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Monthly archives: August 2011

Swedish pancakes with cloudberry jam

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Swedish pancakes with cloudberry jam
: 
: Dessert
: 10
 

Ingredients
Pancakes:
  • 3 eggs
  • 100 g flour
  • 1 tablespoon sugar
  • 5-6 dl (2½-3 cups) milk
  • salt
Cloudberry jam:
  • 400g cloudberries
  • 200g sugar

Instructions
Pancakes:
  1. Mix the eggs with the flour into a smooth batter and add the sugar, salt and milk.
  2. Let it sit for about 1 hour. Maybe add some more milk.
  3. Fry in a medium heat pan with butter.
Cloudberry jam:
  1. Put cloudberries and sugar in a pot and bring to the boil and then chill.
Presentation:
  1. Serve with whipped cream.

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The golden yellow cloudberries occupy a place of honor on Swedish tables. These berries grow wild in the wetlands of northern Sweden and are a sought-after delicacy.

Swedish recipes

August 29, 2011

Crawfish Cous-Cous salad

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A lovely salad with crawfish and halloumi cheese Photo: Anne Skoogh

So, perhaps you’ve already been to a crawfish party this year? Or not? Have you even tried crawfish? I realise that it’s not the most common of seafood, but it’s very popular in Sweden. Crawfish tails in brine is sold in just about every grocery store, and it’s a good option for a light protein with more flavor than prawns.

They’re ready to eat, which makes them pretty perfect for adding to a salad. I especially like them with a grain like bulgur wheat or cous-cous, and avocado is another great partner for them. (In fact, one of my favorite salads has crawfish tails, avocado, oranges and bulgur wheat. Very yummy!)

This recipe has two other ingredients that perhaps are a little unusual. Halloumi is a cheese from Cyprus – it’s been described as edible styrofoam and I think that’s pretty spot on! It’s dense, salty and chewy, and it squeaks a bit. Delicious when grilled! And then, edamame beans which are fresh soy beans. You can substitute broad beans if they’re in season, or ordinary green peas. I buy frozen edamame in bulk, and add them to just about all my salads – they’re delicous and nutritious!

Oh – and start with the onions, as you need to pickle them. It’ll just take ten minutes or so.

Crawfish Cous-Cous with Halloumi
Serves 2-4, depending on if you want it a as a main course or a starter

200 ml cous-cous (about 0,8 cups)
250 ml water (1 cup)
olive oil
200 g crawfish tails in brine
2 cloves of garlic, minced
250 g halloumi cheese
neutral oil for frying
a handful of fresh or frozen edamame (soy) beans, podded
1/2 cucumber, diced
a handful of pickled red onions (mix thinly sliced red onion with a pinch of sugar, some salt and white wine vinegar)
a tablespoon of vinegar from the onions

Put the cous-cous in a bowl. Bring the water to a boil, add a small splash of olive oil and pour this onto the cous-cous. Cover with plastic foil and leave it for five minutes as you prepare everything else.

Cube the halloumi, and fry in the neutral oil on medium-high heat. As it starts to brown, add the crawfish tails and the minced garlic, and fry for a minute or two.

Combine everything on a large plate or in a pretty bowl, and eat at room temperature, or cold. Leftovers make a great lunch.

Anne Skoogh

August 29, 2011

Salad of roasted Muscat pumpkin, salad cheese, crispy wild boar bacon and picked lovage

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Salad of roasted Muscat pumpkin, salad cheese, crispy wild boar bacon and picked lovage
: 
: Starter
: 10
 

Ingredients
  • 1 kg Muscat pumpkin, peeled and de-seeded
  • The seeds of the Muscat pumpkin
  • Olive oil
  • 4 cloves of garlic, finely chopped
  • 2 sprigs of rosemary, leaves finely chopped
  • Salt
  • 1 chili, de-seeded and finely chopped
  • 200g smoked wild boar bacon
  • 400g salad cheese
  • 50g picked lovage
  • 200g mixed salad, ex arugula and mizuna, picked and rinsed
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey

