Fjallbacka sign sweden
writing

Favourite Swedish Crime Title

The Drowning by Camilla Lackberg

The Blurb –

Bohuslan village sweden fjallbacka

A new author is lauded by the residents of not only Fjallbacka, but also Sweden. “Why did he write the book?” the journalist asks. Christian says it was a story he had to write.  Was it something hidden in the past that has compelled him to write a story? Can it be truth or fiction, and why does he look like a haunted man, when his dreams have finally come true? When one of the author’s closest friends goes missing, Detective Patrik Hedstrom has his worst suspicions confirmed as the mind-games aimed at Christian become a disturbing reality.  But with the victims themselves concealing evidence, and telling Patrick nothing that will help him identify the culprit will they die before the secret is revealed?  Is there silence driven by fear or guilt?

The Drowning

Characters

To those of us who have read Camilla Lackberg’s crime fiction series, set in Fjallbacka, Sweden on the Bohuslan coast, the characters are like old friends, so familiar and comforting. They are all so similar to real people that we have met in our individual lives, with the exception of Christian.

His tragic childhood and adolescence is told over the course of the book, and ultimately the secrets are revealed in the most unexpected way. It might be easy for experienced Lackberg fans to detect the clues the author sprinkles throughout the book, but nevertheless, I feel this story satisfies her regular readers far more than others in the Erica Falck series.

Monument to stone cutters sweden bohuslan coast
The Stone Cutter Monument – title in the Erica Falck Series by Camilla Lackberg

I tend to find in this book, Erica’s character herself, is sometimes a little too perfect, akin to one you might find in a soap opera. Yet, it is here that you will find that Erica settles more into the background, and Patrick’s voice becomes the more prominent than in earlier novels.

Setting

Despite the melodrama of Erica and her sister being simultaneously pregnant, I enjoyed this novel and reacquainted myself with the Bohuslan coastal communities described in the story.

Visiting them and walking around the streets of towns like Fjallbacka and Hunnebostrand was such a joy for me as it brought the stories to life.

smogen

Theme

More importantly, the novel also touches on aspects of bullying, prejudice jealousy, and the all too common ostracism of anyone who is perceived by society to be ‘different.’ Those at the fringe of society and their sufferings can be and often are, invisible, even to the benevolent agencies that are purported to help them.

As the cover suggests, there are grave consequences to selfishness and jealousy, disguised as sibling rivalry, and the story highlights how we as adults, often dismiss the vulnerability of a child’s ego and mental state when exposed to stress.

Erica Falck Series

This is the fifth book in the Erica Falck series, previous titles include: The Ice Princess, The Preacher, The Stone Cutter, The Gallow’s Bird, The Hidden Child, The Drowning, and The Lost Boy. If interested in the writer, you can find out more about Camilla Lackberg.

A friend playing one of the author’s dead characters

* Tip:
Although they are stand-alone books, do try to read the series in order, not as I did, missing the novel titled “The Hidden Child.” For, as Murphy’s law dictates, the novel you next read will contain a spoiler for the one you just skipped. It may only be one sentence but that words might relate to a central theme! Ponder about that before you dig in and read them out of order.

The Verdict

The Good: Suspenseful story-building to the final climactic end.

The Bad: Slightly predictable plot. Soap opera-type details of the main character’s personal lives. But they are like old shoes, they fit easily and are comfortable to wear!

The Ugly: Tragic consequences of child abuse, bullying and jealousy highlighted in this book.

A Home by the Sea
food, health

Raspberry Buttermilk Cake

Cake with Cinnamon and White Chocolate Options

#onecakeaweek

This week’s Cake at the Home by the Sea is delicious served with tea or coffee or can be versatile enough for a dessert treat if served with some vanilla yoghurt, cream or ice cream drizzled with Raspberry Coulis.

IMG_20141026_202813

Raspberry Buttermilk Cake Recipe

Ingredients

  • 130g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 55g unsalted butter, at room temperature
  • 145g sugar, plus a further 1 1/2 Tablespoon sugar, divided
  • 1/2 tsp vanilla extract
  • 1/2 tsp finely grated lemon zest (optional)
  • 1 large egg, at room temperature
  • 1/2 cup well-shaken buttermilk
  • 1 cup (approx 140g) fresh or frozen raspberries

Topping:

  • 1 dessertspoon butter, (melted)
  • 1 tablespoon cinnamon (sprinkled over the top)

