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I love salads. They make a great dinner and an even better lunch. But growing up, salad as a main meal was only ever served in summer for lunch. I still remember how outraged my dad was one winter evening when I suggested we have tuna salad for dinner. "It's freezing outside, why would I want something cold for dinner"? In a way he's right. There's nothing cosy about having chilled greens when the temperature outside is -40.
As the weather warms up here in Australia I'm making more salads again. This Tuna and Bean Salad from Petrea King is quick, fresh and healthy and there's enough for the lunchbox the next day.
Tuna and Bean salad
serves 2
150 g green beans trimmed and halved
1 cup cooked cannellini beans
1/4 Spanish red onion, chopped
10 cherry tomatoes, halved
8 kalamata olives
180 g can tuna, drained
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
2 tsp dijon mustard
Blanch the green beans in a saucepan of boiling water and refresh in cold water. Combine with the canellini beans, onion, tomatoes and olives and place on 2 plates.
Break the tuna into flakes and place on top of the salad. Whisk together the oil, vinegar and mustard and drizzle over the salad.
Looking through my photos just lately I seem to have been baking a lot. So maybe it's time I shared some recipes.
It's spring time in the southern hemisphere and this Swedish classic Tosca cake is lovely with a coffee in the sunshine.
This is a buttery sponge with a nutty caramel topping. What's not to like! I used a recipe from Swedish food magazine but doubled the topping as it was a bit on the stingy side.
To the recipe
My lovely colleagues put on a beautiful morning tea for my birthday. Wasn't too bad after all being at work today. The Pavlova was absolutely delicious!
It's the most popular and well known variety of Swedish baked goods, and I've been meaning to write about them for a while now. But whether I make these or not always depends on two things. Time... and fresh yeast. A few days ago I found myself with both so here goes. Lets talk about Cinnamon Buns.
You may have had some some kind of Australian sweet bun with icing (and more often than not sultanas). You've probably heard of or had American sticky cinnamon buns.
Swedish Cinnamon Buns my friends are none of these.They're no nonsense, soft sweet bread buns that have been filled with butter, sugar and cinnamon, often topped with pearl sugar. Of course you can use other fillings, but I´m talking the classic version here.
The buns are usually presented in scrolls, knots or vega style. Today I present you with the knotted version.
If you can't get your mitts on fresh yeast don't ask me how to subsitute it, because I really don't know.
Here's how you make them:
Classic Swedish Cinnamon Buns
Makes 48
130 g butter (salted or unsalted doesn't matter)
500 ml milk
50 g fresh yeast
1/2 - 1 tsp salt
100 ml sugar
2tsp cardamom seeds, ground in mortar and pestle
About 875 g plain flour
Fillling
100 g butter, softened
75 ml sugar
2 tbsp good quality strong cinnamon (cassia)
1. Melt butter in a saucepan on the stove. Add milk and warm until luke warm (37 degrees). You'll know it's lukewarm if you dip your little finger into the mixture and it is the same temperature as your finger.
2. In a bowl crumble the yeast and add the milk and butter mixture. Stir until dissolved with a wooden spoon.
3. Add sugar, salt, cardamom and almost all of the flour. Add the flour bit by bit until the dough is plyable but not overworked. Save some flour for later.
4. Let the dough rest in the bowl under a clean towel (away from drafts and aircon) for 30 minutes until doubled in size.
5. Turn the oven (conventional) to 225-250 degrees celsius. Mix softened butter, cinnamon and sugar to a paste.
6. Sprinkle some of the flour on a clean table or baking table. Knead the dough very gently and then divide in 2.
7. Using a rolling pin, lightly shape the dough into two 25x50 cm slabs.
8. Spread half the filling over one half of a slab and then repeat with the other slab.
9. Fold each slab together.
10. Cut your two slabs into into 2cm strips. Twist each strip.
11. Make each strip into a knot and place on a large baking sheet covered with baking paper. Leave the buns to leaven under a clean cloth for 30 minutes.
