Hösten är min favorit årstid, det luktar underbart från förmultnade löv och naturen är intensiv och skiftar från dag till dag. En stund är alting grått och nästa Continue reading
125 gram Butter Smör
1.5 dl Suger Socker
1.5 msk Honey Honung
1 tsk Cardamom Kardemumma
0.5 krm Salt
1.5 dl Corn starch Majs stärkelsemajs stärkelse
1 tsk Baking soda Bikarbonat
125 gram (2.1 dl) natural gluten free flour mix semper fin mix
Mix all ingredients except baking soda and flour to a smooth mass, than add the baking soda and flour, form table spoon sized balls place on a baking sheet and press a little in the middle. Bake in 175ºC for about 12 minutes.
Blanda allt utom mjöl och bikarbonat till en jämn massa tillsätt där efter mjöl.
Forma matskeds stora bolla, lägg på bakplåts papper tryck ut lite i mitten och grädda.
175ºC i ca 12 minuter.
Make 1 small jar about 2 dl.
– Juice of 1 medium sized lemon (55 ml)
– 1.25 dl jam sugar
– 1 egg
– 50 gram butter
Add lemon juice, egg and sugar to a sause pan, heat gently under constant stirring. When it start to thicken add butter in small portions under stirring, when all the butter has melted, poor in to a sterilized jar, put the lid on and turn upside down.
Sterilize jar by heating the glass in the oven 125ºC for 10 minutes.
With Japanese cheesecake, I recommend that you make it in a beautiful pie form and serve it in the form it is a bit messy to remove it from the backing sheet as in the recipe.
Äggost is the traditional dessert in Bohuslän the part of Sweden that I com from, äggost is a must at the table on all celebrations. How it is seved depends on with part of bohuslän you are, in the sudern part it is sweet with sour berrys preferably strawberries, in the middle not at sweet but seved with sweet jam prefarably blackberry and in the northern parts, without sugar with pickled herring as a main dish. Bohuslän is also the place that Bohus sweater come from. This is the recipe that have been passed down in my family for at least 4 generations probably more.
3 dl sour cream
3 liter milk (3.5 – 5 % fat)
Sugar about 3 dl
Whisk egg and sour cream to a smooth mix.
Pour the milk in to a 5 liter pot, add the egg mix and gently heat under stirring until it coagulates scoop it up and place in an äggost form or a colander sugar generously between the layers, place the form in a pot and left it cool down in the fridge over night. Turn out before serving and serve with fresh strawberries, or sour jam.
Traditionally the forms where carved in wood, to beautiful patterns.
300 g Butter RT
1 1/2 dl Sugar
1 st Egg
500 gram Naturally Gluten free mix (Semper Fin Mix)
1 tsk baking powder
2 tsk vanilla sugar
1-1.5 dl firm Jam traditionally Raspberry
Stir together butter and sugar, then add and and stir to a smooth mass. Mix flour, baking powder and vanilla sugar in a separate bowl and then add to the butter mix. Form small balls about 2.5. 3 cm in diameter and place in small paper molds (småbrödsformar), press a pit in the center of each with your thumb and fill with jam. Bake in the middle of the owen at 200ºC for 13-15 minutes