Jansson's Temptation

This is a very common dish on swedish christmas and easter smorgasbord. It is a potatoe gratin with a slightly salty taste from anchovy fillets.

• 1 kg peeled potatoes
• 1 onion
• 200 g anchovy fillets (2 cans), save the liquid
• 300-400 ml double cream
• butter

Cut the potatoes in french fries sized strips. Peel the onion, cut it in halves and slice it. Put the potatoe strips, onion and anchovy fillets in layers in a baking tray. Pour the liquid and double cream over and put some pieces of butter on top. You can sprinkle some bread crumbs on top to avoid the potatoes from getting burnt but it's not necessary.

Place the baking tray in center of oven 200°C/390°F and bake for approx. 45-60 minutes. The "temptation" is ready when the potatoes are soft.

Jansson's Temptation taste the best with a glass of beer.

French Toast / Poor Knights

"Poor knights" (Fattiga riddare) is what we call these fried egg toasts in Sweden.

• 4-5 slices of toast bread
• 600 ml milk
• 100 ml plain flour
• 2 egg
• 2 tbsp castor sugar
• 0,5 tsp ground cinnamon

Whisk milk, flour, egg, sugar and cinnamon together in a wide bowl. Cut each bread slice diagonally in two halves, put half of them in the liquid and soak for a couple of minutes.

Heat a frying pan on medium heat with some butter and fry the toasts until golden brown on each side.

Sprinkle some cinnamon and sugar on top on each slice. Serve with strawberry jam.

Hot Carrot Soup

A simple but still very tasty easy-to-cook soup. Serve with some newly grated cheese that each person can sprinkle over their bowl of soup, and bread.

• 1 finely chopped onion
• 1 finely chopped garlic clove
• 1 tsp dried thyme
• 2 tsp paprika powder
• 1 tbsp butter
• 1 liter of vegetable broth
• 1 can of crushed tomatoes
• 250 g coarse grated carrots
• 100 ml red lentils
• 0,5 tsp sambal oelek
• 200 ml double cream
• salt, pepper

Heat butter in a pan (larger than 2 liters) in just over medium heat. Add the onion, garlic, thyme and paprika and cook while stirring for a few minutes.
Pour in the broth, crushed tomatoes, carrots, lentils and sambal oelek. Stir around, put on a lid, lower the heat slightly and simmer for 20 minutes. Stir a few times because the lenses like sticking to the bottom. Just before the soup is served you pour in the cream and season with salt and pepper.

Danish Leverpostej

Even as a child, I was very fond of this paste, even though it has a distinct taste of liver. The liver taste can be redused by increasing the amount of sugar.

• 500 g of pig liver
• 200 g pork fat back
  
• 2 small yellow onions
• 10 anchovy fillets
  
• 2 eggs
• 1-3 teaspoons sugar
• Salt, white pepper
  

Panada:

• 150 g butter
• 4 dl flour
• 5 dl milk or gräddmjölk

Rinse the liver, cut it and the other in small pieces and grind in meat grinder with the finest disc. Make Panada and let it cool. Work in liver mass, beaten eggs and flavor with spices well. Pour batter into foil molds and turn on lids.

Freeze pate raw and defrost a form before you bake it.

Bake pate in a water bath in oven 250°C for about 45 minutes.

Most delicious is the pate eaten with bread and butter pickles on a slice of bread, preferably made of rye.