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!

Mini Pinapple Pies

This recipe was handed to me by my sister. I have just made some small alterations to make the recipe suitable for mini-pies. The pies are perfect for a party, or for a family gathering. Serve with vanilla ice cream. This recipe gives 10 mini pineapple pies. You need an oven safe muffin form and a rolling pin.


For the pie dough

110g (4oz) room-temperature butter
0.8 dl (1/3 cup) sugar
2 1/2 - 3 dl (1 cup) flour
1 teaspoon baking soda

For the filling:

1 can crushed pineapple
2 dl (little less than 1 cup) sour cream
1 egg
1 dl (1/2 cup) sugar
1 teaspoon vanilla extract


Instructions:

Preheat the oven to 225'C (437F).

1. In a bowl, mix butter, baking soda and sugar with a spoon. Stir in the flour slowly. Kneed the dough firm with your hands. Cover with plastic wrap and place in the fridge for 30 min.

2.  Grease the muffin form with butter so the dough will not stick to the form. Flatten the dough (1/2 cm thick) with a rolling pin. Use a cup to size up the mini-pies. Fill the muffin form with the dough. Cover with plastic wrap and place in fridge while preparing the filling.

3.  Remove the juice from the pineapple and mix all the ingredients together for the filling into a smooth cream.

4. Fill the mini-pies up to the top with the pineapple filling.

5. Bake in the middle of oven for 20-25 min.

6. With a small knife loosen the pies from the form. Let stand for 10 min before you gently remove them. Serve with ice-cream while still warm.


Enjoy!

Ovenbaked Chicken Drumsticks

This recipe is easy to prepare and will be ready within one hour. Perfect for a weekday, after a busy day at work. Serve with boiled potatoes, tzatziki and a salad. This recipe is for 2 people.

You need:

6-8 skinless chicken drumsticks
olive oil
25 gram butter
1 garlic clove
1/2 lemon
fresh parsley
salt and black pepper

Instructions:

Preheat oven to 225'C (437 F)

1. Wash the chicken.

2. Heat half of the butter and olive oil in a pan. Add the chicken, and fry on medium heat until golden brown. Add salt and pepper.

3. Remove chicken from pan and place the chicken in an oven-safe plate. Tip: Covering the pan with heavy duty aluminum foil will make it easier to clean the pan).

4. Clean the frying pan, and add the remaining of the butter. Finely chop the garlic clove and fry for 2 min in the butter. Drizzle the garlic butter on top of the chicken.

5. Bake the chicken in oven for 25-30 min, turning them regularly (Cover with a lid after 15 min, not to burn the chicken).

6. Remove the chicken from oven, squeeze the juice of 1/2 lemon on top of the drumsticks. Finely chop fresh parsley and add on top of the drumsticks.

Enjoy!

Qabeli Palau with Chicken

Traditional Qabeli Palau (Afghan Seasoned Rice) is made with lamb. In this recipe I'll use chicken instead. Afghan food is not spicy, as Indian food, but rather fine in it's taste. It takes long to prepare, but will be much appreciated amongst your guests. Perfect when you have a party, or for a Sunday dinner. Serve with a big salad, and plain yoghurt. This recipe is good for 3-4 people.

You need:

5-6 dl (2- 2 1/2 cups) white basmati rice
6-8 skinless chicken thighs
1 can chicken broth
2 small/medium size onions
3 medium size carrots
1dl ( 1/3 cup) raisins
salt, black pepper, cardamom, cumin seeds

Instruction:

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

2. Clean and cut the chicken thighs in half.

3. Cut the onions in small pieces, fry in a bowl until golden brown.

4. Add the chicken into the onion, and fry on medium heat for 10 min. Add 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

5. Add half the can of chicken broth, let it simmer for 15-20 min (until the broth has evaporated). Add the rest of the broth. Cook on low heat for additional 15-20 min.

6. Meanwhile, cut the carrots into small pieces (see photo above), fry in vegetable oil until tender. Add just a pinch of sugar. Do not brown it. Set aside. Heat up the raisins 1 min, using the same oil. Set aside.

7.  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.

8. Set aside the chicken pieces, heat up the remaining of the broth. Add some vegetable oil, 1 teaspoon cardamom, salt and black pepper after taste. Add the rise to a big bowl, stir together with the broth-mix. Add some cumin seeds on top of the rise. Make some 5-6 holes in the rise (so that the broth-mix can evaporate while cooking). Put the chicken carrots, and raisins on the one side of the pan. Cover the pan with a kitchen towel, and then cover the pan with the lid.

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

10. When done, stir the rise, chicken, raisins and carrots together.

Enjoy!

