Hearty Sausage and Lentil Soup - Mustig korv- och linssoppa

HEARTY SAUSAGE AND LENTIL SOUP
Mustig korv- och linssoppa


Marinated cherry tomatoes are available in most grocery stores.


Serves 4


3 potatoes
1.2 cup lentils, brown or green
5 spring onions
2 carrots
2 sausages, e.g. chorizo or other spicy sausages
1 tablespoon olive oil
2 chicken bouillon cubes
1 tablespoon chopped thyme
4 cups water
0.4 cup marinated cherry tomatoes


Decoration:
thyme


For serving:
bread




Peel and slice the potatoes. Boil the lentils in water according to package instructions and add the potatoes when there's 15 minutes left of the cooking time. Drain lentils and potatoes.


Trim and slice the spring onions. Peel and chop the carrots. Remove the skin from the sausages and cut in thin slices. Sauté the onions in a pot, add carrots and sausages and sizzle for 2 to 3 minutes.


Crumble the bouillon cubes into the pot and add thyme, lentils, potatoes and water and boil for about 5 minutes. Add the tomatoes and heat it all through. Decorate with thyme and serve with bread.


Enjoy!


Bella

Summer Bagel with Chicken - Sommarbagel med kycklingröra

SUMMER BAGEL WITH CHICKEN
Sommarbagel med kycklingröra


Serves 4


1 grilled chicken
1½ oz fresh baby spinach
4 oz Cherry tomatoes
3 tablespoons mayonnaise
3 tablespoons low-fat crème fraîche
1½ tablespoon Dijon mustard
4 tablespoons roasted pine nuts
4 bagels




Remove skin and bones from the chicken and cut the meat in small pieces. Shred the spinach and split the tomatoes.


Mix mayonnaise, crème fraîche and mustard in a bowl. Fold in the chicken, spinach and tomatoes and blend in the pine nuts.


Serve this in split bagels.


Enjoy!


Bella

Elderberry Apple Dessert - Frisk fläder- och äppeldessert

ELDERBERRY APPLE DESSERT
Frisk fläder- och äppeldessert


Scrumptious, flavorful dessert with the taste of apples, elderberries and lime. You can also serve this as an in-between dish on a festive menu.


Serves 8


4 green apples
0.2 cup powdered sugar
0.2 cup concentrated elderberry drink
2 tablespoons fresh lime juice
grated zest from 1 lime
0.8 cup vanilla yogurt
0.8 cup vanilla ice cream


Decoration:
fresh mint
carambole/star fruit or whatever it might be called in
English




Put 8 dessert serving bowls or cups in the freezer. Peel, core and slice the apples and put them in the freezer for about 4 hours. Put the frozen apple slices in a food processor and add powdered sugar, lime juice, lime zest, yogurt and ice cream. Mix until fluffy and foamy.


Divide the fruit fluff in the iced dessert serving bowls, decorate with mint and sliced carambole and serve right away.


Enjoy!


Bella

Strawberry Salsa - Jordgubbssalsa

STRAWBERRY SALSA
Jordgubbssalsa




A fun, quick and luxurious dessert - why not try it this weekend?




Serves 4


1 package thin chocolate flat things that I don't know
the right word for, but in Sweden we have thin chocolate
plates called "Noblesse" which are very popular for decorating
desserts
9 oz strawberries
3½ oz raspberries
fresh juice from ½ lemon
1 finely grated green apple, i.e. Granny Smith
0.1 cup brown sugar


Finely chop the strawberries and mash the raspberries. Peel the apple and grate it finely. Mix with the berries. Add lemon juice and brown sugar and stir well. Store in the fridge for at least 30 minutes.


This salsa can be made the night before.


Enjoy!


Bella

Carrot Lentil Soup - Linssoppa med morötter

CARROT LENTIL SOUP
Linssoppa med morötter


A creamy, colorful soup with twangy orange, sweet carrot and filling lentils.


Serves 4


0.4 cup lentils, i.e. beluga
2 lbs carrots
1 onion
3 garlic cloves
½ tablespoon dill seeds
2 tablespoons butter and rapeseed oil
3.2 cups vegetable bouillon
0.8 cup orange and blood orange juice
salt, black pepper
0.8 cup rapeseed oil for deep frying
cooking yogurt
dill




Boil the lentils according to package instructions. Peel the carrots. Shred one of them thinly with a potato peeler and put the shreds in lightly salted, lukewarm water for about 15 minutes.


Cut remaining carrots in pieces. Peel and chop onions and garlic. Sauté carrots, onions and dill seeds in butter and rapeseed oil, add bouillon and boil unti ltender, approx 25 minutes. With the help of a hand mixer, add the orange juices and flavor to taste with salt and black pepper. Heat the lentils in the soup.


Deep-fry the shredded carrot in the oil and serve with the soup. Top with yogurt and decorate with dill.


Enjoy!


Bella

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

Horseradish Mustard Beef Stroganoff - Biff Stroganoff med senap och pepparrot

HORSERADISH MUSTARD BEEF STROGANOFF
Biff Stroganoff med senap och pepparrot


Horseradish and mustard in a Beef Stroganoff makes it simply fantastic - why don't you try it?


Serves 4


1 large onion
butter for frying
14 oz to 1 lb minute steaks or very thin
slices of beef
salt, pepper
1.2 cup crushed tomatoes
0.8 cup crème fraîche, regular
2 tablespoons grated horseradish
1 tablespoon Swedish, strong mustard if you can get hold of it


For serving:
rice
salad




Peel and chop the onion and sauté until tender and glossy in a frying pan with butter. Transfer to a pot. Shred the meat and fry little by little in a frying pan with butter. Flavor with salt and pepper. Transfer the meat to the pot and whisk out the pan with crushed tomatoes.


Add tomatoes, crème fraîche, horseradish and mustard to the pot and simmer slowly for 5 minutes. Flavor to taste with salt and pepper.


Serve with boiled rice and a salad.


Enjoy!


Bella