Elite life
Sweden (Swedish Recipes)
Ingredients:
2 cups flour, all-purpose, sifted
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon cardamom seeds
3/4 teaspoon salt
1 cup sour cream
2/3 cup milk
3 large egg yolks, beaten
2 tablespoons butter, melted
Cooking Instructions:
Set an ableskiver pan over low heat. Sift together and set aside: Make a well in center of dry ingredients. Add liquid mixture all at one time, stirring until well blended. Beat until rounded peaks are formed: 3 egg whites. Gently spread batter over egg whites and fold together. Test ableskiver pan by dropping on it a few drops of cold water; if drops dance around in small beads, temperature is right. Grease well with butter (About 1/2 tsp. per well). Pour batter into wells, filling about one half full. With a fork turn ableskivers frequently to brown evenly. Do not pierce. Ableskivers are done when a wooden pick inserted in center comes out clean. Serve immediately sprinkled with powdered sugar. If desired, accompany with a tart jam. About 4 dozen balls.
Ingredients:
3–4 medium size potatoes
1 vegetable bouillon cube
1 cup ground almonds (a coffee grinder works well for grinding nuts)
4 Tbsp ground flax seed
Salt & pepper
1 medium size onion, chopped
4-5 Tbsp olive or vegetable oil
Cooking Instructions:
Put potatoes in medium saucepan, cover with water, add vegetable cube, and boil until potatoes are soft. Drain water from potatoes (saving the water to make gravy), mash and let cool. While potatoes are cooling: Heat oil in small frying pan, add onions and cook until they just start to brown. Put flax seed in small bowl and add ¼ cup of hot water, let stand for about 10 minutes for flax seed to absorb the water.
When the potatoes have cooled add the soaked flax seed and water, ground almonds, salt, pepper, and cooked onions. Mix together and roll into small balls. Heat olive oil in large fry pan; add the balls and brown nicely on all sides. Transfer the balls into a shallow cooking dish, and cook for approximately ¾ hour at 350 F. While the meat(less) balls are cooking, make a vegetarian gravy. Pour over the balls and continue cooking for an additional 20 mins.
Ingredients:
1 cup cabbage, finely shredded
¾ cup whole cranberry sauce
1 Tbsp lemon juice
Salt
Cooking Instructions:
Combine all ingredients together and gently mix. Chill for a couple of hours or more.
Ingredients:
1 medium turnip
2 vegetable broth cubes
¼ tsp of ground allspice
3 medium potatoes
Cooking Instructions:
Peel turnips and cut into cubes. Peel and cube potatoes. Put potatoes and turnips into medium size saucepan with the vegetable cubes and allspice. Boil until vegetables are soft. Drain reserving the liquid. Mash the vegetables, adding pepper, salt and some of the reserved liquid. Use the remainder of the drained liquid for gravy.
Ingredients:
Almond paste
6 baking apples
2 Tbsp melted butter, non-hydrogenated margarine or olive oil
½ cup dried breadcrumbs (if gluten intolerant, use rice bread crumbs)
Almond Paste:
1 cup ground almonds
¼ cup sugar or fructose
¼ cup water
2 egg whites
Cooking Instructions:
Peel apples and core almost to the bottom. Brush apples with melted butter, or use a spritzer with olive oil and spray onto apple. Roll apple into bread crumbs. Place apples in shallow baking dish and fill centre of apples with almond paste. If you have any breadcrumbs or butter left over, spread on top of the apples. Bake at 350ºF for 40 to 50 mins, or until apples are soft. Serve with whipped cream or custard or by themselves. Add all ingredients to a blender and blend to a smooth paste.
Ingredients:
2 cups cottage cheese
¼ cup flour
3 eggs
¼ cup fructose or sugar
2 cups of light cream or plain soy milk
½ cup coarsely chopped almonds
Cooking Instructions:
Add all ingredients to a blender and blend until smooth. Grease a 10” fluted pie pan or 8” cake pan. Pour mixture into pan. Bake at 350ºF for one hour, or until knife inserted in centre comes out clean. Serve with whipped cream and jelly, or frozen raspberries (or lingon berries if you can get them).
Ingredients:
6–8 potatoes
2 medium onions
2 tbsp butter or non-hydrogenated margarine
2 cans Swedish anchovies
1 ½ Cups light cream or plain soymilk
Cooking Instructions:
Peel the potatoes and cut into thin sticks. Slice the onions into rings and sauté lightly in 1 tbsp butter or margarine. Drain and dice the anchovies, reserving the liquid for later use. Place the potatoes, sautéed onions and anchovies in layers in a greased baking dish – starting and ending with potatoes. Dot with butter or margarine and pour half of the anchovy liquid and half of the soymilk or cream on top. Bake at 400 F for 20 mins. Pour rest of cream or soymilk on top and bake until the potatoes are tender (about 30 mins).
