Smörgåstårta (sandwich cake)

I guess for non-Swedish people, this dish seems a bit bizarre. It is a cake made with bread and savoury fillings, and in my opinion really yummy.

It is quite old school but seems to have a revival at the moment. But this is something my grandparents when they were old, would buy from the bakery and serve at a daytime birthday party so they wouldn’t have to cook themselves. Followed by a creamy cake you certainly feel full afterwards, but it is nice at the same time. It is also popular for graduations and funerals or other gatherings.

I like mine moist but not too gooey, and with only small bits in the filling. Some put peas or corn to fill it out but I don’t like that.

This cake is a meat version containing ham and brussels paté, but a fish-seafood version is equally popular with prawns, tinned tuna and smoked salmon.

Since this was my first Smörgåstårta ever that I made myself, it is of course not perfect. If I made it again, I would place filling 1 on top and filling 3 at the bottom, and try to decorate it nicer. But for a first attempt I am more than pleased, and most important of all – it was really tasty!

Smörgåstårta (sandwich cake), serves 4

12 slices white bread, edges removed (4 slices in 3 layers)

Filling #1:

100 ml creme fraiche

50 ml mayonnaise

5 cm thinly sliced cucumber

2 sliced baby leeks

3 slices chopped smoked ham

Filling #2:

200 g mascarpone

4-5 sunblush tomatoes, finely chopped

finely chopped basil

1/2 chopped red onion

Filling #3:

150 g cream cheese

lbrussels paté after taste

5 finely chopped cornichons

Filling #4 (around the cake): same as filling #1 but without the ham

Decorations on top:

2 slices nice smoked ham

tomato wedges

cucumber slices

small pickled onions


Butternut squash soup with chilli

It felt like winter yesterday evening. Cold wind and after a short short walk I was freezing. So when I finally got in I put on sheepskin slippers and made a warming soup. As much as I hate being cold I love when you finally get into your warm home and get the body temperature up again by making and eating something warming. That’s what autumnal food is all about, and this soup is a pretty good example of this.

Christopher was very pleased with the result as I didn’t use any cream in this soup (which I often do in soups) but this one doesn’t need it, and I’m not sure if butternut squash and cream is a great combo. The soup was slightly hotter from the chilli than I expected, so a dollop of creme fraiche was nice with it. I also made some parmesan sticks from leftover puff pastry and some quesadillas with spicy Hungarian salami.

Quite out of focus, but you get the idea...

Buttnernut squash soup with chilli, serves 2

1/2 butternut squash (I know I should have weighed it, but was way to hungry, mine was a medium-sized one)

1 medium potato

olive oil

1 tsp ground cumin

1 clove of garlic, grated

1 pinch of salt


a splash of concentrated vegetable stock

1-2 tsp chilli flakes

1 tbsp chilli sauce (a mild sweet one)

1 tsp ground cumin

adjust with more salt and stock

Take the pits out of the squash with a spoon and cut the skin off. Cut the squash into 1 inch cubes. Peel the potato and cut it into equally sized cubes. Heat up some olive oil in a large pan and add the cumin and garlic and then the squash and potatoes. Let it soak up the flavours for a few minutes without browning, then add boiling water (or cold, but boiling water is quicker) to cover, add a splash of stock or a piece of a stock cube and bring to a boil. The squash cooks soft in a few minutes, but wait until the potato is soft too. Then remove the vegetables from the saucepan and mix them, adding a bit of the cooking water until you have the thickness you like. Pour the rest of the cooking water out of the pan and pour in the mixed soup. Bring to a boil and add the chilli, more cumin, some salt and maybe some more stock, all after your own taste. Serve with maybe a dollop pf creme fraiche to take the edge off the chilli, some nice bread or quesadillas.

Parmesan sticks

Cut puff pastry into 10 cm long and 1 cm wide strips and place on a baking tray. Grate over plenty of parmesan and bake for 8-10 minutes in 200 C.


Spread salsa on two soft tortillas, sprinkle grated cheese over one of them, add some salami, a little more cheese and put the other tortilla on top. Fry the tortillas in a dry skillet until they’re brown on both sides and the cheese has melted. Cut into wedges and eat straight away. These are great with soups or with guacemole as a snack.

Tasty Kitchen’s mushroom soup with garlic cheese bread

Via Pioneer Woman (a blog I really like with insight to American cooking) I found this recipe posted on Tasty Kitchen. I really enjoyed this creamy mushroom soup, whereas Christopher’s comment was that it tasted really nice, but he didn’t think tomato, cream and mushrooms was a good combo, not what one expects. I must say I only expected one thing – for it to taste good, and it really did! 🙂 I had the leftovers for lunch the next day and it was really tasty then too.

I served Pioneer Woman’s cheesy garlic bread with it, (with a few changes of course) and we both really liked it!

When it comes to cooking I rarely follow recipes properly, I guess I see them more as inspiration. Even if I have the intention to actually follow it, I always end up adding or substituting something. With this soup I had been a bit silly and printed the measurements in US style and not metric, and couldn’t really be bothered to convert it, so I used all the ingredients (apart from the wine, didn’t have any at hand) and only added some chilli sauce for a punch and sweetness. If you want the original recipe, click on the link above, and below is my modified version. Tasty that one, too!

