Just started a batch of rhubarb lemonade
2,2 lbs (2 kg) of rhubarb
2 3/4 cups (6,5 dl) cane sugar
6 1/3 cups (1,5 l) boiling water
Flavor it with i.e. a cinnamon stick or two, lime (2-3), lemon (1-3) and/or a little vanilla. This time I used two lemons one cinnamon stick and a pinch of ground vanilla
Put everything in a bowl (not plastic or aluminum) and stir until the sugar is dissolved. Place cold for a day or two.
And just like the elder blossom lemonade: Filter the lemonade (can be done through a kitchen towel) pour it into bottles and store in the freezer. When you want to drink it just pour some in a glass or a jug and add water until the lemonade is perfect according to your taste!
Just made a batch of elder blossom lemonade (my cousins recipe)
20 flower “bouquets” (freshly picked)
4,4 lbs (2 kg) sugar (take approx. 1 lbs brown for the color)
2 packs of vine acid approx. 3,2 oz (90 g)
3 lemons (sliced, no seeds)
1-1/2 cinnamon stick you can have more for a deeper cinnamon flavor
8,4 cups (2 l) of hot (boiling) water
If you want a vanilla touch add 2 tbsp vanilla sugar)
Put all the ingredients in a bowl and stir until the sugar has dissolved, place cold for three to four days depending on how deep a flavor you want (take out the lemons and the cinnamon after the third day).
Filter the lemonade (can be done through a kitchen towel) pour it into bottles and store in the freezer. When you want to drink it just pour some in a glass or a jug and add water until the lemonade is perfect according to your taste!
It can also be a perfect flavors for pannacotta, ice cream and other desserts.
The perfect combination of temperature and light at evenings (and even nights)…. that’s the recipe for the perfect strawberry! Sweet yet a bit fruity with just a hint of tartness. Mmmmhmmm
Jigsaw??? No it just a piece of IKEA furniture. 😂😂
IKEAs flat packed furniture is worldwide known for its function and good price. But sometimes assembling what’s in the box can be confusing, at least if the predrilled holes aren’t where the instructions say they should be (although that is rarely the case). Usually there is a piece looking just like in the picture, you just haven’t found it yet…😁
IKEA founded in 1943 by Ingvar Kamprad, now not entirely Swedish… Owned by a foundation in the Netherlands (but still controlled by the Kamprad family).
Swedes generally eat a lot of ice cream during the spring and summer. 360 tons are expected to be eaten in Sweden this summer according to a study Arla (milk and dairy company) refers to. The most common flavors are vanilla and chocolate closely followed by pecan, licorice, strawberry and pistachio.
Here is one of my home made favorites (only three ingredients and no ice cream machine needed):
Nutella ice cream
1 cup full cream
1/2 or a bit more of Nutella (depends on how deep a flavor you want)
2-3 tbsp sweetened condensed milk
Whip the cream until you can form small peaks, add Nutella and the condensed milk and fold it in. Pour into icicle forms or a bowl or tin. Put in the freezer. When frozen enjoy!
Taking advantage of a nice day! 👍
On these there are more shrimps than usual. 😀 Swedes in general eat a lot of sandwiches and with shrimps in particular.
A good shrimp sandwich should have a good bread (usually four inches in diameter and one inch thick, a little bit sweet they are called “tekakor”. I’ll post the recipe another day). Usually the other ingredients are: butter, a sliced egg, mayo a slice of tomato, maybe a leaf of lettuce, cucumber and loads of shrimps. Decorate with some dill. Yummy!!
A very common and popular cake is the “kladdkaka” (directly translated it means sticky kake), it’s a type of brownie like mud cake and is super easy to bake.
Children as well as adults usually love it, and it can be made in many forms thick, thin or in cupcake form. Perfect served with whipped cream.
Basic recipe for my favorite
2 eggs (big or 3 small)
1 cup sugar
3,5 oz(100g) butter
4 tbsp cocoa powder
3/4 cup wheat flour
1/2 tsp baking powder
1 tsp vanilla sugar
1 pinch salt
Beat the eggs and sugar and then add the rest. Pour into a tin 7 or 8 inches (the type where you can separate the bottom from the walls). And bake for about 20 minutes (depending on your oven), 392F (200C), it should not be fully set.
My grandmother’s recipe
4,2 cups (1 l) milk
3,5 oz (100g) butter
1,8 oz (50g) yeast
2-5 tbsp light brown syrup (depending how sweet you want the bread)
0,5 tbsp salt
2/4 cup oatmeal
0,6 oz (17g) hartshorn salt (powdered ammonium carbonate) / can be exchanged for baking soda the same amount or double the amount with baking powder)
35,2 oz (1 kg) sifted rye flour (add some and then stir then add some more etc.)
I don’t like to but you can always spice the bread a bit with cumin.
Heat milk, butter, syrup and salt to 98F (almost 37 C). Stir the yeast in and then add the oatmeal and the hartshorn salt, start adding the rye flour.
Let it rise for a while (at least 40 min), then pour the dough onto a table and work some wheat flour into the dough. Don’t overwork it! Divide the dough into the amount of flatbreads you want (all depending on size).
Roll them out (preferably with a striped rolling pin) about 0,04 inches (3 mm), and then pick them with a fork, bread pick (or the type of rolling pin with picks or squares on). This will prevent them from “poofing”.
You can bake them in the oven for a short while or on the grill (preferably on a pizza stone). If you want soft bread just until you get small bubbles and it’s still white but not raw, if you want hard bread let it bake a little bit longer. It bakes really fast so it’s easier if you are two, one doing the rolling and one in charge of the baking 😊
Enjoy with some butter or the spread of your choice. (You can freeze the soft bread, just make sure it thaws slowly and the hard can be stored for a long time in a breadbox).
“Falu rödfärg” = red color from Falun (a biproduct from the copper mine) , today they have more colors than red though and many different manufacturers. They started making it in the 16th century and it contains over 20 minerals that conserve the wood (it’s a type of red calcimine) and it is one of the oldest and most popular house paints.
Lots of houses in Sweden are red with white details, it actually feels like most houses are…
It gives a nice velvet smooth finish in an almost brick like red tone, and it is really easy to work with.