This is my English recipe blog (I have one in Swedish already). Here, I will put all kinds of recipes, tested or not, that appeal to me. Please feel welcome and I'd love it if you would leave a comment, but that's not mandatory of course!
BLACKCURRANT PORK CHOPS Kotletter med svart vinbärssås
Luxurious pork chops with creamy
chanterelle cheese and a sauce with a taste of blackcurrants.
4 pork chops, “butterfly style”
100 g (3½ oz) cream cheese with
chanterelles 1 tablespoon oil ½ dl (scant ¼ cup) water
3 dl (1 ¼ cups, 10 fl oz) water 1 dl (good 1/3 cup, 3½ dl oz)
concentrated blackcurrant drink 1½ to 2 tablespoons concentrated
game bouillon ½ teaspoon dried thyme 2 teaspoons corn starch
Divide the cream cheese on the pork
chops, fold them up and secure with a toothpick if necessary. Fry them in oil,
2 to 3 minutes on each side. Flavour to taste with salt and pepper. Pour the
water on the side of the chops and fry on low heat, covered, for about 10
Sauce: Bring water, blackcurrant
drink, bouillon and thyme. Stir the corn starch with some water, beat it into
the sauce and simmer for a couple of minutes. Flavour to taste with salt,
pepper and some more blackcurrant drink if needed.
4 dl (1 ¾ cups, 10 fl oz) pan juices
+ water 2 to 3 tablespoons concentrated veal
bouillon 2 dl (good ¾ cup) crème fraîche 3 tablespoons flour 1 tablespoon Chinese soy sauce
Heat the oven to 225C/Gas 7.
Start with the tomato pesto. Toast
the pine nuts in a dry frying pan. Peel the garlic, then mix garlic and pine
nuts with a hand mixer. Add oil and tomato purée, little by little, stirring
continuously. Flavour with salt.
Brown the meat in fat in a frying
pan. Flavour with salt and pepper. Put it on an oven-proof dish and spread some
of the pesto on top. Put a meat thermometer in the middle of the meat, in the
thickest part, and put in the oven for about 20 minutes until the temperature
Sauce: Pour water in the frying pan
from the meat and whisk around. Strain the pan juices in a saucepan and add
bouillon, crème fraîche, flour and soy sauce. Bring to a boil while stirring
and simmer for about 5 minutes. Flavour to taste with salt and pepper.
Slice the fillet. Drizzle remaining
pesto over the meat and serve with parmesan potatoes (see below), the sauce and
Peel and cut 1 kg (2 lbs) potatoes
in very thin slices and put them like roof tiles in an oven-proof dish with
baking paper. Brush with 2 tablespoons oil and sprinkle with salt and pepper, a
dash of paprika and 1 dl (good 1/3 cup) finely grated parmesan. Put in the oven
at 225C/Gas 7 and bake for approx 30 minutes or until the potatoes are tender.
Increase the heat to 250C/Gas 9 to 10 during the last 5 minutes so that the
potatoes become nice and golden.
Fry the chicken fillets on all sides
in butter or margarine and flavour with salt and pepper. Pour on the bouillon
and bring to a boil. Mix flour and cream and beat the thickening into the pan.
Add soy sauce and mustard and simmer for 3 minutes or until the chicken is
Dice and fry the bacon until crisp
in a frying pan, then sprinkle it over the chicken together with the chives.
Serve with potato wedges and broccoli and decorate with some fresh thyme if you
Dress a round springform pan,
diameter 22 cm/9 inches, with aluminium foil. Grease the foil with butter.
Coarsely grate the almond paste and mix with egg. Pour the batter in the pan
and spread it out. Bake in the middle of the oven for about 20 minutes. Allow
to get cold.
Coarsley chop the chocolate and the
nougat. Heat the cream to boiling point, add coffee and turn off the heat. Stir
in the chocolate and nougat and continue stirring until all the chocolate has
melted. Flavour to taste with optional whisky and allow to cool.
Pour the chocolate in the pan and
put the cake in the fridge. Chill for at least 6 hours, preferably overnight.
Beat the cream, cut the cake in
pieces and serve with berries and cream.
1 mango in wedges strawberries chopped toasted almonds
Draw 12 circles, approx 2 ¼ inches, on a baking paper.
Beat the egg whites until stiff. Add sugar and
treacle, little by little, and continue beating until the mixture is firm. Pipe
it out in a “spiral” from the middle and out within the drawn circles. Then
pipe 6 thick rings with the same diameter as the layers.
