AFTER DINNER TREATS

BY LINA DANI

Lemon delight

300ml flour
3 tbsp. sugar
1 tsp. baking powder
100g butter
1 egg

Filling:
250g almond paste or marzipan
50ml sugar
125g soft butter
2 eggs
zest from 1 lemon
juice from 1 lemon

Glace:
200ml icing sugar
1-1,5 tbsp. water

Mix flour, sugar and baking powder, add thebutter in pieces and work it lightly with your finger tips. Add the egg and combine to a dough. Distribute in a baking dish with removable edges and press it up on the sides as well and let it rest in the fridge for 1 hour.

Meanwhile do the filling by shredding the marzipan and mix it with sugar and butter to a smooth consistence. Then add the eggs one by one. Add zest and juice and distribute in the baking dish. Bake in the oven for 30 minutes at 200 Celsius. Letit cool and spread with the icing sugar mixed with water to a thick glace, or drippeled In a pattern.

Banana cake

75 g melted butter
50ml cream
2 eggs
200ml dark sugar
3 bananas
300ml flour
1 tsp baking powder
1/2 tsp bicarbonate of soda

Whisk sugar and eggs until fluffy, add melted butter, cream, mashed banans and flour mixed with baking powder and bicarbonate. Stir until smooth and add to a buttered and breaded baking dish. Bake for 40 minutes in 175 C
Serve with greek yoghurt, liquid honey and blueberries.

Chocolate Mousse

150ml cream
100g dark chocolate
50g raspberries
2 digestive crackers
100ml cream

Chop up the chocolate, let the cream come to a boil then pour it over the chocolate and stir until the chocolate has melted. Let it rest in the fridge for 1h. Whisk the cream until fluffy with a mixer then distribute the mousse into glasses. Top with raspberries, crushed digestives and whipped cream.

FUDGE CAKE WITH STRAWBERRIES

CAKE:
150g butter
2 eggs
250ml sugar
1tsp vanilla powder
1tbsp espresso coffee
150ml flour
50ml cocoa
1tsp baking powder

Melt butter, whisk egg, sugar and vanilla powder fluffy. Add coffee, flour, cocoa and baking powder. Stir down the
melted butter, pour it into a buttered baking dish with removable edges. Bake for 20min in 175C. Let it cool, add the
fudge in the dish on top of the cake and let it cool there.

FUDGE:
150ml cream
150ml sugar
2tbsp syrup
100g dark chocolate
75g butter

Zimmer cream, sugar, syrup and dark chocolate for 10min, then add the butter and stir until combined.
Finally, serve with whipping cream and chocolate dipped strawberries.

APPLE CRUMBLE MINI PIE

4 apples
3tbsp of almond flakes
50g marsipan (mandelmassa)
1tsp cinnamon powder
1tsp cardamum powder
2tbsp brown sugar

Peel and cut the apples into small dices, distribute into small individual pie forms. Mix spices with sugar and sprinkle
on top. Add almond flakes and shredded marsipan.

Topping:

150ml sugar
300ml oatmeal
200ml flour
250g butter

Mix all ingredients together with your fingertips. Sprinkle the topping over the marsipan and bake for 20min in 175C.
Serve with vanilla ice cream.

Chocolate Fondue

300g fine dark chocolate
Bites of oranges, strawberries, raspberries, marshmallows and mixed nuts

Warm up the chocolate, if your are using the microwave, start with 45sec on full effect then stir and add more time
if needed. Cut preferable sizes of fruit and add marshmallows and nuts in bowls and dip on!

SWEDISH TRUFFLE

200g butter
200ml sugar
600ml oatmeal
2tbsp vanilla
2tbsp espresso coffee
4tbsp cocoa powder
100ml whipping cream

100g dark chocolate
50g white chocolate.

Wait until the butter is room temperature. Mix all the ingredients together, except the dark and white chocolate, until it forms a smooth dough. Roll small balls with the palm of your hand, dip in melted dark chocolate, sprinkle with white chocolate and let it cool in the fridge for 1h.

HAZELNUT KIWI CAKE

200g hazelnuts
4 egg whites
300ml icing sugar

Chop the hazelnuts, whisk the egg whites firm. Fold together egg whites with sugar and hazelnuts.
Draw 2 circles on grease proof paper, add to a baking sheet. Spread the batter into the circles.
Bake in the oven for 15min in 150C. Let it cool.

