Swedishhampotatodillandcheesebake Recipes

Steps:

• Fry salt pork with onion in a skillet until the salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside.
• Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. Knead the flour on the work surface into the dough.
• Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch the dumplings closed and roll in flour.
• Bring water to a boil in a large pot. If desired, replace half the water with beef broth. Drop dumplings into the boiling water and broth and reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.

Steps:

• In a 2-quart baking dish (or a rectangular if using 6 ham slices), arrange a single layer of ham (you may have to cut up the slices to fit them). Sprinkle with dill weed. Top with a layer of potatoes, then another layer of ham, sprinkling each with dill weed.
• Combine milk, half-and-half, eggs, cheese, pepper, nutmeg and Worcestershire sauce and mix well. Pour over the ham and potatoes.
• Bake at 375°F for 1 hour 15 minutes or until firm. Cool at least 30 minutes, or long enough that the mixture holds together when sliced. Cut into slices and serve.

Steps:

• Heat the oil in a pan over a medium heat then stir in the onions and 1 tbsp water. Cover with a piece of roughly scrunched baking parchment, place the lid on and turn the heat down low. Cook gently for 15-20 minutes, stirring until the onions have softened. Season well, then spoon into a bowl with any juices and set aside to cool.
• Make the dough. Pour the milk into a pan and bring to the boil. Turn off the heat. Put the yeast and caster sugar into a bowl and pour over about 100ml of the warmed milk. Stir well and set aside for 5-10 minutes to allow the yeast to activate. Whisk the butter and salt into the remaining milk.
• Sift the flour into a large bowl. Make a well in the centre and pour in the yeast mixture and then the milk mixture. Stir well with a table knife to make a rough dough, then transfer to a board and knead until smooth and sticky. Put into a clean bowl, cover and allow to rise for 30 minutes in a warm place.
• Line a 32 x 22cm baking tin with baking parchment. Put the dough into the middle of the tin and punch the dough with your knuckles until it spreads over the base of the tin. Cover with the onion mixture and top with the cheese. Set aside and allow to prove for 30 minutes. Preheat the oven to 180°C (160°C fan oven) gas mark 4.
• Bake the bread in the oven for 40-50 minutes until golden all over. Transfer to a wire rack and allow to cool until just warm, then serve.

Steps:

• For Dressing:
• Whisk first 3 ingredients together in small bowl. Stir in dill. Season generously with salt and pepper.
• For Salad:
• If using fresh peas, steam until tender, about 3 minutes. Do not precook frozen peas. Transfer peas to bowl. Steam potatoes over boiling water until tender, about 15 minutes. Cool completely. Add to peas. Add all remaining ingredients to peas. (Can be made 6 hours ahead. Cover and chill.) Toss salad with dressing. Season to taste with salt and pepper.

Steps:

• Melt butter in pan at medium/high heat.
• Add onion, garlic, nutmeg, paprika, and half of the dill.
• Wash potatoes and cut into bite sized, uniform pieces.
• Stir butter and add potatoes and salt, stir to coat with butter.
• Cover and reduce heat to medium or lower and simmer for 1/2 hour or longer. Stir occasionally; turn off heat when potatoes are fork tender.
• Mix remaining dill with sour cream and milk, blend well and add lemon juice.
• Spoon potatoes into a serving dish with a slotted spoon to remove excess butter.
• Serve sour cream sauce with potatoes or pour over them and blend, depending on your tastes.

Steps:

• Cut the potatoes into thin slices 3/4 way through, leaving a small uncut portion of the potato (fan like).
• Put half of the butter and garlic in an oven proof dish and place the potatoes in the dish.
• Sprinkle with salt & pepper.
• Drizzle with remaining butter and garlic.
• Bake in 375°F oven (takes about and hour depending on the size of the potato).
• Baste occasionally with the butter in the dish.
• After 30 minutes sprinkle with the cheese and bread crumbs- do not baste after putting on the cheese and crumbs.
• Finish baking until potatoes are done and golden.

Steps:

• When potatoes are done, whip with the above ingredient until light and fluffy. Put in a well greased casserole dish. Cover with crumb topping: 3/4 cup fine bread crumbs (I use Italian for extra flavor) and 2 tbsp. melted butter. Bake uncovered at 350F for 45 minutes. If you are making the day before allow to cool and place in refrigerator, and cook when needed.

Steps:

• Heat oven to 350 degrees.
• Butter 2 quart casserole, combine potatoes, salt, pepper, onion, egg and 3 ounces Gruyere cheese.
• Heat milk and cream to boiling in saucepan, combine with potato mixture.
• Place in casserole, sprinkle with remaining cheese and dot with butter.
• Bake 1 hour.
• If top not browned, broil until lightly brown.

Steps:

• Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
• Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
• Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.