500 ml tepid water
15g fresh yeast
1 tsp sugar
1 tbsp olive oil
1/2 tbsp honey
200 whole grain flour (rough ground)
50g müsli flakes (whole )
1 tsp salt
50g plain flour
1 dl raisins
Prepare the same way as my other Cummin Czech Bread.
We got married in Jamaica and I was trying to recreate our time there and celebrate with our children as well this time.
I made roast potatoes with Jamaican style chicken.
And a bean salad ….
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.)
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
180 grams semi sweet or bittersweet chocolate, finely chopped
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.
1tsp potato flour
1 tbsp jelly sugar
Mix flour, sugar and butter into a crumble. Spread half of it in a baking form.
Cover with your blueberries (can be substituted with raspberries, black berries etc.)
Sprinkle over the berries potato flour and jelly sugar and crumble over the remaining crumble.
Bake in the middle of the oven at 225 degrees Celsius for about 15-20 min until you get a nice golden crunch on the top.
I served it with Vanilla ice cream while it was still a bit warm.
Today I am making this traditional Czech bread which is not possible to buy in Sweden.
1 tbsp sugar or syrap
2tsps whole cumin seeds
1tsp olive oil
And this is the time spent in the oven, 250 Degrees Celsius for 15 min, with a tray of boiling water underneath to get a proper hard crust on it, then turned down to 200 degrees Celsius for further 30 mins but take the tray with water out it was there only to make the hard crust on the bread.
This is when I put it in the wooden basket for bread, after further 1 hour of rising. If you don’t have a basket just let it rise in a bowl.
This is when the dough is rising. …oil the bowl with some oil so that it can rise smoothly.
This cake is from one of my favorite Norvegian bakers called Manuela. She is so inspiring and really loves to bake and decorate.
I actually use the ice-cream recipe as a base for all my ice-creams, and I flavor it with chocolate, bananas, coffee, mint, smarties etc.
I also decorated this cake with chocolate topping to give t an extra crunch and more chocolate taste. It really is a wonderful cake!
- 13 oz. (375 g) ground almonds
- 6 egg whites
- 1 1/2 cup (200 g) powdered sugar
- 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Preheat the oven to 347 ˚F (175 ˚C).
Put the egg whites into a mixing bowl with the cream of tartar and beat for 1 minute, medium speed. Add the powdered sugar little by little.
Whisk until the meringue is nice and fluffy, add the vanilla extract.
Fold the ground almonds into the meringue mixture.
This is just so good.
Pour into a round pan, about 11 inches (28 cm) in diameter and bake for about 25-30 minutes.
Leave to cool completely before pouring in the ice cream.
Daim ice cream:
- 4 egg yolks
- 2 eggs
- 2 cups (250 g) powdered sugar
- 1 teaspoon strong coffee
- 1 teaspoon vanilla extract
- 2 1/4 cup (500 ml) whipped cream
- 5-7 oz. (150-200 g) Daim candy bars
Start by crushing the Daim candy bars quite finely. You can get Daim at Ikea.
Put the egg yolks, eggs, powdered sugar, coffee and vanilla into a bowl and whisk well.
Using a rubber spatula, fold in the whipped cream.
Tip in the crushed Daim candy bars.
Carefully fold it into the mixture.
Pour it over the base in the pan.
Sprinkle over the crushed Daim.
Place in the freezer for at least 5-8 hours, or overnight.
Release the cake from its pan just before serving. This is easier if you are using a loose-bottomed pan, just place it on top of a mug and pull down the outer ring.
Have I mentioned that this is my favorite ice cream..?
I hope it will be yours, too.
This is another one of my favourite coconut recipes. With a black currant jam in the layers, which makes it that much more special.
200 g butter
60 g icing sugar
4 egg yolks
1 tsp vanilla sugar
1 tsp bicarbonate soda
3 tbsp cocoa
0,5 dl sunflower oil
1 dl whipping cream
about 1 dl Black currant marmelade/jam
200g icing sugar
1dl rum (amount is optional)
6 egg whites
150g Dark Chocolate
3 tbsp oil
Bottom:Mix all the ingredients together and make it into a dough. Divide it into two peices. Roll out one of them with a rolling pin and carry it over to the baking tray. Spread the blackcurrant marmelade on top of the dough.
Filling: Whisk the eggs and sugar together until fluffy, add rum, coconut, and hard whipped egg whites bit by bit and mix it well. Spread this filling on top of the marmelade and cover with the second dough that you also roll out and put on top of the filling.
Put it in the oven and bake at 200 degrees Celsius for about 20 minutes.
Topping: Melt the chocolate and add 3 spoons of oil (sunflower). Let the chocolate cool down a bit before spreading it on to the baked and well cooled down cake.
Fantastic juicy cake with chocolate bottom and chewy coconut topping.
3 dl sugar
2,5 dl flour
2 tsp baking powder
1,5 dl cocoa
pinch of salt
0,5 dl light syrup
2 dl sugar
1,5 dl whipping cream
1 dl syrup
Turn the oven to 200 degrees Celsius. Melt the butter. Whip the eggs and sugar until fluffy.
Mix flour, baking powder, cocoa and salt. Add the flour mixture to the melted butter and egg mixture.
Spread the mixture on a baking tray, about 25x35cm, ligned with baking paper.
Bake in the middle of the oven for about 12-15 min.
In the meantime prepare the topping.
Mix all the ingredients in a pot. Bring it to boil and mix it continuously.
Spread this topping over the newly baked chocolate cake and bake it in the oven for futher 10 min or until nice and crispy.
Let the cake cool down before cutting into squares.
This is a great cake and I love to make something this good to use up older bananas:)
1,5-2 dl sugar ( I take as little as possible since the babanas are quite sweet it does not need extra sugar)
2 eggs (can add extra egg yolks 1 or 2)
Whisk eggs and sugar together until it is nice and fluffy.
1,25 dl sunflower oil
2 dl mashed bananas (I use 2 normal size bananas and mashed them with a fork with the oil)
Mash the babana and oil together and add it to the sugar mixture.
3,15 dl flour
1,5 tsp bicarbonate soda
1/2 tsp salt
1 tsp Cinnemon or cardemmon to make it bit more special
Mix in all the dry ingredients.
Butter and flour a rectangular baking form with coarse sugar instead of flour, it adds an extra crunch.
Bake in the middle of the oven at 175 degrees Celsius for about 50 minutes.
I have served it with a Greek Yoghurt (3-4dl) mixed with 1/2 dl icing sugar and fresh berries (blueberries and black berries).