Grilled Pinapple

 Pineapple on the BBQ

Pineapple is so good fresh, but do not forget to stick it on the BBQ every so often. Right now fresh whole pineapple is on sale in many stores and it goes with just about anything you cook up, especially if you stick it on the grill for a few minutes.

BBQ'ed Pineapple

Over Easter, we had grilled pineapple with the smoked turkey and it was divine. The other day when we cooked up some hamburger we also had some grilled to go with it. 

Grilled Pineapple on the BBQ

Further, grill it, chop it up in bite-size pieces and stick a scope of ice cream on top. Scrumptious!

I quarter the pineapple then stick it on a really hot grill for about 3-4 minutes on each side for a total of 6-8 minutes.

Tinfoil Cooking now available on Amazon

Tinfoil Cooking; RV Cookbook

Tinfoil Cooking is the ultimate cookbook for the outdoors. Easy cooking for Camping, RV'ing, Boating and at home. Delicious meals with very few or NO DISHES! 

This book is for RV'ers, boaters, campers and at home. Easy to follow recipes that everyone can use.

Wow, it has been a fun journey getting this book up on Amazon. I sure have learned a lot about publishing. Not as easy as one might think.

Front Cover of Tinfoil Cooking

If you are looking to make your camping or boating trips a bit easier then this books is for you. 

Do you dread having a whole bunch of dishes to clean up when you are out camping or boating or even at home? Then this book is for you. Actually, it’s a silly question — of course, you do, no one wants to do dishes and clean up the big mess left behind when you cook up a big meal.

If you are like me and want to simplify the whole cooking process without sacrificing on flavour, then this book is for you.

If you like to cook up the tenderest ribs ever, then this book is for you?

If you like to make the best-tasting vegetables supercharged with flavour, then this book is for you.

If you like to cook up some pasta without a pot and without steaming up your whole camper or boat, then this book is for you. You can even cook the pasta over a campfire.

Back Cover of Tinfoil Cooking

Do you enjoy freshly baked artisan bread with your breakfast, lunch or dinner? No kneading required. Then this book is for you.

I truly hope you enjoy the recipes in this book so you can spend more time with family and friends and less time washing dishes.

Amazon #1 Best Seller in outdoor cooking.

My book is available on Amazon in all countries that Amazon operates in. For ease of ordering, here are some links, Amazon.ca, Amazon.com, Amazon.de and Amazon.co.uk.  You can also search the book Tinfoil Cooking or my name Anders Treiberg on your favourite Amazon site. Please NOTE, you do not need an e-reader for the digital version, you can download a free app here.

Enjoy,

Anders

Easy Raspberry Sorbet Recipe

Raspberry Sorbet

Raspberry Sorbet

This is a very easy recipe and it tastes fantastic. Serve this on its own or with a thin Florentine style cookie or an Almond Biscotti.

Ingredients:

• 3 cups / 700 ml of frozen Raspberries or any other berry or fruit.
• ¼ cup / 60 ml of ice
• 1/4 cup / 60 ml of Agave or Maple Syrup
• Juice of half a lemon

Add All The Ingredients to The Blender

Add all the ingredients to a blender mix till it has a nice smooth consistency. 

Using a soft spatula scoop out the sorbet in to a container and serve or keep in the freezer for up to two weeks. 

Prior to serving your sorbet, remove it from the freezer for about 5 minutes to soften up a bit. 

Use ice cream scoop when serving. One scoop per person is plenty for a nice dessert.

Kiss the cook,

Anders

Anders' Tosca Tårta

Swedish Tosca Tårta

Tosca Tårta

Every so often I remember foods I used to eat back in my childhood.

Just the other day, it dawned on me. As a child spending the summers at our summer house on the island of Öland in Sweden we used to pick up a Tosca Tårta from the bakery. This was of course for a special treat.

It is a wonderful cake that you can enjoy with coffee or as a dessert with some vanilla ice cream, whipping cream or just by it self.

