Posts Categorized: Fast

Arctic Iced Coffee

Arctic Iced Coffee :: The Scandinavian Baker

Whoever said drinking hot drinks when it’s hot outside cools you down was an idiot. I’m looking at you Grandma!

I’ve heard this tale many times but am yet to accept that it actually works – and there’s nothing quite as unappealing as getting my sweat moustache on before breakfast.

Arctic Iced Coffee :: The Scandinavian Baker

So I’m taking back iced coffee. Forget the TV ads of twenty-something blokes in SUVs, fighter jets or tornadoes slamming-it-down-fast and think of a perfectly balanced espresso with a refreshing Scandinavian twist.

It’s less like a slap i the face and more like a gentle caress… from a snowman/lady.

Arctic Iced Coffee :: The Scandinavian Baker

The Pantry
One double shot of espresso
250 mls of cold, full-fat milk (see if you can’t get that one with the cream still on top – yum!)
1/4 of a teaspoon of cinnamon, plus extra for dusting
3-4 crushed cardamom seeds
Sugar to taste
5-6 cubes of ice
Cocktail shaker, (and signature shaking technique)

Espresso :: The Scandinavian Baker

Gently crush the cardamom seeds with the back of a spoon and brush the crumbs into a jug. Add the cinnamon and sugar. Pour over the freshly made espresso and stir until the sugar has dissolved. Add the cold milk and transfer to a waiting cocktail shaker filled with the ice cubes.

Shake until the shaker becomes too cold and frosted to hold. Pour into a tall glass and dust with a few shakes of cinnamon.

Shake it :: The Scandinavian Baker

See you later boiling-hot coffee on an equally hot Summer’s morning and hello frosty new friend!

For an added delight, place a scoop of your favourite vanilla or coffee flavoured ice cream in the bottom of the glass and pour over the chilled coffee. Take that, day!

Arctic Iced Coffee :: The Scandinavian Baker
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A Moment’s Notice and Cherry Clafoutis

Sour Cherry Clafoutis :: The Scandinavian Baker

There comes a time in the evenings, particularly on the cooler nights where your mind drifts to thoughts of warm baked puddings – but it’s a Wednesday and already too late to contemplate pie.

We’ve all been there. I’m there often.

When time is short and only pie will do, there’s no need to compromise with this delightful French classic that will make you feel at home – even if you’re in a far off land.

Fancy in name and connotations, this desert will impress your pyjama clad companion and satisfy the urge for pudding with one bite. The best part is, it’s made from on-hand ingredients you’re likely to have just lying about in the pantry. (I mean who doesn’t have sour cherries in the pantry – right?) Win!

Sour Cherries :: The Scandinavian Baker

Sour Cherry Clafoutis

The Pantry

1 jar of sour cherries, drained

6 eggs

250 ml of milk

100 grams of flour

Pinch of salt flakes

75 grams of caster or brown sugar (I used panela because it was handy and gives a great caramel flavour)

Butter to grease a 23cm pie dish – don’t be shy, this is pudding, not diet food.

Sour Cherry Clafoutis :: The Scandinavian Baker

Preheat your oven to 200c.

Combine the flour, salt, eggs and a little milk in a large bowl and gently mix until combined. Gradually add more milk and whisk well until very smooth – the consistency of crepe batter. Set aside.

Generously grease your pie dish – and I mean generously, leaving a few thick smears of the butter here and there.

Pour the drained cherries into the pie dish and cover with the batter. Sprinkle the sugar evenly over the batter and place into the oven.

Bake for 25-30 minutes until risen, and golden. The custard should be firm with a slight wobble in the middle. Allow to cool for 15 minutes before serving with a little too much vanilla custard or thick double cream.

Retire back to the sofa and flick on the next episode of Orange is the New Black and be grateful you can whip up a deeply satisfying pudding with a moment’s notice.

Note: This recipe is very versatile and can be combined with a variety of different fruit. Dried apricots make for a surprising treat. Simply soak a cup full of dried apricots in freshly boiled water for an hour and proceed as above for a fresh take on a baked apricot Danish – sans pastry.

Sour Cherry Clafoutis :: The Scandinavian Baker