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Lingonberries

15th October 2017 by Louise
Lingonberries
Lingonberries

I’m going to introduce you to a few Nordic ingredients, some you may or may not know in my next few posts.  Although lingonberries look so delicious in their natural form they are not good to eat raw as they are really tart and bitter, adding sugar transforms them into something that goes incredibly well with game, meat and in desserts.  As a child, I loved them in their simplest form, with yoghurt or filmölk (a live fermented milk, like yoghurt, we’ll come back to this later).

Bursting with natural preservatives and pectin,  they can be kept for some time by simply stirring them with a little sugar to make a simple lingonberry jam that requires no cooking (rårörda).  Best known, I guess accompanied with Swedish meatballs or pancakes with cream, this fruit is used in so many other ways in modern cooking. Available at Ikea as a preserve or use its cousin the cranberry, they also contain powerful antioxidants.

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Category: GeneralTag: lingon berries, nordic, scandinavian
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PUBLICATION DAY! My new book, Buns, Sweet and Simp PUBLICATION DAY! My new book, Buns, Sweet and Simple Bakes, is out now!

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One of my lovely followers in Malaysia has been ba One of my lovely followers in Malaysia has been baking this ruisleipä (Finnish Rye Bread) and mentioned she wasn’t getting many of those lovely cracks on top — so I’ve tweaked the recipe slightly to help bring them out.

This is a nourishing, no-nonsense loaf: dark, dense, and full of goodness. I start by scalding the rye flour (a bit like tangzhong and a traditional technique in Finland and Sweden) which brings out its natural sweetness and gives the crumb a gentle softness. Slow-fermented and full of flavour — perfect with butter or a slice of cheese.

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Sorry, it’s been a while since I posted — I’ Sorry, it’s been a while since I posted — I’ve been grieving the loss of my father. It’s all part of life, I know, but it doesn’t make it any easier. That said, I’m slowly easing back in, and wanted to share this recipe from my archive. 

Wild garlic’s still around, so why not give these Wild Garlic Sourdough Flatbreads a try?
 
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Easter prep didn’t quite go to plan this year, s Easter prep didn’t quite go to plan this year, so I’m posting this a little later than I’d hoped (better late than never) In Sweden, saffron isn’t just used at Christmas – it makes an appearance at Easter too! This simple saffron and cardamom cake is full of flavour and brings a touch of spring celebration with a gorgeous golden-yellow hue. I will share the recipe to my blog in the next few days. 
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