Get some roses in your cheeks and some extra energy on those winter outings. We have put together some good recipes that are perfect for winter days out and can easily be packed in your thermos and backpack. Take a break and warm yourself up with delicious soups and drinks, finishing with a sweet treat to go with your coffee or juice.
Below you will find recipes for Bread in a frying pan, Coconut and cashew balls, Picnic buns with ham, Banana and coconut muffins, Sleigh Ride, Crispy blueberry bars, Savoury muffins, Goulash soup, Fruit buns, Warm orange-apple punch and Muscovado cookies.
makes 10 rounds
4 1/2 dl plain flour
1 dl wheat germ
1/2 tsp salt
2 tsp bread spice, e.g. aniseed and fennel seeds
1 tsp bicarbonate of soda
50 g liquid margarine
2 dl sour milk
3 tbsp Dansukker Bread Baking Syrup
Combine the dry ingredients in a bowl. Add the margarine, sour milk and syrup and work into a dough. Place the dough on a floured worktop and shape into a length. Cut it into 10 pieces. Roll each piece out into a flat round. Use a knobbed lefse rolling pin, or prick the dough with a fork. Bake the rounds for 1 1/2 minutes on each side in a dry frying pan over a medium heat.
makes about 30 - 40
500 g berries of your choice, frozen
285 g Dansukker Jelly Sugar Multi
250 g cashew nuts
4 tbsp Dansukker Dark Muscovado Sugar
210 g desiccated coconut
For the fruit purée, mix the berries and sugar together in a saucepan, leave to boil for 5 mins, blend, strain and place in the freezer.
For the balls, mix together the nuts, sugar and coconut. Add the frozen fruit purée to the desired consistency. It should be possible to roll the mixture into little balls.
Roll the balls in the coconut.
50 g yeast
5 dl lukewarm water
1 1/2 dl liquid margarine
1/2 dl sesame seeds
1 dl wheat germ
2 tsp salt
2 tbsp Dansukker White Syrup
About 16 dl plain flour
16 slices smoked ham
32 slices cheese
1 red pepper
Crumble the yeast into a bowl. Add the water and stir until the yeast dissolves. Add the margarine, sesame seeds, wheat germ, salt, syrup and eggs. Work in the flour gradually until the dough comes away from the sides of the bowl. Cover with a tea towel and leave to rise for 30 minutes. Meanwhile, prepare the filling. Wash and deseed the pepper and cut it into strips. Cut the ham slices in half. Put the dough on a floured worktop and knead until smooth. Divide the dough into 4 equal pieces. Roll each piece out into a flat round. Cut each round into eight segments using a pastry wheel. Place a cheese slice, half a ham slice and a strip of pepper at the long end of each segment. Roll the segments up from the long end to the point, then bend each roll into a crescent. Place on parchment-lined baking sheets. Leave to rise for 20 minutes. Brush with lightly beaten egg and sprinkle with sesame seeds. Bake in the lower part of the oven at 250 °C for about 10 minutes. Leave to cool on a wire rack covered with a tea towel. The rolls can be frozen.
2 dl Dansukker Muscovado Syrup
3 ripe bananas
2 dl desiccated coconut
2 dl ground almonds
1 dl plain flour
2 tsp baking powder
Beat the eggs and muscovado syrup until fluffy. Peel and mash the bananas and fold into the egg mixture. Mix the remaining ingredients together and fold into the mixture. Pour into the muffin cases and bake in the centre of the oven at 175 °C for approx. 20 minutes.
120 g dark chocolate, 70% cocoa solids
1 litre strong, hot coffee
100 ml Dansukker Icing Sugar
2 tsp Dansukker Vanilla Sugar
300 ml milk
200 ml whipping cream
Melt the chocolate in a bowl over a pan of hot water. Add the icing sugar, vanilla sugar and coffee and stir until well blended. Add the milk. Whisk until fluffy with an electric whisk and immediately pour the drink into cups. Whip the cream until firm and spoon onto the drink.
1 slab about 20 x 30 cm/about x bars
650 ml flour
1/2 tsp cinnamon
150 ml Dansukker Cane Sugar Granulated
1/2 tsp Dansukker Vanilla Sugar
2 tbsp milk
125 g butter, cut into pieces
650 ml blueberries, or other berry of your choice
1 tbsp lemon juice
1 1/2 tbsp potato starch
Preheat the oven to 175 °C.
Mix together the flour, 100 ml of the sugar, cinnamon, vanilla sugar and milk in a large bowl.
Add the pieces of butter and knead until a crumbly light mixture.
Place half of the crumble mixture in an oven-proof dish lined with baking parchment, and press out so that the dough sticks together.
