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- 6 potatoes
- 2 yellow onions
- 1 can anchovy fillets
- 1 1/4 to 1 1/2 cups light cream
- 1 tbls margarine or butter
Peel the potatoes, cut in thin sticks or grate. Slice the onions. Drain the anchovies and cut in pieces.
Put the potatoes,
onions and anchovies in layers in buttered baking disk. The first and last layer should be potatoes. Dot with
margarine or butter on top. Pour in a little of the liquid from the anchovies and half of the cream.
Bake in a 400
degrees F oven for about 20 minutes. Pour in the remaining cream and bake for another 30 minutes or until the
potatoes are tender. Serve as a first course or supper dish. Recipe from my daughter in UK
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- 1/2 cup fine dry bread crumbs
- 1/2 cup light cream
- 1/2 cup water
- 7 oz ground beef
- 7 oz ground lean pork
- 1 1/2 tsp salt
- 1/2 tsp ground allspice
- 1 tbls grated yellow onion
- 1 egg, beaten
- 3 tbls margarine or butter
Mix the bread crumbs, cream and water; set aside for 5 minutes. Work together the beef, pork, salt, allspice and onion. Gradually add the bread crumbs, then the egg. Blend well and fry a sample to test the seasoning.
Shape into balls. Make large meatballs to be served for dinner or small meatballs for the smorgasbord. Heat part of the margarine or butter in a skillet. When the foam subsides, add 10 to 15 meatballs. Cook over moderate heat until the meatballs are beautifully brown and cooked through. Transfer to a serving dish and keep hot while cooking the remaining meatballs. Serve with boiled potatoes, lingonberry preserve and a tossed salad. Recipe from my daughter in UK
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- 8-10 pickled red beet roots (pickled in vinegar)
- 8-10 cold boiled potatoes
- 1/2 pickled ghurkin (pickled in salt, not vinegar)
- 4-5 acid apples
- 1 onion (the yellow kind)
- salt, black pepper
Chop in small cubes, mix together, color with some of the red pickling vinegar
from the pickled beet roots, spice with salt and pepper after indivudal taste.
Serve with sour cream. (Gräddfil - there is a recipe somewhere)
You may decorate with hard boiled eggs if you want to.My own recipe, a try to translate it into English
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- 3/4 c White vinegar
- 1/2 c Water
- 1/2 c Sugar
- 2 Salted herring; 1 to 1 1/2 lb each, cleaned & scraped and soaked in cold water for 12 hours
-=OR=-
- 4 Canned matjes herring fillet
- 1 1 1/2" piece fresh horse radish root; scraped & thinly sliced -=OR=-
- 2 tb Prepared horseradish; drained & squeezed dry in a kitchen towel
- 1 md Carrot; peeled & thinly sliced (3/4 cup)
- 2 sm Onions; preferably red, peeled & thinly sliced (3/4 cup)
- 1 1/4" piece ginger root; thinly sliced (optional)
- 2 ts Whole allspice
- 1 ts Whole yellow mustard seeds
- 2 lg Bay leaves (or 3 small)
Bring the vinegar, water and sugar to boil in a 1 to
1-1/2 quart enameled or stainless-steed saucepan,
stirring constantly until the sugar completely
dissolves. Then remove the pan from the heat and let
the pickling liquid cool to room temperature.
Meanwhile, wash the herring in cold running water and
cut them into 1" thick pices. Arrange a thin layer of
onions in a 1-quart glass jar (a Mason jar, if
possible) equipped with a tightly fitting cover. Top
with a few slices of herring, carrots, giner root and
horse-radish and scatter with allspice, mustard seeds
and bay leaf. Repeat until all of the ingredients have
been used, making 3 or 4 layers.
Pour the cool
pickling liquid into the jar; it should just cover the
contents. Close the jar securely and refrigerate it
for 2 or 3 days. Serve as an appetizer or as part of
the smorgasbord.Recipe from RecipeSource
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Gravlax
You can find recipes on
this page
- 3 tb Mustard, dark, French, coarse-ground
- 1 tb Sugar
- 1/2 ts Salt
- 1 pn White pepper, ground
- 1 tb Vinegar
- 6 tb Olive oil
- 6 tb Dill
Mix together the mustard, sugar, salt, pepper and vinegar. Add the oil
drop by drop as if making a mayonnaise. Add the dill.
Let the sauce sit for about 10 minutes.
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makes 48 buns or 4 loafs
- 100-150 g margarine
- 500 millilitr. of milk
- 50 grammes of yeast
- 100-150 millitres of sugar
- 1/2 teasp salt
- (2 teasp cardamom)
- 1, 3 litres of all purpose flour
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- filling: 50 grammes margarine 100 millilitres of sugar 1 tbsp cinnamon
~~~~~
- painting 1 beaten up egg + 2 teasp water
~~~~~
- for topping ”pärlsocker” or chopped almonds
How to make them,
- Melt the margarine and add milk, heaten the mixture to 37C (100F)
- crumble the yeast and let it be softened in the milk mixture
add sugar, salt, (ev cardamon) and enough flour to form a stiff dough.
- Knead the dough until smooth and elastic, adding more flour as
needed to prevent sticking.
- Place dough in floured bowl, sprinkle flour on top, cover
and let rise in a warm place until almost doubled (about one hour).
-
Punch dough down and knead briefly on floured board to release air. Divide
into 4 equal portions; Roll each portion into a square and spread with the filling (softed margarine, cinnamon and sugar) Make a roll of the square.
BUNS: divide it into 12 portions for buns, place them into paper tins
LOAFS: put the whole roll on the baking sheet with the joint down for loafs, cut them like a twist braid.
Cover and let rise until almost doubled (about 30 minutes).
- paint the risen buns or lofs with beaten egg and spread with pärlsocker or chopped almonds. Bake in the middle of the oven 250°C (450F) 6-8 minutes for buns; 200°C (350F) 15-20 minutes for loafs
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Transfer buns (loafs) to a rack and let cool under covering towel.
At Easter I often make the buns in the shape of cockscombs.
Have a nice coffee time!
There is a recipe on this page
A common cake with custard filling and chocolate iceing.
Decorate with small marzipan chickens or candy eggs.
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