Oven

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Just like with hamburger buns, the functional aspect is important when it comes to hot dog buns. The sausage and the bread should bite off in the same bite, so the buns should neither be too chewy nor too large. This dough produces light-colored hot dog buns, but if you want a bit of whole grain in yours, you can use the hamburger bun dough instead and shape it into hot dog buns. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. There are of course different opinions on what a good hamburger bun should be like. I think they must be really soft so you can easily take a bite. These buns have a bit of whole grain in the dough. If you want yours lighter, you can instead use the hot dog bun dough and shape it into hamburger buns. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Because there are very few steps in this recipe, there isn’t much that can go wrong. The most important thing is that the sourdough starter is really bubbly and lively when you mix the dough. The warmer the dough is, the faster it ferments, so if it’s very warm indoors, shorten the rising times. You can easily replace some of the wheat flour with another type of flour - up to a third of the flour amount can be substituted without significantly affecting the baking. ...

I used to run a cafe during summers when I was a kid in an old chapel. In other words, serving classic “Kyrkkaffe” and “Fika”. These Cinnamon buns were always very popular. Ingredients Dough 200 g butter 500 ml milk (5 dl) 2 eggs 1 packet (50 g) fresh yeast for sweet doughs 1 tsp salt (5 ml) 150 ml sugar (1.5 dl) 3 tsp baking powder (15 ml) 900-1000 g wheat flour (just under 1 kg) Filling 100 g butter, softened 200 ml sugar (2 dl) 1 tbsp ground cardamom (15 ml) After Baking melted butter for brushing pearl sugar or granulated sugar for coating Instructions Melt the butter. Mix it with the milk and let the mixture cool to lukewarm (finger-warm, about 37°C). In a stand mixer or large bowl, mix eggs and crumbled yeast with a splash of the milk mixture. Add salt, sugar, baking powder, and flour. Work the dough together until smooth and elastic. Cover and let rise until doubled in size, about 30-45 minutes. Turn dough out onto a floured surface and roll into a large rectangle. Mix softened butter with sugar for the filling. Spread the butter-sugar mixture evenly over the dough (you might not need all of it - too much makes the buns slightly greasy). Sprinkle a thin, even layer of cardamom over the filling (about 1 tbsp total). Roll up the dough tightly from the long side. Cut the roll into slices (about 2 cm thick) and place them on baking sheets lined with parchment paper. Cover and let rise for about 20-30 minutes. Preheat oven to 250°C (480°F). Bake until the buns have a nice golden color, about 8-12 minutes. Watch them carefully as they bake quickly at this high temperature. As soon as they come out of the oven, brush with melted butter and dip or sprinkle generously with sugar. Notes High temperature: The 250°C baking temperature is traditional for Swedish buns and gives them their characteristic texture - soft inside with a slightly caramelized exterior. Watch them carefully. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Of course, it’s difficult, if not impossible, to replicate at home the super-hot oven used when baking naan bread the traditional way. But you can get pretty close! This recipe uses both a frying pan and the oven - first pan-frying to get the right surface, then finishing in the oven. If you want, you can skip the frying pan step, and the bread will still turn out well. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. These breads are fairly small, smaller than the ones you get at the kebab shop on the corner, but that’s quite practical. If you want larger breads, you can of course make them bigger. The point of pita bread is that you should be able to stuff food into it. That’s why it’s important that the breads split and puff up into balls in the oven. And for them to do that, they must be as even as possible when you shape and roll them. Normally, I think bread should be baked thoroughly and get lots of color, but that doesn’t apply to pita bread. If you bake them too much, they just become dry and break apart. ...

