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!
THE SALAMI LOVER’S MINCED MEAT ROLL Salamiälskarens färsrulle
Filling the minced meat with something good and
different makes an ordinary family everyday dish to an exciting surprise. The
minced meat roll is also good to put on sandwiches.
1 lb minced meat
(50% beef, 50% pork) scant ¼ cup finely chopped onion 2 tbsps chopped parsley 1 tsp salt dash white pepper ½ tsp dried oregano 1 ¾ oz diced salami 1 cup grated cheese 2 tbsps mild chili sauce
Mix the ground meat with onion, parsley, salt,
pepper and oregano. Put the ground meat on a carving board rinsed with water
and shape it to a plate, approx 12 x 10 inches. Sprinkle with diced salami and
cheese and roll it up from the long side.
Put the roll in an oven-proof dish, seamside down,
and spread with chili sauce. Put it in the middle of the oven at 175C/gasmark 4
for about 40 minutes. Cut the roll in slices and serve.
You can sprinkle some grated cheese on top of the
ground meat roll when about 10 minutes remain.
Cornflakes make these cookies really crisp and a dab
of melted chocolate on top makes them decorative.
Approx 40 cookies
Good 7 oz butter or margarine
2/3 cup brown sugar 2/3 cup sugar 2 eggs 5 ¼ cups flour 1 tsp baking powder 1 tsp vanilla sugar dash salt 2 cups cornflakes
5 oz white chocolate
Stir fat, brown sugar and sugar until fluffy. Blend
in the eggs. Mix flour, baking powder, vanilla sugar and salt. Stir flour
mixture and cornflakes into the batter. Drop out tablespoon-sized dabs of the
batter onto greased baking plates (or use baking paper) with an inch in
between. Bake in the middle of the oven at 200C/gasmark 6 for 10 to 12 minutes
or until done.
Break the white chocolate in pieces and melt over a
waterbath on low heat. Put a dab of the melted chocolate on top of each cake
and let set.
A delicious, juicy cake with a clean, pure taste of
chocolate. It’s beautiful as it is, but you can also decorate it with grapes.
Enjoy it with a cup of strong coffee!
1 cake, approx 16 slices
3½ oz baking chocolate
5 oz cream cheese 3½ oz butter or margarine 2/3 cup sugar 2/3 cup brown sugar 2 tsps vanilla sugar 2 eggs 1 ¼ cups flour 2 tsps baking powder 2/3 cup milk
powdered sugar blue grapes (you can substitute the grapes with strawberries, raspberries or other berries)
Break the chocolate in pieces and melt over a
waterbath. Stir cream cheese and fat until soft and smooth. Blend in sugar,
brown sugar and vanilla sugar and stir until fluffy. Add eggs and melted
Mix flour and baking powder in a bowl and then stir it
into the batter alternating with the milk. Pour in a greased, floured cake ring
(Bundt pan), 6 cups. Bake in the lower part of the oven at 175C/gasmark 4 for
about 50 minutes.
Allow the cake to cool in the pan for 10 to 15
minutes. Unmould on a rack and let cool completely. Dust with powdered sugar
and decorate with split grapes.
This bread is delicious and full of fibres, baked with
oatmeal and wheat bran. Eat it while still warm, with just a dab of butter …
3½ oz butter or margarine
1 ¾ cups milk good 1/3 cup water 3½ oz fresh yeast 2 eggs scant ¼ cup brown sugar 2 tsps salt 1 cup oatmeal 4 tbsps wheat bran approx 5 ¾ cups flour beaten egg for brushing
Melt the fat in a saucepan. Add milk and water and
heat to 37C/”finger warm”. Crumble the yeast in a bowl and stir it with some of
the liquid. Add remaining liquid, eggs, brown sugar and salt. Blend in oatmeal,
wheat bran and flour, little by little. Work the dough until it releases the
bowl and sprinkle with some flour. Cover and leave to prove for about 20
Turn the dough out onto a floured work surface and
knead until smooth and pliable. Divide it in two and shape into loaves. Put
them in greased bread pans, 8 cups, or on greased baking plates – or use baking
paper. Cover and leave to rise for about 20 minutes.
Brush with beaten egg and bake in the lower part of
the oven at 175C/gasmark 4 for 35 to 40 minutes.
SAFFRON CHICKEN Saffranskyckling
Enjoy a chicken with saffron gravy and lovely
vegetables. Cooking in the clay pot is practical and good for you because of
the smaller amount of calories. If you put the pot in a cold oven, you will have
to add as much time to the cooking time as it takes for the oven to warm up.
