Recipes Archives - Page 2 of 83 - International Cuisine

Syrian Nut Cake (H’risseh)

February 18, 2021 By Darlene at International Cuisine

Syrian nut cake called h’risseh is a delectable cake made with semolina, topped with an assortment of nuts, and then doused with a fragrant sugar syrup. The result is a stunningly beautiful and delicious dessert.

This recipe calls for semolina, you just want to make sure to use coarse semolina flour not fine to achieve the proper texture. I have a link to the proper semolina here. Additionally it calls for superfine sugar which you should be able to find in your local grocery store but I but if you can’t find it I have it linked here. Rose water and Orange Blossom water are used in the fragrant syrup.

The semolina batter is made with butter and yogurt which results in a lovely light and airy cake. Feel free to use whatever nuts you like. This easy to make dessert calls for it to rest in a cool place for about 3 hours so be sure to plan ahead when you want to make it.

Interestingly, the name h’risseh in Lebanon is a savory dish, a porridge made with wheat and meat. In Syria however, there is no confusion everyone knows this Syrian nut cake. It was made famous in a small town not to far from the Capital city Damascus called Nabak on the road to Aleppo.

It should be served with a coffee as would be traditional in Syria. A lovely dessert recipe for just about any occasion.

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Muhamarra, a spicy red pepper dip served with Syrian pita bread. and a wonderful main dish, baked lamb kibbeh.

Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Syrian Nut Cake (H'risseh)

A delicious semolina cake topped with nuts and a fragrant sugar syrup from Syria

Course Dessert

Cuisine Middle Eastern, Syrian

Prep Time 20 minutes

Cook Time 40 minutes

Refrigeration time 3 hours

Total Time 4 hours

Servings

Calories 452kcal

Author Darlene at International Cuisine

Ingredients

For the Batter

1 1/4 cups Semolina flour not fine
6 Tbsp unsalted butter room temperature
1/4 cup sugar superfine
1 1/2 cups Yogurt Whole Milk
1/4 tsp baking soda
1 tsp tahini for greasing the pan

For the topping

1/3 cup almonds blanched
1/3 cup Pistachio nuts
1/3 cup walnut pieces
1/3 cup cashews unsalted

Fragrant Sugar Syrup

1 cup sugar superfine
1 tsp lemon juice fresh
1/2 cup water
1 Tbsp rose water
1 Tbsp orange blossom water

Instructions

In a large mixing bowl, put in the semolina, butter and sugar and with a spatula blend together.
Add in the yogurt, and baking soda and mix well.
Grease a 10" round cake pan with tahini.
Spread the batter in the cake pan and smooth with a spoon.
Cover with plastic wrap, and let rest in the refrigerator for 3 hours.
Preheat the oven to 400 degrees
Remove the batter from the refrigerator and scatter the nuts all over the top.
Bake until the cake is golden 40 minutes
While the cake is cooking make the fragrant syrup
In a saucepan add the sugar, lemon juice and water and place over medium heat.
Bring to a boil, stirring occasionally until the sugar is dissolved. Let it boil for 3 minutes then add in the rose and orange blossom water. Mix and remove from heat.
When the cake is done pour over the syrup and let the cake stand for 30 minutes. It may look like it is too much syrup, but it will be absorbed by the cake.
Slice and serve with coffee

Nutrition

Raclette (How to Make It)

January 28, 2021 By Darlene at International Cuisine

Raclette is not only the name of the famous cheese but also the dish. Raclette is now world-famous and a fun way to entertain. You can get whole grills like this, where meat, bacon, sausage, seafood and a whole array of vegetables can be cooked on top. It comes with little small pans called coupelles, which are placed under the heating element so that the slices of raclette melt until ready to use.

Since I was making this as just an appetizer, I purchased a very small unit to just melt the cheese like the one you see below. You can pick up a similar one here.

