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5 Step Easy Recipe

  

Love to cook and miss the tasty food from our Swedish restaurant? You can now recreate our delicious recipes and discover new flavors in the comfort of your home! Enjoying cooking and discovering delicious meals with loved ones are made easy with IKEA recipes.

Lift your spirit

Feeling down? Salmon is a wonderful source of omega-3 fatty acids that can help depression and balance emotions.
Who says Mondays ought to be blue?

Fisherman’s seafood platter

Yield: 2 servings      Preparation time: 15 minutes

Ingredients
SÅS SENAP & DILL mustard sauce           35 g
FINDUS quality peas                               60 g
SJÖRAPPORT salmon fillet                        1ps
Assorted seafood of your choice           adjust the amount and the types as you wish
SMAKRIK organic canola oil                      2 tsp
Unpeeled garlic cloves / minced garlic   3 cloves / 15 g
Lemon                                                      1

Cooking instructions
1.Place the clams in a pot and cover them with cold water to cook. When the clams are cooked, put them and the clam juice aside to use later. *Seafood dipping sauce: add the clam juice to the mustard sauce and mix well, and then cook on low heat till it thickens.
2.Preheat your pan and add canola oil into it. Pour in the assorted seafood and the unpeeled garlic cloves and cook until golden brown.
3.Preheat the oven to 170°C, and bake the seafood in it for 6-8 minutes.
4.In a hot pan, stir fry the minced garlic, peas, and vegetables together with canola oil on low heat.
5.Serve the salmon fillet, assorted seafood, green veggies with sliced lemon and dipping sauce.

Sweetened cherry tomatoes with lingonberry jam

Yield: 2 servings Preparation time: 10 minutes

Ingredients
SYLT LINGON organic lingonberry jam 50 g
Cherry tomatoes 20 Water 30 g

Cooking instructions
1.Wash the tomatoes and cut them into halves.
2.Mix water and the lingonberry jam in a hot pot, and bring the mixture to boil. Add in the cherry tomatoes and stir on low heat until the jam thickens and becomes evenly attached to the cherry tomatoes. Serve the sweetened cherry tomatoes on a plate. ☆ Tip: sprinkle a few drops of lemon juice as you like to add a sour flavor to the dish.

Elderflower black tea

Yield: 2 servings Preparation time: 3~5 minutes

Ingredients
DRYCK FLÄDER elderflower syrup 80 ml
MARMELAD APELSIN & FLÄDER orange & elderflower marmalade 3 spoons
Black tea 2 bags (~10 g)
Hot water 700 ml

Cooking instructions
1.Place the tea bags in a teapot and add in hot water. Let the tea bags sit for 3-5 minutes before removing them.
2. Add in the orange and elderflower marmalade and mix well. ☆Tip: slices of fruits of your choice may be added for decoration.

Energy regeneration

All you need on Tuesday is a bowl of hot soup and some pizza to recharge your energy level!

Swedish meatballs tomato pizza

Yield: 2 servings Preparation time: 10 minutes

Ingredients
BRÖD TUNNBRÖD swedish flatbread                   2 slices
Tomato sauce for pasta
Swedish meatballs/ Frankfurter sausage     as much as needed
Shredded cheese for pizza                               100 g
Cherry tomatoes
Basil                                              as much as needed
Black olives                                    as much as needed
SJÖRAPPORT salmon fillet                               500 g
BIRDSEYE assorted vegetables                        540 g

Cooking instructions
1. Slice the cherry tomatoes, swedish meatballs or frankfurter sausages, and black olives.
2. Spread the tomato sauce on one side of the flatbreads.
3. Place the ingredients and basil on top of the flatbreads and cover them with shredded cheese.
4. Preheat the oven to 180°C, and then bake the flatbreads in the preheated oven at 150°C for 3-5 until crispy.
☆Another layer of flatbread and tomato sauce spread may be added for better texture.
☆Sliced jalapeño may be added for a spicy flavor.

Salmon & pork vegetable soup

Yield: 2 servings Preparation time: 15 minutes

Ingredients
SJÖRAPPORT salmon fillet 1 pc
BIRDSEYE assorted vegetables
Pork slices 1 pack
Clams as much as needed
Cabbage 50 g
Potato half
Carrot half
Mirin 90 ml
White miso paste 100 g
Water 1500 ml
Diced green onions 20 g

Cooking instructions
Preparation
• Thaw the salmon fillet.
• Wash and cut the vegetables.

Cooking
1. Blanch the pork slices.
2. In a hot pot, pan fry the salmon cubes with canola oil until golden brown.
3. Add 1500ml of water and mix it with the white miso paste. Add in the pork slices and salmon cubes and bring it to boil.
4. Add in the clams and assorted vegetables, and then sprinkle some diced green onions over the soup.