So where do I find a recipe for Tosca tårta? Well, from my mom (Ruth) of course. She is always a reliable source for these kind of things, she has so many Swedish recipes. She owns this huge recipe book that is about 4-5 inches thick.... love it.

Here are the ingredients:

Cake:

• 2 Eggs
• 2 dl  (not quite a cup .8  of a cup) of Sugar
• 50 g of melted Butter
• ¾ dl ( 1/3 of a cup) of Cream or Milk. I like it best with cream or at least half and half.
• 2 dl (not quite a cup .8 of a cup) of flour
• 1.5 tsp of baking powder

Almond Glaze:

• 50 g of Butter
• ½ dl ( ¼ cup ) of Sugar
• 50 g of sliced almonds ( I blanch my own )
• ¾ tbs of cream or milk
• 1 tbs of flour

The Cake:

Turn oven to 175-200 C or 350 to 400 F. Use second rack from bottom. Take a tbs of butter on some wax paper and grease the cake tray well then coat with Graham Wafer Crumbs. You can use regular bread crumbs or even flour but Graham Wafers are best.

In a mixer or with a blender mix the eggs and sugar well, 4-5 minutes. Mix in the melted butter (should not be hot) and the cream, blend one more minute then add the flour and baking powder mix.

I prefer to have the flour and baking powder mixed well separately. Mix everything well together, 2-3 minutes. Pour into the cake pan and put in oven.

Bake 20-25 minutes till done, check with a tooth pick, it is OK if it is a little bit damp, just not sticky.

The Glaze:

While baking the cake, in a small pot on medium heat, melt the butter, add the sugar, cream or milk.

Stir for a minute and then add the flour while stirring. Add the almonds. Bring to a very slow boil while stirring for a minuter or so, then remove from heat.

This Tosca Tårta is so Good.

Just a tip for the almonds: if you buy sliced almonds so be it, but I think they charge way too much for them.

Just put 50 grams of almonds in an inch of boiling water for 3-4 minutes, rinse with cold water and drain.

The skin will now pop off really easy and you can chop them or slice them as you wish. See, I just saved you $3.69

Once cake is baked as per above, remove from oven. Remove the spring form pan and set the cake on a cookie sheet or pizza plate (the cookie sheet will stop any runs from the glaze to make a mess in your oven)

Pour the glaze on top, try to get it fairly even within a ¼ inch from the outside edge. Set back into oven under broil. Watch this closely, once the glace starts to bubble, start to change colour and run down the sides of the cake, remove from oven. The glace should now be golden-brownish.

Let cool on a rack.

It is so good.  Good luck and let me know how you make out.

Kiss the cook,

Anders

Anders' Swedish Strawberry Cake

Swedish Strawberry Cake - The Easy Way

Swedish Strawberry Cake

This recipe is really easy.  I first actually got it from my teacher in grade 7 when studying home economics in Sweden.

Home economics was mandatory for everyone from grade 7 through grade 9 when I grew up.

This cake is very easy to make,and you can use any kind of fruit you wish to put in between. In this recipe I will give you my absolute favourite.

Ingredients for the cake:

• 3 large Eggs
• 300 ml of Sugar
• 300 ml of white Flour
• 2 tsp of Baking Powder
• 100 ml of Boiling Water

Filling:

• 500 ml of Whipping Cream (whipped firm)
• 250 gr of fresh (if possible) mashed up Strawberries.
• 250 gr of fresh or frozen mashed up Raspberries (optional). Use 500 gr of Strawberries if you don't have Raspberries.
• 10 whole Fresh Strawberries
• 10 whole Fresh Raspberries (optional)
• Icing Sugar to taste

Other:

• 1 tbs of Butter
• Wax paper
• Graham Wafer Crumbs or bread crumbs

Turn on the oven to 350 F - 175 C.

In a cake pan, preferably one that is in two pieces and opens up, add the butter, use a piece of wax paper and wipe all over the inside of the cake pan. Add a few tbs of Graham Wafer crumbs and rotate / tilt the pan to make sure the bread crumbs stick to the inside of the pan. Turn upside down over the sink and tap it gently to remove excess crumbs.

