Jam & Cardamom Cookies – Sylt & Kardemumma Kakor

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And all of a sudden I’m at the end of my semester again. First week of school it always seems so far until the end, yet, every semester it goes by as quick. Thanksgiving break, a week of classes and then finals. This also means that this is the third semester I’m keeping up (well, at least trying to) with the blog – and I’m so happy I do. Even though it’s much harder to after 250+ posts invent new things, find the time amongst all other activities, and, maybe mostly, have the time to post it (I still have some posts since summer that are not yet up….). Here comes a recipe of Jam & Cardamom cookies. I love jam (or thumbprint) cookies, but these comes with a twist. I put an egg in the dough and decreased the amount of flour slightly, this created a much softer cookie. Cardamom can be put in anything (and make it absolutely delicious 🙂 )

Recipe / Recept 

1.8 sticks of butter / 200 g smör 

0.4 cups of sugar / 1 dl socker

1 tsp vanilla / 1 tsk vaniljsocker

1.6 cups of flour / 4 dl mjöl

1 tsp of baking powder / 1 tsk bakpulver

1 tsp of cardamom / 1 tsk kardemumma

1 egg / 1 Àgg

jam /sylt

1. Preheat the oven to 430 F. / SÀtt ugnen pÄ 220 grader.

2. Mix all ingredients. / Blanda alla ingredienser.

3. Roll small balls and make a thumbprint in them. / Rulla smÄ bollar och gör ett litet tumavtryck i dom.

4. Put in some jam. / LĂ€gg i sylt.

5. Bake for about 8 min. / GrÀdda i ca 8 min.

6. Done! / Klart!

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Mini Apple Pies w. Cinnamon & Cardamom Boiled Apples – SmĂ„ Äppelpajer med Kanel & Kardemumma kokta Ă„pplen

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Recipe (makes 8 small pies) / Recept (8 smÄ pajer)

Bottom dough / Botten deg

3 tbsp of butter / 3 msk smör

2.5 tbsp of flour / 2.5 msk mjöl

1 tbsp sugar / 1 msk socker

Top dough / Top deg 

3 tbsp of butter / 3 msk smör

2.5 tbsp of old fashioned rolled oats / 2.5 msk havregryn

1 tbsp sugar / 1 msk socker

Apples / Äpplen 

2 apples / 2 Àpplen

1.5 tsp cardamom / 1.5 tsk kardemumma

1.5 tsp of cinnamon / 1.5 tsk kanel

1 tsp of sugar / 1 tsk socker

1 tsp syrup / 1 tsk sirap

1 tbsp of butter / 1 msk smör

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1. Start by preheating the oven to 400. / SÀtt ugnen pÄ 200 grader.

2. Cut the apples in small pieces. / SkÀr Àpplena i smÄ bitar.

3. Put the apples and all apple ingredients in a pot. / LÀgg Àpplen och alla Àpple ingredienser i en kastrull.

4. Bring to boil, reduce heat and cook for about 7-10 min. / Koka upp, skruva ner vÀrmen och lÄt puttra i ca 7-10 min.

5. Mix all the ingredients to the bottom dough. / Blanda alla ingredienser till under-degen.

6. Push out in aluminum molds in a muffin thin. / Tryck ut i botten pÄ aluminiumformar i en muffinplÄt.

7. Fill up with apples. / Fyll pÄ med Àpplen.

8. Mix all ingredients to the top dough. / Blanda alla ingredienser till topp degen.

9. Spread the crumbles on top of the apples. / Bred ut smulorna pÄ toppen av Àpplena.

10. Bake for about 15 min or until golden. / GrÀdda i ca 15 min eller tills gyllene.

11. Done! / Klart!

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Ina’s Peach & Cardamom Crumble Cake / Inas Persiko & Kardemumma SmulKaka

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I’m not the biggest fan of pie, although, I’m very fond of the pie crumble dough. It’s amazingly delicious. A while back, I had a slight obsession with the TV show “cake boss” (guilty pleasure…) and in one episode the bake crumb-cake. It looked amazing, since it was like a soft cake but with pie crumbles. I’ve been wanting to try for a while, but haven’t come around to do it. The other day we had some beautiful peaches at home, and I decided to try to make an Ina Crumb Cake, a little different, but delicious. The bottom layer was moist and juicy, the peaces added sweetness and the crumbs were crispy and added texture. A hit that I’ll definitely make again!

