Lille Nord Recipe Collection 2013

LILLENORD RECIPE COLLECTION 2013

CHRISTMAS

SUMMER

HALLOWEEN

LUCIA BUNS

MAGIC COOKIE BARS

HORROR SMOOTHIE

GLØGG FOR CHILDREN

CRISPY MARSHMALLOW TREATS

TOXIC MARSHMALLOWS

BASIC YELLOW CAKE

SPIDER MOUSSE

WATERMELON LEMONADE COOLER

GREY GHOSTS OF MERINGUE

EASTER BREAKFAST BUNS CREAMY COCONUT CAKE

SCARY CHOCOLATE BROWNIE

FALL SESAME SALMON

HEALTHY BIRDS NEST CANDY HOUSE

CHICKEN MEATBALLS OMELET & SUMMER CABBAGE

HALLOWEEN FEAST

APPLE CRUMBLE

PUMPKIN SOUP

SPELT WAFFLES

RYE CROUTONS

WAFFLES W/ORANGE & STRAWBERRY

PUMPKIN SEED ROLLS W/CINNAMON HONEY BUTTER

BASIC WAFFLE RECIPE

HOT SPICED APPLE CIDER CHOCO-PEANUT BUTTER DELIGHTS

Christmas

LUCIA BUNS (LUSSEKATTER) 50 g fresh yeast or 1 packet of dry yeast (note: sweet dough yeast is best to use) 150 g butter 500 ml milk 1 g saffron (or half a teaspoon of turmeric) 150 g sugar 1/2 teaspoon salt 2 teaspoons cardamum Approx. 1.3 liters plain flour For decoration: 1 beaten egg for glazing Raisins Melt butter. Add milk. Crumble yeast in a mixing bowl in some of the lukewarm milk/butter mix. Then add rest of wet ingredients (skip this step if you’re using dry yeast).

Mix in sugar, salt, cardamum and saffron. Add flour. Knead until a nice firm dough (if you’re using dry yeast; add packet to flour before adding to the mix).

Cover in plastic wrap and let raise until double the size.

Sprinkle some flour on a kneading area and knead dough well. Cut dought into pieces and roll them to long finger thick sausages.

Shape them into the famous Lusekatter double spiral. Place on a baking sheet and cover in plastic. Allow to raise for 15 minutes. Glaze with beaten egg and decorate with raisins (usually one raisin in each “eye” of the swirl).

Bake at 225 C for 5-8 minutes (depending on size). Let them cool on a rack.

They taste best lukewarm.

GLOGG FOR CHILDREN 1 liter blackcurrant juice Cinnamon sticks 2 dl raisins Chopped blanched almonds Add all the ingredients to a big pot and heat it up.

Gløgg, glÜgg and similar words are the terms used for mulled wine in the Nordic countries.

EASTER

BREAKFAST BUNS This recipe is a very “feel-it� recipe. If you feel that the dough is too wet, add extra seeds, oatmeal or flour. The dough is suppose to be a wet, and it is not supposed to be kneaded.

Makes approx. 12 buns.

1/2 package yeast Approx. 0.5 liter water 1 teaspoon salt 2 teaspoons oil 50 g sunflower seeds 50 g sesame seeds 150 g oatmeal 350 g flour Crumble the yeast into a large bowl.

Add the water, salt and oil. Stir the mixture together until the yeast is completely dissolved. Add the seeds and oatmeal to the yeast mixture and stir until blended thoroughly.

Add a little flour at a time, while stirring, until the dough is thickened. Cover the dough with a towel and place in the refrigerator overnight.

In the morning, preheat the oven to 200 C. Using a spoon, scoop the dough into small buns onto a baking sheet lined with parchment paper. Bake 30-40 minutes, or until golden brown.

CREAMY COCONUT CAKE CAKE Makes two round cake layers 225 ml coconut milk 3 large eggs 2 teaspoons vanilla extract 170 g unsalted butter, room temperature and cut into pieces 300 g flour, sifted 300 g sugar 1 tablespoon + 1 teaspoon baking powder 他 teaspoon salt 150 g grated coconut BUTTERCREAM FROSTING 350 g powdered sugar, sifted 250 g butter 1 vanilla bean 100 ml cream Preheat the oven to 175 C. Grease and flour 2 round cake pans (approx 20-23 cm diameter). In a medium bowl, lightly whisk together the eggs, 50 ml of the coconut milk and the vanilla extract. Set aside.

In a large bowl, using an electric mixer, combine the flour, sugar, baking powder and salt. Mix on low speed until blended. Add the butter and remaining 175 ml milk to the dry ingredients. Mix on low until the ingredients are moistened.

