Prinsesstårta or Jordgubbstårta

It’s been four years since Grandma Glasses contemplated making the Swedish Prinsesstårta. After a successful bake of the Jordgubbstarta, she decided it is time to face her fear of failure making the Prinsesstårta.

“I will not stop until I conquer this cake,” Grandma Glasses muttered while going through the recipe.

“I can always buy a dozen eggs if I fail the first time. I know I can make a cake as pretty as those I see on the internet. Or even better than those we had in VeteKatten,” she mumbled to herself.

“I will not stop you on that. I will wait to see them baked and I finish all the cakes for you,” said the Swedish Chef.

If that was meant as a compliment or a challenge, let a clean plate decide. And whether it comes out good or not, the Swedish Chef always likes what Grandma Glasses bakes.


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Swedish Cakes in the House

Sugar rush! These are homemade sweet creations for the Swedish Chef , all time favorite Swedish cakes  Prinsesstårta, Budapestrulle and Schwarzwaldtårta.














Swedish Crayfish Sandwich

Kräftstjärtar smörgås (crayfish sandwich) is one of the best Swedish food you have to try. You can make this in 5 minutes and finish it in 3 minutes. Yum!

kräftstjärtar mörgås (crayfish sandwich)

kräftstjärtar smörgås (crayfish sandwich)



The Stove Top Hambo

On a warm quiet evening, I went into the kitchen to get some water. And there she was, Grandma Glasses digging into the pantry shelves like a treasure hunter.

She turned around to me and said, “I have to be quick Drake. I need to prepare the ingredients. The Swedish Chef is cooking tonight.”

“But this is not the first time he will be cooking dinner,” I muttered while I take a sip of my cold water.

“But tonight it’s going to be different. You will see him do the Swedish Hambo-Polka steps,” said Grandma Glasses in a voice that sounded like a burble.

“The what?” I turned to her as she speak. Most of the time I hear the Swedish Chef speak and he sounds as Swedish as a Swedish should be. But everytime Grandma Glasses says it herself it confuses me.

“The hambo is a traditional dance that originated in Sweden in the late 19th and early 20th centuries, has three-count step, with one step movement on each beat of the measure, danced smoothly and easily, not tense but floating with the music,” explained Grandma Glasses.

“The steps should be smooth and relaxed, never jerky.” as she flipped her feet to do a turn.

“It requires coordination and control to become a graceful Hambo dancer,” I sneered in silence as I watch her. As if she heard my thoughts, she stopped.

She turned to me and said, “Oh yes he can dance! Pirouetting back and forth, he moves with grace. And with extreme precision, he makes a hambo turn so graceful even Gene Kelly would approve. The best timing I’ve seen in my lifetime.”

“From what you just did, that fancy footwork in the kitchen is The Stove Top Hambo.” I said loudly with a sniff.

“Oh Drake don’t be silly. You’ll see what I mean.. Here he comes now. Out of his way, and stay in the corner.”


   “Today it is Stir Fried Chicken Liver in Bacon and Mushroom Sauce I will cook,” said the     Swedish Chef .

   “We need 300g chicken liver,strips of veal bacon,1/2 cup of chopped mushroom,1/2 cup     of diced onions, fried potatoes, 4 tbsp of butter, 1 tsp of dark soy sauce, 1/4 cup of           cooking cream, salt, pepper and sprinkle of dried oregano.”

Grandma Glasses and I listened carefully while he gives cooking instructions.

   “First I marinate chicken liver in soy sauce, salt, roasted garlic and herb seasoning and      set aside.”

Then suddenly he did a hambo turn as he puts a pan on the stove. Grandma Glasses looked at me and smiled.

   “Heat the pan, and when it is warm enough put the butter to melt until bubbly.”

Another hambo turn as reaches for the other ingredients. I am surprised to see him move without bumping into anything, so perfectly in such a small space for a big guy like the Swedish Chef.

    “Saute onions, bacon and mushroom and let it cook for 3 minutes.”

I was quick to notice another hambo turn as he takes the next ingredient.

     “Add the chicken liver and soy sauce. Sprinkle dried oregano and continue cooking in         medium heat for 3 minutes.”

He looked at us to check if we are listening. He did another hambo turn to reach for the cream.

    “Pour cream and let simmer for 2 minutes or until sauce thickens. Add salt and pepper        to  taste.”

Another hambo turn and he has salt and pepper in his hand.

“Oh I know good food when I smell one,” I whispered to Grandma Glasses.

“Quiet now Drake, this is the best part,” Grandma Glasses whispered back.

We stood still, only our eyes following the Swedish Chef as he makes his finale. This is like watching a movie on the big screen with the popcorn box almost empty.

    “Aha! Time to remove from heat and serve with fried potatoes or rice.”

The Swedish Chef said it in a loud voice I almost jumped. He takes a plate and scooped a big serving on it. And for his finale, he did a last hambo turn as he exits the kitchen and walked to the dining table with the plate.

Grandma Glasses smiled at me and gave me a pat on the head.

“Yes Drake, that is what we call The Stove Top Hambo.” I wagged my tail to agree as she walked away to follow the Swedish Chef.

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marinade chicken liver

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Saute onions, bacon and mushroom

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Add the chicken liver and soy sauce

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Pour cream and let simmer until sauce thickens


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Plate and serve

Moelleux au Chocolat

Up north from the Swedish Chef’s Kitchen, turn left. Then right.  Then go up the hill until you see the village tower. Next to it you will find the Jonsson Bageri. You will never miss it, they have Swedish-speaking Buddy Rabbits and Buddha dogs waiting at the bageri’s main door.

