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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Swedish Kladdkaka

HAYD3921 Susanna Blavarg 1

Swedish Kladdkaka is easy to bake and sooo yummy. It’s very popular in Sweden. It translates as sticky cake, it should be sticky inside, so don’t leave it for too long in the oven. This is the classic one:

Classic Swedish Kladdkaka

  • Butter and flour for the pan
  • 2 large eggs
  • 1¼ cup / 3 dl caster sugar
  • 100 g butter
  • 1 tsp vanilla sugar
  • 4 tbsp cocoa powder
  • ¾ cup / 2 dl all purpose flour
  • 1 cup heavy cream for serving

Pre heat the oven to 400°F/200°C. Butter and flour an 8″ springform pan. Whisk the eggs and sugar together in a bowl until light but not fluffy. Melt the butter and stir while adding it. Add all the dry ingredients and stir it all until smooth. Pour the mixture into the pan and bake on the lowest rack in the oven for 15 minutes. It should be sticky inside. Remove the cake and let it cool for an hour.

Powder with cocoa and serve with lightly whipped cream.

Swedish Semla Layer Cake

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Today fettisdagen is celebrated in Sweden and this is the big day for having a Swedish semla. This year’s semla season have been extraordinary in Stockholm, with all the bakeries making their own versions of the traditional semla. Most trending have been Mattias Ljungberg’s Semmelwraps, which you can try at the Tössebageriet if you’re in Stockholm. We’re in New York though, longing for semlas today. But a few days ago we baked this semla layer cake to show you guys what to do if you want to celebrate fettisdagen in an extraordinary way. Yum.

Swedish Semla Layer Cake

  • 25 g fresh yeast or 1 pkg dry yeast
  • 1 cup / 2 ½ dl milk
  • ⅓ cup /¾ dl sugar
  • ¼ tsp salt
  • 1 tsp cardamom seeds, crushed in a mortar
  • A few drops of vanilla extract
  • 75 g soft butter
  • 2 ½-3 cups 6-7 dl flour
  • 1 egg for glazing, lightly whipped with a fork

Filling:

  • 300 g almond paste
  • 3 tbsp milk or water
  • 2 cups / 5 dl heavy cream

For garnishing:

  • Icing sugar

Crumble the yeast in a bowl. Heat the milk to  98 °F/37 °C. Pour the milk into the bowl with yeast. Stir until the yeast dissolves and add sugar, salt, cardamom and vanilla extract. Add the butter. Work the flour into the dough little by little until the dough is smooth. Keep working the dough for 5-10 minutes. Let the dough rise under a tea towel for about 30 minutes.

Heat the oven to 355 °F/180 °C. Put the dough on a lightly floured surface and shape it into a round bun. Put the bun in a buttered cake pan with a removable bottom and a diameter of about 7-8 inches/19-20 cm. Let rise under a tea towel for another 30 minutes. Brush the bun with egg and bake in the center of the oven for about 25 minutes (if the surface of the bun is turning brown towards the end you can move the bun further down in the oven). Take out the bun and let it rest in the pan for a couple of minutes. Remove the edges of the pan and let the bun cool under a tea towel.

Grate the almond paste and mix it with milk or water. Whip the cream and pour it into a piping bag with a star shaped tip.

Cut the bun into three layers and cut out a triangle out of the top one. Spread almond paste and pipe cream over each layer. Put the layers together and powder with icing sugar.

Serve with coffee or milk or the old fashioned Swedish way: put your slice of the semla in warm milk in a soup-plate.

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!

 

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.

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.

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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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Swedish Tartines with Cream Cheese

Lantliv fest 14 Susanna Blavarg8009

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.

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