Sour Cream and Raspberry Chocolate Bread

Last night I was really craving chocolate, so I thought if I make chocolate bread in the morning I can eat it and call it breakfast.. it is bread .. right? :)


Ingredients:


125g butter, softened
2,5 dl brown sugar
2 eggs

1 tsp pure vanilla powder
2 dl sour cream
4 dl unbleached flour
1 dl cocoa powder
1/2 tsp baking powder

1/2 tsp baking soda

2,5 dl frozen raspberries

250 g 70% chopped dark chocolate

2 tbsp boiling water

1. Mix eggs, butter and sugar till all creamy, then add the vanilla powder and sour cream and mix some more.

2. Add the frozen raspberries, they will be crushed while being mixed in the batter, that's ok!

3. Mix all the dry ingredients in a separate bowl and add to the batter and mix in with a spoon then with the mixer.

4. Add the boiling water and mix for a minute more then add the chopped dark chocolate and mix in with a spoon.

5. Oil a bread pan and spoon in the batter. 

6. Bake for 50 minutes in a 180 Celsius degrees oven. Take out and let cool for 10 minutes in the pan before taking in out. 

ENJOY!

Date Newtons! The Best Newtons there is!

Traditionally in Egypt, fig newtons are filled with dates, so this week I decided to modify my fig newtons recipe and use dates instead of figs. The outcome is beyond what I imagined.. they are delicious!!



Filling:

200 g soft dried dates
2 dl water
2 dl apple juice
1 tbsp dark brown sugar
juice of a medium orange
1/2 orange grated zest
1/2 tsp cinnamon
1/2 tsp ginger

1 pinch nutmeg

1/2 tsp pure vanilla powder

2 tbsp dates syrup (debs el tamr- can be found in major super markets even here in Stockholm)

1. Chop the dates roughly (the smaller you chop them the quicker they cook).
2. Add all the ingredients, except for the dates syrup to a pot and bring to a boil while stirring.
3. Lower the heat to medium and stir every now and then so the date marmalade would not get stuck to the bottom of the pot. This process should take from 30 to 45 mins. It should be quite thick by now. Almost no liquid at all left.
4. Turn off the heat and either mix the marmalade in your kitchen machine or you can use a hand mixer till you have a smooth marmalade. Don't leave any clumps.

Dough:

125 g butter cold, cut in small cubes
4 dl unbleached baking flour
1/2 dl dark brown sugar
1/2 orange grated zest
1/2 tsp pure vanilla powder
1 egg white
1 tbsp water

Egg Wash:

1 egg yellow
1 tsp water

1/2 dl pealed sesame seeds to sprinkle on top.

1. Mix all ingredients into a smooth dough, you add the water after you have kneeded everything else to bring the dough together.
2. Cut into two balls then roll out the dough about 5 mm thick.
3. Cut into rectangles about 7 - 10 cm wide and as long as your dough allows.
4. Spread some of your marmalade in the middle of the rectangle.
5. Fold one side then with your finger brush some egg wash on the tip.
6. Fold the other side so that they barely touch.
7. Flip it around and spread some egg wash on top, then sprinkle the sesame seeds.
8. Cut with a knife into bite sized pieces and place on a baking sheet.
9. Bake in an oven 200 Celsius degrees for 15 minutes.

Roasted Chickpeas, a Healthy Snack!!

Lately I have been completely obsessed about chickpeas... they taste so good, and are very good for you :) 

I have used them in many different recipes, like my Vegetarian Thai Curry or my Oven Baked Rice.

These roasted chickpeas are great for snacking without guilt.. you might want to double the recipe ;) 

Ingredients:

2 cans chickpeas (2 x 410 g)

1 tbsp sunflower oil

1 tsp onion powder

3/4 tsp cumin

3/4 tsp salt

1/4 tsp cayenne pepper

1. Drain the chickpeas then spread them on a towel and leave them for 10 mins to dry.

2.  Mix the spices with the oil in a bowl then add the chickpeas and mix well.

3. Spread the chickpeas on a baking sheet and put in a 150 Celsius degrees oven for 45 minutes or until they are roasted. Check on them every now and then, each oven is different!

Enjoy!!

