Sausage Stroganoff

The perfect dish when you are lazy. And you can use halloumi instead of sausage! Fry it a bit before you add it to the sauce!

In Sweden we use a bigger sausage called falukorv.  The sausage is made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and some mild spices. It is a cooked sausage, so you can eat it cold. I normally fry it, or put it into the oven with some cheese.

But back to Sausage Stroganoff.

Ingridients;

400-500 gram sausage, preferably Falukorv into slices.

2 finely chopped yellow onions

2 dl cream

1 dl water

1-1,5 Table spoon of tomato purée

1 table spoon Soy sauce, chinese

And some oil for cooking

What to do;

1,Fry the sausage in the oil in a saucepan for about 5 minutes. Add the onion and fry for another minute.

2, Add cream, water, tomato puree and Chinese soy sauce. Cook for about 10 minutes. You can add some wheat flour to make the sauce thicker.

3, Add salt and pepper as you like

Serve with rice or pasta and some salad!

Enjoy!

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Christmas at OperakÀllaren

OperakÀllaren is a very nice old classic restaurant that first opened up in 1787 in the basement of the old Opera house in Stockholm. Since then it has been torn down and a new house was built in the beginning of 19th century. It has always been a top restaurant , and yesterday I was invited to a Christmas lunch there with Huawei.

The dessert table was amazing! And I just love desserts so much!

We were in a private room situated upstairs. And I had actually never been in there!

I love the small sausages, they are called prinskorvar. Which literally means prince sausages đŸ€Ł

We eat a lot of salmon and herring at all big holidays in Sweden.

And then we have the “lutfisk” Stock fish where the dry fish has been put into lye, and then it all gets soaked in lye. And then it will get boiled. The whole procedure takes more than two weeks!

Tastes good? According to me, no. According to my colleague Tove Yes.

In Sweden we have been eating this for more than 500 years! And king Gustav the 3rd ate the fish during the whole spring apparently!

Well I stick to the rest of the food! I prefer that;)

Have a fab holidayđŸŽ…đŸ»đŸ€¶đŸŒ

/ Malin

The swedish Culinary team

That won the World Cup, invited some people for some bubbles today at their camp at the Electrolux HQ.

So I gave them some Gourmet mags, had a nice time chatting with them and took this funny picture! They will soon start practising for Stuttgart 2020! Let’s hope for gold again!

The middle trophy weighs 22 kilo!

Good luck to you all!!

But Fredrik did a good job posing with it.

Swedish Christmas bread

rIn Sweden we call it vörtbröd, its a bread with beer, dark syrup and herbs. It’s a must all of December for me.

Here’s the recipe;

Makes two breads:

50 g of fresh yeast

3 dl Porter (Stout)

2.5 dl dark beer

50 g butter

0.5 dl rapeseed oil

0.5 tablespoon ground cardamom

1 dl dark bread syrup

0.5 tablespoons grind pomerans

1.5 tablespoons ground ginger

1 tablespoon ground clove

0.5 tablespoon ground cardamom

1 tablespoon salt

13.5 dl sifted rye

3 – 4 dl raisins

1, Dissolve the yeast into a bowl of porter, Beer, oil and syrup.

2, Melt the butter with the spices and salt. Allow to cool slightly before mixing it into the liquid.

3, Mix in a little flour at a time and work the dough slowly until it is soft and elastic.

4, Let the dough raise into the double-size in a covered bowl.

5, Put on the oven at 175 C.

6, Shape the two breads, and let them raise under a towel for an hour. Make sure there is no draught!

7, Bake the bread for about 50 minutes and lower the heat to 150 degrees after 15 minutes. Stick a needle into the bread to make sure it is properly baked! Let it cool on under a baking cloth

Baking ginger bread

Picture: Malin Nordblom

It’s a must every Christmas! This is a simple recipe for a homemade gingerbread dough. It only takes 10 minutes to make it!

About 200 small gingerbread figures

4 dl caster sugar

2 dl light syrup

2 dl of water

250 g butter

2 tablespoons of cinnamon

1 tablespoon of milled cardamom

1 tablespoon of milled cloves

1 tablespoon of milled gingerpowder

1 tablespoon bicarbonate

15 dl of wheat flour

How to make icing:

4 dl icing sugar

1 egg white

2 tablespoons vinegar, or squeezed lemon

Add coloring if you want!

1, Pour sugar, syrup and water into a saucepan. Boil it all and then remove it from the heat.

2, Divide the butter and put it in a bowl together with the spices. Pour the hot sugar mixture and stir until the butter melts. Allow to cool to room temperature.

3, Mix flour with bicarbonate and stir it into the batter, which becomes quite loose (it swells). Work the dough with a wood or plastic fork. Leave the dough in the fridge, covered or put in a plastic bag, 1-2 days before baking it out.

4, Bake the gingerbread cookies: Set the oven to 200 C. Use a little bit at a time – it’s always easiest. Powder the baking table with some flour and the rolling pin. Cut out the gingerbread figures with a gingerbread cutter and place on a baking tray with some baking paper at it.

5, Put the baking tray into the oven at 200 C, and bake the gingerbread for 4-6 minutes. Be careful – gingerbread burns easily!!!

Add icing if you like!

Enjoy!

Make sure the gingerbread dough is cold when you start to roll it, then it’s much easier to make gingerbread cookies. And the thinner you roll the gingerbread cookies, the crispier they get!

Baras StÀlle

Yesterday I went to one of the most beautiful openings ever! The interior was smashing, and Alexander Erwik, the one that had planed the opening had done a grand job. And everywhere I looked there was something to take a picture off!

Me and Helene ❀. Fab to have a night with a friend!

They had a whole buffet with food, and then some Santa candy;)

It’s all in the details

And Raven performed!

Over and out! Have a fun weekend wherever you are😘

Baras StÀlle,VÀstgötagatan 4, Stockholm

https://www.baras.se/baras2noll/

The Swedish Culinary Team

Yesterday I had the pleasure of looking and cheering at the team during the hot kitchen part of the competition. I went there with Cederroth Firsth Aid Sweden. And we were a big group of supporters. No other team had as many. I hope it helped them;) At least they reached gold level yesterday!!

Frida and Sebastian.

The Swedish team consists of:

TEAM MANAGER

FREDRIK ANDERSSON

TEAM CAPTAIN

JIMMI ERIKSSON

CHEFS:

ANDERS KARLSSON

DANIEL HAYNES

HENRIC HERBERTSSON

OLA WALLIN

PASTRY CHEFS:

FRIDA BÄCKE

JOSEFIN GAUFFIN

KASPER KLEIHS

SEBASTIAN PETTERSSON

KALLE BENGTSSON

COMMIS:

SIGNE ÅBERG

SARA DANIELSEN

LOUISE WASS

MY SEGELSTRÖM

Carolina, Karin, David and I;)
Jimmi

I had the pleasure of eating the Swedish menue. And they were so worth the gold!

The starter was amazingly good, and the flavours really represented Sweden very well!

Turbot poached in grilled butter, with a variation of broccoli, turbot mousseline, preserved cucumber and lumpfish roe was the starter.

The Swedish main course was fantastic! I would love to eat it again, and again!! Fried duck breast with a mushroom from HĂ€llestad stuffed with duck ankles and duck liver. Served with cabbage pudding, cabbage puree, black wine cream and duck jos.

Milk Chocolate and Almond Bavaroise with a Herb sorbet, Hot Choux Pastry Stuffed with Almond Toffee and Yoghurt Foam and Marinated Pears.

I so hope get their gold at Thursday!! Because the food was amazing! The team very professional! So fingers crossed! Go Sweden!!