Flying Jakob - Flygande Jakob

This is a classic dinner from the 70s in Sweden.
Oven at 225 c
Ingredients:
1 grilled chicken
300 ml cream (3 dl)
100 ml chilisauce (not sweat chili)
150 gr bacon
2 bananas

Cut the chicken in smaller pieces and put in a oven proof dish.
Cut the bananas lengthwise and then in smaller pieces and put on the chicken
Wipp the cream and then add the chilisauce and then spread over the bananas and chicken
Cut the bacon into 10 cm long pieces and spread on top of the dish.

Bake in the oven for aprox mins.

When done, sprinkle salted peanuts over the dish and serve with rice.

KANELBULLAR Swedish Cinnamon buns - Sannas Australien version.

1.2 liters of flour
4 teaspoons dried yeast (I use Instant dryed yeast from Lowans)
1/2 teaspoon salt
0.1 liter sugar
1 1/2 teaspoons Cardamom
150 gram butter, melted
1/2 liter milk

100 gr butter
Sugar
Ground Cinnamon.

1 egg
Sugar or Tens and Thousands



Mix all dry ingredients in a large bowl.
Melt the butter, add the milk and heat to 37-39 C
Add the Milk/butter to the dry ingredients
Work the dow for 4-10 minutes (or as long as it gets mixed and your arms can take it).
Let raise for 40 minutes
Put the dow on a flat surface, with flour, and knead until a nice and smooth ball. Split in two, then with a rollingpin make a rectangular, aprox 1/2 cm thick.
Spread butter (melted or softened) onto the rectangle, sprinkle sugar and ground cinnamon. You can also sprinkle vanillasugar on top of the butter.
Roll the rectangle, longside, to make a long scroll. Cut into pieces of aprox 1-2 centimeters.
Place each piece on its side (i.e. facing up) on a baking sheet, either loose with 3 cms apart from each other, or in a muffincup. (they can then be placed closer to each other).
Repeat with the other half.

Let rest for 30 minutes (preferably on top of the oven).
The oven should be set to 250 C.

When raised, mix an egg together and glace the buns. Add sugar or tens and thousands on top (in Sweden we use Pearl Sugar - not easy to find here). You can also use shaved almond.
It is possible to glace the buns with melted butter if eggs are an issue.

Put in oven for 8-10 minutes. Take out when they look done (light brown).

Let cool on before packing away.
They will last for a few days in a bag or container.
You can also freeze them and they will last a long time ( just take and and let thaw or out in oven or micro).

Coconut Macaroons

from Anna

3 egg whites
1 ¼ cups caster sugar
2 tablespoons corn flour
3 cups desiccated coconut


In a large bowl beat egg whites until firm peaks form. Add sugar gradually, beating constantly until mixture is thick & glossy and all the sugar is dissolved.

Sift corn flour and add coconut. Using a metal spoon stir until just combined.

Drop 2 teaspoons of mixture onto lined (Glad Bake) baking trays about 3cm apart.

Bake at 160°C for about 18-20 mins or until golden.

Let cool.

(Macaroons can also be half-dipped in melted chocolate once cool.)

Soppa från Solö - Soup from Solö

A great fish soup!

Soup from Solö:

1 large carrot
1 large leek
4-5 potatoes
1 1/2 liter fish or vegetable stock
400 gr fish filets
2 egg yolks
1 dl cream


peel and slice the carrot thinly, slice the leek, peel the potatoes and cut into pieces.
fry in butter in a large saucepan, add stock and boil under lid for 25 min.
cut the fish into pieces and boil in soup for a few minutes
mix the yolks with the cream and add to the soup - do not boil
Add salt and peppar to taste, serve with parseley and lemon slices and newly baked bread.

The fish can be any fish, white, salmon or a seafood mix - whatever you fancy.

BLÅBÄRSMUFFIN MED CRUMBLE

BLÅBÄRSMUFFIN MED CRUMBLE
(Blueberrymuffin with crumble)
12 st, från Leila Lindholm

100 gr smör - smältes (butter - melt)
2 dl mjölk (milk)
skal av 1 citron (rind of lemon)

Blanda ovanstående
(mix all the above)

2 ägg (egg)
1 1/2 dl strösocker (castersugar)
1 tsk vaniljsocker (1 tsp vanillasugar)

Vispa pösigt och blanda sedan i smörblandningen
(mix and whisk until golden and fluffy and add to the buttermix)

4 dl vetemjöl (flour)
2 tsk bakpulver (2 tsp bakingpowder)
1 nypa salt (pinch of salt)

Vändes ner i smeten (ok om det blir lite klumpigt).
Fyll 12 muffinsformar till 2/3 och fördela 5 dl blåbär i formarna
(fold into buttermix, OK if lumpy, put in 12 muffincups and add blueberries or raspberries)

75 gr smör (kylskåpskallt) (butter - cold)
2 dl havregryn (rolled oat)
1 dl vetemjöl (flour)
1 dl strösocker (castersugar)

blandas till en crumble och fördelas på smeten i formarna
grädda i 20 min i 200 grader
(mix together to a crumble and add on top of muffins - in oven for 20 min at 200 c)

TOBLERONE MOUSSE

TOBLERONE MOUSSE
6-8 people
Time: 30 mins plus chill time (min 6 hours)

300 g Toblerone, broken in pieces
1/3 cup plus 2 tsp (90ml) boling water
275 ml sourcream or creme fraiche
2 egg whites

place chocolate and water in a heatproof bowl set over simmering water. Melt chocolate, Remove from heat and cool til mixture thickens
Fold in sourcream
whisk eggwhites until soft peaks and fold into chocolate mixture
spoon into bowls and leave in fridge for aprox 6 hours