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Vegetable curry with plant balls

Serves: 5

Ingredients:

  • 350 g potatoes (or about 2 pcs.)
  • 1 carrot
  • 300 g or 1/2 cauliflower
  • 1 onion
  • 2 cloves of garlic
  • 100 g canned Turkish peas or chickpeas
  • 100 g green peas
  • 1-2 handfuls of spinach leaves
  • 500 g IKEA HUVUDROLL plant balls
  • 3 tbsp. vegetable oil
  • 230 g canned tomatoes
  • 100 ml vegetable broth or water
  • salt to taste
  • lemon juice to taste
  • water for cooking vegetables

Spices:

  • 1 tbsp. curry powder
  • 1/2 tbsp. "Garam masala" spice
  • 1 tsp. turmeric

Tip: Instead of curry powder, turmeric and “Garam masala” spices, you can use curry spice mix.

Step by step:

  1. Peel potatoes and carrots, cut into large pieces. Cut the cauliflower into smaller pieces (flowerets). Put the vegetables in a pot and boil them in water until they are almost ready (readiness – approx. 75%).
  2. Chop onions and garlic, heat a pan and sauté in vegetable oil. Bake until they are completely cooked. Add spices and simmer over low heat for about 1 min. The mass must be constantly monitored and stirred from time to time so that it does not burn.
  3. Add canned tomatoes, water or broth and cook for 2-3 minutes. Then add boiled vegetables and peas. Sauté for about 10 minutes until the vegetables are completely cooked.
  4. At the very end, add thawed vegetable balls, spinach leaves, salt, and lemon juice to taste. Stew everything for 5 minutes. Serve with rice, couscous, or bulgur.

Smoked salmon sandwich cake

There are no strict rules as to how sandwich cake should be prepared – you can make it as thick as you wish and layer ingredients in the sequence you prefer. While the sandwich cake is quick to prepare, it takes time (preferably overnight) to acquire richer taste in the fridge.

Ingredients:

  • GRÄDDAT soft, thin flatbread
  • SJÖRAPPORT cold smoked salmon
  • SÅS SENAP & DILL sauce for salmon
  • 200 g of mayonnaise
  • 400 g of cream cheese
  • 6 eggs
  • 30 ml of beetroot juice
  • Dills2 long cucumbers
  • KALLES KAVIAR cod roe spread

Step by step:

  1.  Place GRÄDDAT bread on the chopping board or serving tray. In case of regular toast, cut it in 1 cm thick slices lengthwise to have bigger surface of sandwich cake.
  2. Slice cucumbers lengthwise in 1–2 mm thin slices. Potato peeler might be handy for this task.
  3. Grate boiled eggs and mix with mayonnaise and half of chopped dills. The remaining dills will be used for garnishing.
  4. Stir together half of cream cheese and beetroot juice. Juice can come from crude or boiled beetroots or beetroot marinade. 
  5.  Layer the sandwich cake. Spread cream cheese on the bread and layer with smoked salmon slices. Put next slice of bread, then spread mayonnaise and egg mix on top of it. The next layer is cucumber slices followed by bread again. Sequence of layers may vary, but keep in mind to spread the ingredients evenly among the layers.
  6. Spread the remaining cream cheese on top and sides of the sandwich cake. Garnish with sliced eggs, KALLES KAVIAR cod roe spread, dills, cucumber, salmon and shrimps (optional).

Boiled pears for apple pie with vanilla sauce

Apple pie and vanilla sauce can be enjoyed straight from the Swedish Food Market, but to add festive flavour and look to the dessert, our chef suggests boiling pears in mulled fruit drink.

Ingredients:

  • apple cake, frozen
  • KAFFEREP vanilla sauce
  • VINTERSAGA mulled fruit drink
  • 5 pears
  • 100 ml of double cream or whipped cream
  • VINTERSAGA ginger thins

Step by step:

  1.  Peel pears – leave the pear stalk untouched and cut-off the bottom part. Boil pears in VINTERSAGA mulled fruit drink for 15–12 minutes. It is recommended to leave pears in the sauce for approx. four hours to become richer in taste.  
  2. Place a piece of apple pie and vanilla sauce on the plate (both can be served cold or hot – as you wish).
  3.  Cut the pear in half or serve whole and put next to the pie. 
  4. Garnish with whipped cream, fresh berries and ginger thin crumbles.

Cured salmon with gin “Gingravad lax”

This recipe of cured salmon in Swedish is called Gravad lax. It is a Swedish buffet classic. It is normally cured with salt and sugar and flavoured with dill and white pepper, but in this recipe it is also added some gin and juniper, a popular twist in Sweden at Christmas to give the salmon a slightly more sophisticated taste. It can be served as an appetiser on a julbord (Christmas buffet) or as a starter. 