Chocolate nut tart

Yield: 2 servings Preparation time: 10 minutes

Ingredients
KRUSTADER mini croustades 1 box
CHOKLAD MÖRK 70% dark chocolate 1 bar
MUNSBIT nut bar 1 bar
Milk 80 g
Butter 20 g

Cooking instructions
1. Preheat the oven to 160°C, and bake the mini croustades in it for 5 minutes. Let them sit to cool.
2. Cut the dark chocolate into smaller pieces.
3. Stir to melt the diced dark chocolate in boiled milk, and then mix in butter.
4. Pour the hot chocolate into the mini croustades, and then place them in the fridge to cool. When the chocolate hardens, add the nut bar to the tarts and serve them.

Energy booster

Seasonal vegetables and refreshing salmon—how can any other day be more exciting than Weekend Wednesday?

Pan-fried salmon fillet

Yield: 2 servings Preparation time: 15 minutes

Ingredients
SJÖRAPPORT Salmon fillet 1
SÅS SENAP & DILL mustard and dill sauce 2 tsp
FINDUS quality pea 100 g
SÅS CITRON & DILL lemon and dill sauce 1 tsp
SMAKRIK organic canola oil 2 tsp
Minced garlic 30 g
Lemon 1

Cooking instructions
Preparation
• Thaw the salmon fillet.

Cooking
1.Preheat the oven to 170°C.
2. In a hot pan, pan fry the salmon fillet with canola oil until golden brown. Bake the pan-fried salmon in the preheated oven at 170°C for 6-8 minutes.
3. Stir fry the assorted vegetables with the minced garlic on high heat.
4. Creamy mustard and lemon sauce: mix the lemon sauce and the mustard sauce at 1:2 ratio.
5. The plate may be served with lemon chunks and the creamy mustard and lemon sauce.
☆Tip: chopped fresh dill leaves may be added to the creamy mustard and lemon sauce to give it a savory aroma.

Stir-fry prawns and mushrooms with XO sauce

Yield: 2 servings Preparation time: 15 minutes

Ingredients
SJÖRAPPORT peeled prawns 150 g
Mushrooms 2 packs
XO sauce 30 g
Minced garlic 30 g
Diced onions 30 g
White wine 10 ml
SMAKRIK organic canola oil 2 tsp
Whole black pepper as much as needed
Original sea salt as much as needed
Parsley flakes as much as needed (for decoration)

Cooking instructions
1.Wash the peeled prawns and mushrooms, and then cut the mushrooms into halves.
2. In a hot pan, add canola oil and then stir fry the mushrooms.
3. In the same pan, add the prawns, minced garlic, diced onions, black pepper, white wine, xo sauce, and sea salt in order and stir fry them together.
4. Sprinkle some parsley flakes over the dish and serve it.
☆Tip: unsalted butter may be used to saute mushrooms.

Heal your soul

On Thursday, let’s take a break from the busy schedule and enjoy the wonderful healing food while counting down to the weekend!

Salmon floss and rice

Yield: 2 servings Preparation time: 10~12 minutes

Ingredients
SJÖRAPPORT smoked salmon 150 g
SJÖRAPPORT vegan caviar/red as much as needed
SJÖRAPPORT vegan caviar/black as much as needed
Seaweed shreds as much as needed
Rice as much as needed

Cooking instructions
1.1. Preheat the oven to 170°C.
2. Bake the smoked salmon in the preheated oven at 170°C for 8-10 minutes.
3. Mix the rice with the cooked salmon, and then decorate the mixture with the two caviars and seaweed shreds.
☆Tip: Sprinkle some rice seasoning to add a different flavor to the dish, or you can pour in some hot broth or hot tea to make it a Japanese style chazuke.

Tomato seafood soup

Yield: 2 servings Preparation time: 10~12 minutes

Ingredients
Tomato sauce for pasta 200 g
BIRDSEYE assorted vegetables 50 g
Assorted seafood, as much as needed Water 500 ml
SMAKRIK organic canola oil (wild garlic flavor) 2 tsp

Cooking instructions
Preparation
•Clean sand out of the clams, and wash the frozen vegetables after thawing.

Cooking
1. In a hot pan, pan fry the assorted vegetable with canola oil until golden. Remove the cooked vegetables and let them sit aside.
2. Mix the pasta sauce and water in a pot and bring it to boil. Add in the assorted seafood and vegetables and cook on low heat.
3. You may serve the plate with a bit of the wild garlic flavor canola oil on top for an extra flavor layer.

Weekend welcoming party

Enjoy some appetizers and tasty food with your beer on a Friday night!

