Apple Roses by Cooking with Manuela

Ingredients: to make 6 roses

• 1 frozen puff pastry sheet, thawed
• 2 red organic apples (I used red delicious)
• half lemon, juice
• 1 tablespoon of flour, to sprinkle the counter
• 3 tablespoons of apricot preserve
• cinnamon (optional)
• powder sugar for decorating (optional)

Preparation time: 45 minutes

Directions:

1. Thaw the puff pastry if you haven't done so yet. It should take about 20-30 minutes.

2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices, as shown in my picture. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won't change color.

3. Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan (on the stove).

4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).

5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.

6. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.

7. Place the apples on the dough, as shown in my picture. Sprinkle with cinnamon if you'd like.

8. Fold up the bottom part of the dough. 9. Carefully roll, seal the edge, and place in a silicone muffin cup.  No need to grease the muffin mold if it's silicone. Otherwise, make sure to grease it. 10. Do the same for all 6 roses. Bake at 375 degrees F (190 degrees C) for about 40-45 minutes,  until fully cooked. NOTE: make sure the pastry is fully cooked on the inside  before removing the roses from the oven!  If after 30 minutes the apples on top look fully cooked,  move the pan to a lower rack in the oven,  and wait for 10-15 more minutes to avoid undercooking the puff pastry. Sprinkle with powder sugar and enjoy! http://cookingwithmanuela.blogspot.com/2015/03/apple-roses.html

Brita Tårta

150 g mjukt smör

1,5 dl socker

4 äggulor

2 dl vetemjöl

2 tsk bakpulver

1,5 dl mjölk

4 äggvitor

2 dl socker

Vispa smör och socker fluffigt. Tillsätt äggulorna. Blanda mjöl och bakpulver, tillsätt. Blanda till sist ner mjölken. Bred ut smeten på en plåt klädd med bakplåtspapper. Vispa äggvitorna ganska hårt, tillsätt sockret och vispa till en fast maräng. Bred ut marängen över bottensmeten. Grädda i mitten av ugnen i 175 grader i ca 30 minuter tills marängen har fin färg. Låt svalna. Dela bottnen på hälften, flytta över ena bottnen på serveringsfat, fyll enligt önskemål och lyft den andra bottnen över. Fyll tårtan högst några timmar innan servering så blir den inte mosig. Dekorera.

Jag fyllde och dekorerade tårtan med ett riktigt tunt lager lemon curd, 4 dl vispad grädde och massor med delade, färska jordgubbar.

Ricotta Tart

INGREDIENTS

FOR THE TART DOUGH:

• 1 ½ cups/185 grams all-purpose flour
• ½ cup/50 grams blanched slicedalmonds
• ⅓ cup/40 grams confectioners’ sugar
• Grated zest of 1 lemon
• Pinch kosher salt
• ½ cup/113 grams/1 stick unsalted butter, cold and cubed
• 1 large egg, lightly beaten
• 1 tablespoon/10 grams poppy seeds

FOR THE FILLING:

• ¼ cup/55 grams mascarpone
• ¼ cup/50 grams sugar
• ⅛ teaspoon/1 gram cinnamon
• 1 ¾ cups/400 grams ricotta
• 1 large egg plus 1 large egg white
• 1 teaspoon/5 milliliters good stronghoney, more for drizzling (optional)
• ⅛ teaspoon/1 gram kosher salt

PREPARATION

1. Make the tart shell: Place 1/4 cup/31 grams of flour and the almonds in a food processor with the blade attachment. Process until almonds are finely ground, about 1 minute. Add remaining 1 1/4 cups/154 grams flour, the sugar, the lemon zest and the salt. Pulse to combine.
2. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. Add poppy seeds and pulse briefly to combine. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight.
3. When ready to bake the tart, roll the dough out between 2 sheets of plastic to a 3/8-inch thickness. Line a 9-inch tart pan with the dough and chill for 30 minutes.
4. Heat oven to 325 degrees. Line the tart shell with foil and fill with baking weights. Bake for 20 minutes, then carefully remove the foil and baking weights. Continue baking, uncovered, for about 15 additional minutes or until tart is light golden in color.
5. While the tart crust is baking, make the filling: In the bowl of an electric mixer, combine mascarpone, sugar and cinnamon. Using the paddle attachment, beat mixture until light and fluffy, about 2 minutes. Add ricotta, egg plus egg white, honey and salt, and mix to combine. Pour filling into baked tart shell and smooth the top (crust can still be hot when you add the filling).
6. Bake tart for 20 to 30 minutes, or until filling is just set in the center (a little wobble is O.K.). Let cool at room temperature on a wire rack. If you like, drizzle with honey or arrange fruit on top just before serving. Tart is best served the same day as baking.

• Crust can be baked 1 day ahead and stored at room temperature.

