leaving sweden + gun’s köttbullar (swedish meatballs)

countryside

It’s a bittersweet day today. As I write, I’m aboard an aircraft due to arrive in Berlin, Germany, in approximately half an hour. Pretty darn exciting. But in spite of our pending German adventures, I’m carrying a weight on my chest that refuses to dissipate. I’m sad to be leaving Sweden behind.

The last two weeks have passed in a blur of nasal congestion and activity. Fourteen days of precious family time, the highlight of which was my cousin’s wedding last Saturday night. Aaron and I felt incredibly honoured, humbled and blessed just to be on the guest list, never mind being part of the family. My cousin and her groom are two of those rare gems that you hope to meet in a lifetime: warm, generous, fun and completely genuine. It was a privilege to see them commit the rest of their lives to one another, surrounded by those who love them the most.

It’s been fifteen days since I wrote the two paragraphs above. Over the past two weeks, Aaron and I have traveled from Malmö (Sweden) to Copenhagen (Denmark) to Berlin and Munich (Germany). This morning, we boarded a train to Venice (Italy) where we will spend the next three days before traveling to Florence, Siena and Rome.

Tiring? Yeah, a little. But after seven years without an overseas adventure, I’m savouring every moment.

flowers

sunsetAnyway, in my last post I promised to share my Aunt’s Swedish meatball recipe with you. However fragmented internet access has delayed my intentions. Below, you will find the notes that I took whilst cooking with my Aunt several weeks ago. As you can see, measurements are approximate (largely as my Aunt adds seasoning by sight rather than precise quantity). The recipe is rather forgiving, however I’ll add any adjustments as required when I have the opportunity to recreate this recipe at home.

But for now, please enjoy this second visit to my Aunt and Uncle’s Swedish kitchen. Thanks again Uncle Harlen, Aunty Gun, Nattis, Rach, Dani (and the little ones) for your immense generosity, warmth and love. Until we meet again.

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Gun’s Köttbullar (Swedish Meatballs)

Makes approximately 70 meatballs

  • 800g pork mince (not too lean, you need a little fat for moisture)
  • 800g good quality beef mince
  • ½ cup breadcrumbs
  • 2 tbsp whole milk
  • 1 egg, to bind
  • lots of seasoning, probably about 3 tsp total (my Aunt uses Aromat seasoned salt, citron pepper (lemon pepper) and mixed ground pepper; if you’re game, season and mix before dabbing a tiny bit of mince on your tongue. It should be rather salty, as the seasoning will lessen after frying)
  • 1 tsp white caster sugar
  • 1 brown onion, peeled and finely chopped
  • 1 garlic clove, crushed (optional)
  • plain flour, for rolling
  • butter* for frying
  • To serve: boiled potatoes (season with salt), steamed green peas or beans, lingön sylt (lingonberry sauce; available at most IKEA stores) and brunsås (brown gravy).

In a small dish, combine breadcrumbs and milk. Stir well. Leave to soak for five minutes (or until the breadcrumbs have expanded to absorb all of the liquid).

Add to a large bowl with the pork and beef mince, egg, onion, garlic (if using), sugar and seasonings. Mix well (you may need to use your hands).

mincemixing mixing

When combined, dab a tiny bit of mince onto your tongue to check for saltiness. If you can’t taste salt, add more (my Aunt advises that it is better for it to be a ‘tiny bit too salty’ as the seasoning will be less intense after frying).

When you are happy with the flavour of your mince, place it in the refrigerator for 10 minutes to chill (this might not be necessary on a cold day). Prepare a shallow bowl of flour for rolling and dab about 1 tbsp of butter into a heavy-based frying pan in preparation for frying.

