Archive for April, 2009

:: Red Onion and Garlic Focaccia

Red Onion and Garlic Focaccia

Good homemade bread never fails to impress. There is just a freshness that you can’t compare to storebought, plus the the smell of a freshly baked loaf wafting around the house, just can’t be beaten!

Makes 2 focaccia loaves.
750g of strong white flour.
2 teaspoons of salt.
15fl oz of lukewarm water.
1 x 7g sachet of dry yeast.
2 tablespoons of olive oil.
For the topping:
2 tablespoons of olive oil.
4 garlic cloves, very finely minced.
1 red onion, sliced into half moon pieces.

Place the flour and salt in a large bowl and with the back of a spoon make a well. Pour the water into the well, and stir through the yeast and oil. Allow to stand for 10 minutes and then slowly combine the wet ingredients with the flour, incorporating in small amounts at a time, until a dough forms. Turn the dough out on to a floured surface and knead for 4-5 minutes until it becomes smooth and elastic. Oil the mixing bowl, place the dough back in, cover and allow to rise for 45 minutes to an hour or until the dough has doubled in size. Punch down the dough and knead for a further 2-3 minutes. Seperate the dough into two pieces and form into a flat rectangular bread, place into two oiled baking trays. Mix the garlic with the olive oil and spread over the surface of the the bread dough. Poke parts of the dough with your thumb and then pres the onions on top. Place in an oven at 220oC/425oF/Gas Mark 7 for 15-20 minutes depending on thickness.  When the bread is done drizzle with a little extra olive oil and enjoy!


April 29, 2009 at 10:58 am 11 comments

:: Happy Easter Cupcakes!

Happy Easter everyone! Do you dig my chicks? They’re just hatched, so if the one in the back looks like it hit the beers last night, give him a break!
Unfortunately my planned posts didn’t exactly happen this week, I’ve been travelling quite a bit so trying to find time and a good internet connection ultimately worked against me. But I do have these cheery colourful Easter cupcakes for you today.
Simple Fondant Technique
This is more of a technique post so if you’re looking for a basic cupcake recipe click here.
You will need:
A large rolling pin.
A fine sieve.
Icing sugar.
Ready to roll icing.
A variety of food colouring.
Butter cream frosting.

  1. Slice a chunk of the ready to roll icing, which can easily be found in most supermarkets, and add a drop of food colouring.
  2. Using your hands knead the colouring into the icing until you get a nice even colour.
  3. Repeat until you have a variety of coloured icing.
  4. Sieve a little icing sugar over a work surface and the rolling pin. 
  5. Roll out the icing to about 1/4cm in thickness.
  6. Using a glass or cookie cutter about the same size as the surface of the cupcakes, make circular cutouts from the icing. 
  7. Spread an even layer of butter cream frosting over the top of the cupcakes.
  8. Place a circle of the icing in your hand, turn the cupcake upside down and place on the center of the icing.
  9. Turn the cupcake up the right way and using your fingers gently smooth the icing all the way around, until you have a nice even surface. 
  10. To get rid of any excess icing sugar and to achieve and nice even finish on the icing brush with a little water.
Et voila! These are just simple plain fondant cupcakes, think what you could do when you let your imagination run wild- Head over to Bakerella for more cupcake inspiration!

April 12, 2009 at 11:36 am 6 comments

:: Next week on The Good Mood Food Blog!

I thought I would start a little round up of recipes every week, and also start giving you a sneak peak of what recipes I have planned for next week!

So to start out this week, I posted Homemade Paprika Roast Potato Chips, Soft Boiled Egg with Home Fries, and Swedish Saffron Pancake, check them out in the posts below:

Now on to the fun stuff, next week in The Good Mood Food kitchen we have the following recipes, Red Onion and Garlic Focaccia, Simple Singapore Noodles, and Simple Iced Cupcakes, here is a sneak peak:

I am in Stockholm at the moment and I can report that the weather is great! Have an amazing weekend and see you back here on Monday!

April 3, 2009 at 10:54 am 5 comments

:: Saffrans Pankkakor

Earlier this year while the frost was still on the ground in Gothenberg, we went to Gunnebo slot, a castle and gardens just outside the city.  The castle is famous for it’s large gardens which provide the restaurant on the grounds, with an abundance of fresh produce throughout the year.  The restaurant, Kaffehus och Krug, which serves lunch daily, has won many awards for its excellent standard of food and its menu which changes every week with different specials every day.

Buffet’s are quite common for lunch in Swedish restaurants but Kaffehus och Krug have a particulary interesting selection of food.  Homemade breads, desserts, and salads are all on the menu, and they also have a great emphasis on healthy fresh ingredients.

I was thrilled to see that the castle has its on blog which focuses on the progress of the gardens throughout the year.  It seems a lot of work has been done since our visit, so check out the blog to see some great pics of the gardens and the vegetable patch.  We are heading over to Gothenberg next week and I am really looking forward to seeing the gardens for myself, it might give me a bit of inspiration for my own little vegetable garden!

Saffrans Pankkakor (Saffron Pancake)

Recipe from “Swedish Homecooking” by Catarina Lundgren Astrom and Peter Astrom.
I’m told this is a traditional Swedish recipe from one of largest islands off the coast of Sweden.  It’s an extremely distinctive dessert, full of flavour which is definitely worth a try.

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.
Let the mixture cool a little.  Stir in the sugar and the saffron.  Preheat the oven to 220oC.  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.

If you ever find yourself in Gothenberg definitely give the place a visit. For more info check out:

April 2, 2009 at 8:24 am 2 comments

Flickr Photos