Peel potatoes and dice into
small cubes. Peel onions and chop finely. Fry potatoes in butter until soft and
brown. Remove from skillet. Sauté onions in
butter until soft and golden brown. Add the meat to the onions and brown
slightly. Return potatoes to skillet and season with salt and pepper. Let
mixture cook for another 5 minutes over low heat.
piping hot with raw eger
volks or fried eggs, fresh cucumber salad or pickled beets.
This is a
very old-fashioned dessert. TYadi üonally
confectioner’s sugar used to be sprinkled in a pattern on top of the
cake. To make the pattern, cut a piece of stiff paper
in the shape of the bottom of the pan. Now fold this rounded sheet of paper
three times, so that if s folded in eighths. Cut holes, squares and crescent
shaoes into the layers of paper. Unfold. You should have an even, lacy-Iooking
pattern. Place on cool cake and sift confectioner's sugar over it. Remove
pattern carefully. Cutting paper patterns was something children were asked to
1cups (5 dl) unseasoned bread crumbs or cracker
2oz (75-100 g) butter
l 2/3-2 cups (4-5 dl) tart apple
sauce confectioner’s sugar
oven to 400. Butter a ring mold (with removable rim). Reserve about 1/2 tbsp
butter. Sauté bread
crumbs lightly in remaining butter. Put a layer of bread crumbs on the bottom
of the pan, spread apple sauce on top, add another layer of bread crumbs,
spread another layer of apple sauce, and top with bread crumbs. Bake ffcr 30
minutes. Serve warm or cold, sprinkled with confectioner’s sugar. Custard
sauce is usually served with it, see recipe beside.
Swedes are often surprised at what other countries write about how to
prepare Swedisli meatballs. There are all kinds of recipes, but here is a
really authentic one.
The meatballs may be shaped rather large and served as a
main dish, or very small (1 inch or 2 1/2 cm in diameter) and served on toothpicks
as appstizers. Also suitable for freezing.
1 pound (450 g) lean ground beef 1 small onion, grated and preferably
red 1 teaspoon salt
l-l 1/2 teaspoons ground allspice
1/2 cup (l
1/4 dl) unsweetened bread, soaked in 1/2 cup hot water butter for frying
ground beef, onion, salt, allspice egg yolk and soaked bread. Mix thoroughly
until smooth. Shape one small meatball and fry in butter in heavy skillet to
check taste. Correct seasoning with salt and allspice as desired. Shape
meatballs. This is easier if you dip your hands in cold water or use 2 spoons.
Fry meatballs, 8-10 at a time, in melted butter over moderate heat. By shaking
skillet now and then, the meatballs win retain their round form and will brown
evenly on all sides.
mashed potatoes and lingonberry or cranberry preserves.
This is a
favorite in Sweden!
Try serving it as a late - night snack-it is easy to prepare and will delight
your hungry guests. Or, try making small patties and serving them on toast as
1pound (450 g) lean ground beef
1/2 cup (1 1/4 dl) liquid from pickled beets 1/3 cup (1 dl) heavy cream
2teaspoons salt 3/4 teaspoon pepper 4 tablespoons
finely chopped onions, sauted in butter
2-4 tablespoons capers, drained and finely chopped
1/2 cup (1 1/4 dl) pickled beets, drained and
finely chopped butter for frying.
In a large bowl mix well the ground beef, egg yolks, pickled beet
liquid, heavy cream, salt and pepper. Gently stir in sauted onions, capers and
pickled beets. Shape into round patties, about 2V2-3 inches (6-7 cm) in diameter. Melt
butter in a large heavy skillet over moderate heat. Cook patties for 3-4
minutes on each side. They should be rosy inside.
Swedes often serve these hamburgers with a fried egg on top of each
Ivïake an unleavened dough with 1/2 lb.
fine semolina (flour made from durum wheat), water and salt. Let,it stand one
hour. Stir again and knead thoroughly, adding lukewarm water until you have a
soft dough. Warm the spècial silver-plated
copper malsouqua tray over the fire upside down. Dip your fingers in water and
pick up some dough. With a quick motion, drop it - but catch it just as it
reaches the bottom of the tray so that it leaves only a thin film of dough on
the tray. Repea until the tray is almost covered with dough.. As soon as this
film is dry. pull it off the tray and put it on a damp cloth. Repeat until all
he dough has been used. Cover with the damp cloth so that these thin sheets of
dough do not dry out completely. Half a pound of semolina is emough to make
about 18 to 20 maLsouquas. To be perfect, the malsouqua must be light and very
thin. These thin sheets of dough (which, as you may have noticed, require
considerable dexterity!) are used in many different Tunisian dishes: briks, tajine malsouqua, ourta, brikit hlib.
samsa, zriga, etc
cheese and cubed pears into The sauce and serve.
1kilo of potatoes cooked with skin
potatoes and grate them. In a pan melt butter and potatoes with salt mixing
with a wooden spoon. Shape it into a round cake. Cover it with a soup or salad
bowl Leaving no air between the cup and the potatoes. When potatoes start
getting golden color Lower heat and serve with bowl which was on top of it.
Beef Steak With cream and tarragon
4steaks (1/2 cm. width and 160 gm. each)
80 gm. butter
2medium size onions Tarragon or thyme 1/2 Lemon
juice 250 gm mushrooms 40 cl sour cream Salt and pepper
the'mushrooms and onions into very smaii pieces. In a big pan melt 4 tbsp. of
bitter. Mean while put salt on both sides of the meat. When butter is hot
enough cook the steaks both sides until Light brown.
other pan on medium heat mix in 4 tbsp. of butter with onions tarragon or
thyme, mushrooms salt and pepper. Put off heat and cover the meat In the other
pan with onions and mushroom add 8 tbsp. cream and mix into a creamy sauce
while cooking on medium heat add half a lemon juice and keep aside.
steaks are served in a preheated plate and the sauce poured over it is served