With only the best ingredients used, one can expect the highest quality baked goods from the Jonsson Bageri. It is known for its  Swedish Kanebullar, Jordgubbstårta, homemade bread, sandwiches, and other specialty pastries. Usually  during weekends, business hours start at two o’clock in the afternoon and closes at eight o’clock in the evening.

Today I was lucky to sit next to the Swedish Chef’s table who was having his afternoon fika. Looking over my shoulder towards his table, I can’t help but notice the dessert plate next to his coffee cup. It’s  a French dessert consisting of a chocolate cake with a liquid center.

” Aha!  My name is not Francoise. Wouldn’t it be nice to try something French other than French Fries, ” I mused as I enjoyed the aroma of freshly baked bread filling the air . On today’s list is Moelleux Au Chocolat and Swedish Kanebullar.  Am I daydreaming or is it the sugar rush making me giddy?

Moelleux au Chocolat

Moelleux au Chocolat

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As I finished my Moelleux Au Chocolat, I pulled out  a bill from my purse for the tip jar. Life is good and I feel it is worth to share a good day to the bageri girl named  Charmaine.

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How to Make Moelleux Au Chocolat

You will need
100g  dark chocolate (a bar of dark chocolate)
1/3 cup butter
1/3 cup powder sugar
1/4 cup flour
2 eggs

Preheat the oven to around 180C. Melt the chocolate and butter in a bain marie. In a separate bowl, mix together the powder sugar and flour.Then add eggs. Mix well. Butter two ramekin dishes. When the chocolate/butter is truly melted, pour the mixture into the flour-sugar-egg bowl and mix completely. When it looks gooey, pour mixture into the ramekins about 3/4s full. Cook for 7-8 minutes, or until they have risen about an inch. Serve in ramekin dish or invert on dessert plate and sprinkle with powder sugar, whipped cream or ice cream.

Svenska köttbullar (Swedish Meatballs)

After a big game with his Aussie friends, the Swedish Chef decided to take a break and ambush the kitchen. Nothing beats a nice warm plate of Swedish from home jan 2013 002 008

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Svenska köttbullar with shrimp omelet

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Svenska köttbullar with lignonberry jam and potato gratin

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Svenska köttbullar or Swedish meatballs are made with ground beef and pork, butter, cream, bread crumbs, and other ingredients. I know they have good, real meat in Sweden. Should I ask The Swedish Chef if they make it with moose meat, reindeer, elk, venison, bison, veal or any other furry-haired animal bigger than five foot three? I guess not today or discussion will go to squirrels and rabbits which I couldn’t imagine being served on my plate.

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Svenska köttbullar

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Svenska köttbullar, fried potatoes and lignonberry jam

Svenska köttbullar

Svenska köttbullar with homemade pasta

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Svenska köttbullar (makes 3 dozens)

1kg meat mince (500g pork 500 g beef)
2 egg
2 onions, finely grated
salt and pepper to taste
1/4 tsp all spice
1/4 tsp nutmeg
1/2 cup breadcrumbs mixed with 1/2 cup cream
4-5 Tbsp butter

Combine onion, meat, eggs, salt and spices. Pour breadcrumb mixture and mix well.
Shape into your preferred serving size round balls and fry them in plenty of butter over medium heat.In 2 batches if necessary, cook the meatballs, turning frequently, for 10 minutes or until lightly browned all over and almost cooked through. Remove meatballs and serve warm with lignonberry jam, potatoes or cream sauce.


Meat Pie à la Alice

Oh me, Oh my! The Swedish Chef is making a pie!SwedishChef is in the House jan2013 012SwedishChef is in the House jan2013 011 SwedishChef is in the House jan2013 014 If this is called a calorie-count challenge, I don’t mind. I can still do onions. And what a better way to celebrate the New Year but with pots, pans and a rolling pin. Pat the dough, roll and pinch it. Fold in meat  and bake. “Now I go for coffee break”, said the Swedish Chef as he walked away from the kitchen.

After a few minutes , he’s back checking the pie in the oven.

“Hmm, a few more minutes then in goes the second pie.”  Then he is gone again to play with Angie and Drake, while I continue shaping pie shells for the minimie meat tarts.

Walk, check. Walk, check. Walk, check.  “Boring,” grumbles the Swedish Chef.

Says who? I’m still on my minimie tarts and he’s almost done with his second pie.

Finally, second pie came out of the oven. “Let cool and serve,” says the Swedish Chef. And off he goes sending warm greetings to everyone.

And here’s the Swedish Chef is in the House recipe for Meat Pie à la Alice

We used 250g mushroom (diced), 500g minced pork, 500g minced beef,3 medium onions(grated),1 cup cheese (grated),1/2 cup butter,1 1/2 cup cooking cream, 1/2 cup tomato puree, salt and pepper and basic pie crust (see Grandma Glasses pie crust recipe) Prepare ingredients and preheat oven to 400F. Brown meat in butter. SwedishChef is in the House jan2013 001Season with salt and pepper to taste. In a medium pot, mix meat, onion, cream and tomato puree until blended. SwedishChef is in the House jan2013 002 SwedishChef is in the House jan2013 008Let simmer for 20 minutes or until liquid is reduced. Pour meat mixture into 9-inch pie shell. Top with grated cheese. Bake for 10-15 minutes or until crust is golden brown. SwedishChef is in the House jan2013 015Let cool and serve.

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Happy New Year from The Swedish Chef is the House.