Salmon steak

Serves: 1 pers

Ingredients:
130 g SJÖRAPPORT salmon fillet
40 g of fresh greens (at your taste)
30 g of pickled mushrooms (at your taste)
oil (for salad)
20 g of SÅS SENAP & DILL salmon sauce
1 lemon
salt
pepper
Step by step:
1. Season SJÖRAPPORT salmon fillet with salt, pepper and lemon. Bake it in the oven preheated to 170°C for about 15 minutes. 
2. Chop lettuce leaves, mix with fresh greens and sprinkle with oil. Season with your favourite spices.
3. Serve the steak with fresh salad, pickled mushrooms and SÅS SENAP & DILL sauce.

Duck breast with lingonberry jam

Serves: 1 pers

Ingredients:
2000 g duck breast (fillet)
60 g black lentil
1 apple
1 orange
lingonberry jam
brown sugar
cinnamon
salt
Step by step:
1. Defrost the duck breast and bake it in the oven preheated to 180°C for about 15 minutes.
2. Cut the apple in half and clean the seeds. Grease the halves with vegetable oil, sprinkle with brown sugar, ground cinnamon and bake in the oven preheated to 170°C for 15 minutes.
3. Put the black lentils in a pot, pour enough water to immerse the lentils, add salt to taste and cook until soft.
4. Cut the orange with skin into slices, sprinkle with brown sugar and bake in the oven preheated to 200°C for 10 minutes.
5. Serve with lingonberry jam.

Holiday pork shank

Serves: 1 pers

Ingredients:
1 pork shank
70 g of red cabbage
1 apple
100 g of potatoes
20 g butter
100 ml of red wine
100 ml of milk
1 cinnamon stick
sugar
salt
fresh greens for serving
Step by step:
1. Defrost the pork shank and bake it in the oven preheated to 160°C for about 20 minutes.
2. Coarsely grate one red cabbage and a small apple.
3. Dissolve butter in a preheated pot,  add grated cabbage and apple. Pour some red wine, season with a pinch of salt and sugar, throw in a cinnamon stick. Simmer over low heat until cabbage is soft.
4. Boil the potatoes and mash them with butter, boiled milk and a pinch of salt.
5. Serve with fresh parsley or other greens.

Baked duck thigh with couscous

Serves: 1 pers

Ingredients:
1 duck thigh
50 g of couscous
70 g of red cabbage
1 apple
1 orange
vegetable oil
20 g butter
100 ml of red wine
1 cinnamon stick
brown sugar
sugar
salt
Step by step:
1. Defrost the duck thigh  and bake it in the oven preheated to 180°C for 15 minutes.
2. Pour couscous into a pot, add some cooled (to approx. 75°C) boiled water, oil and salt. Pour the water slowly and stir until you reach the desired consistency. You can flavour the porridge with dried fruits.
3. Coarsely grate one red cabbage and a small apple.
4. Dissolve butter in a preheated pot,  add grated cabbage and apple. Pour some red wine, season with a pinch of salt and sugar, throw in a cinnamon stick. Simmer over low heat until cabbage is soft.
5.  Cut the orange with skin into slices, sprinkle with brown sugar and bake in the oven preheated to 200°C for 10 minutes.
5. Serve on a festive plate.

Italian pasta with plant balls

If you prefer cooking at home rather than eating in restaurants, here is how you can prepare the chef's dish yourself. Gian Luca Demarco is happy to share the recipe:

Serves: 2 pers

Ingredients:
16 pcs HUVUDROLL plant balls
240 g of your favourite pasta
250 g tomato sauce
50 g hard cheese
2 tbsp. oil
2 garlic gloves
2 sprig of basil
salt
Step by step:
1. Put pasta to a salted boiling water and cook for 9 minutes. When pasta is done, rinse with cold water and mix with oil.
2. Add oil to a heated pan and fry the chopped garlic.
3. Fry the plant balls in the same pan for 5 minutes.
4. Pour tomato sauce into the pan and stir until it boils.
5. Put some cooked pasta on a plate, pour the tomato sauce with plant balls on top, sprinkle with finely grated cheese and garnish with a sprig of fresh basil.

