Eating Out in Stockholm

Eating Out in Stockholm
I recently spent a week in Stockholm, Sweden and wanted to share with you all the foodie sights I saw and ate during my trip. I know that everyone’s holiday eating style and interests are different so I’ll tell you a bit about mine first. My boyfriend is a vegetarian so this controls a lot of our eating out choices as not only do we need to go to somewhere that has a veggie option, but we need to go somewhere that has a veggie option he likes! I’m happy to oblige this as most restaurants nowadays have varied choices for vegetarians. In Sweden every eatery you go to will have at least one vegetarian option, and there are also several vegetarian only restaurants.

We started our first night in Sweden with ice cream! Daim is a hugely popular Swedish brand which I love so I couldn’t resist it in ice cream form.

We found a vegetarian restaurant on our first day that I’d heard of in the guide books, but on arrivel my boyfriend was not impressed with it. So, we ended up in an Irish pub! It was called Wirstroms Pub and I had some really delicious beer battered fish and chips, while my boyfriend feasted on nachos. They had a great selection of food and it was really tasty.

We ate at a local Italian restaurant called Vapiano more than once as it was only a few doors down from our hotel, it was good value for money and the food was tasty. It is a chain restaurant with a number of branches internationally. They cooked all the food fresh right in front of you, which I liked as it meant you could customise the meal if you wished. Above is a prawn risotto which was delicious.

We went cycling around an area of Stockholm called Djurgården and came across the cafe of a Botanical Gardens. They had a gorgeous selection of cakes and other baked goods.

I went for a slice of rhubarb and cardamom cake with fresh cream. I loved the flavour combination and the cake was really moist, my only complaint – it needed more rhubarb!

We visited a place called Skansen, which is an open air museum focusing on Swedish history. They have historical buildings showcasing the trades of the past, I visited the bakery and it was so interesting to see the old style equipment and tools that was used to make the pastries and sweet breads.

As a baker, it was particularly exciting for me to see this and think about the huge changes in baking technology. The golden pretzel was the traditional symbol of bakeries which is why it is hung outside.

At Skansen they still make bread in the traditional way and they sell it on site. I purchased a cinnamon bun which I ate later and it was delicious!

We also had some lunch while we were at Skansen. I went for the hot dog which was served in a way I’ve not come across before. It had a cucumber relish on it, salad leaves and some crispy onions on top. I added some ketchup and it was delicious! I wasn’t a huge fan of the relish but I liked the salad leaves and crispy onions. My boyfriend went for crepes with fruit compote and cream which he really enjoyed.

As a special treat we went to a fancier restaurant one night. It was a seafood place called Sturehof and came highly recommended in the guide books and online. It only had one veggie option, which was a potato gnocchi, and my boyfriend could take it or leave it. I had lobster which was stunning!

For dessert I got a caramel bavarois with swiss roll and raspberry sorbet. Possibly the poshest dessert I’ve ever eaten! It was delicious and I loved the mix of tangy sorbet and rich caramel bavarois. My boyfriend had a creme brulee which was delicious but quite a small portion.

The next day we had lunch at Chokladkoppen which is in the old town area of Stockholm. I had lasagne which was really tasty. The salad was unusual to me as it included a very creamy dressing, beansprouts and a slice of orange! It’s interesting to see how food is served in different countries and I enjoy trying new things.

My boyfriend wasn’t hungry enough for a full meal so he had a cinnamon bun, it looked gorgeous!

 

We also managed to fit in some ice cream afterwards. Ben & Jerrys did a flavour I’ve not seen before that was very Swedish – Cinnamon Buns. It was soooo good! My boyfriend most mourned the loss of this ice cream when we flew home. I hope it comes to the UK!

Now I must get onto the topic of Swedish Princess Cakes. Oh how I love these tasty treats! I saw them in every shape and size throughout the week. The one above is from a bakery called Schweizer Konditori and it was amazing!

I gazed at them in many a shop window as well as a variety of other amazing looking cakes!

They even sold pre-coloured marzipan and the rose decorations for the top in the supermarket! This would’ve been so handy when I made a Swedish Princess Cake.

Ok so apologies for the bad photos, but damn these burgers were the best I ever tasted! We walked to a place called Flippin Burgers one night and this place is so popular we couldn’t even get a table (the wait was over an hour). So we got take out instead and ate it back at the hotel room. I’ve never eaten such a delicious burger. Seriously impressed.

