Try these IKEA recipes
And discover a fusion of delicious flavours. Salads, rolls, wraps and dishes encompassing everything from salmon, oysters and shrimp to tasty asparagus and more. Tasty, healthy, sustainable meals for the whole family.
Cooking with IKEA: plant balls with beetroot and a yoghurt salsa
Preparation time: 30 min.
Standing time: 2 hours
Ingredients (serves four):
1 bag of HUVUDROLL plant balls
30 ml extra-virgin olive oil
Fine salt
For the dressing:
4 cucumbers
500 g yoghurt salsa
1 bunch of mint
1 g black pepper
2 limes
1 clove of garlic
For the side:
A handful of fresh basil
4 beetroots
32 cherry tomatoes
5 g salt flakes
Method
1. Preheat the oven to 200ºC.
2. Once the oven reaches the right temperature, put the cherry tomatoes on a baking tray, roast for about 15 minutes and set aside.
3. Now for the beetroot. Individually wrap each in aluminium foil.
4. Place the four wrapped beetroots in the oven and roast them for about an hour at the same temperature (200°C). When they are ready, set aside.
To make the salsa:
5. Peel all the cucumbers and grate them. Put them in a colander and season.
6. Leave to drain for about 30 minutes and then dry thoroughly with a tea towel
7. Grate the clove of garlic.
8. In a bowl, mix the salsa ingredients together: the drained cucumber, the Greek yoghurt, the grated garlic, the two squeezed limes, the mint and the pepper. Leave to stand.
To make the oil garnish:
9. To make the basil oil: put the oil and basil (save a bit for later) in the blender and blitz well until smooth. Leave to stand.
Plating
10. Bake the plant balls for 10-12 minutes at 200ºC.
11. Halve the roasted beetroots.
12. Dress the dish with the oil prepared earlier, a sprinkling of salt flakes and a little black pepper to taste.
13. Remember the basil that was set aside earlier? It's time to add it as the finishing touch to these delicious plant balls. Arrange it on the plate and you're ready!
Cooking with IKEA: marinated herring salad
Preparation time: 25 min.
Ingredients (serves four):
2 jars of SILL DILL marinated herring
1 wedge of OST PRÄST cheese
2 large potatoes
2 salad tomatoes
1 bag of mixed lettuce
1 tin of roasted peppers (in strips or you can cut them by hand)
1 clove of garlic
White wine
Extra-virgin olive oil
White wine vinegar
SENAP GROV mustard
Cumin
Salt
Sugar
Method
1. First cook the two potatoes in a pot. Remember to wash them but leave the skin on.
2. While they're cooking, prepare a saucepan with a bit of oil.
3. Crush a clove of garlic and add it to the saucepan so it starts to brown.
4. Add the roasted peppers and let them sweat a bit. Remember to stir them around so everything mixes well.
5. Add a bit of salt and about the same amount of sugar to cut the acidity of the peppers.
6. Add a splash of white wine and let the alcohol evaporate while the rest of the ingredients finish cooking.
Prepare the vinaigrette
7. Take two marinated herring fillets from the jar.
8. Then sear them with a blowtorch for just few seconds on each side. Don't worry! You can also complete this step with a regular pan.
9. Once seared, place them in a glass bowl and shred them a bit with a fork.
10. In the same bowl, add a teaspoon of mustard and mix well.
11. Pour in two parts olive oil and one part vinegar.
12. For the finishing touch, add a pinch of cumin.
13. Now mix everything together.
Side dish
14. Cut the tomatoes into slices (as thick as you like) and set aside.
15. Now do the same with the cheese. Cut it into triangles and then halve them.
16. Remember to remove the potatoes once cooked and cut them into slices, like the rest of the ingredients.
Plating
17. Create a bed of mixed lettuce (washed previously) on a flat dish.
18. Place a layer of potatoes on top of the lettuce.
19. Add the tomato slices, the cheese wedges, the strips of peppers and the rest of the marinated herring fillets from the jar.
20. Now it's time to add that special touch to this recipe. Óscar suggests using the blowtorch again to sear the fillets a bit. If you don't have a blowtorch, you can sear them in a pan before adding them to the salad.
Finally, dress the salad with the vinaigrette you've set aside.
