These can be made in many different ways. Different shapes and filling create very different food-experiences. For example we have the classic twisted saffron bun with an almond filling that is my brother Alex's favourite. Whilst my mon enjoys the "lussekatt" which have no filling, but raisins, and are shaped like an S.

Test different option with the same dough and see what you prefer!

Butter

Milk

Fresh yeast

Sugar

Salt

Saffron

Kesella(kvarg or smooth cottage cheese)

Flour

Dough

Raisins

Almond paste (mandelmassa)

Cardamon

Filling & toppings

Melt the butter on the stove and when melted, remove from heat and add in the milk. It should at this point be ca 37°C.

Crumble the yeast and add 0,5 dl of sugar and watch the yeast slowly melt. When melted add the milk+butter mixture.

Take a morter and add the saffron and some of the sugar to grid it. This is to release more of the flavour.

Add the saffron-sugar and kesella ( smooth cottage cheese ) to the mixture alongside the rest of the sugar and the salt.

Add in flour little by little, being careful not to add too much (danger of dry buns). If you slap the dough it should look like small stars on your skin.

if you want raisins in the dough this is where you add them, either whole or chopped into smaller pieces (that's what I prefer)

Time for the filling: we simply mix the butter with the almond paste(mandelmassa) and some salt and cardamon, preferably with an electric mixer, to create fluffy spreadable filling.

Roll out the dough to 0,5-1 cm thickness and spread the filling out to the corners.

For the shaping: fold over half and cut into strips ca 2 cm wide. cut a slit along the middle and twist. Twist up the strip to a rose-shape and secure the end under the bun.

Roll the stripe as seen in the sketch to the right.

Let rise on baking-sheets under a towel for 40 min.

Brush the buns with the egg wash and add optional toppings.

Bake for ca 10-12 minutes in the middle of the oven or until golden brown.

Freeze what you don't eat to make them last and keep the moisture. they are easily thawed in 30 seconds in the microwave.

Swedish saffron Buns

Chicken

Garlic

Ginger

Hoisin sauce

Sesame oil

Soy sauce

Mushroom soy

The chicken

Water

Lemon or ricevinegar

Saucy-fy the chicken

Champignons

Garlic pepper

Mushrooms

Green onion

Sesame seeds

Lime

Additional ingredients

Cut the chicken into bigger strips and put In a bowl.

Add the other ingredients to the bowl and "massage" it, before letting it rest whilst doing the next steps.

Prepare the mushrooms, I cut my small mushrooms into quarters, but do as you please.

Put oil in a pan and when hot, add the mushrooms without anything else.

Start frying up the chicken (if the pan is small, do it in batches, don't overcrowd the pan, it will make them release water and turn dry)

When the mushrooms start getting some colour you can add the garlic pepper.

Only when the mushrooms have already released and evaporated some water you should add the salt. When they are done to your liking you can splash some soy on them.

When all the chicken is done you can put them aside and add the sauce ingredients into the same pan. Whilst the sauce is cooking up you can cut the chicken into smaller slices out of the stripes.

When the sauce has reduced, you can add the chicken back in and let it soak it all up.

Assemble in your choice of taco, and enjoy!

Korean BBQ chicken tacos

Water (lukewarm)

Dry yeast

Natural yogurt (Turkish perhaps)

Sugar/honey

Garlic powder

Add in the other ingredients with flour last.

Add in flower until the dough is workable but not too dry.

Knead it until soft and leave to rise (either in fridge for 1-2 hours or in room temperature for ca 30 min)

Fry in butter or oil on medium temperature, flipping over when first side is done.

Continue frying them one by one, covering the finished ones with a towel to keep them a bit warm.

Try not to eat them all while frying them! It is a real risk... a deliscous one.

Naan

This cozy meal is a coconut-based thai stew with red curry and chicken meatballs. It's a warm and flavourful meal, and easy to make your own, based on what you have in your fridge. We prefer to serve it with jasmin rice and topping it with coriander and lime.

Minced chicken

Red curry paste

Panco (or bredcrumbs)

Pepper

The meatballs

Yellow onion

Red bell pepper

Cauliflower

Coconut milk

Bullion cube (I use umami bullion)

Vinegar/lemon

Coriander and lime

The sauce

Mix all ingredients for the meatballs in a bowl, and roll into balls(they will be sticky and loose-ish, but it will be good).

Put in an oiled pan and put into the oven for 15-20 min, until golden brown on top, feel free to flip them over halfway through.

Whilst those are in the oven you can start on the sauce.

First step is to chop the onion and bell pepper. I prefer doing it in stripes, but do as you please.

Fry the onion in a wok or pan and when it starts getting soft add in the garlic and ginger, and some minute later add the bell pepper.

Fry up the cauliflower in a separate pan, or let it cook in the sauce, but I prefer some char.

Into the onion mixture, add the curry paste and lett it fry for a minute with the garlic and onion, before adding the coconut milk.

Add in the other ingredients to taste and preference. try it and see what is needed!

When the meatballs are done, add them and the cauliflower into the sauce, and let simmer for 5-10 minutes.

