Two Hour Cardamom Buns

I woke up at 6 am this morning feeling fresh and ready to bake all sorts of cakes and other delicious treats for my lovely husband. Entering the kitchen I realized that almost none of my baking plans could be realized, as I have sold almost all my kitchen- and baking tools as we are about to move from one continent to another.

I knew that Chris and one of his good colleagues was going to work on one of Chris’ many furniture projects today, so instead of baking small and petit cakes, i decided to bake some quick and easy cardamom buns that I could deliver at the workshop if they got hungry during the day (it didn’t take them long to eat half of the portion, before getting back to work) 🙂 nice to know when your food is appreciated :-).

Picture: Chris’ working hard on a bedside table and two dining chairs.

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The recipe for these buns is originally without cardamom, but I love to add different spices to this simple recipe to give a little twist once in a while. If you like your buns more buttery and plain, you can just leave out the cardamom and brush the buns with melted butter instead of milk.

 

Ingredients (12 buns)

2 tbsp. active yeast

1 stick butter

1 cup whole milk

1 tsp. sugar

1 tsp. salt

2/3 tsp. ground cardamom

1 small egg

3 cups + 3 tbsp. flour

2 tbsp. milk for brushing

 

Melt butter at medium heat in a sauce pan. Remove the sauce pan from the heat when the butter is melted and add the milk. Let cool for a few minutes.

Add yeast and cooled butter/milk mixture to a mixing bowl and stir to dissolve the yeast. Then add sugar, salt, cardamom, egg and 1/2 of the flour. Stir until combined and add the remaining flour and stir again. When the dough is just about to be combines, you can pour it onto a slightly floured surface and knead using your hands. This way you will get a better feeling with the dough. Knead until the dough is smooth and doesn’t stick to your hands.

Place the dough in greased bowl and cover it with plastic foil. Leave in a warm place to raise for approximately 45 minutes (the dough should double).

Preheat the oven at 400F.

Pour the dough onto slightly floured surface and divide it into 12 equally sized pieces (2.86 oz./81g). Gently roll the 12 dough pieces into balls and place them on a baking plate covered with baking paper. Cover the buns with a tea towel and let raise while your oven gets warm.

Brush the raised buns with milk and bake for 20 minutes. Transfer the baked buns to a wire rack to cool before serving. Serve slightly warm for breakfast or afternoon tea with great friends and family.

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Bon Appétit!

Ingredients (12 buns)

30 g active yeast

110 g butter

2.5 dl whole milk

1 tsp. sugar

1 tsp. salt

2/3 tsp. ground cardamom

1 small egg

7.5 dl + 3 tbsp. flour

 

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Easiest Focaccia Bread

This is without doubt one of the easiest recipes on focaccia bread that you might find on the internet. It only takes a few minutes to make the dough and if you would like to advance a bit, you can add roasted walnuts or semi-dried tomatoes together with the herbs 🙂

Most often we use the bread for sandwiches, but it is also great for tapas and/or to bring on a picnic with friends and family.

Ingredients (1 bread)

1 tbsp. active yeast

1 cup wheat flour

1 cup durrum flour

1 cup water

1 tbsp. coarse salt

6 tbsp. olive oil

1 tbsp. fresh thyme or rosemary leaves

1 tsp. sea salt

 

Dissolve the yeast into the water and add both flour types together with the coarse salt and half of the olive oil. Knead until the dough is smooth – it should be moist, but not sticky.

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Place the dough in a greased bowl and cover with plastic wrap. Let raise to double size, approximately one hour.

Form the raised dough into a ball and place it on a piece of baking paper. Pour the remaining olive oil over the dough and use your fingers to form the bread. It should end up being approximately 1 inch thick.

 

Sprinkle with your choice of herbs and cover the bread with a dishcloth. Let raise for additional 45-60 minutes.

Sprinkle the sea salt on top of the bread and bake in the oven at 480F for 18 minutes.

