As last year we also this year had homemade potato salad with sausages (not homemade) for dinner. The potato salad and sausages are common, traditional May Day food. Last year we had a chocolate mint cheesecake for dessert. Yesterday I made a mojito cheesecake. Delicious. I like the taste of lime, mint and rum.
I hope you all had a great First Of May ! Here, rain was pouring all day. Luckily on the last of April was nice and warm and we were able to open the grill season 🙂
We usually have the shrove buns on shrove Tuesday. But, my husband is going to be away on Tuesday and suggested we have them today. While he was at the indoor swimming pool I baked them and filled them with raspberry jam and whipped cream 😀
I have been asked for the recipe. Here it is. It’s very ordinary. I use it for all kind of buns like cinnamon buns, “butter eye” buns, shrove buns etc.
150 grams butter, 5 deciliter milk, 50 grams yeast, 1 ½ deciliter sugar, ½ teaspoon salt, about 14 deciliter all purpose flour
1 egg for egg wash, decoration pearl sugar or powdered sugar
Melt the butter in a pan. Add the milk. The butter and milk temperature should be “finger warm”= not too hot nor too cold. Poor the butter/milk mixture into a bowl. Add the yeast. Stir till the yeast melts. Add the salt and sugar. Stir till both melts. Add flour, little by little. Knead till it is soft and elastic and a still a little sticky. It must not be too sticky. Cover the dough e.g. with a clean towel. Let the dough rise to the double of volume. The recipe makes about 20 buns. Let the buns rest for about 20 minutes under a towel. Apply the egg wash and pearl sugar. Bake the buns in 250 degrees C. for 6-8 minutes. Cover the buns with a towel. If you prefer the powdered sugar you may add it now when they are not warm anymore.
Fill the buns either with raspberry or strawberry jam and whipped cream or marzipan and whipped cream.
I think I always say at Christmas that next year I’m not going to make any casseroles. We buy them. But, when it’s only a few days till Christmas I change my mind and make them. The casseroles on our Christmas table are rutabaga-, sweetened potato- and carrot casseroles. No photo of the carrot because I forgot to take it out from the oven in time. It got too dark. But, still OK after I peeled a thin layer away.
To me the traditional Christmas tarts are with prune jam. I once tried them with apricot jam. Nothing wrong with the apricot but I think the real one is one with the prune jam. But, this year, the “in” thing is to top them with Fazer’s green jellies. As the green jellies are my husbands favorite goodies I decided to surprise him. To my disappointment he was not overwhelmed. Next time I will use prune jam.
I have had the recipe on my to do list for two years. Finally I made them. According to the recipe the batch make about 50 pieces. They are 4 cm in diameter and ½ cm thick. I think mine are less than 4 cm and thinner than ½ cm because it made about 65 cookies. They are tiny but good. We had some for the afternoon coffee today. The rest I put in a old tin box for Christmas. Well, if we have not eaten them before.