by Lisa | Dec 18, 2013 | Christmas, Cooking
An alternative recipe for gravlax, or gravad lax as it should be called! Thanks to my Swedish aunt Yvonne for this recipe Start 3 days beforehand. 1 mittbit av laxfilén (med skinn) ca 1,5 kg 2 dl socker 1 dl salt 6 cl gin + 6 cl vatten 2 matskedar enbär 2 matskedar...
by Lisa | Dec 11, 2013 | Christmas, Cooking
Sillsalad combines everything Swedish: pickled beets and gherkins, potato, dill and cream, herring and apples, into a wonderfully bright combination of flavours and textures. Perfect for Christmas with its jewel bright colour, it’s a must-have for your...
by Lisa | Dec 11, 2013 | Cooking
Kale in a creamy sauce is the traditional accompaniment to meatballs, creamed potato and Christmas ham, and is an essential part of the Julbord!Serves 4 500g kale 1 tsp salt 25g butter 25g flour 120ml milk 120ml double cream 1/4 tsp freshly ground black pepperfreshly...
by Lisa | Dec 12, 2012 | Christmas, Cooking
My youngest isn’t keen on mincemeat, so I was thinking about an alternative for her that’s not so rich, but still Christmassy. (we eat LOTS of mince pies)Found this recipe at Lay The Table , via The Onion. I’ll test it and let you know the...
by Lisa | Dec 4, 2012 | Christmas, Cooking
Ingredients 1 (18-pound) whole bone-in, skin on, fully cooked, poached in cider with peppercorns, allspice, onion, carrot. (cook the day before) You can cook on the morning of Christmas Eve, but it takes 3 hours to simmer so allow enough time.For the glaze: 1/2 cup...