MERRY CHRISTMAS

The best recipes for the Swedish Christmas buffet

MAT & VÄNNER FÖRLAG AB

Contents

Introduction 6–11Herring dishes 12–35Cold fish dishes 36–51Cold meat dishes 52–71Vegetarian dishes 72–85Hot dishes 86–101Cheese & bread 102–117Desserts 118–143Index 144–145

6 introduction

Christmas

Few holidays mean as much to us as Christmas. It’s a festivity when we do everything in our power to spend time with family and friends. Whilechildren are probably most focussed on Santa’s visit, for a majority ofadults the food has an integral role. Christmas food has always been especially important to us, and this will not change.

Christmas is based on traditions that go back decades and centuries,and each family has developed its own »rituals« for this important holidayperiod. What we do have in common is that certain ingredients and com-ponents appear in virtually every Christmas buffet. This goes back to howwe used to make use of everything that was available at Christmas time.This, in combination with modern-day preserving methods, has resultedin a number of traditions.

Food coming from the pig – or more precisely every part of the pig – has provided a number of dishes. Some are rare these days, for instancetrotters are not served in homes so often, although they still make an appearance on some Christmas buffets. But the most important thing in the olden days was to make use of everything the pig had ’to give’.Nothing was to be wasted.

The same goes for herring, which was fished in large quantities andthen salted. At Christmas the salted herring was the base for many dishes– hence its dominance in the buffet. Today it is served both salted andfresh, in a variety of guises.

8 introduction

they brought home was probably closer to the modern-day fermented herring, as it had started to ferment during its time underground.

The drinks we serve with the Christmas food are also traditional: beer,aquavit and ’mumma’, a blend of beer, porter and sweet soft drink. Thesewere the type of beverages we produced in Sweden at the time, and theyare well matched to the Swedish Christmas food.

Those are a few examples of how history has affected what we served at Christmas. But what can we expect in the future?

Swedes are curious people, and well travelled. We are constantly discovering new influences that we like to take home and try, often adapting them to the conditions where we live. It might be a flavouring we came across in Asia, for instance lemongrass or lime leaves, that wecombine with herring or salmon. It could be as simple as a new flavour ina sauce, that gives the Christmas buffet a more contemporary touch. Or adelicious duck liver paté, to replace the classic liver paté.

Regardless of how much we travel or how many influences and newflavours we return home with, our future Christmas buffets will probablyremain largely traditional. We will continue to add certain elements andremove others. Some people cannot imagine a Christmas buffet withoutlobster and vendace roe; others would never consider including them. Another factor that will play a part in the future is time. How many hoursare we prepared to devote to food? Certainly the drinks served have good

Vegetables were once something that was difficult to store after the autumn harvest. By Christmas, only the frost-resistant cabbage varietieswere still out in the fields, so they would make up the green element inthe Christmas buffet. And depending on which part of the country youwere in, the use and selection of cabbage variety would differ. The mostcommon types are browned cabbage (made from white cabbage), red cabbage and ’long cabbage’ (based on kale).

Lutefisk, which is made from common ling, is fished in summer andautumn, and is dried and treated with lye. For Christmas it is soaked andbrought back to life, and even today lutefisk is for many an essential partof the Christmas buffet.

Salmon and eel are other typical features of Christmas fare, which haveorigins going far back in time. Eel is fished in autumn, and used to be preserved by smoking, before being brought out for Christmas. Salmonhas a similar story, and was commonly served smoked. Gravlax has a longhistory as well, and the refined variety we serve today was originallymuch less so, being buried in a ’grave’ – hence the name gravlax. In theautumn when people travelled to rivers and waterways to fish salmon,there was no way to bring the entire catch home. So they buried the fishwhere they were, and covered it with salt. Later in the winter when thesnow cover was in place, they got the horse and sled ready and went backto the ’graves’. This was how they managed the transports. The salmon

10 introduction

chances of survival, as beer and aquavit are ideal accompaniments to thetype of food that is eaten. But as the dishes change slightly from year toyear, increasingly people are serving wine with the Christmas food. Here werecommend having both red and white wine to choose from, so the guestscan find something that matches the wide variety of dishes and flavoursthat typically make up a Christmas buffet.

The trend in society is to spend less and less time on cooking. With this in mind, people would rather prioritise fewer dishes, and make them reallywell. Perhaps we don’t need fourteen different types of herring – maybejust three or four really well prepared ones is a more sensible approach.Or perhaps fourteen different herring dishes is the important part, inwhich case we won’t need to eat much more that day. Spreading all thevarious delicacies out, over two or more days, is another strategy. Thisway the ham or the lutefisk can be more appreciated on Christmas Dayrather than Christmas Eve, which can solve the problem of all the tastydishes competing with one another on a brimming buffet. So each dish can receive the attention it deserves.

Whichever approach you choose, keeping firmly to tradition or breakingnew ground, we hope that this book will inspire you to put a bit less onyour plate, so you can more fully appreciate each individual dish.

Wishing you a Merry Christmas, filled with flavours and pleasures!– Food & Friends

(serves 8)8 egg halves100 g shrimps, peeled2 spring onions1 tsp capers1 tsp lemon juice1 tbsp olive oil50 ml trout roesalt and white pepper

Shrimp and trout roe topping

Crabmeat topping(serves 8)8 egg halves100 g crabmeat50 ml crème fraichedillsalt and white pepper

Pull the crab meat into pieces, add salt and whitepepper • Place a dollop ofcrème fraiche on top of theegg halves, then top with thecrab meat and a sprig of dill.

Chop the shrimps and slicethe spring onions • Mix allthe ingredients and addsalt and white pepper totaste • Place the toppingon the boiled egg halves.

12 herring dishes

14 herring dishes

(serves 8)4 pre-soaked salted herring fillets

BRINE

300 ml water200 ml sugar100 ml distilled white vinegar (12%)1 tbsp salt

2 lemongrass stalks4 lime leaves

Boil water, sugar, vinegar andsalt; let cool • Cut the herring fillets into pieces • Cut the lemongrass into thin slices • Layer herring, lemongrass andlime leaves, pour the brine overtop • Let stand for 2 days.

Lemongrass herring

16 herring dishes

(serves 8)4 pre-soaked salted herring fillets

BRINE

300 ml water200 ml sugar100 ml distilled white vinegar (12%)1 tbsp salt

SAUCE

150 ml crème fraiche50 ml mayonnaisezest of 2 lemons1 bunch parsley2 cloves of garlic, pressedblack pepper

Boil the ingredients for thebrine and let cool • Chopthe herring in centimetrecubes • Pour the brine overthe herring and let standfor 2 days • Mix the ingredients for the sauce.Strain the brine from theherring • Mix the herringwith the sauce, and letstand for 2 days.

Gremolata herring

18 herring dishes

(serves 8)16 fillets of Baltic herring250 ml coarse rye flour2 1/2 tsp saltbutter

BRINE

300 ml water150 ml distilled white vinegar (12%)100 ml sugar1 bay leaf2 tsp salt2 tsp allspice berries, whole1 tsp white pepper corns, whole

2 brown onions1 carrot

Cut the back fins from the herring • Salt themeaty side of the herring fillets, place themtogether two by two with the skin facingoutwards • Mix rye flour and salt • Coat theherring on both sides with the flour mixtureand fry them • Let cool • Meanwhile, cookthe brine and let it cool • Cut the carrot andonion in thin slices • Layer the herring andthe vegetables, and pour the brine over top • Let stand at least 1 day.

