Dreaming of Swedish Cardamom Buns

If you're going to crack open your blog after a long period of absence, it'd have to be a pretty special post. Well, look who's here - Swedish cardamom buns!

I have been pining for these since I got back from Edinburgh a couple of months ago. Yes, I miss my family. Yes I miss my friends. I miss the constant company and the constant chitter chatter. And walking everywhere inhaling the architecture. But foodwise I have not stopped thinking about the cardamom buns at Peter's Yard (and yes, I have trumpeted about these before here).

At the first chance I got, and after an eighteen month absence, I braved the Edinburgh wind chill for a brisk walk to the Swedish cafe for the usual flat white and cardamom bun. This time I managed to get both sisters there. Much younger sister (her words, not mine) swooned over the cinnamon buns and was hesitant to diversify. Middle sister kept to other fancies. All of us had lunch there one afternoon - the only time I didn't have a cardamom bun because, let me tell you, their soups, served with chunks of wholesome bread and silky butter, are delicious too.

So, short of planning a weekly visit to Edinbugh from New Zealand, all I've been doing since my return is sifting through the photographs and dreaming about them.

Then I googled and found this recipe for Swedish Cardamom Buns on the FixFeastFlair blog. I was a little hesitant as I have tried other recipes without success, but the comments on this post seemed positive and it was all so well mapped out.

I'm not going to lie, it did take a lot of the day to get this done but this was more to do with my speed, lack of pre-planning and waiting for dough to rise rather than any problems with the recipe. In fact the whole process was relatively easy and, as I said before, explained thoroughly with lots of hints and a video on how to twirl up those buns.

I had managed to grind the spices the day before which was a big help and also a sensory wonder as the sharp, exotic scent of cardamom hit me. As the recipe states, use cardamom pods and remove all the seeds (this is a very meditative process, especially while you ponder the rewards to come) and crush in a grinder. It is absolutely worth it as the flavour is way more intense.

Just after the first rise, I discovered the newly-bought jar of yeast had expired the day before which made me a trifle deflated (along with the dough). At that point I nearly gave up as I didn't think they would be successful without the rise but thankfully I didn't.

I halved the recipe (as there is only two of us) which made the strands shorter to work with in the final execution.  So there I was, more like a contortionist than a baker. Of course I didn't reach the perfection of FixFeastFlair's design, nor Peter's Yard (although my sister did think I'd pinched one of their photos) but for a novice bun twister I think I did okay.

So, how did they compare to Peter's Yard? Well, I absolutely loved them! I couldn't compare them side by side but I'd swear the flavour was all there and I was ecstatic. The dough was less dense than the cafe one and I actually preferred that.

This is an absolute keeper recipe. Thanks to Alana at Fix Feast Flair who has made me a very happy person.

If you want to have a go, the recipe is here on FixFeastFlair.  If you are in Edinburgh, you can find Peter's Yard or Soderburg cafes here.

etcetera ... London calling

Rewind time.  By way of explanation for the absence of posts in the past two months, I've been overseas for a wee while. Back to Edinburgh for a fabulous home visit and walk, walk, walk the city streets. Loved it, even though we went mid-summer and the weather was similar to Auckland's winter. Never mind, any sunshine we get is always a bonus. Similar stuff in Dublin visiting Bill's family. It was only when we reached Whitchurch village in Buckinghamshire, England that the temperature upped a bit - but the shorts stayed in the suitcase!

It was while we were at Bill's sister's that we took a day trip to London on the train. Something we do each time we visit. I've been encouraged to do a post on this cafe by a friend who wants to look it up next time she's in London. Happy to recommend. 

We were fortunate indeed to come across The Black Penny cafe (or coffee house, as they call it) as I was just about to lose it with caffeine withdrawal symptoms (sad, I know). We'd ditched the plan to have coffee first to take advantage of a quieter moment at the nearby Sir John Soane museum (more on that below). I instinctively knew the coffee would be good (after a rather hit and miss sampling in the UK) and it was. That and one look at the salads and I wasn't going anywhere else. 

I thought we were in for a bit of a wait as the place was bustling but luckily we got seated in the back room right away.  A large communal table filled the room which had that lovely mix of modern and old with exposed brickwork, wooden panelling and unusual lights, plus a few books to keep this bibliophile happy! 

