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Speculoos Lime Pie

The pie crust:

85g butter, melted
24 Lotus Biscoff speculoos spiced biscuits

1. In a small saucepan or the microwave, melt 6 tablespoons (85g) of butter.
2. Place about 24 Lotus Biscoff speculoos spiced biscuits in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.
3. Measure 1 1/2 cups of biscuit crumbs into a medium bowl.
4. Add the melted butter.
6. Stir or blend together with your hands.
7. Press into the pie plate or other pan.
8. To pre-bake the pie crust, bake for 7 to 9 minutes in a preheated 180C degree oven.

The lime topping:

1/2 cup lime juice
400ml can sweetened condensed milk
250ml whipped cream (1 packet of Ruf Whipped Cream Powder + 250ml milk)

Combine lime juice, sweetened condensed milk and the whipped cream.
Pour into pie crust and refrigerate for several hours.

SEMLOR / LASKIAISPULLA / FASTLAGSBULLE / SWEET BUNS

Bun ingredients

250ml milk or water
25g fresh yeast or 1 sachet of dry yeast
1/2 tsp salt
100ml sugar
1 tbs cardamom (ground)
about 700ml wheat flour
50-75g of butter or margarine
eggs

Filling:
almond paste softened with a bit of milk and whipped cream
or queen's jam with whipped cream


Let all ingredients warm up to room temperature.

1. Heat the liquid until luke warm. Crumble the yeast into a mixing bowl. Add the liquid and allow the yeast to dissolve. Add the sugar, salt and cardamom.
2. Mix as much flour until you get a thick mixture with porridge-like consistency. Whisk the mixture to a high gloss.
3. Add the rest of the flour to the dough by hand. Leave a little bit of flour for baking and knead the dough until it is smooth and elastic. Add the softened fat into the dough and mix well.
4. Cover the dough bowl with a towel and place it in a warm, draft-free place. Let it rise for about two-fold.
5. Bake the dough into 10 fairly large elevated buns and allow them to rise as well.
6. Glaze the buns with egg. If you would like the buns stronger color, glaze with just the egg yolks.
7. Bake the buns in the oven at 225C for 12-15 minutes.
9. Cut the tops of the cooled buns and fill the buns with filling as desired.

 

 

 

 


FINNISH POTATO SALAD

salad:
6-8 boiled firm potatoes, cooled and diced
1 small finely diced onion
100mm piece of leek, finely sliced
2-4 diced gherkins
1-2 diced Granny Smith apple
3 tbs capers
salt and pepper to taste

dressing:
100ml unsweetened mayonnaise
250g sour cream
1 tbs mild sweet mustard
finely chopped chives
salt and pepper to taste

1. Mix all the salad ingredients in a bowl with two spoons. Add salt and pepper to taste
2. Mix all dressing ingredients well in another bowl
3. Pour the dressing over the salad and carefully fold it in
4. Cover the salad and refrigerate for at least 2 hours before serving.



This is a fabulous salad to go with sausages and meatballs plus a great side for any beef/pork dish.


 

Blueberry Lemon Pudding

 

 

Ingredients:

1 punnet (125g) fresh blueberries

1 bag of Ruf Pudding Cream Custard with Vanilla Mix

zest of one lemon

squeeze of lemon juice

1/2 tsp Dansukker Vanilla Sugar

 

Preparation:

Mix the Ruf Pudding Cream Custard with Vanilla into 250ml cold milk by whisking for 1 minute. Blend in the remaining ingredients and serve!

Serves 3.

 

 

 

 

Häppiness Heart Swiss Gateau

 

 

Ingredients for a 300mm heart-shaped cake ring

  • 100 g icing, light coloured
  • 2 x 50g packs of Kägi
  • 6 gelatine sheets
  • 250g raspberries
  • 2 tbsp water
  • 3 tbsp sugar
  • 1 sachet of Bourbon vanilla
  • 500g natural yogurt
  • 150ml cream

 

Decoration

  • 2 gelatine sheets
  • 400g raspberries
  • 3 tbsp sugar
  • 5 tbsp water
  • 150ml cream

 

Preparation

1 Allow the icing to melt by placing it in hot water. Cut the Kägi into very small pieces with a sharp knife and stir into the icing. Place the heart-shaped cake ring on a cake plate. Distribute the Kägi mixture in the cake ring and press down firmly. Place in a refrigerator and allow to set.

2. Soak the gelatine sheets in cold water. Simmer the raspberries with the water, sugar and vanilla sugar. Puree and pass through a sieve. Squeeze out the gelatine and stir into the hot raspberry puree. Stir in the yogurt, a spoonful at a time. Place in a refrigerator and allow to set slighty.

3. As soon as the edge of yogurt mixture starts to set, whip the cream and fold this in carefully. Spread over the Kägi base. Cover and allow to set in the refrigerator for about 4 hours.

4. For the decoration, soak 2 sheets of gelatine in cold water. Set aside 100 g of raspberries. Simmer the remaining raspberries with the sugar and water for approx. 5 minutes. Pass through a sieve; if necessary fill up to 200 ml with water. Bring to a simmer again. Squeeze out the gelatine and stir into the liquid. Allow to cool. Pour over the gateau and refrigerate for 2 hours, until set. Whip the cream and pipe onto the heart. Garnish with remaining raspberries.

 

Option

Instead of raspberries, use other berries such as strawberries, blackberries or currants. The gateau mixture is also sufficient for a springform tin, 240mm in diameter.

 

Preparation time

approx. 90 minutes
+ approx. 8 hours for refrigeration

 

Recipe from http://kaegi-ag.ch/en-US/services/recipes/haeppiness-heart-gateau