winter – Scandelights

Recipe: Sticky toffee pudding

Published on January 20, 2021January 21, 2021 by HannaLeave a comment

I write about comfort food a lot. The kind of food that feels like a hug and that’s sometimes needed after a tough day, on a cold day or when you just feel a little delicate. Comfort food for me is a lot about texture, I often want something soft or creamy, ideally with melted cheese. A creamy pasta dish fits the comfort food brief for me and so does anything with creamy mashed potatoes.

But recently I have discovered comfort food in the form of pudding too, something I actually hadn’t thought about until I made this sticky toffee pudding. I think find it comforting because it’s soft and warm and silky. It feels like a wonderfully warm hug and that is desperately needed these days, isn’t it?!

The original recipe is by baking queen Mary Berry but I have altered it a little to fit the ingredients I had at home. If you prefer to use the original recipe you’ll find it here. I also halved the recipe as I didn’t have enough butter to hand for the full batch when I first made it, but then realised that the halved recipe was the ideal size for me. It was enough for 4-6 servings which I find is plenty for such a decadent pudding.

Sticky toffee pudding, serves 4-6

Adapted from Mary Berry’s recipe.

For the cake:

50 g softened butter plus extra for greasing

87,5 g light muscovado (or light brown) sugar

1 large egg

112,5 g self-raising flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1 1/2 tbsp golden syrup

137,5 ml whole milk

For the sauce:

50 g butter

62,5 g light muscovado (or light brown) sugar

1/2 tbsp golden syrup

150 ml double cream

1/2 tsp vanilla

To serve:

double cream

Preheat the oven to 180C/160C Fan. Butter a shallow ovenproof dish.

Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and golden syrup into a mixing bowl. Beat using an electric whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 30–35 minutes or until well risen and springy in the centre.

To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.

To serve, pour half the sauce over the pudding in the baking dish. Pour the other half into a jug to serve along side the pouring cream. Eat warm.

Recipe: Bruschetta Bar Winter Edition

Published on March 9, 2020 by HannaLeave a comment

When we were tired of heavy Christmas food on Christmas Day (we celebrate on Christmas Eve in Sweden) I threw together this Winter Edition Bruschetta Bar with various goodies we had at home.

A mix of reinvented leftovers, charcuterie and cheese. We had thinly sliced venison with remoulade and crispy onions, sun blush tomato cream cheese spread, olives, pata negra ham, homemade mayonnaise, saucisson, cured salmon and dill cream cheese. As well as cheeses, crackers and sliced pear.

It was the perfect antidote to heavy Christmas food as well as a really good way of using up leftovers. In summer I love tomatoes and burrata for the bruschetta bar, but in winter I think a spread such as this is better (tomatoes are a bit dull in winter), so I hope this could serve as some inspiration.

London: dinner at my new favourite pub!

Published on April 12, 2018April 12, 2018 by HannaLeave a comment

I’ve already told you about the lovely Sand’s End pub that I lived near for several years. They have a sister pub (and restaurant) in Chelsea, and as I suspected it to be just as good, I took my friends Maria and Daniel and their children there for dinner when they were visiting.

And I couldn’t have found a better day to show off this cosy gem of a pub! It was absolutely freezing this Saturday and as we walked into the warmth of the pub and the saw the roaring fire and the water bowls for the dogs we felt right at home.

All of us (apart from maybe the toddler) were cold and hungry so we quickly ordered drinks and some deliciously lemony hummus and toasted foccacia.

Then we had a hard time choosing from the menu, and in the end decided on the burger for all of us – to avoid food envy! But the rest of the menu looked great too.

It came with lovely triple-cooked chips and had a celeriac remoulade in the burger, which was lovely, but I would have liked a little bit more sauce. Otherwise it was great; nice patty and a good brioche bun.

The Cross Keys, 1 Lawrence Street, Chelsea, London SW3 5NB

Snow in London and a weekend in Sweden

Published on March 6, 2018March 6, 2018 by HannaLeave a comment

It snowed in London last week and everything came to a grinding halt like it always does. Although there is a slight improvement year to year. At least they don’t cancel ALL the buses anymore. But some more salt and grit on the pavements wouldn’t go amiss.

Once it settled it was rather pretty (I must admit) but I’m so glad it’s all melted again.

As it was freezing as well, I made some soup to warm me up one night. I used to make soup all the time and I must get back into it; it’s so warming and delicious and takes only minutes to make!

I also went to the cinema and saw Phantom Thread and managed to celebrate a friend’s birthday despite the snow disruptions. But the best part of the week was my weekend in Sweden. a) Because I actually got there – which wasn’t certain at all because of the snow, and b) because I was the godmother at the christening of my best friend’s baby girl. It was such a special moment that I will treasure forever.

Because there was a lot of snow in Sweden too I just stayed in with my parents for the rest of the weekend which was lovely. We had a lovely dinner on Saturday night and just enjoyed having quality time together!

