Third Culture Kitchen

Truffes au Chocolat
Makes 25-30
This recipe is for classic truffles rolled in cocoa. Not healthy, but very tasty. The better quality chocolate you buy for this, the better the truffles. Buy chocolate that doesn’t have much fat or sugar added. Semisweet chocolate contains enough sugar to make the truffles suitably sweet for European (and probably Asian) […]

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Just the recipe: Swedish English
Making cream toffee takes quite a bit for stirring - count on an hour or so. The wider the pot is, the faster it will finish. The mixture will bubble up quite a bit during cooking, so don’t pick your smallest pot.
5 dl whipping cream
2 1/2 dl sugar
1 1/2 light syrup
1 […]

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Just the recipe: Janssons Frestelse-Recept Jansson’s Temptation Recipe
The name of this dish is literally Jansson’s Temptation. I don’t know who Jansson (a common family name in Sweden) was, nor why this dish tempted him so incredibly that it was named after him, but it is very tasty. The “anchovies” called for in this recipe are […]

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For 6 people
Just the recipe: Lanttulaatikkoresepti Rootabaga Casserole Recipe
A must-have dish with Christmas ham for me.
1 kg rootabaga
3 dl water
1 ½ tsp salt
an egg
2-3 tbsp syrup
½ dl breadcrumbs
butter for the dish
Wash and peel the rootabaga(s).

Cut the rootabagas into slices, then into strips.

Boil the water and put the rootabaga strips in to boil. Add the salt. […]

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Approx. 14 stars
Just the recipe: Joulutortturesepti Northern Stars Recipe [PDF]
Butter dough:
150 g softened butter
3 dl white wheat flour
approx. ¾ dl cold water
Filling:
Dried plum jam (made by boiling some prunes (dried plums) with some water until the prunes make a soft jam.)
For brushing:
An egg
1. Mix the butter and the flour with a wooden fork in a […]

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Approx. 100 pieces
Just the recipe: Gingerbread Paraisten Piparkakut [PDF]
This is a Finnish gingerbread recipe. It’s been in my family for a long time, and it’s delicious. The two key ingredients from an international cooking point of view are the butter and the syrup. The butter must become very hard in the refrigerator, and the syrup […]

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