Creamy Chicken Pan with Bacon, Mustard and Mushrooms - Krämig kycklingpanna med bacon, svamp och senap

CREAMY CHICKEN PAN WITH BACON,
MUSTARD AND MUSHROOMS
Krämig kycklingpanna med bacon, svamp och senap


The best buddies of taste are probably chicken and bacon. Here's a delicious chicken pan with bacon, mushrooms and sweet, strong mustard - all in one pan!


Serves 4


14 oz chicken thigh fillets
butter or margarine for frying
salt, pepper
2 onions
1 lb fresh mushrooms
0.8 cup chicken bouillon
0.4 cup sweet, strong, coarse mustard
0.8 cup heavy cream
5 oz streaky bacon




Cut the chicken in pieces and fry in a pan. Flavor with salt and pepper. Take up the chicken when ready. Peel the onions and trim the mushrooms. Slice it all and Brown until tender in a frying pan until nicely colored.


Mix chicken bouillon, mushrooms, mustard and cream, pour it into the pan with the mushrooms and add chicken. Cover with a lid and simmer for 15 minutes. Flavor to taste with salt and pepper. If too thick, dilute with some more bouillon.


Cut the bacon in pieces and fry until crisp in the oven on a plate with baking paper at 435F for about 10 minutes. Drain on a paper towel and sprinkle on top when serving with potatoes, a salad or just a piece of bread.


Enjoy!


Bella

Sandra's Pan from the Woods - Sandras skogspanna

SANDRA'S PAN FROM THE WOODS
Sandras skogspanna

This is a recipe that my friend Sandra often makes when she's having people over for dinner. It's a really hearty stew with fillet of pork and mushrooms.

Serves 4

1 1/3 lbs fillet of pork
2 onions
7 oz fresh mushrooms of your choice
butter or margarine
½ tablespoon Chinese soy sauce
½ teaspoon black pepper
1½ tablespoon concentrated meat and wine fond
1.6 cup cream, 15% fat or the like
2 tablespoons lingonberry or cranberry jam
fresh thyme


Cut the meat in approx ½ inch thick slices. Peel and roughly chop the onions and cut the mushrooms in pieces. Brown the meat in some fat in a frying pan, then take it up. Fry the mushrooms in the pan and make sure all the liquid comes out. Add the onions and sauté for a few minutes. Put back the meat and flavor with soy sauces and pepper. Add fond and cream och boil it together for about 5 minutes, uncovered. Stir in the jam and sprinkle with thyme.

Serve with boiled potatoes or rice and a salad.

Enjoy!

Bella

Hot Pan with Chicken, Bell Pepper and Herb Rice - Het panna med kyckling, paprika och örtris

HOT PAN WITH CHICKEN, BELL PEPPER

AND HERB RICE

Het panna med kyckling, paprika och örtris

A quick and easy pan with heat from fresh chili and curry paste. Thigh chicken fillets are more tender than breast fillets.

Serves 4

1 lb de-boned chicken thigh fillets

approx 2 tablespoons oil for frying

salt, pepper

3 to 4 orange and yellow bell peppers

2 red onions

½ yellow chili fruit

½ red chili fruit

1 to 2 tablespoons yellow curry paste

1 can crushed tomatoes, approx 14 oz

1.6 cup cream,15% fat or the like

For serving:

boiled rice,e.g. basmati rice

0.4 cup fresh, chopped green herbs

Cut the chicken in smaller pieces and brown them in oil in a hot pan. Flavor with salt and pepper. Stir so that the chicken is browned well on all sides. Lower the heat and continue cooking for a little while longer.

Rinse and trim the bell peppers and cut them in pieces. Peel the onions and cut in wedges. Rinse, trim and finely chop the chili - if you want it hotter, leave the seeds. Start boiling the rice.

Add the curry paste to the chicken and stir. Add the vegetables, crushed tomatoes and the cream and let simmer slowly for 15 to 20 minutes. Stir occasionally. Flavor to taste with salt and pepper and more curry paste if needed.

When the rice is ready, mix in the green herbs and serve hot together with the chicken pan.

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

Tomato Pork in a Pan - Tomatfläsk i form

TOMATO PORK IN A PAN
Tomatfläsk i form

A lovely everyday dish and easy to make at that, since it's in the oven most of the time. Don't be afraid to flavor it and be generous with the parsley when serving.