The most common food items are boiled potatoes and bread. Cured meats, cornichons and pickled onions are served alongside. Seriously the possibilities are endless, and melted cheese is pretty much good on everything. Raclette, the cheese is typically made from cow but sometimes sheep. It is best melted. There are many choices in Switzerland however I had to order mine on-line. You can sometimes find it at Trader Joes or Whole Foods etc.

Whether you serve raclette as an appetizer or a meal it will be a hit! Youcan go big or keep it simple, whatever your heart desires.

Did you know that Switzerland and France share a large lake? The Swiss call it Lake Geneva and the French call it Lake Leman. As neighbors, it is no surprise that they also share the love of raclette. Raclette is popular in Savoie, France. If you would like to learn more about the tiny nation of Switzerland, be sure to check out “Our Journey to Switzerland”. You will also find more delicious and authentic Swiss recipes like Zurich Style Veal in Cream Sauce, rosti, Switzerland’s national dish, and the most amazing walnut pie.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Raclette (How to make it)

Raclette is a cheese from Switzerland that is melted on a grill and then put over potatoes, bread and whatever else you would like.

Course Appetizer

Cuisine Swiss

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings

Calories 805kcal

Author Darlene at International Cuisine

Ingredients

1 lb. white potatoes baby cut in half
Salt
paprika to garnish the potatoes
1 jar cornichons with small pickled onions
1 lb. cured meats ham, prosciutto, salami
½ lb. raclette cheese you can use gruyere or emmentaler if you can’t find raclette
1 French baguette sliced thinly

Instructions

Put a pot of water on the stove and bring to a boil, add salt and then add in the potatoes.
Cook until fork tender about 10-15 minutes.
Drain the potatoes, sprinkle with salt pepper and paprika, put in a serving bowl
Meanwhile, set out your cornichons and other pickled items and your meats on a serving tray. As well as the bread. Put them on the table.
Make sure your cheese will properly fit in the raclette burner light the candles and when the cheese is bubbly, simple slide it off onto the plate with potatoes, bread and accompaniments.
Please note if you do not have a raclette burner, you can broil the cheese in a cast iron skillet to get a similar effect.

Nutrition

Zurich Style Veal in Cream Sauce (Zurcher Geschnetzeltes)

January 28, 2021 By Darlene at International Cuisine

Zurich style veal in cream sauce is a very popular main dish in Switzerland. It is served in many restaurants and is really a typical dish of Switzerland. It is a simple dish of meat in a luxurious sauce made with mushrooms and cream, that is divine served with rosti, a potato fritter considered to be the national dish.

Zurich style veal in cream sauce should be served very hot. Sometimes they even serve it in two servings to make certain it remains so. It should be served in a warm ovenproof dish as well. This dish is also sometimes served over pasta as well. It really is a quick and easy main dish that you will love!

Did you know Switzerland is the least obese nation in all of Europe? It must be from their clean air and active lifestyle as the food, well potatoes cooked in goose fat, Zurich style veal in cream sauce, are not exactly the lowest calorie meals. They also have the second longest life expectancy in the world after Japan. They clearly are doing something right!

If you would like to learn more about the tiny nation of Switzerland, be sure to check out “Our Journey to Switzerland”. You will also find more delicious and authentic Swiss recipes like how to raclette, rosti, Switzerland’s national dish, and the most amazing walnut pie.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Zurich Style Veal in Cream Sauce (Zurcher Geschnetzeltes)

A delicious main dish from Switzerland you are sure to love!

Course Main Dish

Cuisine Swiss

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 634kcal

Author Darlene at International Cuisine

Ingredients

2 lbs veal cutlets sliced into 1/2 in strips
3 Tablespoons all-purpose flour
2 Tablespoons butter
2 Tablespoons olive oil
1 cup onion chopped
2 cloves garlic, minced
8 ounces cremini mushrooms sliced
1/2 teaspoon lemon zest
1 Tablespoon lemon juice
1/2 cup dry white wine
1 cup heavy cream
sea salt & freshly ground black pepper to taste
3 tablespoons fresh parsley chopped, to garnish

Instructions

Preheat oven to 140 degrees and place ovenproof dish in the oven.
Sprinkle flour over the veal strips, and coat well.
In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter bubbles, immediately add the meat and quickly brown on all sides.
Set aside meat to a dish and cover with foil to keep warm.
Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes.
Stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes.
Add the wine to de-glaze the bottom of the pan, using a wooden spoon to scrape up any browned bits.
Stir in the veal and any juice from the plate and cook over low heat for another 10 minutes.
Stir in the cream and season to taste with salt and pepper. Let thicken for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh parsley.
Serve immediately in your hot dish from the oven.

