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Rumtopf (Rom Pot)
2007-04-20 09:10:00
Rumtopf, the German delicious fruit preserve. Traditionally part of German Christmas celebrations. The fruity liqueur can be drunk in glasses, and the fruit and liqueur are excellent over vanilla ice cream. It is traditional to begin with the first fruit of the summer season (typically strawberries).However, fresh fruit and certain berries are available all year in supermarkets. Do not use blackberries or blueberries. They can be bitter and discolor the other fruits and berries. Watermelon can make the mixture watery. Rhubarb can make the mixture sour. Bananas are too mushy. Citrus fruits are too acidic. The fruit should be ripe, but not overripe. Look at it, look at the berries! Remove any damaged parts and pit or core it before measuring. Cut larger fruits into smaller chunks.INGREDIENTS:* 1 large jar with a lid* 5 kg (5000 g) fresh fruits and berries* 3 l (3000 ml) granulated sugar* 75 cl (750 ml) romMETHOD:1. For instance, start with the strawberries, weigh them.2. Cover with half


Quick and Easy Oregano Chicken
2007-04-19 09:48:00
My spice cupboard might well be stocked with 50 or more different spice herbs, salts and powders. Spices and herbs do not change the chemistry of cookery. They are only added to taste, bearing in mind that there is a difference in pungency and intensity of flavor. Oregano, for instance, is more potent than tarragon.In Sweden, the dish most associated with oregano, is pizza. However, its rich spicy flavor makes it a perfect match for tomato based sauces, seafood and meats too. Oregano can be used either fresh or dried. If you are using the dried herb, use half the amount of it as you would the fresh called for in the recipe. The dried oregano is often (not always) more flavorful than the fresh one. To color the chicken, sprinkle with chopped fresh parsley.This chicken meal is so delicious and creates an elegant yet uncomplicated meal. Best served with cooked potatoes and vegetables. When my grandchildren visit, I have to double this recipe. They like it. But they do not really like vege
Read more: Chicken , Quick

Black Currant Jam
2007-04-18 09:53:00
This is an age old Swedish recipe. It comes from Hiram (1912-2006), the wellknown Swedish food writer and the author of many cookbooks. Her grandmother shared this recipe with her children and grandchildren.Traditionally Black Currant Jam is used for fillings on cake layers or served together with pancakes or ice cream.INGREDIENTS:* 2 l (2000 ml) black currants, just ripe* 1 l (1000 ml) water* 2 kg (2000 g) castor sugarMETHOD:1. Place black currants and water in a large, non-reactive pot.2. Bring to boil, simmer for 15 minutes3. Remove from heat, skim off any foam,4. Stir in sugar until dissolved, a little at a time5. Fill clean jars and seal, or put jam in containers and freeze.A lot of sugar? Yes. But there are no artificial flavors, colors or sweeteners. No preservative is added. Pick the black currants just underripe or just ripe because they contain the highest level of pectin that the fruit is going to reach. The jam will set well when cool.


Skagen Mix
2007-04-17 09:09:00
INGREDIENTS:4 Starters* 500 g shrimps* 1 dl (100 ml) crème fraiche* ½ dl (50 ml) mayonnaise* 1 tablespoon chili sauce (like ketchup, not spicy thai chile sauce)* 1 tablespoon lemon juice* 1 tablespoon horseradish, grated* 1 bunch dill, choppedMETHOD:1. Peel the shrimps.2. Combine all the other ingredients.3. Finally stir down the shrimps.4. Put it in the refridgerator a couple of hours.Serve over toast or avocados. Garnish with dill sprig, a thin slice of lemon, small pieces of tomatoes, a salad leaf or whatever you got on hand.Toast Skagen is a combination of shrimps and other ingredients on a small piece of bread (for a recipe go to4 The official gateway to Sweden ) and Skagen is a fishing port at the northern tip of Denmark.Until abt. 1940, Sweden had no gastronomy at all. Then, one of Sweden´s internationally famous cooks, Dr Tore Wretman (1916-2003) started to influence the Swedish recipes with foreign influences. I have read somewhere that Tore Wretman created this starter dur