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Recipe / Recept

Cake / Kaka

2 eggs / 2 Àgg

0.8 cups of sugar / 2 dl socker

0.8 cups of flour / 2 dl mjöl

a little more than 3 ounces of butter / lite mer Àn 90 g smör

1 tsp of lemon zest / 1 tsk citronskal

0.5 tsp of vanilla extract / 0.5 tsk vaniljsocker 

Peaches / persikor

Crumbs / Smuldeg

3.5 ounces of butter / 100 g smör

0.4 cups of oats / 1 dl havregryn

2 tbsp of sugar / 2 msk socker

1 tsp of cardamom / 1 tsk kardemumma

0.2 cups of flour / 1 dl mjöl 

1. Preheat the oven to 350 F. / SÀtt ugnen pÄ 175 grader.

2. Butter a springform. / Smöra och bröa en spring form.

3. Mix all the ingredients for the cake. / Blanda alla ingredienser till kakan.

4. In a food processor, mix together the crumbs. / I en mixer, mixa ihop smuldegen.

5. Put the cake batter in the bottom. / HĂ€ll i smeten i formen.

6. Cut the peaches in slices. / Skiva persikorna.

7. Add the peaches on top of the batter. / LÀgg persikorna pÄ toppen av smeten.

8. Distribute the crumbs. / Fördela smuldegen.

9. Bake in the oven for about 25 min, or until a little golden on top. / GrÀdda i ca 25 min, eller tills den blivit lite gyllene pÄ toppen.

10. Let cool, serve with whipped cream. / LÄt svalna, servera med vispad grÀdde.

11. Done! / Klart!

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Cardamom Cake – Kardemumma Kaka

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There’s finally some spring in DC, which makes me so happy. Even though I’m used to long winters, there’s nothing better than when the air smells like spring for the first time of the year. When I got flowers, they were all light and pastell colored, and. The tulips were for once not super expensive. This inspired me to bake a cake that tastes the same way, light and fluffy, sweet and delicious. This cake is not to sweet though and perfect to enjoy with coffee or tea. It’s really easy to make, and the cake for a cardamom lover. It’s not like a spongecake, but more like a bread in it’s texture. The outside is crispy, and almost the best part. Nonetheless, it’s easy to make and a true crowd pleaser.

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Äntligen finns det lite vĂ„rkĂ€nsla i DC, vilket Ă€r sĂ„ himla hĂ€rligt! Även fast jag Ă€r van vid lĂ„nga vintrar, finns det inget bĂ€ttre Ă€n den första dagen luften verkligen luktar vĂ„r. NĂ€r jag köpte blommor i mataffĂ€ren var allt ljust och pastellfĂ€rgat. Och, tuplanerna var för första gĂ„ngen pĂ„ superlĂ€nge inte superdyra. Allt detta inspirerade mig till att baka en kaka med samma kĂ€nsla, lĂ€tt och fluffig, söt och god. Denna kaka Ă€r dĂ€remot inte för söt, utan perfekt till kaffe eller te. LĂ€tt att baka och en kaka för varje kardemumma Ă€lskare. Den liknar en sockerkaka, men har mer konsistensen av ett “bröd”. Utsidan Ă€r lite frasig, och nĂ€stan det bĂ€sta med hela kakan. NĂ„got som alla kan tycka om!

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Recipe / Recept

7 tbsp of butter / 100 g smör 

1.4 cups of sugar / 3 dl socker 

1 egg / 1 Àgg

2 cups of flour / 5 dl mjöl

2 tsp of baking powder / 2 tsk bakpulver 

1 cup of milk / 2.5 dl mjölk

1 tbsp cardamom / 1 msk kardemumma 

Sprinkles / PÀrlsocker 

1. Preheat the oven to 340. / SÀtt ugnen pÄ 175 grader.

2. Spray a spring form with non-stick spray. / Smöra och bröa en form med löstagbara kanter.

3. Mix butter and sugar. / Vispa smör och socker.

4. Add the egg. / TillsÀtt Àgg.

5. Add half the flour, half the baking powder and half the milk. Mix well. / TillsÀtt hÀlften av mjölet, bakpulvret och mjölken. Blanda.

