Swedish Saffron Buns

HaveAYummyDayXmas15Blavarg17309Swedish Saffron Buns

These are traditional in Sweden and we eat them only in December. Try baking them, they’re so yummy! Happy Holidays to all of you!

32 buns

  • 50 g fresh yeast or 2 pkgs dry yeast
  • 2 cups / 5 dl milk
  • ½ cup / 1 dl sugar
  • ½ teaspoon salt
  • 1 g saffron
  • 2 eggs
  • 150 g soft butter
  • 7 cups / 16 dl flour

Crumble the yeast in a bowl. Heat the milk to  98 °F/37 °C. Pour the milk into the bowl with yeast.If you use dry yeast follow the instructions on the package. Stir until the yeast dissolves and add sugar, salt, saffron and egg. Add the butter. Work the flour into the dough little by little until the dough is smooth. Let the dough rise under a tea towel for about 30 minutes. Preheat the oven to 440 °F/225 °C. Make the filling while you wait.

Filling

  • 200 g marzipan
  • 150 g soft butter
  • 2 tablespoons sugar
  • raisins
  • egg for brushing

Tear the marzipan into small pieces and mix it with butter and sugar. Add raisins.

Split the dough in two.

Roll one half into a rectangle about 1/2 cm or 1/5 inch thick. Spread the filling on top of the dough and then roll the whole thing into a log shape. Cut 1 inch / 3 cm thick slices. Lay the pieces on their side on a baking sheet. Let them rise for about 30 minutes. Brush with a lightly beaten egg. Bake in the oven until golden.

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Swedish Ginger Bread Cookies

Have-A-Yummy-Day-xmas-15-BlavargThe holidays are closing in and in Stockholm it’s time for glögg (heated sweet and spicy wine), ginger bread cookies and saffron buns. Hope you enjoy our take on a ginger bread cookie, it’s the truly dark Swedish night, the xmas tree, the stars and the snow…

Swedish Ginger Bread Cookies

  • 150 g butter
  • 250 g sugar
  • 70 g golden syrup
  • 1 ½ tablespoon ground ginger
  • 1 tablespoon ground cardamom
  • 1½ tablespoon ground cinnamon
  • ½ tablespoon ground cloves
  • ½ tablespoon bicarbonate of soda (bakpulver)
  • 100 ml water
  • 450 g flour

 

 

Preheat the oven to 400°F/200°C. Mix butter, sugar and syrup in a pan. Stir and heat on low temperature until the butter melts. Add the spices and baking powder and stir. Add the water and stir. Add the flour and stir until it is completely mixed in. Empty the mixture into a bowl and let cool. Cover with cling film and leave the dough to rest in the fridge overnight. Take a small piece of dough and keep the rest in the fridge. Roll it out thinly on a baking sheet. Cut it into shapes using cookie cutters or a knife. Bake for 5-8 minutes until golden brown.

 

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Happy Halloween

   fiHave a Yummy Day 14 Oct 1515278

Hey, it’s finally Halloween again! October-November is like the best time of the year, first it’s Halloween and then Thanksgiving. I’m in nyc and will join the big parade that starts at Canal Street and goes along 6th Ave every year. As a neon glowing jellyfish:). But first I will make these amazing pumpkin pie pancakes, Elisabeth made them a few days ago when we shot this post at the studio in Stockholm and I promise they are delicious! /Susanna

Pumpkin pie pancakes with chia marmalade and cinnamon cream

4 servings 

  • 2 eggs
  • 180 g flour
  • 1¾ cup / 4 dl milk
  • ¾ cup / 1½ dl pumpkin pure, boiled och mixed  (Butternut or Moscato)
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground dried ginger
  • ¼ teaspoon ground nutmeg

Whisk together the eggs, flour and half of the milk. Add the remaining milk, pumpkin pure and the other ingredients. Whisk until smooth. Let the batter cool for about 20 minutes in the fridge. Fry thin pancakes in butter, in a pan, on medium heat.

Chia marmalade

  • 1¾ cup / 4 dl mixed berries, blueberries and blackberries
  • 1 cup / 2 dl diced mangoes, frozen or fresh
  • 2 tablespoons raw sugar
  • ½ cup / 1 dl chia seeds
  • 5 tablespoons water

Mix all the ingredients for the chia marmalade in a bowl or in a glass jar. Put plastic or a lid on and let stand in the refrigerator overnight.