Cooking with IKEA: shrimp salad with orange chutney
Ingredients (serves four):
1 bag of SJÖRAPPORT frozen peeled shrimp (thawed prior)
1 bag of KNÅDA flatbread baking mix
10 g curry
220 g orange and elderflower marmalade
50 g horseradish sauce
75 g Greek yoghurt
30 ml olive oil
5 g ginger
70 g red onion
30 ml apple cider vinegar
5 black peppercorns
5 coriander pods
Coriander (to taste)
1. To the bag of baking mix, add 50 ml of olive oil.
2. Then, using a kitchen tongs or a spatula.
9. Once they are all cooked, place them on a dish. Then, cover them with a damp cloth or tea towel so they remain spongy.
Prepare the horseradish sauce
10. In a bowl, mix the jarred horseradish sauce with the yoghurt.
11. Using a spoon, mix everything well so both ingredients are thoroughly combined.
12. Once combined, keep the mixture in a squeeze bottle and place it in the fridge until you serve the salad.
Prepare the orange chutney
13. Start by toasting the spices (peppercorn and coriander) in a pan over medium heat.
14. Chop the red onion.
15. Peel and chop the ginger. You can also grate it if it's easier.
16. Once the spices are toasted, add the olive oil, onion and ginger.
17. Sauté over medium heat until the onion is almost translucent.
18. Now add the orange marmalade and the apple cider vinegar.
19. Cook everything until it thickens.
Plating
20. Use a portion of bread as the base.
21. Spread a layer of the orange chutney.
22. Add a small handful of shrimp (remember to thaw them out prior).
23. Add the yoghurt and horseradish sauce on top.
24. Finish off with a bit of chopped coriander.
25. Repeat the process with the rest of the bread.
Cooking with IKEA: vegetable balls with pumpkin soup and ricotta
Difficulty: easy
Preparation time: 25 min.
Ingredients (serves four):
1 pack of HUVUDROLL vegetable balls
3 tbsp. extra virgin olive oil
½ leek
2 cloves of garlic
800 g pumpkin
50 g ginger
400 ml coconut milk
200 g cashews
Lime juice
3 g fresh yeast
Salt
Method
1. First, place some cashews in a large bowl and let them soak at room temperature for two hours.
2. Clean the pumpkin and cut it into small pieces.
3. In a hot pan, sauté the pumpkin with a bit of olive oil for 5 minutes. Once it has toasted a bit, remove it and set it aside.
Prepare the pumpkin soup
4. First, prepare the base for the soup. For this, use garlic, ginger and leek.
5. Using a knife, chop up these three ingredients (garlic, ginger and leek). Chef's tip: the mixture does not need to be chopped very fine, as everything will be blended later.
6. Over medium heat, prepare the pot with a bit of oil.
7. Add the three chopped ingredients and mix well.
8. Once golden, add part of the pumpkin set aside. Remember to keep some aside for the final plating.
9. Lower the heat a bit and add the coconut milk.
10. Cover with a lid and cook for 40 minutes.
11. Once cooked, blend in a food processor or blender.
How to make vegan ricotta with cashews
12. Strain the cashews that you've set aside to soak. You can use a colander so it's easier and none of the cashews fall out.
13. Place them in a food processor or blender. Add a bit of salt, 3 g of fresh yeast and the juice of one lime. Cover with the lid and blend until you achieve the desired texture.
14. Keep in the fridge until it's time to plate.
Prepare the vegetable balls
15. Fry the vegetable balls in a pan over medium heat with a bit of oil and without thawing them, for approximately 10 minutes.
Plating
16. Use a deep dish.
17. Create a circle with the vegetable balls.
18. Place the pumpkin you've set aside in the centre of the dish.
19. Pour in the soup until it covers the vegetables halfway.
20. Finally, add a dollop of cashew ricotta on top.
Cooking with IKEA: salmon in orange sauce
Difficulty: moderate/easy
Preparation time: 30 min.
Ingredients (serves four):
1 pack of SJÖRAPPORT salmon fillets
600 g of new potatoes (medium-small)
500 g of asparagus
3 oranges 200 g of butter
100 g of sugar
200 ml of white wine
Chives or parsley
Dill
Salt and pepper
1. First, cook the potatoes (clean and unpeeled) in a pot of boiling water for about 18 minutes.
2. While the potatoes are cooking, quickly blanch the asparagus in a different pot for 3–4 minutes.
3. Once they are ready, sauté the potatoes and asparagus in a wok. Add a little butter to give them that golden finish everyone loves. Note: if you don't have a wok, you can always use a regular frying pan.
4. After a few seconds of sautéing, season with salt and pepper and add the chopped dill. Sauté a bit more for extra flavour and it's ready!