Flippin Burgers also make ice cream milkshakes using Ben & Jerrys ice cream. I couldn’t have one as they didn’t have soy milk, but my boyfriend got a Strawberry Cheesecake flavour one. I had a few sneaky sips and it was stunning. Using Ben & Jerrys is a genius idea!

 

We checked out a food market later in the week called Östermalms Saluhall which was really cool. It was packed to the rafters with fresh produce, sandwiches overflowing with prawns, handmade chocolates and straight from the sea shellfish and salmon.

 

 

I love walking around food markets and just absorbing all the smells, sights and colours.

 

Our last meal of the holiday was at a place labelled as ‘the best pizza in town’. And I can confirm it deserved it’s title! It was called Dell Attore and there was a ton of pizza choice, over 20, we eventually settled on pepperoni with stilton and mozarella for me and my boyfriend had a variety of cheese on his pizza.

Well sadly our eating adventure had to come to an end at some point. We had such a great time in Stockholm and I enjoyed trying out all the new foods so much. If you get the chance to visit I highly recommend all the places I’ve mentioned above.

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Swedish Princess Cupcakes (Gluten Free)

Swedish Princess Cupcakes (Gluten Free)
 In Sweden, the one baked good they are crazy about (besides cinnamon buns) is Swedish Princess Cake, also known as Prinsesstårta. I recently spent a week in Stockholm, Sweden and saw these gorgeous green cakes everywhere. I’ve made a full size Swedish Princess Cake after the Great British Bake Off featured them as a technical challenge, but I thought turning them into cupcakes would be really cute and fun! Plus it’s a simpler way to get the delightful taste of the Prinsesstårta without making a full sized one.

I started by making the creme patisserie the night before so I could cool it in the fridge overnight. I’ve only made creme patisserie once before and the recipe worked beautifully so I decided to use it again. This did make far too much for the 7 cupcakes I needed, so I made another 12 the next day! So you may wish to half the creme patisserie recipe if you’re making a smaller number of cakes. I heated 500ml whole milk with
the seeds from a vanilla pod until it reached boiling point. I then took it off the heat and poured into a jug.

In my food mixer I whisked up 6 egg yolks with 140g caster sugar until pale and thick. I added 45g cornflour and mixed that in. I then put the mixer on a medium speed and poured the milk in slowly as it mixed.

I poured the mixture back into the pan and heated it up whilst stirring continuously. There is a moment when it suddenly thickens, I started whisking it at this point to keep it smooth and stop any lumps.

I put it in a bowl, and covered it with cling film. I made sure the cling film was touching the creme pattiserie so that a skin doesn’t form on it. I left it in the fridge overnight to cool.

The next day I made the cupcakes. I was taking them to a dinner party where one of the guests had a gluten intolerance so I made regular cupcakes with gluten free flour. Ideally I would have made genoise sponge cupcakes as this is the traditionally sponge. So it’s up to you which to use if you try this recipe. I creamed together 120g butter and 120g caster sugar. I then whisked in 2 eggs and 1 tsp vanilla extract.

I added 120g gluten free self raising flour and 3 tbsp whole milk, and mixed in. If you don’t need these to be gluten free, just use regular self raising flour.

 

I divided the cupcake mixture into 7 cases as that’s how many I needed, but I reckon you could stretch the mixture to 8 cupcakes. As I mentioned before, as the creme patisserie recipe makes quite a lot so you can make a lot more cupcakes to use it up if you wish.

I baked on 175C/350F/Gas Mark 4 for 20 minutes until golden. I left them to cool completely.

While they were cooling I kneaded some green food colouring into 100g natural marzipan and cut out 2.5 inch circles. I got exactly 19 circles from this much marzipan. I left the marzipan out to harden up.

I used a tiny dab of water to stick a pink heart sprinkle into the middle of each marzipan circle. Traditionally a pink flower is put on top of a Prinsesstårta, but I had these pink heart sprinkles in the cupboard from Valentine’s Day baking and I thought they looked really cute!

Once fully cool I used a knife to scoop out the middle of the cupcakes. A cupcake corer won’t make enough room for the filling so you do need to do this manually.

I half filled the holes with seedless raspberry jam, about 1 tsp per cupcakes.

