Recipes

Rosenkålsalat (God morgen, Norge-sending) /brussel sprout salad
Rosenkålsalat (God morgen, Norge-sending) /brussel sprout salad

 

En fin julesalat som passer til både ribbe, pølser, juleskinke, fisk, kalkun og hva du ellers måtte ha på julebordet i romjulen. (for the English recipe: scroll down, it´s under the Norwegian recipe)

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Panettone
Panettone

This oh so nice italian Christmas cake is a pleasure to eat and to look at. Double the recipe, wrap one in beautiful paper and give it to a close friend. 

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The chocolate cake (gluten free)
The chocolate cake (gluten free)

 

I have always liked chocolate cakes and I thought I had been eating the best one. I did not. This is the best one. It must be!

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Gnocchi
Gnocchi

Beeing like a potato, in Norway means that a person can do many different jobs -they are versatile. No wonder the potato is used in this metaphor; the potato can be used in so many ways! Gnocchi is one of them and one of my favourites...

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Barley porridge (byggrynsgrøt)
Barley porridge (byggrynsgrøt)

In Norway we have a long porridge tradition. I love all kinds of porridges and can also find reasons for eating it in the middle of the summer!

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Torta di nocciole (hazelnut cake)
Torta di nocciole (hazelnut cake)

This lovely cake from Piemonte (Piedmont) in Italy is a classic traditional autumn cake. I took the tradition with me back to Norway after a visit last year. 

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Hot countryside girls
Hot countryside girls

In Norway we have a traditional dessert called `tilslørte bondepiker`(veiled countryside girls). This version is quickly made and has a bit more of all that is good ..

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Queen Maud´s dessert
Queen Maud´s dessert

This wonderful dessert was made for Queen Maud of Norway in 1906. It is creamy and delicious and I would eat it every day if I could. I have an issue about creamy desserts...

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My garden cafe´s fabulous crisp bread
My garden cafe´s fabulous crisp bread

At home I bake this for Christmas and easter. I love it! (and my husbond too, I actually have to hide it). We`ve had it in the café in the summer too and it´s very popular there as well. Eat it with a soup or as it is with butter.. or with cheese. It is some work (but of course worth the effort!) -make a double portion while you, after all, is doing the job. 

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Carrot cake
Carrot cake

A soft, juicy wonderful cake filled with raisins and lots of carrots. 

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Brussel sprout sallad
Brussel sprout sallad

A lovely lunch, first dish or use it with meat or fish as a main course. When we have this in the kitchen garden, we can actually pick the brussel sprouts in the middle of the winter as well. They even survive the snow! 

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Boeuf Bourguignon
Boeuf Bourguignon

The perfect weekend food for autumn and winter! 

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Broccoli salad
Broccoli salad

A good way to use the broccoli stalk. Eat it as lunch or appetizer.

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Limoncello spritz
Limoncello spritz

A nice and fresh alternative to the famous sister Aperol spritz

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Beetroot burger
Beetroot burger

Meatfree day? make the mixture today and you´ll have a quick dinner tomorrow

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Plum salad with mozzarella
Plum salad with mozzarella

A wonderful and quick appetizer with plums, mozarella and mint

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Panettone

11.07.2018
Panettone

This oh so nice italian Christmas cake is a pleasure to eat and to look at. Double the recipe, wrap one in beautiful paper and give it to a close friend. 

It´s a big cake but when first opened it dissapears quickly. Cover it with waxed paper or a kitchen cloth if you´ll have some leftovers and it´s good the day after too. And the day after that. If you still have something left, use it in a bread pudding or make a thriffle. 

600 gr flour

100 gr dry yeast (tørrgjær)

100 gr sugar

zest from 1 orange

zest from 1 lemon 

vanilla from 1/2 vanilla bean (vaniljestang)

200 gr melted butter

5 eggs

100 ml milk

100 gr raisins

100 gr currants (korinter)

100 gr candied peel (sukat)

4 tablespoons rum

2 tablespoons cream (fløte)

1 tablespoon butter 

 

Have the rum in a pan with raisins and currants. Heat it up while stirring, until the liquid is gone. Let it cool. 

Mix 500 gr of the flour with yeast, sugar, vanilla and the zest in a bowl. 

Mix the eggs and milk with butter until white, then pour the flour gently in the mixture. Add more flour if necessary. Knead for about 10 minutes until the dough is smooth and elastic.

Kneed the raisins, the currants and the candied peel into the dough.

Let the dough rise until the size is double, for about 1 1/2 hour. 

Grease a cake tin measuring about 20 cm and put baking paper on the inside so the height of the cakeform sides are about 15 cm in total. This makes the form taller and the cake higher as well. 

Form the dough to a big round ball and put it in the cake tin. Leave it in a draft-free place at warm room temperature for about one hour. 

Use a sharp knife to score an x on top of the cake. Brush the surface with whipped cream and leave 1 tablespoon of butter in the middle of the x.

Bake in 180 gr for 40 minutes. If the cake is too brown, cover it with baking paper. 

Wrap it in until you are using it. Sprinkle icing sugar over before serving. 

 

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Enjoy!

 

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