Category Archives: Recipes

Red wine sauce for beef fillet

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You do:

  • 1 st charlotten onion
  • 1 Each clove of garlic
  • ½ tsp tomato puree
  • 1 st plum tomato
  • 4 dl red wine
  • 1 Each bay leaves
  • 1 kvist timjan
  • ½ dl beef fund / veal fund in bottle
  • Some water
  • A few drops of red wine vinegar
  • Salt and black pepper
  • Oil
  • Butter

Do this:

  1. Chop onion and garlic and place in a hot frying pan.
  2. Chop the tomato into smaller pieces.
  3. Let the onion take on some color before you “rostar” the tomato puree in the middle of the pan for a few seconds.
  4. Mix the onion with the tomato puree before adding the chopped plum tomato
  5. In with bay leaves and fresh thyme in the frying pan
  6. Pour on the red wine (as 4 dl) and let everything reduce to just over half
  7. Now pour on the beef stock and some water and let everything boil again
  8. If you fried beef fillet with oil, butter, garlic and thyme so take up the meat when it is ready and now pour the sauce over the frying pan in which you fried the meat (this makes the taste of the sauce even better)
  9. Now strain the sauce in a fine-mesh strainer into a small saucepan and squeeze out all the valuable liquid through the strainer with a wooden spoon into the saucepan.
  10. Keep the sauce warm and just before serving, you should disassemble some butter before to shine it up and get extra good taste.

Pastadeg

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You do:

  • 6 gr salt
  • 300 Article 00 flour
  • 2 Each egg
  • 3 egg yolks

Do this:

  1. Weigh eggs and egg yolks and then add water to make it together 185 gr.
  2. Run flour and salt in food processor in 10 seconds so that it mixes
  3. Add the wet ingredients and then run the food processor until it becomes a dough.
  4. Then knead by hand in 10-12 minutes, if it is for a break, add a little oil or water, if it is too loose, add some flour.
  5. Then flour the dough a little and put plastic wrap around the dough and let it rest at least 30 minutes (so gluten is formed) at room temperature.
  6. Divide the dough into 3 parts
  7. Roll out and start running the pasta in the pasta machine, start on lev 0 and drive to lev 6
  8. Cut the pasta into the desired width or make lasagne plates
  9. Boil in salted water for approx 1-2 minutes until the pasta flows = ready

Sillinläggning, tradiotinell

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Ingredients:

  • Diluted herring fillets
  • 3-2-1-lag ie 3 cups water, 2 dl sugar and 1 dl vinegar (12%)
  • 1 st morot
  • ⅓ yellow onion
  • ½ red onion
  • 5 st Clove nails
  • ½ tsp white peppercorns
  • 2 teaspoon allspice grains
  • 1-2 Each bay leaves
  1. Heat water in a saucepan, add sugar and vinegar until all the sugar has been mixed with the water
  2. Let the law cool down
  3. Put on a jar a week 100 gr C i ca 10-15 mine (for disinfection)
  4. Slant the carrots
  5. Chop onions or make “boats” of the onion
  6. Wrap herring, onions, bay leaves and spices in the jar
  7. Pour the law into the jar over everything
  8. Leave in the fridge 1-2 days before serving

Gubbröra with anchovies

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  • Preparation: 15 mine
  • Cooking: 5 mine
  • Ready: 20 mine

Ingredients:

  • 100-150 gram avrunnen anchovy filet, a jar
  • 4 hard-boiled eggs, chopped
  • 3 tablespoons dill, finely chopped.
  • 0,5 rödlök
  • 2 tablespoons chives, finely chopped
  • 2 tablespoons unsmoked caviar, Ejders
  • 2 raw egg yolks
  • 1/2 dl creme fraiche or lightly whipped cream
  • 2 tablespoons mayonnaise

Cooking:

  1. Boil the eggs hard approx 8 minutes cooking time.
  2. Pour off the anchovies – feel free to save some of the spade if you want to dilute the mixture then. Chop and dice the anchovies, chop dill and finely chop red onion. Put in a bowl. Save some dill for garnish.
  3. Cool and peel the eggs. Chop them or cut into small cubes and add to the bowl. Also stir in egg yolks and stir together.
  4. Mix in chopped chives, caviar, creme fraiche / cream and mayonnaise. Dilute if necessary. with a bit of the anchovy layer if you want the old man's mess looser and more salty and tasty. Can also be tasted with a little white pepper if you want.
  5. Here you can prepare the mixture and store in the fridge.
  6. Garnish when serving with more finely chopped dill and possibly. more chives and red onions if you want.

