Friday, July 31, 2015

French meat casserole - Fransk köttpanna

Fransk köttpanna

A simple casserole which is still flavourful and tasty is an ideal dish for dinner guests. Make it the day before to make the taste appear even more.

4 servings

1 1/3 lbs roast beef
8 to 10 oz small onions
6 slices bacon
1 to 2 tbsps butter or margarine
salt, pepper
good ¾ cup red wine
scant ¼ cup water
½ meat bouillon cube
2 tbsps chili sauce
1 tsp Chinese soy sauce


Cut the roast beef in small cubes and peel the onions. Fry the bacon until crisp in a dry frying pan or pot. Drain on paper towels and cut them in pieces. Sizzle the onions in the bacon fat until coloured. Take them up.

Melt the fat in the pan and brown the meat on all sides until coloured. Flavour the meat with salt and pepper and add onions, wine, water, bouillon cube, chili sauce and soy sauce. Fry slowly, covered, for 30 minutes or until the meat is tender. Flavour to taste and adjust if necessary.

Sprinkle with the bacon pieces and some parsley and serve.




French steaks with mushrooms - Fransk biff med champinjoner

Fransk biff med champinjoner

Steaks and mushrooms in a creamy, mustard-flavoured sauce. An excellent festive dish – make it in advance and heat it just before serving.

4 servings

1 lb boneless beef, e.g. thick flank
10 oz fresh mushrooms
2 tbsps butter or margarine
1 tbsp cooking oil
salt, pepper
good 1/3 cup red wine or water
good 1/3 cup meat bouillon
good ¾ cup whipping cream
1 tbsp French mustard
1 tsp Chinese soy sauce
1 crushed garlic clove
1 to 1½ tbsps Maizena or cornflour

chopped parsley

Cut the meat in pieces and slice the mushrooms. Brown 1 tbsp of the fat and oil in a frying pan and fry the meat until coloured. Transfer them to a pot or a saucepan and flavour with salt and pepper. (As for me, I always prefer to flavour the meat before frying, but that’s me.)

Melt remaining fat in the frying pan. Sizzle the mushrooms until the liquid has disappeared and then transfer it to the pot. Pour scant ¼ cup of the wine over the meat and mushrooms. Simmer slowly, covered, for about 30 minutes, then add remaining wine to the pot. Add bouillon, cream, mustard, soy sauce, garlic and Maizena stirred with some water.

Transfer the dish to a serving plate, sprinkle with parsley and serve with rice pilav or Hasselback potatoes and a tossed salad.




Flank steak with lemon butter - Flankstek med citronsmör

Flankstek med citronsmör

Flank steak is a tender, juicy meat, quick and easy to cook. The meat is marinated, fried and served with lemon butter, but don’t cook for too long or it might get dry.

4 servings

1 1/3 lbs flank steak
salt, pepper

4 tbsps cooking oil
4 tbsps fresh lemon juice
3 tbsps Chinese soy sauce
2 crushed garlic cloves
1 tbsp brown sugar
1 tsp savory (if that’s the right word)

Lemon butter:
1 ¾ oz butter or margarine
2 to 3 tbsps fresh lemon juice
good 1/3 cup finely chopped parsley
scant ¼ cup finely chopped cress
salt, pepper

chopped parsley

Blend together the ingredients for the marinade. Put the meat in a dish and pour the marinade on top. Turn the meat a couple of times, then cover the dish and marinate in the fridge for at least 4 hours. Turn it over once while marinating.

Transfer the flank steak to an oven-proof dish, brush with marinade and sprinkle with some salt and pepper. Put the meat in the middle of the oven at 200 to 225C/gasmark 6 to 7, for 8 minutes on each side if you want the meat pink. Add approx 10 minutes if you want the meat well done.

Stir the fat until smooth and blend in lemon juice, parsley, cress, salt and pepper. Shape to a roll, wrap it up in plastic foil and leave in the fridge to set. Cut the meat in slices, decorate with parsley and serve slices of the lemon butter with the meat.





French mocha cake - Fransk mockatårta

Fransk mockatårta

The dream of all chocolate lovers – a scrumptious chocolate cake with a rich taste and slightly creamy inside. Serve with whipped cream.

