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      "body": "In the world of online Business Opportunities, I have had very few things over the 7 years I’ve been online, that have REALLY… REALLY impressed me. This does !! If you want to build your Bitcoin in a stable manner and with longevity then I have the Company that is doing just that.\n\nThis opportunity has been a lucrative gift for me and I want to share it with all of you who have, like me, struggled Online. Searched long and worked hard trying to change your financial future. Oh, how we all know and have been caught up in scams, money games and “Only in a perfect world” scenarios and compensation plans.\n\nSO… WHAT GOT ME SO EXCITED!!!?\n\nNO Cost to join, NO Monthly Fees, NO Monthly Auto-Ship\nNO Recruiting Required to Earn\n100% Passive Earnings\n2 Powerful Software Products, 3rd one coming soon\n8 Yr old Software & Development Co. 100% success on all EA’s written for FX companies. History and Track Record \nReal LIVE owners with expertise in all areas with a Conscience!! Who we can access\nNO Buy In Entry – Only €50 for one BTC Package will get you started. Then watch it compound passively.\nTRUE Set-it Forget it Software\nWITHDRAW commissions and daily earnings, DAILY\nCOMPLETE daily Profit and Trading Results documented\nLicensed and registered in UAE\nSet to go public in 2019\n\n\nI can SHARE this with complete confidence! 100% of Members are Earning & seeing great RESULTS!\n\nhttps://mightyfoxblog.files.wordpress.com/2017/08/2i8gpxv_1.jpg?w=685\n\nCLICK HERE https://getpaidliketom.wixsite.com/usitech to visit my website  “Results Not Typical” this is proof of payment is not a guarantee you would earn the same, but it would be possible to earn this and more with an equal or greater strategy and work ethic.\n\nThis is the beginning of a new ERA. Come onboard and be guided through. It’s only going to get bigger and better.\n\nAlso, don’t be concerned if you know nothing about Bitcoin now. You will. I will teach you. This is the New Monetary System and we will all need to understand it eventually. It took at least 2 years for Plastic Money [Credit/Debit Cards]to become popular, and now look, they are a way of life for all of us!\n\nIf you want to take a look Please visit my website, then message me I will be happy to chat with you and answer your questions after you have looked at it. As your Sponsor, I will be here to guide you to get started and throughout your journey.\n\nBeing a Technology Development Company, they are the creators of this unique Breakthrough Concept that cannot be matched. Check out their History, their Mission, Mandate, and Vision. Created for Us and here for the long-term, this Company has our best interests at heart.\n“Results Not Typical” this is proof of payment is not a guarantee you would earn the same, but it would be possible to earn this and more with an equal or greater strategy and work ethic.",
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      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttp://internationalfreeoffers.com/yoonla-foundation-affiliate-program-review-5-per-free-lead/",
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      "body": "https://mightyfoxblog.files.wordpress.com/2017/07/img_20170725_214659_916.jpg\n\nTime has come to review Yoonla pay per lead affiliate program.\n\nI have been promoting pay per lead programs for some time and I thought Yoonla doesn’t work because it pays a huge cash for just leads but let me give you a candid opinion about Yoonla affiliate program on this post.\n\nI’ll cover some information like…\n\nWho is behind Yoonla affiliate program\n\nHow to get started with Yoonla pay per lead affiliate program?\n\nHow to activate Yoonla affiliate program?\n\nWhat is the purchase requirement in Yoonla pay per lead system and finally, I’ll tell you whether yoonla is a legit or scam?…\n\nWhat is Yoonla Foundation affiliate program?\n\nYoonla foundation started by Reno who is been in the internet marketing for several years and started his foundation based in New Zealand. Yoonla is basically a CPA affiliate program where you’ll join and given a full access to promote his products and services.\n\nThere are few digital products in the system that members would buy in order to build their system from the ground level. Yoonla affiliate program is built in such a way that even a new comers can easily earn up to $25 per day without investing any money into it.