Category Archives: Recipes

a favourite repeated

Though I would do a recap of the recipes from the old blog, of the quick and easy go-to’s that never fail =) y’know, tis easier to have things one place lol 

Fika is both a Swedish verb and noun that roughly means “to drink coffee/tea/lemonade,” usually accompanied by something sweet.

Definition
Fika is a social institution in Sweden; it means having a break, most often a coffeebreak, with one’s colleagues, friends, date, or family. The word has quite ambiguous connotations and can mean anything from taking a break from work or other activities, to going on a date – always including something to eat accompanied by a drink, such as cookies, cakes and even candy. This practice of taking a break, typically with a cinnamon roll or some biscuits or cookies, or sometimes a smörgås or a fruit on the side, is central to Swedish life, and is regularly enjoyed even by the government.[2]
Although the word may in itself imply “taking a break from work,” this is often emphasized using the word fikapaus (“fika pause”) or fikarast (“fika break”), with kaffepaus and kafferast, respectively, as near synonyms. Fika may also mean having coffee or other beverages at a café or konditori (a “patisserie-based coffeehouse”).[3]
Traditionally, fika requires sweet, baked goods, especially cinnamon rolls.[4] According to Helene Henderson, author of The Swedish Table, one needs three items minimum to avoid insult to Swedish guests; “to impress, serve a variety of seven freshly baked items–and be ready to talk about the weather.”[1]
Fika is also combined in words such as fikabröd (“fika bread”) which is a collective name for all kinds of biscuits, cookies, buns, etc that are traditionally eaten with coffee. Non-sweetened breads are normally not included in this term (even though these may sometimes be consumed with coffee). Fika is also used as a noun, referring to fikabröd and coffee combined.

I figured I’d share some of my recipes, and as we all know, I am not a Delia, Nigella or anything remotley resembling a master baker, BUT, these recipes work for me and if I can make them work I am pretty darn sure the rest of you can too! So, here goes…

Sockerkaka; aka sponge, literally – sugarcake.

225g butter ( usually the packet will have little measures by 50g on them so use that as a guide 😉 )
3 eggs
2.5 dl sugar
4 dl flour
2 tsp (teaspoon) baking powder

Preheat oven to 175-200C and leave cake for about 30-40mins (if baking isnt your forte, like me, it might take some guessing as to which temp your oven works best with and then you know how long to keep it in for etc )

Easy peasy ; add all the ingredients together BUT melt the butter first! Doesn’t matter what order you add them in, as long as the butter is melted hehe. First time I did this I couldn’t quite work out how the cake was gonna turn out with lumps of butter in it…muppet me!

Once all ingredients are added together pour into a greased tin (having used butter) and put in your preheated oven for the required time. Me finds middle of the oven is our best bet =)

Kladdkaka; aka chocolate mud cake, literally gooey cake

150g butter
2.5 dl sugar
1 dl cocoa powder
2 tsp vanilla sugar
2 eggs
2 dl flour

Preheat oven to 175C, baking time 12-14mins

Again, simples! Make sure you melt the butter and mix it all together and add to your tin.

The whole point of this cake is for it to be messy; hence the name gooey, and its pretty much a fail safe option and really is quick and easy to whip up and get in the oven ready for your second cuppa when you have guests around 😉 Or, perfect to finish off after having guests for dinner as its always a luxury to have homemade dessert. Top it off with some whipped cream and maybe even some berries. We like just the cream. Dont over complicate 😉

Chokladbollar; aka chocolate balls, literally chocolateballs!…please, no Chef jokes 😉
100g butter ( ROOM TEMP, not melted this time )
1.5 dl sugar
3 tbs (tablespoons) cocoa powder
1 tsp vanilla sugar
2 tbs water
5dl instant oatmeal

Mix the sugar and butter together first then add the rest of the ingredients. Roll into little balls and then, roll those little balls in pearl sugar/ coconutflakes / or those colourful little sprinkles and you are done!

Right this will make you around 35 balls or so. Amazingly good to freeze and defrost, so if you fancy being super domesticated, double all your ingredients and you shall have a nice stockpile for when friends and family pop over and they shall be oh so impressed!