Put the meringue layers in the lower part of the oven
at 225C/Gas 7. If needed, put a plate up in the oven to protect them from being
burned or over-baked. Turn off the heat and let the meringue bake for 8 to 10
hours or overnight.
Beat together water, sugar and egg yolks for the
filling in a saucepan. Simmer until thick on medium heat while beating
vigorously. Allow to cool and beat occasionally.
Peel the mangoes and cut out the pulp (this recipe is
from the 80s when we couldn’t buy frozen, diced mango in the supermarket – if
you can do that, do it!). Mash or mix it, it should be about 3½ dl (1½ cups).
Stir this into the crème. Beat the cream until thick and turn it into the mango
Fill small aluminum cylinder dishes or pour the crème
in a dish with high sides. Freeze the mango crème for at least 3 to 5 hours.
Unmould the frozen cylinders or use a glass or something to measure out round
parfait pieces from the dish. Put the frozen parfait pieces on the whole
meringue layers and put the meringue rings on top.
Decorate the pastries with peeled mango wedges and
strawberries and serve instantly.
Cut the pineapple in 4 slices, cut
off the peel and the hard stem. Peel and dice remaining pineapple. Mix half of
the diced fruit with good 1/3 cup water and 1 tablespoon sugar. Grate the zest
and squeeze the juice from one of the fruits. Stir this into the mixed fruit
and flavour to taste with rum, if you wish. Freeze for at least 4 hours.
Beat the egg whites until stiff and
firm. Add sugar, vanilla sugar and grated zest from the remaining lime.
Thoroughly grease 4 oven-proof
serving dishes, drop in the meringue and put the dishes in a roasting pan.
Place the pan in the middle of the oven and pour water in it. Bake until the
meringue puffs up, approx 12 minutes. Leave to rest for 2 minutes. Up to here
you can prepare in advance. If the meringue is made one day in advance, allow
them to cool completely before covering them with plastic foil and storing
Take out the sorbet about 20 minutes
before serving. Put a slice of pineapple on each plate and a ball of sorbet on
top. Sprinkle with remaining diced fruit and top with meringue. If the meringue
doesn’t want to part from its dish, use a sharp knife and loosen it from the
CREAMY RISOTTO WITH CHICKEN Krämig risotto
fillets, in all approx 500 g (1 lb)
2 tablespoons butter or margarine
1 small onion 1 tablespoon butter or margarine 3 dl (1 ¼ cups) arborio rice 8 dl (3 ¼ cups) vegetable bouillon ½ pot fresh basil 100 g (3½ oz) chèvre
200 g (7 oz) fresh mushrooms 2 tablespoons butter or margarine 2 tablespoons flour 3 dl (1 ¼ cups) water 2 tablespoons concentrated veal bouillon 1 dl (good 1/3 cup, 3½ fl oz) cream or crème fraîche 1 teaspoon Chinese soy sauce
Pickled red onions:
1 red onion 1 tablespoon pickling vinegar, 12% 2 tablespoons sugar 3 tablespoons water
Start with the red onion. Peel and thinly slice it.
Mix pickling vinegar, sugar and water and put the onion in for at least 30
minutes before serving.
Peel and finely chop the onion. Sautée until glossy
in a saucepan, add rice and 5 dl (2 cups) bouillon. Boil on low heat, no lid
on, and stir occasionally. When the bouillon has disappeared into the rice
after about 15 minutes, add more bouillon (good 1/3 cup at a time) and wait
until all liquid has disappeared before adding more. Stir occasionally. Finally
chop the basil and stir it in. Crumble the cheese and add it. Flavour to taste
with salt and pepper. The risotto should be creamy.
Split the chicken fillets lengthwise, so you have 4
really thin slices. Fry them in butter or margarine and flavour with salt and
Trim and slice the mushrooms and fry them. Dust with
flour and blend it in. Add water, bouillon and cream and let the sauce simmer
for a couple of minutes. Flavour to taste with soy sauce, pepper and maybe some
Serve with boiled potatoes or rice and a tomato
Granité tastes almost like a
popsicle. Freeze it in ice cube boxes and it’s easier to mix.
3 dl (1 ¼ cups) crème fraîche
1 teaspoon vanilla sugar
7½ dl (3 cups) strawberries ½ dl (scant ¼ cup) powdered sugar ½ dl (scant ¼ cup) white wine
Granité: Reserve 8 nice-looking strawberries.
Mix the rest to a purée together with powdered sugar and white wine. Flavour to
taste – add more powdered sugar if necessary. Freeze in ice cube boxes for at
least 2 hours.
