For all sorts of fun with soup check the following web-site www.soupsong.com/rartsopp.html
Total Time: 2 hours, 30 minutesIngredients:
| Rinse and pick through 1 lb. dried yellow or green peas. If using whole peas, soak the peas overnight in their soup water (this isn’t necessary if using split peas so long as you can let the soup simmer for 2 to 3 hours). Fill a large pot with 8 cups of water (or 6 if you like a thicker soup. You can always thin it with water as you go along if it looks too dense). Add the peas, 2 finely chopped onions, 1 peeled whole onion studded with two whole cloves, 1 large chopped carrot, and a meaty ham bone (-or- 2 to 3 ham hocks). Bring to a boil, then cover pot and reduce to a simmer over low heat for 90 minutes. If using whole peas, skim off any pea skins that have risen to the surface. Remove 2 to 3 cups of the soup, puree in a blender or food processor, and return puree to the pot (this helps to thicken the soup). Continue to simmer for at least 30 more minutes; another hour or more won’t hurt it. 30 minutes before serving, remove the studded onion and the meat. Chop the meat (it should amount to about 1 cup) and return to pot. Season the soup with 1 tsp. dried thyme, 1 tsp. ground ginger, 1 tsp. salt, and 1/8 tsp. pepper. Simmer 15 more minutes. Serve, passing around grainy brown mustard to stir into soup to taste. Det är jättegott! (in Swedish, “Yum!”). Serves 4-5. |
Directions
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Kräftskiva is a tradition that the Swedes celebrate every August. It is a feast of crayfish. Friends and families gather around to celebrate the beginning of crayfish season.
How to cook crayfish for KräftskivaIt is easier than you think.Ingredient: 1 dozen fresh or defrosted crayfish per person 1 bunch of crown dill (dill with crowns of flower buds) Salt (and sugar if desired) 1. Add salt and dill in a pot of water, bring it to a boil. | . 2. Thoroughly clean crayfish.
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Filling: 3 Eggs 1. Mix cold butter in small pieces with the flour. Add water and work together the dough. Let rest for about 30 minutes in your refrigerator. 2. Add the dough to a pie form, prebake for about 10 minutes at 200 celsius or 392 fahrenheit until lightly colored. | 3. Peel and finely chop the onion, whisk the eggs until foamy and mix with the crème fraîche. Add to this the grated cheese, chopped onion, salt and pepper. Fill the pie-crust with the cheese-mixture and bake golden brown for about 25 minutes at 225 celsius or 437 fahrenheitSwedish vasterbotten-cheese pie, often served at the annual kraftskiva, or crayfish party held in August. Serves four: 3 dl (1.2 cups) Wheat Flour Serve with a good salad and perhaps a beer. |
Swedish Waffles (Våfflor) Ingredients: Metric Units 1 2/3 c whipping cream 1 2/3 c flour 1 1/4 c water, ice cold (or soda water) 8 Tbsp butter (1 stick), melted | Directions: Combine all ingredients, mix gently until just combined. Cook on a waffle iron. When done, place on a rack. Stack just prior to serving. Serve with raspberry or cloudberry jam and whipped cream.
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They started baking this pastry in Norrfjärden, a small village close to Piteå, Sweden, at Holmdahl´s bakery. They started many, many years ago. The bakery is not there anymore, closed since many years. Other bakeries have now the recipe, earlier it was a secret. It´s a popular pastry namned after a lady who´s first name was Fia. 5 dl oats 4 dl sugar 250 gram butter 1 tbsp vanilla sugar 1 tbsp cocoa powder 1 dl cold coffee Garnishing: Cooking chocolate Hundreds and thousands | Mix all the ingredients apart from the coffee in a bowl and beat with an electric whisk for about 5 minutes. Blend in the coffee and beat together to make a thick mixture. Pipe the mixture into "blobs" on a baking tray covered with baking paper. Put in the freezer, preferably overnight. Melt the chocolate and dip the frozen Aunt Fias in it. Sprinkle with hundreds and thousands.
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Smörgåstårta--fillings and topping are limited only by your imagination. It is a tradional Swedish dish for summer picnics and parties!
Link to the following for a recipe:
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