Then I topped them up with the creme patisserie and smoothed the top.

I whipped up a 250ml tub of double cream and piped swirls onto each cupcake. I kept the swirls flat so I could place a circle of marzipan on top.

I was so pleased with the final result! I found making a full sized Prinsesstårta really tough in terms or decorating as I’m not skilled with covering cakes in fondant/marzipan, but these cupcakes are so much simpler. Everyone at the dinner party loved the cupcakes. The Swedes really have it down, I mean, cream, custard and jam in a cake – how can you go wrong?!

I’m entering this Swedish treat into myself and Cakeyboi’s baking challenge Treat Petite. Cakeyboi is hosting this month and the theme is Eurovision.

 
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Swedish Princess Cupcakes (Optional Gluten Free)

Servings 16

Ingredients

  • 500 ml + 3 tbsp Whole milk
  • 1 Vanilla pod
  • 6 Egg yolks
  • 380 g Caster sugar
  • 45 g Cornflour
  • 240 g Butter
  • 4 Eggs
  • 2 tsp Vanilla extract
  • 240 g Self raising flour (gluten free optional)
  • Green food colouring
  • 100 g Natural marzipan
  • Pink sprinkles
  • 65 g Seedless raspberry jam
  • 250 ml Double cream

Instructions

  1. Start by making the creme patisserie the night before. Heat the whole milk with the seeds from the vanilla pod in a pan until it reaches boiling point. Then take it off the heat and pour it into a jug
  2. In a food mixer whisk up the egg yolks with 140g of the caster sugar until pale and thick. Add the cornflour and mix in. Then put the mixer on a medium speed and pour the milk in slowly as it mixes
  3. Pour the mixture back into the pan and heat it up whilst stirring continuously. It will suddenly thicken after approximately 5 minutes, start whisk it at this point to keep it smooth and stop any lumps from forming
  4. Put the creme patisserie in a bowl, and cover it with cling film so that the cling film is pressed into the bowl and is touching the top of the creme patisserie. Leave it in the fridge overnight to cool
  5. To make the cupcakes, cream together butter and 240g of the caster sugar. Then whisk in the eggs and vanilla extract

  6. Add the flour and if using gluten free flour add the 3 tbsp whole milk, and mix in
  7. Divide the mixture into cases and bake on 175C/350F/Gas Mark 4 for 20 minutes until golden. Leave them to cool completely
  8. Knead the green food colouring into the natural marzipan and cut out 2.5 inch circles. Leave the marzipan circles to harden up

  9. Use a tiny dab of water to stick a pink heart sprinkle into the middle of each marzipan circle. You can also use a pink flower, pink heart made from fondant or leave plain

  10. Use a knife and spoon to scoop out the middle of the cupcakes
  11. Half fill the scooped out holes with seedless raspberry jam, about 1 tsp per cupcake
  12. Then fill the other half of the scooped out holes with the creme patisserie and smooth the top
  13. Whip up the double cream and pipe swirls onto each cupcake. Keep the swirls flat, then place a circle of marzipan on top of each cupcake
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Plum & Limoncello Tart

Plum & Limoncello Tart
I actually made this tart a couple of weeks ago, but I just got back from a holiday and have finally got round to sharing it with you! Plums are in season right now and I find that baking them makes them even more juicy and delicious. This is a fairly simple tart recipe that will really delight your friends and family if it’s presented at the end of a meal.

I started by making some pastry. I have a recipe for shortcrust pastry that I stick to religiously as it always works. I started with 350g plain flour and 170g butter. I rubbed the butter into the flour, I then added in two eggs and mixed until a dough formed. I wrapped it in cling film and chilled it in the fridge for 1 hour.

After the pastry had been chilled I rolled it out onto some cling film, this makes it so much easier to lift and line the tin with.

I lined a 28cm diameter loose bottomed tart tin with the pastry and peeled off the cling film.

I lined the pastry with baking paper, then filled it with baking beans and baked on 180C/350F/Gas Mark 4 for 15 mins.

I removed the baking beans and baking paper and put the pastry back in the oven for another 10 minutes until the pastry was fully cooked on the bottom.

I cut up 8 plums into thin wedges (you will need 6 – 8 plums depending on size) and arranged them in the pastry base. They do shift during baking and when the custard is poured in, but I liked the effect of having them arranged.