If you want to spice things up you can exchange the water for coffee, or different liquoers =)

Happy baking everyone! Let us know how you get on =)

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priorities

My priority so far has NOT been keeping the house tidy today. Infact, tidying isnt even on the list. Cleaning however, is different, and the kitchen now looks better even if the rest of the house does not lol. But who cares! Me & my beauties are having fun today, and currently big’un is sleeping and little’un is playing next to me on the bed, as we are being cosy =)

Maia and I made some scones for our lunch, which were super tasty! Its a recipe I got from my friend Camilla, and its taken from an ooooooold cookbook that her gran handed down to her. The best bit about these scones is that the longest bit about making them is waitin for the oven to warm
up 😉

To make these scrumdiddliuptious scones you need :

  • 4.5dl flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 50g marg/butter
  • 2dl milk

Put the oven to 250C. Mix salt, flour and baking powder. Add the butter and kneed it with hands so its a bit crumbly. Finally, add the milk and stir it in and then kneed dough and make 4 round balls.
Put in oven for about 8-10mins. In mine I do 15 lol =)

Saturday

Good morning campers! Today, I am one of those annoyingly awake and proactive people. No, not the stupid tv shop product with Justin Please Jump off a Cliff Beiber as a spokesperson, but one what is wanting to get lots done, and will try and rope all and sundry into helping. Betcha glad the majority of you arent anyhwhere near here 😉

By all accounts, today should be a total write-off. Husband was out with work last night for their christmas bash, and I have no-clue when he came back this morning. All I know that his near full bottle of whiskey that went out with him, has stayed out. Presumably empty and long forgotten somewhere. So today there isn’t much I shall be asking of him, he works hard  all week then has me to deal with of an evening, so he deserves a chill out day. Mine will come in time =)

But ofcourse, what was supposed to be a nice chilled out evening with mother , baking vörtbröd and chocolate balls.,turned into an almighty battle of wills with dearest darling Maia. After the most hideous of strops, a lot of coaxing and bargain making, reasoning and restraining (to save a foot kicking at my throat and hands pulling my already suffering head of hair) I finally won, and she was asleep 22.16, a mere 3 hours later than normal. Result! And then she was awake at  4.30am. Fan-frickin-tastic. Anywhich way, this should all add up to a mentally exhausting day today, but instead I am buzzing and keen to get on and go do whatever needs to be done. I expect that by 14.00 I shall hit a wall and all this overdrive energy getting me through now will be gone. Sigh.

For those of you that arent aware ; Vörtbröd is a bread that is baked of rye and wheat flour. Traditionally eaten at Christmas, and is often seasoned with cloves, cinnamon, ginger, cardamom and raisins. And it looks a bit like this

Incase anyone is feeling like being adventurous and bringing a touch of scandinavian chic to their christmas, here’s an old family recipe of Vörtbröd =)

  • 50g yeast
  • 75g butter
  • 0.5L beer
  • 2dl sirup
  • 2tsp groundcloves
  • 1/2 tsp salt
  • 10dl ryeflour
  • 8/9 dl plain or wheat flour.

If yo are using dry yeast, it needs to be mixed in well with the flour. Good idea to do this first, just to make sure 😉
Once all ingredients are mixed together, let the dough rise for abut 45mins. Kneed out and make into two loaves. Now, I cant remember if your supposed to let it rise again for alittle while before putting it in the oven,but i dont suppose it would hurt lol. So do that 😉
Have the oven preheated to about 175-200C (again , depending on your oven) and have it in for approx 45mins. Be really fancy and crack an egg into a cup and paint the top of the bread to get that scrummy looking glistening affect like in the picture:)
Happy baking!
Well I am now off, to channel this energy into somthing more productive than tapping my fingers on this keyboard. Getting dressed would be a great place to start, but Marks hoody and tracky bottoms are just soooo comfy. Why is that? Why do man-clothes-wearing always feel so good in the morning ??
Have a nice saturday, good luck if your hitting the shops for christmas! Just so you know, I was finished last weekend. I am proud of that, so yes, I will gloat. Just a little. I still havent written my christmas cards though, and you probably have, so we are even 😉

❤ kim