Köttbullar (Swedish Meatballs)

Ingredients:

• 500gm ground (minced) beef/pork or mixture
• 250ml (1 1/4 cup) milk
• 75g (3/4 cup) white breadcrumbs
• 1 egg
• 1 onion
• Salt
• White pepper
• ground allspice

Method:

1. Finely dice the onion and sauté gently in a little butter, without browning.
2. Soak the breadcrumbs in milk.
3. Blend the ground meat, preferably in a food processor, with the onion, egg, milk/breadcrumb mixture and the spices to the proper consistency and taste.
4. Add a little water if the mixture feels to firm.
5. Check the taste by test-frying one meatball.
6. Then shape small meatballs with the aid of two spoons and place on water-rinsed plates.
7. Brown a generous pat of butter in a frying pan, and when it "goes quiet" place the meatballs in the pan and let them brown on all sides.
8. Shake the pan often.
9. Serve with potato purée or boiled potatoes, raw stirred lingonberries and you can put gravy as well. 

Kanelbullar

Ingredients:

Buns:

• 35g yeast
• 100g sugar
• 300ml Milk
• 1 egg
• 120g butter
• 1 tsp salt
• 1 tbs ground cardamom
• 750g flour

Fillings :

• 100g butter
• 50g sugar
• 2 tbs cinnamon 

Glaze : 

• 1 egg
• 2 tbs water
• pearl sugar

 Method:

Stage1:

Crumble the yeast in a bowl and stir in a few tablespoons of milk.

Melt the butter and pour the milk on it.

Add the rest of the ingredients and knead the dough in a dough mixer for 10-15 minutes.

Let the dough rise while covered at room temperature for 30 minutes.

Stage 2:

Roll out the dough so it is about 3mm thick and 30cm wide.

Spread the room-temperature butter on top.

Make a mixture of sugar and cinnamon and sprinkle it over the dough.

Roll the dough the long way and cut the roll into about 25 slices.

Place them with the cut edge upward in paper molds.

Place on a baking sheet and let rise under a towel for about 60 minutes or until the buns have doubled in size.

Stage 3:

Beat together the egg and water, brush the mixture carefully on the buns and sprinkle pearl sugar on top.

Bake in the oven (220C) for 5-6 minutes. Allow to cool on a rack.

Toast Skagen (Swedish Prawn Toast)

Ingredients:

• 4 slices of white bread
• 320g peeled cooked prawns
• 4tbs mayonnaise
• 1tbs Dijon mustard
• 150g whitefish roe
• 50g fresh dill
• 1 lemon
• Butter

Method:

1. Cut off the crusts of the bread slices.               
2. Saute the bread golden brown on both sides in a little butter.  Drain on paper towels.
3. If the prawns are large, cut into smaller pieces.
4. Save 4 sprigs of dill for garnish.  Finely chop the rest of the dill and mix with the prawns, mayonnaise and mustard.
5. Divide the mixture into 4, and place on top of the bread slices.
6. Shape the whitefish roe on top of each toast and garnish each with a sprig of dill and serve with a wedge of lemon.