Welcome Guest ( Log In | Register )
   Mobile App






Reply to this topicStart new topicStart Poll

> Anyone Interested In Swedish Receipes?, Oh my God, we have plenty of good food!
Bookmark and Share
Eiric 
Posted: 09-Sep-2005, 01:27 AM
Quote Post

Member is Offline



Son of the Seven Seas and Keeper of the Holy Key
Group Icon

Group: Scotland
Posts: 284
Joined: 09-May-2005
ZodiacAlder

Realm: Sweden, but me heart's in Scotland - An t-Suain, ach tha mo chridhe às ann Alba

male





Anyone interested in some Swedish food? I am a worthless chef but my mother's fantastic. If you want some receipes just tell me!


--------------------
Anam Ceilteach

About Indigenous Peoples
If you ever needed a Gàidhlig dictionary

If you think you can hold me down
I beg to differ
If you think you can twist my words
I'll sing forever



Tha gach uile dhuine air a bhreth saor agus co-ionnan ann an urram 's ann an còirichean. Tha iad air am breth le reusan is le cogais agus mar sin bu chòir dhaibh a bhith beò nam measg fhein ann an spiorad bràthaireil

If you think you can hold me down
I beg to differ
If you think you can twist my words
I'll sing forever
PMEmail PosterUsers Website               
Top
cynni 
Posted: 09-Sep-2005, 09:19 AM
Quote Post

Member is Offline



Celtic Guardian
Group Icon

Group: Scotland
Posts: 937
Joined: 26-Jun-2005
ZodiacVine

Realm: Huntington, IN

female





Sounds good to me. I am always willing to try something different. I like to collect recipes.


--------------------
"We all get heavier as we get older because
there's a lot more information in our heads."
So I'm not fat, I'm just really intelligent and my head couldn't hold anymore so it started filling up the rest of me!
"Mama Tater"

PMEmail Poster               
Top
Athalay 
Posted: 09-Sep-2005, 11:32 AM
Quote Post

Member is Offline



Clan Member
***

Group: Celtic Nation
Posts: 57
Joined: 27-Oct-2004
ZodiacVine

Realm: Budapest, Hungary

male





Let' start the sharing... I like to try out the different tastes smile.gif


--------------------
The boy, who cry for the past and the future....
PMEmail Poster               
Top
stevenpd 
Posted: 09-Sep-2005, 03:44 PM
Quote Post

Member is Offline



An American Guardian of the Realm
Group Icon

Group: Founder
Posts: 2,894
Joined: 15-Feb-2002
ZodiacReed

Realm: Fountain Valley, Calif.

male





Swedish meatballs! My grandmother made the most fantastic meatballs in the world and my mother has misplaced the recipe. But I'm enjoying the search . . .


--------------------
2013


user posted image


Vote in the 2013 Music Awards


Dear Lord, lest I continue in my complacent ways, help me to remember that someone died for me today. And if there be war, help me to remember to ask and to answer "am I worth dying for?" - Eleanor Roosevelt

The ultimate result of shielding men from the effects of folly is to fill the world with fools.
-- Herbert Spencer, English Philosopher (1820-1903)
PMEmail Poster My Photo Album               
Top
Shadows 
Posted: 10-Sep-2005, 09:32 AM
Quote Post

Member is Offline





Reader of souls, vision seeker, TROLL
Group Icon

Group: Super Moderator
Posts: 4,154
Joined: 20-Jun-2003
ZodiacHolly

Realm: The frontier of Penn's Woods

male





I am for sharing recipes from anywhere and am interested in any and all! Share away!


--------------------
I support the separation of church and hate!

IMAGINATION - the freest and largest nation in the world!


One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.

Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
He that keeps not his arms in time of peace will have none in time of war.

"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

"Without food we are nothing, without history we are lost." - SHADOWS


Is iomadh duine laghach a mhill an Creideamh.
Religion has spoiled many a good man.

The clan MacEwen
PMEmail PosterUsers Website My Photo Album               
Top
Eiric 
Posted: 12-Sep-2005, 06:04 AM
Quote Post

Member is Offline



Son of the Seven Seas and Keeper of the Holy Key
Group Icon

Group: Scotland
Posts: 284
Joined: 09-May-2005
ZodiacAlder

Realm: Sweden, but me heart's in Scotland - An t-Suain, ach tha mo chridhe às ann Alba

male





Oki, then I'll post some receipes tomorrow! Swedish meatballs - One's no Swede if he cannot make meatballs! And Apple pie, and a cookie called dreams and... Oh, I'll post everything tomorrow!
PMEmail PosterUsers Website               
Top
stoirmeil 
Posted: 12-Sep-2005, 12:25 PM
Quote Post

Member is Offline



Celtic Guardian
********

Group: Celtic Nation
Posts: 3,581
Joined: 07-Nov-2004
ZodiacBirch

Realm: New York







And that drink for the holidays called glögg? wine.gif
PMEmail Poster               
Top
Eiric 
Posted: 15-Sep-2005, 06:05 AM
Quote Post

Member is Offline



Son of the Seven Seas and Keeper of the Holy Key
Group Icon

Group: Scotland
Posts: 284
Joined: 09-May-2005
ZodiacAlder

Realm: Sweden, but me heart's in Scotland - An t-Suain, ach tha mo chridhe às ann Alba

male







Swedish Recipes

--------------------------------------------------------------------------------

Salted Herring - "Inlagd sill"
Cabbage Rolls - "Kåldolmar"
Meatballs - "Köttbullar"
Ginger Snaps - "Pepparkakor"

--------------------------------------------------------------------------------

Salted herring - "Inlagd sill"
4 to 6 fillets of salt herring
1½ dl(3/4 cup) sugar
1 dl (½ cup) Swedish spirit vinegar
2 dl (about 1 cup) water
5 tsp. allspice
1 bay leaf
1 to 2 red onions
sliced dill sprigs
Soak the herring in cold water for 10 to 12 hours, or follow the directions on the package. Drain them. Mix the sugar, vinegar and water in a separate bowl. Add the allspice, bay leaf and onion. Pour the dressing over the herring and refrigerate for 2 hours. Cut the herring in 1 cm- thick slices, cover with dressing and garnish with red onion rings and dill sprigs.

