It took me a while to find a translation for the Swedish "lövbiff" (leaf beef) but I finally found out that it was usually called minute or cube steak.
8-10 slices of minute steak (ca. 500g)
1 red onion, finely chopped
3-4tbl blue cheese, grated
2-3tbl unsweetened mustard
salt
pepper
Fry the onion in a little bit of butter for a few minutes and then let it get cool.
Mix together the onion, cheese and mustard.
Spread the mixture evenly between the steak slices.
Fold the steak slices in half and fasten each one with a toothpick so they don't come apart when you fry them.
Fry the steaks for about 1 1/2 minute on each side. Season with salt and pepper.
Serve with boiled or fried potatoes, green peas and blackcurrant jelly.
Enjoy!
Showing posts with label mustard. Show all posts
Showing posts with label mustard. Show all posts
Monday, June 4, 2012
Thursday, May 10, 2012
Hot Dog Salad
A hot dog is always a welcome snack but sometimes you get a few left over and this salad is a good way to use them.
4 grilled/boiled hot dogs
5 boiled potatoes
1/3 cucumber
3-5 pickle slices
4 tomatoes
1 red onion
a small bunch of chives
1 1/2dl mayonnaise
1tbl mustard
1/2dl crème fraiche or sour cream
salt
pepper
Slice the hot dogs thinly.
Cut the potatoes, cucumber and pickle slices into triangles of similar size to the hot dog slices.
Chop the red onion and chives into small pieces.
Flavor the mayonnaise with the mustard, crème fraiche, salt and pepper.
Mix everything, except the tomatoes, together and place in a bowl.
Cut the tomatoes into nice wedges or slices and decorate along the edge of the bowl.
Enjoy!
4 grilled/boiled hot dogs
5 boiled potatoes
1/3 cucumber
3-5 pickle slices
4 tomatoes
1 red onion
a small bunch of chives
1 1/2dl mayonnaise
1tbl mustard
1/2dl crème fraiche or sour cream
salt
pepper
Slice the hot dogs thinly.
Cut the potatoes, cucumber and pickle slices into triangles of similar size to the hot dog slices.
Chop the red onion and chives into small pieces.
Flavor the mayonnaise with the mustard, crème fraiche, salt and pepper.
Mix everything, except the tomatoes, together and place in a bowl.
Cut the tomatoes into nice wedges or slices and decorate along the edge of the bowl.
Enjoy!
Tuesday, May 1, 2012
Fish With Tomato Blanket
A refreshing dish that is surprisingly light.
600g fish fillets, fresh or frozen (cod, haddock, pollock)
2tbl butter
1tsp salt
1/2 pinch white pepper
2tbl Dijon mustard
2tbl dill, finely chopped
2 tomatoes
1/4 leek
2tbl fine breadcrumbs
Set the oven to 225ºC
Use half the butter to grease an oven safe dish.
Cut the fish, half thawed, into 2cm thick pieces and place in the dish. (if fresh, fillets are usually thin enough so they shouldn't need to be sliced)
Salt and pepper the fillets then spread the mustard over them.
Sprinkle over the dill.
Slice the tomatoes and chop the leek and spread over the fish.
Place the rest of the butter in small pieces evenly over it and then sprinkle over the breadcrumbs.
Put the dish in the middle of the oven for 15-20min if the fish was fresh or about 30min if it was frozen.
Test the fish with a fork to see of it's done,it should be white and nontransparent.
Serve with pressed or mashed potatoes or rice.
Enjoy!
600g fish fillets, fresh or frozen (cod, haddock, pollock)
2tbl butter
1tsp salt
1/2 pinch white pepper
2tbl Dijon mustard
2tbl dill, finely chopped
2 tomatoes
1/4 leek
2tbl fine breadcrumbs
Set the oven to 225ºC
Use half the butter to grease an oven safe dish.
Cut the fish, half thawed, into 2cm thick pieces and place in the dish. (if fresh, fillets are usually thin enough so they shouldn't need to be sliced)
Salt and pepper the fillets then spread the mustard over them.
Sprinkle over the dill.
Slice the tomatoes and chop the leek and spread over the fish.
Place the rest of the butter in small pieces evenly over it and then sprinkle over the breadcrumbs.
Put the dish in the middle of the oven for 15-20min if the fish was fresh or about 30min if it was frozen.
Test the fish with a fork to see of it's done,it should be white and nontransparent.
Serve with pressed or mashed potatoes or rice.
Enjoy!
Monday, April 9, 2012
Honey And Mustard Sauce
A quick sauce that goes well with sausages or grilled meat. Keeps for about 2 weeks in the fridge.
3tbl Dijon mustard
4tbl clear honey
2tsp soy
4tbl balsamic vinegar
1dl water
Pour all the ingredients in a sauce pan.
Cook at a low temperature for about 5min, stirring it a few times.
Pour into a bowl and serve.
Enjoy!
3tbl Dijon mustard
4tbl clear honey
2tsp soy
4tbl balsamic vinegar
1dl water
Pour all the ingredients in a sauce pan.
Cook at a low temperature for about 5min, stirring it a few times.
Pour into a bowl and serve.
Enjoy!
Thursday, April 5, 2012
Savoys Dijon Sandwich
This sandwich was invented at the hotel Savoy in Malmö in southern Sweden where it was called the Dijon sandwich because of the mustard it contains. The placement of the egg depends on whether you want to eat it with your hands or use a fork and knife.
8 thin slices of bread, toasted
100g ham, sliced into thin strips
100g fried bacon, sliced into thin strips
2tbs Dijon mustard
4 eggs
Mix together the ham, bacon and mustard.
Spread the mixture between two pieces of bread.
Fry the eggs and place either in the sandwich or on the sandwich.
Enjoy!
8 thin slices of bread, toasted
100g ham, sliced into thin strips
100g fried bacon, sliced into thin strips
2tbs Dijon mustard
4 eggs
Mix together the ham, bacon and mustard.
Spread the mixture between two pieces of bread.
Fry the eggs and place either in the sandwich or on the sandwich.
Enjoy!
Wednesday, April 4, 2012
Deviled Eggs
A side dish that's perfect for dinner parties and very easy to make. I chose not to write any specific amount of mayonnaise since it will depend on how big your eggs are and how thick you want the deviled mixture to be.
6 eggs, hard boiled and cold
mayonnaise
1tbl mustard
paprika powder
Cut the eggs in half lengthwise and remove the yolks.
Mash the yolks together with mayonnaise until you get the texture you want. (I prefer it quite thick so I don't use a lot of mayonnaise)
Flavor the mixture with the mustard and a little bit of paprika.
Dollop the mixture back into the holes in the egg halves.
Sprinkle a little paprika powder over each deviled egg for decoration.
Enjoy!
6 eggs, hard boiled and cold
mayonnaise
1tbl mustard
paprika powder
Cut the eggs in half lengthwise and remove the yolks.
Mash the yolks together with mayonnaise until you get the texture you want. (I prefer it quite thick so I don't use a lot of mayonnaise)
Flavor the mixture with the mustard and a little bit of paprika.
Dollop the mixture back into the holes in the egg halves.
Sprinkle a little paprika powder over each deviled egg for decoration.
Enjoy!
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