December 20, 2012

The BIG Christmas post!


I'm not going to waste any time writing a long story today so just sit back and enjoy!

Jag tänker inte slösa någon tid genom att skriva ett långt inlägg idag.. (recept på svenska kommer snarast!).


Fudge ice cream cake with cherries






"Lussekatter", vanilla saffron buns and almond paste saffron rolls






Four layer nougat bars




Hot chocolate spoons






Homemade vanilla extract





Brownie mix (recipe HERE)





Recipes after the jump







"Lussekatter", vanilla saffron buns and almond paste saffron rolls

Saffron buns
Makes 30-40


50 grams fresh yeast

200 grams butter
1 gram saffron (2 envelopes)
3 dl milk
2 dl heavy cream
2 dl sugar
1/2 tsp salt
1 large egg
16 dl flour

Egg wash:
1 egg, lightly beaten

50 grams fresh yeast

Decoration:
Raisins



1. Crumble the yeast into a bowl. Melt the butter, add saffron, milk and cream and heat until about 37°C (barely warm to the touch) Add a little of the liquid to the yeast and stir until it has dissolved, then add the rest of the liquid.

2. Add the egg, sugar and salt and stir until dissovled. Add most of the flour (keep some for later) and work into a smooth dough. It should still be a little bit sticky (but manageable!). Leave the dough to rise, covered, for 45-60 minutes. You can see when the dough is ready as it will have doubled in size.


Lussekatter:
3. Now it's time to make lussekatter! But before you do that, work in the remaining flour (if needed). Divide the dough into equals portions and shape each bun like an "S". Put them on parchment paper. Leave some space between them as they will rise even more. Put two raisins in each bun.


4. Cover with a cloth and leave to rise for 30-45 minutes. 

5. Brush with beaten egg. Bake in the middle of the oven at 250°C (480F) for about 7-9 minutes, depending on the size of the buns.

6. Let cool. Enjoy! Remember to freeze leftovers immediately or they will become dry very fast.


Vanilla saffron buns
1 saffron bun dough, steps 1 & 2

Vanilla filling:
225 g softened butter
1 1/2 dl sugar
1 tsp vanilla powder or 4 tsp vanilla sugar


Decoration:
Pearl sugar


1. Divide the dough into two pieces. Start by rolling out the first dough into a large rectangle (thickness of the dough is really up to you, I like my dough thin so there is room for lots of filling.. yum!).
2. Mix the ingredients for the filling and spread evenly (save half the filling for the rest of the dough) on the dough. To make the shape pictured, fold the dough into half and press with your hands to press filling together. 
3. Cut out long strips of dough (about 2-3 cm wide) which you then cut in half lengthwise, leaving the top part uncut (imagine holding up a pair of pants in front of you, that's what it should look like :-) )
4. Twist together and put on parchment paper.
5. Cover with a cloth and leave to rise for 30-45 minutes. 
6. Brush with beaten egg. Sprinkle pearl sugar on top. Bake in the middle of the oven at 250°C (480F) for about 7-9 minutes, depending on the size of the buns.

Almond paste saffron rolls
1 saffron bun dough, steps 1 &; 2

Almond paste filling:
150 g softened butter
300 g grated almond paste

Decoration:
Almond flakes or pearl sugar

1. Divide the dough into two pieces. Start by rolling out the first dough into a large rectangle (thickness of the dough is really up to you, I like my dough thin so there is room for lots of filling.. yum!).
2. Mix the ingredients for the filling and spread evenly (save half the filling for the rest of the dough) on the dough. 

3. Roll the rectangle into one large roll. Cut each roll into about 15-20 pieces and put in paper liners or on parchment paper.
4. Cover with a cloth and leave to rise for 30-45 minutes. 
5. Brush with beaten egg. Sprinkle almond flakes or pearl sugar on top. Bake in the middle of the oven at 250°C (480F) for about 7-9 minutes, depending on the size of the buns.



Four layer nougat bars
Makes one 20x20 cm pan
Adapted from How Sweet Eats

Chocolate layer 1
150 g milk chocolate
50 g dark chocolate
1/4 cup/ 0,6 dl peanut butter

Butter your pan and cover with parchment paper (optional of course but easier to get it out of pan). Melt ingredients in a double boiler or in a saucepan, then pour into the prepared pan and spread with a spatula until even. Let cool completely in fridge. Prepare nougat layer.