100g Daim chocolate
200ml cream
1tsp vanilla powder
1tsp sugar
4 kiwis

Whisk the cream quiet firm, add chopped daim and the sugars. Spread between and on top of
the hazelnut cakes. Decorate with thin slices of kiwi.

FUDGE BROWNIE CAKE

CAKE:
150g butter
2 eggs
250ml sugar
1tsp vanilla powder
1tbsp espresso coffee
150ml flour
50ml cocoa
1tsp baking powder

Melt butter, whisk egg, sugar and vanilla powder fluffy. Add coffee, flour, cocoa and baking powder. Stir down the
melted butter, pour it into a buttered baking dish with removable edges. Bake for 20min in 175C. Let it cool, add the
fudge in the dish on top of the cake and let it cool there.

FUDGE:
150ml cream
150ml sugar
2tbsp syrup
100g dark chocolate
75g butter

Zimmer cream, sugar, syrup and dark chocolate for 10min, then add the butter and stir until combined.
Finally, serve with whipping cream or vanilla ice cream.

LEMON SWISS ROLL

Filling:
Juice of 2 oranges & 1 lemon
Zest of 2 oranges & 1 lemon
200ml sugar
2 egg yolks
4tbsp cream
1 1/2tbsp starch (potatismjöl)
100g butter

Mix all the ingredients together, except butter, in a pot and let it zimmer and thicken while stirring.
DO NOT BOIL! Take the pot off the heat and add the butter, then let it cool.

Cake:
3 eggs
150ml sugar

Whisk together until fluffy, add

200ml flour
2tsp baking powder

Mix in the egg batter. Spread the batter on a grease proof papered baking sheet.
Bake in 220C for 8min. Let the cake cool, then spread the filling
and roll together.

BLUEBERRY CRUMBLE PIE

150ml sugar
300ml oatmeal
200ml flour
250g butter

Mix all ingredients together with your fingertips.

Filling:

200g blueberries
2tbsp potato starch
50ml sugar

Add blue berries (fresh or frozen) mixed with sugar and potato starch in a buttered pie dish,
sprinkle the crumble on top and bake for 20 minutes in 225 Celsius.
Serve with vanilla ice cream.

OREO COOKIE SHAKE

500ml vanilla ice cream
200ml milk
10 oreo cookies

Mix all in a blender, starting with the cookies, but not too much, there must be chunks left!! Add more ice cream if you want it thicker or more milk if you want it smoother. Pour in high glasses with a thick straw and add one whole cookie on top of each milk shake.

week20

FUDGE SAUCE AND VANILLA ICE CREAM

300ml whipping cream
250ml icing sugar
100ml syrup
2 tbsp. cocoa
2 tsp. vanilla powder
2 tbsp. butter

Mix all ingredients except the butter in a sauce pan and boil on low heat for 30 minutes. Take off from the heat and add the butter. Sprinkle it warm on top of vanilla ice cream

Double Chocolate Cake

200g butter
300g dark chocolate
3 eggs
250g brown sugar
50g flour

Heat the oven to 170C. Line your oven proof dish with grease proof paper. Whisk the eggs in a bowl until fluffy.
Add sugar and whisk until it thickens. Warm chocolate and butter together in the microwave for 40sec.
Fold in the chocolate mix and then the flour, fold until smooth. Here you can add left over Christmas candy, fudge or whatever goodies you like! (Marshmallows/peanut butter/nuts) Pour the mixture into the dish and bake for 30min.
They should be all squidgy inside. Cut into squares and leave to cool in the dish.

TOFFEE COOKIES

200g butter
200ml sugar
2tbsp vanilla
2tbsp sirup
500ml flour
1tsp baking powder

Whisk butter, sugar, vanilla and sirup lightly.
Mix in flour + baking powder. Pinch the dough together.
Roll out into long rolls so that it fits the baking sheet and flatten with a fork.
Bake in the oven for 10-13 min in 175°C. Then cut into slanted pieces.

