Posts tagged with "christmas"

Steak au poivre with cognac cream sauce

Steak au poivre with cognac cream sauce

Peppered steak needs a pan that can take serious heat. Carbon steel gives the meat a dark crust in minutes, and the browned bits left behind become the base of a glossy cognac sauce.
Tarte tatin (upside-down caramelised apple tart)

Tarte tatin (upside-down caramelised apple tart)

Tarte tatin is a French upside-down apple tart with deeply caramelised fruit. In the frying pan and pie dish you make the caramel on the hob, bake in the oven and turn out the tart from the same pan.
Saffron fish soup with prawns and aioli

Saffron fish soup with prawns and aioli

A festive fish soup with saffron, fennel and tomato that Swedes often serve at Christmas. The enamel pot takes the wine and tomato without any taint, and its even heat lets the fish poach gently.
Duck legs with orange and thyme

Duck legs with orange and thyme

Duck with orange is not just for restaurants. It is a slow braise in one pan, and the oven does most of the work. A good Sunday dinner in December.
Swedish braised red cabbage for Christmas

Swedish braised red cabbage for Christmas

Homemade red cabbage with apple, cinnamon and cloves that tastes better every day. In an enamel saucepan the vinegar and blackcurrant can simmer for a long time without affecting flavour or colour.
Mulled wine poached pears

Mulled wine poached pears

Whole pears simmered in Swedish glögg until tender and deep ruby red. An enamel saucepan copes with the acidity of the wine and holds the pears snugly, so a little liquid goes a long way.
Swedish Christmas meatballs

Swedish Christmas meatballs

The most important dish on the Swedish Christmas table deserves a proper frying pan. In carbon steel the meatballs get a crust no non-stick pan can give.
Baked apples with almond filling

Baked apples with almond filling

Whole apples filled with marzipan, butter, cinnamon and nuts, baked until tender in a round enamel oven dish. Serve them warm with custard and the sweet juices from the dish.
Charcuterie and cheese board

Charcuterie and cheese board

Air-dried ham, salami and three cheeses with grapes, plums, olives and crackers, arranged on a wooden chopping board. An easy way to treat guests over Christmas and New Year.
Crêpes Suzette

Crêpes Suzette

Thin crêpes warmed through in a buttery orange caramel with a splash of liqueur. The small carbon steel crêpe pan cooks even crêpes and holds exactly four folded crêpes in the sauce.
Swedish Christmas spare ribs with mustard glaze

Swedish Christmas spare ribs with mustard glaze

Pork spare ribs spiced with ginger, cloves and pepper, slow-baked until tender and glazed with mustard and syrup. The large enamelled steel baking tin holds two whole racks in one layer.
Lussekatter – Swedish saffron buns

Lussekatter – Swedish saffron buns

Soft saffron buns shaped into an S with a raisin in each curl, baked for St Lucia's Day. The large enamelled steel baking tray takes twelve buns in one go.
Creamy potato gratin

Creamy potato gratin

A creamy potato gratin of thinly sliced potatoes, cream, garlic and mature cheese. In the enamelled steel oven dish it bakes evenly and goes straight to the table.
Roasted pears with pomegranate and nuts

Roasted pears with pomegranate and nuts

Pear halves caramelised in butter and honey on the hob, then baked until soft in the oven in the same pan. A simple Christmas dessert served warm straight from the dish.
Scandinavian Christmas rice porridge

Scandinavian Christmas rice porridge

Creamy rice porridge simmered in milk with a cinnamon stick in a roomy enamel pot, served with butter, sugar and cinnamon. Do not forget the hidden almond.
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