Pasta with Creamy Cheese Sauce - Pasta med krämig ostsås

PASTA WITH CREAMY CHEESE SAUCE

Pasta med krämig ostsås

Serves 4

8.8 oz macaroni, fresh or dried

1 tablespoon olive oil

8.8 oz streaky bacon

1 cup regular milk

8.8 oz mascarpone cheese

3½ oz grated Cheddar cheese

salt, pepper

2 fresh rosemary sprigs

Preheat oven to 392F.

Boil the macaroni until al dente and pour off the water. Mix the pasta with olive oil. Cut the bacon in pieces, fry until crisp and set aside.

Mix pasta, milk, mascarpone and half of the grated Cheddar in a saucepan. Flavor with salt and pepper and heat it all through. Finely chop the rosemary and add half of it to the sauce. Pour it all in an oven-proof pan and sprinkle with remaining cheese and rosemary. Bake in the middle of the oven for 10 to 15 minutes. Basically macaroni and cheese I should imagine. So good.

Enjoy!

Bella

"Poor Knights" with Cheese and Ham - Fattiga riddare med ost och skinka

"POOR KNIGHTS" WITH CHEESE AND HAM

Fattiga riddare med ost och skinka

Serves 2

2 eggs

1 to 2 tablespoons regular milk

4 slices sandwich bread

1.7 oz cream cheese

2 slices cheese

2 slices smoked ham

butter and a neutral-tasting oil

for frying

Lightly whisk eggs and milk in a bowl. Spread cream cheese on two of the slices of bread and put on cheese and ham. Cover with the other two bread slices and press together a little. Dip on both sides in the egg-milk mixture and transfer to a hot frying pan with oil and butter. Fry until nicely colored over low heat until the cheese is well melted.

You can also put Dijon mustard and sliced red onion in between for more taste (I prefer it that way).

Enjoy!

Bella

Mushroom-Baked Kassler - Svampgratinerad kassler

MUSHROOM-BAKED KASSLER

Svampgratinerad kassler

Serves 4

1 lb 5 oz kassler (warm-smoked,

boneless loin of pork)

8.8 oz mushrooms (champignons)

1 onion

2 tablespoons butter or margarine

1 tablespoon flour

0.6 cup heavy cream

1 tablespoon veal fond

salt, pepper

0.4 cup grated cheese

8.8 oz cherry tomatoes

1 tablespoon olive oil

2 tablespoons fresh thyme

For serving:

boiled potatoes

sugarsnaps

Preheat oven to 437F.

Slice the kassler and place it in an oven-proof dish. Trim and slice the mushrooms. Peel and chop the onions. Sauté mushrooms and onion in butter in a saucepan until all liquid is gone. Sprinkle with flour and dilute with cream and veal fond. Boil for 5 minutes. Flavor to taste with salt and pepper and pour this over the kassler. Sprinkle with cheese.

Split the tomatoes and mix with olive oil, thyme, salt and pepper. Place them around the kassler and bake for 20 minutes. Serve with potatoes and sugarsnaps.

Enjoy!

Bella

Quick and Easy Pork Stew - Snabba köttgrytan

QUICK AND EASY PORK STEW

Snabba köttgrytan

14 oz to 1.1 lb fresh ham

(or lamb) in cubes

1 tablespoon butter or margarine

approx 1 lb crushed tomatoes

1 veal bouillon cube 

or approx 2 tablespoons veal fond

approx 0.8 cup water

½ to 1 teaspoon salt

1 to 2 crushed garlic cloves

1 teaspoon mortared caraway

2 tablespoons Dijon mustard

1 leek

approx 0.4 cup creme fraiche

For serving:

boiled rice

sliced tomatoes

Brown the meat lightly all around in fat in a frying pan or a pot, until slightly colored. Add the crushed tomatoes and bouillon cube or fond, water, salt, garlic, caraway and mustard. Cover with a lid and simmer for about 15 minutes. 

Trim and rinse the leek well, then cut in approx 3/4 inch pieces that you transfer to the pot. Simmer it all for 5 to 10 minutes longer. Dilute with more water if necessary and stir in the creme fraiche. Serve with extra creme fraiche, rice and tomatoes.

