The first time I heard about the rundown it didn’t sound as something I’d like, but taste is a funny thing and when it comes to food you just have to taste your way to the descision. Sometimes things that sound as if the would clash (like strawberries and chilli) make excellent taste fusions.
A rundown is basically a mix of coconut, plantains and veggies and it can also contain chicken or shrimps. This is a quick version where we use Walkerswoods Rundown Sauce to make it.
- 2 sweet potatoes, peeled and cubed
- 2 green bananas, peeled and sliced
- 2 chochos (christophenes), peeled and cubed
- 2 tbsp olive oil
- 2 escallion (spring onion) stalks, chopped
- 2 garlic cloves, crushed
- 6 okras, trimmed and sliced
- 4 tomatoes, chopped
- 0,5 tsp allspice
- 1 tsp chopped fresh thyme
- 300ml Walkerswood Coconut Rundown Sauce
- Salt and pepper, to taste
- Place the sweet potatoes, bananas and chochos in a saucepan with enough water to cover.
- Boil for 10 minutes or until tender. Drain
- Heat the oil and then add the escallion, garlic, okras and tomatoes and stir-fry for 3-5 minutes.
- Add the boiled vegetables, allspice, tyme and coconut rundown sauce and cook until the sauce thickens slightly.
- Enjoy as it is or with rice!
Another Swedish sticky cake that my kids can’t get enough of.
- 150g butter/margarine
- 2 eggs
- 3dl caster sugar
- 3tsp baking powder
- 2tsp vanilla sugar
- 2tbsp cocoa powder
- 1,5dl milk
- 4,5dl white flour
And for the iceing:
- 50g butter/margarine
- 3tbsp strong coffee
- 3dl iceing sugar
- dessicated coconut
- Melt the butter and allow it to cool off a little.
- Whisk eggs and sugar fluffy and whiteish in colour.
- Mix all dry ingredients and stir them into the egg mixture together with the milk and the melted butter.
- Put into a square baking tin (I use a non-stick turkey baster) and bake for 10-15mins at the bottom of the oven in 225*.
- Prepare the iceing: Mix all ingredients, but not the coconut, in a bowl.
- Spread over the cake while it’s still warm.
- Sprinkle an even layer of dessicated coconut over your masterpiece.
- When cold, cut into squares and enjoy!
This is one of my family’s favourites. A Swedish sticky cake that is delicious and decidedly addictive. In this house making just one is never an option… =)
- 4 eggs
- 6dl caster sugar
- 3dl white flour
- 2tbsp baking powder
- 2tsp vanilla sugar/vanilla extract
- 0.5tsp salt
- 175g butter
- 75g butter
- 2dl caster sugar
- 1,5dl double cream 1dl syrup
- 200g dessicated coconut
- Whisk eggs and sugar until it’s fluffy and whiteish in colour.
- Add the melted butter and stir until properly mixed.
- In a separate bowl, mix all dry ingredients properly.
- Add dry ingredients to eggmixture and stir.
- Pour into a large, square baking tin (I use non-stick turkey basters)
- Bake for 12-15mins in 200*
- Whilst cake is in the oven, put all the tosca ingredients into a saucepan and stir until it starts to boil, then put it aside and wait for cake to be ready.
- Pull cake out of oven and spread the tosca in an even layer over the cake, then bake for another 10mins.
- Cut into squares once it’s cooled off.