Swedish Holiday Lucia Saffron Buns (Lussebullar)

These delicious saffron buns tastes best when warm, fresh from the oven. Serve with tea, coffee or Gluhwein. This recipe gives 35-40 small buns. Will take you 1 1/2 to 2h to make (including the time for the dough to rise).

You need:
1 packet dry yeast
1 dl (1/2 cup) water
1 teaspoon sugar

4 dl (1 1/2 cup) whole milk
150 g unsalted butter
2 dl (0.9 cup) sugar
1 g saffron
1/2 teaspoon salt
12-14 dl (5-6 cups) flour

Topping:
1 egg
raisins

Instructions:

1. Heat water to approx 100 F (37C). Add yeast, 1 teaspoon of sugar, mix and let it stand for 10 min so the yeast becomes active. (Tip: Yeast likes the same temperature as you, if you dip your finger in the water you should not burn your finger - then it's too hot!).

2. Melt butter in a pan, add milk, sugar and saffron. Let it stand until room temperature. Add yeast mix.

3.  Add flour and salt slowly to the mix. Kneed the dough by hand until it becomes smooth 5-10 min, or in a baking machine until the dough looks firm and smooth. (Tip: It's better to add too little flour than too much. It's easier to adjust the amount of flour after you have let the dough rest).

4. Let the dough rest for 30 min.

5.  Work the dough by hand for some 2 min. Add extra flour if needed. Split the dough into 4, then cut each  piece into 10 small pieces (so you have 40 buns). Roll each piece with your hands into a long stripe. Then roll both ends into the middle (in opposite direction - see picture above). You can be as creative as you like!

6. Let the buns rest for 30-40 min on an oven safe plate, covered with parchment paper. Make sure you leave enough space for the buns to rise. Preheat oven to 225'c (437 F).

7. Mix an egg in a glass, use a spoon or a brush to cover the top of the rolls in egg. Place a raisin in both ends of the bun.

10. Bake in oven for 7-10 min, or until golden brown.


Enjoy!

Bundt Cake

Bundt cake (or sugar cake as we call it back home) is one of my favorite cakes. It's plain, tasty and easy to make. You need an oven safe form. Will take you less than 1 h to make (including the time in oven). Serve with tea or coffee.

You need:

3 eggs
2 dl (0.8 cup) sugar
1 tsp vanilla extract (or 2 teaspoon cardamom)
50 g butter
1 dl (0.4 cup) milk
3 1/2 dl (1 1/2 cup) all-purpose flour
2 teaspoon baking soda
1/4 teaspoon salt

Instructions:

Preheat oven to 175'C (347 f)

1. Mix eggs and sugar with an electrical whisk until smooth and creamy.

2. With a hand mix or a spoon, stir slowly flour, baking soda, salt and vanilla extract with the egg/sugar mix.

3. Melt butter, add milk and mix it slowly with the rest of the ingredients.

4. Grease an oven safe form, and add the mix.

5. Bake in the middle of the oven for 25-30 min.

6. Remove the cake from oven, and let it cool for a couple of min. Use a small knife to make sure it doesn't stick to the sides of the form. Put the cake on a plate and let it cool completely until you serve it.


Enjoy!

Chicken Curry

This recipe is good for 2 people. Will take you 1h to make.


You need:

2 chicken breasts
1 onion
2 garlic cloves
2 medium size tomatoes
1 green hot pepper
2 tablespoons tomato paste
vegetable oil
fresh cilantro
2-3 teaspoon red curry pepper 
salt, black pepper
(optional: red chilli pepper)

Instructions:

1. Clean and cut the chicken into pieces. Set aside.

2. Chop the onion, garlic, tomato, and pepper into small pieces. Clean and cut the cilantro.

3. Fry the onion and garlic in a pan, until golden grown. Add chicken. Fry for 5 - 10 min on low?medium heat.

4. Add tomato, green pepper, tomato paste and cilantro. Bring to a boil and lower the heat. Add salt, black pepper and red curry pepper. Cover the pan with a lid and let it simmer for 30 min. Stir occasionally.

5. Taste the chicken curry mix before serving, (add more red curry pepper and red chlli pepper if you like it hot).

6. Serve with rice, salad and plain yoghurt.

Enjoy!

Carrot and Walnut Bread

Nothing beats fresh homemade bread! You could easily prepare this bread in the evening. Will take 1 1/2 - 2 hours to make (including the time for the bread to rest). This recipe gives 3 small bread loafs. Serve with butter, honey or jam.

You need:

1 package dry yeast
1 teaspoon sugar
1 1/2 dl (0.6 cup) water

1 1/2 dl (0.6 cup) milk
40 g butter (room temperature)
4 tablespoon honey
250 gram grated carrots
50 gram chopped walnuts

8-10 dl (3-4 cups) all-purpose flour
1 1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cloves


For Topping:

1 egg
poppy seeds, pumpkin seeds


Instructions:

1. Heat water to approx 100 F (37C). Add yeast, 1 teaspoon of sugar, mix and let it stand for 10 min so the yeast becomes active. (Tip: Yeast likes the same temperature as you, if you dip your finger in the water you should not burn your finger - then it's too hot!).

2. Mix milk, room temperature butter and honey in a bowl, add the yeast mix.

3.Add the cleaned, grated carrots and chopped walnuts.

4. Mix flour, ground ginger, ground cloves and salt, and add it slowly to the mix.  Kneed the dough by hand until it becomes smooth 5-10 min, or in a baking machine until the dough looks firm and smooth. (Tip: It's better to add too little flour than too much. It's easier to adjust the amount of flour after you have let the dough rise).