Method

  1. Preheat oven to 205°C/400°F
  2. Butter and flour a 20cm round cake pan.
  3. Whisk together the flour, baking powder, baking soda and salt and set aside.
  4. Beat the butter and first measure of sugar with an electric mixer at medium-high speed until pale and fluffy.
  5. Beat in the vanilla extract and lemon zest. Add the egg and beat well.
  6. Switching the mixer to a low speed, mix in the flour mixture in three batches, alternating with buttermilk, beginning and ending with flour. Ensure that each time you only mix until just combined.
  7. Transfer the batter into the cake pan and gently spread to fill the pan. Scatter the raspberries over the top and sprinkle with the final 1 and 1/2 tablespoons of sugar.
  8. Bake until cake is golden and a skewer inserted into the center comes out clean, which should take between 30-35 minutes.
  9. Cool the cake for 10 minutes then turn out onto a rack to cool completely, then brush melted butter on top and sprinkle with cinnamon.

Variation: Add 100g  white chocolate buds to the mix prior to adding the raspberries.

There are more cake recipes here: #onecakeaweek

beach australia margate
blogging, environment, writing

Climate Change is not in Quarantine

Winter is Over for 2020

That is it. Winter is done and dusted in this, the so-called Sunshine State.

Nature knows. The signs are there, for anyone who cares to look.

Clear blue skies and gardens sporting new foliage and flowers, (well some never stopped). All doubt were washed away when I spotted the first insect swanning around my Dining room, just before lunch.

Darn.

Even that fly knows that warmth is on its way.

Whilst Blogger Snow over in Finland, laments how the first day of August heralds the end of her all too short, warm summer weather, I can empathise with her, for all the opposite reasons. The southern hemisphere is already warming up for its hottest season yet.

The earth has turned and so must the weather. It is the Yin and the Yang of life.

Technically there is still one more month of winter – August and yet the cool crisp mornings are receeding far too quickly for me. Living here in August means you can be caught wearing one layer of clothing too many, or a cardigan/jumper at 10 am in the morning. The body screams in response: “Take this hot thing darn well off!”

Even though the public seems to have forgotten about it – climate change isn’t in quarantine from Covid-19 and is real. Evidence is here for all to see.

At 11 am today, I had a moment. For me, this moment happens every year.

No matter how cold the winter is, the realization that we are close to the start of a lengthy, hot summer causes this winter-loving bunny to have a personal crisis. The endless glare of the ultra-hot Australian summer sun and the eternal sweaty, smelly bodies that are consistent with subtropical life in Queensland, make hibernating in air-conditioning as essential as oxygen itself.

Then there is the unsettling feeling that our Summer of roughly five months, now might extend to eight or nine months!

The combination of the spectre of Bushfires, soaring temperatures and months without rain are worrisome indeed.

What Everyone thinks of an Australian Summer
What I think of an Australian summer. (Source:bbci.co.uk)

I shouldn’t complain, should I? There are worse things in life. And yet, everyone whinges about the weather no matter what kind of weather they have, nor no matter where they live, don’t they?

Is the weather turning in your part of the world?

Are you a winter or summer person?

A Home by the Sea

lake newport sunrise australia
blogging, environment, writing

Good Morning

It is the start of a new day.

sunrise on the lake


When you are in the midst of your working life,  the morning can be rushed. 
Not so, in retirement.


I delight in a stroll towards the lake at sunrise, watching for the old man fish Sir Mullet, jumping high above the water.

Why?

To show off his physical prowess like a maritime body builder or as a way to energize himself for the day’s forage feast for food.

On the banks and weedy littoral zone, algae trails dance rhythmically with the tidal ebb and flow of the waters. Always moving, always dynamic.

Meanwhile, triggered by the sun’s first rays, the Willy Wagtail frolicks and flits back and forth up and around on the grassy lawn, in a courtship dance sure to impress a mate.


Me with my dogs alongside of me, skirt the lake’s perimeter, soaking in the natural forces of sun, earth and wind about me.

This place energizes me, urging me to rise with the light and optimistic for the day ahead. Something not felt in my previous chapter.


A meditative time for newly retired me.

lemon yoghurt cupcakes
food

Lemon Yoghurt CupCakes

Speciality delicatessens and bakeries in my part of the world offer Lemon Yoghurt cupcakes to die for. Mostly they come from one or two bakeries, ones that are Italian in origin and their product offerings. Yet, it seems that the Lemon and Yoghurt Cake may have been French in origin:

Grandmother all over France are renowned for Lemon and Yoghurt Cake. In French, this cake is called Gâteaux de Mamie, which translated is: Granny Cake. The part of the story I love, is the way these French grandmothers measure the cake ingredients – with yogurt jars!

https://thecafesucrefarine.com/french-grandmothers-lemon-yogurt-cake/

You can try that version of the recipe out at this site.

