This is my English recipe blog (I have one in Swedish already). Here, I will put all kinds of recipes, tested or not, that appeal to me. Please feel welcome and I'd love it if you would leave a comment, but that's not mandatory of course!
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.
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
Sprinkle with the bacon pieces and some parsley and
FRENCH STEAKS WITH MUSHROOMS 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.
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
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
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
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
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.
1 1/3 lbs flank steak
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)
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
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.
of all chocolate lovers – a scrumptious chocolate cake with a rich taste and
slightly creamy inside. Serve with whipped cream.
approx 10 to 12 pieces
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
whipping cream 3½ oz dark
baking chocolate in pieces 1 tsp
vanilla sugar 1 tsp
instant coffee powder
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
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.
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.
A lovely fish gratin with piped mashed potatoes and
a creamy sauce, good for both everyday and festive occasions.
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
approx 2 lbs potatoes 1 to 1 ¼ cups milk 2 tbsps butter or margarine salt, pepper nutmeg
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
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
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
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
water 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
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.
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
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
Invite some friends for a party and serve this
luxurious casserole with pork fillet and mushrooms. Doesn’t it sound yummy?
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.
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 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.
A slice of entrecôte with a vegetable mix is a
really good meal. Serve with pasta, rice or raw-fried potatoes.
4 slices entrecote
salt, pepper 1 tbsp butter or margarine
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.
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.
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
parsley 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