How to cook the salmon
5. First, place the four fillets on a plate or tray and season them with salt. Be careful not to add too much.
6. Now we're going to heat up the pan in which the fish will be cooked.
7. Melt the butter in a frying pan over a medium-low heat. Chef's tip: add a splash of olive oil to prevent the butter from burning.
8. Immediately add the sugar over a medium-low heat so that it doesn't brown too much. Two to three tablespoons will be more than enough.
9. Now fry the salmon fillets in this caramelised mix for just one minute on each side. It doesn't matter if it's not completely done, because you'll finish cooking it once you add the orange juice.
10. Remove the fillets and set them aside while you prepare the sauce. If you use a kitchen spatula, it will be easier to remove the entire fillet without the risk of it breaking.
The orange sauce
11. In the same pan you used to melt the butter and fry the salmon, add in the chopped chives and toss them well.
12. Add some white wine and let it evaporate.
13. Squeeze all three oranges until you obtain a full glass of juice. Then add it to the pan.
14. Let everything reduce a bit.
15. Put the salmon fillets back in and let everything cook. Chef's tip: cover the pan with the lid to cook everything faster. Give it another two to three minutes and it will be ready to eat. Make sure that you don't cook it for too long or the fish will become dry.
Cooking with IKEA: cream-filled pancakes with macadamia nuts and bananas
Difficulty: Easy
Preparation time: 24 min.
Standing time: 10 min.
Ingredients (serves three):
1 PANNKAKOR pancake
Canned whipped cream
110 g of vanilla caramel
100 g of single cream
1 banana
25 g of macadamia nuts
1 chocolate orange bread loaf
For the caramel sauce:
1. Pour the single cream into a pot or saucepan.
2. Add the vanilla caramel cubes so they melt.
3. Stir regularly with a whisk so that everything is well mixed and the sauce doesn't stick to the bottom of the pan.
4. Allow everything to melt until it becomes a sauce. Note: cook over a low heat to avoid unpleasant surprises or mishaps. This will ensure that the cream doesn't curdle and none of the ingredients burn.
5. Once ready, pour the sauce into a bottle to top the pancakes with later when plating.
6. Now let's move on to preparing the banana and nuts: Cut the banana into slices. Chop up the macadamia nuts as well.
The pancakes*
7. Preheat the oven to 160ºC.
8. Take one pancake for each guest. (Yes, you can come back for more.)
9. Place them on a tray and bake for about 4 minutes. Note: don't forget to rest them on small piece of baking paper so they don't stick to the tray.
You can always make the pancake or crepe batter from scratch if you prefer. Simply combine eggs, wheat flour, milk, yeast, butter and a bit of salt.
How to make the chocolate crumble
10. Let the bread sit out for few days to get a little dry, or you can chop it up and toast it in the oven for 15 minutes or so.
11. Crush the chocolate orange bread with a grater or food processor. You can also do it with a good old mortar and pestle. Note: the crumble shouldn't be too fine. If there are larger pieces, it will give the pancake a crunchier texture. Oh! And if you need to use a food processor or blender, you should do it in several batches so that you don't overload the appliance with too much bread.
12. Put the breadcrumbs on baking tray and bake at 160ºC for about 2 minutes.
Plating
13. Place the (previously heated) pancake on the mould unfolded. Go one by one so you don't damage the dough.
14. Using a pastry bag, fill the inside of the pancake with some cream.
15. Layer the banana slices on top.
16. Sprinkle the finely chopped macadamia nuts on top.
17. Drizzle the caramel sauce on top of the cream, banana and nuts.
18. Fold and close the pancake.
19. Drizzle a bit more vanilla caramel sauce on top.
20. Finally, sprinkle a bit of the chocolate orange crumble on top of the sauce.
Cooking with IKEA: salmon meatballs with sweet mustard and dill
Difficulty: easy
Preparation time: 30 min.
Standing time: 3 hours
Ingredients (serves four):
1 bag of HUVUDROLL salmon and cod meatballs
250 g of sweet mustard and dill sauce
200 ml of whipping cream
40 g of butter
150 g of Greek yoghurt
1 clove of garlic
40 g of red onion
200 g of cucumber
A pinch of salt
40 g of peanuts
A few black peppercorns
Fresh dill to taste
1. First, prepare the dipping sauce for the meatballs. Lightly whip the cream, which should be cold so that it holds its shape, and then gently fold in the sweet mustard and dill sauce. Once mixed, pop it in the fridge.
