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The Swedish Pressed Cucumber Salad
2007-04-04 11:10:00
This cucumber salad goes well with just any kind of meal. I have seen some English recipes of so called "Scandinavian cucumber salad" using white wine vinegar. In Sweden we usually use white distilled vinegar (12%), which gives the cucumber salad the correct sweet-and-sour flavor and a wonderful fresh and refreshing taste. INGREDIENTS:* 2 fresh cucumbers* 1 dl parsley, chopped* 1-2 ml rough ground black pepper* 1 teaspoon salt* 3 tablespoons sugar* 2 ½ tablespoons white distilled vinegarMETHOD:1. Cut cucumbers into the thinnest possible slices.2. Arrange slices in a bowl.3. Whisk together the white distilled vinegar, sugar, salt, pepper and parsley.4. Pour over the cucumbers.5. Place a plate with a weight over the cucumbers to squeeze out the liquid.6. Chill for 1 hour.Swedish meatballs, boiled potatoes, brown gravy, lingonberry jam and pickled cucumber ("Pressgurka"). This is actually an old, classic Swedish dish.A link to the recipe in Swedish 4 Pressgurka


Chervil Soup
2007-04-08 13:10:00
I made my first acquaintance with chervil as an edible plant for about 10 years ago when I had a problem with my digestive system. My doctor told me to cutting down on spicy food, fat smoked sausages, limit eating fried foods and to eat as healthily as possible. He recommended soups. Well, "versatility" is one of soup's many virtues! (Almost any food can be used in soup-making). I found chervil soup incredibly delicious and good for me.Chervil is either of two plants in the carrot family, both native to Europe. Chervil (Anthriscus cerefolium) is an annual plant with fernlike leaves. [Tuberous chervil (Chaerophyllum bulbosum) is a biennial plant with fernlike foliage and edible, tuberous roots]. It has a light anise aroma and a flavour similar to tarragon, but less intense. This herb is one of the traditional “fines herbes†in French cuisine and contains vitamin C, carotene and some minerals.Haalo from Melbourne, Australia, has posted another blog entry about chervil at Cook almost


Homemade Black Currant Wine
2007-04-09 12:41:00
The European black currant (Ribes nigrum) produces fine large berries. It is cultivated mainly in Canada and Europe. I have saved my mother´s old recipe of a sweet black currant wine. The berries must not be washed. They should still have their own natural yeast on the skins. But, of course, wine yeast and nutrient can be added, which will make the wine stronger. For the process of fermentation you can use a glass storage jar complete with its cork. Instead of a glass container, you could use polythene which is just as efficient.INGREDIENTS:* 5 l boiled, cooled water* 3 l fresh, fully ripe black currants* 8 lumps of sugar every day for three monthsMETHOD:1. Strip the blackcurrants from the stalks.2. Crush them using a wooden spoon.3. Put them into the container.4. Pour over water (about 30 °C).5. Put 8 lumps of sugar into the container, shake and keep at room temperature.6. Feed the wine with 8 lumps of sugar and shake every day for three months.(Open carefully! Pressure will be high


Pie with Creamy Toffee Sauce and Sourish Berries
2007-04-10 11:05:00
The sweet-sour flavor of this pie makes it a favorite. I have a couple of redcurrant bushes in my garden - cultivated mainly for jams and jelly. However, I find freezing a great way to save some packages of fresh berries and have them for a pie in winter. You can substitute the redcurrants with some other sourish fruits available. Lingonberries work fine.INGREDIENTS FOR THE SHORTCRUST:about 10 pieces* 2,75 dl wheat flour* 150 g butter* 1 dl brown sugar* 1 dl coconut flakesINGREDIENTS FOR THE FILLING/TOPPING:* 1,5 dl whipping cream* 1 dl granulated sugar* ½ dl light golden syrup* 1 teaspoon ginger powder* 5 dl fresh or frozen red currantsMETHOD:1. Preheat oven to 225 degrees C.2. Prepare the dough mixing the flour, butter, brown sugar and coconut flakes.3. Put it in the freezer for 10-15 minutes.4. Line a pie dish (Ø 30 cm) with the dough.5. Then bake for 10-15 minutes.6. Combine cream, sugar and golden syrup in a saucepan.7. Simmer until it thickens, 15-20 minutes.8. Add butter and g


