Rice porridge and Oven-baked saffronpancakes

This recipe, like previous ones, comes from Annas Nya Mat, and is (to me atleast) the Christmas dessert. Mum makes it every year, so it is as much a given as the turkey.

Step 1.

First things first, the rice porridge needs to be made. This is how:

4 dl water

1/2 tsp salt

approx 1 tbsp butter

2 dl arborio rice (or equivalent round rice)

8-9 dl milk

(a cinnamon stick)

(1-2 msk sugar)

Boil the water in a big pot together with the salt and butter. Add the rice (and cinnamon stick) and bring to a boil, then reduce heat and let simmer for 10 minutes with the lid on. Add the milk and simmer (on low heat) for 30-40 minutes. Avoid lifting the lid for the first 15 minutes and stirring until toward the end.

Take away the cinnamon stick and add sugar if wanted.

(The recipe above is a good dessert in its own right. Serve with milk, sugar and cinnamon)

Step 2.

If you still want to make Saffranspannkakor (Saffron pancakes) then this is what you need to add to the porridge from step 1 (which should be left to cool down).

1 gram Saffron + a sugar cube (it is also possible to use loose sugar)

3 dl cream or milk

4 eggs

1/2 - 1 dl sugar

75 gram blanched and chopped almonds

Grind the saffron with the sugar. Add the saffron/sugar, cream or milk it to the porridge, mix. Add the eggs, one at a time, mixing the porridge well between each egg. Add the sugar and chopped almonds.

Pour the mixture into a buttered and wide ovenproof container (the mixture should be about 1-5-2 cm thick). Bake in the middle of the oven at 200 degrees for 30-40 minutes.

Serve the saffron pancake with whipped cream and raspberry or strawberry jam.

Cinnamon buns

The classic Swedish cinnamon buns of course taste best when they are made by mum, with proper Swedish Pärlsocker and Arla milk, but they do really well even here in New Zealand!
(this recipe, like the wholemeal-breadrolls below, comes from Annas Nya Mat -Anna's new food).

It is possible to make the buns with other fillings, but this is the classic from my home, and should be enough for approximately 50 buns.

For the dough

• 100-150 gram butter
• 5 dl milk
• 50 gram yeast (fresh)
• 1/2 teaspoon salt
• 1-2 dl sugar
• 14-15 (800-850 gram) plain flour
• 2-3 teaspoons ground cardamom

For the filling

• Butter
• Cinnamon
• Sugar

And, finally a beaten egg to glaze the buns with before they go in the oven.

Melt the butter on the stove, add the milk and heat the mixture to 'fingerwarmth' (approximately 37 degrees for fresh yeast). Break the yeast into small pieces in a large mixing bowl, and add some of the butter/milk mixture until the yeast has dissolved. Add the rest of the butter and milk, followed by the sugar, salt, cardamom and most of the flour. Mix the dough well, until it comes off the sides of the bowl.

Place a baking towel over the bowl and let the dough rise for 30-40 minutes in a warm (and draft-free) place.

When it has risen, tip the dough on to a floured surface and work it LIGHTLY. Add more flour if neccessary and when the dough is no longer sticky it is ready. Cut the dough in four pieces and do the following to one piece at a time.
Roll the dough with a rollingpin, trying to make it as square as possible. Spread butter, cinnamon and sugar over it and roll it up. Cut the roll into small pieces (maybe 2.5 cm thick) and place them on an oven tray with the cut up. After letting the buns rise for another 15-20 minutes, brush them with the egg and sprinkle some more sugar on top.
Bake the buns for 6-8 minutes, in the middle of the oven, at 250 degrees and let them cool down under baking towels.

Americans - Amerikaner

Americans are a German pastry, apparently not known in America, at least my American flatmates did not know them.

Americans

Dough

150 g butter/margarine	300 g / 3 dl flour
125 g / 1.25 dl sugar	2 tsp. baking powder
1 packet vanilla sugar 2 eggs	lemon aroma 5 tablespoons milk

Icing

icing sugar water	6 tablespoons lemon juice

Mix margarine/butter, sugar and vanilla sugar, then add the eggs and beat the mix until frothy. Add the baking powder to the flour, mix them and then add them to the dough. Finally, add the lemon aroma and the milk and stir until zou have a smooth but not too runny dough.

