Langos – As a Crayfish Side Dish

We had crayfish this evening and as always it needs something a bit more substantial on the side. This year I made a västerbottenost pie and langos.

Langos is a Hungarian dish consisting of deep-fried dough, brushed with garlic butter and served with different fillings; the most common filling being soure cream with prawns and chopped red onion.

This is how the Langos are made:
Make dough out of 7 deciliters of flour, 3 dl of water, 3 boiled potatoes grated, some salt and yeast. Leave to rise for about an hour. Kneed dough on table and if needed add some more flour. Cut into 16 pieces and shape into ovals. Heat some oil in a frying pan (3-4 centimeters) and deep-fry the breads one by one, about a minute on each side until they are golden in colour.

Our crayfish langos were brushed with garlic butter and served with sour cream, chopped red onion and fish roe.
Langos

The boys asked to have some with ground beef before going out:
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Making the langos dough:

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Coconut Prawn Soup

For the second weekend in a row we are making coconut prawn soup for a starter; the recipe we have used is derived from the Systembolaget recipe collection (very small portions, double the recipe if you use it!). The soup is delicious and quite easy and quick to make. It looks nice too.

Start off by peeling 800 grams of carrots, and cut them into slices. Peel and cut a red onion, chop a couple of cloves of garlic and finely chop a red pepper. Fry onion, pepper and garlic for a while and add the carrots. Keep frying for a while. Add 5 dl of water and a vegetable stock cube. Crush a couple of sprigs of lemon grass and put in the soup. Boil until the carrots are soft, take the lemon grass out and then blend the soup. Add two cans of coconut cream and some fish sauce.

Mix prawns with lemon and fresh chilli. Add to bowls and pour the soup over. Sprinkle with fresh coriander and serve.

Mussels in White Wine and Cream

An old weekend favorite. Of course the very best mussels are to be had at Akkurat on Söder, but we try to make do with our own once in a while. We buy plenty of mussels, most of the time more than we manage to finish. This time we got about 1,6 kg for two people. Half would have been enough.

First thing to do is to clean the mussels. Empty them into the sink, grab a steel wool cleaner and start scraping. Any opened mussel, which does not close, should be thrown away.


Then get the ingredients ready: three finely cut shallots, four cloves of garlic, one chicken stock cube, two bay leaves and some chopped parsley, three dl of white wine (dry but fruity – not oaked) and four dl of cream.

Start off by frying the mussels in a bit of olive oil for a short time. Add the rest of the ingredients, put the lid on and cook for about 5-7 minutes. Any mussel not having opened should be thrown away.

Serve with, bread, chips and a dip sauce.


The boys didn’t fancy mussels so we made them some breaded fish to go with the chips – fish and chips style. We got a couple of fresh cod fillets and
1) Coated them in flour
2) Then coated them in egg
3) And finally coated them in bread crumbs

Then we fried the fillets on medium heat and served them with ketchup, lemon and fries.


Prawn Risotto

In looking for of a nice dish to welcome Kalli home from his two day cruise to Åland with, I decided on this räkrisotto. I found the recipe in “Allt om mat” nr 18/2010.

This is how it’s done:

Peel 500 grams of prawns, finely chop 3 shallots and 2 cloves of garlic, julienne 3 carrots, chop 1 red chilli into fine pieces.

Fry onion and garlic in oil for 3 minutes. Add chilli and 3 dl of arborio rice. Fry for another minute.

Mix 4 dl of dry white wine and 8 dl of prawn fond. Add about a third of this to the rice and vegetable mix. Now let it boil slowly. Add liquid slowly by slowly as it absorbs into the rice, and stir regularly.

Add the carrots after about 10 minutes. Leave to cook for another 15-20 minutes. it is important to stir regularly.

Rinse 1 lemon. Grate some of the peel and squeeze the juice out.