Serves 4

4 to 6 potatoes
2 tablespoons butter or margarine

salt, white pepper
2 onions
1 1/3 lbs sliced boneless pork, e.g. shoulder,
chops or fillet
thyme, basil
1 can whole tomatoes, approx 14 oz
parsley


Peel and split the potatoes, then slice them. Brown 1 tablespoon of the fat in a frying pan and brown the potatoes until lightly colored. Flavor with salt and pepper, then take them up. Slice the onions and sauté it in some fat, then take it up. 

Brown remaining fat and brown the meat on both sides and flavor with salt and pepper. Put meat, potatoes and onions in an oven-proof pan and sprinkle with some thyme and parsley. Add tomatoes and pour some juice from the can over the pan. Cover the pan with a lid or with aluminum foil and put in the oven at 350F for about 30 minutes or until the meat and potatoes are tender.

Sprinkle the surface generously with chopped parsley when serving.

Enjoy!

Bella

Yet Another Sausage Pan - Korvpanna med annorlunda smak

YET ANOTHER SAUSAGE PAN
Korvpanna med annorlunda smak

Sausage is what we Swedes call "a saving plank" (meaning we can get ashore without getting our feet wet, to speak in pictures) when we don't know what to make for dinner or if we are in a hurry. It's normally well-liked by everyone and it doesn't take forever to cook. This pan contains leek and herbs.

Serves 4

8.8 oz smoked sausage, e.g. Falu sausage
2 small leeks
½ tablespoon butter or margarine
3 tablespoons tomato juice
1 teaspoon powdered bouillon
1 tablespoon flour
1 cup water
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon oregano
½ teaspoon basil


Pull the skin off the sausage and cut in pieces. Rinse and trim the leeks, then cut in rings. Sauté sausage and leek in the fat in a frying pan on low heat. Add tomato juice, powdered bouillon and flour. Dilute with water and flavor with salt, pepper, oregano and basil. Simmer on low heat for 5 to 10 minutes.

Enjoy!

Bella

Liver Pan - Leverpanna

LIVER PAN
Leverpanna

Gentle and not too lengthy frying gives you a juicy, delicious liver. Fresh lemon juice on liver is a sensation to the palate, and fried onion is almost as natural with liver as with other steak. The bell pepper is both a colorful vegetable and a flavorful spice.

Serves 4

1 1/3 lbs liver from young beef cattle
1 red bell pepper
3 middle-sized onions
2 tablespoons butter or margarine
salt, white pepper
1 cup bouillon (I use chicken)
0.2 cup red or white cooking wine

Decoration:
lemon wedges


Rinse and wipe off the liver and cut in slices. Trim the bell pepper and cut in rings. Peel and slice the onion and brown lightly in half of the fat. Take up the onion and set aside. Brown remaining fat well, put in the sliced liver and fry quickly on both sides on rather high heat. Flavor with salt and pepper.

Lower the heat, add onions and bell pepper, bouillon and wine. Cover with a lid and leave on very low heat for 5 to 10 minutes. If you cook liver for too long, it gets dry and hard.

Decorate with lemon wedges and squeeze out some fresh juice over your fried liver.

Serve with boiled potatoes, pasta or rice and a tossed salad.

Enjoy!

Bella

Luxurious Liver Pan - Festlig leverpanna

LUXURIOUS LIVER PAN
Festlig leverpanna

Serves 4

14 oz calf's liver
2 tablespoons flour
1 teaspoon salt
a little black pepper
2 to 3 teaspoons butter or margarine
1 onion
1 can sliced mushrooms, 7 oz
1 teaspoon paprika
0.6 cup crème fraîche


Shred the trimmed liver and coat them with flour mixed with salt and pepper. Brown half of the fat in a frying pan and fry the liver 4 to 5 minutes. Take it up.

Peel and chop the onion. Pour off but reserve the liquid from the mushrooms. Sautée onion and mushrooms with paprika in remaining fat. Put the liver back in the pan and stir in mushroom liquid and crème fraîche and heat it all through properly.

Serve with boiled potatoes and vegetables.

Enjoy! Myself, I love liver!

Bella

Chicken Pan with Lemon - Kycklingpanna med citron

CHICKEN PAN WITH LEMON
Kycklingpanna med citron

Serves 4

10.6 oz pasta of your choice
1 grilled chicken
1 leek
1 yellow and 1 red bell pepper
oil for frying
0.4 cup finely chopped parsley
finely grated zest from 1 lemon
2 tablespoons fresh lemon juice
salt, black pepper


Boil the pasta. De-bone the chicken and cut the meat in pieces. Shred the leek. Split, trim and shred the bell peppers. Sautée leek and peppers for a few minutes in some oil in a large frying pan.