1 cake, approx 10 to 12 pieces

6 eggs
2/3 cup sugar
5 oz butter or margarine
good 7 oz dark baking chocolate in pieces
1 cup hazelnuts or walnuts
2 tbsps flour
1 tsp vanilla sugar
1 tsp instant coffee powder
2 tbsps water

4 tbsps whipping cream
3½ oz dark baking chocolate in pieces
1 tsp vanilla sugar
1 tsp instant coffee powder

Beat eggs and sugar until fluffy for about 1 minute. Melt fat and chocolate over a waterbath. Grind the nuts in an almond grinder or a food processor. Mix them with flour and vanilla sugar, then stir the chocolate mixture and the nuts in the egg batter. Dissolve the coffee powder in hot water and then stir it into the batter.

Pour in a well-greased, floured baking pan, approx 9 inches, and bake in the middle of the oven at 175C/gasmark 4 for about 35 minutes. The cake is best if it’s a little sticky in the middle. Allow to cool for about 15 minutes in the pan, then unmould onto a baking rack to cool completely.

Mix all ingredients for the glaze in a saucepan. Heat until everything has melted and the glaze is smooth. Pour the warm glaze over the cake and let it run down on the sides. Store cold until serving.






Thursday, July 30, 2015

Fish au gratin with mustard - Fiskgratäng med senap

Fiskgratäng med senap

A lovely fish gratin with piped mashed potatoes and a creamy sauce, good for both everyday and festive occasions.

4 servings

1 to 1 1/3 lbs fillet of cod or other fish
1 to 2 tsps salt
good 1/3 cup water
scant ¼ to good 1/3 cup grated cheese

Mashed potatoes:
approx 2 lbs potatoes
1 to 1 ¼ cups milk
2 tbsps butter or margarine
salt, pepper

Gratin sauce:
2 tbsps butter or margarine
3 tbsps flour
1 ¾ cups fish juice and milk
1 fish bouillon cube
good 1/3 cup cream, 15% fat
2 to 3 tbsps mustard
3 tbsps dill
salt, pepper
1 egg yolk

Boil the potatoes in lightly salted water for about 20 minutes. Pour off the water and mash the potatoes. Dilute with millk and add the fat. Stir until fluffy and flavour with salt, pepper and nutmeg.

Transfer the fish to a greased, oven-proof dish and sprinkle with salt. Pour on the water and cover with aluminum foil. Boil in the middle of the oven at 200C/gasmark 6 for 15 to 20 minutes.

For the sauce, you sizzle the fat, stir in the flour and dilute with fish “juice” and milk. Crumble the bouillon cube in the sauce and let it boil for 3 to 5 minutes. Add cream, mustard and dill. Flavour to taste with salt and pepper and stir in the egg yolk.

Pipe or dab out the mashed potatoes around the fish and pour the sauce on top. Sprinkle with cheese and bake high up in the oven at 275C/very, very hot for about 10 minutes.




Fish fillets in a creamy sauce - Fiskfiléer med krämig sås

Fiskfiléer med krämig sås

Fish can be cooked in many different ways. Here I bake it in the oven, covered with the creamy sauce and a layer of grated cheese.

4 servings

1 lb fish fillets, e.g. plaice,
sole or other flatfish
good 1/3 cup grated cheese
for baking

1 tbsp butter or margarine
1½ tbsps flour
1 cup milk
salt, pepper
scant ¼ cup crème fraîche
good 1/3 cup grated cheese
1½ tbsps fresh or dried chives

Start with the sauce. Melt the fat in a saucepan and stir in the flour. Beat in the milk. Lower the heat and simmer slowly for about 5 minutes, stirring occasionally. Flavour to taste with salt and pepper. Stir in the crème fraîche and add cheese and chives. Heat on low heat until the cheese has melted, then set aside.

Rinse and wipe off the fish and place it in an oven-proof, greased dish. Cover each fillet with a few tablespoons sauce and sprinkle with cheese. Bake the fish rather high up in the oven at 225C/gasmark 7 for about 15 minutes.

Serve with boiled potatoes, remaining sauce and a tomato salad.