Enjoy!

Bella

Mild Liver Patties with Sauce - Mild leverbiff med sås

MILD LIVER PATTIES WITH SAUCE

Mild leverbiff med sås

Serves 2

10.6 oz liver from young beef

1 onion

8.8 oz ground pork

1 egg

1½ teaspoon salt

some black pepper

1 teaspoon marjoram

2 tablespoons butter or margarine

Sauce:

0.4 cup pan juices

0.8 cup water

1 tablespoon concentrated

veal fond

0.4 cup cream

3 tablespoons Maizena

For serving:

boiled potatoes

boiled green beans

Rinse the liver, cut off sinews and stuff and cut in pieces. Peel and cut the onion in wedges. Place liver and onions in a food processor, then add ground pork, egg, salt, pepper and marjoram. Process to a smooth batter. 

Heat up some fat in a frying pan and place dabs of the batter in there. Fry for about 3 minutes on each side. Rinse out the pan with 0.2 cup water after each round of frying. Strain the pan juices into a saucepan.

Measure water, fond, cream and Maizena in the saucepan. Beat together and boil the sauce while stirring for about 5 minutes. Flavor to taste with salt and pepper.

Serve with boiled potatoes and green beans.

Enjoy!

Bella

Dill-Flavored Meatballs in Mustard Sauce - Dillkryddade frikadeller i senapssås

DILL-FLAVORED MEATBALLS IN MUSTARD SAUCE

Dillkryddade frikadeller i senapssås

Serves 4

2 slices white sandwich bread

0.4 cup regular milk

14 oz ground pork

1 teaspoon salt

some white pepper

2 tablespoons chopped dill

Mustard sauce:

1 onion

2 tablespoons butter

0.8 cup regular milk

2 tablespoons concentrated

chicken fond

2 tablespoons sweet, strong mustard

1 tablespoon roughly ground

French mustard

salt, pepper

For serving:

potatoes

"pointy cabbage" (can't find a better 

translation, sorry!), sautéed in butter

Decoration:

dill

Trim the crusts off the bread and crumble the bread in a bowl. Pour on the milk and swell for 10 minutes. Blend in the meat, salt, pepper and dill and work to a smooth mixture. Shape into meatballs and put them on a plate. 

Mustard sauce:

Peel and finely chop the onion and sauté until tender in a pot with butter. Sift with flour and dilute with milk, cream and fond while stirring. Boil for 5 minutes and flavor with the mustards, salt and pepper.

Put the meatballs into the boiling sauce, some at a time, keeping the sauce boiling all the time. Gently turn them around in the sauce so that they don't break, about 5 minutes.

Serve with boiled potatoes and sautéed cabbage and decorate with dill.

Enjoy!

Bella

Kassler Au Gratin with Rice and Creamy Cheese - Kasslergratäng på risbädd med krämigt osttäcke

KASSLER AU GRATIN WITH RICE

AND CREAMY CHEESE

Kasslergratäng på risbädd med krämigt osttäcke

Serves 4

Boiled rice for 4

7 oz fresh spinach

1 leek

2 garlic cloves

1.1 lb kassler (warm-smoked,

boneless loin of pork)

4 tomatoes

Cheese sauce:

2 tablespoons butter

1½ tablespoons flour

1.6 cup regular milk

1 teaspoon salt

some black pepper

0.4 + 0.2 cup strong, grated cheese

1 egg yolk

Decoration:

parsley

Preheat oven to 437F. Boil the rice.

Trim the spinach, trim and shred the leek, peel and finely chop the garlic and slice kassler and tomatoes. Sauté spinach, leek and garlic until glossy in some butter. Divide the mixture in a greased, oven-proof pan. Blend with the boiled rice.

Melt the fat in a saucepan and stir in the flour. Dilute with milk while stirring. Simmer for a few minutes and flavor with salt and pepper. Remove from heat and stir in 0.4 cup cheese and egg yolk.

Pour half of the sauce over the rice bed and alternate kassler and tomatoes on top. Pour on remaining sauce and top with remaining 0.2 cup cheese. Bake in the middle of the oven for 18 to 20 minutes. Sprinkle with roughly chopped parsley.

