Around 60 bits of toffee. 50 g almonds (3/4 dl) 1 ½ tablespoons butter / margarine 2 dl sugar 2 dl light syrup 1 ½ dl heavy cream Instructions: Blanch, peel and chop the almonds. Mix butter, sugar, syrup and whipped cream in a heavy saucepan. Boil the mixture at a fairly hot, even heat. … Continue reading Swedish christmas toffee→
Recipe and photo from Hembakningsrådet Photo: Åsa Dahlgren 6 large or 12 standard-sized The idea is to sweat the chanterelle mushrooms in butter and mix into the muffins to make a lovely snack by itself or with soup. Ingredients: 150 g chantarelle mushrooms butter for frying 1/2 teaspoon salt 2 tbsp parsley (chopped) 6 dl … Continue reading Chanterelle cupcakes→
Recipe and photo from Hembakningsrådet Photo: Agneta Thorsén 12-15 mini-loaves or 2 regular loaves. These Christmas flavours go perfectly with the Christmas ham, a rich Stilton or blue cheese. Ingredients: 1 1/2 dl sourdough (rye sourdough, or see recipe below) 25 g yeast 5 dl of mulled wine 2 tablespoons oil 1 tablespoon salt 1/2 … Continue reading Mulled wine bread→
Recipe and photo from Hembakningsrådet Cupcakes & Muffins, Bread / Photo: Agneta Thorsén Does 16-18 muffins This is a summer version of savoury cheese muffins. The easiest way is to pipe the batter into the muffin cups. Ingredients: 4 dl flour 1 dl oatmeal 1 dl flax seed 1 tablespoon baking powder 1 teaspoon salt … Continue reading Parsley cheese muffins→
Recipe for Roma (300 pcs) 2400gr Melted butter (real) 28dl Sugar 24dl Oatsgrain 4l Flour 8 eggs 160gr Baking powder Put a lump in each mould, half full. Bake in 195 degrees celsius 10-12 min. Cola filling: 1800gr Butter 18dl Sugar 9dl Syrup 180gr Cakao Boil 3-4 mins then put in the moulds with cake.
Make a simple moussecake. Make a chocolatelayer. Put the chocolate on the bottom of the Capri mould. Put in some creamvanilla, then lay another chocolatelayer in the mould. On top of all, put some mousse. Decorate.
Make a simple moussecake. Make a chocolatelayer. Put the chocolate on the bottom of the Como mould. Put in some creamvanilla, then lay another chocolatelayer in the mould. On top of all, put some mousse. Decorate in a nice way. A great thanks to Anders Lindholm at Ritz in Trollhättan who helped us with recipe … Continue reading Moussecake in Como mould→