Nutrition

Rösti (The National Dish of Switzerland)

January 28, 2021 By Darlene at International Cuisine

Rösti is a crispy on the outside and pillowy soft on the inside, potato fritter. It can be served at any meal. We made it as a side dish to go alongside the Zurich style veal in cream sauce. It is delicious and is just a couple of simple ingredients. I made it with duck fat, which paired with potatoes, is the best combination ever. It can also be made with clarified butter or ghee, if you don’t have duck fat in your pantry. Goose fat would be most traditional.

If you want to make Rösti as a meal simple add some bacon, Alpine cheese and onions, and you have a complete meal. Smoked salmon with cream cheese on top is also popular. The options are truly endless. This recipe will make enough for 4 side dishes or two main dishes.

Some people parboil the potatoes first, but I don’t find this to be a necessary step because we are grating the potatoes. You do want to make sure to squeeze out the excess water from the potatoes after you grate them. You don’t need to squeeze out every last bit of water just give it a bit of squeeze.

You can also use just about any potato. I find the russet or yukon golds to work best.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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4.75 from 4 votes

Rosti, The national dish of Switzerland

A lovely side dish or with additions can be into a complete meal

Course Side Dish

Cuisine Swiss

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 118kcal

Author Darlene at International Cuisine

Ingredients

2 large potatoes Yukon Golds or russets are best
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 Tablespoon clarified butter or ghee
3 Tablespoons duck fat

Instructions

Peel the potatoes and grate them, using the large holes of a hand grater.
Put the potatoes in a large bowl, add the salt and pepper, and toss to coat thoroughly. Let the potatoes rest for at least 5 minutes, and then, taking one handful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl.
Do not worry if the potatoes begin to oxidize, this is normal.
Heat a heavy-based skillet that measures about 8 inches across the base over medium-high heat. Add the oil (it should come to a depth of at least 1/8 inch) and half the clarified butter or ghee. When the oil begins to shimmer just before it reaches its smoking point, add in the potatoes and press down with a fork or spatula to fill the pan. Please note that they will sizzle so don't let it startle you. If you want to make individual servings, you can use 4 small 4" cast iron skillets like I did.
Keep a watch on the rosti and when the bottom is browned you need to flip it over. It is easiest to do this with a flat cutting board or dinner plate. Once you flip it, add more oil and butter to the pan, when hot slide back in the rosti and cook for another 10 minutes until golden brown.
Slide the rösti onto a cutting board, Blot the top with a paper towel to remove any excess oil. Cut into wedges and serve as soon as possible.

Nutrition

Swiss Walnut Pie (Engadiner Nusstorte)

January 28, 2021 By Darlene at International Cuisine

Swiss walnut pie called engadiner nusstorte just may be the best pie I have ever had. Sometimes it is called a tart instead of pie which actually would make me feel better about making the previous statement. You see my Grandma was an absolute master at making pies, and to declare this was the best pie, well a massive sense of guilt comes over me. I took a piece to my mom and her comment was this was the epitome of pie. Let just say this is one you need to try!

The butter dough is a bit tricky to work with but ended up tasting great. The recipe called for a cover, but I couldn’t roll it out in one piece for the top, so I just pieced together strips. The caramelized walnut filling is easy to make and simply divine.

Choosing a dessert for Switzerland was not easy. They are known for chocolate. They produce and eat more than any other country in the world. Swiss chocolate makers Henri Nestle, and Daniel Peter invented milk chocolate.

