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Archive for Swedish recipes

The recipes here are specially created for the Swedish embassies around the world together with some of Sweden’s best chefs. All recipes and pictures are copyright free and for you to use when you wish to expose Swedish food abroad. You can find and download the image you want at Image Bank Sweden.

Butter cake with blueberries and vanilla cream

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Photo: Erik Leonsson/imagebank.sweden.se

 

Butter cake with blueberries and vanilla cream
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Recipe type: Pastry
Author: Sofia Hortlund & Nadia Nygren
Grown wild and hand picked, blueberries are a treasured find – whether in the forest or on the kitchen table.
Ingredients
  • Wheat dough:
  • 20g (¾ oz) yeast
  • 50g (1¾ oz) butter or margarine
  • 2dl (1 cup) milk
  • 1/2dl (¼ cup) granulated sugar
  • 1 pinch salt
  • 6dl (2½ cups) wheat flour
  • Vanilla cream:
  • 1 egg yolk
  • 1 tablespoon granulated sugar
  • 2 teaspoons wheat flour
  • 1/2dl (¼ cup) whipping cream
  • 1dl (½ cup) milk
  • 1 teaspoon vanilla sugar
  • Filling:
  • blueberries
  • butter
  • syrup
  • cardamom
Instructions
Wheat dough:
  1. Crumble yeast into a bowl.
  2. Melt butter and add the milk. Heat to 37°C/100°F and pour it over the yeast. Stir until the yeast dissolves.
  3. Add sugar, salt and most of the flour.
  4. Knead the dough until smooth and elastic.
  5. Cover and let rise for 40 minutes.
Vanilla cream:
  1. Whisk egg yolks and sugar in a saucepan.
  2. Add the flour while whipping.
  3. Whisk in cream and milk.
  4. Simmer while stirring until the cream thickens.
Filling:
  1. Mix the ingredients.
  2. Roll out the dough into a flat pastry 20×40 cm.
  3. Spread the blueberry filling and roll up from the long side.
  4. Cut into 5 cm pieces and place cut side up in a greased pan. Place the pieces close together in the pan.
  5. Cover and let rise for 30 minutes.
Bake:
  1. Brush with beaten egg and then add the vanilla cream over the rolls and sprinkle with pearl sugar.
  2. Bake on a low oven rack at 225°C/440°F for 25 minutes.
 
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Swedish recipes

April 29, 2012

Green asparagus with air-dried ham, goat cheese mousse and wild garlic

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Green asparagus with air-dried ham, goat cheese mousse and wild garlic
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Recipe type: Starter
Author: Gustav Trägårdh
Serves: 10
This starter was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.
Ingredients
  • 20 thick asparagus, peeled
  • 20 slices air-dried ham
  • 100g (3½ oz) wild garlic
  • Mousse:
  • 1 clove garlic
  • 2 tablespoons honey mustard
  • 2dl (1 cup) cream
  • 50ml (¼ cup) milk
  • 200g (7 oz) good goat cheese
  • salt and pepper
  • 1 teaspoon gelespesa/xantana
Instructions
Mousse:
  1. Warm up all ingredients for the mousse in a saucepan, and mix it completely smooth.
  2. Cool and fill up the siphon.
  3. Charge with two cartridges, shake! Serve at room temperature.
Presentation:
  1. Cook the asparagus al dente in salted water.
  2. Roast the wild garlic very quickly, in a splash of oil, in a saucepan. Season with salt and pepper.
  3. Roll the air-dreid ham and siphon the mousse into the rolls.
  4. Serve immediately with the asparagus cut in slices and the wild garlic on the side!
Beverage suggestion:
  1. Unfiltered fresh apple juice.
 
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Swedish recipes

April 26, 2012

Swedish gazpacho with shrimps and dill

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Photo: www.znapshot.se/Per Erik Berglund

 

