passion
Pictured: Anders Norsell
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An easy-to-mix drink that you can make alcohol-free by cutting out the light rum. Shake two drinks at once.
time needed: 15 minutes
6-8 cups
Ingredients
250gm frozen and thawed passion fruit pulp
2 dl caster sugar
2 deciliters of water
1 ½ deciliter of pressed lime
1 bowl of mint
3 dl light rum
isbitar
6 dL Sprite
Appetizer
Mint
do this
1. Bring sugar and water to a boil and cook until sugar dissolves. Let the law cool.
2. Pass the pulp of the passion fruit through a fine strainer into 1 dL of juice.
3. Mix passion fruit juice, lime juice, sugar syrup, rum and mint in a shaker, keeping some mint leaves for garnish. Make the drink in batches. Punch a wooden spoon or wooden spoon post until the coin is easily crushed.
4. Add a few ice cubes and shake the drink. Strain into a glass and put on ice. Apply sprite and garnish with mint.
Gubbröra on breadcrumbs
Pictured: Anders Norsell
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An excellent snack that everyone usually appreciates. We chose to serve the mixture on rye bread, but of course it is possible to replace the bread with crusty bread or serve the mixture in a small cup.
time needed: 20 minutes
Enough for 6 to 8 people in the buffet
Ingredients
2 eggs
175 grams Matisil
. apple
½ red onion
½ dl mayonnaise
2 tablespoons chopped dill
1 tablespoon of chives
1 cream of salt
1 cream of freshly ground black pepper
complements
4 slices of breadcrumbs
Appetizer
radish thinly sliced
Rashad sandwich
do this
1. Put the eggs in boiling water and cook for 8 minutes. Rinse the eggs with cold water. Peel it and chop it fine.
2. Pour the shovel over the herring and chop it. Peel and core the apple and chop it finely. Peel and finely chop the onion.
3. Mix the herring, eggs, apples, onions, mayonnaise, dill and chives. Season with salt and pepper.
4. Take out small pieces of bread using a glass beaker with a diameter of 4 cm. Add the old men’s puree and top with horseradish and watercress.
Shrimp marinated with lemon and herbs on spoon
Photo: FAnders Norrsell
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A simple and easy to prepare snack that you can serve on spoons or in small cups. There is a little oil in the dish, so remember to serve spoons on a napkin. If you don’t like cilantro, replace it with dill.
time needed: 15 minutes
Enough for 6 to 8 people in the buffet
Ingredients
500gm shrimp with shells
1 jar coriander
1 clove garlic
1 hot red pepper, eg bell pepper
3 tablespoons olive oil
2 tablespoons of pressed lime
salt a teaspoon of salt
Appetizer
coriander
do this
1. Shrimp peel. Finely chop the cilantro, reserving a few leaves for garnish. Peel the garlic and chop finely. Peel the squash, grate and chop it fine.
2. Mix the coriander, garlic, cayenne pepper, oil and lemon juice. Stir prawns and season with salt.
3. Serve shrimp on spoons and garnish with coriander.
salmon with tomato
Pictured: Anders Norsell
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It is preferable that salmon be lukewarm at the buffet.
time needed: 20 minutes + 25 minutes in the oven
Enough for 6 to 8 people in the buffet
Ingredients
1.2 kg Boneless salmon fillet with ASC mark
1 lemon
1 dl hot sauce
2 teaspoons paprika powder
1 teaspoon + 1 teaspoon salt
2 cream freshly ground black pepper
1 creamy cayenne pepper
Tomatoes
500 g of cherry tomatoes, preferably of different colors
1 clove garlic
½ dL olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon salt
2 cream freshly ground black pepper
Appetizer
1 bowl of basil
do this
1. Set the oven to 200 degrees. Place the salmon on a tray lined with parchment paper. Rinse the lemon well with lukewarm water. Shot the shell. Mix lemon peel with hot pepper sauce and paprika powder. Season with a teaspoon of salt, pepper, cayenne pepper.
2. Sprinkle 1 teaspoon salt over the salmon and brush the sauce. Cook salmon in the middle of the oven for about 25 minutes.
