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!
OVEN-BAKED TOMATOES WITH BLUE CHEESE Tomatlåda med ädelost
The fantastic aroma of the blue cheese together with
the basil and garlic fragrances are delicious and made for being blended with
2 to 3 spring onions
5 to 6 fresh basil leaves or ¾ tsp dried basil 4 to 5 tomatoes ½ tsp herbal salt 1 ¾ oz blue cheese ½ cup crème fraîche 1 to 2 crushed garlic cloves black pepper
Chop the onion stems and basil leaves. Slice the
tomatoes and onions. Alternate tomato and onion slices in an oven-proof dish.
Sprinkle with the chopped onion stems and sprinkle with basil and herbal salt.
Mash the blue cheese with a fork. Mix cheese, crème
fraîche and crushed garlic and flavour with black pepper. Pour this mixture
over the ingredients in the dish and bake in the middle of the oven at
225C/gasmark 7 for about 20 minutes.
MINUTE STEAKS WITH TOMATO AND CORN MIX Tomatbiff med majsröra
The minute steaks are braised in the tomato juice
until they’re tender and delicious. A tasty vegetable mix is a good
4 minute steaks
scant ¼ cup flour salt, pepper 2 to 3 tbsps butter or margarine good ¾ cup meat bouillon 4 to 5 tbsps mild chili sauce a few drops tabasco sauce (optional)
½ onion 2 tomatoes ½ green sweet pepper 2 tbsps cooking oil 1 can corn, 12 oz 1 tbsp red wine vinegar 1 crushed garlic clove salt, pepper
Coat the steaks with flour and sprinkle with some
salt and pepper. Melt the fat in a frying pan and brown the meat on both sides.
Add bouillon, chili sauce and optional tabasco. Cover with a lid and simmer for
about 30 minutes. Turn the meat after half the time.
Finely chop the onion for the corn mix. Cut tomatoes
and sweet pepper in pieces. Heat up the oil and sizzle onion and sweet pepper
until tender. Blend in tomatoes, corn, vinegar and garlic and simmer slowly for
a minute or so.
Flavour to taste with salt and pepper and serve the
mix with the steaks.
A large, juicy meat loaf filled with vegetables and
with a cover of bacon. If you’re many hungry people around the table, this is
what you should make.
6 to 8 servings
1½ lbs ground meat (50% beef,
50% pork) 1 large onion 1 green sweet pepper 1 celery stem 3 tbsps butter or margarine 1½ tsps salt ½ to 1 tsp powdered chili 2 eggs good 1/3 cup oatmeal 1 can whole tomatoes, 14 oz 4 slices bacon
Peel and chop the onion. Trim the sweet pepper and
chop it and the celery. Melt the fat in a frying pan and sizzle onion, sweet
pepper and celery until tender, 5 to 10 minutes. Mix the minced meat with salt,
powdered chili and eggs in a bowl and add oatmeal, tomatoes and veggies.
Put the meat in a breadbaking pan and top with the
bacon slices. Bake in the middle of the oven at 175C/gasmark 4 for 1 to 1½
hours or until the meat loaf is done. Take it out and let it rest for about 10
minutes before serving.
QUICK AND EASY VEGGIE OMELET Snabbomelett med grönsaker
A veggie omelet with cheese is excellent for lunch
or supper, if you’re in need of something that doesn’t take forever to make.
good 1/3 cup milk 1 tsp salt dash black pepper 6 oz fresh broccoli (or frozen and thawed) 1 middle-sized zucchini 1 piece leek, approx 4 inches 2 tbsps butter or margarine 2 tbsps cooking oil 8 cherry tomatoes or 2 normal-sized tomatoes in wedges 2/3 cup grated cheese, e.g. Cheddar or Jarlsberg 1 tbsp chopped parsley or dill
Beat together eggs, milk, salt and pepper with a
fork. Cut the broccoli in pieces, slice the zucchini and shred the leek. Heat
butter or margarine and oil in a large frying pan and sizzle the broccoli on
low heat while stirring for about 5 minutes. Add zucchini and leek and sauté on
low heat while stirring for about 3 minutes. Add tomatoes and pour the egg
batter over it all. Stir a little with a fork.
