YESTERDAY IT WAS MIDSUMMER EVE IN 🇸🇪
A VERY IMPORTANT TRADITION CELEBRATING IT WITH DANCING AROUND THE POLE, SNAPS AND TRADITIONAL FOOD LIKE HERRING, SALMON AND JANSSONS TEMPTATION...

THIS IS WHAT YOU NEED:

1 YELLOW ONION
BUTTER
750 GRAMS POTATOES
100 G ANCHOVIES
200 ML CREAM
100 ML MILK
1 TABLE SPOON BREAD CRUMBS

DO THIS:

Put the oven on 200 degrees

Peel and cut the onion in thin slices
Fry it soft in some butter
Peel the potatoes and cut it in thin slices (0,5 - 1 cm THICK)

BUTTER an oven dish (small to medium size)
Put In a layer of potatoes, then onions, anchovies and the rest of the potatoes.
Drop some of the anchovies liquid over the potatoes. Add the cream and finish off with the BREADCRUMBS.

Bake in the lower part of the oven for about 45-50 minutes.

SERVE WITH SALT CUCUMBER and knäcke bread 😍

🇸🇪🇸🇪🇸🇪

Blog using your mobile phone - One of the best blogging apps on the market - click here!

Likes

Comments

DELICIOUS MEAT SERVED WITH RÖSTI, TURNIP CHIPS, TRUFFLE BUTTER, TRUFFLE SAUCE AND CRISPY BEANS...

😋

YOU NEED THIS:

BEEF FILLET
TRUFFLE/ TRUFFLE OIL OR TRUFFLE PASTE
BUTTER
BEANS
BABY TURNIP

SAUCE:
2,5/ 250 ML DL RED WINE
1/2 TABLESPOON SOYA
2 TABLESPOONS THICK BEEF STOCK
ABOUT 5 GRAMS TRUFFLE OR 1 TABLESPOON TRUFFLE PASTE
SALT & PEPPER

BUTTER:
50 GRAMS BUTTER
1 TABLESPOON TRUFFLE PASTE OR TRUFFLE OIL
1/2 CRUSHED GARLIC
SALT


DO THIS:



Add all the ingredients for the sauce into a small pot. Let it simmer and reduce till half. Season with salt and pepper.

Mix together the ingredients for the butter. Put in a piping bag and put little balls out on a plate and put in the fridge

Prepare the BEEF and season with salt and pepper

Cut the turnip into thin slices and prepare the beans

HEAT UP a pan and add some oil and butter. Fry the BEEF FILLET medallions on both sides until the received color. Remove from the pan and leave to rest.

In another pan add some oil and fry the turnips. LASTLY fry the beans. Season with salt.


SERVE WITH RÖSTI 😋

Likes

Comments

CUTE MINI MERINGUES!

YOU NEED THIS:

4 EGG WHITES
1 ML VINEGAR
2 DL/ 200 ML SUGAR
(FOOD COLORING)

DO THIS:

Put the oven on 100 degrees.
Whisk the egg whites until its white and foamy. Then add the vinegar and keep on whisking. Add the sugar a little by little. Stop whisking when the foam is stiff and fluffy. Add a little food coloring and stir.
Put the mix in a piping bag and put them on baking paper on a baking tray.

Bake in the lower part of the oven for about 1 hour. Then turn the oven off and leave in the oven for 1-2 hours.

🍥🍬

Likes

Comments

CRISPY CRÉME BRULÉE SERVED WITH RASPBERRY SAUCE, MINI MERINGUES, STRAWBERRIES AND CRUMBLE!

YOU NEED THIS:

SERVES 4

3 DL/300 ML CREAM
1 DL/100 ML MILK
3/4 DL/ 75 ML SUGAR
4 EGGYOLKS
1 TABLESPOON VANILLA SUGAR (or one stem of VANILLA)
2 TABLESPOONS BROWN SUGAR

SIDES & DECORATION:

RASPBERRIES
STRAWBERRIES
MINI MERINGUES
COOKIE CRUMBLE
ROSE LEAVES

DO THIS:

Put the oven on 150 degrees
Mix cream, milk and sugar in a pot. Let it come to a boil.
Whisk the egg-yolks. Pour the cream mix over the egg and whisk a lot. Add the vanilla. Add the mix into little ramekins.
Put some water in an oven tray and add the ramekins. (Not necessary if you have a thermo fan oven) Bake in the lower part of the oven for about 2 hours. Baking time depends on the size of your ramekin. 
Let them stand in the fridge over the night.

