Veggie Patty with Pineapple Salsa - Completely Vegan Recipe

This is a tasty veggie patty that was created as an alternative to garden burgers.

Patty Mix:
2 Portabella Mushrooms, whole with stem
2 Pieces of Firm Tofu about 4x4" (can sometimes be bought in whole food stores bulk department)
2 Medium Red Potatoes, peel on
3 Tbsp Teriyaki Sauce
1/2 Tbsp Paprika
2 pinches Cayenne
1 Tbsp Worcester Sauce
1 Cup Oat Flour (can be substituted with All Purpose Flour)

1. Take a big bowl to have for mixing your ingredients in.
2. Puls mushrooms in mixer until mushy consistency. Then do the same with the tofu and the potatoes.
3. Add in spices and sauces.
4. Add in flour, a little at a time while so it gets mixed in evenly. (Depending on how dry or wet the mix is, you might need more flour mixed in)
5. Heat up oil in a pan.
6. Use a 4 oz scoop to measure patties, dip into flour before frying them.
7. If the mix is too wet, it might stick to the pan and be hard to flip the patty. If so, add more flour to mix and a little bit more oil to the pan.
8. Because of the sugar in the Teriyaki Sauce, it will brown quickly and can easily burn, so keep an eye on the color.

Pineapple Salsa:
1/4 Fresh Pineapple (can be substituted with Mango)
1 tsp Chopped Red Onion
1 Tbsp Chopped Fresh Cilantro
1 Lime Wedge
Salt & White Pepper to taste

1. Peel off pineapple and chop the fruit fine
2. Mix fruit with onion and cilantro.
3. Squeeze in lime juice.
4. Taste of salsa with salt & pepper.

Enjoy veggie patty with the salsa on a toasted bun and a glass of sweet Riesling or an Dark Ale.

Swedish Pancakes or Plattar (mini pancakes)

Swedish Pancakes - Batter can be used for Plattar fryed in a special cast iron with "Silver Dollar" size cakes.

Super yummy pancakes, thin like crepes but less dry and more "eggy" in flavor.

4 Portions

Ingredients

5 Eggs

4 Cups Whole Milk

1 ½ Cup All Purpose Flour

1 pinch Salt

1 Tbsp Butter

For frying: Vegetable Oil

1. Melt butter and put aside.

2. Whisk eggs and mix in 2 cups milk.

3. Add flour and whisk until free from clumps.

4. Add all the rest of the ingredients into the egg mix.

5. Mix until smooth, do not over mix.

6. The batter gets much better if it can sit refridgerated for a few hours or over night.

7. Heat up a pan and put a little vegetable oil in the pan.

8. See so the grease is coating the bottom of the pan.

9. Pour 6 oz of mix into the pan and swirl pan around until bottom is covered with batter.

10. Let a spatula separate the edge of the pancake from the pan, swirl again and do the procedure over until pancake is dry.

11. Pancake should now begin to brown and be ready to be flipped over. Let the spatula work its way under the whole pancake until lose and then flip it over and brown other side. Be patient!!! Pancake will break if you work it too early.

Enjoy with fresh berries/ fruit and whipping cream, ice cream or syrup.

Luxury Plättar - This recipe makes a little more fancy style of the mini pancakes

4 Portions

Ingredients:

1 ½ Cup Heavy Whipping Cream

5 Tbsp All Purpose Flour

3 Egg Yolks

¼ tsp Salt

2 Egg Whites

For frying: Butter

1. Whip the cream until thick.

2. Stir in the flour, egg yolks and salt.

3. Whisk egg whites until stiff and turn them into the cream mix.

4. Heat up special pan for Plattar and put a little butter on each frying surface in the pan.

5. Pour mix in right when butter is melted

6. Brown mini pancakes until golden brown, turn with a fork or a mini spatula.

Enjoy with fresh berries/ fruit and whipping cream, ice cream or syrup.

Helena’s Holiday Glogg - Mulled Wine

This glogg is a great party starter or a nice dessert beverage that will make you warm inside on a cold day. The aroma in the air will give an ambiance of holiday celebration.

10-12 Servings

2 Cups Water

1 Orange

6 Whole Cloves

1 Cinnamon stick

10 Cardamon Pods

1 Cup Granulated Sugar

1 Bottle Red Wine, Bordeaux Style

1 Cup Vodka (optional

1/4 Cup Raisins (optional)

1/4 Cup Sliced Almonds or Blanched and Peeled Whole Almonds

1. Peel orange by hand or with a peering knife so you get a few big pieces of the peel.

2. Mix water, sugar, spices and orange peel in a pot. Bring to a boil, take down heat and let simmer until the spiced syrup is reduced to half. Let it sit for a few hours or over night.

3. Mix red wine, spiced syrup and vodka in a pot. Heat up without boiling; the alcohol will dissipate if you bring the glogg to the boiling point.

4. The glogg should be served warm but not hot.

5. Pour into small cups, espresso size with a tea spoon on the plate.

6. Serve with raisins and almonds on the side for your guests to spoon into their glogg.

Enjoy with ginger bread snaps, a chocolate dessert or just as it is.

