Enjoy Not Knowing

Just another American living in Sweden


Leave a comment

raspberry scones

Here we go! Number 10/10 on my list of recipes from Eggton’s scrumptious blog. I almost can’t believe it. Mostly I can’t believe it because I thought this was post 8, then I scanned through my past posts and realized I hadn’t listed two of my recipe posts. So, here it is. The final recipe for number 21 on my 30 before 30 list.

These scones couldn’t be a better pick to wrap up this list. Seriously guys, you gotta make these.

For any clarity needs and a side bar on Ranger Rick and tulip cruelty, here’s the original post.

The ingredients you will need:

  • 2 cups flour
  • 1/4 cup sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 8 tbs. butter cut into 12 inch cubes and then frozen (since this is in italics you know it’s serious)
  • 3/4 cup heavy cream
  • 1 cup frozen raspberries (again, important word in italics)

The steps you will take:

  1. Mix dry ingredients in a bowl; flour, sugar, baking powder and salt. Whisk everything to reduce clumps.
  2. Add frozen butter to the bowl. Eggton says to use a pastry blender or a dough scraper here, I don’t have those appliances so I used a hand mixer. My scones tasted awesome (though you’ll never know if I’m telling the truth, will you?). Regardless, I say a hand mixer also works. You’ll just have to trust me. You’re done mixing when the largest pieces of butter are about the size of a pea.
  3. Pour the cream into the mixture and mix with your hands. Again with the italics, yes. Stop when the cream is no longer creamy and the dough is sticky. There will still be loose flour in the bowl. Deep breath, it’s supposed to be there.
  4. Turn the mixture onto a lightly floured counter and form into a rectangle. Flip it over and form a rectangle again, repeat this until the rectangle is no longer coming apart. (Or coming apart less). Handle the dough as little as possible so the small chunks of butter stay intact.
  5. Use a lightly floured rolling pin to flatten the rectangle into a pan 8×10 rectangle as best you can. Push it back together if it comes apart.
  6. Gently press the frozen raspberries into the bottom 2/3 of the dough. It’s okay if the raspberries break and/or don’t really press into the dough.
  7. Fold the top third of the dough over the raspberries. Use a knife or other tool to scrape under the dough first, if necessary. This will result in a log(ish) shape.
  8. Gently roll the log into a rectangle using the lightly floured rolling pin. Eggton says it should be 1 inch thick, mine were not, but good for you if you can get them that thin. Cut the flattened dough into triangles and transfer the triangles into the freezer.
  9. Heat oven to 400 degrees Fahrenheit or 200 degrees Celsius. Line a baking sheet with parchment paper.
  10. Remove the triangles from the freezer, place two inches apart on the baking sheet, and brush each scone with a thin layer of cream. Sprinkle each scone with a little bit of sugar to really top everything off.
  11. Bake for 20 min (or more) until the scones are golden brown and your home smells wonderful.
  12. Allow the scones to cool on the baking sheet for a while before moving to the cooling rack. Or before eating every single scone while standing hunched over the oven. Your call.

The wonderful scones you will eat:

Until next time!

signature

Advertisements


Leave a comment

portobello mushrooms with balsamic and thyme

If you like mushrooms keep reading. Even if you don’t like mushrooms you should probably know this recipe anyway. Just in case. You never know. These portobello mushrooms are to die for, so it’s a good recipe to have in your arsenal.

Prior to this fated evening I had only ever grilled portobello mushrooms. Yes, I’m new here, despite this the recipe was easy to follow and resulted in delightfully scrumptious mushrooms. Find the original Eggton recipe/description here.

Ingredients:

  • 2 tbsp. + 1 tsp. olive oil
  • 3 large cloves garlic, passed through a garlic press (Eggton says chopped is fine, but I hate chopping garlic)
  • 12 oz. portobello mushroom caps, cut into 1/2″ strips
  • 1/2 tsp. kosher salt
  • 1 tbsp. fresh thyme
  • 1/2 tsp. sugar
  • 1 tsp. balsamic vinegar

Ingredients assembled! (Ignore the eggs, those are for something else)

Directions:

  1. In a medium or large skillet, heat the olive oil over medium-low heat. When it’s hot, add the garlic. Sautée for a minute. Make sure the garlic isn’t browning or frying up. 
  2. Add the mushrooms, salt and thyme. At first, the skillet will be dry except for the oil. 10-15 minutes into cooking, they will be dark and will have released their water content into the skillet. 
  3. At this point, add the sugar and the vinegar. Cook, stirring occasionally, at least 5 minutes more, until most of the liquid in the skillet has evaporated.

