Swedish Meatballs (Köttbullar)
4 tablespoons fine bread crumbs
1/2 cup milk
1/4 cup water
1/2 teaspoon salt
pepper
1 lb (400g) ground meat (a combo of beef and pork is best!)
1 egg
butter or margarine for frying
Aimee Lambert Poor's
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Swedish Meatballs (Köttbullar) |
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4 tablespoons fine bread crumbs |
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Mix together bread crumbs with milk and water. Stir in salt and pepper and set aside to absorb. Work together the ground meat and egg. Do not over-stir as the meatballs will become tough. Roll meatballs to desired size and fry brown in the butter. Serve with mashed potatoes and marinated cucumbers.
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Marinated Cucumbers (Inlagd Gurka) |
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1 fresh cucumber 2/3 cup water 2 tablespoons 12% vinegar essence 2 tablespoons sugar salt and pepper to taste 2 tablespoons chopped parsley |
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Peel and thinly slice cucumber and place in a bowl. Make a marinade with the remaining ingredients and pour over cucumbers.
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Kong Namul - Korean Seasoned Bean Sprout Salad |
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1/2 lb bean sprouts 1 Tbsp soy sauce 1 Tbsp chopped garlic 2 generous tsp. sesame oil dash of rice vinegar sesame seeds red pepper thread | |
Clean bean sprouts, scald in boiling salted water (15 seconds) and drain. Sprinkle the seasoning sauce on beans and mix well. Top with red pepper threads and sesame seeds.
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Gurk-kimchi (a recipe in Swedish) |
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2 gurkor, ca 700 g 1 tsk salt 1 msk socker 1/2 msk sesamfrön 2 vitlöksklyftor 1 msk ättiksprit (12%) 1 msk röd chilipaste eller 1 tsk torkad chili 1 msk sesamolja 1.5 tsk socker 1 lime 1 tsk asistisk fisksås 1 msk soja olika sorters salladsblad | |
GÖR SÅ HÄR
1. Skär gurkan i ca 1/2 cm tjocka skivor. Blanda väl med salt och socker.
2. Ställ gurkan i press i ca 45 minuter. Häll bort vätskan.
3. Rosta sesamfröna och vitlöksklyftorna i torr het panna. Hacka vitlöken. Blanda gurkan med övirga ingredienser.
4. Låt stå en timme före servering. Servera med salladsblad.
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Love Lemon Bars |
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1 cup butter 2 cups flour 1/2 cup confectioners' sugar 4 eggs 2 cups sugar 1/4 cup flour 1 tsp. baking powder 8 Tblsp. fresh lemon juice juice of 1 lime grated peel of 1 lemon grated peel of 1 lime | |
Blend butter, 2 cups flour and confectioners' sugar thoroughly. Press dough into a well-greased and floured 13x9x2 inch pan. Bake for 25 minutes in a 350° oven. Watch closely. Beat eggs until frothy. Add all remaining ingredients and beat until smooth. Pour into the crust and bake 20-25 minutes at 350°. Dust with confectioners' sugar and cut into squares. Refrigerate.
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Almond Cornmeal Cake - Serves 6 |
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3/4 cup yellow cornmeal 1/4 cup all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon salt 2/3 cup whole blanched almonds 3/4 cup sugar 1 and 1/4 sticks (1/2 cup plus 2 tablespoons unsalted butter, softened) 3 large eggs 3/4 teaspoon vanilla | |
Preheat oven to 325 F and butter a loaf pan and line lengthwise with wax paper.
Whisk together cornmeal, flour, baking powder, and salt. Finely grind almonds with 1/4 cup sugar in a food processor and stir into cornmeal mixture. Beat butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until well combined. Beat in eggs 1 at a time until just blended then beat in vanilla. (Mixture will look curdled.) Add cornmeal mixture and stir and fold until just combined. Transfer to loaf pan, smoothing top, and bake in middle of oven until tester comes out clean, about one hour. Cool cake in pan on a rack 5 minutes. Loosen edges with a knife, then use strips to carefully lift cake from pan onto rack.
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Suzanne's Dessert - very easy and tasty! |
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Crust: 2 eggs 1 cup sugar 2 Tbsp flour 1/2 cup chopped dates 1/2 cup chopped walnuts coconuts, raisins, etc. Spread on cookie sheet, bake 12 minutes at 350F |
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Cool and top with almost any fruit:
1 cup pineapple chunks
3 oranges
2 bananas
peaches, berries, etc.
top with whipped cream, better the next day!
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Oatmeal Cookies |
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1 and 3/4 cups flour 1teaspoon baking soda 1/2 teaspoon salt 1 and 1/4 cups packed light brown sugar 1 cup butter, softened 1/2 cup granulated sugar 2 large eggs 2 tablespoons milk 2 teaspoons vanilla extract 2 and 1/2 cups quick-cook oats 1 cup raisins (optional) |
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Combine flour, baking soda and salt in a small bowl. Beat brown sugar, butter and granulated sugar in a large mixer bowl until creamy. Beat in eggs, milk and vanilla extract. Gradually beat in flour mixture. Stir in oats and raisins. Drop by rounded tablespoon onto baking sheet. ( I like to use baking paper.)
Bake in preheated 190 C. oven for 9 to 10 minutes. Let stand for 1 minute; remove to wire racks to cool completely. Makes about 4 dozen cookies.
Note: This recipe calls for a light brown sugar that is used in the USA. It is a moist, brown sugar that is not always available everywhere in Europe.
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Pecan Yummyz |
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BASE 175 g (6 oz) plain flour 100 g (4 oz) butter at room temperature 175 g (6 oz) brown sugar 25 ml (½ tsp) vanilla FILLING 100 g (4 oz) butter 75 g (3 oz) brown sugar 175 g (6 oz) honey 45 ml (3 tbsp) double cream 5 ml (1 tsp) vanilla 225g (8oz) pecan halves |
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Deeelicious! Gotta eat 'em all...
Preheat oven to 180°C/350°F/Gas Mark 4. Lightly butter a 23 x 23-cm (9 x 9-inch) baking tin.
Mix base ingredients. Pat evenly into a base in the bottom of the tin. Bake at 180°C/350°F/Gas Mark 4 until golden, 16-20 minutes. Let base cool at least 10 minutes.
Put butter, sugar and honey in medium saucepan. Bring mixture to boil, stirring constantly. Add cream, return to just barely boiling, and remove from heat. Add vanilla and pecans. Pour over base.
Return cookies to oven. Cook until mixture is bubbly and firm, about 30 minutes. Cool completely on a wire rack. Cut into 2.5 x 4-cm (1 x 1 ½ -inch) squares.
MAKES 60-80 YUMMYZ
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