\n\nSo CPA is about sending traffic to the offer and when someone enters his information like name and email, the promoter or affiliates will get paid remuneration. It is that quite simple.\n\nHow to make money with Yoonla pay per lead program?\n\nThe money part is not quite clear for those who have already subscribed to the system. Look, Yoonla is just about generating leads and sales on the back end. Though affiliate no need to promote hoping to make a sale.\n\nThe foundation is just that you send people to the lead capture page and when someone enters his info, you get paid according to their geographical location. The back end products are digital products and I am sure there will be a demand as always.\n\nHow to activate Yoonla foundation to earn $5 or more per lead!\n\nOnce you entered your information on the lead capture page, Yoonla foundation will take you to the custom set up a page where you need to create a lead capture page and automation so that your campaign can run smoothly.\n\nYoonla affiliate program is actually free but it is not for someone who just wants to promote his system by sending fake traffic or unethical manner. Every pay per lead program on the internet comes with some rules and restriction, in the same way only qualified people will be selected to promote Yoonla foundation.\n\nAre you a serious folk!\n\nGet connected via affiliate membership page and tell them what you have!\n\nIf you are someone who has a website with good quality, you will be selected to promote his product with no cost.\n\nThis is my assumption…\n\nbut I think the majority of people will upgrade paying or buying one of his products.\n\nHay! This is how the founder makes money…\n\nOnce you have Yoonla affiliate account set up, you’ll be giving a unique id and just copy and paste in the lead capture page so you can promote online.\n\nThis is just a one-time investment of $35.88 per year. Once you created a free account, the presentation page will tell how to activate lead capture page. You need to purchase a domain and auto responder. Yoonla affiliated with iPage hosting and Getresponse Autoresponder.\n\nI purchased iPage hosting for $35.88 for 12 months and Get response for $15. So my total investment was around $50.\n\nI didn’t mind it because only fewer leads I can easily surpass it.\n\nAssume in this way.\n\n20 leads equal to $100 per day…so for me..$50 didn’t actually bother me. So in order protect from the spammers and cheaters…I think this is the way to go. You need to purchase products of these two so you can get activated within 24 hours.\n\nHowever, there are no rules that say, you had to buy. But for those who have a little taste in the online marketing, require buying because to avoid spam and unwanted or unapproved traffic method.\n\nCan you really join without paying any fees in Yoonla Foundation!\n\nYes, of course, you can join Yoonla affiliate program without investment but you need to submit an application telling what you have in place to drive traffic.\n\nQuick update: Reno has moved to Yahoo hosting, therefore you’d spend $20 for hosting and $15 for auto responder. So the investment require for Yoonla only $35 which is very cheap and affortable for everyone.\n\nThere may be other product like LeadPage marketing system, however, you do not need to purchase that in order to get connected Yoonla Pay Per Lead program.\n\nTwo Types Of Yoonla Affiliate Program\n\nYoonla™ CPA Program and Yoonla™ CPA VIP affiliate program\n* Earn up to $2 commission per CPA lead referral\nVIP Affiliates Earn up to $5 or more per CPA lead referral! Claim your Custom Setup inside your Yoonla™ members panel to qualify for the free VIP affiliate upgrade – https://app.yoonla.com/foundation#a_aid=59691933c748e\n\nNote: For the CPA leads the campaign, any leads/referrals generated from the following countries attract the higher commission rate:\n\nAustralia\n\nCanada\n\nIreland\n\nNew Zealand\n\nUnited Kingdom\n\nUnited States\nNon-commissionable countries for CPA lead referrals: Last updated: 16 February 2017\nIndia\n\nNiger\n\nNigeria\n\nPakistan\n\nUganda\n\nZambia\n\nZimbabwe\nTERMS:\n\n– NO PURCHASED LIST CAN BE USED.\n\n– NO INCENTIVES MAY BE OFFERED TO GET PEOPLE TO SIGN UP.\n\n– NO SPAM.