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Swedish Food




Midsummer inspiration: pavlova with red fruits

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Recept voor midzomer: pavlova met rode vruchten

For midsummer I wanted to bake a delicious summer cake with lots of red fruits. I looked for inspiration in the Swedish cookbook ‘Sju Sorters Kakor’ and created my own version of their Pavlova recipe. Here’s my Pavlova with red fruits.

Maräng

Like many Swedes, I am a big fan of meringue or maräng. As a child, when we bought bread in the bakery after school, I was sometimes allowed to choose a meringue too. We called it ‘foam’. The bottom of a Pavlova is a meringue bottom so it won’t surprise you that a Pavlova is one of my favorite cakes!

What do you need for Pavlova

Benodigdheden pavlova
  • 3 egg whites at room temperature
  • 150 grams very fine white sugar
  • 100 grams powdered sugar
  • 1 teaspoon corn flour
  • 250 ml whipped cream
  • 25 grams white sugar
  • Red fruits (a lot): blueberries, juniper berries, raspberries, strawberries,…

Meringue recipe

Take a stainless steel mixing bowl (I have one from Kitchen Aid) and make sure it is very well degreased. You can also clean it with half a lemon.

Bereiding meringue

Add the egg whites and beat lightly with the whisk on the highest setting. Add the fine white sugar spoon by spoon. The next spoon should only be added when you see that all sugar is gone.

Bereiding meringue

Reduce the setting to medium speed and add the icing sugar, again spoon by spoon. Finally, I also add a spoonful of cornmeal.

Put the mixture on a baking tray lined with baking paper. Smooth it out in a circle.

Meringue

Put this in the oven at 100°C. Turn the oven off after an hour and leave the meringue in it until the oven has completely cooled down (and preferably even longer).

Do not remove the bottom for the pavlova from the baking paper until everything has cooled down completely. The meringue should still be a little moist in the middle.

For finishing

Whip the whipped cream with a little sugar and decorate it on top of the meringue. Finish with the red fruits.

Pavlova met rode vruchten

Variations on this pavlova are possible with figs, strawberries,…

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More on midsummer

20 June 2021
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Recipes for Swedish waffles (Våffeldagen)

Posted in Swedish Food by
Recept Zweedse wafels

March 25 is Våffeldagen and so, like many Swedes, I bake waffles. The typical Swedish waffles are heart-shaped. In the absence of a heart-shaped waffle iron, I just baked rectangular waffles. And of course that is fine too! A Swedish friend gave me 2 recipes for the Swedish waffles that she regularly bakes, depending on what she has at home.

Recipe 1: Swedish waffles

Ingredients

  • 300 grams (liquid) flour
  • 500 ml of whipped cream
  • teaspoon of salt
  • teaspoon of sugar

Preparation

Mix half of the whipped cream with the flour. Beat the rest of the whipped cream and gently mix in the other half.

Recipe 2: Swedish waffles

Ingredients

  • 200 grams of butter
  • 350 grams of flour
  • 1 teaspoon of salt
  • 2 teaspoons of baking powder
  • 750 ml of milk

Preparation

Melt the butter. Mix the dry ingredients. Add the milk and then the melted butter.

In the waffle iron

Make sure your waffle iron is warm, grease the first waffle with a little butter (use a baking brush) and fill your waffle iron 3/4. Your waffle is ready after 2 minutes.

Toppings for Swedish waffles

With waffles and pancakes I, as a Belgian, mostly think of sweet toppings such as sugar, whipped cream, jam,… But I also like the Swedish heart-shaped waffles with savory toppings. Below you find some inspiration:

  • whipped cream with jam
  • whipped cream with berries
  • salmon, sour cream and dill
  • Skagenröra with “lojrom” and red onion flakes

For something a little different, you can mix a tablespoon of cinnamon into your batter for the sweet version or a tablespoon of chopped dill for the savory version.

Disclaimer: the photo is of my breakfast at Gripsholms Värdhus in Mariefred.

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Recipe: Swedish waffles
25 March 2021
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Swedish recipe for glögg

Posted in Swedish Food by
Recept glögg

Warming up after a winter walk with a cup of a hot drink, it is literally heartwarming. In winter this warm drink can be glögg (the Swedish version of mulled wine) in Sweden. You can buy that glögg ready-made or you can make it yourself with this easy recipe for glögg.

I really don’t like glühwein, but I won’t say no to glögg. Some think that these are the same but I think there is a big difference in taste. And of course the glögg also includes pepparkakor!

Recipe glögg

There are many different recipes for glögg. Do you prefer a certain herb or not? Then experiment by taking it out, reducing or increasing the amount. Replace the cane sugar with dark brown sugar. Add cardamom or honey. Or cook orange peel with it. Plenty of variations!

If you would like it a bit more alcoholic, add a good splash of cognac, orange liqueur, port or rum and create your own recipe for glögg.

Ingredients for Swedish mulled wine

  • 75 cl red wine
  • 4 cinnamon sticks
  • 4 cloves
  • 2 tablespoons of grated ginger
  • 4 tablespoons of cane sugar
  • 50 grams of almonds
  • 50 grams of raisins
  • 20 cl freshly squeezed orange juice (you can also replace this with apple juice)
  • slices of 2 oranges (you can also replace this with apples)

How to make glögg

The recipe for glögg is really simple. Pour all ingredients in a large pot (except the orange slices, raisins and almonds) and boil it. Let it cool down. Ideally, you make the glögg a day in advance so all ingredients can take and give all the flavours.

Just before you want to serve the glögg, heat it up again until it boils. Strain the mixture and divide between the heat-resistant glasses. Finish the glögg with orange slices, almonds or almond slices and raisins. Serve with pepparkakor. Cheers!

P.S. You can also serve the orange slices, the almonds and the raisins on a small bowl, so everyone can add it according to their own taste.

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22 December 2020
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