I hope you all spent the past few days indulging in ridiculous amounts of chocolate eggs, hot cross buns and tasty roast lamb. If not, don’t worry, you still have one day left to catch up;-). And congratulations to everyone who successfully completed Lent yesterday – now go and do or eat whatever you have been painfully missing out on these past 46 days!
This year’s Easter has been, apart from spending some of the days surrounded by IV-drips, syringes and wounds, all dressed up in scrubs (yes – some people actually have to work on bank holidays), an unhealthy brunch crawl for me. Nothing wrong with brunching 4 days in a row is there?
For the final brunch of the lot I decided to bake something slightly different than your usual, with a Scandinavian touch – Cardamom Rolls. NOM! As I already mentioned in a previous post – Cardamom is the new Cinnamon. If I haven’t won you over yet, I’m sure baking these will. I’m also sure half of you have been invited to yet another an Easter brunch for today, said they would bring something and popped into M&S for some hot cross buns. If so – tut tut tut – freeze your bought buns and make these! Everyone will love them!!
Swedish Cardamom Rolls
Continue reading →
The last time I had a few days off after nights I decided to visit Stockholm with a friend, who also randomly had some days of compensation (the one plus about working as a doctor – you get random days off to compensate for your ridiculous hours = free holidays!). One thing the Swedish know how to do well is the so called “Fika“, or coffee break with lots and lots of pastry. It belongs to the daily routine apparently, like breakfast, lunch and dinner. Genius. The pastries the Swedish are most famous for are, correct me if I’m wrong, cinnamon bullar (buns), cardamom bullar, cardamom cake and also saffron bullar. When I read cardamom bullar for the first time, I must admit, I was a tad sceptical as I immediately associated it with curry (ew…. curry pastry… not what I had in mind for my tea break). Retrospectively, I can proudly call myself an Idiot. Ground cardamom is the new cinnamon! Every pastry with cardamom was amazing – indescribable! I have even started adding it to my morning muesli instead of the good old cinnamon…. it seems to go with everything.
Anyways, with this newly revealed secret ingredient, being responsible for the sweet side of a Christmas family gathering, I decided to attempt to recreate something from my trip – a Swedish cardamom cake. It went down extremely well. You should try it!
Swedish Cardamom Cake
adapted from a random cookbook, unknown name and author, read in Stockholm airport.
Continue reading →