Fine breakfast buns - Fina frukostbullar

Fina frukostbullar

Buns with fruit and sunflower seeds is a good way to start the day. Warm the buns quickly in the microwave while laying the breakfast tray and enjoy them with butter and a good cheese.

Approx 24 buns

3½ oz dried figs
3½ oz dried apricots
2 cups milk
1 ¾ oz fresh yeast
8 oz Kesella or Greek or
Turkish yogurt
good 1/3 cup sunflower seeds
1 to 1½ tsps salt
1 ¼ cups sifted rye flour
approx 3 ¾ cups self-rising flour

For brushing:
sunflower seeds

Chop figs and apricots and heat the milk to 37C/”finger warm”. Crumble the yeast in a bowl and stir it with some of the milk. Add remaining milk plus figs, apricots, Kesella or yogurt, sunflower seeds, salt and sifted rye flour. Stir in the self-rising flour, little by little. Work the dough until it releases the bowl and leave to prove for 30 minutes.

Turn the dough out onto a floured work surface and knead until smooth. Divide the dough in approx 24 pieces and shape them into buns. Put the buns on greased baking plates (or use baking paper) and rise under a cloth for about 30 minutes. Brush with water and sprinkle with sunflower seeds.

Bake in the middle of the oven at 200C/gasmark 6 for 12 to 15 minutes. Allow the buns to cool on a rack, covered with a cloth.







Cinnamon Swiss roll - Festrulle med kanelsmak

Festrulle med kanelsmak

Make this spicy Swiss roll with a scrumptious, creamy and well-flavoured filling when your sweet teeth make themselves known. Cinnamon and ginger give the roll a very special, delicious taste.

1 roll, 12 to 14 slices

3 eggs
good ¾ cup sugar
good ¾ cup flour
1 tsp baking powder
2 tsps cinnamon
1 tsp ginger
½ tsp nutmeg

7 oz Philadelphia cream cheese
1 ¾ oz soft butter or margarine
good ¾ cup powdered sugar
1 tsp vanilla sugar

Beat eggs and sugar white and fluffy. Mix flour, baking powder, cinnamon, ginger and nutmeg in a bowl. Gently stir it into the egg batter until well blended. Pour the batter on a baking paper in a roasting pan. Bake in the middle of the oven at 225C/gasmark 7 for 4 to 5 minutes or until slightly coloured and done. Sprinkle the surface with some sugar and unmould on a baking paper. Pull off the paper that the cake has been baked on and allow to cool completely.

Stir cheese and fat for the filling until smooth. Blend in the powdered sugar and vanilla sugar and stir until fluffy. Spred the crème over the cold cake and roll it up. Cut in slices when serving and store in a cool place.




Fillet of pork party style casserole - Festens filégryta

Festens filégryta

Invite some friends for a party and serve this luxurious casserole with pork fillet and mushrooms. Doesn’t it sound yummy?

4 servings

1 1/3 lbs fillet of pork
7 oz small, fresh mushrooms
3 tbsps butter or margarine
1 tbsp crushed rosé pepper
good ¾ cup whipping cream
good ¾ cup water
½ meat bouillon cube
3 tbsps chili sauce
1½ to 2 tbsps Dijon mustard
1½ tsps Chinese soy sauce
½ tsp salt
dash black pepper
1 tbsp Maizena or cornflour
1 tbsp water
16 to 20 black olives

Cut the pork in even-sized pieces and trim the mushrooms. Melt 2 tbsps fat in a frying pot and brown the meat until coloured. Flavour with salt and pepper. Take up the meat, melt remaining fat in the pot and sizzle the mushrooms for a couple of minutes. Sprinkle with rosé pepper and blend in cream, water, crumbled bouillon cube, chili sauce, mustard, soy sauce, salt and pepper. Let it all simmer slowly for 10 minutes or so.

Stir the Maizena with remaining water and beat the thickening into the pot. Put the meat back and add olives. Boil for another couple of minutes, flavour to taste and adjust if necessary.

Serve and enjoy, preferably with raw-fried potato wedges and a salad.




Mushroom beef - Festbiff med svamp

Festbiff med svamp

Make this festive dish in a sauté pan and serve it straight from the pan. Let the meat simmer slowly in the wine, and it will get extra tender and delicious.