Nougat layer
50 g butter
1 cup / 2,4 dl granulated sugar
1/4 cup / 0,6 dl evaporated milk (not sweetened!)
1 1/2 cups (or 1 jar / 213 g) marshmallow fluff
1/4 cup / 0,6 dl peanut butter
200 g salted peanuts, chopped

Melt butter in a saucepan, then add sugar and evaporated milk. Let simmer for about 5 minutes stirring occasionally. Add marshmallow fluff and peanut butter and stir until smooth. Take saucepan off heat and fold in peanuts. Let cool just slightly. Pour over chocolate layer, smoothing with a spatula. Put in fridge to harden.

Caramel layer
1/4 cup / 0,6 dl whipping cream
~280 g soft caramels/toffee (I used two bags of Werther's original Cream Toffees)

Heat cream in a sauce pan over low heat. Add a few toffees at a time and stir occasionally until smooth. This can take a while. Pour caramel on top of nougat layer and put back in fridge.

Chocolate layer 2
150 g milk chocolate, chopped
50 g dark chocolate, chopped
1/4 cup / 0,6 dl peanut butter

Melt ingredients together in a saucepan then pour over caramel layer. Smooth off with a spatula. Put in fridge to harden completely. Refrigerate for a couple of hours at least then cut in squares (or whichever shape and size you prefer!). Store in fridge.



In Swedish:

Glasstårta med chokladbotten och körsbär
Jag gjorde en dubbed sats av receptet på bottnen men det var verkligen inte nödvändigt! "Resterna" använde jag för att smula över tårtan. Notera att bottnen blir vääldigt hård i frysen och tårtan är därför svår att skära i snygga bitar!
Receptet kommer från Gourmet Traveller.

2 liter valfri glass (jag använde vanilj)

Tårtbotten
110 g smör
150 g mörk choklad (53%), grovt hackad
150 g ljust muscovadosocker eller farinsocker
3 ägg
110 g kakao
95 g mjöl

Färska körsbär


1. Värm ugnen till 150°C. Smörj med smör, klä bottnen och sidorna av en 15 cm bakform med bakplåtspapper.  Lägg smör och choklad i en kastrul på låg värmel, rör tills allt har smält. Dra bort kastrullen från värmen och tillsätt socker. Tillsätt äggen, ett i taget och rör ordentligt mellan varje tillsatt ägg. Sikta i kakao och mjöl och rör tills smeten är slät. Häll smeten i formen och grädda cirka 35-45 minuter.
2. Låt svalna en stund i formen och vänd sedan försiktigt ut kakan på ett galler. Låt svalna helt. När bottnen är helt sval, dela den på mitten så att du får två bottnar (var försiktig då bottnen är skör, men det är inte hela världen om den går sönder!).

3. Smörj en 18 cm springform (det går även bra med större men då blir tårtan lägre) med smör och täck sedan sidorna och bottnen med bakplåtspapper. Klipp remsorna runt kanterna något högre än själva formen så att pappret sticker upp några centimeter över kanten. Ställ in formen i frysen.

4. Vispa glassen för att mjuka upp den, häll upp 1/3 av smeten i bottnen av den förberedda formen. Jämna till med t.ex. en sked eller spatel och lägg sedan på en tårtbotten. Kärna ur några körsbär, lägg dem på bottnen, häll i ytterligare 1/3 av glassen. Lägg på nästa botten och avsluta med resterande glass. Jämna till med en sked eller spatel. Ställ in i frysen 6 timmar eller över natten.

5. Servera med färska körbär och eventuellt överbliven tårtbotten om du har någon! Annars funkar hackad choklad utmärkt också.



Four layer nougat bars
En 20x20 cm form

Chokladlager 1
150 g mjölkchoklad
50 g mörk choklad
0,6 dl jordnötssmör

Smörj formen med smör och täck den med bakplåtspapper (så blir det lättare att dra ut hela "kakan" sen).
Smält alla tre ingredienser i en kastrull på låg värme. När allt har smält, häll det i formen över bakplåtspappret, och bred ut smeten ända ut i kanterna med en sked. Ställ in i kylen för att svalna och stelna.
Förbered nästa lager under tiden.


