Tag archives for chives

Cheese tray

Photo: www.znapshot.se/Per Erik Berglund

 

Cheese tray
Dessert
10
 

Ingredients
Chive and apple jelly:
  • 4dl (2 cups) apple juice
  • 2 green apples, diced 5 mm
  • ½dl (¼ cup) chives, finely chopped
  • 5 leaf gelatine sheets, soaked
  • salt
  • black pepper
Honey roasted walnuts with sea salt:
  • 300g (10½ oz) walnuts
  • 100g sugar
  • ½dl (¼ cup) honey
  • sea salt
Pumpkin compote with lemon and black pepper:
  • 300g (10½ oz) butternut pumpkin, peeled and diced (1 cm)
  • 30g (1 oz) honey
  • 1 lemon, juice and zest
  • black pepper
  • salt
Marinated celeriac with hazelnut oil and nutmeg:
  • 300g (10½ oz) celeriac, peeled and thinly sliced (2 mm)
  • 2 tablespoons hazelnut oil
  • 2 tablespoons chervil, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • nutmeg
  • salt
Vinegar chips with wild thyme:
  • 3 almond potato, shaved slices
  • 1 tablespoon spirit vinegar
  • salt
  • wild thyme, plucked from the stem

Instructions
Chive and apple jelly:
  1. Heat the apple juice and melt the gelatine in it.
  2. Let it cool slightly and then stir in the apple and chives.
  3. Let the jelly set in the refrigerator, then dice (1 cm).
  4. Toss the dice over the cheese.
Honey roasted walnuts with sea salt:
  1. Roast the walnuts in a dry frying pan.
  2. Caramelise the sugar and honey.
  3. Dip the nuts in the caramel. For a fancy effect, make a string of the walnuts with a needle and thread.
  4. Dust with a little sea salt and allow to cool.
Pumpkin compote with lemon and black pepper:
  1. Caramelise the honey slightly, add the pumpkin and gently fry until soft.
  2. Add the lemon and stew into a compote.
  3. Season with salt and plenty of black pepper.
  4. Serve at room temperature.
Marinated celeriac with hazelnut oil and nutmeg:
  1. Dip the celeriac in boiling, salted water for about 30 seconds.
  2. Rinse under cold water and season with the oils, chervil and lemon juice.
  3. Grate nutmeg over.
  4. Combine with sliced blue cheese.
Vinegar chips with wild thyme:
  1. Fry the chips in hot oil.
  2. Drain on kitchen paper and splash with spirit vinegar while still hot.
  3. Season with salt and sprinkle with thyme.

New potatoes with pickled lemon, smoked bacon and whitefish roe

Photo: Jakob Fridholm/imagebank.sweden.se

 

New potatoes with pickled lemon, smoked bacon and whitefish roe
Main
10
 

This dish was created by top Swedish chef Paul Svensson. 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
  • 400g (14 oz) smoked bacon
  • 1,5kg (3, 3 lb) new potatoes
  • 50g (1¾ oz) butter
  • 2 bunch dill sprigs
  • 2dl (1 cup) sour cream
  • 1dl (½ cup) brown butter
  • 2 lemons
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 200g (7 oz) of whitefish roe
  • 4 sprigs of dill, picked
  • 8 tablespoons chives, finely cut
  • milk for dilution
  • salt

Instructions
Bacon:
  1. Place bacon in a baking pan, pour in 4dl (2 cups) water and cover with aluminum foil.
  2. Bake in oven at 150°C/300°F for 3 hours. Remove and let cool.
  3. Cut into small cubes, about 1×1 cm. Fry crisp before serving.
Potatoes:
  1. Peel the new potatoes and boil in salted water with 50g (1¾ oz) of butter and a huge bunch of dill.
  2. Drain and set aside ⅓ of the potatoes, mix the rest with sour cream and brown butter.
  3. Season with salt and add a little milk if necessary for looser texture.
  4. Fill the siphon bottle and put in 2 cartridges, store in some warm water.
Pickled lemon:
  1. Peel the lemons, only the yellow zest, finely chop.
  2. Peel off the white of the lemons and slice up the lemon flesh. Cut into small cubes.
  3. Mix pulp and lemon zest with 1 teaspoon salt and 2 teaspoons sugar.
Presentation:
  1. Cut the boiled potatoes into halves and mix with bacon and pickled lemon.
  2. Serve as a ring on the plate; fill up the middle with new potatoes cream from the siphon, top with roe, dill, picked and finely chopped chives.

The dish is presented on the dinnerware Sundborn from Rörstrand, named after the home of Sweden’s popular 19th century artist Carl Larsson and created by Pia Rönndahl.

Caviar, bones and no photocopiers: a very Swedish office party

I recently started a new job. What I do is not important at this juncture; partly because it has no connection with my blog, partly because I’m not really sure myself (just don’t tell my boss that). What is important is that I received the crucial call last week: my first invite to a company party. Read more » >>

Breakfast sandwiches

Photo: Jakob Fridholm/imagebank.sweden.se

 

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#

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

Västerbotten cheese cream with Almond potato chips

Photo: Jakob Fridholm/imagebank.sweden.se

 

Västerbotten cheese cream with Almond potato chips
Appetizer
10
 

Ingredients
  • 2 dl (1 cup) cream cheese
  • 100 g (3½ oz) grated aged Västerbotten cheese
  • salt
  • 3-4 small almond potatoes
  • Kalix roe
  • chives
  • red onion

Instructions
Västerbotten cheese cream:
  1. Blend all the ingredients in a food processer into a smooth cream.
Almond potato chips:
  1. Slice the potatoes thin with skin still on, on a ”mandoline” or a slice machine. Put on a silicate sheet, salt and spray with olive oil, cover with another sheet. Bake in oven at 150°C/300°F for about 10 min.
Presentation:
  1. Garnish with Kalix roe, chopped chives and red onion.