Easy Fish Stew
2007-04-11 12:56:00
A wide variety of fish can now be purchased frozen. Nutritionally, the protein in fish contains all the biological essential amino acids as well as minerals and other inorganic compounds necessary for good health. Many people are not too crazy about fish stew. Anyway, here I give you a quick and easy recipe: Frozen fish fillets steamed over slightly crunchy vegetables. Thaw fish only enough so it can be cut into pieces.This fish stew goes especially well with boiled potatoes. The most important rule to remember is that it should not be overcooked.INGREDIENTS:* 500 g frozen fish fillets, cut into pieces* 3 carrots, sliced* 2 leeks, cut into pieces* 200 g peas, frozen* 1-2 tablespoons margarine* 1 tablespoon wheat flour* 1 dl water* 1 ½ teaspoon salt* pepper* lots of dill, finely chopped* parsleyMETHOD:1. Cut fish into pieces, wash, clean and slice carrots and leeks2. In a large frypan with a lid melt margarine.3. Fry the vegetables until almost ready.4. Sprinkle with flour.5. Add water


Homemade fresh cheese
2007-04-12 11:43:00
The use of cheese dates back to the ancient world. It is mentioned in the Bible, as well as in Greek and Arabian legends. However, cheese as we know it today was developed in Europe, introduced by Arab traders. Most cheeses are made from pasteurized milk. Cheese has long been called the perfect food as it is high in milk proteins, minerals and vitamins.If I were to invite you for dinner I would most certainly serve you some delicious cheeses between the main meal and dessert.To make your own fresh cheese is not difficult at all. My recipe of fresh cheese calls for "filmjölk" and "gräddfil"; milk products some of you may not know about. I´ll try to explain."Filmjölk" (fat: 3%) is a fermented soured milk product that has a clean and mild flavor, similar to cultured buttermilk; although buttermilk is thinner and a little more sour. "Filmjölk" contains living bacteria. You can drink buttermilk but "filmjölk" needs a spoon."Gräddfil" (fat: 12 %) is a cultured milk product made by cur


The Creole Lady´s Sunday Casserole
2007-04-13 13:32:00
This recipe was once upon a time (in the mid -70s) obtained from a friend. Still very popular. The origin is unknown. Descendants of European settlers in the New World colonized by Spain, Portugal, France, and in some cases England, are Creole. In spite of the name, maybe this casserole has a European origin after all.INGREDIENTS:Serves 6* 1 fillet of pork (900 g), sliced* 2 big or 4 small hot sausages, Chorizo, Kabanoss, or the like, sliced* 1 ½ teaspoon salt* ½ teaspoon pepper* 1 teaspoon marjoram* 1 tablespoon wheat flour* 1 jar (195 g) sweet pickled pearl onions* 1 jar (225 g) black olives, pitted, divided into halves* 1 red bell paprika, deseeded, cut into pieces of ½ cm* 1 dl pickled cucumber (or cornichons), finely diced* 4-5 dl creamMETHOD:1. Fry the sausage in a cast-iron pot until it has sweated, set aside on a plate.2. Fry the pork, season with salt, pepper and marjoram.3. Sprinkle with flour, stirring.4. Add the onions (save the liquid!), the olives, the cucumbers and th


Shortcake and Red Berries
2007-04-14 11:52:00
This is my husband´s favorite shortcake. In winter frozen berries work fine. They do not even need to be defrosted. Cake pans come in a wide range of sizes, from a round cake pan, to a loaf pan, to a rectangular pan, to a ..... I have tried them all for this recipe of shortcake. Once, or perhaps twice, I divided batter and poured it into two loaf pans.The choice is yours! Therefore I do not mention the baking time.The batter will bake much more quickly in a large, wide oven baking pan. Check yourself for doneness by inserting a wooden skewer in to the centre of the cake. When no batter sticks on the skewer, the cake is ready.INGREDIENTS:* 75 g butter* 1 ½ dl (150 ml) milk* 3 eggs* 3 dl (300 ml) sugar* 2 teaspoons vanilla sugar* 4 ½ dl (450 ml) wheat flour* 1 ½ teaspoon baking powder* 1-3 dl (100-300 ml) raspberries or red current berriesMETHOD:Preheat oven to 175 degrees C (about 350 F).Butter an ovenproof cake pan (any size will do),Cover sides with breadcrumbs.Melt butter, pour i