Increase the mixer speed to medium and beat for about 2 minutes. Be sure to scrape down the sides of the bowl if necessary. Gradually add the egg mixture and beat until thoroughly combined. Stir in the grated coconut and mix well.

Divide the batter evenly into the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes for about 15-30 minutes, then turn out on a wire rack to cool completely.

Prepare the frosting. In a large bowl, beat together the powdered sugar and butter with an electric mixer for about 3 minutes or until smooth and creamy. Scrape out the insides of the vanilla bean and add to the mixture, along with the cream. Beat until well mixed. Add more powdered sugar or cream if needed to reach the desired consistency.

Frost the cakes with the Buttercream Frosting and decorate as desired.

SUMMER

MAGIC COOKIE BARS Makes approx. 24 cookie bars 220 g digestive biscuits, finely crushed 115 g butter, melted 1 can sweetened condensed milk 150 g dark chocolate chips or chopped dark chocolate 150 g chopped nuts (we like walnuts or almonds) 100 g shredded coconut Preheat the oven to 175 C and grease a rectangular baking dish.

Blend the biscuits in the blender until they are fine crumbs. Pour in a bowl.

Melt the butter and pour over the biscuit crumbs and blend well with a spoon. Press the mixture into the bottom of the prepared pan to create a “crust�.

Pour the whole can of sweetened condensed milk over the crust and spread out evenly.

Sprinkle the chocolate chips and chopped nuts evenly over the condensed milk.

Sprinkle coconut over the top to your desire.

Bake for 25-35 minutes or until the chocolate is melted and the coconut and condensed milk turns golden brown.

Let cool completely and then cut into small squares and watch your willpower melt away!

Recipe courtesy of Erin Eberhardt Chapman

BANANA SPLIT BITES Makes approx. 12 bites 100 g dark chocolate, melted 4 medium bananas 100 ml whipping cream Decorative sprinkles of your choice Cherries or jelly beans Melt the chocolate.

Cut the bananas into 12 equal pieces.

Pour the sprinkles in a bowl. Dip the bananas in the melted chocolate and then gently coat them in sprinkles. Place on a baking sheet or plate covered with parchment paper.

Chill the chocolate coated bananas until the chocolate is hardened.

Whip the cream until light and fluffy. Top off the bananas with the whipped cream and a cherry or jelly bean.

Store in refrigerator until ready to eat.

NOTE: This recipe is best made just before you are ready to serve, as the bananas may brown a bit after they are peeled.

Recipe courtesy of Erin Eberhardt Chapman

CRISPY MARSHMALLOW TREATS WITH WHITE CHOCOLATE TOPPING Makes 24 small squares 55 g butter 300 g large marshmallows 200 g crisp rice cereal (f.ex. Rice Krispies) 300 g white chocolate Food colouring of your choice Generously grease a baking dish (ca. 20x30 cm) with butter.

In a large saucepan, slowly melt the butter on low heat. Add the marshmallows and stir constantly until completely melted.

Remove from heat. Quickly add the rice cereal to the melted marshmallow mixture and stir until the cereal is well coated. (Be careful, the marshmallow mixture will be hot) Transfer mixture to the prepared baking pan. Using your hands and a piece of parchment paper (when warm the marshmallow mixture will be quite sticky).

Press the mixture evenly down into the pan to make the mixture more dense and tightly packed in the pan.

Let cool completely for 30-45 minutes.

Melt the white chocolate. Take about 1/3 of the melted chocolate and put it in another bowl. Add a few drops of your favorite food colouring and mix well.

Spread the white melted chocolate over the treats. Then scoop spoonfuls of the colored chocolate randomly on the top. Run a knife back and forth through all the white and colored chocolate to create a pretty swirled pattern. Let cool completely until the chocolate topping is hardened.

Cut into small squares or cut out with a round cookie cutter and enjoy!

Recipe coutesy of Erin Eberhardt Chapman & Grace Wilson Løvig, American Pie cookbook

BASIC YELLOW CAKE Makes two round cake layers (ca. 20-23 cm) or 24 cupcakes 235 ml whole milk 3 large eggs 2 teaspoons vanilla extract 170 g unsalted butter, room temperature and cut into pieces 300 g all-purpose flour, sifted 300 g sugar 1 tablespoons + 1 teaspoon baking powder Preheat the oven to 175 C Grease and flour the cake pans you wish to use. If you’re making cupcakes, grease the muffin pans thoroughly or line pan with paper liners.

In a medium bowl, lightly whisk together the eggs, 60 ml of the milk and the vanilla extract. Set aside. In a large bowl, using an electrical mixer, combine the flour, sugar, baking powder and salt. Mix on low speed until blended. (If your blender does not have a low speed, use a whisk and blend thoroughly).