3. Tomatoes: Cut the tomatoes in half. Peel and grate the garlic clove. Mix garlic with oil, vinegar and honey. Season with salt and pepper. Flip the tomatoes and let them marinate at room temperature for 20 minutes.
4. Spread half a tomato over the salmon and scrape over half of the basil leaves. Mix the rest of the basil with the tomatoes and serve on the side.
Easter salad with primrose and spelled with dill and caper dressing
Pictured: Anders Norsell
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A rich and nutritious salad that goes perfectly with salmon but also as one salad.
time needed: 30 minutes
Enough for 6 to 8 people in the buffet
Ingredients
3 del spell
2 tablespoons chopped dill
1 tablespoon rapeseed oil
150 gm green beans
150gm frozen wax beans
150g frozen soybeans
2 beets
2 polkabetor
sauce
¾ dL rapeseed oil
3 tablespoons squeezed lemon
2 tablespoons chopped dill
1 tablespoon small grave
Appetizer
dill
lemon wedges
do this
1. Boil the wheat kernels according to the instructions on the package. Let it cool a little and mix it with dill and oil.
2. Prepare the green beans and cook them in lightly salted water for 3 minutes. Rinse it with cold water and leave it to dry.
3. Melt the wax beans and soybeans according to the directions on the package. Peel and grate the squash and cut it into thin slices, preferably on a mandolin.
4. Mix buckwheat with green beans, wax beans, soybeans and beets.
5. Sauce: Mix the oil, lemon juice, dill and capers together. Pour the sauce over the salad.
6. Garnish the salad with dill and lemon. Warm serviced room. ★
advice!
We used a mandolin to get nice, thin slices of beets. If you don’t have one, use a cheese grater.
Asparagus salad with my soldiers
Pictured: Anders Norsell
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Here, tender asparagus stalks are served with gondola balls made with ricotta and Parmesan cheese. It almost looks like a fluffy cloud of cheese when you eat a gnodiball.
time needed: 30 minutes + time in the fridge + 30 minutes until onions are soft
Enough for 6 to 8 people in the buffet
Ingredients
500 g green asparagus
Gnudi
50 gm parmesan cheese
500 gm ricotta cheese
salt a teaspoon of salt
1 cream of freshly ground black pepper
3 dl semolina
Pickled red onions
1 deciliter of fine sugar
1 ½ deciliter of water
½ deciliter of vinegar (12%)
1 red onion
Appetizer
5 radishes
do this
1. Gnudi: Vinereve Parmesan cheese. Mix parmesan cheese, ricotta, salt and pepper. Roll the mixture into 35 small balls with hands washed with water. Put it on a plate of semolina and roll it until it is covered with semolina. Leave the balls in the refrigerator overnight.
2. We mix the semolina from the soldiers and put it in boiling, slightly salted water. Let it boil for 3 minutes until it floats. Eat it with a perforated spoon and let it dry.
3. Pickled red onions: Mix sugar, water and vinegar. My heart until the sugar dissolves. Peel the onion, cut it into thin slices, and put it in the pan. Leave it to soak for 30 minutes.
4. Cut the bottom of the asparagus and boil it in lightly salted water for about 3 minutes. Strain it and put it on a plate. Add gnodi and add pickled onions. Cut the radish into thin slices and sprinkle them.
Roasted eggs between spinach and tomatoes
Pictured: Anders Norsell
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In the spinach mixture, small pits are made where the eggs are cracked and baked for a short time. The eggs are creamy and delicious. A dish that is prepared at the last minute.
time needed: 15 minutes + 15 minutes in the oven
Enough for 6 to 8 people in the buffet
Ingredients
6-8 eggs
1 yellow onion
1 tablespoon butter
200 grams of spinach
1 teaspoon salt
½ teaspoon freshly ground black pepper
150g cherry tomatoes
Appetizer
Rashad sandwich
chili flakes
do this
1. Set the oven to 225 degrees. Peel and chop onions. Fry in butter in a skillet. Add spinach and let it simmer. Season with salt and pepper.