If you would like to learn more about this little nation be sure to check out “Our Journey to Switzerland” to learn more. There you will also find more delicious and authentic recipes for Switzerland to go with your Swiss walnut pie like raclette, rosti and a creamy veal main dish called Zurcher geschnetzeltes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Walnut Pie (Engadiner Nusstorte)

An absolutely delicious pie.

Course Dessert

Cuisine Swiss

Prep Time 20 minutes

Cook Time 35 minutes

Refrigeration time 1 hour

Total Time 1 hour 55 minutes

Servings

Calories 680kcal

Author Darlene at International Cuisine

Ingredients

For the dough:

2 cups Flour white plain
¾ cups Sugar white
1 ½ cubes Butter unsalted
1 Egg whole
1 pinch Salt

For the Filling

1 ¼ cup Sugar white
3 cups Walnuts chopped
¾ cup Cream full-fat

Instructions

For the Dough:

Sift flour, cut butter into small cubes (set aside till reached room temperature)
Add all ingredients into a bowl and form to a dough
Set aside (covered) in fridge for 40-60 minutes.
Take dough out, keep about 1/3 for the top crust.
Roll out the rest of the dough and line out pie tin

For the Filling:

-In a sauce pan heat the sugar until golden and caramelized, add walnuts – ensure that they all are coated with the caramelized sugar
Add the cream and let bring to a boil
Remove from heat Let cool down
Then add mixture (not too hot) evenly into the lined out pie tin
Cover with rolled out dough and cover the pie tin. Ensure that the cover reaches the edge press edges or alternatively make into strips like a lattice.
Turn oven on to 430 degrees put pie in as it heat up for 10 minutes, then turn down the temperature to 350 F for approx. 25-35 min or /and till golden brown
Take out
Let cool and then serve with whipped cream / ice cream or simply coffee.

Nutrition

Toast Skagen ( Swedish Prawn Toast)

January 7, 2021 By Darlene at International Cuisine

Toast Skagen is a scrumptious little Swedish appetizer made with prawns or shrimp on toast. It is served with a generous portion of roe or caviar on top which makes it an elegant first course for any occasion. The prawns are supposed to be shelled by hand for the freshest and best flavor. These are quite popular and can be found in many restaurants in Sweden.

This little appetizer was created by a Swedish Chef Tore Wretman, just after the second world war and is named after a Danish fishing port. Toast Skagen is also called Skagenörra. It is super easy to make, simply mix together a few simple ingredients like shrimp or prawns, mayonnaise, sour cream with a bit of lemon, dill and red onions. Seasonings come in many varieties like Tabasco, brandy or grated horseradish which is what I used in these, and they were superb.

I used sour dough bread to make the toast which is simply fried in a little butter until crispy. Of course, you could simply toast it if you don’t want the extra calories. Sometimes they serve this on crispy potato pancakes and served as a light lunch.

Did you know that Stockholm, the capital of Sweden has been called the “Venice of the North”? This is due to the fact that it is built around water with 12 islands and 42 bridges. Some say it is the prettiest capital in the world. If you would like to learn more be sure to check out “Our Journey to Sweden”, there you will also find more authentic Swedish recipes like Swedish meatballs and Kladdkaka, a sticky gooey chocalate cake that I highly recommend.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Toast Skagan (A Swedish prawn toast appetizer)

A wonderful little appetizer sure to be a crowd pleaser.

