Archive for October, 2007

:: Kanel Bulle- Swedish Cinnamon Buns

These are possibly the most tasty little buns I’ve ever had! I first sampled them homemade at a Swedish friend’s house, and was intrigued by the very foreign shape, yet familiar Christmas flavors. When I moved to Sweden last year, I quickly found out they were standard fair for everyday life and were similar to what the croissant does for the french and what the scone does for the English. All in all they were pretty bog standard! However, I was given a Swedish cookbook recently which had the recipe so I had to try recreating them, it’s not really your standard fairy cake mixture, but the effort was worth it, even if just to put a smile on my homesick girlfriend!

Generally if you stick to the recipe you can’t really go wrong, the only variation I made to the recipe was rolling the dough a bit more thinly to get more rolls, but that is entirely up to yourself!

If you don’t have pearl sugar, which I didn’t the first time I made them, you can substitute it with a sprinkling out dark brown sugar.

Swedish Cinnamon Buns
Makes about 40 Buns

  1. 2 Cups of whole milk
  2. 4oz butter
  3. 2 packs of dried yeast
  4. 1/2 tsp salt
  5. 2/3 cup sugar
  6. 5-6 cups of flour

For the filling:

  1. 4oz butter
  2. 1/2 cup of sugar
  3. 2 tbsp of cinnamon
  4. 1 egg beaten

Melt the butter in a large bowl gently on a low heat and then add the milk .

When the mixture is lukewarm add the two sachets of active dry yeast, making sure it is really mixed through.

Stir in the sugar and the salt.

Slowly incorporate the flour in one cup at a time, try not to loose it, as the mixture will eventually come together, and you won’t be left with a sticky mess forever!

When the dough has taken shape and is no longer sticky, turn out onto a floured surface and need for about 3 minutes.

Leave the dough to rise in the bowl covered with a damp cloth for 45 mins. Try and find somewhere warm as the yeast will do it’s job a lot quicker.

While the dough is rising , prepare the filling. Gently melt the butter and add the cinnamon and sugar, making a thick spreadable mixture.

When the dough has risen, cut it in half and roll it into a rectangle about 5mm thick, and then spread the filling all over.

Then roll the dough so you get a snail effect, and slice into approx 15-20 pieces. Place the slices in those cute little paper wrappers face up and coat with the beaten egg.

Then sprinkle your little babies with some pearl sugar, or brown sugar if you can’t get some.

Bake the rolls in the oven at 250 degrees Celsius for about 5 mins or until the turn golden brown!

Enjoy! Perfect with some afternoon tea, a wild night in with the lads, or even a sneaky one to yourself! The choice is yours!


October 3, 2007 at 10:41 am 27 comments


Here’s a quick one that I’ve just started using and it comes in so handy!

When you have left over wine dregs instead of letting them go off or pouring them down the sink, pour them into an ice cube tray or bag and leave in the freezer.

They can be added too sauces at a later date for a really nice rich flavour, without having to open a whole bottle!

October 2, 2007 at 10:50 am 6 comments

:: Italian Meatballs Mood Food Style

Before I met the lovely Sofie from Sweden, meatballs for me were always associated with Italy. Combined with a thick tomato sauce and soft melt in the mouth pasta, they make a dish which is a staple of the classic Italian mama’s recipe repertoire. If I was to name one recipe that is ideal for food therapy its this, there is something strangely yet extremely relaxing about rolling the meat into satisfying little balls and plopping them into boiling hot creamy tomato sauce. Relying solely on the heat of the sauce to cook and infuse the little balls to perfection.

The recipe itself is pretty fool proof, and will give you results making you feel like the perfect Italian mama or papa!

Mood Food Meat Balls

  1. 500g of Minced Meat (Pork or Beef)
  2. 2 Garlic Cloves Minced
  3. 2 tsp of Dijon Mustard
  4. 2 tbsp of Tomato Ketchup
  5. 1 tbsp of Oregano
  6. Good pinch of salt and pepper

For the Tomato Sauce:

  1. 1 Garlic clove chopped finely
  2. 1 Onion chopped finely
  3. 2 tins of chopped tomato’s
  4. 1 tsp of Tabasco sauce
  5. 1 tsp of dried oregano
  6. 1/2 cup of red wine (optional you can use water but the wine gives a richer flavour when the sauce reduces)
  7. 1/4 cup of milk
  8. Good pinch of salt and pepper

In a large bowl mix the meat and the ingredients with a fork making sure to mix well. Take about a teaspoon full of the mixture and roll with your hands into a small ball. It’s better to make the balls smaller as they cook quicker and are a lot easier eat. Work your way through the mixture and set the balls on a large baking tray. Place the balls in the fridge allowing them time to firm.

Now for the tomato sauce, it’s a fairly standard affair, heat a large saucepan and add a drop of olive oil, fry the garlic for a minute and then add the onion. Fry the two till golden and soft and then add the tinned tomato’s. Bring the mixture to the boil and then stir in the Tabasco sauce, dried oregano, and red wine. Reduce the heat and allow to simmer for about 15 minutes or until the sauce has reduced.

Add the meatballs to the sauce pan, making sure they are covered by the sauce, I know your thinking raw meat in my sauce surely I’ll be poisoned! But no believe me it works and keeps the meat lovely and tender. Bring the sauce pan back to the boil and simmer for another 15 mins.

Serve with some good quality tagliatelle and there’ll be clean plates all around!

October 1, 2007 at 10:48 am 5 comments

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