • ½ cup /1,2 dl raspberry purée
  • ½ cup /1,2 dl heavy cream
  • 1 tablespoon glucose or honey
  • 20 g butter

Mix all the ingredients into a saucepan and boil. Simmer a few minutes until the sauce starts to thicken. Have in mind that it also thickens a bit after cooling. Stir every now and then, but not all the time.

Raspberry Yoghurt Ice Cream

8-10 servings

  • 1 gelatin sheet
  • ⅔ cup / 1½ dl water
  • 1 cup / 2,4 dl caster sugar
  • 40 g glucose or golden syrup
  • 1 ½ cup / 3,5 dl plain yoghurt
  • 300 g raspberry purée

Soak the gelatin in a bowl of cold water for 5-10 minutes. Boil water, sugar and glucose or honey until the sugar has melted. Take off the stove. Lift the gelatin from the water and melt it in the warm syrup. Let the syrup cool completely. Add yoghurt and purée. Use an ice cream machine until the texture is solid and creamy. Put the ice cream in a freezer for at least an hour before serving.

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Churros with Dulce de Leche

Use the basic churros recipe.

Dulce de Leche Ice Cream

6-8 servings

  • 1 can of condensed milk
  • ½ vanilla pod
  • 1⅔ cup / 4 dl milk 3%
  • 1¼ cup / 3 dl heavy cream
  • 6 egg yolks
  • ⅔ cup / 1,5 dl caster sugar

Boil the unopened can in a saucepan with water for 4 hours to get a lovely caramel cream called dulce de leche. Keep adding water meanwhile. Let the can cool for at least a half hour before opening, or its contents may splash out because of the heat. Stir the contents into a smooth cream.

Split the vanilla pod on the long side and scrape out the seeds. Boil milk, cream and 1/3 of the can of dulce de leche with the vanilla pod and its seeds in a stainless steel saucepan. Beat yolks and sugar into a fluff. Pour the warm cream mixture over the yolks and pour everything back into the saucepan and stir. Simmer the mixture to 185˚F/85˚C or until it starts to thicken. Take off the heat, do not let it boil. Pour the mixture into a bowl and cool. Sift and use an ice cream machine. Move the ice cream in a small, plastic box, drizzle 1/3 of the can of dulce de leche thinly between the layers and put on a lid. Put the ice cream in a freezer for 1-2 hours before serving. Serve with the last 1/3 can of dulce de leche.

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Churros with Chili Chocolate Fudge Sauce

Use the basic churros recipe but add ½ teaspoon cayenne pepper with the cinnamon and sugar that you dip the churros in.

 

  • ¼ cup / ½ dl caster sugar
  • ¼ cup / ½ dl golden syrup
  • ¼ cup / ½ dl heavy cream
  • 25 g butter
  • 1 piri piri or 1 New Mexico chili
  • ½ teaspoon chipotle paste, can be excluded
  • 30 g dark chocolate

Boil sugar, syrup, cream, butter and crumbled piri piri, and add the chipotle paste or chili. Boil for a few minutes. Take off the heat and stir the chocolate into the pan.

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Melon Popsicle in a Summer Drink

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What could be better than a melon popsicle in a ginger ale cocktail on a hot summer day? We made this recipe for fave magazine Lantliv Mat & Vin a while ago and we want to share it with all of you.

Melon Popsicle in Summer Drink

Summery popsicles that can be served in a cocktail or eaten as they are. The drink is non-alcoholic, but it goes well with vanilla vodka if you want to add some spirits.

8 popsicles

  • 500 g pulped melon flesh
  • 0.8 cup / 2 dl water
  • ⅓ cup / ¾ dl granulated sugar
  • 2 limes (juice from both and zest from one)

Put the pulped melon in a bowl. To make syrup, heat the water and sugar until it boils, then remove the pot from the heat and let cool. Mix the syrup and the lime with the pulped melon. Divide the mixture into popsicle molds. Put the molds in the freezer for about an hour, until a thin layer of ice starts to form on the top. Put the popsicle sticks into the molds. Let the molds freeze over night. Quickly pour lukewarm water over the molds and carefully pull the popsicles out of the molds. Rather than pouring to much water over the molds, warm them with your hands and then pull out the popsicles. You can eat the popsicles straight away or freeze them separately on a tray and then pack them in plastic bags. However, it is best to keep them in the molds until you want to eat them, so that no ice crystals are formed on the popsicles. 

Put the popsicles in glasses with ice and ginger ale and decorate with strawberries, cucumber and mint.

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Homemade Ginger Ale

You need a Soda Streamer to make this. If you don’t have one, buy bottled ginger ale instead.

