Tortiglioni with Tiny Shrimp and Smoked Salmon

Tortiglioni with Tiny Shrimp and Smoked Salmon

This little dish was if memory serves me right was introduced by Wolfgang Puck at Spago, way back in the early 90’s. He was of course the guy who introduced smoked salmon on pizza! There are some horrible versions of this recipe and I think I have been served many of them.

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Posted in Pasta & Sauces
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Veal à la Wallenberg

Veal à la Wallenberg

Wallenbergare can be found on some of the most expensive menus in Sweden. This is a luxury dish for most of us over 40. I think people from the US or other places might see this as just another burger – take my word for it isn’t,

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Posted in Veal Recipes
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Sweet & Sour Pickled Cucumber

Sweet & Sour Pickled Cucumber

This is typically Nordic and there are several variations of this. This one is super easy and very fast. It can be served with almost any poached fatty fish, smoked fish, cold meats and fish, some recipes for roast lamb or meat pates.

It’s purpose is to lighten other foods that are rich and fatty much like cornichons do with pate’s.

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Posted in Pickles
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Black or Red Currant Jelly

Black or Red Currant Jelly

For spreading on toast, scones or in stews and sauces. I don’t personally use this for eating, I find it invaluable as a condiment and use it in stews and sauces. It’s particularly useful when cooking game or wild fowl.  In the Nordic region it’s often served with roasted game.

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Posted in Jellys, Chutneys & Compotes
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Mackerel with Horseradish Cream

Mackerel with Horseradish Cream

Another very quick and easy canape. Everything you need can be bought in almost any supermarket.

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Posted in Canapes
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Cream Cheese and Caviar Toasts

Originally a rather pretentious housewife’s idea of something chic to serve with drinks back in the 50’s. This recipe has survived into the new century, and I am grateful that it has!

Posted in Canapes
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Cinnamon Buns

This recipe will produce super yummy cinnamon buns – these are wonderful, moist sticky. I make these often and they don’t hang around long. Truly worth the effort.

Posted in Baking, Bread, Buns, Scones & Muffins
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A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

Arkiv

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