\n\n– NO MISLEADING ADVERTISING.\n\n– NO JOBS MAY BE POSTED TO GET SIGN UPS.\n\n– NO PURCHASED LEADS.\n\n– NO GUARANTEED SIGN UPS (NO PTS PROGRAMS)\n\nRegister Yoonla Foundation Here – Free Registration\nhttps://app.yoonla.com/foundation#a_aid=59691933c748e\n\nYoonla Affiliate Program is legit or scam!\n\nI am testing Yoonla right now but Yoonla looks very reliable and rewarding. I have been with Yoonla for few days and I need to really wait and see how it GOES in the backend.\n\nAll information like click stats, lead counts, and earnings get recorded in real time and you can check your account status every day.\n\nEach lead pays up to $5 and then 60% commission will be paid when members purchase a product.\n\nIf you’re looking for a high paying and easy to start pay per lead program, try Yoonla affiliate program and see what happens.\n\nI have not received a payment from Yoonla yet but I’ll soon update here once I received the payment.\n\nSo far so good….I am generating nice traffic, leads and commission…but I can tell feedback only after I received the payment.\n\nI’ll soon update my payment proof…but meantime try Yoonla affiliate program which comes with no setup cost",
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      "body": "Try it and tell to the others too!",
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      "body": "Hi! I am a robot. I just upvoted you! I found similar content that readers might be interested in:\nhttp://www.swedishfood.com/swedish-food-recipes-desserts/93-waffles",
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      "title": "Waffles – Våfflor",
      "body": "Våfflor (waffles) are extremely popular in Sweden. Indeed, Swedes have been eating våfflor since at least the early 1600s! Originally Swedish waffles were square, but now they are usually made into heart shapes and served with jam or fruit and whipped cream or ice cream. Unlike Belgium waffles, Swedish waffles are made without yeast and so they are thinner and have a texture which is more like pancakes.\n\nhttps://i0.wp.com/www.swedishfood.com/images/Desserts/Waffles/Waffles-crispy-280-0674.jpg\nCrispy waffles with fresh fruit and whipped cream in the spring sunshine\n\nWaffles are eaten all the year round but they are particularly popular on March 25th, Våffeldagen (Waffle Day). Apparently the reason it started was because in Swedish the Christian feast day, Vårfrudagen (Our Lady Day), sounds a bit like Våffeldagen and so Swedes decided to celebrate Vårfrudagen by cooking waffles. (Our Lady Day, also called Annunciation Day, is exactly 9 months before Christmas Day and is the day when the angel Gabriel pronounced the conception, or incarnation, of Jesus in the Virgin May.)\n\nIn earlier times most Swedes were very poor, living off the land and coping with a very harsh climate. In those days våffeldagen was an important day in the calendar because it also marked the start of the crop growing season and the increased availability of eggs and milk. As eggs symbolised the start of spring, it became popular to use them to make våfflor to celebrate. To most poor farm works in Sweden våfflor with jam and whipped cream constituted real luxury, so it was no wonder that they were so popular. For more information about the history of våfflor and våffeldagen in Sweden.\n\nThere are two popular types of waffle: äggvåfflor (egg waffles) and frasvåfflor (crispy waffles). I prefer äggvåfflor because they are bit more filling and I normally serve them as a main course, either for breakfast or lunch. However, a lot of people prefer frasvåfflor because they are crispier and lighter. Recipes for both types are given below.\nIngredients for egg waffles\n90 g\t   (3 oz)\tbutter\n200 g\t   (1½ cups)\tplain (all-purpose) flour\n75 g\t   (⅓ cup)\tcaster (superfine) sugar\n¾ tsp\t \tbaking powder\n¾ tsp\t \tvanilla sugar\n300 ml\t   (1¼ cups)\tmilk\n1\t \t        egg, lightly beaten\n\nMethod for egg waffles\n\n1. Melt the butter in a microwave or a saucepan, but don’t let it brown. Leave it to cool slightly.\n\n2. Mix the dry ingredients in a bowl.\n\n3. Gradually whisk in the milk and the melted butter.\n\n4. Whisk in the beaten egg to form a smooth batter.\n\n5. Leave the batter in the fridge for 30 minutes or overnight before frying.\n\n6. Preheat your waffle iron. (Usually there is a pilot light which will go out when the waffle iron is up to temperature.)