Nougatlager
50 g smör
2,4 dl socker
0,6 dl kondenserad mjölk (den osötade varianten!)
1 burk / 213 g marshmallow fluff
0,6 dl jordnötssmör
200 g salta jordnötter, hackade

Smält smöret i en kastrull, tillsätt sedan socker och kondenserad mjölk. Sjud i fem minuter och rör om då och då. Tillsätt marshmallowfluff och jordnötssmör och rör tills blandningen är slät. Ta bort från värmen och rör i jordnötter. Låt svalna en aning och bred ut blandningen ovanpå chokladlagret. Ställ in i kylen för att stelna.


Kolalager
0,6 dl vispgrädde
280 g mjuk kola (jag använde två påsar Werther's original Cream Toffees)

Chokladlager 2
150 g mjölkchoklad
50 g mörk choklad
0,6 dl jordnötssmör

Smält alla tre ingredienser i en kastrull på låg värme. När allt har smält, häll det över kolalagret. Jämna till med en sked eller spatel. Ställ formen i kylen igen minst två timmar, täckt med plastfolie. Skär i lagom stora bitar.  


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59 comments:

  1. WOW.. I have no idea from where to start but I just can't take my eyes off those chocolate spoons! :)

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  2. Incredible, just like reading a magazine. That fudge cherry cake looks crazy good!

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  3. I haven't even had breakfast yet but I so want icecream cake and 4 layers of nougat and caramel and chocolate spoons. OMG!!! Drool.

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  4. Incredible as usual! What beautiful photograhy and delicious food. I love the look of that icecream cake. Perfect for southern hemisphere christmases!

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  5. Ser helt fantastisk ut :)
    Du er bare utrolig flink
    og inspirerende! - just
    fantastic ღ Ønsker deg en
    fortsatt fin førjulstid &
    jul som snart er her ღ
    Klem fra Mette

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  6. I love every one of them! Mary Christmas to you and your family.

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  7. Outstanding post! Thankyou for sharing!

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  8. Omg Amazing Post Linda Mary Christmas to you!!! Kiss <3

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  9. What a fabulous post - recipes and pictures are sensational.
    Happy Holidays

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  10. WOW!!!!! I wasn't prepared at all for such an amazing ride.
    That 4 layer nougat looks insane, not to mention the chocolate spoons: amazing

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  11. SUCH a beautiful post, thanks! And the recipes are really useful! Merry Christmas!

    Noelle

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  12. This comment has been removed by a blog administrator.

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  13. Wauw Wauw Wauw, where to start, this is really amazing!!! Thank you so much for making this beautiful blog and Merry Christmas ♥

    xx Suzan from Studio Jopie

    www.studio-jopie.com

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  14. Hello Linda, I'm Ilenia, from Italy... And I've completely fallen in love with your blog! Reading your posts is like entering a magic world. Thanks for sharing your beautiful photos and recipes with us :) and Merry Christmas!

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  15. OVERWHELMING! everything gorgeous, but those hot chocolate spoons are simply a brilliant idea.. GENIUS!!
    I love your blog, is there any English version of your book available?
    Happy Holidays from Rome, Italy

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  16. beautiful pictures and amazing recipes !
    Love the bottles with the vanilla extract the most !

    xoxo melanie

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  17. oh I´ve forgotten : merry X-Mas !! :)

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  18. Oh my, these Christmas recipes look great.
    Have a Merry Christmas!

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  19. Amazing Post!! I love all the Ideas so much! ♥♥♥

    Lary
    www.lary-tales.blogspot.de

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  20. Now, THIS is a Christmas post!! Wow! Everything looks absolutely amazing. . esp the Fudge ice cream cake with cherries. . WOW. Freaking beautiful.

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  21. You're amazing, a Genius!
    I love all recipes and photos, adore you <3

    I wish you a Merry Christmas.
    xoxo
    M.

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  22. Oj, det var mycket smarrigt på en gång där :D Lovely! Gillar framför allt nougatbitarna, ser supergoda ut!

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  23. Fantastiskt! Helt ljuvligt att få ta del av dina underbara recept. TACK

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  24. wow, the phrase that you always eat with your eyes firs has a new meaning. Everything looks simply amazing.

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  25. Everything is SO beautiful! Merry Christmas xx

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  26. My God what an incredible post! Everything looks amazing and so delicious!

