Lemon-Ricotta Pancakes -Ulrika Ekblom and Liselotte Forslin

Lemon-ricotta Pancakes with Sweet Sour Cream and Passionated Strawberries

How lovely can it be? Soft, fluffy, sweet and crispy. This is a real treat ment for dessert but why not for breakfast?

Serves 8

 

1 package ricotta, 250 g/9 oz

1 dl/¼ cup yoghurt, 3% fat

1 organic lemon, the zest

½ tsp pure vanilla powder or extract

2 eggs, separated

1 ½ dl/3/4 cup flour

1 ½ tsp baking powder

1 pinch of salt

butter or oil for the pan

Passionated Strawberries

500 g/1 lb strawberries, hulled and divided in half

3 passionfruits, the flesh and seeds

1 dl/¼ cup of sugar

1 dl/¼ cup of water

Sweet Sour Cream

3 dl/1 ½ cup of sour cream

3 tbsp of confectioners sugar

 

  1. Start with the strawberries and the sour cream.
  2. Make a simple syrup by mixing sugar and water in a pan and simmer 5 minutes until it thickens a little. Let cool.
  3. Add the flesh and seeds from the passionfruits.
  4. Put the strawberries in a mixing bowl and add the passionfruit syrup and mix careful. Marinate in the fridge for 1 hour.
  5. Mix the sour cream with the confectioners sugar and chill.
  6. Mix ricotta and yoghurt with a whisk until until no lumps are visible.
  7. Add lemon zest, vanilla and egg yolks and mix well.
  8. Whisk the egg whites with an electric whisk until frothy. Set aside.
  9. Mix the dry ingredients in a separate bowl and slowly add to the ricotta mix while stiring until an even batter.
  10. Fold in the egg whites carefully.
  11. Cook tiny pancakes in a little butter or oil in a skillet over medium heat 2-3 minutes on each side until fluffy.
  12. Serve with sweet sour cream and passionated strawberries.

 

 

 


Valentine Cake with Nut Spread and Blackberries

Show your LOVE with this irresistible chocolate cake.

Serves 8

 

2 eggs

2/3 cups/1 1/2 dl granulated sugar

4/5 cups/2 dl rapeseed oil

7 oz/200 g dark chocolate, 55%

4/5 cups/2 dl almond meal

1 pinch of salt

Decoration

4 oz/100 g Nutella or other sweet nut spread

2/4 cups/2 dl whipping cream

1 cup/2 1/2 dl frozen blackberries

 

  1. Preheat your oven to 175C°/350F°.
  2. Line a heart shaped shallow pie or cake pan with a damp wrinkled parchment paper. (it stays better when damp and wrinkled)
  3. Whisk eggs and sugar in a large mixing bowl until frothy.
  4. Add rapeseed oil and stir well.
  5. Chop the chocolate to coarse pieces and melt in a heat proof bowl over a pot with simmering water. Stir frequently until smooth.
  6. Add the melted chocolate to the egg mix and stir.
  7. Mix almond meal and salt and add to the wet mixture stiring until completely mixed.
  8. Pour the batter into the parchment lined pie or cake pan and bake for 20-25 minutes until set. The cake should be a little soft and not to dry.
  9. Let cool completely on a cake rack.
  10. Spread the nut spread over the cake. Whip the cream until fluffy and spread over the nut spread.
  11. Top with frozen blackberries and serve with LOVE!

 

 

 


Saffron Pancake

From Gotland – an island on the Swedish east coast comes this fantasic dessert with saffron. A typical Swedish Christmas spice which we ususally use in the traditional saffron buns we bake for Christmas. This is a baked rice pudding which should be served with whipped cream.  It’s a big batch, which you can divide in half.

The recipes…


 

It’s getting colder and what is cosier than a warm cup of tea and a slice of warm apple pie with warm spices like cinnamon, cardamom and vanilla. Your favourite book and you couldn’t ask for more. We asked our intern Alba to bake some apple pies and cakes for us and what she came up with is so delicious. Try her classic apple pie with vanilla ice cream, apple crumble with coconut and pumpkin seeds or her lemony apple cake with pine nuts. Thank you Alba.

