Wednesday, September 07, 2016

Gluten-free rolled cake with lemon curd


A rolled cake - rulltårta as it's known in Sweden, or a roly-poly as some call it, is one of the simplest cakes to make. It takes virtually no time at all and it's perfect for "fika", something simple to eat with coffee or tea as an afternoon snack. It can easily be made gluten-free, which is what I did this time. My filling is a store-bought lemon curd - you can make your own, or use your favorite jam instead.

For a more fancy serving, top each slice with some whipped cream and berries! That will require a plate and a spoon though.

Gluten-free rolled cake with lemon curd
3 eggs
150 ml sugar
200 ml potato flour
1 tsp baking powder
200 ml lemon curd

Beat eggs and sugar together until pale and very fluffy. Fold in the potato flour and baking powder. Spread onto a lined baking sheet, and bake at 225 degrees for 5-6 minutes. Watch it closely, you don't want this to burn.

When the cake has baked, take it out and invert onto a sugared baking sheet. (Which you prepare just by pouring regular sugar onto a sheet, simple as that) Remove the paper that the cake was baked on - if it seems to stick, brush it with water and it should come off easily. Invert the roasting tin over the cake, and let cool. (That's so it doesn't dry out.)

When it's cool, spread with lemon curd and roll up tightly, long edge towards you. Wrap in plastic and keep in the fridge or freezer if you're not eating it right away. It will dry out quickly if left at room temperature. 

Tuesday, August 16, 2016

What we ate in London

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I'm back to work after a long summer vacation! Among many other things, me and my husband spent a few days in London. It was our first trip away from the kids, and we enjoyed having some time to ourselves. And we really enjoyed the food. Some of the highlights:

Egg and bacon naan roll from Dishoom. (top photo) Easily the best breakfast I've ever had. I've tried to recreate it at home, and came up with a good alternative - will post that in a few days. But if you're ever near a Dishoom - go get it.

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We went to see Wicked - wonderful show! We had a quick dinner beforehand at Zizzi. I had a salad since it was so warm weather - it was nothing special, but I loved the fruity cooler with strawberries, raspberries and mint and a great dessert with lemon sorbet, meringue crunch and mascarpone cream. Delicious!

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We also ate at Wagamama. Always a quick and inexpensive option. I had Duck Donburi if I recall correctly. Per had a big steaming bowl of ramen.

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Shake shack! No, this trip was not about haute cuisine. That's not really my thing.

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Cha Cha Moon was completely new to me. We wanted a quick lunch before heading to the airport and this really suited us well. I had the Thai Crunch Salad which was very good, and Per had Singapore Noodles. Fast service, tasty food and very reasonable prices.

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There are, of course, thousands of restaurants in London. What are your favorites?

Monday, July 04, 2016

Spiced Rhubarb Crumble

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This makes a pretty small crumble so go ahead and double the amounts if you wish. It has quite unusual flavors, but is really delicious. Serve it with vanilla ice cream!

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Spiced Rhubarb Crumble
250 g rhubarb, cut into small pieces
2 tbsp sugar
1 tsp cinnamon
1/2 tsp ginger
zest from 1 orange

For the crumble:
150 ml oats
75 g sugar
125 ml flour
3 tbsp golden syrup
handful of crushed walnuts
0,5 tsp baking powder
0,5 tsp flaky sea salt
75 g butter

Bake at 200°C for about 20-25 minutes.

Saturday, July 02, 2016

Cookbook watch: Sweden junior master chef

I have to admit I haven't managed to watch the Swedish version of the junior master he challenge. I'm not that fond of the Swedish adaptions of the format, in general. However,this cookbook features all the young finalists and their dishes and it's so charming and looks so good I just might have to watch the program, too.

When I had kids, I really wanted them to be into food. The kind of kids who'd gladly eat everything and enjoy cooking. Are we there? Not quite. But maybe, some day...

Thursday, June 30, 2016

Spiced meatballs with broadbeans, roasted carrots and lemon-chili yogurt

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This is loosely based on a recipe from the Jerusalem cookbook, although I skipped a lot of the suggested ingredients and adapted it to my own liking. And, I'm afraid, I didn't measure the spices. Just add a LITTLE bit. The cookbook called for a mix called baharat that I can't find here, so I used most of the spices included instead. Just a little will do.

 I love that cookbook though, by the oh-so-talented Yotam Ottolenghi and Sami Tamimi. I highly recommend it.  And I highly recommend this dinner. We'll be making it again, even though the kids wrinkled their noses and proceeded to eat rice and soy sauce. (Well, Titus had one meatball, and I think he rather liked it, too.)

Spiced meatballs with Broad Beans

for the meatballs:
500 g ground beef
1 egg
100 g breadcrumbs
1 onion, finely chopped
2 garlic cloves, minced
3 tbsp fresh coriander, minced
salt
black pepper
cumin
coriander
cardamom
cinnamon
allspice
nutmeg
cloves

for the broad beans
6 garlic cloves, sliced
6 spring onions, sliced into 2 cm pieces
250 g broad beans, blanched and shelled (or bought ready-shelled, frozen - that's what I did)
500 ml chicken stock
Juice of one lemon
salt, black pepper

Mix everything together, and roll into walnut-sized meatballs. Fry in batches, in plenty of olive oil until browned on each side, for a few minutes. They don't need to cook through. Set aside. Clean the pan.

In the same pan, now that it's clean, heat some more olive oil. Fry the garlic and spring onions for a few minutes. Add the broad beans, and about 100 ml of chicken stock, and most of the lemon juice but not all of it. Add salt and pepper and let it cook for a few minutes. Then place all of the meatballs back in the pan, add the rest of the stock, cover with a lid and let this cook for about 10-15 minutes. If it feels too runny, remove the lid and let some of the juices reduce. When ready to serve, season with the rest of the lemon juice, and perhaps a little bit more salt or pepper.

Roasted carrots
4 carrots
olive oil

Cut the carrots into batons - I usually cut them into about 10-cm lengths, and halve or quarter those, depending on thickness. Drizzle with plenty of oil and roast in a 225°C oven (lower if you have a convection oven - mine broke!) for about 25 minutes. Make sure they don't burn but do let them roast properly.

Lemon Chili Yogurt
1 tbsp fresh coriander, finely chopped
zest from 1 lemon
1 tsp lemon juice
1/2 tsp sambal oelek or similar chili paste
3 tbsp thick yogurt, Greek or Turkish
1-2 tbsp wate

Stir together everything but the water. Add that gradually, stirring to get the thickness you want.

Serve everything with rice, or bread if you prefer. We also added crumbled feta cheese on top.