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Pea soup with pork
• 450g split yellow peas
• 1250ml cold water
• 2 medium onions finely chopped
• 1whole onion
• 2 cloves
• 450g lean salt pork
• 1 tsp marjoram
• ½ tsp thyme
Wash peas carefully and cover with the cold water, in a saucepan
Bring to boil and boil for 3minutes.
Turn off heat and let the peas soak in the water for an hour.
Peel onion and stud with the cloves.
To the peas add the onion, the finely chopped onions, marjoram, thyme and salt pork, and bring back to the boil.
Immediately lower the heat, and simmer partially covered for 1 ¼ hours, or until the peas are tender, but not falling apart.
Remove the whole onion and pork from the soup.
Cut the pork into 6mm thick slices.
Makes: 48 buns
5-10 min in oven
• 1.5 litres strong white flour
• ½ tsp salt
• 150ml caster sugar
• 50g fresh yeast or equivalent of dried
• 100 – 150 g butter
• 500ml milk
• Egg wash
• Pearl sugar
• 100g softened butter
• 1 tbsp cinnamon
• 4 tbsp caster sugar
In a large bowl sieve 1 litre of flour, salt and sugar together.
If fresh yeast used, crumble into one side of the bowl.
Melt fat in saucepan, add the milk and heat until blood temp.
Pour liquid over fresh yeast in bowl and stir until dissolved.
Mix all together until pliable dough, adding more flour as you go, until the dough completely leaves the sides of the bowl.
Leave the dough to rise, until doubled approx 40min.
Pour dough onto floured surface, and knead, until stretchy.
Divide dough into 2, rollout until a large rectangle.
Spread with half the filling mixture.
Roll into large swiss roll.
Cut in to 2cm slices.
Place in muffin cases, on a baking tray, and leave covered in a warm spce, to rise again until doubled in size for about 30minutes.
When ready brush tops with egg wash and sprinkle with pearl sugar.
Cook for 5-10 minutes , until golden brown.
Remove from tray and leave to cool covered with a tea towel.
Enjoy with coffee.
Pork with prunes.
Loin of pork rolled and tied by butcher
Swedish sponge cake
1 ½ litre cake tin 180 – 190°C
• 2 eggs
• 250ml caster sugar
• 150ml warm water
• 75g melted butter
350ml plain flour
2 tbsp baking powder
Variations: grated peel of ½ lemon
Or 1 tbsp of vanilla sugar.
Whisk eggs until white and fluffy.
Add butter mixed with water and flavouring.
Pour mixture in greased and floured tin.
Bake for 30-40 min until very light brown and a testing stick comes out clean. Leave to stand for 10 min and turn out.
Perfect with coffee, or with cream and fresh berries.
Grav lax sås
Sauce marinated salmon (Gravad Lax)
• 2tbsp of sweet mild mustard
• 1tbsp sugar
• 1 tbsp cider vinegar
• 100ml vegetable oil
• 4-5 tbsp finely chopped dill
• Salt and white pepper
Mix mustard , sugar and vinegar, until emulsified.
Add oil slowly as continuously whisking.
Add finely chopped dill and season.
Salmon marinated in dill
Serves: 6-8 people
Cooking time: 48 hours
• 1 kg salmon (adjust ingredients according to weight)
• 4tbsp salt
• 2 tbsp white sugar
• 2 tsp whole white pepper (NOT black)
• Large handful of dill
Descale and fillet fish (skin left on).
Dry fillets with kitchen roll paper.
Pull out any bones left.
Crush pepper coarsely, and mix with salt and sugar.
Rub ½ of mixture into fillets.
On a large sheet of foil, lay a bed of dill and sprinkle a layer of spice mix over and lay first salmon fillet skin down.
Cover with a layer of spice mix and then dill and then some spice mix, lay other fillet, flesh side down on top.
Cover with rest of spice mix, and finish with a layer of dill.
Wrap foil tightly, and put in bottom of fridge. Weigh down with something convenient.
IMPORTANT leave for 48 hours.
Will keep for several days.
Before serving . Unwrap carefully. Remove skin and cut in thin slices.Eat with new potatoes, mustard/dill sauce, excellent with rye bread.