New potatoes with butter #173

In Sweden the premiere of the new potatoes is a big deal and it is a must to have to the herring for any mid summer party in Sweden. Usually you start to find them in stores around may or early June and once they are here there is no turning back. We use them for all types of food, roasted as a side for meat or fish, boiled with dill to any meal where you would serve potatoes. The only thing you can´t make is mashed potatoes, we´ll leave that to the winter varieties.

When growing up my father always used to eat his new potatoes with a little bit of butter on the side, cut a piece of potato and then smear on some butter and letting the butter melt on the hot potato in the mouth. That simple way of eating potatoes is simply amazing and deserves a dish on it´s own. So here it is, simply boiled potatoes served with butter, thought I whipped the butter with a little bit of oil and some extra salt and serve on the side as a potato dip, the Swedish version of chips and dip perhaps.

New potatoes with butter

new potatoes

butter

salt

dill 

vegetable oil, I used rapeseed

Wash and scrub the potatoes, boil in salted water with fresh dill until done. In a mixer combine butter, oil and salt and mix until fluffy. I used about three parts butter to one part oil and salt according to taste.

10 Easter appetizers!

Easter is up and what better way to spend it but eating loads of delicious food. I´ve put together some of my spring and easter favorites into this great collection, after each photo there is a link where you will find the recipe, now go cook and have a great easter!



Salmon with cucumber, dill and wasabi



Crayfish salad with dill on toast



Grilled asparagus with Parmesan cheese



Smashed peas with mint on toast



Soused herring with egg, chives and potatoes



Fennel, shrimp, carrot and orange salad with dill



Soft boiled egg with broad beans and shrimp



Gazpacho salad



Lamb with goat cheese and herbs



Caesar salad

Baked potatoes with sour cream, chives & bacon #164

Baked potatoes is a classic side for all grilled meats but why always serve one big potato for each guest, using small tasty potatoes is more fun, looks better and each guest can eat as much or little as they like. This recipe can of course also be served on it´s own like a tapas. 

Baked potatoes with sour cream, chives & bacon

small potatoes

sour cream 

vegetable oil

chives

red onion

bacon

salt, pepper

Dice the red onion, slice the chives and dice and fry the bacon until crispy, leave to cool. Clean the potatoes if necessary, toss them in vegetable oil, salt and pepper and then roast them on high heat in the oven until golden. Remove and leave to cool for a few seconds and then cut them half way through and carefully break them open. Fill each potato with sour cream, chives, bacon and red onion, serve.

Super Bowl recipes! 10 great classics!

Almost time for Super Bowl and it´s time to make some great tasting stuff that goes great with football, this time I will focus on some in my opinion classics like burgers, chicken wings and ribs!

I´ve put together a list of my favourites and below each photo below there is a link to the recipe in case you´ll need it. Most dishes are simple classics so if you´re just looking for some inspiration then you´ll found the right place.

If you´re only looking for some great tasting snacks to enjoy during the game then check out my previous post: 10 great Super Bowl snacks!

OK here we go....

Sliders, who doesn´t love sliders? Serving sliders is a great idea since your guests won´t be too full not to be able to enjoy all the other great stuff you will be serving. I prefer the with classic toppings like lettuce, cheese and tomato.

Sliders!

Crab claws are great to serve since you won´t need to worry about serving them hot, this recipe with a classic aioli and some salt is all that you´ll need.

Crab claws with aioli and salt.

Grilled corn on the cob (how else would you grill them?) with a generous amount of butter, herbs and chili is a barbecue classic and fits great for the Super Bowl.

Grilled corn on the cob with chili and parsley.

A meatball sandwich with loads of Parmesan cheese can be wrong, either serve them like this or just serve bread on the side with the meatballs still in the sauce, this will keep the meatballs warm for longer and your guests can make their own sandwiches.

Meatball sandwich with Parmesan and herbs.

Well it´s salad time, don´t worry since these iceberg wedges are getting a good splash of dressing and some blue cheese on the side you will still like it.

Iceberg lettuce with blue cheese.