When your mixture is firm and sufficiently chilled, roll 1 tbsp of mixture into a firm ball. Gently toss the meatball into the flour mixture, ensuring an even coating. Tap off any excess flour and place the meatball onto a clean plate in preparation for frying. Repeat with the remaining meat mixture and flour.

rolled

To fry: heat the butter over medium heat until frothy. Add the meatballs in an even layer (you may need to cook three batches to avoid overcrowding the pan) and turn the heat up to medium-high. Fry on each side for 2-3 minutes or until browned and cooked through. frying

Drain on paper towels before serving 6-10 meatballs per person. For a traditional Swedish meal, accompany the meatballs with brunsås, lingön sylt, plenty of boiled potatoes and green beans.

meatballs plate2

*Do not substitute oil for butter in the frying stage or the meatballs will not taste the same. If you’re concerned about the butter burning, add a splash of neutral flavoured oil to the pan alongside the butter.

malmowaterfrontreflection

the moroccan table

parsley

Blogging is a funny thing. When I first began Laura’s Mess back in May 2012, it was predominantly intended as a personal record of my scribbled recipes, photographs and stories. Twenty months later, I’ve produced eighty six posts, learned how to use photo editing programs and formed friendships all around the world that are predominantly based on a mutual passion for home cooking, writing, local produce and nourishing those we love.

In recent months, one of the most precious benefits of blogging has been the formation of new friendships with a group of talented Perth bloggers, most of whom I met at the Eat Drink Blog conference in November 2013. To name just a few, there’s Laura (Laura Moseley), Bryton (Food in Literature), Whitney (Dine Whit Me), Matt (Abstract Gourmet) and Ai-Ling (Food Endeavours of the Blue Apocalypse).

However, among the crowd of eighty-odd people, there were two bloggers that I instantly hit it off with: Matt (Inspired Food) and Jemima (Feed Your Soul, Perth). Since the conference, we’ve kept up a continued foodie dialogue whilst also meeting on occasions for good eats and company.

cups

APPLEMINT

I expect it’s something to do with our youthful enthusiasm, a mutual love of food (evidence below) and our growing cookbook collections. Whatever it is, I feel blessed and inspired to be part of it.

bangkokjump

Where there’s food, there’s us.

A few weeks ago, Matt, Jem and I decided that it was time to hold a joint dinner party for our favourite long-suffering taste testers: Matt’s girlfriend Alyssa, Jem’s sister Lexi and my Aaron. After some initial brainstorming, we decided on a loose Moroccan theme packed with spices, nuts and grains.

The date was set for Sunday, 19th January 2014. Matt and Jem chose mains whilst I volunteered for appetizers and dessert. The excitement grew. And we waited.

herbs

The day finally arrived in a flurry of heat, sweat and activity. Matt and I completed most of the food preparation at our respective homes before arriving with Alyssa and Aaron at Jem and Lexi’s in the late afternoon. The evening was warm, sticky and bright. We sipped on apple and gin cocktails, waiting for the sun to set whilst chatting about our dishes, food blogging and life in general.

Aaron, Lexi and Alyssa chatted too; mostly about the shared pains of living with a food blogger (and the benefits, thank goodness!).

pome2 pomegranate

As the night continued, we cooked, laughed and consumed a beautiful array of dishes ranging from spiced chicken tagine to delicate orange salad. Jem and Lexi’s home smelt like a Middle Eastern market, rich with cinnamon, vine fruits and orange blossom.

table3

It was a privilege to see my friends ‘in action’, cooking and styling their dishes for service and photographic presentation. After cooking together, I’ve been even more inspired by their natural talent, culinary knowledge and genuine love of food.

I’ve included the full menu from our night below. As the appetizer and dessert recipes were mine, you’ll find them attached at the base of this post. For main dish recipes (and to say hello to Jemima and Matt) please click on the hyperlinks below.

cocktailpour

Drink:

breaddips3

Appetizer:

  • Split pea bessara dip with smoked paprika
  • Burnt eggplant with tahini and pomegranate
  • Moroccan flat bread (khobz) with za’atar

meatballs

Mains:

icecream

Dessert:

  • Pistachio and rose ice cream
  • Cardamom and orange blossom ice cream
  • Almond pistachio shortbread cookies

As you’ve probably guessed by now, this is one of the longest posts I’ve ever written, containing five recipes in detail. However, after reading through and following the hyperlinks, I assure you that you’ll have everything you need to throw a Moroccan-themed dinner party just like we did.

