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!