Sharing is caring – our new favorite recipes this Christmas

Publicerat: 1 januari, 2017 i Uncategorized

Candies, saffron buns and snacks for Christmas. Three new favorites for this season, the truffles with gingerbread crumbs, the traditional saffron buns now withe butter/sugar filling and the hot sichuan pepper almonds.

 

Pepparkakstryffel / Gingerbread chocolate truffles, 20 pcs

  • 25 gr butter
  • 200 gr dark chocolate (55%)
  • 1 1/2 dl cream
  • 1 table spoon glögg/ glühwein/ mulled wine
  • 10 pcs gingerbread biscuits
  1. Cut butter into small cubes, leave to come to room temperature.
  2. Chop the chocolate into small pieces and place in a bowl
  3. Boil the cream. Pour the cream over the chocolate and stir until it becomes a paste. Add the mulled wine and stir the soft butter in.
  4. Pour into a mold and put in the refrigerator to cool down and set.
  5. Grind ginger bread biscuits into crumbs.
  6. Shape balls of the truffle batter. Roll them in the ginger biscuits crumbs. Store in refrigerator.

http://www.ica.se/recept/pepparkakstryffel-720927/

 

Saffron buns

approx 30 pcs

Dough

50 g yeast
6 dl milk, 38 degrees
2x 50 gr saffron n (1 påse funkar också beroende på hur mycket saffranssmak man vill ha)
150 g butter, room temperature
¾ dl sugar
1 egg
½ tea spoon salt
½ table spoon grinded cardemon
15–17 dl flour

Filling
75–100 gr butter
approx 1 dl sugar
4 msk vanilla sugar

Topping
1 egg
granulated sugar

  1. Crumble the yeast into a bowl. Add milk + saffron stir and stir until the yeast dissolves. Add butter, sugar, eggs, salt, cardamom and flour, a little at a time. Mix everything together into a smooth dough and knead for a few minutes. Leave the dough to rise under a tea towel for about 45 minutes.
  2. Mix the room temperature butter and sugar for the filling, preferably with a mixer.
  3. Divide the dough into two pieces. Roll out one piece into a rectangle, about 1 cm, thin.
  4. Spread half of the butter over the dough sheet and sprinkle with half of the granulated sugar and vanilla sugar.
  5. Roll up the dough sheet into a roll.
  6. Cut the roll into pieces, about 2 cm wide and put them into the bun paper form on a baking pan. Add the bun forms of paper shapes on a plate. Let them rise under a tea towel for about 30 minutes
  7. Preheat the oven to 250 degrees.
  8. Beat the egg, and little water. Brush the buns with the egg/water.
  9. Sprinkle granulated sugar on top. Repeat from point 2 and do the same with the other pieces of dough.
  10. Bake the buns in the oven for 7-9 minutes. Let them cool under a tea towel on a rack.

http://tidningenhembakat.se/bloggar/lindas-bakskola/saffransbullar/

 

 

Sichuan spiced nuts

These ‘Szechuan Spiced Nuts’ will have your tongue literally tingling with joy. They taste fabulous! Store them in an airtight jar and they will keep for several weeks. They are best enjoyed on their own or as the perfect accompaniment to a glass of beer or cocktail such as a ‘Basil Ginger Drop’ or a ‘Coconut Chilli Mojito’.

Recipe
makes 〜 450g / 15.3oz

egg white
2 tbsp maple syrup
2 tbsp Szechuan pepper – roughly ground with pestle and mortar
1 tsp chilli flakes
1-2 tsp salt (depending on your preference)
150g / 5.3oz almonds
150g / 5.3oz cashew nuts
150g / 5.3oz macadamia nuts

Method

  1. Heat the oven to 180°C / fan 160°C / 355°F.
  2. Line a baking tray with greaseproof paper.
  3. Beat the egg white and the maple syrup in a bowl until soft – 15 sec.
  4. Add all the remaining ingredients to the bowl and toss until evenly coated.
  5. Spread the nuts out on the baking tray. Toast in the oven for 20 min, turning twice.
  6. Leave to cool – the nuts will now become crunchy.
  7. Store in an airtight container to keep them crunchy. They will keep easily for 3 weeks.
  8. Enjoy!

Tips / Variations

  • Want it less nutty? Swap some of the nuts with pumpkin and/or sunflower seeds.
  • Want another flavour? Exchange the Szechuan pepper with 2 tbsp of smoked paprika powder.
  • These nuts make a great gift for your friends – just place in a nice jar with ribbon!

 

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