Fried pickled herring

20 herring dishes

(serves 8)4 pre-soaked salted herring fillets300 ml water150 ml sugar50 ml lingonberry juice, concentrated100 ml distilled white vinegar (12%)1 tbsp salt2 bay leaves1/2 tsp all spice

100 ml frozen lingonberries1 small rosemary sprig

Boil the water, sugar, lingonberryjuice, vinegar and salt • Let cool • Cut the herring fillets in pieces • Layer the herring with the lingon-berries in a jar and add the rosemarysprig • Pour the brine over the herring mixture and let stand for 2 days.

Lingonberry herring

22 herring dishes

(serves 8)24 fillets of Baltic herring

BRINE

300 ml water200 ml sugar100 ml distilled white vinegar (12%)50 ml lemon juice1 brown onion, finely chopped1 carrot, sliced2 bay leaves3 cloves3 black pepper corns

SAUCE

1 red onion, finely chopped2 tbsp lemon zest4 tbsp lemon juice4 tbsp olive oil1 tsp pink pepper1 bunch dill, finely choppedsalt and black pepper

Preheat oven to 150° • Boil the brine • Cut the back fins from theherring • Roll the fillets with theskin facing outwards • Pour thewarm brine over the fillets and bakein the oven for about 8 minutes • Let cool • Mix the ingredients forthe sauce and spread over the herring before serving.

Lemon herring

24 herring dishes

(serves 8)500 g fresh herring fillets herring fillets

BRINE

300 ml distilled white vinegar (12%)300 ml water1 tbsp sugar1 tbsp salt

MUSTARD SAUCE

100 ml mustard50 ml coarse mustard2 tbsp dijon mustard50 ml white wine vinegar2 tbsp sugar1 tsp salt1 pinch white pepper200 ml rapeseed oil50 ml dill, finely chopped

Boil the brine and let cool • Pour brine over the herringfillets • Let stand at least 12hours • Make sure herringis thoroughly cured • Mixall the ingredients for themustard sauce, except forthe oil and dill • Add oil in afine stream, while whisking• Finally, add the herringand mix in, together withthe dill • Let stand at least 1 day before serving.

Mustard herring

26 herring dishes

(serves 8)200 g fresh herring fillets herring fillets

CURING BRINE

50 ml distilled white vinegar150 ml water1 tbsp sugar1 tbsp salt

SAUCE

100 ml sour cream200 ml coconut milk2 tbsp coriander, chopped1 red chilli pepper, finely chopped

Boil the curing brine and letcool • Pour brine over herringand let stand for 1 day • Make sure herring is thoroughly cured • Pour off the brine • Combine the ingredients for the sauce,pour sauce over the herring • Let stand for 2 days.

Coconut-marinated herring

28 herring dishes

(serves 8)4 pre-soaked salted herring fillets

CURING BRINE

300 ml water200 ml sugar100 ml distilled white vinegar (12%)2 bay leaves

SAUCE

1 brown onionpeel of 1 orange2 cinnamon sticks

Boil the curing brine and let cool • Cut herring into pieces • Peel orange and chop the peel into thin strips • Chop onion thinly • Layer the herring, orange peel,onion and cinnamon, then pour brine on top, and let stand for 2 days.

Orange and cinnamon herring

30 herring dishes

(serves 8)4 matjes herring fillets100 g potatoes2 tbsp butter1/2 red onion, finely choppedsalt and white pepper50 ml crème fraiche2 tbsp chives, finely chopped

Boil the potatoes • Mash the potatoes with the butter • Add red onion, salt and white pepperto taste • Form the mash intoround cakes • Slice the herringfillets in smaller pieces • Place the herring pieces on the potato,and top with a dollop of crèmefraiche and the chives • Bestwhen served freshly prepared.

Matjes cakes

32 herring dishes

(serves 8)200 g fresh herring fillets herring fillets250 ml apple cider vinegar1 tbsp sugar2 tsp salt1 bunch parsley, chopped100 ml olive oil2 Granny Smith apples

Let the herring fillets soak in the apple cider vinegar for at least 12 hours • Pour off the vinegar and dry the herring • Peel and finelychop the apples • Place the herring on a serving plate, sprinkle with sugar, salt andparsley, and leave to marinate for 6 morehours • Finally, drizzle olive oil over herring,and sprinkle the finely chopped apple on top.

Apple-marinated herring

34 herring dishes

(Serves 8)4 whole pre-soaked salted herrings2 carrots2 red onions1 leek the green stalk4 bay leaves1 piece horseradish,approx. 5 centimetres2 tsp white pepper corns,coarsely ground1 tsp allspice berries, coarsely ground6 cloves

BRINE

200 ml distilled white vinegar (12%)200 ml water150 ml sugar

Glassblower’s herringChop the vegetables • Boilthe brine with half of thespices and half of the vegetables • Let boil forabout 3 minutes • Allow tocool, and strain it • Cut theherring into pieces and layer the herring, the remaining vegetables andspices • Pour the brine overtop, making sure it coversthe herring mixture, andlet stand for 4–5 days.

36 cold fish dishes

1 salmon side (previously frozen)300 ml sugar150 ml salt1/2 tbsp coarsely crushed white pepper2 tbsp coarsely chopped juniper berry2 lemons, zest and juice

Zest the lemon • Mix all the dry ingredientsand rub into the salmon • Pour lemon zestand juice over salmon • Leave to cure for 3-4days • The salmon is done when the meatturns to a darker red colour and is firmer.

Juniper berry and lemon-cured salmon

38 cold fish dishes

1 salmon side, approx. 2 kg(previously frozen)300 ml sugar150 ml salt1 tbsp crushed white pepper200 ml dill, coarsely chopped

MUSTARD SAUCE

(approx. 200 ml of sauce)3 tbsp Scanian coarse mustard1 tbsp dijon mustard1/2 tbsp liquid honey1/2 tbsp raw sugar1 1/2 tbsp white wine vinegar200 ml rapeseed oilsalt and white pepper100 ml dill, finely chopped

Gravlax with mustard sauceCURING: Remove bones from salmon • Rub salmon with salt and white pepper • Sprinkle white pepper and dill over salmon • Leave to cure for 3-4 days • The salmon is done when the meat turnsto a darker red colour and is firmer.

MUSTARD SAUCE: Mix all the ingredients except the rapeseed oil and dill in a bowl • Add the oil in a thin stream while stirring • Add salt and white pepper to taste • Mix in the dill.

40 cold fish dishes

(serves 8)400 g salmon fillet, withskin on

BRINE

800 ml water2 tsp salt2 tbsp white wine vinegar1 fennel stalk1/2 brown onion1 small carrot1 pinch whole white pepper1 bay leaf1 pinch fennel seeds

DILL TOMATOES

150 g cherry tomatoes100 ml dill, coarsely chopped2 tbsp rapeseed oil2 tsp white wine vinegarsaltblack pepper, coarselyground

Poached salmon with fennel flavour,served with dill tomatoes

Preheat oven to 175° • Slice the salmon into3x3 cm cubes • Grease an ovenproof dishand put salmon in, with skin side down.

BRINE: Chop fennel, brown onion and carrotin thin slices • Boil the brine, add the vege-tables and spices, boil again • Pour the brineover the salmon and put in oven for approx.10 minutes • Let the salmon cool in the brine.

DILL TOMATOES: Make this salad just beforeserving • Halve the tomatoes and mix the other ingredients, add salt and black pepper to taste.