Serve with

  • whipped cream
  • ground cinnamon

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Orange and pistachio meringues

about 25-30 meringues

  • 1 cup/ 2 dl egg whites
  • 2 ¼ cup/ 4 ½ dl sugar
  • 1 orange, finely grated zest
  • 50 g dark chocolate 64-70%
  • orange food color
  • 5 tablespoons chopped pistachios

Pre heat the oven to 250˚F/120˚C.

Mix the egg whites and sugar in a stainless steel bowl. Put the bowl in a water bath and heat the meringue mixture to 136˚F/58˚C while whipping. Remove the bowl from the water bath and whisk with an electric mixer until it’s cooled. Add the orange zest. Melt the chocolate carefully in the microwave and turn it into the meringue so that it becomes marbled. Mix in a little orange food coloring. Place the meringues, using two spoons, on a baking tray with baking paper. Sprinkle with pistachios. Bake the meringues in the oven for 35-40 minutes, they should be a little chewy in the centre.

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Pumpkin and orange ice cream

Pumpkin curd

  • 5 tablespoons pumpkin pure
  • 90 g sugar
  • 100 g soft butter
  • 2 egg yolks
  • 1 orange, finely grated zest and juice

Whisk together the ingredients and simmer over medium heat until thickened. Pour the curd in a bowl directly, so that it does not become too hot in the bottom. Cool it and pour it into a piping bag.

Pumpkin and orange ice cream

  • 1 vanilla pod
  • 1¼ cup / 3 dl milk
  • 1¼ cup / 3 dl heavy cream
  • 6 egg yolks
  • 180 g sugar
  • ¾ cup / 1½ dl pumpkin pure
  • 1 orange, finely grated zest and its juice

Serve with

  • ground cinnamon
  • maple syrup

Split the vanilla pod lengthways and scrape out the vanilla pod. Boil the milk and cream with the vanilla pod and seeds into a stainless steel saucepan. Whisk egg yolks and sugar fluffy. Pour the hot cream mixture over the yolks and pour everything back into the pan and stir. Simmer the mixture to 185˚F/85˚C or until it starts to thicken. Remove from the heat, it should not boil. Add the pumpkin puree and orange zest and juice. Pour into a bowl and let cool. Run it in the ice cream machine. Swirl the curd into the ice cream and sprinkle ground cinnamon over. Place in the freezer until ready to serve.

We used these pretty black bowls, that stays cool if you hold them under cold tap water before serving, for our ice cream. You can also write on them with chalk. From Finnish Magisso (magisso.com).

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Pumpkin waffles with pumpkin and orange ice cream

Belgian waffles are baked in a Belgian waffle iron and get really fluffy and high, but it also works great to bake this in any other waffle iron.

12 servings

  • 2 eggs
  • 125 g butter
  • ½ cup / 1,5 dl milk
  • ½ cup / 1 dl water
  • ¾ cup / 1 ½ dl pumpkin pure
  • ¼ package dry yeast or 15 g yeast
  • ½ teaspoon salt
  • 4 ½ tablespoons sugar
  • 2 teaspoon vanilla sugar
  • 450 g flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon cardamom
  • ½ teaspoon ginger

Break the eggs and separate the yolk from the egg white. Pour the egg whites in a clean, dry bowl and the yolks in a separate bowl. Melt the butter, add the milk, water, pumpkin puree and the butter and heat to 99˚F/37˚C. Crumble the yeast into a bowl and pour the liquid over. Whisk in the egg yolks, salt, sugar, vanilla sugar, flour and spices in the liquid. Stir until it becomes smooth. Whisk the egg whites and fold into the mixture let the batter rest for 20 minutes. Bake the waffles in a waffle iron. Brush the waffle iron with butter between baking the waffles.

Caramelized nuts

  • 90 g sugar
  • 1 cup / 2 dl mixed nuts, brazil nuts, pecan och walnuts

Melt the sugar to a light brown caramel in a pan. Add the nuts and pour onto a baking sheet. Let cool and chop coarsely.

Serve the waffles with ice cream, maple syrup and nuts.

New Year’s Dream Cake

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Happy New Year! Most of you must have celebrated by now. Hope it was a lovely night. For 2015 dinner parties we made this cute and yummy chocolate/vanilla/orange cake. Please try!

