Wednesday, June 29, 2011, My Second Post.

My second post for OneGreenPlanet has been posted on their page today. 

It is on one of my favourites, Sandwich Cake "SmörgåsTårta". The recipe on OneGreenPlanet is for tasty individual cakes, that recipe can easily be duplicated to make one big one or look here for more inspiration and variations on this savoury layered sandwich cake.

(Recipe further down)

In Sweden, this cake is made for all kinds of special occasions; it is also served as a snack or treat, even dinner, if your feel like it… and believe me, you WILL feel like it! If you are not used to the idea of a savory layered cake, this recipe can take you down the road of something new and exciting.
The non vegan versions of this cake are usually made with different variations of sandwich meats, cheese and shrimp as toppings, layered with patés and other creamy fillings. The vegan version is a lot healthier, tastier and kind to humans and animals alike. This recipe has a smoked “ham” layer and a veggie-paté layer.
A sandwich cake can be decorated however you want to and whatever way you like; let your imagination run free!
(Makes 2 servings)
  • 8 Slices of White “Square” Bread
  • 1-2 tubs Vegan Sour Cream (I use Tofutti Sour Supreme)
  • 2-4 tbs Vegan Egg-Free Mayonaise
  • 4-8 tbs Dairy Free Margarine
  • 1-3 tsp Liquid Smoke
  • 3-4 Mushrooms of your choice.
  • 1 tube/tub of Tartex (or other veggie paté)
  • 6 small Cornichons/ Baby Gherkins
  • Salt & Pepper
  • Lettuce
  • Tomatoes
  • Dill
(decorate the cake with what you like. Things like seaweed caviar and vegan cheese slices are very tasty and highly recommended. For a large cake and other recipes for the filling have a look at my blog)
  1. Start with the mushroom filling. Clean and cut your mushrooms into chunks and fry on a medium heat with salt and pepper. Add 3-4 tbs of water and leave to simmer until just soft. (if more taste is wanted paprika powder and bbq spice can be added in with the mushrooms) Leave to cool.
  2. Add mushrooms, liquid smoke, ½-1 tub sour cream, salt and pepper into a bowl and mix well. Taste. Add more spices or liquid smoke if needed.
  3. Now make your veggie paté layer by adding the ½-1 tube/tub of the veggie paté and 6-8 small chopped up chornichons/ baby gherkins into a bowl and mix well. Add ½ tub sour cream, salt and pepper. Taste the filling.
  4. Cut the crust of your bread slices and start layering your 2 individual sandwich cakes. Use 4 slices of bread per each cake and spead your bread with a thin layer of margarine before adding your filling. I know there is 2 fillings and there will be room for 3 layers of mixes. Don’t worry the 2 fillings will be enough, just simply divide them to last for both cakes.
  5. When both the sandwich cakes have been layered. Mix ½ tub sour cream, a few tbs of mayo and margarine together into a smooth easy spreadable paste. Cover the outside of your two sandwich cakes with the margarine mix (the bread layers should not be visible).
  6. Prepare your lettuce, tomatoes and other toppings and attach them to your two cakes.
  7. Enjoy!
Tip: The sandwich cake will taste better if it is left to soak up all the good flavor and sort of “set” a little before eating. If your have leftover cake and want to save it, simply store in the fridge, wrapped in cling film or in a sealable container.

Monday, June 27, 2011

Rhubarb Cordial

I got this recipe from my friend Katrin who got it from her mother inlaw. The cooling summer flavour of rhubarb is tasty and fresh. I even nibble on them raw, sometimes tasting very sour, but oh my is it good! This cordial is best mixed with cold water and even better served with ice. Very refreshing.

You will need:
10 liter / 2.64 gallon sized Bucket
approx: 15-25 Stalks of Rhubarbs
2 kg / 9 1/4 cups of White Sugar
3 Lemons
Boiling Water

  • Clean your rhubarb stalks and cut them in finger thick slices. (leave the peel on)
  • Add all the stalks in your bucket, but don't fill it all the way up. Leave around 4-6 inches /10-15 cm empty at the top.
  • Slice your lemons and spread them over the rhubarbs. Make sure that the lemons are clean and wax free.
  • Add all your sugar to the bucket and fill with the boiling water. The water should just cover the rhubarb and lemons. (this might feel a little tricky as the rhubarbs tend to float, but push them down)
  • Mix until the sugar is dissolved.
  • Cover with a lid or plastic wrap and leave to sit in a cool place for two days. (stirr the rhubarb/lemon/water-mix around a few times per day during this time)
  • Strain all the liquid away after the two days, do until your liquid is clear. (not clear as in no colour, cause the cordial will be tinted)
  • Drink mixed with water or softdrink (for eg. 7up or sprite)
  • If you drink alot of this you can store it in the fridge for a few days, but the best is to freeze it and just take a bottle out when needed. Do NOT freeze glass bottles, they will explode!

A tip is to freeze into icecubes and pop in your drink as a fun flavour surprise.

Sunday, June 26, 2011

Rhubarb Cake w Almond Fudge Topping

Here in Sweden we have just celebrated our second biggest holiday (after Christmas) Midsummers. This holiday has been celebrated since before religion came to our country. Celebrating the sun and the light, before always celebrated on the day of the summer solice, but now always on a friday/saturday. We have time off work and spend the time with friends, family and other loved ones. Eating good food and some even dancing around the midsummers pole (or also know as maypole). 

