Category Archives: Recipes

Griller Julskinka

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INGREDIATE

  • 1. 1-2 egg yolks (depending on the size of the eggs)
  • 2. 1 msk dijonsesnap
  • 3. 3 tablespoons coarse, sweet mustard
  • 4. 1 tablespoons brown sugar (bedding)
  • 5. 1 tsp yellow mustard seeds
  • 6. 1/2 teaspoon brown mustard seeds
  • 7. 10 st whole cloves
  • 8. 1 teaspoon allspice.
  • 9. 1/2 to 1 dl breadcrumbs or panko or mix breadcrumbs and panko.

WHAT TO DO

  • Sätt ungen på 220 gr C (alt highest temp overheat / grill in the kid)
  • Mortar mustard seeds, carnations and allspice together (fine)
  • Mix egg yolks, mustard in a bowl.
  • Spread the mustard mixture over the ham
  • Sprinkle over the spice mixture
  • Sprinkle on breadcrumbs / panko
  • Into the oven with the ham for approx 10 mine or until the grilling has got a nice golden color. If grilling at the highest temp in the oven, it only takes a few minutes to get the grilling done,.

Shrimp sandwich

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Ingredients for 4 people (4 st sandwiches)

  • 4 eggs
  • 1 dl majonnäs
  • 2 tablespoons dill
  • 1 krm salt
  • 1 kg of shrimp, with shell
  • 4 slices of bread, browser black
  • butter
  • green lettuce leaves
  • cucumber, in thin slices
  • A garnish
  • 1 bunch of dill
  • lemon slices

Do this:

  1. Boil the eggs, approximately 8 minutes, preferably with a slightly creamy core left in the middle.
  2. Peel and slice the eggs.
  3. Mix mayonnaise with finely chopped dill and a pinch of salt.

Homegrown Mayonnaise

  • 2 egg yolks
  • 1 msk dijonsenap
  • 1/2 msk salt
  • 2,5 dl rapeseed oil
  • White pepper
  • Tabasco

Make the mayonnaise like this:

  1. Whisk egg yolks, dijonsenap, white wine vinegar and salt, the amount of salt is a bit difficult when salting
  2. Drizzle in the oil to begin with while whisking. As it thickens, you can increase the rate with the oil.
  3. Whisk until the mayonnaise is really thick, then it fits well in dressings (can always be diluted with a little water if you want it looser).
  4. Taste with a few drops of tabasco, salta ev. more and also have in white pepper.

Blackcurrant Juice

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10 liters of black currants

4 kg of sugar (about 4dl per liter of berries)

Water

Pour the berries into a large saucepan

Fill with water so it covers the berries

Coca and 10 minutes and skim at the same time

Crush berries with a ladle against the edge of the saucepan while it is boiling

Strain off everything

Take the stock that remains in the strainer and pour into a saucepan, on with water again, bring to a boil and then strain again

Boil the juice with the sugar

Fill well-cleaned bottles (rinsed with atamon / water as described on bottle) with the hot juice.

Allow to cool.

Keeps unopened for several years in cool storage.

Simple tomato sauce for pizza

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Sometimes all the hassle is not needed…put everything cold in a bowl / saucepan and mix with a hand mixer then it is ready to spread on the pizza, so do not cook etc., just cold everything.

  • 2 jars whole peeled tomatoes (good quality)
  • 3 tablespoons cold-pressed olive oil
  • 2 tsk torkad oregano
  • 1 tablespoons white / red wine vinegar
  • 1 garlic clove
  • ½ st red chili, chopped with or without seeds…choose yourself.
  • 1 teaspoon salt
  • 2 msk tomatpuré

Kalvfond Tommy M

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You do

  • 1 kg oxtail, sawn into pieces
  • 1 yellow triple, in large pieces
  • 1 Carrot, in large pieces
  • 1 stjälk pale celery, in large pieces
  • cooking oil for frying

