Räksmörgås

(Swedish Shrimp Sandwich)

Swedish Shrimp Sandwich

May 10: National Shrimp Day

Islander used to work in a building across the street from an Ikea in Illinois. What a distraction it was to go to that Swedish furniture store (we bought a sofa sleeper, end tables, cabinets and shelving, benches and stools and a mirror from Ikea)!

Sometimes, Islander would take her lunch breaks at the Ikea cafeteria to sample some Swedish food, such as räksmörgås, an open-faced shrimp sandwich. It was light and refreshingly delicious.

Now that we currently live in South Texas, the closest Ikea is nearly three hours’ drive away—not too convenient to visit for browsing at furniture or eating at the café. So we make räksmörgås at home. These Swedish shrimp sandwiches are simple to make for a light lunch and in observance of National Shrimp Day. Smaklig måltid (bon appétit in Swedish)!

Recipe

(Adapted from Ikea)

Ingredients

  • Toasted bread (one per person)
  • Butter
  • Lettuce leaves
  • Boiled egg, shelled and sliced
  • Small frozen shrimps, thawed and patted dry with paper towels
  • 2-3 tablespoons mayonnaise
  • 2-3 tablespoons sour cream
  • 1 teaspoon fresh dill, chopped
  • lemon slices (optional garnish)
  • tomato wedges (optional garnish)

Directions

Toast the bread. Spread butter on one side. Place a lettuce leaf on top. Slice the eggs and layer it on top of the lettuce. Sprinkle the shrimps over the eggs.

Swedish Shrimp Sandwich

In a small bowl, mix together the mayonnaise and sour cream. Stir in the chopped dill. Carefully spread the mixture over the shrimp. Finish with dill on top. Garnish with lemon slices, tomato wedges and a sprig of dill (optional). Serve immediately.

Swedish Shrimp Sandwich

Notes

  • Variations of räksmörgås include adding mustard, thinly-sliced cucumbers, chopped chives, lemon garnish, tomato wedges and caviar.
  • Heavier breads, such as rye or pumpernickel, are recommended over the softer white varieties to be able to hold up the ingredients.
  • Search our site for other Swedish-inspired or shrimp recipes.

Brigadeiros

(Brazilian Chocolate Truffles)

Brigadeiros

May 2: National Truffle Day

We had a Brazilian classmate, Thaís C., in our Teaching English as a Second Language certification program. On “graduation day”, she brought in brigadeiros, her country’s version of chocolate truffles. The tray of treats was finished so quickly—and there were only four of us taking the intensive training course!

Brigadeiros were named after the rank of Brazilian Brigadier Eduardo Gomes (1896-1981), an air marshal and politician. These chewy chocolate truffles are very easy to make and consist of only four ingredients—sweetened condensed milk, cocoa powder, butter and sprinkles.

Thanks to Thaís for introducing us to brigadeiros and for sharing her recipe. Enjoy these Brazilian chocolate truffles on National Truffle Day.

Recipe

From Thaís C.

Ingredients

  • 1 tablespoon butter
  • 1 can (14 ounces) sweetened condensed milk
  • 3-4 tablespoons cocoa powder, sifted
  • chocolate sprinkles/jimmies

Directions

In a medium saucepan over low heat, melt the butter slowly. Add the condensed milk and cocoa powder, stirring constantly for about 10 minutes or until thickened. Be careful that the bottom of the pot does not burn. Transfer the mixture to a buttered bowl. Cool in the refrigerator for 30 minutes or until easy to handle.

Brigadeiros

Butter or grease hands and roll mixture into one-inch balls (or use a buttered or greased scoop). Place on wax paper. Roll each ball into a bowl of chocolate sprinkles. Place into miniature cupcake or candy papers. Chill until ready to serve. Yield: Approximately 15 brigadeiros.

Brigadeiros

Notes

  • Brigadeiros may be coated in coconut flakes, chopped nuts or colorful nonpareils as well.
  • These Brazilian chocolate truffles look like the black mushroom truffles!
  • Search our blog for other Brazilian recipes. Bom apetite.

HI Cookery is 5!

It’s HI Cookery’s fifth year blog-o-versary and Highlander and Islander are still here trying to cook our way through the calendar year. Since we began this foodie project in 2010, we have posted more than 525 recipes. Other noteworthy happenings since last year include the following:

We have moved again! Last year we lived in south Texas. Just four months ago, we moved slightly northeast—about 3.5 hours’ drive away—due to Highlander’s job. We miss our family and friends but we are still in the same big state and can visit each other. We are also adjusting to our new kitchen; we no longer have an island and our oven is smaller but the pantry space is good. Unfortunately, we do not have much natural lighting so it is more challenging to photograph our food. However, we like our new kitchen and hope that we can continue to cook for our blog and ourselves and host new friends in our dining room.

2014 kitchen

HI Cookery’s new kitchen (December 2014)

Islander joined the local cake club and culinary book club. She is still a member of the previous cake club and helps with their graphic design needs. The one she just joined only meets quarterly and is less formal but members visit cake club events all over the state and sometimes the nation. So she is able to see familiar and friendly faces at various sugar arts events in Texas. She also joined the culinary book club at our local library. Members meet monthly for a potluck and follow a food theme. Some of the recipes exchanged at the culinary book club meeting will be featured in future posts on our blog.

We are now a “Cottage Food Law” certified kitchen. Although we don’t sell baked goods, we sometimes participate in church bake sales and other benefits. Some organizations require that volunteer bakers and home cooks get a food safety training certificate if their state has a cottage food law. We think it is a good idea just to review the sanitation and food handling information so the food that we cook and serve is safe for everyone to eat and enjoy. Check Forrager, a cottage food community website, for more information about cottage food laws in the United States.

New theme menu on the menu. Navigate on the dropdown menu options above and notice that we have added a new page for “theme menus”. Throughout our fifth year of blogging, we will classify some recipes into themes, such as Star Wars, Halloween, ethnic, etc., to give readers a few ideas on what to prepare for their own parties. As listed on our “cook the calendar” page, there is always something to celebrate in life—so make it fun with food!

We may be slowing down—but HI Cookery is still around! And we hope to continue sharing recipes beyond our five-year milestone. As always, thanks for reading and visiting our blog. We appreciate your loyalty. God bless!

Tapadh leat! Mahalo! Thanks!

Highlander and Islander