Plaice Rolls in Dill and Cheese Sauce with Rosted Root Vegetables
2007-04-16 10:11:00
Plaice is the name of a European flounder (Pleuronectes platessa). It is also the name of various American flatfishes, as the summer flounder (Paralichthys dentatus).The plaice is a fine edible fish with white, firm meat of excellent taste. It is one of the lean fish types having a fat content of maximum 2 g fat per 100 g. It is rich in protein and healthy fish oils (like all other fish). It can be served in various ways: Steamed, boiled, fried, baked in the oven or grilled in foil.Frozen plaice fillets taste especially good cooked this way.INGREDIENTS:* 600 g plaice fillets, frozen* 1 teaspoon salt* 1 ml pepper* 2 ½ dl fish stock (stock cube+water)* 125 g natural fresh cheese* 1 dl dill, chopped* 1-2 tablespooms cornstarch + 1 dl waterMETHOD:1. Thaw the plaice fillets according to package directions.2. Season them with salt and pepper.3. Roll up each fillet from the tail end4. Put the rolls into a large, deep heavy-based frying pan.5. Pour over stock and simmer for about 5 minutes.6.
Read more: Cheese , Rolls , Vegetables

Shortcake and Red Berries
2007-04-14 11:52:00
This is my husband´s favorite shortcake. In winter frozen berries work fine. They do not even need to be defrosted. Cake pans come in a wide range of sizes, from a round cake pan, to a loaf pan, to a rectangular pan, to a ..... I have tried them all for this recipe of shortcake. Once, or perhaps twice, I divided batter and poured it into two loaf pans.The choice is yours! Therefore I do not mention the baking time.The batter will bake much more quickly in a large, wide oven baking pan. Check yourself for doneness by inserting a wooden skewer in to the centre of the cake. When no batter sticks on the skewer, the cake is ready.INGREDIENTS:* 75 g butter* 1 ½ dl (150 ml) milk* 3 eggs* 3 dl (300 ml) sugar* 2 teaspoons vanilla sugar* 4 ½ dl (450 ml) wheat flour* 1 ½ teaspoon baking powder* 1-3 dl (100-300 ml) raspberries or red current berriesMETHOD:Preheat oven to 175 degrees C (about 350 F).Butter an ovenproof cake pan (any size will do),Cover sides with breadcrumbs.Melt butter, pour i
Read more: Berries , Red Berries

The Creole Lady´s Sunday Casserole
2007-04-13 13:32:00
This recipe was once upon a time (in the mid -70s) obtained from a friend. Still very popular. The origin is unknown. Descendants of European settlers in the New World colonized by Spain, Portugal, France, and in some cases England, are Creole. In spite of the name, maybe this casserole has a European origin after all.INGREDIENTS:Serves 6* 1 fillet of pork (900 g), sliced* 2 big or 4 small hot sausages, Chorizo, Kabanoss, or the like, sliced* 1 ½ teaspoon salt* ½ teaspoon pepper* 1 teaspoon marjoram* 1 tablespoon wheat flour* 1 jar (195 g) sweet pickled pearl onions* 1 jar (225 g) black olives, pitted, divided into halves* 1 red bell paprika, deseeded, cut into pieces of ½ cm* 1 dl pickled cucumber (or cornichons), finely diced* 4-5 dl creamMETHOD:1. Fry the sausage in a cast-iron pot until it has sweated, set aside on a plate.2. Fry the pork, season with salt, pepper and marjoram.3. Sprinkle with flour, stirring.4. Add the onions (save the liquid!), the olives, the cucumbers and th
Read more: Casserole , Sunday

Homemade fresh cheese
2007-04-12 11:43:00
The use of cheese dates back to the ancient world. It is mentioned in the Bible, as well as in Greek and Arabian legends. However, cheese as we know it today was developed in Europe, introduced by Arab traders. Most cheeses are made from pasteurized milk. Cheese has long been called the perfect food as it is high in milk proteins, minerals and vitamins.If I were to invite you for dinner I would most certainly serve you some delicious cheeses between the main meal and dessert.To make your own fresh cheese is not difficult at all. My recipe of fresh cheese calls for "filmjölk" and "gräddfil"; milk products some of you may not know about. I´ll try to explain."Filmjölk" (fat: 3%) is a fermented soured milk product that has a clean and mild flavor, similar to cultured buttermilk; although buttermilk is thinner and a little more sour. "Filmjölk" contains living bacteria. You can drink buttermilk but "filmjölk" needs a spoon."Gräddfil" (fat: 12 %) is a cultured milk product made by cur


