torsdag 14 januari 2016

Swedish meatballs

Swedish meatballs


1 kg minced meat
1.5 dl breadcrumbs
3 cups whipping cream
1 cup milk
0.5 yellow onion
1 tablespoon butter
0.5 tsp sugar
2 eggs
2 tablespoons French mustard
2 tsp salt
1 tbsp tamari soy sauce
4 pinches crushed white peppercorns
4 tsp crushed black peppercorns
butter + oil for frying


1: Mix bread crumbs , cream and milk and let it swell for about 10 minutes .
2: Peel and finely chop the onion. Heat a frying pan and fry the onion soft over low heat in butter and a little sugar without adding color. Allow to cool.
3: Stir in the onion in breadcrumbs mixture and add the ground meat and the rest of the ingredients. Mix to a smooth batter and taste off the seasoning, add more salt if you feel the need.
4: Roll balls from the batter with your hands. Wet your hands with water before rolling. Fry the meatballs in batches for about 5 minutes over medium heat in a lot of butter and a little oil. Shake the pan frequently so that the meatballs are evenly baked.

Serve with mashed potatoes, gravy and lingonberries!

tisdag 15 december 2015



This is a typical Norwegian cake that my mother always made for Christmas. It can be eaten like a sandwich with butter and cheese. When making these growing up we made them a bit bigger since my mother had this special Lefse Grill. Now in this recipe I have made them smaller like small biscuits when I cut them out and I fried them in a frying pan.

250 gr lard
250 gr butter
200 gr sugar
2, 25 dl water
1 teaspoon salt
60 gr semolina
550 gr flour
0, 25 tsp Ammonium Carbonate or Barker´s Ammonia (Hjorthornssalt in Swedish/Hjortesalt in Norwegian).

Stir lard, butter and sugar porous. Add the other ingredients. Mix well until a smooth dough. Refrigerate for a while. Roll out thinly and cut buscuits into squares of 20 cm or use a glass to cut out round biscuits. Bake on medium warm frying pan or this special Lefse Grill called “Takke” which is used in Norway for Lefse. Fry until they are light golden with a little dark spots on both sides.

I am used to eating these served with butter and Norwegian goat cheese or butter and sirap. But try anything you like really!

söndag 13 december 2015

Mandelmusslor (Almond ”clams”)

Mandelmusslor (Almond ”clams”)

Mandelmusslor are traditional in Sweden and it is almondcakes baked in a special mold.

100 gr almonds, blanched and grinded
5 dl flour
210 gr butter, room temperature
1,5 dl sugar

Butter for the cake molds

Boil the almonds and take off the skin. Let them dry and when dried grind in an almond grinder. It also works to use almond flour that you can buy in the store.

Place the flour on the baking table. Put the butter, grinded almonds and sugar in the middle. Work it all together with your fingertips until it is smooth dough.

Let the dough rest in a cold place about 1 hour.

Heat the oven to 200 Celsius Degrees.

Grease the cake molds brushing them inside with melted butter.

Roll out the dough and divide to about 40 pieces and press them out in the molds.

Bake in the oven for about 8-10 minutes.

Take the cakes carefully out while still warm. They can be a bit difficult to get out of the molds.

Serve with whipped cream and jam or fresh berries on the top.

If you serve them without anything, place them upside down on the tray, since they look nicer that way.