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August 04 2016

07:29

Snart kommer första boken!

Nu är jag så pirrig att jag nästan smäller av! Snart kommer nämligen den första delen i bokserien om kakor som jag har gjort! Här kan man bevaka den, eller lägga till den i sin önskelista.

Den första boken heter SMÅKAKOR och kommer i mitten av augusti. Som namnet antyder är boken fullproppad av mina allra bästa småkaksrecept. Där finns alla de klassiska kafferepskakorna, hemmagjorda varianter av de bästa köpekakorna, lättbakade kakor, glutenfria kakor, franska kakor, italienska kakor och så givetvis ett helt kapitel tillägnat amerikanska cookies! Alla med bilder och utförliga och enkla beskrivningar som gör att båda vana och ovana bagare kan baka dem.

Jag kan knappt vänta tills jag får se den i verkligheten!

August 03 2016

13:08

Apropå söta saker…

I förra veckan kom världens finaste hund till oss. Han heter Moses och gillar att simma, springa, äta godis och göra avancerade yogaposer, samt att snarka högt i soffan. Här är han på upptäcktsfärd i Mälaren.

August 02 2016

08:19

August 01 2016

09:47

Spännande tider

I dag firar vi att tre nya böcker gått till tryck! Det kommer att bli en så himla spännande höst och jag är alldeles pirrig av förväntan! Här är en av kakorna från Söta saker: Mjuka kakor som man redan nu kan bevaka hos adlibris eller bokus.

July 31 2016

13:12

Kakexperiment

En vanlig missuppfattning om bakning är att man måste följa recept slaviskt för att de ska funka. Jag får ganska ofta höra att matlagning är så mycket roligare än bakning, eftersom man får ta ut svängarna mycket mer när man lagar mat och ”höfta” lite som man vill med ingredienser och smaker.

Till viss del kanske det stämmer – en kaka behöver ju vissa grundförutsättningar för att bli en kaka och inte en pöl av smet – men har man lite grundkunskap om hur kakor funkar så går de att experimentera med precis hur mycket som helst. Jag brukar säga att om matlagning är som discodans, så är bakning klassisk balett (jag gillar dansmetaforer). Det finns ett gäng grundregler som man måste lära sig och följa, men när man väl behärskar dem kan man improvisera hur fritt som helst.

Mitt senaste experiment är en ny variant av chocolate-chip-cookies, som knappt hann hamna på bild innan de försvann…

July 30 2016

06:31

Goda presenter

I går var mina föräldrar här med nyplockade vinbär och krusbär. Bästa tänkbara sortens present! Jag har satt igång ett storkok sylt och saft som ska sparas inför hösten och tänkte såklart också baka några goda kakor av de syrliga bären. Lovar att återkomma med resultatet!

July 29 2016

07:20

Fredagskakan

Äntligen fredag och dags för fredagskaka! Inför helgen tänkte jag tipsa om den här underbara sensommarkakan från min första bok – som man serverar med ljuvlig fläderblomsgrädde om man vill. Ha en riktigt fin och fikarik helg, kära ni!

Receptet på kakan hittar ni här.

sotasaker.com

Foto: Nicklas Thegerström.

July 28 2016

22:03

Baklycka

Älskar när andra bakar och jag får titta på och göra ingenting förutom att vänta tills det är dags för provsmakning. Sann baklycka!

July 26 2016

07:17

Fransk sommar

Är det bara jag, eller blir man lite mer fransk när det är sommar? Jag äter sötebröd till frukost nästan varje dag, dricker starkt kaffe med massor av skummad mjölk på uteservering och låtsas att söndagsmyllret utanför Filadelfiakyrkan är stilmedvetna parisare på väg till jobbet och att morgoncyklisterna är nunnor på vespa. Det funkar ganska bra om man kisar lite.

July 04 2016

09:30

Spiced Rhubarb Crumble

Untitled

This makes a pretty small crumble so go ahead and double the amounts if you wish. It has quite unusual flavors, but is really delicious. Serve it with vanilla ice cream!

Untitled


Spiced Rhubarb Crumble
250 g rhubarb, cut into small pieces
2 tbsp sugar
1 tsp cinnamon
1/2 tsp ginger
zest from 1 orange

For the crumble:
150 ml oats
75 g sugar
125 ml flour
3 tbsp golden syrup
handful of crushed walnuts
0,5 tsp baking powder
0,5 tsp flaky sea salt
75 g butter

Bake at 200°C for about 20-25 minutes.

July 02 2016

16:02

Cookbook watch: Sweden junior master chef

I have to admit I haven't managed to watch the Swedish version of the junior master he challenge. I'm not that fond of the Swedish adaptions of the format, in general. However,this cookbook features all the young finalists and their dishes and it's so charming and looks so good I just might have to watch the program, too.

When I had kids, I really wanted them to be into food. The kind of kids who'd gladly eat everything and enjoy cooking. Are we there? Not quite. But maybe, some day...

June 30 2016

09:09

Spiced meatballs with broadbeans, roasted carrots and lemon-chili yogurt

Untitled

This is loosely based on a recipe from the Jerusalem cookbook, although I skipped a lot of the suggested ingredients and adapted it to my own liking. And, I'm afraid, I didn't measure the spices. Just add a LITTLE bit. The cookbook called for a mix called baharat that I can't find here, so I used most of the spices included instead. Just a little will do.

 I love that cookbook though, by the oh-so-talented Yotam Ottolenghi and Sami Tamimi. I highly recommend it.  And I highly recommend this dinner. We'll be making it again, even though the kids wrinkled their noses and proceeded to eat rice and soy sauce. (Well, Titus had one meatball, and I think he rather liked it, too.)