 

Classic Apple Pie

A nice classic apple pie needs no extraordinary ingredients and is easy to make.

Serves 6

Pie crust:

5 dl/a heaped 2 cups of flour

300 g/11 oz of cubed butter

1 egg

Filling:

4 apples

1 dl/a little less than 1/2 cup of sugar

1 tbsp of ground cinnamon

2-3 tbsp of potato starch (optional)

1 egg for brushing

 

  1. In a mixing bowl combine cubed butter and flour until a coarse crumble.
  2. Add the egg and knead until an even dough. You can also use a food processor for making the dough.
  3. Divide the dough in two pieces and roll out each with a rolling pin on a floured surface so it performs a thin round that fits a 26 cm/9 inches pie plate.
  4. Roll one of the rounds around the rolling pin and place it in the pie plate and chill for 30 minutes.
  5. Cut the other round in strips about 2 1/2 cm/1 inch wide. Chill on a plate.
  6. Peel and core the apple and cut them into wedges. Mix with sugar, cinnamon and potato starch if you prefer that. (makes the apples stick togerher)
  7. Preheat your oven to 200C/390F.
  8. Fill the pie plate with the apples and arrange the strips criss-cross into a lattice pattern. Press the edges down to the rim and brush with egg wash.
  9. Bake in the center of the oven for appr 30-40 minutes.
  10. Let cool a bit and then serve with ice cream or vanilla custard.

 

Apple Crumble with Coconut and Pumpkin Seeds

Not the general apple crumble. Add a little shredded coconut and pumpkin seeds to the crumble and you will get a new sensation.

Serves 6

 

Topping

2 dl/a little less than 1 cup rolled oats

3 tbsp of flour

1 dl/a little less than ½ cup of unsweetened shredded coconut

1 dl/a little less than ½ cup of pumpkin seeds

2 tbsp of fine unrefined sugar

50 g/2 oz of cubed butter

1 pinch of salt

Filling

3 apples, peeled, cored and cut in coarse pieces

1 dl/a little less than ½ cup of fine urefinde sugar

1 tsp of pure vanilla powder

 

  1. Preheat oven to 200C/350F.
  2. Mix all the ingredients for the topping with your fingers so it becomes a coarse crumble.
  3. Mix the cut apple pieces with sugar and vanilla powder.
  4. Place the apple pieces in a shallow pie dish and add the topping. Do not stir.
  5. Bake in the center of the oven for approximately 20 minutes or until the crumble is golden.
  6. Serve warm with vanilla ice cream or custard.

 

Lemony Apple Cake with Pine Nuts

A fresh and lighter version of a heavy apple cake. Perfekt with tea.

Serves 8-10

 

2 eggs

2 dl/a little less than 1 cup fine unrefined sugar

3 tbsp of rapeseed oil

1 dl/a little less than ½ cup milk

1 organic lemon, juice and zest

1 tsp pure vanilla powder

3 dl/1 cup + a little less than ½ cup of flour

1 1/2 tsp baking soda

1 pinch of salt

1 dl/a little less than ½ cup sultanas

3 apples, cleaned and cut in wedges

3 tbsp of pine nuts

 

  1. Preheat the oven to 175C/350F.
  2. Grease and flour a rectangular or round cake pan.
  3. Beat the eggs and sugar until fluffy.
  4. Mix the oil and the milk and add that to the batter with the lemon juice and zest. Stir until combined.
  5. Mix the dry ingredients with the sultanas and add to the batter. Carefully fold until even.
  6. Pour the batter into the cake pan and arrange the apple wedges in a pattern. Sprinkle the pine nuts over and bake in the center of the oven 35-45 minutes. Let cool before serving.

 

 


On Sunday November 8th we are attending the Mitt Kök-show in Stockholm. We are cooking breakfast with Allt om mat magazine on stage from our latest book Good morning – frukost hela dagen/Kakao förlag. Come and watch Liselotte cook and have a taste from the book! You can also buy a signed copy of the book. Liselotte is at Allt om mat’s stage C21:59 from 10.30-11.00 AM. Welcome!

http://stockholm.mittkokmassan.se

http://alltommat.se