Category: Swedish food

Baked potatoes – Swedish style

Published on by Hanna2 Comments

I still haven’t learned to like jacket potatoes with baked beans or cheese or tuna, which seems to be how potatoes are eaten here in England. Instead I hold on to my Swedish way of eating baked potatoes. With prawns of course. Try it!

As you can see I eat my potato with a tea spoon, that is another Swedish thing I think... 🙂

Baked potatoes with prawns and caviar, 2 portions

1-2 baking potatoes per person

100 grams peeled prawns (Waitrose’s Maine prawns are ideal, make sure it’s icelandic type prawns and not tiger prawns)

100 ml creme fraiche

3 tbsp mayonnaise

1/2 red onion, finely chopped

1/2 lemon, juice from

2 tsp caviar

salt

ground white pepper

Start off with baking the potatoes for 1-1,5 hours on 200 degrees. Before putting them in the oven slice a cross on the top of each potato, it makes it easier to ‘open’ later. While the potatoes are baking, make the prawn filling. Roughly chop the prawns and mix with the other ingredients, pour in the lemon juice and season with salt and pepper, store in fridge until the potatoes are ready. When they are, take them out and push them open with oven gloves. Basically press both sides of the potato towards the middle and the cross you made earlier will come open, and you can spoon in the filling there. Garnish with lemon slices or some more caviar if you like. Enjoy!

Fattiga riddare – sweet eggy bread

Published on by Hanna1 Comment

When we make french toast in Sweden it is slightly different, we call it Fattiga riddare (which means poor knights), and it is just a sweeter version of french toast/eggy bread. It is usually served as a afternoon snack for children och as dessert, but you can also have it for breakfast like I had today.

1 slice per portion might sound like it won’t be enough, but I find this very filling so it is enough for me. If you want some more, just double the recipe.

Fattiga riddare, 2 portions

2 slices of white bread

1 egg

200 ml milk

75 ml flour

a pinch of salt

a knob of butter

granulated sugar

ground cinnamon

I cut the slices in half, but there is no need for that. Whisk together the eggs, milk, flour and salt. Dip the bread in it, make sure it is properly coated. Fry the slices golden och both sides in the butter on medium heat. Thereafter dip the bread in the sugar mixed with some cinnamon (after taste). Enjoy immediately.

Tosca cake

Published on by Hanna2 Comments

In Sweden we have an amazing book for baking called Sju sorters kakor, and I dare to say that nearly all households own a copy. My mother had to buy a new one a couple of years back as the other one was falling apart after using it so much. You can buy the English version of the book, Swedish cakes and cookies, here. This recipe is from that incredible book.

Tosca cake

Cake:

100 grams butter

2 eggs

200 ml plain flour

1 tsp baking powder

50 ml milk or cream

Topping:

100 grams butter

100 ml granulated sugar

2 tbsp plain flour

2 tbsp milk

100 grams chopped almonds

Butter a springform and cover the butter with breadcrumbs. Melt the butter for the cake and let it cool. Whisk egg and sugar fluffy and add the flour and baking powder mixed togeter, the butter and the liquid. Pour into the springform and bake for 20-25 minutes in 175 centigrade oven, at the bottom of the oven.

Meanwhile make the topping. Put all the ingredients in a pan, heat it up while stirring carefully until everything has blended together and thickened. Put the mixture on the cake and move it up to the middle of the oven. Bake for another 15 minutes or until it is golden and crispy.

Serve on its own or with whipped cream or custard. Or just with berries, like we did.

Hasselback potatoes

Published on by Hanna5 Comments

This is a Swedish classic, ‘invented’ in the 40s when there were plenty of potatoes but little of everything else.

Hasselback potatoes (Hasselbackspotatis)

White potatoes, as many as you need (2-3 per person)

olive oil

salt

white pepper

Peel the potatoes, then cut in half lengthwise. On every potato, make cuts 2 mm apart, nearly all the way through. It is a bit fiddly and you need to be gentle on the knife, but it is all worth it. Pour some olive oil on a baking tray, place the potatoes on it, drizzle over a bit more olive oil, season with salt and white pepper. Bake in 175-200 centigrade over for about 45 minutes, until crisp and golden. Best served with meat. We had steak, bearnaise sauce and asparagus. Yum!

Paradise prawns

Published on by Hanna3 Comments

I made this when my best friend Emma came to visit and we needed something quick before the fotball game.

 

Paradise Prawns 4 portions

1 can chopped tomatoes (400 grams)

3oo ml single cream

1/2 a fish stock cube

a splash of white wine (circa 50 ml)

250-300 grams peeled prawns (Icelandic ones)

1 pack of parsley, chopped

Use a sauteuse pan if you have one, but sauce pan or frying pan works too. Pour in tomatoes and cream, bring to boil. Add the stock cube and wine, season with salt and pepper. When the sauce is heated up, add the prawns and let them heat up, add the parsley just before serving. Serve with rice and  a nice salad.

My mother’s original recipe contains sliced mushrooms and peppers, but it is just as nice without.

This is a very tasty dish that is quick to make but still feels like something extra. When I lived with my parents, we used to eat this every other Friday, that’s how tasty this is!

In Swedish.