Veronica’s recipies
Christmas Cake
1 1/4 stick butter
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 tsp grated ginger or 1 tsp dried
1 cup sugar
2 large eggs at room temperature
1 large apple, peeled, cored, chopped
1 cup chopped pecans
1 cup cranberries, halved
1 can unsweetened pumpkin puree
50- 70 min in 350 F
24 filled (pimiento) olives (canned), dried on paper towel
2 tbsp unsalted butter, room temperature
2 1/2 dl grated cheese (Västerbotten or cheddar)
1 1/2 dl flour
1-2 tbsp water
Oven 400 F (200 C)
Red pepper flakes - not too much
1. Mix butter and cheese, then add flour and pepperflakes and water.
2. Cover each olive in dough
3. Bake until color
4 eggs room temperature
1/2 cup potato flour
1/2 cup pastry or regular wheat flour
2dl (almost 1 cup) sugar
2 tsp baking powder
Seedless rasberry jam
2 cups instant vanilla pudding (1 pack)
1 1/2 cups heavy cream
Ready made marsipan lid or home made.
How to:
1. Heat oven to 400 F
2. Butter and dust a round form w removable bottom
3. Beat eggs and sugar until fluffy
4. Mix flours and baking powder
5. Carefully fold flour mix into egg and sugar mixture
7. Bake until stick comes out clean, approx 30 minutes
Filling.
Make instant vanilla pudding (2 cups of milk) and whip the heavy cream before mixing together.
Assembly:
Once cake is cool, separate into two or preferably three layers. Cover each layer thinly with rasberry jam and a thick layer of vanilla cream, saving some for the top of the cake. Cover cake, topped with heavy vanilla cream, with marsipan lid and siftconfectioner sugar. Decorate as desired - crown and roses are traditional themes.
2 lbs turnips
2 large carrots
3-4 large potatoes
2 cups broth
2 tbsp butter
Salt, pepper. I use a pepper mix or black pepper.
1. Peel turnips and carrots and cut in pieces.
2. Simmer for 20 minutes in the broth while you peel and cut potatoes in pieces.
3. Add potatoes to the pot and simmer until soft.
4. Pour out and save broth for diluting the mash.
5. Mash root vegetables with butter, seasoning and broth to desired texture. Add an egg for smoother texture (optional).
6. Serve with pork roast or pork sausages.
Suggestion: If you can, buy some Swedish fläsklägg and simmer for a couple of hours before making the rotmos to go with it.
This is a favorite recipe I have used since I was a teenager. There is a previous version on this blog with morsels instead of cooking chocolate.
Turn on oven to 225 C/440 F. Butter a spring form.
Melt 200 gram dark cooking chocolate or morsels and 200 gram butter together on low heat.
Whip 4 eggs with 1 1/4 cups sugar. Add chocolate/butter mixture. Stir until mixed. Add 1 cup flour - don’t stir too much. Mix a teaspoon baking powder with 1/3 cup of flour and fold into batter.
Pour into form and bake for 12-15 minutes. Middle should still be wobbly when removing from oven.
Norwegian pork-veal patties served at Christmas.
1 1/2 lbs ground pork
1 1/2 lbs ground veal
1/2 tbsp ground ginger
1/2 tbsp salt
1 1/4 dl potato flour
7 dl milk
Pepper to taste
Mix ingredients and form patties. Fry in butter on both sides. (My husband also simmers them in broth for a few minutes after frying). Serve with lefse and Swedish mustard (Slottssenap).