Thanksgivin’ Turkey

HaveaYummyDayThanksgivinTurkeySusannaBlavargmovie

Turkey season is here! Thanksgiving, if anyone wonders, is a national holiday in the US and it’s the big family and friends get together. Today airports and train stations will be crowded, people all over the country are going home, to celebrate. Macy’s will hold it’s annual-enormous-helium-filled-character-balloons-parade through the streets of Manhattan (new balloons this year is Thomas The Tank Engine and Paddington Bear). Millions of turkeys will sit for hours in ovens and tonight people will share a meal and say thanks. Originally a feast including settlers and native Americans, what to be grateful for today is food and loved ones. Happy Thanksgiving! May your leftovers be plenty.

Thanksgivin’ Turkey

  • 1 turkey, organic
  • 2 red apples
  • 1 cup / 2,5 dl cranberries
  • Salt, pepper

Heat the oven to 350˚F / 175˚C. Stuff the turkey with apples and cranberries. Tie the drumsticks together with kitchen string. Arrange the turkey breast-side up in a roasting pan. Set into the oven. Spoon the pan drippings over the turkey every 45 minutes. Cook for roughly 13 minutes per pound.

Glaze

  • 1 dl freshly pressed orange juice
  • 1 dl liquid honey
  • i tablespoon light soy
  • 2 star anise
  • I cinnamon stick

Bring all ingredients to a boil. Brush the turkey with the glaze when you expect there’s 15 minutes of the cooking time left. Check that the turkey is done, a thermometer should read 170˚F / 74˚C. Brush the turkey with the glaze 2 more times while cooling down just a little.

To serve

  • 4 apples
  • 500 g cranberries or lingonberries
  • 1 cup / 2,5 dl caster sugar
  • butter
  • liquid honey

Cut the apples in half. Brush them with liquid honey and fry in some butter in a pan until golden brown. Empty the berries in a bowl. Add sugar. Stir. Cover with plastic foil and let stand in room temperature over night. Stir until the sugar has dissolved. Arrange on a plate with the turkey.

 

Swedish Meatballs!

Have a Yummy Day Oct 2014 Susanna Blavarg6453

 

We’ve heard this question so many times: Do you really eat meatballs in Sweden? And yes, as a matter of fact, we do, and quite often too. We eat them at xmas and midsummer and Sundays and Wednesdays and at local bistros and just about anytime, anywhere. They are traditionally served with cream sauce and lingonberry jam. If you wanna try, these are really good Swedish ones:

 

Swedish Meatballs

For 8 people

  • ½ cup / 1½ dl milk
  • ⅔ cup / 1 dl heavy cream
  • ½ cup / 1½ dl bread crumbs
  • 600 g ground beef
  • 400g ground pork
  • 2 teaspoons salt
  • 3 pinches of white pepper
  • 2 eggs
  • 2 yellow onions, chopped
  • Butter for frying

Mix the milk, cream and bread crumbs in a bowl. Let it swell for 10 minutes. Then mix all ingredients. Divide the mixture and form 1 inch/ 2,5 cm meatballs in your palms. Fry the meatballs in butter until cooked. Serve with mashed potatoes, cream sauce and lingonberry jam.

Cream sauce 

  • 1 ¼ cup / 3 dl dark strong beef broth
  • 1 ¼ cup / 3 dl heavy cream
  • 2 teaspoons corn flour

Add meat broth to the pan you just fried the meat balls in. Let it boil for a few minutes. Add the cream and cook for another few minutes. Mix the corn flour with some cold water and stir into the cream sauce. Season with salt and pepper. Strain the sauce.

Garnish with apple slices, red onion and cabbage.

For lingonberry jam, if you are not in Scandinavia where you can buy it everywhere, visit your local IKEA store!

 

Pumpkin Soup and Pumpkin Whoopie Pies

HaveaYummyDayPumpkinSusannaBlavarg50HaveaYummyDayPumpkinSusannaBlavarg16

Hey guys! Hope fall is great. 10 days ago we were driving down Highway 1 from SF to LA and along this beautiful, beautiful road we stopped by vineyards, farmers’ markets and lovely pumpkin farms. Back home again we decided to cook a delicious pumpkin soup and some pumpkin whoopie pies, so perfect for this season.

 

 

 

HaveaYummyDayPumpkinSusannaBlavarg1916

 

Pumpkin Soup with Coconut, Sirascha Oil and Wild Herbs

  • 500 g Muscat or Butternut pumpkin, seeded
  • ½ yellow onion
  • 2 garlic cloves
  • 2 cups / 5 dl vegetable stock
  • 1 cup / 2 dl coconut cream or coconut milk
  • salt
  • black pepper, freshly grounded
  • 5 twigs of basil
  • 50 g coconut chips
  • 1 tablespoon Sirascha sauce
  • 1 tablespoon olive oil
  • wild herbs, like yarrow, cicely, thyme and oregano
  • butter for frying

Cut pumpkin into 1-inch pieces and boil until soft in lightly salted water. Remove the water and mix the pumpkin with a blender. Chop the onion and fry it on mid-heat in butter in a saucepan – it should not turn brown, just soften a little. Chop the garlic finely and stir into the saucepan. Add the pumpkin puree, stock and coconut cream. Add salt and pepper and taste. Blend the basil and add the coconut chips, mix until the coco has turned green. Mix the Sirascha sauce and the oil. Pour the soup into deep plates, drizzle the Sirascha oil and sprinkle with the basil coco. Garnish with herbs.