5. Let the dough rest in a bowl for 30 min in room temperature. Cover with a baking towel.

6. Kneed the dough for 2-3 min. Add some more flour if the dough is too sticky. Cut the dough into 3 pieces. Roll into three loafs with your hands. (Tip: do not overwork the dough, as the bread then tend to become harder).

7. Place the loafs on an over-plate covered with a baking sheet. Make sure you have enough space between them to let them rise. Let it rest for 30 more min. Preheat the oven 400 F (200 C).

8. Mix an egg in a glass, use a spoon or a brush to cover the top of the loafs in egg. Sprinkle poppy seeds and pumpkin seeds on top of the loafs.

9. Bake in oven for 25-30 min, or until golden brown.

Enjoy!

Sabzi Palau with Lima beans

 
This is my version of a traditional Iranian dish, sabzi palau (veggie rice). This type of rice tastes perfect with fish. Serve with a salad and plain yoghurt. This recipe is good for 2-3 people.


You need:

1 1/2 cup basmati rice
fresh cilantro
fresh dill
fresh parsley
vegetable oil
salt
cumin seeds
2 1/2 dl (1 cup) frozen Lima beans

Instructions:

1. Wash rice and soak in water for 2-3 hours before cooking.

2. Wash and clean equal amounts of the fresh herbs, and chop into small pieces (adjust the amount after personal taste). Mix it all together in a bowl and set aside.

3. Heat water in a big pan. When boiling add the rice, and let it boil for 5-10 min. Put the rise in a strainer to let the water rinse off.

4. Heat up 2 1/2 dl (1 cup) of water in the big pan. Add vegetable oil and salt, bring to a boil. Add the rice and mix it slowly with the fresh herbs. Add some cumin seeds on top of the rise. Make some 5-6 holes in the rise (so that the water can evaporate while cooking). Cover the pan with a kitchen towel, and then cover the pan with the lid.

5. Cook on medium/high heat for 5 min, then lower the heat and cook for additional 25 min.

6. Meanwhile, bring water to boil in a pan. Add the Lima beans and cook according to the instructions.  I like them soft, so I boil them a few min longer than suggested recommendations.

7. When rise is ready mix it with the Lima beans.

8. Serve with your favorite fish, salad and plain yoghurt.

Enjoy!

Birthday Cupcakes

Happy Birthday to the best husband in the whole world!

These cupcakes are delicious and easy to make. You need an electrical whisk and an oven safe muffin form. Will take you less than 30 min. This recipe gives 8 medium size cupcakes. 

You need:

2 eggs
1 1/2 dl (1/2 cup) sugar
75 g unsalted butter
3 dl (1 cup) all-purpose flour
2 teaspoon baking soda
1 dl (1/3 cup) milk
1-2 tablespoon poppy seed
zest of 1 lemon
10-12 Fresh and ripe red cherries

Frosting:


50 gram Philadelphia
2 dl (0.8 cup) powdered sugar
1dl(0.4 cup) whipped cream
Poppy seed and almond slices for topping


Instructions:

Preheat oven to 390 F (200'C).

1. Add eggs and sugar in a large bowl. Mix it well, with an electrical whisk, until smooth and creamy.

2. Mix flour, poppy seeds and baking soda. Stir slowly into the egg/sugar mix with a spoon or a hand whisk.

3. Melt butter. Add the melted butter, milk and lemon zest to the rest of the mix. Stir slowly with a hand whisk or a spoon.

4. Clean and remove the pit from the cherries. Cut them into small pieces. Fill 8 cupcake forms with the cupcake mix. Press the cherries into the cupcake with your fingers.

5. Bake in oven for 15-20 min, until golden brown.

6. When the cupcakes have cooled down. Prepare the frosting. Whip the cream into a smooth mix, add Philadelphia and powdered sugar. Mix carefully. Spread it on top of the cupcake. Decorate with poppy seeds and almond slices.


Enjoy!

Toscacake with peaches

This delicious cake is based on a recipe from a famous Swedish baker called Leila Lindholm. I have made some changed to the original recipe to better suit my personal preferences. Will take you 1h to make (including the time for the cake to bake in oven). This recipe is good for 8-10 people. Serve when chilled with tea or coffee as a late afternoon snack.

You need:

3 eggs
2 dl (0.8 cup) sugar
75 gram butter
1 dl (1/2 cup) milk or heavy whipping cream
 3 1/2 dl (1 1/2 cup) all-purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
2 medium/big size fresh and ripe peaches or nectarines

For Topping:

25 gram butter
1/2 dl (0.2 cup) honey or syrup
3/4 dl (0.3 cup) heavy whipping cream
1dl (little less than 1/2 cup) sugar
50 gram almond slices
1dl (1/2 cup) mixed seeds (pumpkin, sunflower or poppy - whatever you may prefer)

Instructions:

Preheat oven to 175'C (350F)

1. Mix eggs and sugar in a bowl with an electrical whisk until smooth and creamy.

2. Add flour, baking soda and salt. Mix with a spoon or a hand whisk.

3. Melt butter and add to the mix along with the milk, using a hand whisk or a spoon. 

4. Grease a round oven safe form and add the mix to it. Set aside.

5. Clean and cut the peaches into small cloves. Push gently the peach cloves into the mix. Make one small and one big circle.

6. Bake in oven for 20 min.

7. Meanwhile prepare the topping. Melt butter in a pot, mix with cream, honey (or syrup) and sugar. Let it boil for 2 min. Add the almond slices and the mixed seeds. Let it boil for an additional 2 min.

8. When the cake has been in oven for 20 min, spead the topping on the cake and bake for an additional 15 min.

Let it chill and Enjoy!