Affordable vegetarian lasagna with red lentils, carrots, and cheese sauce. Perfect for batch cooking and freezing. Ingredients Lentil and Tomato Sauce 1 yellow onion 200 ml dried red lentils (2 dl) 400 ml crushed tomatoes (4 dl) 300 ml water (3 dl) 2 carrots 1 vegetable bouillon cube 1 tbsp tomato paste (15 ml) 1 garlic clove 1 tbsp dried herbs (basil/oregano/thyme) (15 ml) salt and black pepper oil for cooking Cheese Sauce 250 ml crème fraîche (2½ dl) 100 ml grated cheese (1 dl) salt and black pepper Assembly 250 g lasagne sheets 1 handful grated cheese for topping Instructions Finely chop the onion and sauté in oil until translucent. Rinse the lentils and add to the pan along with crushed tomatoes and water. Preheat oven to 225°C (440°F). Grate the carrots and add along with bouillon cube and tomato paste. Simmer for about 10 minutes covered on medium-low heat, stirring occasionally. Press garlic cloves into the sauce. Season with salt, pepper, and preferred herbs. Warm the crème fraîche in a separate pan, stir in grated cheese until melted (don’t boil). Season with salt and pepper. Grease a baking dish. Layer the ingredients: start with lentil sauce, then lasagne sheets, then cheese sauce. Repeat layers, ending with cheese sauce topped with extra grated cheese. Bake for 20 minutes until golden on top. Watch carefully to prevent burning. Serve with a fresh salad. Notes Vegan version: Substitute crème fraîche with oat cream and use vegan cheese alternative. ...

Simple oven-roasted tomato sauce with butter, balsamic vinegar, and whole garlic cloves. Perfect with pasta. Ingredients 400 g pasta 800 g whole canned tomatoes (2 × 400 g tins) 5 garlic cloves, whole and peeled 2 tbsp white balsamic vinegar (30 ml) 50 g butter, cut into cubes salt and pepper good quality olive oil To Serve Parmesan cheese Instructions Preheat the oven to 220°C (425°F). Pour the tomatoes into an oven dish and crush them with your hands or with a ladle. Place the whole garlic cloves in the tomato sauce. Drizzle over the white balsamic vinegar and scatter the butter cubes over. Salt and pepper. Roast the tomato sauce in the oven for 30 minutes. Take out the dish and stir everything together thoroughly. Taste and add more salt and pepper if needed. Cook the pasta al dente and toss into the sauce. Top with Parmesan when serving and drizzle over really good olive oil. Notes Butter substitution: For a vegan version, substitute vegan butter. ...

Swedish savory pastries filled with creamy corn and black beans. Perfect leftovers and budget-friendly. Ingredients Dough 250 ml fingerwarm water (2½ dl) ½ packet fresh yeast (about 12-13 g) ½ tsp salt 100 ml rapeseed or olive oil (1 dl) 800 ml wheat flour (8 dl) Corn Cream Filling 225 g frozen corn ½ green chili 50 g flavorful cheese, grated juice of ½ lime Additional Filling 400 ml cooked black beans (4 dl) (or 160 ml / 1.6 dl dried beans, soaked and cooked) Instructions Prepare the Dough Combine fingerwarm water with fresh yeast, oil, and salt in a bowl. Add wheat flour gradually, reserving some for rolling out the dough. Knead until combined into a smooth dough. Cover and let rise for 45-60 minutes. Make the Corn Cream Filling Toast frozen corn with half the green chili in a dry pan until colored and slightly caramelized. Transfer toasted corn to a bowl and blend with grated cheese using a stick blender until creamy. Add lime juice and season with salt and pepper to taste. Assemble and Bake Preheat oven to 225°C (440°F). Divide risen dough into 8-10 equal portions. Roll each portion into circles approximately 0.5 cm thick and 15 cm in diameter. Spread corn cream on one half of each circle. Sprinkle black beans over the corn cream. Fold dough over to create semicircles. Press edges firmly with a fork to seal. Place on a baking sheet and bake for 15 minutes until golden brown. Notes Vegan option: Replace the cheese with a plant-based alternative to make these fully vegan. ...