 

 

 

 

HaveaYummyDayPumpkinSusannaBlavarg1900

Pumpkin Whoopie Pies

About 20-25 whoopie pies

  • 2 eggs
  • 1 cup / 2½ dl caster sugar
  • ½ cup / 1 dl cooking oil, like rapeseed oil or sunflower oil
  • ¾ cup / 2 dl pumpkin puree, boiled and blended pumpkin
  • 2 teaspoons gingerbread spices (ground clove, cinnamon, ginger)
  • 2 teaspoons baking powder
  • 1⅔ cup / 4 dl wheat flour

Lemon and Vanilla Frosting

  • 200 g cream cheese
  • 75 g butter, soft
  • ¾ cup / 2 dl confectionary sugar
  • 1 teaspoon vanilla sugar
  • ½ lemon, finely grated zest

For powdering

  • 1 tablespoon cocoa
  • 1 tablespoon confectionary sugar

Set the oven to 350˚F / 175˚C. Whisk eggs and sugar to a fluff. Add oil and pumpkin puree. Mix all the dry ingredients and add to the paste, whisk to an even texture. Put baking paper or two trays and pour clicks of the paste on them. Bake in the middle of the oven for about 12 minutes. Let the cakes cool for a few minutes and then move them to a grate. Mix all the ingredients for the frosting with a whisk. Fill a piping bag with the frosting and pipe filling on half of the cakes. Put the other halves on top. Mix the cocoa and powdered sugar and powder the cakes before serving.

Brown Sugar-candied Walnuts

  • 100 g walnuts
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup

Put a baking paper on a tray. Toast the nuts in a dry frying pan on mid-temperature, powder with brown sugar and let it melt. Add the syrup and turn the nuts over. Move the nuts to the tray with baking paper. Let the nuts cool, chop them roughly – they should almost be whole – and serve in a bowl with the cakes.

Passion Fruit Cream Cheese Ice Cream with Passion Fruit Syrup

HaveaYummyDayJune2SusannaBlavarg20149065

 

Another recipe we made for Style Me Pretty Living. This ice cream is super super fresh.

Passion Fruit Cream Cheese Ice Cream with Meringue and Passion Fruit Syrup

Meringue

30 pieces

  • 2 egg whites
  • ½ cup caster sugar
  • ½ teaspoon vinegar or lemon juice

Set the oven to 210˚F / 100˚C. 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 / 55˚C. Take the bowl off the heat and keep whisking until the meringue cools. Fill the meringue into a piping bag with a star-shaped nozzle and pipe pieces of meringue, about 2 inches wide, 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.

Homemade Cream Cheese

It’s fun and easy to make your own cream cheese!

  • 1 liter processed sour milk
  • 1 ⅓ cup  sour cream
  • salt

Heat the sour milk and sour cream to 120˚F / 50˚C (slightly warmer than lukewarm). Stir the mass for a couple of minutes until its texture starts to change. Pour it into a sieve with a coffee filter and let the cheese mass sift for 5-6 h in cool room temperature. Add a pinch of salt.

Passion Fruit Cream Cheese Ice Cream 

8 servings

  • 3 egg yolks + 2 egg whites
  • ¾ cup cane sugar
  • 1 teaspoon vanilla sugar or a few drops of liquid vanilla essence
  • a pinch of salt
  • 1 ⅓ cup heavy cream
  • ½ cup passion fruit purée
  • 1 passion fruit

Whisk together cream cheese, yolks and sugar. Add vanilla sugar and salt. Whisk the cream and egg white separately and then add the cream first, then the egg white. Mix the mass with the passion fruit purée and the pulp of the passion fruit. Pour the ice cream mass into a mold. Put the mold in the freezer for at least 5 h.

Passion Fruit Syrup

  • 5 passion fruits
  • ½ cup water
  • ½ cup caster sugar

Split the fruits in half and scrape out the pulp and seeds. Boil the contents with water and sugar to a thin sauce. Let it cool and serve with the ice cream.

Put ice cream between the pieces of meringue and serve with the passion fruit sauce.

Strawberry Ice Cream Wreath

HaveaYummyDayJune2SusannaBlavarg20149117

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 / 85˚C 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 / 100˚C. 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 / 55˚C. 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!

HaveaYummyDayJune14SusannaBlavarg0916

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.

HaveaYummyDayJune14SusannaBlavarg0873

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.

HaveaYummyDayJune14SusannaBlavarg0897

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.

HaveaYummyDayJune14SusannaBlavarg0900

Churros!

HaveaYummyDay maj 14 Blavarg8588

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.

HaveaYummyDay maj 14 Blavarg8688

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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