Add the butter and remaining 175 ml milk to the dry ingredients. Mix on low until the ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes. Be sure to scrape down the sides of the bowl if necessary. Gradually add the egg mixture and beat until thoroughly combined.

Divide the batter evenly into the prepared pans. See baking times below. The cake is done when a toothpick inserted in the center comes out clean. Cool the cake for about 15 minutes, then turn out on a wire rack to cool completely.

Frost or decorate as desired.

BAKING TIMES @175 C 2 round pans (ca. 20 cm): 30-35 minutes 2 round pans (ca. 23 cm): 25-35 minutes 1 rectangle (ca. 33x23 cm): 25-30 minutes 24 cupcakes: 15-20 minutes Recipe courtesy of Erin Eberhardt Chapman & Grace Wilson Løvig, American Pie cookbook

WATERMELON LEMONADE COOLER Makes approx. 1.5 liters 1 watermelon 200 ml freshly squeezed lemon juice (approx. 6 lemons) 150 g sugar Water Bubbly water (with gas) Cut up the watermelon, removing the rind. Juice it by either running it through a juicer or pureeing in the blender and then pouring it through a seive to remove any pulp or seeds. Set aside.

Make a simple syrup of 0.5 liter of water 150 g sugar.

Dissolve the sugar in the water on the stove over medium heat. Let cool.

Juice the lemons (can be done by hand).

Pour the watermelon juice, lemon juice and sugar mixture into a large pitcher.

Chill. Serve with freshly sliced lemons, ice cubes and a bit of bubbly water for a sassy finish!

Recipe courtesy of Erin Eberhardt Chapman

TIP: For a beautiful summertime look, we froze little flowers in our ice cubes.

A simple pretty detail sure to impress!

AUTUMN

SESAME SALMON 30 grams sushi rice 0.4 dl water 50 grams fresh salmon Non-toasted sesame seeds 7 fresh green beans 3 cucumber sticks 1/4 plum 2 table spoons japanese soy A sprinkle of salt Wash and boil the rice as instructed on the packet.

Dip the salmon in sesame seeds and fry it in some oil on a pan. Only for a few minutes – it should just be done.

Boil the beans in lightly salted water for 1 minute. Remove the tips of the beans and cut them i half.

Cut the cucumber in sticks and remove the seeds.

Slice the plum.

Pour the soy in a small plastic bottle.

Arrange the food in a lunch box.

Recipe courtesy of Zoe Escher

CHICKEN MEATBALLS 400 grams minced chicken meat 1 spring onion 1 dried shiitake mushroom 2 table spoons japanese soy 2 table spoons mirian 1 table spoon breadcrumbs 1 table spoon sesame oil 1/2 tea spoon sugar The rest of the bentobox

30 grams sushi rice 0.4 dl water 3 broccoli florets 1 carrot 1/4 apple 2 table spoons japanese soy Soak the shiitake mushroom in cold water for 5 hours before preparing the meatballs.

Slice the mushroom very finely and put them in a bowl.

Boil the sushi rice as instructed.

Rinse and slice the spring onion in paper thin slices.

Mix soy, mirian, breadcrumbs, sesameoil and sugar into the meat and mix until its smooth. Rest the meat for 20 minutes. Shape small chicken meatballs and fry on the pan in oil on a pan.

Boil the broccoli in lightly salted water for 2 minutes.

Peel and slice the carrot into sticks. Slice the apple.

Pour soy into a small bottle. Arrange the dishes in the lunchbox.

Recipe courtesy of Zoe Escher

OMELET & SUMMER CABBAGE OMELET: 2 eggs 1 tea spoon light japanese soy 1 tea spoon sunflower oil A sprinkle of salt A sprinkle of sugar Ingredients for the dressing: 3 tea spoons of olive oil 1/2 tea spoon light balsamic vinegar Drops of honey Pinch of mustard The rest of the bentobox:

30 grams sushi rice 0.4 dl water 1/2 leaf of summer cabbage 3 edemame beans 2 cherry tomatoes 3 large grapes 2 table spoons japanese soy Rinse and boil the rice as instructed.

Boil the edemame beans in lightly salted water and take the beans out of the pod.

Wash the cabbage leaf and remove the stem. Cut the leaf into thin strips.

Stir olive oil, vinegar, honey and mustard together for a dressing. Pour the dressing on top of the cabbage and mix. Carefully mix the eggs, soy, sugar and salt. Be careful not to get too much air into the eggs. Pour the eggs through a sieve to remove the egg white strings.