This week, the cake for #onecakeaweek comes from Best Recipes, however, I wanted to produce a cupcake experience, rather than make another ring cake. My ingredients vary slightly from the French version in that there is more yoghurt and sugar, but less eggs and oil. Yeah – nah! – probably evens out, doesn’t it?

LEMON and YOGHURT CAKE RECIPE

Ingredients

  • 1 3/4 cups fine or Caster Sugar – I only used 1 & one-half cups
  • Zest of 2 Lemons
  • 2 Eggs
  • 3/4 cup Oil
  • 1/2 tsp Salt
  • 3 tsp Lemon juice
  • 1 cup natural yoghurt
  • 2 cups Self-raising flour (or regular plain flour with 4 tsp baking powder added)
  • extra leftover lemon juice

Method

  1. In a bowl, mix rind, oil, eggs and sugar with a fork.
  2. Add remaining ingredients and combine well.
  3. Pour into greased ring tin or lined cupcake pans and bake at 180C for 30 – 40 minutes – more time, for the ring tin.
  4. When cooked, remove freom oven and poke holes in the top with a toothpick.
  5. Drizzle few drops of lemon juice for extra tang. Not too much or the cake will go soggy.
  6. Leave to cool and dust with icing sugar to serve.

Variation: I added Pearl Sugar and an Almond on the top prior to baking. White chocolate chips could also be added for an extra measure of decadence.

Donna Hay, Australian cook and Cookbook Author, uses almost an identical recipe to mine, but decorates the cake with icing and strangely of all, thyme leaves. If you want to try that variation?

More lemon cake recipes from other bakers are found here

#OneCakeaWeek

shells on the beach
food, health

Magnesium Rich Foods for Lunch

I have been having issues with muscle cramps in the foot and calf lately, so I wanted to ensure I wasn’t falling behind on a quota of minerals, such as Magnesium, that might be explain this problem.

Symptoms of a Magnesium deficiency may include:

  • numbness
  • tingling
  • muscle cramps
  • seizures
  • muscle spasticity
  • personality changes
  • abnormal heart rhythms

Lunch constituted a portion of Salmon, some baby Spinach leaves in a leafy green Salad, topped with Apple cider vinaigrette dressing, and garnished with Almonds, Pickled Danish Cucumbers and Walnuts.

I just needed some avocado to top it off. According to healthline.com, one medium avocado provides 58 mg of magnesium, which is 15% of the RDI.

But there are loads more good reasons to add avocado in your diet.

More Reasons to Add Avocado to your Diet

Studies have shown that eating avocados can reduce inflammation, improve cholesterol levels and increase feelings of fullness after meals.

Sounds like a powerhouse food, right?

What to Eat as a Magnesium-Rich Afternoon Snack?

Perhaps a Banana with a square or two if 70% dark chocolate?

beach australia margate
animals

Want a Chip, Bro?

I Want a Chip.

I did remind the friendly seagull that he would do better to rely on fresh fish than our takeaway lunch meal. But he wanted a chip.

The famous meme of a seagull offering the beached whale a chip went viral years ago. If you haven’t seen it, take a look:

Beached whale

Chips or chip, in the singular form, is the Australian equivalent of French Fries.

How do you refer to a singular, chip in America? Is it a “fry?”

How does an America say, ” Hey bro, do you want a fry?

The gull had several from our lunch of fish and chips and flew away satisfied with a crop of cholesterol.

The envy of his flock.

spice cake with lemon butter
food, health

Cinnamon Spice cake

I do look for recipes that use cinnamon, as it is has so many health-giving benefits:

Cinnamon Spice

  • contains calcium, iron, vitamins, fibre
  • assists with  a variety of digestive ailments such as gas and bloating
  • has a mild anti-inflammatory effect.

Studies have shown improved insulin sensitivity and blood glucose control by taking as little as half a teaspoon of cinnamon per day. Improving insulin resistance can help in weight control as well as decreasing the risk for heart disease.

