Hummus

Hummus - a Middle Eastern appetizer made from cooked, mashed chickpeas, mixed with tahini (sesame paste), olive oil, lemon juice, salt and garlic. Easy to make, lovely to eat! You need a mixer. This recipe is good for 4-6 people. Serve with Indian nan bread or Middle Eastern Pita bread.


You need: 

2 1/2 dl (1cup) dry chickpeas
1 1/4 dl (1/2 cup) water
4-5 tablespoon tahini (can be found in most arab or perisan grocery stores, if you can't find it you can just skip it)
2-3 tablespoon olive oil
2 cloves garlic
juice from 1/2 - 1 lemon
salt and black pepper (adjust after personal taste)


Instructions:

1. Wash and soak the dry chickpeas overnight. 

2. The next day: Rinse the chickpeas, add water in a pan and put into boil for 30 min. Set aside for 10 min to cool down.

3. Add all the ingredients in a mixer. (Tip: If your mixer is slow, mix the chickpeas first, separated into two loads. When the chickpeas-mix is smooth, add the rest of the ingredients). If you like a creamier mix, just add more water. Adding more olive oil will make the mix thicker. 

4. Add salt and pepper to taste. 

5. Add the hummus in a bowl, let it cool in the fridge before eating (perfect to make the day before a party). Before serving, sprinkle some olive oil over the hummus. Decorate with, fresh parsley, pine nuts or cayenne pepper.


Enjoy!

Apple Muffins with Cinnamon Crumble

Baking with cinnamon fills your house with a pleasant flavor. These muffins are perfect to bring on a picnic, or enjoy as a late afternoon snack. Serve with tea.

You need an electrical whisk and an oven safe muffin form. Will take you less than 30 min. This recipe gives 10 medium size muffins. 

You need:

2 eggs
1 1/2 dl (1/2 cup) sugar
75 g unsalted butter
2 teaspoon cardamom
3 dl (1 cup) all-purpose flour
2 teaspoon baking soda
1 dl milk (1/3 cup milk)
1-2 Apple(s)

Cinnamon Crumble:
25 g butter
2 tablespoon sugar
4 tablespoon flour
2 tablespoon cinnamon


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, cardamom and baking soda. Stir slowly into the egg/sugar mix with a spoon or a hand whisk.

3. Melt butter. Add the melted butter and milk to the rest of the mix. Stir slowly. Set aside.

4. For the crumble. Melt butter. Mix with sugar, flour and cinnamon. Set aside.

5. Peel the apple and cut into small pieces.

6. Fill each muffin cup to a third, add some cinnamon crumble, then cover so the muffin cup would be almost full. Press some apple pieces into the muffin with your fingers (adjust the amount after personal preference).

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

Enjoy!

Creamy Tomato and Basil Soup

I love soup! This easy to make tomato soup, is a good starter to any dinner or an ideal lunch all-year around. Will take you 10-15 minuets to prepare. You need a mixer/blender. Serve with french baguette.

This recipe is for 2-3 people.

You need:

1 can crushed tomato
1/2 - 1 can chicken broth (you could easily replace it with veggie broth if you are vegetarian)
10 - 15 fresh basil leaves
1 dl (1/3 -1/2 cup) heavy whipping cream
sugar, salt, pepper, (optional: 1 teaspoon dry oregano) to taste

Instructions:

1. Heat crushed tomatoes, chicken broth and chopped basil leaves in a pan until it starts boiling.

2. Add the tomato-mix in a blender and mix for 1-2 min, until smooth.(Tip: Make sure the lid is sealed on the blender, if you don't want to spend the next hour cleaning the kitchen =)
 
3. Add the mix back to the pan and bring to a boil. Lower the heat and let it simmer. Add sugar, salt, pepper and dry oregano. Taste the soup as you add the flavors. 1-2 tablespoon sugar is recommended.

4. Add the heavy whipping cream. Bring back to boil. Make sure you stir the soup so it doesn't burn after adding the cream.

Enjoy!

Swedish Style Breakfast Buns

Delicious breakfast buns, perfect for a Sunday morning. Takes approximatley 1 1/2 hours to make (inkluding the time for the dough to rest). Serve with butter, jam or honey.

This recipe is good for 3-4 people.

You need:

1 packet active dry yeast 7g (1/4 oz)
1 1/2 dl (1/2 cup) water
1 teaspoon sugar

2 dl (little less than 1 cup) milk
1 tablespoon honey
1 tablespoon olive oil
7-8 dl (3 - 3 1/2 cup) all-purpose flour
1 dl (1/4 cup) whole wheat flour
1 1/2 teaspoon salt
 
For topping:
1 egg
Sesame seeds, pumpkin seeds,sunflower seeds or parmesan cheese.


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, olive oil and honey in a bowl, add the yeast mix.

3. Add flour. Make sure you don't add it all at once, rather add it slowly. 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).

4.  Add salt.(Tip: add the salt last, to prevent the yeast from "dying").

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

6. Kneed the dough for 1 min. Add some more flour if the dough is too sticky. Cut the dough into 8 - 10 pieces. Roll into buns with your hands. (Tip: the less you work the dough at this stage the better. If overworked the buns tends to become harder).

7. Place the buns on an over-plate covered with a baking sheet. Make sure you have enough space between the buns to let them rise. Let the buns rest for 30 more min. Preheat the oven 437 F (225 C).

8. Mix an egg in a glass, use a spoon or a brush to cover the top of the bun in egg. Sprinkle seed or cheese on top of the buns.

9. Bake in oven for 10 - 15 min.

Enjoy!

Soft Ricotta Biscuits

These soft ricotta biscuits tastes good with tea. Easy to vary according to personal taste. Why not replace lemon with saffron, or cardamom. Also tastes delicious with raisins.

You need:

250 gr ricotta cheese - (keep at room temperature for 30 minutes before starting baking)
2,3 dl (1 cup) powdered sugar
40g unsalted butter - (keep at room temperature for 30 minutes before starting baking)
1 egg yolk
Zest of 1 lemon
1 teaspoon baking powder
3 1/2 dl (1 1/2 cup) all-purpose flour


For Topping:
Egg white
Sesame seeds, poppy seed


Instructions:

1. Cream the powdered sugar and butter with a spoon. Add the egg yolk and lemon zest (if you like it to taste more lemon add some lemon juice from 1/2 lemon).

2. Add the ricotta cheese. Slowly add the flour and baking powder. Do not kneed, just combine.

3. Cover the mix with plastic wrap and keep in the refrigerator for 30 minutes.

4. Roll 20 biscuits with your hands. Dip the top of the biscuit in egg white then in the sesame seeds or poppy seeds. Place parchment paper on an oven tray, allow enough space between the biscuits for them to rise.

5. Preheat oven to 350 F (180 C), bake 15-20 minutes or until golden brown.

Enjoy!