Instructions
Roasted Muscat pumpkin:
  1. Peel the Muscat pumpkin and take out all the pumpkin seeds. Save the seeds for later. Cut the pumpkin into smaller pieces, approximately 2x2cm.
  2. Pick the rosemary sprigs and finely chop the leaves.
  3. Finely chop the garlic cloves.
  4. Remove all the seeds from the chili and finely chop it.
  5. Blend the finely chopped rosemary, chili and garlic with 50 ml (¼ cup) olive oil, salt and the pumpkin cubes. Roast it in the oven in 200°C/400°F for about 15 minutes, until the pumpkin is soft.
  6. “Pop” the seeds in olive oil until they are brown. Drain the seeds on paper towels and salt lightly. Save the roasting oil for the salad dressing.
Crispy bacon:
  1. Shred the smoked wild boar bacon and toss the bacon in a frying pan and cook until it is crispy. Drain excess fat on paper towels.
Salad:
  1. Mix the salad leaves and the lovage with the lukewarm pumpkin and the salad cheese.
  2. Dress with the vinegar, honey and the oil from the pumpkin roasting. Sprinkle the crispy bacon and pumpkin seeds over it. Serve!

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Swedish recipes

August 26, 2011

Apple Jelly Roll

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Jelly Roll with Apple Jam Photo: Anne Skoogh

Jelly roll, swiss roll – in Sweden, we call them “rulltårta“, which literally translates into “rolled cake”. Regardless of the name, it’s definitely one of the easiest things to bake, and it’s super quick too! Some people are scared that it will crack horribly as you roll it up – and while that might happen, I’ve never had a problem. Just be quick about it, and don’t worry too much.

Admittedly, this particular recipe does take a bit of effort since it involves making your own apple jam, but it’s well worth the work – which isn’t that hard, or time consuming. It’s perfect now that Swedish summer apples are in season – the winter apples will be ready in another few weeks time. But you can certainly use store-bought applesauce, or any kind of jam. It’ll still be a delicious cake. If you want to make it more of a fancy dessert, you can add a dollop of cream, and perhaps some apple wedges, sautéed in butter and cinnamon, for serving.

This freezes very well.

Apple Jam
700 g apples, peeled and pitted
200 g raw sugar – demerara or turbinado are two popular varieties
100 g white sugar plus 1/2 vanilla bean, or 100 g homemade vanilla sugar
1 cinnamon stick

Cut the apples into small pieces. Scrape out the seeds from the vanilla bean, if using, and place in a small saucepan with all the other ingredients, including the scraped out bean itself. Cook on medium heat until soft and slightly mushy – about 20-30 minutes.

Apple Jelly Roll
3 eggs
185 g white sugar
2 tsp baking powder
120 g all-purpose flour
60 g toasted hazelnuts, finely chopped
50 ml milk
extra sugar, to sprinkle
cinnamon

Line a rimmed baking sheet (often called a jelly roll pan) with baking paper.

Whisk eggs and sugar until very fluffy. Stir in baking powder, flour, nuts and milk. Pour the batter into the pan, and bake at 225°C for five minutes.

Remove from the oven and immediately sprinkle with a little sugar and cinnamon. Turn the cake out on a second baking paper, and carefully remove the first baking paper that was previously on the bottom. You can moisten it with a damp cloth, if it doesn’t release easily. Cover the cake with the rimmed baking sheet, and leave to cool completely.

When it is cooled, spread with apple jam and carefully roll, long side first. Wrap in plastic, and place in the fridge for an hour before cutting into slices.

Anne Skoogh

August 25, 2011

Oven baked lightly salted cod

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Oven baked lightly salted cod with brown butter
: 
: Main
: 10
 

Ingredients
  • 1,5 kg of fresh cod fillet
  • 10% salt brine (1 dl (½ cup) salt, 1 liter (4 cups) of water)
  • 200g fresh butter
  • 1 lemon
  • boiled eggs
  • dill leaves
  • grated horseradish
  • peeled shrimps
  • bread croutons

Instructions
Cod:
  1. Cut the cod in 10 portions.
  2. Soak in the brine for 10 minutes and rinse in cold water.
  3. Put the cod on a trey with a bit of olive oil and bake in 80°C oven until 40°C core temperature.
Brown butter:
  1. Cook the butter in a pot until it smells like roasted nuts and caramel.
  2. Strain and let it cool off.
  3. Add in the juice of a lemon and season with salt.
Presentation:
  1. Garnish with chopped boiled eggs, dill leaves, grated horseradish, peeled shrimps, and bread croutons.

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This recipe was created by Restaurangakademin Stockholm.

Swedish recipes

August 23, 2011