Do this

  1. Roast the oxtail in the oven 200 degrees approx 45 min until the pieces are golden brown. Make sure you have plenty of space between the pieces of meat so that the heat can reach around all the pieces.
  2. Roughly cut the vegetables and pour a little oil over them. Place the vegetables in the oven with the oxtail.
  3. After 45 minutes you take out the meat, at the same time increase the heat in the oven 225 degrees and the vegetables are roasted in 5-7 mine.
  4. Place the meat in a large saucepan and cover with water. Whisk out flavors and cloud out the mold with a little cold water, pour the liquid into the saucepan.
  5. Boil the meat and skim off the surface with a ladle.
  6. Take the vegetables out of the oven and place them with the meat in the saucepan, make sure the liquid covers meat and vegetables. Let meat and vegetables cook in 4 hours without lid.
  7. Always fill with water so that it covers the meat during cooking. After 4 hours of cooking, you should be able to easily separate the meat from the bones.
  8. Strain off the fund.

Tips: If you want to save your fund, you can boil off liquid until you have about a third left. Then the flavors are concentrated, the stock is ready for your sauce and takes up less space in the freezer. The fund holds approximately 1 years in the freezer.

From the meat you have left, you can make a good beef tail stew!

Chili

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Accessories

Cooking

Chili:

  • 1. Putsa köttet från senor och skär ner i grytbitar.
  • 2. Skala och grovhacka lök och vitlök och skölj och skiva chilipepparn.
  • 3. Bryn köttet i olja i en gryta tills det har fin yta. Tillsätt lök, chilipeppar, kryddor och tomatpuré. Fry for a few more minutes and cover with water and veal stock.
  • 4. Koka chilin på medelvärme i ca 3 timmar tills det kokat sönder helt. Smaka av med lite salt.

Accessories: 

  • 1. Skär bort kanterna på brödet och skär dem sedan i trekanter.
  • 2. Stek brödskivorna på båda sidor i lite smör i en varm stekpanna.
  • 3. Strö sköljd och grovhackad persilja över chilin och servera med gräddfil, gurkstavar och smörstekt bröd.

Hasselback potatoes

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You do:

  • 8 st (as 600 g) evenly sized potatoes
  • as 2-3 tbsp (as 25-40 g) butter
  • 0,5 teaspoon salt
  • 0,5 dl breadcrumbs or panko

Do this:

  1. Put the week pop 225 gr C
  2. Skala the potato, at the same time bring out the butter so that it becomes room temperature.
  3. Cut the potatoes into thin slices but not completely through. If you add the potatoes e.g.. in a wooden spoon you can cut without risking cutting through completely.
  4. Place the potatoes with the cut side up in an ovenproof dish. Feel free to use parchment paper to avoid washing dishes.
  5. Spread on butter on each potato. It is easy if the butter is room warm, as 2-3 tbsp (as 25-40 gr butter).
  6. Set the potatoes in the middle of the oven (225° C) approximately 25 minutes.
  7. Remove the potatoes from the oven and spread on additional butter that melts into the grooves.
  8. Sprinkle with salt and breadcrumbs., 0,5 teaspoon salt, 0,5 d breadcrumbs
  9. Put the potatoes in the oven again and bake at least one more time 20 minutes or until soft, feel with a test strip. (Takes just over an hour (total time) before the potatoes are ready. The time it takes depends on the size and variety of the potatoes.)

Gratinated lobster, 3 variants

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Option no 1:

You do:

  • 2 sat Boiled lobsters
  • 100 Article Butter
  • 1 st Garlic clove
  • 1 lemon, grated peel and juice off 1 lemon
  • 2 tablespoons breadcrumbs, preferably Japanese panko
  • 2 krm Salt
  • 1 krm Pepper

Gis like this:

  • Set the oven to 225 ° C.
  • Divide the lobsters, take out the meat.
  • Crack the claws and remove the meat.
  • Cut the meat into pieces and put back in the shells.
  • Mix the butter with the other ingredients. Cover the lobsters with the butter and gratinate in the upper part of the oven approx 10 mine.

