Tag Archives: potluck

Falkukorv på 2 olika vis

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  • Ingredients

  • 1 sausage ring
  • 2 carrots, large
  • 1 leeks
  • 1 tablespoons olive oil
  • 1 teaspoon salt flakes
  • bladpersilja, chopped to garnish

  • Apple onion and mustard

  • 2 äpplen
  • 1 yellow triple
  • 1 senap inbox, Hultbergs or any other kind
  • 10 slices of matured cheese

  • Tomato, onions and oregano

  • 2 tomatoes
  • 1 yellow triple
  • 2 tsk torkad oregano
  • Black Pepper, freshly ground or roughly crushed
  • 1 cans crushed tomatoes
  • 10 slices of matured cheese

Do this:

Preheat oven to 160 grader, hot air.

Peel the carrots and cut them into pieces. Share leeks lengthwise, rinse and cut into pieces. Add carrots and leeks in a pan. Mix with olive oil and salt.
A cut in the sausage every two centimeters and two thirds through (not all the way!). Add the sausage on top of the vegetables.
Apple, onion and mustard: Share onion in half and then cut into thin half-moon slices. Share apple in the same way, remove the cores, and also cut the apple into thin slices. Add together a slice onions and a slice of apple and stick in the grooves in the sausage. Smudge or drizzle with mustard. Add the cheese on top.
Tomato, onions and oregano: Cut the tomatoes in half. Cut them in half-moon slices. Share the onion in the same way and cut into thin slices. Make up a slice of tomato and a slice of onion and stick in the grooves in the sausage. Sprinkle with oregano and lots of black pepper. Pour over crushed tomatoes if you want to have the right little såsigare. Add the cheese on top.
Ugnsbaka: Set the tray in the oven and bake for 25-30 minutes. Remove and garnish with parsley. serve immediately.

Grundrecept Hamburgese the House

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4 portions
375 gr chuck
150 gr bringa
75 gr add
salt and pepper
8 discs American cheddar

1. Post kvarnmuntycket in the freezer well before grinding.
2. 80/20 fat is good if you achieve. Remove fat if too much, add suet if too little.
3. Cut stew beef into approximately 2*2 cm
4. Mix the meat and fat well in a bowl (if you separate it to check 80/20) and into the freezer until the pieces become a little stiff, not frozen.
5. Grind all the meat and stir gently to mix more.
6. Grind the mince a second time and collect gently together the mince in a bowl
7. Share in 4 aliquots. Each high should weigh 150 gr.
8. Shape gently each pile into a ball with your hands. Work quickly so the fat does not melt in your hands.
9. Add burgarbollarna on baking paper on an ink / cutting board and set in the fridge.
10. Heat the pan to really hot. Note! No frying fat in the pan.
11. Add in minced meat balls and fry a few seconds. Turn then the balls so that a light crackling formed on the top surface.
12. Press or smascha them with a steak weight or biffbankare until almost completely flat, as 1,5 cm. Salt and pepper
13. Fry on high heat in 2-3 minutes.
14. Carefully scrape off the burger from pan with spatula and flip the steak without the crispy surface falls off. Salt and pepper.
15. Fry other side 2-3 minutes until nice browned and slightly pink inside. Post 2 slices of cheese on each burger.

Share meanwhile bread and butter up your insides and toast in a frying pan next to. Rust even outsides.
Lift off the burgers and add in roasted bread.

Baguettes with soltorkarkade tomatoes got it today in the afternoon

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Well, one is lethargic and sick on the poor, on feeling sorry for himself when….Bake sunkan bit in the afternoon. Today we made sandwiches with sundried tomatoes. Really good and crunchy baugetter became today on sourdough me by Carina. I have this evening purchased some new adjustments “bagarmjöl” also so it will probably be a little baking alternately Now. In the morn perhaps it is surdegsfrallor. I think I decided to try it.

Saw the stone that Per Morberg has come out with a new book that I want yesterday….POTLUCK MATBOK!! 150 tr classic cheeseburger recipe. The book I want…..it is my passion, potluck thus.

“The traditional Sunday roast will take place again at the dinner table in Per Morbergs new large cookbook, where he shows that hefty Swedish dishes cooked from scratch is something other than brown beans in plastic sausage and cabbage rolls from the freezer.

Get learns miss their favorite recipes. Here crowding established workhorses like meatballs, pork pancakes and marinated salmon with half-forgotten features such as stewed lake, herring rolls and prunes soufflé.

Required accessories remoulade and pickled cucumber is naturally also included in the book are simple and traditionally divided into meat, fisk-, vegetable dishes osv.En prospective home cooking classics!”

Be Careful Out There
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