Santesson Recipe Collection Swedish Cooking.pdf

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The Santesson
Recipe Collection:
Swedish Cooking
These recipes first appeared on Anne
and Johan Santesson’s website at
URL
http://www.santesson.com/recept/,
the first ones being included in 1996.
A few of the recipes are perhaps not
quite typical “Swedish”, even if they
ought to be. These recipes do not
carry a Swedish flag.
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Table of Contents
Starters – page 5
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Gravlax and avocado mousse,
the perfect way to use gravlax leftovers
Jansson's temptation,
a mouth-watering Swedish anchovy gratin
Swedish herring salad,
a must on the
smörgåsbordet
Soups – page 8
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Nettle soup,
the Swedish way of preparing young stinging nettles
Pea soup,
a traditional way of serving yellow split peas
Salmon soup
in the Swedish way
Vegetables – page 11
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Brown beans,
the classical Swedish bean dish
Hasselback Potatoes,
a Swedish form of oven-baked potatoes
Red cabbage,
a traditional Swedish Christmas dish
Meat – page 14
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•
•
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Christmas ham
in the traditional Swedish way
Hamburger à la Lindström,
a Swedish form of hamburger with red beets
Potato dumplings,
a Swedish dish enjoyed by many but not by us
Pyttipanna,
the Swedish way of serving meat leftovers
Sailor's stew,
meat and potato stewed in beer in the Swedish way
Swedish meatballs
- enough said!
Veal meatballs,
white meatballs in a white sauce
Fish and shellfish – page 21
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Crayfish,
spiced with dill
Gravlax,
the Swedish way of marinating or curing salmon
Sauces and condiments – page 23
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Stewed and mashed apples,
a nice Swedish condiment for pork dishes
Mustard sauce,
a must for
gravlax
but also shellfish
Desserts and sweets – page 25
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Cheesecake,
difficult to prepare but delicious
Cheese ice-cream,
a special way to use the Swedish "Västerbotten" cheese
(substitutes are possible, though)
Fruit syrup sauce
to be served together with
Riz à la Malte
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Lussekatter,
Swedish saffron-flavoured Lucia buns to be eaten on 13 December
Rice with oranges and whipped cream
(Riz
à la Malte)
a dessert Swedish kids love
Scanian apple cake,
a delicious apple dessert from southern Sweden, sizzling with
calories
Semlor,
Swedish stuffed buns to be served during Lent
Swedish punch and chocolate sweets,
a traditional Christmas treat
Waffles
in the Swedish mountain way
Beverages – page 34
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Absolut Kurant
in a home-made version
Fruit-syrup,
a classical Swedish drink for the kids
Hot spicy wine,
a Swedish after-ski drink
Wolf's paw,
a Swedish vodka and lingonberry drink
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Gravlax and Avocado Mousse
When you end up with leftovers of gravlax, this mousse
is a great way of using them. On a hot summer evening
serve it refrigerated, but on a cold winter day it can
even be served at room temperature.
Proceed as follows:
Ingredients:
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•
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200 g gravlax
200 g avocado meat (scoop
out the meat of a medium
size ripe avocado)
2 tbsp dry sherry
2 tbsp fresh lemon juice
salt and pepper as desired
1. Set aside 50-75 grams of the gravlax. Puree the
remainder in the food processor.
2. Add the avocado meat and continue pureeing.
3. Add the sherry, the lemon juice and pepper and
salt as desired and continue the pureeing until
you have a smooth mousse.
4. Spread the mousse on crackers or small pieces
of toast.
5. Cut the remaining gravlax into thin strips and
use these to adorn the mousse.
We have tried several ways of spicing the mousse (e.g.,
cognac and port wine) but dry sherry is by far the best
way. What remains to be tested is what a few dashes of
Tabasco® would do to the dish. If you try that before
we do, please let us know about the result.
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