Tag archives for swedish national culinary team

Cherry love

Photo: www.znapshot.se/Per Erik Berglund

 

Cherry love
Dessert

2
 

When someone asks you — and they will — how you made this, say you “just tossed together” what you had at home. You’ll be a hit.
Ingredients
Light chocolate crème:
  • 3dl (1¼ cup) sour cream
  • 200g (7 oz) milk chocolate
  • 1 teaspoon sea salt flakes
  • 1 tablespoon olive oil
Muddled cherries:
  • 100g (3½ oz) cherries, halved, no pits
  • 1 tablespoon sugar
  • 1 teaspoon cognac
Caramelised lemon sponge cake:
  • 2 slices lemon sponge cake, cut into 8 cubes
  • 3 tablespoons sugar
  • 2 tablespoons butter
  • 1 lemon, zest

Instructions
Light chocolate crème:
  1. Melt the chocolate carefully. Wait for it to reach baby-bottle temperature, then add the sour cream and stir until smooth. If the crème isn’t glossy, re-heat gently.
  2. Cover with cling film and store in the fridge for about 1 hour.
Muddled cherries:
  1. Stir the sugar and the cherries and leave for about 10 minutes, until the sugar has melted.
  2. Splash on cognac and stir again.
Caramelised lemon sponge cake:
  1. Melt the sugar in a frying pan until it caramelises.
  2. Add the butter and simmer until absorbed.
  3. Fry the cubed lemon sponge on all sides in the sugar.
  4. Transfer the cubes to a serving platter or plate to cool.
  5. Finish with a little lemon zest over the cubes.
Presentation:
  1. Warm a spoon in hot water and shape the chocolate crème into a pretty egg.
  2. On a plate, surround the egg with berries and the cubes.
  3. Garnish the egg with sea salt flakes and drops of olive oil.

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.

Swedish gazpacho with shrimps and dill

Photo: www.znapshot.se/Per Erik Berglund

 

Swedish gazpacho with shrimps and dill
Starter
4
 

Ingredients
Gazpacho:
  • 300g (10½ oz) cucumber, peeled and chopped into small pieces
  • ½ red onion, peeled and chopped
  • 2 garlic cloves, peeled
  • 500g (1 lb) vine tomatoes, chopped into small pieces
  • 300g (10½ oz) red bell pepper, chopped into small pieces
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 teaspoons honey
  • 1 teaspoon cumin
  • salt & black pepper
Shrimps and dill:
  • 200g (7 oz) cooked shrimps, peeled
  • ½ cucumber, peeled and diced
  • 1 red chilli, finely chopped
  • ½ lemon, zest
  • ½ red onion, peeled and finely sliced
  • 3 tablespoons dill, off the stem
  • salt
  • black pepper

Instructions
Gazpacho:
  1. Blend all the ingredients smooth in a food processor and season with salt and pepper.
  2. Cool in the fridge overnight.
Shrimps and dill:
  1. Combine all ingredients and season with salt and pepper.
Presentation:
  1. Spoon the shrimp salad into glasses or bowls.
  2. Pour over the ice-cold gazpacho and serve with chunks of good bread.

Fried artichokes with chili dip

Photo: www.znapshot.se / Per Erik Berglund

 

Fried artichokes with chili dip
Appetizer

4
 

This makes pretty finger-food together with fish & chips. Use the coarser Japanese panko breadcrumbs for a fancy, extra thorny look.
Ingredients
Artichokes:
  • 1 can marinated baby artichokes
  • ½dl (¼ cup) flour
  • 2 eggs
  • 1dl (½ cup) panko breadcrumbs
  • 1lit (4 cups) canola/rapeseed oil
Dip:
  • 1 bell pepper, red
  • ½ chili pepper
  • 1 garlic clove
  • 3 anchovy filets
  • 1 lemon, zest of
  • 2dl (1 cup) curd cheese/cream cheese
  • salt

Instructions
Artichokes:
  1. Cut the artichokes in half lengthwise and coat them with flour, egg and breadcrumbs. Repeat.
  2. Heat the oil to 180°C/350°F and fry the artichokes until golden brown.
  3. Drain on kitchen paper.
Dip:
  1. Chop the bell pepper and chili and fry over high heat.
  2. When they start browning, add the garlic then remove from heat.
  3. In a blender, mix with the anchovies and lemon zest. Add the curd cheese and season with salt.
Presentation:
  1. Salt the artichokes and serve with the dip.

Salted cusk with shrimps, cucumber and butter

Photo: Photo: www.znapshot.se / Per Erik Berglund

 

Salted cusk with shrimps, cucumber and butter
Main

4
 

Cusk, or tusk, is a codfish. It works well with one of the best and most flexible of sauces: brown butter, good with fish, shellfish and even meat. Experiment!
Ingredients
Cusk:
  • 500g (1 lb) cusk filet (substitute: cod)
  • 1½ tablespoon salt
  • 1 tablespoon sugar
  • 1 teaspoon dill seed
Potatoes:
  • 400g (14 oz) new potatoes or a small, waxy kind
  • salt
  • dill stalks
Brown butter:
  • 200g (7 oz) regular butter
  • 600g (1, 3 lb) shrimps, cooked in their shells (or peeled in brine)
  • ½ cucumber
  • 3 teaspoons sugar
  • 2 teaspoons salt
  • 1 lemon, for juice and zest
  • 1 bunch fresh dill
  • ½ litre (2½ cups) ice
  • 1 lemon cut in quarters
Presentation:
  • 1 bit peeled horseradish
  • salt
  • black pepper

Instructions
Cusk:
  1. Cut the fillets into rectangles. Strew with salt, sugar and the dill seed.
  2. Put the fish in an ovenproof dish and cover with cling film.
  3. Put in the oven at 90°C/195°F and bake for about 15 minutes until the inner temperature reaches 40°C/105°F or until it’s soft when pierced with a fork.
Potatoes:
  1. Scrub the potatoes and boil in salted water with the dill stalks until soft.
Brown butter:
  1. Put the butter in a hot saucepan and wait for it to stop spitting. Whisk until the butter goes brown and smells slightly nutty.
  2. Pour through a sieve into another saucepan and put to one side.
Vegetables and shrimps:
  1. Peel the shrimps if they’re fresh, or drain off the brine, then refrigerate.
  2. Peel the cucumber and dice (1×1 cm). Combine the cucumber with sugar, salt, lemon zest and juice and marinate until time to serve.
  3. Pick pretty sprays from the dill and put in ice water. Cut the lemon into wedges and trim the edges.
Presentation:
  1. Heat the butter in a pan and put in the cucumber and shrimps, then remove and arrange on a dish.
  2. Finely grate the horseradish and mix it with the dill sprays. Place a tiny bunch of dill on top.
  3. Pour a little butter over the fish and serve with the potatoes and lemon wedges.