One of the many mythical traditions surrounding this day says that all unmarried girls and women, on the night of midsummers eve, shall pick 7 different varieties of flowers. During the time of picking the flowers until going to sleep they are not allowed to speak and when they go to bed, put the 7 flowers under their pillow and during the night they will dream of the man they will marry.

But now to the cake! This recipe is fairly new to me and one that can be adapted in many ways, changing the rhubarbs to vegan chocolate or why not fresh summer strawberries. The moist vanilla sponge mixes well with the slightly sour rhubarb and sweet almond fudge topping.

You will need:
Round Spring Baking Tin, 26cm / 10inches in diameter.

Vanilla Sponge:
175 g Dairy Free Margarine, melted.
2½ dl / 1 cup White Sugar.
Egg Replacer, equal to 2 large eggs.
2½ dl Vegan Natural Yoghurt.
5 dl / 2 cups Plain Flour.
2 tsp Vanilla Sugar
2 tsp Baking Powder
400-500 g Rhubarb Stalks

Almond Topping:
100 g Dairy Free Margarine
75 g Sliced Almonds
1 ½ dl / 2/3 cup White Sugar
2 tbs Plain Flour
2 tbs Dairy Free Milk (I use Alpro Natural Soya Milk)
1 tbs Vanilla Sugar

  • Pre-heat your oven to 175 C / 345 F
  • Start making the sponge by melting the margarine and whisking it with the sugar until it goes a little fluffy.
  • Add your egg replacer and whisk a little more and also add the yoghurt.
  • Mix all dry ingredients in a separate bowl and mix them quickly and well with the wet batter. (I recommend using an electic whisk)
  • Grease the spring tin (I also add baking paper to the bottom) and pour in the batter.
  • Clean and peel the roughest skin off the rhubarbs. Cut into 2-3cm / 1inch pieces.
  • Evenly spread the rhubarbs on top of your batter and gently push them down.
  • Bake in the lower part of the oven for 45 minutes.
  • During this time start making the almond topping.

  • Mix all the ingredients, except for the vanilla sugar, in a saucepan.
  • Let it gently simmer while stirring for a few minutes.
  • Take the almond topping off the heat and mix the vanilla sugar in with the almonds.
  • Once the cake has been in the oven for 45 minutes, gently take it out and spread the almond topping over it and bake for another 15 minutes.
  • If your cake has risen alot and your tin looks very full, make sure to have an oven tray under your tin to avoid the almond topping to drip and burn in your oven. If not cleaning won't be that much fun after. (if you do get it in your oven, try to remove most of it while still hot. But be careful it hurts alot to be burnt by it)
  • Enjoy!
Tip: If your want to make it extra festive, serve with a side of vegan whipped cream or you favourite non-dairy ice cream.

Saturday, June 18, 2011

Rhubarb Heaven

Rhubarbs are so tasty and so great. In this post I will show you all how to make the perfect Rhubarb Cream aka "Rabarberkräm". It has nothing to do with the dairy cream, just has a creamy texture and is eaten usually as breakfast or as a meal between meals. Sour yet sweet, this wonderful rhubarb cream can be eaten on it's own (that is how I prefer it), with crumbled biscotti/ biscuits or swimming in a bowl with a splash of your favourite dairy free milk.

You Will Need:
6-7 Large Stalks of Rhubarb
500 ml Water (5 dl)
2/3- 1 cup White Sugar (1½- 2½ dl)
3 tbs Potato Flour/ Starch

  • Peel the toughest outer skin of the rhubarb and cut into slices ½ inch thick.
  • In a large pan, bring water and sugar(start by only adding 2/3 cup of sugar) to the boil.
  • Add your cut rhubarb and leave to simmer for 5-10 minutes. The rhubarb pieces should only just starting to fall apart.
  • Take the pan off the heat. Taste the rhubarb mix, if it is very sour add more sugar and taste again. Remeber this is NOT a sweet, but ment to be a little tangy.
  • Mix your potato flour/ starch with a splash of water to create a slurry.
  • Add the slurry slowly to your rhubarb while stirring alot to avoid lumps.
  • Put your pan back on the heat for a few seconds. When the first bubble appears, take off the heat again.
  • Now cool your Rhubarb Cream and enjoy eating later.
  • Store cool and eat cool.
  • Enjoy!

Saturday, June 4, 2011

Cardamon Cake

This moist and tasty sponge-like cake is wonderfully good. Using cardamon in sweet baked goods is very traditional in Sweden. Used in all from sweet wheat based rolls to cinnamon and vanilla buns/scrolls.

You will need:
6 dl (2½ cups) Plain Flour, 3 dl (1 1/4 cups) Sugar, 2 tsp Baking Powder, 1 tsp Cardamon (finely grounded), 2½ dl (1 cup) Dairy Free Milk, 1 dl (90 gr/ 0.4 cups) Melted Vegan Margarine and Pearl Sugar.

  • Pre-heat your oven to 200C / 390F.
  • Melt your margarine and add the milk.
  • Mix all your dry ingredients in a bowl and add the milk/margarine mix bit by bit while whisking. (a great tip is to use an electric beater/whisk to get a smooth and aerated batter)

  • Grease a round cake tin 24 cm / 9-9½ inches in diameter. (if you have an older style cake tin or just want to be certain that the cake won't stick, grease your tin and sprinkle it with fine plain bredcrumbs)
  • Pour the batter into your tin and top it with pearl sugar.
  • Bake in the lower part of the oven for around 30 minutes, use a cake tester to make sure the cake is set before taking it out of the oven. But don't over bake, this cake is ment  to be moist.