Plaice Rolls in Dill and Cheese Sauce with Rosted Root Vegetables
2007-04-16 10:11:00
Plaice is the name of a European flounder (Pleuronectes platessa). It is also the name of various American flatfishes, as the summer flounder (Paralichthys dentatus).The plaice is a fine edible fish with white, firm meat of excellent taste. It is one of the lean fish types having a fat content of maximum 2 g fat per 100 g. It is rich in protein and healthy fish oils (like all other fish). It can be served in various ways: Steamed, boiled, fried, baked in the oven or grilled in foil.Frozen plaice fillets taste especially good cooked this way.INGREDIENTS:* 600 g plaice fillets, frozen* 1 teaspoon salt* 1 ml pepper* 2 ½ dl fish stock (stock cube+water)* 125 g natural fresh cheese* 1 dl dill, chopped* 1-2 tablespooms cornstarch + 1 dl waterMETHOD:1. Thaw the plaice fillets according to package directions.2. Season them with salt and pepper.3. Roll up each fillet from the tail end4. Put the rolls into a large, deep heavy-based frying pan.5. Pour over stock and simmer for about 5 minutes.6.


Skagen Mix
2007-04-17 09:09:00
INGREDIENTS:4 Starters* 500 g shrimps* 1 dl (100 ml) crème fraiche* ½ dl (50 ml) mayonnaise* 1 tablespoon chili sauce (like ketchup, not spicy thai chile sauce)* 1 tablespoon lemon juice* 1 tablespoon horseradish, grated* 1 bunch dill, choppedMETHOD:1. Peel the shrimps.2. Combine all the other ingredients.3. Finally stir down the shrimps.4. Put it in the refridgerator a couple of hours.Serve over toast or avocados. Garnish with dill sprig, a thin slice of lemon, small pieces of tomatoes, a salad leaf or whatever you got on hand.Toast Skagen is a combination of shrimps and other ingredients on a small piece of bread (for a recipe go to4 The official gateway to Sweden ) and Skagen is a fishing port at the northern tip of Denmark.Until abt. 1940, Sweden had no gastronomy at all. Then, one of Sweden´s internationally famous cooks, Dr Tore Wretman (1916-2003) started to influence the Swedish recipes with foreign influences. I have read somewhere that Tore Wretman created this starter dur


Black Currant Jam
2007-04-18 09:53:00
This is an age old Swedish recipe. It comes from Hiram (1912-2006), the wellknown Swedish food writer and the author of many cookbooks. Her grandmother shared this recipe with her children and grandchildren.Traditionally Black Currant Jam is used for fillings on cake layers or served together with pancakes or ice cream.INGREDIENTS:* 2 l (2000 ml) black currants, just ripe* 1 l (1000 ml) water* 2 kg (2000 g) castor sugarMETHOD:1. Place black currants and water in a large, non-reactive pot.2. Bring to boil, simmer for 15 minutes3. Remove from heat, skim off any foam,4. Stir in sugar until dissolved, a little at a time5. Fill clean jars and seal, or put jam in containers and freeze.A lot of sugar? Yes. But there are no artificial flavors, colors or sweeteners. No preservative is added. Pick the black currants just underripe or just ripe because they contain the highest level of pectin that the fruit is going to reach. The jam will set well when cool.


Quick and Easy Oregano Chicken
2007-04-19 09:48:00
My spice cupboard might well be stocked with 50 or more different spice herbs, salts and powders. Spices and herbs do not change the chemistry of cookery. They are only added to taste, bearing in mind that there is a difference in pungency and intensity of flavor. Oregano, for instance, is more potent than tarragon.In Sweden, the dish most associated with oregano, is pizza. However, its rich spicy flavor makes it a perfect match for tomato based sauces, seafood and meats too. Oregano can be used either fresh or dried. If you are using the dried herb, use half the amount of it as you would the fresh called for in the recipe. The dried oregano is often (not always) more flavorful than the fresh one. To color the chicken, sprinkle with chopped fresh parsley.This chicken meal is so delicious and creates an elegant yet uncomplicated meal. Best served with cooked potatoes and vegetables. When my grandchildren visit, I have to double this recipe. They like it. But they do not really like vege


