CatPoet

It should be a firm dough, think pasta dough and as thin as setting 4 of 6 setting when rolled out, if that helps. Mine breads where 2 mm thick, otherwise it becomes like oatcakes or as we say kex. Cheese is good for you if you go by some diets and cheese is good for your teeth. I do enjoy cheese.

Nice! Did you taste them? Looks a bit thicker then we make them, but the size is the size I make them since I cant store pizza plate size breads and also that looks nicer for a party. Nice dragon, my dragon cutter always loses it tail, not fun. I have made robot out of this ones. Mine are thin, because I love them really crispy. I do have a recipe on Rye sour dough bread. It has zero wheat in it and you can add seeds and nuts too it, if you want too, but it takes 5 days to make all in all and that includes the 2 days to mature after baking.

I just like the recipe because it more general idea then a true recipe. I got 18 round small cakes. You could try to make them with oatmeal only with lard, I do have that in another recipe. I also have sweet rye cookie recipe , somewhere near, they are one of my favourites. I will give you a knäckebröd recipe that is more like Leksands bread. Oh if you have IKEA near by, they carry knäckebröd and sometimes pure rye (råg) knäckebröd.

Lätt Knäckebröd 600 ml coarse rye flour or 40% wheat 60% fine rye or 50% wheat and 50% barely or oatmeal 1 teaspoon salt 2 teaspoon sugar or honey 100 gram butter, margerine or lard 1 teaspoon baking powder or ½ teaspoon baking soda 100 ml seeds + spices. 100- 200 ml cold water + ½ tablespoon of vingear if using baking soda. Mix flour, salt, baking powder or baking soda, seeds spices in a bowl, stir in sugar or honey and then add the fat and work in the butter until sandy texture. Add water until you have a firm dough, and it should be really firm. Roll out to a thin sheet, stabb with a fork all over or use a "kruskavel" a knobbly , textured rolling pin. Cut out to what every shape you want. Bake for 5-8 min at 250 C. This recipe is old, modern flour absorbs more water then they did in the past so the water is bit hard to know. Seeds, you kan have sesamy seeds, poppyseeds, sunflower, flax. Bigger seeds or nuts needs to be chopped. I use black cumin in this but you can use caraway , dill or what every you fancy. It even says for Nubbe afton ( Booze night but posher), you can make this with flat beer and no need for vinegar and left over broth can also be used.

We have 2-3 months to go before Strawberry season! Oh the joy of living in the north of Europe...

We had zebra cake with quick chocolate frosting ( Whipped cream + drinking cocoa powder).

Round bread is Knäckebröd ( crispbread), it is a type call quick knäckebröd with seeds, rye/ wheat and black cumin. The bread behind is a purple carrot and hazelnut loaf. Yes it has purple spots.

Oh Kalles Kaviar ( a mixed fish roe spread for sandwiches) and salty liquorice is seen as exotic by none Swedes and for me it is just breakfast or a treat.

I right now have a packet of kid´s butter biscuits in animal form that reeks of same butter flavouring as popcorn.. Urk, I only bought it so my daughter have a treat after the doctor, she had a bead up her nose. Well it stinks and she loves them.

Eggs! Boiled Eggs is the Swedish traditional food for Easter. Fun fact, the Swede call it Påsk which comes from Pesach, yes we use a word with Jewish roots.

Hot cross buns. 1.3lb strong white flour, plus extra for dusting1 tsp salt2 tsp ground mixed spice1.5 oz unsalted butter, cut into cubes, plus extra for greasing3oz sugar1 lemon, zest only1½ tsp fast-action yeast1 free-range egg10fl oz tepid milk4oz mixed dried fruit ( currents and mixed peels recomended, but dried apple and raisin will do)Decoration:flour and water enough for a pasteGolden syrup.For the buns, sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest and yeast. Beat the egg and add to the flour with the tepid milk. Mix together to a form a soft, pliable dough. Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly until smooth and elastic. Shape into a ball and leave under damp cloth to rise to doubble. Knock back and knead until all big bubbles are removed. Shape into 12 smooth balls and leave on a greased baking tray. Let the dough rise under a damp cloth for 40 minutes or double in size. Slash a cross on the top ( you can skip this) and then fill in with the flour paste. Bake in the preheated oven 240C/475F/Gas 8 for 8-12 min. Brush directly with hot golden syrup and leave to cool on a rack. The big difference I do is that I only use half the flour to start with and then start kneading in more until the dough feels right. Sometimes I need less and sometimes I need more flour.

They are all gone, but they didnt look as good as they can. The recipe I use is from a English cook book from 1939.

Easy to make too, just wrap an egg in yellow or red or garlic peel ( dry hard paper kind) and then in foil, cook for 2 more minutes then you normally would. Yellow onion, gives the strongest colour, red a milder and garlic can in leave purple stripes, green specks and grey marble.

Easter lunch, with onion peel tie dyed eggs And this is what happens when the egg cracks while cooking, pretty isnt it?

These are my hotcross buns, taste great looked horrible because my soon 3 year old "helped". Normally this recipe is our favourite one, easy to make and looks pretty.

Yesterdays dinner was this http://www.pillsbury.com/recipes/italian-crescent-casserole/805166ea-f1fb-43fe-ab0a-93a8a32b4530 Why? Well I was asked if I could try to not do posh food for one day and I did, well I made the meat sauce from scratch and people did love it.

urf, I cannot move! Stuffed beyond belief. I ate way too much today because we had fun and I forgot to portion control. Anyway, no picture due to guests but we did have Green ham roast stuffed with prunes ( poke a whole in the middle push in prunes), roasties, sauce, quick pickled cucumber, cooked carrots and peas and for dessert gloopy gooey butterscotch pudding and chocolate pudding with proper whipped cream. So I am utterly stuffed but when I feel better I post you some pictures of dinners I have had.

Onion peel tie dyed eggs, it so easy, just wrap onion peel around an egg, wrap it in tin foil , cook but remember to add 2 mins to the cooking. Remove foil and peel.

So Thursday my daughter went trick and treating , she looked really cute and she got some candy but she really enjoyed handing out the gifts. Now it is Saturday morning , the paper egg hunt with a riddle has been done and people are munching on their candies. It was a crap riddle but it was still a riddle. My daughter got What is blue and hops , her blue bunny.

Problem is that gelatine will be a no go, due to a friend. Otherwise it was a good idea.

I need a fool proof recipe on White chocolate ganache that can be both spread and whipped. It might sound like I can google this BUT I cant afford fail with it, it is my daughter's birthday cake and I cant try before hand due to the cost of good white chocolate and I got some really good one now, not high end but middle and it was at my price range for once, So please help!!!

I'm suck in Sweden but a friend Isi who is Native American, she is from two tribes and had restaurant who only made pre- reservation food, she made this amazing corn dish with reindeer, it should deer but well all we had was reindeer. She also sent over when my daughter was born, blue corn mush powder with herbs for good luck. Since then I have wanted to try more food native food.

Look for white baking syrup from Nordic sugar, it works similar to light corn syrup. but wait is sugar from beets a no go even if it is chemical identical to cane sugar?

We had rissoles , not hamburgers but patties made with left over cooked meat. I used the meat on the bones from the broth I made. Turned out really yummy.

I always buy Brie, Camembert and other similar cheeses on sale since the are perfect then,