Smörgåstårta for Easter.
Sandwich cake and devilled eggs are a part of spring.
This time I made a round one. It's easier to make a square-shaped sandwich cake since toast slices are rectangular. But I like the look of a round cake better. Otherwise it tastes the same as last year.






Smörgåstårta with ham

24 slices of toast
250g ham
150g spreadable cheese
50g mayonnaise
200g cream cheese
a bunch of herbs (parsley, chives, basil)
150g gherkins
80g butter

Garnishes:
1 cucumber
about 150g cream cheese or a mixture of creamed butter and mayonnaise
5 ham rolls
5 cheese rolls
quail eggs

This is a typical sandwich cake. Made with two fillings and whole-grain toast.

To make the ham filling, process the ham to a homogeneous paste, then mix with spreadable cheese and mayonnaise. These cheeses are generally very different, some are very soft while others are quite tough. The fillings should have a soft consistency like a good yoghurt but should not be runny. So adjust the amount of mayonnaise accordingly.

To make the herb and gherkin filling, cream the butter and mix with cream cheese. Either finely chop or purée the gherkins and herbs. Mix into the cream cheese. Taste and add salt accordingly. If using flavoured cream cheese, then no additional salt is needed.

Divide the toast into six piles, all consisting of four slices. You can either use them as are (for a square shaped cake) or cut them into triangles to arrange the triangles as a pinwheel, trimming the outer tips, to make a circle.

Place four slices or eight triangles on the platter, spread with a good amount of herb-gherkin filling and top with another set of toast. Now spread these with the ham filling. The filling should be thicker than what you'd normally put on your sandwich.
Continue to stack and spread until you run out.

Now it's time to cover the sides and add garnishes. I like to use a mixture of butter because it doesn't dry out like just cheese would, but you can even use the same type of mixture that you used in the filling.
I cut the cucumber into strips and cubes. I placed the strips all around the smörgåstårta, to create a grass-like effect, the cubes I piled on top. Then I very casually added ham and cheese rolls and a halved quail egg.






Shrove Tuesday is one of the tastiest holidays, only second to Christmas.
Fluffy and gorgeous lenten buns, bilberry kissel, pigs' trotters, split pea soup, pancakes, fritters...

Here, it is also known as sledging day. Everyone, old and young, will make at least one run down the hill, using whatever they have at hand - a sledge, a briefcase, a plastic bag, a tube, a bum sledge ( we used these a lot as kids but we always called them bum-pans).

Actually, anything goes, my granny told me yesterday that when she was younger, she used to go sledging with all her colleagues using just large enamelled bowls!

This year there is no snow though, it has all melted away. Yes, all gone! It is bizarre. Snowdrops started blooming in February.

Still, I won't let that little fact bother me.







I used the same recipe as before.
Only difference is that I used my iSi cream whipper to add the whipped cream.

I myself haven't eaten any buns yet, but hope to soon.. if there's any left. The kissel with whipped cream is delicious, I had two servings of that.

Lenten bun recipe and photos from the year before.


I can't go past a bunch of quinces without buying some. Not sure what spell they've got me under.
Saw some in the shop about a month ago, all dirty and muddy and stuff. But I just had to get some all the same!



So I just peeled and cored them, halved some of them and cut the other ones into rings. Then roasted in the oven for about an hour with vanilla, sugar and cardamom. See the recipe for aromatic roasted quinces here.
Then later I made a jar of strawberry & quince confiture, four quince croissants and four quince tartlets.
I still have some of the syrupy roasting juices left over in the fridge, mmmh.




For the strawberry & quince confiture I used a box of strawberry purée from the freezer. Just let it thaw and then puréed it with roasted quince. Filled the jar and then pasteurised it.

For the croissants I used shop-bought all-butter croissant pastry and 10cm batons of roasted quince which I rolled inside the croissants.

For the tartlets I made some pastry cream using a recipe from my trustworthy Michel Roux cookbook. Cut puff pastry into rings and squares, scored the edges, piped a layer of pastry cream in the middle and placed roasted quince halves on top. Quince were halved horizontally for a more compact look.
Since the quince halves were cored they had this little hole on top so I covered that up using scraps of pastry.

I'll be making these again.