Easy Fish Stew
2007-04-11 12:56:00
A wide variety of fish can now be purchased frozen. Nutritionally, the protein in fish contains all the biological essential amino acids as well as minerals and other inorganic compounds necessary for good health. Many people are not too crazy about fish stew. Anyway, here I give you a quick and easy recipe: Frozen fish fillets steamed over slightly crunchy vegetables. Thaw fish only enough so it can be cut into pieces.This fish stew goes especially well with boiled potatoes. The most important rule to remember is that it should not be overcooked.INGREDIENTS:* 500 g frozen fish fillets, cut into pieces* 3 carrots, sliced* 2 leeks, cut into pieces* 200 g peas, frozen* 1-2 tablespoons margarine* 1 tablespoon wheat flour* 1 dl water* 1 ½ teaspoon salt* pepper* lots of dill, finely chopped* parsleyMETHOD:1. Cut fish into pieces, wash, clean and slice carrots and leeks2. In a large frypan with a lid melt margarine.3. Fry the vegetables until almost ready.4. Sprinkle with flour.5. Add water


Pie with Creamy Toffee Sauce and Sourish Berries
2007-04-10 11:05:00
The sweet-sour flavor of this pie makes it a favorite. I have a couple of redcurrant bushes in my garden - cultivated mainly for jams and jelly. However, I find freezing a great way to save some packages of fresh berries and have them for a pie in winter. You can substitute the redcurrants with some other sourish fruits available. Lingonberries work fine.INGREDIENTS FOR THE SHORTCRUST:about 10 pieces* 2,75 dl wheat flour* 150 g butter* 1 dl brown sugar* 1 dl coconut flakesINGREDIENTS FOR THE FILLING/TOPPING:* 1,5 dl whipping cream* 1 dl granulated sugar* ½ dl light golden syrup* 1 teaspoon ginger powder* 5 dl fresh or frozen red currantsMETHOD:1. Preheat oven to 225 degrees C.2. Prepare the dough mixing the flour, butter, brown sugar and coconut flakes.3. Put it in the freezer for 10-15 minutes.4. Line a pie dish (Ø 30 cm) with the dough.5. Then bake for 10-15 minutes.6. Combine cream, sugar and golden syrup in a saucepan.7. Simmer until it thickens, 15-20 minutes.8. Add butter and g
Read more: Berries , Creamy , Toffee

Homemade Black Currant Wine
2007-04-09 12:41:00
The European black currant (Ribes nigrum) produces fine large berries. It is cultivated mainly in Canada and Europe. I have saved my mother´s old recipe of a sweet black currant wine. The berries must not be washed. They should still have their own natural yeast on the skins. But, of course, wine yeast and nutrient can be added, which will make the wine stronger. For the process of fermentation you can use a glass storage jar complete with its cork. Instead of a glass container, you could use polythene which is just as efficient.INGREDIENTS:* 5 l boiled, cooled water* 3 l fresh, fully ripe black currants* 8 lumps of sugar every day for three monthsMETHOD:1. Strip the blackcurrants from the stalks.2. Crush them using a wooden spoon.3. Put them into the container.4. Pour over water (about 30 °C).5. Put 8 lumps of sugar into the container, shake and keep at room temperature.6. Feed the wine with 8 lumps of sugar and shake every day for three months.(Open carefully! Pressure will be high
Read more: Black