 

Vegetarian Chickpea & Spinach Thai Curry

When you look at the ingredients of this recipe it might not make sense to you at all.. but believe me it is worth cooking and the flavours work very well together.. it's become a family favourite and we make it once a week :)

Ingredients:

1 tbsp butter
1 yellow onion finely chopped
2 cloves garlic minced
2 cm peeled and grated ginger
1 dl sun-dried tomatoes, chopped
1/2 lime juice
1,5 tbsp red Thai curry paste

1 tbsp brown sugar (can be replaced by honey)
1 can chickpeas, drained (410 g)
1 bag fresh baby spinach (65 g)
1 can coconut milk (400 ml)

salt to taste

1. Melt the butter in a wok pan, then put in the onions and garlic and fry till the onions are transparent.

2. Add the ginger and sun-dried tomatoes and stir for a couple of minutes.

3. Add the drained chickpeas, and lime juice, then add the coconut milk and red Thai paste.

4. Let it simmer on medium heat for 10 minutes, then add the baby spinach and the moment you add it and stir it in turn off the heat and let the spinach wilt.

5. Serve on a bed of mashed roasted sweet potatoes.

6. To roast the sweet potatoes, just put them in a 200 degrees Celsius oven for 45 minutes or until they are tender to your poking finger.

Healthy Fig Newtons or Ka3b El-Ghazal

Fig Newtons, or Ka3b El-Ghazal, literally the heals of the deer has always been my absolute favourite. I remember my dad buying big portions of it from the bakery nearby and I just devoured them.
This recipe is much healthier less sweet and tastes of oranges and figs.. YUMMY!

They little bites taste better the day after, as the crust softens.

Oh and by the way the filling makes for the best fig marmalade that I have ever had.. blue cheese and crackers anyone?

Filling:

2 dl soft dried figs
3 dl water
2 dl apple juice
1/2 dl dark brown sugar
juice of a small orange
1/2 orange grated zest
1/2 tsp cinnamon
1/2 tsp ginger


1. Chop the figs roughly (the smaller you chop them the quicker they cook).
2. Add all the ingredients to a pot and bring to a boil while stirring.
3. Lower the heat to medium and stir every now and then so the fig marmalade would not get stuck to the bottom of the pot. This process should take from 30 to 45 mins.
4. Turn off the heat and either mix the marmalade in your kitchen machine or you can use a hand mixer till you have a smooth marmalade. Don't leave any clumps.

Dough:

125 g butter cold, cut in small cubes
4 dl unbleached baking flour
1/2 dl dark brown sugar
1/2 orange grated zest
1 tsp pure vanilla powder
1 egg white
1 tbsp water

Egg Wash:

1 egg yellow
1 tsp water

1/2 dl pealed sesame seeds to sprinkle on top.

1. Mix all ingredients into a smooth dough.
2. Cut into two then roll out the dough about 3 - 5 mm thick.
3. Cut into rectangles as shown in the picture above.
4. Spread some of your marmalade in the middle of the rectangle.
5. Fold one side then with your finger brush some egg wash on the tip.
6. Fold the other side so that they barely touch.
7. Flip it around and spread some egg wash on top, then sprinkle the sesame seeds.
8. Cut with a knife into bite sized pieces and place on a baking sheet.
9. Bake in an oven 180 Celsius degrees for 15 minutes.

Enjoy!

The Meatball School!!

You read this right.. I did say school.. this recipe is the only recipe you will ever need for any meatball..

When I moved here almost 10 years ago to the meatballs' country of Sweden.. I tried of course to make my own and my husband's comment was "they are good but my grandma's were the best!" and in Barney Stinson style I said "Challenge accepted!" Since then I have tried a gazillion of recipes and about two years ago after yet another experiment I got the long awaited for comment from my husband "These are the best meatballs I have ever had.. even better than my grandma's!" WOOHOO!! I did it! 

The thing about minced meat in general is that it's so versatile and every culture has it's own sauce and it's own way of making meatballs. They fit every occasion and kids love them.. so without further a due here is my recipe for meatballs: 

A TIP: Always make a small flat pate after you mix all the ingredients and fry that in a tiny bit of butter and taste it to make sure your meatballs have the right amount of saltiness and the right balance!! 

Basic Ingredients:

The following ingredients are constant no matter what kind of meatballs you are making:

1 potato, medium size, finely grated

1 carrot, , medium size, finely grated

0,5 dl créme faiche
2 tbsp bread crumbs

1 small yellow onion, minced

0,5 dl concentrated veal stock (I use Touch of Bong)

freshly ground black pepper to taste

1. Mix all the ingredients including the various meat combinations, and spices that are listed below for the different kinds of meatballs.

