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Apple Crumb Pie 2 portions
125 ml flour1-tablespoon sugar
50 g butter or margarine
FILLING:
2 apples
1-tablespoon sugar
½ teaspoon cinnamon
- Blend flour and sugar in a bowl or food processor.
- Break butter into smaller pieces and add to flour mixture.
- Mix until crust is coarse and crumbly.
- Peel the apples.
- Core and slice the apples into small pieces.
- Mix the apples with sugar and cinnamon in an ovenproof dish.
- Spread the crumb crust on top.
- Bake at 225°C in the centre of the oven for about 20-30 minutes or until apples is tender and the pie has golden colour.
- Serve with vanilla sauce, whipped cream or ice cream.
Applesauce
- Slice 10-15 apples without coring or peeling them.
- Pour 200 ml water in a saucepan and let it come to boil under a lid.
- Boil at low heat until the apples are tender.
- Mash the apples with a masher.
- Add sugar until the applesauce tastes nice.
- Pour the applesauce into a jar with a lid.
Bread from Hönö Hönökakor
Ingrediens:
25g fresh yeast
1 msk margarine
2 dl milk
½ tsk salt
1 msk syrup
ca 5 dl flour
1 tsk baking powder
- Preheat oven to 275°C.
- Melt butter, add milk and heat to 37°C.
- Crumble yeast into some of milk mixture and stir until dissolved.
- Add remaining liquid, salt, syrup and flour.
- Knead in enough flour to make a smooth and elastic dough that cleans bowl.
- Let the dough rise about 15 minutes.
- Add baking powder in the dough – knead.
- Split the dough in to peaces.
- Let them rise about 15 minutes.
- Roll out the dough (without knead) until ½ cm thickness.
- Place on 2 baking tray with paper.
- Prick them with a fork.
- Bake immediately for 3-5 minutes.
Caramel-cookies 35 pieces
100 g butter
1 dl sugar
1 msk vanilla-flavoured sugar
1 msk syrup
2 ½ dl flour
1 tsk baking-powder
1. Turn the oven to 175 degrees.
2. Stir room-temperature butter and sugar porous.
3. Add remaining ingredient, flour mixed with baking-powder, and make it to a dough. Use a food-processor.
4. Roll the dough to 3 finger-thicken flat long-shaped buns.
5. Place them on a baking-tray with paper.
6. Press them a little.
7. Bake them in the middle of the oven 10-15 minutes.
8. Cut the warm cookies in diagonal pieces.
Cheesecake 2-3 portions
1 egg1 dl whipped cream
40 g Philadelphia crème1 ½ msk sugar
1 tsk vanilla sugar
1 digestive biscuit
- You need three bowls.
- Whip crème.
- Stir Philadelphia crème with egg yolk and sugar and vanilla sugar.
- Beat egg white until stiff and carefully fold into egg yolks mixture.
- Add the whipped cream and stir carefully until blended.
- Chill until firm, about 3 hrs.
- Decorate with crumble digestive biscuit and kiwi.
CHOCOLATE CAKE
Ingrediens:
50 g butter
1 egg
2 msk cacao
1 ½ dl sugar
¾ dl flour
½ krm salt
- Heat oven to 175°.
- Mix sugar, cacao, flour, egg and salt in a bowl and stir heavily.
- Melt butter in a saucepan.
- Add the melt butter in a cacao mixture and stir.
- Pour the batter into a buttered and breaded baking tin.
- Bake for about 15 min.
- Serve the cake with whipped cream and raspberries.
Chocolate pudding 2 serves
3 dl milk
2 ½ msk maizena
1 ½ sugar
1 ½ msk cacao
½ egg
½ msk vanilla sugar
- Mix milk, maizena, sugar, cacao and egg in a saucepan.
- Stir constantly and let it simmer. Simmer = 98-99 degrees.
- Let the mixture cool.
- Add vanilla sugar.
- Rinse a container with water.
- Pour the chocolate mixture into the container.
Serve chocolate pudding with whipped cream.
Chocolate-cookies 25 pieces
100 g room-temperature butter
2 tablespoons sugar1 tablespoons cacao
½ teaspoons cinnamon
1 teaspoon vanilla-flavoured sugar
1¾ dl flour
2 tablespoons pearl-sugar
- Preheat the oven to 175ºC.
- Stir butter and sugar until fluffy.
- Add cacao, cinnamon, vanilla-flavoured sugar and flour and make it to a dough.
- Roll the dough to 25 bolls and dip them in pearl-sugar
- Place the bolls on a baking-tray with paper.
- Press them a little.
- Bake in the middle of the oven about 12 min.