    Lubna | www.ellevox.blogspot.com

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  27. Ser väldigt gott ut...men var får du tag i färska körsbär så här års?

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  28. ...och evaporerad mjölk? Har ringt både ICA Maxi och Willys, finns tyvärr inte i någon av butikerna.

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    Replies
    1. Körsbär köpte jag på Hemköp samt på NK saluhall :-) Men man kan naturligtvis använda hallon eller något annat som är lättare att få tag på!

      Mjölken är av märket Rainbow Quality milk och på burken står det Original. Jag köpte på Willys för den var tillfälligt slut på Ica maxi. Man skulle nog kalla den kondenserad mjölk på svenska fast den är osötad, så det är ju ändå inte riktigt samma. Hoppas det var till någon hjälp!

      Delete
    2. You are the most brilliant, talented girl ... I adore everything you do. Please, please find an English publisher this coming year ... I will buy every single book you publish!

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    3. Thank you so much Kimberly!! You are too sweet. I can tell you things are looking up... ;-)

      Delete
  29. Everything looks so delicious!

    Check out my jewelry giveaway at http://islandgirl-kd.blogspot.com/

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  30. Absolut beautiful ideas vor the christmas kitchen. The vanilla exstract, the nougat bars and the hot choc spoons just knocked me off! Great things to have on yout own or as a gift. Love your styling! Very merry Christmas to you! Susanne

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  31. all of your photos look so great and delicious!

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  32. Just gorgeous!!! so pretty, yummy and inspiring :) once more you haven't disappointed us (your fans). I would love to write an article about you some day. we have to contact with each other some time. happy holidays!

    Lina

    http://ggbgstyle.blogspot.com/

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    Replies
    1. God Jul! Du är välkommen på http://filmandotherstories.blogspot.se/.

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  33. Thank you! I loved everything.

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  34. När kommer recepten ut på tårtan månntro? Vill göra den till min nyårsfest!

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  35. Everything is just BEAUTIFUL, BEAUTIFUL.

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  36. quick question!
    you don't let the yeast rise when you make these buns? you only dissolve it with milk and cream?

    love your blog, btw, and i love the swedish bits of the text because it's my major in college (:

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    Replies
    1. Hi there!
      I'm not sure I understand :-) I let the dough rise, that's what I normally do!

      Thank you so much! I'm glad you enjoy the Swedish bits!

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  37. well since you said to use fresh yeast, how we normally use it is we break it into little bits, pour warm water over it and let it sit for 5 minutes so that is "rises" or gets all foamy. and then we blend it with flour to make dough. is this how you did it or did you just dissolve the yeast in milk by stirring it?

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    Replies
    1. in Sweden, we just dissolve the yeast in water/milk...by stirring it & then u can mix flour in directly. not like dry yeast u have to kinda "reactivate" it for a while b4 u can use/mix it with flour. but if u do the same way with fresh yeast, it could be over-reactivated and the dough will be affected.

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  38. Bellissimo!
    That's a very good post.

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  39. I love this post so much!! Thank YOU!

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  40. wow, this is really a big post and i totally love it man, I loved the pics of christmas cupcakes, they are amazing,

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  41. I'm 13 years old. Is there a problem if I use this homemade Vanilla extract ?

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    Replies
    1. Hi Geronda! There shouldn't be a problem using vanilla extract for you as the alcohol evaporates in high temperatures. And generally you use so very little in a recipe that the percentage of alcohol is very low. If you still feel concerned about it, I suggest not using it at all!

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  42. Hej! Vart kan man få tag på vegetariska marshmallows, eller av fiskgelatin? (Läste nånstans att du också är vegetarian :) )
    Tacksam för svar!!

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  43. Linda, are you sure you made the cake with 110g butter?? I'm doing it right now and it is very very dick. I checked the recipe in Gourmet traveller and there is 320g butter, should be 160g in your recipe then, shouldn't it?

    Nice new site design... But the archive is missing!!! I couldn't find this post!

    Petra

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    Replies
    1. Would be nice, if you answer the questions...

      This recipe is an absolute fail. The dough for brownies is very dick and brownies then dry. By the time the brownies are eatable after taking it out from the freezer, the ice cream is liquid already. And the frozen raw cherries are horrible..
      What a waste of material and time...

      Delete

Thank you so much for leaving a comment!