Sunday, February 06, 2011

Strawberry Ice Cream Pie - American recipe

Recipe from "Recipes On Parade - Desserts" from 1968.


1 16-oz pkg frozen strawberries
1 cup thick sour cream
2 tbs lemon juice
1/2 cup sugar
sliced pound cake or ladyfingers
3 egg whites
1/2 cup marshmallow creme

Thaw strawberries and mash with electric blender or run through sieve; mix
strawberries and juice with sour cream, lemon juice and sugar. Place in
freezer or freezing compartment and semi-freeze to consistency of stiffly
whipped cream.

Cover the bottom of an 8-inch square baking dish with slices of pound cake
or ladyfingers. Spread strawberry mixture over cake and place in freezer
until frozen solid. When ready to serve, beat egg whites until stiff but not
dry. Add marshmallow creme and beat until smooth. Spread meringue over ice
cream, being certain to spread the meringue completely to edge of dish.
Place under broiler for a few seconds to brown. Serve immediately. Yield: 9
servings. Enjoy!


Coconut Banana Upside-Down Cake - Banankokoskaka upp-och-ned

Banankokoskaka upp-och-ned

Makes 1 cake

For the dish:
1 3/4 oz butter or margarine
1/3 cup brown sugar
2 - 2 1/2 bananas

Cake batter:
good 1/3 cup milk
good 1/3 cup coconut flakes
1 3/4 oz butter or margarine
2 eggs
good 3/4 cup sugar
1 cup flour
2 tsp baking powder

Heat the oven to 350F. Butter and flour the edge of a round baking
dish, capacity approx 6 cups.

Melt the fat and pour it in the dish. Make sure it's evenly distributed over
the bottom of the dish. Sprinkle with brown sugar. Split the bananas
lengthwise and put them with the cut side down in the bottom of the dish.

Bring the milk to a boil. Remove from heat and stir in the coconut flakes,
so they get to swell in the milk. Melt the fat and set aside to cool. Beat
eggs and sugar white and fluffy, sift in the flour and baking powder and
then add the milk-coconut mixture. Blend gently. Last, gently add the
melted, lukewarm fat.

Pour the batter in the dish over the bananas and bake in the lower part of
oven for 40 - 45 minutes. Allow the cake to rest in the dish for a few
minutes, then gently unmold to cool.

You can use a springform pan, but make sure it's absolutely
tight so that the sugary glaze won't come out during baking. Enjoy!


Italian Apple Pancake - Äppelpannkaka från Italien

Äppelpannkaka från Italien

For this, you'll need a non-stick frying pan with a diameter of about 7 - 8"
with rounded edges plus a plate, slightly larger than the pan. :-D

Serves 4

2 eggs
2/3 cup milk
3 tbs flour
pinch salt
1 tbs sugar
1/2 tsp vanilla sugar
1 tbs butter
2 small, tart apples
3 tbs raisins
butter for frying

1 tbs sugar
or a glaze made of good 1/3 cup powdered
sugar and 3/4 tbs water

Beat the eggs lightly and add milk, flour, salt, sugar and vanilla sugar.
Beat until smooth. Melt the fat. Peel, core and thinly slice the apples. Add
apple slices, raisins and melted butter ro the mixture.

Melt some butter in the frying pan, pour in the batter and make sure all
apples and raisins don't end up in the same place. Fry on low heat until the
batter has set.

Turn the pancake upside down on a greased plate (see info above). Melt some
more fat, let the pancake slide down with the fried side up and fry on the
other side. Sprinkle with sugar or drizzle with glaze. Serve instantly.


Blueberry Cottage Pudding - American recipe

From the book "The Machias Wild Blueberry Festival".


1/4 cup shortening
1/2 cup sugar
1 egg
1/2 tsp vanilla
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 cup blueberries, fresh or frozen

Cream together the shortening and sugar until light and fluffy. Add egg and
vanilla and mix well. In a small bowl, blend the flour, baking powder and
salt. Add dry ingredients alternately with milk to the sugar mixture until
well blended. Dust blueberries with a small amount of flour and stir into
the batter. Bake in a greased 9-inch square pan in a 350F oven for 25 - 30
minutes. Serve hot with a sweet brown sauce.