42 cold fish dishes

(serves 8)EEL TERRINE

8 individual dishes150 g meat from whole-smoked eel200 ml crème fraichesaltblack pepper

3 red onions1 tbsp butter2 tbsp brown sugar2 tbsp balsamic vinegar100 ml roasted walnuts

APPLE AND ONION SALAD

6 Granny Smith apples2 red onions1 bunch flat leaf parsley400 ml cooking yogurtsalt and white pepper

Eel terrine served with apple and onion salad

EEL TERRINE: Whip the crème fraicheuntil stiff, mix in the eel meat, addsalt and black pepper to taste • Pourmixture into dishes • Chill • Chopred onions into small wedges • Meltbutter and add red onions, fry untilsoft • Add brown sugar and let itmelt, then add balsamic vinegar andreduce •Heat a dry frying pan androast the walnuts, sprinkle themwith salt, and chop them coarsely.

APPLE AND ONION SALAD: Peel the applesand chop them and the onions intocoarse cubes • Chop the parsley coarsely • Mix all the ingredients and add salt and white pepper to taste • Tip the eel terrine onto plates,cover with the cooked onions, sprinklewith the roasted walnuts and servewith the apple and onion salad.

44 cold fish dishes

(serves 8)1 bag blue mussels2 shallots2 cloves of garlic1/2 fennel stalk1/2 tsp fennel seeds1 tsp aniseed2 tbsp rapeseed oil200 ml dry white wine

FENNEL AND ROE TOPPING

1/2 fennel stalk2 tomatoes50 ml dill100 ml trout roe

Blue mussels with fennel and aniseed

Brush and rinse the mussels • Throw away any that are open • Peel and chop the shallots, garlicand fennel • Heat the oil and fry allthe ingredients except the musselsin it • Add the wine and boil • Add the mussels and boil with lid on until they open, approx. 3 minutes • Strain off the stockand save – it is ideal for making a sauce • Throw away the musselsthat have not opened • Let themcool and place them with the opening upwards in a wide dish.

FENNEL AND ROE TOPPING: Chop thefennel • Core the tomatoes and cutthe meat into cubes • Chop the dill• Mix all the ingredients andsprinkle over the mussels.

46 cold fish dishes

(serves 8)200 g cold-smoked salmon1 mango50 ml lime juice1 tbsp fresh horseradish,grated1 red onion, finely chopped100 ml dill, finely chopped

Smoked salmon and mango cocktail

Chop the salmon and mangointo small cubes • Let thesalmon lie in the lime juiceand marinate for approx. 30 minutes • Layer all theingredients in glasses and serve.

48 cold fish dishes

(serves 8)400 g angler1/2 g saffron3 tbsp rapeseed oil1 tsp salt1/2 pinch white pepper

FRENCH BEANS

100 g French beans1 red onion1 clove of garlic2 tbsp parsley, finely chopped50 g buttersea salt and black pepper

Saffron-baked anglerfish with French beans

ANGLER: Preheat oven to 150°• Trim the angler fillet • Heat the oil and mix withsaffron, add salt and whitepepper • Place angler on asheet of aluminium foil andbrush the angler with thesaffron oil • Roll the anglerin the foil and twist the endsso it makes a tight package • Bake in the oven until theinternal temperature of thefish is 55° • Chill • Slice theangler in 2 cm thick piecesand place them on a dish.

FRENCH BEANS: Blanche andchill the beans, chop theminto centimetre long pieces • Finely chop the red onion,garlic and parsley • Melt thebutter, fry the red onion andgarlic • Add the beans andparsley and let them getwarm • Portion the mix ontothe angler • Sprinkle withsalt and black pepper.

50 cold fish dishes

(serves 8)SALMON MOUSSE

150 g hot-smoked salmon2 gelatin leaves300 ml crème fraiche (34%)50 ml chives, chopped1 tbsp lemon juicesalt and white pepper

100 ml salmon roe

ROE YOGURT

(approx. 300 ml)200 ml cooking yogurt50 ml cod roe, e.g. Kalles kaviar1 red onion, finely chopped1 tbsp coriander, choppedsalt and black pepper

Salmon mousse with roe yogurt

SALMON MOUSSE: Soak gelatinleaves in cold water • Whip thecrème fraiche until firm • Break the salmon meat intopieces and mix into the crèmefraiche together with the chivesand lemon juice • Squeeze liquidfrom gelatin leaves and meltthem in a microwave oven • Add gelatin to the mixture,mixing continually • Add saltand white pepper to taste • Shape the mousse into eggsand refrigerate so they set.

ROE YOGURT: Mix all ingredientsand add salt and black pepper • When serving, place the salmon mousse on a bed of lettuce • Pour the roe yogurtover the mousse, and top withthe salmon roe.

52 cold meat dishes

(makes approx. 1/2 kg brawn)1 kg shoulder of pork with fat and rind800 g brisket of veal

BRINE

2 tsp salt per litre of water1/2 tsp allspice berries1/2 tsp white pepper corns1 bay leaf

SPICE MIXTURE

1 tbsp salt1 pinch ground white pepper2 tsp thyme1 tsp ground ginger

BEEETROOT SALAD

400 ml pickled beetroots4 spring onions1 tbsp horseradish, freshly grated300 ml crème fraichesalt and white pepper

Brawn with beetroot saladBRAWN: Put the shoulder of pork andthe brisket in a pot • Measure the waterand pour it over the meat, so it covers• Bring to a boil so froth forms • Addsalt and spices and let it simmer about1 1/2 hours • Let the meat cool in thebrine • Lift out the meat from the brine,saving the brine • Cut the rind fromthe shoulder • Cut the meat from theshoulder and the brisket into pieces • Wet a tea towel in warm water andspread it out in a bowl • Cover the towel with the rind, tough side out • Layer the different meat types withthe spice mixture • Finish by placingrind on top • Tie the towel with stringso it forms a hard package • Boil thebrine • Put in the brawn and simmerfor about 20 minutes • Press the brawnbetween two plates, with a weight ontop • Let it stand in a cool place for 12 hours • Remove the towel and slicethe brawn thinly.

BEEETROOT SALAD: Chop the beetrootinto quarters • Chop the spring onionin large pieces • Mix the ingredientsand add salt and white pepper to taste.

54 cold meat dishes

2 egg yolks50 ml mustard1/2 tbsp sugar50 ml bread-crumbs

Classic roast hamMix all the ingredients except the breadcrumbs • Cut away the rind andpossibly some fat from the ham • Brushmixture over the ham and then sprinkleit with breadcrumbs • Roast at 200° inoven, until ham goes golden in colour.

100 ml fresh herbs, e.g.parsley, oregano, thyme, basil1 tbsp olive oil50 ml liquid honey3 tbsp mustard1 egg yolksalt and black pepper50 ml breadcrumbs

Herb and honey roastMix herbs with olive oil • Mix all ingredients except thebreadcrumbs • Cut away the rindfrom the ham • Brush mixtureover the ham and then sprinkle itwith breadcrumbs • Roast at 200°in oven, until ham goes golden in colour.

56 cold meat dishes

(serves 8)400 g elk fillet50 ml salt100 ml sugar50 ml fresh thyme, coarsely chopped2 tbsp aquavit

LINGONBERRY JELLY

3 gelatin leaves200 ml lingonberries1 cinnamon stick1 tbsp sambal oelek100 ml sugar

PRESERVED CHANTERELLES

200 g fresh chanterelles1 brown onion

BRINE

200 ml white wine vinegar50 ml water100 ml sugar1 tsp yellow mustard seeds5 white pepper corns1 bay leaf4 cloves2 cinnamon sticks

Cured elk fillet with lingonberry jelly and preserved chanterelles

Trim the elk fillet • Mix the other ingredients• Rub the meat with the flavouring and puteverything in a plastic bag • Leave to curefor 2 days • To make it easier to cut, you canfreeze the meat after curing and then slice itwhen half thawed.