Serve with a tossed salad, bread and cheese.

Enjoy!

Bella

Ham Au Gratin with Bacon and Banana - Skinkgratäng med bacon och banan

HAM AU GRATIN WITH BACON AND BANANA

Skinkgratäng med bacon och banan

Serves 4

1.1 lb pork (shoulder or ham)

1 tablespoon soy sauce

butter

1 teaspoon salt

some black pepper

5.3 oz streaky bacon, cut in pieces

0.2 cup chili sauce

0.4 cup heavy cream

0.6 cup water

1 tablespoon flour

2 bananas, sliced

Mix the shredded meat with the soy sauce and put in a greased, oven-proof pan. Flavor with salt and pepper (remember the soy sauce is salty). Brown the bacon. Beat together chili sauce, cream, water and flour. Mix the banana with bacon and meat. Pour on the sauce and place the pan in the oven at 437F for about 25 minutes. Stir once while cooking.

Enjoy!

Bella

Pork with Cheese and Apples - Bogfläsk med ost och äpple

PORK WITH CHEESE AND APPLES

Bogfläsk med ost och äpple

Serves 4

14 oz to 1.1 lb shoulder of pork

3½ to 5.3 oz sliced cheese

1 egg

0.4 to 0.8 cup breadcrumbs

for coating

2 tablespoons butter or margarine

2 peeled apples

Onion sauce:

2 onions, thinly sliced

2 tablespoons butter or margarine

2 tablespoons flour

1.6 cup regular milk

1 teaspoon salt

some white pepper

Place a slice of cheese on each piece of meat and then fold up. Dip in beaten egg, then in breadcrumbs and fry in butter or margarine until golden. Brown the onion in the fat in a saucepan and sprinkle with flour. Dilute with milk and stir until the sauce is at boiling point. Simmer for 3 to 5 minutes and flavor with salt and white pepper.

Cut the peeled apples in wedges and fry them quickly in some fat in the frying pan where you fried the meat. Decorate the meat with onions and apples and serve with whatever you like.

Enjoy!

Bella

French Farmer's Salad with Pork - Fransk bondsallad med fläsk

FRENCH FARMER'S SALAD WITH PORK

Fransk bondsallad med fläsk

Serves 4

Mixed lettuce leaves

1 red onion

1 piece of leek, about 4 inches

2 tomatoes

3½ oz fresh mushrooms (champignons)

8.8 oz crispy fried side of pork

or bacon

Chive sauce:

2 eggs

3 egg yolks

1 tablespoon sweet mustard

½ tablespoon French mustard

3 teaspoons salt

½ teaspoon white pepper

½ teaspoon HP-sauce

½ teaspoon Worcestershire sauce

1 crushed garlic clove

3 tablespoon chopped chives

1 cup oil

Rinse the lettuce leaves and drain well. Peel the red onion and shred it finely together with the leek. Cut the tomatoes in wedges and mushrooms in slices. Alternate everything in a bowl or straight onto salad plates. Sprinkle with pork or bacon.

Sauce:

Boil the eggs for just 2 minutes. Scoop them out with a small spoon. Mix with egg yolks and all other ingredients except for the oil, that you beat in gently, little by little. This is a large batch of sauce, should surely be enough for 10 servings of salad, and it can be stored for a few days in the fridge.

Enjoy!

Bella

Fillet of Pork with Green Pepper and Apples - Fläskfilé med grönpeppar och äpple

FILLET OF PORK WITH GREEN PEPPER

AND APPLES

Fläskfilé med grönpeppar och äpple

Serves 4

1 lb 5 oz fillet of pork

1 + 1 + 1 tablespoon butter

salt, pepper

1 apple

1 onion

0.8 cup water

0.8 cup cream

2 tablespoons concentrated

veal fond

1 tablespoon soy sauce

1 tablespoon dried green pepper

1 tablespoon brandy

1 tablespoon Maizena

Decoration:

parsley

For serving:

potato wedges

small pickled gherkins (cornichons)

Trim and slice the meat, then brown on both sides in butter and flavor with salt and pepper. Take it up and set aside.