IRISH COFFEE

1tbsp brown sugar
1 shot of espresso coffee
2tbsp whiskey
2tbsp Khalua coffee liquor
100ml whipping cream
1tsp sugar

Mix the sugar in the hot coffee, add whiskey and khalua. Stir so that the sugar melts, add whipped cream mixed with 1tsp of sugar.
Serve with a cocktail cherry and a straw.

week19

Christmas Cake

12 pitted dates
100ml walnuts
1 banana
1 small bag of dried fruit, your choice!
300ml flour
1tsp baking powder

Chop the dates and walnuts. Mash the banana and mix with all the remaning ingredients. Put aside.

In a new bowl:

175g of smooth butter
150ml brown sugar
50ml honey
1tsp grounded cinnamon
1tsp grounded ginger
2 eggs

Mix together and add with the first batch. Mix together, pour in a buttered and coconutted baking dish. Hammer it down so it gets even. Bake for 60min in 150C.

Glaze:

Melt 75g butter and add 1 can of sweetened condensed milk. Mix to a smooth glaze, add 100ml chopped walnuts.
Let the cake cool, then sprinkle the glaze on top. Add more nuts if you'd like!

WEEk18

Candy Cake

150g melted butter
200ml brown sugar
3 eggs
200ml flour
100ml coco
100ml chopped toffee fudge (Dumle)
100ml salted peanuts
100ml mini marshmallows

Mix all ingredients in a bowl. Pour in a buttered and floured baking dish with removable edges. Bake for 15min in 175 C. Let it cool. Let 300ml of cream along with 180g of chopped toffee fudge (Dumle) come to a boil, stir until the fudge is melted. Let it cool in the fridge then whisk it until fluffy with a mixer. Spread the cream over the cake and garnish with chopped toffee fudge, marshmallows and peanuts.

week17

Lemon Cake

300ml flour
3 tbsp. sugar
1 tsp. baking powder
100g butter
1 egg

Filling:
250g almond paste or marzipan
50ml sugar
125g soft butter
2 eggs
zest from 1 lemon
juice from 1 lemon

Glace:
200ml icing sugar
1-1,5 tbsp. water

Mix flour, sugar and baking powder, add thebutter in pieces and work it lightly with your finger tips. Add the egg and combine to a dough. Distribute in a baking dish with removable edges and press it up on the sides as well and let it rest in the fridge for 1 hour.

Meanwhile do the filling by shredding the marzipan and mix it with sugar and butter to a smooth consistence. Then add the eggs one by one. Add zest and juice and distribute in the baking dish. Bake in the oven for 30 minutes at 200 Celsius. Letit cool and spread with the icing sugar mixed with water to a thick glace, or drippeled In a pattern.

week16

Mocca Double Chocolate Cake

250g dark chocolate
250g butter
300ml brown sugar
3 eggs
1 egg yolk
100ml flour
100ml coco
1tsp baking powder
1 pinch of salt

Melt 200g of the chocolate. Whisk butter and sugar softly with a mixer. Add the eggs and the yolk, add the chocolate in the batch, mix together flour, coco, baking powder and salt then sift it into the batter. At last chop up the rest of the chocolate and add it into the batch. Pour the batch in a buttered baking dish. Smooth it out. Bake for 30min in 175C. Let it cool and add a glace of

75g butter
50ml espresso coffee
50ml coco
1tbsp vanilla powder
450ml icing sugar
shredded coconut

Melt the butter, whisk in the other ingredients. Smooth out the glace on the cool cake and shred with coconut. Cut the cake in good sized bites and serve with whipped cream.

Week15

CHOCOLATE MOUSSE WITH CRUNCHY ALMONDS

Chocolate Mousse

100g dark, fine chocolate
200ml cream
2 egg yolks

Melt the chocolate, whisk the cream softly. Add 1 egg yolk at a time into the melted chocolate. Fold down the cream. Divide in 4 cups, let it rest in the fridge for 1h.

Crunchy Almonds
50ml almonds
50ml sugar
1tsp orange zest

Melt the sugar in a pot, add orange zest and almonds, stir with a wooden spoon. Pour it out on an oiled greaseproof paper. Let it rest for 30min. Chop it with a large sharp knife and sprinkle on top of the mousse.

week14

SANTO DOMINGO HOT CHOCOLATE

700ml milk
200ml cream
2 cinnamon sticks
1 star anise
1tsp vanilla sugar
200g dark chocolate
100g brown sugar
Cayenne pepper
4 chocolate pralines (Mars, Twix or Daim etc.)