In a medium sized  bowl, add the 3 eggs and beat with a blender or mixer (can also be done by hand) for about 3 minutes, add the sugar, beat another 3 minutes.

Swedish Strawberry Cake with grapes.

In a separate bowl, mix  the flour and baking powder thoroughly, then add it to the egg mixture and blend another 3 minutes. The mixture is pretty thick at this time.

If the oven is up to heat, add the boiling water. The water must be right out of the kettle, not from the tap. Mix another minute or so till the mixture is smooth and runny.

Pour into cake pan and insert in pre-heated oven. Bake 25 - 35 minutes, depending on oven. Check the cake with a tooth pick after 25 minutes. If at the 25 minute mark the center of the cake is NOT higher then the outside, let it bake anohter 5 minutes give or take.

When checking the cake the tooth pick should come out dry, if not let it bake a few more minutes.

Once baked, remove from oven and let sit for 3 minutes, then remove from pan onto a cooling rack. The bottom part of the pan might need some help with a knife.

Mix and mash up the fruit in a bowl using a fork if using a blender, make sure that it does not get to fine and runny, add Icing Sugar to taste, not too much, the cake itself is pretty sweet.

Let the cake cool for an hour or so, then slice it with a sharp knife horizontally into two or three pieces making one or two layers. If this is your first time around you may just want to slice it once.

Whip the whipping cream till you get firm tips.

One Layer cake using only strawberries:

On the two inside parts of the cake spread a thin layer of whipping cream. This stops the cake from becoming to soggy from the berries.

On the bottom part spread a good layer of the mashed up strawberries

Add about a ¼" or 1 cm layer of whipping cream on top of the berries or onto the inside top piece.

Add the top layer, cover the whole cake with whipping cream and garnish with whole or sliced strawberries.

Two Layer cake:

As above but use raspberries in the second layer and also garnish with some whole raspberries.

This cake can be made a day ahead of time and kept covered in the fridge. I have found it actually tastes better the second day.

We have 10 kids and grand kids so far, and for all except one this cake is their birthday treat.

Wine pairing and recommendations:

This cake goes great with an Icewine, served chilled, not too cold. Try a wine of your choice from Inniskillin Winery.

The grapes picked to make icewine are useally picked when the temperature dipped below -12°C (10°F).

Kiss the Cook,

Anders

Karen's Double Chocolate Cheesecake Recipe

Cheese Cake A La Karen

This recipe is from my very good friend Karen. It has to be one of the best cheese cake recipes out there. Give it a try, you will thank me for posting it.

Chocolate Cake at its best.

Here are the ingredients:

Crust:

• 1 cup crushed Oreo cookie crumbs
• 3 tbs margarine, melted

Filling:

• 3 (250 g.) packages cream cheese
• 3/4 cup sugar
• 3 large eggs
• 1 tsp. vanilla
• 3 oz. white chocolate, melted
• 3 oz. semi-sweet chocolate, melted
• 2 tbsp. raspberry schnapps liqueur  (or use "Marie Brizard Creme de Framboise" liqueur as a substitute)

Glaze:

• 3/4 cup whipping cream (175 ml.)
• 6 oz. semi-sweet chocolate, chopped

For crust:

Combine crumbs and margarine.  Press onto the bottom of a 9" spring-form pan.  Bake at 350°F for 10 minutes.

For filling:

With electric mixer, blend cream cheese and sugar.  Add eggs, one at a time, mixing well after each addition.  Add vanilla.  Remove 1/2 of the batter to another bowl.  Stir melted white chocolate and liqueur in this portion.  To remaining batter, blend in melted chocolate.

Pour the chocolate batter in crumb-lined pan.  Spread evenly.  Spoon white batter carefully over top.  Spread evenly.  Bake at 425°F for 10 minutes.  Reduce heat to 250°F.  Bake for 30 - 35 minutes longer, or until center of cake is just barely firm.  Remove from oven and run knife around sides.  Let cool completely before removing sides.