Since I had only ever grilled portobello mushrooms, I had no idea what Eggton meant by a dry skillet. This is what she meant.

Aaaand wet.


Eggton recommends that one spoons the mushrooms over goat cheese on toasted bread and drizzle with olive oil and coarse salt. (Sounds ridiculously fantastic). Or toss on salads, put in omelets, incorporate into pasta sauces, what have you. 

Now, I do like Eggton’s serving suggestions, but let’s be real. These mushrooms are so good you’ll just end up slurping them all up while standing over the still hot frying pan like I did. Be real. Be like me.


Leave a comment

the eggton

Eggton, the awesome blog which I dedicatedly stalk follow, is wittily named after Eggton’s own invention: The Eggton.

I know you just can’t wait to find out what this concoction will be! The wait is over my friends, the secret is revealed!

IMG_0213

The Eggton is the genius combination of croutons and scrambled eggs. The harmony between which create an absolutely scrumptious breakfast experience. Let’s get cracking! (I couldn’t resist).

Original recipe found here.
Ingredients:

  • a small pat of butter
  • a small handful of croutons
  • 2-3 eggs
  • a little of your favorite cheese (optional)
  • salt & pepper

Directions:

  1. Melt the butter in a skillet over medium to low heat.
  2. Toss in the croutons.
  3. Crack the eggs into the skillet.  Cook for a minute before breaking the yolks.  Break the yolks with your spatula and toss the eggs with the croutons, coating evenly.
  4. Add some cheese if you like.
  5. Season with salt and pepper and cook until desired doneness.

I went with croutons seasoned with garlic and parsley, and Eggton agrees that croutons with garlic are a good way to go. Just writing this post has me looking forward to Sunday morning breakfast!

signature

 


Leave a comment

crumb cake

Eggton’s grandmother apparently makes some unreal crumb cake.

IMG_6271

I don’t pretend to do it better than she, so here’s Eggton’s recipe (originally found here):

Ingredients:

For the cake–

  • 2 1/4 c. flour
  • 1 c. sugar
  • 3 tsp. baking powder
  • 3/4 tsp. salt
  • 12 Tbsp. butter (1 1/2 sticks)
  • 3/4 c. milk
  • 2 eggs

For the crumb topping–

  • 1 1/4 c. flour
  • 1 c. sugar
  • 3 tsp. cinnamon
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 8 Tbsp. (1 stick) butter
  • 1 tsp. vanilla

Directions:

First, make the cake.

In the bowl of an electric mixer, combine the dry ingredients for the cake (flour, sugar, baking powder and salt).  Cut the butter into small pieces and add to the dry ingredients.  Mix until the chunks of butter are gone and it looks like cornmeal.

Side bar: the mixing is very important, mix the extra mile
– it’s worth it in the end.

In a separate small bowl, whisk the eggs and milk together with a fork.  Add to the batter and mix for about 1 minute, until fully incorporated.  Pour into a buttered 13 x 9 x 2″ baking dish.  (Don’t bake yet because you still have to add the crumbs!)

Preheat the oven to 350 degrees.

Then, make the crumbs.

In a medium-large bowl, combine the dry ingredients for the crumbs (flour, sugar, cinnamon, baking powder and salt).  Melt the butter and add the vanilla to it.  Pour most of the butter mixture into the flour mixture slowly, using a fork to make crumbs as you go.  **Note**  You don’t want to smash the mixture into one big, super-wet crumb.  Rather, you want a lot of little clumps and barely any left-over flour.  So fluff the flour mixture with a fork as you dribble in the butter, and stop adding the butter when the flour is almost totally gone.   If you don’t use all the butter, that’s okay.  You want to add enough butter so that the crumbs aren’t floury, but not so much butter that the crumbs all melt together.

Side bar: make sure you put in the appropriate amount of baking powder or
your crumbs will taste a little weird, and you’ll spend 15 minutes trying to
remove baking powder from a bowl that already contains other ingredients.

Using your hands, sprinkle the crumbs evenly over the batter.  **Note** Hold your hands close to the batter; don’t drop the crumbs from high in the air or they’ll sink into the cake and they won’t be crumbly and crunchy.  If your crumb mixture is too wet and sticks together instead of forming crumbs naturally, hold a handful of topping right over the cake and rub between your fingers to make the crumbs by hand.

Side bar: note the note

Bake 30-35 minutes until a tester comes our clean and the crumbs have baked through.  If you used a glass pan, you’ll be able to see that the sides of the cake are a light golden brown.  Let the cake cool before you cut into it.