Mix the drained pasta, the chicken meat, parsley, lemon zest and juice and flavor to taste with salt and pepper.

Dinner is served!

Enjoy!

Bella

Mom's Sausage Pan - Mammas korvpanna

MOM'S SAUSAGE PAN
Mammas korvpanna

Swedes would hardly manage the everyday food without the dear sausage, not to mention the mustard to go with it. Try this sausage pan with onions and cream to give the reliable staple food some variation. 

Serves 4

2 onions
1 tablespoon butter or margarine
1 tablespoon water
12.3 oz wiener sausage (yes!!!) or a smaller sausage (yes!!!)
0.4 to 0.6 cup cream
1 tablespoon Swedish mustard (sweet) or some equivalent
1 teaspoon soy sauce


Peel the onions, split it and thinly slice it. Heat the fat in a frying pan, add the onion together with water, cover with a lid and simmer the onions for about 3 minutes. Remove the lid, let the liquid steam off and let the onion take some color.

Slice the sausages, put them in the pan and fry them lightly. Add cream, mustard and soy sauce and boil for a couple of minutes. Serve straight away with boiled or mashed potatoes, peas and carrots. If you wish, you can also add some crispy fried bacon and mushrooms.

Enjoy!

Bella

Mixed meat and vegetable pan - Mixad kött- och grönsakspanna

MIXED MEAT AND VEGETABLE PAN
Mixad kött- och grönsakspanna

A colourful and healthy dish with lots of vegetables. The recipe is easy to double if you’re many people around the table!

4 servings

14 oz to 1 lb boneless pork, e.g. shoulder or ham

5 tablespoons dry sherry or water
1 tablespoon Chinese soy sauce
2 teaspoons Maizena
7 oz sugarsnaps
1 red bell pepper
3½ oz fresh mushrooms
2 spring onions
1 celery stem
1 tablespoon oil
salt, pepper

Shred the meat and put it on a plate. Mix sherry or water, soy sauce and Maizena and pour it over the meat. Trim the sugarsnaps and the sweet pepper and shred the pepper. Slice the mushrooms and chop spring onions and celery.

Take the meat up but save the sherry mixture. Heat the oil in a large frying pan and fry the meat until done. Flavour with salt and pepper. Add sugarsnaps, sweet pepper, mushrooms, spring onions and celery and fry it all until the vegetables are tender but still “al dente”.

Pour the sherry mixture in the pan and flavour to taste with salt and pepper. Serve with e.g. boiled rice flavoured with lemon juice and grated lemon zest and a salad.

Enjoy!

Bella

Kassler pan with onions and peppers - Kasslerpanna med lök och paprika

KASSLER PAN WITH ONIONS AND PEPPERS
Kasslerpanna med lök och paprika

I’m proudly using the new word I invented to describe a casserole with kassler, those two words being so alike. Kassler is smoke-cured loin of pork, warm-smoked, and here it’s served under a cover of bell peppers, onions and mushrooms with a delicious mustard sauce.

4 servings

Approx 1 lb boneless kassler

1 sweet pepper
1 onion
3½ oz fresh mushrooms
1 tablespoon butter or margarine
1/3 cup meat bouillon
¾ cup crème fraîche
1 to 1½ tablespoons Chinese soy sauce
2 tablespoons mustard
white or black pepper
chopped parsley

Slice the kassler. Trim bell pepper and onion and cut them in rings. Trim and slice the mushrooms. Brown the fat in a large frying pan or pot, add the meat and brown the slices on both sides. Transfer to a plate.

Add bell pepper, onion and mushrooms and sizzle it all for about 5 minutes. Put the meat back in the pan. Mix bouillon, crème fraîche, soy sauce and mustard and flavour to taste with pepper. Pour the sauce over the meat and vegetables in the pan and simmer slowly, covered, for 5 to 10 minutes.

Sprinkle with parsley and serve with boiled potatoes, rice or pasta and a green salad with cherry tomatoes and mustard dressing.

Enjoy!

Bella

French meat pan - Fransk köttpanna

FRENCH MEAT PAN
Fransk köttpanna

A simple casserole which is still flavourful and tasty is an ideal dish for dinner guests. Make it the day before to make the taste appear even more.