Course Appetizer

Cuisine Swedish

Prep Time 15 minutes

Cook Time 5 minutes

Refrigeration time 30 minutes

Total Time 50 minutes

Servings

Calories 325kcal

Author Darlene at International Cuisine

Ingredients

1/2 cup shrimp peeled and de-veined
1/4 medium red onion diced
1/4 cup dill chopped
1/2 lemon juice of
3 Tbsps Mayonnaise
3 Tbsp Sour Cream
1 Tbsp Horseradish grated
Salt and pepper to taste
4 Slices Sourdough bread cut into thirds or rounds
1 Tbsp Butter
Dill for garnish
lemon slices for garnish
1 jar Caviar/ roe as desired

Instructions

In a bowl gently mix together the shrimp, red onion, dill, mayonnaise, sour cream and lemon juice until well combined.
Add in the horseradish and salt and pepper to taste
Cover and place in refrigerator so flavors can meld together at least 30 minutes.
Cut the bread into the desired form, small toasts or rounds.
In a frying pan, melt the butter over medium heat and transfer the bread pieces to the pan.
Fry each side until golden brown.
Top each piece of toast with a generous helping of the shrimp mixture and a big dollop of caviar. Garnish with a piece of dill and lemon.

Nutrition

Swedish Meatballs (Köttbullar)

January 7, 2021 By Darlene at International Cuisine

Swedish Meatballs are considered to be the national dish of Sweden. They are known throughout the world to be a symbol of the country. They are simply delicious! These are made with a sauce and to be honest there is a lot of controversy whether it should be a brown sauce or cream sauce. To me, the cream sauce makes the dish, especially when served with mashed or boiled potatoes.

Lingonberry sauce is somewhat similar to a cranberry sauce and is typically served with the meatballs as well. It isn’t the easiest ingredient to find here in the states, but you can order it here online if you want to be authentic.

The Swedish meatballs are made with a combination of pork and beef and then flavored with seasonings like nutmeg, and allspice. The meatballs get an airiness from day old bread soaked in cream. The meatballs are browned in butter and then finished in the oven.

I did not include a recipe to make mashed potatoes, but they are super easy to makes just boil peeled cut up potatoes until tender, drain and mash with a potato masher, add in some cream or milk and butter with a little salt and pepper. They go perfect with little Swedish meatballs.

Another side dish that is typically served with the meatballs and potatoes is a cucumber salad. The sweet and sour side salad adds a refreshing bite and balance to the meal.

Did you know that the Swedish company Ikea which was founded in 1943 serves an average of 1,836,000 Swedish meatballs daily in its 313 store worldwide? No wonder they are known throughout the world! If you would like to learn more about this intriguing nation, be sure to check out “Our Journey to Sweden” to learn more. There you will also find more authentic Swedish recipe like Toast skagen and Kladdkaka to name a few.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 2 votes

Swedish Meatballs (Kottbullar)

The national dish of Sweden

Course Main Dish

Cuisine Swedish

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings

Calories 526kcal

Author Darlene at International Cuisine

Ingredients

2 pieces day-old white bread crumbled
1/2 cup heavy cream
1 teaspoon butter plus 1 tablespoon butter divided
1 small onion minced
2/3 pound ground beef
1/3 pound finely ground pork
1 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger
1 egg
1/4 cup beef stock

Brown Gravy

2 tablespoons Swedish meatball pan drippings
2 tablespoons flour
2 cups beef stock
4 ounces sour cream
Salt and pepper to taste

Instructions

Preheat your oven to 350º F
Place the bread and cream in a small bowl, mix, and let stand about 10 minutes until absorbed.
Melt the teaspoon of butter in a large, shallow skillet and cook the onion for approximately 10 minutes, until lightly browned.
Transfer browned onion to a large mixing bowl and add the meats, brown sugar, salt, spices, and egg, then mix until nearly combined.
Add the moistened bread and mix gently until combined.
Melt the tablespoon of butter in the skillet over medium heat.
Form meatball mixture into 1 1/2 tablespoon-sized balls and cook in batches until the outsides are evenly browned, approximately 5 minutes. The meatballs will still be pink inside.
Transfer to a baking dish when browned and add more butter to the skillet as needed to cook all of the meatballs.
Pour 1/4 cup of broth into the baking dish, cover with foil, and bake for 40 minutes, until the meatballs are fully cooked and tender.
Transfer meatballs to a serving dish and pour gravy over (recipe follows).

