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Recipe: Tricolore Mediterranean Crispbread Pizza

September 12, 2017 | Leave a comment

Crispbread Pizza 'Tricolore' With Mediterranean Flavours

The Mediterraneans know a thing or two about flavour combinations for warmer weather. Here is one of our favourites - in a Swedish crispbread pizza format. So good - the salty, savoury edge of the topping is brilliant with the mild rye flavour in the base.
Course: Dinner
Cuisine: Swedish
Author: Leksands

Ingredients

  • 1 Leksands big round crispbread we prefer the original, in the blue pack
  • 100 ml  tomato sauce
  • small onion + butter/oil for frying
  • 3-4  anchovy fillets  in oil
  • 8-12  black olives
  • tbsp  small capers
  • fresh chilli  finely chopped, seeds removed
  • handfuls parsley finely chopped
  • garlic clove grated grated
  • cherry tomatoes  halved
  • 60 mozzarella
  • handful of grated cheddar
  • sea salt   rocket to serve.
  • black pepper

Instructions

  • Pre-heat oven to 225 degrees celsius.
  • Finely chop onion and fry in a bit of butter until soft - add pinch of sugar and let caramelise. Season with salt & pepper.
  • Spread the tomato sauce over the base. Add the onion, chopped anchovies, olives, garlic, tomatoes and chili - finish with the mozzarella and grated cheese, season with pepper.
  • Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with rocket and serve immediately.

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

Recipe: Bacon & Mushroom Pizza

September 9, 2017 | Leave a comment

Crispbread Pizza With Bacon & Mushroom

Autumn in Scandinavia means foraging - for berries, fruits and mushrooms - so seasonal dishes often centre, or include, around these ingredients. Mushrooms are a favourite - especially the more elusive girolles (chantarelles). The following recipe is adapted for supermarket foraging - but feel free to use any mushroom you like.
Course: Dinner
Cuisine: Swedish
Author: Leksands

Ingredients

  • 1 Leksands big round crispbread
  • 100 ml tomato sauce
  • 1 small onion + butter/oil for frying
  • 75 g oyster mushroom
  • 1 garlic clove
  • 50 g bacon or pancetta fried until crispy
  • 1 egg yolk
  • 60 g mozzarella
  • big handful grated cheddar
  • rocket salad to serve
  • sea salt
  • black pepper

Instructions

  • Pre-heat oven to 225 degrees celsius.
  • Finely chop onion and fry in a bit of butter until soft - add pinch of sugar and let caramelise. Season with salt & pepper.
  • Chop the mushroom and fry until golden.
  • Spread the tomato sauce over the base. Add the onion, mushroom and your meat - finish with the mozzarella and grated cheese. Season with salt and pepper.
  • Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with whisked egg yolk and rocket salad - serve immediately.

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

Recipe: Salmon & Dill Pizza

September 7, 2017 | Leave a comment

Crispbread Pizza With Salmon & Dill

Hej hej, another quick and easy crispbread pizza recipe. This time flavoured with two Scandi staples - salmon and dill. Dillicious. By using a round of Leksands as your base you can have pizza in 12 minutes - and the mild rye flavour works really well with the salmon. An added bonus is, of course, that it is actually good for you. Win win win. Win.
Course: Dinner
Cuisine: Swedish
Keyword: crispbreads
Author: Leksands

Ingredients

  • 1 Leksands big round crispbread OR
  • 8 pieces Leksands triangle crispbread
  • 100 ml  tomato sauce
  • 1 small onion chopped - plus butter or oil for frying
  • 75 g hot smoked salmon
  • 60 g mozzarella
  • zest from 1/2 lemon
  • 1 tbsp browned butter
  • fresh dill
  • freshly grated horseradish from a jar will work in a pinch
  • good handful grated cheddar  or try it with Vasterbotten
  • sea salt
  • ground pepper

Instructions

  • Pre-heat oven to 225 degrees celsius.
  • Finely chop onion and fry in a bit of butter until soft - add a pinch of sugar and the garlic and let caramelise. Season with salt & pepper.
  • Spread the tomato sauce over the base. Add the onion and the salmon in smaller chunks - finish with the mozzarella and grated cheese. Season with pepper.
  • Bake for approximately 10 minutes until the cheese is bubbly and slightly golden. Top with lemon zest, grated horseradish and a drizzle of browned butter, if liked.

