Melvins Mojitosill

INGREDIENTS

500 g sillbitar
3 dl vatten
1 hg socker
5 cl ättika
5 cl vit rom
1 st lime
30 g myntablad

Here's how to do it:

Skiva limen & ta bort eventuella stjälkar från myntabladen.
Blanda romen med vatten, socker & ättika.
Värm upp blandningen i en kastrull & låt koka i 1-2 minuter.
Kyl ner lagen tills den är kylskåpskall.
Lägg i sillbitarna, myntan & den skivade limen.
Låt sillen dra i minst 1 dygn.
Vid servering garnera med skivad lime & myntablad

Receptet kommer från Hotel Dannegården.

150 gr dark chocolate
1 dl cream
10 gr butter
1 msk vanilla powder

Bring the cream to a boil. Chop and melt the chocolate in the cream (stir).
Stir in the butter. Pour into a mold of your choice and place in the freezer.
For a softer truffle, add an extra 1 dl of cream. Store the truffles in the freezer.

Bawi's tip is to garnish with berries and sprinkle gold powder on top for decoration.
Gold powder is available at most major grocery stores.
Use a small brush to sprinkle the powder on top.

This recipe makes about 10 truffles.

The recipe comes from Slättarps Gård.

“A generous amount of grated horseradish makes this meat soup really burn the nose!” Or the“snuda,”as a true Scanian would put it. 

Brännesnudan is a classic home-style dish from Skåne that has, unfortunately, fallen somewhat into obscurity. This hearty soup is made with salted pork belly and generous amounts of cabbage and root vegetables. A true winter dish.

1.5–2 kilograms of cured pork shoulder
2 bay leaves
5 allspice berries
5 white peppercorns
1/4 head of white cabbage
4 carrots
2 yellow onions
1 parsnip
1⁄2 celeriac
1 leek
1 bunch of parsley
1.5 l water
100 g butter
1 dl rolled oats
Horseradish
Salt and pepper

Peel and chop two carrots and two onions into small pieces.
Simmer them together with the shank and the spices for about eight hours, or until the meat falls off the bone. Skim off the foam as needed.
Remove the shank and separate the meat from the bone.
Cut the meat into 3-centimeter cubes.
Strain the stock and bring it back to a boil along with two fresh carrots, a leek, a parsnip, celeriac, white cabbage, and parsley. Cook for about ten minutes. The vegetables should still have some bite.
Add butter and rolled oats. Let it cook for another two minutes.
Serve the meat with the broth containing all the vegetables, and add finely grated horseradish when serving (which stings the “tip” of the tongue, hence the name “brännesnuda”).
Season to taste with salt and pepper.
Serve with potatoes boiled with dill and tossed in butter.

Others have also read