Rumtopf (Rom Pot)
2007-04-20 09:10:00
Rumtopf, the German delicious fruit preserve. Traditionally part of German Christmas celebrations. The fruity liqueur can be drunk in glasses, and the fruit and liqueur are excellent over vanilla ice cream. It is traditional to begin with the first fruit of the summer season (typically strawberries).However, fresh fruit and certain berries are available all year in supermarkets. Do not use blackberries or blueberries. They can be bitter and discolor the other fruits and berries. Watermelon can make the mixture watery. Rhubarb can make the mixture sour. Bananas are too mushy. Citrus fruits are too acidic. The fruit should be ripe, but not overripe. Look at it, look at the berries! Remove any damaged parts and pit or core it before measuring. Cut larger fruits into smaller chunks.INGREDIENTS:* 1 large jar with a lid* 5 kg (5000 g) fresh fruits and berries* 3 l (3000 ml) granulated sugar* 75 cl (750 ml) romMETHOD:1. For instance, start with the strawberries, weigh them.2. Cover with half


Spicy Mince Meat Pie
2007-04-23 09:51:00
In Sweden this is called a pie. In French cuisine, I think, it is called a quiche, which means a baked dish that is made primarily of eggs and milk or cream in a pastry crust. Other ingredients such as cooked minced meat, vegetables, or cheese are added to the egg mixture before the quiche is baked. Served with a nice fresh green salad, the pie is suitable for a Sunday brunch.INGREDIENTS:Serves 4-6DOUGH:* 2 dl (200 ml) flour* 100 g margarine, cut in small chunks* 1 tablespoon cold waterFILLING:* 1 yellow onion, peeled and chopped* 400 g ground meat* 2 tablespoons margarine* 1-2 cloves garlic* 2 dl (200 ml) chili sauce (like ketchup)* ½ teaspoon curry powder* 1 teaspoon cumin powder* 1 teaspoon salt* 1 teaspoon sambal oelek* ½ tablespoon chili powder* 1 ½ - 2 dl (150 -200 ml) cheese, grated* 1 egg* 1 dl (100 ml) milk* ½ - 1 teaspoon saltMETHOD:Preheat oven to 220 degrees C (425 degrees F).Prepare the dough mixing the flour & margarine into crumbles.Add water and quickly work into a


Marinated beef for a make-ahead meal
2007-04-24 08:55:00
How do you marinate meat? Marinating is for sure one of the best ways to give meat more flavor and to tenderize it at the same time. Typically, we marinate meats for 6 to 24 hours before we finish them on the grill. Sometimes, I prefer to marinate meat over night after cooking it when I need to make-ahead meals.INGREDIENTS:Serves 6* 800 g beef, thick flank or similarMARINADE:* 1 dl (100 ml) Kikkoman Japanese Soy* pinch of sesame seeds* pinch of thyme* pinch of basil* 1 tablespoon orange juice* 1 teaspoon fresh chili pepper, choppedMETHOD:1. Preheat oven to 120°C [248°F].2. Then brown the meat on all sides in an iron pot.3. Place meat in a shallow open roasting pan, insert a thermometer.4. Cook until thermometer shows 54ºC [129.2Fº] OR desired temperature.5. Prepare marinade by combining all ingredients.6. Put meat in a plastic freezer bag, pour marinade in bag, refridgerate.7. Turn now and then to coat meat evenly, marinate a day or two.8. Serve the meat thinly sliced, spoon some m


Pike and Fish Burgers
2007-04-25 10:27:00
My grandmother (my father´s mother) was born 1883. Her name was Elin; a housewife, who took care of the children. In the past, entire generations of a family would live together in a big house and so did my family. My father, mother, grandfather, grandmother, my younger sister and I. We all lived under the same roof.This is one of my grandmother´s recipes. It originated during the 1930's or perhaps earlier. I found it in one of her cookbooks from that time. This recipe does make a lot of burgers, but they freeze well once cooked. Allow them to cool, then wrap individually in plastic wrap and place in a freezer bag.INGREDIENTS:60-65 burgers* 8 hg (800 g) pike fillets* 5 hg (500 g) minced meat (or lean beef mince, mixed half-and-half with pork mince)* 4 eggs* 6-8 cooked, cold potatoes* 1 ½ tablespoon salt* 1 teaspoon pepper* oil and butterMETHOD:1. Pass fish fillets, potatoes and meat through a meat grinder to obtain a homogenous mixture.2. Add the other ingredients and mix everythin
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