Improvising and Swedish Recipes

It's tax season and with my slow internet, Turbo Tax seems to be taking forever to up-date each page. So in the meantime, I thought I would make use of the waiting: Improvise. I do this a lot anyway but I thought I would share two specific moments. The first is: when a baby is not ready for a cup, use what you got. Here's Benjamin Meredith demonstrating with a bike water bottle.

The second is: when not in Sweden, still cook like in Sweden. So here are a few recipes I've made recently.

ÄRTSOPPA (PEA SOUP)

18 oz bag of Lars Own Yellow Peas (can use split ye

llow peas)

8 cups water

1 onion, finely chopped

3 carrots, peeled and diced

2 stalks of celery, sliced

1/2 lb. of ham or pork pieces

1/2 tsp. salt

1/2 tsp. marjoram

1/4 tsp. thyme

1 bay leaf

Follow soaking instructions on the peas. Drain peas. Combine all ingredients in large pot and simmer over med-low heat for 1 1/2 hours or until shells of peas split.

KÖTTBULLAR (SWEDISH MEATBALLS)

2 lb. ground beef

2 eggs

1 c. milk, cream, broth or water

1/2 c. bread crumbs or flour OR 1 c. mashed potatoes or torn bread

1 1/2 tsp salt

1/2 tsp. pepper

1 minced onion or 1 tbsp. onion powder

1/4 tsp. dry mustard

1/8 tsp. nutmeg or 1/4 tsp. all-spice

Combine all ingredients. Roll into 1" balls and fry in skillet or bake at 450F for 10 to 15 minutes. Serve with lingon sylt (jam).

KANELBULLAR (CINNAMON BUNS)

5  tsp. dry yeast (2 packets)

1 c. butter (2 sticks)

2 c. milk

1/2 tsp. salt

1/2 c. sugar

6 c. flour (can use 1/2 whole wheat & 1/2 unbleached)

2 tsp. ground cardamom

Filling

4 Tbsp. butter, softened

5 Tbsp. sugar

1 Tbsp. ground cinnamon

Topping

1 egg

pearl sugar

Melt butter in pan. Add milk and heat until warm to the touch. In large mixing bowl, combine butter mixture with yeast until dissolved. Add 1/2 c. sugar, salt, cardamom and most of the flour. Mix until elastic. Place in warm location and let rise for 30 - 40 minutes. Place dough on lightly floured surface and knead using remaining flour as needed. Divide dough in half and roll each piece into a large square about 1/3" thick. Combine the cinnamon and sugar. Spread with 1/2 the butter and sprinkle with 1/2 the cinnamon sugar. Roll the dough into a log and slice about 3/4" slices. Place on greased baking sheet. Preheat oven to 425F and let rise for 20 minutes before baking. Brush with egg and sprinkle with pearl sugar. Bake for 10 minutes until golden brown.