Loaded Pretzel Rolls


(Norsk oppskrift, klikk her: Fylte Saltkringle Rundstykker)

Now that the evenings get darker and colder, Handegg-season has started, Octoberfest in Munich has started and foliage is about to change color, what can be better that Soft Pretzel Rolls Loaded with all kinds of yumminess? Your imagination is what limits what to stuff the rolls with, and today I share a simple – but mouthwatering tasty – combo; Ham and Cheddar Cheese. What type of cheddar cheese you use is all up to you, I like to do half and half of the mild and the sharper one.

Loaded Pretzel Rolls (3)

Loaded Pretzel Rolls

  • Servings: 24
  • Difficulty: easy
  • Print

Superyummy Loaded Pretzel Rolls, perfect for game night snack or lunch.


Ingredients

  • 700 ml lukewarm water
  • 50 g yeast or equivalent in dry yeast
  • 50 g butter, divided
  • 2 teaspoons salt
  • 2 tablespoons brown sugar
  • 900-1000 g flour
  • 200 grams ham, chopped or shredded
  • 200 grams cheddar cheese, chopped or grated
  • Flake salt for sprinkling

Baking Soda Bath

  • 100 gram baking soda
  • 2 liters water

Directions

Dissolve the yeast in water, whisk in brown sugar and 2 tablespoons melted butter. Add the salt and most of the flour. Mix well and knead for 5 minutes, adjust as needed with flour. Proof until doubled in size, approx. 40 minutes.

Turn the risen dough out on a floured surface, half it, and put one half back into the bowl and cover. Make sure you preheat the oven to 200 degrees Celsius. Cut the half on the table in 12 pieces (they should weigh 70-80 grams each). Roll into balls. Flatten the balls with your hands, and lay a small amount of ham and cheese on the dough discs. Pull the edges up over the top of the filling, and pinch well to ensure there is no leakage when you put them in the baking soda bath.  Give them a little roll to shape them and to make sure they are pinched shut.

Bring baking soda and water to a boil, drop 1.2 pretzel rolls in the boiling water for 20-30 seconds. Make sure to turn them half time. Fish them up with a slotted spatula, dunk off excess water, and place on a baking pan lined with parchment paper. Try to place them with the pinched side down for the best appearances. You can score a couple slits with a sharp knife at the top, if you like.

Lightly brush the rolls with melted butter and sprinkle with flake salt. Bake for approx. 25 minutes, until deep brown. Repeat with the other half of the dough.

The rolls can be served both warm or cold. They freeze well, or you can store them in an airtight container in the fridge for a couple days. Reheat in oven or microwave.


Smørgåstårta (smørbrødkake)


(For English text, click here: Sandwich-cake)

Svenskenes deilige og iøynefallende klassiker! Svenskene bruker gjerne smørgåstårta ved spesielle anledninger. Den kan godt lages dagen i forveien, og det er bare fantasien som setter grenser for hva du kan fylle den med, og pynte den med. Tunfisk/krabbe/laks. Vegetar. Soltørket tomat, oliven og serrano. Det er bare å begynne en plass! ;-p

Jeg er glad i leverpostei og skinke i fyllet, og du kan tro denne er god! Denne oppskriften er mer enn nok til 4 personer, og du kan enkelt gange den opp (eller dele den ned) dersom du skal mette flere. Lag den rund, eller fyll en langpanne, alt etter hvor stort selskapet ditt er.

smørgås

Snadder Smørgåstårta

Et skikkelig blikkfang ved enhver anledning.


For best resultat, la tårtan stå kaldt natten over, dekorer samme dag som den skal serveres.

Ingredients

9 stk loffskiver

Fyll 1:

  • 100 g baconpostei
  • 1 ss fløte
  • 1 ss creme fraiche
  • 30 g kremost naturell
  • 2 ss agurkmix
  • Salt og pepper etter smak

Fyll 2:

  • 100 g kokt skinke, finhakket
  • ½ purreløk, finhakket
  • 2 dl creme fraiche
  • 1 dl majones
  • 0.5 dl frisk persille, finhakket
  • Salt og pepper til smak

Til pynt f.eks:

