Sweden – Toidublogi

Sweden

August 6 2023

Hasselback potatoes

andrestover National dishes, Side dishes potato, Sweden 0

About these potatoes, it is written in all kinds of sources that this food was invented by Leif Elisson, the chef of the Hasselbacken restaurant in Stockholm, in 1953. At the same time, it is also possible to find sources that doubt this and refer to a much earlier time when similar potatoes were made. In any case, it is a very nice potato dish that tastes good and looks impressive with any dish.

Preparation time: 1 hour 30 minutes
Level: Not too challenging
Serves: two

Ingredients:
Four slightly larger than average oblong potatoes with skin
A few tablespoons of olive oil
50 g of butter
Sea salt and black pepper to taste
If desired, various herbs (rosemary, thyme, oregano) for seasoning

Preparation:

Wash the potatoes thoroughly.
Place the potato on the cutting board and in front of it another cutting board, about 1 cm higher, whose purpose is to prevent the knife from moving forward when cutting the potato and cutting the potato in half.
With a very sharp knife, make deep cuts across the potato about 2-3 mm from the back up to the surface of the auxiliary cutting board. Make sure you don’t cut the potatoes in half, which doesn’t do anything to the food, but then the potatoes won’t look so pretty.
Cut all the potatoes in this way.
Place the potatoes in a baking dish or baking pan, pour over olive oil, sprinkle with salt and a little black pepper.
Place the potatoes in the oven and turn the heat to a maximum (250 to 300 degrees).
Bake the potatoes for about 30-45 minutes.
Take the pan out of the oven about every 20 minutes and brush the potatoes with the oil in the pan.
When the potatoes are becoming slightly soft, season them with salt again, place a piece of butter on the surface of each potato, and cook for another 30 minutes until the potatoes become slightly crispy and very soft. Brush the potatoes with the oil-butter mixture in the pan a few times during this time. About 10 minutes before the end of cooking, finely chop the desired herbs. You can use rosemary, oregano, thyme, or a mixture of them. Sprinkle the herbs over the potatoes and cook until done.
Carefully put the potatoes on a plate next to the main course and serve.
Ready!!

January 30 2021

Beef Lindström

andrestover Beef , National dishes Beet, capres, egg, minced meat, onion, Sweden 0

Biff a la Lindström, a food associated with Sweden. The food itself is believed to have originated in Russia but was invented by a Swedish chef in St. Petersburg in the late 19th century. In any case, it is a delicious dish that has found its way on the Estonian menu and these cutlets are also sold in stores as a packaged product. They are also delicious when bought from the store, but it seems to me that if you prepare the food yourself, you can make it much tastier. If you have some time, you can prepare them for lunch. The main ingredients in the current recipes are minced beef, pickled beets, and capers. This combination gives the food a very pleasant taste and beet, and the use of this marinade gives the cutlets juiciness. Today, Lindström cutlets are served with fried bull’s eye eggs.

Preparation time: 20 min preparation, 10-15 min frying
Level: easy
Serves: for two to four

Ingredients:
500 g of minced beef. However, I used minced beef and pork, the result is not so rigid and I would recommend this combination
2 eggs
Also, one more egg to serve for each cutlet if there is a desire to serve it as it is common today. Smaller eggs are ideal for that
4 tablespoons sour cream
4 tablespoons pickled beets, cut into small cubes. If pickled beets are not available in the store, use regular beets, add 10% vinegar before and keep for an hour before use.
1 medium onion, chopped
1-2 tablespoons of capers, depending on taste and desire
1-2 tablespoons beetroot marinade
Salt and black pepper for seasoning
For frying cooking oil

Preparation:
1. Chop the onion and cut the beets into about 3-4 mm cubes. The store also sells pre-cut salad beet in jars, which fits perfectly. If it needs to be marinated, add 10% vinegar and keep for about 1 hour until the taste is absorbed.
2. In a bowl, combine minced meat, salt, pepper, beets, beetroot, capers, eggs, and sour cream
3. In a thick-bottomed pan, heat a few tablespoons or more of cooking oil, form cutlet dough into the balls, press flat between your hands, and fry over medium heat until the cutlets are nicely browned and ready.
4. Fry in the second pan as many bull’s eye eggs as there are cutlets and lift one bull’s eye egg over each cutlet. If you want to make small cutlets, the bull’s eye eggs made of quail eggs are ideal.
I served food with roasted carrots and Brussels sprouts. The food is ideal, for example, with mashed potato
Ready !!