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taste IKEA taste IKEA Every IKEA store has a Swedish Food Market, which is located behind the checkout point. This source of culinary inspiration contains an ever expanding range of delicious Swedish products. IKEA even wields its own house brand, the so called Private Label. In the frozen food department, you will find the world famous Swedish meatballs as well as other high quality products, for example salmon and shrimps. And what to think of potato dishes such as rösti, mash, or potato gratin? You will also find the most wonderful cakes and pies and delicious ready-to-eat pancakes. The Swedish Food Market also offers a wide range of fruit juices and other drinks. For breakfast, as a snack, or as an aperitif. Organising a high tea? Then don’t forget our assorted cakes and pies. Vary to your heart’s con- tent with our breads, pizzas, complete meals, sauces, jams… This book contains a wealth of information to inspire you, such as the background of different products and suggestions for alternative uses. We wish you lots of cooking fun! contents easy monday mincy meatballs eggs piri piri – 9 pasta with meatballs – 35 potatoes with salmon – 11 curried meatballs – 37 jacket potatoes with herring – 12 chicken skewers – 39 rocket and cheesy mash – 13 best balls – 40 crêpes suzette – 15 hearty herring – 16 children’s favourites swedish pan-fried sandwich – 43 tongue-in-cheek cooking hot-dog wraps – 45 italian pancakes – 19 thai meatballs – 46 chicken-potato pie – 21 ice-cream bonbon – 47 swift salmon – 23 eton mess – 49 crispy knäckebröd – 24 afternoon tea lovely lunch cinnamon turret – 51 scrambled eggs wrap – 27 chocolate truffles – 53 shrimp salad – 29 apple pie with caramel – 55 ham with berry sauce – 31 everyone’s favourite pie – 56 fruity jams – 32 classy and quick off to the gym caesar salad – 59 egg and rösti – 83 autumn salad – 61 warming mash – 85 shrimp soup – 63 lemon pasta with salmon – 87 creamy sauces – 64 out of the water – 88 tea time sunday morning crisps with dips – 67 salmon frittata – 91 herring rolls – 69 eggs benedict – 93 swedish bread sushi – 71 elderberry smoothie – 95 crunchy crisps – 72 juices and syrups – 96 unexpected visitors out-of-doors mustard soup – 75 berry icetea – 99 foil baked salmon – 77 potato salad with herring – 101 hot chocolate dessert – 79 pasta salad – 102 chocolate surprise – 80 red fruit dessert – 103 cheese timbales – 105 easy monday eggs piri piri potatoes with salmon jacket potatoes with herring rocket and cheesy mash crêpes suzette eggs piri piri 8 eggs, 1 jar of tomato sauce sås tomat, 1 clove of garlic, 1 tablespoon of chilli paste or piri piri, 1 teaspoon of dried parsley Boil the eggs for about 7 minutes. Pour off the water, plunge the eggs into cold water, and peel. In the meantime, slowly heat up the tomato sauce in a large pan. Peel the garlic and crush it over the sauce. Mix the chilli paste or piri piri with the dried parsley and stir this mixture into the sauce. Place the peeled eggs in the sauce and allow them to heat up through and through. Turn over the eggs while doing so. Serve with rice. Tip: before serving, sprinkle this dish with sautéed onions rostad lök. 9 main course, 4 servings potatoes with salmon 2 fillets of salmon lax filé (frozen), 1 bag of potato gratin grating potatis (frozen), piece of cucumber (6-8 cm) Preheat the oven to 200 °C. Allow the salmon to thaw out a little, so that the fillets can be easily cut into cubes. Spread the gratin across the oven dish and place it in the centre of the oven. Cut the cucumber piece length- wise into four quarters and cut away the seeds. Cut up the quarters. After about 25 minutes, arrange the cucumber and salmon cubes on the potato gratin and press lightly. Continue baking the dish for another ten minutes until golden brown and done. 11 main course, 2 servings jacket potatoes with herring 4 large baking potatoes, 1 jar of pickled herring with onion sill lök, salt and pepper, 1.5 dl crème fraiche, 4 teaspoons of herring eggs sillrom Brush the potatoes clean under a running tap. Nick the skins with a fork. Bake in the oven (225 °C, 50-60 minutes) or in the microwave (15-25 minutes at the highest setting) until done. Drain the herring. Mix the salt and pepper into the crème fraiche and place in the fridge until use. Take the jacket potatoes from the oven and cut a cross in the top. Using a spoon, slightly push open the potatoes and scoop on the crème fraiche, herring and herring eggs. Tip: alternatively, try pickled herring with dill sill dill or young herring sill matjes with these jacket potatoes. 