From NYTIMES

http://cooking.nytimes.com/recipes/1017401-ricotta-tart-with-lemon-poppy-crust?action=click&contentCollection=Food&module=Cooking&region=Marginalia&pgtype=article

Laurie's Chewy Granola Bars

Chewy Granola Bars

3 c. rolled oats- (Trader Joe’s are gluten free)
1 c. flour- (Trader Joe’s gluten free all purpose) (make sure to get subgum powder)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 c. melted butter
1/2 c. brown sugar
1/2 c. honey
1/4 c. oil 

Combine ingredients until mixed, then add:

1 c. chopped nuts
1/2 c. raisins
1 c. chocolate chips

Side note: I’ve never actually used this combination, I always substitute and mix and match ingredients. This recipe is very forgiving so let your creativity take charge!

Press into a 9×13 greased pan.

Bake at 325* for 20 minutes. Let cool completely before cutting. If you don’t they’ll fall apart–you’ve been warned.

Some of our favorite add-ins are

Cinnamon Raisin—walnuts, raisins, and cinnamon chips
Cranberry Walnut–walnuts, craisins, and white chocolate chips
Peanut Butter Chocolate Chip-leave out the nuts and raisins, and add 1/2 c. peanut butter and mini chocolate chips

Sunflower seeds, pumpkin seeds, currants

Donut muffins a la Shay!

Mmmmm
The nurse at my work makes the best Donut Muffins, here is the recipe..

1/2 cup Sugar
1/3 cup milk
1/3 cup butter
1/2 tsp nutmeg
1 1/2 cup flour
1 egg
1/2 tsp baking soda

Mix and bake, for regular muffin size 400 degrees F for 25 minutes, for mini muffin forms 325 degrees F for 12-13 minutes.

When they come out of the oven, dip them in melted butter and roll them immediately in a mixture of 1/2 cup sugar and 1 tbsp cinnamon.

WARNING! they are super addictive and if you eat one, you can't stop....

The top one is from her memory and well proven, the bottom one is the real deal...

Donut Muffins

Original recipe makes 24 muffins Change Servings

1/2 cup white sugar

1/4 cup margarine, melted

3/4 teaspoon ground nutmeg

1/2 cup milk

1 teaspoon baking powder

1 cup all-purpose flour

Splash of vanilla

1/4 cup margarine, melted

1/2 cup white sugar

1 teaspoon ground cinnamon

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.

Swedish Panncakes - Crepe style!

4 eggs

1 2/3 cups milk (4 dl)

7/8 cup flour (2 dl)

1/2 tsp salt

Sugar

1 tbsp Melted butter

More butter for frying the panncakes

Mix egg, milk, flour, salt and sugar smooth (no lumps)

Let it sit in the fridge for 1 hour (so the flour will thicken a bit) the mixture should be pretty soupy

Add melted butter

Heat up a frying pan add butter

Pour some of the panncake mixture in the pan

Tilt the pan all directions so you just barely coat the bottom of the pan

Flip the panncake over and brown the other side

Serve with whipped cream and your favorite jam! 

The thinner the Panncakes the better job you did :)

Make another one and enjoy!!

Apple Crisps

Here is a basic Apple Crisp recipee, play around ith it and enjoy:
1 stick butter
1 cup flour
1 cup brown sugar
1 cup oats
Flavor with cinamon and almond extract
Apples, peeled, cored and sliced

Mix all ingredients together, sprinkle over the apples, bake in the oven for 350F or higher until done, about 30 minutes

YUM!

Cinnamon Rolls - Swedish style

1 1/2 stick butter (150 g)
1 tbsp crushed cardemon
2 cup milk (5 dl)
1/2 tsp salt
0.4 cup Syrup or Sugar
3 envelopes of dry yeast (50 g fresh yeast)
1 egg
5 1/2 cup flour aproximately

Filling:
3/4 stick butter, room temperature
0.3 cup sugar
1 tbsp Cinnamon

How to make it:

1. Melt the butter in a pot, crush the cardamon and add it with milk, salt syrup/sugar to the butter
2. Heat up mixture to 100 F, (37 C)
3. Pour mixture over the yeast in a big mixing bowl, add the egg and flour, keep mixing until dough is slightly tacky
4. Cover the bowl and let the dough sit and rise for 45 minutes
5. Make the filling
6. Split the dough in 2 equal parts, take a rolling pin and roll it to a rektangle
7. Spread the butter mixture over the reactangle
8. Roll up the dough to a roll, cut into pieces, put the "rolls" on parchment paper (instead of rolls try to make "knots"- take the rectangle, fold in half, cut the half into strips that you "twist" around itself and then tie into a knot)
9. Cover with a towel and let it rise for 30 minutes
10. Brush the buns with a whipped up egg
11. Sprinkle swedish "Pearl Sugar" on top (you can buy this at IKEA)
12. Bake for 8 minutes at 480 F

Italian Hazelnut Biscotti

4 1/2 dl Flour

1 1/2 tsp baking powder 

1 1/2 dl Sugar

1 1/2 dl or 100 g roasted hazelnuts

3 Eggs

100 g Chocolate

1. Set the oven for 160 C, mix flour, baking powder, sugar, nuts and chocolates in a bowl and stir

2. Crack the eggs and add to flour mixture, pour mixture on counter and continue to mix with your hands. Divide the dough in 2 pieces and shape to oblong rolls.

