| PEPPER-COOKIES |
| Eating "pepper-cookies", is an old Swedish tradition. Of course, the cookies are not made of pepper. But long ago people thought that pepper was a noble spice, and since the cookies were brown, they became known as "pepper-cookies", (The brown color comes from the cinnamon and ginger.) Here is the recipe: |
| 3dl water � dl treacle/molasses 2,5 spoons ground cinnamon 2 spoons ground cloves 2 spoons ground ginger 2 spoons bicarbonate 400 g butter 750 g sugar 1350 g flour |
| Let the water, molasses, spices and bicarbonate boil. Stir in the margarine and sugar. Pour the boiled spicemix over and let it cool down. Now mix in almost all the flour (the rest will be used later). Let it sit until the next day. Roll the dough as thin as possible, cut out the figures, bake for 5 minutes at 225� Centigrade in the oven. This recipe yields about 150 gingerbread cookies. |
| This famous Italian dessert made with mascarpone cheese, is surprisingly easy to make and absolutely delicious! It's bound to be a favourite with family and friends. Ingredients 1 cup boiling water 1 � Tbls instant coffee powder � cup sherry 2 boxes (125g each) Buodoir biscuits 125 ml fresh cream 2 Tbls icing sugar 250g lancewood mascarpone cheese, cocoa for sprinkling |
| METHOD: Dissolve coffee granules in boiling water and add half the sherry. Dip contents of one box of biscuits into liquid and line a square or rectangular pie dish. Whip cream with icing sugar until stiff, then fold in Mascarpone and remaining sherry. Spread half of this mixture over the biscuits. Repeat the process with remaining biscuits and cheese mixture. Sprinkle cocoa evenly over the top, using a small strainer. Refrigerate before serving. |
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| TIRAMISU "PICK-ME-UP TART" |
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| If you ever have tried the fabulous party-dish sm�rg�st�rta (not to be confused with "smorgasbord") on a visit in Sweden, you probably never will forget the experience. Layers of bread, creamy fillings with delicious ingredients and fresh decorations makes the Sm�rg�st�rta not only incredibly tasty, it is also a feast for your eyes and serves many guests. Here's one of my favourite recipes, Enjoy! |
| Ingredients: 8 slices white toastbread cut on the length, (or 24 ordinary slices of toastbread) 8 slices dark bread, wholegrain-style soft butter |
| Filling: 200 gram cream-cheese 300 gram pat� of liver 1 tube of swedish fine-grained caviar (or roe mixed with some mayonnaise) |
| Garnish crabsalad: 2 dl mayonnaise 2-3 tblsp chilisauce 1 tblsp brandy 1 finely chopped sprout of blanched celery � finely chopped red paprika 1 tin crabmeat |
| Instructions: Place 4 slices of dark bread as a bottom. Spread cream cheese on top.Place 4 slices of white bread over the cheese. Spread the pat� of liver all over them (if you can't find spreadable pat�, you can mix pat� with cream). Place dark bread on top and then spread caviar all over. Then place the last white bread on top and add the "icing" i.e the crabsalad. (Just mix all the ingredients to a spreadable salad) Garnish with decorative vegetables. This t�rta can be prepared the day before serving. If you leave the t�rta in the fridge a few hours before decorating it will be moisty and taste better. |
| Ingredients: 12 slices white bread, cut horizontally 2 boxes of natural creamcheese (melted), each 250 gram 1 tin tunafish in oil, 185 gram 150 gr smoked salmon 100 gram ham 1-1� dl double cream 1 tube pat� of kipper or other smoked fish, 50-75 gram baked pat� of liver 4-5 tomatoes apprx 20 green grapes 1 pack. mimosasalad, 175 gr 200-300 gram shrimps � small tin of mandarines 1 lemon |
| Instructions: Make the t�rta in 4 layers. Place 3 of the breads as a bottom, and spread the creamcheese on them. Mix the tunafish with half of the smoked salmon, finely chopped into a spreadable paste. Spread it over the creamcheese. Spread creemcheese on another 3 breadslices and place them, sticky side down, on top of the filling. Whip the cream and add as much horseradish as you like. Chop the ham very finely and add to the mix. Spread this over the bread and place 3 more slices of bread on top. Next layer: spread a mix of the kipperpat�, pat� of liver and as mayonnaise you need to make the filling spreadable. (use a blender) Cover with the last 3 slices of bread. Wrap the cake in plastic-foil and leave it in the fridge overnight. Spread creamcheese around the sides and on top of the t�rta. Garnish the sides with smoked salmon. On top of the tarta: place tomatoecloves, pinned to the tarta with wooden toothpicks. Place a grape on the edge of every toothpick. Fill the empty space on top with the mimosasallad and garnish with shelled shrimps, mandarines, lemonslices and parsley. |
| NOTICE! It's important to pin the tomatoes firmly and tight to the t�rta with the toothpicks, or else the mimosa-filling might slide and make a mess... |
| BEGINNERS SMORGASTARTA 24 SERVINGS |
| DELUXET�RTA |
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