Cold Luxurious Raspberry Pancake - Kall lyxig hallonpannkaka

COLD LUXURIOUS RASPBERRY PANCAKE
Kall lyxig hallonpannkaka

Serves 4

0.8 cup flour
2 tablespoons sugar
1 teaspoon vanilla sugar
2 eggs
0.8 cup milk
3 tablespoons melted butter or margarine

Filling:
2 gelatin sheets = 1 teaspoon powdered gelatin
3½ oz white chocolate
0.8 cup heavy cream
0.4 cup raspberry jam

Raspberry sauce:
4½ oz raspberries
sugar to taste
1 to 2 tablespoons water

Decoration:
whipped cream
lemon balm


Mix flour, sugar and vanilla sugar in a bowl. Add the eggs and stir the batter together. Add milk and melted fat and beat it in. Bake thin pancakes and let cool completely.

Soak the gelatin sheets in cold water for about 5 minutes. Finely chop the white chocolate and put it in a bowl. Heat up the cream and pour this over the chopped chocolate. Squeeze out the moisture from the gelatin sheets and put them in the cream mixture. Stir until it's melted and really well blended. Stir in the raspberry jam and put in the fridge for a couple of hours.

Beat the cream mixture with an electric beater until light and fluffy. Spread the chocolate filling onto the pancakes, roll them up and put them seamside down on a plate that you put in the fridge until serving.

Raspberry sauce:
Mash the berries and flavor with some sugar. Dilute the sauce with some water and put a "mirror" of sauce on each serving plate.

Cut off the ends of the pancake rolls and cut them diagonally in two. Put them upright on the plates and decorate with some whipped cream and lemon balm leaves.

Enjoy!

Bella

Passionfruit-Marinated Strawberries - Passionsfruktmarinerade jordgubbar

PASSIONFRUIT-MARINATED STRAWBERRIES
Passionsfruktmarinerade jordgubbar

Serves 4

4 cups strawberries
0.6 cup water
0.6 cup sugar
4 to 5 passionfruits


Boil water and sugar for about 5 minutes and allow to cool. Split the passionfruits and scoop the pulp (with seeds) into the liquid. Split the strawberries and put them in the liquid for 10 to 15 minutes.

Serve the marinated berries with softened vanilla ice cream.

Enjoy!

Bella

Apple Oats Dessert - Äppelefterrätt med havregryn

APPLE OATS DESSERT
Äppelefterrätt med havregryn

Serves 6

5 large apples
1 tablespoon butter or margarine

Oat cover:
3½ oz butter or margarine
0.2 cup sugar
1.2 cup oats


Core, peel and cut the apples in wedges and put them in a greased, oven-proof pan.

Stir fat and sugar until soft. Add oats, blend well and divide it over the apples. Put in the oven at 440F and bake for 15 to 20 minutes.

Serve with vanilla ice cream, vanilla sauce or ice cold whipped cream.

Enjoy!

Bella

Warm Pudding with Sugar Berries - Varm pudding med sockrade bär

WARM PUDDING WITH SUGAR BERRIES
Varm pudding med sockrade bär

Kesella, a Swedish dairy product, can do wonders with desserts and food. In just a Little while you make a healthy, low-fat dessert with fresh berries, especially suitable after a fish or soup dinner. Or why not instead of cake or cookies with coffee?

Serves 4

3 eggs
4 tablespoons sugar
2 tablespoons flour
grated zest from ½ lemon
9 oz Kesella or thick Greek or Turkish yogurt
butter or margarine for the pan
sugar
sliced strawberries or whole raspberries


Heat the oven to 350F.

Separate the eggs and pour the yolks in one bowl and the whites in another. Beat yolks and sugar until fluffy. Add flour, grated lemon zest and Kesella or substitute. Stir until smooth.

Beat the egg whites until stiff. Fold them into the batter, not longer than necessary or the air will disappear. Pour the batter in a greased, oven-proof pan and bake until golden on the lowest shelf of the oven for about 30 minutes. Sweeten the berries and decorate with them. Serve the pudding warm.