Use for sandwiches, tapas or whenever you feel like eating a good home baked bread 🙂

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Bon Appétit!

Ingredients (1 bread)

1 tbsp. active yeast

2.5 dl wheat flour

2.5 dl durrum flour

2.5 dl water

1 tbsp. coarse salt

6 tbsp. olive oil

1 tbsp. fresh thyme or rosemary leaves

1 tsp. sea salt

 

30 Minute Duck Salad

Last night we were both feeling tired and decided that dinner was going to be something fast and and easy but still delicious. We look in the fridge and found ingredients for out favorite duck salad and decided to make it.

One of the great things about this sale is, that it takes less than 30 minutes to make and it tastes fabulous 🙂 The combination of the juicy duck meat together with all the crispy vegetables and the sweet mango and perfumed cilantro gives it a bit of an Asian twist without it being to much.

The recipe below is for a 2-persons main course, but you can use it as an appetizer to, which will cover 4-6 servings instead.

 

Ingredients (2 servings)

1 duck breast

Salt

Pepper

2 handfuls rucola salad

1/2 leek

6 cherry tomatoes

10 asparagus

1/2 cucumber

1/2 mango

1 onion

1/2 cup soy sauce

1/4 cup cilantro

 

Clean the duck breast and remove tendons and blood vessels if any. Heat up a frying pan and make small cuts in the duck skin; season with salt and pepper. Place the duck breast with the skin side down, when the pan is smoking hot. Turn down the heat and fry on the skin side for 8-10 minutes. Turn the duck breast and turn off the heat. Let fry for additionally 2-3 minutes before removing the it from the pan. Let rest (on the meat side) on a plate for 10 minutes before cutting it into 1/2 inch slices.

While the duck is frying and resting, you have time to prep the vegetables. Clean the rucola salad and leek in cold water and let it drip off in a colander.

Slice the onion in paper thin slices and place them in a bowl and cover with soy sauce. Set aside until the rest of the vegetables are prepared.

Clean the asparagus and cut them into bit size pieces and blanch in boiling water for 30 seconds. Rinse the asparagus in cold water to avoid that they get soft.

Slice the tomatoes, mango, cucumber and the cleaned leek into thin slices.

Arrange the salad on a nice plate beginning with the rucola salad, followed by the cucumber-, tomato-, and leek slices. Then add the blanched asparagus and the soy-marinated onion slices and finish off with the mango slices.

When the duck breast has been resting for approximately 10 minutes, you can slice it. Place the slices on top of the salad and sprinkle with cilantro.

Serve with a good cold beer 🙂

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Bon Appétit!

Ingredients (2 servings)

1 duck breast

Salt

Pepper

2 handfuls rucola salad

1/2 leek

6 cherry tomatoes

10 asparagus

1/2 cucumber

1/2 mango

1 onion

1.25 dl soy sauce

0.8 dl cup cilantro

 

Easy Oven Roasted Potatoes

These oven roasted potatoes is both easy, delicious and goes well with almost any kind of meat. If you’re not a big fan of chili, you can leave it out, but remember that the end result will miss some of the original taste 🙂

Tonight we have had them with a large medium rare steak and a salad of pointed cabbage (recipes will follow soon).

 

Ingredients (2-3 servings)

1 pound small firm potatoes, rinsed

2 tbsp. good olive oil

1 tbsp. sea salt

1 tbsp. thyme leafs, fresh

1/4 tbsp. chili flakes

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Cut the potatoes into small cubes and add all the other ingredients. Mix well and let rest in the fridge for at least 30 minutes.

Add the marinated potatoes to an ovenproof dish and roast at 390F for 50-60 minutes or until they get a pretty golden color.

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Bon Appétit!

Ingredients (2-3 servings)

450 g small firm potatoes, rinsed

2 tbsp. good olive oil

1 tbsp. sea salt

1 tbsp. thyme leafs, fresh

1/4 tbsp. chili flakes