Ingredients:

  • 1.2 kg salmon fillet, in 2 pieces, with skin on
  • 2 tbsp of white peppercorns
  • 2 tsp of juniper berries
  • 60 g of coarse sea salt
  • 10 g of light muscovado sugar
  • 30 g of caster (superfine) sugar
  • 25 g of dill, roughly chopped including stalks
  • 3 tbsp of gin

Step by step:

  1. Run your fingers over the salmon to feel for any tiny pin bones. If you find any, remove them with tweezers.
  2. Coarsely crush the peppercorns and juniper berries using a pestle and mortar.
  3. Make your curing mixture by mixing together the salt, sugars, crushed pepper and juniper berries.
  4. Cut a piece of clingfilm (plastic wrap) large enough to take both pieces of salmon. Spread a little of the dill and some of the curing mixture on the clingfilm. Place the salmon fillets skin side down on it.
  5. Rub the rest of the curing mixture over the surface of each fillet, pour the gin over and then add the remaining dill.
  6. Bring the two pieces together to create a sandwich, with the skin on the outside. Wrap up well with the clingfilm, place in a freezer bag, trying to exclude as much air as possible, and then tie the bag. Place in a dish, top with a weight (such as a smaller baking dish or plate with cans of beans on top) and leave to cure in the fridge for 48 hours, turning every 12 hours or so.
  7. Unwrap the fish, scrap off the dill and rinse the salmon quickly under cold running water. Transfer to a fresh plastic bag and return it to the fridge for a further 24 hours to allow the cure to even out.
  8. Slice cured salmon with a very sharp knife.
  9. Use it within 2 or 3 days or put in the freezer for later. 

Sliced thinly it can be served on top of thinly sliced rye bread, garnished with a small piece of lemon. Or serve it on a large platter garnished with juniper berries and dill sprigs. Just before serving, drip a little gin over the salmon.

Apricot snack balls (15 – 16 pcs.)

Zane Grēviņa's  recipe to prepare when working or studying from home. 

Ingredients:

  • 250 g dried apricots
  • 100 g almonds
  • 40 g out flakes
  • 30 g coconut shards
  • + bitter chocolate for dipping the ready balls 

 

Step by step:

  1. Place almonds, out flakes and coconut shards in the blender and quickly grind all in small pieces.
  2. Add apricots and continue grinding for about a minute until crumbly but sticky mass is ready. You can check the readiness of mass by pressing it together in the hands – if it holds together, it’s done, if not, continue grinding.
  3. With help of the tablespoon roll 15 – 16 similar size balls.
  4. If you want to add more taste, dip some of them in a melted bitter chocolate.
  5. Place the balls on the plate and enjoy for couple of days if they last so long. In the fridge balls can be preserved up to 3 – 4 weeks. 

Salmon steak

Serves: 1

Ingredients:

  • 130 g SJÖRAPPORT salmon fillet
  • 40 g of fresh greens (at your taste)
  • 30 g of pickled mushrooms (at your taste)
  • oil (for salad)
  • 20 g of SÅS SENAP & DILL salmon sauce
  • 1 lemon
  • salt
  • pepper

Step by step:

  1. Season SJÖRAPPORT salmon fillet with salt, pepper and lemon. Bake it in the oven preheated to 170°C for about 15 minutes.
  2. Chop lettuce leaves, mix with fresh greens and sprinkle with oil. Season with your favourite spices.
  3. Serve the steak with fresh salad, pickled mushrooms and SÅS SENAP & DILL sauce.

Plant ball gratin with cheese

Serves: 1

Ingredients:

Sauce

  • 820 g chopped tomatoes (tinned)
  • 2 onions
  • 4 garlic cloves
  • 30 g butter
  • 1 tbsp. oil
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. salt

Ricotta mix

  • 200 g ricotta
  • 2 eggs
  • 1 pinch of salt

 Gratin

  • Cooked penne pasta
  • Basil pesto
  • Mozzarella
  • Parmesan or similar hard cheese
  • IKEA plant balls

 

Step by step:

Preparation of the sauce

Fry chopped onions in a pot in oil and butter. Add pressed garlic cloves and chopped tomatoes (puree a bit if pieces are too big), oregano and basil. Heat for approx. 20 minutes, add salt.

Preparation of the mix

Mix ricotta with egg and salt until smooth.

Preparation of the gratin

Mix 100 g of cooked penne pasta with 1 teaspoon basil pesto. Put the mixture in a small, oven-safe dish, layer with 30 g tomato sauce, 60 g ricotta mix, 5–6 cooked IKEA plant balls, another 20 g tomato sauce. Add 30–40 g mozzarella and sprinkle with 10 g finely grated parmesan. Put the dish in hot oven (210 °C) with fan convection and heat until cheese has melted and is golden brown.

Serve with fresh basil leaves.

Symphony of the taste of future
Plant balls with kale and lingonberries

Serves: 4

Ingredients:

  • 1 package IKEA HUVUDROLL plant balls (500 g)
  • Salt and freshly ground black pepper
  • 2 tbsp. olive oil (fry first garlic slices, then use the same oil for frying plant balls)
  • 1 garlic
  • 1 big handful of kale (cut out the stems)
  • Rosemary (dried or fresh)
  • 200 g lingonberries (fresh or frozen)
  • Small new potatoes (cooked)
  • Butter for frying
  • Chopped parsley for decorating
  • Garlic chips for decorating

Step by step:

Garlic chips (can be prepared beforehand)

  1. Slice garlic cloves thinly. Fry in olive oil until light brown. Do not overdo it as burned garlic tastes bitter.
  2. Put garlic slices on a piece of kitchen roll to dry. Use the same oil for frying plant balls.

