In England, swedish meatballs are very available and cheap. They are very good with the following cream sauce and boiled potatoes. My son, who has to be one of the faddiest people on the planet, found this delicious. This is from the cookbook 'Ikea's Real Swedish Food Book'.
I make this for the "boys" every year during the deer hunt. They talk about it the rest of the year! I like the rich creamy flavor too! This is a little work, but it could easily become a holiday tradition!
This is Marcus Samuelsson's rendition of the perennial favorite. The sauce is wonderful, unctuous. They should be served with garlicky mashed potatoes, quick pickled cucumbers and extra lingonberry preserves. The pickled cucumbers (and their juice) are really easy to make and the recipe is posted. If you can't find lingonberry preserves (a pity) you can substitute whole cranberry relish.
According to Marcus Samuelsson, this is the most popular Swedish condiment, after Lingonberry preserves, of course. They are an accompaniment to Swedish meatballs, other dishes, even served with hot dogs by street vendors. Cooking time is marinating time.
Delicious! Tart and sweet at the same time! This recipe is old, and I have no idea where it came from...but it is very good. Try it and let me know what your taste buds tell you... This dish goes good with pork of any type.
This is a true traditional Danish recipe. You need a special pan to make them but most gourmet kitchen shops carry these cast iron pans. The pan is round and has round indentations so you can cook 10-12 at time. This can be a breakfast dish (usual time ithey are served), brunch, late night snack or any snack time. Serve with bacon on the side or whatever. Just typing this I want t
Originally this recipe was printed in the Finnish Cookbook but I have been making it every year for Christmas breakfast. Although it is time consuming with three rises this recipe makes three coffee braids, so there is always one for the freezer and to share with friends. Prep time includes approximate rising time.
These sweet crepe-like pancakes get rolled up into mini jelly roll shapes and are a real hit with children. I serve these often to overnight guests - especially during holiday gatherings. You may use whatever jelly you prefer, we like raspberry or blackberry with seeds the best. The cook time is an approximation of how long I personally take to cook all of the batter - it only takes a few minutes for each crepe.
This is a real Danish tradition for Christmas Eve and is served as a first course. When the porridge is almost cooked you make a ceremony, with everyone watching, of dropping one blanched almond in the pot. Whom ever finds the almond in their bowl wins a small present (Chocolate Santa, marzipan figure whatever) The kids love looking for the almond and of course have to eat their porridge in order to find it - no cheating by stirring the poridge in the bowl
Recipe posted in response to a request, and edited once the poster finally conquered her fear of yeast. Finnish korvapuustit are not turned on their side but sit on their bottom - hence step 12! You can of course turn them on their sides too, and call them "kierrepullat" in Finnish instead! Please note that the amount of gluten in flour varies, so use the amount listed here only as a guideline - while it's perfect for me, you might find you need more or less!