Category Archives: APPETIZERS AND SNACKS

Gravadlax

Gravadlax

Gravadlax (or gravlax) is Scandinavian method of pickling fresh salmon, and a lovely recipe for a party. Serve it with thin slices of dark rye bread. You will find it easier to slice if it has been frozen for about 4 hours beforehand. Gravadlax is usually served as an appetizer, sliced thinly and accompanied by hovmästarsås (literally steward sauce, also known as gravlaxsås), a dill and mustard sauce, either on bread of some kind, or with boiled potatoes. During the Middle Ages, gravadlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line.

Stuffed baby potatoes

Stuffed baby potatoes

Stuffed baby potatoes offer the bunch of flavours in just one bite — and at very low cost per bite too.  These savory appetizers also present a touch of elegance to your party table. If you don’t have chives on hand, minced scallions will do the trick. Serve these tasty snacks warm from the oven for a really delicious party nibble – they’re popular with adults as well as children. Also, this recipe is not too strict and you can use any ingredient you like. Try and experiment, you may be well surprised with the final result. Served with light lettuce or mixed salad it is perfect appetizer or even a light, healthy meal.

Eggs Florentine

Eggs Florentine

Eggs Florentine, a classic brunch dish, goes easily from day to night.Treat yourself to a gorgeous breakfast of eggs Florentine. Poached eggs are served on toasted sourdough bread with spinach and creamy Hollandaise sauce. When poaching eggs, it’s important to use really fresh, room temperature eggs. There are several ways to tell how fresh an egg is. The recipe is based on the eggs Benedict, an American breakfast dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce. Eggs Florentine substitutes spinach for the ham. Poaching an egg is to simply drop the egg into a boiling pan of water until cooked (preferably with the yolk still soft).

Sardenaira

Sardenaira

Sardenaira is tomato, onion and anchovy tart, also called pizza all’ Andrea (after Andrea Doria, the famous Ligurian sailor), pissadella or pissaladeira. This Ligurian dish is similar to Provençal pissaladière, with only a few small differences. It is excellent as a snack, but can also be served as a main course with some salad on the side. The Sardenaira is typical west of Liguria (from Taggia a Ventimiglia), and absolutely can not be confused with other types of pizza, calzones, and similar. If you like, you can use ingredients like thyme, marjoram, oregano, garlic, onions, plus capers, anchovies and olives, but no cheese.

Sweet and sour cucumber with fresh dill

Sweet and sour cucumber with fresh dill

Sweet and sour cucumber with fresh dill is half pickle, half salad, and totally delicious served as a brunch or appetizer. Serve with the thin slices of pumpernickel or other coarse, dark, full-flavoured bread. Cucumbers are in season from May to October, but are available year-round. Look for firm, vibrantly green fruit without wrinkles. Smaller ridged cucumbers differ little in taste to the more common smooth variety. You can sliced cucumbers and onions thicker so you will get the crispiness, or nice and thinly so flavours will mix better and quicker. Dill has a strong, distinctive taste that is like a combination of fennel, anise and celery, with warm, slightly bitter undertones. Use only the leaves of dill, and discard the thick stems. This herb is popular in Scandinavian and Eastern European cookery, and is added to soups, grilled and boiled fish, gravlax, potatoes and vinegars.