2. Sauté the salmon meatballs with the butter until they are nice and browned. Set them aside at room temperature.
3. The next step will be to prepare the dressing for the cucumber salad. In a bowl, mix the yoghurt, finely chopped garlic, elderflower syrup, salt and black pepper.
4. Then, cut the cucumber into strips using a peeler and finely slice the onion. Finally, combine the cucumber and onion with the dressing and pop it in the fridge until you are ready to serve.
Plating:
5. Dress the salad and use it as a base. Then place five cooled salmon balls on top. Finish with the sweet mustard and dill sauce, some vegetable seaweed pearls and a sprinkling of fresh dill.
Cooking with IKEA: waffles with goat cheese cream
Difficulty: easy
Preparation time: 30 min.
Standing time: 20 min.
Ingredients (serves four):
1 pack of VÅFFLOR waffles (thaw prior)
1 bottle of DRYCK LINGON lingonberry drink concentrate
150 g goat cheese
75 g whipping cream
68 g blossom honey
25 g BELÖNING white chocolate
Prepare the goat cheese cream
1. In a whisk so that it doesn't burn or stick to the bottom.
5. Once melted, chill for 20 minutes.
Prepare the waffles
6. Preheat the oven to 160ºC.
7. Once the waffles are thawed, place them on a baking tray. Tip: remember to place down a sheet of parchment paper so they don't stick.
8. Bake for 5 minutes.
Plating
9. Spread some of the goat cheese cream on the centre of a dish.
10. Arrange the waffles in a row on top.
11. Cover the waffles with another layer of the goat cheese cream.
12. Now top with the lingonberry syrup. Tip: it will be easier if you put the syrup in a squeeze bottle.
13. Add a tablespoon of honey.
14. Finally, using a peeler, top with some white chocolate shavings.
Seafood lovers
Salmon confit with fennel and aioli
Salmon gently cooked on low heat with a crispy salad and aioli.
Serves 4 Time: 45 min.
500 g SJÖRAPPORT salmon fillets, cut into 1.5 cm cubes
2 tbsp. salt + some for seasoning
1 tbsp. sugar
4 bay leaves
4 sprigs of thyme
1 tbsp. fennel seeds
4 cloves of garlic
100 ml black olives
1 tbsp. coriander seeds
1/2 lemon, zest and juice
500 ml extra-virgin olive oil
2 fennel bulbs
12 Brussels sprouts
1 bunch of radishes with leaves, rinsed
4 sprigs of dill, roughly chopped
4 tbsp. capers
1/2 lemon, juice
Aioli
1. Lightly crush salt, sugar, thyme, fennel seeds, garlic and lemon zest in a mortar.
2. Add capers, radishes, bay leaves and olives to the mixture. Put the salmon fillet onto an oven-proof tray and pour the mixture onto it. Carefully mix. Let it sit for 20 minutes at room temperature.
3. Preheat the oven to 120°C, with forced air function, and heat the olive oil to 40°C.
4. Pour the oil onto the salmon and turn it gently together so that every piece gets covered.
5. Cook in the middle of the oven for about 10 minutes until the salmon almost falls apart when you put a fork into it. Take out the tray and let the fish rest in the oil.
6. Cut the fennel bulb very thinly.
7. Rip the leaves of the Brussels sprouts and slice the core thinly.
8. Sling the greens with capers, lemon juice and zest, salt and pepper. Put it in a beautiful bowl. Drain off the oil from the salmon and serve all together with aioli.
Cold smoked salmon tartare with scorched onions
The onions are an edible base for the tartare. Use white onions if you prefer a milder onion flavour. Ideal to put out as snacks while getting dinner ready.
Serves 4 Time: 30 min.
300 g SJÖRAPPORT cold-smoked
salmon fillet
3-4 small silver or yellow onions
1 tbsp. wine vinegar
3 tbsp. butter
1 small bunch of lemon balm or other optional herb
Salt and pepper
Croutons toasted in butter
Pickled mustard seeds (see below)
Pickled mustard seeds
4 tbsp. mustard seeds
150 ml water
50 ml spirit vinegar
100 ml sugar
1. Cut salmon into cubes of about 3–4 mm. Wrap in plastic and set aside.
2. Leaving the peel on, half the onions length-wise from root to top. Brush the cut surfaces with oil. Brown the onions, cut surfaces down, in a frying pan.
