Fête/Spring Fair/Euro Day: Recipes and Songs
Recipes in English
Rye Bread
Day 1
50g linseed
250g sunflower seeds (kernels)
250g cracked or rolled rye or wheat
1 1/2 tablespoons salt
5dl (500ml) luke warm water
Day 2
5dl (500ml) luke warm water
50g yeast
2dl (200ml) dark syrup
10dl (1l) rough rye flour
6dl (600ml) strong wheat flour
Method:
1. Mix all the ingredients for Day 1 in a bowl. Cover and let stand for one day.
2. Day 2: Add the rest of the ingredients and work for about 20 minutes.
3. Leave to rise for half an hour.
4. Mix the dough a few times then put into greased, long baking tins. The tins should be half full. Leave to rise for about 25 minutes while heating the oven up to 180°C.
5. Bake for about 45-50 minutes.
6. Remove from the tins, brush with water and allow to cool under a tea towel until the next day before slicing in thin slices.
Elvin, B. 2001, 'Riktigt grovt bröd', Tidningen VI, Nr. 10, 10 May 2001, p.28.
Rye Bread from the Island of Öland
Day 1
6dl (600ml) milk
14dl (700g) rough rye flour
2 tablespoons of ground bread spices (a mixture of equal parts of fennel, aniseed and caraway)
1 1/2 tablespoons salt
Day 2
100g melted margarine
2dl (200ml) luke warm water
75g yeast
about 5dl (300g) strong wheat flour
Method:
Day 1: Heat up the milk and pour it boiling hot over the other ingredients in a bowl. Work it in well to form a dough. Cover with and leave it until the next day.
Day 2: Add the other ingredients. Knead the dough and allow it rise under a tea towel for an hour. Knead the dough once more. Divide the dough into two parts. Shape each into a round loaf. Lay them on a baking paper covered baking sheet. Allow them to rise for about 45 minutes under the tea towel. Brush them with warm water and bake them in the oven for one and a half hours at 175°C. Brush them with water twice while they are baking.
Let the bread cool on cooling rack under a tea towel. The bread should stand for a day before eating.
From: Floras landskapsbröd recipe cards - Rågbröd från Öland
Liver Pâté
(Makes one, 1.5 litres)
400g chicken liver
1 onion
1 little cooking/sour apple
1 tin of Scandinavian style anchovies, in spiced brine: NOT oil, about 50g
200g minced pork
1 egg
2dl (200ml) whipping cream
2 tablespoons plain flour
1/2 tablespoon salt
2 pinches of ground black pepper
1 teaspoon marjoram
(1 tablespoon of brandy or sherry, if wanted)
Method:
Preheat the oven to 175°C. Cut up the liver into small pieces. Peel the onion and cut into quarters. Peel, core and cut the apple into small pieces. Put the liver, onion, apple and anchovies (without their liquid) into a food processor. Spin until it feels right - the mixture should not be too smooth or too lumpy. Add the mince pork, egg, cream, flour, salt, pepper, marjoram and possible brandy or sherry. Mix well. Pour in a greased, rectangular baking tin (1.5 litres). Bake on a low shelf inthe oven for about an hour. Allow the pâté to cool before removing from the tin.
Recipe taken from:
Med doft av jul, Arla, Stockholm.
Onion Herrings - Löksill/Basic Recipe
4 portions
420g skinned and trimmed herring fillets
1/2dl (150ml) spirit vinegar (12%)
1 1/2dl (150ml) water
2dl (200ml) granulated sugar
1 bay leaf
2 tablespoons freshly crushed allspice corns
5 whole cloves
1 onion
Plenty of fresh dill leaves
Boil the vinegar, water, sugar, bay leaves and spices in a saucepan. Leave to cool. Rinse the herring fillets and cut them into diagonal slices. Layer the herrrings, onions thinly sliced in rings and roughly chopped dill in a tuperware container and our on the marinade. Allow them to stand for one to two days.
Recipe from Abbas inläggningssill.
Southern Swedish Mustard Herrings - Skånsk senapssill
4 portions
Basic Herring Recipe from above
Sauce:
2dl (200ml) Southern Swedish whole grain mustard
2 tablespoons granulated sugar
2 tablespoons clear vinegar (1%)
4 tablespoons vegetable oil
Plenty of fresh dill leaves, roughly chopped
Method:
Remove the fillets from the marinade. Mix all the ingredients for the sauce together. Pour over the herrings. Allow to stand for one whole day in a cool place.
From Att lägga in sill och ströming 1981, Svensk fisk, Gothenburg.
Poppy Seed Rolls/Vallmobröd
16 rolls
This is a very easy dough to make and bake. Please read the method carefully as the dough is left to rise once only.
Dough:
50g yeast
1dl (100ml) milk
100g melted butter
1 egg
1/2 teaspoon salt
1 1/2 tablespoon granulated sugar
6-8dl (600-800ml) strong plain flour
Glaze:
1 egg, lightly beaten
a few grains of salt
tiny bit of milk
1. If using fresh yeast disolve the yeast in the milk, add the flour, egg, salt, sugar and most of the flour. Stir until the dough is nice and smooth. If using dried easy mix yeast mix the yeast in with a cup of flour.
2. Roll out the dough into a long rectangle about 20 x 65cm. Brush the top of the rectangle dough with the glaze. From the top, fold a third of the dough down towards the centre, then fold a third up from the bottom of the rectangle. Turn this new, slimmer rectangle upside down (this is very important) and brush the new top with glaze.
3. Sprinkle poppy seeds over the top generously and then cut the dough into sixteen equally sized slices. Put them on baking sheets covered with baking paper allowing room between them so that they can grow. Let them rise under a clean tea towel until they are twice as big (about thirty minutes). Meanwhile preheat the oven to 225°C.
4. Bake for about twelve minutes. Allow them to cool on a cooling rack under a clean tea towel.
Bengtsson, M. 2008, 'Bröd med solsken inuti!', Mat Magasinet, 4 April 2008, p. 60.
Snaps Songs
Helan går!
(The Whole One Down!)
This is the best known of all the Swedish snaps songs and can be sung at any time of the year.
Helan går, sjung hoppfaderallanlallanlej!
Helan går, sjung hoppfaderallanlallanlej!
Och den som inte helan tar,
Han heller inte halvan får!
Helan går... (DRINK!)
Sjung hoppfaderallanlej!
Hej Tomegubbar!
When we used to do a Christmas Bazaar, this was our main Christmas song:
Hej Tomtegubbar slå i glassen
och låt oss lustiga vara!
Hej Tomtegubbar slå i glassen
och låt oss lustiga vara!
En liten tid vi leva här
med mycken möda och stor besvär.
Hej Tomtegubbar slå i glassen
och låt oss lustiga vara!
Snaps Available at Spring Fair 2010 were:
Denmark
Aalborg Jubilæums Akvavit
Norway
Linie Aquavit
Sweden
Absolut vodka flavoured with liquorice
Hallands fläder (Elderflower)
O.P. Anderson
Skåne
Svartvinbärsbrännvin (Black currant)
Last updated: Sunday, 23rd May 2010
