cinnamon and sugar
1 ts baking powder
2 dl wheat flour
2 dl sugar
Heat oven to 175 C. Grease the pie pan well. Slice the apples and place them to the bottom. Sprinkle with sugar and cinnamon and if you want with vanilla sugar. Blend flour, sugar and egg and pour to the top of apples. Melt the margarine and pour that on the top. Bake on the bottom rack for 30 minutes.
1 tbsp oil
1 tbsp margarine
½ tsp salt
1 pinch of white pepper
1-2 tsp mustard
2-3 tsp tomato sauce
2 tbsp wheat flour
1-2 tbsp smetana or cream
(½ pickle as cubes)
- Cut the meat into cubes or slices, peel and mince the onion
- Pre heat the frying pan and fry the meat cubes in hot oil in two parts and stir them time to time. Move the cubes in to the cooking pot.
- Boil the water after frying in pan pour it into the cooking pan.
- Add minced onion and spices into the cooking pot. Poach it in the cooking pot for half an hour until the meat cubes are cooked.
- Make the thickening. Mix the wheat flour to cold water and put it in to the sauce. Poach for 5-10 minutes. Add smetana or cream and pickle cubes in to the sauce.
- Also boil potatoes to this dish
2 tablespoons margarine or butter.
2 tablespoons flour.
5-6 deciliters of chicken or vegetable stock cube.
2 cups grated cream cheese or emmental cheese.
a pinch of white pepper.
¼ deciliters of cream
on the surface:
finely chopped parsley
1. Melt grease in a pot. Add flours and boil while stirring with a wooden fork. Watch out for browning.
2. Take the pot off the stove and add soup in a two periods while stirring. Sprinkle grated cheese to the soup and stir at the same time so the cheese melts evenly.
3.Season the soap and let it boil slowly for 5-10 minutes. Finally add cream and sprinkle finely chopped parsley on the finished soup.
Serve as meals first soup.
250g frozen coalfish or salmon
½ teaspoon of salt
a pinch of white pepper
2 teaspoon of dried dill
1 dl of sliced leek
3 dl of milk
2 tablespoon of wheat flour
½ teaspoon of salt
a pinch of white pepper
1 dl of grated cheese
1. Preheat oven to 200 degrees. Grease a baking casserole.
3. Mix milk and flour in a pan. Heat mixture and stir at the same time with spatula and stop it when mixture thickens and boils. Keep the sauce boiling in low heat for 5 minutes.
4. Season the sauce with salt and white pepper and add most of cheese to it. Pour the sauce and the rest of the cheese on fish.
5. Bake the casserole in oven for averagely 25-30 minutes
- 3 slices white bread, crusts removed dl milk
- 1 kg ground pork and beef
- 1 large egg
1 medium onion, finely chopped
- 2 teaspoons ground allspice
- 60g butter
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 2,4 dl cream
- Lingonberry jam, to serve
Soak the bread in the milk in a large bowl for about 30 minutes or until it has absorbed all the milk and is very soft. Add the mince, egg, onion and allspice and season with salt and pepper. Knead together well with your hands, then form into small balls about the size of walnuts, rolling them between your palms so that they are compact and won't fall apart when cooking.
Heat 40g of the butter with the olive oil in a non-stick pan. Fry the meatballs in batches, turning them once during cooking. (You will have to work quite quickly and take care not to burn the butter and oil.) Transfer the cooked meatballs to a heavy-based saucepan with any onion that is on the bottom of the pan and continue with the next batch.
Sprinkle the flour into the skillet and mix with a wooden spoon until it is smooth. Add the remaining butter and let it melt. Continue cookingr stirring almost continuously, until it is a golden color. Remove the pan from the heat and very slowly pour in 2 cups hot water, standing back a bit. Mix in quickly, then return the pan to the heat. Stir in the cream and mix well, then carefully pour over the meatballs, Season lightly with salt and pepper and cook, covered, over very low heat for 10 to 15 minutes, until you have a thick creamy sauce. I remove the meatballs and boil the leftover cream gravy sauce hard till it reduces and thickens.
Serve with Lingonberry jam and boiled new potatoes or potato wedges.
sea salt freshly ground black pepper 600 g baking potatoes olive oil
- TO prepare and cook your potato wedges:
Preheat your oven to 2000 C.. Put a large pan of salted water on to boil.
- Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.
Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through.
2dl short-grain rice
1/2 - 3/4tsp salt
1. Preparation of rice filling
1. Take out the ingredients and equipment.
2. Place the measured water and rice into a cooking pot.
Heat to the boiling point and stir.
