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Preheat the oven to 200° C. Pour sugar, flour, cocoa, and eggs into the bowl. Melt the butter
and add it to the other ingredients. Stir thoroughly at lowest speed and increase speed after
a little while.
Pour the mixture into a spring form or a tart tray and bake for approximately 12 min. The cake
is more delicious if it is a little soft in the middle. Serve the cake on a plate garnished with
whipped cream, fresh berries, and a strip of lemon balm.
Lucia buns – Approx. 35 pcs.
50 g yeast
100 g butter
5 dl milk
250 g curd cheese
1 g safran
1 1/2 dl sugar
1/2 tea spoon salt
Approx. 17 dl flour
Topping: Raisins
Brushing: 1 egg
Mix the yeast in the lukewarm milk and add the melted butter. Add the remaining ingredients
holding back some of the flour. Mix the dough till blank and elastic. Add more flour if neces-
sary.
Let the dough rise for approx. 40 min. Mix the dough again and mould it into the traditional
Lucia shaped buns. Place the buns on a baking sheet, and add raisins as topping. Let the
buns rise again underneath a damp cloth for about 30 min. after which the buns are glazed
with egg and baked in the oven at 200 °C for about 5-8 min and for the larger buns for 10-15
min.
Italian mince buns
500 g lean pork mince
2 loaves of white bread without crust
½ dl stock
1 egg
2 tbsp shredded grana cheese
1 tsp dried rosemary
1 crushed garlic clove
2 tbsp freshly chopped parsley
½ tsp salt
½ tsp pepper
2 tbsp olive oil
Crumble the bread into the bowl and cover with stock. Allow it to draw for 15 min. Add mince
and mix thoroughly at low speed. Add egg, cheese, rosemary, parsley, and garlic, and season
with salt and pepper. Mould the mixture into small round buns and fry them on all sides on a
pan – for about 10 min. Shake the pan often to ensure that the buns keep their round shape.
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19-05-2011 13:27:44