\n\n7. Pour about 4-6 tablespoons of batter on the middle of the lower plate and close the lid. Press the lid for a few seconds so that the batter is spread evenly. (Do not press during the whole process as this will prevent the waffle from rising.)\n\n8. Fry for about 1-2 minutes until the waffle is golden brown.\n\n9. Serve the waffle while still hot.\n\nIngredients for crispy waffles\n30 g\t    (2 tbsp)\tbutter\n240 ml\t    (1 cup)\twhipping cream\n125 g\t    (1 cup)\tplain (all-purpose) flour, sifted\n¾ tsp\t \tbaking powder\npinch\t \tsalt\n150 ml\t    (10 tsbp)\tcold sparkling mineral water\n\nMethod for crispy waffles\n\n1. Melt the butter in a microwave or a saucepan, but don't let it brown. Leave it to cool slightly.\n\n2. Whip the cream until it forms soft peaks.\n\n3. Fold in the flour, baking powder and salt.\n\n4. Add the cold sparkling water and then finally the melted butter. Mix to produce an even batter.\n\n5. Preheat your waffle iron. (Usually there is a pilot light which will go out when the waffle iron is up to temperature.)\n\n6. Pour about 4-6 tablespoons of batter on the middle of the lower plate and close the lid. Press the lid for a few seconds so that the batter is spread evenly. (Do not press during the whole process as this will prevent the waffle from rising.)\n\n7. Fry for about 1-2 minutes until the waffle is golden brown.\n\n8. Serve the waffle while still hot.\n\nServing suggestions\n\nhttps://i0.wp.com/www.swedishfood.com/images/Desserts/Waffles/Waffles-egg-280-0663.jpg\n\n1. Jam and lightly whipped cream or ice cream is the most popular way of serving waffles. (The photo above shows egg waffles with cloudberry jam.)\n\nhttps://i0.wp.com/www.swedishfood.com/images/Desserts/Waffles/Waffles-crispy-280-0674.jpg\n\n2. Waffles are also nice with fresh fruit and cream. (If the fruit needs some sugar, use demerara sugar with crispy waffles.)\n\nhttps://i2.wp.com/www.swedishfood.com/images/Desserts/Waffles/Waffles-acc-280-0654.jpg\n\n3. Waffles go really well with a blueberry or bilberry compote: rinse 150 g (5 oz) of berries (fresh or frozen) and add to a saucepan along with two tablespoons of caster (superfine) sugar. Simmer gently until the juice runs and they are beginning to soften, about 5 minutes. Leave to cool. Pour on top of the waffles, dust with ground cinnamon and add some lightly whipped cream or ice cream.\n\n4. For a spicer blueberry compote: mix 200 g (7 oz) blueberries, 1 tablespoon of caster (superfine) sugar, 1 teaspoon of balsamic vinegar, a pinch of ground cinnamon and a pinch of ground cloves. Poach for about 5 minutes until soft and gooey and then increase the heat and boil for 4 minutes to thicken. Serve warm or cold with waffles and whipped cream or ice cream.\n\nhttps://i1.wp.com/www.swedishfood.com/images/Desserts/Waffles/Waffles-crisp-280-0687.jpg\n\n5. For a slightly more luxurious topping make some blåbärskräm (bilberry/blueberry cream): lightly whip 300 ml (1¼ cups) of whipping cream and mix with 2 tablespoons of icing sugar (powder sugar), ½ teaspoon of vanilla powder and 150 g (5 oz) of lightly cooked blueberries or bilberries. If you use blueberries sprinkle over some ground cinnamon when you serve the waffles. (For a more filling version, replace half of the whipped cream with mascarpone cheese.)",
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      "permlink": "arrack-rolls-or-vacuum-cleaners-punschrullar-eller-dammsugare",
      "title": "Arrack rolls or vacuum cleaners – Punschrullar eller dammsugare",
      "body": "https://i1.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1598.jpg\n\nPunschrullar (arrack rolls) are also known as dammsugare (vacuum cleaners). They are made from left over cake and so would be very economic if it wasn’t for the fact that the other ingredients are not cheap!\n\nThey are known as punschrullar because they are flavoured with Swedish punsch, sometimes called Sweden’s national drink. Punsch, which is quite different to punch, is a liqueur which is flavoured with arrack and other spices. It was originally imported into Sweden by the Swedish East India Company in 1733 and quickly became popular. It is fairly strong (25% ABV) and sweet (30% sugar).\n\nPunschrullar quickly became known as dammsugare (vacuum cleaners). If you don’t know why, you are too young! Ask your mother!