Scandinavian advent - 4 weeks to Xmas

This is the first Sunday before Xmas that most Scandinavians celebrate Advent. Not much of a xmassyfeeling here in southern Spain so here's how I created a scent of those olden days in a Christmas open market with glögg, Swedish gluhwein, gingerbread and a Sunday dinner to warm anyone with a hearty meal. The spices so traditionally linked to Christmas in Sweden are cinnamon, ginger, saffron, vanilla pods, cardamom capsules and spicy cloves.

So, I heated up some red wine with a cinnamon stick, a good pinch of sugar, some cloves and ginger. Chopped some almonds and voila, a good traditional Glögg with regards from Sweden. Served hot of course as an aperitif.

The empanadas with a hint of saffron were quickly wolfed down as a starter with a glass of red. Then chicken (fillets) casserole with garlic, chorizo, homemade tomatosauce and sweet red wine and cream. I added the frozen green peas just minutes before serving to preserve vitamins and not let them get overcooked. Served with buttery Hasselback potatoes straight from the oven.

Then I decided to make a new version of my childhood's gingerbread men into the shape of fluffy muffins instead. This is how I made them: Oven 220 degrees. Add 2 eggs with baking powder (15 grams approx) in a bowl. Melt 150 grams of unsalted butter together with 1, 5 dl caster sugar or even better brown sugar, Demerara preferably. Blend the spices together and grate som fresh ginger. I love that tangy, xmassy taste, not too sweet but the ginger also adds to the texture. Blend in with the mixture and 3 dl of plain flower. Add 1 dl of natural unsweetened yoghurt and pour into its moulds. Bake in oven for about 7-10 minutes and let cool.

This was a true feast with scents and flavours promising of another Christmas around the corner.