Enjoy!

Plant balls with rösti fries

Serves: 4 pers Time: 30 min

Ingredients:
40 pcs (640 g) of HUVUDROLL plant balls
480 g RÖSTI potato fritters
1 tbsp. SMAKRIK canola oil
2 garlic cloves
1 sprig of rosemary
1 tsp. sea salt
2 tbsp. chopped fresh herbs, e.g. rosemary, thyme and parsley
50–75 g coarsely grated PRÄST® cheese or other strong hard cheese
200 ml ketchup
120 g SOMMARSKÖRD pickled gherkins
Step by step:
1. Preheat the oven to 200°C
2. Fry the plant balls as instructed on the package.
3. Cut the rösti fritters (while still frozen) into sticks 5 mm thick.
4. Spread the rösti sticks out on a baking tray lined with baking parchment. Drizzle over the oil, garlic and the rosemary sprig. Roast the rösti fries for 15–20 minutes. Stir now and then.
5. Put the fries in a bowl and sprinkle the herbs and cheese over and mix well.
6. Serve the plant balls and rösti fries with ketchup and pickled gherkins

Plant balls with roasted potatoes

Serves: 4 pers Time: 60 min

Ingredients:
40 pcs (640 g) of HUVUDROLL plant balls, 600 g small white-skinned potatoes (about 4 cm diameter), scrubbed
2 tbsp. SMAKRIK canola oil
1 tbsp. sea salt
1 bag (28 g) of ALLEMANSRÄTTEN mix for cream sauce
100 ml of water
200 ml of double cream
4 tbsp. chopped fresh herbs, e.g. garden cress, thyme and parsley
4 tbsp. Lingonberry jam
Step by step:
1. Preheat the oven to 200°C.
2. Put the potatoes in a heavy large baking dish, spacing them evenly apart. Roast the potatoes until they are tender and golden, about 1 hour.
3. Fry the plant balls as instructed on the package.
4. Mix the cream sauce powder with water and cream in a saucepan over medium heat. Cook until it just starts to boil, keep it on simmer until it’s ready to serve.
5. Serve the plant balls, roasted potatoes and cream sauce topped with the herb mix and the lingonberry jam.

Plant balls with quinoa salad

Serves 4

Ingredients:
24 pieces (3/4 bag) HUVUDROLL plant balls
4 dl thinly sliced radiccio lettuce
4 small handfuls FESTLIGT, salted potato chips

Quinoa salad
4 portions quinoa (according to package)
1 head of broccoli, in bouquets
2 dl green peas, defrosted
2 tbsp. SMAKRIK rapeseed oil

Soy yoghurt & feta cheese
2 dl soy yoghurt
1 ½ dl feta cheese, crumbled
2 tbsp. dill, finely chopped

Rhubarb vinaigrette
2 tbsp. IKEA rhubarb syrup
2 tbsp. white wine vinegar
2 tbsp. lemon juice
2 tbsp. SMAKRIK rapeseed oil

Step by step:
1. Cook the plant balls according to the instructions
on the package.
2. Set the oven to 225°C (437°F). Cook the quinoa according
to the instructions on the package. In an oven tray, add the broccoli bouquets, the oil and a bit of salt. Roast for approx. 6-8 minutes, or until al dente. Mix the cooked quinoa, roasted broccoli and the peas in a bowl. Keep warm or serve at room temperature.
3. In a bowl, mix the soy yoghurt, crumbled feta and the dill. No salt needed, maybe some pepper or dried chili if you like things a little spicy.
4. Mix the ingredients in a bowl or bottle.

Serving:
Spoon the quinoa salad into the bottom of the bowl,
divide the plant balls on top. Add the lettuce, feta and soy yoghurt dip and potato chips in separate little mounds. Top off with the vinaigrette.

