I like to make my meals pretty even if simple. I like to challenge myself with what is in my refrigerator. This is a creation of leftovers and simple ingredients. It was my supper but could have been a lunch or brunch as well.
My Easterdinner Easter Sunday was Lambroastbeef with Carrots, Rutabaga, potatoes, cabbage, mushrooms and sauce from the roasting. With it I had my Italien Easterbread with the egg. The sauce from the roast was delicious for dipping the bread. I was so satiesfied with my Eastermeal. It was my first time to make Lambroastbeef. And this meal was a different style from a typical Swedish Easter dinner. Since I am alone I skipped the Buffée dishes that is usually my Easter meal tradition since living so long in Sweden. This meal suits any occation and time of the year.
“Fårikål” is Norways National dish. This is a lamb and cabbage stew. Mostly Norwegians like to prepare ”Fårikål” to welcome fall season. It even has it’s own day in the fall. ”Fårikål” is prepared with few ingredients, cabbage, lamb or mutton meat, peppercorns, flour, water, salt. It is slowcooked just simmering for hours. Make no mistake, it is delicious and very comforting. Why did I decide to make it in spring? Well it was Easter and lamb is quite traditional to eat.
My Easterbrunch with a twist was some Swedish Smörgåsbord ingredients created as my own Afternoon Tea. Here I had bread, Egg, Herring, Beetroot, Lamm Roast Beef, Cheese, Apples, Shrimps. My drink was hot Chocolate. It was cold outside. The lovely bouquet of Easterflowers came from my daughter Frida with thoughts from Texas, USA. They lit up my heart and Easter.
Do you perhaps celebrate by searching for Easter eggs filled with candy, painting beautiful Easter eggs, decorate with twigs and feathers, “Gå Påskkärring” or go skiing? Yes, this sounds like an ordinary Swedish Easter. But why do you celebrate Easter really? Is it for the candy and eggs, social interaction with friends, family, or to spend time outdoors? Easter is actually the biggest Christian celebration in the world and is celebrated in memory of important Christian and religious events. Let me take you around the world on a short Easter-celebration trip. And also inspire you to decorate Eastereggs and twigs the Scandinavian style. What are your traditions?
Cookalong with Frida and Ciana tonight. They in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. Today we made a really traditional Norwegian dish, Norwegian ”Fiskepudding” which is a Fish Loaf. The recipe for Fiskepudding is from my mothers recipebook and was on the menu in february 1957.
The other night I made Cod in my airfryer and it became perfectly flaky. I had fresh Norwegian cod which I have bought from a Fish Van that actually goes to northern Norway and buys it from the boats and brings it fresh. It is so wonderful compared to what can be bought in the stores. It is now season for cod in the Norwegian Sea. To go with it I made Beetroot Risotto and a Yoghurt Sauce with dill and lemon zest.
I loved the taste and also the look of this dish, the beautiful white fish against the red just made me happy!
Semla is a Swedish wheatbun filled with a paste of almond or marzipanpaste and whipped cream. Swedish Semla is not like other buns. We only eat them in February. But why do we not eat these buns all year round? And why do we eat Semla at all? The Swedish people eat about six million ”Semlor” during this day Fat Tuesday.
I am sharing a food memory tonight to honor my Aunt Martha who passed away. Today was her funeral. I could not be there since the funeral was in Norway and due to Covid-19 it is not possible for me to partake. So to honor my aunts memory and life I have baked and eaten this Anise Pretzel that she used to bake. Any time I want I can in my mind smell it and remember the taste of her “Aniskringle.” I loved it and it was only when visiting her as a child I got this particular pretzel. My aunt had just turned 90 years old before Christmas. Peace and love to her memory.
Cookalong sunday night with Frida and Ciana, they in Frisco, Dallas Texas, USA and me here in Sollentuna Sweden. This time we made thin pancakes that are common in Sweden and Norway. We usually eat them with butter and sugar or butter and jam. However they can also be filled with savory filling or sweet like the french crepes.