I do hope you enjoy our recipe link-up as you join us around our virtual shared ‘Moroccan Table’. Thanks again to Matt, Alyssa, Jemima, Lexi and Aaron for the beautiful company, conversation, foodie inspiration and wonderful, fragrant dishes that entice the senses.

breaddips

Split Pea Bessara Dip

Adapted from a recipe by Hassan M’Souli

  • 125 ml (1/3 cup) extra virgin olive oil, plus extra to serve
  • 4 cloves garlic, crushed
  • 1/2 tsp ground cumin
  • 250g dried green peas, rinsed
  • 45g harissa (Moroccan chili paste)
  • 1/4 tsp sweet paprika
  • sea salt

Place a large saucepan over medium heat. Add in the olive oil and crushed garlic, cooking for 1 minute or until fragrant. Add in the peas and cumin; cook, stirring regularly, for 3 minutes. Pour in 2 cups (500ml) of water and bring to the boil.

Cook for 10 minutes or until the mixture starts looking dry and the peas have absorbed most of the water. Add in another 2 cups (500ml) of water and cook for a further 30 minutes or until the peas are soft and easily pressed between your fingers.

Remove from the heat and allow to stand for 15 minutes. At this stage, you can puree the dip if you’d like it smooth. Otherwise, return the pan to medium heat and simmer for 10 minutes or until the peas start to split and completely soft. Stir in the harissa, then season to taste.

Cool slightly before serving, drizzled with olive oil and sprinkled with smoked paprika.

flame1

Burnt Aubergine with Tahini and Pomegranate

This recipe was made exactly from Yotam Ottolenghi and Sami Tamimi’s Jerusalem cookbook. I’m not going to rewrite it here, however many other bloggers have including Brian Samuels (see link here). It’s a beautiful, bold and piquant dip. If you’d like a tutorial for something similar, see my baba ghanouj post.

Moroccan flatbread (Khobz)

This is a slightly bastardized version, seeing as I’ve never been to Morocco. It’s been adapted from several recipes around the web, including this one.

  • 1 1/2 cups warm water
  • 7g envelope active dry yeast
  • 1 tbsp raw honey
  • 4 cups bread flour flour
  • 2-3 tsp flaked sea salt, to taste
  • 1 tbsp caraway seeds, toasted and crushed in a mortar and pestle
  • 1/4 cup light olive oil
  • optional: 1 free-range egg + 1 tbsp water, to brush
  • optional: 1 tbsp za’atar, to sprinkle

In a small bowl, stir together 1/2 cup of the warm water and the raw honey. Sprinkle the yeast over the top and let the mixture stand for about 10 minutes, or until foamy.

Place the flour into a large bowl and stir in the salt and caraway seeds. Make a well in the center and pour in the oil and yeast mixture.

mix

Start mixing the dough together, adding small amounts of the remaining water until you have a smooth, soft dough that can be easily handled (I had about 1/4 cup water left over).

Turn the dough out onto a floured surface and knead for 5-10 minutes or until smooth and elastic. Return the flour to a clean, oiled bowl before covering with a wet tea towel. Place in a warm, draught-free position and let rise for 1 hour or until doubled in size.

rest

Preheat your oven to 180 degrees C (356 degrees f) and heat two flat, heavy-based oven trays. Deflate the risen dough before dividing it into two equal pieces. Roll each piece into a ball, then flatten into an oval that is about 2cm thick. Use a butter knife to draw three slashes upon the top of each loaf.

If glazing your loaves, quickly beat together the egg and water in a small bowl. Brush each loaf with the mixture and sprinkle with za’atar.

