Jansson’s Temptation

Ingredients

2-3 large onions
3 Tbsp unsalted butter
6 russet baking potatoes, peeled and sliced lengthways (matchsticks)
1 (2 ounce) can anchovy fillets, drained, reserving the oil and chopped
1 ½ cups heavy cream
salt and pepper

Directions

In a large skillet cook the onions in 2 tsp of the butter over moderate heat, stirring occasionally, until they are golden.

Preheat oven to 400.

In a buttered 2 ½ to 3 quart shallow baking dish (13×9 worls well), layer 1/3 of the potatoes, ½ of the onions, ½ of the chopped anchovies, salt and pepper to taste, 1/3 potatoes, ½ onions, ½ of the chopped anchovies, salt and pepper to taste and the last third of the potatoes.

Drizzle the top of the potatoes with the reserved oil from the anchovy can (about 2 tsp) and dot them with the remaining 1 Tbsp butter cut into bits.

Bake the casserole on the middle rack for 10 minutes.

Pour ¾ cup of the cream over the potatoes and bake casserole for 20 minutes more.

Pour the remaining cream over the casserole, reduce heat to 300, and abke for 30 minutes more, or until the potatoes are tender.

Great served with anything that goes with a potato side dish.  For instance, aquavit!  Skol!

2    kg    lamb braai chops, bone in and fat trimmed
3    Tbs    oil
2    medium onions
1    Tbs    garlic, crushed
2    Tbs    ginger, peeled and grated
2    fresh green chillies, finely chopped
1    Tbs    coriander powder
2    tsp    cumin powder
2    tsp    chilli powder
1    tsp    turmeric
1    tsp    garam masala
1    tsp    salt
4    medium tomatoes, peeled and chopped / 1 tin peeled and chopped tomatoes
water, as needed
salt and pepper, to taste
fresh coriander, roughly chopped
lemon, wedges

 
Method
00:45
 
Light a fire with wood or coals. With the fire still hot secure the grid in
place, scour it clean.

Briefly sear the trimmed lamb fat until well coloured. Using an old pan /
pot, place it on the grid above the hot coals. Add the oil, when hot add the
chopped onions. Fry until they start to go lightly brown.

Add the seared lamb fat, garlic, ginger and fresh chillies. Continue to fry
until the mixture is well browned. If the fire is too hot move the pot
further from the flame. Remove any large pieces of fat that haven't become
part of the mixture.

Add the coriander, cumin, chilli powder, turmeric and garam masala stirring
constantly for one minute to cook the spices.
Add the chopped / tinned tomatoes and stir to combine.  Cook until the curry
is thick and dark red in colour. Add a little water if the curry sauce
becomes to dry.

While the sauce is cooking add the trimmed lamb to the grid and cook until
medium rare, roughly 2 minutes on each side.
Add the cooked lamb to the sauce. Taste and season accordingly with salt and
pepper.

Serve with freshly chopped coriander and a lemon wedge with rice and / or
naan bread.

Total Time
Prep: 10 min. Bake: 55 min.
Makes 27 cookies

Ingredients
1 cup butter, softened
1 cup sugar
2 eggs
1 tablespoon heavy whipping cream
3/4 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 to 3/4 teaspoon ground cardamom
1/2 teaspoon salt
1/8 teaspoon baking soda

Directions
In a bowl, cream butter and sugar. Add eggs, cream and extract. Combine the remaining ingredients; gradually add to creamed mixture (batter will be thick).
Spoon into three greased 5-3/4x3x2-in. loaf pans. Bake at 180° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes.

Remove to a cutting board; cut each loaf into nine slices with a serrated knife. Place cut side down on an ungreased baking sheet. Bake for 10 minutes. Turn slices; bake 10 minutes longer or until crisp and golden brown. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts
2 each: 305 calories, 15g fat (9g saturated fat), 72mg cholesterol, 287mg sodium, 38g carbohydrate (16g sugars, 1g fiber), 4g protein.

Oh La Vache!

Lavosh is a thin, crunchy Middle Eastern bread that’s delicious as a picnic or pre-dinner nibble.  Flavour it with sesame and oregano or you can use parmesan, fennel seeds or chillies.

Prep time 15 mins
Cook time 15 – 18 mins
Makes about 40

160 grams plain flour
80 grams wholemeal flour
20 grams each black and white sesame seeds (or 40 of just one kind)
1 tbsp finely chopped fresh oregano or 1 tsp dried oregano
1 tsp salt
55 grams cup extra virgin olive oil
1 tbsp sesame oil
115 grams of water

To finish:

extra virgin olive oil
flaky sea salt

Preheat oven to 165°C and line an oven tray with baking paper.  In a mixing bowl stir together the flours, sesame seeds, oregano and salt.  Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough.

Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as possible.  Each piece of dough should yield a rectangle about 34 x 16 cm.  Cut each rectangle into strips measuring about 4 x 17 cm and roll again.  They need to be virtually see through.

Carefully transfer the strips to a baking tray, brush lightly with oil and sprinkle with flaky salt.  Bake until crisp and pale golden. About 15 minutes.  Allow to cool fully then store in an airtight container.

Makes 24
Preparation time: 20 minutes
Cooking time: 10 – 15 minutes
Oven Temperature: 180 C

250g butter
500 (280g) cake flour
2.5ml salt
2.5ml baking powder
600ml (250g) Chedar cheese finely grated
creamed honey

Cream the butter and add the flour, slat and baking powder.  Mix thoroughly.  Add the cheese and mix to form a dough.  Roll the dough into balls and place them on greased baking trays.  Make a hole in the middle of each ball with a wooden spoon but don’t go all the way or honey will run out.  Bake for 10 – 15 minutes or until light brown.

Allow to cool and fill each hole with creamed honey before serving.