MUSSEL INSPIRATION
Want to try something new? The below can be combined to create a toast, canape, or why not use the flavours as the base for a salad, pasta dish or add them to a baked potato? If making toast, we recommend you to spread each slice, roasted or not, with natural cream cheese. Simply drain the oil from the Malmo mussels, put in a bowl and mix with either: Diced CUCUMBER, diced AVOCADO, chopped DILL Chopped CHILLI, GARLIC, PARSLEY Grated fresh HORSERADISH, LEMON ZEST Finely slice APPLE, chopped DILL, RED ONION FENNEL seeds, LEMON ZEST, chopped GARLIC
Alternatively, you can fry the mussels in a hot pan. After 2 minutes, carefully mix with one of the above and serve on toasts, with pasta or on a baked potato.
APPLE COMPOTE WITH GINGER
Makes around 2 cups 6-8 British sweet apples 10 cl (1 dl) water 1-2 tsp dried ginger (can be replaced with cinnamon) 1 tbs cane sugar (optional) A pinch of salt (optional)
Peel all apples but one, cut the flesh in wedges and place in a pot. Add the water and simmer for 20 minutes, stirring once in a while to ensure it doesn’t stick to the bottom of the pan. Add sugar, ginger and salt to taste and mash gently. Leave to cool. Before serving, peel the last apple, cut the flesh in small cubes and mix with the rest. The compote is as delicious with yoghurt and porridge, as it is with pancakes and a fried pork chop. It lasts a few days in the fridge in a closed container, and is also suitable for freezing. Enjoy on top of porridge, natural yoghurt (topped with a few nuts/sunflower seeds) or with pancakes on a lazy Sunday morning!
MALMO'S SUPER PORRIDGE
Slow carbohydrates, low in fat, plenty of dieatary fiber and essential fatty acids and delicious… It is hard to beat this one! Serves 2 40 g (1 dl) rye flakes 40 g (1 dl) oats 1 tbs bran 2 tbs chopped almonds and/or hazelnuts 1 tbs sunflower seeds 1 tbs linseeds 20 cl (2 dl) water (or mixed water and milk)
BrPut the nuts and seeds in a dry frying pan and roast for a few minutes on medium heat. Meanwhile, bring the other ingredients to boil and simmer on low heat 4-5 minutes, stirring occasionally. Season with salt to taste and serve with berries and milk, jam, honey and banana or with apple compote and cinnamon.
PLÄTTAR (RYE BLINIS) WITH CAVIAR
Plättar is the Scandinavian name for the Russian blini, those are slightly thinner and don’t have to be made from buckwheat flour. Makes 20-30 depending on size 2 eggs 30 g rye flour 90 g wheat flour 20 cl semi-skimmed, organic milk 2 pinches salt 20 g butter, for frying Soured cream, for serving 100 g fish roe, preferably salmon or capelin
Whisk the ingredients for the batter in a bowl. It’s best to start with half of the milk and, when lump free, add the rest. Set aside to rest for at least 15 minutes. Melt the butter in a large frying pan on low heat and add to the batter. Turn up the heat and make as many round-shaped plättar as possible in one go – a tablespoon of batter makes good-sized plättar – they need 1-2 minutes each side. Repeat the procedure with the remaining batter and pile the done ones on a plate, covered with tin foil, to prevent them from going cold. Enjoy with soured cream and caviar. Or with apple compote. Or as pudding with vanilla ice-cream or berries and whipped cream...
OUR FAVOURITE WALNUT BREAD
½ cup raisins and dried apricots ½ cup linseed ½ cup walnuts ½ cup sunflower seeds 2½ cups whole meal flour (graham flour) 2 ½ cups wheat flour 2 tsp bicarbonate (of soda) 2 tsp salt ½ cup dark syrup (can be replaced with honey) 4 cups unsweetened, natural yoghurt (our preferably soured milk, can be bought in Scandinavian food stores)
Mix the dry ingredients in a bowl and, last, add the yoghurt. Butter a baking tray (square shaped with capacity for 2 litres) and pour sunflower seeds and/or linseeds into it. Shake the tray to make the seeds stick to the butter along all sides. Bake in a preheated oven 175°C for about 1 hour. The last 10 minutes without the tray.
TENDER CHICKEN WITH PRÄST & ROCKET
Serves 4 4 large free-range chicken thighs An organic cube of chicken stock 3 free-range eggs 2 tbs Dijon mustard 1 tbs white wine vinegar ½ tbs water A clove of garlic 1 cup Präst cheese, grated ¾ cup cold pressed rapeseed oil 1 cup sunflower seeds 150g rocket Salt and black pepper
Remove the skin from the chicken, put the thighs in a pan and cover with cold water. Add the stock cube, turn on the heat and simmer slowly for 10-12 minutes or until the chicken is thoroughly cooked and has an inner temperature of 65°C, or until the juices run clear. For the cheese dressing, put eggs, mustard, vinegar, water, sliced garlic and the cheese in a mixing bowl. Add the oil in a slow and steady stream, while blending with a hand mixer, and season with salt and pepper. Toast the sunflower seeds on medium heat in a dry pan. They will be done after a few minutes, when golden. Serve by placing a chicken thigh on a pile of rocket, top with the cheese dressing and finish off by sprinkling sunflower seeds over the top.
