Well, believe it or not but you actually miss Swedish food when you not live in Sweden anymore. Beefs (hamburgers, don’t know what the correct word it is in english) with mashed potatoes, gravy, lingonberry jam and pickled cucumber ..!! I needed to drive to Ikea here in Iceland and buy lingonberry jam, Because they don’t have it in the grocery stores. Thank you Ikea for this haha.
1. Prepare the press cucumber first because it needs to stay in the refrigerator at least 1 hour. Slice 1/2 cucumber into thin slices, put in a deep plate and savory little. The salt causes the liquid is drawn out. Add a deep dish of cucumber so it is pressed. Let stand for about 30 minutes.
2. Pour out the all water and then add 1 tablespoon vinegar, 1 tablespoon sugar, 1/2 dl water, white pepper, 2 tablespoons chopped parsley and season with more salt if needed. Refrigerate for at least 1h.
500g minced beef
1 tbs ox bouillon
1/2 grated onion
1 pressed garlic
1 teaspoon soy sauce (I used Kikkoman)
Salt and pepper
Butter for frying
For the sauce:
Cooking juices from the steaks
2 1/2 cups water
2 1/ 2 cups cream
1 tbs ox bouillon
2 tsp Kikkoman soy sauce
1 tsp redcurrant jelly
salt and pepper
salt and white pepper
1. Boil the potatoes in salted water. Heat the oven to 100 degrees (for the beefs).
2. Mix together all the ingredients for the beefs. Roll and flatten into bite-sized hamburgers. Saute them in butter until they get nice browned on both sides.
3. Take up the steaks and place them in a tray and then in the oven.
4. Begin then with the sauce: Pour water into the pan and whisk out of all the cooking juices, pour in the cream, soy sauce and fund and simmer a few minutes.
5. Add the redcurrant jelly. Season the sauce with salt and pepper. Do you want a thicker sauce add then some brown cornstarch.
6. Feel the potato if it’s ready, drain and crush the potatoes using a potato crusher or electric mixer. Warm up some milk and pour a little milk at a time while you whisk or stir, add a knob of butter and taste the cake with salt and white pepper.
2 1/4 flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon vanilla
fruit, I used apple
melted butter, about 50g
Mix all the dry ingredients, add the egg and mix to a crumbly dough. Place fruit in a form, add the dough and drizzle the melted butter. Put the pie in the oven at 200grader in about 30min, until the pie is golden brown. :)
Vanilla whipped cream
2.5 cup cream
2 egg yolks
vanilla sugar + sugar
Whip the cream, add the egg yolks, then taste the cream with vanilla sugar + sugar.
3 cups cream
1 vanilla pod
200g chocolate, can also choose flavored chocolate for example with chili or orange :)
1 1/2 gelatine leaves
1 jar of caramelized milk, goes well with plain caramel sauce
Berries and icing sugar for garnish
Put the gelatine in water for about 5 minutes. Boil the cream over low heat, cut a slit in the vanilla pod and scrape out the seeds, let both seeds & pod simmer for a few minutes with the cream. Remove the vanilla pod and break down the chocolate, stir until it’s melt. Squeeze the water out of the gelatine and add it to the mix. Everything should be mixed thoroughly. Click out a tablespoon caramelized milk in serving glasses and pour the panna cotta mixture and then put it the fridge at least 4 hours before serving.
Before serving garnish with berries and icing sugar. :)
Start with the baked potato. Take a fork and chop some holes around, then in the oven for about 1 h and 15 min on 225grader.
Roast the corn in a dry pan until it is blackened on the edges. Cut the chili in half and clean out the seeds and chop it finely, mix it into the corn along with the zest of 1 lime and lime juice after taste. Remove the potatoes and cut a cross in the middle and open it. Add a knob of butter and sour cream. Pour over the roasted corn and sprinkle chives.
I served this with some good meat :) Perfect for a bbq dish!
200g fresh chanterelle
200 g pork salted
3 sprigs rosemary
2 cloves garlic
3 cup cream
2 cups Parmesan cheese, grated
400 g farfallepasta
Cut the bacon into small pieces and cut the mushrooms in half.
Pick the rosemary leaves from the sprigs and chop finely, then cut the garlic so thin you can (not chopped). Boil the pasta in salted water.
Fry the bacon so it starts to get brown, add the chanterelles. Let them soften and add both rosemary and garlic. After a few minutes, pour the cream and let it boil together with the other ingredients.
Drain the pasta and add to the sauce, then serve with grated Parmesan on top. :) So yummie!!!!