Tag archives for spring buffet

Semolina pudding with rhubarb compote, vanilla cream, almond and chocolate

Photo: Jakob Fridholm/imagebank.sweden.se

 

Semolina pudding with rhubarb compote, vanilla cream, almond and chocolate
Dessert
10
 

Ingredients
Semolina pudding:
  • 1,6 liter (6¾ cups) milk
  • 4dl (1¾ cups) cream
  • 3dl (1¼ cups) seminola
  • 5 tablespoons raw sugar
  • 2 teaspoons vanilla sugar
  • 2 teaspoons salt
  • 4 eggs
  • 1 lemon, zest
Rhubarb compote:
  • 1½kg (3,3 lbs) rhubarb, peeled
  • 1½dl (¾ cup) sugar
  • ½dl (¼ cup) raw sugar
  • 1 cinnamon stick
  • 2 tablespoons lemon juice
  • 1dl (½ cup) water
Vanilla cream:
  • 2dl (1 cup) crème fraiche
  • 1 vanilla pod
  • 2 tablespoons sugar
Serving:
  • dark chocolate, coarsely grated
  • almonds, toasted, coarsely chopped

Instructions
Semolina pudding:
  1. Bring milk and cream to the boil. Whisk in the semolina, raw sugar, vanilla sugar and salt.
  2. Let the porridge cook on low heat for about 4 minutes, stirring occasionally.
  3. Add the lemon zest and let the mixture cool slightly.
  4. Beat in eggs.
  5. Grease an oven proof form (or 12 small forms).
  6. Bake in center of oven at 200°C/400°F for about 30-40 minutes.
  7. Serve slightly cooled.
Rhubarb compote:
  1. Divide the rhubarb into equal pieces.
  2. Add rhubarb and cinnamon stick in a saucepan.
  3. Pour in the water, sugar and lemon juice.
  4. Heat gently and simmer for 5-10 minutes, until rhubarb has softened.
  5. Remove the cinnamon stick and let cool.
Vanilla cream:
  1. Whisk crème fraiche fluffy.
  2. Scrape the vanilla seeds from the vanilla pod.
  3. Mix in the vanilla seeds and sugar into the crème fraiche.
Serving:
  1. Serve the semolina pudding with rhubarb compote and vanilla cream.
  2. Top with grated chocolate and almonds.

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

Photo: Jakob Fridholm/imagebank.sweden.se

 

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

New potato salad with radishes, spinach and pea shoots

Photo: Jakob Fridholm/imagebank.sweden.se

 

New potato salad with radishes, spinach and pea shoots
Salad
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.

Warm soft cake with wild garlic-flavored cream cheese

Photo: Jakob Fridholm/imagebank.sweden.se

 

Warm soft cake with wild garlic-flavored cream cheese
Bread
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.

Seared scallops with asparagus cream and pickled fennel

Photo: Jakob Fridholm/imagebank.sweden.se

 

Seared scallops with asparagus cream and pickled fennel
Appetizer, starter
10
 

Ingredients
Seared scallops:
  • 10 scallops
  • salt
  • pepper
  • butter
Asparagus cream:
  • 1kg (2,2 lbs) green asparagus
  • 200g (7 oz) green peas
  • 2 banana shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 1dl (½ cup) white wine
  • 2dl (1 cup) cream
  • 3 tablespoons sour cream
  • lemon juice
  • salt
  • white pepper
Sour fennel:
  • 1 fennel
  • 1dl (½ cup) lemon juice
  • 1dl (½ cup) sugar
  • 2 teaspoons salt
  • 3dl (1½ cup) water
  • 1 bay leaf
  • 1 teaspoon whole white peppercorns
Serving:
  • dill, picked
  • sea salt

Instructions
Seared scallops:
  1. Season the scallops with salt and pepper.
  2. Sear scallops in butter in a hot skillet, turning once, until golden brown and just cooked through, about 5 minutes total. Let rest a minute.
  3. Cut into thin slices.
Asparagus cream:
  1. Boil the asparagus soft in salted water and cool in ice water.
  2. Boil wine with onions and garlic. Add the cream and bring it to a quick boil.
  3. Mix asparagus with the peas.
  4. Add the hot cream. Strain through a fine sieve.
  5. Season with sour cream, lemon juice, salt and pepper.
  6. Pour into a piping bag.
Sour fennel:
  1. Slice fennel thinly and allow to soak in cold water.
  2. Mix remaining ingredients to a syrup.
  3. Add the fennel and let it pickle in the syrup for at least 30 minutes.
Serving:
  1. Arrange as shown with picked dill and some sea salt on top.