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Monthly archives: November 2011

Sea buckthorn sorbet and caramel served with crispy goat cheese

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Sea buckthorn sorbet and caramel served with crispy goat cheese
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: Dessert
: 10
 

This recipes was created by top Swedish chef Gustav Trägårdh in partnership with Swedish Menu. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.
Ingredients
Sorbet:
  • 6dl (2½ cups) sea buckthorn juice
  • 1dl (½ cup) sea buckthorn marmalade
  • 0.6 dl (¼ cup) prosorbet
Caramel:
  • 2dl (1 cup) sugar
  • 2dl (1 cup) sea buckthorn juice
Crispy goat cheese:
  • 10 X 60g (2 oz) goat cheese
  • 1dl (½ cup) wheat flour
  • 3 beaten eggs
  • 3dl (1¼ cups) panko breadcrumbs

Instructions
Sorbet:
  1. Mix the juice, marmalade and the prosorbet and freeze with an ice cream machine.
Caramel:
  1. Melt the sugar in a saucepan and cook until it turns brown and smells like caramel.
  2. Stir in the sea buckthorn juice and let it simmer for 10 minutes.
Crispy goat cheese:
  1. Turn the cheeses first in flour, then egg, then in flour again, then egg again and finally the Panko.
  2. Deep fry the coated cheeses until golden in a large pan, oil at 180°C/355°F
  3. Serve with the caramel and sorbet. Nice to serve with some deep fried parsley!

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Swedish recipes

November 27, 2011

Råraka with Kalix Löjrom

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Photo: www.znapshot.se / Per Erik Berglund

 

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Råraka (Swedish hash brown) with Kalix Löjrom and horseradish sour cream
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: Starter
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: 
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: 4
 

An excellent starter. Brown butter gives the traditional råraka a taste upgrade.
Ingredients
Råraka:
  • 2 baking potatoes
  • 1 teaspoon salt
  • white pepper to taste
  • 50g (1¾ oz) butter
Accessories:
  • 200g (7 oz) Kalix Löjrom (vendace roe)
  • 2dl (1 cup) sour cream, drained overnight in a coffee filter or cheesecloth
  • 1dm (4 inches) fresh horseradish, peeled and wrapped in damp paper
  • 1 red onion, finely chopped
  • 1 bunch dill, in small sprays
  • 1 lemon, for zest
  • sea salt
  • black pepper

Instructions
Råraka:
  1. Grate the potatoes on the thickest side of a hand grater.
  2. Add salt and pepper and massage the potato.
  3. Heat a frying pan. Toss in a little butter and then a spoonful of the potato.
  4. Press with the back of the spoon to make a thin pancake and fry until golden brown. Flip and fry the other side.
  5. Remove from the pan and place on a grate over a tray. Make three more råraka. Save the butter from the pan in a small saucepot.
Finishing:
  1. Heat the oven to 200°C/400°F. Warm the cakes until hot. Place them in a middle of a dish.
  2. Mix the sour cream with the horseradish and season with salt.
  3. Using a wet spoon, make little eggs from the roe and put them on top of the råraka. Repeat with the sour cream, placing a cream egg alongside each roe egg.
  4. Make a little pile of chopped onion and put it on the other side of the Kalix Löjrom.
  5. Toss over dill and grated lemon zest. Season with sea salt and a little freshly ground black pepper.
  6. Finally, warm the melted butter and pour over the råraka.

Notes
Swedes enjoy råraka hash browns with beer and snaps. Kalix Löjrom starters, however simple you make them, can be truly delicious. Good eating is based on fine ingredients, so choose carefully and be prepared to pay a little extra.

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Kalix löjrom (Kalix vendace roe) is a Swedish delicacy and  is produced in the Swedish Bothnian Bay archipelago.

Swedish recipes

November 24, 2011

Meringue cake with berries and whipped vanilla cream

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Meringue cake with berries and whipped vanilla cream
: 
: Dessert
: 10
 

Ingredients
Cake:
  • 175°C/350°F oven
  • 75g (2¾ oz) butter
  • 2dl (1 cup) powdered sugar
  • 5 egg (yolks
  • 1½dl (¾ cup) flour
  • 1½ teaspoons baking powder
  • 4 tablespoons milk
Meringue:
  • 5 egg whites
  • 180g (6¼ oz) caster sugar
Vanilla cream:
  • 1 vanilla pod
  • 3dl (1½ cups) whipping cream
Berries:
  • ½dl (¼ cup) red currants
  • ½dl (¼ cup) raspberries
  • ½dl (¼ cup) gooseberries
  • ½dl (¼ cup) black currants
  • ½dl (¼ cup) granulated sugar
  • grated zest of one lemon

Instructions
Meringue cake:
  1. Stir the butter and sugar fluffy. Add the yolks, one at a time.
  2. Mix flour with baking powder. Stir in the flour and milk.
  3. Spread batter in a pan, lined with parchment paper.
  4. Beat the whites to lightweight foam, mix in the sugar a little at the time and whisk for a few minutes to a stable foam.
  5. Spread meringue over the batter a bit uneven in shape.
  6. Bake in the middle or lower part of oven for 20 minutes. Allow cake to cool, remove paper and cut into pieces.
Vanilla cream:
  1. Split and scrape out the vanilla seeds from the vanilla pod and mix with the cream, whisk to foam.
Berries:
  1. Stir sugar with the berries until sugar has melted, turn in lemon zest.
  2. Arrange with vanilla cream and lingonberry berries as shown.

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Swedish recipes

November 21, 2011

Crisp bread with cumin seeds and gourmet salt

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Crisp bread with cumin seeds and gourmet salt
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: Bread
 

Ingredients
  • 20g (¾ oz) yeast
  • 200g (7 oz) of water
  • 70g (2½ oz) of wheat flour
  • 70g (2½ oz) of spelt flour
  • roughly 150g (5¼ oz) of whole grain rye flour
  • 4g (2¼ dr) of salt
  • whole cumin seeds
  • gourmet salt

Instructions
  1. Mix all ingredients in a food processer and knead the dough on medium gear for about 4 minutes. Let dough rest in the fridge overnight.
  2. Preheat the oven to 160°C/320°F.
  3. Roll out as thinly as possible and roll in the whole cumin seeds and gourmet salt in the bread. Prick the dough with a fork or preferably with a knobbed lefse rolling pin.
  4. Bake out to desired shape and bake for about 10 minutes.

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Niclas Wahlström holds a BA degree in Restaurant and Culinary Arts and has among other things helped to organise the official banquet at Stockholm Royal Palace to mark the sixtieth birthday of H.M. King Carl XVI Gustaf.

Read more about Swedish crisp bread on Sweden.se.

Swedish recipes

November 18, 2011

Chicken liver pâté with apricot

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Chicken liver pâté with apricot
: 
: Appetizer
: 10
 

Ingredients
  • 300g (10½ oz) chicken liver
  • 1 small red onion, chopped
  • 50g (1¾ oz) soft butter
  • Brandy or Madeira wine
  • 4-6 dried apricots
  • white wine
  • white wine jelly
  • sourdough bread
  • salt
  • pepper

Instructions
  1. Chop the red onion and sweat in a sauté pan in butter – do not let brown. Carefully fry the chopped chicken liver, remove from heat and let cool.
  2. Add salt, pepper and puree in a food processor. Add the onions and the soft butter. Flavor with brandy or Madeira if preferred.
  3. Cover and let cool for a few hours in the fridge.
  4. Soak 4-6 dried apricots in white wine and cut into thin slices.
  5. Serve the chicken liver mousse on toast with apricots and wine jelly on top.

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

Swedish recipes

November 15, 2011