Recipes

Skansk Potatis (Swedish Fried and Creamed Potatoes)

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  • Prep
    20 min.
  • Cook
    20 min.

Ingredients

  • 2 T. shortening
  • 6 medium potatoes, diced or shredded
  • 1 medium onion, chopped
  • 1 t. salt

1/2 t. white pepper

1 3/4 c. cream

1 T. chopped parsley

Directions

  • In large frying pan, heat shortening; add potatoes and onion.
  • Cook on medium, 10 min. or until well browned.
  • Add salt and pepper.
  • Gradually add cream and simmer 10 min. until tender.
  • Sprinkle with parsley.

Veal Escallops with White Wine and Taragon

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  • Prep
    15 min
  • Cook
    30 min.

“Source: Woman’s Day Encyclopedia, vol. 4, p. 651”

Ingredients

  • 8 very thin escallops of veal
  • flour
  • 3 T. butter
  • 3 T. cooking oil

salt to taste

1 T. fresh tarragon or 1 1/2 t. dried tarragon

white wine (1/2 bottle)

Directions

  • Pound and dust escallops with a little flour.
  • Melt butter and oil in a large skillet.
  • When bubbly, add escallops and brown quickly on both sides.
  • Season with salt.
  • Add tarragon and just enough wine to cover meat).
  • Lower heat a bit and continue cooking, turning veal once or twice to be sure they are evenly bathed.
  • When wine has cooked down and meat is tender, remove veal to a hot platter.
  • Add 1/4 c. more wine to pan.
  • Turn up heat and cook rapidly for a minute or two.
  • Pour juices over the veal.

Swedish Apple Pudding

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Swedish Apple Pudding

  • Prep
    15 min.
  • Cook
    20 min.

“Delicious and can be made ahead of time.”

Ingredients

  • 3 c. soft bread crumbs
  • 1/4 c. butter, melted
  • 3 T. sugar
  • 1/2 whipping cream
  • 1 T. sugar

 

1/4 t. vanilla extract

1 2/3 c. chunk-style applesauce

1/2 c. chopped almonds (toasted)

2 T. raspberry jam

Directions

Combine bread crumbs (9 slices of bread), melted butter and 3 T. sugar. Bake in 375 F. oven for 15-20 min., til lightly toasted, stirring.

Beat cream with 1 T. sugar and vanilla til soft peaks form.

In 1-quart clear glass bowl, layer 1/3 crumb mixture, 1/2 applesauce, 1/2 almonds, and 1/2 whipped cream. Repeat, ending with crumbs. Cover and chill. To serve, melt jam and drizzle atop.

Tatins de poireaux aux Saint-Jacques (scallops)

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Tatins de poireaux aux Saint-Jacques (scallops)

  • Prep

  • Cook

Ingredients

  • 2-3 leeks, cleaned and chopped
  • 3-4 sea scallops per person (depending upon size of scallop)
  • 1 sheet of puff pastry, thawed
  • 1 T. olive oil
  • salt, pepper, sugar
  • optional: creme fraiche, chives, saffron; beurre citron sauce

Directions

  1. Soak scallops in cold water, lemon juice and sea salt for at least 30 minutes (if US scallops). Dry thoroughly and sprinkle with coarse ground pepper (black or pink).
  2. Sauteed chopped leeks in olive oil. Season with salt and pepper to taste; sprinkle with a little sugar. Set aside.
  3. Cut rounds (about 4″-5″ in diameter) from puff pastry, one per person.
  4. Pile leeks onto papered baking sheet in 4″ to 5″ flat rounds (one per person). Top with rounds of puff pastry.
  5. Bake 20 minutes at 180 C. (355 F). until pastry is golden.
  6. Saute scallops in butter or olive oil. Make sure the pan is very hot before adding scallops.
  7. Invert pastry rounds and leeks carefully onto individual plates and top with scallops.
  8. Option: add beurre citron sauce or serve creme fraiche with chives and saffron on the side.

