Sunday, September 20, 2015

Oven-baked tomatoes with blue cheese - Tomatlåda med ädelost

Tomatlåda med ädelost

The fantastic aroma of the blue cheese together with the basil and garlic fragrances are delicious and made for being blended with tomatoes …

4 servings

2 to 3 spring onions
5 to 6 fresh basil leaves
or ¾ tsp dried basil
4 to 5 tomatoes
½ tsp herbal salt
1 ¾ oz blue cheese
½ cup crème fraîche
1 to 2 crushed garlic cloves
black pepper

Chop the onion stems and basil leaves. Slice the tomatoes and onions. Alternate tomato and onion slices in an oven-proof dish. Sprinkle with the chopped onion stems and sprinkle with basil and herbal salt.

Mash the blue cheese with a fork. Mix cheese, crème fraîche and crushed garlic and flavour with black pepper. Pour this mixture over the ingredients in the dish and bake in the middle of the oven at 225C/gasmark 7 for about 20 minutes.

Serve and enjoy!


Minute steaks with tomato and corn mix - Tomatbiff med majsröra

Tomatbiff med majsröra

The minute steaks are braised in the tomato juice until they’re tender and delicious. A tasty vegetable mix is a good accompaniment.

4 servings

4 minute steaks
scant ¼ cup flour
salt, pepper
2 to 3 tbsps butter or margarine
good ¾ cup meat bouillon
4 to 5 tbsps mild chili sauce
a few drops tabasco sauce (optional)

Corn mix:
½ onion
2 tomatoes
½ green sweet pepper
2 tbsps cooking oil
1 can corn, 12 oz
1 tbsp red wine vinegar
1 crushed garlic clove
salt, pepper

Coat the steaks with flour and sprinkle with some salt and pepper. Melt the fat in a frying pan and brown the meat on both sides. Add bouillon, chili sauce and optional tabasco. Cover with a lid and simmer for about 30 minutes. Turn the meat after half the time.

Finely chop the onion for the corn mix. Cut tomatoes and sweet pepper in pieces. Heat up the oil and sizzle onion and sweet pepper until tender. Blend in tomatoes, corn, vinegar and garlic and simmer slowly for a minute or so.

Flavour to taste with salt and pepper and serve the mix with the steaks.



Large meat loaf - Stora köttfärslimpan

Stora köttfärslimpan

A large, juicy meat loaf filled with vegetables and with a cover of bacon. If you’re many hungry people around the table, this is what you should make.

6 to 8 servings

1½ lbs ground meat (50% beef,
50% pork)
1 large onion
1 green sweet pepper
1 celery stem
3 tbsps butter or margarine
1½ tsps salt
½ to 1 tsp powdered chili
2 eggs
good 1/3 cup oatmeal
1 can whole tomatoes, 14 oz
4 slices bacon

Peel and chop the onion. Trim the sweet pepper and chop it and the celery. Melt the fat in a frying pan and sizzle onion, sweet pepper and celery until tender, 5 to 10 minutes. Mix the minced meat with salt, powdered chili and eggs in a bowl and add oatmeal, tomatoes and veggies.

Put the meat in a breadbaking pan and top with the bacon slices. Bake in the middle of the oven at 175C/gasmark 4 for 1 to 1½ hours or until the meat loaf is done. Take it out and let it rest for about 10 minutes before serving.




PS. Any leftovers is great for sandwiches!


Quick and easy veggie omelet - Snabbomelett med grönsaker

Snabbomelett med grönsaker

A veggie omelet with cheese is excellent for lunch or supper, if you’re in need of something that doesn’t take forever to make.

4 servings

8 eggs
good 1/3 cup milk
1 tsp salt
dash black pepper
6 oz fresh broccoli
(or frozen and thawed)
1 middle-sized zucchini
1 piece leek, approx 4 inches
2 tbsps butter or margarine
2 tbsps cooking oil
8 cherry tomatoes or 2 normal-sized
tomatoes in wedges
2/3 cup grated cheese, e.g. Cheddar
or Jarlsberg
1 tbsp chopped parsley or dill

Beat together eggs, milk, salt and pepper with a fork. Cut the broccoli in pieces, slice the zucchini and shred the leek. Heat butter or margarine and oil in a large frying pan and sizzle the broccoli on low heat while stirring for about 5 minutes. Add zucchini and leek and sauté on low heat while stirring for about 3 minutes. Add tomatoes and pour the egg batter over it all. Stir a little with a fork.