Plant balls with rösti and lingonberry cream

Serves 1

Ingredients:
5 HUVUDROLL plant balls
1 RÖSTI package

Lingonberry cream
1 tbsp. lingonberry drink
1 tbsp. white wine vinegar
1 tbsp. lemon juice
40 g vegan mayonnaise
10 g of soy yoghurt
Salt and black pepper

Oven-roasted corn and broccoli
50 g broccoli florets
25 g unsweetened corn
1 tbsp. cooking oil
Salt and black pepper
Step by step:
Corn and broccoli

Preheat oven to 175°C (347°F).
Drizzle the cooking oil over the broccoli and corn, season with salt and pepper. Bake the broccoli and corn for 12 minutes. Serve warm.

Plant balls with rösti
Heat the plant balls and the rösti according to package instructions. Serve warm. 

Lingonberry cream
Mix all ingredients while stirring. Season with salt and black pepper. Serve cold.

Plant balls with grains, green peas, apple compote and honey sour cream

Serves 1

Ingredients:
5 HUVUDROLL plant balls

Grains and peas
50 g uncooked BÄSTISAR mix of grains
25 g frozen green peas

Cucumber mix
15 g fresh cucumber, cut into thin slices
15 g SOMMARSKÖRD pickled gherkins

Apple compote
20 g frozen peeled apple slices
10 g unsweetened apple sauce
1 tbsp. white wine vinegar
1 tbsp. lemon juice
Salt and black pepper

Honey sour cream
15 g sour cream
5 g liquid honey
Salt and black pepper

Step by step:
1. Boil the grains according to the package instructions. Mix the thawed peas with the grains. Serve warm.
2. Mix the fresh cucumber and pickled cucumber. Serve cold.
3. Boil the frozen apple slices, apple sauce and white wine vinegar together and season with salt and black pepper.
Let it cool and serve cold.
4. Mix the sour cream with the liquid honey, season with salt and black pepper. Serve cold.

Summer salad with herring

Serves 4 persons

Ingredients:
1 jar of marinated herring SILL INLAGD
2 large carrots
2 tbsp. of fresh lemon juice
A handful of edible sprouts (choose your favourites)
Edible flowers from forests or meadows (such as calendulas, cornflowers or pansies)
Salt and pepper
Step by step:
Peel and cut the carrots into thin strips (you can use the peeler for cutting). Dry the carrot strips in a dry pan or heat them in the oven until crispy. Pour off the herring marinade and mix the herring pieces with dry carrots. Sprinkle with edible sprouts and flowers, season with salt and pepper, and add some fresh lemon juice.

Enjoy!

Cocoa & mint tea truffles

Makes: Approx. 16 truffles
Time: 15 min + 1-2 hours to chill

Ingredients:
4 Tbsp. EGENTID Peppermint Tea with Cocoa, divided into two equal portions 20 g butter
2 Tbsp. cocoa powder
300 g CHOKLAD MÖRK 70%
2 dl regular cream or oat cream
Step by step:
1. In a small saucepan, heat the cream until hot but not boiling and add 2 tablespoons of the tea. Remove from the heat and let steep for 4–5 minutes.
2. Meanwhile, chop the chocolate into chip-sized pieces and place in a bowl. Set the bowl over a saucepan of boiling water to melt the chocolate. Remove from the heat.
3. Pour the cream through a strainer into the bowl of melted chocolate and discard the tea leaves. With a spatula, fold the cream and chocolate together until you have a smooth batter.
4. Stir in the butter. Continue to stir until the mixture takes on a glossy sheen.
5. Pour into a half-litre container and cover with plastic wrap. Leave in the fridge until the chocolate sets, 1–2 hours.
6. Using a mortar and pestle, gently grind the 2 remaining tablespoons of the tea leaves and combine with the cocoa powder. When the chocolate is ready, use a spoon to form small truffles. Roll each truffle by hand until smooth; then roll them in the cocoa-tea mixture. Serve immediately or chill for 30 minutes if soft.

Note: Truffles can be refrigerated in an airtight container for up to 3 days.
 

Waffles with shrimp

Trust us, once you pair your waffles with savoury toppings like silky, salty salmon, there will be no turning back.
 
