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

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.






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

100ml 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.



Malax Salmon Cake



300g Malax Loaf

75g butter

200g cream cheese

200g crème frâiche

250g cold-smoked salmon

40 g scallion / spring onion

1 tbsp chopped dill

0.5 tsp grated lemon zest

1 tbsp lemon juice

1 tbsp dry white wine

1 gelatin leaf

0.5 tsp freshly ground black pepper

0.5 tsp freshly ground sea salt

0.5 tsp sugar

50G red caviar for decoration



 1. Cut the loaf in cubes and melt the butter.

Run the loaf cubes in the blender, add melted warm butter and let the blender
run for a while longer, to make a smooth mixture.

2. Cover the bottom of the springform pan with wax paper, and spread the
loaf-butter mixture in the pan, press with your hands to make a compact ”cake bottom”.

3. Soak the gelatin leaf in cold water.

4. Cut the salmon and scallion in small cubes. Pluck the dill leaves from
the thick stems and chop the ”leaves”, do not use the stems.

Grate lemon zest and squeeze the juice.

5. Combine cream cheese, crème frâiche, salmon, dill, scallion and spices. Mix well.

Warm a pot and bring white wine to a boil, add lemon juice and geletin
(first squeeze out any extra water), let the gelatin leaf melt carefully in the
warm liquid, do not boil it.

6. Chill the gelatin mixture for a while, then combine it carefully with the
salmon-cheese mixture. Pour the mixture on the bottom and smooth well.
Keep in a refrigerator overnight. Serve the cake the following day, either as a whole
or cut into portions. Garnish with e.g. shrimps, roe, cherry tomatoes, cucumber,
dill and other herbs to taste.


recipe from


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



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



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.



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




Blackforest Mac & Cheese


250g elbow macaroni
2 cups whole milk
2 tbsp butter
2 tbsp flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp tarragon mustard
250g Gruyere, grated
200g Emmental, grated
200g Blackforest Ham, cut into small cubes
cherry tomatoes, cut in half


1.  Preheat oven to 200C.  Lightly butter a 200mm x 350mm baking dish.

2.  Cook the macaroni in a large pot of salted boiling water until al dente.  Drain and set aside.

3.  Place the butter in a medium saucepan and melt over at medium heat.  Add the flour and stir until the roux begins to take on a light brown color, scraping the bottom to prevent burning, for about 3 minutes.  Slowly add the milk and stir constantly until the sauce thickens.  Remove from heat and stir in salt and pepper.  Add mustard and most of the cheese to sauce and stir until it has completely melted.

4.  Pour pasta into greased baking dish and toss with ham.  Pour the cheese sauce over the top of the pasta and stir gently to incorporate into the ham and the noodles. Top with remaining cheese and bake for 30 minutes.  Let sit 10 minutes before serving.


Recipe adapted from “Melt” by Stephanie Stiavetti and Garrett McCord

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