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| Celtic Radio Community > From Your Kitchen to My Plate > Anyone Interested In Swedish Receipes? |
| Posted by: Eiric 09-Sep-2005, 12:27 AM |
| Anyone interested in some Swedish food? I am a worthless chef but my mother's fantastic. If you want some receipes just tell me! |
| Posted by: cynni 09-Sep-2005, 08:19 AM |
| Sounds good to me. I am always willing to try something different. I like to collect recipes. |
| Posted by: Athalay 09-Sep-2005, 10:32 AM |
| Let' start the sharing... I like to try out the different tastes |
| Posted by: stevenpd 09-Sep-2005, 02:44 PM |
| 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 . . . |
| Posted by: Shadows 10-Sep-2005, 08:32 AM |
| I am for sharing recipes from anywhere and am interested in any and all! Share away! |
| Posted by: Eiric 12-Sep-2005, 05:04 AM |
| 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! |
| Posted by: stoirmeil 12-Sep-2005, 11:25 AM |
And that drink for the holidays called glögg?  |
| Posted by: Eiric 15-Sep-2005, 05:05 AM |
| 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! |
| Posted by: Shadows 17-Sep-2005, 11:07 AM |
| 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. |