Split, core and cut the apple in wedges and fry just a little in the frying pan. Set aside for later. Peel and chop the onion and sauté in butter in the pan until it starts to tender. Add water, cream, fond, soy sauce, crushed green pepper and brandy. Bring to a boil. Add the meat and boil for 10 minutes. Thicken the sauce, flavor to taste and add the apple. Heat through and sprinkle with parsley.

Serve with potato wedges and cornichons.

Enjoy!

Bella

Creamy Summer Cabbage - Gräddsvängd sommarkål

CREAMY SUMMER CABBAGE

Gräddsvängd sommarkål

Serves 4

1 head fresh cabbage,

1.1 to 1 lb 5 oz (here, we

call it "summer cabbage")

boiling water + 1 teaspoon salt

3 tablespoons heavy cream

2 tablespoon finely chopped

chives or parsley

7 oz sliced smoked ham

2.2 lbs new potatoes

Split the cabbage in 6 pieces. Place them tightly in a saucepan and pour on the boiling water. Add salt and boil for 3 to 4 minutes until the cabbage is barely tender to the touch. Drain well. Spoon the cream on the cabbage and add the chopped green. Shake around.

Serve immediately with smoked ham and boiled new potatoes. Delicious summery food!

Enjoy!

Bella

Orange-Marinated Pork Chops - Apelsinmarinerade kotletter

ORANGE-MARINATED PORK CHOPS

Apelsinmarinerade kotletter

Serves 4

4 pork chops

Marinade:

0.4 cup fresh orange juice

2½ tablespoons olive oil

2 tablespoons mango chutney

1 tablespoon Japanese soy sauce

grated zest from ½ orange

1 teaspoon ground ginger

some pepper mix spice

For frying:

1 tablespoon olive oil

1 teaspoon salt

water

For serving:

1½ orange

Make a cut in the rind of each pork chop. You can remove the rind if you wish, but if I were you I'd wait until they're cooked as the rind has so much taste. Place the chops in a bowl. Beat together orange juice, olive oil, mango chutney, soy sauce, orange zest, ginger and pepper mix spice. Pour this over the meat and let them marinate in the fridge for a few hours. Turn them over occasionally. Take up the chops and drain well, but save the marinade.

Heat up the oil in a frying pan. Flavor the pork chops with salt and fry them for 4 to 5 minutes on each side. Pour on the marinade towards the end of the cooking time and let the pork chops simmer in it until cooked through. Dilute with some water if necessary.

Peel the oranges with a sharp knife to remove all the white and cut out skinless wedges. Put half of them just before serving so that they're warmed but not boiled. Use remaining wedges for decoration.

Serve the pork chops with the pan juices, broccoli, boiled rice flavored with toasted almond flakes and the orange wedges.

Enjoy!

Bella

Pork Chops with Warm Tomato Salad - Kotletter med varm tomatsallad

PORK CHOPS WITH WARM TOMATO SALAD

Kotletter med varm tomatsallad

Serves 2

2 to 3 boneless pork chops,

room-tempered

salt, pepper, ginger

1 tablespoon butter

Tomato salad:

1 onion

1 garlic clove

1 tablespoon oil

8.8 oz cherry tomatoes

2 teaspoons muscovado syrup

or sugar

2 teaspoons balsamic vinegar

salt, pepper

Wipe off the meat. Cut the rind with a sharp knife to make the meat lie flat in the pan. Flavor with salt, pepper and ginger. Heat up the fat in a pan over medium heat and fry for about 3 minutes on each side.

Tomato salad:

Peel and cut the onion in thin wedges. Peel and finely chop the garlic. Sauté onion and garlic until tender in oil in a frying pan. Split the tomatoes. Add them to the pan and blend around for 1 to 2 minutes. Flavor with muscovado syrup, vinegar, salt and pepper.

Serve with any accompaniment you like. In this picture there's apparently a cauliflower couscous. 

Enjoy!

