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“Spring sandwich” with smoked turkey, creamy morels and spring onions

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Photo: Jakob Fridholm/imagebank.sweden.se

 

“Spring sandwich” with smoked turkey, creamy morels and spring onions
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Recipe type: Appetizer
Author: Nadia Nygren, Grythytte akademi
Serves: 10
Ingredients
  • Creamy morels:
  • 1½ liters (6 cups) of fresh morels, roughly chopped
  • 2 tablespoons butter
  • 2 shallots, finely chopped
  • 4dl (1¾ cups) cream
  • 2 tablespoons lemon juice
  • salt
  • white pepper
  • Serving:
  • sourdough bread, fried in butter
  • slices of smoked turkey breast
  • 2 scallions, shredded
Instructions
Creamy morels:
  1. Heat the butter in a skillet and add the shallots.
  2. Fry the shallots without letting it to color, then add the morels so they get a nice browning.
  3. Add the cream and let it reduce.
  4. Season with salt, pepper and lemon juice.
Serving:
  1. Add the creamy morels on butter fried sourdough bread.
  2. Top with slices of smoked turkey breast and sliced scallions.
 
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Swedish recipes

May 8, 2012

Marinated Herring, Roast New Potatoes and Cow Pooh: the alternative joys of spring in Sweden

13 comments

I’m feeling optimistic; just so you know. A lot has happened this past weekend. For all the false starts, it feels that spring (bordering on early summer) has finally, definitively arrived. The root of my optimism lies in something that appeals to my inner peasant: potatoes, herring and planting stuff; I know, doesn’t sound too glamorous, but stick with me. Read more »

Rob Hincks - Food

May 7, 2012

Rhubarb as mousse, pudding and soup served with almond biscuits

1 comment

Photo: Jakob Fridholm/imagebank.sweden.se

 

Rhubarb as mousse, pudding and soup served with almond biscuits
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Recipe type: Dessert
Author: Gustav Trägårdh
Serves: 10
This dessert 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
  • Soup:
  • 1kg (2,2 lbs) rhubarb
  • 4dl (1¾ cups) water
  • 1dl (½ cup) rhubarb juice concentrate
  • Approximately 4 dl (1¾ cups) sugar
  • 1 vanilla pod
  • Mousse:
  • 1dl (½ cup) cream
  • Pudding:
  • 5dl (2¼ cups) cream
  • 1/2kg (1 lb) rhubarb
  • 3dl (1¼ cups) sugar
  • 5 gelatin leaves
Instructions
Soup:
  1. Bring the ingredients to the boil.
  2. Strain it through a colander. The straining makes the soup.
Mousse:
  1. Mix the remains in the colander with 1dl (½ cup) cream and press it through the colander.
  2. Let it cool and fill the siphon. Charge with two cartridges and shake.
Pudding:
  1. Bring cream, rhubarb and sugar to the boil.
  2. Mix thoroughly with a blender.
  3. Bring to the boil again and add the gelatin sheets.
  4. Pour into individual molds. Cool.
Presentation:
  1. Arrange as shown, with the mousse on top of the pudding.
  2. Nice to serve with almond biscuits.
Beverage suggestion:
  1. apple Ice Wine
  2. punch
  3. (not rhubarb drink)
 
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The dish is presented on the dinnerware Corona from Rörstrand by designer Jonas Bohlin. The small jug is called Blå Blom from Gustavsbergs porslinsfabrik, created in 1911.

Swedish recipes

May 5, 2012

Life’s a Gas: a tale of too many guests and a tiny grill

4 comments

For those of you who follow major world events, you will know that this past Monday was my stepson William’s 12th birthday. It was also the Swedish King’s birthday and (here in Sweden) Walpurgis Night, a traditional celebration day loosely connected with the beginning of spring (A.K.A. the emergency services’ favourite day of the year) where much of Sweden spends the afternoon and early evening drinking copious amounts of alcohol before attempting to light enormous bonfires after dark (and you thought Swedes were a cautious bunch). Read more »

Rob Hincks - Food

May 2, 2012

New potato salad with radishes, spinach and pea shoots

3 comments
Photo: Jakob Fridholm/imagebank.sweden.se
 

 

New potato salad with radishes, spinach and pea shoots
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Recipe type: Salad
Author: Nadia Nygren, Grythytte akademi
Serves: 10
Ingredients
  • Potato salad:
  • 1,5kg (3,3 lbs) new potatoes, boiled
  • 2 bunches radishes, rinsed and cut in half (save the green tops)
  • 1 box of pea shoots
  • 1 bag of spinach
  • Dressing:
  • 2 anchovy fillets
  • 1 teaspoon Skåne mustard
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 2 egg yolks
  • 2dl (1 cup) canola oil
  • salt
  • white pepper
  • Serving:
  • 100g (3½ oz) priest cheese, sliced into flakes
Instructions
Potato salad:
  1. Mix potatoes, radishes, pea shoots and spinach. Save some for the garnish.
Dressing:
  1. Mix anchovies, garlic, mustard, lemon juice and egg yolks in a blender or with a hand blender.
  2. Add the canola oil by drops while stirring.
  3. Season with salt and pepper.
Serving:
  1. Mix the potato salad with dressing, fold in the cheese and season with salt and pepper.
  2. Arrange as shown.
 
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Swedish recipes

May 2, 2012