Sprinkle with cheese, cover with a lid and bake the omelet on low heat until set and the cheese has melted, approx 10 minutes. Loosen it gently with a spatula and slide it onto a serving plate. Sprinkle with parsley and serve with a salad and/or bread.




Sunday, September 13, 2015

Wheat swirls - Vetesnurror


Golden yellow wheat swirls with a delicious nut filling. You can “pimp” the glazing by flavouring it with coffee.

48 swirls

5 oz butter or margarine
2 cups milk
1 ¾ oz fresh yeast
good ¾ cup sugar
½ tsp salt
5 ¼ to 6 cups flour

3½ oz hazelnuts
5 oz soft butter or margarine
2/3 cup sugar
1 tbsp vanilla sugar

1 cup powdered sugar
2 to 3 tbsps strong coffee

Melt the fat in a saucepan. Add the milk and heat to 37C/”finger warm”. Crumble the yeast in a bowl and stir it with some of the liquid. Add remaining liquid, salt and then the flour, little by little. Work the dough until pliable and releasing the bowl. Cover and leave to prove for about 30 minutes.

Turn the dough up onto a floured work surface and knead until smooth. Divide it in 4 and roll each part out to an oblong cake.

Grind the nuts for the filling and mix them with fat, sugar and vanilla sugar. Spread the filling over the 4 cakes and roll them up. Cut each roll in 12 pieces and put them, cut side up, in paper tins. Cover and leave to prove for about 30 minutes.

Bake in the middle of the oven at 200C/gasmark 6 for about 10 minutes.

Stir powdered sugar and coffee until smooth. Drizzle the glase over the buns and let set. Serve and enjoy!



Warm cheese-and-ham sandwiches - Varma ost- och skinksmörgåsar

Varma ost- och skinksmörgåsar

A warm sandwich is good with a cup of tea or a glass of juice (or milk for me, please!). These are made with cheese, ham and mustard butter.

8 sandwiches

8 hamburger breads

Mustard butter:
3½ oz butter or margarine
2 tsps mustard
2 tsps grated horseradish
good 1/3 cup finely chopped onion
1 tbsp poppyseeds (optional)

8 slices smoked ham
8 slices cheese, strong if you like that

Split the hamburger breads. Stir together fat, mustard, horseradish, onion and optional poppyseeds and stir until smooth. Spread the mustard butter on the bread halves.

Put 1 slice ham and 1 slice cheese on 8 of the bread halves and then top with the other halves. Wrap the sandwiches up in aluminum foil and put them on a baking plate. Bake in the oven at 200C/gasmark 6 for about 20 minutes or until the cheese has melted and the sandwiches are heated through.

Serve with a salad of iceberg lettuce, shredded red sweet pepper and split blue grapes.




Oven-baked strawberries - Ugnsbakade jordgubbar

Ugnsbakade jordgubbar

A lovely summer dessert to make when there’s plenty of strawberries. In the winter you can use frozen berries.

4 servings

4 cups fresh strawberries
or 1 lb frozen berries
1 piece of vanilla stick
2/3 cup powdered sugar
1 cup white wine
1½ tbsps fresh lemon juice
3 tbsps butter or margarine
scant ¼ cup flour
2 eggs
1 to 2 tbsps chopped almonds

Trim the strawberries and put them in an oven-proof dish. Scrape out the seeds from the vanilla stick and mix them with powdered sugar, wine and lemon juice, pour it over the berries and marinate them for about 30 minutes.

Pour the marinade in a saucepan and bring to a boil. Mix fat and flour and beat it into the marinade. Boil for a few minutes until it thickens. Beat the egg yolks into the sauce. Beat the egg whites stiff and turn them into the crème. Pour the crème over the strawberries and sprinkle with almonds.

Bake in the upper part of the oven at 250C/gasmark 9 to 10 for about 10 minutes. Serve and enjoy!

You can substitute the white wine with cider or elderberry drink.




Summery Swiss roll - Sommarrulltårta


The strawberry is the summer berry no 1 here in Sweden. Fill your Swiss roll with mashed strawberries, slice it and enjoy the summer.