LINGONBERRY JELLY: Boil the lingonberries,cinnamon, sambal oelek and sugar • Simmerfor approx. 10–15 minutes • Soak gelatinleaves in cold water, squeeze gently to removeexcess water and mix in • Pour into a cleanjar and keep cold • Cut into cubes before serving.

PRESERVED CHANTERELLES: Clean the chanterelles, cutting the largest ones • Chop the onion into slices • Boil the brineand pour it over the chanterelles and onion • Cover with tight-sealing lid and let cool • The chanterelles will taste best after sitting for 2 days.

58 cold meat dishes

(serves 8)600 g Christmas ham300 ml red cabbage, finely chopped2 apples5 cm leek300 ml crème fraiche3 tbsp horseradish, gratedsalt and black pepper

BALSAMIC REDUCTION

150 ml balsamic vinegar2 tbsp liquid honey50 ml port

Ham roulade with red cabbage, horseradish and balsamic reduction

Cut thin slices off the ham and place them likepatchwork on plastic foil • Chop the red cabbage,apples and leek into strips • Whip the crème fraiche hard and mix in the vegetables and horseradish • Add salt and black pepper to taste • Spread the filling over the ham, roll it up, wraptightly in plastic foil and cool • Cut the rouladeinto 2 cm long pieces and place on dish, andsprinkle with the balsamic reduction.

BALSAMIC REDUCTION: Reduce ingredients untilabout 50 ml remains.

60 cold meat dishes

(serves 8)2 kg leg of lamb

FLAVOURING

2 lemons2 cloves of garlic1 small bunch oreganosaltblack pepper, coarsely ground

Lamb roastPreheat oven to 150° • Zest andslice lemons • Finely chop garlicand oregano • Mix all the ingredients for the flavouring • Rub the meat with the mixture and place leg of lambin ovenproof dish, with lemonslices around it • Roast untilinternal temperature of meatreaches 55° • Let cool and slice thinly.

62 cold meat dishes

50 ml Coleman’s mustard powder2–3 tbsp rapeseed oil3 tbsp white wine vinegar3 tbsp liquid honey3 tbsp light muscovado sugar1/2 tsp salta little lukewarm water

Mix ingredients, using water to adjustconsistency • Let stand for 5 days and taste.

Honey mustard150 ml yellow mustard seeds50 ml black mustard seeds200 ml water3 tbsp rapeseed oil3 tbsp red wine vinegar1/2 tsp turmericlukewarm water

Let the mustard seeds soak overnight • Mix mustard seeds with other ingredients• Use water to adjust consistency • Let stand for 1 week and taste.

Coarse mustard

64 cold meat dishes

(serves 8)200 g sliced collared brawn

2 carrots1 fennel bulb3 tbsp olive oil1 tbsp white wine vinegarsaltblack pepper

Collared brawn with carrot and fennel crudités

Peel carrots, thinly slice themand fennel, e.g. with cheese slicer • Mix with olive oil andvinegar • Add salt and blackpepper to taste • Serve with thesliced collared brawn.

66 cold meat dishes

500 g pig liver500 ml milk1 brown onion, finely chopped1 tbsp butter200 g lard2 tinned sprats4 eggs3 tbsp flour300 ml cream1 tbsp saltwhite pepper3 tbsp golden syrup1 tsp marjoram

Liver patéSoak the pig liver in milk overnight • Dry and chop it • Brown onion in butter • Cut lard into cubes and mincetogether with the liver, onion andsprats • Beat the egg, flour and cream,mix with the liver mixture and add theother ingredients • Fry a piece, to testflavouring • Pour mixture into a dish • Bake in a water bath at 180° for 1 1/2 hours.

68 cold meat dishes

(serves 8)200 g mixed lettuce,e.g. frisé, cutting lettuce and rocket100 g wax beans100 g cocktail tomatoes300 g smoked leg of lamb50 g pine nuts1 sprig rosemarysaltblack pepper, coarsely ground

MUSTARD VINAIGRETTE

2 tbsp coarse Scanian mustard1 tbsp white wine vinegar150 ml rapeseed oilsalt and white pepper

Smoked leg of lamb salad with mustard vinaigrette

Blanch wax beans • Rinse lettuce • Chop tomatoes in two and slice thelamb thinly • Roast the pine nuts ina dry pan • Strew lettuce, wax beansand tomatoes on a plate • Arrangelamb on plate • Pluck rosemary andsprinkle together with pine nutsand salt and black pepper.

MUSTARD VINAIGRETTE: Put mustardand vinegar in a bowl, pour in rapeseed oil in a thin stream whilewhisking • Add salt and white pepper to taste • Drizzle mustard vinaigrette over salad.

70 cold meat dishes

(serves 8)TURKEY ROLL

2 turkey breasts4 grilled red pepper, cored and halved100 g chèvre cheese50 ml crème fraichesalt and black pepper1 bunch rocket lettuce50 g sugar peas

MIMOSA SALAD

2 pears2 apples1 mango1/2 pineapple200 ml crème fraiche100 ml cooking yogurtsalt and white pepper

Turkey roll with red pepper and chèvreTURKEY ROLL: Preheat oven to 150° • Make a cut along eachturkey breast so they can be opened flat, then pound themto a thickness of about 1/2 cm • Mix the chèvre with thecrème fraiche • Arrange the turkey breast on a large sheetof aluminium foil, add salt and pepper • Arrange red pepperand spread out the chèvre mix • Using the foil, roll up thedish, and twist the ends of the foil • Bake in oven about 30 minutes • Let cool with foil on • Meanwhile, finely chopthe sugar peas • Cut the turkey roll in slices • Mix therocket lettuce and sugar peas, and arrange them in a smallball on the turkey roll • Serve with mimosa salad.

SALAD: Peel all the fruit and dice • Mix all ingredients andadd salt and white pepper to taste.

72 vegetarian dishes

(serves 8)1/2 head of kale100 g black radish4 spring onions2 carrots3 apples100 ml bean sprouts1 tbsp rapeseed oilsalt and black pepper

SWEET & SOUR SOY SAUCE

200 ml teriyaki sauce1 tbsp grated ginger3 tbsp roasted sesame seeds1 lemongrass stalkzest from 1 orangeblack pepper

Kale rolls with sweet & sour soy sauce

KALE ROLLS: Cut vegetablesin strips and fry in oil, addsalt and pepper • Blanchkale leaves in lightly saltedwater until soft, then coolthem in ice water • Arrangevegetables on kale leavesand roll • Salt and pepper • Serve with sweet and soursoy sauce.

SWEET & SOUR SOY SAUCE: Roast sesame seeds in a drypan • Grate ginger and prepare zest from orange • Chop lemongrass in thinslices • Mix all ingredientsand add black pepper to taste.

74 vegetarian dishes

(serves 8)2 blood grapefruits2 oranges1/2 red onion, finely chopped1 tbsp apple cider vinegar50 ml hazelnuts, chopped1 pinch clove, groundsalt and coarsely groundblack pepper

Orange and blood grapefruit salad

Peel the citrus fruits with a knife so the white part of the peel is also removed,slice them and arrange on a dish • Sprinkle with the red onion and hazelnuts • Drizzle with the apple cidervinegar, add salt and pepper • Sprinklewith the ground clove.