Enjoy!

Bella

Rice Porridge Dessert with Raspberry Mirror - Risgrynsdessert med hallonspegel

RICE PORRIDGE DESSERT WITH RASPBERRY MIRROR
Risgrynsdessert med hallonspegel

Serves 6 - 8

1 lb frozen raspberries
0.2 cup concentrated raspberry drink
0.4 cup water
5 gelatin sheets = 2½ teaspoons powdered gelatin
0.4 cup round-grained rice
3.6 cups milk
1 tablespoon sugar
some vanilla sugar
1 cup heavy cream


Thaw half of the raspberries. Mix raspberry drink with water in a saucepan and add 2 gelatin sheets = 1 teaspoon powdered gelatin. Heat up while stirring until gelatin has melted. Remove saucepan from heat and allow to cool. Add well-thawed strawberries with their juice. Pour this is a flat-bottomed bowl and put it in the freezer or fridge to set.

Slowly boil the rice in the milk long enough to almost dissolve the rice. It takes at least 1 hour and you have to stir occasionally. Allow the porridge to cool completely and flavor with sugar and vanilla sugar. Melt the 3 remaining gelatin sheets = 1½ teaspoons powdered gelatin in some hot water and stir into the porridge. Beat the cream until really stiff and blend it in.

Pour the porridge over the now set raspberry jelly and put it all in the fridge for about 24 hours.

Before unmoulding the pudding, dip the bowl in hot water for a second. Put remaining raspberries, only just thawed, around the pudding before serving.

Enjoy!

Bella

Old-Fashioned Dessert Cake - Gammaldags efterrättskaka

OLD-FASHIONED DESSERT CAKE
Gammaldags efterrättskaka

Serves 4 to 6

1 bag of mixed dried fruit, approx 9 oz
0.4 cup water
3 eggs
0.8 cup milk
2 tablespoons sugar
1 box cream cheese, approx 9 oz


Cut the fruit in pieces and boil them in the water for about 5 minutes.

Beat eggs and milk. Stir in fruit, sugar and cream cheese in the egg batter. Pour the mixture in a greased, oven-proof pan and bake at 390F for about 40 minutes.

Serve with milk or ice cream.

Enjoy!

Bella

Clap Porridge - Klappgröt (Swedish classic)

CLAP PORRIDGE
Klappgröt

This is a very old dessert but it's well-liked by many people even nowadays. I remember being served this when I was in kindergarten and I loved it. These days, when people have beaters and mixers and stuff, it's much easier to beat it until light and really fluffy.

Serves 4

1.6 cup berries, e.g. lingonberries, cranberries,
gooseberries or redcurrants
4 cups water
0.4 to 0.6 cup sugar
0.4 cup semolina
1 tablespoon potato starch
3 to 4 tablespoons water


Rinse and trim the berries. Mash them up with a fork. Boil them in the water, strain the juice and flavor with sugar. Bring the juice to the boil again and beat in the semolina. Let the porridge boil until ready, approx 20 minutes.

Stir the potato starch in cold water and pour the thickening in the porridge while stirring. Let the porridge only just simmer and then let cool slightly. When cooler, beat the porridge until fluffy, preferably with an electric beater. Pour it up and serve when completely cold, in a deep plate with cold milk.

Enjoy!

Bella

Zabaglione-Baked Fruit - Zabaglionegratinerad frukt

ZABAGLIONE-BAKED FRUIT
Zabaglionegratinerad frukt

Zabaglione is a delicious Italian dessert sauce. Here I replaced the Marsala wine with a medium-dry white wine and flavored with orange.

Serves 4

1 mango
2 kiwifruits
4½ oz fresh or frozen thawed blackberries
3 egg yolks
0.4 cup sugar
0.4 cup medium-dry white wine
0.2 cup fresh orange juice
3 tablespoons flaked almonds


Peel the mango and the kiwis. Cut the mango in thin wedges and slice the kiwis. Divide the fruit and berries on 4 oven-proof plates or serving Bowls.

