113. Yogurt and pistachio cake
Ingredients
- 1 large egg, separated
- 25g unrefined caster/granulated sugar
- 1/2 teaspoon vanilla bean paste (or extract at a pinch)
- Zest and juice of 1/2 a lemon
- Zest of 1/2 an orange
- 120g yoghurt
- 2 teaspoons flour, spelt
- A handful of unshelled pistachios, roughly chopped
- Natural yoghurt, to serve
Cooking Directions
- Preheat the oven to 180C/350F (fan). Place of pan of water in the oven to serve as a bain-marie (ie make sure your baking tin will fit inside it...)
- In a bowl, whisk the egg yolk with half the sugar until thick and creamy. Add the vanilla, lemon zest and juice, orange zest, yoghurt and flour and continue to whisk until combined.
- In a separate bowl, whisk the egg yolk with the rest of the sugar until stiff peaks form. Fold the egg whites into the egg yolk mixture.
- Pour the batter into a small baking tin, dish or two ramekins. Place in the bain-marie ensuring that the water comes halfway up the side and bake for 20 minutes.
- After 20 minutes, quickly sprinkle the top with the pistachios and bake for another 15 - 20 minutes until the top is golden and firm to the touch. The underneath should remain more liquid so the old skewer trick won't work here.
- Serve hot or cold with more yoghurt.
103. White christmas
♥ 500 g white chocolate, chopped
♥ 1 cup dried cranberries
♥ 100 g pistachios, shelled and unsalted
- Line a 17 cm x 27 cm baking tin with baking paper or grease-proof paper.
- Melt the chocolate in a bain-marie or a bowl over a pan of simmering water.
- Set aside a handful each of the dried cranberries and pistachios.
- Mix the remaining dried cranberries and pistachios into the white chocolate. Pour the mixture into the lined baking tin and spread it evenly. Sprinkle the reserved dried cranberries and pistachios on top.
- Place the tin into the fridge for a few hours (or overnight) for it to set.
- Cut the White Christmas into small pieces to either give as gifts or to serve with coffee. If the White Christmas is cold from the fridge, let it rest for about 30 minutes to come to room temperature before cutting it, otherwise the chocolate may crack and you may not get even slices (not a bad thing but it’s good to know).
81. Blåbärspaj
66. Italian strawberry tart
48. Chokladmaräng
41. Lemonblueberrycheesetart
37. Muffinssemlor
36. Blåbärscobbler
[källa]
27. Hallon choklad cupcake
Raspberry Chocolate Cupcakes
3 ounces unsweetened chocolate, chopped
1 cup flour
1/2 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1/2 cup sour cream
1 tsp vanilla extract
1 tbsp raspberry extract
1. Sift flour, baking powder, baking soda, and salt in a bowl. Set aside.
2. In a double boiler (or a bowl over a pot of simmering water), stir chocolate until melted and smooth. Remove bowl from heat.
3. In a large bowl, beat butter and sugar until smoothly blended and creamy, about 2 minutes. Add the chocolate from step 2, and mix evenly.
4. Beat in the eggs one at a time, then the vanilla, raspberry extract, and sour cream.
6. Add the flour mixture in 3 parts, until it is incorporated and batter looks smooth.
7. Fill cupcake liners 2/3 full. Do not be tempted to overfill, or they will sink in the middle! Bake at 350° until toothpick comes out clean (about 15-20 minutes for large cupcakes, and 10-12 minutes for mini cupcakes)
Raspberry Cream Cheese Frosting
8 ounces cream cheese
1/4 cup unsalted butter, room temperature
2-4 cups sifted powdered sugar
1/2 teaspoon of raspberry extract
Red food coloring
1. Beat butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combined.
3. Mix in raspberry extract and a few drops of food coloring for pink color.
4. Add the powdered sugar in parts, beating until smooth. Continue to add powdered sugar until desired consistency.
[källa har jag tappat bort men jag tror det är här]
26. Maräng
[källa]
23. Key lime pie
14. Mjuka morotsmuffins
13. Cupcakes à la stockholm
8. Päronpaj
Pear Tart with Whiskey Cream
Makes 1 tart
Pie Crust
- 1 cup plain flour
- 1/4 cup toasted hazelnuts, ground
- 3/4 cup unsalted butter (room temperature)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon water
1. Place the flour, hazelnuts, butter, sugar and salt in a large bowl. Begin rubbing the butter into the flour, working it until the mixture resembles wet sand and clumps together. Add 1 tablespoon of water and mix together until it forms a loose ball. Turn out onto a floured surface and knead slightly. Form into a round disk and chill in the refrigerator for 1 hour.
2. After at least an hour in the refrigerator, work the dough into a 1-cm (1/3-inch) thick round on a lightly floured surface with a lightly floured rolling pin. Lift the dough into a 9-inch buttered pie pan. If the pastry breaks up, you can fit it back together by pressing it into the pie tin. Ensure there is an even layer of pastry within the tin. To create a decorative edge, roll the remaining pastry into small balls and press around the edge of the tin. Once assembled in the pie tin, place the pastry in the freezer. (Do not do this if you are using a ceramic/porcelain dish, or any dish that may suffer from extreme temperature differences.)
3. Heat the oven to 180ºC/350ºF. Remove the tin from the freezer, place a sheet of parchment paper over it and pour in baking weights, dried beans or rice to weight the pastry. This step, called blind baking, will keep the base from rising later once it has been filled.
4. Slide into the oven for 20 minutes. Remove the baking weights and prick the base of the crust with a fork to release steam.
Pear Filling
- 3 large pears
- 1/4 cup brown sugar
- 1 tablespoon salted butter
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1 tablespoon Bourbon whiskey
1. Cut the pears in half and remove the cores. Slice into 1/4-inch slices and place in a large bowl. Add all other ingredients and toss to evenly coat the fruit.
2. Arrange the sliced pear attractively in the blind-baked crust and slide into the oven for an additional 30 minutes. For the first 15 minutes, cover the tart with a sheet of aluminum foil to keep the fruit from burning. Remove the foil to finish baking and remove from the oven once the fruit is soft and the crust golden.
3. Once cooled slightly, top with the cold whiskey cream and serve.
Whiskey Cream
- 1 cup heavy whipping cream
- 1/3 cup sugar
- 1 tablespoon Bourbon whiskey
- seeds from 1/2 vanilla bean
Combine the ingredients in a small bowl and whisk on the medium-high setting until the cream is light and fluffy and the ingredients are thoroughly mixed.
5. Äppelkaka
4-5äpplen
125g smör
1,5 dl socker
2 dl mjöl
3/4 tsk bakpulver
Gör så här:
3. Rischoklad
Ingredienser.
200 g ljus blockchoklad
1 msk rapsolja
3 dl rispuffar
Gör såhär.
Bryt chokladen i småbitar. Värm rapsoljan på svag värme i en kastrull och smält ner chokladen under omrörning. Ta av kastrullen från värmen och blanda ner rispuffarna. Häll på en tallrik klädd med bakplåtspapper och ställ att stelna i kylskåpet. Ta ut när chokladen stelnat och bryt i fyrkantiga bitar. Förvara svalt i burk med lock.