1 Swiss roll, 18 to 20 slices

3 eggs
good ¾ cup sugar
good 1/3 cup flour
good 1/3 cup potato starch
1 tsp vanilla sugar
½ tsp baking powder
2 cups fresh strawberries
1 tbsp sugar

Beat eggs and sugar white and fluffy. Mix flour, potato starch, vanilla sugar and baking powder in a bowl, then gently stir this into the egg batter. Pour in a roasting pan dressed with baking paper, approx 16 x 12 inches, and bake in the middle of the oven at 200 to 225C/gasmark 6 to 7 for about 8 minutes. Sprinkle the surface with sugar and unmould onto waxed paper. Pull off the baking paper.

Mash the strawberries and flavour with sugar. Divide the strawberry mash over the cake and roll it up from the long side. Leave it wrapped in the waxed paper until serving.




Quick and easy goulash - Snabblagad gulasch

Snabblagad gulasch

This goulash is made in approx 30 minutes. The time might vary depending on the tenderness of the meat. This is ideal when you have to get dinner on the table in a hurry.

4 servings

1 1/3 lbs boneless beef, e.g.
thick flank or rump steak
½ onion
½ red sweet pepper
½ green sweet pepper
2 tbsps butter or margarine
2 tbsps flour
1 ¾ cups meat bouillon
4 tbsps red wine
1 tbsp vinegar
½ tsp salt
½ to 1 tbsp paprika
½ tsp dried marjoram
½ tsp caraway
dash white pepper

Cut the meat in thin shreds. Chop onion and sweet peppers. Melt the fat in a frying pot or large frying pan and sizzle the onion for a couple of minutes. Add the shredded meat and brown all around until coloured. Sprinkle with flour, stir and dilute with bouillon. Add sweet peppers, wine, vinegar, salt and spices.

Simmer slowly for about 10 minutes, stirring occasionally. Flavour to taste and adjust if necessary. Serve and enjoy!



Castle roulades - Slottsrulader


Elegant but still easy to make. The filling is flavoured with anchovies.

4 servings

8 slices shoulder of pork or ham
salt, pepper
2 tbsps butter or margarine
1 ¼ cups meat bouillon
good 1/3 cup cream, 15% fat
scant ¼ cup chopped parsley
1½ tbsps tomato purée
½ to 1 tsp Chinese soy sauce
2½ tbsps flour
2 tbsps butter or margarine

½ chopped onion
1 can anchovies with liquid, 3½ oz
good 1/3 cup chopped parsley
1 egg yolk
2 tbsps tomato purée
dash black pepper

Chop the onion for the filling and cut 8 anchovy fillets in pieces. Mix onion, anchovies, parsley, egg yolk, tomato purée and black pepper. Sprinkle the meat with salt and pepper and put on a dab of the filling. Roll up and secure with a toothpick. Melt the fat in a frying pan or pot and brown the roulades on all sides until coloured.

Pour good 1/3 cup of the meat bouillon in the pot, put a lid on and simmer on low heat for about 30 minutes. Take up the roulades and keep warm.

Beat in remaining bouillon in the pot plus cream, parsley, tomato purée and soy sauce. Mash remaining anchovies and add them with the liquid from the can. Boil for about 5 minutes. Mix flour and fat and beat it into the sauce, then simmer for about 3 to 5 minutes. Flavour to taste.

Serve with e.g. boiled rice and a green salad with orange wedges and red sweet peppers.





Sofia's raspberry squares - Sofias hallonrutor

Sofias hallonrutor

On a soft, slightly tough chocolate layer is a delicious crème made from raspberries. Cut it in squares and serve as pastries – they’re delicious!

16 pastries

10 oz dark baking chocolate
3½ oz butter or margarine
3 eggs
1 cup sugar
2 tsps vanilla sugar
good ¾ cup flour
½ tsp baking powder

Raspberry crème:
1 ¼ cups raspberries
good ¾ cup whipping cream
good 1/3 cup Kesella or thick
Greek or Turkish yogurt
good ¾ cup powdered sugar

pecans or walnuts

Melt chocolate and fat in a saucepan and allow to cool slightly. Blend in eggs, sugar and vanilla sugar. Mix flour and baking powder and stir it into the batter. Put baking paper in an oven-proof dish, approx 12 x 10 inches. Pour the batter in the pan and bake in the middle of the oven at 175C/gasmark 4 for about 20 minutes. Allow to cool.

