Quiche with feta cheese and tomatoes

Last week my son and I cooked together. We made two delicious quiches. This is perfect food to prepare in advance and to bring for pot lucks or pick nicks. We also made a quiche with only meet sauce in it. Edvin and his friend ate more than half of it, I guess that means it was good.  🙂

The filling of the quiche is anything you like… ham and cheese, smoked salmon and onion, vegetables of all kind, grilled chicken and peppers. Anything you have at home and like. I often use oat milk instead of cow milk and milk free butter to make it dairy free.

The pie crust is easy. If you have a food processor just throw in the flour and then slice the cold butter. Turn the mixer on and drip in the water slowly. Run the mixer until you have a ball of dough in the mixer. If no food processor you have to do it manually with you hands. Make a pile of the flour on the table or counter top. Put the butter in the middle (room temperature  an sliced) and knead the butter into the flour. Add the water as needed.

Pie crust recipe
1 1/3 cup flour (ca 3 dl)
4.5-4.7 oz butter (125 g)
3 tbsp water

Set the oven to 400 F. (200 C)
Press the dough out in a quiche pan or in a pan with edges. Not to thick. Before you put it in the oven prick the pie crust with a fork so that you don’t get bubbles in it.
Bake the crust for 10-15 minutes.  It should be golden but not burned.

Dotted quiche
1 1/3 cup of milk (3 dl) You can use oat milk, soy milk and I guess any other type of milk.
3 eggs
4.5 oz feta cheese
15 cherry tomatoes
20 black olives
1/2 -1 cup of leek or spring onion (depends on how much you like it)

When the crust is golden add the cubed or crumbled feta cheese. The tomatoes and the black olives.  Sprinkle the onion on top.
Stir milk, egg and salt and pepper together and poor the mix on top of the crust.
Bake for 35-45 minutes.
Let it cool down before you serve with a salad.

Meat sauce quiche

I cook my own meat sauce as I do for spaghetti and meat sauce. I don’t really have a recipe, just wing it.  Ground beef, onion, garlic, herbs, tomato sauce, tomato puree and maybe some water. Sometimes i throw in a can of corn or some black olives. For the quiche you don’t want it to be to liquidy.

Follow the same instructions for the pie crust as above.

Add the meat sauce in the golden pie crust. On top of the meat sauce add cheese as much as you like. Bake in the oven until the cheese has melted. ready to eat with a salad. I’m packing these meat sauce quiches in my kids lunch boxes.  Very handy.

Happy Midsummer! – Havreflarn

Today it’s midsummer. A very special day in Sweden. Its celebrated with Herring, new potatoes and sour creme. We usually have strawberries or a strawberry cake.

Being in the USA this day it is like any day really.  My son and I decided to make it a baking day just to have some sweet treats for the evening and celebration with the family. WE made corn flakes cookies and Havreflarn – Oat flan. Fast, Yummie and delicious cookies. Here is the recipe for these cakes.

Havreflarn

Ingredients:
1 stick of butter (100 g, 4 oz.)
1.3 cups of old fashioned oat (3 dl)
1 egg
0.6 cup sugar (1.5 dl )
1 table spoon wheat flour
1 tea spoon baking powder

Start by turning th owen on to 300 Farhenheit (175 C).
Melt the butter in a pan. Mix in the oat in the melted butter.
In a separate bowl mix the egg and sugar fluffy.
Stir in the oat mix, the flour and baking powder gently.
Spoon out the mixture to a greased pan or covered parchment paper. (1 tsp is a good size) The cookies will float out.
Put in the oven for 6-7 minutes or until they have a nice golden color.
Let them cool down. Keep in a air tight jar.

Don’t try to double the recipe, make them twice instead. The oat will start to swell and the cookies will not float out as supposed otherwise.

Hallongrottor (Jam caves)

Jam Caves Hallongrottor

A few weeks ago we made hallongrottor. I’ve been meaning to blog about them since then. Finally I have translated the recipe. These are easy to make and you can also make them milk free by just using margarine instead of butter. They are already egg free. The jam we use traditionally is raspberry jam (hallon=raspberry) but I have used strawberry jam and I’m sure also lingon berry jam works just fine.

Oven temprature 400 degrees Fahrenheit (200 degrees Celsius)

Ingredients

• 4 ½ dl wheat flour (almost 2 cups)
• 1 dl granulated sugar (almost ½ cup)
• 1 tsp baking powder
• 2 tsp vanilla sugar (1 tsp vanilla extract)
• 200 g butter (7.25 oz)
• ½ cup jam that is not runny

What to do?

Mix the dry ingredients in a bowl or a blender.

