Time capsule food



Time capsule food
feature. page 9
Time capsule food
Comfort food served with inspiration and humor from Swedish history.
and cut the peppers into cubes. Shred
the salad. Cut avocados into halves
and dice. Combine avocado with the
pressed lemon juice.
Rhode Island sauce: Whisk the
cream and combine with mayonnaise
and chili sauce. Stir in cognac, salt
and pepper.
To serve: Place lettuce, peppers and
avocado in small bowls, spoon over
the dressing.
Top with the shrimp and garnish
with lime or lemon.
Television hosts Lotta Lundgren and Erik Haag pick a period in the past and for a week
live time relative and eat only the food of the era.
Lately the widely popular television show,
“Historieätarna” (The historic eaters) has
amused viewers in Sweden. The concept
is Sweden’s story told through food. Two
television personalities, Lotta Lundgren and
Erik Haag, pick a period of the past and for
one week eat only the food eating during
that relevant time period. They have lived
and tasted the best and the worst of Swedish culinary history from the 16th century
to modern times.
One episode was about the 1970s, and I
became nostalgic and started to cook retro
food and dishes that my mother cooked
when I was a little girl.
Shrimp cocktail
The shrimp cocktail was a common starter
or hors d’oeuvre in Sweden during the
1970s. The original recipe is iceberg lettuce,
shrimp from Iceland and Marie Rose sauce
(mayonnaise with tomatoes, Worcestershire
sauce, lemon juice and pepper). My own
mom used to make a Rhode Island sauce,
which was created by well-known Swedish
chef Tore Wretman. The recipe can easily
be doubled.
4 servings
1 pound shrimp or prawns
1 yellow bell pepper
1/4 head iceberg lettuce
1 avocado
2 teaspoons lemon juice
Lime or lemon slices
Rhode Island sauce:
1/2 cup whipping cream
1/2 cup mayonnaise
1/2 cup chili sauce
1 tablespoon cognac
Salt and pepper to taste
Shrimp cocktail
Peel the shrimp. Trim
Funny side of Love and Life
Sustainable tip:
Save the shrimp shells and use them
in a broth.
If you use leftover mashed potatoes this
dish cooks fast.
4 servings
6 hot dogs
6 slices bacon
Mashed potatoes:
1 1/2 pounds potatoes
water and salt
2 tablespoons butter
1/2 cup milk
1/2 teaspoon salt
1 pinch ground white pepper
1 dash ground nutmeg
Preheat oven to 400°F.
Flying Jacob
Everyone in Sweden tried
this dish during the 1970s.
It was published in a popular food magazine and the
name comes from the creator, a Mr. Jacobsson, who
worked at SAS Airfreight.
Using an already-grilled
or rotisserie chicken is the
easiest; it’s also a great
way to use leftovers from
Flying Jacob
chicken or turkey.
Serves 4
1 chicken, the cooked meat
2 bananas
6 slices bacon
2 tablespoon roasted peanuts
1 1/2 cups whipping cream
3/4 cup chili sauce
1/2 teaspoon Italian salad seasoning
Preheat oven to 450°F.
Pick the chicken meat
into smaller pieces. Place
the chicken in a greased,
ovenproof dish. Cut the
bananas into slices and
put them on the chicken.
Whip the cream and mix
with chili sauce and salad
seasoning. Drizzle the
sauce over the chicken.
Bake in the lower part of
the oven for 20 minutes.
Cut the bacon into pieces. In a skillet,
heat and fry the bacon in the fat that melts
out. Leave it to drain on paper towels then
sprinkle the dish with bacon and peanuts
before serving.
Sustainable tip:
A great way to use leftovers from chicken
or turkey.
From “Funny side of Love and Life, Swedish Style” by Gunilla Dahlgren. Handbook
for every woman. with text both in Swedish and English. Available at Etsy.com
Bacon wrapped hotdogs
For the mashed potatoes, peel and cut the
potatoes into smaller pieces. Put them in a
saucepan and pour in water just enough to
cover. Sprinkle with salt and bring to a boil.
Lower the heat and simmer with the lid on
until the potato pieces are soft.
Pour off the water and steam the potatoes
by returning the pan to the hotplate and
shake the pan. Crush the potato pieces.
Stir in the butter, milk, salt, pepper and
nutmeg. Stir until a smooth puree. Place the
Bacon wrapped hotdogs
puree in a greased baking dish.
Wrap hot dogs in bacon and brown them
quickly over high heat in a skillet. Add the
sausages on top of the puree and decorate
with mustard and ketchup.
Bake in the oven for about 20 minutes and
serve immediately.
By Gunilla Blixt
January 30, 2015 Nordstjernan