New Year’s Dream Cake

Chocolate Sponges

You will need two chocolate sponges for one cake, which means you need two batches of these ingredients:

  • 1 cup / 2½ dl flour
  • 1 cup / 2½ dl sugar
  • ½ cup / 1¼ dl cocoa powder
  • 1 teaspoon bicarbonate
  • ½ teaspoon baking powder
  • 2 eggs
  • 4/5 cup / 2 dl milk
  • ⅓ cup / ¾ dl cooking oil  

Set the oven to 170°C / 340°F. You can make both sponges at the same time if you have two cake tins with a diameter of about 19-20 cm / 7-8 inches. Otherwise just make one sponge at a time. Grease the tin and powder with a little flour. Mix all dry ingredients in a bowl. Whip the eggs gently and add milk and oil. Add the egg mixture to the dry ingredients and whip until the mixture is smooth. Pour the batter into the cake tin and bake for 35-40 minutes.

Let the sponge rest 5 minutes in the tin. If the sponge is bigger than the tin you can place a pan on top to press the sponge so that the surfaces becomes flat. Turn the sponge upside down on a plate and let cool under the tin. Slice both sponges into two layers so that you have four sponges.

Orange Frosting

  • 75 g soft butter
  • 1 cup / 2½ dl icing sugar
  • a few drops of vanilla extract
  • 200 g cream cheese
  • ½ orange, finely grated peel and a few drops of the juice

Whip the butter. Add the icing sugar and vanilla extract to the butter. Add the cream cheese, orange peel and orange juice and whisk.

Spread the frosting over the first sponge and repeat between the other sponges. Cover the cake in plastic wrap and let cool in the fridge a couple of hours. This will make it easier to cover the cake in vanilla frosting. Make the vanilla frosting while the cake is in the fridge.

Vanilla Frosting

  • 150 g soft butter
  • 2 cups / 5 dl icing sugar
  • a few drops of vanilla extract
  • 400 g cream cheese

Whisk the butter and add icing sugar and vanilla. Add the cream cheese and whip into a smooth frosting.

Put a round tip in a piping bag or cut a hole of about 5-6 mm. Fill the piping bag with frosting. Cover the cake in frosting using the piping bag. This will make sure that no cake crumbs will be mixed with the frosting. Spread out the frosting so that it covers the cake evenly. Make bows around the edges of the cake using a star-shaped piping tip. Decorate the cake with fir trees made of sugar paste and add some deer or reindeer if you like. You can also powder the cake with icing sugar.

Sugar Paste Trees

Sugar paste can be bought in well-stocked food stores or on the internet. Spread out the paste between plastic using a rolling pin to make a thin layer of about 3-4 mm. Use a cookie cutter to make the trees. Let dry in room temperature over night so that they can stand by themselves on the cake. Turn them at some point so that they become dry on both sides. The edges can be covered in icing made of egg white and icing sugar.

Last Minute Wiener Nougat Rocky Road

HaveaYummyDayDec14SusannaBlavarg4326

Almost there! Christmas is celebrated tomorrow in Sweden. We’re wrapping up the last gifts and we’re hoping for Santa to arrive through the chimneys tonight. For a last minute sweet, try this recipe!

Last Minute Wiener Nougat Rocky Road

30 pieces

  • 100 g sliced almonds
  • 250 g nougat
  • 150 g dark chocolate
  • 15-20 g marshmallows
  • 40-50 g peanuts

Cut out a piece of parchment paper that will cover the inside of a pan (15×20 cm / 8×6 inches). Roast the almonds. Cut the nougat into small pieces and chop the chocolate. Put the pieces in a bowl and melt in the microwave or over boiling water. Mix with the almonds and pour the mixture into the pan. Let cool until the mixture is room temperature and then spread marshmallows and peanuts on top. Put plastic wrap over the pan and put it in the fridge over night. 

Raspberry Toffee

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Merry Christmas everyone! It’s time to jingle, mingle and make Christmas crimson toffee! 

Keep warm this holiday season! xoxo /Susanna and Elisabeth

Raspberry Toffee Dipped in White Chocolate 

About 32 pieces

  • 100 g pureed raspberries (with the seeds removed)
  • 1 teaspoon lemon juice
  • ⅔ cup / 1½ dl heavy cream
  • 1 cup / 2½ dl sugar
  • 1 tablespoon light syrup
  • Neutral food oil for the pan
  • 200 g white chocolate, chopped, melted and tempered
  • 2 tablespoons freeze-dried raspberries

Put a piece of lightly oiled parchment paper in a pan (about 6×8 inches or 15×20 cm). Mix all ingredients in a stainless steel pot. Heat the mixture until boiling and stir a couple of times. Boil until the mixture reaches 251˚-253˚F / 122˚-123˚C. Pour the mixture into the pan and let it set over night. Cut the toffee into pieces. Dip the pieces in the white chocolate and put them on a parchment paper. Spread the raspberries on top.

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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.

 

 

 

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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.

 

 

 

 

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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.

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