Crispy french fries with homemade mayonnaise

Lovely homemade crispy french fries with a creamy mayonnaise is everything you can wish for when you want a snack. Here is our very best.

French fries

(small snack for two)

5 potatoes

0,5 l oil for frying

salt

Mayonnaise

1 egg yolk

2 tsp mustard

ca 2 dl neutral oil

finely chopped parsley

salt

black peppar

cayenne peppar

a few drops of lemon juice

a pinch of sugar

How to do it.

Wash and peel the potatoes. Slice into french fries place in a bowl filled with water. Let them soak to get rid off the starch. Rinse and boil in a sauce pan for about 10 min, they shouldn't be rare, but not fully cooked either. Somewhere in between. Lay out a kitchen towel and let the potatoes dry. Place on a plate or baking tray (whatever fits in your freezer) and place in your freezer for about 15 min. Heat up the oil in a sauce pan or use a fryer if you got one. Keep a lid nearby if the oil would start to burn. Take out the fries and fry for 5 min in 160 degrees celsius. Place the fried potatoes on some paper to dry of excess oil.

Place the egg yolk, mustard and a pinch of salt in a bowl. Take an electric whisk or blender and make sure the egg mixture gets combined. Start adding the oil drop by drop, otherwise it will separate. If it separates, start from the beginning and slowly add the failed mixture. When the mayonnaise starts to thicken you can add the oil with less caution. More oil gives a thicker mayonnaise, you decide witch texture you want. Add the finely chopped parsley and season with salt, black peppar, lemon juice and cayenne peppar. 

Enjoy!

Sticky chocolate cake with caramel filling ☆

Sticky chocolate cake, or as we call it in Sweden, "kladdkaka" is one of the first things you learn to bake. And maybe it's the only recipe you need to know, it is heavenly! Here we've combined it with a caramel sauce filling and som smooth chocolate ganache frosting. Yum!

Sticky chocolate cake

100 g butter

2 eggs

1 dl sugar

2 dl flour

1/2 dl cocoa powder

2 tsp vanilla sugar

1 tsp baking powder

a pinch of salt

Caramel sauce

1 dl sugar

1 dl double cream

1 tsp butter

a pinch of salt

Chocolate ganache

140 g dark chocolate

1 dl double cream

Burnt almonds (optional for topping)

How to do it.

Start by melting the butter. Whisk the eggs and sugar and salt with an electric whisk until really fluffy. Take another bowl and mix the flour, vanilla sugar and baking powder thoroughly. Add the flour mixture to the sugar-egg mixture and use a wooden spoon to carefully fold in to the batter. Take cake pan (about 15 cm diameter) and rub some butter on it. Sprinkle som flour on it and pour in the batter. Bake in the center of the oven for 12 min in 200 degrees celsius.

For the caramel sauce, melt the sugar in a sauce pan, and be patient, it takes a few minutes! Heat up the cream whilst you wait. Once the sugar has melted and gotten a bit golden take a whisk and stir constantly whilst adding the cream to the sugar. Once combined, take of the heat and add the butter and salt. Pour in to a bowl and let cool in the fridge.

Ganache. Break your chocolate into small pieces and place in a bowl. Heat up the cream until small bubbles appear. Pour the cream over the chocolate and stir with a spoon and see the chocolate melt. Keep stiring and eventually you will end up with a smooth, lovely chocolate ganache!

Once your chocolate cake has cooled down, take a knife and cut it in half (it should be sticky in the middle). take of the top and spread out your caramel sauce. Put the top part back on again. Place your cake on a mug with a plate under it and pour your chocolate ganache over the cake and let it drip down the edges.

Top of your cake with something nice of your choice, I chose burnt almonds, and I don't regret it.

Enjoy your luxurious, sticky, smooth chocolate cake!

Dairy free banana tarts ☆

For some time ago, I read that if you whisk the thick mass from coconutmilk you would get a lovely smooth cream. Today I gave it a try and it is de-li-cious!

Banana tarts

8 digestive biscuits

1 can coconutmilk

1 tsp vanilla sugar

1 tbs white sugar

1 banana

Topping:

(roasted almonds)

50 g almonds

1.5 dl sugar

1 dl water

How to do it.

Start by roasting the almonds in a dry frying pan. At the same time, pour the sugar and water into a sauce pan and let it some to a boil. Once roasted, pour the almonds into the sugar mixture and stir frequently for a couple of minutes until the sugar mixtures starts to stiffen and become more sugar like again. Pour onto a baking tray with some baking paper on it and let it cool down.

Open the can with coconut milk, if the top part of the can isn't stiff, put the can into the fridge for about 1 h and then the liquid should have separated from the fat. Spoon out the coconut fat into a bowl and use an electric whisk. Add some vanilla sugar and some regular sugar to sweeten the cream a bit. Whisk until cream like texture. 

Place your digestive biscuits on a plate. Slice the banana and put 2-3 slices on every biscuit. Add the coconut cream and top it all of with your roasted almonds. 

Enjoy!

Cinnamon buns ☆

The 4th of october is the day we celebrate cinnamon buns in Sweden. Fluffy dough with a lot of butter, sugar and cinnamon. Yum!

And welcome to this blog, hungry--hearts.blogspot.com we hope you're here to stay!

Cinnamon buns

Dough:

25 g of fresh yeast

1/2 dl boiling water

2 dl milk

1 dl white sugar

1 tsp cardamom

1 pinch of salt

8 dl wheat flour

50 g butter

Filling:

2-3 tbs cinnamon

1 dl white sugar

25 g butter

Brushing:

1 egg

1 tbs sugar

After-brush:

1 dl water

1 tbs sugar

How to do it.

Start with stirring together the boiling water and milk until about 37 degrees celsius. Then add the yeast in small chunks. Add the sugar, cardamom and salt and use your fingers to create a soft slimy texture. Add half of the flour and knead the dough until fully combined. Slice the butter into small chunks and add a few at a time whilst kneading the dough. At last, add the remaining flour and stop kneading once the dough starts to let go of your hands. Put a towel or plastic wrap over the bowl and let it rise for 1 h. 

Dust some flour over your working space and tilt out your dough. Start kneading it and use a rolling pin to make a big 3 mm thick square. Spread out your butter so that it's fully covered and do the same with the sugar and cinnamon. Roll together your big square so that you end up with a snake of dough and simply cut out thin rounds of cinnamon dough rolls. Place the buns on a baking tray with some baking paper on it. Let rest for 10 min. Crack the egg into a glass, add the sugar and whisk to then brush each bun until finely coated. Add som sugar to decorate and bake in just over 200 degrees celsius for about 5 min or until golden brown. Quickly mix up some water and sugar and brush them and hear them sizzle!

Enjoy your freshly baked cinnamon buns like we do in Sweden, with a glass of cold milk!