Sweet brown sauce:
2 tbs butter
2 tbs flour
1/4 tsp salt
1/3 cup brown sugar
1 cup boiling water
1/4 tsp vanilla

In a small saucepan, melt butter; add the flour and salt and stir until
smooth. Add sugar, stirring constantly until browned. Remove from heat. Add
boiling water, stirring until smooth. Return to medium-high heat and bring
back to a boil. Remove from heat and stir in the vanilla. Serve hot. Makes 9



Marinated Fillet of Pork - Marinerad fläskfilé

Marinerad fläskfilé

Serves 4

Approx 1 lb 3 1/2 oz fillet of pork
2 tbs mustard, preferably French-type
scant 1/4 cup sherry, madeira
or port
scant 1/4 cup fresh lime or
lemon juice
dash black pepper
dash ground allspice
some ginger
1/2 tsp salt
3 tbs brown sugar

Put the meat on a plate and rub it with mustard. Mix wine, fruit juice and
spices and pour this over the meat. Put the plate in a cold place for 6 - 12

Take up the meat - save the marinade - and put it on a greased, oven-proof
plate. Sprinkle with brown sugar and put in the oven, slightly below the
middle, at 425F for about 30 minutes or until the thermometer shows
approx 170F. Brush occasionally with the marinade.

Cut in thin slices and pour the gravy over the meat. Serve and enjoy!


Onion and Tomato-Filled Chicken - Lök- och tomatfylld kyckling

Lök- och tomatfylld kyckling

Filled chicken tastes lovely and lasts much longer, plus you don't need that
many accompaniments or side dishes - maybe just some salad and bread. This
ranks a 5 out of 5 for us.

Serves 4

1 fresh or frozen chicken, approx 2 lbs
2 tsp salt
dash white pepper
1/2 tsp paprika
2 - 3 onions
4 tomatoes
1 1/2 tsp basil
1 tsp salt
2 tbs butter or margarine

Rinse and wipe off the fresh chicken, slightly thaw the frozen bird. Remove
the bag with the innards.

Mix salt, pepper and paprika and rub the chicken with this. Peel the onions
and slice the tomatoes. Cut it all in thin wedges. Mix onions and tomatoes
and flavor with basil and salt.

Cover the bottom of a greased, oven-proof dish with tomato and onion wedges.
Stuff the rest in the bird, which you put on top. Add fat in pieces here and
there on the chicken.

Cover and fry in the oven at 350F for about 35 minutes, then remove the lid
and fry for another 25 minutes or so. Increase the heat to 400F during the
last 15 minutes. Make sure it's done before serving - the juices should be
clear and transparent! Enjoy!



Saturday, February 05, 2011

Heavenly No-Bake Mousse Cake

Sagolik moussetårta

Delicious! Cool, elegant and
requires no baking in the oven, a perfect finish of a festive dinner!

Serves 8

1 1/4 cups crumbled wholewheat
biscuits, e.g. McVities' Digestives
scant 1/4 cup chopped pecans
3 tbs melted butter or margarine
3 tbs honey
good 1/3 cup peach juice or orange juice
4 gelatin sheets = 2 tbs powdered gelatin
3 large, peeled peaches,
preferably fresh
scant 1/4 cup brown sugar
1 tbs fresh lemon juice
1 tbs vanilla sugar
good 3/4 cup vanilla yogurt
good 3/4 cup cottage cheese

Mix crumbled biscuits with chopped pecans, fat and honey. Press out the
dough in the bottom of a round dish with loose edges, which should have a
diameter of approx 9".

Bring peach or orange juice to a boil in a saucepan and add the gelatin - if
you use sheets, soak in cold water first for 5 - 10 minutes and squeeze out
as much water as you can before adding them to the juice.

Slice the peaches. Bring them to a boil together with brown sugar and lemon
juice. Let simmer for about 5 minutes or until the peaches are tender. Stir
in vanilla sugar, put half of the peaches in a bowl and set aside.

Finely puree remaining peaches in a food processor or mixer. Add yogurt,
cottage cheese and the gelatin mixture. Work it all together in the food
processor to a creamy mixture. Put the reserved peaches on the dough layer,
pour over the yogurt mixture and chill for 3 hours.



Lovely Ham Rolls

This recipe is from the 1977 edition of "Husmoderns Köksalmanack", a Swedish
book published yearly which I collect. In the 70s, we loved making stuff
with puff pastry in Sweden, and I dare say this is a typical 70s recipe. And
it's delicious!

Fina skinkrullar

Makes 1 roll, serves about 6 people

1 frozen puff pastry plate

1 small leek
1/3 cup smoked ham
1/3 cup strong grated cheese
dash spice mix, Italian, French
or whatever
a few drops of water

Take out the puff pastry and leave for about 15 minutes. Make the filling.

Shred the leek and sautee in a frying pan. Shred the ham and let sizzle with
the leek for a bit, then flavor to taste with spice mix and cheese. Add a
little water, so that the mixture becomes firm but still juicy.

Roll out the puff pastry to measure about 8 x 9". Spread out the filling
over the surface, roll it up and put the roll in a lightly greased
oven-proof dish or on a baking plate. Brush with beaten egg and sprinkle
with some poppyseeds.

Bake at 400F for 25 to 30 minutes or until nicely colored.