1 chicken, approx 2 lbs
or corresponding amount of chicken parts salt, pepper 1 tsp soy sauce 4 small fennels or 2 large 3 middle-sized carrots 1 cup water 1 chicken bouillon cube dash saffron 3½ oz frozen green asparagus
chopped parsley dill
Soak the pot in water for about 15 minutes. Heat the
oven to 200C/gasmark 6.
Cut the chicken in pieces and rub them with salt and
pepper. Brush with soy sauce. Split the fennels or cut them in wedges. Peel the
carrots and cut them lengthwise in 4 pieces.
Put the chicken in the soaked clay pot and pour on
scant ¼ cup water. Put the lid on and put the pot in the oven for about 20
minutes. Add fennel, carrots, remaining water, bouillon cube and saffron.
Continue cooking for about 15 minutes, then add the asparagus and cook for
another 15 minutes.
Flavour the juice to taste and adjust if necessary.
Sprinkle with chopped parsley and serve.
Red onion is a little stronger in taste than the
ordinary onion. Soured cream makes this dish really creamy and also a little
leaner than with heavy cream.
1 1/3 lbs boneless beef, e.g.
thick flank or rump steak 1 large red onion 3 tbsps flour 1½ tsps salt dash white pepper 1 tsp paprika 1 tsp mustard powder 2 tbsps butter or margarine 1½ cups meat bouillon 1 tbsp tomato purée 1 tsp Worcestershire sauce 2 crushed garlic cloves good 1/3 cup soured cream
chopped red onion chives or parsley
Cut the meat in shreds. Peel and chop the onion. Mix
flour, salt, pepper, paprika and mustard powder and coat the meat with the
mixture. Melt 1 tbsp fat in a large frying pan and sizzle the onion until
tender. Melt another tbsp fat in the pan and brown the shredded meat until
Pour on the bouillon, cover and simmer slowly for
about 30 minutes or until the meat is tender. Stir occasionally. Blend in
tomato purée, Worcestershire sauce, garlic and soured cream. Heat it all up but
do not let it boil again.
Flavour to taste and adjust if necessary. Sprinkle
with chopped red onions and chives and serve.
Take a break in the evening and make some warm
shrimp sandwiches. Make them really long and let everyone cut a suitable piece
for themselves. There will probably be leftover bread, so make a larger batch
of what you have on it or put remaining bread in the freezer. :-D
2 long sandwiches, approx 4 servings
1 lb un-peeled shrimp
or 7 oz peeled 2 avocados good 1/3 cup mayonnaise 3 tbsps chili sauce 3 tbsps chopped dill 2 white loaf breads, cut in slices lengthwise so that each slice is as long as the bread (in Sweden we can buy them already cut and there are normally 4 or 5 slices in each package) butter or margarine 2 tsps fresh lemon juice salt, pepper 1 ¼ to 1 ¾ cups grated cheese
Peel the shrimps. Peel the avocados and cut them in
thin slices. Mix mayonnaise, chili sauce and dill. Spread the sliced bread with
a thin layer of butter or margarine. Put on the sliced avocado, drizzle with
fresh lemon juice and sprinkle with some salt and pepper. Put on the shrimps,
add mayonnaise in dabs and sprinkle with cheese.
Bake in the upper part of the oven at 225 to
250C/gasmark 7 to 9 for about 10 minutes or until the cheese has melted and is
Serve with a salad and a glass of beer or white
It’s sheer joy to bake these soft, delicious and
very traditionally Swedish sifted rye flour bread cakes, flavoured with
aniseed. Of course, bread like this is best fresh from the oven.
3 bread cakes
1 ¾ oz butter or margarine
1 ¼ cups water 1 ¾ oz fresh yeast 1 tsp salt 2 tsps ground aniseed 2 tbsps treacle approx 3 ¼ cups sifted rye flour
Melt the fat in a saucepan, add water and heat to
37C/”finger warm”. Crumble the yeast in a mixing bowl and stir it with some of
the liquid. Add remaining liquid, salt, aniseed, treacle and sifted rye flour,
little by little. Work the dough until it releases the bowl. Sprinkle with some
flour, cover and leave to prove for about 20 minutes.
Turn the dough out onto a floured work surface and knead
until smooth and pliable. Divide in three and roll out each part to a round
cake, approx ½ inch thick. Take out a hole in the middle with a cake measure or
a small glass.