Mix milk, cream, cinnamon, anise and vanilla sugar in a pot. Let it boil up to the first bubble.
Remove the pot from the heat, add the chocolate in smaller pieces, the brown sugar and stir until it's all melted.
Add a pinch of cayenne pepper. Serve in big cups and add chopped pralines on top.

WEEK13

APPLE PIE WITH MARZIPAN

150ml sugar
300ml oat meal
200ml flour
250g butter
4 apples

Mix together into a dough.
Add apple slices in an oven proof dish. Sprinkle with brown sugar. Add slices of marzipan and press out the dough on top.
Bake for 20min in 225°C.

THE ONION BREADS!!!!!!!!!!!

800ml flour
1tsp salt
1tbsp dried oregano
1tbsp dry basil
2tbsp fresh thyme
50ml canola oil
50g dry yeast
250ml buttermilk (gräddfil)
2 small onions (Chopped and fried soft in butter)

Mix all dry ingredients including the onions and stir, last the yeast. Heat oil and buttermilk until it is finger warm.
Add to the dry ingredients and knead the dough for 5min. Split it into 20 bites, roll it into buns. Add it on grease proof paper on a baking sheet. Let it rise for 45min in a warm place under a cloth. Brush with a whisked egg and bake for 10min in 225°C.

WEEK12

CHOCOLATE DIPPED STRAWBERRIES

200g dark chocolate
1 tsp canola oil
500g fresh strawberries

Warm the chocolate with the oil and stir. Dip the strawberries and distribute on a grease proof paper, cool in the fridge for 30 minutes.

FIG MARMELADE

250g dried figs
100ml walnuts
200ml dark sugar
100ml water
200ml red whine

Chop the figs and walnuts in small pieces. Add all ingredients in a saucepan and boil for 20 minutes, until thick.

Serve with brie and mature cheese. Or to parmesan crackers, or to vanilla ice cream or…or..

WEEK11

FUDGE SAUCE AND VANILLA ICE CREAM

300ml whipping cream
250ml icing sugar
100ml syrup
2 tbsp. cocoa
2 tsp. vanilla powder
2 tbsp. butter

Mix all ingredients except the butter in a sauce pan and boil on low heat for 30 minutes. Take off from the heat and add the butter. Sprinkle it warm on top of vanilla ice cream

APPLE CRUMBLES

150ml sugar
300ml oatmeal
200ml flour
250g butter

Mix all ingredients together with your fingertips. Add 6 apples, peeled and trimmed in a pie dish, sprinkle the crumble on top and bake for 20 minutes in 225 Celsius.
Serve with custard cream.

Week10 favs in replay

FALSE TIRAMISU

200g almond biscuits(mandelskorpor)
200g mascarpone cheese
100ml icing sugar
1 tbsp. vanilla powder
50ml cream
4 tbsp. espresso coffe
4 tbsp. Kahlua coffe licqueur
fresh blueberries
cacao

Mix coffe and Khalua and drip it over slightly crushed almond biscuits in 6 glasses. Mix cheese, sugars and cream together and spread over. Sprinkle some 6-8 blueberries on top and powder with a little cacao, let rest at least 1 hour in the fridge before serving.

Frozen Cheese Cake

3 egg yolks
200ml sugar
2tsp vanilla
300ml whipping cream
3 egg whites
18 digestive crackers
50ml butter
lemon cest

Mix yolks and sugar together with an electrical mixer, Add philly, vanilla and lemon zest and stir together. Whip the cream and the egg white in separate bowls and fold down in the mix. Crush the crackers and mix with the melted butter. Distribute into a pan with removable edges, be sure to press it down. pour the mixture in the pan and freeze for at least 6 hours.Serve with fresh blueberries and fresh raspberries on top and don't forget to take the cake out of the freezer at least 20 minutes before serving!!

WEEK9

CRUNCHY WAFFLES

250ml ice cold water
325ml flour
½ tsp salt
400ml whipping cream

Whisk water, flour and salt together to a smothbatter. Whisk the whipping cream hard and fold it carefully in the batter. Heat the waffle iron , brush with some butter and add about 100ml batter for each and bake the waffles. Serve with fresh fruit or jam and whipping cream or ice cream.

