關於 swedish food recipes ，我們在網路上蒐集到這些相關的討論、資訊與評價

𝗡𝗲𝘄 𝗭𝗲𝗮𝗹𝗮𝗻𝗱 𝗥𝗮𝗿𝗲 '𝗚𝗹𝗼𝗿𝘆 𝗕𝗮𝘆' 𝗦𝗮𝗹𝗺𝗼𝗻 𝗧𝗲𝗺𝗽𝘂𝗿𝗮, 𝗧𝗼𝗺𝗮𝘁𝗼 𝗰𝗼𝗺𝗽𝗼𝘁𝗲 & 𝗕𝗮𝘀𝗶𝗹 𝗠𝗮𝘆𝗼𝗻𝗻𝗮𝗶𝘀𝗲. An equal effort by both Michelin 🌟 『Octavium, Private kitchen by Bombana』4 Hands Octavium 🇮🇹 x Frantzen's Kitchen 🇸🇪 . I am not that much into Fine Dining Concepts nowadays anymore, as the epoch is obviously changing since 10-15 Years ago.. Environmentally, Sustainability wise & also Global Warming issues forthcoming. I don't know if I am being fair to Our Next Generations too, as this was like the Ultimate recipe I have encountered in 2019, but others might never get to savor it again soon 😶. Anyway I am still eating fairly good these days but evolving before it ends too fast, so I am also belonging to the part of the hypocritical group on Earth guilty as charged 🌎. Very sorry to say.. But I have chosen to put this into my memory banks 1st as record, and then do my best if others can still on occasion to savor it later on Special Occasions or Anniversaries.. 😎 ( Go Sustainable or Green by Proportion, but to Keep Our World alive 😟🌱🌱)
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#Michelin #MichelinStar #Michelin1Star #ミシュラン一つ星 #ミシュラン #Italian #Swedish #Nordic #Food #Foodies #NewZealand #Produce #NewZealandSeafood #TeManaLamb #Lamb #Salmon #Tempura #天ぷら #Recipes #FourHands #Octavium #Bombana #Frantzen #グルメ @ Octavium

Te Mana Lamb 'Hind Shank' Ravioli, with Red Bell Pepper, Chanterelles & Mint. Michelin 🌟 『Octavium, Private kitchen by Bombana』 4 Hands Te Mana Lamb @Temanalamb & New Zealand Produce @Eatthekiwi_homedelivery Dinner with Octavium's Star Chef Silvio Armani x Frantzen's Kitchen Chef Jim Lofdahl 🙌🏻🙌🏻. What an amazing meal and combination of Talents and Ingredients..
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If u think of a uniquely marbled, high mountain farmed Te Mana bred DNA Lamb yet a muscular Shank part requiring slow cooking braising, served with also seasonal Chanterelles, encased into fresh Ravioli pasta skin. The addition of Red Peppers bring just the right sweetness, acidity & slight fieriness instead of Tomatoes only.. The Mint was a genius part, as many modern Fine Dining or Michelin eaters could even look down upon the very traditional Lamb recipes pairing with a simple Mint or various Herbs for its unique reason developed over hundreds or thousands of years, and Italians also make a Mint rather than Parsley version of Gremolata to pair with Lamb. It's cross transitional cuisine throughout Europe, but here Chef @Silvioarmanni brings it all together like it's his 2nd nature.. BRAVO ✔️🌍😍
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#Michelin #MichelinStar #Michelin1Star #ミシュラン一つ星 #ミシュラン #Italian #Swedish #Nordic #Food #Foodies #NewZealand #Produce #NewZealandSeafood #TeManaLamb #Lamb #Pasta #Ravioli @ Octavium

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Hi, everyone :) Today we’re going to show you how to make a traditional Swedish almond cake, also known as Mandeltårta/Mandeltorta and Almondy(by IKEA).

Everyone knows this Swedish almond cake from the IKEA restaurant. It’s a light, fluffy cake with a creamy custard, topped with sliced toasted almonds. But now you can make it at home as long as you follow our recipe. This cake is gluten-free, so those who can’t eat wheat or gluten can enjoy this cake. Hope you like this video. Smaklig måltid! :)

This is an #ASMR version, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/jVX22E9u-Tg

Ingredients

☞ almond cake
egg white 3
a pinch of salt
granulated sugar 72g
almond powder 120g
flaked almonds, toasted, to decorate 40g

☞ butter custard
egg yolk 3
whipping cream 120ml
granulated sugar 60g
unsalted butter, softened 90g
vanilla extract 2g

Instructions
1. Pour whipping cream, sugar and vanilla extract in a heavy pan over a medium heat, until all sugar is dissolved. Then remove from heat.
2. Meanwhile, whisk the yolk and pour it into the saucepan, mix well.
3. Return to heat, stirring constantly for 5-6 min until the mixture has thickened. Remove from heat, and pour the custard into a bowl, cover with plastic wrap and leave to cool in fridge.
4. In a large clean bowl, add egg white and a pinch of salt, whisk with an electric hand mixer. When tiny bubbles appear, add sugar gradually in 3 times and keep beating until stiff peak form.
6. Add haft ground almonds, using a spatula and fold until incorporated. Then add the rest of ground almonds, fold everything together.
7. Spoon the cake mixture into a bag with a 1 inch round tip. Pipe the mixture onto the baking parchment circle. you can draw a circles on a paper and put it under the baking  parchment. Repeat this process again.
8. Preheat the oven to 170C, and bake for 18~20 min. Remove from oven and set aside to cool.
9. Pour almond slices into a pan over medium heat. Use a wooden spoon to stir. Once the almonds are brown, pour the toasted almond slices into another dish to cool.
10. Put the butter in a bowl and beat with an electric hand mixer in low heat until light and fluffy. Gradually add the cold custard, beating until mix well.
11. To assemble the cake, place one cake layer on a plate, spread with 1 third of the butter custard mix. Then place the second one on top and spread the remaining custard, don't forget to spread the sides of the cake.
12. Sprinkle with the almond slices. Cover and chill in fridge for one hour before serving.

#IkeaAlmondCake #SwedishDessert