This weekend marks Swedish Midsummer celebrations, arguably the most important date in their calendar. In a bid to escape the dodgy British weather we’re having, I’ve teamed up with Västerbottensost to bring you two yummy seasonal recipes.
All about alfresco dining (weather dependent), the traditions that you pair the food with sound pretty amazing too.
Young Swedish Celebrity Chef and champion of New Nordic Cuisine, Filip Fasten, has created some brand new recipes for the traditional Swedish dishes eaten on the Midsummer weekend. All that’s needed to be truly authentic is some Vasterbottensost Cheese, Matje Herrings and Whitefish Roe. These ingredients can all be found at Waitrose or Ocado.
Filip Fasten is ‘the’ up and coming young Celebrity Chef in Sweden, winner of numerous awards and highly respected by Swedish consumers and fellow chefs. Over to him…
Västerbottensost Cheese Pie with Fried Onions
To pick seven, or sometimes nine, flowers and put them under your pillow before you go to sleep is a typical Swedish midsummer tradition. The legend says that the flowers will make you dream of your future husband or wife. For those of us who are already happily married, or for those who want to hit it off with someone special at the midsummer party, the legend may well be used as edible flowers on a delicious Västerbottensost cheese pie.
- 125 grams of butter
- 300 grams of flour
- 2 tablespoons of water
- Heat the oven to 200°c.
- Mix butter, flour and water and roll it out to a thin dough.
- Put it in a pie dish with a detachable bottom, then let it cool in the fridge for about 30 minutes.
- Notch it with a fork pre-bake it for 10 minutes.
- Let it cool off.
- 400 millilitres of grated Västerbottensost cheese
- 200 millilitres of cream
- 100 millilitres milk
- 200 grams of fried onions
- 1 millilitre nutmeg
- 1/2 a teaspoon of salt
- