Tomorrow is Midsummer's eve, one of the biggest holidays in Sweden.
This is when we eat lots and lots of strawberries, pickled herring (not me!) and new potatoes and dance around the maypole (midsommarstång). It's also a tradition that the weather is crappy. Preferably a thunderstorm but heavy rain will do just fine.
But enough about that. Let's be positive!
I will eat cake tomorrow, or at least something sweet for sure. Strawberries are a must! That's why this cake is perfect for midsummer's.
Remember to remove it from the freezer at least 20-30 minutes before serving!
Other recipes that are perfect for midsummer's eve or any other day for that matter
Strawberry cupcakes with strawberry buttercream
Berry summer cake
Another no-bake berry cheesecake
No-bake strawberry cheesecake
11 digestive biscuits (about 160 g)
60 g butter, melted
200 g strawberries, hulled
175 ml sugar (160 g)
1 lime, juice and zest
250 g mascarpone
300 g cream cheese
400 ml heavy cream
Extra strawberries for decoration
Mix biscuits in a food processor until finely ground. Combine crumbs with melted butter. Cover the bottom of a 18-24 cm (7-9 inch) springform with the mixture and put in the freezer while preparing the filling.
Mix strawberries, sugar, lime juice and lime zest in a food processor or blender. In a large bowl, combine mascarpone, cream cheese and heavy cream and beat until creamy. Add the strawberry puree and mix until incorporated. Pour batter over the prepared crust, cover with plastic wrap and freeze overnight. Remove from freezer at least 20-30 minutes before serving.
Two of my cakes are in the latest issue of Swedish magazine 'Amelia'. The magazine turned 18, and of course they wanted to celebrate with cake! I just wanted to share the photos with you since I am very happy with the result. I think they turned out very pretty, and not too complicated! The first cake is a vanilla sponge with vanilla syrup, mascarpone cream and fresh berries. This kind of cakes are probably my favorite as they are super easy to make but so pretty to look at. The second cake is a chocolate cake with milk chocolate frosting, raspberries, dark chocolate ganache and toasted meringue frosting on top. I could go for one of these right now.. wish they were still in my fridge!
I asked on facebook whether you'd like me to post savory (food!) recipes every now and then. Most people answered "YES!", and I must say I was very relieved. This blog will ALWAYS be a baking blog, but you know, I eat food too. Everyday actually. So why not post about it? If you don't like me posting about food, you'll have to look away for a little while - or pretend that these are semlor, or something. They're almost the same.. hehe. Making hamburger buns was definitely a first for me. I must say I'm not sure these are the hamburger buns. The search continues. I think I want to make a somewhat lighter, more brioche-like bun. Smitten Kitchen-Deb seems to know a lot about hamburger buns, and this is her favorite recipe. Next time.
As I mentioned before, these are not the perfect hamburger buns but they are pretty darn good anyway.
50 g fresh yeast
50 g butter
250 ml (slightly more than 1 cup) water
250 ml (slightly more than 1 cup) milk
10-11 dl (approximately 4 1/4 - 4 1/2 cups) all purpose flour
1 tsp salt
Crumble fresh yeast into a large bowl. Melt butter in a sauce pan, then add milk and water and heat to 37°C (99F). Pour a little of the luke warm mixture over the yeast. Stir until dissolved, then add the rest of the liquid. Add about four cups of the flour, using the dough hook (or your hands of course), and mix until dough comes together but is still a bit sticky. Cover bowl with a towel and let rise for 45 minutes. Line two baking sheets with parchment paper. Divide dough into 16 equal parts. Gently roll each into a ball and put on baking sheet (with lots of space in between). Cover with a towel and let rise for 30-40 minutes.
Preheat oven to 225°C (430F) with a rack in the center. Beat the egg and brush on top of buns. Sprinkle with sesame seeds. Bake for about 10-12 minutes.
400 g beetroot
200 g carrot
1 small red onion
100 g rolled oats
2 medium eggs
1 tsp salt
Pepper, to taste
Pinch of cayenne pepper
A few fresh oregano sprigs
Peel the beets and carrots, then grate them on the large holes of a box grater. Finely dice the red onion. Put beets, carrots and onion in a large bowl and stir in rolled oats. Let stand for 20 minutes, stirring every now and then. Stir in remaining ingredients.
Heat oven to 200°C (390F).
Divide the mixture into 6-8 equal portions and shape into patties. Coat the bottom of a wide skillet with oil and heat over high heat. Carefully add the burger patties. Cook until golden, 2-3 minutes on each side. Put burgers on a baking sheet with parchment paper and bake in oven for 15 minutes.
2 1/2 cups thinly sliced cabbage
2 small carrots, coarsely grated
1 small red onion, thinly sliced
3 tbsp mayonnaise
3/4 cup creme fraiche
1-2 tsp honey mustard
Salt and freshly ground pepper
Put the sliced cabbage, grated carrots and sliced onion in a large bowl. Add mayonnaise, creme fraiche, mustard, salt and pepper.
or whatever you prefer..
материал с call-me-cupcake.blogspot.com