Swedish Julbord

This is a picture of a Swedish Julbord which is where the word smörgåsbord originates from.

See my traditional recipes for:
Swedish Meatballs
Jansson's Temptation
Wine Braised Red Cabbage
Almond Cottage Cheese Pudding
Chocolate-Oat Balls
Helena's Glogg


See Helena in the Press Democrat December '08

Red Wine Braised Cabbage

6-8 portions

Ingredients:

1/2 Head of Red Cabbage
1 Cup Red Wine
1 Cup Chicken or Vegetable Stock
6 Whole Cloves
1/3 Cup Brown Sugar
Salt & White Pepper to taste

1. Shred cabbage fine. Heat up oil in a big pot, add cabbage and cook until soft.
2. Bring wine, stock, cloves and sugar to boil. Let simmer for 10 minutes and strain out cloves.
3. Pour liquid over cabbage and cover with a lid and slow cook for another 10 minutes, add a little water if needed.
4. Season with salt & pepper.

Enjoy as a side salad with meat and potatoes for the holiday.

Swedish Meatballs

8-10 portions

4 lbs ground beef
1/2 Medium Yellow Onion
1/2 Cup Bread Crumbs
2 Eggs
3/4 Cup Half & Half
2 tsp Paprika
2 tsp Italian Seasoning
1 pinch Cayenne
1 Tbsp Worcestershire Sauce
1 Tbsp Dijon Mustard
1 tsp Salt
1/2 tsp White Pepper
Vegetable oil for sautéing

1. Chop onion fine and sauté on low heat until light golden, set aside to cool down.
2. Whisk eggs with cream and add bread crumbs to soak for a few minutes.
3. Mix all ingredients in a large bowl.
4. Heat up oil in a pan and sauté a tiny ball to taste your seasoning.
5. When satisfied, roll the whole mix into meatballs so they are ready to be cooked.
6. Roll the balls, while browning them in a hot pan.
7. When all sides are browned, move meatballs over to a pot, add water and cover with a lid.
8. Let them cook on slow heat until cooked through.

Enjoy with mashed potatoes, gravy, cranberry sauce and a cold beer.

Jansson’s Temptation

8-10 portions

Ingredients:

2 Medium Yellow Onions
8 Russet Potatoes
4 oz Caned Flat Anchovies
2 Cups Half & Half
1 tsp White Pepper
1/4 Cup Bread Crumbs, Japanese style recommended
4 Tbsp Butter

1. Cut onion into thin slices
2. Peel potatoes and use a box grater to grate on the coarse side.
3. Mix potatoes, onion, anchovy, cream and pepper in a big bowl.
4. Put mix in an oven safe greased 20 inch pan.
5. Sprinkle breadcrumbs on top and shave butter over.
6. Bake in 450º F until golden brown for about 1 hour. If top turns brown to quick, cover with aluminum foil.

Enjoy as a side dish with a meat entrée for the holiday.

Chocolate-Oat Balls

Here is the perfect sweets for your party. Very easy to make and require no cooking.

Ingredients:
1 Stick Room Tempered Unsalted Butter
1/2 Cup Granulated Sugar
1 Tbsp Vanilla
4 Tbsp Cocoa Powder
1 1/2 Cup Quick Oats
1-2 Tbsp Strong Coffee (optional)
Unsweetened Coconut Flakes or Crystallized Sugar (Swedish specialty called Pearl Sugar that can be bought at IKEA )

1. Stir butter, sugar & vanilla fluffy.
2. Sift cocoa powder and stir into the mix.
3. Stir in oats and coffee.
4. Make 2 inch balls and roll them in crystallized sugar or unsweetened coconut flings.
5. Chill chocolate-oat balls in refrigerator before being served.

Enjoy with a nice port wine, Swedish Glogg or a glass of milk.

Almond Cottage Cheese Pudding

This is a yummy dessert to enjoy at any occasion.
Light, fluffy, creamy and just delicious.

9 portions

Ingredients:

2 Eggs
1/4 Cup Granulated Sugar
16 oz Cottage Cheese
1/4 Cup All Purpose Flour
1/2 Cup Almonds (roasted or smoked, preferable unsalted)
2/3 Cup Milk
1 Cup Heavy Whipping Cream
1/2 Cup Strawberry Jam
2 Tbsp Powder Sugar

1. Chop almonds fine and put a side.
2. Whisk eggs and sugar until fluffy.
3. Add milk and flour, whisk until lump free.
4. Stir in cottage cheese and chopped almonds.
5. Pour mix into a greased oven safe 10 inch pan.
6. Bake in 375º F for about 40 minutes or until firm with golden surface, but still moist inside.
7. Let pudding sit for a while before serving.
8. Whip cream until it thickens to a nice consistency.
9. Serve pudding topped with whipped cream, strawberry jam and powder sugar sifted over.

Enjoy with a glass of Late Harvest Gewürztraminer or a Kir Royal.