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IKEA tasty meals in a minute

Smoothie bowl with banana, yoghurt and coconut milk

2 servings


Ingredients
FRUKTSTUND smoothie pellets 200g
banana 1
Thick natural yoghurt* 200g
coconut milk 100ml

Serve with
HJÄLTEROLL granola
Fruit
Berries
Peanut butter

Cooking instructions
1. Mix pellets, banana, natural yoghurt and coconut milk. Pour into bowls.
2. Top with granola, fruit, berries and one spoonful of peanut butter.
☆Can be made suitable for vegans




Ingredients
Lingonberry jam 1 jar
Romaine lettuce as much as needed
Extra virgin cold pressed olive oil a bit
Broccoli as much as needed
Salt a bit
Red onions as much as needed
Lingonberry syrup 1 jar
Penne pasta 1 pack (~500 g)
Cherry tomatoes as much as neede
Cold smoked salmon 1pack


Cooking instructions
Preparation:
Add 2g of salt to a pot of water and bring it to boil. Cook 150g of penne pasta in the boiled water for 8 minutes. Remove the penne pasta from the pot and sprinkle some olive oil on top of it. Blanch the broccoli, wash the romaine lettuce, and place both of them in iced water. Use the TOKIG salad spinner to get rid of the extra water. Chop the red onion and cut the cherry tomatoes into halves.

Pack it up:
1. Mix the olive oil, salt, lingonberry jam, and lingonberry syrup in a mixing bowl. Place the mixture into a jar.
2. Add the lettuce, broccoli, red onion, penne pasta, smoked salmon, and cherry tomatoes into the jars as separate layers.
3. Slightly shake the jar to mix the salad before serving.

Salads in a jar

Yield: 1 serving

Salmon fillet salad

Yield: 1 serving


Ingredients
Salmon fillet 1
Romaine lettuce 1
Apple slices 1
Canned beets 1 can
Cucumber 1
Virgin cold press olive oil a bit
Lemon juice as much as needed
Mustard sauce a bit
Raisins as much as needed
Salt a bit
Black pepper a bit

Cooking instructions
1. Sprinkle a bit of salt and olive oil on top of the salmon fillet.
2. Add some cooking oil to the GRILLA grill pan and heat it. Place the salmon fillet in the hot pan to cook for a few minutes, and then season it with black pepper. Place the salmon on a plate and let it sit aside.
3. Soak the apple slices in salt water. Wash the cucumber and romaine lettuce, soak them in iced water, drain the water, chop the salad greens, and then place them in a TRYGG salad bowl to mix well.
4. Add 3 tbsp of olive oil, 1/2 tbsp of lemon juice, 1 tsp of mustard sauce, and 1 tbsp of the canned beets juice to a mixing bowl. Mix the mixture, and then season it with salt and pepper. Add this salad dressing mixture to the salad bowl and mix well.
5. Place the salmon on top of the salad and sprinkle some raisins before serving.

Cured salmon rolls with dill & mustard sauce

Yield: 4-6 servings Preparation time: 15 minutes


Ingredients
Bröd Tunnbröd thin bread rolls 1 pack
SÅS SENAP & DILL sauce for salmon 1 jar
SJÖRAPPORT cured salmon 1 pack
Salad greens as much as needed
Butter (room temperature) 50 g
Herbs of your choice 50 ml


Cooking instructions
1. Spread the butter on the bread rolls, and place salmon slices on top of them.
2. Spread the salmon sauce on the salmon, place some salad greens on top of the rolls, and then cut the bread rolls into 2cm pieces. Serve the mini rolls cut-side up.
3. Decorate the dish with more salad greens and herbs, and then sprinkle a bit of salmon sauce on top of it before serving.

Let’s throw a waffle party

We guarantee you that the combination of waffles and tender smoked salmon will definitely be the hit for your party!

Yield: 4 servings           Preparation time: 20 minutes

● Gardener’s waffles

Ingredients
VÅFFLOR waffles     1 pack
Cottage cheese   300 g
Carrot  1
Leeks   1(white stem)
Celeries   1 plate
Dried cranberries   50 g

Cooking instructions
instructions
1. Prepare the waffles as instructed.
2. Peel and ground the carrot. Chop the leeks and celeries. Add the carrot, leeks, and celeries to a mixing bowl to mix well. 3. Add in the dried cranberries.
4. Add some cottage cheese, ground carrots, and leek salad on top of the waffles.

● Fisherman’s waffles

Ingredients
VÅFFLOR waffles     1 pack
SENAP GROV mustard sauce   2 tbsp
Crème fraîche   200 ml
SJÖRAPPORT smoked salmon  200 g

Cooking instructions
1. Prepare the waffles as instructed.
2. Mix the mustard sauce and crème fraîche in a mixing bowl.
3. Place a slice of smoked salmon on top of each waffle, add on the sauce mixture, and then decorate with a dill leaf.

● Lumberjack’s waffles

Ingredients
VÅFFLOR waffles     1 pack
Cottage cheese   300 g
Fresh lingonberries/ pomegranate seeds 80 g
Fresh mint   2

Cooking instructions
1. Prepare the waffles as instructed.
2. Add some cottage cheese and lingonberries/pomegranate seeds on top of the waffles, and then decorate with some mint leaves.

6 types of seafood cheese pies

Yield: 14 egg halves Preparation time: 20 minutes

● Carrot and leek pie

Ingredients
PAJ OST cheese pie   1 pack
Leeks    5 tbsp (sliced)
Carrot   3 (sliced)
Capers   5 tsp
Crème fraîche   5 tsp
Olive oil   1 tsp
FALKSALT sea salt,   a bit

Cooking instructions
1.Spread some crème fraîche on the cheese pies.
2. Add the leeks, carrots, capers, and olive oil to a mixing bowl to mix well, and spread the mixture on the cheese pies.
3. Sprinkle some sea salt on top of the cheese pies and serve them.

