Recipes Cooking

• 130 grams butter
• 130 grams sugar
• 3 eggs
• 250 grams milk
• 100 grams walnuts
• 130 grams flour
• Pinch of Baking powder
• Pinch of Salt
• 1 tsp vanilla essence

Sweden is a large region and Swedish cuisine is a great ethnic foods. Best Swedish food meat, fish - and potato-based, but diverse and generally tasty and filling is excellent, largely.

In the last few decades immigrants from around the world have enriched Swedish cuisine culture with a variety of exciting dishes.

Typically include classic Swedish cook fish and seafood, herring in particular; open sandwiches; face and Swedish meatballs, a favorite smorgasbord: Swedish Meatballs (Köttbullar).

Swedish desserts can Cranberry - a high bush cranberry, and used a lot in Swedish Cook.

If you equate Swedish cuisine with Smörgåsbord, meatballs and dill, think again! although this great joys, enjoy a variety of delicious, freshly cooked food in Sweden.

A quarter of the Swedish, are my family originating from Gothenburg. this genuine Swedish recipe-s from our family over the years have been collected and are now shared with you as a celebration of Swedish traditions and food is.

Farmors Köttbullar

1 Pound ground beef

Finely chopped onion -

1 Cup soft bread crumbs or oat

1 Egg

Milk (about 1/2 Decilitre)

Soft oats or breadcrumbs in milk for 1/2 hour

Add mince and mix, smooth and well mixed together

Add onions - mix well

Finally add you egg, salt and pepper

Too little balls roles and roast in margarine for about 10 minutes

Served Kottbullar with fresh (Potatismos) mashed potatoes and a salad. enjoy!

Thanks to Ulla, shared this genuine Swedish recipe with our family.

For more tips and ideas for cooking large and traditional food from around the world, visit Swedish recipes [http://www.worldwide-recipes.com/swedish-recipes.html].Dieser was article by Jen Carter, owner website world submitted recipes [http://www.worldwide-recipes.com].]

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• Fish fillet ½ kg
• Lemon sliced half
• Bay leaf 1
• Button mushroom 4 – 5
• Garlic chopped 3 cloves
• Parsley chopped ¼ bunch
• Milk 250 ml
• Thyme 1 tsp
• Crushed black pepper ½ tsp
• Oil 2 tbsp
• Butter 3 tbsp
• Flour 3 tbsp
• Salt to taste

• Milk 1 cup
• Tomatoes slice 2
• Potatoes (boiled & mashed) 2
• Cheddar cheese grated ½ packet

• Cut 4 – 5 mushrooms into slices, also chop ¼ bunch of parsley and keep aside.Heat 2 tbsp oil in a pan, add sliced mushrooms, 3 cloves of chopped garlic and chopped parsley.Now add ½ kg fish fillet, salt to taste and 12 tsp crushed black pepper, cook for 3 – 4 minutes.Remove fish mixture in an oven proof dish.
• Heat 3 tbsp butter in a pan, add 3 tbsp flour and fry well. Turn the flame off and keep aside to cool.Now add milk and mix well.Turn the flame on, cook till sauce thickens, add 1 bay leaf and 1 tsp thyme.Pour this sauce on top of fish. Mix together 3 – 4 boiled mashed potatoes and 1 cup milk.
• Arrange sliced tomatoes on top of fish, now make a layer of boiled mashed potatoes on top.Lastly spread with grated cheddar cheese.Arrange lemon slices and bake in a preheated oven on 190 degrees for 15 – 20 minutes.Remove and serve hot.

• 300 grams chocolate
• 100 grams cream
• 1 tbsp butter

• Basmati rice 100 gm
• Red lentils 100 gm
• Salt to taste
• Ghee 2 – 3 tbsp

• Potatoes boiled 2
• Onion seeds ½ tsp
• Mustard seeds ½ tsp
• Crushed red pepper 1 tbsp
• Fresh coconut 50 gm
• Coriander leaves 1 tbsp
• Green chilies chopped 2
• Water as required

• Wash 100 gm rice and 100 gm red lentils. Soak for 1 hour, now remove water. Blend soaked lentils and rice with 6 tbsp fresh water.Remove blended mixture in a bowl.Add a little salt, mix well. Cover with napkin and keep it in room temperature for 12 hours.Now mix the mixture very well once again.
• Grease a frying pan with a little oil, add a spoonful of mixture and spread till corners.Cook each Dossa for 3 – 4 minutes.Now stuff with potato filling. Fold and serve.

• Blend 50 gm desiccated coconut with ¼ cup water.Now put coconut mixture in a wok with 2 boiled potatoes, ½ tsp onion seeds, 1 tbsp crushed red pepper, 50 gm fresh coconut, 1 tbsp coriander leaves and 2 chopped green chilies. Mix for 2 – 3 minutes.Add ¼ cup water and cook for 4 – 5 minutes. Mix well and make a filling of medium consistency.