76 vegetarian dishes

(serves 8)MUSHROOM LASAGNE

4 lasagne sheets400 ml mixed mushrooms, e.g. chanterelles, morels, buttons, boletus1 shallot, finely chopped1 tbsp butter200 ml cream1 pinch caraway1/2 tbsp fennel seed1 tbsp concentrated mushroom bouillon1/2 tsp thymesalt and black pepper50 ml cheddar, grated2 tbsp parsley, chopped

SAFFRON AIOLI

(approx. 200 ml)2 egg yolks1 pinch saffron1 garlic clove, finely chopped1 tsp apple cider vinegar200 ml rapeseed oilsalt and black pepper

Mushroom lasagne with saffron aioli

MUSHROOM LASAGNE: Boil lasagne sheets in lightly salted water • Cleanmushrooms • Fry mushrooms withonion in butter • Add cream, spices,bouillon and thyme, and reduce • Addsalt and black pepper to taste • Arrangetwo lasagne sheets in an ovenproof dish• Place mushrooms on lasagne, thenthe remaining lasagne sheets andsprinkle the cheese on top • Bake inoven at 200° for about 5 minutes, untilgolden • Sprinkle with parsley beforeserving.

SAFFRON AIOLI: Mix egg yolks, saffron,garlic and apple cider vinegar in a bowl• Add rapeseed oil in a thin stream while whisking • Add salt and pepperto taste.

78 vegetarian dishes

(Serves 8)3 carrots2 parsnips1/2 celeriac1 tsp fennel seeds50 ml liquid honey1 tbsp buttersalt and white pepper150 g chèvre cheese

Root vegetable hash with chèvrePeel and chop root vegetables in one centimetre cubes • Fry root vegetables inbutter, add fennel seeds and honey, brownuntil honey starts to caramelise, add saltand pepper • Put root vegetable mixturein an ovenproof dish and bake at 200° forabout 15 minutes • Sprinkle with crumbsof chèvre just before serving.

80 vegetarian dishes

(Serves 8)OVEN-ROASTED RED ONIONS

4 red onions50 g butter1 small bunch of thymesea salt

BEETROOTS

50 ml capers150 g pickled beetroot100 g mixed sprouts, e.g. swiss chard, pea 2 Ingrid Marie apples

VINAIGRETTE

3 tbsp liquid honey2 tbsp balsamic vinegar50 ml olive oil1 pinch rosemaryblack pepper, coarsely ground

Red onion and beetroot saladOVEN-ROASTED RED ONIONS: Sprinklesea salt in bottom of an ovenproofdish • Remove the outer layer of thered onions and place them on the seasalt • Pluck the thyme and mix inwith the butter • Put dollops of thymebutter on onions • Roast in oven at180º for 1 hour • Cut into quarters.

BEETROOTS: Spread the capers in adish and dry them at 180° in theoven, together with the beetroots, for 30 minutes • Rinse the sproutsand halve the beetroots • Peel andchop the apples in thin slices • Mix everything together for the salad, including the oven-roasted red onions • Mix the vinaigrette anddrizzle over the salad.

82 vegetarian dishes

(Serves 8)FRITTATA

6 eggs3 tbsp parsley, chopped2 pinches salt3 tbsp water

SAFFRON VEGETABLES

1 fennel bulb1 clove of garlic2 red onions1 tbsp oil1/2 package saffron100 ml crème fraiche50 ml oregano, finely choppedsalt and black pepper

Frittata with saffron vegetablesFRITTATA: Beat together eggs, salt and water andpour it in a dish • Bake egg mixture on moderateheat, lifting or making holes in it so wet mixturecan run down and harden.

SAFFRON VEGETABLES: Chop fennel and onions in thin wedges, slice the garlic • Heat oil and start byquickly frying garlic and saffron • Add fennel andred onion • Heat until soft, pour in the crème fraicheand reduce • Add salt and black pepper to taste • Transfer frittata to a plate, cover with vegetablesand sprinkle with oregano.

84 vegetarian dishes

(Serves 8)200 g cherry tomatoes2 tbsp salt1 tsp olive oil (for the tomatoes)1 bag brussels sprout100 g French beans1 red onion50 ml pine nuts1 tbsp olive oil1/2 tbsp red wine vinegarsalt and crushed black pepper100 g cheddar cheese

Brussels sprout saladSprinkle salt in a dish, rub olive oilonto tomatoes and roast in oven at 150°for 40 minutes • Clean and blanch thebrussels sprouts and French beans insalted water • Roast the pine nuts in a dry frying pan • Chop red onion inwedges • Mix all ingredients except forpine nuts and cheddar • Arrange ondish, sprinkle pine nuts over and gratecheese over top.

86 hot dishes

(Serves 8)1/2 kg red cabbage1 red onion2 tbsp rapeseed oil 3 cloves2 tbsp liquid honey2 apples, tart50 ml balsamic vinegarsalt and white pepper

Classic red cabbageChop red cabbage and apples in strips • Chop red onion in wedges • In a fryingpan, fry cabbage, onion, honey and cloves • When the cabbage is soft, addthe apple strips and balsamic vinegar,and reduce • Add salt and white pepperto taste • Remember to serve the redcabbage al dente.

88 hot dishes

(Serves 8)800 g minced meat ofbeef/pork150 ml breadcrumbs300 ml milk2 eggs1 brown onion1/2 tbsp salt1 pinch white pepper1/2 tsp ground allspice1/2 tsp ground gingerbutter for frying

Christmas meatballsMix breadcrumbs and milk and let stand 15 minutes • Finely choponion and brown, let cool • Mix allingredients well • Wet a choppingboard and your hands with water,to make forming the meatballs easier • Brown the meatballs in a frying pan, then finish off in the oven at 175° for approx. 10 minutes.

90 hot dishes

(approx. 2 rings)250 g beef250 g pork250 g lard250 g boiled potatoes650 ml milk, boiled and cold1 tbsp salt1/2 tsp white pepper1 tsp ground allspice1 pinch ground cloves1 tsp ground ginger1 tsp sugar1/2 tbsp potato starch approx. 2 metres curved sausage casing

BRINE

2 l water2 bay leaves1 carrot2 sprigs parsley1 brown onion3 cloves

Christmas sausageGrind the meat and lard 4 timesthrough a meat grinder, the lasttime with the potato • Best is to ask the butcher to finelygrind the meat • Work the meatmixture in a large bowl andthin with milk, add spices • Work the mixture for about 10 minutes, the consistencyshould be like thick porridge • Stuff the sausage casing loosely and tie with cottonstring • Don’t make the sausagestoo big, or they can be difficultto handle • Boil the brine andsimmer the sausages for about15 minutes.

92 hot dishes

(serves 8)CHEESE-FILLED MEATBALLS

800 g minced meat of beef/pork150 ml milk100 ml breadcrumbs1 brown onion2 sprigs parsley1 pinch caraway1 egg2 tsp salt100 g of a medium-aged cheesebutter for frying

WALDORF SALADWITH DIJON VINAIGRETTE

1 small celeriac3 Granny Smith apples100 ml walnuts1 bunch flat leaf parsley, coarsely chopped

MARINADE

2 tbsp dijon mustard1 tbsp walnut oil100 ml rapeseed oilsalt and white pepper

Cheese-filled meatballs with Waldorf salad

CHEESE-FILLED MEATBALLS: Mix breadcrumbs andmilk and let stand for 15 minutes • Finely choponion and brown, let cool • Dice cheese • Mix allingredients well, except for the cheese • Formthe meatballs and push a cheese cube into eachone • Brown the meatballs in a frying pan, thenfinish off in the oven, at 175° for approx. 10 minutes.

