CatPoet

I have! As I sad higher up.

jmac: You just spelled it the Swedish way, according to the store flyer I got. So now you can one word Swedish. *smile* I made crumpets and they were good, but not great and we ate them all before we realised we needed a picture of it..

Just a question isnt it legal in the USA to feed the cows hormones to increase milk production ? What I have heard that lowers the quality of the milk.

Jmacnaughtan standard Swedish butter cost around 3 .21 Euro for 500 gram how ever we dont have a selection, it sort of 3 or 4 companies doing the same thing. How ever there is one place that does do artisan butter and it smells rancid.. yeah, rancid butter for 6 euros...

I use Finnish butter , well it is the best lactose free one I can get hold of but the Swedish lactose free is great in cakes but not savouries, it add a toffee taste to everything. I have tried butter from England, Scotland, Denmark, Ireland when I was in the UK and well the English one was weird, it smelled funny it must be the brand , the Scottish was oki, the Danish was the best for cakes and the one from Ireland was amazing but only with savoury stuff. And in the Netherlands I tried, Dutch, German, Belgian and cultured French butter. Dutch is oki, it just butter, the German well we got Alpine butter which was amazing just to have on a slab of bread , the flavour was stunning and then low land which was just butter and the Belgian was rich and the French well odd taste. And I have had Russian butter and it had the texture of lard and tasted weird, most have gotten a crap brand.

I realised my baked rings are like fronuts... if I added a sweet glaze. My Got in Himmel, I am being trendy!

Took some time to find out what it was, but we roast it. I love making Perma frost / backward roast with it. Easy and so lovely, but the meat has to be frozen solid and you sleep most of the cooking process and the meat is served as a cold cut.

I'm lucky , it has to be labelled here. Clear labels, Swedes are nuts about it, you can in some cases even found out the name of the cow you are eating...

I sometimes watch popsugar food, because to my Swedish brain most of what they make is overkill . Like the cinnamon roll cake, that cant be yummy, since it just two buns stacked on each other with frosting. Anyway there is a Swedish over kill food the Harakiri sausage, the worlds hottest sausage. honestly you dont need to know Swedish, suffering is Universal

Baked rings. They are not that sweet but I like them and they look better if I had done them correctly, which is hard when my 2 ½ year old turns into a siren every time I go into the kitchen. Oh well maybe next time.

BonVivant: I so remember cod roe bake from when I was little, I loved it but the bake we made had lemon in it and I am now allergic to it. *sigh* Dinner today was Ancho coco chops with Mexican rice, yeah I should call it Swedish Mexican rice, but it worked with these chops and store bought salsa we had left over. It wasnt perfect but it showed promise and I will make it again , because it had all the right moves but sadly not the right music, it was more a slow waltz to salsa music. Caribbean Banana pudding with French waffle and cream . I did this as a child friendly version with out rum and both hubby and kid loved it.

My normal cake bottom cake / moss cake ( yeap that is the name for the recipe) is on it own rather plain but with jam, vanilla cream or mousse or fruit and whipped cream or ganach on top it is just perfect, And this is even good at its own, so I like it.

Or you could do a chocolate genoise cake, filled it with ducle de leche mixed with a bit of whipped cream and then cover in chocolate ganache and use smarties or similar chocolate buttons for the pattern around the cake?

Then Franci, make that type of cake for your child, it doesnt always have to be as mad as mine, it can be low key and still cute. What does the birthday kid like? I have a friend who has nearly every year for her birthday her grandmother's cherry pie and my mum, she has waffles with cream and cloud berries , she is born on waffle day. The reason for the 2 year cake was that my mum who never believe I can do anything and all I do is a waste of money and time, was over and well I just had to make it. The year before we had muffin cake . This is sugar paste cake I made. I would rather have done a glace on this one but the girl wanted a fox cake. The inside looked like this, saffron cake and chocolate ganache, we just made swiss roll and rolled the cake up in a cake pan, so it be came vertical layers. This biscuit bottom, caramel , peanutbutterbuttercream, chocolate ganache and peanuts. Still works as kid cake. In Sweden we have cakes with cookie like bottoms. This is a old fashion cake, it is eggcream with praline and cookie like bottom and a marzipan covering and this was made for a friend's son birthday. This is another birthday cake, could cake, with ganache and chocolate buttons and a polar bear.

FRanci: what is your idea of a birthday cake? In Sweden it most often sponge cake, jam, vanilla pudding and whipped cream or banana mashed, chocolate pudding and whipped cream and crushed chocolate candy on top.

Found the recipe for the rocks http://www.hungryhappenings.com/2012/06/my-dad-rocks-edible-fudge-rocks-for.html

My picture is a monster cake I made. Lemon and licorice since my brother loves that. I seldom use sugar paste, because in Sweden cakes should be tasty and not stunning and I am not used to it. This is my daughter's 2 year cake a gruffalo cake , The rocks are cookie crumb fudge and looks like stones, easy to make and tasted lovely , we couldnt get hold of green marzipan for the snake and used sugar paste, it tasted horrible. The logs are Swiss rolls with fudge cream inside. then there is whipped ganache and cookie crumbs as dirt and some butter cream grass ontop of a sponge. People really loved it. And the bulrush can be eaten too. This year I am pondering to use the stones again, cookie crumbs as dirt and then butter cream or marzipan and make flowers, like bit of turf. Or a do a princess cake ( that is a typical Swedish cake) and make it look like destructo spud ( brownie points for who figures out the game).

I found this online: http://www.popsugar.com/food/Edible-Cookie-Dough-Recipe-36209261 They also have a recipe of cookie butter, maybe that is another option.

John : My friend is making panna cotta for valentines day but she is making them round and here comes the clever bit. She made a sheet of raspberry berry panna cotta, cut out hearts and put them in the bottom of the round mould and then added white vanilla pannacotta and let it set. It look stunning and is easier to make and she is make 500 of them.

Are they filled? And if so, with what?

I have a recipe for Swedish type of brownies that contains 2 tablespoons of rum as the liquid. Shall I translate?

or build a sunoven!!

John do a none bake dessert then. Much easier and also safer for you.

Lemon and cream stew is one of these recipes that has a base sauce but you can change the meat, fish cooks the quickest , then chicken and pork take the longest. I used to make this with left over roasted chicken and then it was a quick as fish. Lemon and cream stew. 4 servings 1½ cups of stock, either chicken, pork, vegetable or fish. 500 gram of chicken or fish or strips of pork or left over roasted chicken 1 tablespoon butter ½ cup cream 1-2 tablespoon lemon juice ( 5 tablespoon of chopped parsley) 1 eggyolk + 2 tablespoon of cream. Salt and pepper. Chicken or pork get browned while fish does not. Add the stock, half the lemon juice and cream and simmer until the meat is tender. That is different times for all and I have no clue which since this is a recipe from a note . Lift out the meat, strain the broth through a cloth, measure should be minimum of 1½ cup or add a bit more cream or water and put the liquid back in the pot and leave it on a gentle heat. Whisk cream and egg yolk smooth. Remove from the pot from the heat and whisk in the egg yolk , whisk until smooth. Season with salt, pepper and lemon. If you want to add fresh note to it all, add some chopped parsley, go after you own preference when it comes to that. Serve with rice or potatoes and a salad. It doesnt fare well being kept on the heat or re heated after the egg yolk has gone in.

I dont know what grows in South Africa. If it had been here I would said get rhubarb or locally picked fruit, the cheapest and start your menu from there. We are going to have either apple pie or pear and ginger pie on Valentine day.