Serves 4 pers  Time 25 min
 
240 g VÅFFLOR waffles
500 g SJÖRAPPORT shrimps with shell
200 ml crème fraîche
1⁄2 of a red onion, finely chopped
1 bunch of asparagus
100 ml sugar
1. Defrost the waffles and fry them in a skillet with butter until they’re golden brown. Season with a bit of salt.
2. Mix the crème fraîche with the chopped onion in a small bowl.
3. Cut the asparagus on the bias into 1-inch pieces. Sauté for about 3 minutes until crisp-tender, stirring often.
4. Top the waffle hearts first with the crème fraîche and onion mixture, layering on 3 or 4 peeled shrimp, and top it off with the asparagus.

Vegetable ball wrap with avocado

A soft and tender wrap with avocado, hummus and vegetable balls.
 
Serves 4 pers  Time 30 min
 
40 pcs (640 g) of ALLEMANSRÄTTEN vegetable balls 
4 tbsp. of hummus
4 sheets of BRÖD TUNNBRÖD soft thin bread
2 avocados
4 spring onions, finely sliced 
50 ml mint leaves, roughly chopped
1 tbsp. olive oil, extra virgin 
1/2 lemon, juice
Salt and pepper
1. Spread out the soft thin bread on the worktop. Take half an avocado and spread it out by mashing it with a fork. Next to the avocado, spread out some of the hummus.
2. Combine spring onions, mint, olive oil, lemon, salt and pepper. Divide it on top of the avocado and hummus.
3. Oven roast or pan fry the vegetable balls as instructed on the package. Put them on a piece of paper to dry. Rip them in half and put them on top.
4. Roll it up tightly, and wrap them in some parchment paper.

Grilled vegetables with burrata and herby rapeseed oil

Side dish, serves 4

225 g of rinsed broad beans
4 onions, halved lengthwise
4 jalapeños Salt and pepper, according to taste
2 balls of fresh burrata
A bunch of fresh green herbs
100 ml of rapeseed oil
Lemon juice
A large baguette and butter to serve
 
1. Blanch the herbs (stems and all) 10-seconds in boiling, salted water
2. Place in an ice bath
3. Drain and blitz together in a blender with the rapeseed oil to a smooth purée
4. Set a coffee filter in a sieve set over a bowl and pour the whole purée into the filter, letting it strain overnight.
5. Season with a few drops of lemon juice and a pinch of salt.
6. Gently brush all vegetables in a few drops of rapeseed oil to cover gently.
7. Sprinkle with salt and pepper.
8. Heat up a grill over medium to high heat.
9. Place the vegetables gently on the grill and cook until tender and lightly charred all over.
10. Open up the broad beans lengthwise and slice the jalapeño.
11. Place all vegetables on a serving tray.
12. Put the burrata balls on top and drizzle with rapeseed and herb oil.

Nettle and wild garlic soup with potatoes and onions

Serves 4

2 onions, peeled
1 large garlic clove
2 potatoes, finely diced
400 g nettles
200 g of wild garlic (save the flowers if you have them) 1000 ml of good quality vegetable stock
200 ml of dry white wine
1+2 tbsp of rapeseed oil with butter flavour Rapeseed oil wild garlic flavour, for drizzling
A squeeze of lemon juice
2 tbsp of pickled wild garlic buds (optional) Salt and pepper to season
1. Finely dice 1 of the onions. Slice the other one into thin slices.
2. Heat 1 tbsp of rapeseed oil with butter flavour in a large saucepan. Add the onion, garlic and 2/3 of the diced potato and a good pinch of salt.
3. Sweat gently for 5–10 minutes until softened.
4. In another small saucepan, sweat the sliced onion in 2 tbsp of rapeseed oil and a pinch of salt on low heat, stirring occasionally.
5. Add wine to onion, garlic and potato mix and reduce for 5 minutes.
6. Pour in the stock and simmer for 10 minutes.
7. Meanwhile, bring 300 ml of water with a pinch of salt to a boil.
8. Add diced potatoes and simmer for 1 minute until soft. Gently take out and let potatoes drain in a colander.
9. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 minutes.
10. Remove from the heat and mix in a blender.