Spicy, sweet, sticky Korean-style tofu mince. Meaty texture with bold flavors, perfect over rice. Ingredients 1 block (300-400 g) firm tofu, crumbled 2 spring onions, chopped (plus extra for topping) 2 garlic cloves, minced 2 cm piece fresh ginger, grated 1 tbsp gochugaru (Korean chili flakes) (15 ml) 1 tbsp gochujang (Korean chili paste) (15 ml) 2 tbsp tamari or soy sauce (30 ml) 1 tbsp brown sugar (15 ml) ½ tbsp rice vinegar (7.5 ml) ½ tbsp sesame oil (7.5 ml) 2-3 tbsp water (30-45 ml) oil for baking sesame seeds for topping rice to serve Instructions Preheat your oven to 200°C (400°F). Add crumbled tofu to a baking tray and drizzle with oil. Bake for about 20 minutes until crisp, checking and stirring periodically until you reach your desired crispness. You could also do this in an air fryer. Meanwhile, mix the gochujang, gochugaru, tamari, brown sugar, rice vinegar, sesame oil, and water together in a small dish to make the sauce mix. When the tofu is done, sauté the spring onion, garlic, and ginger in a pan until fragrant. Add the crispy tofu followed by the sauce mix. Stir in and cook down until thick and sticky. Serve immediately over rice, topped with extra spring onion and sesame seeds. Notes Meaty texture: For an even meatier texture, freeze the tofu block, then thaw completely before crumbling. This creates a more porous texture that absorbs flavors better. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Swedish-style patties made with root celery, chickpeas, and apple. Served with browned vegan butter and lingonberries. Ingredients 250 g root celery (celeriac) 200 g cooked chickpeas 1 apple 2 tbsp miso paste (30 ml) 50 ml chickpea aquafaba (½ dl) 200 ml breadcrumbs (2 dl) 2½ tbsp cornstarch (maizena) (37.5 ml) salt to taste black pepper to taste 1 yellow onion To Serve browned vegan butter raw stirred lingonberries roasted chickpeas seasoned with smoked paprika Instructions Set the oven to 200°C (400°F). Halve and core the apple and place the halves on an oven-safe dish with the skin facing up. Bake until the apple has a soft core (about 15 minutes). Wash and scrub the root celery thoroughly to remove dirt and cut away “pits” that are difficult to scrub clean. (If you want to peel off the skin that’s fine too, but you’ll lose a bit of flavor). Then grate the root celery using the coarse side of the grater. Finely chop the onion. Drain the chickpeas in a strainer and let drain, but save the aquafaba for later. Blend the chickpeas with the apple into a paste. Mix the chickpea paste with the root celery and add yellow onion, miso paste, salt, aquafaba, black pepper, cornstarch and breadcrumbs. Let the mixture stand for 20 minutes so the breadcrumbs swell. Test fry one celery patty. The mixture should be easy to form into “potatisbullar” while not being too compact. If it’s too loose, add a little cornstarch and breadcrumbs. Taste and add more miso, salt and pepper if desired. Form into patties and fry or bake until golden and crispy. Serve with browned vegan butter, raw stirred lingonberries and roasted chickpeas seasoned with smoked paprika. Notes Texture: The mixture should be easy to shape but not too compact. Adjust with cornstarch and breadcrumbs as needed. ...

Crunchy homemade seed cracker with red lentils, carrot, and mixed seeds. Beautiful and nutritious. Ingredients 100 ml dried red lentils (1 dl) 300 ml mixed seeds (3 dl) (pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds) 1 carrot 100 ml potato starch (1 dl) 200 ml boiling water (2 dl) 50 ml rapeseed or olive oil (½ dl) 2 pinches dried herbs (rosemary, fennel, or dill) 2 pinches fleur de sel Instructions Soak dried red lentils in abundant water for 8 hours or overnight. Drain thoroughly. Preheat oven to 150°C (300°F). Grate the carrot and squeeze out excess moisture. Combine soaked lentils, mixed seeds, grated carrot, and potato starch in a bowl. Pour boiling water and oil over the mixture. Stir well and let rest for approximately 10 minutes to allow the mixture to swell and bind. Place a sheet of parchment paper on a baking sheet. Transfer the mixture and place another sheet of parchment paper on top. Roll the mixture between the two sheets to create a thin, even layer. Remove the top parchment sheet and sprinkle with salt and desired dried herbs. Bake in the center of the oven for 60-75 minutes until golden brown and crispy. Allow to cool completely. Break into pieces and store in an airtight container at room temperature. Notes Gluten-free: This recipe is naturally gluten-free when using gluten-free ingredients. ...