Swedish Recipes

I thought I would share a few international recipes that we've really enjoyed from Ewy and Evelina's Kitchen:


Swedish Pancakes (dessert, breakfast, or fika)

5 eggs
500 ml flour (about 2 1/2 cups)
1 liter of milk
pinch of salt
1-2 tbsp sugar (optional)

Beat ingredients together with a mixer or whisk. Add butter to a hot skillet and pour in enough batter to coat the bottom of the skillet, you can pick up the pan and swirl it to fully coat the bottom (the mixture will be thin and you only want enough for a very thin pancake). Flip to brown both sides. Two options for toppings are butter and sugar sprinkled on top (my favorite) or whipped cream and jam (paul's favorite). We made a whole platter of pancakes and because they are so thin, prepare at least 3 per person for a meal.


Chicken Evelina =)

100 ml cream (about 1/2 cup)
1 1/2 tsp salt
1 tbsp lemon juice
1/4 tsp black pepper
2 tsp paprika powder
2 tsp Dragon-Estragon (teragon)
1-2 crushed garlic cloves
100 ml cornflakes (about 1/2 cup)

Mix all ingredients in a bowl. Place thawed chicken in a glass dish, pour mixture over chicken. Bake until chicken is ready (depending on size and kind of chicken, until the juices run clear) and serve with brown rice.


Seafood Sandwhich Spread (think Tuna Salad)

cooked Salmon or tuna
2-3 teaspoons caviar
diced red onion
creme' fresh or yogurt
1 tbsp mayonaise (optional)
small cooked shrimp (optional)

Add ingredients to taste and texture. Spread on a baguette and enjoy with cucumbers, lettuce, onions, or your favorite toppings!


Ewy's Orange Sauce

Turkish yogurt
Ajvar Stark Relish
Sambal Oelek (paste made from hot Chillies, use only a very little)

This is Paul's favorite thing that he has eaten so far, and he asked me to write down the ingredients at least 4 times before dinner was over! =) I'm HOPING that I will be able to find these ingredients. As for the quantity of each, you just scoop some of each ingredient out depending on how much sauce you want, mixing to taste. Served cold on the side of grilled steak, chicken, or fish.


Tzatziki Sauce

2 cucumbers, grated with peel
1 quart Turkish yogurt (can use Greek)
2 small cloves crushed or minced garlic
salt and pepper
1 tsp olive oil

Grate cucumbers with peel into a colander. Sprinkle heavily with salt and let sit for at least 10 minutes. Press cucumber with spoon to drain liquid off. Mix remaining ingredients and add cucumber after it has drained. Best if prepared a day in advance and stored in the fridge.