6. Add the other halves. / TillsÀtt resten.

7. Add the cardamom. Sprinkle with sprinkles. / TillsÀtt kardemumma. Strö över strösocker.

8. Bake for about 40-45 min. / GrÀdda i 40-45 min.

9. Done! / Klart!

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Special Weekend Breakfast w. Apple Compote – Lyxig Helgfrukost med Ă„ppelkompott

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Looking ahead, I’m not sure how to make it until finals. There’s only one week left of this semester, and the tests and assignments seem to be never ending. Therefore, the blog has been a little slow this past week. Nevertheless, the weekend is always more than welcome, and I love eating a longer, more fancy breakfast during the weekends. There’s both time and energy. So what can you make out of a bruised apple? Apple Compote! Easy, quick and delicious. Serve it as it is, or together with some yoghurt (or over pancakes, or with milk or….). The spices are optional, I used cinnamon, lots of cardamom and a little vanilla extract. What do you like to eat for breakfast during the weekend?

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Blickar jag framĂ„t, Ă€r jag inte sĂ€ker pĂ„ hur tiden ska rĂ€cka till fram tills mina sista tentor. Det Ă€r bara fyra veckor kvar utav denna termin, med proven och uppsatserna ser inte ut att nĂ„gonsin ta slut. Det Ă€r ocksĂ„ anledningen till att bloggen har stĂ„tt lite still de senaste dagarna. Hur som Ă€r helgen alltid mer Ă€n vĂ€lkommen, och jag Ă€lskar att njuta av en lĂ€ngre, lyxigare frukost. Det finns ju bĂ„de tid och energi! SĂ„ vad kan man göra med ett litet skrumpet Ă€pple? Äppelkompott! LĂ€tt, snabbt och utsökt! Servera den som den Ă€r, eller med lite yoghurt (eller mjölk, eller över pannkakor eller….). Krydda kan man göra som man vill, jag anvĂ€nde kanel, mycket kardemumma och liiite vaniljsocker. Vad gillar du att Ă€ta till frukost pĂ„ helgen?

Recipe (1 serving)/ Recept (1 portion)

1 apple / 1 Àpple

1/4 cup of water / 0.75 dl vatten

1.5 tsp of sugar / 1.5 tsk socker

cinnamon / kanel

cardamom / kardemumma

0.5 tsp of vanilla extract / 0.5 tsk vaniljsocker 

1. Cut the apple in small pieces. / SkÀr Àpplet i smÄ bitar.

2. Bring water, sugar, and spices to boil. / Koka upp vatten tillsammans med socker och kryddor.

3. Toss in the apples and let boil for about 6 min or until the apples softens. Stir occasionally. / LÀgg i Àpplena och koka i ca 6 min eller tills Àpplena Àr mjuka. Rör om dÄ och dÄ.

4. Done! / Klart!

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Nektarin och Kardemumma Marmelad – Nectarine and Cardamom Marmelade

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Saft, sylt och marmelad Ă€r perfekt att göra pĂ„ bĂ€r och frukt som Ă€r pĂ„vĂ€g att bli övermogna sĂ„ hĂ€r mot slutet av sommaren. Jag tycker bĂ€st om min marmelad pĂ„ en rostad macka med ost. Denna marmelad Ă€r faktiskt inte som alla andra, smak kombinationen nektarin och kardemumma Ă€r otroligt god, men den Ă€r vĂ€ldigt söt! / Both jam and marmelads is perfect to do towards the end of the summer when both fruits and berries tend to be almost too ripe. I like my jam best on top of a toasted fresh bread with butter and cheese (Yes, it’s a Swedish thing). This marmelade is actually not like the ones you’ve tried before, the combination of nectarines and cardamom is very unique and tasty, but increadibly sweet!