2. take about 3 table spoons of the mix in your hand and roll into meatballs, and place on a baking sheet like a little marching army.

3. Bake in a 200 Celsius degrees oven for 15 minutes. 

4. At this point you can freeze the meatballs if you are not cooking them immediately. They last for about 1 month in the freezer. 

5. If using them immediately then melt 2 tbsp of butter in a pan then fry the meatballs till they are golden brown and either serve them as they are or mix them with one of the sauces mentioned below. 

Christmas Meatballs: (served traditionally in Sweden's Julbord)

1 tbsp pepparkakskryddor (a mix of ground  1/2 tbsp cinnamon and equal parts of ginger, cloves, cardamom)

500 g mixed equal parts of minced beef and pork 

Swedish Meatballs: 

1 tbsp dried oregano

500 g minced beef

Sauce:

2 dl whipping cream

200 g chopped mushrooms (optional, the traditional way is without mushrooms but I love them)

1/2 dl sharp cheddar cheese (if in Sweden then of course use Westerbottenost)

1 tbsp concentrated veal stock

freshly ground pepper to taste

1. Add the mushrooms to the meatballs in the pan and fry for a couple of minutes till the mushrooms are tender. 

2. Add the cream, and concentrated stock then let reduce on low heat while stirring every few minutes. When it starts getting thick add the shredded cheese and pepper and mix till the cheese is completely melted. Careful with the saltiness. If it tastes too salty for you make sure your potatoes have little salt, or add a big spoon of créme faiche towards the end. That should solve your problem.

3. Serve with mashed or boiled potatoes.

Middle Eastern Meatballs:

1/2 tbsp dried coriander

1/2 tbsp dried oregano

1 tsp cumin

1 big pinch of chilli flakes

1 clove garlic, minced

500 g mixed equal parts of minced beef and lamb

Sauce: 

1 yellow onion chopped finely

1 garlic clove minced

4 dl crushed tomatoes

2 tbsp tomato paste

1 tbsp brown sugar

1 vegetable stock cube

1 tsp cumin

1/2 tbsp dried coriander

1/2 tbsp dried oregano

freshly grated ground pepper

1 pinch of chilli (optional)

1. Add the garlic and onions to the meatballs in the pan and fry for a few minutes till tender.

2. Add the tomato paste and crushed tomatoes then add the rest of the ingredients and stir till the stock cube is dissolved.

3. Let simmer for 10 minutes on medium heat you might need to add a table spoon of water if it gets too dry.

Italian Meatballs:

1 tbsp dried oregano

2 tsp dried thyme

1 tsp dried marjoram

1 clove garlic, minced

500 g minced veal 

Sauce:

1 yellow onion chopped finely

1 garlic clove minced

4 dl crushed tomatoes

2 tbsp tomato paste

1, 5 tbsp brown sugar

1/2 dl red wine

1 vegetable stock cube

1 tsp marjoram

2 tsp dried thyme

1/2 tbsp dried oregano

1 dl fresh basil chopped 

freshly grated ground pepper

1. Add the garlic and onions to the meatballs in the pan and fry for a few minutes till tender, then add the wine and stir for a couple of minutes.

2. Add the tomato paste and crushed tomatoes then add the rest of the ingredients and stir till the stock cube is dissolved.

3. Let simmer for 10 minutes on medium heat you might need to add a table spoon of water if it gets too dry.

4. Serve with spaghetti and top with freshly grated parmesan.

Baby Meatballs:

These I always make for my son or when we have little ones over.. a huge success every time!

An Important change in the basic ingredients:  I only use half a small red onion instead of a full yellow onion, minced.

1 tbsp dried oregano

500 g minced beef

Sauce: 

4 dl crushed tomatoes

2 tbsp tomato paste

1, 5 tbsp brown honey

1 vegetable stock cube

1/2 tbsp dried oregano

1/ freshly chopped parsley

1. Add the tomato paste and crushed tomatoes then add the rest of the ingredients and stir till the stock cube is dissolved.

3. Let simmer for 10 minutes on medium heat you might need to add a table spoon of water if it gets too dry.

ENJOY!!

Baked Eggs!

Lately eggs have become my absolute favourite breakfast, especially these all in one baked eggs. And since Easter is soon this recipe can be used for an Easter brunch as well.