Beat crème fraîche and vanilla sugar
to a crème with an electric beater. Divide into 4 glasses. Mix the frozen
strawberry purée just before serving and top the crème with the granite.
Decorate with the reserved strawberries and some mint.
Cut the rhubarb in thin slices,
approx 1 to 2 mm. Bring water, honey and ginger to a boil. Remove the saucepan
from heat and put in the rhubarb. Leave to draw for 1 hour.
Mix ½ litre (2 cups) strawberries
with a hand mixer and blend with ¾ dl (1/3 cup) of the rhubarb. Let the ice
cream soften slightly, pour on the rhubarb-strawberry mix and turn this into
the ice cream so it becomes rippled by the lovely red.
Divide in 4 freezer-proof serving
cups and put in the freezer for at least 3 hours. Unmould onto serving
platesand serve with remaining
strawberries, cut in wedges, and the rhubarb in its liquid. Top with some
Separate the eggs. Beat egg yolks and powdered sugar
until fluffy. Clean the beaters and beat the egg whites until firm and foamy. Put
in the freezer.
Wash the lemon in hot water, grate off the zest and
squeeze out the juice. Beat the cream and turn it into the egg yolk mixture
together with lemon zest and juice. Gently stir down the egg whites. Put the
sorbet in the freezer, preferably overnight.
Serve the sorbet in nice glasses and decorate with
rhubarb slices, lemon and lemon balm. Gently pour on the sparkling wine when
RAVIOLI WITH BACON AND SPINACH Ravioli med bacon och spenat
250 g (8
oz) fresh ravioli filled with
and ricotta 75 g (2½
oz) of your wonderful bacon 75 g (2½
oz) cherry tomatoes 50 g (1 ¾
oz) baby spinach 1
tablespoon olive oil 1
tablespoon basil oil or lemon oil ½ dl (3
full tablespoons) sliced Parmesan
pasta. Fry the bacon until crisp and drain on a paper towel. Rinse the
tomatoes, rinse and remove most of the water from the spinach. Fry the tomatoes
in oil until they start to soften up, add the spinach and fry until that does
the same. Mix the boiled pasta with spinach, tomatoes and crispy bacon pieces. Drizzle
with basil oil and sprinkle with Parmesan.
Mix fat, flour, salt and Demerara to
a crumbly dough. Cut the rhubarbs in pieces, split the strawberries and mix
with potato starch and Demerara. Put half of the crumbles in the bottom of a
pie pan, on with the filling and finish with remaining crumbles. Bake for about
30 minutes until the crumbles are nicely coloured.
500 g (1 lb) game, e.g. venison, moose, reindeer) from back, shoulder or brisket flour, salt, pepper 2 onions 50 g (1 ¾ oz) butter or margarine 2 dl (good ¾ cup, 7 fl oz) bouillon 2 dl (good ¾ cup, 7 fl oz) red wine 3 carrots 4 potatoes 250 g (8 oz) mushrooms or chanterelles, fresh or canned 1 dl (good 1/3 cup) soured cream chopped parsley (optional)
Dice the bacon and fry until golden brown in some of
the fat. Take it up and add remaining fat in the pot or pan. Trim the meat, cut
in large cubes (approx 2 x 2 cm) and coat them with well-flavoured flour. Brown
well on all sides, then add the sliced onions and fry until coloured.
Pour in the bouillon and the red wine and let the
meat simmer, covered with a lid, for about 20 minutes. Add sliced carrots and
Add the mushrooms or chanterelles to the pot when 5
minutes remain and also stir in the soured cream. Flavour the sauce to taste
before serving and also sprinkle some chopped parsley over it all if you wish.
Lingonberries or rowanberry jelly is good with this.
SHORTBREAD RING WITH GOOSEBERRY FILLING Mördegskrans med krusbärsfyllning
50 g (1 ¾ oz) sugar 125 g (4 oz) butter or margarine 3 dl (1 ¼ cups) flour 1 egg yolk + 1 tablespoon water
500 g (1 lb) fresh gooseberries or other fresh fruit or berries, e.g. rhubarb, plums, cherries 1 to 1½ dl (good 1/3 to 2/3 cup) water sugar to taste
Stir fat and sugar until fluffy. Add egg yolk, water
and flour and work to a smooth dough. Dress a lightly greased, pleated pie pan
with the dough and make sure the edge is even. Heat the oven to 200C/Gas 6 and
bake until done. Let it get completely cold before filling it.
Trim the berries for the compote and simmer until
tender in some sugar water. You might want to add a couple of gelatin sheets,
then let the compote cool. Put the filling in the cold shortcrust shell and
store cold until serving with whipped cream.