Midsummer potato plate
June 16, 2015
Nordstjernan 2015, Serves 4
Prepare potatoes, eggs and herbs on a large plate while potatoes still hot. No dressing, serve with sour cream or creme fraiche and herring.
- 1 LB potatoes, boiled, cut in half crosswise
- ½ red onion finely chopped
- chives (10 g) chopped
- fresh dill (10g) tear or chop coarsely
- 2 hard boiled eggs cut into eighths
- salt & pepper
Cook potatoes in salted water, drain. Place potatoes on plate, top with quartered eggs, sprinkle onions, chives and dill just before serving.
Olsson Swedish Meatballs
January 29, 2013
This is adapted from the red “Swedish Food” cookbook, 1951 (4th edition)
Basic recipe ratio 3:1 ground beef:pork.
- ¾ LB ground beef (can use some veal)
- ¼ LB ground pork
- 1/3 C bread crumbs (or slice of old bread)
- 1 C water or milk (or soda water)
- 1 TB finely chopped onions, sautéed in 1 TB butter until golden
- 1 ½ tsp salt
- ¼ tsp white pepper (optional additions: or savory add dash of: marjoram, basil, thyme OR for Julbord: dash of ground cloves, allspice & ginger)
- 1 egg
Mix bread crumbs with water/milk, then mix all ingredients together.
Shape into SMALL balls, dip into water to keep spoon from sticking.
Fry in 2-3 TBS butter until evenly brown, shake pan continuously to keep balls round.
Swedish Meatballs
May 28, 2012
Pelle’s basic recipe: 60/40 beef/pork
red wine redux, veal bone glacé, cloves, all spice, ginger, white pepper.
(poached salmon- sauce blanche, caper, dill, lemon)
Olsson Recipes 