SVECIA SALAD WITH A BITE
Serves 4 as a starter 8 radishes (preferably the long thin ones) 150g Svecia cheese 50g walnut halves 2 stalks celery 4 tomatoes 4 tsp cold pressed rapeseed oil 50g Maché salad leaves
Cut the radishes, celery stalks and tomatoes in thin slices, and the Svecia into small cubes. Place the vegetables and cheese in layers on plates. Put the salad leaves and walnuts on top, and finalise with a drizzle of oil and a sprinkle of salt flakes.
MUSSEL SPAGHETTI WITH APPLE AND ROASTED LENTILS
Serves 4 Spaghetti Smoked mussels, 2 jars Red chilli without seeds, ½-1 Apple, 1 small Dill, 1 small bunch chopped Mint, 1 small bunch chopped Red onion, 1 large or 2 small Puy lentils, 100g Cold pressed rapeseed oil, 1tbs Mature Präst or Svecia cheese, 100g grated
Cook the lentils 15 minutes in plenty of simmering, unsalted water. Drain and spread evenly on tray dressed with baking paper. Sprinkle with rapeseed oil, season, and place under the grill in the oven. Stir the lentils occasionally and remove after 15 minutes, or when they are cooked, yet crunchy. This far you can prepare. Bring the pasta to boil and start preparing the mussels once the spaghetti is in the water. On low heat in a large pan, fry the onion and chilli in a little of the oil from the mussel jar. Drain the rest of the oil from the mussels, chop the herbs and peel + cut the apple into small cubes. When the pasta has 2 minutes left, turn up the heat of the onion mix and add mussels, apple pieces and herbs. Season, give it a good stir and add half the amount of the cheese and roasted lentils, with a little of the boiling pasta water. Lower the heat, and mix the mussel blend with the drained pasta. Serve straight away, with the rest of the cheese and the lentils in small bowls on the side for those who want more. This dish is also nice with added fried pancetta or topped with bresaola.
KOHLRABI WITH SVECIA & FENNEL SEED
Kohlrabi has a mild and sweet taste similar to broccoli or asparagus, and is best enjoyed during spring. Try to get hold of the tender ones. Serves 2 1 small kohlrabi 1 tbs soured cream ½ spoon sweet strong mustard 1 ½ spoon cold pressed rapeseed oil 2 tbs grated Svecia (or Präst) cheese ½ spoon fennel seed (can be replaced with Präst) Salt and black pepper
Peel the kohlrabi and cut into fine stalks. Boil in lightly salted water for one minute or until al dente. If you are using a tender spring version, there is no need to boil. Mix mustard and soured cream in a bowl, whisk in the oil and add the cheese and the seeds. Add the cooling kohlrabi to the rest and leave for at least fifteen minutes (longer if you have time). Serve the salad on its own, or with smoked salmon or fried bacon.
PARSNIP CRISPS
As many parsnips as you like, count 2-3 per person
Heat the oven to 180 degrees. Peel the parsnips and bin the peel. Keep peeling until there is nothing left and you have a pile with thin strips. Spread these evenly on an oven tray dressed with baking paper and leave to dry in the oven, 15-15 minutes, without oil. Stir occasionally. The parsnips are done when the strips are crisp and slightly coloured – you might need to remove thinner strips that get done quicker. If you like, you can add almonds or hazelnuts after 10 minutes. We love them as a snack (served in a bowl with salt flakes sprinkled on top), as a side dish, on top of pastas or with cold cuts... Whenever you want to add a crunchy texture and/or sweetness to a dish.
EXCITING MUSSEL STARTER
Serves 3-4 Parsnip crisps, see recipe above Hazelnuts, a handful High quality truffle oil, ½ tbs Smoked mussels, 1 jar Flat leaf parsley, a few sprigs
Drain the mussels. Chop the hazelnuts roughly and roast on medium heat in a small frying pan until they've got a little colour. Put the nuts on a plate, turn up the heat, and add the mussels to the pan (still no need to add any oil). Chop the parsley and mix it with the parsnips and the truffle oil in a bowl. Season, place on small plates and top by adding a large spoonful of the fried mussels. Serve lukewarm.
THE LIGHTEST, MOST DELIGHTFUL SALMON STARTER
¼ cucumber, finely diced ½ British apple finely diced ½ shallot, finely chopped 1 handful dill, chopped A squeeze of lemon 2 tbs Greek yoghurt 4 pieces thin crispbread or flatbread (optional, the filling can also be served straight on the salmon) 4 large slices good quality smoked salmon in slices
Combine all ingredients apart from the salmon and crispbread. Place a slice of smoked salmon on top of the bread and finish with a large spoonful of the yoghurt topping. Alternatively you can skip the bread and serve the filling straight on top of the salmon. Decorate with a little dill.