3. Put the 2 rolls on a cookie sheet and let bake for 35 minutes

4. Let the biscotti cool, cut into thin slices, add back on to cookie sheet and bake for additional 10 minutes.

Blueberry Quinoa Muffins

Start your morning with a burst of energy from these muffins full of fiber and antioxidants.

Ingredients

Makes 10 muffins.
1 cup cornmeal
1 cup rice flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup cooked quinoa
1/2 cup maple syrup
1/2 cup rice milk
1/2 cup applesauce
1 tablespoon lemon juice
1/4 cup canola oil
1 cup blueberries, fresh or frozen

Directions

1. Preheat oven to 375°F and lightly grease 10 muffin cups or line with paper baking cups.
2. In a medium bowl, mix together cornmeal, rice flour, baking powder, baking soda, and salt. In a separate bowl, whisk together cooked quinoa, maple syrup, rice milk, applesauce, lemon juice, and oil.
3. Add wet mixture to dry mixture and stir until just combined. Fold in blueberries, spoon batter into prepared tins, and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from pan and place on a wire rack to cool.
Did You Know? Quinoa is actually a seed rather than a grain, and it's packed with protein. You can buy it in white, black, and red varieties. It adds an unexpectedly moist texture and slightly nutty flavor to these gluten-free muffins.

Decadent Chocolate Brownie Cake

Ingridients
2 eggs
1 1/4 cup sufgar (3 dl sugar)
1 cup Flour (2 1/2 dl flour)
5 tbsp Cacao Powder (I use Giradelli unsweetened)
vanilla extract
1 stick of butter (8 tbsp)

1. Slowly stir sugar, egg

Semlor

It's that time of year again "Lent" or Fat Tuesday for the rest of you in the world. In Sweden you eat sweet buns with marzipan and whipped cream! I just made some Semlor, or as my son calls them " Hamburger Buns with whipped cream in between" Try the recipe and make some for yourself!

Semlor grundrecept

15 dl vetemjöl, (ca 900 g)

1,5 dl strösocker

5 dl mjölk

0,5 tsk salt

150 gsmör

50 g jäst

2 tsk kardemumma, stött

1. Smält smöret. Tillsätt mjölken och värm blandningen till 37 grader. Smula ner jästen i en bunke och rör tills jästen löst sig. Tillsätt socker, kardemumma, salt och nästan allt vetemjöl, spara lite till utbakningen. Arbeta ihop till en deg och knåda den ca 5 min i köksassistent eller 10 min för hand. Låt degen jäsa övertäckt i 40 minuter.
2. Ta upp degen på mjölad arbetsbänk och dela i 26 bitar. Rulla till runda bullar och lägg dem på plåtar med bakplåtspapper. Låt jäsa övertäckta ca 30 minuter. Sätt ugnen på 225 grader.
3. Grädda bullarna mitt i ugnen ca 10 minuter tills de har blivit gyllenbruna. Låt kallna på galler.

One happy boy eating his favorite "hamburger" once a year!!

Sunshine Cake

Ingredients

3 eggs
1 cup Sugar (2 1/2 dl)
1 1/4 cup flour (3 dl)
1 1/2 stick of butter (150 g )

Beat egg and sugar until fluffy
Add flour, then melted butter
Grease and bread a form
Pour the batter in it
Add apples or any fruit of your choice
Bake for 20-30 minutes at 375F

YUM!

Annika's Ginger Snaps

1 stick butter
1 cup sugar
1 egg
4 tbsp molasses
2 cups sifted flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
a dash of cardamom


Directions:
1.    Bake 10-12 min at 350F
2.    Mix all ingredients together
3.    Let “rest” in fridge
4.    Make a small boll roll it in sugar
Flatten with a glass

Caramel flavored cookies (kola kakor)

This dough lends itself to food coloring
2 sticks of butter (200 g)
1 3/4 dl sugar
2 tbsp syrup
2 cups flour (5 dl)
2 tbsp vanilla extract
2 tsp baking powder