Just before serving, add the sugar on top of the brulees and use a burner to melt the sugar or grill in top of the oven, but leave the one open.

Here the brûlée is served with raspberry sauce (just mix raspberries with sugar) strawberries, cookie crumble and mini meringues (you can find recipe under dessert and pastries)

E N J O Y !

🌸🌸🌸

Likes

Comments

MUSHROOM RISOTTO WITH PARMA CHIPS!

YOU NEED THIS:

PARMA HAM
RISOTTO RICE
1 BROWN ONION
1 LITER OF CHICKEN STOCK 
ABOUT A CUP OF GRATED PARMESAN CHEESE
WHITE WINE

DO THIS:

Put the oven on 150 degrees. Put the PARMA ham on baking paper on an oven tray and bake in the oven for about 5 minutes.

Chop the onion and fry in some oil and butter in a pan until shiny. Add the RISOTTO rice (cover the pan)
Then add the wine, it should just cover the rice. Let it simmer until the rice has absorbed the wine.

Then cover the rice with the chicken stock and let it simmer until the rice has absorbed the stock. Repeat the process until the rice is cooked through, al dente (you don't want to overcook the rice)

While the risotto is cooking cut and fry the mushrooms in butter. Season with salt and pepper.

Add a click of butter and the GRATED Parmesan cheese to the risotto. Season with salt and pepper.
Add the mushrooms to the risotto.

SERVE WITH the PARMA CHIPS...

🍄🍄🍄

Likes

Comments

CRISPY DELICIOUS CHICKEN TEMPURA! 

GREAT SNACKY, STARTER OR HERE SERVED AS A MAIN TOGETHER WITH NOODLES AND TOFU, TOPPED OFF WITH CRISPY SUGAR SNAPS...

YOU NEED THIS:

CHICKEN FILLETS
TEMPURA BREADCRUMBS
EGG NOODLES
TOFU
KIKKOMAN SOYA SAUCE
OYSTERSAUCE
FRESH GINGER
GARLIC
SWEET CHILI SAUCE FOR DIPPING
SUGAR SNAPS

FRYING BATTER:
2 DL/200 ML FLOUR
1 TEASPOON BAKING POWDER
1/2 TEASPOON SALT
1 1/2 DL/ 150 ML WATER
1 EGGWHITE

DO THIS:

1. Mix the marinade for the TOFU by adding a little soya sauce, some oyster sauce, one CRUSHED CLOVE OF garlic and a little GRATED fresh ginger. Cut the TOFu in pieces and add to the marinade. Leave to marinade for at least an hour

2. Prepare the FRYING batter. Whisk together FLOUR, baking powder, salt and water. Whisk the egg-white to a hard foam and turn it down in the mix.

3. Cut the chicken into pieces.

4. Boil the noodles for a few minutes. Take a side and add a little SOYA and oyster sauce. Flavor with a little garlic and ginger. Sprinkle some SESAME seeds on top if you'd like.

5. HEAT UP A THICK deep pot with oil. The oil should be a couple of centimeters deep. Test with a little breadcrumb to see if the oil is hot and ready. It should take about a minute for the breadcrumb to get golden brown.
Dip the chicken in the batter and then in the panko. (DIPPING them in water just before you put them in the oil makes them very crispy)
Fry them all until they golden and crispy. Put them on some paper and add some salt.

6.  Fry the TOFU and add to the noodles. Cut the sugar SNAPS into thin pieces and add on top of the noodles.
SERVE the chicken with the noodles and some sweet chili sauce...

Good way to start your

W e e k ! 


🙂🌸



Likes

Comments

SOME WARMING SOUP...
AS A MAIN OR A LUXURY STARTER
SERVED WITH YOUR CHOICE OF FISH
🐟

YOU NEED THIS:

400 GRAMS OF GREEN FRESH ASPARAGUS
100 ML DRY WHITE WINE
400 ML VEGETABLE STOCK
200 ML CREAM
SALT & PEPPER
1 ONION
1 CLOVE OF GARLIC
COB OR ANY FISH OF YOUR CHOICE


DO THIS:

Chop the onion and the garlic and fry in some

BUTTER in a pot on a medium heat.

Cut off the ASPARAGUS tips and save for garnish
Cut the rest of the asparagus and add to the pot.

