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Tag archives for potatoes

Anything you like, as long as it’s chicken

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When I packed up my life and moved to Stockholm 11 years ago I didn’t bring many English traditions with me. I would have taken my local pub, brick by brick, plus all the assorted characters within, if I could. But I couldn’t, obviously. I would have taken a few close friends, but they had no plans to move. Instead I chose to embrace a new culture and leave behind many habits and traditions.

I still have a jar of Marmite on permanent standby in the cupboard, buy English sausages (proper sausages) from the English butcher (proper butchers) in Stockholm, eat turkey at Christmas, take a bottle wine when I go home to someone (very un-Swedish) and think it’s rather nice when people drop by unannounced (ditto). Apart from that, I travel light, fitting into my new country like a hand in a glove. Read more » >>

Rob Hincks - Food

April 5, 2012

Jansson’s temptation

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Photo: Per-Erik Berglund/imagebank.sweden.se

 

Jansson’s temptation
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Recipe type: Main
Author: Carl Jan Granqvist
Serves: 6-8
Janssons frestelse or Jansson’s temptation − a creamy potato and anchovy casserole − is said to have been named for Pelle Janzon, a food-loving Swedish opera singer of the early 20th century. In any case, the recipe was published for the first time in 1940, and this rich casserole quickly became a classic of the Swedish Christmas dinner table. But Jansson’s temptation can just as easily be eaten at any time of year. It is quite remarkable that something as simple as potatoes, onions, anchovies and cream can taste so heavenly.
Ingredients
  • 1.2 kg (2½ lb) potatoes
  • 400 g (14 oz) onions
  • 375 g (13 oz) spice-cured sprat filets
  • 600 ml (3 cups) heavy whipping cream
  • salt, white pepper
  • breadcrumbs
  • butter
Instructions
  1. Peel the potatoes and cut them into strips.
  2. Peel and cut the onions into thin slices, sautéing them gently in a little butter without browning.
  3. Grease an ovenproof baking dish and cover the bottom with a layer of potatoes, then add half the onions and half the sprat (“anchovy”) filets. Another layer of potatoes, then the rest of the onion and sprats. Finish with a layer of potatoes.
  4. Flatten the surface, apply a few turns of pepper fresh from the mill and sprinkle on a little salt.
  5. Pour the cream on until it is almost visible through the potatoes. Place a few pats of butter on top and, if desired, sprinkle with some breadcrumbs.
  6. Bake in the oven (250°C/475°F) for about an hour.
 
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Swedish recipes

December 18, 2011

Smoked salmon with potatoes- and leek salad

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Photo: Jakob Fridholm/Image Bank Sweden

Smoked salmon with potatoes- and leek salad
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Recipe type: Appetizer
Author: Jesper Johansson, Grythytte akademi
Serves: 10
Ingredients
  • 500g smoked salmon fillet
  • Salad:
  • 500g small potatoes, boiled
  • 2 stalks celery, thinly sliced
  • 1/2 leek, trimmed and sliced
  • 1/2 dl canola oil, cold pressed
  • 1/2 dl lovage, shredded
  • 2-3 tablespoons capers
  • 2 anchovies, chopped
  • 1 apple, diced
  • 2-3 tablespoons cider vinegar
  • salt and pepper
Instructions
  1. Break the smoked salmon into small pieces.
  2. Slice the boiled potatoes.
  3. Simmer the leeks in canola oil until soft.
  4. Pour the hot leek and canola oil over the potatoes.
  5. Stir in the remaining ingredients and season with salt and pepper.
  6. Arrange on side plates with smoked salmon.
 
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Swedish recipes

July 18, 2011

Matjes herring salad

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Matjes herring salad

Photo: Jakob Fridolm/Image Bank Sweden

Matjes herring salad
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Recipe type: Appetizer, Starter
Author: Restaurangakademin Stockholm
Serves: 10
Matjes herring salad or in Swedish “Gubbröra” (old man’s mess).
Ingredients
  • 4 matjes herring files
  • 1 red onion
  • 2 boiled eggs
  • 7 boiled potatoes
  • 2 tablespoon chopped chives
  • 2 tablespoons chopped dill
  • 4 tablespoons mayonnaise
  • 1-2 tablespoon sour cream
  • spice bread
Instructions
  1. Cut the herring, eggs and potato into small dices. Chop the onion finely and mix with the rest of the ingredients.
  2. Season with salt and pepper and serve on spice bread crouton.
  3. Garnish with finely slices radishes and chopped chives.
 
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Swedish recipes

June 14, 2011