Preheat the oven to 200°C and line a baking tray with baking paper.

Using two spoons, put small heaps of dough on the tray but leave enough space as the dough is going to rise to double its size when baking. Bake the Americans on the middle tray for 13-15 minutes.

While the Americans are baking, mix the icing sugar with a bit of lemon juice and water until you have a viscous paste.

Take the Americans out of the oven and put them on a tray to cool down. Spread them with icing sugar when they are still warm.

Amerikaner, eines der typschen deutschen Teilchen, kennt man in Amerika gar nicht, soviel erzählen mir zumindest meine amerikanischen Mitbewohnerinnen.

Amerikaner

Teig

150 g Butter/Margarine	300 g / 3 dl Mehl
125 g / 1.25 dl Zucker	2 TL Backpulver
1 Pkt. Vanillezucker 2 Eier	Zitronenaroma 5 EL Milch

Zuckerguss

Puderzucker Wasser	6 TL Zitronensaft

Margarine, Zucker und Vanillezucker schaumig rühren. Eier dazugeben und vermischen. Das Backpulver mit dem Mehl vermischen und zum Teig dazugeben. Zum Schluß Zitronenaroma und Milch dazugeben, bis ein glatter nicht zu flüssiger Teig entsteht.

Den Ofen auf 200°C vorheizen und ein Backblech mit Backpapier auslegen.

Mit zwei Löffeln den Teig auf das Backblech geben. Die Teigkleckse sollten weit genug auseinander sein, da sich der Teig beim Backen verdoppelt. Die Amerikaner ca. 13-15 Minuten auf mittlerer Schiene backen.

Während die Amerikaner backen, den Puderzucker mit etwas Wasser und Zitronensaft zu einer dickflüssigen Masse verrühren.

Die gebackenen Amerikaner zum Abkühlen auf ein Gitter geben und noch warm dick mit dem Zuckerguß bestreichen.

Wholemeal Bread Rolls - Vollkornbrötchen

This recipe is a variation of the 'fantastic bread' that A, my Swedish flatmate, made some time ago. For the original, just take 12 1/2 dl of normal wheat flour instead of the mix of wholemeal and plain flour.

Wholemeal Bread Rolls

25 g fresh yeast	1 tablespoon honey
5 dl lukewarm water	6 ½ dl wholemeal flour
1 dl lukewarm milk 1 ½ tsp. salt	6 dl plain flour

Mix the water and the milk, add yeast and stir until it has dissolved. Add salt and honey. Once they are mixed in, add the flour and knead the dough until it forms into a ball. Flour the dough, cover the bowl with a clean kitchen towel and let it rise for about an hour at a warm place.

Once the dough has risen to twice its original size, flour a clean working surface and take the dough out of the bowl. Sprinkle more flour on the dough and flatten it evenly. Be careful not to press to hard and do not knead it again.

In the meantime put a flat bowl with cold water in the oven and preheat to 240°C.

Cut the dough in pieces of the same size and put them on a baking tray lines with baking paper. Bake the bread rolls for 15-20 minutes on the middle tray.

Das Rezept ist eine Variation des 'fantastischen Brotes', das A, meine schwedische Mitbewohnerin vor einer Weile gemacht hat. Für das Original einfach mit 12 1/2 dl normalem Mehl, statt dem Mix aus Vollkorn und Normalem, arbeiten.

Vollkornbrötchen

25 g frische Hefe	1EL Honig
5 dl lauwarmes Wasser	6 ½ dl Vollkornmehl
1 dl lauwarme Milch 1 ½ TL Salz	6 dl Weizenmehl

Wasser und Milch mischen und die Hefe dazugeben, rühren bis sich diese aufgelöst hat. Dann Salz und Honig dazumischen. Das Mehl mit in die Schüssel geben und kneten bis alles gut vermischt ist und der Teig einen großen Klumpen bildet. Den teig mit Mehl bestäuben, die Schüssel mit einem sauberen Küchenhandtuch bedecken und an für ca. eine Stunde an einem warmen Ort gehen lassen.

Wenn der Teig sich verdoppelt hat, eine saubere Arbeitsfläche gut mit Mehl bestäuben und den Teig aus der Schüssel darauf geben. Den Teig nochmals mit Mehl bestäuben und gleichmäßig flachdrücken. Nicht zu feste drücken und nicht nochmals kneten.