12. Lightly whisk 1 egg and baste each bun with eggwash. Sprinkle pearl sugar on top of each bun.
13. Bake for 5-8 minutes in the middle of the oven.
14. Let cool under dry clean teatowels. Don't leave them out for too long!
15. Enjoy with a glass of milk. Best eaten within a day of making or freeze as soon as buns have cooled.
"Do you know the difference between Cinnamon and Cassia"?
The question from the shop assistant takes me a bit by surprise. It shakes me out of my reverie amongst the spice shelves at Herbies in Rozelle, the one stop shop for all things spicy.
"Eh... Yes", I mutter, wanting to add a droll "doh".
Of course I know the difference between Cassia and Cinnamon. I'm pretty sure Cassia is like a Cinnamon imposter. A fake, less fragrant stepsister of Cinnamon.
How wrong I am.
I soon find out that in Europe most Cinnamon sold is actually Cassia. In Sweden Mexican and Indian cinnamon is also common. It's no wonder it's confusing.
Swedish journo Lisa Förare Winbladh writes that there are about 50 cinnamon related species of trees in the world but only one true type cinnamon - Ceylon Cinnamon. Discovered by the Dutch in Sri Lanka it is very delicate and mild. I sniff it at Herbies and to me the fancy cinnamon is the one that smells like the imposter. Delicate indeed. More like barely smells like anything at all.
At Herbies they tell me that it's not really suitable for baking and can be ruined by cooking. I later find out it is best suited in desserts or perchance with an apple compote.
Lisa Förare Winbladh writes that what we actually know and love as Cinnamon is almost always the stronger, more robust Cassia or other cinnamon varieties.
Growing up in Sweden I have fond memories of this lovely spice. Sprinkled over rice porridge for Christmas, in gingerbread, cakes and last but not least the Swedish Classic Cinnamon Buns.
I leave Herbies with a bag of Bakers Cassia and some high quality Cardamom seeds. When I try the cinnamon out a bit later I conclude that it's some of the best "Cinnamon" aka Cassia I've ever used.
If you're a fan of this subtle and comforting spice I highly recommend Lisa Förare Winblad's article about cinnamon and cassia . You can read it in Swedish on her blog.
It´s been about four years since I broke our teapot and promised I´d buy a new one. Well, not being one to beat around the bush I finally decided it was time. Truth be told I was just too overwhelmed by the choice of teapots in shops these days, and most of all I wanted it to be the right tea making vessel for me because I´m so darn picky. When I spotted this cheap and cheerful pot at There Zakka in Haymarket I knew it was the one. At least for now.
It´s for when you have unexpected guests. When you´re feeling out of sorts and need cheering up. To share with friends in front of bad television. Or for any day when you just need chocolate. Meet Kladdkaka aka Gooey Swedish Chocolate Cake.
I´m not quite sure when or how this type of cake became so popular in Sweden, but it is. Kladdkaka is an incredibly effortless cake that hardly needs any work at all. Anyone can make this cake. The only problem you´ll encounter is if you overcook it. Because the point of this cake is that it´s supposed to be gooey and like chocolate truffle.
This cake has many variations and recipes, but the basics are eggs, chocolate (dark cocoa powder or the real stuff), eggs and sugar.
Here´s my Eurovision version served with whipped chocolate cream.
Gooey Chocolate Truffle Cake
160 g dark chocolate
150 g butter
2 eggs
200 ml sugar
200 ml self raising flour
1. Butter and flour a 20 cm springform tin. Use a piece of baking paper on the bottom of the tin.
2. Melt chocolate. You know how.
3. Barely whisk eggs and sugar and fold in chocolate.
4. Fold in flour and mix gently until combined.
5. Pour into prepared tin and bake in the middle of the oven for 15 minutes. It will still be wobbly but it will set.
6. Let cool on bench and then in fridge for a good few hours before serving
Whipped Chocolate Cream
200 ml pouring cream
1 tbs sugar
2 tbs dark cocoa powder
1. Whip all ingredients together until cream is soft and billowy.
2. Dollop cream on top of the cake.
3. Enjoy the cake cold from the fridge or at room temperature. I personally prefer my cake straight from the fridge, cold and truffle like!
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