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

Mashed Roots with Fried Onions - Rotmos med helstekt lök

MASHED ROOTS WITH FRIED ONIONS

Rotmos med helstekt lök

Serves 1

1 small rutabaga (swede)

1 small carrot

1½ potatoes

½ teaspoon salt

2 cups water

2 tablespoons low-fat creme fraiche

5 or 6 small red onions

chopped parsley

Peel rutabaga, carrot and potatoes and cut them in pieces. Pour 6 cups water and ½ teaspoon salt in a saucepan and boil rutabaga and carrot for about 20 minutes, over low heat and covered. Add potatoes and boil for another 20 minutes or until everything is tender. Pour off the water but reserve some. Mash the roots and dilute with the reserved water to a consistency you like. Add creme fraiche and flavor to taste with salt and pepper.

Peel the onions and pre-cook in some lightly salted water for a few minutes. Pour off the water and fry the onions over low heat in 1 teaspoon butter or margarine until the onions are tender. Sprinkle the mashed roots with chopped parsley and serve with the onions.

Enjoy!

Bella

Coated Celery-Root with Mashed Potatoes - Panerad rotselleri med potatismos

COATED CELERY-ROOT WITH MASHED POTATOES

Panerad rotselleri med potatismos

Serves 2

Your own recipe for mashed potatoes

Coated celery-root:

14 oz (without the peel) celery-root (celeriac)

4 cups vegetable bouillon

0.2 cup dried breadcrumbs

2 tablespoons butter

Sauce:

0.4 cup cooking yogurt

1 tablespoon chopped fresh thyme

finely grated zest from ½ lemon

½ small garlic clove, grated

For serving:

green salad

Make your own mashed potatoes (please don't think I'm lazy for not writing out a recipe, but we all have our favorites ...).

Sauce:

Mix the ingredients and flavor to taste with salt.

Peel and cut the celery-root in approx 3/4 inch thick slices, 4 slices in all should be good. Bring the bouillon to a boil and put the celery-root in. Boil for about 15 minutes until tender. Drain and coat them with breadcrumbs, then fry them in butter until nicely colored.

Serve immediately with mashed potatoes, sauce and a green salad.

Enjoy!

Bella

"Kassler" with Mashed Roots and Mustard Sauce - Kassler med rotfruktsmos och senapssås

"KASSLER" WITH MASHED ROOTS

AND MUSTARD SAUCE

Kassler med rotfruktsmos och senapssås

Serves 2

6 thin slices "kassler" (warm-smoked

loin of pork, see info in another blog post)

2 teaspoons butter or margarine

Mashed roots:

½ rutabaga (swede)

10½ oz "floury" potatoes, King Edward type

1 parsley root or parsnip

1 carrot

1 piece celeriac (celery root)

2 tablespoons butter or margarine

0.3 cup regular milk

salt, pepper

Mustard sauce:

0.4 cup low-fat creme fraiche

1 teaspoon chicken fond

2 teaspoons French mustard

salt, pepper

For serving:

broccoli

Mashed roots:

Peel and cut potatoes and roots in cubes and boil in lightly salted water until really tender, about 15 minutes. Pour off the water and add butter or margarine and milk. Mash together well until blended. It should preferably be a little "rough".

Mustard sauce:

Beat creme fraiche, chicken fond and mustard in a saucepan and bring to a boil. Flavor to taste with salt and pepper.

Fry the meat with the fat in a frying pan, about 1 minute on each side. Serve with the mashed roots, mustard sauce and boiled broccoli.

Enjoy!

Bella

Cheese-Baked Ground Meat Patties - Ostgratinerade färsbiffar

CHEESE-BAKED GROUND MEAT PATTIES
Ostgratinerade färsbiffar


A quick and easy, festive ground meat recipe.


Serves 4


1 lb ground meat (50/50 beef/pork)
½ finely chopped or grated onion
1 egg yolk
3 tablespoons relish (don't know if you have ajvar,
but that type)
½ teaspoon salt
some black pepper
2 to 3 tablespoons butter or margarine
2 diced tomatoes
½ diced mozzarella ball
3 tablespoons roughly chopped fresh basil
0.6 cup grated cheese, strong and ripe


Roast roots:
2 sweet potatoes
4 firm potatoes
3 carrots
2 parsnips
2 tablespoons olive oil
3 tablespoons finely chopped parsley


Ajvar (relish) sauce:
1.2 cup crème fraîche
0.2 cup ajvar relish




Roast roots:
Heat the oven to 435F. Peel and cut up the roots and put them on a plate with baking paper. Drizzle with oil and sprinkle with parsley, then stir until blended. Roast in the middle of the oven for about 30 minutes.


Patties:
Heat the oven to 480F. Mix the ground meat with onion, ajvar and egg yolk. Flavor with salt and pepper and shape into 8 patties that you fry in butter for 3 to 4 minutes on each side.


Stir together tomatoes, mozzarella, grated cheese and chopped basil. Put the patties in an oven-proof pan and sprinkle with the tomato mixture. Bake in the middle of the oven for 4 to 5 minutes until the cheese has melted.


Serve with the ajvar sauce.


Enjoy!


Bella

Oven-Baked Roots with Blue Cheese - Ugnsbakade rotsaker med ädelost

OVEN-BAKED ROOTS WITH BLUE CHEESE
Ugnsbakade rotsaker med ädelost

Alternate the warm roots on a large serving plate and top with pancetta, cheese which can melt a little and walnuts to add some crunch.

Serves 4

2 lbs yellow beets
1 bunch carrots, approx 1 lb 8 oz
1 lb small potatoes
2 tablespoons oil
salt, pepper
5½ oz smoked, diced pancetta
salt, pepper

Herb sauce:
1 bunch fresh coriander
0.4 cup chopped parsley
1 garlic clove
fresh juice and finely grated zest from ½ lemon
0.2 cup oil
½ teaspoon Dijon mustard
1 teaspoon cumin
1 teaspoon vinegar
2 tablespoons mango chutney
1 pinch salt

For serving:
2½ oz mangold leaves
2½ oz spinach leaves
1½ oz rocket leaves
3½ oz blue cheese, e.g. Saint Agur
1 3/4 oz walnuts


Heat the oven to 390F.

Peel the beets and cut them in wedges. Scrub and split the small potatoes. Wash and trim the carrots and cut them in half. Put roots and potatoes in a bowl and pour on oil, salt and pepper. Blend well. Put the roots in an oven-proof pan and roast in the middle of the oven for about 30 minutes, until the beets are tender. Meanwhile, fry the pancetta.

Mix the ingredients for the herb sauce and flavor to taste with salt.

Rinse, dry and mix the leaves. Alternate the warm roots on a large plate and sprinkle with fried pancetta, pieces of the lovely blue cheese and crumbled walnuts.

Serve with a tossed salad, herb sauce and a nice bread.

Enjoy!

Bella