Semlor or cream buns are incredibly popular in Swedish bakeries. Traditionally they are eaten on pancake Tuesday know as fettisdag or Fat Tuesday in Sweden. During winter taking a break for “Fika” the Swedish word for taking a break from the day to enjoy some coffee, tea and something sweet would normally include one of these cream and almond paste filled sweet buns.

Makes about 18 buns
700g plain flour
140g caster sugar
A pinch of salt
2 teaspoons of freshly ground cardamom
350ml milk
2 x 7g sachets of dried yeast
150g salted butter, softened
1 large free range egg

Almond paste:
250g of skinless, blanched almonds
225g caster sugar
A few tablespoons of milk
A little icing sugar to dust
750ml double cream, whipped

Melt the butter in a large saucepan and pour the milk in, heat until lukewarm. Mix in the yeast.

In a large bowl mix together the flour, sugar, salt, and the cardamom. Make a well in the dry ingredients and mix in the wet ones along with the egg. Bring a dough together and knead on a clean floured work surface for 4 minutes. Place back in the bowl and cling film and a tea towel and leave to prove in a warm, dark place for 45-60 minutes or until the dough has doubled in size.

Preheat the oven to 190°C. Turn the dough out onto a clean work surface, divide the dough into 18 pieces (80g each) and roll each into a ball. Put the buns on a baking sheet lined with parchment paper. Brush the buns with a little beaten egg or milk and bake in the centre of the oven for about 10 minutes. Leave to cool on a wire wrack.

Prepare the almond paste by blitzing the almonds and caster sugar in a food processor. Then add a few drops of milk until you have thick smooth paste. Place in the fridge to firm up and become solid.

Cut a triangle out of the top of each bun and scoop out some of the insides, to make a small hole for the filling. Save the breadcrumbs in a mixing bowl. Grate the almond paste into the breadcrumbs and bring together a creamy paste using a few tablespoons of milk. Fill the buns with tablespoons of the filling and then pipe whipped cream on top.

Place the the tops back on, dust the buns with icing sugar and serve.

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This simple little supper hardly calls for a recipe at all. It uses lots of storecupboard ingredients to pump up the volume and make the best of the fresh prawns. You could use cooked frozen prawns here or maybe some slices of smoked salmon. The fresh flavours of white wine and lemon juice really lend themselves well to seafood.

Serves 4
400g of spaghetti
6 prawns per person, peeled
2 tablespoons of olive oil
4 cloves of garlic
1 teaspoon of chilli flakes
200ml of white wine (about a wine glassful)
Juice of 1 lemon
90g of butter (about 6 tablespoons)
A generous handful of parsley, finely chopped

First things first, get the pasta on the boil, cook it according to the instructions on the pack. Drain and toss in a little olive oil and set aside. Place a pan over a medium heat and add a little olive oil, gently fry the garlic and chilli for about one minute.

Add in the prawns and fry for three minutes, tossing until they have changed colour and are cooked through. Remove from the pan and set aside. Pour the wine and the lemon juice straight into the saucepan and bring to the boil. Let it simmer away for a minute or two and then stir in the butter until it’s melted and add half the parsley.

Add the prawns and the pasta and toss until everything is evenly combined.

Serve straight away with the remaining chopped parsley and a generous seasoning of sea salt and ground black pepper.

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This is a super simple little supper which can be thrown together in the time it takes to cook the pasta. To be honest, if you can’t get peas straight from the garden it’s almost better to use frozen here, as peas begin to loose their natural sugars as soon as they’re picked, so even fresh ones in the supermarket probably won’t be as good as you will get frozen. This recipe is easily adapted with most leftovers you might have in the fridge. I love a little bit of chorizo added here or maybe some freshly chopped basil with a sprinkle of grated Parmesan cheese.

Serves 4
300g of pasta
5 tablespoons of creme fraiche
150g of feta cheese
150g of fresh peas if you have them, otherwise use frozen
A good handful of fresh mint, finely chopped
A pinch of salt
A good pinch of freshly ground black pepper

Cook the pasta according to the instructions on the pack and drain.

If you are using frozen peas, cook them until tender and drain. If you are using fresh peas and they are tender and young, I don’t bother doing anything to them apart from shelling them and giving them a quick splash under some cold water.

When the pasta is cooked, add the creme fraiche, feta cheese, peas, mint, salt and pepper and stir gently until the pasta is evenly coated.

Serve straight away with a good squeeze of lemon juice!

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The combination of spices here are so tasty, but if you are missing some, don’t be afraid to use dried herbs or even whatever fresh herbs you have available to you. Barbecuing can be a little tricky but the cooking time will depend on the size of your chicken, if you are worried, simple insert a skewer at the thickest part and if the juices run clear, the bird is cooked!

Serves 6-8
2 small chickens
4 cloves of garlic
2 tablespoons of dark brown sugar
2 tablespoons of paprika
2 teaspoons of cayenne pepper
2 teaspoons of dried oregano
A small handful of fresh sage leaves, roughly chopped
A small handful of thyme
Juice of 1 lemon
3-4 tablespoons of vegetable oil
A generous pinch of sea salt and pepper

To prepare the chicken, place the bird breast down, and using a knife or a sharp scissors, cut along the back bone. Open the bird out and flip it over breast side up and using your fist push down hard on the breast to break the back bone.

Thread a skewer diagonally through the bird from the leg to the breast and repeat on the other side. Score the bird on the legs and breasts. Repeat the whole process for the second chicken. Place the chicken in a large roasting tin.

Prepare the marinade.  Place the rest of the ingredients in a pestle and mortar or a food processor and break down until you have a rough paste. Spread the paste over the chicken until it is completely covered.  Cover the roasting tin in tin foil and place in the fridge to marinate for 30 mins to an hour, if you have time. Place the birds on the barbeque over a medium heat and cook breast side up for 25-30 minutes.

Half-way through give the birds a squeeze of lemon juice.  Turn the birds over and cook for 15-20 minutes or until the chickens are cooked through.  If you find the chicken is blackening too much, place them on some tinfoil until they are cooked through.

Enjoy!

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Recipe from “Swedish Homecooking” by Catarina Lundgren Astrom and Peter Astrom.

I’m told this is a traditional Swedish recipe from one of the largest islands off the coast of Sweden. It’s an extremely distinctive dessert, full of flavour which is definitely worth a try.

Serves 2
60g of Japanese rice
240ml of water
1/4 teaspoon of salt
480ml of whole milk
120ml of cream
2 tablespoon of sugar
1/2 teaspoon of saffron
4 eggs
50g blanched almonds

Boil the rice with the water and salt in a covered saucepan until the water is absorbed.

Add the milk and cream and let the rice mixture simmer over a low heat until soft, about 30-40 minutes.  Stir every now and then so it doesn’t catch at the bottom.  You may need to add a little extra milk if needed.

Preheat the oven to 220oC.

Let the mixture cool a little.  Stir in the sugar and the saffron.  Add the eggs to the rice, one at a time.  Then add the almonds.  Pour the rice mixture into a buttered oven-proof dish.

Bake on the lowest rack of the oven for approx. 30 minutes.  Serve the saffron pancake lightly cooled, with whipped cream and blackberry jam.

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