3. Put the onions in an ovenproof dish, section surfaces down. Add vinegar and butter in small knobs.
4. Bake in the oven for approx. 10 minutes (175°C) until soft.
5. Peel the onions, remove root and top. Separate the onion layers gently. Place the largest onion "cups" on a serving dish.
6. Mix the salmon cubes with chopped lemon balm, add salt and pepper to taste. Spoon the salmon tartar into the onion cups, sprinkle croutons and pickled mustard seeds on top.
Pickled mustard seeds
1. Boil all the ingredients and stir until the sugar dissolves.
2. Transfer to a jar and leave to cool. Keep the jar in the fridge and the seeds will keep for several weeks.
Chilli-tossed shrimp with garlic
Asparagus salad with seaweed pearls
The oat/wheat grains make this salad a bit more filling, but you can leave them out if you life Use your own favourite spice mix.
Serves four people Time 30 minutes
2 bunches (250 each) of green asparagus
Salt
1 bunch of spring onions
Oil to fry
100 mg grains, e.g. wheat berries or oat grains
1 tbsp. vinegar
2-3 tbsp. olive oil
A pinch of the IKEA PS spice mix with apple and fennel
50-100 ml crème fraîche
Approx. ½ jar (just over 40 g) SJÖRAPPORT black seaweed pearls
1. Cut and boil the asparagus in slightly salted water for approximately one minute; they should still be a little crunchy. Cool in ice water to halt further cooking.
2. Trim the spring onions and fry in oil in a pan until they colour slightly.
3. Cook the grains as per the instructions on the pack. Drain the water and fry them in a little oil in a pan until slightly crispy.
4. Place the asparagus and spring onions onto a large dish. Mix the vinegar, oil and spices into a vinaigrette and drizzle over. Sprinkle the grains on top. Add tablespoons of fresh cream and seaweed pearls.
Tomato oysters
The onions are an edible base for the tartare. Use white onions if you prefer a milder onion flavour. Ideal to put out as snacks while getting dinner ready.
Serves 4 Time: 30 min.
Herb oil (this recipe makes a large portion; see below for tips on how to use the rest)
150 ml olive oil
50 ml chopped dill
50 ml chopped parsley
½ tsp. salt
6–8 tomatoes (seeds only)
1 tsp. salt
1 tsp. apple cider vinegar
2 tbsp. water
85 g SJÖRAPPORT black seaweed pearls
Dill and crown dill for serving
Herb oil: Blend all ingredients well and place in a jar. You only need a couple of spoonfuls for this dish. Use the rest as a nice addition to any salad dressing or pasta dish, or as a nice finish on the Jerusalem artichoke purée.
1. Cut the tomatoes in halves or quarters (depending on size) and gently take out the seeds. Try to keep them together as much as possible. (This recipe uses only the seeds; save the rest of the tomato for a pasta sauce or the like.)
2. Divide the seeds evenly between 8 small glasses or bowls.
3. Blend salt, vinegar, water, and seaweed pearls. Add it to the glasses with tomato seeds.
4. Top with dill and crown dill and serve with a spoon. Squeeze a bit of lemon juice on top and serve with grilled or toasted bread.
Salad with spicy salmon and avocado
A green salad with haricot verts, flavours of lime and a horseradish dressing.
Serves 4 Time: 25 minutes
500 g SJÖRAPPORT salmon fillet
190 SÅS PEPPARROT horseradish sauce
150 g haricots verts
1 tsp. paprika
1/2 tsp. chilli powder
2 avocados
70 g mixed salad 1 lime, juice
1/2 dl extra-virgin olive oil
Salt and black pepper
1. Bring 1 litre of lightly salted water to boil. Boil the haricots verts for 2 minutes, drain off and rinse under cold water to cool down.
2. Preheat a frying pan or grill until very hot. Season the salmon with salt, black pepper, paprika and chilli powder. Sear the salmon for approx. 30 seconds. Put on a tray to cool down and set aside.
3. Turn the beans with the green salad in a bowl. Add olive oil, lime juice, salt and black pepper. Divide the salad on four plates.
4. Cut the avocados in half, take out the core and cut into slices. Put them on top of the salad.
5. Slice the salmon thinly and put it on the salad. Drizzle some sauce over it and serve immediately!
Veggies with attitude
Vegetable balls with baked celery root and gremolata
An easy cooked dinner that almost makes itself!
Serves 4 Time: 1.5 min.