Beat egg yolks and sugar until fluffy. Add wine and orange juice and pour it in a saucepan. Warm on low heat while beating until the sauce thickens. Blend in 2 tablespoons flaked Almonds. Pour the sauce over the fruit and sprinkle with remaining almonds.

Bake in the upper part of the oven at 480 - 525F for about 5 minutes or until the surface is slightly colored. Serve the dessert.

Enjoy!

Bella

Angel Food - Änglamat (Swedish Classic)

ANGEL FOOD
Änglamat

This is a dessert with good old-fashioned charm. Easy-made and delicious. If you don't have any cookie crumbles left, you can crush some rusks and use them.

Serves 4

0.8 cup Heavy Cream
5 tablespoons lingonberry or cranberry jam
0.4 cup cookie crumbles or crumbled rusks


Beat the Cream and beat in the jam. Blend in whichever sweet crumbles you happen to have. Save some for decoration.

Put the dessert in a bowl and sprinkle with remaining crumbles. If you serve it in cones it's even more festive.

Enjoy!

Bella

Sliced Liver with Fried Onions - Skivstekt lever med lökfräs

SLICED LIVER WITH FRIED ONIONS
Skivstekt lever med lökfräs

Liver is a delicacy if you cook it right (meaning you just fry it for a few minutes and then served straight away. If you cook liver for too long, or keeping it warm for too long before serving, it becomes tough and hard. That's why you should start with the sauce and other things when you cook liver in slices).

Serves 4

1 1/3 lbs sliced liver of veal or young beef cattle
3½ oz bacon
½ tablespoon butter or margarine
salt, White pepper

Onion sauce:
1 large onion
1 tablespoon butter or margarine
2 tablespoons flour
1.2 cup bouillon
salt, White pepper


Chop the onion for the sauce and sauté it lightly until golden in the fat. Sprinkle with flour and dilute with bouillon. Let the sauce boil for a couple of minutes, flavor with salt and pepper and keep warm.

Fry the bacon slices until brown and crisp in some fat. Take them up and keep warm. Put in the sliced liver and fry for 3 to 5 minutes per side. Flavor with salt and pepper.

Put the liver on a warm serving plate with the bacon on the side. Pour some of the onion sauce over the meat and the rest around it.

Serve with boiled or mashed potatoes or rice, and a tossed green salad or a finely shredded green cabbage salad with lemon dressing.

Enjoy!

Bella

Bell Pepper Pork Stew - Paprikafläsk i gryta

BELL PEPPER PORK STEW
Paprikafläsk i gryta

4 servings

1 lb lean shoulder of pork or pork belly
2 green bell peppers
1 onion
butter or margarine
1 teaspoon salt
some white pepper
1 teaspoon paprika
4 tomatoes
0.6 cup long-grained rice
1.2 cup water or bouillon
2 tablespoons chopped parsley


Remove the rind of the pork and cut it in thick shreds. Trim the bell peppers and remove all seeds. Shred them and slice the onions. Brown the pork and onions in a pot and add the shredded bell peppers. Sauté it all for a while and flavor with salt and pepper. Scald and skin the tomatoes and dice them. Mix the tomatoes and rice in the pot and pour on water or bouillon. Boil under a tight lid until the rice is done, approx 18 minutes.

Sprinkle with parsley.

Enjoy!

Bella

Curry Ham Stew - Currygryta med skinka

CURRY HAM STEW
Currygryta med skinka

Make sure to taste this dish properly so that you obtain the strength you like.

Serves 4

14 oz to 1 lb boneless ham or shoulder of pork
4 tablespoons flour
1 teaspoon salt
½ teaspoon white pepper
2 teaspoons curry
1 3/4 oz butter or margarine
1 large onion
2 apples
0.8 to 1.2 cup bouillon


Cut the meat in rather small pieces and coat them with flour mixed with salt, pepper and curry. Brown the fat in a pot and brown the meat well on all sides. Meanwhile, peel and chop the onion roughly and let it sauté with the meat for a few minutes.

