Kanel Snegle (cinnamon swirls)

Kanel Snegle

Kanel Snegle

Kanel snegle – what I always picked when I, as a child, was lucky enough to get free choice at the bakery on a Sunday morning.

It is one of many traditional Danish pastries – butter filled, crisp on the outside and soft, sweet and cinnamony on the inside.

Irresistible to be honest and still my first choice today when I am lucky enough to be in Denmark….

Recipe is from Froeken Jensen’s Bagebog – classic Danish cookbook based on recipes from the 1900’s.

Kanel Snegle

250g flour

1/4 tsp salt

1/2 tsp ground cardamom

2 tbs sugar

150g butter

75ml milk

25g fresh yeast (or 2 sachets dry yeast)

Butter/Cinnamon Spread

75g butter

50g icing sugar

2 tsp cinnamon

To make the dough

  • Mix flour, salt, cardamom and sugar together
  • Add the butter to the floury mix – and combine until the mixture resembles breadcrumbs
  • In a small saucepan heat the milk gently until it is luke warm then remove from heat source
  • Dissolve the fresh yeast in the luke warm milk with a wooden spoon
  • Add the milk to the flour and combine the two; knead until the dough forms a soft ball – slightly sticky and shiny
  • Place the kneaded dough ball in a clean bowl and cover with a tea towel
  • Leave the bowl in a warm place to rise for 20-30 minutes
  • Pre-heat oven to 225C

To make the spread

  • Ensure butter is room temperature
  • In a bowl, combine butter, cinnamon and icing sugar and keep stirring until a sweet, cinnamon butter is created

Creating the swirls

  • Once the dough has risen, roll it into a rectangular shape on a floured surface
  • With a big spoon, a spatula or other easy tool, cover the dough with the cinnamon spread
  • Loosely roll the dough into a sausage shape – roll it by length
  • With a sharp knife, cut slices of the dough (about two cm thick), and place these on a lined baking tray
  • Once the tray is full, cover with a tea towel and place in a warm place for 15 minutes
  • Once completely risen, brush with egg or cream to create a golden colour, and place in the pre-heated oven
  • Bake for about 12 minutes
  • Once brown and cooked remove from oven and let cool on a wire rack
  • When cooler, decorate with icing (icing sugar and a little water mixed together)
  • Enjoy them when still slightly warm – that is when they are at their best!

Spreading cinnamon butterReady to riseWorking hardDSC_0025

Kanel Snegle

Kanel Snegle

Rye #2 – Muffins with Rye,Raspberry,Strawberry and Quinoa

Eat and be very, very, berry healthy! Literally!

I discussed the benefits of rye in my blog a few days ago – if you missed it read it here – and this recipe is a fabulous example of a treat that is a deceptive bomb of healthiness! My children, and us adults, love them and I make them for after school snacks or as pudding when they have play dates.

Raspberries actually deserve a blog of their own but for now I will just mention a few of their benefits:

  • help to sustain energy levels
  • promote more youthful-looking skin
  • promote weight loss – this because raspberries have a low glycemic load which stabilises blood sugar thus keeping those bursts of “cravings” at bay! I am sure we could all benefit from a few handfuls of them after December’s food mania!
  • rich in vitamin C
  • fat, cholesterol and sodium free
  • high dietary fibre content
  • contain more antioxidants than any other fruit – thus helping to combat the free radicals created in our bodies by our consumption of:
    • Fried food
    • Excess consumption of alcohol
    • Irradiated foods
    • Air pollution
    • Smoking
    • Ultraviolet radiation from the sun
    • Excessive exercise

A few became many – sorry – but I was amazed at how good raspberries actually are for you! So go ahead, make these very easy and quick muffins and enjoy a treat that for once is really good for you and your children as well as gorgeous to look at not to mention smell – mind, body and soul fulfilled! 🙂

Rye, Raspberry and Strawberry Muffins – adapted from an Easy Living Magazine recipe

Makes about 8 large muffins

75g caster sugar
1 tbsp baking powder
150g rye flour
100g plain flour
2 tbsp quinoa
50g chilled butter
175ml milk
1 large egg
100g raspberries
75g strawberries – halved
 
  • Heat oven to 200C
  • Place sugar and baking powder in a bowl
  • Sieve in the two kinds of flour – tip the grains left in the sieve into the mixture – don’t want to lose the goodness there!
  • Grate the butter – this is always really funny – strange feeling! Combine into the flour mixture using a fork – children happily do this bit

  • Add the quinoa – can be omitted but gives a nice crunch and is so so good for you!
  • Beat the egg and milk together in a separate bowl
  • Add egg/milk to the flour mixture and gently combine – do not overstir as this will make low, hard muffins. The mixture should be lumpy – far from smooth
  • Add the berries and gently fold them into the mixture
  • Spoon the mixture into muffin cases and cook for about 25 minutes – or until risen and golden brown!
  • Let cool on a wire rack before enjoying – they are also good day 2 but probably won’t last!

Enjoy, once again, the feeling of being the best mum or dad in the world when you hand your children these!

Read more on raspberries and berries in general here:

http://en.wikipedia.org/wiki/Raspberry

http://superberries.co.uk/berries/

Chocolate Umbrellas

Chocolate Umbrellas…Doesn’t that sound lovely? Well they are! And cute!

The children were asking what activity we were doing today as they have gotten used to something happening in the kitchen most days during the holidays…I rummaged through my shelves and luckily found some lovely chocolate and some wooden sticks! That really is all you need for this one – oh and something to pour the chocolate into!

Initially I wanted shot glasses but we don’t own any proper ones (horror, I know!) – I liked the thought of chocolate shots – but instead I found some mini cup-cake cases and we ended up with umbrellas!

Don’t think I need to mention that the children loved them – the pictures speak for themselves – another bonus is the fact that I used 70% dark chocolate = rich! They didn’t beg for a second cup! Result!

  • Melt about 200g dark chocolate in heat proof bowl over simmering water – gently!!
  • Pour into case of your choice! Cup cake cases, shot glasses, egg cups, ice-cube trays – anything will do to be honest
  • Let cool for a few minutes in the fridge – then place wooden sticks in the middle
  • Leave in fridge for about an hour – maybe longer if large!
  • If using silicone cup cake cases as I did simply peel off. If using anything glass or ceramic, heat slightly with your hands and gently slide out chocolate shape
  • Give away as a gift in a pretty bag or serve with a steaming hot cup of milk on a cold day…feel the warmth and enjoy the silence!

The Magic of Lemons

After my chocolate passion spell, followed by a week on holiday with lots of marshmallow roasting and cream teas, I wanted a healthy theme and one that included a food I could cook and use mostly for savoury recipes. When I then read on the Discovery Health website that Vitamin C promotes the production of collagen (a protein that encourages cell growth and promotes skin firmness) I knew that lemon would be a good choice!

It has been lovely using lemon in all my recipes, from breakfast to dinner, and apart from feeling positively refreshed, I am sure my skin looks better! Furthermore, our home has gained a wonderful subtle scent of spring – without me even needing to clean!

Lemon is well-known for having a multitude of health benefits, the main ones being strong antibacterial, antiviral, and immune-boosting powers. They also act as a weight loss aid due to the fact that they induce the liver to create bile which is a juice that dissolves the fat in your food (more on this in a great article on lifemojo.com). During this process. the juices also clean out your liver. If these are not enough reasons to enjoy some of my recipes, read on to discover more glorious secrets about this little yellow gem!

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