Put the breads on greased baking plates – or use
baking paper – and prick them with a fork. Cover and leave to prove for 20 to
30 minutes. Bake in the middle of the oven at 200C/gasmark 6 for 10 to 15
What’s better than freshly baked bread with a cup of
tea or coffee? It doesn’t always have to be sweet. Some Kesella or thick Greek
or Turkish yogurt in the dough make these goodies even more excellent.
2 cups milk
1 ¾ oz fresh yeast 8 oz Kesella or Greek or Turkish yogurt 2 tsps salt 2 cups fine rye flour 2 ¾ to 3 ¼ cups wheat flour
Heat the milk to 37C/”finger warm”. Crumble the
yeast in a mixing bowl and stir it with some of the milk. Add remaining milk,
Kesella or substitution, salt, rye flour plus wheat flour, little by little.
Work the dough until it releases the bowl, sprinkle with some flour, cover and
leave to prove for about 40 minutes.
Turn the dough out onto a floured work surface and
knead until smooth and pliable. Divide in two and roll out each part to a round
cake, approx 16 inches in diameter. Cut out each cake to 12 triangles, roll
them up and shape them to croissants. Cover and leave to prove on greased
baking plates (or use baking paper) for about 30 minutes.
Bake in the middle of the oven at 225C/gasmark 7 for
10 to 15 minutes. Allow to cool on a rack and serve.
The leek is an excellent vegetable to use in your
cooking. You can boil them and make a cheese sauce, you can bake them in the
oven, you can shred it finely and sprinkle on your breakfast sandwich, you can
use it in salads … or you can make this delicious leek dish, where you cut it
in pieces, boil it as tender as you like and serve with an egg sauce and crispy
3 to 4 leeks
water, salt 4 eggs 2/3 cup whipping cream good 1/3 cup chopped parsley 1 tbsp mustard 1 to 2 tsps French mustard dash salt dash black pepper 4 slices bacon
Rinse the leeks well and cut it in 6 inch pieces.
Boil in salted water until tender, 10 to 15 minutes. Drain well and keep warm.
Hard-boil the eggs and chop them. Mix eggs, cream,
parsley and mustard in a saucepan and heat it up. Flavour to taste with salt
and pepper. Fry the bacon until crisp in a hot frying pan and cut it in pieces.
Put the leek in a serving dish, pour the warm egg
sauce on top and sprinkle with the bacon.
Serve and enjoy! I always have a tomato salad with
Make a cheap, delicious soup where you also use the
green leaves of the radish for colour and taste. Decorate with chopped cress
and serve with bread.
good 2 ¾ cups chicken or vegetable bouillon ½ bunch radishes with leaves good ¾ cup crème fraîche or soured cream salt, pepper
Peel and dice the potatoes. Boil it in the bouillon
until tender. Slice the radishes and finely chop the green leaves. Blend the
leaves into the potatoes and finely purée it in a food processor or mixer.
Pour the soup back in the saucepan, add crème
fraîche and boil on medium heat for a few minutes. Flavour to taste with salt
and pepper. Add the sliced radishes, decorate with cress and serve the soup.
If you want extra crisp and fresh radishes, soak
them for a while in icy water.
A generously large and ”foody” sandwich for a late
evening meal, perhaps after a poker game? A crisp salad and a glass (or five)
of cold beer are lovely accompaniments.
5 oz Emmenthaler cheese or some
other flavourful cheese 5 oz boiled or smoked ham 4 oz Kesella or Greek or Turkish yogurt good 1/3 cup cream, 15% fat 1 to 2 tbsps chopped parsley ½ tsp Italian salad spice dash salt dash white pepper dash paprika 4 bread rolls of the sort of flatter kind (if I’m making any sense, you can see in the picture) butter or margarine
Finely dice cheese and ham. Stir the Kesella or
yogurt with the cream until really smooth and blend in parsley, salad spice (a
mixture of dried herbs really), salt, pepper and paprika. Add cheese and ham
and flavour to taste.
Split the breads and spread a thin layer of butter
or margarine on each half. Divide the ham mixture on the bottom parts and top
with the upper halves. Put the breads on a baking plate dressed with baking
paper and bake in the upper part of the oven at 200 to 225C/gasmarks 6 to 7 for
10 to 15 minutes.
Decorate with tomato wedges and parsley and serve
your delicious little supper. You can also use white loaf bread for this.