\n\nAt first these might appear to be easy to make because, apart from melting some chocolate, there is no cooking involved. However, getting a professional appearance when making them by hand can be tricky. If this puts you off making them you might like to try making arraksbullar (arrack balls) instead by taking a tablespoon or so of the mixture and rolling it into a ball, then coating it in chocolate sprinkles instead of marzipan.\n\nTips\n\n• Use any leftover cake for this. My favourite is some sockerkaka (Swedish sponge cake).\n• Use a ruler to ensure that are all the rolls are the same size.\n• Use separate knives for cutting the cake mixture and the marzipan to avoid getting cocoa stains on the marzipan.\n• Ensure your hands are free of cocoa stains when handling the marzipan!\n• Green food colouring varies a lot. Add a small amount at a time, mixing thoroughly after each addition, until you get the shade you like. I needed one teaspoon, but you might find you need more or less.\n• Punschrullar freeze well.\n\nIngredients\n\n75 g \t        (⅓ cup) \tbutter or margarine, softened\n4 tbsp \t\ticing sugar (confectioner’s sugar)\n1 tsp \t\tvanilla sugar\n2 tbsp \t\tcocoa powder\n250 g \t       (1¼ cups) \tcake (sockerkaka, muffins or any leftover cake)\n4 tbsp \t\tSwedish punsch (or 1 tbsp of rum)\n350 g \t       (12 oz) \tmarzipan\n1 tsp \t\tgreen food colouring (optional)\n75 g \t       (2½ oz) \tdark chocolate (semi-sweet chocolate)\n\nMethod\n\n1. Put the butter, sugars and cocoa powder in a food processor. Whizz briefly until evenly mixed.\nhttps://i1.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1534.jpg\n2. Add the cake and punsch and whizz until evenly mixed.\nhttps://i1.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1573.jpg\n3. Cut two pieces of greaseproof about 37½ cm x 10 cm (15″ x 4″) each. Divide the mixture between the two sheets and roll into two long sausages, trying to ensure that each sausage is an even diameter, something that is easier said than done! Refrigerate for at least 30 minutes.\nhttps://i0.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1541.jpg\n4. Optional: in a bowl gradually add green food colouring to the marzipan, mixing until it is the desired shade and evenly coloured. (Green is the most popular colour but sometimes they are pink or they are left uncoloured.)\nhttps://i0.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1579.jpg\n5. Sprinkle the work surface with a little icing sugar and roll the marzipan out into a thin sheet, constantly rotating it as you roll it to prevent it sticking. Cut it into 6 cm (2¼”) wide strips.\nhttps://i0.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1580.jpg\n6. Re-roll the arrack mixture to make sure it is a nice even sausage. Cut the arrack filling into 6 cm lengths so that you have 12 pieces.\nhttps://i0.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1547.jpg\n7. Roll each one up with marzipan. Chill them for at least 30 minutes.\nhttps://i0.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1602.jpg\n8. Break the chocolate into small pieces and then carefully melt it in a microwave (I found it took 5 minutes on a low (360 W) setting) or in a bowl over a pan of simmering water.\nhttps://i0.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1586.jpg\n9. Dip one end of each roll into the chocolate mixture and then transfer it to some greaseproof paper until the chocolate sets. Repeat with the other end of each roll. (I found that if I tried to do both ends at once the chocolate sometimes ran down the marzipan.)\n\n10. Transfer to a tray lined with greaseproof paper and refrigerate until required. (Don’t take them out too early because then they will become soft and easily mark or lose their shape.)",
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      "body": "Thanks for sharing your recipe with us! @mightyfox",
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      "title": "Almond Madeleines – Madeleinekakor med mandel",