Cinnamon rolls About 20 rolls
Rolls:
50 g butter
2½ dl milk
25 g fresh yeast
1 krm salt
½ dl sugar½ teaspoon ground cardamom
About 7 dl flour
Filling:
50 g butter,softened
½ dl sugar
2 tablespoons ground cinnamon
Garnish:
½ egg
Pearl sugar
- Melt butter and add milk and heat to 37°C.
- Crumble yeast in a bowl. Add some of milk mixture and stir until yeast is dissolved.
- Add remaining liquid, salt, sugar, cardamom and so much flour until it begins to clean bowl. Don’t have too much flour!
- Knead until smooth and elastic (ca 5 minutes).
- Sprinkle with flour. Cover and let it rise about 15 minutes.
- Turn on onto floured board. Knead. Dough is ready when it begins to clean board.
- Roll out into a rectangle. Spread with soft butter, sprinkle with sugar and cinnamon and roll up.
- Cut into 20 slices and place on baking tray with paper.
- Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 250°C.
- Brush rolls with beaten egg and sprinkle with pearl sugar.
- Bake 5-10 minutes.
- Cool covered.
Fruitsalad á la Maria
Ingredients:
1 orange
1 apple
1 banana
¼ tin of pineapple in its own juice (do not throw away the juice!)grapeschopped
hazelnuts
pineapple juicea twist of orange juicesome sugar if you like
- Chop the fruit in fine pieces.
- Mix pineapplejuice and orangejuice.
- Pour the juice over the fruit.
- If you want to you can serve it with whipped cream or ice cream.
Sponge cake
50 g butter
2 eggs
1 ½ dl sugar
½ dl milk
2 ½ dl flour
2 teaspoons baking powder
2 teaspoons vanilla-flavoured sugar
If you want a chocolate cake:
2 tablespoons cacao
1. Preheat the oven to175ºC.
2. Grease and bread a rectangular or round baking pan.
3. Melt butter in a saucepan and let it cool to room temperature.
4. In bowl number 1: Beat the eggs with the sugar until batter is very light and fluffy.
5. Add melt butter and milk in bowl number 1 and stir.
6. In bowl number 2: Mix flour, baking-powder, vanilla-flavoured sugar and cacao.
7. Add carefully the flour mixture in bowl number 1 and stir carefully.
8. Pour the batter into a baking pan.
9. Bake in the bottom of the oven for about 40 min.
10. Turning upside down on the rack. 11. Cover with a baking cloth and allow cooling.
Lemon curd
1 dl sugar1 lemon, zested and juiced
1 egg
25 g butter
- Mix sugar, zest and juice on top of double boiler.
- Stir constantly for about 10 minutes.
- Mixture should coat back of spoon.
- Immediately pour into a container.
Thin porridge oats cookies 36 pieces
100 g butter
3 dl porridge oats
1 egg
1 ½ dl sugar
1 msk flour
1 tsk baking powder
- Heat oven to 175 degrees.
- You need 3 baking tray with paper.
- Melt butter in a saucepan.
- Add porridge oats and stir.
- In a bowl number 1: Beat egg with the sugar until batter is very light and foamy.
- Add the porridge oats mixture in the egg mixture and stir carefully.
- In the bowl number 2: Mix flour and baking powder.
- Add carefully flour mixture in the bowl number 1.
- Put 12-lumps/baking tray. Ca 1 tsk batter/lump.
- Bake for 6-7 min.
Start with: Jasmine rice 2 small servings
2½ dl water
1 dl rice
½ tsk salt
1. Pour water in a small saucepan and let it come to boil under a lid.
2. Add rice and salt.
3. Boil at low heat in 20 min.
Tai chicken wok 2 servings
1 chicken fillet
200 g vegetable ex carrot, leek, cabbage and mushroom.
1 dl coconut milk
1 tsk wok spice
½ tsk sambal oelek
1. Cut the chicken fillet in strips.
2. Cut the vegetable in small pieces.
3. Heat butter in a frying pan in high heat until it be light brown.
4. Brown the vegetable first and add the chicken after.
5. Let it all be brown.
6. Add coconut milk, wok spice and sambal oelek and simmer a few minutes.
Thin Swedish pancakes 2 portions
- Mix 2 eggs and 1 ½ dl milk.
- Add 1 ¼ dl wheat flour and 2 ml salt and beat until it forms a smooth batter.
- Add a further 1 ½ milk and 1 tbl melted butter.
- Heat a pancake pan or a frying pan.
- Pour thin layer of batter in the pan.
- Bake until brown on one side, turn over and bake on the other side.
It is necessary to melt a little butter in the pan for the first pancake. Serve the pancakes with jam.