Chervil Soup
2007-04-08 13:10:00
I made my first acquaintance with chervil as an edible plant for about 10 years ago when I had a problem with my digestive system. My doctor told me to cutting down on spicy food, fat smoked sausages, limit eating fried foods and to eat as healthily as possible. He recommended soups. Well, "versatility" is one of soup's many virtues! (Almost any food can be used in soup-making). I found chervil soup incredibly delicious and good for me.Chervil is either of two plants in the carrot family, both native to Europe. Chervil (Anthriscus cerefolium) is an annual plant with fernlike leaves. [Tuberous chervil (Chaerophyllum bulbosum) is a biennial plant with fernlike foliage and edible, tuberous roots]. It has a light anise aroma and a flavour similar to tarragon, but less intense. This herb is one of the traditional “fines herbes” in French cuisine and contains vitamin C, carotene and some minerals.Haalo from Melbourne, Australia, has posted another blog entry about chervil at Cook almost


The Swedish Pressed Cucumber Salad
2007-04-04 11:10:00
This cucumber salad goes well with just any kind of meal. I have seen some English recipes of so called "Scandinavian cucumber salad" using white wine vinegar. In Sweden we usually use white distilled vinegar (12%), which gives the cucumber salad the correct sweet-and-sour flavor and a wonderful fresh and refreshing taste. INGREDIENTS:* 2 fresh cucumbers* 1 dl parsley, chopped* 1-2 ml rough ground black pepper* 1 teaspoon salt* 3 tablespoons sugar* 2 ½ tablespoons white distilled vinegarMETHOD:1. Cut cucumbers into the thinnest possible slices.2. Arrange slices in a bowl.3. Whisk together the white distilled vinegar, sugar, salt, pepper and parsley.4. Pour over the cucumbers.5. Place a plate with a weight over the cucumbers to squeeze out the liquid.6. Chill for 1 hour.Swedish meatballs, boiled potatoes, brown gravy, lingonberry jam and pickled cucumber ("Pressgurka"). This is actually an old, classic Swedish dish.A link to the recipe in Swedish 4 Pressgurka
Read more: Cucumber , Pressed , Salad

Porter Steak and Sauce
2007-04-02 10:40:00
When Tumerica at What I ate asked me for a recipe of Porter Steak , I was sure to find a recipe at once, in English, somewhere. I did not find anything similar to the Swedish recipe..... I went googling for Porter Steak. I ended up with nothing. This is a dish well known in Sweden. Whoever invented this recipe in the first place, it was not me.Porter is a style of beer in the ale family. It has a dark colour. It took its name from its popularity with the thousands of street and river porters (but not market porters) of London, who drank it to refresh themselves as they carried goods and parcels off and on ships in the Thames and around the streets of London.With the porter added to the sauce you get a whole new level of flavor. A top round steak is perfect for the Porter Steak. But any boneless cut of meat will do. This is a classic recipe:INGREDIENTS:* 1 kg boanless Steak* 1 bottle Porter (beer) , 33 cl* 1 dl sweet black currant juice (concentrated)* 1 dl soy* 7-10 juniper berries (opt


The Potato, baked and cooked
2007-03-30 09:41:00
Back in 1720, Jonas Alströmer visited England. He saw that the people there had begun to grow potatoes. But this new root crop was no success in Sweden at all. A war in Pommern in the late 1700´s, (a troublesome time), had the effect that hundreds of young Swedish soldiers learned to appreciate this root crop called potato. The real "potato boom" emerged when Swedish farmers understood that they could easily make strong spirit (brännvin) out of the potato. Since then the potato has been integrated in Swedish food culture in many ways.Nowadays potato plays an important role in Swedish cooking. Potato es are an excellent source of carbohydrates. Potatoes are high in fiber aiding the digestive system and they absorb water which makes you feel satisfied and less hungry. Potatoes are fat free, cholesterol free, sodium free and saturated fat free. They are high in Vitamin C and are a great source of Vitamin B6. All for a reasonable price!A dish called "Hasselbackspotatis" originated at the
Read more: cooked