      "body": "Madeleinekakor med mandel (almond madeleines) are delightful little cakes with a lightly crisped outside and a soft squidgy centre. They go well with coffee, ice cream and other desserts. Although originally French they have become very popular in Sweden too.\n\nhttps://i1.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Almond-madeleines/Almond-mad-570-2193.jpg\n\nIngredients\n110 g \t(½ cup) \tunsalted butter\n1 tbsp \t\tmaple syrup or another dark syrup\n3 \t\tlarge egg whites (90 g)\n100 g \t(¾ cup) \ticing sugar (powder sugar)\n50 g \t(½ cup) \tground almonds (almond meal)\n45 g \t(5 tbsp) \tplain flour (all-purpose flour)\n¼ tsp \t\tfine sea salt\n½ tsp \t\tbaking powder\n1 tbsp \t\tbutter for greasing madeleine trays\n\n \nMethod\n\n\n\n1. Brown 110 g (½ cup) of butter until it is a nice nut-brown colour then pour it into a bowl, add the syrup and stir to mix thoroughly.\n\n2. Whisk the egg whites and the icing (powder) sugar in a large bowl until pale and fluffy (about 5 minutes with an electric whisk, 8 minutes by hand).\n\n3. In a separate bowl mix the ground almonds, flour, salt and baking powder.\n\n4. Add the browned butter and the dry ingredients to the egg whites a bit at a time. Alternative between adding the butter and the dry ingredients, stirring thoroughly after each addition, until everything is thoroughly combined, but do not over mix.\n\n5. Cover the bowl with clingfilm (food wrap) and rest in the fridge for at least 2 hours, preferably overnight.\n\n6. Preheat the over to 200ºC (400ºF, gas 6, fan 180ºC).\n\n7. Melt a tablespoon of butter and use it to generously brush the madeleine tins. Fill each indent two-thirds full with the cold mixture. (If you are baking in two batches, return the mixture to the fridge to keep cool until needed.)\n\n8. Bake for 4 minutes and then reduce the temperature to 175ºC (350ºF, gas 4, fan 160ºC) and bake for another 3 or 4 minutes until the madeleines look golden in the middle and a light brown colour at the edges.\n\n9. Immediately remove the madeleines from the tin and leave to cool on a wire rack. Eat when still warm or allow to cool completely before glazing.\n\nBrowning butter\n\nBrowned butter adds an extra dimension to madeleines and is fairly easy to do if you follow our tips. The idea is that the butter is heated a little past its melting point, which results in the milk solids in the butter browning and creating a wonderful nutty aroma.\nhttps://i2.wp.com/www.swedishfood.com/images/Mains/Cod-horseradish/Butter-brown-280-0727.jpg\n1. Heat a thick bottomed saucepan on medium heat. Add the butter cut into slices or cubes so that it heats evenly and all the butter melts at the same time.\nhttps://i1.wp.com/www.swedishfood.com/images/Mains/Cod-horseradish/Butter-brown-280-0730.jpg\n2. Once the butter has melted whisk it frequently. It will produce quite a lot of white foam initially, but then the foam will begin to subside.\nhttps://i0.wp.com/www.swedishfood.com/images/Mains/Cod-horseradish/Butter-brown-280-0731.jpg\n3. Continue whisking and heating the butter, but watching it carefully. Lightly browned specks will begin to form at the bottom of the pan and it will give off a gorgeous nutty aroma.\nhttps://i2.wp.com/www.swedishfood.com/images/Mains/Cod-horseradish/Butter-brown-280-0733.jpg\n4. Once the butter is a rich golden colour and has a nice nutty aroma, remove the butter from the heat, to stop it from cooking any more, and pour it into a bowl.\n\nButter is easy to brown provided you watch it carefully and keep whisking it. If you neglect it and end up overcooking it, so that the butter becomes black, I am afraid you will have to discard it and start again!",
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      "title": "Arrack rolls or vacuum cleaners – Punschrullar eller dammsugare",
      "body": "@@ -1,20 +1,130 @@\n+https://i1.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1598.jpg%0A%0A\n Punschrullar (arrack\n@@ -2359,66 +2359,282 @@\n ed.%0A\n-%0A2. Add the cake and punsch and whizz until evenly mixed.%0A\n+https://i1.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1534.jpg%0A2. Add the cake and punsch and whizz until evenly mixed.%0Ahttps://i1.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1573.jpg\n %0A3. \n@@ -2910,16 +2910,124 @@\n inutes.%0A\n-\n \n+https://i0.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1541.jpg\n %0A4. Opti\n@@ -3244,16 +3244,124 @@\n oured.)%0A\n-\n \n+https://i0.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1579.jpg\n %0A5. Spri\n@@ -3551,16 +3551,124 @@\n strips.%0A\n-\n \n+https://i0.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1580.jpg\n %0A6. Re-r\n@@ -3803,80 +3803,296 @@\n es.%0A\n-%0A7. Roll each one up with marzipan. Chill them for at least 30 minutes.%0A\n+https://i0.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1547.jpg%0A7. Roll each one up with marzipan. Chill them for at least 30 minutes.%0Ahttps://i0.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1602.jpg\n %0A8. \n@@ -4268,16 +4268,124 @@\n  water.%0A\n+https://i0.wp.com/www.swedishfood.com/images/Biscuits_and_cakes/Vacuum-cleaners/Vacuum-cleaners-280-1586.jpg\n %0A9. Dip \n",