40 units (640 g) ALLEMANSRÄTTEN vegetable balls
2 small celery roots, washed well
2 tbsp. + 100 ml extra-virgin olive oil
100 ml parsley, roughly chopped
1 lemon, juice and zest
1 garlic clove, grated
2 tbsp. Dijon mustard
Salt and black pepper
1. Heat the oven to 185°C.
2. Put the celery on an oven proof tray and combine with 2 tbsp. olive oil, salt and pepper. Bake for approx. 40–60 minutes until they're cooked all the way through and the skin is golden brown.
3. Combine parsley, garlic and lemon zest in a bowl with your fingers to a gremolata.
4. Whisk Dijon mustard with lemon juice and the rest of the oil to make a vinaigrette. Season with salt and pepper.
5. Fry the vegetable balls as instructed on the package.
6. Cut the celery in smaller pieces. Spread some vinaigrette on a big plate and put the celery and vegetable balls on top. Finish with some gremolata and a few drops of olive oil.
Summer salad with vegetable balls
A nice salad is a craving during summer!
Serves 4 Time: 25 minutes
40 units (640 g) ALLEMANSRÄTTEN vegetable balls
4 Chioggia beets (or any other kind of beets)
12 green asparagus, trimmed
100 ml extra-virgin olive oil
2 avocados
1 garlic clove, grated
1 lemon, juice
4 carrots (in different colours if possible)
12 radishes
100 g sugar snap peas, divided in half lengthwise
70 g green leaves (e.g. chard, spinach, baby gem), washed
50 ml mint leaves, roughly chopped
Salt and black pepper
1. Boil 2 of the beets in plain water until soft. Cool down, peel and slice thinly.
2. Preheat a grill pan or a normal pan really hot. Rub the asparagus with 1 tbsp. olive oil and grill until it has a nice colour. Put on a plate and season with salt; set aside.
3. Blend the avocados in blender. Combine with garlic, lemon juice and salt in a bowl; set aside.
4. Peel the remaining beets, the carrots and wash the radishes. Slice thinly. Mix with the cooked beets, asparagus, sugar snaps, green leaves, mint, olive oil and lemon juice. Arrange on a plate.
5. Fry the vegetable balls as instructed on the package and rip them on top of the salad. Serve with the avocado sauce on the side.
Roasted beet relish and vegetable balls on naan bread
An easy cooked dinner that almost makes itself!
Serves 4–6 Time: 2 hours
20 (320 g) ALLEMANSRÄTTEN vegetable balls
8 beets, washed
Coarse sea salt
1 portion naan bread
1 tbsp. sherry vinegar (or red wine vinegar)
2 tbsp. extra-virgin olive oil
200 ml Turkish yoghurt for serving
2 tbsp. chives, finely chopped
1. Preheat the oven to 165°C.
2. Put the beets in an oven proof tray and cover in sea salt. Make sure that the beets are completely covered.
3. Bake in the oven for approx. 1 hour until they are tender all way through. Cool down.
4. Make the naan breeds.
5. Peel the beets and chop them into small pieces, use possibly a food processor and "pulse" mix it roughly.
6. Dress with some sherry vinegar and olive oil.
7. Fry the vegetable balls as instructed on the package.
8. Put some of the beet relish, a fried vegetable ball or two and a spoon of yoghurt on top of each bread. Garnish with some chives.
Naan bread
Salt baked sweet beetroots diced into a relish becomes the best topping on your naan breads!
Serves 12 Time: 40 min.
250 g wheat flour
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
125 ml water
2 tbsp. extra-virgin olive oil
1. Combine all the dry ingredients in a bowl.
2. Add the water and olive oil. Mix with a wooden spoon until blended. Flip it onto your worktop and knead it by hand until smooth.
3. Put it back in the bowl. Cover with clingfilm and let it rest for 15 minutes.
4. Flip the dough back onto the worktop and cut it into small squares of 5 x 5 cm. Form into balls and flour them lightly. Cover with clingfilm and let it rest for another 10 minutes.
5. Heat up a frying pan on medium/high heat until it slightly smokes.
6. Roll the balls out as thin as you can. Use some flour underneath so that it won't stick. Cook the bread one by one in the pan for about 30 seconds to 1 minute on each side. Be careful as they get easily burnt. The naan bread is done when it feels light and has a grilled colour. Keep the bread under a towel so it remains soft.
Vegetable balls with Brussels sprouts & pickled red cabbage
A lovely green dish, very well balanced with the flavours from the cabbage and herbs.
Serves 4 Time: 45 min.
