The other day I went to the common in Southampton with some friends and we had some ice cream. Of course I got the 99p ice cream! :) YUM!
Monday 23 May 2011
Childhood memory
99p Ice cream is such a childhood memory for me. When my family and I lived just outside London we always made trips to Richmond park on the weekends and I remember eating 99p ice cream with a flake.
The other day I went to the common in Southampton with some friends and we had some ice cream. Of course I got the 99p ice cream! :) YUM!
The other day I went to the common in Southampton with some friends and we had some ice cream. Of course I got the 99p ice cream! :) YUM!
My dream
I don't know about you but my dream is to have a big beautiful kitchen (have a few ideas of the styles) and in that kitchen I want all kitchen supplies you can think of. I want to have access to a crepe pan even if I only do it once every year! I want to have everything accessible to me when I need it, because some times I just get an idea in my head of what I want to do and I cant because I don't have the supplies needed.
I do realise that it will take me years to get all that I need (read want) but I can always dream, can't I?
So here are some pictures of my dream kitchen supplies. (I'm sure more will come)
Le Creuset Frying Pan
Le Creuset Crepe Pan
Le Creuset Grill Pan
Le Creuset Wok Pan
Le Creuset Oval Casserole
Le Creuset Casserole
KitchenAid Mixer
What do you think? These are the big stuff I want, then there is loads of small kitchen supplies such as cheese grater, olive pitter and stuff like that. One of my favorite things to do is to window shop in kitchen stores and find the most original supply and guess what it is!
xx
I do realise that it will take me years to get all that I need (read want) but I can always dream, can't I?
So here are some pictures of my dream kitchen supplies. (I'm sure more will come)
Le Creuset Frying Pan
Le Creuset Crepe Pan
Le Creuset Grill Pan
Le Creuset Wok Pan
Le Creuset Oval Casserole
Le Creuset Casserole
KitchenAid Mixer
What do you think? These are the big stuff I want, then there is loads of small kitchen supplies such as cheese grater, olive pitter and stuff like that. One of my favorite things to do is to window shop in kitchen stores and find the most original supply and guess what it is!
xx
Swedish Cinnamon Buns
Every year when I get summer feelings,or when it rains on a summer day I feel like baking Swedish cinnamon buns!
This was a day where my friend and I wanted to bake some of these buns and so we did (she did mostly as I had a dissertation crisis).
The recepie: OVEN: 200ºC for 8-10 minutes
The dough:
50 g yeast
125 g butter
5 dl milk
½ tsp salt
2-3 tsp cardemom
1 dl white sugar
Ca 14–15 dl)plain flour
The filling: (to your liking)
Sugar
Butter
Cinnamon
Raisins
Topping:
Battered egg
Baking process:
Crumble the yeast in a bowl. Melt the butter on the stove and add the milk. Heat up to 37°C. Note: if you use dry yeast the milk and butter should be 47°C. Add the milk and butter to the yeast and stir until dissolved.
In the mix, add the salt, sugar and cardamon and stir. Add the flour a little at a time so it dissolves properly. Easiest to use a whisk in the beginning and a spatula when most of the flour is added to the mix. You will know its done when the dough rises and don't stick to your finger when poking it. It should not stick to the bowl however, be careful its not too dry. Let the dough rise under a clean kitchen towel for 30 minutes.
Now its time to do the filling. It is important that the butter is soft so keep it out of the fridge for a while before using it. Add sugar and cinnamon to the butter. 1 part sugar to ½ part cinnamon or to your liking. Mix it easiest with a fork.
With sprinkled flour on the kitchen top knead the dough for about 1 minute. Divide the dough into 2 pieces and roll out one at a time. Make sure the dough doesn't stick to the kitchen top.
The secret to do really good buns is to use lots of butter, cinnamon and sugar in the filling.
Now, generously spread the filling with a butter knife (a non-sharp knife) on the rolled out dough and sprinkle some raisins. Then roll it together to a roll and cut (now, with a sharp knife) into 1 cm thick pieces. Put on a tray with baking paper and let rise for 30 minutes under a clean kitchen towel.
Brush the battered egg on the buns and put in the middle of the oven for 8-10 minutes. Keep an eye on them so they don't burn as every oven is different.
Served best 5 minutes after they are out of the oven with a glass of milk!
ENJOY!
This was a day where my friend and I wanted to bake some of these buns and so we did (she did mostly as I had a dissertation crisis).
