Great Grand Mother Sonja’s Christmas Ginger Bread Cookies



I got this recipe from my father in law. It belonged to his mom Sonja. These are the best and crunchiest ginger bread cookies.


4dl sugar

2 2/3 golden syrup (light)

500g butter (room temperature)

4tsp ground cinnamon

4tsp ground cloves

2tsp ground ginger

2 tsp bicarbonate soda

1,5l flour

Mix all the ingredients together in a mixing bowl. This dough may be a bit runny. Roll it into long sausage shapes (about 30 cm long, 3 cm in diameter). And put them in the fridge to cool down over night.

The next day you take the sausage out and slice it and place them on a baking tray lined with baking paper. Leave plenty of space between each biscuits as they will rice quite a bit. Place another baking paper over the slices and roll each biscuit with a little rolling pin to make them as thin as possible before baking.

Bake in the oven at 200-225 degrees for about 8 minutes.

Slide the baking paper of the tray and let them cool down before eating. Keep in a closed container so that they remain nice and crunchy.

Ann’s Apple Tosca Cake



1. Sätt ugnen på 175 grader.
  • 2. Äppeltosca: Smält smöret och låt det svalna.
  • 3. Vispa ägg och socker luftigt. Blanda i mjöl och vaniljsocker och rör till sist i det smälta smöret. Blanda väl. Häll smeten i en smord och bröad springform.
  • 4. Skala äpplena om du vill dela och kärna ur dem och skär dom i lagom tunna skivor. Tryck ner äppelskivorna i smeten och pudra över kanel.
  • 5. Grädda i ugn i ca 25 minuter. Ta ut kakan och höj ugnsvärmen till 200 grader.
  • 6. Toscaglasyr: Smält smör och socker. Blanda i mandelspånen i mjölet. Rör noga.
  • 7. Häll slutligen i mjölken. Häll den varma toscasmeten över kakan och ställ in den i ugnen igen i 200 grader i 8-10 minuter.
  • 8. Ät den som den är eller servera med en klick vispad grädde.

Pork with dumplings and sweet and sour white cabbage


This is my childhood favourite. Each time I go to Prague I must order this dish.

This is how I make it at home.

700 get pork shoulder with some fat on

2 cloves of garlic (crushed)

salt and pepper

1 tsp ground cummin

25g butter

oil for browning

1 onion chopped

I rub the garlic all over the meat, season it with salt and pepper and ground cummin.

I brown the meat in hot oil on all sides. And place it in a tray with the onion in the preheated oven at 140 degrees Celsius for about 3h with little bit of water, basting it every now and then to keep the meat moist.

Serve with bread dumplings and cabbage.

Sweet and sour cabbage

1/2 head of white cabbage sliced very thin

1/2 onion sliced thin

2dl water


3 tbsp sugar

2 tbsp of vinegar

1/2 tsp whole cummin


oil for frying

Put some oil in a pot and add cabbage and onion fry it for a few minutes without it browning, add water and let it simmer until almost tender, add  the rest of ingredients anD simmer a bit more. Taste it to get the right balance of sweet and sour by adding sugar, salt or vinegar depending on needs.

Serve warm.


Chocolate Brownie with Wienernougat Topping


This cake tastes very rich with chocolate and moist at the same time. Perfect to decorate with the topping that you like best. My son does not like nuts, so I used sprinkles for part of the cake.

250 g chocolate (melt 200, and chop up the remaining 50g)

250g butter (room temperatred)

1 dl brown cane sugar (or normal white)

3 eggs

1 egg yolk

1 dl plain flour

1 dl cocoa

0,5 tsp baking powder

pinch of salt

Turn the oven to 175 degrees Celsius.

Melt the 200g of chocolate. Whisk the butter and sugar together until smooth. Add eggs one by one as well as the egg yolk and mix it well in between each egg.

Chop up the 50g of chocolate.


Mix flour, cocoa, baking powder and salt and add it to the egg mixture. Add the chopped up chocolate.

Pour the mixture into a baking form lined with a baking paper. (baking tray 20x26cm)

Bake in the middle of the oven for about 30min. It should still be quite sticky inside.



50g sliced almonds or coconut

180g nougat (or nutella) melted

150g melted dark chocolate

Mix the melted chocolate with melted nougat/nutella and fold in the almonds. Pour it on top of the cake once it is cooled down.

Sprinkle with some more almonds or coconut if you used it instead.

This time I have made half and half, to have 2 different cakes at the same time.



Freshly caught Mackrell



We have a friendly fisherman who comes over on the way home from fishing in the sea and sells us the freshest of the catch. Today it was Mackrell. Sometimes it’s cod. Always wonderful fresh fish for a very good price :))  Aren’t they beautiful? ??


The hardest and dirtiest part is the actual filleting. But they are so worth it!

Then I salt and pepper them and roll them in batter. First flour then whipped egg and lastly in breadcrumbs.

Then they are ready to be fried. I  fry them in butter and a splash of sunflower oil.


I served them with boiled potatoes and lingon jam. (Best would have been fresh Lingon berries mixed with sugar)

Vdolecky (crumpets) as my mum makes them


250ml tepid milk

20g fresh yeast

50g sugar

300 g flour

pinch of salt

1 tsp vanilla sugar

1 egg

Preparation Method

Dissolve yeast in the milk and little bit of sugar.

Mix all the dry ingredients including remaining sugar then add 1 egg and the milk with yeast mixture.

Cover the bowl with a kitchen towel and let it rise somewhere warm for 1/2-1h.

Fry little clicks of the dough in sunflower oil until golden brown on both sides.

Serve warm with raspberry jam. Or any other topping you like (cottage cheese, yoghurt, fruit etc.)

Crunchy Shortbreads Dipped in Chocolate


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shortbread 2

short bread

To be honest I make these more than just during Christmas, they are also easy to freeze, and fun to make with my kids…cutting out different shapes of the dough.

Ingredients: (20 shortbread cookies.)
Shortbread Cookies:
226 grams unsalted butter, room temperature
60 grams icing sugar (or brown sugar)
1 teaspoon pure vanilla sugar
1/4 teaspoon salt
260 grams flour
Pecan nuts (or any other roasted lightly ground nuts) optional

Chocolate Dipping:
180 grams semi sweet or bittersweet chocolate, finely chopped

Preparation Method:
1. With an electric whisk, beat the room temperature butter together with icing sugar and vanilla sugar and salt until nice and smooth.
2. With a spatula add the flour until well incorporated. And nuts if you choose to use them.
3. Flatten the dough into a disk shape, wrap in plastic wrap or plastic bag, and chill the dough in the fridge until firm. Preheat oven to 177 degrees C with the rack in the middle of the oven. Line two baking sheets with parchment paper.
4. Place this dough on a plastic sheet (often used for rolling out marzipan) and cover with another plastic sheet so that it is easy to roll out and does not stick to your rolling pin. (It also means you don’t have to add so much more flour for rolling it out).
5. Roll it out to about 1/2cm thick dough, and start cutting shapes out with cookie cutters of your choice. If it is too stick cool the dough for a little while in the fridge and as it hardens it will be much easier to work with.
6. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.)
8. Bake for 8 – 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.