Boulettes aux poissons et aux legumes

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Boulettes aux poissons et aux legumes

  • Prep

  • Cook

Fish balls with vegetables. (Source:”Femina” magazine, p. 35.)”

Ingredients

  • 600 g. filet of whiting, cut into pieces and processed
  • 4 slices of bread, soaked in 5 cl. warm milk
  • 1 egg
  • 1 heaping T. cornstarch
  • 2 T. chopped chives
  • 2 carrots, julienned
  • 100 g. snowpeas, thinly sliced (or green beans, sliced)
  • 120 g. peas
  • 1 bay leaf
  • salt and pepper
  • 2 cloves garlic, crushed
  • 40 g. butter
  • 1 tomato, small dice
  • 4 stalks flat-leaf parsley, chopped
  • 20 cl. cream

Directions

  1. Mix together fish, panade (bread and milk), egg, chives and cornstarch.
  2. Form balls.
  3. Melt butter; add garlic, veggies, bay leaf, salt and pepper.
  4. Add cream and boil.
  5. Add fish balls, and lower heat. Cover and simmer 10 min.
  6. Sprinkle with parsley and tomato.

Spinach Souffle

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Spinach Souffle

  • Prep: 30 min.

  • Cook: 45-50 min.

“Source: Woman’s Day Encyclopedia”

Ingredients

  • 3 T. butter
  • 1/4 c. flour
  • 1 t. salt
  • 1/4 t. pepper
  • 1/8 t. nutmeg
  • 1 c. milk
  • 1 c. grated Swiss cheese
  • 1 c. well drained finely chopped cooked spinach (1 box frozen chopped spinach)
  • 3 eggs, separated

Directions

  1. Melt butter and blend in flour, salt, pepper, and nutmeg.
  2. Gradually add milk, stirring until well blended.
  3. Cook over low, stirring constantly until mixture is thick and smooth.
  4. Add cheese and spinach and cook until cheese is melted.
  5. Cool.
  6. Beat egg whites until stiff, but not dry.
  7. Beat egg yolks until thick and lemon-colored.
  8. Add yolks to spinach.
  9. Fold in whites.
  10. Pour into buttered 1 1/2 qt. souffle dish or straight-sided casserole.
  11. Bake at 325 F. for 45-50 minutes until inserted knife comes out clean.

Scandinavian Almond Cake

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  • Prep: 15 min.

  • Cook: 50 min.

“Excellent recipe from Scandia, maker of the cake pan for this cake (via Helmslojd catalog).”

Ingredients

  • cooking spray
  • sliced almonds
  • 1-1/4 c. sugar
  • 1 egg
  • 1-1/2 t. almond extract
  • 2/3 c. milk
  • 1-1/4 c. flour
  • 1/2 t. baking powder
  • 1 stick melted butter (1/2 c.)
  • confectionary sugar

Directions

  1. Spray pan with cooking spray, then sprinkle with sliced almonds.
  2. Beat well: sugar, egg, extract, milk.
  3. Add: flour, baking powder.
  4. Add: melted butter.
  5. Mix well then pour into pan.
  6. Bake at 350 for 40-50 minutes. Edges must be golden brown.
  7. Cool in pan before removing.
  8. Sprinkle with confectionary sugar.

Rubarberkaka

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Rubarberkaka

Prep:10 min.

Cook: 45 min.

“Rhubarb Coffee Cake”

Ingredients

  • 150 g. butter
  • 250 g. sugar
  • 1 t. ground cardamon
  • pinch salt
  • 3 eggs
  • 180 g. flour
  • 1 t. baking powder
  • 2 dcl (about 150 g.) rhubarb, cubed

Directions

  1. Cream butter and sugar.
  2. Add rest of ingredients, except rhubarb.
  3. Pour batter in round cake pan.
  4. Stick cubes of rhubarb into batter.
  5. Bake about 45 min. at 350 F.

Lasagnes safranees aux coquillages et thym citron

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Lasagnes safranees aux coquillages et thym citron

  • Prep 20 min.