The recepie: OVEN: 200ºC for 8-10 minutes
The dough:
50 g yeast
125 g butter
5 dl milk
½ tsp salt
2-3 tsp cardemom
1 dl white sugar
Ca 14–15 dl)plain flour
The filling: (to your liking)
Sugar
Butter
Cinnamon
Raisins
Topping:
Battered egg
Baking process:
Crumble the yeast in a bowl. Melt the butter on the stove and add the milk. Heat up to 37°C. Note: if you use dry yeast the milk and butter should be 47°C. Add the milk and butter to the yeast and stir until dissolved.
In the mix, add the salt, sugar and cardamon and stir. Add the flour a little at a time so it dissolves properly. Easiest to use a whisk in the beginning and a spatula when most of the flour is added to the mix. You will know its done when the dough rises and don't stick to your finger when poking it. It should not stick to the bowl however, be careful its not too dry. Let the dough rise under a clean kitchen towel for 30 minutes.
Now its time to do the filling. It is important that the butter is soft so keep it out of the fridge for a while before using it. Add sugar and cinnamon to the butter. 1 part sugar to ½ part cinnamon or to your liking. Mix it easiest with a fork.
With sprinkled flour on the kitchen top knead the dough for about 1 minute. Divide the dough into 2 pieces and roll out one at a time. Make sure the dough doesn't stick to the kitchen top.
The secret to do really good buns is to use lots of butter, cinnamon and sugar in the filling.
Now, generously spread the filling with a butter knife (a non-sharp knife) on the rolled out dough and sprinkle some raisins. Then roll it together to a roll and cut (now, with a sharp knife) into 1 cm thick pieces. Put on a tray with baking paper and let rise for 30 minutes under a clean kitchen towel.
Brush the battered egg on the buns and put in the middle of the oven for 8-10 minutes. Keep an eye on them so they don't burn as every oven is different.
Served best 5 minutes after they are out of the oven with a glass of milk!
ENJOY!
Tuesday 3 May 2011
Thank you all for reading my blog!
I really hope you enjoy it.
I'd love to have conversations with you so please comment your thoughts, ideas or just anything you want to share about cooking, food or drink!
I will update my blog really soon!
xx
I'd love to have conversations with you so please comment your thoughts, ideas or just anything you want to share about cooking, food or drink!
I will update my blog really soon!
xx
Monday 2 May 2011
Cordon Bleu Crème Champignons
Over easter I was visiting my sister and her fiance in Luxembourg. My whole family was there as well as another family which was really fun!
We went out for dinner one night to Porta Nova (Go there if you ever in lux). Its an Italian/ French restaurant and the portions are huge!
I had the best food! I had Cordon Bleu Crème Champignons. Basically, its minute steak beaten so its really thin. On half the minute steak put Emmentaler cheese (as much or little as you like) and a slice of good ham. Then you fold the other half over that. Dubble batter (egg, flour with salt and pepper and lastly bread crumbs) and then you fry it in a pan with butter on top medium heat for about 7 minutes on each side.
This is how good it was :)
I know it might sound difficult to do but it is amazing and this is what it looks like!
Voila!
We went out for dinner one night to Porta Nova (Go there if you ever in lux). Its an Italian/ French restaurant and the portions are huge!
I had the best food! I had Cordon Bleu Crème Champignons. Basically, its minute steak beaten so its really thin. On half the minute steak put Emmentaler cheese (as much or little as you like) and a slice of good ham. Then you fold the other half over that. Dubble batter (egg, flour with salt and pepper and lastly bread crumbs) and then you fry it in a pan with butter on top medium heat for about 7 minutes on each side.
This is how good it was :)
I know it might sound difficult to do but it is amazing and this is what it looks like!
Voila!
Sunday 1 May 2011
Swedish Whipped Cream and Strawberry cake
In Sweden we have a cake with sponge cake (three layers) and whipped cream on top with strawberries. Ive said it before, but swedes go crazy for strawberries during the summer! We eat them as often as we can every summer!
The cake my sister did for her fiance's birthday was layered with raspberry jam, vanilla custard and on top its whipped cream topped with strawberries.
Voila!
The cake my sister did for her fiance's birthday was layered with raspberry jam, vanilla custard and on top its whipped cream topped with strawberries.
Voila!
Rose wine
I love rose wine and the best rose's according to me are Mulderbosh and Echo falls
Rose wine with berries are the best. If you have frozen berries its amazing as well. It keeps the rose wine perfectly cold and it looks good. A great tip for the summer parties outside!
Enjoy the summer!
Rose wine with berries are the best. If you have frozen berries its amazing as well. It keeps the rose wine perfectly cold and it looks good. A great tip for the summer parties outside!
Enjoy the summer!
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