In der Zwischenzeit eine Schale mit kaltem Wasser in den Ofen stellen und diesen auf 240°C vorheizen.

Den Teig in gleichmäßig große Teile schneiden, auf ein mit Backpapier ausgelegtes Backblech geben und auf mittlerer Schiene 15-20 Minuten backen.

Coconut-Apple-Carrot-Muffins

60 g melted butter	raisins
1 big apple (grated)	1 tsp. cinnamon
2 carrots (grated)	2 tsp. baking powder
180 g/2 dl flour*	1/2 tsp. baking soda
100 g/1 dl sugar	salt
2 eggs	50 ml milk
3 tablespoon of coconut flakes	1 tsp. vanilla essence/ 1 pack of vanilla sugar

Melt the butter and mix it with flour and sugar. Add vanilla essence/sugar, baking powder, baking soda and salt. Add milk and mix, but do not let the dough become too smooth.

Grate the apple and the carrots and let them stand for some minutes, so they will loose some of the juice. Add the apple, the carrots, the raisins, the coconut flakes and the cinnamon. If the dough is to smooth or liquid add more flour.

Give the dough in some muffin forms or a smaller cake tin and bake at 180°C for approximately 25 minutes.

Once the cake/the muffins have cooled down, sprinkle with powdered sugar or icing. Enjoy!!

*The amount of flour does not seem to be right. With only 180 g/1,8 dl the dough is rather liquid. I think 250-280 g/2,5-2,8 dl works better. Best just to add a bit more for the first step and more later as needed.

Kokosmuffins mit Äpfeln und Möhren

60 g Butter (zerlassen)	1 Pck. Vanillinzucker
1 großer Apfel	1 TL Zimtpulver
2 mittelgroße Möhren	2 TL Backpulver
180 g Mehl*	1/2 TL Natron
100 g Zucker	Salz
2 Eier	50 ml Milch
3 EL Kokosflocken	Rosinen

Butter zum schmelzen bringen und mit Mehl und Zucker vermengen. Vanillezucker, Backpulver, Natron und Salz dazugeben. Milch dazugeben und mischen, aber nicht zu einem zu feinen Teig rühren.

Den Apfel und die Karotten reiben, etwas abtropfen lassen und dann zum Teig geben. Rosinen, Kokosflocken und Zimt untermischen. Wenn der Teig zu flüssig ist, noch etwas mehr Mehl dazugeben.

Die Mischung in Muffinformen oder eine kleine Kuchenform geben und bei 180 Grad, auf mittlerer Schiene ca. 25 Minuten backen.

Nach dem Abkühlen mit Puderzucker bestreuen oder mit Zuckerguß bestreichen. Genießen!!

*Die Mengenangabe für das Mehl scheint nicht richtig zu sein. Mit nur 180g wird der Teig viel zu flüssig. Ich denke 250-280g gibt ein besseres Ergebnis. Am besten nach Gefühl mit etwas mehr Mehl verdicken sobald alle Zutaten gemischt sind.

German Spice Cake

Ingredients:

250g butter

375g/3.75 dl sugar

500g/5 dl flour (self-raising,
if you use normal flour,
add 3 teaspoons of baking powder)

1/8 - 1/4l milk

6 eggs (separated)

50g/0.5 dl cocoapowder

1 heaped teaspoon of cinnamon

half a teaspoon of nutmeg

half a teaspoon of cloves

icing sugar and water

Separate the eggs and beat the egg white in a clean bowl until it is stiff and you can turn the bowl upside down without creating a mess. Then mix the butter, the sugar and the egg yolk until smooth and then add the self-raising flour, or flour and baking powder respectively. Mix everything until you have a smooth dough. Now add the cocoa powder and the spices, mix them in well. When the dough is ready, add the beaten egg white and carefully fold it under.
Give the dough into a greased or lined form. Bake the cake at 200 degrees for approx. 50 minutes. When you pierce it with a wodden stick, there should be no dough left on it.
Take the cake out and let it cool down. Once it is cool enough, mix icing sugar and water to a smooth paste and give it on the cake.
Enjoy!!

measurement: The original recipe works with grams, but when I baked it last time I used the deciliters as I've given them above and it worked pretty well.
We will also add a converting-table for measurements soon