The food was the star though. Not surprisingly I chose the option of a selection of salads which made me feel virtuous and were just lovely. The other two had generous portions of slow braised chicken legs with roasted fennel, sumac, burnt lemon and feta and proclaimed them delicious. Around our communal table I heard nothing but praise for the food. As much as I wanted to try the cakes or dessert, I was plenty full. If you find yourself in the Bloomsbury/Covent Garden area, go there!

And whilst you are in the area you'd be well advised to pay a visit to the Sir John Soane museum in Lincoln's Inn Fields.  It had been on my TO DO list for years. I wasn't aware of it when I lived in London (even though it was only a short walk from where I worked). Funnily enough, while telling sister-in-law about it, I discovered an article on it in one of those homes and gardens magazines in her house and then found out she'd already been there. Thankfully she was happy to return. Over the years it has gone from being a relative unknown to a must do on the tourist schedule. A mesmerizing and eclectic collection of art, architecture and curiosities, with lots of little surprises, you simply must go! It's unique.

Simply Summer Strawberry Ice Cream

I was in the garden this morning clad in one layer, shorts included (I’ve spared you the photo).  Two hours later, I’m wrapped in three layers including old, but comfy, woolly cardi and long track pants.  Such is the contrary weather we are experiencing at the moment. It could be worse, I could be in the South Island where there have been snowfalls. Hello summer!

On a recent hot and summer-like day, I spied some strawberries locally and knew it was time for ice cream. It was summer in my heart just thinking about it.  I have been a fan of ice cream for a long time thanks to my dad. Each Sunday he would cycle (yes, cycle) several miles to the famous Luca’s (Edinburgh and Scotland have a lot to be thankful for with their wealth of Italian ice cream stores) and bring home a tub of ice cream, strapped to the back of his bike.  When it was finished, the cats (sorry, Lucy) got to lick the empty carton and lid.  Gourmet ice cream lickin’ cats – how spoilt they were.

Whilst this ice cream can’t match the rich creaminess of Luca’s it does have a glorious colour and three simple ingredients - strawberries, cream and sugar – the taste of summer.

Just remember to freeze the strawberries in advance, otherwise you’ll have to wait a few hours before satisfying your craving.

Strawberry ice cream

Serves 4

If you’re serving this with something, have everything ready and work quickly as the ice cream melts fast.

2 cups strawberries, hulled and quartered

½ cup icing sugar

½ cup pouring cream

Place the strawberries in a plastic container and freeze.

Empty frozen strawberries into a food processor (you may need to break them apart if they’re stuck together but do this quickly to keep fruit frozen) and process until finely chopped.  Add the icing sugar and process until well combined.  Keep the motor running and add the cream until you have a smooth ice cream (wipe the sides of the bowl down with a spatula once or twice to blend).  Serve immediately.

You might also want to try this 

Semifreddo with Strawberries and Italian Nougat

Loving Edinburgh

Parsnip and Nutmeg Soup with divine breads

It really doesn’t matter whether it’s a rare heatwave (yeah, I got to experience one for the first time in years) or freezing with sleet and snow, for Edinburgh is truly a beautiful city.  The weather has settled into how I usually remember it – overcast, sometimes drizzle and just nudging double figures in temperature.  It doesn’t stop us. We are out every day, walking practically everywhere.

Flat whites with dark chocolate squares 

I could hardly wait to hit Peter’s Yard for a takeout flat white and cardamom bun.  There is something about the cafe's setting on Middle Meadow Walk; the modern architecture contrasting with, but not outdoing, the old; the lightness of air inside; and of course the food, that makes it hard for me to pass by.

I don’t feel guilty that I devoured the spicy bun before I left the shop, just explaining why there’s no photo.  As compensation, here's some snapshots of what we've eaten there on our visits so far.

Lemon Meringue Pie and Blueberry Pastry

Exterior, Peter's Yard

filling the tartan tins

I suppose it will come as no surprise that I like shortbread.  After all, the biscuit that has graced tartan tins for a very long time did originate in Scotland.

I recall thick wedges of melt-in-the-mouth shortbread, dredged in sugar served at former Edinburgh institution, The Laigh Coffee House.  It was there that I discovered there is no easy way to eat shortbread without leaving a scattering of crumbs and sugar behind. 

More recently, I was fortunate enough to sample the best shortbread I have tasted since leaving Scotland.  Made by my friend’s father, (a Scot) and using only the basic ingredients of flour, butter, sugar and a pinch of salt, Jim’s shortbread was simply wonderful.  Sadly, Jim has passed on.  I have his recipe but I think I will keep it as a memento.  I don’t think I could match his.