Ingredients:
1 c rice
1 tbsp butter or non-hydrogenated margarine
1 c water
5 c milk (soy or cow’s)
Cinnamon
1 blanched almond
Cooking Instructions:
Rinse rice with boiling water. Melt ½ tbsp of butter or margarine in a large saucepan, add rice and water and boil, uncovered, for 10 minutes or until the water disappears. Add soymilk and cook, still uncovered, until rice is tender (this will take approximately an hour). Season and add remainder of butter or margarine. Serve with the almond hidden inside and cinnamon sprinkled on top. Add cold milk (again either soy or cow’s will work) if desired.
Ingredients:
6 Cups apple cider of non-alcoholic wine
¾ Cup blanched almonds
5 sticks cinnamon
10 cloves
1 Cup organic raisins
10 cardamoms
Cooking Instructions:
Simmer the spices in just enough cider or wine to cover for 15 minutes in a small saucepan. Once it has simmered, bottle the contents of the saucepan with the remainder of the cider or wine. Let sit for 1-3 days, then warm thoroughly before serving. Always serve warmed.
Ingredients:
2 Cups brown beans
5 Cups water
4 tbsp maple syrup
4 tablespoons apple cider vinegar
Cooking Instructions:
Rinse beans thoroughly and add them to the water in a large pot. Bring to a boil and simmer for about 3 hours until tender (but not mushy). Add hot water as needed to keep beans covered. Drain beans, add syrup and vinegar, adjust to taste and serve.
Makes 64 biscuits
Ingredients:
140g butter
1 cup (160 g) brown sugar
1/2 cup (175 g) treacle
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
2 eggs
2 tsp vanilla essence
4 cups (600 g) plain flour
2 tsp baking powder
Icing, to decorate
Thin ribbon, to hang
Cooking Instructions:
Melt the butter, brown sugar, treacle, cinnamon, ginger and cloves in a saucepan over a medium heat. Set aside. Stir in the eggs and vanilla essence. Stir in the flour and baking powder until smooth. Divide the dough into 3 portions. Wrap in plastic wrap and refrigerate for at least 2 hours or until firm. Preheat oven to 180°C. Line two baking trays with nonstick baking paper. Roll out 1 portion of the dough to 4mm thick between 2 sheets of baking paper. Use Christmas cookie cutters to cut out biscuit shapes. Place on the trays. Use the end of a piping nozzle to make a hole in the top of each biscuit. Bake for 5-10 minutes or until golden and firm. Repeat with the remaining dough portions. Transfer to a wire rack to cool. Decorate with icing. Thread with ribbon to hang on the Christmas tree.
Ingredients:
2-1/2-3 pounds fresh salmon, center cut, cleaned and scaled, skin left on, cut into 2 fillets, small bones removed
1/3 cup kosher salt
1/3 cup sugar
Freshly ground black pepper to taste
1/2 teaspoon saltpeter
Garnish:
1 bunch of fresh dill, chopped
The Dressing: 1/4 cup vegetable oil
Pinch of sugar
2 teaspoons distilled white vinegar
1/2 teaspoon Dijon mustard
Cooking Instructions:
Tell your fishmonger what you are making and he will help you prepare the fish. Be sure that there are no small bones in the fish. Mix all the ingredients for the curing salt in a bowl. Lay the two fillets side by side, skin side down, on a plastic tray and sprinkle with the curing salt. Place the dill on top of one of the fillets and put the other fillet on top, like a sandwhich. Wrap the entire fish with plastic wrap and then with aluminum foil. Place a small wooden board on top and put a clean brick on top as a weight. Place the whole works in the refrigerator to cure for 2 days. To prepare for serving, slice each fillet into very thin pieces across the grain, thus removing the slice from the skin. This will take a very sharp knife. Mix together the ingredients for the dressing. Arrange the slices on a platter and top with the dressing. This can be served with any breads.
Ingredients:
2 tablespoons Dijon mustard
1 tablespoon sugar
1 tablespoon distilled white vinegar
6 tablespoons olive oil
6 tablespoons sour cream
2 tablespoons finely chopped fresh dill, or more to taste
Cooking Instructions:
Mix the mustard, sugar, and vinegar in a bowl. Beat in the oil a little at a time until well blended. The sauce will thicken rapidly and must be stirred vigorously. Finally, add the sour cream and plenty of finely chopped dill. Serve on the side with cold salmon.
