Yesterday we had a lovely lunch at Ian and Anna’s house, so us scandos (Anna and me) could celebrate midsummer. There were eight of us, and everyone brought something for the meal, so we had a very international selection of food. Swedish, Finnish, Russian, Polish and, of course, English.
The weather was gorgeous so we stayed outside in the garden and cooled down with first Pimm’s, then white wine.
After that we had to take quite a long break, then we had two desserts; English Eton Mess and Swedish strawberry cake (which is compulsory for Midsummer).
It was a lovely day and to be able to sit outside in the sun, eating and drinking and chatting – that is quality time well spent!
Matjes cheesecake, serves 10
6-8 slices German style rye bread
50 g softened butter
400 ml creme fraiche
200 g cream cheese
75 ml mayo (Hellman’s)
1 tin matjes herring
1 bunch of chives, finely chopped
3 gelatine leaves
1 tbsp water
Mix the bread into crumbs. Mix with the butter. Cover the base of a 20 cm springform. Press properly. Chop the herring. Mix cheese, mayo, creme fraiche, herring and chives. Season to taste. Place the gelatine leaves in cold water. Squeeze out the excess water. Melt on low heat in a pan with 1 tbsp water. Leave to cool slightly. Mix with the herring mixture. Spread it out in the springform. Cover with clingfilm and leave in fridge overnight.