Recipes by Signe Johansen
United Kingdom Chef
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Hot buns full of heresyHot buns full of heresyLast year's holy buns (photo by Fiona Beckett)This year's hot cross loaf (the buns were all snaffled up before photos could be taken)Being of Norwegian-Irish-Scottish-Jewish-Lithuanian-German extraction I've stopped crossing my buns.What inspired such subversive behaviour in the week leading to Easter?… |
1 vote
511 views
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Fastelavensboller, or Lenten cardamom bunsFastelavensboller, or Lenten cardamom bunsspelt cardamom bun with vanilla cream and marzipanIt's Ash Wednesday and even a girl of Lutheran-Jewish-Catholic-Heathen extraction understands the basic human need to mark certain days in the calendar with a confectionary blowout. There's much talk of pancakes on Shrove Tuesday but I already… |
1 vote
475 views
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Chocolate Beetroot CakeChocolate Beetroot CakeBeetroot is as mighty as vegetables come. Admittedly I spent half my life thinking it came only in pickled form as my family used to eat it with chicken liver pate and mayonnaise on an open rye sandwich. Occasionally my mother would add the same pickled stuff to salads. Otherwise I had no real conception that it… |
1 vote
554 views
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Mac n' Cheese baby!Mac n' Cheese baby!"To soothe the inner beast or quell the pain of a broken heart, make macaroni and cheese"-Marlena Spieler Macaroni and Cheese (2006)Whenever someone mentions mac n' cheese, or what you preposition-averse Brits call macaroni cheese, I do a little dance. There are few things more delicious in life than the union of… |
1 vote
755 views
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Spiced Sour Cream Cake with Apple & CinnamonThis apple cake was a case of "arghh! what do I make with bramley apples festering in my fridge?" actually, the apples were fine, but I really had a hankering for apple cake and decided to use up some odds and ends from the cupboard and fridge to make this German-style coffee cake. Bramley apples have a mouth-puckering tartness to… |
2 votes
629 views
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The Breaking of Bread...Scandinavians famously love good bread. I mean LOVE good bread. We're rather guilty of extolling the superiority of our wonderful bread culture whilst sneering at the stuff which passes for bread over here. Or at least I am, but then I'm also very particular and nothing quite puts me in as bad a mood as chewing fruitlessly on… |
2 votes
559 views
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Experimenting with Barley and a big thank you to Trevorthe verdict? delicious.This bread was inspired by Trevor Vibert, a fellow bread-baker who gave me lots of great bread tips, including the idea of using barley. I'm not sure if this is what Trevor had in mind, but I found some barleycorn flour at my local supermarket and decided to experiment with barley bread. The barleycorn mixture… |
2 votes
587 views
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Spelt breadrollsHaving raided the Scandinavian Kitchen of its fresh yeast supply last week (well, nearly all of it) and after the success of Friday's hot cross buns * I decided to make these spelt rolls. It defeats me why fresh yeast isn't readily available in supermarkets here. I once got a tip that the Sainsburys on Cromwell Road in west London… |
2 votes
666 views
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Claire Clark's Carrot CakeThis cake can't really be described as bona fide Scandinavian, but then what really is? We now get carrot cake all over the globe and everyone adapts this beloved American tradition to their own tastes and locally available ingredients. I decided to test a recipe from Claire Clark's book 'Indulge: 100 Perfect Desserts' (Absolute… |
2 votes
1339 views
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A Plum JobNearly a month has passed since I posted a note on baking here, an unintended hiatus of sorts. Between revising for exams, then sitting the verdamte things, an unexpected trip to Norway and one albatross of a PhD proposal looming on the horizon I've neglected all whisking and folding recently. Thankfully all the hard work has been… |
2 votes
639 views
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