Friday, February 04, 2011

Orange-Filled Honey Buns

Apelsinfyllda honungsbullar

Makes approx 30 buns

1 1/4 cup milk
1 3/4 oz fresh yeast
2 tbs sugar
2 tbs honey
1/2 tsp salt
2 lightly whisked eggs
grated peel from 1 orange
3 1/2 oz melted butter or margarine
4 3/4 cups flour

Honey glazing:
1/3 to 1/2 cup honey
5 tbs sugar
2 oz butter or margarine

Orange filling:
2 1/2 oz butter or margarine
good 1/3 cup sugar
grated peel from 2 oranges

Warm the milk to 98F. Crumble the yeast in a bowl and dissolve it in some of the milk. Add remaining milk. Mix in sugar, honey, salt, eggs, orange peel, and fat. Add the flour, little by little. Work the dough until smooth and pliable and no longer sticking to the sides of the bowl. Cover and let rise for about 30 minutes.

Honey glazing: Mix honey, sugar, and butter. Bring to a boil and pour in a roasting pan.

Take up the dough onto a floured surface and knead until smooth. Cut in 2 and roll out each part to a rectangular "cake". Spread on the fat, sprinkle with sugar and orange peel, and roll them up. Cut each roll in 15 pieces and put them, cut side up, in the roasting pan with the honey glazing. Cover and let rise for 25 - 30 minutes.

Bake in the middle of the oven at 400F for about 25 minutes. Unmold immediately on a rack to cool. Enjoy!


Cream Cheese Moons

1 cup sugar
1 cup margarine or butter
3-oz pkg. cream cheese
1/2 tsp salt
1/2 tsp almond flavoring
1/2 tsp vanilla flavoring
1 egg yolk
2 1/4 cups flour
1 egg white
sugar for topping

Cream sugar, shortening, cream cheese (which has been softened to room
temperature), salt and flavorings until light and fluffy. Beat in egg yolk.
Add flour and chill dough. Roll out on lightly floured board and cut into
moon shapes. Place on ungreased cookie sheet. Brush with lightly beaten egg
white and sprinkle with sugar. Bake at 375F for 7 - 10 minutes. Cool.
Decorate with man-in-the-moon faces if you wish. Enjoy!


Old-fashioned Cake from Halsingland + old spooky legend

Gammaldags sockerkaka från Hälsingland

Hälsingland is a region up north in Sweden, famous for the big "hambo" competition (hambo is a Swedish folk dance). A special tune of the hambo is the "Hårgalåten", something like "The Horga Tune". It's very old, and legend has it that once there was a young boy and girl who wanted to dance the "hambo" so badly that suddenly the devil appeared, playing a never heard tune on his fiddle. The youngsters were enchanted and couldn't stop dancing,
their feet just kept moving and they couldn't stop, so they danced to their death. In July each year the big competition is held in Hälsingland, and the Horga Tune is sure to be played many times. It's really mysterious and very Swedish ... I just wish I could find a way to post a recording of it! Anyway, maybe this cake is served then, who knows! It's delicious in any case!

Makes 1 cake

4 oz butter or margarine
2 eggs
2/3 cup sugar
2/3 cup dark molasses
2/3 cup strong coffee
1 3/4 cups flour
1 tsp bicarbonate of soda
1 1/2 tsp ground cloves
1 tbs ground cinnamon
3 1/2 oz finely chopped almonds
good 3/4 cup raisins

Heat the oven to 350F. Grease and flour a baking dish, capacity 8 cups.

Melt the fat. Separate the eggs. Beat egg yolks, sugar and molasses until fluffy, add the melted, cooled butter and strong coffee. Mix flour, bicarbonate, cloves, cinnamon, almonds and raisins and stir this into the batter. Beat the egg whites stiff and gently fold them in. Pour the batter in the dish and bake in the lower part of the oven for 50 - 60 minutes.



Veal Schnitzel "Romana"

Kalvschnitzel "Romana"
1 lb thick flank of veal
7 oz fresh mushrooms
1 tsp salt
dash white pepper
2 tbs flour
2 tbs butter or margarine
good 1/3 cup marsala wine or dry white wine
dash dried basil
dash dried oregano
1 bunch parsley

Cut the meat in 1/8" thick slices and pat them out lightly. Trim and slice mushrooms. Coat the meat with flour flavored with salt and pepper. Fry until golden brown in browned butter or margarine for about 4 minutes on each side. Transfer to a serving pan.

Quickly sautee the mushrooms in the fat, add wine and herbs and let simmer for a few minutes. Pour the lovely mushrooms over the meat, sprinkle with lots of chopped parsley and enjoy with asparagus, green peas and boiled rice.


Fresh Berry Compote with Frozen Cream

Färsk bärkompott med frusen grädde
Serves 4

Good 1/3 cup heavy cream
approx 15 oz canned pears with liquid
2 cups fresh strawberries
good 3/4 cup blueberries
good 3/4 cup raspberries
1/2 - 1 tbs maple syrup or sugar

Beat the cream until rather stiff and put the bowl in the freezer for at least 1 hour. Pour off the liquid from the pears but reserve it. Puree the pears in a mixer and pour them in a bowl. Rinse strawberries and blueberries if necessary. Remove the "knobs" from the strawberries and trim the raspberries.