AFTER EIGHT CAKE

250g digestive crackers
50g melted butter
200g After Eight thins
200g philly cream cheese
300ml whipped whipping cream

Crush the crackers and mix with melted butter. Press out in a dish with removable edges. Warm the After Eight thins in the micro and mix with philly and whipped cream to a smooth batter. Pour it over the crackers and freeze for at least 4 hours. Do not forget to take it out from the freezer 20 minutes before serving!

WEEK8

CHOCOLATE FONDUE DIPP

Boil 250ml whipping cream in a pan. Chop 100g light and 100g dark chocolate.
Pour the chopped chocolate into the cream + 2tbsp butter. Let melt while you stir.
Crumble 3/4tsp sea salt.

Serve with fruit

TOFFEE COOKIES

200g butter
200ml sugar
2tbsp vanilla
2tbsp sirup
500ml flour
1tsp baking powder

Whisk butter, sugar, vanilla and sirup lightly.
Mix in flour + baking powder. Pinch the dough together.
Roll out into long rolls so that it fits the baking sheet and flatten with a fork.
Bake in the oven for 10-13 min in 175°C. Then cut into slanted pieces.

WEEK7

FALSE TIRAMISU WITH BLUEBERRIES OR RASBERRIES

200g almond biscuits(mandelskorpor)
200g mascarpone cheese
100ml icing sugar
1 tbsp. vanilla powder
4 tbsp. espresso coffe
4 tbsp. Kahlua coffe licqueur
fresh blueberries
cacao

Mix coffe and Khalua and drip it over slightly crushed almond biscuits in 6 glasses. Mix cheese and sugars together and spread over. Sprinkle some 6-8 blueberries on top and powder with a little cacao, let rest at least 1 hour in the fridge before serving.

BANANA CAKE

75g melted butter
50ml whipping cream
2 eggs
200ml sugar
2-3mashed bananas
300ml flour
1 tsp. baking powder
½ tsp. bicarbonate

Mix all ingredients together and distribute into a buttered and breaded bread dish. Bake for 45 minutes in 175 Celsius.

WEEK6

Peanut Brownie

100g dark chocolate
100g butter
3 eggs
200ml sugar
250ml flour
1 tsp. baking powder
1 tsp. vanilla powder
salt
3tbsp. cacao
100ml peanut butter
50ml peanuts

Melt the butter and add the chocolate. Stir until soft. Whisk eggs and sugar fluffy.

Combine flour, baking powder, vanilla, a pinch of salt and cacao in a bowl. Pour the butter-chocolate mix in the egg mix and sift the flour mix in. Cover a oven proof dish 20*30 cm with grease proof paper and add the filling, click in peanut butter evenly and sprinkle with peanuts. Bake for 20-25 minutes. Let it cool a bit before cutting squares. Serve with vanilla ice cream.

Toffee Apples

4 large apples
100g melted butter
100ml sugar
2 tbsp. syrup
2tbsp. whipping cream
50ml flaked almonds
150ml oatmeal
100ml flour

Peel and seed the apples, cut them in halves. Mix all other ingredients together. Add the apples on a buttered oven proof dish. Distribute the filling on top using a spoon to spread it evenly. Bake for 25 minutes in 200 Celsius. Serve with whipped cream, vanilla ice cream or custard cream.

WEEK5

Chocolate-Oatmeal Treat

200g butter
200ml sugar
600ml oatmeal
2tbsp vanilla
2tbsp espresso coffee
4tbsp cocoa powder
100ml whipping cream

Wait until the butter is room temperature. Mix all the ingredients together until it forms a smooth dough. Roll small balls with the palm of your hand, roll them once again in shredded coconut or nib sugar. Cool in the fridge for 1h. ALL KIDS AND GROWN UPS LOVE THEM : )

Frozen Cheese Cake

3 egg yolks
200ml sugar
2tsp vanilla
300ml whipping cream
3 egg whites
18 digestive crackers
50ml butter
lemon cest

Mix yolks and sugar together with an electrical mixer, Add philly, vanilla and lemon zest and stir together. Whip the cream and the egg white in separate bowls and fold down in the mix. Crush the crackers and mix with the melted butter. Distribute into a pan with removable edges, be sure to press it down. pour the mixture in the pan and freeze for at least 6 hours.Serve with fresh blueberries and fresh raspberries on top and don't forget to take the cake out of the freezer at least 20 minutes before serving!!

