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Holiday Food: Part 2

Posted on by Susan Posted in Food | Leave a comment

Hi guys, how are you?

I know it’s been a month since Christmas, but I still wanted to share the rest of our Christmas Food. You can read more about our Christmas Ham, if you’d like. In addition to our Swedish Christmas Ham, we also had a whole bunch other food.

Of course, we had to start the day dinner with a warming mug of mulled wine.


My Mr. Awesome updated the recipe a little bit (more cloves, cinnamon and cardamom) and it turned out even better. While sipping on the Glögg we had a few appies (shrimp hors d’oeuvres, smoked salmon, roast beef roll-ups – sorry, no pic) and Swedish Christmas Ham.

We also made our own meatballs:

Köttbullar: Swedish Meatballs

Among the side dishes, we had oven omelette (ugnsomelette) topped with Chanterelle Sauce (Kantarellstuvning), Jansson’s Frestelse (baked potato dish with anchovies, onions and cream) and baked tomatoes (in case someone would have preferred some veggies during this meat and carb-heavy day).

front to back: oven omelette with chanterelles, Jansson's Frestelse, baked tomatoes…

… and sausages.

Unfortunately many of our friends left before we even had the desserts finished and out on the table… :(

Tomtekladdkakor (Santa Hat Brownies)

Inspiration for the Santa hat brownies here and here. I also made a big kladdkaka (sticky chocolate cake, similar to a brownie) as well as sugar cookies.

Originally we were even planning on offering crackers, cheese and grapes, because we didn’t want our friends to leave hungry, but we ended up with so many leftovers and totally forgot about it. I just  hope none of our guests left hungry…

We had a lot of fun this past Christmas, and I can’t believe that this week is already my birthday/the little guy’s 5-month birthday. The holidays went by so fast, yet I’m still blogging about it at the end of January… What can I say? :D

Goofy photos: I had to test our new camera, right? :)

Well, only 11 more months till Christmas 2012, haha!

Our first Christmas tree as a family!

Anyone else also not realizing how fast time goes by???

Read more:

Christmas Food: Part 1 – The Ham

Mulled Wine

Funky Food Friday: Swedish Meat Pie – Köttfärspaj

Posted on by Susan Posted in Dinner, Funky Food Friday, Recipes | Leave a comment

Meat Pie is always great for dinner parties and even holiday get-togethers. If you are in a rush, you could even buy a ready-made  pie crust or dough, but I would recommend making it from scratch. This recipe was given to me by my partner’s grandmother, after I enjoyed it many times at her place, and I am excited to share it with you!

Swedish Meat Pie – Köttfärspaj



  • 50 g (3 – 4 Tsp) butter, softened
  • 400 ml (1 and 3/4 cups) flour
  • 150 ml (2/3 cup) milk
  • 2 tsp baking powder

Pie Filling:

  • 500 g (approx. 1 lb) ground meat (I usually use extra lean ground beef, but a mix of ground beef, pork and veal can also be used)
  • 2 yellow onions
  • 3 cloves garlic, chopped (original recipe: 2 cloves of garlic)
  • salt
  • pepper
  • paprika powder (added by me)


  • 300 ml (1 and 1/5 cup) creme fraiche (original recipe: 500 ml)
  • 5 Tsp mayonnaise
  • 400-500 ml / approx. 2 cups shredded cheese


  1. Start with making the pie crust: Pre-heat oven to 200°C/395°F. Mix all ingredients and knead until it becomes a smooth dough ball. Press into a greased pie form. IMPORTANT: prick the unbaked crust a few times with a fork, otherwise it will form air bubbles.

    No need to pre-bake the crust – just add filling and topping and bake it all together.

  2. Filling: Slowly fry chopped onions and garlic in a frying pan on medium heat until translucent. Turn up the heat and add the ground meat. Add salt, pepper and paprika powder to your liking (I use lots of  paprika for flavour and colour). Fry until cooked thoroughly. Let filling cool down a little bit, while making the topping.
  3. Topping: Mix creme fraiche, mayonnaise and shredded cheese.
  4. Put meat filling into the unbaked pie crust.

    You can also add wild mushrooms, such as chanterelles, to the meat filling.

  5. Spread the topping mixture evenly over the meat.
  6. Bake for 30 minutes, until the top turns to a nice, golden brown. Let it cool for ten minutes (otherwise the cheesy topping will be runny), before serving it with a side salad.

This is one of my favourite dishes to make for friends and get-togethers, as it can easily be prepared ahead of time. Just put it into the oven, when the first guests arrive, and while sipping on some martinis or a glass of wine, along with some appetizers. It will be ready to eat, when you are starting to get hungry. It also freezes well, and if cut into individual portions, makes a great lunch dish.

Leave a comment and let me know if you liked this recipe!

Warming up for the Holidays

Posted on by Susan Posted in Drinks | Leave a comment

Hey Everyone!

Well, I’m not really a Christmas person, but I surely am in the holiday food spirit. ;-)

Holiday drinks are probably a thing many people, including me, look forward to. Eggnog is a little sweet for my taste, but Champagne is great. Another one of my favourites - and one that holds many dear memories from Europe – is mulled spiced wine. It’s called Glühwein in German and Glögg in Swedish. While it basically is the same thing, in Germany we drink it in big mugs outside at the Christmas market, while in Sweden it is enjoyed with almonds and raisins in cute, little mugs (and also not outside, as you’re not allowed to drink in public).

What you’ll need {Updated Version}:

  • 2 litres (cheap) red wine – you can use the cheapest wine you find, as you will spike it with cognac or vodka
  • 350 ml cognac or vodka
  • 4 tsp sugar (I used white, but I think I’d like to experiment with brown sugar next Christmas)
  • 5 cinnamon sticks (broken into 1 inch pieces)
  • 20 whole cloves
  • 20 cardamom seeds
  • peel of one orange

The how-to’s:

  1. Pour the wine into a large pot and heat on low – never let it simmer, you don’t want the alcohol to evaporate, do you? ;-) . Add the spices and sugar, and stir until the sugar is dissolved. This may take a little while, because the pot is not super hot, but again, you wanna keep that alcohol in the pot!
  2. Once the sugar is dissolved completely, add the vodka/cognac. You can now turn off the heat and let it sit for a few hours or a day, if you’re (unlike me) patient enough. This infuses the spices into the drink.
  3. Strain the spices.
  4. When you’re ready to try, heat the spiced wine up until hot, but not boiling hot (same reason as above). If you like to try it German style, bundle up, fill a big mug and enjoy on your balcony or in your backyard, and if you feel to give the Swedish version a try, use small heat proof cups (double espresso cups would probably work well for this, if you don’t have Glögg mugs) and add almonds and raisins.

Prost/Skål and enjoy the holidays!