4 servings

1 1/3 lbs roast beef

8 to 10 oz small onions
6 slices bacon
1 to 2 tablespoons butter or margarine
salt, pepper
¾ cup red wine
¼ cup water
½ meat bouillon cube
2 tablespoons chili sauce
1 teaspoon Chinese soy sauce

Decoration:

parsley

Cut the roast beef in small cubes and peel the onions. Fry the bacon until crisp in a dry frying pan or pot. Drain on paper towels and cut them in pieces. Sizzle the onions in the bacon fat until coloured. Take them up.

Melt the fat in the pan and brown the meat on all sides until coloured. Flavour the meat with salt and pepper and add onions, wine, water, bouillon cube, chili sauce and soy sauce. Fry slowly, covered, for 30 minutes or until the meat is tender. Flavour to taste and adjust if necessary.

Sprinkle with the bacon pieces and some parsley and serve.

Enjoy!

Bella

Hungarian potato pan - Ungersk potatispanna

HUNGARIAN POTATO PAN
Ungersk potatispanna

A hearty, slightly creamy potato pan with a fine taste of bell peppers. Serve with a fresh salad and bread.

4 servings

8 potatoes, approx 1 lb 8 oz

1 onion
½ green bell pepper
½ red bell pepper
2 tablespoons oil
2/3 cup vegetable bouillon
½ to 1 tablespoon paprika
½ to 1 tablespoon dried marjoram
1 crushed garlic clove
1 to 1½ teaspoons salt
pepper
1/3 cup crème fraîche or sour cream
2 tablespoons chopped parsley
1 teaspoon vinegar

Peel and finely dice the potatoes. Chop onion and sweet peppers. Heat the oil in a saucepan and sizzle the onion for a few minutes. Add potatoes, sweet peppers, bouillon, paprika, marjoram, garlic, salt and pepper. Slowly simmer, covered, until the potatoes are tender, approx 15 minutes. Stir occasionally.

Add crème fraîche, parsley and vinegar and flavour to taste with salt and pepper. Serve and enjoy!

Bella

Spicy ground meat pan - Kryddig färspanna

SPICY GROUND MEAT PAN
Kryddig färspanna

Flavour this dish to your liking, but don’t be afraid of the spices!

4 servings

1 lb ground beef

1 onion
1 large red bell pepper
1 large green bell pepper
2 tablespoon oil
1 to 2 crushed garlic cloves
1 teaspoon salt
ground black pepper
1 to 2 teaspoons paprika
1 teaspoon coriander
¼ to ½ teaspoon chili powder
½ can corn
4 tablespoons chili sauce

Chop the onion and finely dice the peppers. Heat the oil in a large frying pan or pot and sizzle the onion for a few minutes. Blend in the ground beef, garlic, salt, black pepper and other spices and sizzle for about 5 minutes. Make sure to separate the meat. Add sweet pepper, corn and chili sauce and simmer slowly for 5 to 10 minutes. Flavour to taste with salt and pepper.

Serve and enjoy!

Bella

Indian beef pan - Indisk biffpanna

INDIAN BEEF PAN
Indisk biffpanna

Here’s an inspiration from the Indian kitchen – a beef pan with a delicious taste from cloves and caraway. Make it one day before serving and it will taste even more. I say “inspiration” because spicewise I don’t think it’s extremely near the true Indian kitchen.

4 servings

15 oz to 1 lb boneless beef, e.g.

thick flank or rump
2 tablespoons flour
¼ teaspoon salt
pepper
1 red bell pepper
1 onion
1 tablespoon oil
1 tablespoon butter or margarine
1 cup meat bouillon
1½ tablespoons red wine vinegar
3 tablespoons raisins
¼ teaspoon caraway
ground cloves
1/3 cup heavy cream

Shred the meat. Mix flour, salt and pepper on a dish and turn the meat in this. Trim the bell pepper and shred it. Peel and slice the onion. Heat oil and fat in a frying pot or large frying pan and brown the meat, little by little, until coloured. Put the meat back in the pan and add sweet pepper and onion.

Add bouillon, vinegar, raisins, caraway and cloves. Cover and boil on low heat for about 45 minutes. Add cream and let it all simmer slowly for 5 to 10 minutes. Flavour to taste with salt and pepper and serve, for example with green tagliatelle or rice and boiled spinach.

Enjoy!

