Loading

Monthly archives: October 2011

Ginger dreams

Leave a comment

 

Photo: Jakob Fridholm/imagebank.sweden.se

 

 

Print
Ginger dreams
: 
: Baking
: 45 pcs
 

Ingredients
  • Oven: 175°C/350°F
  • 100g (3½ oz) butter
  • 1dl (½ cup) neutral oil
  • 2½dl (1 cup) sugar
  • 1 teaspoon vanilla sugar
  • 2½dl (1 cup) wheat flour
  • 1dl (½ cup) potato flour
  • 1 teaspoon ammonium carbonate
  • 1½ tablespoons ground ginger
  • 1 lemon, zest

Instructions
  1. Beat butter, oil and sugar white and fluffy using an electric mixer with dough hooks.
  2. Mix remaining dry ingredients with the lemon zest and stir into butter mixture.
  3. Roll the dough into about 45 small balls and place them on parchment-lined baking sheet. Press them gently with a fork.
  4. Bake in oven about 12-15 minutes and let cool on a rack.

WordPress Recipe Plugin by EasyRecipe

Swedish recipes

October 31, 2011

Smoked reindeer heart with horseradish

Leave a comment

Photo: Jakob Fridholm/imagebank.sweden.se

 

Print
Smoked reindeer heart with horseradish
: 
: Appetizer
: 10
 

Ingredients
  • 8 slices smoked reindeer heart
  • 1 tablespoon grated horseradish
  • ½dl (¼ cup) whipped cream
  • full grain bread
  • parsley leaves

Instructions
  1. Cut the slices of smoked reindeer heart and mix with the grated horseradish and the whipped cream. Spread over full grain bread and garnish with parsley leaves.

WordPress Recipe Plugin by EasyRecipe

This recipe was created by Sweden’s Minister for Trade, Ewa Björling.

Smoked reindeer heart is a delicacy from Swedish Lapland. Reindeer meet is a permanent feature in Sami cuisine.

Swedish recipes

October 28, 2011

Rose hip soup

Leave a comment

Photo: Jakob Fridholm/imagebank.sweden.se

 

Print
Rose hip soup with almond puck sprinkles and beestings pudding
: 
: Dessert
: 10
 

Nyponsoppa or rose hip soup is an everyday classic among Swedish desserts. Rose hip is very rich in vitamin C and the soup is a gorgeous red in color, making it a pleasure to eat in a country that is too cold and wintry dark much of the year to allow the cultivation of oranges.
Ingredients
  • 5dl (2½ cups) dried rose hips
  • 1½ – 2 liters (6-8 cups) of water
  • 1,3dl (2/3 cup) granulated sugar
  • 1 vanilla pod, split and scraped
  • ¼ cinnamon stick
  • 10 portions of beestings pudding
  • 5-8 almond pucks cut into pieces

Instructions
Rose hip soup:
  1. Soak the hips in the water over night.
  2. Bring the hips to boil in the soaking water, add spices. Simmer, stirring occasionally for about 10-15 minutes, lift out the spices.
  3. Press the soup through a colander or blend with a food processer. Thin down with more water if necessary. Add the sugar and simmer until the sugar has melted. If soup is too thin, thicken with potato flour.
Serving:
  1. Bake almonds pucks in oven at 150°C/300°F. Sprinkle on top of the soup. Serve with the beestings pudding.

Notes
Can be served hot or cold.

WordPress Recipe Plugin by EasyRecipe

Swedish recipes

October 25, 2011

Beet treat

Leave a comment

Photo: www.znapshot.se / Per Erik Berglund

 

Print
Beet treat, with brown butter and garden cress on kavring
: 
: Appetizer
: 
: 
: 

: 8
 

Improvising is fun, and it’s good to be able to toss together snacks that are tasty and elegant. This you can conjure up while your guests are gossiping over a glass of wine.
Ingredients
Boiled beetroot:
  • 8 small beetroot
  • 6dl (2½ cups) water
  • 100g (3½ oz) butter
  • 1 tablespoon salt
  • 2 bay leaves
  • ½dl (¼ cup) lemon juice
  • 5 white peppercorns
Brown butter:
  • 250g (9 oz) butter
  • 1 lemon
  • white pepper, ground
Presentation:
  • 8 slices kavring (Swedish rye bread) or Pumpernickel
  • 8 tablespoons Philadelphia cream cheese
  • 1 lemon
  • garden cress

Instructions
Boiled beetroot:
  1. Put everything in a saucepan and simmer until the beets are done.
  2. When they have cooled, peel them. The easiest way is to squeeze off the skin under running water.
  3. Cut into small wedges.
Brown butter:
  1. In a saucepan, boil the butter until it goes golden brown and smells slightly nutty. Strain and let cool.
  2. Season with lemon juice and white pepper. It should be tart.
Finish:
  1. Combine the Philadelphia cheese with a little lemon zest and some lemon juice.
  2. Toast the kavring and spread it with a little of the cheese.
  3. Just before serving, warm the beetroot slightly with some of the brown butter and scissor some garden cress over, turn, then arrange it on the kavring. Garnish with a little cress.

WordPress Recipe Plugin by EasyRecipe

Swedish recipes

October 22, 2011

Leeks in brown butter with herring

Leave a comment

Photo: Jakob Fridholm/imagebank.sweden.se

 

Print
Leeks in brown butter with blackened fennel herring, wild herbs and sour cream
: 
: Main
: 10
 

This recipe was created by top Swedish chef Paul Svensson in partnership with Swedish Menu. Paul Svensson is known for his work as creative leader at the Michelin-starred restaurants Fredsgatan 12 and Bon Lloc in Stockholm. Svensson also represented Sweden in the most prestigious chef competition in the world, the Bocuse d’Or, in 2003, where he came in fifth place.
Ingredients
  • 2dl (1 cup) sour cream
  • 8 slender leeks
  • 6dl (2½ cups) browned butter
  • 18 herrings, gutted and cleaned
  • 2dl (1 cup) distilled vinegar (12%)
  • 3dl (1¼ cup) sugar
  • 4dl (1¾ cups) water
  • 2 tablespoons fennel seeds
  • 2 fennels
  • 32 sorrel shoots
  • 32 wood sorrel shoots

Instructions
  1. Pour the sour cream in a coffee filter and let drain overnight.
  2. Mix vinegar, sugar and water (save half for the fennel).
  3. Pull the skin off the herrings and lay down the herring fillets in the brine and let marinate overnight. Lift and dry off. Season with fennel seeds on one side and fry quickly in the skillet. Serve warm.
  4. Trim and wash leeks thoroughly. Cut into pieces and pour the browned butter on top. Cover with aluminum foil and cook in oven at 150°C/300°F until tender.
  5. Plane fennel thinly on Japanese mandolin or cutting machine and marinate in the brine. Season with salt and pepper.
  6. Serve the warm leeks with herring, sour cream, marinated fennel and wild herbs. Top with a little butter from the leeks.

Notes
Beverage suggestions: light ale or a lager, schnapps, rhubarb drink or non alcoholic beer.

WordPress Recipe Plugin by EasyRecipe

The dish is presented on the cutting board Sill (Herring) from textile producer Almedahls, founded in 1846 in Örgryte, just outside Göteborg. The design for Sill was created by Marianne Nilsson.

Swedish recipes

October 19, 2011