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    164 Recipes

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    Made this dessert kugel for the first time last Passover. Found the recipe on the net and it was very well received. I used cooking pears and even though they take longer time to cook I like that better since they do not mush up too much. You can easily make half the recipe, I did, and then used a round baking tin.

    Recipe #420679

    Found this recipe in a little book called The Art of Jewish Cooking, published in 1958. I made this with fillets of cod and salmon but any firm fish will do. As the recipe says, canned fish also works well.

    Recipe #420678

    This is derived from my carrot soup Recipe #419539 . Wanted too see if that recipe also worked with broccoli. And yes, it does!

    Recipe #419807

    We like salmon and or tuna spreads and I made this one day when we wanted a little extra "kick" to the spread. I did not use any salt as I did not think it needed any but feel free to use salt to your liking. This can of course also be made with tuna.

    Recipe #419540

    Found this recipe in a supermarket food magazine. Altered it a bit to my taste (with spices). It's a good starter, lunch or even as a main dish with a sandwich. It freezes well which is a plus in my household.

    Recipe #419539

    In 1983 it was published in a Swedish food magazine. In this last number of the magazine it was published again and I remember that I tried it out way back when. It is a nice appetizer, not only for the holidays. In original it is called "Olles julcocktail" which means Olles Christmas cocktail but I remember that I first tried it out in the middle of summer. Prep time is chilling time.

    Recipe #401788

    Found this recipe in a Swedish food magazine. The spread is easy to make and very nice on freshly baked bread. I have also used it as an appetizer on roasted slices baguette (crostini).

    Recipe #399760

    Bittersweet cocktail with a sting of gin. Perfect on a hot summer evening. The drink is best when served ice-cold.

    Recipe #379537

    Found this on the back-side of a packet of rye flour. Tried it and liked it. It is very nice with a cup of tea, plain or with a little butter.

    Recipe #349957

    This brownie is made with both milk chocolate, dark chocolate and cocoa powder. very chocolatery! Found this recipe some time ago in a Swedish food magazine. The brownie is chewy and the peanuts makes it crunchy.

    Recipe #342308

    This is so good with a piece of cheese at the end of a meal. I also like it with ice cream (but I like ice cream with almost anything....................). Have also used it with turkey, in and on a cake. Very versatile.

    Recipe #330041

    Very easy to make. Does not make a lot, just enough for a dinner for four. I have used this with turkey, on latkes and even on fried eggs. Of course the recipe can be doubled, tripled but this amount seems just enough for us. It is so easy to make I rather make up a fresh "batch" than make a lot.

    Recipe #330026

    When I saw this in a food magazine I rememberd that I have the recipe in an old cookbook. Looked it up and yes, there were stains from the beetroot! In those days (when the cookbook was written) balsamic vinegar was not even heard of and plain vinegar was used. Decided to make it again and this time with the suggested balsamic vinegar. It was even better than I remembered. This relish goes very well with cold meat and also with boiled fish or just plain on a burger.

    Recipe #322455

    Found this recipe in a Swedish food magazine. It makes a very nice appetizer for 8 or a light lunch for 4. It is not the usual pasta shell recipe out of the oven with tomato sauce and such. This is eaten cold, like a pasta salad. It also makes a very nice addition to a buffet table.

    Recipe #322308

    This is a light and easy summer salad. Have made it many times since I found it a while ago in a recipebinder. The recipe can of course be doubled or trebled for a crowd. What I mostly like about it is the twang and yet sweetness of the balsamic vinegar plus that the amount of oil is not overpowering. But that is a personal preference.

    Recipe #316996

    Found this on a Swedish recipe site some time ago. It makes a lot of cookies but they keep well and can also be frozen. Don't let the amount of ginger as well as the amount of baking soda scare you off. It is just right for these cookies. Hope you'll like them as much as we do.

    Recipe #313160

    A very popular cookie in Sweden. When I was about 12 years old (ages ago.........) we had lessons in cooking at school and I can remember making these cookies. This recipe comes from the little (now tattered) cookbook we used for these lessons. Chilling time is not included in preparation time.

    Recipe #307112

    In our little Israeli reastaurant around the corner they serve this wonderful hummus with in the middle a couple of tablespoons of slightly warm chickpea salad. At first I thought, chickpeas with chickpeas? But believe me, it's great. I gathered all my confidence and asked for the recipe for the salad. Have made it many times at home since then and serve it not only with hummus but as a side dish or just as a salad for lunch. Can be eated warm or cold.

    Recipe #299097

    Came upon this recipe in an old Jewish cookbook some time ago. Have been making it for Passover many years since then. I like the addition of walnuts and also that it is pareve (=neutral, neither dairy nor meaty). Mostly we eat it as it is but I have made it fancy by garnishing with different kind of fruit.

    Recipe #299094

    When I looked through some old recipes I found this. Had almost forgotten I had the recipe. Have made it many times in the past and tried it again when I found it. And yes, now I know why I liked it so much. The walnuts gives it that little extra. Hope you like it too.

    Recipe #296765

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