Sprinkle with cheese, cover with a lid and bake the
omelet on low heat until set and the cheese has melted, approx 10 minutes.
Loosen it gently with a spatula and slide it onto a serving plate. Sprinkle
with parsley and serve with a salad and/or bread.
Golden yellow wheat swirls with a delicious nut
filling. You can “pimp” the glazing by flavouring it with coffee.
5 oz butter or margarine
2 cups milk 1 ¾ oz fresh yeast good ¾ cup sugar ½ tsp salt 5 ¼ to 6 cups flour
3½ oz hazelnuts 5 oz soft butter or margarine 2/3 cup sugar 1 tbsp vanilla sugar
1 cup powdered sugar 2 to 3 tbsps strong coffee
Melt the fat in a saucepan. Add the milk and heat to
37C/”finger warm”. Crumble the yeast in a bowl and stir it with some of the
liquid. Add remaining liquid, salt and then the flour, little by little. Work
the dough until pliable and releasing the bowl. Cover and leave to prove for
about 30 minutes.
Turn the dough up onto a floured work surface and
knead until smooth. Divide it in 4 and roll each part out to an oblong cake.
Grind the nuts for the filling and mix them with
fat, sugar and vanilla sugar. Spread the filling over the 4 cakes and roll them
up. Cut each roll in 12 pieces and put them, cut side up, in paper tins. Cover
and leave to prove for about 30 minutes.
Bake in the middle of the oven at 200C/gasmark 6 for
about 10 minutes.
Stir powdered sugar and coffee until smooth. Drizzle
the glase over the buns and let set. Serve and enjoy!
WARM CHEESE-AND-HAM SANDWICHES Varma ost- och skinksmörgåsar
A warm sandwich is good with a cup of tea or a glass
of juice (or milk for me, please!). These are made with cheese, ham and mustard
8 hamburger breads
3½ oz butter or margarine 2 tsps mustard 2 tsps grated horseradish good 1/3 cup finely chopped onion 1 tbsp poppyseeds (optional)
8 slices smoked ham
8 slices cheese, strong if you like that
Split the hamburger breads. Stir together fat,
mustard, horseradish, onion and optional poppyseeds and stir until smooth.
Spread the mustard butter on the bread halves.
Put 1 slice ham and 1 slice cheese on 8 of the bread
halves and then top with the other halves. Wrap the sandwiches up in aluminum
foil and put them on a baking plate. Bake in the oven at 200C/gasmark 6 for
about 20 minutes or until the cheese has melted and the sandwiches are heated
Serve with a salad of iceberg lettuce, shredded red
sweet pepper and split blue grapes.
A lovely summer dessert to make when there’s plenty of
strawberries. In the winter you can use frozen berries.
4 cups fresh strawberries
or 1 lb frozen berries 1 piece of vanilla stick 2/3 cup powdered sugar 1 cup white wine 1½ tbsps fresh lemon juice 3 tbsps butter or margarine scant ¼ cup flour 2 eggs 1 to 2 tbsps chopped almonds
Trim the strawberries and put them in an oven-proof
dish. Scrape out the seeds from the vanilla stick and mix them with powdered
sugar, wine and lemon juice, pour it over the berries and marinate them for
about 30 minutes.
Pour the marinade in a saucepan and bring to a boil.
Mix fat and flour and beat it into the marinade. Boil for a few minutes until
it thickens. Beat the egg yolks into the sauce. Beat the egg whites stiff and
turn them into the crème. Pour the crème over the strawberries and sprinkle
Bake in the upper part of the oven at 250C/gasmark 9
to 10 for about 10 minutes. Serve and enjoy!