  • Cook 35 min.

“Lasagne noodles in a tower with saffron sauce and seafood in between. Yummy!”

Ingredients

  • 30 g. butter
  • 30 g. flour
  • 100 m. white wine
  • 2 shallots, chopped
  • 1 bouquet of lemon thyme
  • 1 kg. coques
  • 1 kg. mussels
  • 1 kg. clams
  • 4 pinches of saffron threads (divided)
  • 150 ml heavy cream
  • salt and fresh ground pepper
  • 24 crevettes roses (cooked and peeled shrimp)
  • 12 lasagne noodles (to be cut in half to create squares)
  • 80 g. parmesan, grated
  • 80 ml olive oil
  • lemon thyme sprigs for garnish

Directions

  1. In a medium saucepan, melt the butter and add the flour to create a roux, stirring over med. heat, 3 min. Set aside.
  2. Wash the mussels, clams and coques, removing beards from the mussels. In a large saucepan, boil the wine and shallots. Add the coquillage and thyme. Cover and let cook 10 min. on high, stirring half-way through the cooking.
  3. Drain the seafood, reserving the juice. Remove seafood from its shells and discard the shells. Strain the broth very well and add about 400 ml. to the roux.
  4. Add half of the safran and let cook about 5 min. until sauce thickens. Add cream, salt, pepper, and let cook 5 min. Add seafood and shrimp and mix together. Keep hot.
  5. Boil large pan of salted water. Add the lasagne noodles and cook 5 min.
  6. Drain and drizzle with olive oil. Cut in two.
  7. Put one square on each plate and add sauce and seafood. Add another square and add more seafood. Add another square and sauce with seafood. Top with fourth square.
  8. Garnish with parmesan, saffron threads, and lemon thyme sprigs.
  9. (In the US, substitute bay scallops or quartered sea scallops for the cockles)

Seafood Paella

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Seafood Paella

  • Prep 20 min.

  • Cook 35 min.

“Paella without the chicken or meat”

Ingredients

  • 2-1/4 c. seafood broth
  • large pinch of saffron threads, slightly ground in mortar
  • 1 T. Pastis
  • 3 T. olive oil (2+1)
  • 12 raw, peeled and de-veined shrimp
  • 2 calamar tubes (encornets), sliced crosswise into rings
  • 2 T. chopped tentacles from the squid
  • 1/2 onion, minced
  • 4 mini red bell peppers, sliced crosswise in rings (or 1/2 large red bell pepper, diced)
  • 2 cloves garlic, minced
  • 2 fresh tomatoes, diced
  • 1/2 t. dried thyme
  • 1 T. fresh parsley, chopped
  • 1 T. fennel fronds, chopped
  • sea salt and fresh ground pepper to taste
  • 1 c. Arborio rice
  • 8 ou. fresh cod, cut in 1/2″ slices
  • 12 clams
  • 12 mussels
  • 1/2 c. frozen peas (optional)

Directions

  1. Preheat oven to 400 F.
  2. Heat broth in large saucepan. Add saffron and boil for 5 min. Add pastis. Set aside and keep warm.
  3. In paella pan, heat 2 T. oil. Add shrimp and calamar rings and saute until shrimp are golden. Remove from pan.
  4. Add onion to the paella pan and cook 3 min.
  5. Add 1 T. oil to the pan and saute bell peppers, 2 min.
  6. Add garlic and tomato and cook, 3 min.
  7. Add thyme, parsley and fennel, salt and pepper to taste and stir to blend.
  8. Stir in the rice and cook until juices are absorbed.
  9. Add broth and stir evenly. (Add peas, if using.) Boil 10 min. on the stove, until broth is half absorbed into the rice.
  10. Without stirring, tuck fish pieces, clams and mussels into the rice.
  11. On top, add tentacles, shrimp, and cod.
  12. Put into oven, uncovered, 25 min. until liquid is all absorbed.
  13. Rest, covered with a linen kitchen towel for 5 min. before serving.