Start a frying pan at a high temperature. Use sunflower oil to grease the pan. Pour on the eggs in a thin layer. When the omelet has a light golden colour – roll it into a tight roll. Place the omelet on some kitchen towel so the liquid will absorb. Slice the omelet roll into smaller pieces.

Rinse and wipe the tomatoes and grapes. Pour the soy into a plastic bottle. Arrange the bento box.

Recipe courtesy of Zoe Escher

APPLE CRUMBLE 200 g oatmeal 150 g butter 50 g flower 100 g sugar 5-6 apples 2 tea spoons cinnamon Slice the apples. Sprinkle the apples with cinnamon.

Mix the flower, oatmeal, butter and sugar to make the crumble batter.

NOTE: you might need to use less/ more sugar depending on which apples you use. Put the apples in a baking pan and sprinkle the crumble on top.

Bake in the oven at 200 C for 15-20 minutes.

TIP: Enjoy with some cold creme fraiche while its still hot.

Recipe courtesy of Laura Almstrup

SPELT WAFFLES Butter Term spelled flour Salt Baking powder Milk Eggs Serve with bacon, chicken, salad and avocado.

These waffles can be used for both sweet and savory accessories. Enjoy them as a full meal!

WAFFLES WITH ORANGE & STRAWBERRIES Saffron threads Milk Butter Wheat flour Baking powder Sugar Orange juice Orange zest Egg The yellow waffles are great served with colourful berries or fruit salad‌ and of course whipped cream!

BASIC WAFFLE RECIPE Makes waffles enough for 6 people 250 g wheat flour 1 table spoon sugar 1 tea spoon baking powder 1 pinch of salt 6 cups of milk 1 egg 150 g butter

HALLOWEEN

HORROR SMOOTHIE For this very easy smoothie mix a handfull of blackberry, blueberrys, some yougurt natural, sugar and a banana.

TOXIC MARSHMALLOWS Dip big marshmallows in melted chocolate and sprinkle them with Halloween spinkles.

Add a stick so that they are easy for the kids to handle.

SPIDER MOUSSE 150 g dark chocolate (70 %) 4.5 paragraphs past. egg yolks 1 table spoon sugar 1.5 table spoon organic orange peel, grated 3 pcs past. egg whites 2.25 ml double cream 20 g (0.2 dl) strong, strong coffee For the orange mousse change the dark chocolate to white and don’t add the coffee. In stead add a bit of yellow and red food colour.

Chocolate spider webs are fun to make but may take a few attemps.

GREY GHOSTS OF MERINGUE 100 g past. egg whites 300 g sucrose Vanilla pod Sugar Mix the ingrediens together and add vanilla (depending on how much vanilla flavour you want) and approx. 1 tea spoon sugar (also depends on how sweet you want them).

Use a piping bag to pipe nice ghost-like shapes onto your baking paper.

Bake at 180 C until they are firm.

SCARY CHOCOLATE BROWNIE Use your favorite brownie recipe to create blocks of brownie. Dip them in either white or dark chocolate and sprinkle your favorite sprinkles on top! This is a good oppotunity to use some of those crazy and fun holiday-sprinkles!

HEALTHY BIRDS NEST Blend 1 fig bar with nuts, raisins and dried apricots.

The mixture is supposed to be a bit sticky.

Shape a nest and fill it with more healthy goodies.

CANDY HOUSE Who said that making houses out of sweets was strictly a Christmas-thing?! Build your own scary licorice house and if you use a glue gun, you might even be able to hang it!

hallo ween feast

PUMPKIN SOUP (serves a crowd of 10-12)

SOUP: 4 hokkaido pumpkins 1 teaspoon cardamom 2 1/2 tablespoons curry 1 teaspoon cinnamon 2 teaspoons ground coriander 1 teaspoon ground ginger 1 teaspoon salt 4 tablespoons butter 2 medium onions, chopped 3 gloves garlic, finely minced 1 liter chicken broth (can be made with 4 chicken bouillon and 1 liter hot water) 500 ml milk 100 dark muscovado sugar 150 ml cream 1. Pre-heat the oven to 175 C / 350 F. Cut the pumpkins in half and scoop out the soft centers and seeds. Place face-down on a baking sheet lined with parchment paper and bake until soft (about 45 min). Remove from oven and let cool.

2. Meanwhile, stir together the cardamom, curry, cinnamon, ground coriander, ground ginger and salt in a small bowl and set aside. Chop the onions and mince the garlic.

4. Once the baked pumpkin is cooled enough to touch, scoop out the baked pumpkin from the outer shell and place in a bowl.