Swedish gazpacho with shrimps and dill
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Recipe type: Starter
Author: Swedish national culinary team
Serves: 4
Ingredients
  • Gazpacho:
  • 300g (10½ oz) cucumber, peeled and chopped into small pieces
  • 1/2 red onion, peeled and chopped
  • 2 garlic cloves, peeled
  • 500g (1 lb) vine tomatoes, chopped into small pieces
  • 300g (10½ oz) red bell pepper, chopped into small pieces
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 teaspoons honey
  • 1 teaspoon cumin
  • salt & black pepper
  • Shrimps and dill:
  • 200g (7 oz) cooked shrimps, peeled
  • 1/2 cucumber, peeled and diced
  • 1 red chilli, finely chopped
  • 1/2 lemon, zest
  • 1/2 red onion, peeled and finely sliced
  • 3 tablespoons dill, off the stem
  • salt
  • black pepper
Instructions
Gazpacho:
  1. Blend all the ingredients smooth in a food processor and season with salt and pepper.
  2. Cool in the fridge overnight.
Shrimps and dill:
  1. Combine all ingredients and season with salt and pepper.
Presentation:
  1. Spoon the shrimp salad into glasses or bowls.
  2. Pour over the ice-cold gazpacho and serve with chunks of good bread.
 
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Swedish recipes

April 23, 2012

Warm soft cake with wild garlic-flavored cream cheese

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Warm soft cake with wild garlic-flavored cream cheese
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Recipe type: Bread
Author: Nadia Nygren, Grythytte akademi
Serves: 35 pcs
Ingredients
  • Soft cake:
  • 1,5 liter (6½ cups) milk
  • 1 liter (4 cups) of water
  • 350g (12¼ oz) butter, melted and at room temperature (37°C/100°F)
  • 2½dl (1¼ cup) syrup
  • 2dl (1 cup) granulated sugar
  • 1,5 teaspoons salt
  • 125g (6 oz) of yeast
  • 1 bag of bread spice
  • 1 bag of rye flour (2kg/4,4 lbs)
  • 1 bag of wheat flour (2kg/4,4 lbs)
  • Cream cheese:
  • 1 liter (4 cups) of sour milk
  • 3dl (1½ cups) sour cream
  • 1 bunch of wild garlic, finely chopped
  • 1 lemon, zest
  • salt
  • black pepper
Instructions
Soft cake:
  1. Mix milk, water, butter and bread spices, bring the liquid to reach room temperature (37°C/100°F).
  2. Crumble the yeast and dissolve in the milk mixture.
  3. Mix syrup, sugar, salt into milk mixture.
  4. Mix the rye and wheat flour in a bowl.
  5. Add the flour mixture into the other ingredients, a little at a time, and work into a smooth and elastic dough.
  6. Cover and let rise until doubled in size.
  7. Bake out the cakes and prick the cakes with a fork.
  8. Let rise under a cloth for 20 minutes.
  9. Bake in a oven or a wood oven, on a low oven rack at 225-250°C/440-480°F for 10 minutes.
Cream cheese:
  1. Heat slowly sour milk in a saucepan to 50°C/120°F.
  2. Remove the saucepan from heat and stir in sour cream.
  3. Put the pulp through a filter cloth or coffee filter.
  4. Set in the refrigerator and allow to drain for about 4 hours.
  5. Season the cream cheese with lemon zest, wild garlic, salt and pepper.
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Swedish recipes

April 20, 2012

Soured milk with preserved cloudberries and muesli

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Photo: Magnus Skoglöf/imagebank.sweden.se

 

Soured milk with preserved cloudberries and muesli
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Recipe type: Breakfast
Author: Sofia Hortlund & Nadia Nygren, Grythytte akademi
Cloudberry is often referred to as the yellow gold of “Norrland” It is a deliciously tasting berry that grows on mires and marshes.
Ingredients
  • 2 portions soured milk
  • Raw preserved cloudberries:
  • 200g (7 oz) of cloudberries, cleaned and rinsed
  • 1dl (½ cup) sugar
  • Muesli:
  • 6dl (2½ cups) rolled oats
  • 2dl (1 cup) rye flakes
  • 2dl (1 cup) flaxseed
  • 1dl (½ cup) almonds, chopped
  • 1dl (½ cup) pumpkin seeds
  • 1dl (½ cup) water
  • 2 tablespoons honey
  • 1 tablespoon canola oil
  • 1 teaspoon cinnamon
Instructions
Preserved cloudberries:
  1. Mix cloudberries and sugar until sugar dissolves.
Muesli:
  1. Add all dry ingredients on a plate.
  2. Stir together water, honey, canola oil, cinnamon.
  3. Squeeze the liquid into the mixture with your hands.
  4. Roast in the bottom of the oven for 15 minutes at 175°C/350°F, stirring occasionally to get an even golden brown color.
 
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Swedish recipes

April 17, 2012