IMG_6272

I hope this awesome recipe, along with my side bar tips will help you make a great crumb cake. I recommend inviting lots of people over to share it with. Or bring it to work and feed your co-workers like I did. Trying to eat this much crumb cake alone will give you a stomach ache.

signature

 


Leave a comment

apple bran muffins

Number 21 on my 30 before 30 list is to cook 10 things off of this awesome blog. I chose to bake some apple bran muffins, and not just because this is the very first thing on the recipe index, but because they look this scrumptious on the blog:

Picture from eggton

Picture from eggton

These are listed as breakfast muffins, and I was pretty sceptical to begin with, to be honest. I was thinking we could just have them as dessert if they were too sweet. But they were not! They were savory and scrumptious, and just all around excellent. Not too sweet to eat for breakfast, and quite filling.

I followed the recipe exactly as written on eggton:

Ingredients:

  • 1 1/2 c. wheat bran
  • 1 c. buttermilk
  • 1/3 c. vegetable oil
  • 1 egg
  • 2/3 c. brown sugar
  • 1 tsp. vanilla
  • 1 c. flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 small to medium apple, peeled and diced into 1/2″ cubes (about 1 c.)

Directions

  • Heat the oven to 375 degrees.
  • Combine wheat bran and buttermilk in a medium bowl and let sit for 10 minutes.
  • In a separate large bowl, mix the oil, egg, sugar and vanilla.
    In a separate small bowl, mix the flour, baking soda, baking powder and salt.
  • When the bran has soaked for ten minutes, scoop it into the bowl with the oil and egg mixture.  Stir until just combined.  Stir in the flour mixture until just combined.  Add the apple pieces and stir until just combined.   Using a melon baller, ice cream scoop or spoon, transfer the batter into a muffin tin lined with paper liners (fill the liners 3/4 or 4/5 of the way up).
  • Bake the muffins for 15-20 minutes, or until the middles have set and a tester inserted in the muffins comes out clean.
My muffins - yum!

My muffins – yum!

I ate the last of my muffins just the other day, and I’m ready to bake some more.

signature


3 Comments

pastelon, yes that’s a food

I’m back from vacation! With a bang. The bang being my head exploding as it re-entered the real world of work, studying and training. After putting most of the pieces back in order I’m here and ready to write!

Although not on my list of upcoming posts, a resolution update has been in store for a while. Now, I know what you’re thinking, here comes an update on my 2014 New Year’s resolutions. I will stop you there my friend. For two of my resolutions for 2013 are as of yet incomplete, so we’ll start at the very beginning (it’s a very good place to start).

2013 I aimed to find and cook a lasagna recipe Evelina likes as much as I do (also on the famed 25 before 25 list). A challenge because Evelina doesn’t like cheese, a main ingredient in most lasagna recipes. So I searched out a lasagna recipe with very little cheese, and found this one. (Original website still un-re-found, if you know where this is from, lemme know stat!)

I, finally, cooked up some pastelon in July. Here are the step by step instructions so you can make your own:

Ingredients: 1lb ground beef, 1 yellow onion, 3 cloves garlic, 1 green pepper, 1/2 cup chopped cilantro, 2 tsp adobo seasoning, 2 tsp oregano, 2 tsp vinegar, 1 envelope sazón (which does not exist in Sweden, so feel free to use 2 tbs of taco seasoning), 2 bay leaves, 8 green stuffed olives, 1/2 cup raisins, 1/4 cup tomato sauce, 4 plantains, 3 eggs, 2 tbs milk, 2 cups white shredded cheese, vegetable oil, salt to taste