Cut the butter in pieces and add to the dry ingredients (if you use vanilla extract add that together with the butter)

Blend until a ball has been shaped out of the mix.

Let the mixture rest in a cold place. It makes it easier to work with.

Turn of the oven to 400 degrees Fahrenheit. I use convect bake.

Form walnut big balls and put in 2-bite size muffin forms.

Make a hole with your thumb or index finger.

Add a Little jam in the hole.

Bake the cookies in the middle of the oven for approximately 10 minutes in 400 degrees F. (200 C)

Polsk Limpa (Polish bread)

On request here is the recipe of my polish loaf of bread in metrics. Last time i made the loaf was just before christmas.  The bread was delicious but looked ugly!!  🙂

First rise:

50 grams of yeast 3 dl water 6 dl wheat flour 3/4 tsp caraway seeds (Optional)

Second rise

2 dl water 2 tbsp oil 1-2 tsp salt 6-8 dl wheat flour

1. Mix the ingredients for the first rise as with any bread.  (finger warm water, yeast and then flour and Spices). Let the dough rise for about 1 hour.
2. Add water, oil, salt and wheat flour. Work the dough with food processor or your hands. The more the dough is worked the better the bread.
3. Roll the dough into a loaf of bread. You could make two smaller or one big. Let the loafs rise for 1 more hour.
4. Turn the oven to 250 degrees Celsius. 5 min Before putting the bread into the oven Place a Stainless steel or glass container with boiling water at the bottom of the oven. Lets it stay during the whole time the bread is in the oven.
5. Just before placing the dough into the oven make some incisions in the bread loafs. Brush them with water.
6. Put the bread on the lowest groove in the oven. Lower the heat to 200 degrees Celsius and bake for about 50 minutes.

Let the loaf cool off without a tea towel.

The look of my dough Rising…

Oven pancake or Thick pancake

Ugnspannkaka  or Tjockpannkaka

In our family everyone exept for me likes the oven pan cake. You make the same mixture as for ordinary thin Swedish pancakes but you poor it into a deep pan and finish it in the oven instead. Very fast and easy cooking.  If you want to make it a little more exiting you can put bacon or apple slices on top Before you put it in the oven.

Last time I made it it looked delicious.  We serve it with lingonberry, strawberry or raspberry jam.  You can also have bacon as a side to make it more filling. It is also very good to eat the pan cakes with shredded apples.  The apples get Brown very fast but it tastes really good together with the pan cake.

Recipe

2 cups of wheat flour
1/2 tea spoon of salt
4 cups of milk
3-4 eggs
2 table spoons of butter
Oven temperature: 425 degrees F

Mix flour and salt in a bowl.
Add half of the milk and whisk it thorrowly.  No lumps!! When you have a smooth mixture add the rest of the milk and the eggs. Whisk some more.
If you have time let the mixture rest for 30 minutes do so.
Put the Deep pan in the oven with 2 table spoons of butter and let it melt. Take it out and spread the butter evenly in the pan.
Poor mixture into buttered pan. I use a fairly large pan because we like the pan cake to be thin. My pan is 11×11 inches.
Put in oven for aproximatley 20-25 minutes. It will start to bubble up and get nicely Brown.
Let it cool just a Little bit Before you eat!

Smaklig måltid!  🙂

Långpannebröd (Deep pan bread)

Since we moved to the US we have tried different types of bread. Unfortunatley most of them are not to our liking, or they are super expensive.  So I have, inspired by my mother, started to bake bread myself. My mother bakes wonderful bread to witch she adds walnuts, sunflower seeds or other good stuff. I am however a bit lazy. I like bread that is fast and easy. I only have an electrical hand mixer so i can’t make bread that needs to be kneaded for a long time. This Långpannebröd (Deep Pan bread) is super easy and tastes very good. I got the recipe from a math teacher many years ago. Her name is Britt-Marie. In my recipe collection i call this bread Britt-Maries bröd.  All of my recipes are based on the metric system for ingredients.  But i translate them into cups and oz. I also try and bake the recipe to make sure that I have changed them correctly.

My daughter used to be allergic to milk protein. Therefor we use a lot of oat milk in our home. In Sweden when you are allergic to milk it is oat milk that is recommended. The most famous brand is called Oatley. Here in the US i have only found one type of oat milk and it is the brand Pacific. Baking with oat milk is really good. The bread becomes very tasteful and juicy (can you say that about bread??)

As you can see I use my measurement cup from Ikea that has several different measuring systems on it. I also use an app on my phone to figure out some of the measurements.

So here we go, the recipe!!