Italian Style Foccacia Bread

I first learned how to make this bread when I was working in a bakery on a small island between Sweden and Denmark, called Ven. It's a beautiful place, definitely worth a visit. This delicious bread is easy to make, and goes well with any soup or pasta dish.Will take you 1 1/2 hours to make (including the time for the bread to rest). This recipe gives 10-12 foccacia bread.


You need:

1 package dry yeast
1 teaspoon salt
2 dl (little less than 1 cup) warm water 100 degrees F/37'C
5-6 dl (2- 2 1/2) cups all-purpose-flour
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon salt


Topping:
Olive oil
dry rosemary
sea salt

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. In a large bowl, combine the yeast mixture with half of the flour; stir well to combine. Add olive oil, honey and salt.

3. Add the rest of the 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. Let the dough rest for 30 min in room temperature. Cover with a baking towel.

5.  Kneed the dough for 1 min. Add some more flour if the dough is too sticky. Cut the dough into 10 -12 pieces. Make a flat bun with your hands, dimple it with your fingertips (Tip: the less you work the dough at this stage the better. If overworked the buns tends to become harder).

6.  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. Sprinkle olive oil, seasalt and rosemary on top of the buns. Let the buns rest for 30 more min. Preheat the oven 437 F (225 C).

7. Bake for 10-12 min, or until golden brown.

Enjoy!

Carrot Cake

Carrot cake is easy to make, and is perfect to prepare the day before a party! Will take you 1 1/2 hour to make (1 hour of that is for the cake to bake in the oven). You could vary the topping after personal taste. Serves 8-10 people.


You need:

3 eggs
2 1/2 dl (1cup) sugar
3 dl (1 1/3 cup) all-purpose flour
3 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground cardamom
1 teaspoon ground ginger
1/4 teaspoon salt
1 1/4 dl (1/2 cup) vegetable oil
4 1/2 dl (2 cups) grated carrots

Cream Cheese Frosting:

50 g unsalted butter
3 1/2 dl (1 1/2 cup) powdered sugar
100 g Philadelphia
zest of 1 lime

Topping:
Walnuts

Instructions:

Preheat oven to 150'C (300 F)

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

2. Mix flour, baking soda, and spices in a bowl. Add slowly to the egg mix with with a hand mixer.

3. Add oil and the cleaned, grated carrots. Mix with a spoon. 

4. Add the mix in a cake pan. Grease the bottom of the pan with butter and add some bread crumbles (so the cake won't stick to the surface after baked).

5. Bake in oven for 50-55 min.

6. Make the frosting after the cake has cooled down. Mix philadelphia, powdered sugar and lime zest in a bowl. Melt the butter and add slowly while mixing. Spread the frosting on top of the cake. Add any topping you might like. It tasted good with walnuts!

Enjoy!

Swedish Style Cinnamon Rolls

This slightly adjusted version of the traditional recipe of Swedish cinnamon rolls can't go wrong! Will take 1 1/2 - 2 hours to make (including the time for the dough to rest), but it's worth it. This recipe gives 40 delicious cinnamon rolls. Serve with coffee, tea or a glass of milk.

You need:
1 packet dry yeast
1 dl (1/2 cup) water
1 1/2 dl (little more than 1/2 cup) sugar
4 dl (1 1/2 cup) milk
100 g unsalted butter
1 teaspoon cardamom
1/2 teaspoon salt
12-14 dl (5-6 cups) flour

Filling:
100 g butter (room temperature)
1 dl (1/2 cup) sugar 
Cinnamon

Topping:
1 egg
sesame seed

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 cardamom. Let it stand until room temperature. Add yeast mix.

3.  Add flour 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. While you wait for the dough to rise, mix sugar and cinnamon in a bowl for the filling. Make sure the butter for the filling is room temperature.

5. Kneed the dough for 2 min. If too wet, add some flour. Split the dough into 4 parts. Use a rolling pin to work the dough flat. See picture below:

6. Spread the soft butter on the dough. With a spoon, spread the sugar and cinnamon mix on top of the butter.

7. Lift the bottom half of the dough, to make a half size rectangular. Use a knife to cut the dough into 10 parts. Twist the pieces, and attach the ends to make small rolls. Put the rolls on an oven safe plate, covered with a baking sheet. Leave enough space for the rolls to rise. See pictures:

8. Let the rolls rest for 30-40 min. Preheat oven to 250'c (485 F).

9. Mix an egg in a glass, use a spoon or a brush to cover the top of the rolls in egg. Sprinkle sesame seeds on top of the rolls.

10. Bake in oven for 8-10 min, or until golden brown.


Enjoy!