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It’s going to be the Constitution Day here in Norway in two days time and it’s a very important day for Norwegians. For that day, I like to bake a cake for my Norwegian family, to show respect the best way I can. :)

This delicious cake is very light in texture and slightly moist. I hope you enjoy it as much as I do.

lemon courgette cake

lemon courgette cakeIngredients:

1 1/2 cup grated courgette

3/4 cup sugar

1 egg

1/2 cup rapeseed oil

1 1/2 cup all purpose flour

1/2 tsp salt

1 tsp baking powder

2 tsp lemon zest

 

Start with zesting two lemons. This is what gave me the 2 teaspoons lemon zest. I use a regular grater with small holes and make sure I don’t press too hard so I only remove the yellow part and not the white pith underneath.

Next, preheat your oven to 180C/350F.

Prepare a small baking tin.

In a bowl whisk together egg, courgette, sugar and oil. Stir the rest of the ingredients in until just blended.

Transfer to the baking dish and bake for 45 minutes.

Let cool before turning out as it might stick to the form otherwise.

lemon courgette cake

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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My Grandma turned 87 this year and she is still an avid cook. This recipe is a real comfort food for me. I’ve made it many  times in different ways, adding spinach to the dough and other variations but this is the very simple, basic recipe for the delicious ‘kluski’ dumplings. One amazing thing about them is that they don’t require for you to have some great manual skills, like many other dough dumplings. I have always loved their smooth, slightly chewy texture and very delicate flavour. If you like the Italian gnocchi you are likely to enjoy these Polish kluski as well.

kluski

The chicken that comes with them is really, really simple and maybe nothing special but I wanted to give you the real experience – this is my Grandma’s real recipe, how she made it for the last 50 years at least and at least two generations have already enjoyed it immensely. This amount feeds approximately 4 people for a light meal or 3 for a bigger meal.

 

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For kluski:

1 1/2 cup mashed potatoes leftover from last night’s dinner or cooked especially for this (if cooking especially for this, don’t forget to add salt)

1 egg

approximately 6 Tbsp potato flour (more about the amount in the recipe)

For chicken:

2 chicken breasts

1 Tbsp rapeseed oil

1Tbsp wheat flour

3 Tbsp single cream

1 Tbsp tomato puree

1/2 cup hot water from the kettle

1 tsp paprika

1 tsp garlic powder

salt & pepper to taste

 

First, cut the chicken meat into small pieces and add salt, pepper, paprika and garlic. Stir and leave in the fridge to marinate for 1 hour.

kluski

Next make the kluski the following way. Take the potato mash and spread it in the bottom of a bowl in the way pictured, so that it covers three quarters of the bottom with one quarter of the space empty.

kluski

Next, fill the empty space with potato flour. This is how it will always work, no matter how much potato mash you have exactly, if you follow this method, the kluski will always be delicious.

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Add 1 egg and mix well. Grandma says that there is no need for another egg until you’re cooking for 5 people and using more potatoes.

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Now form a dough ball and start making kluski with your hands. First roll them into balls and then flatten and make a little impression with your thumb in the middle. This will ensure they cook all the way through and they will have a delicious little well for sauce.

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Now, let the  kluski wait on a plate and back to the sauce. Heat the oil in a saucepan and put your chicken on it. Fry it until all meat becomes white and there are no more raw/pink pieces. Once you are sure the chicken is not raw, add 2 Tbsp cream, the tomato puree and water from the kettle. Stir so it doesn’t stick and let boil under a lid on medium heat for 15 minutes.

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In the meantime, boil a bigger pot of water for the kluski. Once the water is salted and boiling quite hard, place the kluski in it. They will all fall to the bottom but do not do anything and within minutes they will start popping back up to the surface. It’s quite a funny thing to watch because they never do it all at once. You can make bets on which one will be next. :)

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Once ALL of the kluski are swimming on the surface of boiling water, count 5 minutes and they should be perfect right about then. Try one if not sure. They should be soft and slightly chewy. Their texture should be very smooth and velvety.

To thicken the sauce surrounding chicken, put the remaining cream in a cup, add wheat flour and stir. Add to the boiling sauce and stir until well blended.

Serve the kluski with the sauce on top. I added some steamed broccoli.

 

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Enjoy this delicious, comforting meal.

 

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

coffee muffins

I love coffee. I live in Norway so I’m not alone! Follow this link to find out that Norwegians imported half a percent of all the coffee produced in the world in 2010. They drink 5 cups per day on average and I can confirm that even when they come visit in the evening they rarely say no to a cup of coffee. Proper stuff from a coffee press though, not the instant granules. I first smiled a bit at this coffee madness but now I’m part of it.

coffee muffins

 

These muffins contain coffee, so they are not suitable for children. They are, however, suitable for Norwegians as well as anybody else who likes coffee.

coffee muffins

This recipe makes 12 muffins.

 

coffee muffinsIngredients:

2 cups all purpose flour

3/4 cup sugar

2 tsp baking powder

2 tsp instant coffee

a little warm water to dissolve the coffee in

1/4 tsp salt

1 egg

1 cup milk

1/4 cup rapeseed oil

1/4 cup applesauce (or oil if you have no applesauce)

 

For decoration: 24 whole almonds

 

 

 

Preheat your oven to 200C/400F. Prepare a 12 muffin tray.

In a large bowl mix flour, sugar, baking powder and salt.

In a smaller bowl mix applesauce, oil, milk, egg and coffee dissolved in a little water. Don’t use very hot water or your egg will cook.

Once mixed pour the wet ingredients into the dry ones and blend but don’t overmix. Some people say that stirring muffin dough 10 times is enough. I might stir a bit longer if I still see a lot of dry patches but not too long.

coffee muffins

Pour into the muffin cups/tray or whatever you’re using. Decorate with almonds.

 

Bake for 20 to 25 minutes, check with a skewer.

 

coffee muffins

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024.
Unauthorized use and/or duplication of this material, recipes and images without express and
written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and
links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My
Broccoli with appropriate and specific direction to the original content.

blackcurrant cake

Last summer I made so many jars of preserves I now am looking at a full fridge of blackcurrant and other currant jam and syrup.

blackcurrant cake

Blackcurrant jam is delicious but who can eat it every morning? It’s just too sweet. So I decided I would use it for cakes. This is one of those glorious recipes where you get to use the whole jar of jam. I imagine other jams would do well here too, consider cherry or something else that has a bit of sourness to it. I haven’t tried it but I imagine strawberry or blueberry would just be too sweet in this recipe.

blackcurrant cake

 

This is also a recipe where I use applesauce instead of part of the fat. You can just use oil instead but I love being able to reduce fat in this cake and bring some vitamins and apple goodness instead.

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blackcurrant cakeIngredients:

1/4 cup oil

1/3 cup applesauce (you can use oil instead but it’s healthier with applesauce)

1 cup sugar

1 egg

1 1/4 cup plain flour

1 3/4 cup oats

1/2 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

1 cup jam

 

 

 

 

Preheat the oven to 180C/350F.

In a kitchen robot, start beating oil and sugar until it becomes slightly fluffy and lighter in texture. Add applesauce, egg, vanilla extract and beat until  well combined. Switch off the whisk and add flour, baking powder, salt and mix with a spatula until uniform.  Add most of the oats and mix again.

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Line a baking tin with baking paper, I use a 21cm/8inch square tin. Press the mixture into the bottom.

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Cover the mixture with blackcurrant jam.

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Sprinkle the remaining oats on top. Another version I sometimes make is to sprinkle a little leftover dough on top also.

 

Bake for 30 minutes.

blackcurrant cake

 

© Julia Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

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