You can substitute the white wine with cider or
The strawberry is the summer berry no 1 here in
Sweden. Fill your Swiss roll with mashed strawberries, slice it and enjoy the
1 Swiss roll, 18 to 20 slices
good ¾ cup sugar good 1/3 cup flour good 1/3 cup potato starch 1 tsp vanilla sugar ½ tsp baking powder 2 cups fresh strawberries 1 tbsp sugar
Beat eggs and sugar white and fluffy. Mix flour,
potato starch, vanilla sugar and baking powder in a bowl, then gently stir this
into the egg batter. Pour in a roasting pan dressed with baking paper, approx
16 x 12 inches, and bake in the middle of the oven at 200 to 225C/gasmark 6 to
7 for about 8 minutes. Sprinkle the surface with sugar and unmould onto waxed
paper. Pull off the baking paper. Mash the strawberries and flavour with sugar. Divide
the strawberry mash over the cake and roll it up from the long side. Leave it
wrapped in the waxed paper until serving.
This goulash is made in approx 30 minutes. The time
might vary depending on the tenderness of the meat. This is ideal when you have
to get dinner on the table in a hurry.
1 1/3 lbs boneless beef, e.g.
thick flank or rump steak ½ onion ½ red sweet pepper ½ green sweet pepper 2 tbsps butter or margarine 2 tbsps flour 1 ¾ cups meat bouillon 4 tbsps red wine 1 tbsp vinegar ½ tsp salt ½ to 1 tbsp paprika ½ tsp dried marjoram ½ tsp caraway dash white pepper
Cut the meat in thin shreds. Chop onion and sweet
peppers. Melt the fat in a frying pot or large frying pan and sizzle the onion
for a couple of minutes. Add the shredded meat and brown all around until
coloured. Sprinkle with flour, stir and dilute with bouillon. Add sweet
peppers, wine, vinegar, salt and spices.
Simmer slowly for about 10 minutes, stirring
occasionally. Flavour to taste and adjust if necessary. Serve and enjoy!
Elegant but still easy to make. The filling is
flavoured with anchovies.
8 slices shoulder of pork or ham
salt, pepper 2 tbsps butter or margarine 1 ¼ cups meat bouillon good 1/3 cup cream, 15% fat scant ¼ cup chopped parsley 1½ tbsps tomato purée ½ to 1 tsp Chinese soy sauce 2½ tbsps flour 2 tbsps butter or margarine
½ chopped onion 1 can anchovies with liquid, 3½ oz good 1/3 cup chopped parsley 1 egg yolk 2 tbsps tomato purée dash black pepper
Chop the onion for the filling and cut 8 anchovy
fillets in pieces. Mix onion, anchovies, parsley, egg yolk, tomato purée and
black pepper. Sprinkle the meat with salt and pepper and put on a dab of the
filling. Roll up and secure with a toothpick. Melt the fat in a frying pan or
pot and brown the roulades on all sides until coloured.
Pour good 1/3 cup of the meat bouillon in the pot,
put a lid on and simmer on low heat for about 30 minutes. Take up the roulades
and keep warm.
Beat in remaining bouillon in the pot plus cream,
parsley, tomato purée and soy sauce. Mash remaining anchovies and add them with
the liquid from the can. Boil for about 5 minutes. Mix flour and fat and beat
it into the sauce, then simmer for about 3 to 5 minutes. Flavour to taste.
Serve with e.g. boiled rice and a green salad with
orange wedges and red sweet peppers.
On a soft, slightly tough chocolate layer is a
delicious crème made from raspberries. Cut it in squares and serve as pastries
– they’re delicious!
10 oz dark baking chocolate
3½ oz butter or margarine 3 eggs 1 cup sugar 2 tsps vanilla sugar good ¾ cup flour ½ tsp baking powder
1 ¼ cups raspberries good ¾ cup whipping cream good 1/3 cup Kesella or thick Greek or Turkish yogurt good ¾ cup powdered sugar Decoration: pecans or walnuts
Melt chocolate and fat in a saucepan and allow to
cool slightly. Blend in eggs, sugar and vanilla sugar. Mix flour and baking
powder and stir it into the batter. Put baking paper in an oven-proof dish,
approx 12 x 10 inches. Pour the batter in the pan and bake in the middle of the
oven at 175C/gasmark 4 for about 20 minutes. Allow to cool.
