tanteva
Mistress of Mayhem
I thought of putting this thread into the Healthy O-forum where we usually share recipes - but this is no way near healthy. LOL
Next Friday - June 25th - it's the most important day in Sweden: Midsummer Eve. It's celebrated all over the country, and everyone's joining in. It's BBQ or "Smörgåsbord" (like a buffet with lots of dishes). But my favorite is to make "Smörgåstårta" (Sandwich Cake), and I think I'm going to "forget" that I'm a Weight Watcher for a day and make us a big Smörgåstårta with lots of cheese
Found this video on Youtube yesterday where a British girl, living in Sweden, is making a smörgåstårta. I had no idea it was a kind of "weird" thing to make a cake that is savoury.
Before I became vegetarian, my favorite filling for a smörgåstårta was to mix sour cream and mayonaisse (2 parts sour cream + 1 part mayo - but that ratio is my personal taste), some salt and pepper, finely shopped onion (yellow or spring) and 1-2 cans of tuna (depending on the size of the cake). Use this filling for all the layers - and then go crazy with lots of toppings. You can use Greek yoghurt, Cream cheese - what ever you prefer as a spread really.
Salted crisps are really nice to crush and coat the sides of the cake with (like bread crumps)
Here's the Wikipedia article if you want to learn more:
en.wikipedia.org
And a recipe:
dobbernationloves.com
Some people say you can only use salmon/shrimp/any kind of seafood OR ham/any kind of meat, but I see no problem in mixing. Like making
- but remember, you can do it any way you like, according to taste and what you have at home. The only thing to think of is LOTS of filling to make is juicy and not dull and dry. Good thing to do, if there is time: make the filling and but into the bread the evening before. Wrap it in plastic or a towel, and let it rest over night in the fridge. The bread will get moist and nice. Then add the "frosting" and decoration next day. And decoration: the more the better! We want LOTS!
You can decorate it really neat and nice if you want - but the truth is: the messier it gets the better it tastes. LOL Found this photo on-line to show you how messy I like it:
Some people say you can only use salmon/shrimp/any kind of seafood OR ham/any kind of meat, but I see no problem in mixing. Like making the tuna filling I described above, and then decorate it with rolled slices of ham, cheese, salami, fruit and veggies. Works in my world
Try it! It's great in the summer for a dinner. Takes a while to do, but it's worth it. And: make more than you need - cuz the leftover makes a great breakfast the next day.
Next Friday - June 25th - it's the most important day in Sweden: Midsummer Eve. It's celebrated all over the country, and everyone's joining in. It's BBQ or "Smörgåsbord" (like a buffet with lots of dishes). But my favorite is to make "Smörgåstårta" (Sandwich Cake), and I think I'm going to "forget" that I'm a Weight Watcher for a day and make us a big Smörgåstårta with lots of cheese
Found this video on Youtube yesterday where a British girl, living in Sweden, is making a smörgåstårta. I had no idea it was a kind of "weird" thing to make a cake that is savoury.
Before I became vegetarian, my favorite filling for a smörgåstårta was to mix sour cream and mayonaisse (2 parts sour cream + 1 part mayo - but that ratio is my personal taste), some salt and pepper, finely shopped onion (yellow or spring) and 1-2 cans of tuna (depending on the size of the cake). Use this filling for all the layers - and then go crazy with lots of toppings. You can use Greek yoghurt, Cream cheese - what ever you prefer as a spread really.
Salted crisps are really nice to crush and coat the sides of the cake with (like bread crumps)
Here's the Wikipedia article if you want to learn more:
Smörgåstårta - Wikipedia
en.wikipedia.org
And a recipe:
Swedish Sandwich Cake: Easy Homemade Smorgastarta Recipe
Make the best homemade Smorgastarta. Our quick & easy Swedish sandwich cake recipe features fresh salads and a savoury cream cheese icing.
dobbernationloves.com
Some people say you can only use salmon/shrimp/any kind of seafood OR ham/any kind of meat, but I see no problem in mixing. Like making
- but remember, you can do it any way you like, according to taste and what you have at home. The only thing to think of is LOTS of filling to make is juicy and not dull and dry. Good thing to do, if there is time: make the filling and but into the bread the evening before. Wrap it in plastic or a towel, and let it rest over night in the fridge. The bread will get moist and nice. Then add the "frosting" and decoration next day. And decoration: the more the better! We want LOTS!
You can decorate it really neat and nice if you want - but the truth is: the messier it gets the better it tastes. LOL Found this photo on-line to show you how messy I like it:
Some people say you can only use salmon/shrimp/any kind of seafood OR ham/any kind of meat, but I see no problem in mixing. Like making the tuna filling I described above, and then decorate it with rolled slices of ham, cheese, salami, fruit and veggies. Works in my world
Try it! It's great in the summer for a dinner. Takes a while to do, but it's worth it. And: make more than you need - cuz the leftover makes a great breakfast the next day.
