Kanelbulle - Swedish Cinnamon Roll

Ingredients for the doug:
150 grams butter, melted
0.5 litre milk
50 grams fresh yeast or equivalent in dry
half teaspoon salt
0.5 cup white sugar
1-2 teaspoons ground cardamom
approx 1.5 litre plain white flour

Filling ingredients:
75 grams butter, softened
5 tablespoons white sugar
2 tablespoons ground cinnamon

Oven temperature: 225°C

Melt the butter.
Add the milk and heat to 37°C.
Use a little of the melted buttermilk to dissolve the yeast in a large bowl.
Add the rest of the melted butter, salt, sugar, cardamom and the most of the flour.
Stir until a dough forms and knead the dough until soft and pliable.
Coat and let rise until doubled in bulk (30-45 minutes).

Knead dough thouroughly on a floured surface until pliable and divide into two equal parts.
Roll out each section to a rectangle about 25x45 cm in size.
Spread each with softened butter and sprinkle with sugar and cinnamon.

Roll loosely from the long side, ending with the seem facing down and cut each roll into 24 buns.Place the buns in greased paper baking Cups (this is important, or the filling may on the baking sheet and the buns go dry quicker) and then on the baking tray. We recommend using the 'If You Care' baking Cups (no greasing necessary using these!!)

Let prove another 20 minutes

Brush with a whisked egg and sprinkle over pärlsocker or flaked almonds and stick in the oven for 5-8 minutes. Let cool down on a rack under a towel.

Enjoy with a cold glass of milk!

Janssons frestelse / temptation

Preparation time: 20 minutes. Cook time: 45 minutes. Ready in: approximate 1 hour

Ingredients:

10 large potatoes - peeled and sliced thin
2 onion, peeled and sliced.
200g "Swedish anchovy" (sprats) or 15-20 fillets of “Anchovy Spiced Herrings”
3-5 tablespoons of brine.
1 1/4 cups cream
2 tablespoons bread crumbs
2 tablespoons butter.

Preparation:

1. Preheat the oven to 225 degrees C.


2. Place a layer of sliced potatoes onto the bottom of a large baking dish. Top the potatoes with a layer of sliced onions, and then a layer of chopped "swedish anchovy" or anchovy spiced herring fillets. Repeat layers up to the top of the dish, ending with a layer of potatoes on top. Drizzle about 2/3 of the cream over the dish, and some of the brine from the anchoviy spiced herring. Sprinkle the breadcrumbs over the top, and dot with pieces of butter.


3. Bake for 30 minutes on the middle rack of the oven. Add the remaining cream, and continue baking for another 15 minutes, or until the potatoes are tender

Tip: This dish can be prepared beforehand and put in the freezer. If you intend to do this, please only bake for 20 minutes. Let cool down before you place in the freezer, When you want to heat it up - add the remaining cream and bake for 20-25 minutes.

Swedish Egg Waffles

Ingredients:
2 cups milk (blue top)
1 cup flour
3 eggs
2-3 tablespoons melted butter
0,5 teaspoon salt
1 teaspoon cardamon

Instructions:
Melt the butter and leave to cool.
Pour one cup of milk into a bowl, whisk in the flour, salt and cardamon.
Add the rest of the milk and butter. Lastly whisk in the eggs.
Leave to rest for approximate 5minutes while the waffle maker heats up. Bake in a waffle maker.

Enjoy with jam and whisked cream!

Tinnis beetroot salad

Ingredients:
600 g beetroots in brine
0.5 cup mayonnaise
0.5 cup sour creme
0.5 - 1 tbsp mustard
0.5 tsp salt
black pepper
1 small red onion
2 apples

Instructions:
Drain the beetroots (save some of the brine)
Mix mayonnaise, sour creme, mustard, salt and pepper in a bowl. Taste.
Chop the onion finely, peel the apples and cut into small pieces. Stir into the mayonnaise mixture.
Chop the beetroots finely. Mix with the other ingredients. Taste and add some of the brine if required. Leave in the fridge to rest for a couple of hours before serving.

Serve with meatballs or herring. Enjoy!
The beetroot salad will last for 5 days in the fridge.