Brown Gravy

After making the Swedish meatballs, transfer their drippings to a saucepan over medium heat. Whisk in flour and cook until light gold in color, then slowly pour in stock while whisking constantly.
Simmer the gravy until thick, about 5 minutes, stirring regularly.
Add salt and pepper to taste.
Just before serving the meatballs, stir in the sour cream.
Serve warm with mashed or boiled potatoes, lingonberry sauce and Swedish cucumber salad.

Nutrition

Swedish Cucumber Salad (Pressgurka)

January 7, 2021 By Darlene at International Cuisine

Swedish cucumber salad called pressgurka is a must-have side dish alongside Swedish Meatballs. This easy to make little side dish adds a sweet and sour balance to the plate that is perfect. The cucumbers are thinly sliced on a mandolin which is perfect for this task. In Swedish, gurka means cucumber and press means to press or squeeze.

After you slice and press the cucumbers to remove the excess liquid, you put them in a sweet and sour mixture. By pressing the cucumbers, you remove excess liquid in the cucumber that then better absorbs the flavors of the pickling juice and is a crispier bite. In Sweden, they use a much more potent vinegar called Attika. You can get the more potent vinegar on-line here. Typically, white vinegar in the states is only 5% whereas the attika pickling vinegar is 24% adding much more acidity.

This Swedish cucumber salad is a crisp and refreshing bite that would be wonderful as a side dish for just about any meal. Recipes differ with what seasonings are added to the pickling juice. The common choices are parsley, caraway seeds, dill, and white peppercorns. I used caraway seeds, and parsley, it was lovely.

Make sure to plan ahead as you will need at least an hour for the cucumbers to sit in the pickling solution before serving.

Did you know that the capital of Sweden, Stockholm is often referred to as “the Venice of the North”? This is because the city is built around water with 12 islands and 42 bridges. Some say it is the most beautiful capital city in the world!

If you would like to learn more about this intriguing nation, be sure to check out “Our Journey to Sweden”. There you can also find more authentic recipes like toast skagen, swedish meatballs and the best gooey chocolate cake called kladdkaka that I have ever had.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Swedish Cucumber Salad

A delcious sweet and sour salad that is always served with their famous meatballs

Course Side Dish

Cuisine Swedish

Prep Time 10 minutes

pickling time 1 hour

Total Time 1 hour 10 minutes

Servings

Calories 48kcal

Author Darlene at International Cuisine

Ingredients

1 large cucumber
1 tsp salt
1/2 cup water
2 Tbsp vinegar white
3 Tbsp Sugar
1 Tbsp parsley chopped
1 tsp caraway seeds optional
1 tsp black pepper

Instructions

Wash and slice the cucumber as thinly as you can or use a mandolin
Put the cucumber slices in a colander and sprinkle with salt and place a plate with something heavy on it to press the cucumbers. Let sit for about 10 minutes.
While the cucumbers are sitting you can whip up the pickling sauce.
In a sauce pan put all the remaining ingredients except the parsley into the pan and warm up until the sugar is dissolved. Remove from stove and stir in the parsley.
Squeeze or press out any excess liquid from the cucumbers and put the cucumbers in a shallow dish or jar.
Pour over the pickling sauce and put in refrigerator for at least one hour before serving
These will last several days in an airtight container in the fridge.

Nutrition

Kladdkaka (Sticky Chocolate Cake)

January 7, 2021 By Darlene at International Cuisine

Kladdkaka is what the Swedish call a sticky gooey chocolate cake. Honestly, I think it is the best cake I have ever had! To me, it was much more like a brownie than a cake, it had a wonderful thin crust that added just the perfect amount of texture to go with the sticky gooey inside. It was sprinkled with just a bit of powdered sugar and a few raspberries. Truly a heavenly bite.

This cake whips up in a hurry and literally in about an hour you can be enjoying this amazing Swedish dessert. I bet you just might even have everything you need without a special trip to the store. It is made with just 7 ingredients, flour, butter, cocoa powder, salt, eggs, sugar and vanilla extract.