Ingredients:

4 big eggs

2 slices of smoked ham or smoked turkey finely chopped

4 tbsp shredded cheddar

1 tbsp fresh parsley or dill finely chopped

2 tbsp sun-dried tomatoes finely chopped

2 medium floury potatoes grated

1 tbsp melted butter

salt and pepper

butter for greasing 

1. Grease 4 holes in your muffin form for medium sized muffins. And set your oven on 200 degrees Celsius. 

2. Mix the shredded potatoes with the melted butter and split into 4 equal portions.

3. Form into the muffin forms to create a basket all the way up to the rim. Bake in the oven for 10 minutes and you might need to put the grill on for the last 3 minutes to get a bit of golden colour on the potatoes.

4. Take out the muffin form and divide the smoked ham/turkey, sun-dried tomatoes, then break an egg in each of the baskets. 

5. Sprinkle the cheddar cheese and parsley on top, then sprinkle a tiny bit of salt and some pepper on top as well.

6. Bake for 10 minutes.

ENJOY!

Peanut Butter & Chocolate Chips Banana Bread

This is actually the first time I ever make a banana bread.. I read quite a few recipes and got inspired by some ingredients here and some there and well.. this is the outcome...

Ingredients:

2,5 dl unbleached bread flour

1/2 tsp baking soda

1/2 tsp  ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg1/4 teaspoon baking powder
1/4 teaspoon salt
  2  bananas, mashed
1 dl cane granulated sugar
1 dl cup crunchy peanut butter
1 large egg
1/2 dl sunflower oil
1 1/2 tsp vanilla extract
150 g dark chocolate chips

1. Combine all the dry ingredients in a bowl and stir.
2. In a stand mixer beat the sugar, egg and bananas, mix till fluffy, then add the oil and vanilla extract.
3. Add the dry ingredients and mix for a few minutes till throughly mixed, then add the peanut butter and mix for a few seconds.
4. Fold in the chocolate chips with a spoon.
5. Grease a loaf pan and bake for 45 minutes in a 180 degrees Celsius. 
6. Let cool when you take it out then go around the edges with a knife before taking out. 

SILCE AND ENJOY!

A Giant Grilled Skilled Peanut Butter & Chocolate Cookie!

This recipe is perfect for a BBQ party. After grilling your burgers or anything else that you choose instead of wasting that beautiful heat put in a giant cookie in a skillet and serve warm with dollops of vanilla ice cream and invite everyone to take a spoon and dig in. YUMMY!

Ingredients:

75 g butter (room temperature)

1 egg

100 g brown sugar

1 tsp vanilla extract

130 g unbleached flour

1/4 tsp bicarbonate

50 g crunchy peanut butter

100 g Lindt 70% dark chocolate chopped roughly

1. Mix the butter and sugar and cream for 3 minutes. 

2. Add the egg and vanilla extract. Keep mixing with a hand mixer till it's fluffy.

3. Mix the dry ingredients in a separate bowl then add to the egg,sugar & butter mix.

4. Finally add the peanut butter and mix for a few more seconds.

5. Mix in with a spoon 70% of the dark chocolate. Butter a skillet and press the cookie dough into it then sprinkle the rest of the chocolate on top.

6. Grill till it firms with the lock on then serve warm with dollops of vanilla ice cream.

ENJOY!

Simple and Very Easy Flatbreads!

This recipe is dedicated to all the busy mums or dads that don't have time to stand for a couple of hours to make bread. When I made this bread my husband said "How do you do it?"
Well, here is how..



Ingredients:

250 g unbleached bread flour (you can exchange 100 g with rye flour for a darker bread)
1 tsp salt
1/2 tbsp baking powder
1 tbsp honey
250 g naturell yoghurt or greek yoghurt
1/2 tsp crushed fennel seeds, anise seeds or cumin seeds (if in Sweden you can use a pinch of brödkryddor) OPTIONAL!



1. Mix all the dry ingredients together in a bowl.
2. Add the yoghurt and honey and knead for 5-10 minutes. Till you have a smooth dough. You might need to add a dash of flour..
3. Take out on a lightly floured surface then shape into a log and cut into 8 buns.
4. Roll out each bun till they are about 1 cm think, then stab with a fork a few times. If you have a flatbread pin roll then you do not need to use a fork.
5. Bake for 10 minutes on a baking sheet in a 225 Celsius degrees oven.


ENJOY!