  • ⅔ cup / 1½ dl caster sugar
  • 3½ cups / 8 dl water
  • 1½ inches / 3-4 cm ginger

Heat the water and sugar until it’s boiling and stir until the sugar has dissolved. Peel and grate the ginger. Remove the pot from the heat and let the ginger soak in the syrup until it has cooled. Sift the mixture and store in the fridge until it is completely cold. Use a Soda Streamer to make the drink fizzy.

For decoration

  • 8 strawberries
  • 1½ inches / 4 cm cucumber
  • A few leaves of mint
  • Ice

Pour ice in eight wide cocktail glasses. Slice the strawberries and cucumber and put in the glasses. Fill the glasses with ginger ale, put a popsicle in each glass and garnish with mint leaves.

Swedish Tartines with Cream Cheese

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We recently shot a story for our dear friends at the Swedish magazine Lantliv Mat & Vin http://www.facebook.com/lantlivmatochvin. It’s a lovely country life food and wine magazine filled with great recipes. We decided to publish a couple of recipes from the story on the blog. First out is Swedish Tartines, perfect with drinks on a spring feast. You know we Swedes eat salmon all the time, don’t you? And meatballs, coming soon on the blog…

Swedish Tartines with Cream Cheese

Small and simple cocktail snacks with various toppings.

8 servings

  • 200 g cream cheese
  • 8 thin slices smoked salmon
  • ½ cup / 1 dl blueberries
  • 100 g strawberries, sliced
  • ½ bundle radishes, sliced
  • 4 newly boiled eggs, sliced in half
  • 1½ inches / 4 cm cucumber, sliced
  • Sprouts e.g. beetroot sprouts and cress
  • Chives
  • Sea salt
  • Ground black pepper

Slice the baguette into thin slices and spread with cream cheese. Put different toppings on the slices and garnish with cress, chives and beetroot sprouts. Sprinkle with sea salt and pepper.

Zucchini Rolls with Whisked Lemon Ricotta

HaveaYummyDayJan142001

 

Hi guys, hope you are all enjoying the spring! We wanted some extra healthy energy and decided to make a few posts on light and green food. First out is this small dish with really delicious lemon ricotta in zucchini rolls.

HaveaYummyDayJan142022

Zucchini Rolls with Whisked Lemon Ricotta, Toasted Hazelnuts and Garlic Cress

For 4 people

  • 1 big zucchini or cucumber
  • 200 g ricotta cheese
  • ½ lemon, the finely grated peel and a few drops of lemon juice
  • ½ orange, the finely grated peel
  • 2 avocados
  • 40 g fresh baby spinach
  • 75 g peeled, toasted hazelnuts (toast in a big frying pan for a few minutes, or in the oven at 165ºC/330ºF)
  • Garlic cress
  • Wheatgrass or chives

Dressing:

  • 3 tbsp. avocado oil or olive oil
  • ½-1 tablespoon lemon juice

To sprinkle:

  • Flake salt
  • Black pepper

Split the zucchini in half and slice it thinly along the length. Whisk the ricotta with an electric mixer. Add lemon and orange. Spread some ricotta over the zucchini slices, roll the slices into rolls and pipe ricotta into the holes in the middle. Peel and slice the avocados. Put spinach on small plates and put avocado and 3 zucchini rolls on each plate. Roughly chop the nuts and sprinkle them over the rolls. Garnish with garlic cress, wheatgrass or chives. Wheatgrass is usually only used for garnish, so use just a few straws. Mix the dressing and pour it on top. Sprinkle with salt and pepper.

Happy Easter

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Hope you are having a lovely Easter!

We are spending this weekend in Sweden, Elisabeth in the ski resort Åre and Susanna on Gotland, a beautiful island in the Baltic Sea in Scandinavia. We will be shooting together in Stockholm shortly and are exited to make more posts for the blog!

For this Easter we prepared chocolate eggs in and filled them with small meringues.

To make a chocolate egg, follow the recipe in the last post. You can attach two egg halves with a small amount of tempered chocolate.

To make the meringues, follow the recipe below.

Small Meringues for Easter

  • 60 g egg white
  • 6-8 drops freshly pressed lemon juice
  • 4 tablespoons caster sugar
  • 6 tablespoons icing sugar
  • food coloring

Set the oven to 210ºF/100ºC. Line a baking sheet with non stick liner or parchment paper. In a large clean bowl, beat the egg whites and the lemon juice until it’s foamy. Add half of the caster sugar while beating on a slow pace. Add the rest of the sugar and beat on a high speed for a couple of minutes. Sift the icing sugar and gently fold it in with a rubber spatula. Add a few drops of food coloring. Transfer mixture to a pastry bag and pipe small meringues on the baking sheet. Bake for 1 hour, watch them in the end so they don’t turn brown.

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