Peel and dice the apples. Put them in the pot and dilute with the bouillon. Cover with a lid and let simmer until the meat is tender, about 45 minutes.

Serve with mashed potatoes or rice and a salad.

Enjoy!

Bella

Fillet of Pork in Wine Sauce with Grapes - Fläskfilé i vinsås med druvor

FILLET OF PORK IN WINE SAUCE WITH GRAPES
Fläskfilé i vinsås med druvor

A couple of ordinary pork fillets can be dolled up with grapes, mushrooms and wine.

Serves 5 to 6

2 pork fillets, in all approx 2 lbs
9 oz small onions
9 oz fresh mushrooms
10 oz green grapes, preferably seedless
butter or margarine
1 teaspoon salt
0.8 cup dry white wine
0.8 cup heavy cream


Trim the meat and cut it in slices. Peel the onions. Clean and trim the mushrooms and cut them in half. Rinse and split the grapes. Brown the meat on both sides in some fat in a frying pan, then transfer to an oven-proof pan and flavor with salt.

Brown the whole onions in some fat in the frying pan and put them in with the meat. Quickly sauté the mushrooms and add them. Whisk out the pan with the white wine and boil until it has reduced to half, add cream and simmer the sauce until creamy.

Heat the grapes for a while in the sauce, then pour it all over the meat, onions and mushrooms in the pan. If needed, heat it up in the oven at 350F.

Serve with boiled potatoes, green peas and a green salad.

Enjoy!

Bella

Pork and Tomato Stew - Fläskgryta med tomat

PORK AND TOMATO STEW
Fläskgryta med tomat

Serves 4

1 lb 12 oz fresh shoulder of pork
1 large onion
1 shallot
½ leek
oil for frying
4 carrots
1 can whole tomatoes, approx 14 oz
2 tablespoons tomato paste
1 vegetable bouillon cube
0.8 cup water
parsley


Cut the meat in pieces. Peel and chop the onion, shallot and leek. Brown meat and the different kinds of onions in oil, flavor with salt and pepper and transfer to a pot.

Peel and slice the carrots and add them to the pot together with the tomatoes, cut in pieces. Add water, tomato paste and bouillon cube. Lower the heat and simmer for 15 to 20 minutes. Sprinkle with chopped parsley and serve with potatoes or rice and a salad.

Enjoy!

Bella

Horseradish Sausage Pan

HORSERADISH SAUSAGE PAN
Korvpanna med pepparrot

Sausage is good food - easy to make and liked by almost everyone. Just complete it with vegetables and you have a nutritious meal.

Serves 4

14 oz Falu sausage or substitution (see one of my information posts)
6 to 8 cold, boiled potatoes
1 tablespoon butter or margarine
2 tablespoons tomato paste
1 to 2 tablespoons grated horseradish,
depending on how strong it is
0.6 cup soured cream
salt and white pepper to taste


Pull the skin off the sausage and dice it. Dice the potatoes. Fry the sausage in some fat in a frying pan and take it up. Brown the potatoes in remaining fat, add the sausage and blend well.

Mix the tomato paste and most of the horseradish in the soured cream. Flavor with salt and pepper to taste and pour the sour cream mixture over the sausage and potatoes in the pan. Heat it all through but do not let it boil. Last, sprinkle with remaining horseradish and serve straight from the pan with boiled vegetables or a fresh, tossed salad.

Enjoy!

Bella

Rich Sausage Stew - Mustig korvgryta

RICH SAUSAGE STEW
Mustig korvgryta

This stew contains swede (rutabaga). Grate it or cut in very small dice so it's done at the same time as everything else. 

