Mustard sauce for gravlax
This sweet and salt sauce is a must to serve with gravlax. The sauce is often called Sauce maitre d’Hotel or Hovmästarsås, which means ‘made by the headwaiter’. Back in time, the headwaiter used to mix the ingredients together by the table for his guests.
Gravlax, cold-cured salmon
Choose a nice middles when to make gravlax, which is cold-cured salmon. This is the classic spice rubbing with sugar, salt, white pepper and dill.
Raw lingonberry jam
Lingonberries are not so delicious to eat as they are. You have to put some sugar to them, otherwise they taste a bit tart and bitter. This is a nice way of quick making a jam of the lingonberries.
Princesses Cake
How to bake you a real Princess Cake at home in your own kitchen. If you want really great flavor to the cake, try baking trays and cook the custard yourself. The trick with brushing the marzipan with melted butter is the marzipan to not to “sweat” the cream.
Butterfried chanterelles
Chantarelles tastes the best fresh, an the best is to cook them when they are freshly picked. When finished, the fungus has shrunk some, but that’s because a lot of liquid has steamed away.