It’s Fattisdagen (Fat Tuesday) here in Sweden. And to celebrate that the Swedes usually eat Semla / Semlor (plural). Before, you can only find semla probably around a month before the day. But now supermarkets, bakeries and cafes selling them all year long.
I’ve posted about semla here before. You can read more over there.
Just in time before Valentine, even thought I don’t celebrate it but this post might fit for the day. Something chocolate-ey with a hint of cream cheese.
Brownie is something I always make when I feel like baking and eating sweets but too lazy too make something so complicated. And this was the time when I have something I need to use ASAP. Cream cheese. Too little to make something that use cream cheese as the basic ingredient. So then I was browsing again until I found this recipe. I only make ½ of the original recipe. Aaaaand I had to reduce the cream cheese again. As I only have around 150g cream cheese left. That’s why the brownies look a bit weird compare to the original one :D Continue reading
Have I told you that I like Gordon Ramsay’s book World Kitchen? This recipe is one of them. The first time I heard about crepe suzette was when I was a trainee (for the very first time and part of my high school) in a hotel back in my home town and only 15 years old. It tasted sooo goooood… Many times I said (to everyone) that I don’t eat sweets that much, BUT, I do love desserts with fruits in it.
In my opinion, sweets with fruits as the filling or topping are the best. Making it light and fresh (the taste). That’s why most of the time, I’m the one who eats more that kind of sweet at home. Husband is not a big fan of fruit desserts.
What about you? Which one do you prefer for sweets / dessert? Something chocolate and creamy or fruity?
- 100g all purpose flour
- 25g cocoa powder
- 1 tbsp caster sugar
- 2 eggs
- 1 tbsp butter, melted
- 300ml whole milk (I use low fat)
- 1 tsp vanilla extract
- a pinch of salt
for the orange syrup
- 2 oranges (juice and zest from 1)
- 75g caster sugar
- 50g unsalted butter
- a pinch of vanilla
- orange segments (optional)
- For the crepe: Place flour, cocoa powder, salt, vanilla and sugar in a mixing bowl. Add eggs and beat well using balloon whisk until incorporated. Add milk slowly while keep mixing the matter. Lastly, add melted butter. Mix well. Let it rest for 5 minutes.
- Preheat a large non stick pan on a medium heat. Put some butter in it and take 1 ladle of crepe butter. Spread it all over the pan (be careful not to put too much batter). Cook for about 1 minute and then flip it over, and cook for 30 more seconds.
- Repeat the process until you finish all the batter.
- For the sauce: Place all the ingredients (except orange segments) in a sauce pan, let it comes to the boil while stirring occasionally. Take off from the heat and add the orange segments. Stir.
- To serve: Place a couple of crepes on to the plates, pour some sauce on top of the pancake. Serve warm.
Btw, I’m going for holiday this weekend for around 7 weeks in my hometown, Balikpapan. I’ll try to write some scheduled posts so you won’t miss me that much :D Hopefully I’ll be back with some more proper Indonesian foods. And I also want to say Happy Holiday to you guys! Have a good one! ♥ ^_^ ♥
I’ll keep this blog post short today.
- 12g agar powder
- 1/2 can condensed milk
- 1 tbsp ccocoa powder
- 150g caster sugar
- 1200ml water
- a pinch of salt
for the sauce
- 1 can evaporated milk
- 200ml milk
- 6 tbsp caster sugar
- 3 tsp corn flour
- a pinch of vanilla powder / vanilla essence
- Place all the ingredients for the pudding in a pot. Cook in medium heat, keep stirring until it starts to boil.
- Turn off the stove and let it cool down a bit before putting it into the moulds. Let it set.
- For the sauce: Place the corn flour in a small bowl and add 3 tbsp milk. Mix well.
- Pour the corn flour mixture into the pot together with other ingredients. Cook in medium heat and stir until thicken. Let it cool.
- Unmould the pudding and pour some of the sauce. Serve.
Morning test. Do you know where Sweden is? And IKEA is originally from Sweden?
Well, even if you don’t know where Sweden is but I’m sure most of you know IKEA and have been there before. I’m one of their fan. I like looking at their affordable pretty furnitures. And everytime I go to there, I always stop by the restaurant (their huge building made me tired and hungry).
One of the menu I really like is the apple pie. I know it looks very cheap and unappetizing. But it tastes so simple and nice. Just like a simple homemade apple pie.
I was searching for the recipe here and there. In Swedish and English blogs. Wasn’t easy. But then I know it called Dutch apple pie.
Once again I didn’t follow the recipes exactly. For the crust, I use my usual pie crust. And the recipe for the crumbs is from my rhubarb crumbles.
- 280g all purpose flour
- 150 grams butter
- 4 tsp cold water
- 4 granny smith apples, cut
- 1 tsp cinnamon powder
- a tiny pinch of nutmeg powder
- 200g sugar
- 2 eggs
- 110g cream cheese
- 80g unsalted butter
- 125g all purpose flour
- a pinch of vanilla powder
- 50g ground almond
- 160g butter
- 125g plain flour
- 50g oat
- 75g polenta
- 50g caster sugar
- 50g demerara sugar
- Crust: Mix all the ingredients by hand until it becomes a lump of dough.
- Dust the kitchen table with some flour. With rolling pin, flatten the dough (enough to cover 3/4 of 22cm cake pan).
- Place the dough into the pan gently. Let it rest at least 30 minutes.
- Half bake the crust at 180°C for 5 minutes. Set aside.
- Filling: In a mixing bowl, place butter, cream cheese and sugar. Beat until pale and fluffy. Add egg one at the time. Mix until incorporated.
- Add vanilla, cinnamon, nutmeg and flour. Mix well.
- Add cut apples into the batter. Mix well. Set aside.
- Crumbs: Mix all of the ingredients until crumbly.
- Assemble: Pour the cake batter into the pie crust and top with crumbs.
- Bake for around 20 to 30 minutes at 180°C (depending how deep is your pan).
- Serve warm / cold with whipped cream or ice cream.
note: If you don’t have polenta, you can use plain flour instead. And if you like your apple a bit softer, you can cook it first.