4 servings

4 slices fine beef or thick flank
3½ oz fresh mushrooms
1 onion
2 to 3 tbsps flour
½ tsp salt
dash white pepper
3 tbsps butter or margarine
good 1/3 cup red wine or meat bouillon
1 crushed garlic clove

Slice mushrooms and onion. Mix flour, salt and pepper on a plate and coat the meat with the mixture. Melt 2 tbsps fat in a sauté pan and brown the meat on both sides until coloured. Transfer to a plate.

Melt remaining fat in the pan and brown mushrooms and onion for about 5 minutes. Put the meat back in the pan and add wine and garlic. Let it all simmer slowly, covered, on low heat for about 30 minutes. Flavour the gravy to taste and adjust with more salt and pepper if needed.

Serve and enjoy!



Entrecôte in Italian - Entrecôte på italienska

Entrecôte på italienska

A slice of entrecôte with a vegetable mix is a really good meal. Serve with pasta, rice or raw-fried potatoes.

4 servings

4 slices entrecote
salt, pepper
1 tbsp butter or margarine

Vegetable mix:
1 onion
7 oz zucchini/squash
1 yellow sweet pepper
1 can whole tomatoes, 14 oz
1 tbsp butter or margarine
½ to 1 tsp salt
dash white pepper
scant ¼ to good 1/3 cup water
1 tbsp chili sauce
1 crushed garlic clove


Peel and slice the onion for the vegetable mix. Cut the zucchini in broad shreds with a cheese cutter or potato peeler. Shred the sweet pepper and cut the tomatoes in smaller pieces. Melt the fat in a saucepan and sizzle the onion for a couple of minutes. Add zucchini, sweet pepper, tomatoes, salt and pepper. Cover and simmer slowly for about 10 minutes. Dilute with some water if necessary. Add chili sauce and garlic. Flavour to taste and adjust if necessary. Sprinkle with chopped parsley.

Flavour the sliced meat with salt and pepper. Melt the fat in a frying pan and fry the meat on both sides until done to your liking, 2 to 3 minutes per side. Serve with the vegetable mix and maybe also a chili butter. For this, you mix 4 tbsps butter or margarine, 1 tbsp chili sauce, 1 tbsp chopped parsley, dash salt, some white pepper and 1 crushed garlic clove. Stir this until smooth.






Wednesday, July 29, 2015

Chocolate squares - Chokladrutor


The ingredients for this cake don’t take long to stir together. Cut in squares and like a snap you have 20 lovely squares!

Approx 20 squares

2/3 cup unsalted peanuts
good 7 oz soft butter or margarine
1 cup sugar
2 eggs
2 cups flour
1½ tsps vanilla sugar
7 oz dark baking chocolate

Put the peanuts in a mixer or food processor and chop them finely. Stir fat and sugar until fluffy. Add the eggs. Blend in nuts, flour and vanilla sugar and spread out the batter in a greased, oven-proof pan, approx 12 x 10 inches. Bake in the oven at 175C/gasmark 4 for about 30 minutes or until done.

Chop the chocolate and divide it over the warm cake. Put it back in the oven for a couple of minutes so that the chocolate melts. Spread it out so that it covers the whole surface of the cake. Allow the chocolate to set.

Cut the cake in 20 squares and serve.






Cowboy rice - Cowboyris


A really cowboy inspired rice dish with red beans, corn and bacon. Flavour to your liking!

4 to 5 servings

Long-grained rice for 4 persons
water, salt
1 onion
6 slices bacon
1 can red beans, 14 oz
1 can corn, 12 oz
good 1/3 cup chili sauce
½ to 1 tsp powdered chili
½ to 1 tsp dried oregano or thyme
salt, pepper

fresh thyme or oregano

Boil the rice according to package instructions. Chop the onion and fry the bacon until crisp in a hot frying pan. Cut it in pieces. Sizzle the onion in the bacon fat and blend in the red beans, corn, chili sauce, powdered chili and thyme or oregano and simmer slowly for about 5 minutes. Flavour to taste with salt and pepper.

Place the rice on a serving dish and pour the bean mixture over it. Sprinkle with bacon in pieces. Decorate with some fresh herbs and serve.