Bella

Bacon-Wrapped Potatoes with Chive Mayonnaise - Baconlindad potatis med gräslöksmajonnäs

BACON-WRAPPED POTATOES WITH 

CHIVE MAYONNAISE

Baconlindad potatis med gräslöksmajonnäs

Serves 4

5 oz streaky bacon, sliced

16 boiled new potatoes, cold

Chive mayonnaise:

1 egg yolk

1 teaspoon mustard

2 teaspoons white wine vinegar

0.6 cup rapeseed oil

0.2 cup chives

salt, pepper

Preheat oven to 482F.

Wrap half a bacon slice around each potato and place them on a paper-lined baking plate. Cook in the oven until the bacon is nicely colored, about 20 minutes. Turn the potatoes over occasionally while cooking.

Chive mayonnaise:

Mix egg yolk, mustard and vinegar in a bowl. Add the oil in a thin but steady stream while beating. Add chives and mix to a green sauce. Flavor to taste with salt and pepper.

Enjoy!

Bella

Creamy Risotto with Mushrooms, Spinach and Smoked Ham - Krämig risotto med champinjoner, spenat och rökt skinka

CREAMY RISOTTO WITH MUSHROOMS,

SPINACH AND SMOKED HAM

Krämig risotto med champinjoner, spenat

och rökt skinka

Serves 4

4 cups water

2 vegetable bouillon cubes

1 garlic clove

1 tablespoon olive oil

1.6 cups round-grained rice

0.4 cup white wine

3½ oz frozen leafy spinach

2½ oz grated Parmesan cheese

salt, black pepper

5.3 oz mushrooms (champignons)

2 tablespoons butter

1 garlic clove

1 teaspoon dried thyme

3½ oz smoked ham

Bring water and bouillon cubes to a boil and keep warm. Sauté the garlic in oil in a saucepan without coloring. Add rice and sauté for a minute while stirring. Pour in the wine and let it be soaked up by the rice. Lower the heat and dilute with bouillon, little by little. Stir occasionally. The risotto is ready when the rice is tender but still chewy in the middle. Stir in the spinach with the last of the bouillon and then the grated cheese. Flavor to taste with salt and pepper.

Fry the mushrooms in butter, garlic and thyme over high heat until nicely colored. Quickly fry the sliced ham over high heat in the same pan and serve the risotto with mushrooms and ham.

Enjoy!

Bella

Fillet of Pork Stew with Mushrooms and Spicy Sausage - Fläskfilégryta med champinjoner och kryddig korv

FILLET OF PORK STEW WITH MUSHROOMS

AND SPICY SAUSAGE

Fläskfilégryta med champinjoner och kryddig korv

Serves 4

1 lb 5 oz fillet of pork

4 tablespoons butter

1 teaspoon salt

some black pepper

1 onion

2 garlic cloves

10.6 spicy sausages of your choice

4.4 oz mushrooms (champignons)

1 small squash

1 teaspoon tarragon

0.8 cup water

0.8 cup white wine

0.8 cup heavy cream

2 tablespoons concentrated

chicken fond

2 tablespoons French mustard

1 tablespoon Maizena

Roast roots:

1.1 lb potatoes

10.6 oz yellow beets

10.6 oz carrots

10.6 oz parsnips

3 tablespoons olive oil

3 tablespoons finely chopped dill

Preheat oven to 437F.

Trim the meat and cut it in 3/4 inch thick slices. Heat up half of the butter in a frying pan. Brown the meat in turns and flavor with salt and pepper. Remove from heat. Peel and finely chop onion and garlic. Slice the sausages. Trim the mushrooms and quart the large ones. Cut the squash in half-moon slices. Heat up remaining butter in the frying pan. Sauté onion, garlic, sausage, mushrooms and squash. Sprinkle with tarragon and dilute with water, cream, chicken fond and mustard. Add the meat and bring to a boil.

Simmer it all for about 10 minutes. Thicken with Maizena stirred with some water and bring just to boiling point. Top with tarragon and serve with roast roots (see below). '

Scrub the potatoes and cut in wedges. Peel yellow beets, carrots and parsnips and cut in pieces, wedges or sticks. Spread it all out in a paper-lined roasting pan. Drizzle with oil and sprinkle with dill. Blend together. Roast just below the middle of the oven for about 35 minutes or until all is nicely colored and tender. Take out and decorate with chopped dill.

