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Swedish Semlor Print Recipe
DELICIOUS Semla Buns (Semlor is plural) are almond and cream filled buns,
and originally a tradition reserved for Shrove Tuesday, the last day before the 40 days of the Lenten season. These days, things are a bit more relaxed and the eating of a Semla is now a more common Tuesday event for the Swedes throughout the 40 days of Lent.
1 stick butter
1 1/4 cups milk
4 cups all-purpose flour
1/2 cup sugar
1/2 tsp salt
1 tsp ground Cardamom
1 1/2 tbs baking powder
.25 oz dry yeast
1 more egg - beaten for brushing
5 oz Almond Paste (marzipan)
1/4 cup milk – or as needed
1 1/4 cup whipping cream
confectioners' sugar for dusting
Melt the butter and add the milk. Heat to 115. Add in flour, sugar, salt, cardamom, baking powder and yeast. Add the egg and the milk mixture. Knead the dough until smooth and elastic. Cover bowl and allow to rise in a warm spot for 30 minutes. Move the dough to a lightly floured surface and knead until smooth. Form into round balls and place on a greased baking sheet. Cover and allow to rise until doubled for 35 to 40 minutes.
Preheat the oven to 475.
Brush the buns with beaten egg. Bake in preheated oven for 5 to 10 minutes, until golden brown and the center has firmed.
Cool the buns on a cooling rack.
Cut of the tops of the buns, about 1/2 inch. Scoop out some of the center of the buns, leaving a shell of at least 1/2 inch thick.
Tear the removed bread into small pieces and place into a bowl. Moisten the bread with milk, then mix in marzipan until smooth. Add additional milk if needed until the marzipan filling is nearly as soft as pudding. Whip the cream to stiff peaks. Fill each bun with a spoonful of the bread filling and pipe the whipped cream on top. Replace the tops onto the buns and sift over confectioners sugar.
Swedish Våfflor Recipe Print Recipe
In Sweden, the våffla has its very own day, Våffeldagen, March 25th!
Våfflor have been eaten since the Middle Ages, when they were made over an open fire. The first waffles were square
but with the same pattern we have today. The heart-shaped Swedish waffle was born at the end of the 1800’s.
In the beginning of the 1900’s eating waffles with whipped cream and jam was something you did on Sundays
following a long walk. Here in this country, most of us are familiar with waffles as a breakfast treat on relaxed weekend mornings.
But Swedish waffles are more typically served as an afternoon or evening dessert.
If you want to make traditional Swedish waffles, which are much thinner and crispier than Belgian or American waffles,
you will need a våffeljärn.
Here is a wonderful Swedish Waffle recipe taken from a small treasure of a cookbook
compiled by Dianna Stevens and edited by Miram Canter:
Waffles, Flapjacks, Pancakes, Blintzes, Crepes and Frybread from Scandinavia and Around the World
1 & 1/3 cups whipping cream, whipped
1 cup flour
1/3 cup ice-cold water (or snow)
2 T. butter, melted
Fold whipped cream into the flour. Add other ingredients. Let set for an hour.
Note: Sour cream can be substituted for a third of the amount of whipping cream.
Bake in a Waffle Iron until brown. This is a crisp waffle.
Cool and serve with powdered sugar and lingonberries.
(Cloudberries and whipped cream also make these waffles a dessert to remember.)
For a different, but equally delicious, version that adds eggs to the mix,
try the waffle recipe on the back of our Swedish Pancake Mix.
Here is a shopping list to help you make the most of your Swedish Waffles!
Lingonberry Syrup & Cloudberry Jams
Heart Waffle Iron
Rosti Mixing Bowls TOP
Swedish cooks use a special cast-iron pan called a Plett Pan (plättpanna),
which has seven shallow depressions, three inches in diameter.
(Want to save time? Here's a good Swedish Pancake Mix...)
½ cup flour
1 tablespoon sugar
¼ teaspoon salt
1 cup milk
½ cup heavy (whipping) cream
2 tablespoons butter, melted
Sour cream and your favorite Scandinavian Preserves
Combine the flour, sugar, and salt in a mixing bowl. Stir in the milk, cream, eggs, and melted butter and blend until smooth. Brush the griddle with butter and place it over medium-high heat. To form each pancake,
drop 1 tablespoon of batter onto the griddle. After 1 to 2 minutes, when the edges begin to brown,
turn each pancake over with a narrow spatula and cook the other side for 1 to 2 minutes, or until golden.