Add prawns and 3 dl of grated parmesan to the risotto. Add lemon rind, lemon juice and salt to taste. (Be careful not to add too much rind as it gives a bitter taste)

In the original recipe chives were added to the risotto and it was garnished with horse radish flakes. This I did not try but I am sure it would have added a nice touch.

Sea Food and Pasta Lovers Look This Way!

Pasta and sea food sauce. Really simple, easy and tasty!

Start off by making the tomato sauce. Chop one yellow onion, fry it in olive oil and add 1 tbsp of tomato pure and one tsp of sugar. Add two cloves off chopped garlic, black pepper, two stock cubes and two tins of finely crushed tomatoes. Let boil under lid for about 20 minutes. Thereafter add two tsp of Chinese soy and 1/2 dl of cream. Also add some dried or fresh herbs.

Make a cold sauce by mixing a deciliter of chopped green olives with two deciliters of light créme fraiche.

Add 400 grams of peeled prawns and crayfish tails to the tomato sauce. Heat.

Serve with pasta and freshly grated parmesan.

We had Hardy´s Nottage Hill Riesling 2009 with it. Went excellently.

Recipe inspired by http://www.svenskfisk.se

Scallops in Basil Sauce

Very simple, very good!

Fry a small, finely chopped shallot at moderate heat for about 5 minutes. Add 2 dl of dry white wine and 2 dl of whipping cream. Reduce to half the amount. Add a good knob of butter and the leaves of a pot of basil. Mix smooth. Add salt and pepper to taste. Fry scallops with slices of garlic for about 30 seconds each side. Add sauce on plate and place scallops in it.

Eat and enjoy!

Recipe found here.

Oven Baked Lobster With a Grilled Halloumi Starter

A very delicious meal!

The recipe for the starter we found at Systembolagets recipe site. It is a very special, and very nice dish. The green sallad and the mustard gives it bitterness and the halloumi tones the bitterness down. The recipe is aimed to be a maincourse but it is very well suited for a starter, especially if your main course is not particularily filling. This is how you make it:

Boil 2 deciliters of dinkel in 5 deciliters of water for 25 minutes. Drain. Make a dressing in the mixer out of half a head of green sallad, ½ tbsp of Frensh mustard, ½ tbsp of lemon juice and 2 dl of rapeseed oil, salt and pepper. Roast the almonds in a pan with oil and salt. Mix into the dressing; spinach leaves, pear wedges and the dinkel. Place on serving plates and on top add grilled halloumi and almonds.

The main course consisted of ovenbaked lobster with potatoe wedges. For some strange reason the filling on the lobster turned blue in the oven. It still tasted great though and it was rather attractive.

This is how you do it:

Cut the lobsters in half lengthwise. Mix butter, garlic and any kind of herb such as parsley or salvia, salt and peppar. Spread the butter mixture on top of the lobster halves and bake in the oven for about four minutes.

Crayfish With Garlic Butter

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Not until now are we having our first crayfish dinner for this year. My colleague Marie gave me the idea of baking the crayfish in the oven with garlic butter. After having done some research on the internet I opted for cutting the crayfish in half like one does with lobsters and putting the garlic butter on top. I mixed in some oregano with the butter and I sprayed the crayfish with olive oil before putting it in the oven. I was quite generous with the garlic – there was probably at least seven cloves going in. I left the crayfish in the oven for about 3-4 minutes at 225°.

To go with the crayfish we had an onion and cheddar cheese pie. In it was both red and yellow onions together with grated mature cheddar cheese.

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We tried three drinks with the food:
Timmermans Oude Geuze
Sierra Nevada Pale Ale
Cremant de Bourgougne

Kalli wasn’t entierly happy with any of them. He says he would have liked a slightly floral white wine instead.

I prefered the pale ale.

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Kalli tweets after a hard struggle with pliers and claws:
“The crayfish’s evolutionary ambitions of making itself incredibly hard to eat are defeated by it evolving to become so incredibly tasty.”