Reduce the heat. Cook until the water is absorbed by the rice
3. Add the milk and mix. Heat to the boil again, stirring constantly.
Reduce the heat. Leave the rice to gently cook for
about 30 minutes. Stir occasionally.
4. Add salt and stir well. Allow the rice to cool.
½ tsp salt
2dl rye flour
1/2 - 3/4dl all-purpose flour
Additional flour needed for rolling
approx. ½ dl all-purpose flour
approx. ½ dl rye flour
2. Preparation of dough and crusts
1. Take out ingredients and equipment.
2. In a bowl, blend the water, salt and rye flour with a wooden fork.
3. Pour part of the all-purpose flour (3/4 dl) in a pile on the
baking surface or table. Place the rye dough on top of the
flour and mix until smooth. Add as much all-purpose flour
as the dough can absorb and until the dough
becomes smooth and elastic.
4. Roll into a log. Cut into 16-20 equal parts. Cover with plastic film
or a bowl so they won't dry out.
5. Mix ½ dl all-purpose flour with ½ dl rye flour and spread over the
work area of the table. Turn the cut edges of the dough in the flour
mixture and press firmly with your palm to form a disk. Cover
at once with plastic film or with a bowl so they won't dry.
6. Preheat the oven to 250-300 C.
3. Pasty crust preparation
7. Take a dough disk and roll it until it is about 12-14cm in diameter,
about the size of a bread plate. Add flour to the table from
the rye flour mixture so that the dough won't stick to the table
8. Stack the crusts one on top of another, sprinkling rye flour
in between so they don't stick together. Cover them so they won't dry out.
4. Filling and crimping
9. Take out a baking sheet and sprinkle it with rye flour.
10. If the crusts are very floury, brush them off with a pastry
brush before filling. Put a few crusts on the table and spread
1-2 tsps with the rice filling. Leave a wide space at the edges
of the crust without the filling.
11. Crimping is done by folding the edges of the crust over
the rice filling with your forefingers at the same time. Don't
leave high crimps, as they will burn in the oven.
12. Place the crimped pasties side by side on a floured baking sheet.
25g margarine or butter
5. Baking and basting
13. Bake the pasties for about 15 minutes on the middle rack of the oven.
14. Remove the hot pasties to a flat tray or to a sheet of parchment.
15. In a saucepan, heat the water and margarine or butter to boil.
16. Baste the hot pasties with the butter/water mixture and place on serving tray.
17. If there is time, allow the pasties to soften under a cover of parchment or wax paper.
1 chicken- or vegetable bouillon cube
1-2 measure the thyme
pinch white pepper
½ dl cream
On the top
thin leek rings
1. Wash, peel and cube the potatoes. Split leek, wash and cut. Peel and cut onion.
2. Heat the oil in the pot and sweat onions in a short time without browning. Add water, bouillon cube and spices.
3. Add potatoes to the soup. Boil the vegetables as long as the potatoes are soft. Mash soup with blender.
4. Add cream and boil. Check the flavor. Sprinkle very thin leek rings on the top (and crushed parsley).
250g Frozen reindeer meat
100g Bacon or greasy pork
1/2 ts Salt
1 ts Black pepper
Pour 300 ml (10 fl oz) boiling water onto the reindeer meat, onions, and the spices.
Rehydrate for 15-45 min.
Add optional half a can of beer or equivalent amount of water.
Add 30 ml (1 fl oz) of oil
Boil at least 25 min. (one load of fuel). More is better.
Add potatoes and some more water.
Boil till the potatoes are soft (15+ min) and the excess water has evaporated.
If in the season, pick lingonberries from the forest.
Mix and mash berries with sugar.
Enjoy the stew with the lingonberry jam.
-250g prepared dough
-75g cold-smoked salmon
-1 tablespoonful onion or a small piece of leek
-1/2 deciliter cream cheese or sour cream
-1 ½ deciliter crated cheese
1. Take out ingredientsand utensils lost his puff (or the manufacturer of the pie dough of wheat flour, wrap in cling wrap and place in refrigerator to harden.
2. Put the oven heat to225 degrees.
3. Chop the salmon filling (and onion or leek). Mix the salmon, dill (and onion or leek) and cream cheese or sour cream to each other to a paste.
4. Roll out the dough to about ½ cm thin rectangular plate.
5. Spread on the plate fish paste. Sprinkle evenly with cheese.
6. Wrap the plate roll. 2cm cut in thick slices.
7. Put the slices on a baking sheet on top of the baking paper. May wish to lubricate with egg.
8. Bake in the oven invented the plane 12-15 min.