If you have questions, please call me or send a message to mikael@soderholm.net
(4-6 portions)
Starter sandwich, enjoyed with beer and snaps.
1. Boil 5 eggs for about 8 minutes so the yolk gets hard
2. Let the eggs cool and mash them with a fork
3. Chop a small yellow onion fine
4. Chop about ten small anchovy filets fine (one tin from IKEA)
5. Pour some of the ancovy liquid on the mashed eggs
6. Mix egg, fish and onion carefully
7. Chop some parsley into the mix
8. Spread thick on dark bread and decorate with a piece of parsil
(6-8 portions)
600g Anglerfisch (or Anglerfisch und Lachs). Cut in 3 cm cubes.
800 g boiled Garnele with shell (here in Bonn I used the Asian giant prawns but really, the small Swedish ones are so much better, for both taste and environment)
200 g Jakobsmuscheln, usually found frozen so remember to let them thaw. Cut in 2-3 cm pieces
1. Slice the Porree thin and fry lightly together with two pressed garlic cloves in some butter.
2. Bring water to boil in a big pan. Scald 8 big tomatoes and peel them. Leave the water in the pan for later.
3. Cut the tomatoes in quarters and remove the seeds
4. Add the tomatoes (without seeds), together with 0,5 g saffron, 2 dl white wine and 2 dl fish bouillon to the Porree.
5. Let simmer for 15 minutes.
6. Mix 10 ml flour with 50 g butter to make a smooth lump (beurre manié)
7. Add flour-butter lump and stir to thicken the sauce.
8. Add 2 dl cream
9. Heat up to boiling, add salt and pepper to taste and put the pan aside
10. Heat the "tomato water" and salten it lightly
11. Blanché (boil for just 2-3 minutes) the sliced fish and mussels. Do not boil more as they Anglerfisch will get hard and the Lachs dry.
12. Dip the shrimps quickly in the water, just to heat them. The shrimps I used are boiled on the boat so this is just for heating.
13. Put fish et cetera in a big Topf and pour the heat sauce over.
14. Add chopped leek and or parsil.
15. Serve with sturdy bread and boilt potatoes or rice.
These meatball should be made fairly small. They are delicious cold for a picnic or eaten warm without sauce at a smorgasbord.
60 ml porridge oats or bread crumbs
15 ml potato flour
1,5 dl cold water
1 egg
7,5 ml salt
15-30 ml ground onion
1-1,5 ml ground pepper
400-450 g minced beef-meat
Mix water with bread crumbs (or porridge oats) and potato flour.
Add egg, onion and spices and stir.
Add the minced meat and work it all together with a wooden spoon until smooth (but not longer).
Use an eating-spoon and wet hands to form the balls, 20-25 mm. Place on wet cutting board..
Fry the balls some at a time. Shake the pan to get nice and even shape and colour.
(Tip: If you are not used to fry meatballs they will most likely be somewhat pyramid shaped. To get perfectly round meatballs, drop them into boiling water for some minutes before frying them)
(6-8 persons)
One of all the lovely Russian “zakuski”, small starter dishes eaten before the soup.
8 boiled root beets
3-4 boiled carrots
2 boilt, festkochend potatoes
2 tins of white beans, well rinsed in cold water
5-6 salt-pickled cucumbers
1 yellow onion
salt & pepper
1. Chop everything finely and mix carefully
2. Mix a nice sauce of oil, vinegar and some mustard
3. Pour sauce over salad
(4-6 portions)
Served at Swedish pizzerias as a starter when waiting.
1. Shred 500 grams cabbage (ca 3-5 mm thick)
2. Put it into a colander (Durchslag) and pour some boiling over to make it slack
3. Shred one red paprika.
4. Mix 30 ml oil. 15 ml vinegar, 30 ml water and salt and coars-ground black pepper in a plastic bag (preferrably the thicker ones for deep freezing).
5. Put cabbage and paprika into the bag and shake so the sauce mixes with the vegetables.
6. Tie the bag tight and put in the fridge minimum 2-3 hours (best taste comes after about 3 days).
The traditional Swedish Cinnamon Buns. Grown-ups enjoy them with coffee, kids love them direct from the oven together with cold milk. The home-made ones are usually bigger than the ones found at IKEA and they taste even nicer.