I made the custard while the pastry was baking. I whisked together the zest and juice of 2 lemons, 4 tbsp double cream, 100g ground almonds, 100g melted butter, 5 eggs and 200g golden caster sugar. I whisked it well, then gently stirred in 8 tbsp limoncello.

I placed the pastry with the plums in onto the oven shelf, then poured the custard in. I baked it on 180C/350F/Gas Mark 4 for 25 minutes until the custard was set, but still had a slight wobble.

Once it was cooled fully, I dusted it with icing sugar. I was really pleased with how it turned out, and I love the effect of the plums on top and their vibrant colour.

The juicy plums were a perfect accompaniment to the nutty sweet custard. This went down a storm when I took it into work, it was a rather large tart and disappeared very quickly! It would be a perfect tart on a sunny day, or you could warm it up with some custard.

As plums are in season at the moment, I am entering this into May’s Simple & In Season. Created by Ren Behan and this month hosted by Elizabeth’s Kitchen Diary.

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Plum & Limoncello Tart

Ingredients

  • 350 g Plain flour
  • 170 g Butter
  • 7 Eggs
  • 6-8 Plums
  • 2 Lemons
  • 4 tbsp Double cream
  • 100 g Ground almonds
  • 100 g Butter melted
  • 100 g Golden caster sugar
  • 8 tbsp Limoncello
  • Icing sugar to dust

Instructions

  1. To make the pastry, rub the butter into the plain flour. Add 2 of the eggs and mix until a dough forms. Wrap it in cling film and chill in the fridge for 1 hour
  2. Roll the pastry out onto some cling film, then line a 28cm diameter loose bottomed tart tin with it
  3. Line the pastry with baking paper, then add baking beans and bake on 180C/350F/Gas Mark 4 for 15 mins
  4. Remove the baking beans and baking paper, put the pastry back in the oven for another 10 minutes until fully cooked on the bottom
  5. Cut the plums into thin wedges and arrange them in the pastry base
  6. Make the custard by whisking together the zest and juice of the lemons, the double cream, the ground almonds, the melted butter, 5 of the eggs and the golden caster sugar. Whisk it well, then gently stir in the limoncello
  7. Place the pastry with the arranged plums in onto the oven shelf, then pour the custard in. Bake it on 180C/350F/Gas Mark 4 for 25 minutes until the custard is set, but still has a slight wobble
  8. Once it is cooled fully, dust it with icing sugar
Recipe from BBC Good Food.
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Lemon & Almond Ricotta Cakes

Lemon & Almond Ricotta Cakes
When I was packing up my flat to move I was throwing out a lot of things and giving bags to charity. It got me looking at my baking supplies and ingredients too. I gave a bunch of baking supplies I’d never used, and duplicates I didn’t need, to charity. I had a lot of dry ingredients in the cupboard too and I wanted to try and use them up. I had some ricotta in the fridge that needed using, along with some lemons, and in my baking cupboard I had almonds. I found this recipe on Food Network for American ‘biscuits’, but to me and you they are little cakes!

I creamed together 200g caster sugar, 115g butter and the zest of 2 lemons.

I then mixed in 250g ricotta.

I added 1 egg and the juice of 1 lemon and mixed well.

I weighed out 300g plain flour, 1/2 tsp bicarbonate of soda, 1/2 tsp baking powder and 1/2 tsp salt, and mixed it into the wet ingredients.

I divided the mixture out between 12 muffin cases.

I sprinkled some toasted flaked almonds and some demerara sugar over each cake.

I baked on 180C/350F/Gas Mark 4 for 20 minutes until risen and golden.

They can be eaten warm or cold, and are delicious either way. I think they would be nice with some lemon curd!

The cake were lovely and fluffy inside with a light and fresh flavour. The almonds and sugar on top are a nice crunchy contrast. I’m not sure why Americans call these biscuits… anyone?!

I am entering these into this month’s Credit Crunch Munch, ran by Fuss Free Flavours and Fab Food 4 All, this month hosted by Baking Queen. I used ingredients in my fridge and cupboard that needed using up to make these cakes.

I am also entering this into this month’s No Waste Food Challenge, hosted by Elizabeth’s Kitchen Diary. I used up food to make these cakes that would have otherwise been binned.

