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Serve with cranberry compote for a classic Nordic supper
Makes 6 large ones
500 ml milk
pinch of salt
2 'cupfulls' of flour
2 large handfuls of spinach
1 tbsp. oil
Method: Mix eggs and milk well and add the flour, salt and a tablespoon of oil. Wilt two large handfuls of spinach, drain and squeeze out excess water and add to the mix. Then whiz it all up with a stick blender. If it looks very runny, add some more flour. The batter should be slightly thicker than single cream. Then fry the pancakes with a bit of butter until golden. The batter would benefit from being refrigerated before frying but this is not a must.
Serve with some cranberry (or wild lingonberry!) sauce for a traditional Nordic supper. Or make mini ones and top with cream cheese , dill and prawns for a lovely canape.
Dark and sticky summer bread - takes time but no effort. My favourite.
250 ml warm milk
4 g dried yeast
50 ml natural yoghurt
70 g golden syrup
75 g barley flour
50 g porridge oats
140 g rye flour
125 g wholemeal flour
1 tsp. sea salt
Glaze: 1 tbsp. golden syrup and 50 ml hot water mixed
Method: Mix the milk and the yeast. Add the remaining ingredients and mix well. Lightly oil your loaf tin and dollop your sticky mixture in evenly. Cover with a tea towel and leave to prove for 2-3 hours in a warm place. Pre-heat the oven to 170 c. Bake for 1 hour.
Remove from the oven and brush the loaf with some of the glaze and then bake for 30 min more.
Remove the loaf from the tin and place to cool on a wire rack. You
can glaze it again if you like.
Rhubarb & Rye Tart
Packed with rhubarb, this is very rich and sticky.. totally unforgettable.
100 g soft butter
100g soft brown sugar
100 g white flour
60 g whole rye flour
1 tsp. baking powder
300 g rhubarb
50 g sugar
50 g oats
50 g butter
Method: Beat the butter and sugar in your bowl. Add the egg and mix
well. Then add your flours and baking powder. Mix until you have smooth dough.
Use your hand to flatten the dough evenly into your tart case, making sure you go up the edges a bit too. Keep dipping your hand into some water if needed to prevent sticking.
Put the rhubarb in the tart case (it will look heaped), sprinkle with the sugar, oats and small dollops of butter.
Bake the tart in a pre-heated over for 35 minutes until the edges are
golden. Best served cold with vanilla ice cream or vanilla custard!
Finnish Rye Bread
This recipe takes time but requires hardly any effort. No needing at
all. This makes 3 loaves. They freeze & toast well.
14 g dried quick yeast
900 g whole rye flour
900g lukewarm water
Method: Mix 200 ml of the water with all of the yeast in a large
bowl. You’ll know if the water is the right temperature if you stick a finger in and you can’t feel it. Add 2 tbsp. of the flour and mix well. Cover with tea towel and leave to stand in a warm place over night.
Mix in the remaining flour and water. Add 3 tsp. of sea salt and mix
well (it will be very sticky). Cover again and leave to prove for 2-3
Flour your surface well with more rye flour and divide your dough into
3 equal size pieces. Use floured hands and shape a ball. Flatten to approx. 3 cm thick, on a baking tray lined with non-stick baking paper. Make a whole in the middle (I use an egg cup).
Cover the breads with the tea towel again and leave to prove for 1
hour. Bake in a pre-heated oven 220 degrees for 30 minutes - one at a time.
Delicious and made in minutes! Try for picnics/barbecues instead of coleslaw.
250 g sweet pickled beetroot coarsely grated
125 g crème fraiche
125 g sour crème
1 small clove of garlic pressed or finely crushed
Salt & Pepper
You can use plain boiled beetroot instead if you add 2 tbsp. of cider
Method: Mix all the ingredients together and allow to rest in the fridge
for 30 min before serving.
This is a lovely old fashioned marmalade/jam. Eat with toast or serve warm with vanilla ice cream!
You will need a small jar (175 g)
400 g carrots
600 ml water
240 g sugar
Method: Peel the carrots and chop into small cubes. Peel 1 lemon, making sure you only use the yellow bit – not the white. Very thinly slice the peel. Boil the water and lemon peel for 5 min, then add the carrot and boil for a further 15 min. The carrot should be cooked. In another pan, boil the juice of the lemons with the sugar for 2 min before adding the cooked carrot and lemon peel. Boil for 10-15 min and then pour the jam into clean and warm jars. It will thicken overnight in the fridge.
You can use herbs to flavour your jam, mint works well and I think a kick of chilli might be delightful too!