Saturday, February 6, 2010


I am going to stop posting recipes in english on this blog. All the recipes are posted in romanian on the mother-blog Poppy Planet where there is a translator-tool, and if you would like to follow my recipes you can find me there. Thank you!

Tuesday, February 2, 2010

Vaniljkola - Vanilla Caramels

Caramels! They don't need any presentation at all! We all loved them as kids, and still love them as adults.

For 40-50 pieces I used:
-2dl double cream
-1dl golden syrup
-300gr granulated sugar
-100gr butter
-halv a vanillabean

Mix all ingredients in a pot on medium fire, stirring with a wooden spatula until they start to boil. Lower the fire and let it reach 120 degrees in temperature.

When the caramel is ready, pour it in a recipient covered with bakingsheet.
Let it rest before you put it in the fridge over night.

Cut the caramels the next day.

And eat as many as you want :)

Saturday, January 30, 2010

Ischoklad - Ice chocolate

This is a Christmas candy that has originated from Germany, but it's very popular in Sweden as well. Because it only has two ingredients and is incredibly simple to make,
kids love to participate in the process.
The ice part of the name relates to the feeling that the chocolate melts very easy in the mouth and a cool feeling is present as the heat energy is absorbed.

I used, for 40-50 pieces:

- 200gr chocolate
- 75gr coconut butter
- aluminium forms

Arange the aluminium forms onto a plate.

Melt the chocolate and the butter on a bain-marie.

Pour carefully into the forms.

Let them set in the fridge for 2-3 hours.

They just melt in your mouth!

Thursday, January 28, 2010


This is another traditional sweet Swedish recipe.

For 40-50 pieces I used:
- 2dl sugar
- 2dl double cream
- 2dl golden syrup
- 50gr butter
- 50gr wallnuts
- 50gr almond flakes
- paper cups

Arrange the pepar forms onto a plate.

Crush the nuts and almonds.

Combine the sugar, cream and light syrup in a heavy saucepan and stir constantly.

Boil on low-medium heat until the caramel reaches 120 degrees Celsius.

When it's done, take the pot away from the stove, add the butter and stir until it melts.

Add the crushed nuts and almonds.

Pour into the paper cups and let it cool off in the fridge.

They are delicious!

Tuesday, January 26, 2010


This one is a traditional swedish Christmas candy, very simple to make.
For 40-50 pieces I used:

125gr dark chocolate
250gr nougat
100gr almond flakes

Break the chocolate and the nougat into pieces and melt it on a bain-marie.

Add the almond flakes. If you want a more nutty taste, you can roast the almonds.

I pourred the whole mixture onto a trail with bakingpaper. It would help if you had a 20x20 pan. I hadn't :(

You need to let it rest for at least 3 hours before cutting and serving.

That's all folks!

Monday, January 18, 2010

Christmas Sweets - Julgodis

In Sweden, before Christmas, they usually use to make the so called Christamas sweets, ie julgodis. They can be bought of course from shops, which in this time of year offer a wide variety, but it is not the same as when they are homemade. Especially because it's a very pleasant and enjoyable activity in which children can take part too.

There are all sorts of julgodis but me, I decided this year to make four sweets: knäck (caramel with nuts), ischoklad (ice chocolate ), vaniljkola (caramels with vanilla) and weinernougat (chocolate and nougat almonds)!

Thursday, January 7, 2010

Janssons frestelse (Jansson's Temptation)

Jansson's Temptation. This is how the Swedish people call this dish, which is representative for Swedish cuisine. It is extremely popular and it's being cooked as traditional food for the Christmas dinner.
This year I decided to make as well. There are a few ways to make this dish. I will present the alternative suitable for my taste. Another recipe can be found on Elena's blog (Swedish).
More info you can find here.

I used:
- potatoes
- 3dl double cream
- 3 dl milk
- 2 anchovies cans
- 2 large onions
- butter (around 150gr)
- bread crumbles
- salt and pepper
- 1 tbsp sugar

Wash and peel the potatoes. Cut them in "sticks" shape like for making french fries, but even thinner.

Peel and cut the onion.

Cut the anchovies in small pieces. Don't toss the juice from the cans, we'll use that too.

Melt 50gr of butter in a pan and saute the onions a little bit.

Add the double cream and the milk and let it boil. When it starts to boil, add the potatoes, the anchovies filé's and the sugar. Let it simmer for around 5 minutes or until the potatoes become softer.

Add the anchovies-can juice, salt (carefully, the anchovies are salty) and pepper.

Pour all the mixture in a prebuttered baking pan, sprinkle the bread crumbs and add small pieces of butter on top.

Put it into the oven for 45 minutes at 175 Celsius degrees.

For those who love salty taste it will be a "temptation", exactly like the name. It's creamy, extra creamy I would say, if you make it following this method.