Mash the raspberries and beat the cream until thick.
Blend in raspberries, Kesella or yogurt and powdered sugar into the cream.
Spread the cream over the cold cake and cut in 16 squares. Decorate with fresh
raspberries if you wish and serve the pastries.
VANILLA PARFAIT WITH MOCHA SAUCE Vaniljparfat med mockasås
Nothing beats a truly delicious, home made parfait. Serve
it with a rich mocha sauce and you have a hit. Fresh berries with this is just
Serves 4 to 5
4 egg yolks good ¾ cup powdered sugar 1 to 2 tsps vanilla sugar 1 ¼ cup whipping cream
good 1/3 cup cocoa 2/3 cup whipping cream 1/3 cup sugar scant ¼ cup brown sugar 1 tsp instant coffee powder scant 1 oz butter or margarine 1 tsp vanilla sugar
Parfait: Beat egg yolks and powdered sugar until white and
fluffy. Blend in the vanilla sugar. Beat the cream until thick, turn it into
the egg batter and freeze for at least 5 to 6 hours.
Beat together cocoa, cream, sugar, brown sugar and
coffee in a saucepan. Let the sauce boil for a couple of minutes on low heat
while stirring. Beat in the fat and flavour with vanilla sugar.
When serving, thaw the parfait for about 30 minutes,
then spoon it up into serving bowls or in a larger bowl. Pour some hot or cold
mocha sauce over it and decorate with chopped nuts. Serve remaining sauce
These easy-baked cookies have a fresh lemony taste. You
can roll out the dough to sausages, cut in pieces and shape them.
Approx 50 cookies
1 cup sugar
3½ oz butter or margarine 1 egg 1½ cups flour 1½ tsps ground cinnamon 1½ tsps baking powder 1 tsp vanilla sugar 1½ tsps grated lemon zest ¼ tsp salt
2 tbsps sugar 1 tsp cinnamon
Stir sugar and fat until fluffy in a bowl and stir
in the egg. Mix flour, cinnamon, baking powder, vanilla sugar, lemon zest and
salt in another bowl and stir this into the egg batter until well blended.
Cover the bowl and leave it in the fridge for about 2 hours to get really cold.
Shape the batter into small round balls, diameter
approx ½ to ¾ inch. Mix sugar and cinnamon and roll the balls in this. Put them
on greased baking plates – or use baking paper – with about an inch in between
and bake in the middle of the oven at 175C/gasmark 4 for about 10 minutes or
until the cookies are slightly coloured.
Let cool on the plate for a while, then transfer to
a rack and let cool completely.
This delicious ham baked with
mushrooms is quick and easy to make. Canned ham, tomatoes and asparagus are
baked in the oven under a mushroom cover.
1 can ham, 15 oz
3 tomatoes 1 can asparagus, 8 oz 5 oz fresh mushrooms 3 tbsps butter or margarine 3 tbsps flour 1 ¾ cups creamy milk ½ to 1 tsp Chinese soy sauce ¼ meat bouillon cube salt, pepper scant ¼ cup chopped parsley good ¾ cup grated cheese
Remove the jelly around the ham and
cut the ham in pieces. Put the slices in the bottom of an oven-proof dish.
Slice the tomatoes and divide them on top of the ham with the asparagus.
Slice the mushrooms. Melt 1 tbsp fat
in a saucepan and sizzle the mushrooms until all liquid has disappeared. Add
remaining fat and let it melt. Beat in flour, creamy milk and soy sauce,
crumble in the bouillon cube and simmer slowly for about 5 minutes. Beat
occasionally. Flavour the sauce with salt and pepper and add parsley.
Pour the sauce over the ham and
sprinkle with cheese. Bake in the middle of the oven at 225C/gasmark 7 for
about 15 minutes. Serve with boiled potatoes or rice and shredded iceberg