12 main course, 4 servings rocket and cheesy mash 1 bag of mashed potatoes potatismos (frozen), 4 dl milk, ground salt and pepper, 100 g swedish cheese ost lagard, 75 g rocket Boil the milk for the mashed potato and add ample salt and pepper to taste. Stir in the potato flakes. Keep stirring while bringing back to the boil. Grate the cheese. Mix the cheese into the cooked potato mash. Wash and dry the rocket and chop up coarsely. Mix in with the mash and taste to find out whether it needs more seasoning. Serve with frankfurters, salmon or fried smoked lardons. 13 main course, 2-3 servings crêpes suzette 2 tablespoons of butter, 1 dl orange juice, 4 small pancakes pannkakor (frozen), 4 tablespoons of elderberry blossom marmalade sylt fläder & apelsin Take a large frying pan and heat up the butter with the orange juice. Keep stirring – use a wooden spoon – while dissolving the marmalade. While the sauce is simmering gently, carefully place the crêpes in the pan. Thaw out for a few minutes and allow to heat up thoroughly. Turn over carefully. Place the crêpes on plates and scoop some of the reduced sauce over them. Tip: for a ‘grown-up’ version, serve the crêpes flambé with orange liqueur. Heat up a ladle with liqueur, hold a burning match to it and pour the burning liquid over the crêpes. 15 dessert, 2-4 servings hearty herring Serving tips: • various types of pickled herring on toast, Swedish crispbread (knäckebröd), or a slice of brown bread • pickled herring in garlic sauce topping a cucumber, spring onion and dill salad • pickled herring with onion. Or with onion, carrots, new potatoes, boiled egg and sour cream • pickled herring mixed with marinated beetroot slices and chopped shallot • scooped-out and drained tomatoes stuffed with pickled herring • knäckebröd with lettuce and pickled herring Many countries bordering the North Sea have their own herring tradition. In the Netherlands, herrings are consumed fresh or salted; in the UK, we like our herrings smoked, in the form of kippers, while the Scandinavian countries prefer their herrings pickled. Many Swedish families have their own recipe for the pickling of herring; a tradition that is passed from one generation to the next. Like vinegar, sugar is an important ingredient in the pickling marinade. The simplest marinade contains onion, carrot and herbs or spices. But pickled herring in a dill- mustard dressing is highly popular as well. The Swedish Food Market sells multiple variants in 250-gram jars: pickled herring with onion and carrot, or just onion, herring in sour cream, her- ring in mustard dressing, and herring with dill. tongue-in- cheek cooking italian pancakes chicken-potato pie swift salmon italian pancakes ½ jar tomato sauce sås tomat, 4 pancakes pannkakor (frozen), 2 table- spoons of grated cheese Pour the tomato sauce into a large frying pan and heat up over a low flame. Place the frozen pancakes in the sauce and allow them to slowly thaw out and heat up. Carefully turn them over once. Serve the pancakes with a little sauce. Sprinkle with grated cheese. For the finishing touch, decorate with garden cress, freshly chopped herbs, or a leaf of basil. 19 lunch or first course, 2-4 servings chicken- potato pie 1 bag of potato cubes with chicken pyttipanna kyckling, 4 sprigs of parsley, 8 eggs, 100 g swedish cheese ost lagrad, salt and pepper Preheat the oven to 180 °C. Prepare the potato cubes with chicken as indicated on the packaging. Finely chop the parsley. Whisk the eggs in a bowl and add parsley, salt and pepper to taste. Grease a large baking dish with a little butter. Grate the cheese. Mix the potato cubes with chicken together with the grated cheese and the beaten eggs. Gently pour the mixture into the greased baking dish. Slide the dish into the hot oven and allow the eggs to set; approx. 30-35 minutes. Take the dish from the oven and allow the steam to escape for a moment. Serve in wedges, accompa- nied by a large salad. 21 main course, 8 servings swift salmon 4 fillets of salmon lax filé (frozen), salt and pepper, olive oil for frying, ½ jar of mustard-basil sauce sås senap & basilika, 3 tablespoons of white wine, 2 tablespoons of whipping cream Allow the salmon to thaw out. Sprinkle the fish with salt and pepper. Heat up the olive oil in a frying pan and fry the salmon for 3-4 minutes on each side. It should be a pale pink on the inside. Alternatively, use a grill pan to grill the salmon. Heat up the sauce in a saucepan, together with the white wine and whipping cream. Keep stirring. Serve the fish with the sauce, and decorate with basil if desired.

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