Bagels

Bagels

Ingredients:

14 pieces

About 11-12 dl wheat flour special

50 g fresh yeast

2 tbsp salt

4 1/2 dl water

50 g of margarine

For cooking

2 liters of water

Salt to lightly salted water

Garnish

sesame seeds or poppy seeds

Directions:

Crumble the yeast in a bowl. Melt the water to about 37 ° C. Pour the water over the yeast and stir it out.

Melt the butter. Mix flour and salt. Mix the liquid with yeast and butter in the flour and work the dough for about 5 minutes, it should be quite firm. Allow the dough to rise for about 10 minutes under the baking cloth.

Pick up the dough on a floured bench and work it together with the rest of the flour. Divide the dough into 14 pieces for 14 bagels. Roll out each piece about 25 cm long. Shape into round wreaths, tie the ends together with some water.

Place them on floured baking sheet paper. Allow to rise for 30 min. Set oven to 200 ° C.

Boiling: Boil the water with the salt in a saucepan. Carefully place 2-3 pieces of bagels at a time into the boiling water. Let simmer for about 4 minutes. Turn them once in the meantime.

Garnish: Pick them up with a hollow spoon and place them on plates with baking sheet paper. Sprinkle with sesame or poppy seeds.

Bake in the middle of the oven for about 20-25 minutes. Let cool on grill.

If you do not want to cook them, you can just let them rise on the plate, brush with water and sprinkle over sesame or poppy seeds and bake in the oven.

For serving: Feel free to serve them with cream cheese and smoked salmon, boiled egg, ham, cheese, cucumber and tomatoes, yes everything you like.

If you want a spicy flavor on your bagels, add 1 teaspoon of aniseed dough to the dough.

Oven Omelette with Shrimp or Mushroom Stew

Oven Omelette with Shrimp or Mushroom Stew

Ingredients Omelette

5 eggs

1, 5 tbsp wheat flour

1 teaspoon salt

6 dl milk

Pepper

Ingredients Shrimp or mushroom stew

Prawns or Mushrooms

2 tablespoons margarine

1, 5 tbsp wheat flour

milk

2 tablespoons fresh dill, finely chopped

salt

pepper

Directions Omelette:

Boil the milk. Let it cool.

Whisk together eggs and wheat flour. Add milk, salt and pepper.

Pour the mixture into a greased, oven-proof mold, bake in the oven at 200 Celcius degrees until the batter solidifies and the surface turns color, about 20 minutes.

Directions Stew:

Melt the margarine in a saucepan. Stir in the flour. Add milk, a little at a time until it has the right consistency. Let the stew cook for 5 minutes.

Stir in shrimp and dill, or mushrooms, whatever you prefare. Season with salt and pepper.

Pour the stew on top of the omelette and serve as a sole dish or on a buffé or instead of potatoes or rice with meat, chicken, meatballs, or with a green sallad and bread.

I mostly use it on a buffé table for Christmas, Easter, Midsummer or any festive occation here in Sweden.

Swedish Oven Pancake

Swedish Oven Pancake

Ingredients:

4 servings

3 eggs

8 dl milk

1/2 teaspoon salt

4 dl wheat flour

1 package bacon

For serving

Lingonberry jam

Directions:

Shred the bacon directly down into a large ovenproof mold or small pan. Bake in the oven for about 5 minutes, 225 ° C.

Whisk together eggs, milk, salt and wheat flour to create a smooth and non-sticky batter.

Take out the pan with the bacon and pour the batter over the bacon in the pan. Set the oven to 225 ° C and bake for 25-30 minutes.

Serve with lingonberry jam. It is also great to serve with shredded carrots and cottage cheese in addition to Lingonberry Jam.

In Sweden Ovenpancake is often served with soup made from yellow peas. I have added two recipes here. One with Split Peas and Ham and one with Chickpeas.

Chickpea Soup

Ingredients:

1 large onion, medium diced

6 to 8 cloves garlic, crushed

1 tsp ground cinnamon

1 tsp ground cumin

1/8 tsp cayenne pepper

1 heaped tsp sweet paprika

400 g tinned chopped tomatoes

425 g tinned chickpeas, drained and rinsed well

1 l vegetable broth

1 tsp sugar

Coarse salt

Freshly ground black pepper

140 g pre-washed baby spinach

Directions:

Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur.

Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is low, add some water so the chickpeas are just covered. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.

Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes. Season again, to taste, with salt and pepper.

Serve soup, drizzled lightly with extra-virgin olive oil, if desired.

Split Pea Soup with Ham

Ingredients:

2 ¼ cups dried split peas

2 quarts cold water

1 ½ pounds ham bone

2 onions, thinly sliced

½ teaspoon salt

¼ teaspoon ground black pepper

1 pinch dried marjoram

3 stalks celery, chopped

3 carrots, chopped

1 potato, diced

Directions:

In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.

Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.

Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.