Meatball frittata

Yield: 2 servings Preparation time: 15-20 minutes

Ingredients
ÖTTBULLAR Swedish meatballs as much as needed
Bell peppers and cabbage 30 g of each
Eggs 3
Onion 10 g
Black olives/ cherry tomatoes 2 of each
SMAKRIK organic canola oil 2 tsp
SENAP MILD mild mustard sauce as much as needed
KETCHUP Tomato ketchup as much as needed

Cooking instructions
Preparation
•Pan fry the Swedish meatballs. Slice the black olives and tomatoes. Shred the bell peppers, cabbage, and onion.

Cooking
1.Mix the shredded bell peppers, shredded onion, and shredded cabbage with the eggs. Pour the mixture into a hot pan and pan fry both sides with canola oil until golden brown to make it a frittata.
2. Preheat the oven to 170°C and bake the frittata in the preheated oven for 5-8 minutes.
3. Place the pan-fried meatballs on the frittata. Add the mustard sauce or ketchup as you like, and then add the sliced black olives and cherry tomatoes on top of the meatball frittata. Ready to serve.
☆Tip: you may add some shredded cheese to the meatball frittata and bake it until the cheese is melted to make it a pizza frittata.

Three-cup chicken with beer

Yield: 2 servings Preparation time: 20 minutes

Ingredients
ÖL MÖRK LAGER black beer 1 bottle
Boneless chicken leg 3
Ginger slices/ chilis as much as needed
Peeled garlic 3 cloves
Sesame oil 2 tsp
Vegan oyster sauce 30 g
SMAKRIK organic canola oil 2 tsp
Water 80 g
Basil as much as needed

Cooking instructions
Preparation
•Cut the chicken leg into smaller pieces and let them sit in black beer for 8-10 minutes.

Cooking
1. In a hot pan, place the marinated chicken pieces side down and pan fry them with canola oil until golden brown.
2. Smash the garlic and chilis, and then stir fry them in a hot pan with ginger and sesame oil on low heat.
3. Stir fry the chicken leg pieces, and then add in 50g black beer, water, and vegan oyster sauce. Cook until dry, and then add in the basil.

Happy gathering

Sleep in, and then invite friends over for an impromptu party on Saturday!

Rotini pasta with assorted seafood

Yield: 4 servings Preparation time: 15-20 minutes

Ingredients
Rotini pasta   500 g
Tomato sauce for pasta   150 g
Assorted seafood   as much as needed
Cherry tomatoes   4
Onion   half 
Halved baby corn   4
Basil   a bit
Minced garlic   15 g
SMAKRIK organic canola oil SMAKRIK organic canola oil
Salt   as much as needed  
Water   30 g

Cooking instructions
1.Cook the rotini pasta in water, bring it to boil and then add in a bit of salt. Cook it for 7 minutes, and then drain the water. Add some canola oil to the cooked rotini pasta, mix well, and let it sit to cool.
2. Wash the assorted seafood, dice the onion and basil, chop the baby corn, and cut the cherry tomatoes into halves.
3. In a hot pan, stir fry the assorted seafood, and then let it sit aside.
4. Using the same pot, slightly pan fry the diced onion, minced garlic, baby corn and cherry tomatoes on medium-low heat.
5. Add in the tomato sauce, water, and rotini pasta, and then place the assorted seafood in the mixture to cook until the sauce thickens. Sprinkle some basil in the pan and slightly stir fry it before serving the dish.
☆Sprinkle some garlic flavor canola oil and parmesan cheese powder for a savory smell.

Pan-fried salmon salad with dill chips

Yield: 4 servings Preparation time: 10-15 minutes

Ingredients
Caesar dressing   20 g
Dill chips   50 g
Salmon fillet or smoked salmon   as much as needed
Cherry tomatoes   3-5
SMAKRIK organic canola oil   2 tsp
Romaine lettuce   as much as needed


Cooking instructions
1.Wash and chop the vegetables, and cut the cherry tomatoes into halves.
2. Thaw the salmon fillet, dry it with paper towels, and cut it into small cubes. In a hot pan, sear the salmon cubes with canola oil until golden brown.
3. Preheat the oven to 170°C, and then bake the salmon in it for 5-8 minutes.
4. Add the caesar dressing to the salad and mix well, and then add in the samon, cherry tomatoes, and dill chips to serve.
☆Tip: parmesan cheese powder, croutons, and slices of boiled egg may be added for a better flavor and texture.