You didn´t think I would leave out the chicken wings did you?

Fried chicken wings with Sriracha sauce.

Or the ribs?

Ribs with lettuce and tomatillo and chipotle sauce.

Tortilla bread packed with ham and cheese are a great snack that is easy to prepare.

Tortilla bread with cheese and serrano ham.

I love fries, especially home made and if you try this recipe I´m sure you will to, besides what else are you serving up with those sliders?

French fries with truffle mayonnaise.

Last one, home made onion rings deep fried with Japanese Panko. Crunchy and great tasting.

Onion rings.

Potato cream with truffle and brussel sprouts #150

This is more or less a full main course served without the meat. It´s a potato cream seasoned with truffles which actually really is a slightly thinner potato mash with loads of fat that I seasoned with truffles. On top is a red wine sauce and on top I´ve put some leafs of brussle sprouts that is quickly sauteed in butter with a little bit of salt and pepper.

The biggest challenge with the dish is to get your hands on a good beef stock. I usually save all my beef trimmings in the freezer and once in a while defrost it all and make a huge batch of beef stock that I then freeze in smaller plastic jars so if I get the urge for some red wine sauce I have some stock ready. If you´re not into making your own stocks buy the best one you can find and make sure it´s not to salty since you will reduce it when you make the sauce. If you´re friendly with a good restaurant you could ask to buy a little bit straight from the kitchen.

The way I serve it in a glass jar is also a great way to serve this as a side to meat, it looks very elegant and you can prepare a bit before serving.

Potato cream with truffle and brussel sprouts

potatoes
cream
butter
black truffles (or truffle oil)
beef stock
carrots
onion
garlic
red wine
brussel sprouts
salt
pepper

Peel and boil the potatoes in salted water, when done discard the water and let the water dry out for a few seconds. Whisk or press the potatoes into a cream with cream, butter, salt and pepper. Finally season the cream with the truffles.

Dice carrots, onion and garlic and saute on medium heat for a few minutes until golden, add red wine and reduce on medium heat until only a fourth of the wine is left. Add the beef stock and reduce on low heat until it´s heavily reduced and starts to thicken. You will only need a spoonful for each serving so don´t be afraid to reduce it too much, as long as you don´t burn the sauce you can always add a little bit of water. Run the sauce through a strainer to get rid of the vegetables.

Remove the leafs from the brussel sprouts and saute them quickly in some butter with a little bit of salt and pepper. Serve.

New Years recipe ideas for meat lovers

New Years Eve is coming up and if you haven´t decided on what to serve I have picked some of my own favorite recipes from Delicious Tapas and have some great suggestions for you!

This is part five in this series and for this post I will focus on all you meatlovers out there.

All recipes can be found in their original post that I have linked for each dish. I haven´t suggested any dessert but since I´m not that much into desserts. But if I have to recommend something I would go for any great ice cream, because who doesn´t love ice-cream?

New Years menu for meat lovers

Appetizers - for the appetizer we have some seared beef, duck breast, bacon with potatoes and Italian breasola, all to get your hands on a lot of different great tasting meats.

Duck breast with apples and mustard

Potatoes with bacon and sour cream
Breasola with Parmesan cheese, arugula and pumpkin seeds
Beef with dijon mustard and red onion

Starter

Whipped ricotta cheese with proscuitto, figs and truffle honey

After indulging in a few different meats as appetizers it´s time to move on to some Italian ham with figs, honey and truffles. The ricotta is actually the star of this dish but it would be nothing without the ham.

Main course

Slow cooked leg of lamb with potato cream
Onion rings

The main course is a bit heavier, but slow cooked meats are great tasting and always appreciated plus you´ll get a great chance to open up that old heavy red wine that´s been sitting in the cellar for a while. Some onion rings on the side completes it.

New Years recipe ideas on a budget

New Years Eve is coming up and if you haven´t decided on what to serve I have picked some of my own favorite recipes from Delicious Tapas and have some great suggestions for you!

This is part three in this series and for this post I will focus on when you want to have a great celebration but you´re budget is limited. All of these recipes are really cheap to make but still taste great.

