Vaniljbullar, are sweet, enriched, yeasted buns flavoured with cardamom, filled with an enticing creme patisserie and then lightly dusted with sugar. Light as a feather and mouthwateringly delicious. These Swedish custard buns set themselves apart from any other. Although they don’t quite have the same classic status as Cinnamon & Cardamom Buns, they are still…
baking
Elderberry & Pear Frangipane Tart
I’ve taken this classic French tart and added a delicious flavour twist. If you read my last post you’ll know that I prepared Elderberry Poached Pears, a simple and delicious dessert. However this takes them to another level. Crisp, buttery shortcrust pastry filled with almond cream and those glorious deep magenta pears. It’s an enticing…
Rye, Buckwheat & Blueberry Granola
I’m a breakfast lover. I think it could be my favourite meal of the day. Waking from a natural fast, hungry for a healthy start. Granola, yogurt or milk with a little fruit and coffee of course, a big cup is a first class breakfast for me. I make granola frequently because, in my house…
Hazelnut & Raspberry Meringue Torte
This stunning dessert, made with crisp and at the same time chewy hazelnut meringue, whipped cream and sweet seasonal raspberries, is surprisingly easy to make. Scottish raspberries are available until September so this is a must before late autumn arrives. If you like this recipe, you may want to try this Swedish Midsummer Berry Cake Tips:…
Blackberry & Apple Galette
I LOVE making galettes. Why? They’ve got all the scrumptious and delectable components of a pie: buttery, flaky pastry, and juicy baked fruit. What they don’t have is difficult, fiddly technique. No need for blind baking either. So you can see why it’s a popular dessert. The word Galette is from the Norman word gale,…
Rye Sourdough Brownies
These decedent, dark and gooey rye sourdough brownies are incredibly simple to make. They have a light, crisp exterior and a fudge like centre, with nuts and chocolate chunks for added crunch, they’re totally irresistible. The ingredients are simply chocolate, butter, sugar, eggs, cocoa and of course the rye starter and flour to hold it…
Sourdough Waffles
If you’re a sourdough baker, you’ll know that you have to discard starter in order keep it really active. I never like throwing anything away, even if it’s only flour and water. Well Sourdough waffles are the easiest and tastiest way to use up that sourdough discard. Very much the same method as making pancakes,…
Swedish Vetebröd with Rhubarb & Cardamom
Swedish Vetebröd with Rhubarb and Cardamom, sound good, not sure? Well this recipe is a Swedish classic. An enriched, sweet yeasted bread, delicately spiced with cardamom, however the addition of roasted rhubarb is my twist. I think the cardamom works so incredibly well with this garden vegetable, often mistaken for a fruit. This bread is…
Swedish Gluten-free Seeded Crispbread
This recipe for Swedish seeded crispbread has been on my to-do-list to post for some time. It was one of my best sellers at Marlow’s Artisan food market. Packed full of healthy seeds, oats and gluten-free too so suitable for coeliacs. These hard crispbreads (frökex or fröknäcke) are incredibly popular in Sweden, with most households…
Warm Blueberry, Coconut & Spelt Cake
If you’re looking for something a little different then this is for you. An incredibly easy cake to make, which you can enjoy just as it is, served warm, however I like to eat it with a generous spoonful of Greek style yogurt or creme fraiche – those extra layers of flavour and texture really…