In Sweden, they have a tradition called Fika which is a break that occurs two times a day usually for at least 10 minutes and up to 30 minutes. It is a time for socializing and especially enjoying a cup of coffee and a pastry or sweet of some type. Kladdkaka is a perfect Fika dessert to enjoy with a cup of coffee.

Honestly after I ate my piece, I had to give the rest away, or it would have ended up in my belly. Fair warning!

If you would like to learn more about this intriguing nation, be sure to check out “Our Journey to Sweden”. There you can also find more authentic recipes like toast skagen, swedish meatballs and a sweet and sour cucumber pickled salad called pressgurka.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Kladdkaka (Sticky Chocolate Cake)

This is one of the most delicious cakes ever! Sticky and gooey on the inside with a little crusty top.

Course Dessert

Cuisine Swedish

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings

Calories 444kcal

Author Darlene at International Cuisine

Ingredients

1/2 cup butter unsalted
6 Tbsp cocoa powder unsweetened
1 cup all purpose sifted flour
2 large eggs
1 1/2 cups sugar
1/8 tsp salt
2 tsp vanilla extract
powdered sugar optional for dusting
raspberries optional, for garnish

Instructions

Preheat oven to 325 degrees
In a saucepan over medium low heat, melt the butter.
In a bowl mix together the butter, flour, cocoa, sugar and salt
Gently whisk the two eggs and add them to the mixture along with the vanilla. Stir gently until it is all mixed together taking care not to over mix.
Prepare an 8" or 9" cake tin or springform pan. Line the bottom with a piece of parchment paper and then using a bit of butter, grease the top of the paper and sides of the pan, use a bit of cocoa powder to dust over the butter.
Pour the mixture into the dusted pan
Bake for about 25 minutes but do check it after about 20. You want the top firm and the inside gooey but not jiggly.
Let cool for about 30 minutes and then run a knife around the edges and invert on a cake plate if using a tin. Sprinkle with powdered sugar if desired and garnish with a few berries.

Nutrition

Slaai (Eswatini Salad)

October 29, 2020 By Darlene at International Cuisine

Slaai is what they call salad in the Kingdom of Eswatini formerly known as Swaziland. About 70 percent of the population lives on subsistence farming. Some things they grow are beets, carrots, tomatoes, ginger, peanuts, corn and sorghum to name a few. In keeping with the idea of choosing things from the garden, I turned to my own, and just happen to have some romaine lettuce, beets and carrots, making a delicious slaai.

Honestly, I had a hard time finding recipes for this tiny nation however I did find a few photos from restaurants there. Beets and carrots were in several of the slaai photos, so I am confident that you would find a salad similar to this. For the dressing, I just made a simple ginger and lemon vinaigrette, the result was a delicious little salad or slaai which is how we began our Eswatini meal.

By the way, looking at photos of the country of Eswatini makes me want to go there. They are known for having great safari’s with the elusive rhinoceros being a real draw. The country can be accessed through South Africa with it being only about a 3-hour drive from Johannesburg. Although it is often visited as a day trip, I think I would want to spend a bit more time.

Did you know that the name of this country was just changed from Swaziland to Eswatini in 2018. I guess when you are a king in an absolute monarchy, you can pretty much do what you please. If you would like to learn more about this little nation be sure to check out “Our Journey to Eswatini”. There you will also find more authentic recipes like ostrich steak, pumpkin pap and mealie bread.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

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3.67 from 3 votes

Slaai eSwatini Salad

A simple salad with a light and refreshing dressing

Course Salad

Cuisine eSwatini

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 84kcal

Author Darlene at International Cuisine

Ingredients

1 head romaine lettuce chopped into bite size pieces
2 medium roasted beets sliced
2 carrots grated
1/2 inch ginger freshly grated
1 lemon juice of
salt and pepper to taste

Instructions

In a small bowl whisk together the lemon and grated ginger add salt and pepper to taste.
In a salad bowl, add in the all the remaining ingredients.
Pour over the dressing and toss gently and serve.

Nutrition