Hearty Cook-in!


Hearty Cook-in!

Hola Friends! It is that time of the year when we join our kith n kin over a hearty Easter lunch, brunch or dinner. Needless to say, we need to buck up and put on our thinking caps to whip up some succumbing delights to entertain our people. We suggest move over from the traditional meals you’ve been preparing year after year, and try a few different meals and drinks for your guests. Here are a few casual menu ideas for all your food-aholics friends. Go indulge!

Chef Fredrik Forsell gives us some Swedish recipes-

Cinnamon buns

Swedish Cinnamon Rolls


  1. 150 gms Butter
  2. 500 ml milk
  3. 50g Fresh Yeast
  4. 1 tsp salt
  5. 85 g white sugar
  6. 2 tsp crushed cardamom seeds
  7. 900 g plain sugar


  1. 100 g butter, room temperature
  2. 85 g white sugar
  3. 3-4 tbsp ground cinnamon


  1. 1 egg, beaten
  2. 3-4 tbsp pearl sugar or almond flakes

1. Melt the butter in a saucepan and add the milk. Heat at 37 degree celcius.

2. Crumble the yeast in a mixing bowl, pour in the liquid and stir until the yeast dissolves.

3. Add salt, sugar and crushed cardamom seeds and almost all the flour. Save a little flour to later.

4. Knead and dough until it is smooth and stretchy and no longer sticks to the edge of the bowl. Let rise under a clean cloth for 30 minutes.

5. Turn the dough onto a floured surface and cut in two. Roll out in two rectangular shapes about half cm thick.

6. Spread on the butter and sprinkle over sugar and cinnamon.

7. From the long side, roll up into two sausages. Cut each roll into chunks so that you get some 45-50 buns altogether and place them, cut face up, in paper muffin cases on baking sheets. Cover with cloths and leave to rise for a further 30 minutes.

8. Preheat the oven to 225 degree Celsius. Brush the buns with the egg wash and garnish with pearl sugar or almond flakes.

9. Bale in the middle of the oven for about 8-10 minutes. Leave to cool on wire racks.

Wasterbotten Pie

Wasterbotten Pie

  1. 125 g Butter
  2. 3 dl Flour
  3. 2 tbsp cold water

Mix the above ingredients and keep it in the fridge for an hour.

Flour the surface and roll the dough.

Put it in the tray and onto the oven for 5-10 minutes. This is a regular basic pie.

For Filling:

  1. 3 Eggs
  2. 1 dl Milk
  3. 1 Tsp Nutmeg
  4. WasterBotten cheese ½

Mix all the ingredients and pour it in a pie. Put the pie in the oven for 35-40 minutes at 200 degrees Celsius, till the pie gives a colour.

Serve it with sour cream and roe.

Matjes Herring


  1. 4 Matjes Herring Filles
  2. 1 red onion
  3. 2 Boiled eggs
  4. 7 boiled potatoes
  5. 2 tbsp cut olives
  6. 2 tbsp cut dill
  7. 4 tbsp mayonnaise
  8. 1-2 tbsp sour cream

Cut the herring, eggs, potatoes into small dices.
Chop the onion finely.
Mix the rest of the ingredients.
Season with salt and pepper.
Serve it with bread.

Chocolate Cake by Thakur Bhuvan Singh, owner of
Filmy Café & Bar

chocolate  cake with Gnache


• ¾ cup unbleached all-purpose flour
• ½ cup granulated sugar
• 2 tablespoons good quality all-natural cocoa
• ¼ teaspoon salt
• ¼ teaspoon espresso powder
• ½ teaspoon baking soda
• ½ teaspoon pure vanilla extract
• 1½ teaspoons white vinegar
• 3 tablespoons vegetable oil
• ½ cup cold water
• For the ganache:
• ¾ cup chocolate chips
• ⅓ cup half-n-half


1. Preheat oven to 350 degrees.

2. Place the paper pans on a baking sheet and set aside.

3. In a medium mixing bowl whisk together the flour, sugar, cocoa, salt, espresso powder and soda.

4. In a separate small bowl, whisk together the vanilla, vinegar, oil and water. Pour the water mixture into the dry ingredients and blend with a spatula just until combined.

5. Divide the batter into three heart shaped pans and bake for 25 minutes or until a toothpick test comes out mostly clean, with just a moist crumb or two.

6. Serve warm in the pan or cool and top with a simple chocolate ganache. To remove the cooled cakes from the pan, cut the paper liners with scissors, gently remove and discard.

7. For the chocolate ganache, combine ¾ cup chocolate chips and ⅓ cup half-n-half in a microwave safe bowl. Heat on high for 1 minute and stir to melt. Repeat if needed 30-seconds at a time until smooth. Drizzle over cooled cake.

8. Refrigerate left-overs.

Cheers to that! Burp & happy easter!


  1. I want try to see if I can make this chocolate cake this weekend, perhaps I might send you a picture of it.

  2. The dark chocolate heart cake is what I will be trying next. You guys have good recipes, coming from Canada, I must say you have very exotic stuff.

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