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      "title": "Arrack rolls or vacuum cleaners – Punschrullar eller dammsugare",
      "body": "Punschrullar (arrack rolls) are also known as dammsugare (vacuum cleaners). They are made from left over cake and so would be very economic if it wasn’t for the fact that the other ingredients are not cheap!\n\nThey are known as punschrullar because they are flavoured with Swedish punsch, sometimes called Sweden’s national drink. Punsch, which is quite different to punch, is a liqueur which is flavoured with arrack and other spices. It was originally imported into Sweden by the Swedish East India Company in 1733 and quickly became popular. It is fairly strong (25% ABV) and sweet (30% sugar).\n\nPunschrullar quickly became known as dammsugare (vacuum cleaners). If you don’t know why, you are too young! Ask your mother!\n\nAt first these might appear to be easy to make because, apart from melting some chocolate, there is no cooking involved. However, getting a professional appearance when making them by hand can be tricky. If this puts you off making them you might like to try making arraksbullar (arrack balls) instead by taking a tablespoon or so of the mixture and rolling it into a ball, then coating it in chocolate sprinkles instead of marzipan.\n\nTips\n\n• Use any leftover cake for this. My favourite is some sockerkaka (Swedish sponge cake).\n• Use a ruler to ensure that are all the rolls are the same size.\n• Use separate knives for cutting the cake mixture and the marzipan to avoid getting cocoa stains on the marzipan.\n• Ensure your hands are free of cocoa stains when handling the marzipan!\n• Green food colouring varies a lot. Add a small amount at a time, mixing thoroughly after each addition, until you get the shade you like. I needed one teaspoon, but you might find you need more or less.\n• Punschrullar freeze well.\n\nIngredients\n\n75 g \t        (⅓ cup) \tbutter or margarine, softened\n4 tbsp \t\ticing sugar (confectioner’s sugar)\n1 tsp \t\tvanilla sugar\n2 tbsp \t\tcocoa powder\n250 g \t       (1¼ cups) \tcake (sockerkaka, muffins or any leftover cake)\n4 tbsp \t\tSwedish punsch (or 1 tbsp of rum)\n350 g \t       (12 oz) \tmarzipan\n1 tsp \t\tgreen food colouring (optional)\n75 g \t       (2½ oz) \tdark chocolate (semi-sweet chocolate)\n\nMethod\n\n1. Put the butter, sugars and cocoa powder in a food processor. Whizz briefly until evenly mixed.\n\n2. Add the cake and punsch and whizz until evenly mixed.\n\n3. Cut two pieces of greaseproof about 37½ cm x 10 cm (15″ x 4″) each. Divide the mixture between the two sheets and roll into two long sausages, trying to ensure that each sausage is an even diameter, something that is easier said than done! Refrigerate for at least 30 minutes.\n\n4. Optional: in a bowl gradually add green food colouring to the marzipan, mixing until it is the desired shade and evenly coloured. (Green is the most popular colour but sometimes they are pink or they are left uncoloured.)\n\n5. Sprinkle the work surface with a little icing sugar and roll the marzipan out into a thin sheet, constantly rotating it as you roll it to prevent it sticking. Cut it into 6 cm (2¼”) wide strips.\n\n6. Re-roll the arrack mixture to make sure it is a nice even sausage. Cut the arrack filling into 6 cm lengths so that you have 12 pieces.\n\n7. Roll each one up with marzipan. Chill them for at least 30 minutes.\n\n8. Break the chocolate into small pieces and then carefully melt it in a microwave (I found it took 5 minutes on a low (360 W) setting) or in a bowl over a pan of simmering water.\n\n9. Dip one end of each roll into the chocolate mixture and then transfer it to some greaseproof paper until the chocolate sets. Repeat with the other end of each roll. (I found that if I tried to do both ends at once the chocolate sometimes ran down the marzipan.)\n\n10. Transfer to a tray lined with greaseproof paper and refrigerate until required. (Don’t take them out too early because then they will become soft and easily mark or lose their shape.)",