BAKED TOMATO AND MUSSEL TOASTS
Also delicious as canapés, makes 4 small toasts or 16 canapés Cherry tomatoes, 16 Smoked mussels in rapeseed oil, 1 jar White sourdough bread, 4 slices Garlic, 1 clove Salt and white pepper White wine vinegar, ½ tbs Extra virgin olive oil, 1 tbs
Half the tomatoes, splash a little vinegar and oil on top, season, and oven-bake cut side up for 1 hour at 100 degrees. Toast the bread sliced and cut into smaller slices if you are making canapés. Half the garlic clove, and rub the bread with the “wet” side. Drain the mussels and serve by topping each bread with an even amount of the tomatoes and mussels, finalizing by sprinkling with olive oil.
CINNAMON ROLLS
DOUGH 500 ml full fat milk 120 g granulated sugar ½ tsp salt 1 tbsp ground cardamom 1500 g self-raising flour 1 sachet dry yeast 125 g butter, room tempered FILLING 125 g butter 120 g granulated sugar 2 tbsp ground cinnamon 1 egg, beaten Extra sugar
1. Heat the milk. 2. Mix the yeast, sugar, salt and cardamom with the flour. Add most of the flour but save a little. Add the butter in pieces and work until the dough is smooth – 10-15 mins. 3. Cover with a tea towel and let the dough grow until it has doubled in size, about 30 minutes. 4. Pour it out onto a floured surface and divide it into two equal parts. 5. Roll out each piece into a flat, approximately 25x50 cm large square. Sprinkle with a generous amount of cinnamon and sugar, and add thin slices of butter evenly. 6. Roll the dough along the long side of the square. Cut the roll into about 2 cm wide pieces and place these on a baking tray dressed with a non-stick baking paper. 7. Leave the buns anther 30 minutes, covered with tea towels. Preheat the oven to 250 degrees. 8. Brush the buns with a beaten egg and sprinkle with sugar. Bake 8-10 minutes in the middle of oven until golden. Allow buns to cool on a cooling rack, covered with tea towels.
VENISON STEAK WITH BLUEBERRIES AND MUSHROOMS
Serves 4 Total cooking and preparation time: 30 minutes 4 medium sized venison steaks at room temperature Cold pressed rapeseed oil Salt & black pepper 200g fresh girolles (or a mixture of your favourite mushrooms) 50g fresh or dried blueberries (and/or cranberries) 50g hazelnuts, roughly chopped and roasted in a dry pan ½ cup good dry white wine ½ cup beef stock Parsley (for serving) Potato Hasselback (for serving, see recipe below) Blueberry preserve (for serving)
Venison has been enjoyed in the Nordic countries for as long as man has lived there, and is known all over the world for its wonderful taste and lean meat. The dish is especially nice with girolles (you can get hold of dried or canned ones in most food shops) but can be replaced with you favourite mushrooms. Season the venison with salt and pepper. Fry the steaks on high heat in some rapeseed oil and a knob of butter 1-1.5 minutes on each side. (If you do not have a large frying pan it is best to fry the steaks in two pans or in two goes). Remove the steaks (save the oil and juices in the pan), wrap in tin foil and place in the oven together with the potatoes for 5-7 minutes (depending on how rare you like it done and the thickness of the meat). Add the girolles to the pan with the juices from the venison and fry for 1-2 minutes, then add the blueberries and the hazelnuts. Add a the wine and the stock and carefully scrape the bottom of the pan with a wooden ladle to extract all flavours from the caramelised bits in the pan. Season with salt and pepper. Serve with chopped parsley and blueberry preserve.
POTATO HASSELBACK
Whenever baking potatoes or other root vegetables, use cold pressed rapeseed oil. It has a lovely nutty flavour, gives the potatoes an extraordinary golden colour and crusty surface. And with cholesterol-lowering abilities, rapeseed oil is a healthier alternative to olive oil and butter. To make Potato Hasselback, you need large, floury potatoes, rapessed oil, bread crumbs and salt. Total cooking and preparation time: 1 h 15 minutes
Slice the potatoes to about two thirds of the way down, leaving about 0.5cm between each slice. An easy way to do this is to put the potato in a large spoon, which prevents you from cutting it all the way through. Rub the potatoes in a generous amount of rapeseed oil and quickly dip the top half in a bowl of breadcrumbs. Place in an ovenproof tray lined with baking paper, and bake at 200°C for 1 hour (turning occassionally) or until the potatoes are golden brown.
CHEESE CRISPS
The easiest snack ever, and incredibly full of flavour. Scrumptious on its own, but also perfect served as a decorative side to your favourite dishes. Makes 8 large crisps.
Grate a cup of Präst or Svecia cheese (can be replaced with parmesan). Make into 8 piles on a tray lined with baking paper, leaving plenty of room in between. Melt under the oven grill for 6-8 minutes, or until golden. Leave to cool at room temperature.