Mash the raspberries and beat the cream until thick. Blend in raspberries, Kesella or yogurt and powdered sugar into the cream. Spread the cream over the cold cake and cut in 16 squares. Decorate with fresh raspberries if you wish and serve the pastries.




Tuesday, September 08, 2015

Vanilla parfait with mocha sauce - Vaniljparfait med mockasås

Vaniljparfat med mockasås

Nothing beats a truly delicious, home made parfait. Serve it with a rich mocha sauce and you have a hit. Fresh berries with this is just so good.

Serves 4 to 5

Vanilla parfait:
4 egg yolks
good ¾ cup powdered sugar
1 to 2 tsps vanilla sugar
1 ¼ cup whipping cream

Mocha sauce:
good 1/3 cup cocoa
2/3 cup whipping cream
1/3 cup sugar
scant ¼ cup brown sugar
1 tsp instant coffee powder
scant 1 oz butter or margarine
1 tsp vanilla sugar

chopped nuts

Beat egg yolks and powdered sugar until white and fluffy. Blend in the vanilla sugar. Beat the cream until thick, turn it into the egg batter and freeze for at least 5 to 6 hours.

Beat together cocoa, cream, sugar, brown sugar and coffee in a saucepan. Let the sauce boil for a couple of minutes on low heat while stirring. Beat in the fat and flavour with vanilla sugar.

When serving, thaw the parfait for about 30 minutes, then spoon it up into serving bowls or in a larger bowl. Pour some hot or cold mocha sauce over it and decorate with chopped nuts. Serve remaining sauce separately.




Vanilla lemon cookies - Vaniljbröd med citronsmak

Vaniljbröd med citronsmak

These easy-baked cookies have a fresh lemony taste. You can roll out the dough to sausages, cut in pieces and shape them.

Approx 50 cookies

1 cup sugar
3½ oz butter or margarine
1 egg
1½ cups flour
1½ tsps ground cinnamon
1½ tsps baking powder
1 tsp vanilla sugar
1½ tsps grated lemon zest
¼ tsp salt

Cinnamon sugar:
2 tbsps sugar
1 tsp cinnamon

Stir sugar and fat until fluffy in a bowl and stir in the egg. Mix flour, cinnamon, baking powder, vanilla sugar, lemon zest and salt in another bowl and stir this into the egg batter until well blended. Cover the bowl and leave it in the fridge for about 2 hours to get really cold.

Shape the batter into small round balls, diameter approx ½ to ¾ inch. Mix sugar and cinnamon and roll the balls in this. Put them on greased baking plates – or use baking paper – with about an inch in between and bake in the middle of the oven at 175C/gasmark 4 for about 10 minutes or until the cookies are slightly coloured.

Let cool on the plate for a while, then transfer to a rack and let cool completely.




Mushroom-baked ham - Svampgratinerad skinka

Svampgratinerad skinka

This delicious ham baked with mushrooms is quick and easy to make. Canned ham, tomatoes and asparagus are baked in the oven under a mushroom cover.

4 servings

1 can ham, 15 oz
3 tomatoes
1 can asparagus, 8 oz
5 oz fresh mushrooms
3 tbsps butter or margarine
3 tbsps flour
1 ¾ cups creamy milk
½ to 1 tsp Chinese soy sauce
¼ meat bouillon cube
salt, pepper
scant ¼ cup chopped parsley
good ¾ cup grated cheese

Remove the jelly around the ham and cut the ham in pieces. Put the slices in the bottom of an oven-proof dish. Slice the tomatoes and divide them on top of the ham with the asparagus.

Slice the mushrooms. Melt 1 tbsp fat in a saucepan and sizzle the mushrooms until all liquid has disappeared. Add remaining fat and let it melt. Beat in flour, creamy milk and soy sauce, crumble in the bouillon cube and simmer slowly for about 5 minutes. Beat occasionally. Flavour the sauce with salt and pepper and add parsley.

Pour the sauce over the ham and sprinkle with cheese. Bake in the middle of the oven at 225C/gasmark 7 for about 15 minutes. Serve with boiled potatoes or rice and shredded iceberg lettuce.