Splash each hot tray with a little oil, then carefully transfer your loaves onto the trays. Bake for 20 to 25 minutes or until the loaves are shiny and golden brown. Serve warm with the above dips or some good-quality olive oil for dipping.

baked

Pistachio and Almond Shortbread

Makes about 16 cookies

  • 115g butter, room temperature
  • 110g icing sugar (confectioner’s sugar)
  • 1 pinch flaked sea salt
  • 165g plain flour, sifted
  • 1/2 tsp ground cinnamon
  • 1/2 cup toasted mixed pistachios and almonds, crushed coarsely

Place the plain flour into a bowl with the icing sugar, cinnamon and salt. Rub in the butter until you have a firm dough. Mix through the toasted nuts.

dough2

Shape the dough into one long log (about 8 inches long) and tightly wrap in plastic. Freeze until firm, about 30 minutes.

Preheat oven to 180 degrees C (365 degrees f). Line a heavy-based baking tray or cookie sheet. Cut the dough into 1cm thick slices and transfer each slice to the lined tray.

cut

Bake for 15-20 minutes or until set and slightly golden at the edges. Cool on wire racks before serving, sprinkled with a little extra cinnamon if desired.

Pistachio and Rosewater Ice Cream

Adapted from this recipe by The Food Network

Makes about 1 litre

  • 150g shelled, toasted pistachios, crushed finely
  • 450ml whole (full fat) milk
  • 300ml double cream
  • 150g sugar, divided into two
  • Pinch of flaked sea salt
  • 1 tbsp rosewater
  • 4 free-range egg yolks

Place the pistachios, milk, cream, half the sugar and salt into a large saucepan and set over medium heat. Bring to the boil. Allow to boil for 1 minute before removing the pot from the heat and covering it with a lid. Allow the mixture to infuse for 30-60 minutes, or until the milk clearly tastes like pistachio nuts.

Pour the mixture through a fine strainer and discard the nut pulp.

drain2

Place the milk mixture back into the pan over medium heat. Bring to the boil. Meanwhile, place the egg yolks into a medium bowl with the sugar and whisk until pale and thick.

When the milk starts to boil, take it off the heat and slowly add about half of it to your egg mixture, whisking continuously. Add the egg and milk mixture back into the rest of the milk in the saucepan, whisking well until combined. Return the pan to the heat, continually whisking until thickened slightly (the mix should coat the back of a spoon). Allow to cool, then add in the rosewater.

Chill well (preferably overnight) before processing the custard in your ice cream machine according to the manufacturer’s instructions.

Serve topped with some more crushed, toasted pistachios and crumbled dried rose petals.

tub

Cardamom and Orange Blossom Fleur de Lait Ice Cream

Adapted from this recipe by Food 52. ‘Fleur de Lait’ is ice cream with custard that is made from cornflour instead of egg yolks.

Makes about 1 litre

  • 2 cups (500ml) heavy cream
  • 1 cup (250ml) whole (full fat) milk
  • 2/3 cup raw honey
  • 1 pinch sea salt flakes
  • 3-4 green cardamom pods, lightly crushed (or 1/2 teaspoon ground cardamom)
  • 2 tbsp cornflour (cornstarch)
  • 1 tbsp orange blossom water
  • 1 tbsp Cointreau, Grand Marnier or another triple sec (substitute another tbsp of orange blossom water)

Combine the cream over medium heat with the honey, salt and cardamom pods.

honey
Whisk the cornflour into the milk until well dissolved, then add to the warmed cream. Heat, stirring constantly until the mixture comes to the boil. Reduce the heat and simmer for 2-3 minutes, stirring constantly, until the mixture thickens to coat the back of a spoon. Strain into a bowl and leave to cool. Add the orange blossom water, then chill in the refrigerator for 1 hour or preferably overnight.When adequately cooled, process in an ice cream maker according to the manufacturer’s instructions. If using alcohol, add the triple sec to the mixture just as the ice cream begins to freeze.

Store in the freezer or serve immediately (be aware that this ice cream melts much quicker than those made with egg yolk custard. Don’t leave it out for too long).

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