Option no 2:

You do:

  • 2 whole lobsters
  • 1 tablespoons butter
  • 1 tbsp plain flour
  • 2 cups milk
  • 2 dl grated Västerbotten cheese
  • 1 äggula
  • salt-pepper
  • 1/2 pot of chives

Do this:

  1. Put the oven on a 225˚C grill.
  2. Melt the butter in a saucepan and whisk down the flour.
  3. Add the milk a little at a time while whisking so that no lumps form.
  4. Let the sauce simmer for approx 2 minutes without lid, stir occasionally.
  5. Grate the cheese.
  6. Open timer: 2 minutes. Remove the sauce from the heat and whisk half of the cheese into the sauce.
  7. When the cheese has melted, whisk down the egg yolk and season with salt and pepper.
  8. Split the lobster lengthwise. Make sure the tail and shield stick together.
  9. Remove the meat from the tail and joints and claws.
  10. Remove the stomach from the shell halves, it is located at the top of the head closest to the tactile rod.
  11. Cut the lobster meat into approx 1 cm pieces.
  12. Place the lobster shells in an ovenproof dish.
  13. Distribute the meat in the lobster shells.
  14. Cut the chives finely.
  15. Mix the chives in the cheese sauce.
  16. Spread the cheese sauce on the lobster meat in the shells and sprinkle on the rest of the cheese.
  17. Put the form high up in the oven and gratinate for approx 10 minutes or until nicely colored.

Alternative 3:

You do:

  • 2 cooked lobsters

Sauce:

  • 1 tablespoons butter
  • 3 tablespoons flour
  • 1 dl own lobster fund (bought only 3 tablespoons as it is more concentrated)
  • 2 cup cream
  • 1 nypa salt ( depending on fund)
  • 1 krm kayennpeppar (eller espelette pepper)
  • 2 yolks
  • 2 tablespoons grated cheese eg parmesan, raclette, Västerbotten

Gratinering:

  • 2 tablespoons grated cheese

Do this:

  1. Split the lobster lengthwise. Start by putting the knife in the neck and cut towards the eyes. Then make an incision after the shield down towards the tail. Cut carefully, until the lobster is completely divided.
  2. Remove the bowel and stomach.
  3. Remove the meat from the skin. Then crack the claws. The easiest way is to use the back of a knife handle.
  4. Poke out the meat with a narrow object such as a potato stick
  5. Melt butter in a saucepan over low heat and add flour, mill gently.
  6. Add stock and cream. Let simmer for approx 5 minutes while stirring. Season with salt and pepper.
  7. Remove the pan from the heat and stir in the egg yolks, cheese and butter. Allow to cool, then mix in the meat from the lobster.
  8. Preheat the oven to 250 gr C.
  9. Place the lobster on a sheet of parchment paper.
  10. Fill the lobster with the stew.
  11. Top with cheese.
  12. Put the plate in the oven. Gratinera approx 5-7 minutes, until it turns golden. Feel free to use a grill, but be careful not to burn it.

Oxfilé surprise

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You do:

  • Beef, as 250 gr per person
  • Olive oil and butter for frying
  • A clove of garlic
  • A bunch of thyme
  • Salt and pepper
  • Oströra:
    • 3 dl priest cheese or Västerbotten cheese, 1 dl walnuts, 1 dl fresh cream

Do this:

  • Salt and pepper the meat and brown it in a hot pan in olive oil, then in with butter, clove of garlic and thyme
  • Scoop the meat while frying, make sure you get a great frying surface
  • Place the meat on an ovenproof dish, and bake in the oven at low temperature for approx 100 gr until the meat reaches 50 grader, remove the meat from the oven. Increase the temperature in the oven to 225 gr.
  • Stir together cheese, nuts and crème fraiche to the cheese mixture.
  • Place the cheese mixture on the meat. Bake in the middle of the oven until the internal temperature is 58 ° -60 degrees, if the meat is desired to be pink.
  • Wanted red wine sauce, see recipe red wine sauce