Recently we have seen Modus and now Valkyrien, both of which I thoroughly enjoyed.
Showing posts with label Scandanavian inspired. Show all posts
Showing posts with label Scandanavian inspired. Show all posts
Tuesday, 28 November 2017
Vegan Swedish Meatballs
I have been watching a lot of Nordic Noir a genre of crime fiction from Nordic countries, . This began a couple of years back when British TV was failing to excite in the evening (as I am not into costume drama, reality shows and celebrity nonsense). It began when we decided to order a Box Set called The Killing, the original TV Series and we have not looked back watching.....
Recently we have seen Modus and now Valkyrien, both of which I thoroughly enjoyed.
Well this leads me to dinner.
Recently we have seen Modus and now Valkyrien, both of which I thoroughly enjoyed.
Monday, 5 September 2011
Janssons Frestelse aka Swedish Potato Gratin
The yellow theme - yellow food continues on my blog.
This recipe is based on the classic Swedish gratin of potatoes baked in cream, otherwise known as Janssons Frestelse. Some of you may also know it as 'Jansson's Temptation'.
It is traditionally made with potatoes, onions, anchovies and cream. Of course, my version is suitable for vegetarians, hence its minus the salty anchovies.
It was really good, only one problem it doesn't photograph well. Still who cares?!
Vegetarian Janssons Frestelse or Potato Gratin
Serves 6 as an accompaniment
Ingredients
60g butter
2 onions, finely sliced
900g waxy potatoes,
300ml single cream
Salt and pepper to taste
Method
Grease the gratin dish with a little butter. Then melt half of the butter in a wide pan, add the onions and cook until soft and lightly golden.
Cut the potatoes into matstick-sized piecesor use a mandolin, if yu have one, Layer the potatoes and onion into the gratin dish, starting and ending with potatoes. Season between the layers.
Dot with the remaining butter and put in a preheated oven Gas Mark 5 for 10 minutes. Remove fromt he oven, pour over half the cream and return to the oven for a futher 10 minutes. Pour over the remaining cream and cook for 30 - 40 minutes or until the potatoes are tender and golden brown. Serve immediately.
This recipe is based on the classic Swedish gratin of potatoes baked in cream, otherwise known as Janssons Frestelse. Some of you may also know it as 'Jansson's Temptation'.
It is traditionally made with potatoes, onions, anchovies and cream. Of course, my version is suitable for vegetarians, hence its minus the salty anchovies.
It was really good, only one problem it doesn't photograph well. Still who cares?!
Vegetarian Janssons Frestelse or Potato Gratin
Serves 6 as an accompaniment
Ingredients
60g butter
2 onions, finely sliced
900g waxy potatoes,
300ml single cream
Salt and pepper to taste
Method
Grease the gratin dish with a little butter. Then melt half of the butter in a wide pan, add the onions and cook until soft and lightly golden.
Cut the potatoes into matstick-sized piecesor use a mandolin, if yu have one, Layer the potatoes and onion into the gratin dish, starting and ending with potatoes. Season between the layers.
Dot with the remaining butter and put in a preheated oven Gas Mark 5 for 10 minutes. Remove fromt he oven, pour over half the cream and return to the oven for a futher 10 minutes. Pour over the remaining cream and cook for 30 - 40 minutes or until the potatoes are tender and golden brown. Serve immediately.
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