Mix the berries with the lemon juice and the rest of the sugar, and spread over the pie base. If you use frozen berries, add 1 1/2 tbsp of potato starch.
Add the rest of the crumble mixture over the berries and carefully press the dough out slightly.
Bake in the oven for 30-35 min or until the top is a light brown colour.
Leave to cool then cut into squares.
6 large or 12 small muffins
480 g wheat flour
1 tbsp baking powder
2 tsp Dansukker Cane Sugar
1/2 tsp salt
100 g butter
400 ml milk
160 g grated ripe cheese
300 ml finely cut leeks
100 g salami strips
100 ml chopped, sundried tomatoes
100 g feta cheese cubes
50 ml chopped fresh basil
100 g smoked ham cubes
1/2 red pepper in cubes
1 tbsp fresh oregano
Set the oven at 250 °C.
Mix together the flour, baking powder, salt, sugar and butter, preferably in a food processor. Add the milk and stir the batter thoroughly. Finally, stir in the chosen filling.
Distribute the batter into muffin tins and sprinkle on the cheese. Bake the savoury muffins in the middle of the oven for approx. 12 minutes (small) or approx. 18 minutes (large).
Serve warm or cold – perfect for a picnic hamper.
1/2 dl Dansukker Fibrex
1 can of tomatoes, chopped or cherry tomatoes
Butter or margarine for frying
300 g thick beef flank, cut into strips
2 chopped onions
1 tsp salt
2-3 pinches of black pepper
1 tbsp powdered paprika
1 tsp chilli powder
3-4 potatoes, diced
1 litre stock
1 tbsp Dansukker Cane Syrup
3 tbsp tomato purée
1-2 garlic cloves
1 tbsp fresh oregano
Pour the tomatoes into a bowl and add the Fibrex. Melt the butter/margarine in a frying pan and fry the meat and onion. Add seasonings. Add the remaining ingredients, cover and simmer for 20 minutes. Season to taste. Serve with freshly baked bread, e.g. wholemeal buns.
1/2 dl raisins
1/2 dl dried apricots
1 dl orange juice
600 g flour
1 sachet dried yeast (red)
1/2 dl Dansukker Granulated Sugar
150 g butter or margarine, softened
1 1/2 dl vanilla flavoured yoghurt
100 g butter or margarine
1 1/2 dl Dansukker Icing Sugar
1 tbsp Dansukker Vanilla Sugar
1 dl chopped almonds (optional)
Dansukker Nib Sugar
Put the apricots and raisins in a bowl, add the orange juice and leave to soak for 2 hours. Chop the fruit into small pieces.
Combine the flour, yeast and sugar in a bowl. Add the fat, yoghurt, eggs and chopped fruit and work into a dough. Put the dough on a floured worktop and roll it out into a rectangle.
Stir together the ingredients for the filling and spread the filling on the dough. Roll the rectangle up, cut it into slices and put them in paper cases. Stand the paper cases on baking sheets. Cover and leave to rise in a warm place for about 2 hours.
Brush with beaten egg and sprinkle with nib sugar. Bake in the centre of the oven at 250 °C for about 7 minutes. Leave to cool on a wire rack covered with a tea towel.
5 dl apple juice
4 tbsp Dansukker Brown Sugar Dry
2 cinnamon sticks
3 dl blood orange juice
1 orange, ideally blood orange
Combine the apple juice, brown sugar and cinnamon sticks in a saucepan, cover and simmer for 5 minutes. Remove the cinnamon sticks. Add the orange juice and heat the punch. Wash and slice the oranges, then cut up the slices. Put some orange pieces in each glass and add the hot punch. Serve immediately.
about 30 cookies
220 g butter, softened at room temperature
2 dl Dansukker Brown Sugar Dry
1 dl Dansukker Muscovado Syrup
2 tsp Dansukker Vanilla Sugar
2 1/2 dl plain flour
8 dl porridge oats
1/2 tsp bicarbonate of soda
150 g chopped chocolate
2 dl sunflower seeds
2 dl raisins or cranberries
2 tsp cinnamon
Beat the butter and sugar until light and fluffy; add the muscovado syrup and mix well. Add the egg. Mix together the flour, cinnamon, vanilla sugar and bicarbonate of soda. Add to the egg mixture and mix until smooth.
Add the porridge oats, sunflower seeds, raisins and chocolate.
Spoon small mounds of the mixture onto a parchment-lined baking sheet. Bake the cookies for about 12 minutes at 175 °C. They should be slightly soft when you take them out of the oven. Leave the cakes to cool on the baking sheet for a short time and then transfer to a wire rack to cool completely.
Now it is time to enjoy these delicious cookies.