Chocolate Cake with Nuts
2007-03-29 08:17:00
There are so many different types of chocolate cake. This one is a rich and quite sticky chocolate cake. The recipe does not call for melting chocolate in a double boiler. While small amounts of moisture can ruin melting chocolate, larger amounts do not seem to have that effect, as long as the liquid is mixed with the chocolate from the beginning of the melting process. Two rules are universal, regardless of the method. Be sure to use dry equipment and always first prepare the chocolate by cutting it into small pieces.LAYER INGREDIENTS:* 5 dl (300 grams) flour* 1 dl cacao powder* 1 ½ dl sugar* 1 egg yolk* 200 grams margarineFILLING AND TOPPING:* 75-100 grams Milk Chocolate Block (no dark chocolate)* 2 ½ dl whipping cream* 2 egg yolks* ½ dl sugar* 1 tablespoons flourGARNISH: Walnuts, chopped hazelnuts or chocolate sprinklesMETHOD:1. Combine all the layer ingredients to a smooth dough.2. Allow dough to rest in a cool place for a while.3. Divide dough into 3 equal pieces,4. Roll out ea


Wok Classic
2007-03-28 09:58:00
Quick and easy!Findus Wok Classic - a colorful and crunchy mix of waterchestnuts, baby sweet corn, broccoli and carrots. Within 15 minutes you can enjoy Oriental food.INGREDIENTS:* 500 grams "Wok Classic" vegetables* 200 grams fillets of chicken, cut into strips* 300 grams egg noodles* oilMARINADE:* 2 cloves garlic, crushed* 2 tablespoons brown sugar* 2-3 Japanese soy* ½ stock cube (hen or chicken)+ 2 tablespoons waterMETHOD:1. Marinate chicken for about 10 minutes.2. Boil egg noodles according to package directions.3. Pour off and reserve the marinade.4. Stir-fry the vegetables.5. Stir-fry chicken strips.6. Mix chicken, vegetables, noodles and reserved marinade.7. Reheat and serve.


Mango Chutney Chicken
2007-03-27 08:49:00
A Swedish Chicken accompanied by Herbs de Provence, exotic Mango Chutney and Sambal Oelek (ulek).Provençal herbs are a mix of aromatic plants, typically, but not always, dried. A combination of herbs including basil, fennel, lavender, marjoram (or mint), rosemary, savory, sage, and thyme. Variations may include additional herbs such as bay leaf, peppercorns, orange peel, and tarragon. These are all herbs grown in the Provence region of France.Chutney is an Indian condiment made with fruit and/or vegetables, vinegar, herbs, and spices. Mango Chutney combines chunks of mango with hints of garlic and ginger. Chutneys can range in flavor, textures, and ingredients. Chutneys are exotic in taste without the fat and offer a burst of flavor. Chutney comes from the Hindu word "chatni," meaning "for licking" as in savoring or relishing an appetizing flavor or pleasing taste. The art of making chutneys dates back hundreds of years. In India, there are more than 3,000 varieties of chutney, and ea


Rolled Oats Cake covered with Mocha Cream
2007-03-26 09:12:00
Rolled oats have life beyond porridge, granola/müsli and cookies.This cake is great for those who have a sweet tooth. Even if you have never baked a cake before you can impress your guests with this cake. The only trouble is the toffee sauce. It must not be too hard because then the cake will be a devil to cut.Rolled Oats LayersINGREDIENTS:* 150 grams softened butter or margarine (not melted)* 2 dl rolled oats (oat meal)* 0,75 dl sugar* 2 dl flourMETHOD:1. Preheat oven to 175° - 200° C ( 350° - 400° F) .2. Grease a baking sheet or line with parchment paper.3. Thoroughly cream together all the ingredients.4. Divide dough into two pieces5. Press each piece with your fist into a round, roughly 20 - 23 cm in diameter .6. Bake for 15 minutes and then allow to cool.Toffee SauceINGREDIENTS:* 1 ½ dl whipping cream* 1 dl sugar* 1 tablespoon butter (or margarine)* 1 tablespoon golden syrup* 1 tablespoon cacao powderMETHOD:1. Combine cream, sugar, butter (or margarine), syrup and cacao powd
Read more: Cream , Mocha