  1. Buy plantains (and all the other ingredients listed above) at your local supermarket. Tip: Refrain from shouting across the produce section in glee when you finally find plantains in Sweden – you will get strange looks.
    IMG_4185
  2. Bring ingredients home (just trying to be clear here).
  3. Pre-heat oven to 350 degrees Fahrenheit
  4. Begin with the ground beef, garlic, onion, green pepper, taco spices (or sazón if you don’t live in Sweden), cilantro & oregano
    IMG_4186
  5. Chop onion, pepper, garlic cilantro & oregano. Place in mixing bowl.
    IMG_4187
  6. Blend with ground beef. Fry the blend in a large frying pan.
    IMG_4188
  7. Making sure your plantains are ripe (I allowed about a week for my plantains to ripen – as you see from the first picture they were green upon purchasing them, and mostly yellow & slightly green and brown when I was cooking.) Peel and slice the plantains thinly. Thinly! This is one thing I would have changed from my recipe – thinner slices!
    plantanes
  8. Butter the pan.
    buttered pan
  9. Begin to fry the plantains in vegetable oil. (Canola oil works great too.)
    IMG_4196
  10. Add the raisins, tomato sauce, olives & bay leaves to the pan with the ground beef mixture.
    IMG_4189
  11. While frying the plantains and allowing the beef mixture to lightly simmer, whisk the eggs with the milk. An idea I had while cooking was to add cheese to the whisked eggs, but seeing as Evelina is anti-cheese I didn’t do this. Try it out if you do like cheese.
    eggs & milk
  12. Begin layering ground beef and the freshly fried plantains. I ended up with three layers of each, plantains on the top.
    IMG_4197
  13. Top with cheese. Not to beat a dead horse, but I only put a small amount of cheese over the top layer…as you may be able to guess, because Evelina does not enjoy eating cheese. Topping off the dish by pouring in the whisked eggs evenly.
    IMG_4199
  14. Put the lasagna aka pastelon in the preheated oven for 20 minutes, checking on it after 15 to remove when cheese is bubbling and slightly brown.
    IMG_4200
  15. Slice and enjoy!
    IMG_4201

I think this made enough for Evelina and I to eat about three meals each (served with a nice fresh garden salad, of course). So if you’re cooking for six this will work, but you should double the ingredients for a party of 12. This is how math works.

The verdict from Evelina: a fine meal. Little upset my pastalon wasn’t a hit with her, but I really enjoyed it. I hope you try it out!

signature


3 Comments

rulltårta

That’s right! I made a rulltårta this evening. I’m gonna go ahead and call it a roll cake. Checking off number 2 on the 25 before 25 list!

I made a gingerbread and lingon berry roll cake. I’m gonna go ahead and directly translate the recipe I used from Arla. Of course, with my own helpful hints.

Ingredients:

Bottom:

  1. 2 dl flour
  2. 3 krydmått sodium bicarbonate
  3. 1 tablespoon Christmas spices, your own blend
  4. 4 eggs
  5. 1.5 dl sugar
  6. 2 tablespoons sour milk

.

Lingon and cream cheese frosting:

  1. 100 g butter, unsalted, at room temperature
  2. 300 g cream cheese
  3. 1 tablespoon vanilla sugar
  4. 1.5 dl icing sugar
  5. 2 teaspoons whipping cream
  6. 0.5 dl lingon jam

.

Directions:

Bottom:

(Helpful hint 1: read all the directions before you start, it helps you make less mistakes). Set the oven to 250 degrees Celsius. Mix all dry ingredients. (Helpful hint 2: Not the sugar.)

01

Whip the eggs and sugar until fluffy and airy. (Don’t do what I did and later try to remove as much of the sugar as possible from the bowl with the flour and other dry ingredients. Sugar is a friggin’ dry ingredient.) Use a “potlicker” (that direct translation of a spatula is just too good not to include) to pour the whipped eggs & sugar into the dry ingredients.

02

Add the sour milk. Mix with a spoon.

04

Spread the mixture onto a baking sheet with baking paper. (Helpful hint 3: spread very thinly. Very. Seriously, super thin.)

05

Bake in the oven for 5-6 minutes. (Helpful hint 4: watch it, 5 minutes is on the long side, especially if you listened to helpful hint 3 – which I did not do, and it was on the thicker side.) When ready, take out and let cool.

07

While baking the bottom, mix the frosting.

Lingon and cream cheese frosting:

Whip butter and cream cheese until fluffy and white. (The picture got weird, it really was white. You’ll have to trust me.)

06

Whip in the vanilla sugar and baking sugar gradually. (Helpful hint 5: seriously read all the directions before baking, doing what I did and just dumping the sugar in just isn’t as good.) Whip until the frosting is formed. To finish off the frosting add the whipping cream and lingon berry jam. When prepared spread the frosting on the bottom.

08Spread the frosting evenly. Helpful hint 6: don’t eat a lot of the frosting, there is less for the cake if that happens. Now comes the hard part, rolling up the cake. I thought this would be tricky, but it actually wasn’t! Be sure the bottom isn’t stuck to the paper, peel it off a little and carefully roll your cake!

09

Helpful hint 7: If it doesn’t look super pretty, just put it on a super pretty cake dish. It’ll taste great, so it’s fine if it’s not the prettiest the first time around. That’s what I told myself.

10Try it out! I hope you like it!

signature