Bella

Gourmet pan - Gourmetpanna

GOURMET PAN
Gourmetpanna

Serve a pan with ”kassler” and vegetables for dinner!

4 servings

7 oz kassler (warm-smoked cured loin of pork)

7 oz fresh mushrooms
1 onion
1 red bell pepper
1 tablespoon butter or margarine
2/3 cup frozen green peas
1/3 cup crème fraîche or sour cream
2 teaspoon Chinese soy sauce
salt, pepper
parsley

Cut the meat in pieces, trim the mushrooms and slice them. Chop the onion and finely dice the red bell pepper. Melt the fat in a frying pan and sizzle mushrooms and onions for about 5 minutes. Blend in the meat and sweet pepper and sizzle for a few minutes more.

Add peas, crème fraîche and soy sauce and simmer slowly for about 5 minutes. Flavour to taste with salt and pepper. Sprinkle with parsley and serve with boiled rice, a nice bread and a green salad.

Enjoy!

Bella

Victor's hot beef pan - Victors heta biffpanna

VICTOR’S HOT BEEF PAN
Victors heta biffpanna

This beef pan is a flavourful concoction with a nice taste of chili. It gets even better if you make it the day before serving.

4 servings

1 1/3 lbs boneless beef, e.g. thick flank or rump steak

2 onions
1 small green bell pepper
1 small red bell pepper
1 small yellow bell onion
1 tablespoon oil
½ to 1 tablespoon chili pepper
1 can sieved tomatoes, 14 oz
½ meat bouillon cube
3 crushed garlic cloves
½ to 1 teaspoon salt
½ to 1 teaspoon powdered chili
black pepper
1/3 cup peanuts

Cut the meat in pieces. Cut the onions in wedges and the sweet peppers in pieces. Heat the oil in a frying pot and brown the meat on all sides until coloured. Add onions, sweet peppers, chili pepper, tomatoes, bouillon cube, garlic, salt and spices. Cover and cook slowly for about 45 minutes.

Add the peanuts and flavour to taste. Serve the casserole really hot.

Enjoy!

Bella

Everyday pan - Vardagspanna

EVERYDAY PAN
Vardagspanna

With leftover meat from yesterday’s dinner you quickly make this pan with a touch of the Orient.

4 servings

Approx 10 oz leftover fried or boiled meat

2 carrots
1 piece leek from the green part, approx 1 ¾ oz
2 tablespoons butter or margarine
some curry
1 ¼ cups water
¾ cup cream, 15% fat
1 meat bouillon cube
1½ tablespoons flour
2 to 3 tablespoons mango chutney
salt, pepper

Decoration:

parsley

Dice the meat. Peel and shred the carrots. Cut the leek in shreds lengthwise. Melt 1 tbsp fat in a sauté pan or large frying pan. Sizzle curry and carrots for a few minutes. Add water, cream and bouillon cube, cover and let simmer for about 5 minutes.

Add leek. Mix flour with remaining fat, stir it into the pan and boil for a few minutes. Add meat and mango chutney (it can be omitted, but it gives the dish an extra “twang”). Heat it all through properly, flavour to taste with salt and pepper and sprinkle with parsley.

Serve and enjoy! If you have a smaller amount of meat, you can add a can of mushrooms or a package of green beans to the casserole.

Bella

The Sjöboden mackerel pan - Sjöbodens makrillpanna

THE SJÖBODEN MACKEREL PAN
Sjöbodens makrillpanna

Mackerel is a very popular fish in Sweden. For this pan you can either use whole, fresh mackerel or frozen mackerel fillets.

4 servings

2 lbs whole mackerel or 1 1/3 lbs mackerel fillets

salt
2/3 cup water
¼ fish bouillon cube
7 oz cherry tomatoes
2 tablespoons chopped dill
1/3 cup cream, 15% fat
salt, pepper

Rinse and de-bone whole mackerel and remove head, fins and tail. Cut the fish or the fillets in 1 ¼ inch slices and sprinkle with some salt. Bring water and bouillon cube to a boil in a sauté pan or a shallow saucepan, put in the fish and let simmer, covered, for 10 to 15 minutes.

Make a little cut in the tomatoes. Blend in dill and cream and put the tomatoes in the pan. Simmer for 3 to 5 minutes. Flavour to taste and adjust if necessary.

Serve with boiled dill potatoes, green peas and crispbread.

Enjoy!

Bella