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

Recipe: Pinnekjøtt – Traditional Norwegian Christmas Dinner

December 3, 2015 | 3 Comments

Pinnekjøtt - Traditional Norwegian Christmas Dinner

Pinnekjøtt is one of many Christmas dinners eaten in Norway. Traditionally eaten on the west coast of the country, but it is gaining popularity elsewhere too. In many places in the west of Norway, you'll know it is Christmas when the church bells chime in the afternoon of the 24th and the air has a faint smell of pinnekjøtt cooking. As the sun sets and people move inside and out of the cold, julefreden senker seg.  Christmas peace descends across the country.
Pinnekjøtt is ribs from lamb that have been salted, and sometimes also smoked, to preserve it. For preparation, the meat needs to be soaked in water to remove most of the salt. The result is an intensely delicious and savoury piece of lamb - quite unlike anything else, and very very good (why yes, the writer of this recipe is Norwegian - but strictly objective, of course).
Side dishes vary between families, but a type of swede mash is always present. The natural sweetness of swedes works really well with the meat – finish off your plate with a dollop of lingonberry jam and have a shot of aquavit to drink. Some people also serve plain boilt potatoes and green beans, although this is not part of the traditional meal.
Course: Dinner
Cuisine: Norwegian
Servings: 5 people

Ingredients

For the meat

  • 2 kg Pinnekjøtt
  • Big bowls for soaking the meat in

For the Swede Mash - Rotmos

  • 1.5 kg swede peeled and chopped
  • 3 medium carrots washed and chopped
  • 2 medium potatoes peeled and chopped
  • 50 ml double cream
  • 50 ml single cream
  • 4 tbsp salted butter
  • 75 ml cooking stock from the pinnekjott
  • pinch of ground nutmeg (optional)
  • salt
  • ground black pepper

Instructions

For the meat

    The day before eating:

    • Place the meat in casseroles or big bowls (or a pyrex dish – anything will do) and cover with plenty of water. Leave in room temperature for approx. 30 hours.
    • Why do we do this? Pinnekjøtt is meat that has been salted and dried, soaking it ensures it regains its consistency – as well as making it palatable by removing most of the salt. How long this takes depends on the thickness of the meat, as well as the temperature of the water. Tepid water will speed up the process.

    On the day of eating, 3 hours before you plan to eat:

    • Pour off the water and place the meat to one side.
    • In your biggest casserole(s), place a metal rack or birch branches in the bottom. Add water until it covers the rack or your branches. Place your meat on top and cover with a lid. Leave to gently steam cook at low heat for approximately 3 hours. Sausage can be added to the casserole for cooking for the last 15-20 minutes; chop into chunks of 2-3 inches to ensure they cook through. It is done when the meat falls easily off the bone.

    For the Swede Mash - Rotmos

    • Peel your vegetables and chop coarsely into even-sized pieces. Boil until tender in lightly salted water. Leave for 3 minutes to dry, then mash by hand. Add cream and butter and give it a good stir. Add salt and pepper to taste. Add a pinch (not too much – this has a very strong flavour) of ground nutmeg if liked – the slight sweetness goes really well with the salty meat. If you think the mash is too thick, loosen it with some of the pinnekjøtt cooking water.
    • Serve with pinnekjøtt, lingonberry jam, perhaps some freshly boiled potatoes and a good shot of aquavit.
      Konig Pinnekjøtt – Cured Lamb Meat (frozen) approx. 2kg
      £61.99 £27.00
      Lysholm Linie Aquavit 41.5% 700ml
      £39.99

    Recipe: “Jordgubbstårta” Strawberry Celebration Cake

    June 19, 2014 | Leave a comment

    Strawberry Celebration Cake

    Ahhhh.... This is such a nice cake. It tastes of summer. Pure summer. We re-tested the recipe last night and the result lasted only for as long as it took us to eat it. With second helpings. For us, no Midsummer is complete without strawberrry layercakes, also known as "Jordgubbsstårta". If you want to cheat and make it easy for yourself, cheat's notes are at the bottom of the post. We do feel that it is worth the effort, though, to make everything from scratch.
    Course: Cake
    Cuisine: Scandinavian
    Author: Bronte Aurell