This recipe is for approx 40 buns. Takes quite some time to make, but are worth every second.
1. Melt 150 g butter in a sauce pan (Add 1 ml salt if you use unsalted butter)
2. Add 5 dl milk and heat to 37°C, remove the pan from the heat
3. Crumble 50 g fresh yeast (or equivalent amount of dry yeast powder) finely into a big bowl
4. Add the liquid and stir until the yeast is dissolved.
5. Add 1 dl sugar, 2,5 ml salt (and 10 ml crushed cardamom if you want)
6. Measure 14dl wheat flour (lofty) and add while stirring till you get a nice consistency - save 0,5 dl for the forming.
7. Work (knead?) the dow forcefully, approx 5 minutes in a machine so you get a smooth and elastic dow
8. Allow to rise under a cloth for at least 30 minutes
9. Prepare the filling by mixing together:
150 g butter (add 1 ml salt if you use unsalted butter)
1,5 dl sugar
1,5 msk cinnamon
10. Knead the dow smooth on a floured baking table - divide into 4 equal pieces
11. Roll out one piece at a time, thin (approx 3 mm)
12. Spread out the filling
13. Roll into a roll and cut the roll into 10 pieces and put into paper forms
14. Set the oven to 250°C
15. Allow to rise for at least 40 minutes
16. Brush the buns with beaten egg and bake at middle height in the oven for 5-10 minutes till the buns have a nice brown surface
17. Let the buns cool on a grid under a cloth
Excellent with coffee, does not need whipped cream or anything as it is a bit humid
1. Set oven to 175°C
2. Melt 150 g butter and let cool. Add ca 1ml salt if you use unsalted butter.
3. In a bucket, mix (dry ingredients):
2,5 dl wheat flour
3 dl sugar
60 ml cacao
15 ml baking powder
5 ml vanilla sugar (vanillin?)
4. Beat the cool butter into the dry mixture
5. Beat 2 eggs, first one, then the other, into the mixture
6. Beat down 1,5 dl boiling water into the mixture
7. Pour into buttered and breaded baking-tin
8. Put low in the oven for 45-50 minutes
Perfect for
boosting the blood sugar at tired kids on a ski trip or at the skating rink.
I know there are easier recipes but people say this is the best chocolate toffee
they ever tasted.
Recipe for approximately 1,5 kg (one roasting pan)
ca 12,8 dl sugar
ca 2,4 dl brown sugar (preferrably the slightly moist variant)
ca 22 ml vanilla sugar
ca 2,4 dl cacao
ca 125 g butter (add 1 ml salt if you use unsalted butter)
ca 3,2 dl syrup (molass? Probably not maple syrup)
ca 8 dl cream
Grease-proof paper, fairly much
Make sure you have plenty of time. Just the boiling may well take over an hour. Then the toffee needs too cool and after that you cut it and wrap it. I usually plan for an evening from five until late. A good movie and a nice single malt helps.
1. Get a sturdy pot with a thick bottom.
2. Mix all the dry ingredients first (sugar, brown sugar, vanilla sugar, cacao) to avoid the cacao from being lumpy.
3. Add butter, (salt), syrup and cream.
4. Stir gently so everything mixes.
5. Turn on the hot plate to middle
6. When it starts to boil, lower the heat so it boils very gently (simmers?). Now the waiting begins…
7. Stir now and then, maybe every ten minutes, to avoid the mixture burning to the bottom. It is of utmost importance to stir very gently, slowy, just to scrape the bottom. If you stir to often or to much the toffee will crystalise and be wasted (see below).
8. Butter the roasting pan. I usually paint it with melted butter up a bit on the edges. It is not fun if the toffee sticks to the pan when cooling …
9. Poor cold water in a glass. Drip some toffee into the glass and check the consistency by rolling the cooled toffee to a ball. When a nice ball can be made, the boiling is finished. But this is the hardest part. If you stop too early, the toffee will be too soft. If you boil it too long, the toffee crystallises, that is it will turn sugary and not chewy at all.