Recept / Recipe

1 kg nektariner / 2.2 pounds of nectarines

1 kg syltsocker / 2.2 pounds of jam sugar

1 dl vatten / 0.4 cups of water

1 msk kardemumma / 1 tbsp of cardamom

1. SkÀr nektarinerna i smÄ bitar och lÀgg i en stor kastrull tillsammans med kardemumman och vattnet. Koka upp och lÄt koka i 10 min. / Cut the nectarines in small pieces and put in a big pot together with the water and the cardamom. Let boil for 10 min.

2. Ta av kastrullen frÄn vÀrmen och hÀll i sockret. LÄt sjuda i ca 3 min. Rör undertiden. / Take the fruit mix off the heat and pour the sugar in. Stir and let simmer for about 3 min.

3. HÀll upp i varma rengjorda burkar och lÄt svalna. Förvara sedan svalt. / Put the jam in warm, clean jars and let cool off. Keep in the fridge.

4. Klart! / Done!

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Kardemumma Steka Persikor med Mint Yoghurt – Cardamom SautĂ©ed Peaches with Mint Yoghurt

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Sommar desserter innehĂ„ller oftast bĂ€r, just för att det framförallt i Sverige endast gĂ„r att hitta under sommar halvĂ„ret, men ocksĂ„ för att det Ă€r vĂ€ldigt tacksamt nĂ€r det kommer till desserter. BĂ„de att Ă€ta bara som dom Ă€r eller göra nĂ„gonting med. Men jag kĂ€nner Ă€ndĂ„ att jag kan bli sugen pĂ„ nĂ„got annat… Och persika tycker jag Ă€r en annan frukt som hör sommaren till. Det Ă€r fĂ„ saker som Ă€r sĂ„ fantastiskt goda som persikor. Denna dessert Ă€r vĂ€ldigt mild i smaken, men otroligt god. Yoghurten ger en nĂ„got syrlig smak till det söta och lena persikorna. / During the summer months, desserts oftentimes, if not always, includes berries. In Sweden, it’s almost impossible to find fresh berries during the rest of the year (yes, really!) and that might be a reason why. I also believe that berries is easy and kind of a safe card too, and there are endless variations to what you can make with them. Although, sometimes you want something else, still something that reminds you of summer, but not berries. I believe this fruit would be peach. Peaches are incredibly sweet and tasty and a perfect fruit to use for desserts, too. This dessert is very mild in flavor, but the flavors are hard not to like. The yoghurt gives the dish a slightly sour touch, and work perfectly well to the sweet and soft peaches.

Recept (4 portioner) / Recept (4 portions)

Kardemumma Steka Persikor / Cardamom Sautéed Peaches

6 smÄ eller 4 stora persikor / 6 small or 4 big peaches

1.5 tsk smör / 1.5 tsp of butter

1.5 msk honung / 1.5 tbsp of honey

2 msk kardemumma / 2 tbsp of cardamom

Mint Yoghurt / Mint Yoghurt

2.5 dl turkisk (grekisk gÄr ocksÄ bra) yoghurt / 1 cup of turkish yoghurt (greek is fine too)

1 tsk citronjuice / 1 tsp of lemon juice

1 tsk honung / 1 tsp of honey

ca 10 mynta blad / about 10 menthe leaves 

1. Börja med att hacka myntan i smÄ bitar. Blanda sedan med yoghurt, citron juice och honung. / Start with chopping the menthe leaves. Mix the menthe with yoghurt, lemon juice and honey.

2. SkÀr persikorna i bitar. / Cut the peaches into pieces.

3. Hetta upp en stekpanna med smör och honung. / Heat a frying pan with butter and honey in it.

4. LĂ€gg persikorna i stekpannan och strö över kardemumma. / SautĂ©e the peaches and sprinkle cardamom on top while they’re in the frying pan.

5. Persikorna kommer att börja vĂ€tska sig, och sedan kommer vĂ€tskan försvinna och persikorna kommer bli lite klibbiga. SĂ„ ta inte av dom för tidigt! / The peaches will start to give away liquid, then the liquid will dry up och the peaches will become sticky. Don’t remove them too early!

6. Servera persikorna varma tillsammans med mint yoghurten. / Serve the peaches hot together with the mint yoghurt.

7. Klart! / Done!

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