Swedish Sprtiz cookies, served at christmas time. This recipe has been handed down through my family and is made every Christmas. I can remember my Grandmother making these when I was a boy, as I waited for the beaters.
Rich, creamy, warm and comforting. This blockbuster has lots of cheese, enough to swirl throughout the creamy sauce, which in turn oozes through every tube of pasta. Topped with crisp breadcrumbs, the crunchy-creamy contrast is just unbeatable.
Vanilla ice cream that is perfect by itself or topped with chocolate sauce. Proccessing time in included in cooking time. Prep time includes cooling time (4 hours) but not freezer time (4 hours or overnight). Recipe source: Coyote Cafe Cook book.
Simple but very good comfort food. Normally made with just some salt, pepper and nutmeg in the meat filling but I make them different these days and with many variations (just don't tell my mother!). Slavink translates as beatfinch (yes I know its weird) they are wrapped in bacon and another version is blinde vink= blind finch (even weirder) that is the same meat filling but then wrapped in a thin slice of veal. These days often replaced with a slice of beef. Some still name it blinde vink but the right name is runder vink=beef finch. I have tried very hard over the years to understand why they are named like this since I can honestly not see the resemblance of a bird in these sausages and I've never seen one fly away!
No Dutch person in their right mind makes them at home since you can buy them ready made from every butcher and in every super market. Now that information should tell you something about the poster of this recipe, who is Dutch....
My excuse is that I lived many years abroad and that is when you crave for the simple dishes of your home country.
We eat them here with vegetables and potatoes but they are also good cooked on the barbeque and served on buns with ketcup and mustard.