WALDORF SALAD: Chop celeriac and apples in thinstrips, put in ice water so they don’t turn brown• Roast the walnuts in a dry pan and then chopthem coarsely • Put dijon mustard in a bowl,drizzle with walnut and rapeseed oil whilewhisking • Add salt and white pepper to taste • Drain celeriac and apple strips, then mix withmarinade • Sprinkle with walnuts and coarsely chopped parsley.

94 hot dishes

(1 form)1/2 kg potatoes2 carrots2 parsnips1 brown onion1 celeriac300 ml cream100 ml milksalt and white pepper

Jansson’s temptation with root vegetables

Preheat oven to 225° • Peel and chop the root vegetables in strips, mix withsalt and white pepper, then place inovenproof dish • Mix cream and milkand pour 300 ml of the liquid onto dish• Use remaining liquid towards the endof baking, if needed • Place in oven andbake for about 45 minutes, until root vegetables are soft • It is also possible to use individual dishes, then bake for 20–30 minutes in oven.

96 hot dishes

(serves 8)GLAZED RIBS

1 1/2 kg ribs2 brown onions2 carrots5 white pepper corns2 bay leaves1/2 tbsp salt

GLAZE

50 ml liquid honey2 tbsp syrup2 oranges, juice1 tbsp ginger, grated2 tsp chilli powdersalt and black pepper

VEGETABLE PICKLES

400 g firm vegetables,e.g. parsnip,carrot, red onion, brown onion,capsicum, cauliflour300 ml white wine vinegar300 ml sugar1 tbsp salt1 pinch white pepper1 piece fresh ginger1/2 red chilli pepper

Glazed ribs with pickles

GLAZED RIBS: Boil the ribs togetherwith the root vegetables and spicesfor 1 hour • Pour off the bouillonand let the ribs cool • Mix the ingredients for the glaze andbrush on the ribs • Bake the ribs at 225° in the oven, until they turngolden brown, approx. 15 minutes• Cut the ribs into pieces beforeserving.

VEGETABLE PICKLES: Peel and chop thevegetables and ginger into pieces • Halve the chilli pepper • Boil thebrine and vegetables, simmer untilvegetables are al dente and add the chilli pepper, let cool.

98 hot dishes

(serves 8)1 kg lutefisk

BÉCHAMEL SAUCE

50 g butter2 tbsp plain flour300 ml milk100 ml creamsalt and white pepper

green peasScanian mustardcrushed allspice

Lutefisk with béchamel sauce andthe classic accompaniments

Cut the lutefisk into big abes • Place the cubes in a greasedovenproof dish, add 100 ml of water and add salt • Cover with foiland bake in oven at 150° for approx. 10 minutes.

BÉCHAMEL SAUCE: Melt half the butter • Add flour and mix well • Add milk while stirring and bring to boil • Add cream and simmer for approx. 5 minutes – the taste of flour should be gone • Stir occasionally • Add salt and white pepper to taste • Finish offby whisking in the remaining butter.

Boil the green peas in salted water • Pour the béchamel, peas,crushed allspice and mustard in bowls and serve beside the fish, or serve the lutefisk in individual portions.

100 hot dishes

(1 form)1 kg potatoes2 brown onions1 can sprat fillets, approx. 125 gwhite pepperbutter200 ml cream100–200 ml milkbreadcrumbs

Jansson’s temptationPreheat oven to 225° • Peel and cut potatoes andonions into julienne strips • Chop the sprat filletsand mix with potato, onion and white pepper, andput mixture in a greased ovenproof dish • Pour inthe anchovy brine, cream and 100 ml of milk • If required, use last 100 ml of milk at the end of baking period • Sprinkle with breadcrumbs • Bake in oven for about 45 minutes, until the potato is soft • Can also be baked in individual dishes – this will take about 20–30 minutes in the oven.

102 cheese & bread

(serves 8)MARINATED CHEDDAR

100 g aged cheddar1 tsp fennel seeds1 tsp caraway1 sprig thyme1 tsp pink pepperolive oil

ROASTED ALMONDS

100 ml almonds1/2 tbsp rapeseed oil1/2 tbsp sea salt

Marinated cheddar with roasted almonds

MARINATED CHEDDAR:Dice the cheddar • Put in-gredients in a bowl andcover with olive oil • Letstand at least 2 days before serving.

ROASTED ALMONDS:Roast the almonds in oilin a frying pan or on anoven tray in the oven at225° for about 10 minu-tes, until the almonds areroasted • Mix the al-monds with the sea salt.

104 cheese & bread

(2 loaves)50 g butter1 bottle porter, 33 cl150 ml small beer50 g fresh yeast100 ml dark syrup2 tsp salt2 pinches ground cloves1/2 tbsp ground bitter orange1/2 tbsp ground ginger1 tsp cardamom1/2 tbsp coarsely ground aniseed1/2 tbsp coarsely ground fennel seeds150 ml raisinsapprox. 1 l rye and wheat flourapprox. 1 l plain flour2 tbsp melted butterfor brushing

Christmas wortbreadMelt butter, add porter and small beer, heat to 37º • Crumblethe yeast in a bowl, pour warm liquid over the yeast and dissolveyeast in liquid • Add syrup, spices and raisins • Work in allflour, until dough releases frombowl edges • It takes 8-10 minutesby hand • Let dough rise for 45minutes • Knead dough and form2 loaves; let rise for another 45minutes • Heat oven to 200º andbake in bottom of oven for 45–50minutes • When bread is done inthe oven, brush on butter and leave to cool on rack.

106 cheese & bread

(2 round loaves)500 ml water50 g fresh yeast1 tbsp dark syrup1 tbsp salt200 ml raisins200 ml dried apricots100 ml dried figs300 ml walnutsapprox. 800 ml dark rye flourapprox. 600 ml plain flour

Fruit and nut breadChop fruit and nuts • Crumble the yeast • Heat waterto 37º, pour water over yeast and mix • Add all ingredients except the fruit and nuts • Work the doughfor 8–10 minutes • Add fruit and nuts and work for 1 minute • Leave to rise for 1 hour • Knead the doughand shape into 3 round loaves • Leave to rise for anotherhour • Heat oven to 200º • Spray a little water into theoven and bake loaves for 35–40 minutes • This bread is delicious with the cheese buffet.

108 cheese & bread

(serves 8)1 shallot,finely chopped1 tbsp rapeseed oil50 ml brown sugar1 cinnamon stick1 pinch saffron10 prunes,coarsely chopped10 dates, coredand coarsely chopped5 apricots, coarsely chopped2 oranges, juiceand zest1 tbsp red wine vinegar50 ml watersalt and black pepper

Chutney with saffronand orange flavour

Heat oil in a frying pan, add brown sugar and mix until dissolved • Add shallot,cinnamon stick and saffron,fry until onion is soft • Addfruit and fry another minute• Add remaining ingredientsand let simmer until most ofthe liquid has boiled away • Add salt and black pepperto taste • Serve preferablywith cheeses like roquefort,brie, camembert and taleggio.

110 cheese & bread

(2 loaves)DAY 1400 ml lukewarm water25 g fresh yeast350 ml rye flour200 ml sunflower seeds1 tbsp salt

DAY 2200 ml lukewarm water50 g fresh yeast150 ml dark syrup450 ml rye flour450 ml plain flour

Dark rye with sunflower seeds

DAY 1: Mix all ingredients in a bowland cover with plastic • Let mixturestand in room temperature untilthe next day.

