I don’t often eat the kind of old school Swedish food that we call “husmanskost”. But it’s something special about those childhood memories and the flavours that a whole country knows. On this plate is: * meat(less) balls from @anamma_sverige * potato mash with lots of vegan butter * pickled gherkin * “Brown sauce” with butter, plant milk, some soy sauce, onion * lingonberry jam.
Varsågoda! (Meaning something in-between Help yourselves and Bon appetite!)
It’s getting cooler, and I’d love to curl up in the sofa, have a few of these cinnamon rolls and a large cup of Earl Grey. Too bad we ate them all already. Should have saved some in the freezer, but they were just too good. I found a great recipe from @fridasvegobak and we loved these rolls with lots and lots of cinnamon, vegan butter and sugar in the filling.
Sometimes my projects in the kitchen grow out of proportion. This time literally. I tried a recipe for vegan cinnamon buns from @fridasvegobak, and decided to make half of the dough into a braid. The filling was totally improvised – vegan butter, shredded coconut, lemon juice and zest and a fair it of sugar, and when I made the braid it looked so promising. A little long maybe, but hey – more to go round! Then it started to rise. And rise and rise. By the time I put it in the oven it was almost falling over the edges of the oven tray.
Well, you can’t succeed every time. It got a little burnt and stuck to the walls of the oven. But there certainly wasn’t anything wrong with the taste. Next time I’ll use less dough and even more of this sweet filling!
My plum tree is overflowing with ripe fruit, and I’m trying to use as much as I can. I saw the talented @lesoulfoodist post a beautiful plum cake and got the recipe. I was not disappointed, let med tell you. A perfect cake, well balanced in sweetness that brought out the best in the plums. If you don’t have any plums of your own, you’re more than welcome to stop by and pick some from my tree!
Preheat the oven to 180 C and line a round spring form (20-23 cm) with parchment paper. Mix all dry ingredients for the batter. Combine with vegan butter, plant milk and aquafaba to a thick, smooth batter. I used the food processor (my best friend). Pour the batter into the spring form and even out. Cut the plums in half and take the stone out. Cover the batter with plums. In the food processor, combine the ingredients for the crumble. Distribute on top of the plums. Sprinkle with extra cinnamon on top. Bake in the oven for 45 minutes until the top is golden.
A sweet, chewy bite with a tangy twist from redcurrants, which are available in abundance in gardens around Sweden at the moment. This one has been tested and liked across all ages – from my 2-year-old, to my dad, and to my grandma who is 102 years (I know – unbelievable!!!). I veganised an old recipe from @alovelycake, and it turned out really well! . Redcurrant Squares 1,25 dl aquafaba 3 dl caster sugar 1,25 dl canola oil or melted vegan butter 0,5 dl plant milk 2 tsp coarsely ground cardamom 2 tsp baking powder 4,5 dl plain flour a pinch of vanilla powder a pinch of salt 4 dl redcurrants (or other berries) . Crumble 1,5 dl rolled oats 0,75 dl caster sugar 0,5 dl canola oil a pinch of vanilla powder . Pre-heat the oven to 200 degrees. Line a square oven proof dish, about 35*20 cm, with parchment paper. Using an electric beater, whip aquafaba and caster sugar until white and smooth. Add canola oil (or cooled melted vegan butter) and plant milk to the mix, stirring slowly. Mix all dry ingredients and add to the batter using a sieve. Carefully fold into the batter. Pour the batter into the tray and spread the redcurrants evenly across the surface. Combine the ingredients for the crumble in a separate bowl and distribute on top of the redcurrants. Bake in the over for about 25-30 minutes, until the crumble is golden. Let cool for at least 30 minutes before serving.
A moist, flavourful, sweet and dreamy carrot cake. There’s hardly anything better, is there? I used a recipe by Swedish queen of baking @leilalindholm and switched eggs for 1,5 dl aquafaba. (Just google it! Let me know if you want it translated to English.) The frosting takes a bit of work, but you’ll thank me when you’re finished. Recipe inspired by @lazycatkitchen
FROSTING 150 g natural cashews 0,5 dl coconut cream 50 g vegan butter zest from 1 lemon 1 tbsp lemon juice 1 dl icing sugar
Soak cashews in cold water for at least 4 hours, or in hot water for 1 hour. Drain well. Put half of the cashews, all of the coconut cream and the butter in a blender. Blend until smooth, and then add rest of cashews and lemon zest and juice. Blend again to a smooth cream. With a spatula, combine cream with icing sugar. Put in the fridge for about an hour before spreading on top of the cooled carrot cake.
One of my favourite things about the Swedish summer is undoubtedly rhubarb crumble pie. My go-to dessert or fika all summer long. Super simple but so, so good! In Sweden we usually make a crumble without a pie crust, but of course you can use this in a crust as well.
500 g rhubarb stalks
0,75 dl caster sugar
• Pre-heat the oven to 225 degrees. Butter a round pie dish.
• Use thin rhubarb stalks, if available. If the stalks are thicker, make sure to peel off the outer layer of the stalk. • Slice the stalks and put in the baking tray. Finely dice the apple and spread over the rhubarb.
• Strew sugar evenly over the fruit.
• Melt the butter in a saucepan. When melted, stir in rolled oats, flour, sugar and cardamom.
• Spread the crumble on top of the fruit. Bake in the over for 20-25 minutes, until the fruit is soft and the crumble is golden brown.
• Serve with vegan vanilla ice cream or custard.