Spiced meatballs with Broad Beans

for the meatballs:
500 g ground beef
1 egg
100 g breadcrumbs
1 onion, finely chopped
2 garlic cloves, minced
3 tbsp fresh coriander, minced
salt
black pepper
cumin
coriander
cardamom
cinnamon
allspice
nutmeg
cloves

for the broad beans
6 garlic cloves, sliced
6 spring onions, sliced into 2 cm pieces
250 g broad beans, blanched and shelled (or bought ready-shelled, frozen - that's what I did)
500 ml chicken stock
Juice of one lemon
salt, black pepper

Mix everything together, and roll into walnut-sized meatballs. Fry in batches, in plenty of olive oil until browned on each side, for a few minutes. They don't need to cook through. Set aside. Clean the pan.

In the same pan, now that it's clean, heat some more olive oil. Fry the garlic and spring onions for a few minutes. Add the broad beans, and about 100 ml of chicken stock, and most of the lemon juice but not all of it. Add salt and pepper and let it cook for a few minutes. Then place all of the meatballs back in the pan, add the rest of the stock, cover with a lid and let this cook for about 10-15 minutes. If it feels too runny, remove the lid and let some of the juices reduce. When ready to serve, season with the rest of the lemon juice, and perhaps a little bit more salt or pepper.

Roasted carrots
4 carrots
olive oil

Cut the carrots into batons - I usually cut them into about 10-cm lengths, and halve or quarter those, depending on thickness. Drizzle with plenty of oil and roast in a 225°C oven (lower if you have a convection oven - mine broke!) for about 25 minutes. Make sure they don't burn but do let them roast properly.

Lemon Chili Yogurt
1 tbsp fresh coriander, finely chopped
zest from 1 lemon
1 tsp lemon juice
1/2 tsp sambal oelek or similar chili paste
3 tbsp thick yogurt, Greek or Turkish
1-2 tbsp wate

Stir together everything but the water. Add that gradually, stirring to get the thickness you want.

Serve everything with rice, or bread if you prefer. We also added crumbled feta cheese on top.

June 24 2016

13:34

Happy Midsummer!

It's midsummers eve today, one of the biggest Swedish holidays.

June 13 2016

10:36

Amazing halloumi toast

You guys, this was so good! Sourdough bread, olive oil and grated halloumi. Toast in the oven until the cheese is melted and golden. Make a salad with tomato, avocado, basil, onions, a little olive oil and balsamic vinegar. Top the toast with this.

May 16 2016

07:28

Marshmallow pirate pops

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So, Dante had a "Jake and the neverland pirates" theme for his birthday party. Knowing that marshmallow pops is a real people-pleaser (at least when the people are 4-6 year olds) I made some very simple marshmallow pirate pops, and I'm super proud that I managed to draw some Skully ones as well! The kids were very impressed!

All  you need are marshmallows, edible markers, and some sticks. It's truly a very simple task.

May 12 2016

07:26

Avocado toast - the next level

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Followers of my instagram account know that I frequently have avocado toast for lunch (and sometimes, for dinner too). I eventually grew a little sick of it so I need to kick things up a notch. They other day, I added some sliced baby tomatoes and basil - very good! It made a surprisingly big difference, actually! What's your favorite way to take avocado toast to the next level?

May 10 2016

07:24

Welcome, summer!

Untitled

We've had a beautiful long weekend, with plenty of sun. How about you?

We have had dinner outdoors every day, and even enjoyed a glass of rosé wine with some shrimp and crawfish canapés. I need more ideas for quick and fun snacks to enjoy before dinner - please share in the comments, if you have any suggestions!

May 09 2016

07:11

Meringue Buttercream

Untitled

I finally, finally, decided to try meringue buttercream. I have no idea why I haven't dared before - it just seemed a little finicky I guess, and the sheer amounts of butter scared me. I thought it would easily turn into a curdled mess.

Then, the afternoon before Dante's birthday party (with 20 toddler-sized guests!), I decided to just go ahead. I found an easy enough recipe, and just went for it. And what do you know? It turned out great. And it was so simple. And super tasty, too. I paired it with Vanilla Bean Cucpcakes, mini-sized, and some fun little sprinkles.

I made 36 mini cupcakes, but I had a lot of buttercream left over - I think it would have easily covered 50. I also think you can flavor this as you wish - I happened to really like it au naturel so I didn't do anything to it. A little vanilla or lemon zest would be an easy way to go.


Meringue Buttercream
3 egg whites
250 g sugar
350 g butter, at room temperature

First, you whisk the egg whites and sugar, with a regular hand whisk, over a pan of simmering water. You want the sugar to melt, and it will do so at 65°C. When it has, pour the contents of the pan into the bowl of a stand mixer (or use a handheld mixer) and beat into a meringue. When it's still slightly warm to the touch (but certainly not hot!), add the butter, a little at a time. When it's all incorporated keep beating if it feels warm at all. If you're using any flavorings, this is the time to add them, and gently fold them in .

When cool, you can use it immediately, or chill it for later. I used mine at once, transferring it to a piping bag and making simple roses on top of the cupcakes.

Let the frosted cakes set in the fridge, then serve. (I made mine on the day before the party and they were great.)


April 28 2016

15:24

Birthday cake

Our most hectic season, in terms of birthdays, has begun. First out was Dante, who turned four. For his first party - he's having three! - he requested "candy cake". It's a simple cake filled with banana and vanilla custard, covered with cream and his favorite candy. In the end, he only ate the candy and the cream...

April 11 2016

14:11

Salad from the Rainforest cafe

We're in the US on vacation! Right now, in Las Vegas! We had dinner last night at the Rainforest Cafe which was perfectly kid-friendly which is good. Good was pretty good too, I had this "China Island Chicken Salad" which was very tasty.

Any food recs in Vegas or Southern California - bring them on! :-)
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