DAY 2: Dissolve the yeast in the lukewarm water • Pour in the mixture from the previous day • Mix in the other ingredients,10–12 minutes by hand • Let risefor 20 minutes • Preheat oven to200º • Grease 2 long bread tinsand spread the dough into them • Let rise another 30 minutes • Bake in middle of oven for 30–40minutes • Take bread out of traysand let cool on a rack.

112 cheese & bread

(1 pie plate,20 cm in diameter)

PIE SHELL

200 ml plain flour100 ml graham flour125 g butter2 tbsp water1 egg white

FILLING

200 g gratedvästerbotten cheese (a hard, aged, strong cheese)150 ml milk1 egg1 grilled red peppersalt and white pepper

Västerbotten cheese pie with grilled red pepper

PIE SHELL: Put flour, butter and water in a food processor and mixto form a pastry • Line a greasedpie plate (20 cm in diameter) withpastry and place in fridge for 30 minutes • Heat oven to 225° • Prick and baste pie shell withegg white • Pre-bake pie shell for10 minutes.

FILLING: Cut the grilled red pepperin strips • Mix all ingredients forthe filling and pour into pie shell• Reduce temperature to 175° and bake for another 30 minutes • This pie is at its best when served at room temperature.

114 cheese & bread

(10 pieces)50 g butter200 ml water50 g fresh yeast1/2 tsp salt1/2 tbsp coarsely groundaniseed1/2 tbsp coarsely groundcaraway1/2 tbsp coarsely groundfennel seeds300 ml coarse rye flour200–300 ml rye and wheatflour

Crispbread with Christmas spicesMelt butter, add water and heat to 37º • Crumble the yeast in a bowl, pour warmwater over yeast and dissolve • Add spicesand mix in the flour until dough releasesfrom bowl edges • Let dough rise for 30 minutes • Heat oven to 275º • Lift out thedough and knead it briefly • Divide doughinto 10 pieces and roll out thinly • Bake for3–5 minutes and leave to cool on rack.

116 cheese & bread

(serves 8)150 g roquefort8 ginger snaps1 pear2 fresh figs200 ml lettuce leaves

WHISKY CARAMEL

100 ml whisky50 ml liquid honey1/2 tbsp light muscovadosugar

Roquefort with ginger snapsand whisky caramel

Reduce the ingredients for the whisky caramel until 50 ml remains • Break the ginger snaps in large pieces • Chop the figs in quarters • Slice thepear • Put lettuce leaves in the bottom of whiskyglasses • Add layers of roquefort, ginger snaps andpears • Finish with fig and drizzle whisky caramel on top.

118 desserts

150 g butter, room temperature150 ml golden syrup250 g sugar150 ml cream500–700 g plain flour1/2 tbsp baking soda(mixed in with flour)1/2 tbsp ground ginger1/2 tbsp ground cinnamon1/2 tbsp ground cloves

FROSTING

100 ml icing sugar2 tsp water

Anna’s ginger snapsMix butter, syrup, sugar andspices • Whip the cream andfold into butter mix • Mix inflour • Refrigerate for 12hours • Roll the pastry thinlyand cut out ginger snaps witha cutter • Bake the gingersnaps at 175° in oven.

FROSTING: Place icing sugar ina bowl and gradually add wa-ter until frosting is firm • De-corate the ginger snaps withthe frosting.

120 desserts

(serves 8)200 g dark chocolate300 ml cream5 egg yolks100 ml sugarraw sugar

Chocolate brûléeFinely chop the chocolate • Beat egg yolks and sugaruntil white and fluffy • Mix egg mixture withcream and simmer whilestirring until it reaches 85°• Add chocolate and mix • Pour into individual dishes and bake in a waterbath at 150° for about 40 minutes • Let cool • Broil the tops with rawsugar before serving.

122 desserts

(approx. 25 pastries)ALMOND PASTRY CASES

100 g blanched almonds100 g butter, room temperature60 g sugar1 small egg220 g plain flour

CINNAMON APPLE SAUCE

1 kg apples, preferably Ingrid Marie400 ml water600 ml sugar1 vanilla pod3 cinnamon stickslemon (for lemon water)

150 ml whipping cream

Almond pastry cases with cinnamon apple sauce and lightly whipped cream

ALMOND PASTRY CASES: Grind the almond • Mixsugar and butter until smooth • Add almond,egg and flour • Work dough until smooth • Let dough sit for 30 minutes • Preheat ovento 200° • Grease tart tins and line them withdough • Bake for about 10 minutes, until golden brown • Turn tins upside down and tapthem gently against worktop so the pastry cases come loose.

CINNAMON APPLE SAUCE: Start by mixing the lemon water that the peeled apples will be putinto, so they don’t go brown • Peel, core andchop the apples in small pieces and put in thelemon water • Pour off lemon water • Boil theapples with water until soft • Add remainingingredients and boil for about 5 minutes • Let the apple sauce cool • Whip the cream • Portion the apple sauce in the pastry casesand top with the cream.

124 desserts

(serves 8)8 clementines100 ml sugar100 ml light muscovado sugar800 ml water3 cinnamon sticks9 star anise fruits2 cm ginger, sliced1/4 g saffron2 tsp vanilla sugar

Clementines in cinnamon and staranise infusion

Boil all the ingredients except for the clementines • Meanwhile, peel the clementines • Take liquidfrom heat and put in theclementines • Let cool • Let stand at least 1 daybefore serving • Can be served with vanilla ice cream or lightly whippedcream.

126 desserts

(approx. 20 truffles)100 g dark chocolate1/2 vanilla pod2 cinnamon sticks50 ml whipping cream40 g honey, neutral flavour25 g buttercocoa powder

Cinnamon truffles Chop the chocolate coarsely• Bring cream, vanilla, cinnamon and honey to theboil • Pour the mix througha sieve over the chocolateand stir it until smooth,then mix in butter • Pourmixture into a dish and letit set at room temperature • Cut out cubes and rollthem into small balls • Coat them with cocoa powder.

128 desserts

300 ml sugar3 tbsp butter200 ml cream1 tbsp vanilla sugar2 tbsp cocoa powder

Bring all ingredients to theboil and then simmer for30–45 minutes • Test a ballof mixture for the right consistency • Line a dishwith baking paper and pourthe fudge into it • Leave infridge to set.

Fudge

130 desserts

(approx. 30 pieces)100 ml whipping cream150 g sugar150 g honey100 g dark chocolate

200 g dark chocolatefor dipping

Chocolate toffeeDAY 1: Bring whippingcream, sugar and honeyto the boil in a heavy-basedpot • Simmer while stirring to 120° • Finelychop the chocolate andmix into the toffee mixture, heat to 118° • Pour into a dish linedwith baking paper • Leave to set until thefollowing day.

DAY 2: Cut the toffee intopieces • Melt the chocolatefor the dip • The chocolateshould keep at 30° • Dip the toffee pieces in the chocolate and letthem drain on a rack.

132 desserts

(serves 8)100 ml milk250 ml cream1 vanilla pod50 ml sugar3 egg yolks1 eggzest of 1/2 lemon1 1/2 tbsp cornstarch

GARNISH

1 punnet physalis4 fresh figs

Lemon and vanilla custardBring milk, cream and vanilla pod to boil in a saucepan • Remove from heatand let stand and draw • Combine sugar,egg yolks, egg, lemon zest and cornstarch• Mix egg mixture into the saucepan • Simmer carefully while stirring continually, until mixture has a thick,creamy consistency • Portion the custardinto glasses and cool • Chop figs intoquarters • Garnish the glasses with the fruit.