Princess tårta

Small cake (8-10 Servings)

For the sponge cake (you can buy a ready made sponge cake as well, or use your favorite recipe):
4 eggs
2 deciliter sugar
1 deciliter l flour
1 deciliter corn flour
2 tsp baking powder

Butter and crumb your baking form (approx 26cm in diameter).
Whisk egg and sugar. Mix flour, corn flour and baking powder and add carefully to the egg mixture.

Bake in oven, 175C for approx 40Min's, set to cool

Filling/decorations:
3 deciliter custard cream
5 deciliter double cream, whipped
Strawberry or Raspberry jam
One roll of Odense “Marzipan”
You can find Odense “Marsipan” at most NZ supermarkets at the baking section.
Food coloring (normally green, and red for roses)

Split the sponge cake into 3 pieces.

On the bottom layer, start with a very thin layer of jam. Follow with a thick layer of custard. Add a little bit of whipped cream. Top with the second layer. Again, use a little bit of jam. Mix the remaining custard with a little bit of whipped cream. Spread this on the second layer. Top with the third layer. Top this with the whipped cream. Try to make it slightly rounded, higher in the middle. Cover the sides with a small layer of cream to make the marzipan stick.

Add a few drops of food coloring to the marzipan, if using green – be careful not to use to much. (save some of the marzipan if you want red roses as well.)
Roll the marzipan into a sheet that is approx 4cm wider than your cake.
Use icing sugar under the marzipan on to avoid the marzipan sticking to your baking table.
You can also sprinkle icingsugar on a clean table cloth and roll the marsipan between 2 clean table cloths, to make it easier to pick up from the table.

Roll the marzipan onto a round stick to ease the covering of the cake. This takes a bit of concentration. Form the marzipan around the cake and cut away any extra marzipan.

Use left over marzipan to shape leaves for your roses and if you saved some earlier color this red and shape roses.

Dust some icing sugar over the cake just before serving.

Charlotte's Semlor

Missed out on the AGM and Charlotte's Semlor? Or maybe you were there and crave more? Don't despair, Charlotte is happy to share the recipe with us.

Charlotte's Semlor:
This recipe if for approx 40buns.

Ingredients for the buns:
50g fresh yeast (you can buy fresh yeast at most supermarkets, need to ask at the bakery department)
150g butter
5 deciliter milk (blue top)
0.5 tsp salt
1 deciliter sugar
2 tsp grind cardamon
1.5 litre(ca 850g) flour
1 egg (for brushing on the buns)

Oven temperature 220-250C

Ingredients for the Mandelmassa (almond paste):
200gram almond
200gram sugar

Bake the buns:
Melt the butter and add the milk, heat to 37C.
Crumble the yeast into a bowl. Add some of the milk mixture and mix until the yeast has dissolved.Add remaining milk mixture, salt, sugar, cardamon and most of the flour (save some for kneading the dough later).
Mix well until smooth.
Cover and let rise for approx 30min.
Place the dough on a table and knead until smooth. Shape the dough into approx 40 small buns and place on an oven tray.
Cover and let rise again, for approx 30Min's.
Whisk an egg and brush on to the buns.
Bake in oven for approx 10minutes in 220-250C
Let the buns cool down before adding the filling.

Mandelmassa (almond paste, slightly different from the almond paste you can buy in the shops):
Peel the almond.
Finely grind the almonds.
Mix the finely grounded almonds and sugar in a mixer (approx 5-7minutes) until it becomes a smooth paste, you may add some water or cream if needed.

Adding the Filling:
Cut the top of the buns - this will be the lid.
Dig out a small hole in the bun with a fork.
Place the removed crumbs into a bowl. Mix with grated "Mandelmassa" and a small amount of whisked cream.
Place the filling in the hole.
Top with whisked cream and the lid.

Enjoy!

The AGM feta dip

Mmmm, the green dip was the highlight of the "drinks and nibbles" we had before the AGM. The recipe has been passed on from member to member and here it is:

-2 pkg Feta cheese (made of cow milk rather than goat milk)

-1 large clove of garlic (please don't overdo the garlic!)

-1 large bunch of parsley (remove the chunky part of the stalk)

Place all the ingredients in a blender and add olive oil while mixing until you get desired texture.

Enjoy with carrots, cucumber, crackers or as a spread on baked bread. Mmmm!