Juicy Burger Pates

After posting the recipe for my burger buns I was asked to include the recipe for the burger pates themselves :)

Ingredients:

500 g pure beef minced meat

1 small yellow onion minced

1/2 tsp chili flakes

(1/2 tbsp concentrated meat broth (or 1/4 a cube meat broth crumbled will also do)) optional!!

salt & pepper (careful with the salt as the meat broth is salty if you are using it!)

2 tbsp sunflower oil

1. Add all the ingredients in a bowl and mix with your hands for a few minutes till everything is mixed completely.

2. Divide the mixture into four portions and form the pates. I use a burger press which makes life much easier!

3. Brush with a bit of oil on both sides then grill for 4 minutes on each side.

ENJOY!

The Perfect Burger Bun

These burger buns are amazing.. I have been trying out loads of recipes and mixing different ones together till I reached this :)

Ingredients:

25 g fresh yeast

2,5 dl milk (37 Celsius degrees, finger warm)

25 g baking syrup (you can use honey)

35 g sunflower oil

15 g brown sugar

8 g fine salt

450 g unbleached flour

Egg Wash:

1 egg

1/2 tbsp water

1 pinch of salt

1/2 dl pealed sesame 

1. Crumble the yeast in a baking bowl, then add the warm milk and stir till it's dissolved. 

2. Add the syrup, salt, oil and sugar and stir. 

3. Add the flour bit by bit while stirring then knead with your hands for 15 minutes. 

4. Cover with a towel and leave to proof for 1,5 hours. 

5. Bring out on a lightly floured surface and form into a long loaf and slice into 70g and 100g buns (I make the 70 g buns for Ramsi and myself and the 100g buns are for Petter) 

6. This dough makes 4 small buns and 4 big buns.

7. Place the buns on a baking sheet and cover with a towel and let proof for another hour.

8. Press the buns down with your hand or a plate to flatten them a bit.

9. Make the egg wash and brush over the buns then sprinkle with the sesame seeds.

10. Bake in a 225 Celsius degrees oven for 9-11 minutes or until they are golden brown.

and for the perfect burger experience here is the recipe for the burger pates!

This is not just healthier but also tastier and cheaper.. a win/win situation!

ENJOY!

Cheddar Cheese Biscuits

This recipe is one that I did for the first time a year ago when Ramsi was sick and would not eat anything. He loved it and ate a bucket load and every now and then I do it for him. Along the way I fell in love with them completely.. these are delicious and melt in your mouth :)

Ingredients:

2,3 dl all-purpose flour
2 tsp baking powder
2 tsp brown sugar
1 big pinch of cayenne pepper (optional)
1 egg yolk
1/2 teaspoon salt
2,3 dl grated sharp cheddar cheese
1/3 dl oil
3/4 dl milk

1. Mix all the dry ingredients and mix together.

2. Add the milk, egg yolk and oil and kneed for 10 minutes. 

3. Roll out on a lightly floured surface about 0,5 cm thick.

4. Cut out with a cookie cutter (or play dough cutter!!! :) just clean it first)

5. Place on a baking sheet and bake for 6-9 minutes in a 200 degrees Celsius or until golden.

Enjoy!

Rice Crispy Treats with Peanut Butter and Nutella

Since it's Saturday and even though I still don't feel well at all I decided to make Ramsi some treats.
These are delicious and very easy to make..

Ingredients:

12 dl Rice Krispies
200 g marshmallows
1 dl peanut butter
1 dl Nutella
200 g dark chocolate chopped

1. Melt the marshmallows in the microwave on full effect for 45 second to one minute.
2. Mix in the dark chocolate and whisk until it melts.
3. Add the peanut butter and Nutella and whisk till all is mixed well.
4. Melt the mix into the microwave on full effect for another 30 seconds.
5. Add the Rice Krispies and mix well (you might need to use your hands)
6. Press the mixture into a pan and let cool for 30 mins.
7. Chop into small squares and enjoy :)

Vegetarian Oven Baked Rice

4,5 dl Jasmine rice
1 yellow onion diced
1 red bell pepper diced
200 g frozen haricot verts beans chopped into 2 cm long pieces
1 can chickpeas (410g) drained
0,5 dl chopped fresh coriander (or parsley if you prefer that)
1 cube of vegetable broth
1 tsp cumin
1 tsp smoked paprika
1 tbsp dried coriander
1 tsp garlic powder
1 tsp turmeric (for colour)
8 dl boiling water
1 tbsp vegetable oil
1 tbsp butter (you can use vegetable oil instead)
A pinch of salt and freshly grated black pepper

