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Tag archives for butter

Christmas Traditions and Child Labour: a joyous seasonal mix

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Today was (is) Lucia day in Sweden. It’s a major event for everyone, but particularly for people with children. Essentially it is a re-working of a pagan winter festival to let in a little good light to the evil darkness of winter. In its modern form, it’s a time to beckon in the Christmas season, hear your children sing and watch them line up in white nightdresses with candles on their heads. Read more » >>

Rob Hincks - Food

December 13, 2012

The Perfect Weinerschnitzel; sort of

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Of all the cities I have visited, Vienna ranks high on my list. A night at the Bristol hotel, a martini at Loos Bar, a wander round Julius Meinl food hall and a Wienerschnitzel at Figlmüller’s makes for a near-perfect weekend getaway. Read more » >>

Rob Hincks - Food

July 12, 2012

Breakfast sandwiches

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Breakfast sandwiches
: 
: Breakfast
: 2
 

The Swedish breakfast is usually served cold and is a combination of sandwiches and yoghurt with some sort of flakes or muesli, and to that you drink juice, chocolate, coffee or tea. The tradition of serving cereal in milk or soured milk is quite new, even though it was previously common practice to break down flatbread or crisp bread in soured milk. Porridge has been a breakfast food for thousands of years and is still a living tradition.
Ingredients
Sausage sandwich:
  • 2 slices sourdough bread
  • 2 tablespoons butter
  • 4 slices of Falun sausage, fried
  • watercress, picked
Egg sandwich:
  • 2 eggs, cooked and sliced
  • 2 slices sourdough bread
  • 2 tablespoons butter
  • cchives, finely chopped
  • sea salt
  • black pepper, coarsely ground

Instructions
  1. #instruction#

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You can read more on the Falun sausage (Falukorv) on Wikipedia.

Swedish recipes

March 18, 2012

Rye sourdough bread with apples, raisins and rosemary butter

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Rye sourdough bread with apples, raisins and rosemary butter
: 
: Baking
: 15
 

Ingredients
Soaking:
  • 5dl (2½ cups) water
  • 1½dl (2/3 cup) cracked rye kernels
  • 3dl (1½ cups) rye flakes
  • ¾dl (1/3 cup) flaxseed
Quick dough:
  • 300g (10½ oz) sourdough
  • 50g (1¾ oz) yeast
  • 125g (4½ oz) rye flour
Dough:
  • 5dl (2¼ cups) plain yogurt
  • ½dl (¼ cup) syrup, dark
  • 4dl (1¾ cups) rye flour, finely
  • 7dl (3¼ cups) sifted rye flour
  • 4dl (1¾ cups) wheat flour Special
  • 4dl (1¾ cups) sunflower kernels
  • ½dl (¼ cups) honey
  • 1dl (½ cup) raisins
  • 1 apple, cut into pieces
Rosemary butter:
  • 5dl (2¼ cups) cream
  • 2 tablespoons fresh rosemary leaves
  • salt

Instructions
Day 1:
  1. Heat the water to 85°C/185°F.
  2. Add cracked rye kernels, flakes and flaxseed and soak in the water overnight.
Day 2:
  1. Make quick dough by mixing in sourdough, yeast and fine rye flour with the soaked grains. Let stand for 1 hour.
  2. Add the yogurt, syrup, salt, fine rye flour, sifted rye flour, wheat flour special, sunflower seeds, honey, raisins and apple, and work the dough vigorously in a food processer for at least 5 minutes.
  3. Let the dough rise in the bowl for 1 hour.
  4. Spread the sticky dough into 4 greased tins that holds 1, 5 liters. Brush the surface with water and let it rise in the tins for 1 hour.
  5. Preheat the oven to 250°C/480°F. Put the loaves into the hot oven. Lower to 175°C/350°F after 5 minutes and bake the bread ready, it takes about 45 minutes.
Rosemary butter:
  1. Whip the cream until it becomes butter. Season with rosemary and salt.

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Swedish recipes

March 6, 2012