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      "title": "Arrack rolls or vacuum cleaners – Punschrullar eller dammsugare",
      "body": "Punschrullar (arrack rolls) are also known as dammsugare (vacuum cleaners). They are made from left over cake and so would be very economic if it wasn’t for the fact that the other ingredients are not cheap!\n\nThey are known as punschrullar because they are flavoured with Swedish punsch, sometimes called Sweden’s national drink. Punsch, which is quite different to punch, is a liqueur which is flavoured with arrack and other spices. It was originally imported into Sweden by the Swedish East India Company in 1733 and quickly became popular. It is fairly strong (25% ABV) and sweet (30% sugar).\n\nPunschrullar quickly became known as dammsugare (vacuum cleaners). If you don’t know why, you are too young! Ask your mother!\n\nAt first these might appear to be easy to make because, apart from melting some chocolate, there is no cooking involved. However, getting a professional appearance when making them by hand can be tricky. If this puts you off making them you might like to try making arraksbullar (arrack balls) instead by taking a tablespoon or so of the mixture and rolling it into a ball, then coating it in chocolate sprinkles instead of marzipan.\n\nTips\n\n• Use any leftover cake for this. My favourite is some sockerkaka (Swedish sponge cake).\n• Use a ruler to ensure that are all the rolls are the same size.\n• Use separate knives for cutting the cake mixture and the marzipan to avoid getting cocoa stains on the marzipan.\n• Ensure your hands are free of cocoa stains when handling the marzipan!\n• Green food colouring varies a lot. Add a small amount at a time, mixing thoroughly after each addition, until you get the shade you like. I needed one teaspoon, but you might find you need more or less.\n• Punschrullar freeze well.\n\nIngredients\n\n75 g \t        (⅓ cup) \tbutter or margarine, softened\n4 tbsp \t\ticing sugar (confectioner’s sugar)\n1 tsp \t\tvanilla sugar\n2 tbsp \t\tcocoa powder\n250 g \t       (1¼ cups) \tcake (sockerkaka, muffins or any leftover cake)\n4 tbsp \t\tSwedish punsch (or 1 tbsp of rum)\n350 g \t       (12 oz) \tmarzipan\n1 tsp \t\tgreen food colouring (optional)\n75 g \t       (2½ oz) \tdark chocolate (semi-sweet chocolate)\n\nMethod\n\n1. Put the butter, sugars and cocoa powder in a food processor. Whizz briefly until evenly mixed.\n\n2. Add the cake and punsch and whizz until evenly mixed.\n\n3. Cut two pieces of greaseproof about 37½ cm x 10 cm (15″ x 4″) each. Divide the mixture between the two sheets and roll into two long sausages, trying to ensure that each sausage is an even diameter, something that is easier said than done! Refrigerate for at least 30 minutes.\n\n4. Optional: in a bowl gradually add green food colouring to the marzipan, mixing until it is the desired shade and evenly coloured. (Green is the most popular colour but sometimes they are pink or they are left uncoloured.)\n\n5. Sprinkle the work surface with a little icing sugar and roll the marzipan out into a thin sheet, constantly rotating it as you roll it to prevent it sticking. Cut it into 6 cm (2¼”) wide strips.\n\n6. Re-roll the arrack mixture to make sure it is a nice even sausage. Cut the arrack filling into 6 cm lengths so that you have 12 pieces.\n\n7. Roll each one up with marzipan. Chill them for at least 30 minutes.\n\n8. Break the chocolate into small pieces and then carefully melt it in a microwave (I found it took 5 minutes on a low (360 W) setting) or in a bowl over a pan of simmering water.\n\n9. Dip one end of each roll into the chocolate mixture and then transfer it to some greaseproof paper until the chocolate sets. Repeat with the other end of each roll. (I found that if I tried to do both ends at once the chocolate sometimes ran down the marzipan.)\n\n10. Transfer to a tray lined with greaseproof paper and refrigerate until required. (Don’t take them out too early because then they will become soft and easily mark or lose their shape.)",
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