134 desserts

(serves 8)2 frozen puff pastry sheets, 9x16 cm1 egg yolk100 ml raw sugar

CINNAMON MOUSSE

4 gelatin leaves200 ml milk2 egg yolks4 tbsp sugar4 tsp ground cinnamon200 ml whipping cream

Cinnamon moussePreheat oven to 200° • Thaw the pastry sheets, cut them in half androll out to 7x10 cm rectangles • Laythem on baking paper • Brush withegg yolk and sprinkle with raw sugar• Bake for 8–10 minutes, until goldenbrown • Let cool.

CINNAMON MOUSSE: Put gelatin leaves incold water • Boil milk • Whip eggyolk, sugar and cinnamon • Pour themixture into the milk and simmer,stirring continually until it forms acream • Squeeze the gelatin leaves toremove excess water and whip intothe cream • Let the cream cool • Whipthe cream and fold it into the cool (but not cold) cream • Start with onepastry sheet, and then alternate withthe cinnamon mousse and pastry sheets • Finish with a pastry sheet • Freeze the cake.

Thaw the cake partially before cuttingit into portions • Serve when fullythawed.

136 desserts

(serves 8)200 ml short-grain rice350 ml water1/2 tsp salt2 cinnamon sticks1 vanilla pod1 1/2 tbsp sugarapprox. 700–800 ml milk1 tbsp butter

Christmas pudding withvanilla flavour

Bring rice, water and salt to the boil • Add cinnamon sticks, vanilla pod, sugarand milk • Bring to boil, then lower the heatand simmer at low heat for approximately30–40 minutes (see directions on package) • Stir regularly • Add butter towards the endto taste • Do not forget to mix in blanched almonds before serving • Serve with milk andcinnamon or fruit syrup sauce.

138 desserts

50 ml short-grain rice150 ml water300–400 ml milk1 vanilla pod150 ml creamzest of 1 lemon1 egg white50 ml icing sugar

BLUEBERRY ANDRASPBERRY COULIS

300 ml frozen blueberries300 ml frozen raspberries50 ml sugar

Rice mousse with blueberryand raspberry coulis

Bring rice to the boil, continue until water is absorbed, add milkand vanilla pod and boil until therice grains are cooked through • Leave to cool • Whip cream andzest the lemon • Mix the cream and lemon zest with the pudding • Whip the egg white until stiff andadd icing sugar gradually until afirm meringue is formed • Fold themeringue gently into the pudding • Mix blueberries and raspberrieswith sugar • Divide pudding into 8 individual serving cups or dishesand top with the blueberry andraspberry mixture.

140 desserts

200 ml short-grain rice400 ml water1/2 tsp salt1 l milk2 eggs100 ml plain flour100 ml chopped almonds100 ml sugar1/2 g saffron

Saffron pancake

Boil the rice in water and salt in a covered saucepan for approximately 10 minutes • Add milk and simmer on low heat, covered, for about 45 minutes • Leave to cool a bit • Blanche and chop almonds • Mix egg, flour, almonds, sugar and saffron into the rice mixture • Pour into well-greased individual dishes • You can also use one large dish (approx. 20 cm wide) • Bake the saffron pancake in lower part of oven at 200° for about 20 minutes (or about 30 minutes if a large dish is used) • Serve pancake at room temperature with lightly whipped cream.

142 gröt & desserter

(serves 8)150 ml short-grain rice150 ml water300–400 ml milk1 vanilla pod1 cinnamon stick2 tbsp brown sugar1 tbsp sugar200 ml cream

CITRUS JELLY

4 clementines1 orange100 ml apricots200 ml water3 gelatin leaves

Rice pudding with citrus jelly

Bring rice to the boil and continue untilwater is absorbed • Add milk, vanillapod and cinnamon sticks; then leave tosimmer at low heat until the rice grainsare cooked through • Let the puddingcool • Mix in brown sugar and whitesugar • Whip the cream and fold gentlyinto the pudding.

CITRUS JELLY: Peel the clementines andoranges (save the peel), chop the apricotscoarsely • Bring water with the citruspeel and apricots to the boil, let it simmerfor 10 minutes • At the same time, trim membrane from the clementinesegments • Place the gelatin leaves in cold water to soak • Mix peel and apricots in blender and strain througha fine-meshed sieve • Melt the gelatinleaves and fold into the purée • Placehalf of the rice pudding in individualserving dishes, add the clementine segments • Add the rest of the rice pudding and finish it off by pouring a layer of citrus jelly on top • Refrigerate to set.

144 register

Herring dishesApple-marinated herring 32

Coconut-marinated herring 26

Fried pickled herring 18

Glassblower’s herring 34

Gremolata herring 16

Lemon herring 22

Lemongrass herring 14

Lingonberry herring 20

Matjes cakes 30

Mustard herring 24

Orange and cinnamon herring 28

Topping for egg halves 12

Cold fish dishesBlue mussels with fennel and aniseed 44

Eel terrine with apple and onion salad 42

Gravlax with mustard sauce 38

Juniper berry and lemon-cured salmon 36

Poached salmon with fennel flavour 40

Saffron-baked anglerfish 48

Salmon mousse with roe yogurt 50

Smoked salmon and mango cocktail 46

Cold meat dishesBrawn with beetroot salad 52

Classic roast ham 54

Coarse mustard 62

Collared brawn with crudités 64

Cured elk fillet with lingonberry jelly 56

Ham roulade 58

Herb and honey roast ham 54

Honey mustard 62

Lamb roast 60

Liver paté 66

Smoked leg of lamb salad 68

Turkey roll with red pepper and chèvre 70

Vegetarian dishesBrussels sprout salad 84

Frittata with saffron vegetables 82

Kale rolls with sweet & sour soy sauce 72

Mushroom lasagne with saffron aioli 76

Orange and blood grapefruit salad 74

Red onion and beetroot salad 80

Root vegetable hash with chèvre 78

Hot dishesCheese-filled meatballs 92

Christmas meatballs 88

Christmas sausage 90

Classic red cabbage 86

Glazed ribs with pickles 96

Jansson’s temptation 100

Jansson’s temptation with root vegetables 94

Lutefisk with béchamel sauce 98

Cheese & breadChristmas wortbread 104

Chutney with saffron and orange flavour 108

Crispbread with Christmas spices 114

Dark rye with sunflower seeds 110

Fruit and nut bread 106

Marinated cheddar with roasted almonds 102

Roquefort with ginger snaps 116

Västerbotten cheese pie 112

DessertsAlmond pastry cases 122

Anna’s ginger snaps 118

Chocolate brûlée 120

Chocolate toffee 130

Clementines and star anise infusion 124

Christmas pudding with vanilla flavour 136

Cinnamon mousse cake 134

Cinnamon truffles 126

Fudge 128

Lemon and vanilla custard 132

Rice mousse with berry coulis 138

Rice pudding with citrus jelly 142

Saffron pancake 140

Index

Merry Christmas • Mat & Vänner Förlag ABBox 1037, 251 10 Helsingborg, Phone: +46 (0)42–21 11 22, Fax: +46 (0) 42–21 11 37

Responsible editor: Thorbjörn Östman, Recipes: Malin Andersson, Design (supplement): Daniel BackPhotographer: David Back, Writer: Fredric Bengtsson, Proofreading: Charlotte Jung

Printing: Trydells Tryckeri AB, Laholm