Skanör: lunch at Stationen

Published on February 21, 2017February 21, 2017 by HannaLeave a comment

Most restaurants I visit back home are in Malmö, the biggest city in the area I’m from, but in the summer there are lots of smaller places scattered by the coast and in the countryside. In winter, not so much, but there are a few exceptions, like relatively new Stationen in Skanör. I had lunch with my friend Cecilia and Fredrik here one day at the beginning of the year and it was nice to see the restaurant was full, even in January.

All three of us ordered their classic burger with slaw and fries which was really nice and the portion was very generous too. On top of that coffee or tea and cookies were included in the lunch option. This is fairly common in Sweden and I think it’s really nice as you can sit for longer.

Bäckatorget 10, 239 33 Skanör

Crunchy apple cake

Published on February 19, 2016 by Hanna2 Comments

Some people, like my wonderful mother, love apple pies and cakes. I actually think she could live on it alone. I, on the other hand, am a little harder to please. Raw apples – delicious. Mushy cooked ones – not so much. I want set cakes, that provide a nice contrast to the soft apples.

This cake has the Hanna seal of approval; it’s cake-y, has a nice crunchy top but is still apple-y enough for the likes of my mother. Happy days!

Crunchy apple cake, serves 8-10

3-6 apples, peeled and slices

1 tbsp caster sugar

a little (1/2 – 1 tsp) cinnamon

3 eggs

190 g caster sugar

70 g plain flour

Place the apple slices in a lined springform. Scatter with sugar and cinnamon. Beat eggs and sugar until pale and fluffy and mix in the flour. Pour into the tin. Bake for 60 minutes in 175C. Serve with lightly whipped cream.

Winter Pavlova

Published on February 4, 2016 by HannaLeave a comment

I made this lovely Winter version of Pavlova before Christmas, and if I had had time to post it before the holiday season I would have aptly named it Christmas Pavlova, but, as it’s now February, I think Winter Pavlova is more fitting. Clementines are still in season so nothing’s stopping you to make it right away. Or why not try it with blood oranges?

Scandelights’ Winter Pavlova, serves 10

Clementine curd:

50 g butter

1 egg

100 ml caster sugar (80 g)

3 small clementines (or 2 larger ones)

Meringue:

140 g egg whites (4)

220 g caster sugar

8 g / 1 tbsp corn flour

4 g / 1 tsp white wine vinegar

Decoration:

3 dl whipping or double cream

1 packet pomegranate seeds

4 clementines, cut into fillets (i.e. the wedges without the membranes)

Clementine curd:

Zest the clementines and squeeze out the juice. Place in a saucepan with the butter and half the sugar. Heat up until the butter and sugar has dissolved. Leave to cool.

Beat egg and remaining sugar pale and fluffy and add to the saucepan. Let the mixture thicken on low heat while stirring. It must not boil. Leave to cool. Store in the fridge.

Meringue:

Beat the egg whites until foamy and add the sugar bit by bit while beating until stiff peaks. Add corn flour and vinegar and fold it in with a spatula.

Divide the meringue in two, shaping two circles on two parchment clad baking trays.

Bake in the middle of the oven, for 60 minutes. Turn the oven off and leave the meringues in the cooling oven with the door open until the oven has cooled down.

Assembling:

Lightly whip the cream and cut the clementines into fillets (peel it, keep it whole and place a knife on either side of each membrane, cutting out membrane-free wedges). Place one meringue round on a cake plate. Spread with clementine curd. Spread with whipped cream and place the other meringue round on top. Spread with whipped cream and decorate with clementine fillets and pomegranate seeds.

Creamy tomato sauce with sage

Published on April 4, 2013 by Hanna2 Comments

I’m really struggling with the weather at the moment, and all the jokes about a Swedish person being used to the cold are so getting old. Fact is, I am not. In fact, most Swedish people (at least from my end of the country) hate the cold. And even though the winters are long and cold, the well-insulated houses help a lot!

Anyway, those cold windy days when life feels utterly miserable there are a few things that could cheer you up. Friends, wine and food. All three together is of course the best combination, but any of the three on its own can help too.

One evening when I actually had planned to make potato gnocchi but ran out of steam after walking home in the freezing wind from the tube, I settled for what I would have served my gnocchis with; a creamy, warming tomato sauce.

We all know that a great flavour combination is tomato and basil, but with sub-zero temperatures outside that felt way too summery. Instead I opted for another herb that feels just as Italian – sage.

I see this as my winter version of tomato sauce. And that splash of cream feels necessary to fight the cold too.

Creamy tomato sauce with sage, serves 3-4

1 tin (ca 400 g) good quality chopped tomatoes

1/2 tin water

ca 3 tbsp balsamic vinegar

1 tsp soft brown sugar

1 1/2 tsp dried sage (or about 1 tbsp fresh, chopped)

1/2 tsp each of oregano, rosemary and lovage

1/2 tsp chilli flakes

1 garlic clove, grated

salt, black pepper

50 ml single cream

Pour tomatoes and water in a saucepan and bring to the boil. Let it reduce and thicken. Add vinegar, herbs, garlic and sugar. Cook until it feels thick enough. Add the cream. Season to taste with salt, sugar and black pepper.

Serve with spaghetti and plenty of grated Parmesan or Pecorino.