Christmas damper according to Aujalay

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Ingredients for 4 people

  • 1,2 kg thick ribs
  • 1 small piece of fresh ginger
  • 10 pcs whole allspice 1 Each star anise 10 st whole cloves 1 tsp yellow mustard seeds
  • 1 tablespoons brown sugar
  • 2 msk japansk soja
  • 2 tbsp runny honey
  • salt and black pepper

Do this:

  1. Mortar the spices
  2. Salt the dampers on both sides and a little black pepper to taste
  3. Grate fresh ginger over the dampers (finriven)
  4. Sprinkle all the spices over the pins
  5. Add 1 tablespoons brown sugar over everything
  6. Slightly honey over the dampers
  7. Finally, roll over Japanese soy (2-3 tbsp)
  8. Rub everything into the dampers
  9. Put everything in double sheets of aluminum foil, make everything like a tight pot, it should be completely tight, as a tight package
  10. Put a mold in the kid 150 gr C for about two hours
  11. Raise the oven to 250 gr C and glaze the dampers with the sauce from the foil package

Gahkku

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GAHKKU - SAMI GLADCAKE

Ingredients:

25 grams yeast
5 cups water
50 grams of melted butter
1 dl light syrup
1 teaspoon salt
13 cups flour

Do this:

Make the dough like a regular leavening dough. Work it in machine approx. 5 mine (longer if you do it by hand).

Let the dough rise under a baking sheet for approx 30-40 minutes.

Divide the dough into 16 parts and roll out each part into a round.

Roll it quite thinly as it becomes thicker when baking.

Finish by running a rolling pin over each cake before baking.

Bake in a dry frying pan on the stove for a few minutes on each side. When small bubbles have formed on the top, it is ready to be turned.

Wrap the finished breads in a baking sheet and let them cool.


Freeze the loaves and bring them out as you need.

Segkaka

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Ingredients:

1 l milk

50g melted butter

2 pkg and St.

1 msk salt

2 tablespoons anise

2 tablespoons crushed fennel

½ bottle (325g) light bread syrup

1,25 the (750g)flour

1,25 (700-750g)rye sieve

Do this:

Melt the butter and mix in the milk, heat to 37º.

Dissolve the yeast in the dough liquid.

Pour in the syrup, bread spices, salt and most of the flour in the dough liquid and run in a baking machine in 5-10 mine, check that the dough begins to drop the edge of the dough bowl.

Let the dough rise 30 mine.

Bake out into round cakes approx: 2 thick, use a regular rolling pin and then a rolling pin,

Post 2 pcs bread cakes on each plate lined with parchment paper.

Blir ca:36-40 st cakes

Let ferment on a plate 10 mine.

Bake in the middle of the oven for approx: 3-4 min i 275º, the cakes should be light brown.

Christmas ribs

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4 pers, 90 mine

You do:

  • 1 kg kamben
  • 1,5 dl light soy
  • 1 dl dark soy
  • 1,5 cup sugar
  • 0,5 dl dark syrup
  • 3 cm ginger
  • 1 st red chili
  • 3 st solovitlökar
  • 4 cinnamon sticks
  • 4 whole star anise
  • 1 tablespoons fennel seeds
  • 2 st nejlikor
  • 3 pcs dried orange peel
  • 1 lemongrass
  • Water

Do this:

  1. Trim and divide the comb legs into portions and place in a large saucepan, be sure to remove the small membrane that sits on the inside of the comb legs.
  2. Peel and grate the ginger, the garlic and chili into larger pieces and place them in the saucepan.
  3. Add all the other ingredients and pour in water so that the comb legs are covered, do not forget to tap the lemongrass slightly so that it more easily releases flavors.
  4. Let simmer under a lid until the meat begins to detach from the bone, as 50 minutes.
  5. Take out the comb legs and strain the sauce.
  6. Reduce the sauce to a syrupy consistency and mix in with the rinds gently.
  7. Serve and top with finely shredded spring onions, chili and sesame seeds.

My Christmas table 2020

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This is what I will fix / cook for Christmas Eve.

On Christmas day, it will be traditional cabbage soup with prince sausage. The cabbage soup is made on the broth from the cooking of the Christmas ham.

Cold dishes on my Christmas table

  • Pickled herring (onion herring and Brantevik herring)
  • Gubbröra
  • Boiled Eggs with a dash of mayonnaise and roe
  • Gravad lax
  • Hovmästarsås for salmon
  • Kalvsylta
  • Wort bread
  • Dark rye bread

Hot dishes on the Christmas table

  • Meatballs with beetroot salad
  • Prince sausage
  • Christmas ham with Christmas mustard
  • Ribbed damper
  • Boiled potato
  • Jansson's Temptation
  • Red cabbage

Christmas desserts and gottebord

  • Ris a la Malta
  • Gingerbread cookies
  • Saffron buns
  • Clementiner
  • Dates
  • Nuts
  • Dried figs
  • Homemade caramel (cream, syrup and sugar, 3 dl each, boil up to 132gr C approx 35-40 mine)

Christmas drinks

  • Mulled wine
  • Christmas must
  • Christmas beer
  • Ordinary strong beer
  • Julsnaps
  • Christmas grogg (probably the host's tastiest GT)