Add the white wine and stock and let it reduce till half.
Add the cream and let it simmer.
Mix the SOUP using a hand mixer.
Season with salt and pepper.
Fry the ASPARAGUS tips on the side in a pan for a few
MINUTES.
Cut the fish into small pieces and fry in some butter in a pan. Season with salt and pepper.

Add the SOUP and the ASPARAGUS tips to the SOUP. You can also garnish with some crispy sugar snaps.


L o v e l y !

Likes

Comments

LANGOS IS A HUNGARIAN FOOD SPECIALITY, A DEEP FRIED FLAT BREAD. HERE SERVED WITH GARLIC CREME FRAICHE, RED ONION, HAM AND CHEESE.
ALSO MADE ONE WITH GARLIC, CREME FRAICHE, RED ONION, SALAMI, CHEESE AND ROCKET.
FOR DESSERT: LANGOS WITH JAM! 😋

OTHER DELICIOUS COMBOS:
CREME FRAICHE, RED ONION AND CAVIAR
CREME FRAICHE, PRAWNS AND DILL
OR A COMBO OF BOTH 😋

YOU NEED THIS:
LANGOS:
25 GRAMS FRESH YEAST OR 6 G DRIED YEAST
300 ML/ 3 DL WATER
1 TEASPOON SALT
1 LARGE BOILT POTATOE
ABOUT 1 LITRE OIL FOR FRYING
700/ 7 DL ML FLOUR

TOPPING:
CREME FRAICHE or SOUR CREME
1 RED ONION
1 CLOVE OF GARLIC
HAM
SALAMI
ROCKET
CHEESE

DO THIS:

1. ADD THE YEAST to the water. Add salt, CRUSHED potatoe and flour. Work it to a nice dough ( a bit sticky)
Leave it to rise for 35 minutes.

2. Put the dough on a floured table. Cut the dough into 8 pieces, depending on how big you want them. Roll them out and put them on FLOUR on baking paper. Leave them to rise for an additional ten minutes.

3. ADD THE OIL into a large pot or casserole. (The OIL should be about 3-4 cm high), try the OIL to see if it's ready by adding a little piece of bread. It should become golden.
Add the bread pieces and fry for about 1 minute on each side until golden. Put them on some paper.

4. Directly add a little layer of CREME FRAICHE and the cheese so it melts a bit. Then garnish with the rest!

T h i s is d e l i c i o u s !




Likes

Comments

DELICIOUS AND SUPER EASY STARTER FOR THE WEEKEND!

If you buy SMOKED mackerel you just need to assemble and all done! 😋


YOU NEED THIS:
SMOKED MACKEREL
TOAST
BUTTER FOR FRYING
MAYONNAISE
FRESH DILL

DO THIS:

Cut the toast 🍞 into round shapes using a glass. Fry on a medium heat in butter until golden and crispy.
Add some MAYONNAISE, the mackerel and finish off with some DILL!

Y U M!

Likes

Comments

Such a DELICIOUS sauce WITH a hint of pepper served With beef Fillet fried to perfection, roast wedges and tomatoes and crispy beans...


YOU NEED THIS:

BEEF FILLET
POTATOES
TOMATOES
Beans

SAUCE:
1/2 - 1 TABLESPOON OF WHOLE BLACK PEPPERCORNS
100 ML WHITE WINE
200 ML BEEF STOCK
250 ML CREAM
1 ONION


DO THIS:

1. Cut the potatoes into wedges and add to an oven tray. Add oil and SEASON with salt and some dried thyme.
Mix it and bake in the oven at 225 degrees for about 20 minutes or until golden.
2. Prepare the BEEF FILLET, cut them into pieces and season with salt and pepper. Prepare the beans.
3. Sauce:
Grain the PEPPER corns. Chop the onion finely and fry in some butter without it receiving any color. Add the pepper. Amount depends on how much pepper taste you want. I added about 2/3 TABLESPOON.
Add the pepper to the onion and fry for a minute or so. Then add the wine and the BEEF STOCK and let it reduce till half. Then add the cream and let it reduce further.
4. Heat up a pan and add some olive oil. Add the beans and tomatoes and fry for a short while. Add the beans and the tomatoes to the potatoes.
5. Add some more oil to the pan and add the BEEF FILLETS. Fry for about a minute on each side. Season with salt and pepper. LASTLY ADD SOME butter.
Take the FILLETS off the pan and leave to rest for a minute.


P l a t e. E n j o y. H a p p i n e s s

Likes

Comments