Tag Archives: hemmets journal ab

Blomkål Med Currysås (Cauliflower With Curry Sauce)

Cooking time: approximately 30 min

Ingredients: (4 pers.)
1 large head of cauliflower
Water
Salt
1 packet frozen peas
2 hardboiled eggs

Sauce:
1 tablespoon margarine
2 tablespoons flour
1-2 teaspoons curry
approximately 3 dl vegetable broth
1 egg yolk
½ dl cream
1½ hg frozen shrimp
salt
white pepper
cut dill

Preparation:
1. Clean the cauliflower head and cook it until just and evenly soft in lightly salted water.
2. Fry margarine and curry for the sauce, stir in the flour, and dilute with vegetable broth a little at a time. Let the sauce cook for a few minutes.
3. Heat the sauce with the egg yolk stirred in the cream. Mix in the prawns and take the pan off the heat. Season to taste.
4. Place the cauliflower on a heated plate and pour the curry sauce over it. Sprinkle with dill.
5. Garnish with halved hard-boiled eggs and peas.

Approximately 325 calories per portion.


Translation from original Swedish via Google Translate


© Hamlyn Group/Hemmets Journal AB S/C/1

Gästgivarsmörgås (Innkeeper’s Sandwich)

Cooking time: approx. 20 min

Ingredients (4 pers.)
2 hectograms beef sirloin
1 egg yolk
approx. ½ deciliter cream
1 tablespoon chopped beetroot
1 tablespoon chopped onion
1 tablespoon capers
salt and white pepper
4 slices white bread
3 tablespoons butter or margarine
4 eggs
8 anchovy fillets

Preparation:
1. Mix together the mince with egg yolk and cream.

2. Mix in finely chopped beetroot, onion, capers, salt and pepper.

3. Sparingly spread butter on the bread slices.

4. Put 1/4 of the stuffing on each sandwich and shape with your hands.

5. Fry the mince side first, but not too quickly.

6. Then flip the sandwich and let the bread side soak up the frying fat.

7. Fry the eggs lightly and place a couple of anchovies around each yolk.

8. Garnish each steak with anchovy fillets.

9. Serve with a green salad.


Translation of original Swedish recipe card courtesy of Google Translate.


© Hemmets Journal AB S/B/3