Serves 4

1 small rutabaga, approx 1 1/3 lbs
2 carrots
2 tart apples
10 to 14 oz Falu sausage or substitution (see one of my information posts)
0.6 to 0.8 cup bouillon
½ teaspoon salt (optional)
some dried thyme
some dried rosemary


Peel and trim the roots. Grate them roughly or cut in very fine dice. Core the apples and cut them in wedges. Pull the skin off the sausage and cut it in pieces.

Alternate roots, sausage and apples in a pot and pour in the bouillon. Let simmer until the roots are tender, about 15 minutes. Flavor with salt if needed plus thyme and rosemary.

Serve with boiled potatoes and cucumber.

Enjoy!

Bella

German Sausage Stew - Tysk korvgryta

GERMAN SAUSAGE STEW
Tysk korvgryta

A good tip when cooking root vegetables is to grate them Before cooking. That makes the cooking time shorter and then you can combine it with other ingredients that don't require such a long time to prepare, like sausages, kassler, ham or the like.

Serves 4

Approx 10 oz swede (rutabaga)
4 to 5 carrots, approx 10 oz
1 piece celeriac (celery root), approx 1 3/4 oz
1 tablespoon butter or margarine
1 teaspoon salt
some celery salt
4 to 6 thick sausages, e.g. bratwurst or the like
0.4 cup bouillon
3 tablespoons finely chopped parsley

Sauce:
0.8 cup soured cream
2 tablespoons mustard
½ teaspoons salt


Rinse, trim and peel rutabaga, carrots and celery root. Grate them roughly. Melt the fat in a pot and add the grated roots. Flavor with salt and celery salt. Split the sausages if you want to and make some cuts in them. Put them on top of the roots.

Pour on the bouillon and let it all simmer, covered and on low heat, for about 15 minutes or until the roots are suitably tender and the sausages are heated through. Meanwhile, blend together soured cream, mustard and salt.

Sprinkle with parsley and serve with the sauce, bread and tomatoes.

Enjoy!

Bella

Spanish Shrimps - Spansk räkrätt

SPANISH SHRIMPS
Spansk räkrätt

This Spanish shrimp dish is a little hot in taste thanks to the garlic and red chili fruit. Serve with bread and dip it. (I can't eat shellfish so I haven't tried it, but we've made it for others!)

Serves 4

4 tablespoons oil
2 finely chopped garlic cloves
1 red chili fruit
14 oz peeled shrimp
2 teaspoons soy sauce


Heat up the oil in a frying pan with high walls. Add finely chopped garlic and finely chopped chili fruit, carefully trimmed. Make sure the garlic doesn't get dark, it gets bitter. Add the peeled shrimp and let them sizzle for just a short while so that they're heated through. Flavor with soy sauce.

Serve straight from the pan or in 4 warm serving bowls with white bread.

Enjoy!

Bella

Salmon in a Creamy Horseradish Sauce - Lax i krämig pepparrotssås

SALMON IN A CREAMY HORSERADISH SAUCE
Lax i krämig pepparrotssås

Serves 4

1 lb frozen, thawed fillet of salmon
1 cup fish bouillon
2 teaspoons fresh lemon juice
approx 1½ tablespoon freshly grated horseradish
0.8 cup crème fraîche
salt, pepper
1 bunch chives

For serving:
boiled potatoes or rice
lemon wedges
boiled vegetables


Cut the salmon in serving-sized pieces. Bring the bouillon to a boil with lemon juice, horseradish and crème fraîche. Put the fish in the sauce and let simmer until just cooked through, about 2 minutes. Flavor with salt and pepper and sprinkle with chopped chives.

Serve as suggested above.

Enjoy!