Directions:
Set the oven for 350F
1.    Beat sugar and butter fluffy in the blender, add syrup
2.    Mix all dry ingredients and add to butter mixture
3.    Divide the dough into 2 pieces, work it on the table until it is hint
4.    Make four equal big rolls, put them 2 and 2 on parchment paper
5.    Bake in the middle of the oven for 13-15 minutes
Cut the cookies on the diagonal

Ginger Cookies

(40-50 cookies)
2 sticks of butter (200 g)
1 3/4 dl sugar
2 tbsp syrup
2 cups flour (5 dl)
2 tbsp vanilla extract
2 tsp baking powder
1 tsp ground ginger



Directions:
Set the oven for 350F
1.    Beat sugar and butter fluffy in the blender, add syrup
2.    Mix all dry ingredients and add to butter mixture
3.    Divide the dough into 2 pieces, work it on the table until it is hint
4.    Make four equal big rolls, put them 2 and 2 on parchment paper
5.    Bake in the middle of the oven for 13-15 minutes
Cut the cookies on the diagonal

Ginger Bread House Dough

Ginger bread dough for ginger bread house, (Pepparkaks hus)
For one house:
1 1/2 stick of butter (150 gram)
1 cup of sugar (2 1/2 dl)
1/2 cup water (1 dl)
1/4 cup syrup (1/2 dl)
1/2 tbsp ground cloves
1/2 tbsp Cinnamon
1/2 tbsp ground ginger
1/2 tbsp Baking Soda
3 3/4 cup flour (7 1/2 dl)

Directions:

1. Mix flour and baking soda in a bowlMelt butter in a pot, add water, sugar and syrup finally add the spices. Let the mixture cool before pouring it over the flour mixture.
2. Let the dough rest in the fridge for 24 hours
3. Roll the dough very thinly, cut out your pieces. It is easiest to roll the dough directly on the parchment paper.
4. Bake for 420F (225C) until golden brown. Bake equal sized pieces together

Dark Bread

Poop Bread
5 dl whole wheat flour
5 dl wheat flour
1 1/2 dl rye flour
1 1/2 dl wheat bran
2 dl Oats
2 dl steelcut oats or wheat
5 tsp baking soda
1 tsp salt
1 1/2 dl syrup
1 liter butter milk
bread spices ( anis, fennel, ginger, orange peel)
Directions:
1. Mix all the dry ingredients together
2. Add the butter mlk
3. pour into a greased and floured bread pan
4. bake at 350 F for 2 hour, cover the bread with foil after 1 hour

2 x 2 liter bread pan

350 F 1 hour + 1 hour covered with foil

Lussekattor

150 g butter (1 1/2 stick)
5 dl milk (2 cups)
1 gram of Saffran
50 g Yeast
125 g kesella (cottage cheese mixed with cream)
1 1/2 dl sirap
1 large egg
1/2 tsp salt
19-20 dl flour

1.    melt butter in a pot on stove add milk until fingerwarm, 97 degree
2.    grind saffron and a sugarcube, add to fluids
3.    mix yeast with fluids
4.    add kesella, sirap, egg and salt and most of flour
5.    work the dough until not sticky
6.    let it rest and rise until twice it size (about 40 min)
7.    Work the dough, make your figures
8.    let rest and rise for 25 minutes
9.    brush with egg, add raisin
bake in oven 480 F (250 degree C) 7-8 minutes

Brytbröd med oliver, ost och rosmarin

Brytbröd med oliver, ost och rosmarin

Kock: Ernst Kirchsteiger TV-program: Sommar med Ernst

Ernsts goda långpannebröd med mozzarella är lätt att baka.

Antal portioner: 4
Färdigt på: 90 min


Deg:


25 g jäst


2 tsk havssalt


3 dl vatten, fingervarmt


1 tsk honung


7 dl vetemjöl special


Topping
:

150 g mozzarella


150 g parmesan


1 dl pumpafrön


2 dl kalamataoliver (urkärnade)


5 kvistar rosmarin, färsk


2 msk olivolja

Gör så här

1. Sätt ugnen på 225 grader.

2. Deg
Smula ned jästen i lite av vattnet i en bunke.

3. Tillsätt flingsalt och rör om tills jästen löst sig.

4. Häll i resten av det ljumma vattnet och rör om.

5. Häll i honungen.

6. Tillsätt lite av mjölet åt gången under omrörning tills du fått en smidig deg.

7. Knåda ut degen till en 1,5-2 cm tjock brödkaka.

8. Lägg kakan direkt på plåten.

9. Topping
Skär upp mozzarellan och lägg på brödkakan.

10. Hacka oliverna grovt och lägg på brödet.

11. Riv grova skivor parmesan och smula sönder över.

12. Ta ett par rejäla rosmarinkvistar och lägg på.

13. Låt jäsa 30 min.

14. Placera brödet i mitten av ungen och grädda till fin färg, ca 20 min.

15. Ringla lite olivolja över och servera.