5. Melt the butter in a large sauce pan over medium heat. Add the onions and garlic and cook, stirring often, until softened. Add the blend of spices and stir for a minute.

6. Add the baked pumpkin and chicken broth and blend well. Bring to a boil and then reduce heat and simmer for 10 minutes.

7. Transfer soup in batches to a blender and pureĂŠ until smooth. Return soup to the saucepan. (You can also use a stick hand blender immersed in the soup- be sure to mix until soup is completely smooth.)

8. Keep the soup on low heat and add the muscovado sugar and stir until dissolved. Add the milk first, then the cream, slowly stirring until fully blended. Add a pinch more salt or spices to your liking.

9. Serve with the rye bread croutons (recipe below) and chopped fresh parsley.

Recipe courtesy of Erin Eberhardt Chapman

RYE CROUTONS 6 slices of dark rye bread Olive oil Salt and pepper Garlic salt Pre-heat the oven to 150 C / 325 F. Cut the bread into small cubes or strips and place in a bowl.

Drizzle lightly with a bit of olive oil and sprinkle with salt, pepper and garlic salt. Coat well by lightly tossing the bread with your hands.

Spread out the coated bread pieces on a baking sheet lined with parchment paper and bake for about 15-20 minutes, tossing every 5 minutes, until the bread pieces become crisp. Remove from oven and let cool.

Recipe courtesy of Erin Eberhardt Chapman

PUMPKIN SEED ROLLS WITH CINNAMON HONEY BUTTER PUMPKIN SEED ROLLS: 150 g (1 1/2 cup) wheat flour 180 g (1 1/2 cup) white (gluten) flour 1 1/2 tablespoons dry yeast, dissolved in 300 ml (1 1/4 cup) warm water 1 teaspoon honey 2 tablespoons olive oil 1 teaspoon salt Milk for brushing tops 60 g (3/4 cup) pumpkin seeds 1. Stir the wheat and white flour together in a large bowl. Add the dissolved yeast and water mixture, the honey and the olive oil. Stir until well-combined and then place on a floured surface.

2. Knead the dough for 3-4 minutes on the floured surface. Then add the salt and continue to knead for 3-4 minutes until the dough is smooth and soft.

3. Place dough into a floured bowl and cover with a kitchen towel. After 30 minutes, stretch the dough out a bit and then fold it into 3 and then in half. Place the dough back into the bowl and cover. Place the bowl in a warm spot until it has doubled in size.

4. Pre-heat the oven to 200 C / 390 F 5. Shape the dough into 6-8 round balls and place them closely together on a prepared baking sheet lined with parchment paper. Brush the tops with milk and sprinkle with a generous layer of pumpkin seeds.

6. Bake for 30-35 minutes or until crusty and golden brown. Cool before serving.

CINNAMON HONEY BUTTER: 75 g butter, room temperature 2 tablespoons honey pinch of cinnamon Add all ingredients in a bowl and stir well until combined. Serve with fresh baked bread!

Recipe courtesy of Erin Eberhardt Chapman

HOT SPICED APPLE CIDER 1 L (6 cups) Apple Cider (unfiltered apple juice) 2 large oranges 2 cinnamon sticks 2 anise stars pinch of ground clove pinch of ground ginger Pour the apple cider into a medium sauce pan over medium heat. Add the cinnamon sticks, anise stars, ground clove and ginger.

Squeeze the juice of 1 1/2 of the oranges into the mixture.

Slice the other half of the orange into ring slices and place into the apple cider. Simmer over low heat for about an hour to allow the spices to meld.

Serve warm in mugs.

Recipe courtesy of Erin Eberhardt Chapman

CHOCO-PEANUT BUTTER DELIGHTS 575 g (20.25 oz) dates (good, soft quality – find them in the produce section) 1 1/2 teaspoon coconut oil 100 g (1/2 cup) peanut butter (natural- no sugar added) 75 g (2/3 cup) unsweetened cocoa powder Coating: unsweetened cocoa powder or shredded coconut Remove the pits from the dates.

Place in a blender or food processor along with the coconut oil. (You may need to do this in 2 separate batches, so the blender doesn’t get stuck). Pulse blend until dates become smooth.

Empty date mixture into a bowl and add the peanut butter and cocoa powder.

Using an electric hand mixer, blend until smooth. The mixture will be very thick and sticky.

Place a bit of cocoa powder in a shallow bowl and the shredded coconut in another.

Rub a little coconut oil on your hands to keep the date mixture from sticking, and form into small balls.

Coat the balls with the cocoa and/or coconut and place on a plate.

Refrigerate to firm and serve!

Recipe courtesy of Erin Eberhardt Chapman