400 grams Semper fine flutenfree flour
1/2 teaspoon Salt
1 dl Sugar
25 grams dry yiest
1 teaspoon cardamum
75 grams of melted milkfree margarin
Eggreplacement = 1 tablespoon baking powder mixed with water or NoEgg Mix
1,5 dl water
1 teaspoon Fiberhusk
1,5 dl Ricemilk
Mix the fiberhusk in the water and let it rest for 10 minutes.
Mix ricemilk and melted margarin together and warm until finger temperature.
Mix all the dry ingredients together and add water/fiberhuskwhile stirring.
Add milk / butter while stirring.
Add 1 tablespoon baking powder and add water, stirr well. Add this while stirring.
Dough will rise till double size. 30 minutes +/-
Add dough into 10 large muffin cups and leave to rise for 10 minuts.
Cook in oven at 225 Celcius degrees for 15 minutes.
For 6-8 people
• 4 egg whites (or the equivalent of egg replacement powder)
• 2 ½ dl sugar
• 1 pinch of salt
• 1 teaspoon white wine vinegar
• 1 teaspoon maisenna
• shredded peel of 1 lemon
• ½ l (5 dl) whipping cream (You can also use icecream)
• 2 huge mango
• 2-3 passion fruits
1. Preheat the oven to 125°C (257F). Legg et bake. Put a baking paper on a baking pan and draw a circle of 20 cm in diameter.
2. Whip eggwhites and half the sugar, salt, vinegar and maisena to meringue. Carefully fold the rest of the sugar and the lemon peel into the mix.
3. Apply the meringue to the baking paper.
4. Cook for 1,5 hour in the lower part of the oven. Cool completely.
5. Whip the whipping cream. Cut the mango in small pieces. Cut passion fruit in two.
6. Apply the cream over the meringue, apply the mango and squeeze the passion fruit on top. Serve immediately.
• 125 grams cold butter
• 1 tablespoon confectionary sugar
• 3 dl all purpose flour (wheat or glutenfree)
• 1 tablespoon ice cold water
1. Preheat the oven to 175°C. (392F). Add butter, confectionar’s sugar (powdered sugar/ icing sugar) and flour. Blend in a kitchen machine, add water and blend.
2. Press the dough in a buttered pai pan. 24cm wide. Let it rest in the fridge for 30 minutes (you can also use baking paper in the bottom).
3. Cook for 15 minutes. Take the pai out of the oven, spray a thin layer of whipped egg or other equivalent over it and add the lemon curd.
• 2 lemons
• 3 egg (or its equivalent in egg replacer)
• 2 dl sugar
• 2 tablespoons all purpose flour (wheat or glutenfree)
• 2 teaspoon vanilla sugar
• 2 dl whipping cream
4. Make the curd. Wash the lemons well. Shred the peel and squeeze the juice out. Whip egg (or egg replacement) and sugar. Mix well with the rest of the ingredients.
5. Add curd to the pai and cook for 30-40 minutes until curd hardens.
6. Cool the cake.
I did not manage to recreate the eggfree meringue, however covering the pai With whipped cream mixed With fresh berries, a jam or something similar is working just as fine. If you choose this instead of meringue you can feel free to skip this step.
• 3 eggwhites
• juice from 1/2 a lemon
• 3 ¼ dl sugar
• 100 grams of fresh or defrosted blueberries. Use wild berries with the beautiful purple color.
7. Turn the heat up to 250°C (482F) and use the grill or overheat function of your oven.
8. Whip egg whites, lemon juice and 1 dl sugar to meringue. Add 1 dl sugar and whip until fixed foam. Mix with blueberries with the rest of the sugar, and blend carefully into meringue.
9. Apply meringue over the pai, and cook it golden in the middle of the oven. Ca. 5 minutes. Decorate with fresh berries upon serving.
• Fresh berries
PS: Blueberries can be exchanged with any other berries of your preference.
1 tsp. Orgran Egg Replacer powder
2 tbls Water
1 1/4 cups Plain flour
2 tsps. Baking powder (Don’t use that for crepes)
3/4 tsps Salt
1 tbls Sugar
2 cups Milk (Only 1 1/4 cup for American pancakes)
3 tbls Oil
How to do
In a small bowl beat egg replacer with water until it peaks.
Sift flour, baking powder, salt and sugar together.
Stir in milk and oil. Fold in egg replacer.
Bake as usual in 26 cm (diameter) frying pan.
For thinner pancakes increase milk as desired. Makes about 6 European crepes.
Serve with fruit, jam, sugar, syrup or other stuff to your liking :D
A few weeks back I was in Sweden celebrating the start of advent with friends and the party hosts had made Saffron Buns (the Swedish Lussekatter).
In Norway according to the tradition Lussekatter are served on the 13th december for Saint Lucy’s day, an old church tradition where in the traditional celebrations, Saint Lucy comes as a young woman with lights and sweets. It is one of the few saint days observed in Scandinavia.
According to the Norwegian tradition there is a female procession headed by one girl/woman wearing a white gown with a red sash and a crown of candles on her head (The candles symbolize the fire that refused to take St. Lucia’s life when she was sentenced to be burned). The women sing a Lucia song while entering the room, to the melody of the traditional Neapolitan song Santa Lucia; the Scandinavian lyrics are describing the light with which Lucia overcomes the darkness., while the others in the procession hold only a single candle each. After finishing this song, the procession sings Christmas carols or more songs about Lucia.
However, although in Norway Lussekatter is commonly served on Saint Lucy’s day, they are also common for the rest of the advent period. A yummy treat on those cold and dark december nights.
To make them – follow this recipy:
They take about 2 hours to make and make 50 buns.
- 50 grams of bakers yeast (fresh yeast or dry yeast – I prefer fresh)
- 150 grams of butter
- 5 dl of milk
- 3 dl Kesam (Quark Cheese / Curd Cheese)
- 1 gram of saffron
- A pinch of salt
- 1.5-3 dl granulated sugar
- ca 17 dl wheat flour
- Butter (or egg if you are not allergic to eggs :D )
- Raisins (about 100)
What to do:
- If you chose fresh bakers yeast tear it apart and into a bowl. If you chose dry yeast poor it into a bowl.
- Melt the butter in a casserole. Poor the milk into the butter and stirr until it reaches body temperature (37C / 104F).
- Poor some of the warm butter/milk over the yeast and stirr until the yeast has dissipated into the warm mixture.
- Add the rest of the mixture, the Kesam (Quark / Curd), saffron, sugar and salt. Work the flour into the wet mix until the dough doesn’t stick to the bowl or your fingers any more.
- Let the dough rest for 30 minutes to let the yeast work.
- Split into 50 small pieces and roll each of them into 20 cm long rolls. Form into the traditional Lussekatt by curling each end of the roll in the opposite direction from eachother.
- Put on baking plates and garnish with raisins. One in each curls. Cover with a cloth.
- Leave to yeast for 30 minutes
- Brush the buns with melted butter (or 1 whipped egg for those that can have that).
- Bake the Lussekatts in the middle of the oven at 225 °C for about 8-10 minuter until done.
- Cool Off – EAT and Enjoy.
- Freeze the rest to enjoy later !