For glaze:

In small saucepan, bring cream to a simmer over low heat.  Add chocolate and stir until melted and smooth.  Spoon over cooled cake.  With metal spatula, spread to cover top, allowing some to run over edge to cover sides.

Wine Pairing and Recommendations:

For a rich dessert like this I would go with a Port or a port like wine. You can try "Pipe" from Sumac Ridge in the Okanagan Valley, BC. This port style wine is so flavorful and is an expression of the dedication of exceptional wine making of Mark Wendenburg, and the passion of the Founder, Harry Mcwatters has for this distinctive and extraordinary wine.

Further, Quails‘ Gate Fortified Vintage Foch is one of my favorites and goes great with rich chocolate desserts. The 2007  Fortified Vintage Foch possesses aromas of coffee, mocha and dark chocolate, mingling with dark fruits and complex Foch notes. A rich round palate with residual fruit sweetness and fine grain tannins make this a great after dinner crowd pleaser.

Kiss the cook,


Anders

Puffed Pancakes A la Peter and Maia

Sizzling Hot Puffed Pancakes

Hot Puffed Pancakes

From The Butlers Den B & B in Nova Scotia comes this wonderful recipe.


Peter (Per) and Maia Primgaard are the owners of this very picturesque B & B.


Peter used to be Bob Hope's Butler in Palm Springs California for many years.

Here are the ingredients:

• 6 tbs of flour
• 3 oz milk
• 2 eggs
• 1 tbs of sugar
• 1 tsp vanilla extract
• pinch of salt.

Preheat oven to 450F and preheat 2 oven proof bowls sprayed with Pam. In a mixing bowl mix all the ingredients, but do not over mix, it should still have some lumps in it.

Apple, lemon juice and brown sugar in a plastic bag.

Peel and core an apple, cut it up in 12 to 14 slices and put in a Ziploc bag together with juice of 1/2 of a lemon and 2 tablespoons of brown sugar, shake the bag.

When the preheated ovenproof bowls are hot divide the mix and apples between them.


Bake for 15-18 minutes, serve with maple syrup.


This recipe is easy to make and taste fantastic.

Kiss the cook,

Anders

Anders' Swedish Chocolate Coffee Cake

Swedish Chocolate Coffee Cake

Swedish Chocolate Coffee Cake

This easy recipe is one of my mom's recipes that I have changed a bit.

The cake goes excellent with coffee or can be used as a desert. Try it with Kräm and whipping cream.

The ingredients are as follows:

• 2 Eggs
• 300 ml of Sugar
• 300 ml of Flour
• 150 ml of melted Butter
• 75 ml of milk or half and half
• 1 tbs of Vanilla Sugar or ¾ tbs of Vanilla Extract
• 2 tsp of Baking Powder
• 1 tbs of Cocoa
• 1 tbs of Graham Wafer Crumbs
• 3tbs of Semi-sweet Chocolate Chips or chunks of block chocolate
• 75 ml of boiling Water

First turn on oven to 350F° or 175C°.  To start dip some wax paper in the melted butter and coat the inside of the cake pan, then add a tbs. of Graham Wafer Crumbs to the cake pan and shake the pan over the sink to coat the inside with the crumbs. This will make sure the cake does not stick to the inside of the cake pan. If you have a no-stick pan, just skip this step.

Swedish Chocolate Coffee Cake

Beat the eggs and sugar for 3 - 5 minutes till well blended.

Add the melted butter, the milk, Vanilla sugar or extract and blend well for a minute or two.

Mix in a separate bowl the baking powder, Cocoa and flower.

Add the flour mixture to the egg mixture till it is smooth and no lumps.

Add the boiling water, and it must be boiling, right out of the kettle. Mix in well till it is smooth then pour into cake pan add the chocolate chips on top and stick it in the oven right away.

