Medisterkaker

 Norwegian pork-veal patties served at Christmas.

1 1/2 lbs ground pork

1 1/2 lbs ground veal

1/2 tbsp ground ginger

1/2 tbsp salt

1 1/4 dl potato flour

7 dl milk 

Pepper to taste 

Mix ingredients and form patties. Fry in butter on both sides. (My husband also simmers them in broth for a few minutes after frying). Serve with lefse and Swedish mustard (Slottssenap).

Flygande Jakob chicken banana dish

1 grilled chicken or pieces of a chicken
2-3 bananas
1 tsp Italian spice mix, salt, pepper
1 cup heavy cream
1 cup mild chilli sauce or ketchup
6 strips fried bacon in small pieces
1/4 cup salted peanuts

Heat oven to 400F
Put pieces of chicken in a buttered oven proof form and season
Whip cream and mix with chilli sauce and cover chicken
Bake for 20 minutes
Top with fried bacon pieces and nuts and serve with rice and salad

Split Pea soup and Swedish pancakes

I often make pea soup and Swedish pancakes for Thursday dinner. On Wed night I cube an onion, a carrot and 1/4 root sellery. On Thursday morning I fry the veggies with seasoning (thyme, sslt, pepper, garlick powder, a bay leaf), and add a bag of dried green split peas and 1 3/4 quarts of broth. I boil while getting ready for work and then turn heat off and let sit under lid until the evening. When back from work, I add cubes of smoked ham and cook for 30 minutes or until desired texture.

Swedish pancakes
1 dl flour per person
1 egg per person
2dl milk per person

Mix and let sit for 5 min or make the night before and store in fridge. Before frying, melt 1/2 tbsp butter per person and mix with batter. Fry and serve with jam or sugar after eating pea soup.

Nötbollar (hazelnut balls)

Mix 200 gram (about 1 3/4 sticks) butter with 1/2 cup sugar until fluffy. Add 100 gram ground hazelnuts and about 1 3/4 cups flour.
Shape into small balls, put on a baking sheet and add 1/2 or one hazel nut on top of each. Bake at 375 F fot 15-20 minutes.

Pizza or Stromboli dough

Tonight I am making Stromboli with left-over Christmas/New Year food (mushrooms, ham, creamed spinach, peppers and cheese).

Dough recipe:

2 - 2 1/3 cups flour
1 envelope instant dry yeast
1/2 tsp salt
2 tbsp olive oil
1/2 tbsp sugar (helps rising)
3/4 cup water at 114F/45C degrees - too hot kills the yeast

1. Mix 1 cup flour with sugar, salt and yeast.
2. Add warm water and oil and mix.
3. Add flour until dough is slightly sticky and knead.
4. Cover and let dough rise for 30 minutes or until double size.
5. Roll, add ingredients and bake at 425F/220C about 20 minutes

Glögg

1/2 to 2/3 cup cheap vodka
75 cl to 1 quart cheap burgundy
Peel of orange
4 pieces cinnamon stick
15 cloves
5 cardamom seeds/cardamom powder
1/2 - 2/3 cup sugar

Soak spices in vodka for 24h
Remove spices
Mix vodka with wine and sugar and heat slowly
Serve with raisins and almonds

How to boil eggs

i was taught never to cover the boiling eggs and alwas ”scare” the eggs by rinsing them in cold water.
Now my favorite way is to put the eggs in cold water, cover and when full boil to set the timer on 6 minutes. Then pour out hot water and fill with cold water. Let sit for 10 minutes. Easy to peel and nice texture.

Pat’s Almond Cookies

My English neighbor Pat makes the best almond cookies, crunchy outside and chewy inside with the right amount of sweetness. I use 1 drop of almond essence and cups instead of a scale.

Pat's original recipe
6 ozs almond flour (about 1 3/4 cups)
6 oz sugar (about 3/4 cup)
3 egg whites
1-3 drops almond essence

Whip egg whites until firm. Fold in sugar and remaining ingredients. Make tbsp
spoon sz ball cookies and decorate with almond flakes. Bake 300 F for 25 minutes.

Plantains

First of all, wait until the plantains are more or less black on the outside. Peel and cut in half. Slice in 1/3 cm thick pieces. Fry in a neutral oil, for example avocado oil, until soft. Season with salt and pepper. Enjoy!

Tomtegröt Rice Porridge

3/4 cup arborio rice
1 1/2 cups water
3 1/2 cups milk
3/4 tsp salt
1. Simmer rice, water and salt on low heat for 10 min or until rice have absorbed water
2. Add milk and simmer on low heat for around 30 minutes, stir to avoid burns.
3. Turn off heat, cover with lid and let sit and thicken for at least an hour.  You can also continue to simmer until thick, but it is less labor intense to cover instead of stirring.

Serve with sugar, cinnamon and butter - save some for Tomten and his helpers.