[Source: cinnamonnutrition.com/ ]
Photo by Ena Marinkovic on Pexels.com
cake

Initially I adapted a Danish Spice cake recipe posted by Ted at Recipereminiscing, but halved the recipe as it makes quite a large cake, used butter instead of margarine, and replaced the cloves with mixed spice. Then I added a few currants, because I had a slight oversupply of currants in the pantry and I thought it might work will with the spices.

The cake turned out well but I preferred another version of the Danish spice cake, one that is evocative of Christmas and all those aromatic spices. I have posted both Ted’s and my recipe below.

Danish

Spice Cake

cake on cooling tray

In Australia, we do not have easy access to the wonder that is a range of fermented milk products, so I substituted sour cream and plain probiotic yoghurt, in place of cultured milk.

Ted’s Danish Spice Cake

2,1 pint / 1 l flour
1,6 pint / 7.5 dl sugar
3 teaspoon cinnamon, ground
1 teaspoon cloves, ground
1 tablespoon baking soda
1 egg
1,6 pint / 7.5 dl cultured milk (see note below)
5,3 oz. / 150 g margarine

[1] Set the oven at 390 F / 200 C.

[2] Melt the margarine.

[3] Mix all the dry ingredients.

[4] Mix the eggs with milk and margarine, and stirred into the dry.

[5] Bake in pan for approximately 30 min.

Note:
Cultured milk or soured milk is a food product produced from the acidification of milk. It is not the same as spoiled milk that has gone bad, commonly but incorrectly called soured and which may contain toxins.

Acidification, which gives the milk a tart taste, is achieved either through the addition of an acid, such as lemon juice or vinegar, or through bacterial fermentation. The acid causes milk to coagulate and form a thicker consistency, and inhibits the growth of harmful bacteria and thus improves its shelf life. Soured milk that is produced by bacterial fermentation is more specifically called fermented milk or cultured milk.

Wikipedia

Amanda’s Danish Spice Cake

Ingredients:

danish cake
  • 2 dl Dark Brown sugar
  • 0.5 dl White sugar
  • 4.5 dl Flour
  • 1 tsp Baking soda
  • 1 tsp baking powder
  • 2 tsp Ground Cardamom
  • 2 tsp Cinnamon
  • 2 tsp Ginger
  • 2 tsp Clove
  • 1 tsp Mixed Spice
  • 1 tsp Ground Nutmeg
  • 2 tbspn Cocoa Powder
  • Pinch salt
  • 200ml Buttermilk or Yoghurt
  • 2 Eggs
  • 100ml melted Copha/Coconut oil/Vegetable oil

 Method:

  1. Mix all the dry ingredients with a wooden spoon.
  2. Ensure melted Copha and buttermilk is at room temperature and add to the dry ingredients.
  3. Mix well, but not too much.  If the Copha solidifies, place the bowl over a hot water bath and gently fold until even.
  4. Pour into greased cake tin, I used a ‘kugelhof’ or bundt mould.
  5. Bake in oven 175° celsius (350°F) for about 40 minutes.
  6. Cool 10 mins  before turning out.

For extra decadence (entirely optional):

Drizzle melted butter over the top and sprinkle liberally with cinnamon sugar/dusting sugar.

Tips for measurement conversions: 

American

1 cup = 8 fl oz = 2.4 dl = 24 cl = 240 ml

British

1 cup = 10 fl oz = 2.8 dl = 280 ml

Australian

dl – 1 deciliter = 6 (scant) tablespoons

Reasons to Indulge in this Cake:

It doesn’t require heavy lashings of icing, and the less sugar we eat, the better for us, right?  (There is plenty of sugar in the cake itself, so why add more?)

While we are eating it, think of all the good things the spices are doing for our bodies!

Another tasty cake recipe using cinnamon is Apple and Cinnamon Bread.

Find more about the healthy benefits of Cinnamon.

#onecakeaweek

Have you posted a recipe for a cake? Post your link in the comments below.

Sunrise
sourdough
food, health, home

To Sour A Dough

The uptake of families using their pandemic down time to create things at home, has led to shortages of essentials, in some places.

It is as if we have rewound the clock, to an earlier time, when takeaway was unknown and we prepared all of our own food. Which is such a better way to eat than packaged, pre-prepared foods that are preserved beyond comprehension and have a shelf life that Cro-Magnon man would envy?

Repressed Baker or Bakeaholic?

In my house, the baking frenzy – and the #onecakeaweek has been in full swing during the length of the Covid pandemic. Yet, I still bear the title of ‘Repressed baker.’

Or, perhaps it was likely that I was a baker in a former life?