1. Melt the butter in an iron cast pot then add the oil and fry the onions and paprika till the onions are golden. (If like me you don't have a stove you can fry it in the oven for 10 minutes 250 degrees Celsius)
2. Add the haricot verts, chickpeas and crumble the vegetable broth cube and add the spices and fresh coriander.
3. Add the boiled water and rice and stir.
4. Bake in the oven for 20 minutes on 200 degrees Celsius. Fluff the rice with a fork before serving.

You can either serve this as a side dish to some spicy meatballs or eat it as a complete meal served with a simple yoghurt salad.

Yoghurt Salad:

2,5 dl Turkish yoghurt (balady yoghurt)
1 garlic clove minced
Salt and pepper

1. Mix all the ingredients and serve.

Saneyet Batatis / Potatoes in the Oven with Chicken

A few days ago our stove went dead. It's one of those fancy glass top stoves and the glass top broke (though we can't figure out how). This unfortunate incident left me with a big challenge, cooking for a few days (till the new one arrives) without a stove. The first thing that came to mind was the beautiful saneyet batatis, which is a very traditional Egyptian dish. We usually eat it with cooked white rice as well, which is weird for the western world, eating carbs with carbs, but in Egypt this goes very well and tastes amazing I might add :)

Anyway, so I cooked the potatoes without the rice due to the lack of stove and it turned out very delicious!!



Ingredients:

600 g (yukon golds or fast potatis) potatoes peeled and sliced in 0,5 cm discs
2 green bell peppers sliced in rings
1 yellow onion sliced in rings
1 big carrot sliced in in discs
3 skinless boneless chicken breasts (you can use chicken thighs if you prefer them)
1 big tomato sliced
30 g butter


Sauce:

3 garlic cloves minced (if they are big use only 2)
4 tbsp tomato paste
2 tomatoes peeled (you can leave the skin on if you don't mind it or you can use 1 dl crushed tomatoes instead)
1/2 tbsp dried coriander (kosbara nashfa)
1 tsp cumin
a pinch of chilli
1 cube of vegetable broth
1 tsp paprika
0,5 tbsp dried oregano
1 tbsp chopped fresh coriander
2 dl hot water
Freshly ground pepper and after tasting the spice mix add salt if needed




1. Mix all the ingredients (but leave out the water) in a food processor.  Take one table spoon of the mix and smear the deep oven pan with it.
 2. Layer all the chopped vegetables on top of the sauce. Then massage the chicken breasts with a a bit of the spice mix.
3. Add the water to the rest of the mix and pour it on the vegetables then lay the chicken breasts on top.
4. Chop the butter in small cubes and lay them over the chicken and the vegetables.
5. Cook for 35 minutes in a 200 degrees Celsius oven. Put the top grill on and grill for 5 minutes at the end if the chicken have not taken colour!

Enjoy!!

Super Chocolaty Cookies!!

Now, this is a recipe that will change your life.. these cookies are my secret weapon against PMS! They are so delicious, so sinful.. you will want to eat them while all alone with a glass of milk.. or crumble them over a luscious vanilla ice cream.. either way they are unforgettable!

Ingredients:

Oven 180 Degrees Celsius

150 normal salted butter

2 dl granulated cane sugar

1 egg

2 tsp vanilla extract

1,5 dl cocoa

1,5 dl flour

0,5 baking soda

250 g high quality 70% baking chocolate chopped roughly 

1. Cream the sugar, egg and vanilla extract with a hand mixer. 

2. Mix the cocoa, flour and baking soda in a separate bowl then add to the egg, sugar and vanilla extract mix. Blend with a spoon then with the hand mixer.

3. Add the chopped chocolate then blend with a spoon.

4. Spoon the mixture onto plastic wrapping paper and form into a log and wrap then put into the fridge for at least 2 hours, or the freezer for 30 mins. At this stage you can freeze the dough and get out whenever you have a craving for chocolate ;) 

5. Take out the log of chocolate dough and unwrap then chop into 0,5 cm thick discs and spread on a baking sheet (make sure there are spaces in between) then bake for 6 minutes.

