Monday, November 17, 2014

Farfalle alla Bourbon

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Last time I made this, I didn't manage to get a photo before it was all gone, so this time I made sure to remedy that. A version of this recipe has been posted before, but it's so delicious I hope you'll stand to repeat it.

Farfalle alla Bourbon
serves 4-6

500 g farfalle pasta
1/2 tbsp olive oil
140 g bacon
1/2 tsp chili flakes
50 ml (or so) bourbon
3 tbsp tomato purée
200 ml water (or so)
1-200 ml cream
large handful grated parmesan cheese

Cook your pasta in plenty of salted water.

Dice your bacon finely, and cook in the olive oil until slightly crispy along with the chili flakes. Do this in a large saucepan, big enough to hold your pasta. Add the bourbon and cook until it's mostly gone. Add the tomato purée and water, bring to a boil and cook for about five minutes on low-medium heat. It should reduce quite a bit. Add the cream when there's just a few minutes left of until the pasta is done.

When it is, drain it but reserve some water. Add your pasta to the sauce, and sprinkle with the cheese. Fold together, and use the reserved pasta water to make it saucier, if you want to.

Thursday, November 13, 2014

A quick snack

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Here's what we had for dinner a few weeks ago. Slices of baguette spread with a softened blue cheese and then topped with onions and mushrooms that had been fried with a splash of balsamic vinegar and plenty of black pepper.

Monday, November 10, 2014

Tosca Cake Extra Delux

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A Tosca cake is basically a pound cake with a nut-caramel topping. My dad's favorite, and I make sure to bake him one every now and then. I like to vary the toppings, and this one had sliced almonds, chopped almonds, pecans and coconut which was a particularly successful combination! I hope you'll give it a try!

Tosca Cake Extra Delux

2 eggs
125 g sugar
100 g flour
1 tsp baking powder
100 g butter
2 tbsp cream

Topping:
50 g butter
100 g sugar
2 tbsp cream
2 tbsp flour
50 g flaked almonds
50 g chopped almonds
50 g pecans, chopped
50 g coconut flakes

Preheat the oven to 175°C. Butter and flour a springform pan, about 24 cm in diameter.

Beat eggs and sugar until very fluffy. Melt the butter. Stir in flour and baking powder with the eggs, and then fold in butter and cream. Pour into the prepared pan and bake for 25 minutes.

Meanwile, prepare the topping. Just mix all ingredients in saucepan and bring to a boil. Spread it on top of the cake, and bake for another 15 minutes. Let it cool more or less completely before taking it out of the pan.

Thursday, November 06, 2014

Daniel Lindeberg Bageri & Konditori

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Daniel Lindeberg is perhaps most well known for being half of the super successful restaurant Frantzen/Lindeberg, which gained two Michelin stars in as many years. The restaurant is now just Frantzen, and Lindeberg has moved on to other ventures. His latest is a bakery and pastry shop in Orminge, (Facebook page here.) which is a small suburb in Nacka kommun. Most excellent news for me, as this is just ten minutes from my house. And he is one very talented baker and pastry chef.


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I've visited twice so far and have tried a variety of breads. All very delicious and I can't wait to visit more often.

Monday, November 03, 2014

Nutella Chocolate Balls

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Yet another version of the Swedish favorite - chokladbollar, or chocolate balls. This is a particularly rich and delicious variety with nutella (or other hazelnut-chocolate spread) in addition to the other ingredients.

100 g butter, softened
80 g Nutella or similar
50 g powdered sugar
50 g coconut flakes
180 g oatmeal
2 tbsp cocoa powder
2 tbsp espresso 
1 tbsp golden syrup
1 tsp vanilla powder
Pinch of salt

Beat together butter, nutella and powdered sugar. Stir in the sugar, coconut flakes, oatmeal, cocoa, espresso, syrup, vanilla and salt and mix to a firm batter.

Shape into small balls, and roll in either more coconut flakes, finely chopped hazelnuts, or pearl sugar. Chill and serve cold.