Variation: Instead of allspice, add 1 teaspoon whole cloves and 5 crushed white peppercorns to the dressing. Bring to a boil, let cool and pour over the herring reserving about ½ dl. Refrigerate for at least two hours. Slice the herring and place in serving dish. Add the remaining dressing and garnish with red onion rings, cloves and dill.


Cabbage Rolls - "Kåldolmar"
1 small head white cabbage, water, salt
Filling:
1 dl (½ cup) water
½ dl (1/4 cup) white rice
3 dl (1½cups) milk
350 g(about 12 oz) ground beef
salt, white pepper, thyme
margarine or butter
1 dl (½ cup) light cream
Cut out the core and put the cabbage in salted boiling water. Cook covered, until the leaves are slightly soft and easy to remove from the core. Peel off the leaves one by one and drain on a rack or towel. Trim the coarse centre vein of each leaf. To make the filling, bring the water to a boil. Add the rice and cook covered, until the water is almost absorbed. Stir in the milk and cook till the mixture resembles a thin porridge. Let cool. Mix with the meat and spices, add more milk if necessary. Put a large tablespoonful of filling on each cabbage leaf. Fold the leaf around the filling and secure the roll with a toothpick. Heat a skillet with a little margarine or butter. Brown a few rolls at a time, over moderate heat. Transfer to a casserole. When all the cabbage rolls are browned add a little beef bouillon or water to the casserole, cover and let simmer for about 30 minutes. Add the cream and cook for another 15 minutes. Serve with boiled potatoes and lingonberry preserve.


Meatballs - "Köttbullar"
1 dl (½ cup) fine dry bread crumbs
1 dl (½ cup) light cream
1 dl (½ cup) water
200 g (7 oz.) ground beef
200 g (7 oz.) ground lean pork
1½ tsp. salt
½ tsp. ground allspice
2 tbl grated yellow onion
(and/or 2 crushed garlic cloves)
1 egg, beaten
3 tbl 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 smörgåsbord. Heat part of the margarine or butter in a skillet. Add 10 to 15 meatballs. Fry over moderate heat until the meatballs are beautifully brown and cooked through. Transfer to a serving dish and keep hot while frying the remaining meatballs. Serve with boiled potatoes, lingonberry preserve and a tossed salad.


Mhmm Yummie-yummie!
PMEmail PosterUsers Website               
Top
Shadows 
Posted: 17-Sep-2005, 12:07 PM
Quote Post

Member is Offline





Reader of souls, vision seeker, TROLL
Group Icon

Group: Super Moderator
Posts: 4,154
Joined: 20-Jun-2003
ZodiacHolly

Realm: The frontier of Penn's Woods

male





Stilton and St. Olof Pie
--------------------------------------------------------------------------------

Ingredients:

Crust:

6 ounces plain flour

pinch of salt

3 ounces butter

2 tablespoons water



Filling:

4 ounces Blue Stilton cheese, crumbled

1 ounce St. Olaf cheese, shredded

1/2 green pepper, seeded and chopped

1 tomato, skinned, seeded and chopped

2 eggs, beaten

5 fl. ounces light cream

salt

pepper

pinch of grated nutmeg



Directions:
Crust

Place the flour and salt into a bowl. Add the butter in pieces
and rub into the flour until the mixture resembles fine bread
crumbs.
Add the water and mix into a dough. Knead slightly on
a floured work surface.




Filling:

Roll out the pastry and line an 8 inch pie tin. Prick the base.

Bake 'blind' at 400 degress Fahrenhiet for about 10 to 15
minutes.
Mash the cheeses together and and add pepper and
tomato. Stir eggs and light cream into the cheese and season
to taste with salt, pepper and nutmeg.
Pour into the pie crust.

Bake at 350 degrees Fahrenheit for 20 to 30 minutes.
Serve hot
or cold.



PMEmail PosterUsers Website My Photo Album               
Top
1 User(s) are reading this topic (1 Guests and 0 Anonymous Users)
0 Members:

Reply to this topicStart new topicStart Poll

 








Celtic RadioTM broadcasts through Live365.com and StreamLicensing.com which are officially licensed under SoundExchange, ASCAP, BMI, SESAC and SOCAN.
©2014 Celtic Radio Network, Highlander Radio, Celtic Moon, Celtic Dance, Ye O' Celtic Pub and Celt-Rock-Radio.
All rights and trademarks reserved. Read our Privacy Policy.
Celtic Graphics ©2014, Cari Buziak


Link to CelticRadio.net!
Link to CelticRadio.net
View Broadcast Status and Statistics!

Best Viewed With IE 8.0 (1680 x 1050 Resolution), Javascript & Cookies Enabled.


[Home] [Top]

Celtic Hearts Gallery | Celtic Mates Dating | My Celtic Friends | Celtic Music Radio | Family Heraldry | Medival Kingdom | Top Celtic Sites | Web Celt Blog | Video Celt