6. Take out and let cool before you move them. The cookies only firm up when cooled down. 

Now try to eat just ONE!!!!! :D 

Home Made Pita Bread

This recipe, is one that never fails.. I have made this pita bread at least a 100 times in the last couple of years. ALWAYS a success! Nothing beats fresh bread coming out of the oven :)



Ingredients:

50g fresh yeast
4 dl water (37 degrees Celsius warm)
1 dl milk (37 degrees Celsius warm)
1 tbsp honey
2 tsp salt
2 tbsp olive oil
12 dl baking flour (vetemjöl special)


1. Crumble the yeast in a baking bowl then add the milk and water and mix till the yeast is dissolved.
2. Add the honey, salt and olive oil. Stir till the sugar is dissolved.
3. Add the flour bit by bit while mixing till you get a dough that does not stick to the sides of the bowl.
4. knead for at least 10 minutes. Preferably 15 minutes, then cover the bowl with a towel and let proof somewhere warm. 30 minted!!

I use my sauna though not turned on. It's perfect!!

5. After proofing, take out the dough on a lightly floured surface and knead the air out. 

6. Roll the dough into a long loaf then cut into 16 equal pieces. Best way is to cut it in half then cut each in half and so on till you achieve 16 pieces (you can also weigh them for the sake of perfection!!)

7. Turn those 16 pieces into round balls then roll them out with your rolling pin (wipe your rolling pin with flour so it'd not stick). Lay them out on a baking sheet an cover them with a towel to proof for another 20 minutes. (leave a bit of space in between the bread, as it will get bigger while proofing then while baking as well). Set your oven on 225 degrees Celsius.

(After the second proofing you can brush the bread with water and sprinkle with sesame seeds for extra flavour)

8. Bake your bread for 8-10 minutes, then take them out and serve warm.. YUMMMY!!!

A Vegetarian Lasagne That Will Convert You!!

The problem with vegetarian food for the non vegetarian people is that it does not taste "meaty" enough.. That meatiness can be easily achieved with adding umami agents and creating the right textures. This recipe achieves both  ;)

Please note that all ingredients are ecological!!

Filling:

2 tbsp butter or olive oil (I prefer butter)

3-4 shallot onions (70g) chopped finely

300 g button mushrooms chopped in small cubes 

(or you can use 150 g mushrooms and 3 skinless boneless chicken breasts) 

2 medium carrots (130g) pealed and grated

2 big garlic cloves minced

450g frozen chopped spinach

125g ricotta cheese

125g mascarpone

1 tbsp dried oregano

1,5 tsp dried marjoram

1.5 tsp dried thyme
(you can use a pizza, or Italian spice mix if you can't find these spices, 1,5 tbsp)

1,5 cubes veggies broth (you might need only one depending on which brand you use, I use Knorr eco)

1 tbsp mushroom soja sauce ( 1tsp if using the chicken)

black pepper and salt if needed

Béchamel Sauce:

25g butter (about 3 tbsp)

4 tbsp flour

750 ml - 1 litter milk  NOT skimmed (depends on how much béchamel you want on your lasagna)

1 dl shredded shedder (or taco ost) 

salt and pepper to taste

12 plates lasagne (you might need more or less depending on your oven pan)

Topping:

1 dl shredded shedder

1 dl freshly grated grana padano

Filling:

1. Melt the butter in a hot pan then add the chopped shallot onions, grated carrots & garlic and sauté till they are wilted.

2. Add the mushrooms and spinach, stir every now and then till the spinach is melted. Then add the spices and crumble the broth cubes, stir till all is mixed.

3. Now add the ricotta and mascarpone and stir. Finally add the spoon of soma sauce and taste. Add black pepper and salt if it feels like it needs any salt.

Béchamel:

1. Melt the butter in a hot pot then add the flour and stir (medium heat) till the flour starts to be golden. 

2. Lower the heat and add the milk bit by bit while stirring. Keep stirring every now and then till it starts thickening. 

3. Finally add the cheeses and salt & pepper and stir till the cheeses have melted ( don't let it get too think, you want it to have a bit of liquid in it for the lasagna plates to cook)

Plating:

1. Add some béchamel to the bottom of an oven pan then add the lasagna plates covering the whole pan then add a layer of the filling adding a few scoops of the béchamel.

2. Keep repeating the process till you run out of filling. 

3. after the last layer of lasagna plates add all the béchamel you have left then sprinkle the cheeses on top and put into 200 degrees Celsius oven for 20 minutes till the tops is all golden and lovely. (follow the instructions on the lasagne plates box)

ENJOY!!!