Cucumber salad with lemon zest, dill & sesame seeds

Side dish, serves 4

2 cucumbers, thinly sliced lengthwise (preferably with a mandolin)
200 ml of fresh dill, save some for decoration
1 organic lemon, zest
2 tbsp white sesame seeds, toasted
2 tbsp rapeseed oil with dill flavour Salt and pepper according to taste Rapeseed flowers as decoration (optional)
1. Place the cucumber on a serving plate.
2. Mix with dill, lemon zest and sesame seeds.
3. Spoon over rapeseed oil and season with salt and pepper.
4. Sprinkle some extra dill (and rapeseed flowers) and serve immediately.

Yellow peas hummus with Kimchi oil

Serves 4–6

Hummus:
300 ml dried yellow peas
2–3 cloves garlic
3 tbsp unsalted light tahini
½ tsp ground cumin
4–5 tbsp lemon juice, to taste
2 tbsp rapeseed oil
Salt, to taste
100 ml cooking water
50 ml chives, finely chopped

Kimchi oil: 
150 ml rapeseed oil
50 ml vinegar
½–1 tsp Gochugaro (Korean chilli powder)
1 small garlic clove, finely minced
1 tsp ginger, finely minced
1 tsp fish sauce
½–1 tsp of lime juice

Hummus:
1. Place yellow peas in a bowl with 800 ml water and let it soak in the fridge for at least 10 hours.
2. Drain and rinse peas and place in a medium-sized saucepan with 1000 ml water and 1 tsp salt. Bring to a boil, then lower the temperature and let simmer for 1½–2 hours. Skim off foam from the peas that rise to the surface in the beginning.
3. Drain, but reserve about 100 ml of the cooking water.
4. Put 200 ml of the cooked peas aside. Add rest of the cooked peas together with remaining ingredients and 50 ml of the cooking water and 1 tsp salt to a high-speed food processor.
5. Mix for a few minutes, until smooth. Add more water or salt if desired. Add rapeseed oil and mix for 1 more minute.
6. Heat 1 tbsp of oil in a large frying pan. Toast the remaining peas until crisp and season with salt. Let it cool and mix with kimchi oil.
7. Serve kimchi oil peas on a plate and 2 tbsp over the hummus. Drizzle with some extra kimchi oil. Sprinkle with finely chopped chives.

Asparagus salad with seaweed pearls

The oat/wheat grains make this salad a bit more substantial, but you can leave them out if you like. Use your own favourite spice mix.
 
Serves 4 pers  Time 30 min
 
2 bunches (250 g each) green asparagus 
salt
1 bunch spring onions
oil for frying
100 ml grains, e.g. wheat berries or oat groats
1 tbsp vinegar
2-3 tbsp rapeseed or olive oil
A pinch of IKEA PS spice mix with apple and fennel
50-100 ml crème fraîche
approx. ½ jar (just over 40 g) SJÖRAPPORT seaweed pearls black

1. Trim and boil the asparagus in lightly salted water for about a minute – it should still be slightly crispy. Cool in ice water to halt the cooking.
2. Trim the spring onions and fry in oil in a pan until they colour slightly.
3. Cook the grains as per the instructions on the pack. Drain the water and fry them until slightly crispy in a little oil in a pan.
4. Place the asparagus and spring onions onto a large dish. Whisk together the vinegar, oil and mixed spices into a vinaigrette and drizzle it over. Sprinkle with the grains. Add dollops of crème fraîche and seaweed pearls.


 


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SILL INLAGD

marinated herring w onions+carrots

250 g

1,69 / 125 kg

SYLT LINGON

lingonberry jam

2,89

SÅS SENAP & DILL

sauce for salmon

1,19

SMAKRIK

rapeseed oil

3,69

EGENTID

black chai

175 g

3,99

VÅFFLOR

waffles, frozen

3,49

SMAKRIK

rapeseed oil

2,49

SJÖRAPPORT

salmon fillet

13,99

SMAKRIK

rapeseed oil

0,69

ALLEMANSRÄTTEN

mix for cream sauce

0,69

EGENTID

fruit and herbal infusion

125 g

3,99

More options available

EGENTID

green tea

50 g

0,99

EGENTID

fruit and herbal infusion

100 g

3,99

More options available

SMAKRIK

rapeseed oil

500 ml

3,69




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