Delicious Swedish Chocolate Coffee Cake

Bake at 350 F for around 40 minutes. The time will vary depending your oven. Try it after 40 minutes with a tooth pick, it should come out without any cake sticking to the toothpick. If not dry, put it back in the oven for another 3-5 minutes.

Once done, remove and set the pan on a cooling try or coaster, let sit for 5 minutes then loosen the cake with a knife around the edges and turn it over on a cake or cookie tray. Let it cool for 15 - 20 minutes before cutting.

As I mentioned, you can serve it with Kräm, or just dust the cake with some icing sugar using a sieve and serve as it is. Good luck.

Kiss the Cook,

Anders

Catherine's Parve Chocolate Cake Recipe

Recipe For Parve Chocolate Cake Recipe

Parve Chocolate Cake Recipe

Here is a great recipe from my friend Catherine. Here, Catherine you take over:

This flour-less cake is perfect for Passover as well as perfect for those who have celiac.

I think it would be super with your Swedish Kräm recipe Anders.  I have had so many requests for this recipe.

Ingredients are as follows:

• 10 eggs separated at room temp or slightly warmer
• 1 cup (250 ml) sugar
• 6-7 Oz (170-200 g) bitter or semisweet chocolate melted over hot water and cooled - save one square from box to shave over top
• 2 cups finely chopped but not ground pecans (walnuts would be fine) buy large halves not pieces

Separate Egg Yolks

Pour the mixture in to a spring pan.

Parve Chocolate Cake and Coffee.

Separate the egg yokes and egg whites by pouring the yoke back and forth in the two halves of the egg shell

Then beat egg whites till stiff not dry. Fold into chocolate/nut mix.


Turn into greased 10 inch spring form pan. Bake 1 hour (more or less depending on your oven) at 375°F or 190°C till center springs back when lightly touched.


Cool in pan.

For Passover: Use non-dairy topping, spread all over or mound on top, shave pieces of chocolate over top.


Also good with no topping at all


Happy Baking,

Catherine

Anders' Swedish Strawberry & Raspberry Kräm Recipe

Anders' Recipe For Swedish Kräm

Kräm With Cream

This Swedish recipe is really easy and it is so good. It's hard to really explain what Kräm is.

I'll give it a try; you take some fresh berries and or fruit and add them to a pot. Larger pieces like strawberries have to be cut in half or into three pieces. You simmer the fruit over low to medium heat till it becomes liquefied.

However you should have a few pieces that you actually can bite in to. That can only be done with more dense fruit. Raspberries for example will cook apart, no choice.

You can use most berries and fruit (would not go as far as a banana). What it really is, is a compote of berries and fruit cooked together.

Here is the recipe then, with the following ingredients:

• 1 liter/quart of fresh or frozen strawberries, cut in half
• 1 liter/quart of fresh or frozen raspberries
• 1/3 cup or 80 ml water
• 2 tbs or 30 ml of potato flour
• Sugar to taste (2-3 tbs), depending on the sweetness of the berries.

Remove the leaves and stems on the strawberries and cut in half. If they are small you can leave them whole and like wise for the really big ones you might want to cut them in 3 pieces.

Strawberries

Kräm.... oh so good!

Add them to a 3-4 liter/quart pot and turn to low/medium. Add the raspberries. Mix and stir every so often and make sure not to burn or cook to hard.

The raspberries will liquefy quickly and the mix almost becomes a "soupy" mixture with a bunch of strawberries floating around.

Add the sugar and then simmer lightly for 5-10 minutes, the strawberries should still be in pieces.

Now mix the water and potato flour together with a whisk, till the flour is completely dissolved.

Then whisk it in to the berries. It will become thick fairly quickly, just make sure to continue stirring for at least one minute. Simmer for another 3-4 minutes while stirring every so often.

Kräm can be served hot or cold. My favourite way is to eat it as an evening snack with a bit of milk or half and half.

Can also be served cold with cereal and milk (or yogurt) in the morning for breakfast. Pour over chocolate cake or just some with good chocolate truffles.

Kiss the Cook,

Anders