I am also entering this into Family Foodies Italian Challenge, hosted by Eat Your Veg and Bangers & Mash, this month’s theme is family friendly Italian themed foods. Ricotta is an Italian cheese and these cakes would be a great family bake.

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Lemon & Almond Ricotta Cakes

Ingredients

  • 200 g Caster sugar
  • 115 g Butter
  • 2 Lemons
  • 250 g Ricotta
  • 1 Egg
  • 300 g Plain flour
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • A large handful of Toasted flaked almonds
  • 2 tbsp Demerara sugar

Instructions

  1. Cream together the caster sugar, butter and the zest of the lemons
  2. Mix in the ricotta
  3. Add the egg and the juice of 1 of the lemons and mix well
  4. Then mix in the plain flour, bicarbonate of soda, baking powder and salt
  5. Divide the mixture out between 12 muffin cases
  6. Sprinkle the toasted flaked almonds and demerara sugar over each cake
  7. Bake on 180C/350F/Gas Mark 4 for 20 minutes until risen and golden
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Finish Product Bundle Giveaway & My Ultimate Dinner Party

Finish Product Bundle Giveaway & My Ultimate Dinner Party
 

I don’t know about you, but as a regular home cook and baker, I create a lot of dirty dishes! I am so thankful to have a dishwasher, which really makes the clean up process so much easier. Finish have recently released a new advert which cleverly points out that life causes a lot of dirty dishes! Have a watch below…

One of my favourite dirty dish creating activities to do is to host a dinner party. I love planning the menu, setting the table and most of all enjoying great food and great company. Here’s what my ultimate dinner party would include…

I have to admit, I am not much of a music connoisseur. I like to play music from the 40s like Judy Garland at an afternoon tea party, or you can’t beat a more modern crooner like Michael Buble for an evening meal. Anything easy listening that you can play in the background to create a nice relaxed atmosphere is fine with me, and I’m always happy to take recommendations!

Deciding who to invite to my ultimate dinner party was a tough one. I definitely wanted my boyfriend to be one of the guests. Not to get too soppy on you all, but I love his company and it wouldn’t be a great night without him.

Next on my list was Ellen DeGeneres. I just love her! I watch her show whenever I can on YouTube, and clips on Facebook. She’s hilarious and such a nice, kind person. She is always doing wonderful things to help others, and I know she would have everyone at the dinner party laughing with her jokes and quick wit. She also has a great ability to get the truth out of people without ruffling any feathers.

I’ve been a huge fan of Joss Whedon and his work since Buffy was first shown on TV. I would love to meet him and I bet his has so many interesting stories to tell!

Taylor Swift, because she seems like so much fun, quirky and down to earth. She is the kind of girl I would imagine every girl wants to be best friends with. She’s so nice and treats her fans really well, so I have a lot of respect for her.

Mary Berry, because I love her! Plus just think of all the baking tips and ideas she is full of. I would never get tired of talking to her. I just hope she likes my food!

Firstly, when deciding on the menu for a dinner party you have to check
the dietary requirements and general food likes and dislikes of your
guests. My boyfriend is a vegetarian, Ellen is a vegan, and I’ve heard some talk that Joss may be a vegetarian or vegan too. So I’m covering all bases.

 

For my starter I would go for home made dips; hummus, gucamole, babaghanoush, spinach & white bean, and blue cheese. With a variety of vegetable crudites and breads for dipping. Not only would this suit all the diets, but it would get everyone talking and interacting at the start of the meal.

Main course for the meat eaters would be lasagne, with some fresh salad or roasted vegetables. And for the vegetarians and vegans I found this awesome recipe for Vegan Mac & No Cheese. I’d also add some vegetables to the mix to make it a bit more interesting than just pasta and make it into a sort of vegan lasagne. I love hearty Italian food and it’s great for large meals.

For dessert I would serve a Chocolate Mousse with Fresh Berries. It would be easy to make a vegan version of this by using tofu or coconut cream.

To help you clean up after your next dinner party, Finish have given me a bundle of their products to giveaway to one lucky reader!

The prize includes:

– 1x Performance Enhancing Dishwasher Salt 5kg
– 1x Quantum Max Shine & Protect apple and lime 40 tabs
– 1x Dishwasher Cleaner 250ml
– 1x Rinse Aid Lemon 400ml

Use the Rafflecopter below to enter, good luck!

a Rafflecopter giveaway

 

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