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!

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!