  • Salat
  • Druer
  • Ost
  • Skinke
  • Agurk
  • Hardkokt egg
  • tomater

Directions

  • Fyll 1: Bland alle ingrediensene med mixmaster til den blir jevn. Smak til med salt og pepper. La stå kaldt i 30 min.
  • Fyll 2: Bland alle ingrediensene med mixmaster til den blir jevn. Smak til med salt og pepper. La stå kaldt i 30 min.
  • Skjær skorpene av loffskivene og legg dem 3 på rad. Dekk med Fyll 1, og legg på et nytt lag med brød.
  • Dekk med halvparten av fyll 2, og legg på et nytt lag med brød. Ha resten av fyll 2 oppå og ned langs sidene. La gjerne kaken stå i kjøleskapet i 30 minutter før du pynter for at fyllet skal få «sette seg» litt.
  • Dekorer kaken akkurat som du vil.


Sandwich-cake


(For Norwegian text, click here: Smørgåstårta (smørbrødkake))

This is a Swedish classic, absolutely yummy and eye-catching! The Swedes use this for special occasions. It may well be made a day in advance, and only your imagination limits what to fill it with and how to decorate it.  (Tuna / crab / salmon. Vegetarian. Sun-dried tomatoes, olives and serrano ham, just to make a few suggestions).

I am rather partial to paté and ham in the filling, and oh my gawd this is good! This recipe is more than enough for 4 people, and you can easily add up the recipe if you need a bigger Sandwich Cake. You can make it round, or any shape you want. For big parties, use a baking tray or a big tray or plate.

smørgås (1)

 

Swedish Sandwich Cake

A Traditional Swedish Sandwich Cake: Fresh, Delicious and a real Show Stopper!


For best result, stack, fill and cover and sit cold overnight, decorate same day as it is to be served.

Ingredients

  • 9 slices of white bread

Filling 1:

  • 100 g bacon pâté (or any paté that suits your liking)
  • 1 tablespoon cream
  • 1 tablespoon crème fraiche
  • 30 g cream cheese
  • 2 tablespoons pickles, finely chopped
  • Salt and pepper to taste

Filling 2:

  • 100 g cooked ham, finely chopped
  • ½ leek, finely chopped
  • 2 dl crème fraiche
  • 1 dl mayonnaise
  • 0.5 dl fresh parsley, finely chopped
  • Salt and pepper to taste

Suggestions for garnish:

  • Salad
  • Grapes
  • Cheese
  • Ham
  • Cucumber
  • Hardboiled egg
  • Tomatoes

Directions

  • Filling 1: Mix all ingredients until smooth. Season with salt and pepper. Set in fridge for 30 min.
  • Filling 2: Mix all ingredients until smooth. Season with salt and pepper. Set in fridge for 30 min.
  • Cut crusts of white bread and put them side by side on the serving dish. Cover with Filling 1, and add a new layer of bread.
  • Cover with half of the filling 2, and add a new layer of bread. Cover with the rest of filling 2 on top and down the sides. Set in fridge for 30 mins before you decorate.


 

Pea Risotto


(Norsk oppskrift, klikk her: Risotto med Erter)

Here you have a very simple, but oh so yummy Risotto. Perfect with chicken, or as a vegetarian dish. Mind you, you must hover over it and stir the whole time. You can’t put it on and watch Netflix for half an hour!

erterisotto

Pea Risotto

  • Servings: 4-6
  • Difficulty: easy
  • Print

Superyummy Risotto that can be served with most anything - or as a stand alone vegetarian dish.


Credit: BBC goodfood

Ingredients

50g butter

1 onion, finely chopped

300g frozen or cooked fresh peas

1.7l hot vegetable or chicken stock

350g risotto rice

200ml white wine

50g Parmesan, or vegetarian alternative, grated

extra-virgin olive oil, to drizzle (optional)

Directions

Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.

Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency – this will take 20-30 mins.

Stir in the puréed peas, remaining peas, Parmesan and season to taste. Then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, serve in individual shallow bowls as is, or with some fried chicken. Drizzle with olive oil, if you like and perhaps some freshly grated parmesan.


Sandwich-cake (Smørgåstårta)


For Norwegian text, press HERE

This is a Swedish classic, absolutely yummy and eye-catching! The Swedes use this for special occasions. It may well be made a day in advance, and only your imagination limits what to fill it with and how to decorate it.  (Tuna / crab / salmon. Vegetarian. Sun-dried tomatoes, olives and serrano ham, just to make a few suggestions).