Gambas al Ajillo
2007-03-24 12:02:00
If you like garlic you will enjoy shrimp in garlic - a popular Spanish tapas. This appetizer is ideal to make at home because it is best enjoyed immediately after cooking. The dish is easy and full of garlic flavor.INGREDIENTS:Serves 2 -3* 500 grams shrimp, peeled* 8 cloves garlic* 1 small chili pepper* 100 ml oil (olive oil)* 1 tablespoon paprika (powder)* salt, to taste* parsley, finely chopped* lemon juice (optional)METHOD:1. Peel and chop garlic.2. Cut pepper in half, deseed, chop finely.3. In a sauté pan or heavy frying pan, warm the oil over medium heat.4. Add the garlic and chili pepper.5. Sauté for about two minutes. Do not to burn the garlic!6. Raise the heat, add the shrimps and paprika.7. Stir well, then sauté about 1 minute.8. Season to taste with salt (and lemon juice), sprinkle with parsley.9. Remove from heat and transfer shrimp with oil to a warm plate or serve right from the pan.Serve with lots of warm white bread to sop up the garlic oil .
Read more: Ajillo , Gambas

Wafer Baskets with Arctic Raspberry Parfait
2007-03-23 09:30:00
The Arctic raspberry (Rubus arcticus) can be found in northern landscapes of Alaska and Scandinavia. Its dark red fruit is considered as a delicacy and is very tasty. Uses: Jam, liqueur, flavour tea ... Rubus x stellarcticus can be grown in a garden. Its berry has the typical, exquisite arcticus aroma.Make the best parfait with this easy recipe. (You can do this parfait with other preserves too, of course).Parfait INGREDIENTS:* 4 egg yolks* 1 dl icing sugar* 3 dl preserve (jam)* 3 ½ dl whipping creamMETHOD:1. Place a bowl into a larger saucepan filled halfway up with simmering water.2. Whisk egg yolks and sugar constantly until thick.3. Remove from heat, whisk until cooled.4. Stir in preserve.5. Whip cream, combine whipped cream and preserve mixture.6. Freeze.Wafer Baskets To make wafer baskets you will need a special "krumkake iron". The iron has a hinge and a long handle, with a fancy pattern that gets left on the cookie. Mine is bought in Norway. Maybe a cast iron plett/blini pan ( a
Read more: Raspberry

Salmon Mousse with Herb Sauce
2007-03-20 09:02:00
Do you sometimes get leftovers? Fish leftovers? Salmon leftovers?It is a rare thing for my family to have but when it happens a mousse is something I like to make.A wonderful blend of flavours, a lovely smooth texture and a lovely appetizer to add to a buffet.INGREDIENTS:* 200 grams poached salmon, no skin, no bones, finely mashed* 7-10 cm leek, very finely chopped* 1 dl shrimps, peeled, very finely chopped* 1 tablespoon red caviar* 1 ½ dl crème fraiche* 1 ½ dl mayonnaise* 1 ml salt* 1 ml pepper* 5 gelatine leavesGARNISH:peeled shrimpsred caviarMETHOD:1. Soak gelatine leaves in cold water for 5 minutes to soften, drain.2. Allow the gelatine to melt slowly in a very small amount of water.3. Combine salmon and all the other ingradients to a batter.4. Add the melted gelatine and stir.5. Pour batter into an oiled loaf pan.6. Place in refridgerator overnight.SAUCE:* 2 dl crème fraiche* 1 dl whipping cream* 3 tablespoons mayonnaise* 2 tablespoons mustard* bunches of dill, parsley and chi
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A Chocolate Cake with Coconut Icing
2007-03-19 10:33:00
I have got a recipe of a cake, a delicious chocolate cake. The glaze is called "Kokostosca" (Coconut Tosca) in Swedish. No almonds.INGREDIENTS:* 4 eggs* 5 dl sugar* 2 dl butter, melted* 5-8 tablespoons cacao powder, sifted* 2 ml salt* 2 teaspoons vanilla sugar* 3 dl regular finely milled wheat flourICING:* 1 bag coco flakes, 200 grams* 2 dl sugar* 1 dl golden syrup* 1 ½ dl whipping cream* 90 grams butterMETHOD:1. Preheat oven to 200 degrees C.2. Line an oven pan, 25x35 cm, with a buttered parchment paper.3. Beat eggs and sugar.4. Whip in butter, a little at a time, cacao powder, vanilla sugar and salt.5. Stir in flour.6. Bake the cake for 10-15 minutes.7. In the meantime, combine all icing ingredients, cook for 5 minutes.8. Spread the icing evenly on the cake.9. Bake for another 10 minutes.Allow to cool and cut the cake into bars or squares.Toscakaka (Tosca cake). A soft sponge cake covered in a golden almondy caramel. I am not sure, why cookies and cakes with a special type of icing,
Read more: Chocolate , Icing

