Autumnal Recipe Treats!

Autumnal Recipe Treats!

With autumn in full season, what better then to treat yourself to some great nordic inspired foodie treats! Here we have featured two wonderful recipes of Stephanie Alemanno from Denmark who we recently profiled at Nordique! If you missed it you can read more here.

Sea buckthorn Lemonade

Ingredients:

  • 1 cup (200 ml) sea buckthorn

  • 2 cup (500 ml) water

  • 2 cup (500 ml) sugar or honey


Instructions:

1. Squeeze the sea buckthorn with your hands to make the juice. Put it through a strainer and through the seeds away.

2. Pour water into a medium-size saucepan over medium-high heat. Stir in the sugar and continue heating until the sugar is dissolved.

3. Combine the sugar solution with sea buckthorn juice. This is a sea buckthorn syrup/concentrate. When ready to serve, add water to taste. (The concentrate can be poured into ice cube bags and frozen for later use.


Chocolate cake with beetroot and wild berries

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Ingredients:

  • 250 g beetroots

  • 200 g chopped dark chocolate

  • 50 ml coffee

  • 200 g soft butter

  • 140 g all purpose flour

  • 3 tablespoons cocoa powder

  • 1.5 teaspoon baking soda

  • 5 egg yolks

  • 5 egg whites

  • 200 g granulated sugar

  • 100-200 g lingonberries and or crowberries

Beetroot Pure:

  1. Cook the beets whole with peel on, until they are tender (about 45 minutes).

  2. When the beets are tender, rinse them with cold water and peel off the peel.

  3. Cut them into smaller pieces and blend them into a pure.

The cake:

  1. Preheat the oven to 180 degrees

  2. Take a round baking tray and coat the surface with butter.

  3. Melt the chocolate over a water bath or in the microwave.

  4. Add the coffee and butter a bit by bit to the chocolate, mix it all together until the butter is fully incorporated.

  5. In another bowl, egg yolks are whipped until they become pale.

  6. Take the bowl with the melted chocolate mixture and stir until the mass is uniform.

  7. Now stir the whipped egg yolks in the chocolate mixture. Then add the beetroot purée.

  8. In another bowl, egg whites are whipped until stiff, add the sugar a little at a time.

  9. Now carefully turn the egg whites into the chocolate mixture until you stand with a uniform mass.

  10. Then add flour, cocoa powder and baking soda are sifted into the dough.

  11. Gently turn the berries in the dough and mix until the batter is smooth.

  12. Pour the dough into the baking tray and bake the cake for 40 minutes (When the sides of the cake are firm and the middle is still a little bit soft, the cake is done) Let the cake completely cool before serving.



See more of Stephanie Almanno at her website: www.snilde.dk


Nordic Scenery with Samson Blay

Nordic Scenery with Samson Blay

Swedish painter Sebastian Falk

Swedish painter Sebastian Falk