2. Pour the mixture into a greased oven dish. Cut the tomatoes in half and add. Make 6-8 small pits in the spinach and crack the eggs.
3. Cook in the middle of the oven for about 15 minutes. The egg white should harden, but the yolk should be loose. Put on top of the Rashad love and chili flakes.
easter cake
Pictured: Anders Norsell
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The cake is covered with a wonderful cream with flavors of berries, cream and cream cheese. The cream also covers a layer inside the cake, and in the other layer hides a thin Nutella filling. Top with chocolate eggs and optional sprinkles, and the gorgeous cake is ready!
time needed: 40 minutes + 35 minutes in the oven
into 10-12 pieces
Ingredients
4 eggs
2 dl caster sugar
1 deciliter of wheat flour
1 deciliter of potato flour
2 teaspoons baking powder
Raspberry filling and appetizer
250gm frozen raspberries
400 gm natural cream cheese
1 deciliter of powdered sugar
3 dl whipping cream
Nutella filling
1 liter whipping cream
1 deciliter of Nutella
Appetizer
candy eggs
Raspberry
do this
1. Set the oven to 175 degrees. Beat eggs and sugar until mixture is fluffy. Mix the flour, potato flour and baking powder and mix them into the mixture. Stir until everything is mixed.
2. Pour the mixture into a greased frying pan with a removable rim, 24 cm in diameter. Bake in the lower part of the oven for about 35 minutes. Let the cake cool.
3. Raspberry filling: Boil the raspberries and pass them through a strainer. to calm down.
4. Whisk together raspberry puree, cream cheese and powdered sugar. Add cream a little at a time while whisking.
5. Nutella filling: Whip the cream. Mix cream and Nutella.
6. Divide the cake into three bases. Raspberry filling is wide in the first bottom and placed in the second bottom. Spread over Nutella cream and place on the last base.
7. Raspberry filling around and on top of the cake. Sprinkle the rest of the filling on the cake and decorate with eggs and berries.
Prepare as follows:
Two days ago:
Boil the drink for the drink
1 day ago:
Hit the rounds for the old man’s mess and store it in a plastic bag
Mix the seasoning mixture with the salmon
Make My Soldiers For Asparagus Salad
Boil the wheat kernels and keep them cold
Make the dressing for wheatgrass salad
Bake the bottom of the cake
5 hours ago:
Peel the prawns and mix it with the other ingredients.
Make old man puree and add tomatoes to salmon
Pickled onions for asparagus salad
Make the raspberry and Nutella filling for the cake and put it together
just before:
Put the shrimp on spoons and put the old man’s dough on the bread rolls
Spread the spice mixture over the salmon and fry in the oven
Make Spinach-Baked Eggs Boil Asparagus for a Salad With My Soldiers
Decorate the cake
Matching food and drink
Set up a small buffet of drinks so that everyone can choose to taste.
Snaps
Salto Akvavit (80), Sweden, 169 SEK (35 cl)
Marinated organic schnapps flavored with fennel, cumin and shallots. Switch good taste for Easter food.
beer
Landsort Lager (1466), Sweden, 30:30 (50 cl)
A light beer with integrated bitterness and freshness. Ingredients of bread, herbs and a little honey. Good beer in all respects.
wine
Loimer Lenz Riesling 2020 (4350) Austria 139 SEK
An appetizing white wine with pure and healthy fruit. Lime ingredients, apple and a little honey.
dessert wine
Prachito dacchi Prada 2019 (6260). Italy 99 SEK (37.5 cl)
Pearl red dessert wine. Tones of red berries and herbs and a light floral touch. Here sweetness and freshness – excellent for the cake.
Non-alcoholic
Wisby Lager Alkoholfri (19022), Sweden, 15:50 (33 cl)
A light, non-alcoholic beer with a fresh look, streaks of citrus, some bread and a balanced bitterness.
Natureo Free Muscat 2019 (1912), Spain, 55 kr
A non-alcoholic white wine with a slight grape sweetness and freshness, hints of pear and a little floral undertone.
Recipe and design by Bitte E: son Forsberg & Kerstin Svensson. As published in Allt om Mat.