40 units (640 g) ALLEMANSRÄTTEN vegetable balls
300 g small potatoes
2+2 tbsp. extra-virgin olive oil
1 portion of pickled red cabbage for serving
300 g Brussels sprouts
Crème fraiche with herbs
100 ml crème fraiche
1 tbsp. chives, chopped
1 tbsp. parsley, chopped
1/2 lemon, juice and zest
Salt and black pepper
1. Preheat the oven to 200°C. Put the potatoes on a baking tray and combine with 2 tbsp. olive oil and salt. Cook for 25 minutes until they are tender all way through and golden brown.
2. Make the pickled red cabbage.
3. Trim the Brussels sprouts and cut them in half through the root.
4. Fry the vegetable balls with the Brussels sprouts in 2 tbsp. of olive oil until golden brown.
5. Combine the crème fraiche with the minced chives, parsley and lemon juice/zest. Season with salt and pepper. Mix.
6. Arrange everything on a plate and finish off with some pickled red cabbage.
Pickled red cabbage
Makes 1 jar
Time: 30 min + a week to infuse
200 ml vinegar
200 ml water
50 ml sugar
1+1 tbsp. salt
2 bay leaves
1 tsp. coriander seeds
1/2 tsp. chilli flakes
400 g red cabbage
1. Bring vinegar, water, sugar, 1 tsp. salt and spices to a boil in a pot. Take of the heat and let infuse for 30 minutes.
2. Slice the cabbage thinly on a mandolin or with a knife and put it in a bowl. Combine with 1 tbsp. salt and leave for 20 minutes to soften. Discard the liquid that comes off the cabbage and put the cabbage in a pickling jar.
3. Strain off the vinegar liquid and pour it over the cabbage. Put on a lid and let infuse in the fridge for at least one week before serving.
Warm radicchio and walnut salad with vegetable balls
Grilling the radicchios brings out the flavours from the salad, which suits perfectly with the walnut sauce!
Serves 4 Time: 50 min.
40 units (640 g) ALLEMANSRÄTTEN vegetable balls
1 portion of walnut sauce (see adjacent recipe)
1 large or 2 small radicchios
1 + 2 tbsp. extra-virgin olive oil
1 lemon, juice
Salt and black pepper
1. Make the walnut sauce.
2. Cut the radicchios in quarters or halves depending on size. Rub them with 1 tbsp. olive oil. Grill or fry on high heat until they are almost burnt and have a golden brown colour.
3. Fry the vegetable balls as instructed on the package.
4. Rip the salad into flakes and put it on a big serving plate. Divide and place the vegetable balls on top and drizzle on some walnut sauce. Finish off with a splash of olive oil, lemon juice, salt and pepper.
Walnut sauce
A delicious sauce that can be served warm or cold. You can serve it as dipping sauce along with a vegetable appetiser.
Serves 4 Time: 50 min.
800 ml milk
1 yellow onion, sliced
3 garlic cloves, sliced
2 bay leaves
50 g butter
1/2 nutmeg, grated
1/2 tsp. salt
125 g walnuts
2 tbsp. water
1/2 tsp. salt
200 g stale bread (preferably sourdough), roughly chopped
Black pepper
1 tbsp. sherry vinegar (or red wine vinegar)
1. Boil milk with onion, garlic, bay leaves, butter, grated nutmeg and salt. Lower the heat and simmer for 20–30 minutes.
2. Preheat the oven to 175°C. Put the walnuts on a baking tray and combine with water and salt. Roast in the middle of the oven for 10 minutes.
3. Remove and discard the bay leaves. Add the bread and 2/3 of the walnuts into the milk. Let the bread absorb the liquid. Add the vinegar and black pepper. Blend everything with a mixer until smooth.
4. Pour the hot sauce in a nice bowl, chop the remaining walnuts and place on top.
Huevos rancheros with vegetable balls
This is a perfect "all in one pot dish" and the taste when dipping rye bread in the delicious sauce is beyond words.
Serves 4 Time: 35 minutes
40 units (640 g) ALLEMANSRÄTTEN vegetable balls
2 onions, finely chopped
2 red peppers, finely chopped
2 garlic cloves, finely chopped
2 tbsp. extra-virgin olive oil
1 tsp. paprika
1/2 tsp. cayenne pepper
1 tsp. sugar
1 tsp. cumin
1 tin peeled tomatoes
1 lime, juice
Salt and pepper
4 eggs
1. Fry onions, red pepper and garlic in a frying pan in olive oil until it becomes golden brown and tender.
2. Add all the spices and the tomatoes. Mash the tomatoes with a spoon into smaller pieces. Simmer for 5–10 minutes and season with salt and pepper.