Black currant leaf drink
2007-01-17 09:59:00
INGREDIENTS:* 3 l (3000 ml) black currant leaves* 3 lemons, washed and sliced* 1 1/2 l (1500 ml) boiling water* 60 g citric acid* 2 l (2000 ml) sugarMETHOD:1. Dissolve sugar in boiling water.2. Stir until all sugar is dissolved.3. Cook for about 10 minutes.4. Add citric acid.5. Put leaves and lemon slices in layers into a large kettle.6. Pour the syrup of sugar on top and leave it in a cool place for 5 days.7. Strain things out.8. Pour into plastic containers and freeze.This is a summer cooler in the northern part of Sweden , where we don't have black elder. (Black elder can be grown in southern Sweden, but not in northern part due to severe vinters). Black currant leaves (Ribes nigrum) have a delicious scent. This is as good as elderflower syrup - almost identical in taste. To drink, put a lemon slice in a glass, add about 1/3 of syrup, and pour in water. Ah......NB! Link to 4 metric conversions in the sidebar.Link to the Swedish recipe 4 Svartvinbärsbladdryck


Fillets of cod with lime & ginger
2007-01-12 08:49:00
Serves 2INGREDIENTS:200 g cod fillets(salt, pepper)MARINADE:2-3 cm fresh ginger1 clove garlic½ dl Soy Saucejuice of ½ lime or lemon1 teaspoon honeyVEGETABLES:1 carrot1 small leek1 red onion200 g broccolioilsalt, pepperGrate ginger.Press garlic.Mix with soy sauce, lime juice (or lemon juice) and honey.Place fish fillets in a small bowl.Pour the marinade over and marinate for about 1 day in the refridgerator.Preheat the oven to 200 C.Wash and prepare the vegetables.Slice carrot and leek.Cut the onion into cloves.Cut the broccoli into smaller bouquets.Cook the vegetables in some salted water for a couple of minutes and cool.Take the fish fillets out of the marinade, place them in to an oiled ovenproof dish.Place the dish in the middle of the oven, bake for about 10 minutes and then season with some salt and pepper.Heat the oil in a wok, stir fry the vegetables some minutes and season with some salt and pepper.Serve with rice and perhaps sweet and sour sauce.This recipe isn´t a new one.


Spicy Mince Meat Pie
2007-04-23 09:51:00
In Sweden this is called a pie. In French cuisine, I think, it is called a quiche, which means a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked minced meat, vegetables, or cheese are added to the egg mixture before the quiche is baked. Served with a nice fresh green salad, the pie is suitable for a Sunday brunch.INGREDIENTS:Serves 4-6DOUGH:* 2 dl (200 ml) flour* 100 g margarine, cut in small chunks* 1 tablespoon cold waterFILLING:* 1 yellow onion, peeled and chopped* 400 g ground meat* 2 tablespoons margarine* 1-2 cloves garlic* 2 dl (200 ml) chili sauce (like ketchup)* ½ teaspoon curry powder* 1 teaspoon cumin powder* 1 teaspoon salt* 1 teaspoon sambal oelek* ½ tablespoon chili powder* 1 ½ - 2 dl (150 -200 ml) cheese, grated* 1 egg* 1 dl (100 ml) milk* ½ - 1 teaspoon saltMETHOD:Preheat oven to 220 degrees C (425 degrees F).Prepare the dough mixing the flour & margarine into crumbles.Add water and quickly work into a
Read more: Spicy