Top with some chopped coriander and fresh pressed lime. And enjoy!

Thai red curry with meatballs

This focaccia recipe rises overnight, or over a day, in the fridge. This gives it a deeper flavour and helps with managing time if it is to go with more food, or is to be served at breakfast.

When it comes to topping you make it your own. Be creative with what you have in your kitchen. It can make both savoury and sweet depending on what you're after.

Cherry tomatoes, thyme, parmigiano, garlic and olive oil

Caramelised onions, garlic, olives and rosemary

Olive oil

Honey

Cherry tomatoes

Onion

Rosemary

Parmeggiano

Toppings (an example)

Crumble the yeast into a big bowl and add the water stirring until the yeast is dissolved.

Knead the dough by hand or machine until soft.

Cover the bowl and put into the fridge over night.

In the morning take it out of the fridge and put into a pan covered in oil. Stretch so it fills most of the pan, or shape it to wanted result.

Let it slowly reach room temperature and rise while you turn on the oven to 220° C

Whilst the oven is getting warm and the dough rests, prep the toppings and add them to the dough, pushing them down halfway down in the dough.

Put into the oven for ca 10 minutes, or until golden brown. To check if done, lift a corner upp and tap on the underside. It should sound kinda "hollow".

Over-night Focaccia

Made these of apples from the countryside in Sweden, which felt very autumn-y and nice.  

Butter (room temp)

Brown sugar

White sugar

Eggs

Baking powder

Baking soda

Vanilla sugar

Cinnamon

Natural yogurt

Apples

Batter

Oats

Crumble

Mix the butter with the brown and white sugar until kinda fluffy. Preferably with electrical mixer.

Mix the dry ingredients and add into the sugar mixture.

Add the yogurt, and then the milk, mix until smooth.

Chop the apples into ca 1 cm big cubes (or what you prefer), and add those in too.

Mix all the ingredients for the crumble (I find it easiest to do by hand) until it clumps when squished together but can be "crumbled" apart.

Add muffin-liners to a muffin-pan and add in the mixture until 1 cm from the top, and add on the crumble on all the muffins.

Bake in the oven at 185°C for ca 12-17 minutes (based on size etc) or until golden brown.

Apple muffins with crumble

We first made this pasta after a Saturday in the forest, picking funnel chanterelles in the autumn sun. And then a second time a couple of days later, and it's confirmed it is as good with both types of mushrooms.


We used broccolini as a green addition, but I imagine zucchini or other veggies would work just as well.

As all of these recipes, do it as you please, we just give examples of how it can be done. Make it yours.

Pasta

Steak

Broccolini

Ruccola

Base ingredients

Shallot

Mushroom

Butter / oil

Dijon Mustard

Mushroom / vegetable bullion

Balsamico

Fresh sage

Heavy cream

Pasta water

Marsala wine(optional but good)

Sauce

Put on the pot for the pasta. (remember to save some of the starchy wastewater for the sauce, when its cooking)

Prep the broccolini by cutting them in half in both directions. And later cook them in olive oil with some salt and pepper, and for a softer feel add a Tbsp of water and ad a lid, stirring occasionally.

To start the sauce ad butter/oil and the finely chopped shallots to a pan or wok-pan.

When the shallots are soft add the sliced garlic and sliced mushrooms and let cook until a firm feel before adding some salt and pepper.

Add some fresh or dry herbs (we used fresh sage), and after a minute or two add the cream together with the dijon, balsamico, Marsala, some of the starchy pasta water and a chopped up bullion cube. And let simmer.

Fry up the steak until preferred readiness. And when done cut up in thin slices.

When the sauce has thickened up a bit (it should rather be a teensy bit runny rather then too thick, if too thick simply add som e more pasta water) add the pasta into it and let sit soaking the sauce up.

Serve on a bed or ruccola and top with parmeggiano.

Steak and mushroom pasta

These Cinnamon and cardamom buns is a recipe that I have baked and developed after following my grandmas recipe when I was a kid. It started with grandma Elsie and is now here. 

To be honest I mostly just pour the ingredients wit rough measurements and feel what the dough needs, more than measure precisely. So this is simply a try to get it down in a rather correct fashion. But it's mostly in the feel of the dough that these gets baked.

Try to make them your own, with other spices and fillings. Some ideas:

-Vanilla (with vanilla cream or just vanilla sugar and butter... Or both.)

Yeast (preferably fresh)

Cardamom seeds

Cinnamon/cardamom/vanilla/etc

Filling

Optional pearl sugar/ cardamom-sugar/ almond flakes etc

Toppings

Melt the butter on the stove and when melted, remove from heat and add in the milk. Should at this point be ca 37°C.

Use a mortar to grind the cardamom and add to the mixture alongside the rest of the sugar and the salt.

Add in flour little by little, being careful not to add to much.(danger of dry buns) If you slap the dough it should look like small stars on your skin.

Time for the filling: we simply mix the butter with the sugar and spice, preferably with an electric mixer, to create fluffy spreadable filling.