Serve immediately with sour cream and preserves.
4 to 6 servings. TOP
Stinging Nettle Soup Print Recipe
from The Nordic Diet by Trina Hahnemann
1 yellow onion
1 tablespoon olive oil
5 ½ cups organic vegetable bouillon
¼ teaspoon ground nutmeg
7 ounces of nettle leaves
salt and freshly ground black pepper
a few sprigs of watercress, to serve
4 organic eggs, to serve
2 slices of rye or spelt bread, cut into cubes
1 tablespoon olive oil
1 garlic clove, minced
salt and freshly ground black pepper
First, make the croutons.
Preheat the oven to 350˚ F.
Mix the bread cubes with the oil, garlic, salt, and pepper, and bake in the oven for 10 minutes.
In a large pan, sauté the onion in the oil for 5 minutes, without allowing it to burn or color too much.
Add the vegetable bouillon and nutmeg, bring to a boil, and add the nettle leaves. Let simmer for 20 minutes.
Using a hand blender, blend the soup, then season with salt and pepper.
Bring some water to a boil in a small pan. When the water is boiling, place the eggs in the water,
turn down the heat and let simmer for 7 minutes. Remove from the heat and place under cold water for 30 seconds.
Take out and shell right away.
Serve the soup with boiled eggs cut across in half, with croutons & watercress scattered on top. TOP
Heart-Shaped Cardamom & Cream Waffles Print Recipe
by Beatrice Ojakangas
from The Great Scandinavian Baking Book
Some helpful tips and ingredients for serving up these wonderful waffles:
- Beatrice Ojakangas' fantastic cookbook The Great Scandinavian Baking Book
- The easy-to-use, electric, non-stick 5 Heart Waffle Iron
- Our Dried Cardamom Seeds
- Also, l.c.finn's Cardamom Extract is a great substitute for ground.
- 1/2 tsp extract=1 tsp ground cardamom
- Read about wonderful Cardamom on Ingebretsen's Blog
2/3 cup all-purpose flour
1 tsp. freshly ground Cardamom
1/4 cup sugar
2/3 cup dairy sour cream
3 Tbsp. melted butter
Butter for brushing iron
Preserves or fresh berries to serve with waffles
Whipped cream to serve with waffles
Stir flour and cardamom together and set aside.
In a small bowl of electric mixer, beat the eggs and sugar together at high speed for 10 minutes
until mixture forms ribbons when beaters are lifted.
Sprinkle flour mixture over eggs; stir the sour cream until smooth and add to the mixture,
folding until batter is smooth. Fold in the melted butter.
Place the waffle iron over medium heat and heat until a drop of water sizzles on the grid,
turning over once to heat both sides. Brush the grids with butter and spoon in the batter.
Bake, turning once until golden brown, then remove from iron and sprinkle with powdered sugar.
Serve immediately with tart Lingonberry or other Preserves or fresh berries and whipped cream;
or bake waffles in a standard electric waffle iron as the manufacturer of the iron directs.
(We suggest the easy-to-use, electric, non-stick 5 Heart Waffle Iron.)
Makes 4 servings (approximately 6 waffles) TOP
Scandinavian Almond Cake Print Recipe
This well-loved light cake makes the perfect afternoon pick me up or evening dessert,
and would be an excellent addition to a brunch as well. Top with your favorite berries for a delicious summertime treat.
1 ¼ C granulated sugar
1 ½ tsp Cook's Pure Almond Extract
2/3 C heavy cream
1 ¼ C cake flour
½ tsp baking powder
½ tsp salt
4 oz. sweet butter melted
Optional - sliced almonds, fresh berries or puree for topping
Beat together sugar, egg, extract and heavy cream. Sift together flour, baking powder and salt
and add to mixture. Fold in melted butter and blend until smooth.
Prepare the pan by wiping lightly with oil or butter.
If desired, place sliced almonds in bottom of prepared pan and pour in batter.
Bake at 350F 40 - 45 Minutes
(Toothpick inserted in the middle should come out clean and cake should be brown around the edges)
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