Creamy mushroom soup, serves 3-4

1 celery stalk, finely chopped

1-2 small carrots, finely chopped

2 tbsp olive oil

250 g closed cup mushrooms, sliced

1 clove of garlic, pressed

200 ml passata

500 ml chicken stock (1,5 stock cube + boiling water)

300 ml cream

some finely grated parmesan (approx 2-3 tbsp)

thickening agent (I used Swedish Maizena, made of corn starch)

2 tbsp chilli sauce

salt and white pepper

Heat up the olive oil in a large sauce pan, when hot throw in the celery and carrots and let them soften a bit. Then add the garlic and next the mushrooms. Let the mushrooms reduce in size for a few minutes, and then add the passata and chicken stock. Bring to a boil and let it boil for five minutes or so, then add the cream. Bring to a boil again, adjust the seasoning and add the chilli sauce, and let it simmer for a few minutes. Then add the thickening agent and let it boil on low heat until the soup has the thickness you desire. Maybe add some chopped parsley and serve.

Cheesy garlic bread

Cut crusty baguette lengthways. Melt a knob of butter and add some pressed garlic ot a frying pan and fry the bread (soft side own) until it is golden. Make sure the garlic doesn’t burn. Then mix mayonnaise and grated cheese (cheddar and parmesan) in a bowl. Add some salt. Spoon the mixture onto the crusty bread and put them high up in the oven on 225C until the cheese mixture is nice and golden too. Dig in!


I’ve been watching every episode of The Great British Bake Off, and it has really inspired me to bake (even more). I tried Paul Hollywood’s (one of the judges in the program) recipe for scones, and they were really nice. But for some reason they rose funny. 😦 I did everything correct, didn’t twist the cutter and didn’t brush beaten egg on the sides, and yet only a few turned out OK and looked like scones. Well, they were tasty anyway so I just have to keep practice and see what I did wrong.

The best one!

Paul Hollywood’s scones, about 20

500g plain flour

80g softened butter

80g caster sugar

2 eggs

5 tsp baking powder

250 ml milk

1 egg, beaten with a pinch of salt, for glazing

Preheat the oven to 200C, put parchment paper onto a baking tray.

Put 450g of the flour into a large bowl and add the butter. Rub the flour and butter together with your fingers to create a breadcrumb-like mixture. Add the sugar, eggs and baking powder and use a wooden spoon to turn the mixture gently. Make sure you mix all the way down to the bottom and incorporate all of the ingredients. Add half of the milk and keep turning the mixture gently with the spoon to combine. Then add the remaining milk a little at a time and bring everything together to form a very soft, wet dough. (You may not need to add all of the milk.) Sprinkle most of the remaining flour onto a clean work surface. Tip the soft dough out onto the work surface and sprinkle the rest of the flour on top. The mixture will be wet and sticky. Use your hands to fold the dough in half, then turn the dough 90 degrees and repeat. By folding and turning the mixture in this way, you incorporate the last of the flour and add air. Do this a few times until you’ve formed a smooth dough. Be careful not to overwork your dough.

Next roll the dough out: sprinkle flour onto the work surface and the top of the dough, then use the rolling pin to roll up from the middle and then down from the middle. Turn the dough by 90 degrees and continue to roll until it’s about 2.5cm thick. ‘Relax’ the dough slightly by lifting the edges and allowing the dough to drop back onto the work surface. Using a pastry cutter, stamp out rounds from the pastry and place them onto the baking tray. Dip the edge of the pastry cutter in flour to make it easier to cut out the scones without them sticking. Don’t twist the cutter – just press firmly, then lift it up and push the dough out. Once you’ve cut 4 or 5 rounds you can re-work and re-roll the dough to make it easier to cut out the remaining rounds. Any leftover dough can be worked and rolled again, but the resulting scones won’t be as fluffy.

Place the scones on the baking tray and leave them to rest for a few minutes to let the baking powder work. Then use a pastry brush to glaze them with the beaten egg and salt mixture. Be careful to keep the glaze on the top of the scones. (If it runs down the sides it will stop them rising evenly.) Bake the scones in the middle of the oven for 15 minutes, or until the scones are risen and golden-brown.


I’ve been in the mood to make (eat) langos (Hungarian street food) for a while now. Even though I’m going to Budapest next week I couldn’t wait any longer. 🙂

I quite like it with some ‘Swedish’ toppings like caviar, but grated cheese and garlic butter is authentic at least.

The toppings (clockwise from left): grated cheese, chopped red onions, soured cream, garlic butter, lumpfish caviar
Yum! Just fried...
My favourite combo of toppings: garlic butter, soured cream, red onions and caviar

Langos, serves 2

1 large potato (preferably King Edward or Maris Piper)

2 dl milk

1 tsp dried yeast

a pinch of salt

2 tbsp icing sugar

about 500 ml plain flour

750 ml vegetable oil

Boil the potato and press or mash it. Heta up the milk until lukawarm and pour some of it into a mixing bowl. Sprinkle in the yeast, then add salt and sugar, the potato, the remaining milk and the flour bit by bit. Work the dough eleastic either wuth your hands or with dough hooks. It should still be a little sticky. Sprinkle some flour on top, cover the bowl with cling film, then a cloth and place it somewhere warm to jumpstart the yeast. Leave to rise for 45 mins – 1 hr. Sprinkle some flour on your work top and knead the dough and divide it into 6-8 pieces. Shape each piece of dough into a small round (ish) pizza with the help of a rolling pin. Heat up the oil in a deep pan. To see if it is warm enough, throw in a small piece of bread. If it becomes golden the oil is warm enough. Put one of the langos in the pan to fry, first on one side then on the other. It is done when it is golden and crisp (the thinner the dough, the crispier it gets). Take up the langos with a slatted spoon when it is done and drian on kitchen towel. Fry the remaining langoses and eat straight away. Top it with garlic butter, soured cream, grated cheese, chopped red onions and caviar. Serve with napkins as this is quite greasy. And delicious.