Tag Archives: swedish food

Ostpanerad Spätta (Cheese Breaded Spit)

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Preparation: approx. 10 min.
Cooking time: approx. 10 min.

Ingredients:
5-6 hg fresh or frozen plaice fillets
½ tbsp salt
1 tbsp melted butter or margarine
1 egg
white pepper
4 tbsp breadcrumbs
4 tbsp grated cheese (preferably manorhouse cheese)

Garnish:
1 lemon
anchovy fillets
olives or herbs

Preparation:

  1. Divide the fillets if they are too large.
  2. Rub them with salt and leave them to soak for a while.
  3. Mix the beaten eggs with a little melted butter and season with white pepper.
  4. Brush the fish with the mixture.
  5. Mix the flour and grated cheese. Turn the fish fillets in the mixture.
  6. Fry the fillets until crispy brown on both sides in a frying pan that is not too hot.
  7. Add the prepared garnish of a lemon slice with an anchovy fillet rolled around an olive.
  8. In the absence of olives, fill the anchovy roll with chopped herbs.
  9. Serve freshly boiled potatoes and preferably a fresh green salad too.

Poorly translated from the original Swedish using Google Translate

©️Hemmets Journal AB S/K/2

Korv i potatismosrand (Sausage in Mashed Potato Ring)

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Cooking time: 30-35 min.

Ingredients: (4 pers.)
¾ kg falukorv (sausage)
1 tbsp. butter or margarine
2 yellow onions
½ tbsp. flour
1 can peeled tomatoes
diced leftover meat
salt
white pepper
paprika
¾ kg potatoes
1½ dl milk, boiling
2 tbsp. butter or margarine
salt
pepper
nutmeg

Preparation:

  1. Cut the onion into fine cubes and fry it in the fat. Add the flour and tomatoes and let the sauce cook, stirring, until smooth.
  2. Cut the sausage into cubes and fry them with a little fat. Stir the sausage cubes into the sauce and possibly some leftover meat and spice to taste.
  3. Mash the freshly cooked and steamed potatoes and add milk, fat and spices (or make mashed potatoes using powder.)
  4. Place the mashed potatoes in a rind on the serving dish and pour the sausage stew in the middle.
  5. Serve with a mixed green salad.

©️ Hemmets Journal AB S/B/1

Baconlindad Tomat (Bacon Wrapped Tomato)

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Preparation time: approx. 20 min
Cooking time: approx. 10-15 min
Oven temperature: 225°

Ingredients: (4 pers.)
4 large tomatoes
4 slices of bacon
4 grudge
Salt, white pepper
2 tbsp grated cheese

Preparation:

  1. Cut a small cap off each tomato and pit them.
  2. Stand the tomatoes upside down for a little while so they drain.
  3. Salt and pepper inside the tomatoes.
  4. Place them in a greased fireproof dish.
  5. Pour in the eggs and sprinkle with grated cheese.
  6. Wrap a slice of bacon around each tomato and place the dish in a hot oven at 225° for about 10-15 min.
  7. Add toasted bread and butter

Translated from Swedish using Google Translate.

©️ Hemmets Journal AB S/B/1

Fyllda gratinerade lökar/Stuffed Onions au Gratin

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Preparation time: approx. 20 min
Browning time: 4-5 min.
Oven temperature: 275° or grill

Ingredients: (4 pers)
4-6 big yellow onions
4-5 eggs
1 tbsp butter or margarine
3 tbsp cream
salt and white pepper
8 wiener sausage
5-6 tbsp grated cheese

Preparation:

  1. Peel the onions and boil them in salted water until almost soft.
  2. Let the onions cool and cut off the top third with a sharp knife. Carefully remove the bulbs from the middle, saving a peel of 1-2 cm.
  3. Chop the onion innards and fry them in the shortening.
  4. Whisk together the eggs with the cream, salt and pepper, and pour the egg mixture into the onion stew. Scrape from the bottom with a wooden spoon or spatula until the egg whites hold together fairly well.
  5. Fill the onions with the egg mixture and place in a greased ovenproof dish.
  6. Place the wiener sausage between the onions and sprinkle grated cheese over everything.
  7. Brown and serve immediately with bread and green salad.

© Hemmets Journal AB S/F/1

Recipe translated by Google Translate.

Sillcocktail (Herring Cocktail)

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Cooking time: approximately 10 min

Ingredients: (4 pers)
1 small head of lettuce
1 can paprika salad
1 herring fillet or 1 can of pickled herring
1 can black caviar
4 raw egg yolks

Sauce:
1 tablespoon vinegar
1 tablespoon oil
1 teaspoon mustard
3-4 tablespoons cream
salt, white pepper

Preparation:
1. Finely shred the rinsed salad and put it together with paprika strips at the bottom of a serving glass.

2. Cut the herring into thin pieces and spread on top.

3. Stir together vinegar oil and spices. Add the cream while stirring and moisten the salad with this sauce.

4. Add the caviar and top with a raw egg yolk.

5. Garnish with a thin slice of lemon.

© Hemmets Journal AB S/H/2

Poorly translated from the original Swedish by Google Translate.

Blomkål Med Currysås (Cauliflower With Curry Sauce)

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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)

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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