1-12654673_10153694763756622_1821486248683369156_n

On my first attempt I have chosen paté and ham in the filling, and oh my gawd was it good! This recipe is more than enough for 4 people, and you can easily add up the recipe if you need a bigger Sandwichcake. You can make it round, or any shape you want. For big parties, use a baking tray or a big tray or plate.

1-12565436_10153694763791622_5775970130299103158_n

Ingredients:

  • 9 slices of white bread

 

Filling 1:

  • 100 g bacon pâté (or any paté that suits your liking)
  • 1 tablespoon cream
  • 1 tablespoon crème fraiche
  • 30 g cream cheese
  • 2 tablespoons pickles, finely chopped
  • Salt and pepper to taste

 

Filling 2:

  • 100 g cooked ham, finely chopped
  • ½ leek, finely chopped
  • 2 dl crème fraiche
  • 1 dl mayonnaise
  • 0.5 dl fresh parsley, finely chopped
  • Salt and pepper to taste

Suggestions for garnish:

  • Salad
  • Grapes
  • Cheese
  • Ham
  • Cucumber
  • Hardboiled egg
  • Tomatoes

 

  • Filling 1: Mix all ingredients until smooth. Season with salt and pepper. Set in fridge for 30 min.
  • Filling 2: Mix all ingredients until smooth. Season with salt and pepper. Set in fridge for 30 min.
  • Cut crusts of white bread and put them side by side on the serving dish. Cover with Filling 1, and add a new layer of bread.
  • Cover with half of the filling 2, and add a new layer of bread. Cover with the rest of filling 2 on top and down the sides. Set in fridge for 30 mins before you decorate.

1-12642894_10153694763846622_5908785056013203024_n

 

Update 04 May 2016:

With my birthday coming up next month, I hope someone will make this for me!

Sir Nerdalot – the above is a (not so) subtle hint! Get it? Got it? Good!

Smørgåstårta (smørbrødkake)


For English text, click HERE

Svenskenes deilige og iøynefallende klassiker! Svenskene bruker gjerne smørgåstårta ved spesielle anledninger. Den kan godt lages dagen i forveien, og det er bare fantasien som setter grenser for hva du kan fylle den med, og pynte den med. Tunfisk/krabbe/laks. Vegetar. Soltørket tomat, oliven og serrano. Det er bare å begynne en plass! ;-p

1-12654673_10153694763756622_1821486248683369156_nPå mitt første forsøk har jeg valgt leverpostei og skinke i fyllet, og du kan tro den ble god! Denne oppskriften er mer enn nok til 4 personer, og du kan enkelt gange den opp dersom du skal mette flere. Lag den rund, eller fyll en langpanne, alt etter hvor stort selskapet ditt er.

1-12565436_10153694763791622_5775970130299103158_nIngredienser:

9 stk loffskiver

Fyll 1:

100 g baconpostei

1 ss fløte

1 ss creme fraiche

30 g kremost naturell

2 ss agurkmix

Salt og pepper etter smak

Fyll 2:

100 g kokt skinke, finhakket

½ purreløk, finhakket

2 dl creme fraiche

1 dl majones

0.5 dl frisk persille, finhakket

Salt og pepper til smak

Til pynt f.eks:

Salat

Druer

Ost

Skinke

Agurk

Hardkokt egg

tomater

Fremgangsmåte:

  • Fyll 1: Bland alle ingrediensene med mixmaster til den blir jevn. Smak til med salt og pepper. La stå kaldt i 30 min.
  • Fyll 2: Bland alle ingrediensene med mixmaster til den blir jevn. Smak til med salt og pepper. La stå kaldt i 30 min.
  • Skjær skorpene av loffskivene og legg dem 3 på rad. Dekk med Fyll 1, og legg på et nytt lag med brød.
  • Dekk med halvparten av fyll 2, og legg på et nytt lag med brød. Ha resten av fyll 2 oppå og ned langs sidene. La gjerne kaken stå i kjøleskapet i 30 minutter før du pynter for at fyllet skal få «sette seg» litt.
  • Dekorer kaken akkurat som du vil.

1-12642894_10153694763846622_5908785056013203024_n