Deep pan bread from Malin
Oven goes on 425 degrees Fahrenheit. (225 degrees Celsius)

1 1/4 cup of oat (old fashioned) (3 dl)
1 1/4 cup of milk (oat milk, cow milk, soy milk… anything goes) (3 dl)
1 1/4 cup of milk  (3 dl)
1/2 cup of canola oil (corn and other types works too) (1 dl)
1,8 oz. fresh yeast  (only place I have found it is at Giant, our grocery store) (50 g)
4,5 cup wheat flour or half wheat and half spelt flour (10-12 dl)
2 teaspoons of salt
1 teaspoon of sugar (for the yeast)

First mix the first 1 1/4 cup of milk together with the oat in a bowl (that needs to hold the whole dough once finnished). Let the oat and milk swell for 30 minutes.

Warm the second 1 1/4 cup of milk and pour into the oat and milk mixture. This mixture must not be warmer than  finger temprature (98,6 F) or the yeat will die when you add it.

Add the yeast. If you are using dry yeast the mixture can be a little warmer, read on the package.  If the mixture is a bit colder doesnt matter. You just have to let the dough rise longer.  So I usually go for a colder temprature just to be sure not to kill the yeast.

Add the flour, salt and sugar.  The sugar will not taste sweet.  IT is for the yeast to eat. The bread will rise better and faster with the small amount of sugar.

Mix the dough well in a mixer,  with a hand mixer or manually. Let the dough rest and rise. Usually between 35-60 minutes. If it rises and you dont haver time right then just poke it down and let it rise a little longer.

  
Before Rising                                During Rising                             After Rising

Pour the dough into a Deep pan with a parchment paper on it. The one I use for this dough is 10×15 inches. Get it out in all the corners. The soggier the dough the better the finnished bread will be. If the dough is to soggy to work with, put some flour on top of it or on your hands to be able to get it out in the corners. Try to make it even in the pan. Use a knife to make Squares if you want to be able to break pieces of the bread. Otherwise cut it when it comes out from the oven. (the opicture in the top of this post is like that)

Put it in the oven just over the middle. I have a very bad oven here in my rental house. Therefor I have to put everything as high up as possible to get any color on the top and not burn the bottom. I am very unprecise in how long to keep the bread in the oven because of that.

Keep in the oven for approximatley 15-20 minutes.

Voila!!  Ready to eat!!  Perfect with butter, cheese and jam.

Malins Cornflakes cakes

This is Another favorite of mine among sweet cookies, Cornflakes cakes.  I am sure there are plenty of different recipes for these cookies.  This is the recipe I use. I have had it since first grade and have no clue as to where I got it from.

2 oz. melted butter or margarine
2 table spoons of cocoa (unsweetened)
2 tablespoons of syrup (made from sugar, can be found in the baking section at the grocery store)
1/2 cup granulated sugar
2-2 1/2 cup corn flakes

Melt the butter on the stove in a fairly big pot (that can hold all of the ingredients). When butter has melted add cocoa, syrup and sugar. Stir and let the ingredients simmer into a smooth mixture. Dont simmer for more than max 2 minutes.
Pull the pot from the heat and stir in the cornflakes.

Take a spoon and fill small cup cake cups. Put the cookies in the fridge or freezer. Eat when they are hard. Keep in fridge until you eat them.

Receptet på svenska
50 g smör eller margarin (smältes)
2 msk ljus sirap
1 dl strösocker
2 msk kakao
4-6 dl cornflakes (funkar även med bran flakes)

Koka ihop allt utom cornflakes till en jämn smet. Blanda i cornflakes. Klicka ut på bakplåtspapper eller i små muffinsformar och ställ kallt.  Ät!

Swedish Chocolate balls (No bake cake)

A favorite and must for every Childrens birthday party in Sweden. I Always use the recipe form AXA, a Company that makes oat meal in Sweden. Here I have translated and changed the measures to those used in the US. This is a no-bake-cake.

2 1/4 cup oat meal (one minute or old fashioned)
4 oz. butter or margarine, (room temprature)
1/2 cup granulated sugar
1 tea spoon vanilla sugar (widely used when baking in Sweden, i Think the measures for vanilla extract is about the same)
2 table spoons cocoa
2 table spoons of Cold strong coffee
shredded coconut or Pearl sugar (i have not found it herer in the US) You can also use oat, sprinkles or in worst case garnulated sugar

Mix Everything in a bowl I usually use my hands.
Form Little balls of the cake mixture and roll them in the cocoa or Pearl sugar.
Place the chocolate balls Cold and then enjoy!!

For the recipe in Swedish visit http://www.axa.se

MY new baking blog

I have decided to create a new blog with recipes and food that I Cook.  I will try to translate my Swedish recipes into English.  I hope you will like it. This blog will be in English so that all of my non-Swedish speaking friends can read it as well.

/Malin