every august in sweden, friends and family gather celebrate the last days of summer. luckily here in spain the summer lasts a lot longer... here are some great recipes for making a swedish crayfish buffet. serve the following recipes with a plate of smoked salmon, boiled shrimps, fresh bread, butter, aioli, and a simple green salad. when going shopping for the ingredients look for high quality crayfish, crunchy bread, good cheese. to drink? cold beer, lemon ice water, and vodka...
swedish dill crayfish (traditional version)
ingredients:
20 fresh living crayfish (calculate at least 4-5 per person)
2,5 l per 20 crayfish, add 1 l per every additional 20 crayfish
30 g of coarse sea salt
1 piece of sugar
lots of fresh dill
how to make it:
wash the crayfish, then put in salty water for a few minutes. in a large pot, add water, salt, and sugar. bring to boil. add the crayfish, one at a time, add half of the dill. boil without lid for 12 minutes (from the time the water starts boiling again). let cool for at least a night in the fridge, to allow the flavors to develop. before serving in a large bowl, discard the dill and replace with lots of fresh one.
swedish dill crayfish (quick version)
ingredients:
20 frozen crayfish (calculate at least 4-5 per person)
2,5 l per 20 crayfish, add 1 l per every additional 20 crayfish
30 g of coarse sea salt
1 piece of sugar
lots of fresh dill
how to make it:
remove the frozen crayfish from the packaging and let thaw. in a large pot, add water, salt, and sugar. bring to boil. add the crayfish, one at a time, add half of the dill. boil without lid for 12 minutes (from the time the water starts boiling again). let cool. before serving in a large bowl, discard the dill and replace with lots of fresh one.
västerbottenost cheese quiche
ingredients:
ready to bake quiche dough
225 g västerbottenost cheese (or any semi-hard strong tasting cheese)
3 eggs
1 dl cream
salt & pepper
handful of chopped dill, and vendace roe (orange-pink caviar)
how to make it:
preheat oven 175 degrees. place the dough into a large greased pie dish and bake until light brown (7-10 minutes). remove from oven. add one third of the cheese onto the pie. In a bowl, mix the rest of the cheese, the eggs, the cream. season with salt and pepper and add to the quiche shell. bake for 15-20 minutes (depending on your oven). the quiche should have a light brown surface when done. let cool and garnish with chopped dill and roe.
freshest summer potato salad
small potatoes
arrugula, chopped
parmesan, shavings
olive oil
dash of lemon juice
salt & pepper
boil the potatoes. remove peel. add to a salad bowl. mix in the arrugula, add the parmesan shavings, olive oil, lemon juice. season with salt and pepper. serve at room temperature.
marängsuisse with saffron
this is a modern version of one of the most beloved swedish deserts.
ingredients:
2 dl cream, whipped
1 g saffron
12 merengues
1 package of chocolate ice cream (häagen dasz or mövenpick will do fine)
2 oranges, sliced
1 dl chocolate sauce
1/2 teaspoon of sugar
1/2 teaspoon of icing sugar
how to make it:
crush the saffron with the sugar in a mortar. mix with the cream and the icing sugar. in each serving plate, add a spoon of icecream, orange slices, saffron whipped cream, 3 merengues, and top with chocolate sauce.
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