Pear Marmalade
2007-04-28 11:46:00
I had never been a big fan of marmalade until I discovered how delicious it was to just spoon a tiny little bit of it on cheeses. Usually, marmalades are preserves made by boiling the pulp and part of the rind or skin of citrus fruits with sugar to the consistency of jam. However, marmalades can be made from almost any fruit and any berries: Unripe tiny aubergines, green apricots, quinces, small green bitter oranges, rhubarbs mixed with raspberries ... you name it, I probably got a recipe.This recipe of pear marmalade serves about 8-10 at a buffé table.INGREDIENTS:* 3 pears (ab. 250 g)* 2 tablespoons water* ½ lime, zest and juice* 1 teaspoon Certo® fruit pectin (powder)* 2 dl (200 ml) castor sugarMETHOD:1. Peel the pears, remove the seeds.2. Cut them into smaller chunks and put in a saucepan.3. Add water, lime zest and juice.4. Cook covered för about 10 minutes.5. Mix pectin with 2 tablespoons of the sugar.6. Stir the mixture down into the saucepan.7. Add the remaining sugar and co
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Pineapple And Strawberry Cake
2007-04-27 10:58:00
The Norwegian "wet cake" (blötkake) is not as bad as it sounds. In fact it is very much like the savarin - the sponge cake made from or based on a mixture of flour, sugar and eggs and baked in a ring mold and then soaked with some syrup, wine or fruit juice. I do not like the cake too wet. Therefore I just gently spoon fruit juice over the layers. I always make this cake using my ordinary aluminium cake pan. It is very important to grease the cake pan carefully. To be sure; line bottom with parchment or wax paper too.INGREDIENTS:cake pan 23-24 cm (9-10 inches)* 4 eggs* 120 g (1 1/3 dl) sugar* 120 g (1 1/3 dl) flour* 1 teaspoon baking powderFILLING AND TOPPING:½-1 l (500-1000 ml) strawberries1 large can crushed pinapple in its own juice, drain, reserve juice1 large can pineapple slices in its own juice, drain, reserve juice4 dl (400 ml) double cream, whipped2 tablespoons sugarMETHOD:1. Grease a round cake pan (non-stick or not), dust with fine bread crumbs.2. Beat eggs and sugar until
Read more: Strawberry

How To Prepare A Salmon, Fresh or Frozen
2007-04-26 08:11:00
Salmon for dinner but unfortunately it is frozen. Do not despair. Soon I am going to tell you how to cook it.INGREDIENTS:Serves 4-6* 1 ½ kg fresh salmon* 2-3 teaspoons salt* 1 bunch of fresh dillMETHOD I:1. Rinse and pat dry the salmon well.2. Sprinkle with salt inside the belly and all around.3. Fill the belly with fresh dill.4. Place the salmon on a piece of ovenproof aluminum foil,5. Wrap the foil around the fish and seal edges well.6. Then freeze until the fish is ready to cook.7. Heat oven to 80-85° C [175-185° F].8. Place the frozen, wrapped salmon on a shallow pan and bake for at least 4-5 hours.METHOD II:When the salmon is bought frozen; as above with foil.1. Preheat the oven to 80-85°C [175-185° F].2. Place the salmon on a shallow pan and bake.3. Open the package after about 2 hours.4. Then season with salt and put fresh dill into the belly of the salmon.5. Continue baking until the salmon is done.How do you know when the salmon is done?Timing vary depending on how thick
Read more: Frozen

Pike and Fish Burgers
2007-04-25 10:27:00
My grandmother (my father´s mother) was born 1883. Her name was Elin; a housewife, who took care of the children. In the past, entire generations of a family would live together in a big house and so did my family. My father, mother, grandfather, grandmother, my younger sister and I. We all lived under the same roof.This is one of my grandmother´s recipes. It originated during the 1930's or perhaps earlier. I found it in one of her cookbooks from that time. This recipe does make a lot of burgers, but they freeze well once cooked. Allow them to cool, then wrap individually in plastic wrap and place in a freezer bag.INGREDIENTS:60-65 burgers* 8 hg (800 g) pike fillets* 5 hg (500 g) minced meat (or lean beef mince, mixed half-and-half with pork mince)* 4 eggs* 6-8 cooked, cold potatoes* 1 ½ tablespoon salt* 1 teaspoon pepper* oil and butterMETHOD:1. Pass fish fillets, potatoes and meat through a meat grinder to obtain a homogenous mixture.2. Add the other ingredients and mix everythin
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