Ingredients:
2 eggs
3 cups milk
1-1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
Butter or oil for frying
Garnish:
Butter
Lingonberry preserves
Confectioners' sugar
Cooking Instructions:
Beat the eggs and add the milk and flour gradually along with the sugar and salt. Heat a platt pan or small frying pan over low heat and brush with oil or butter. Stir the batter well and cook thin and light pancakes. Serve with butter, lingonberry preserves, and a bit of confectioners' sugar.
Ingredients:
1/2 cup whole green cardamom pods
1 750 ml bottle dry red wine
1 750 ml bottle dry white wine
1/2 cup honey, divided
1/2 cup whole espresso coffee beans
15 garlic cloves
10 small sardines packed in oil, drained (from 3.75 ounce can)
8 fresh thyme sprigs
Peel from 1 lemon (removed in strips with vegetable peeler)
1 7-pound lamb shoulder, boned, rolled, tied
5 tablespoons all purpose flour, divided
1/4 cup 91/2 stick) butter
1 teaspoon chopped fresh thyme
Cooking Instructions:
Stir cardamom in large saucepan over medium-high heat until golden, about 4 minutes. Add all wine, 1/4 cup honey, and next 5 ingredients; bring to boil. Boil 10 minutes. Cool marinade. Place lamb and marinade in resealable plastic bag. Chill overnight. Preheat oven to 350 F. Remove lamb from marinade, reserving marinade with spices. Pat lamb dry; sprinkle with 3 tablespoons flour, salt, and pepper. Melt butter in heavy large pot over medium-high heat. Add lamb; brown well, about 8 minutes. Pour marinade with spices over lamb and bring to boil. Cover pot; bake lamb until tender, turning occasionally, about 2 hours 15 minutes. Transfer lamb to platter; cut off stirng. Strain lamb cooking liquid into large bowl; spoon off fat, reserving 2 tablespoons fat in small bowl. Mix 2 tablespoons flour into reserved fat. Return cooking liquid to pot and bring to boil. Mix in 1/4 cup honey. Whisk in flour mixture. Boil 5 minutes. Mix in chopped thyme. Season with salt and pepper. Slice lamb; serve with sauce.
Ingredients:
1 1-pound can pickled beets, sliced and diced small (drain and reserve liquid)
2 6-ounce jars wine-flavored pickled herring pieces, drained and diced small
1 green apple (unpeeled), cored and diced small
1/2 pound new potatoes (unpeeled), cooked and diced small
1/2 cup finely diced cooked beef or veal
2 tablespoons yellow onion, peeled and diced small
1/3 cup finely chopped dill pickle
The Dressing:
6 tablespoons reserved beet liquid
2 tablespoons distilled white vinegar
1-2 tablespoons sugar
Pinch of freshly ground black pepper
Salt to taste
1/2 cup heavy cream
Garnish:
2 hard-boiled egg yolks , chopped or grated
Cooking Instructions:
Mix all of the ingredients for the salad in a salad bowl. Blend all of the dressing ingredients except the whipping cream. Stir the dressing into the salt. Whip the cream and gently fold into the salad. Garnish with the chopped or grated egg yolk.
Ingredients:
15 dried prunes, pitted
12 dried apricots, pitted
1-1/2 cups water
1 3-pound loin of pork, almost all visible fat removed
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Sauce for Pork Loin:
1 cup dry white wine
1 cup chicken stock or use canned
Pan drippings
Cooking Instructions:
Cover the prunes with the water; bring to a boil. Turn off the heat, add the apricots, and let cool. Drain and reserve the liquid. With a sharp knife make slits the length of the pork loin. Rub the roast with salt and pepper and insert 1/2 the cooked prunes and apricots in the slits. Tie the meat up into a roast. Insert a meat thermometer. Place the meat on a roasting rack in a pan and place 1 cup water in the bottom of the pan. Additional water may have to be added to prevent drying. Roast in a preheated 325 oven for 1-1/2 to 1-3/4 hours. Remove the meat when the thermometer registers 155. Sauce for Pork Loin: Place all of the ingredients in a small saucepan and bring to a simmer. Cook for 5 minutes. Puree in a food blender until smooth. Return the sauce to the pan. Bring to a simmer before serving. You may want to thicken the sauce with 1 tablespoon of cornstarch dissolved in 2 tablespoons of water, stirred into the sauce while simmering.