● Crayfish pie

Ingredients
PAJ OST cheese pie  1 pack
KRÄFTA crayfish 5
Mayonnaise,   5 tsp
Red chili pepper   1 tsp (minced)
Chives    1 tbsp (minced)
Lemon   1 (squeezed, and peel minced)

Cooking instructions
1. Thaw, peel and dice the crayfish.
2. Add the crayfish, mayonnaise, red chili pepper, chives, and freshly squeezed lemon juice to a mixing bowl to mix well.
3. Spread the mixture on the cheese pies and sprinkle some minced lemon peels on top of them.

● Hot smoked salmon pie

Ingredients

PAJ OST cheese pie    1 pack
Hot smoked salmon    125 g
Mayonnaise    5 tsp
Minced lemon peel    1
Black pepper

Cooking instructions
1.Shred the smoked salmon and place the salmon shreds evenly on top of every cheese pie.
2.Add 1 tsp of mayonnaise on top of every cheese pie and sprinkle some minced lemon peel and black pepper.

 

● Cold smoked salmon pie

Ingredients
PAJ OST cheese pie, 1 pack
SJÖRAPPORT
Cold smoked salmon belly, 125 g
Green onion, 1 (sliced)
Fresh dill

Cooking instructions
1. Shred the smoked salmon and place the salmon shreds evenly on top of every cheese pie.
2.Add 1 tsp of mayonnaise on top of every pie and sprinkle some sliced green onion and fresh dill.

● Prawn pie

Ingredients
PAJ OST cheese pie    1 pack
SJÖRAPPORT peeled prawns    10
Crème fraîche    5 tsp
Chives    1 tsp
Celery   1 tbsp

Cooking instructions
1. Spread the crème fraîche on each cheese pie.
2. Place the prawns, chives, and celery on top of the pie.

● Vegan caviar pie

Ingredients
PAJ OST cheese pie    1 pack
Vegan caviar (red), 125 g
Crème fraîche    5 tsp
Fresh dill    as much as needed
Lemon    1

Cooking instructions
1. Spread the crème fraîche on each cheese pie.
2. Add some fresh dill and freshly squeezed lemon juice on top of the pies.

Delightful mini croustades

● Leek & carrot pie

Ingredients
KRUSTADER mini croustades    1 pack
Butter    300 ml
Grated hard cheese   150 g
Egg yolks    3
Grated nutmeg    1/2 tsp
Chopped dill    2 tbsp
Salt    1/4 tsp
Cooking instructions
1. Mix the cheese, butter, egg yolks, nutmeg, and salt in a mixing bowl. Pour the mixture into the croustades (~2/3 full).
2. Bake the croustades at 165°C for 15 minutes.
3.Sprinkle some chopped dill on top of the croustades for decoration.

● Prawn & dill pie

Ingredients
KRUSTADER mini croustades    1 pack
Peeled prawns    1 pack
Crème fraîche    300 ml
Chopped chives   2 tbsp
Chopped dill     2 tbsp
Salt   as much as needed
Pepper    as much as needed

Cooking instructions
1. Mix the crème fraîche, chopped chives and dill, and then season the mixture with salt and pepper. Please note that the prawns are already salted. Save some chopped chives and dill for decoration.
2. Pour the mixture into the croustades (~2/3 full).
3. Place 2 prawns on top of each croustade, and sprinkle some chopped chives and dill for decoration.

Sweet waffles

Yield: 4 servings   Preparation time: 15 minutes


Ingredients
VÅFFLOR waffles    1 pack
Fresh cream    300 ml
Seasonal berries    200 g
Sugar powder    2 tbsp
SÅS VANILJ vanilla sauce    1 jar
SYLT JORDGUB organic strawberry jam / MARMELAD APELSIN & FLÄDER organic
orange and elderflower marmalade    as much as needed

Cooking instructions
1.Prepare the waffles as instructed.
2.Whisk the cream until it becomes whipped cream.
3. Place the whipped cream, marmalade and berries on top of the waffles, and sprinkle some sugar powder for decoration.
☆Tip: whipped cream with vanilla gives an even better taste.

Sweet mini croustades

● Strawberry croustades

Ingredients
KRUSTADER mini croustades    1 pack
SYLT JORDGUB strawberry jam    1 jar
Fresh strawberries    6
Corn starch    1 tsp
Sugar    1 tsp
MARSIPAN marzipan    50 g

Cooking instructions
1. For each croustade, fill half of it with the strawberry jam.
2. Depending on the sizes of the strawberries, cut them into halves or quarters. Coat the strawberry chunks with corn starch and sugar. Place 1 strawberry chunk on each croustade.
3. Sprinkle some marzipan on top of the croustades, and then bake the croustades at 165°C for 10-15 minutes.

● Chocolate croustades

Ingredients
KRUSTADER mini croustades    1 pack MÖRK CHOKLAD 70%
]Dark chocolate (chopped)    1 pack
Butter    300 ml
Sugar    100 ml
Cocoa powder    1 tbsp

Cooking instructions
1. Add the butter and sugar to a pot and bring the mixture to boil.
2. Place the dark chocolate in a bowl, pour the hot butter into the bowl, and blend the mixture with a mixing spatula until smooth.
3. Pour the chocolate mixture into the croustades. Cool the croustades in the fridge for 20 minutes. Remove the croustates from the fridge and let them sit at temperature for a soft texture.
4. Sprinkle some cocoa powder on top of the croustades and serve them.



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