3. Fry the vegetable balls as instructed on the package.
4. Take down the heat to the lowest level of the tomato sauce and add the vegetable balls. Give it a stir and make 4 "holes" in the sauce. Crack an egg into each hole. Put a lid on the pan and cook for another 5–10 minutes, until the egg whites are set.
5. Sprinkle coriander and chives on top and serve with rye bread.
Tasty meals in a minute
Vegetable ball wrap with avocado
A soft and tender wrap with avocado, hummus and vegetable balls.
Serves 4 Time: 30 min.
40 units (640 g) ALLEMANSRÄTTEN vegetable balls
4 tbsp. hummus
4 slices of BRÖD TUNNBRÖD soft thin bread
2 avocados
4 spring onions, finely sliced
50 ml mint leaves, roughly chopped
1 tbsp. extra virgin olive oil
1/2 lemon, juice
Salt and pepper
1. Spread out the soft thin bread on the worktop. Take half an avocado and spread it out by mashing it with a fork. Next to the avocado, spread out some of the hummus.
2. Combine spring onions, mint, olive oil, lemon, salt and pepper. Divide it on top of the avocado and hummus.
3. Oven roast or pan fry the vegetable balls as instructed on the package. Leave them on a piece of kitchen roll to remove excess grease, split them in half and put them on top of the previous mixture.
4. Roll it up tightly, and wrap them in some parchment paper.
Mini wraps with marinated salmon and mustard sauce
Quick and easy-to-prepare dish, perfect as a welcome appetiser, for a picnic or a buffet.
Serves 4 Time: 15 min.
2 slices of BRÖD TUNNBRÖD soft thin bread
200 g SJÖRAPPORT smoked salmon
50 g butter, room temperature
200 g SÅS SENAP & DILL sauce for salmon
35 g salad mix
50 ml fresh picked herbs for garnish
1. Butter the bread and add slices of salmon on top.
2. Cover the salmon with sauce and salad. Roll and cut into 2 cm pieces. Place it on a nice tray with the cut side up.
3. Decorate with salad leaves and picked herbs. Drizzle some sauce on top and serve.
Waffles with shrimp
Trust us, once you pair your waffles with savoury toppings like silky, salty salmon, there will be no turning back.
Serves 4 Time: 25 minutes
240 g VÅFFLOR waffles
500 g SJÖRAPPORT unpeeled shrimp
200 ml crème fraiche
1/2 red onion, finely chopped
1 bunch of asparagus
100 ml sugar
1. Defrost the waffles and fry them in a skillet with butter until they're golden brown. Season with a bit of salt.
2. Mix the crème fraîche with the chopped onion in a small bowl.
3. Cut the asparagus on the bias into 1-inch pieces. Sauté for about 3 minutes until crisp-tender, stirring often.
4. Top the waffle hearts first with the crème fraîche and onion mixture, layering on 3 or 4 peeled shrimp, and top it off with the asparagus.
Waffle party with various toppings
Delicious waffles with fresh and healthy toppings like cottage cheese, lingonberries, vegetables and marinated salmon.
Serves 4 Time: 20 min.
Garden waffles
240 g VÅFFLOR waffles
300 g cottage cheese
1 carrot
10 cm leek
1 tray of cress
50 g dried lingonberries
Peel and grate the carrot. Slice the leek finely. Cut the cress and combine it with the carrot and leek in a bowl. Prepare the waffles according to the instructions on the package. Add cranberries and shuffle around with a fork. Place a dollop of cottage cheese on each waffle heart. Add the carrot and leek salad.
Seafood waffles
240 g VÅFFLOR waffles
200 g SJÖRAPPORT smoked salmon
2 tbsp. SENAP GROV whole-grain mustard
200 ml single cream
2 dill stems
Mix mustard and crème fraiche in a bowl. Prepare the waffles according to the instructions on the package. Place one slice of marinated salmon on each waffle heart. Add a tablespoon of the mustard crème fraiche and garnish with a sprig of dill.
Lumberjack waffles
240 g VÅFFLOR waffles
300 g cottage cheese
80 g fresh lingonberries (or pomegranate seeds)
2 fresh mint stems
Prepare the waffles according to the instructions on the package. Place a bit of cottage cheese in the centre of each waffle and add the lingonberries. Garnish with a few leaves of mint and serve.