Enjoy!

Bella

Cheese and Mushroom-Baked Cauliflower - Ost och svampgratinerad blomkål

CHEESE AND MUSHROOM-BAKED CAULIFLOWER

Ost- och svampgratinerad blomkål

Serves 4

1 head of cauliflower, approx 1 lb 8 oz,

or 2 smaller heads

2.8 cups fresh chantarelles

1 onion

5 oz streaky bacon, sliced

butter

0.8 cup grated cheese

Gratin sauce:

1.7 oz butter

3 tablespoon sifted spelt wheat flour

2 cups regular milk

some grated nutmeg if you like that

salt, pepper

Preheat oven to 437F.

Gratin sauce:

Melt the butter. Stir in the flour and dilute with milk. Simmer slowly for about 5 minutes. Flavor with nutmeg, salt and pepper.

Trim the cauliflower. Boil the whole head until barely tender in lightly salted water for 6 to 8 minutes. Trim the chantarelles and cut in pieces. Peel and chop the onion. Shred the bacon. Fry chantarelles and onions in butter and add the bacon. Increase the heat and brown until crisp. Flavor lightly with salt and pepper. 

Place the cauliflower in an oven-proof pan, pour on the sauce and sprinkle the chantarelle-bacon mix around the cauliflower. Sprinkle with cheese and bake in the middle of the oven for 20 to 25 minutes.

Enjoy!

Bella

Falu Sausage Au Gratin with Bacon - Falukorvsgratäng med bacon

FALU SAUSAGE AU GRATIN WITH BACON

Falukorvsgratäng med bacon

Serves 4

14 oz Falu sausage or

suitable replacement

10 oz streaky bacon, sliced

1 onion

1 red bell pepper

7 oz mushrooms (champignons)

1 tablespoon rapeseed oil

or other neutral oil

1.2 cup heavy cream

salt, pepper

2 tablespoons fresh 

chopped oregano

5.3 oz ripe, grated cheese

For serving:

spaghetti or other pasta

Preheat oven to 392F. 

Pull the skin off the sausage and Dice it. Shred the bacon, fry it and drain on paper towels. Brown the sausage in the bacon fat. Peel and chop the onion. Trim and shred the bell pepper. Trim and slice the mushrooms and fry onion, bell pepper and mushrooms until tender in a frying pan with oil. Mix it with sausage and bacon and place it all in an oven-proof pan. Pour in the cream and flavor with salt and pepper. Sprinkle with oregano and top with grated cheese.

Cook in the oven until the cheese is nicely colored, about 15 minutes. Serve with pasta.

Enjoy!

Bella

Kassler Au Gratin with Pineapple and Chili Sauce - Kasslergratäng med ananas och chilisås

KASSLER AU GRATIN WITH PINEAPPLE

AND CHILI SAUCE

Kasslergratäng med ananas och chilisås

Serves 4

4 servings rice

1 leek

1 orange bell pepper

1 red bell pepper

2 tablespoons butter

1 can crushed tomatoes, chili-flavored,

approx 14 oz

3 tablespoons finely chopped parsley

1.1 lb kassler (boneless, warm-smoked

loin of pork)

1 can pineapple slices

Sauce:

0.8 cup heavy cream

0.2 cup chili sauce

2 tablespoons sweet chili sauce

0.8 cup strong grated cheese

Preheat oven to 437F. Boil the rice.

Trim and shred the leek and dice the bell peppers. Heat up the butter in a frying pan and sauté leek and red bell pepper until smooth and glossy without coloring. Add crushed tomatoes and parsley. Blend the rice with the tomato mixture and place in a greased, oven-proof pan.

Slice the kassler. Alternate kassler and sliced pineapple on top of the rice bed and sprinkle with orange bell pepper.

Lightly beat the cream for the sauce and mix with chili sauce and sweet chili sauce. Spread out over the kassler and pineapple. Sprinkle with grated cheese and bake in the middle of the oven for about 20 minutes.

Enjoy!

Bella