All recipes can be found in their original post that I have linked for each dish. I haven´t suggested any dessert but since I´m not that much into desserts. But if I have to recommend something I would go for any great ice cream, because who doesn´t love ice-cream?

New Years menu when you´re on a budget

Appetizers - we are starting off with some simple and great tasting appetizers, pimientos de padrons, a simple hummus on toast and some nachos with an avocado mayonnaise. This actually goes really good with beer but also with some cold white wine or something sparkling.

Nachos with pepper and avocado mayonnaise
Pimientos de padron
Hummus on toast

Starter

After some great tasting appetizers I suggest a potato soup with bacon and lemon oil, this is really simple yet refined and can be prepared way ahead of time and will give you time to spend with your guests.

Potato soup with bacon and lemon oil

Main course

For the main course I´m serving lamb skewers with a tomato salsa and yoghurt, since my original recipe is served as a tapas you can add some roasted potatoes and vegetables to make a complete dish. And why not a glass of red wine on the side?

Lamb skewers with tomato salsa and lemon yoghurt

Potato chips with herb salt & Sriracha dip #147

You´ve gotta love chips, and you´ll probably like them even more if you put in some effort and make some yourself. Use a firm potato, slice them thin and deep fry. To make it a bit more fun I made a herb salt for seasoning instead of regular salt and are serving them with a Sriracha dip. This is perfect to serve with the first drinks of the evening, who doesn´t like salt and fat?

Potato chips with herb salt & Sriracha dip

potatoes
oil for deep frying
salt
fresh parsley
fresh chives
dried thyme
dried rosemary
mayonnaise
sour cream
Sriracha
smoked paprika powder

Blend all the herbs with salt, I use about four parts herbs to one part salt. Make sure you use both fresh and dried herbs because otherwise the salt will get to moist and you won´t be able to salt the chips in a good way. You can use only fresh herbs but you have to make it a day or two in advance and then dry the salt for it to work.

Wash the potatoes but keep the skin off, slice them as thin as you can, use a mandolin or a potato peeler to get this done easier. Rinse the potatoes in cold water to get rid of any extra starch. Remove the potatoes from the water and dry them on kitchen paper. Deep fry the slices on medium heat until golden, remove from the oil and immediately season with the herb salt.

Combine sour cream, mayonnaise with the Sriracha and smoked paprika, adjust the amount of Sriracha depending on how hot you want it. Serve.

Grated potato pancakes with bleak roe, sour cream and onions #117

This dish is well known in Sweden and are called "Rårakor" and they are absolutely fabulous. They are usually served at restaurants with roe, sour cream and freshly chopped onions the way I do in this recipe.

They can also be served as a rustic main course with salted fried pork and lingonberries that´s an truly amazing dish and if you´re ever in Sweden it´s a must try. This way with the roe is however a bit more elegant and I think it´s better suited as a tapas or appetizer.

For the roe I used a cheaper bleak roe which is fine but the king of roe is the Kalix bleak roe from the north of Sweden which I think is the beast one in the world, Russian and Iranian caviar included. The Kalix one has smaller eggs and is more red in color and the flavor is more elegant, once again if you get a chance to try it don´t hesitate.

Grated potato pancakes with bleak roe, sour cream and onions

potatoes
butter
salt, pepper
red onion
sour cream or creme fraiche
chives
bleak roe

Chop the chives and red onion and combine. If the roe is very wet you need to let it drip of some of the liquid. Put it in a coffee filter and let it drip of for an hour or two. You want it to be dry enough to be able to shape an egg using a wet spoon.

Peel the potatoes, melt butter in an pan on medium heat. Grate the potato and put a spoonful of potato in the butter for each pancake, flatten it out into a pancake and fry until golden, season with salt and pepper. Flip the pancake and fry until golden on the other side. Plate the sour cream, onions and roe and put the pancake on the side. Serve immediately.

The pancake should be crispy on both sides but not all the way through. If you´ve never tried this before then make a few practice ones before your guests arrive so they will be great when it´s time for serving.