Veal Chops with Puréed Green Peas - Kalvkotletter med ärtpuré

VEAL CHOPS WITH PURÉED GREN PEAS
Kalvkotletter med ärtpuré

Once in a while it's nice to make a really festive dish. These veal chops are served with a lovely green pea puré and small boiled carrots. Bon appétit!

Serves 4

4 veal chops
1 oz butter or margarine
salt
0.8 cup cream, 15% fat or the like

Green pea puré:
12½ oz fresh or frozen green peas
water
1/4 teaspoon salt
3 to 4 tablespoons heavy cream
1 oz butter or margarine


Start with the peas. If needed, trim the fresh peas. Boil in lightly salted water for about 10 minutes. Put peas and cream in a mixer or a food processor, then pour the mixture back in the saucepan.

Make some cuts in the rind of the chops. Brown the fat in a frying pan and fry the chops for 4 to 6 minutes on each side depending on size. The chops should be pink inside. Put them on a warm serving plate and keep warm.

Boil the cream in the frying pan and flavor to taste with salt. Pour the "sauce" in a bowl. Heat up the pea puré without boiling, beat in the fat, flavor to taste and pour in a bowl. 

Serve the veal chops with the sauce, the pea puré and small boiled carrots.

Enjoy!

Bella

Sunday Pork and Wine Stew - Vindoftande söndagsgryta

SUNDAY PORK AND WINE STEW
Vindoftande söndagsgryta

Lovely smells from wine and onions from a lovely stew simmering on the stovetop works like a magnet to get people to the table. Sautéed whole almonds gives it an awesome finish.

Serves 4

14 oz to 1 lb boneless pork, e.g. shoulder
12 small onions
2 tablespoons butter or margarine
salt
1 teaspoon paprika
0.8 cup water
0.8 cup white wine
2 tablespoons tomato paste
1 garlic clove
6 tomatoes
20 whole almonds


Cut the meat in rather thin slices. Peel the onions. Brown meat and onions in fat in a frying pan and then transfer it to a pot. Flavor with salt and other spices. Whisk out the pan with approx 0.8 cup water and pour this in the pot. Add wine, tomato paste and crushed garlic. Cover with a lid and simmer for about 30 minutes or until the meat is tender.

Scald and skin the tomatoes. Put them in the pot and simmer for another 5 minutes or so. Quickly boil the almonds in some water, then skin them and sauté them in some fat. Sprinkle them over the stew and serve with boiled rice or potatoes and a salad, preferably with leek if you like that. 

Enjoy!

Bella

Mushroom Sandwich - Svampmacka

MUSHROOM SANDWICH
Svampmacka

If you've been lucky enough to find some edible mushrooms on your walk through the woods, you can make this delicious sandwich.

Serves 4

14 oz trimmed mushrooms of your choice
2 tablespoons butter or margarine
2 slices boiled or smoked ham
0.6 cup grated cheese
2 tablespoons chopped parsley
2 tablespoons cream
2 tablespoons water
approx ½ teaspoon salt
some white or black pepper
some paprika
4 slices white bread
4 parsley sprigs


Cut the mushrooms in smaller pieces and fry them in the fat in a frying pan. Shred the ham and mix it with the mushrooms. Add cheese and parsley and dilute with cream and water. Stir and simmer for a few minutes. Flavor with salt and other spices.

Divide the mushroom stew on the bread (toast them first if you wish) and decorate with the parsley sprigs. Serve with a salad.

Enjoy!

Bella

Ham and Cabbage Sandwich - Smörgås med skinka och vitkål

HAM AND CABBAGE SANDWICH
Smörgås med skinka och vitkål

This sandwich is both filling and tasty. The white wine mustard gives an extra twang.

Serves 2

1 cup shredded green cabbage
0.2 cup grated carrots
2 tablespoons finely cut spring onions
or leek
2 tablespoons mayonnaise
1 teaspoon vinegar
2 slices toast
Dijon mustard
mayonnaise
salt, pepper
4 slices mild cheese
4 to 8 slices smoked ham

Decoration:
bell pepper (optional)


Rinse and finely shred the cabbage. Peel and grate the carrots. Rinse, trim and cut the spring onions or leek. Mix cabbage, carrots and leek with mayonnaise and vinegar in a large bowl.

