Autumn

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. One of the most comforting combinations - roasted tomatoes, garlic, and fresh basil blended into a silky soup. Perfect with grilled cheese on the side. Ingredients 10 vine tomatoes, halved 1 red onion, quartered 1 garlic bulb, top cut off 4 sprigs of thyme olive oil salt and pepper 5 dl vegetable stock 1 handful fresh basil 0.5 tbsp balsamic vinegar Instructions Roast vegetables: Place tomatoes, onion and garlic bulb on a roasting tray. Drizzle with olive oil, add thyme, salt and pepper. Roast at 180°C for 1 hour. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Traditional Swedish quince marmalade (rosenkvittenmarmelad) with a beautiful pink color and floral, honey-like flavor. Perfect on toast, served with cheese, or given as a gift. Ingredients Basic Recipe 1 kg quince (rosenkvitten) 6 dl sugar or jam sugar (syltsocker) 5 dl water With Apple (alternative) 600 g quince (rosenkvitten) 400 g apples 6 dl sugar or jam sugar (syltsocker) 5 dl water (optional) 200 g finely diced apple for texture Instructions Prepare jars: Warm clean glass jars and lids in a 100°C oven for at least 15 minutes. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A perfect autumn bread, made for good soups and strong cheeses. You can use windfall apples - just core them and grate them into the dough as they are, with skin and all. Delicious toasted. Ingredients Rye Sourdough Starter (Levain) 25 g rye sourdough starter (2 tbsp) 100 g water (1 dl) 55 g rye flour (1 dl) Dough all of the prepared rye sourdough starter (save 25g for next bake) 200 g walnut halves or pieces (4.5 dl) 350 g cold water (3.5 dl) 400 g coarsely grated apple (about 5 apples) 50 g dark muscovado or brown sugar (0.5 dl) 400 g sifted rye flour (rågsikt) (7.25 dl) — or substitute: 220g whole rye flour + 180g wheat flour 400 g wheat flour (6.5 dl) 20 g salt (1 tbsp) extra rye flour for sprinkling on top Instructions Day 1 Evening (6-10 hours before mixing dough) Mix sourdough starter with water and flour in a bowl. Cover loosely with a lid and let stand at room temperature until the sourdough has bubbled up, 6-10 hours. Day 2 Morning (Mix dough) Save a dollop (25g / 2 tbsp) of the levain in a jar in the refrigerator for your next bake. Toast the walnuts in a dry frying pan until they have some color. Let cool. Mix the remaining levain with the other ingredients, except the walnuts, into a dough in a bowl - either by hand until the dough just comes together or with a dough mixer for 5 minutes on low speed. Mix in the walnuts (if added from the beginning, flour easily sticks to them). Cover the bowl and let the dough ferment at room temperature for 6-8 hours. Shape and Final Proof Grease two bread pans (1.5 liter / 6-cup capacity each) and spoon in the dough. Smooth the surface and sprinkle with a little rye flour. Cover with a tea towel and let the dough rise until it has risen a couple of centimeters, 1-2 hours. Baking Set the oven to 250°C (480°F) well in advance, at least 30 minutes before baking. ...