Chicken meatball casserole with tomatoes and kimchi

Yield: 4 servings Preparation time: 15 minutes

Ingredients
Tomato sauce for pasta   80 g
KYCKLINGKÖTTBULLAR chicken meatballs   10
BIRDSEYE assorted vegetables   as much as needed
Korean kimchi   50 g
Fresh cream   30g
Cherry tomatoes   4
Onion / minced garlic   half
Baby corn   4
SMAKRIK organic canola oil   2 tsp
Water   30 g
Parmesan cheese powder / shredded cheese   as much as needed
Parsley flakes   as much as needed

Cooking instructions
1.Chop the kimchi and baby corn, cut the cherry tomatoes into halves, and shred the onion.
2. Preheat the oven to 170°C , and bake the chicken meatballs in the preheated oven for 7-8 minutes.
3. In a hot pan, add in the onion, minced garlic, baby corn, cherry tomatoes, and kimchi in order and slightly stir fry them.
4. Add in the assorted vegetables, tomato sauce, water, and chicken meatballs to cook, and then add in the fresh cream to cook more until thickens before serving.
5. Preheat the oven to 170°C, spread shredded cheese on top of the mixture, and bake it at 170°C for 3-5 minutes. Place the cooked mixture in a place, sprinkle some shredded cheese on top of it, and then bake in the oven at 170°C for 3-5 minutes. Sprinkle some parmesan cheese powder and parsley flakes over the dish for decoration.

Cream cake

Yield: 2 servings Preparation time: 10 minutes

Ingredients
PANNKAKOR pancakes   1 pack
KAFFEREP cream cake with almond paste   1 box
Assorted berries   a bit
Thyme   1

Cooking instructions
1.Thaw the pancakes and cut them into 4 equal slices.
2. Place the cream cake in a container.
3. Put the pancakes over the cream cake, and then heat it in the microwave for 20 seconds.
4. Remove the cream cake from the microwave, decorate with assorted berries around it, and then place the thyme on top of the cream cake to serve.

Soothing and relaxing

Get ready for the next week by rewarding yourself with some sweets as you listen to the wonderful sizzling sound of the pan-fried steak on Sunday!

Ribeye steak with mashed potato and vegetables

Yield: 2 servings Preparation time: 25 minutes

Ingredients
ALLEMANSRÄTTEN mashed potato    300 g
BIRDSEYE assorted vegetables    as much as needed
IKEA ribeye steak    1 pack
FALKSALT sea salt flakes    a pinch
Pearl onions    5
Baby corn    2
Unpeeled garlic cloves    3
Red and yellow bell peppers / manganji green peppers    as much as needed
Minced garlic    a bit
SMAKRIK organic canola oil    as much as needed
Black pepper    as much as needed
 



Cooking instructions
Preparation
•Thaw the ribeye steak and dry it with paper towels.
•Heat the mashed potato in the microwave until soft.
•Wash the vegetables, cut the bell peppers, and peel the pearl onions.

Cooking
1.Sprinkle the steak with black pepper and sea salt. In a hot pan, sear both sides of the steak with canola oil for 30 seconds (until golden brown). Let the steak sit aside to cool for 10 minutes.
2. Preheat the oven to 170°C, and then bake the steak in the preheated oven for 3 minutes.
3. In a hot pan, pan fry the baby corn, bell peppers, manganji peppers, garlic gloves, and pearl onions with canola oil until golden brown.
4.Stir fry the minced garlic on low heat, and then add in the assorted vegetables to stir fry more.
5.Serve the ribeye steak with vegetables and mashed potato.
☆Tip: Seal in the steak juice by letting the ribeye steak sit aside after it is seared. ☆Searing a ribeye steak with unsalted butter makes it more evenly-colored.  

Hot waffle pudding

Yield: 2 servings Preparation time: 30 minutes

Ingredients
VVÅFFLOR waffles    1 pack
Eggs    2 (~100 g)
Sugar    75 g
Fresh cream    180 g
Milk    180 g
Toasted almond flakes    as much as needed
Powdered sugar    as much as needed

Cooking instructions
1.Cut the waffles into small pieces and place them in pudding containers. (~70% full)
2. Beat the 2 whole eggs and sugar together.
3. Boil the fresh cream in the milk and let the mixture sit for a while. Add the egg and sugar mixture to the milk and sieve the new mixture in the pudding container until the waffles are fully covered.
4. Preheat the oven to 180°C, and bake the waffle puddings using a water bath for 25 minutes.
5. Sprinkle some almond flakes and powdered sugar on top of the waffle puddings.

SUNDAY

Yield: 2 servings Preparation time: 3 minutes

Ingredients
CIDER PARON    as much as needed
SYLT LINGON lingonberry jam    30 g
Lemon juice    5 g
Lemon slices    as much as needed
Ice cubes    as much as needed

Cooking instructions
1.Place the lingonberry jam and lemon juice in a cup in order. (you may adjust the ratio as you like)
2. Add in some ice cubes.
3. Pour the Cider Paron into the cup until the cup is full.
4. Decorate the drink with some lemon slices.
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