WEEK4

Oreo Cookie Shake

500ml vanilla ice cream
200ml milk
10 oreo cookies

Mix all in a blender, starting with the cookies, but not too much, there must be chunks left!! Add more ice cream if you want it thicker or more milk if you want it smoother. Pour in high glasses with a thick straw and add one whole cookie on top of each milk shake.

Blueberry Cake

1 egg
100ml sugar
100ml potato starch
1tbsp vanilla
1tbsp baking powder
½tsp salt

Topping

300ml whipping cream
2tbsp rum or punch
500ml frozen blueberries

Combine all the ingredients except the sea salt. Spread in a baking pan with removable edges with a grease proof paper in the bottom. Sprinkle sea salt on top and bake for 10min. Let it cool. Whip the cream, season to taste with rum or punch. Top the cake with cream and frozen blueberries that will thaw on the cake.

Week3

James Martin's Vanilla Fudge

700ml sugar
50ml syrup
50g butter
½tsp salt
1 can sweetened condensed milk

dd all the ingredients in a heavy based sauce pan, let it boil up to 115°C, STIR!! If you don't stir it will stick and burn in the bottom.
When it's 115°C remove from heat, add 4tsp vanilla powder, DON'T STIR!! Let the mix cool a bit then use a mixer to whisk so that the mix gets fluffy. Pour into a square dish, layered with grease proof paper, let it cool completely and then cut into small pieces.

BLUEBERRY CUPCAKES

450ml flour
2tsp baking powder
½tsp salt
100g butter
200ml sugar
2 large eggs
2tbsp vanilla powder
120ml milk
450ml blueberries

hisk flour, baking powder and salt in one bowl.
eat butter and sugar until light and fluffy in another bowl.
Add eggs, vanilla and milk. Add flour mixture and stir until combined, then add blueberries
Stir them in carefully.
ivide into 12 cupcake cups, sprinkle with streusel.

Streusel

4tbsp sugar
1tbsp flour
2tbsp canola oil

Mix together and sprinkle on top. Bake the cupcakes for 20min in 175°C.

WEEK2

WARM PEACH WITH LIME TOPPING

4 peaches
1tbsp honey

Lime Topping

250g mascarpone cheese
50g white chocolate, chopped
1tbsp icing sugar
1 lime, zest and juice

Split the peach in half, remove stone then brush with honey, Barbecue or fry the cut surface until golden.
Mix together all the ingredients for the lime topping and serve with the warm peach.

LEMON MOUSSE

200ml lemon curd
250g mascarpone cheese
200ml creme fraiche
4 lemons
1 pomegranate

Mix the lemon curd with mascarpone cheese and creme fraiche, until smooth.
Wash the lemons then grate the peel with a zest iron. Squeeze 4tbsp of lemon juice from the lemons.
Mix the lemon juice and the zest into the cream. Add the cream into beautiful tall glasses on foot.
Decorate with lemon zest and pomegranate seeds. Cool for 1h in the fridge before serving.

WEEK1

MY BEST APPLE PIE

6 apples
50ml brown sugar
1tbsp grounded cinnamon

Peel and remove the core of the apples then cut into veggies. Sort them in a greased pie dish. Mix cinnamon and sugar together and distribute over the apples.

150ml sugar
300ml oatmeal
200ml flour
250g butter

Mix all the ingredients into a crumble. Distribute the crumble over the apples so that it covers completely. Bake for 20min in 225°C.
Serve with vanilla ice cream or custard cream.

PEANUT SQUARES

1l cornflakes
100ml shredded coconut

Crush the cornflakes in bowl with your hands and add the shredded coconut.

100ml sugar
150ml syrup
300g peanut butter

Cook together on a low heat until blended, then mix with the cornflake and coconut mixture.

300g chocolate

Melt the chocolate.
Spread the peanut mixture out across a 20x30 sheet, flatten out and spread out the chocolate on top.
Leave in the fridge for 1h, then cut into squares.