Bella

Stewed Green and Yellow Fish - Stuvad fisk i grönt och gult (retro)

STEWED GREEN AND YELLOW FISH
Stuvad fisk i grönt och gult

Serves 4

2 tablespoons butter or margarine
3 tablespoons flour
1.6 cup milk
1½ to 2 teaspoons salt
white pepper
some dried thyme
dill
approx 14 oz frozen cod fillets
1 leek
2 hard-boiled eggs


Melt the fat in a wide, shallow saucepan. Stir in the flour and pour on the milk. Bring the sauce to a boil and stir now and then. Flavor with salt, white pepper, crumbled thyme and dill. Cut the fish block in approx 3/4 inch thick slices and put them in the sauce.

Rinse and finely shred the leek and put it on top. Let it all simmer on low heat, covered, for about 10 minutes without stirring. Chop the eggs and sprinkle them on the surface when serving.

Serve with boiled potatoes or rice and vegetables.

Enjoy!

Bella
(who fondly remembers this dish from her earliest years in the late 60s)

Veal Bell Pepper Stew - Kalvgryta med paprika

VEAL BELL PEPPER STEW
Kalvgryta med paprika

Veal is lean, tender and very good in taste. But that also makes it rather expensive. Therefore, it's best to prepare it with lots of TLC - like this, for instance.

Serves 4

14 oz to 1 lb top side of veal
some lemon juice
2 onions
2 green bell peppers
butter or margarine
1 teaspoon salt
some White pepper
4 to 5 tomatoes
0.8 cup tomato juice
0.8 cup soured cream
chopped parsley


Trim the meat and cut in thin slices. Drizzle with the lemon juice and leave for about 10 minutes to marinate.

Peel the onions and cut them in wedges. Trim the bell peppers and carefully remove all the seeds. Brown the meat in some fat in a frying pan and put them in an oven-proof pan. Brown the onions and bell peppers in the pan and put it all on top of the meat. Flavor with salt and pepper.

Cut the tomatoes in wedges and quickly sauté them in the frying pan. Put them on top of the meat. Whisk out the frying pan with some tomato juice, pour this over the meat and vegetables. Put it in the oven at 350F for about 25 minutes or until the meat is tender.

Blend in the soured cream and sprinkle with finely chopped parsley. Serve with boiled potatoes or rice and a salad. 

Enjoy!

Bella

White Chocolate Lime Truffles - Vit chokladtryffel med lime

WHITE CHOCOLATE LIME TRUFFLES
Vit chokladtryffel med lime

Piped truffles look much more professional than just balls. Crème fraîche and lime is a nice contrast to the sweet white chocolate.

10½ oz white chocolate
1 lime
0.4 cup crème fraîche
1 teaspoon honey
1 oz room-tempered butter or margarine
powdered sugar if wanted


Finely chop the chocolate. Scrub the lime and finely grate the zest. Squeeze out 1 tablespoon of the juice.

Bring crème fraîche and honey to a boil in a small saucepan. Remove from heat and add the chocolate. Stir until it's completely melted. Stir in the butter in pieces until melted and last add lime zest and juice.

Leave the truffle in room temperature for a while to set and then pour it in a piping bag with a star-shaped nozzle. Put small aluminum candy tins on a plate. When the truffle is firm enough to be piped, make fine tips in the tins and leave to set in the fridge. Store the truffles in an air-tight jar in the fridge and sift with some powdered sugar (if you wish) when serving.

If you don't want to pipe it, you can of course roll the truffle batter into round balls that you leave to set in the fridge.

Enjoy!

Bella

Raisin Goodies - Godbitar med russin

RAISIN GOODIES
Godbitar med russin

Make your own candy and serve these different, chocolate-dipped peanut butter balls!

Makes 35 balls

1 cup peanut butter
5 tablespoons butter or margarine
2 cups powdered sugar
0.4 cup raisins
3½ oz dark baking chocolate


Mix peanut butter and fat in a bowl. Blend in the powdered sugar and stir until smooth. Add raisins and store the batter in the fridge for about 1 hour. Roll approx 35 balls of the batter.

Break the chocolate and melt it over a waterbath. Dip the peanut butter balls in the chocolate so that half of them are covered with chocolate. Leave to set and serve.

Enjoy!

Bella