Plant balls

  1. Defrost plant balls.
  2. Chop a couple of garlic cloves roughly and mince them with salt until even.
  3. Put the plant balls, garlic and salt in a bowl, sprinkle with rosemary and drizzle with olive oil.
  4. Fry in a high temperature until brown.
  5. Add kale and lingonberries and fry until kale is tender and lingonberries start to disintegrate. A couple of tbsp. of water may be added.
  6. Fry the new potatoes in butter in a separate pan and add them to the plant balls, kale and lingonberries.
  7. Serve in a bowl, decorate with garlic chips and chopped parsley.

 

Plant balls with rösti fries

Serves: 4
Time: 30 min

Ingredients:

  • 40 pcs (640 g) of HUVUDROLL plant balls
  • 480 g RÖSTI potato fritters
  • 1 tbsp. SMAKRIK canola oil
  • 2 garlic cloves
  • 1 sprig of rosemary
  • 1 tsp. sea salt
  • 2 tbsp. chopped fresh herbs, e.g. rosemary, thyme and parsley
  • 50–75 g coarsely grated PRÄST® cheese or other strong hard cheese
  • 200 ml ketchup
  • 120 g SOMMARSKÖRD pickled gherkins

Step by step:

  1. Preheat the oven to 200°C
  2. Fry the plant balls as instructed on the package.
  3. Cut the rösti fritters (while still frozen) into sticks 5 mm thick.
  4. Spread the rösti sticks out on a baking tray lined with baking parchment. Drizzle over the oil, garlic and the rosemary sprig. Roast the rösti fries for 15–20 minutes. Stir now and then.
  5. Put the fries in a bowl and sprinkle the herbs and cheese over and mix well.
  6. Serve the plant balls and rösti fries with ketchup and pickled gherkins

Plant balls with roasted potatoes

Serves: 4
Time: 60 min

Ingredients:

  • 40 pcs (640 g) of HUVUDROLL plant balls
  • 600 g small white-skinned potatoes (about 4 cm diameter),scrubbed
  • 2 tbsp. SMAKRIK canola oil
  • 1 tbsp. sea salt
  • 1 bag (28 g) of ALLEMANSRÄTTEN mix for cream sauce
  • 100 ml of water
  • 200 ml of double cream
  • 4 tbsp. chopped fresh herbs, e.g. garden cress, thyme and parsley
  • 4 tbsp. Lingonberry jam

Step by step:

  1. Preheat the oven to 200°C.
  2. Put the potatoes in a heavy large baking dish, spacing them evenly apart. Roast the potatoes until they are tender and golden, about 1 hour.
  3. Fry the plant balls as instructed on the package.
  4. Mix the cream sauce powder with water and cream in a saucepan over medium heat. Cook until it just starts to boil, keep it on simmer until it’s ready to serve.
  5. Serve the plant balls, roasted potatoes and cream sauce topped with the herb mix and the lingonberry jam.

Summer salad with herring

Serves: 4

Ingredients:

  • 1 jar of marinated herring SILL INLAGD
  • 2 large carrots
  • 2 tbsp. of fresh lemon juice
  • A handful of edible sprouts (choose your favourites)
  • Edible flowers from forests or meadows (such as calendulas, cornflowers or pansies)
  • Salt
  • Pepper

Step by step:

Peel and cut the carrots into thin strips (you can use the peeler for cutting). Dry the carrot strips in a dry pan or heat them in the oven until crispy. Pour off the herring marinade and mix the herring pieces with dry carrots. Sprinkle with edible sprouts and flowers, season with salt and pepper, and add some fresh lemon juice.

Enjoy!

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 min

Ingredients:

  • 240 g VÅFFLOR waffles
  • 500 g SJÖRAPPORT shrimps with shell
  • 200 ml crème fraîche
  • 1⁄2 of a red onion, finely chopped
  • 1 bunch of asparagus
  • 100 ml sugar

Step by step:

  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.

Vegetable ball wrap with avocado

Serves: 4
Time: 30 min

Ingredients:

  • 40 pcs (640 g) of ALLEMANSRÄTTEN vegetable balls
  • 4 tbsp. of hummus
  • 4 sheets of BRÖD TUNNBRÖD soft thin bread
  • 2 avocados
  • 4 spring onions, finely sliced
  • 50 ml mint leaves, roughly chopped
  • 1 tbsp. olive oil, extra virgin
  • 1/2 lemon, juice
  • Salt
  • Pepper

Step by step:

  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. Put them on a piece of paper to dry. Rip them in half and put them on top.
  4. Roll it up tightly, and wrap them in some parchment paper.