Pour all berries plus maple syrup or sugar in the mixer and process to a smooth mixture. Mix in the pear puree and add some of the reserved liquid. If necessary, flavor with more maple syrup or sugar to taste.

Take out the cream just before serving. Pour the berry compote in serving bowls and decorate with some frozen cream. Enjoy!


Ida's Lemon Cake

Idas citronkaka
2 eggs
good 3/4 cup sugar
1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tbs vanilla sugar
5 oz (2/3 cup) melted butter or margarine
3/4 cup milk, boiled and cold
fresh juice and grated zest from 1 lemon

Beat eggs and sugar for about 2 minutes. Add flour, baking powder,
vanilla sugar and the melted, cooled fat. Stir in the milk and lemon
juice and then flavor with grated lemon zest.

Pour the batter in a greased, oven-proof cake pan, capacity about 6
cups, and bake at 435F for about 40 minutes.



Auntie's Garlic Chicken

Fasters vitlökskyckling

Serves 4

1 fresh or frozen chicken, approx 2 lbs 10 oz
5 - 6 garlic cloves
1 tsp salt
dash pepper
good 1/3 cup white wine
good 3/4 cup ripe, strong, grated cheese
2/3 cup chicken bouillon
good 1/3 cup cream
dash salt
dash pepper
1 - 2 tbs cornstarch + some cold water
2 tsp chopped parsley

Thaw the chicken if you use frozen chicken. Peel and slice the garlic. Put the
garlic under the skin and inside the chicken, then flavor with salt and

Put the chicken in an oven-proof dish and pour on the wine (you can also use
concentrated apple juice). Bake in the lower part of the oven at 400F for
about 45 minutes. Take out the chicken and pour the gravy in a saucepan.

Sprinkle the cheese over the chicken and bake for another 15 minutes. Make
sure the chicken is ready - no pink or colored meat juices, just clear and
transparent all the way.

Pour bouillon and cream in the saucepan and bring to a boil. Flavor to taste
with salt and pepper. Stir the cornstarch with some cold water and stir this
thickening into the gravy. Let boil about 1 minute, then mix in the parsley.

Cut up the chicken in suitable serving pieces and serve with the sauce,
boiled rice or potatoes and a salad. Enjoy!


Oven-Baked Apples with Caramel Cream

Ugnsbakade äpplen med karamellgrädde

Serves 4

For this recipe, the apples are best if you make them the same day they will
be served.

4 apples
good 1 oz almond paste
good 1 oz almonds
1 egg white
good 1/3 cup sugar
good 3/4 cup heavy cream

Core the apples but keep them whole. Chop the almonds and mix with grated
almond paste and one egg white to a batter. Melt the sugar in a frying pan,
but make sure it doesn't burn. Brown the apples in the caramel for a few
minutes, then put them with the holes pointing up and press the almond
mixture into the holes. Pour over the cream and put in the oven at 400F for
10 - 15 minutes. Check so that the apples don't turn mushy - when they're
ready, they look a little "blown up", and that's exactly what they're
supposed to look like. The skin starts to burst and the apple gets slightly

Serve one apple per person with the caramel cream from the frying pan on
top. These apples are delicious with vanilla ice cream. Enjoy!


My new English (recipe) blog!

For those of you who read this, it will soon be very obvious that I lack any kind of computer skills. I don't even know how to get the Swedish text at the right, the About Me text, changed into English. So I'll write a translation here so you'll at least know what it says about me!

Also, since English isn't my mother tongue, you'll no doubt find things to snicker about in my sort of home-made kitchen English. But I appreciate all the gentle corrections you might want to point out to me, because I never want to stop learning!

In this blog, I might also write down a thing or two now and then about how it is to live with dialysis, even if it's mainly meant to be a recipe blog. I might also write in some texts about food, things about how they lived way back when here in Sweden. So you can pretty much expect anything in this blog.

I'm absolutely no good at putting in pictures yet, but I'm slowly learning, so if you have patience, you'll get pictures as well.

OK then, here's a translation of the About Me text (with some additions!):

A pretty normal (?) woman at 50 from Gothenburg, Sweden, with chronic kidney failure who, since January 27th 2011, is on the waiting list for a kidney transplant. It can take any time from today and 4 1/2 years ahead or longer, so I never leave home without my cellphone. I'm having dialysis treatments 3 times a week. I sing barbershop harmony in the Gothia Barber Girls Show Chorus (love you!!!), cook, bake, write and read uncontrollably ... and you'll get the rest when you read the blog.

Well then, let's go ahead!