A classic British pub fare recipe found on delish.com
Tender spiced beef is great to have on hand for lunch or a quick snack, with pickles and coleslaw. This dish is part of British pub fare menu. Allow plenty of time: this needs several days to marinate and at least 7 hours of cooking time before serving.
A variation on the classic Swedish steak with onions. To cook it the classic manner you need a steam boat and a hot plate from the boiler. But a well used cast iron frying pan is an adequate compensation. Serve with freshly boiled potatoes, sweet peas and pickled gherkins.
Minute steak with mashed potatoes, grated horseradish and egg yolk is very delicious without being too remarkable. An old Swedish tavern classics that stand its ground easily against all the “new” food.
A nice and Christmassy toffee recipe from allers.no
I’ve already posted one recipe for toffees in the Christmas Special, here’s another one and more will follow before the 24th. Everybody like toffees and they are great for the after dinner coffee and a smashing gift for someone you appreciate. Make a few batches while you’re at it.
Anyone who have the slightest knowledge about Scandinavian cooking knows that most of us is completely bonkers when it comes to herrings. We make potted herrings with just about anything you can imagine. Cherry, port, madeira, aquavit, curry, tomato sauce, sour cream, mustard sauce, you name it and we pot herring in it. Here on the other hand is a recipe for a classic herring salad – Ted
Manfred writes: I’m really weak for different types of pickles and when I get time to do any myself, it gets extra good! Pickled gherkins are a favourite, and once when I travelled for work in Poland I explained in a restaurant kitchen that I wanted an appetizer consisting of Polish traditional milk pickled gherkins with sour cream, Russian caviar and honey. The combination is amazing … and should you go past an inn on the road to Jaroslaw ask for a Special … The recipe here can be described as a fast variant of a pickle … but still miles away in taste from mass produced!
A recipe for Prudy and everyone else who loves pickles!