Bread Sticks "Grissini" with Sun-dried Tomato Puré

25 g fresh yeast

2,5 dl warm water 37 degrees

6-7 dl flour

1 tbsp honey

2.5 tsp salt 

5 tbsp olive oil

2 tbsp sundried tomato puré 

1 tsp cayenne pepper 

3 tbsp finely chopped tarragon



 1. mix the warm water with the fresh yeast till completely dissolved then mix in the honey, salt, and oil in. 

2. Add the flour and kneed for 10 mins. Leave it to prove for 20 minutes then mix in the flavouring (here tomato puré, tarragon and cayenne pepper) 

3. roll out the dough into a rectangle about 1 cm thick, then slice into 1 cm wide strips.. 

4. twist and lay on a baking form then bake in a 200 degrees oven for 15 minutes till crisp and golden.

5.Leave to cool before serving.

Red velvet , white chocolate chip cookies!

This last week has been very hard for me, as Ramsi has gotten the chickenpox. And though he is actually doing great for being ill. He has been super bored, which means a lot of baking since he LOVES baking! :)

This morning we decided to make red velvet cookies with white chocolate chips, because we had all the ingredients at home..

The outcome has been very very good.. I just would rather use some colour paste the next time to make the colour more intense!!


Oven temperature:
180 degrees Celsius

Ingredients:

100 g butter (room temperature)
1,5 dl cane granulated sugar
1 tsp vanilla extract
1 tsp red paste colour
1 tbsp cacao
1 egg
0,25 tsp salt
0,5 baking soda
1 tsp white wine vinegar/ apple cider vinegar
3 dl flour
100 g white chocolate chips

1. Mix the butter and sugar until creamy and light in colour.
2. Add the vanilla extract, cacao and red paste and mis till you have an even bright red colour.
3. Add the egg and vinegar. In a separate bowl mix the salt, baking soda and flour then add to the mix.
4. now you should have a nice cookie dough. turn off the electrical mixer and add the white chocolate chips  then mix into the dough with a spoon.
5. Take a tablespoon of the tough and roll it then place it on your baking sheet. Repeat the process but make sure to leave enough space between the cookies. Press each cookies ball a little bit with your hand.

This dough makes 28 cookies. Bake for 9 minutes then leave to completely cool before taking off the baking sheet.

Enjoy!!

Chocolate Truffle Cake

200g dark chocolate (I use 70% dark cooking chocolate)
200g butter
4 eggs
2 dl sugar (0,85 cups)
2 dl flour
1/2 tsp baking powder
1/2 tsp baking soda

preheat the oven to 200 degrees Celsius (390 Fahrenheit)

1. melt the butter on low heat then add the chopped dark chocolate and stir till all is melted.
2. whisk eggs and sugar till full of air.
3. add all dry ingredients in a bowl and stir then add gradually to the eggs sugar mix while whisking.
4. add the melted butter/chocolate mix and stir.
5. butter an oven form, then add the mixture.
6. place in the oven for 12-15 minutes.

I serve it with whipped cream and top it with fresh berries!

Adult Chocolate Chip Cookies

Adult Chocolate Chip Cookies 

These cookies are absolutely the best chocolate chip cookies that you will ever taste..  kids don't like these.. They are for the parents  

200g butter (room temperature)
1dl confectioners sugar
2dl granulated cane sugar (brown sugar would do)
2 eggs
5dl all purpose flour
2tsp baking soda
2tsp vanilla extract
300g good quality dark chocolate chips (minimum 50%)
2dl coarsely chopped hazelnuts
2dl coarsely chopped almonds



1. Mix the butter with the sugars till fluffy.
2. add the eggs and vanilla extract.
Mix the flour and baking soda in a separate bowl then add to the mix.
3. Add the chocolate chips, hazelnuts and almonds and mix with your hands till it forms a dough.
4. Place a piece of plastic wrapping on a table and form 1/3 of the dough into a tub then wrap in the plastic and roll till a perfect tube. Then repeat the process with the rest of the dough.
5. You can actually freeze your dough at this point to bring out whenever you feel like some cookies!!
6. Place the dough into the fridge for 30 mins then being out and chop into 1cm thick discs that you place on a greased oven form.
7. Bake for 6-8 minutes on 200 degrees.



ENJOY!!!