    Ingredients

    For the Vanilla Patisserie Cream

    • NOTE: Needs to be cooled before using in the cake or the cream will split.
    • 1 vanilla pod
    • 500 ml whole milk
    • 6 egg yolks
    • 140 g caster sugar
    • 45 g corn flour

    For the Strawberry layers

    For the Cake Layers

    For the Whipped Cream

    Instructions

    Vanilla Patisserie Cream:

    • Split the vanilla pod and scrape out the seeds and add to a saucepan with the milk. Bring to the boil. Take care not to burn and turn off heat as soon as boiling point is reached.
    • Whisk egg yolk and sugar until it goes almost white, then turn off the whisk and add the corn flour. Turn the whisk back on medium and slowly add the hot milk to the bowl, whisking continuously.
    • Pour the mixture back into the saucepan and bring back to the boil and cook for 1 minute to thicken. Turn off, sieve the mixture into a bowl, cling film directly on to the cream to avoid a skin forming and cool down completely in the fridge before using.

    Cake Layers:

    • Heat the oven to 200 degrees Celsius.
    • Trace 3 identical circles onto baking paper – approximately 20-22 cm diameter. Place baking paper onto flat baking trays.
    • Whisk egg and sugar until white and fluffy. The key here, is to whisk for a long time to incorporate as much air as possible as there are not raising agents in the mixture.
    • Sift flour and vanilla sugar into the egg mixture and fold, very carefully, until completely incorporated. Preserve as much air as possible, so fold carefully but thoroughly.
    • Carefully divide the batter between the three circles and ensure batter fills the circles all the way around, neatly.
    • Bake in the oven until just golden brown and done – this will depend on your oven, but 5-6 minutes is usually fine.
    • Remove from and leave to cool completely on a cooling rack. Very carefully remove the baking paper – if it sticks, wet the back of the paper a little bit and it should come off with more ease.

    Whipped Cream

    • On high speed, whisk all ingredients until stiff peaks form. The cream needs to be quite firm to hold when decorating the cake - but take care not to over whip.
    • Divide the cream into two equal portions. Fold one half of the whipped cream together with the cold vanilla patisserie cream until completely incorporated (The other half is used to decorate the final cake).

    Assembly

    • Place the first layer cake on the plate you wish to serve on. Spread a nice layer of raspberry jam, follow by a 1cm thick layer of the patisserie cream / whipped cream mixture. Add a good handful of sliced strawberries evenly spread out. Add another cake layer and repeat over again and then add the final cake layer on top (You may have a bit of excess custard cream left).
    • Using a palette knife, spread a thin layer of the whipped cream on the top of the cake. Using a piping bag with a star nozzle, add the rest of the whipped cream and pipe carefully around the edge of the cake in an up-and-down motion until the sides are completely covered. If you do not have a piping bag, you can use the palette knife for this and just make smooth edges. If you prefer less cream and a more rustic look you can omit the cream around the edges all together.
    • Finish by adding the remaining strawberries on the top of the cake. It doesn’t have to look too arranged – just scatter them so the cake is evenly covered.
    • This cake greatly improves after a few hours in the fridge so all the flavours are soaked into the cake layers.

    Notes

    Cake layers – in speciality shop, you can buy sponge layers already baked. (Scandi Kitchen sells ‘Lagkage bunde’ – already come split into three layers).
    Crème patisserie: We stock a product called 'Kagecreme’ which is sachet of instant creme patisserie. Mix one sachet with 500ml cold milk, wait ten minutes and it is ready to use.
    Substituting with custard will not give you the exact same result, but you CAN do it at a push – but don’t use half and half, use ¼ custard to ¾ whipped cream volume. Omit the sugar in the whipped cream as custard is really sweet.
      Dr Oetker Kagecreme Vanilje – Instant Vanilla Creme 3x85g
      £3.09
      Torsleff Vaniljesukker – Vanilla Sugar 100g
      £3.19
      Den Gamle Fabrik Hindbær Marmelade – Raspberry Jam
      £3.59
      Kungsornen Vetemjol Finaste Kärn – Wheat Flour 2kg
      £2.59
      Karen Volf Lagkagebunde – Cake Sponges 3-pack
      £2.99

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