For all the variations on shortbread I could have - and there are plenty - I prefer the “authentic” taste of classic shortbread.  A rich, crumbly, buttery finger or petticoat tail.  I love that description of the skirted wedge cut from the flat round of shortbread dough.  And yes, I know that the term may originate from the French petits cotés, (a pointed biscuit), but I am going with the flouncy petticoat version as it’s far more romantic.

That’s not to say I haven’t or wouldn’t try different flavours.  Shortbread is nothing if not versatile.  I’m tempted by shortbread studded with dark chocolate chunks – a millionaire’s chocolate chip cookie?  I’ve made blissful biscuits delicately flavoured with chopped rosemary or lavender.  I’m not averse to adding nuts or seeds.  It’s just that each time I make shortbread I tend to opt for the unadorned.  It’s how I remember it.

There’s versatility in the eating too.  Shortbread crumbled over berries and cream or ice cream, or served whole with custard-based desserts is divine.  Jamie Oliver has a delicious recipe where he sprinkles smashed shortbread over grilled strawberries, Pimm’s and vanilla ice cream, mmm…. bring back summer!  Shortbread is also perfect cut into heart or star shapes, popped in little cellophane bags and tied with pretty ribbons to present as a home-baked gift.

For this recipe, I normally use the rice flour, but as I didn't have any, I used semolina instead.  I like the grittiness it adds.   Cornflour, another substitute, gives it a more melt-in-the-mouth texture.  Some recipes include custard powder as an additional ingredient, which makes for heavenly, sweet and silky biscuits.  Experiment a little and find your own favourite.

shortbread

200g slightly salted butter, softened

½ cup caster sugar

2 cups flour, sifted

¼ cup rice flour, sifted

Preheat oven to 160ºC. Grease and line a 20cm x 30cm baking tin with baking paper.

Cream the butter and sugar until pale and creamy.  Sieve the flours into the mixture and gently work into the mixture.  Do not over-mix.

Press the dough into the baking tin so it is level all over.  Smooth the surface. With a sharp knife, score the dough into fingers (bars) about 3cm x 7cm.  Using the tines of a fork (that’s the pointy bits), prick each finger three times.  You can do this accurately so they all look the same or, like me, you can stab at them rather hastily as you just want to get to the eating part. 

Bake for about 50 minutes or until a sandy brown colour.  If the shortbread is browning too quickly, loosely cover with tin foil.  Remove from the oven and leave in the tin for about 10 minutes.  Re-cut the fingers while hot.  Place on a cake rack to cool.   When cool, dredge with caster sugar, or leave as is. 

etcetera...

I’ve been neglecting my etcetera.  That’s the part where I diverge from "eat" and think about something else for a change.  So lately I’ve been:

watching….



Black Swan



I’m not sure how qualified I am to say anything about Black Swan as I watched about one third of it with my hands over my eyes (thanks to Natalie at The SoHo for the warning!).  Such was the intensity of this film that even when nothing was happening, or going to happen, you just imagined it would.  The soaring, loud music, the claustrophobic tension of scenes, and the stalking, handheld camerawork, added to the suspense.  Then there were the constant reflections in windows and mirrors, creating confusion over what was real and what was imagined, not only for Nina, the main character, but for the audience too.  Did I enjoy it?  No - I was tense throughout and exhausted at the end.  But I very much admired it and was captivated by its cleverness.  It had me on edge throughout and I kept thinking about it long after it was over – always a good sign of an interesting movie. 



The King's Speech



Both Black Swan and The King’s Speech have one thing in common – an outstanding lead actor who is so absorbed and convincing in the role that they take the film to a different level. 

I expected The King’s Speech to be somewhat dry and fusty so I was pleasantly surprised by its humour, its warmth and its humanity.  It was not the great film I expected, but it was nonetheless very good and entertaining. The only jarring point for me was Timothy Spall’s portrayal of Churchill, which to me was overdone and almost comical to watch.

appreciating….





Once the pride and joy of small, suburban garden beds tended mainly by the retired or the elderly, the dahlia is apparently experiencing a revival.  Not before time.

Edinburgh tenement

In my dining room, a small but perfectly formed reminder of my hometown. 

In Scotland, the term 'tenement' lacks the pejorative connotations it carries elsewhere, and refers simply to any block of flats sharing a common central staircase and lacking an elevator, particularly those constructed prior to 1919. Tenements were, and continue to be, inhabited by a wide range of social classes and  income groups. (Definition from Wikipedia.)