| Starters | Soup | Meat |
Fisksoppa med Bullar
Clear fish soup with fish dumplings
Serves 6 Preparation: 25 minutes
Cooking: 15 minutes
- 1¾ pints (1 litre) fish stock
- 8oz (225g) celerac, diced
- white part of 1 large leek, sliced
- celery salt
- pepper
The fish dumplings:
- 8oz (225g) filleted raw white fish
- 1 egg white
- 3 tablespoons single cream
- 3 tablespoons white breadcrumbs
- salt and peppper
- 1 tablespoon finely chopped dill
Bring the stock to the boil in a large pan. Add the vegetables and simmer for about 10 minutes until tender. Season to taste.
Cut the fish into small pieces. Work to a smooth paste in a blender or food processor with the egg white, cream, crumbs, salt, pepper and dill.
Form the mixture into walnut-sized balls. Add to the fish soup and poach for about 5 minutes or until set.
Serve immediately with brown bread.
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Kalops
Rich beef stew
Serves 6 Preparation: 10 minutes
Cooking: 2¼-2½ hours
- 1¾lb (800g) chuck steak, cut into 1 in (2.5cm) cubes
- 3 tablespoons flour
- salt and pepper
- about 2oz (50g) onions, coarsely chopped
- about 15 fl oz (450ml) beef stock
- 1 bay leaf
- small onion stuck with 3 cloves
- 5 fl oz (142ml) carton soured cream
Put the meat into a plastic bag with the flour, salt and pepper. Shake until it is coated with flour.
Brown the meat in three seperate batches in the hot oil, then remove.
Brown the vegetables, add the meat and the rest of the ingredients except the cream.
Cover and cook very slowly for about 2 hours or until the meat is tender.
Remove the onion and stir in the cream just before serving with creamed potatoes and a green salad.
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Plattar med Frukt
Egg pancakes with fruit
Serves 6 Preparation: 5 minutes
Cooking: 10-12 minutes
- 8oz (250g) self-raising flour
- 6 eggs, size 3
- 2-4 teaspoons milk
- 6oz (150g) butter, melted
- 6 tablepoons oil for frying
- icing sugar
- 12oz (350g) fresh strawberries
Put the flour into a mixing bowl. Whisk together the eggs and 1 tablespoon of milk. Gradually stir into the flour to make a stiff batter. Beat the butter in well, adding a little more milk if necessary to make a batter which just drops from a spoon.
Put enough oil into an 8in (20cm) frying-pan to cover the base. Heat until the fat smells hot and trembles. Test with a little batter - it should cook on one small side in about 1 minute.
With a serving spoon, drop two spoons of batter well apart into the hot oil. Cook for about 1½ minutes until browned underneath and set on top. Turn, and brown the second side. Add more oil and continue making pancakes with the rest of the batter.
Dust with icing sugar and serve immediately with strawberries or other fresh fruit.
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