10. When you consider the test ball to be OK, pour the toffee into the buttered pan. NB! Do not scrape the pot as this is likely to cause the crystallisation. Just pour it.
11. Let the toffee cool, preferably indoor.
12. Cut the paper to wrap the pieces.
13. When the fudge is almost cold, paint it with a thin layer of butter to prevent it from sticking to the paper
14. Take a sharp knife and cut the fudge in squares. I like them small 15x20 mm.
15. Pour a glass of whisky, put on a good old movie and wrap your fudge pieces.
16. Can be stored a couple of months, then the crystallisation process begins.
(double dose = 120 pieces)
120 toffee moulds (10 ml)
4 dl cream
4 dl sugar
4 dl syrup (molass? Probably not maple syrup)
75 gr almonds
1. Mix cream, sugar and syrup in a thick-bottomed pot.
2. Bring to boil. Then lower the heat end let simmer
3. Stir now and then, maybe every ten minutes, to avoid the fudge burning at the bottom.
4. Scald the almonds, put them in cold water and remove the peels. Split them in halves or chop them.
5. Take a baking plate and put out the little toffee moulds. I usually paint the plate with a thin layer of oil so the moulds are more stable.
7. Pour cold water in a glass. Drip some fudge into the water and check the consistency by rolling the cooled liquid to a ball. When a nice ball can be made, the boiling is finished. The taffy fudge is not very likely to crystalise so you can boil it till the consistency you like. If you stop the boiling too early you will get a soft and not as nicely chewy sweet.
8. When you consider the test ball to be OK, take two tea spoons and carefully fill the moulds. They cool quickly so if you want chopped or whole almonds on top, do that quickly. I typically fill ten moulds and then put on the toping.
9. Can be stored in room temperature, but be careful as they tend to stick together. I store them in a cookie jar in layers with grease-proof paper in between. If the toffee is stuck in the mould you put just put it all in your mouth and suck it till the paper comes loose.
(4 persons)
For women and children. A sweet, fudgy sauce, perfect with vanilla ice-cream.
1. Put in a sauce-pan:
1dl cream or milk
100g butter (add 1 ml salt if you use unsalted butter)
1dl sugar
2. Heat gently until the butter is melt
3. Mix in a cup
15 ml vaniljsocker
15 ml flour
30 ml cacao
3. Beat into mixture in pan
4. Let simmer until thickens, short time if used on ice cream
The perfect
dessert after any good meal. No fuzz. Just plain and perfect.
From Lochside Hotel, Bowmore, Islay, Scotland, where darling Alexandra was
made.
1. Scoop up your favourite chocolate ice-cream.
2. Let thaw until soft and a little runny.
3. Pour over some nice sturdy whisky, I prefer Lagavulin. Nothing sweet as the ice-cream is sweet enough
4. Let the melting ice-cream and the whisky blend.
5. Close your eyes and hear the bagpipes.
Also included in a proper smorgasbord or served late at night at a good party when the guests get hungry again. If possible, serve with crisp bread, butter and cheese plus beer and a snaps.
1kg potatoes (8-10 middle sized)
2 large onions
2 tins of Swedish anchovy (20 filets) (can be bought at IKEA)
3 dl milk/cream (mix depends on your taste)
Bread crumbs (Semmelbrösel)
15 ml butter
Set oven to 225°C.
Place some aluminium foil at the bottom ion case it drips.
Peel the onions and slice thin. Fry gently approximately 10 minutes until yellow and soft.
Peel the potatoes and cut into ca 5-7 mm thick stripes.
Butter a form.
Open the anchovy cans. Save the fluid.
Put a layer of potatoes at the bottom of the form. Then put layers of onion, anchovy and potato strips. End with potatoes.
Pour half of the milk/cream and 45 ml of the anchovy sauce into the form.
Slice butter thin and put here and there on top of the potato. Top off with a thin layer of bread crumbs.
Cook in the middle of the oven, approximately 45 minutes. Towards the end, add more of the milk/cream.
NB! A Jansson is perfect to make ready in advance. Keep in the fridge for a day or two but remember it takes at least 45 minutes to heat it in 200°C.