Toast the bread and spread with mustard and mayonnaise. Flavor with salt and pepper. Slice the cheese. Alternate cheese and ham on the sandwiches with cheese as the top layer. Put the sandwiches under the oven grill  for 2 to 3 minutes or heat the oven to 480F. Take them out, top with the cabbage mix, decorate with optional bell pepper and serve.

Enjoy!

Bella

Warm Liver Pâté Sandwich - Varm pastejsmörgås

WARM LIVER PÂTÉ SANDWICH
Varm pastejsmörgås

In front of the TV one night or the other you might feel the need for a little something, even if you've had a sturdy dinner. I know you shouldn't stuff yourself just before going to sleep, but a nice, warm sandwich and a cup of tea should be no problem.

Serves 4

4 slices white bread
3½ oz spreadable liver pâté
2 to 3 tomatoes
1 small can mushrooms, approx 4½ oz
1 tablespoon butter or margarine
3 tablespoons grated cheese


Spread the pâté on the bread. Slice the tomatoes and put them on the sandwiches. Drain the mushrooms and sauté them in the fat. Divide the mushrooms on top of the sandwiches and sprinkle with the grated cheese.

Bake in the oven at 480F for 5 to 7 minutes. Serve with a green salad.

Enjoy!

Bella

Spaghetti from Torino - Spaghetti från Turin

SPAGHETTI FROM TORINO
Spaghetti från Turin

Spaghetti Bolognaise is a classic dish, very popular in Sweden. Especially children and young people like it (and me, I can never get enough). Here's a slightly different version.

Serves 4

10½ oz ground meat, 50/50 beef/pork
1 carrot
1 3/4 oz celeriac (celery root)
1 onion
2 tablespoons oil
0.4 cup water
0.2 cup red wine (optional)
2 tablespoons tomato paste
1 teaspoon salt
½ teaspoon white pepper
some grated nutmeg
9 oz spaghetti


Rinse and peel carrot and celery root and finely dice them. Peel and chop the onion. Sauté the roots and onion in a frying pan. Add the ground meat gradually and brown it. Stir continuously with a wooden fork so that it's grainy. Dilute with water and optional red wine. Add tomato paste and boil it all together. Flavor with salt and other spices.

Boil the spaghetti and drain it. Pour the meat sauce over the pasta or serve it separately in a bowl.

Serve with grated cheese and a salad.

Enjoy!

Bella

Creamy Pasta Au Gratin - Krämig pastagratäng

CREAMY PASTA AU GRATIN
Krämig pastagratäng

Serves 4

14 oz pasta of your choice
1 onion
2 garlic cloves
2 tablespoons butter or margarine
1 lb ground meat of your choice
(I always use a mix of 50% beef, 50% pork)
½ red chili fruit
3 tablespoons tomato paste
3 tablespoons finely chopped parsley
0.2 cup water
salt, black pepper
10 cherry tomatoes
1 cup ready-made cheese sauce
(or home-made, of course, if you have that)
0.6 cup grated cheese

For serving:
parmesan cheese
bread and/or a salad


Heat the oven to 440F.

Boil the pasta until al dente, pour off the water and rinse it in cold water. Drain.

Peel and finely chop onion and garlic and sauté until glossy without browning in a pot with some fat. Add the ground meat and fry until grainy and slightly colored. Remove all the seeds from the chili fruit, then chop it. Add chili, tomato paste, parsley and water to the pot and flavor to taste with salt and pepper.

Alternate pasta, sauce and split tomatoes in a greased, oven-proof pan. Pour the cheese sauce over it all and sprinkle with grated cheese. Bake in the middle of the oven for about 15 minutes.

Decorate with basil leaves and serve with grated parmesan cheese, bread and/or a salad.

Enjoy!

Bella