I venture to say the joy of kneading bread dough, for me, borders on the therapeutic. Kneading, folding, creating and then of course the joy of eating. It is almost blissful.

It is not the first time, this lapsed baker has made bread, but it has been a while.

When I turned 21 years old, I had been baling bread with my own recipe half white/half wholemeal for about 2 years, when I decided it was time to hang up my bread-making apron for other pursuits. Not only was the process of making bread time-consuming, but good yeast, the fresh variety, was hard to find and quite expensive. As a 20-something, the novelty of making my own varieties of bread wore off.

Like others, the enforced leave the pandemic has brought from work, coupled with adult kids who have (mostly), left the nest, means the urge to bake all kinds of things has returned with gusto.

Sourdough Mother

Now in the midst of lockdown, I returned to the kitchen to make sourdough bread. I have already made loads of different kinds of cakes and sweet treats and was growing a sourdough mother under the expert tutelage of my blogger friends and bread-baking mentors, Sandy and Peggy.

Once I was able to secure some wholemeal flour, which was a feat in itself, given the shortages under Covid, I tended the sourdough starter lovingly for days and made a pancakes out of the discard.

The Final Result Sourdough Rolls

At the end of the week, I produced these wonderful Wholemeal Sourdough bread Rolls from Peggy‘s recipe.

bread rolls

I had enough to give some to my son and a friend. Surprisingly, the friend who happens to be Danish, is used to beautifully cooked bread, and she raved about my sourdough rolls.

I was a little surprised she liked them, as I found them quite dense in texture and sliced them thinly to toast them. But then compared to Rugbrød, the Danish Rye bread, they are most likely light and airy; given that the Danes like their bread really heavy and solid.

Danish Rugbrød or Ryebread

The Sourdough Mother has now gone, so I will have to start the process over again, which is a lot of fun.

Next time, it will be with Rye flour and linseed, just like the Danes, I think.

A Home by the Sea
spice cake with lemon butter
food, home

Not Your Average Carrot Cake

I was racking my brains to find the location for a recipe for Carrot Cake I had saved somewhere. It has been sitting in my file notes for I think, several years.

Last week, I made it. The M.o.t.h. loves Carrot cakes as he figures as it is a vegetable, it is all healthy and he can have a larger helping! Although it doesn’t work like that, at least he is getting a bit more fibre in his diet!

The added bonus of cardamon gives it an aromatic hint of something more. Something a little Nordic.

Research online tells me that this recipe is adapted from the bakery of the iconic Rosendal trädgården (a horticultural garden in front of Rosendal Palace) in Stockholm.

city of stockholm across the water

I don’t ever ice my cakes, they are sweet enough, already – for me. And cake icing and a sub tropical climate doesn’t make a good marriage. It is melts everywhere and is so messy.

If you do want to ice the cake the cream cheese icing works really well and provides a slightly savoury and sweet combination, so popular in Scandinavian cuisine.

Carrot and Cardamon Cake Recipe

Ingredients

  • 225 ml sunflower oil, plus extra for greasing
  • 310 g caster sugar
  • 170 g grated carrot
  • 3 eggs
  • 240 g plain flour
  • ½ tsp freshly grated nutmeg
  • 1 tbsp cinnamon
  • 1 tsp cardamom
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 40 g chopped walnuts

Icing

  • 200 g unsalted butter
  • 200 g cream cheese
  • 180 g icing sugar
  • 1 tsp vanilla extract
  • Juice and zest of 1 lemon

Cook’s notes (Source: sbs.com.au)

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Preheat the oven to 200ºC – (390º F) bit lower if using a fan-forced oven.

  • Beat the oil and sugar together in a large mixing bowl for 5 minutes, until light yellowish white.
  • Keep beating while you add the carrot and the eggs, one at a time.
  • Add the flour, spices, bicarbonate of soda, baking powder and salt. Mix for a few minutes
  • Stir in the walnuts with a spatula.
  • Using a greased 23 cm round cake tin or an 11 x 6 ” loaf pan, bake in the oven for 30–35 minutes, until a skewer inserted into the middle comes out clean.
  • Cool in its tin for 10 minutes then turn out. If using the loaf pan, you might have enough over to make a smaller friand loaf as well – (around 5″x3″) – good to pop in the freezer if needed later.

To make the icing by beating together all the ingredients until smooth.

Recipe originally from The New Nordic by Simon Bajada

Linking to the Trent’s Weekly Smile and Curl’s and Skirls Tea Party

A Home by the Sea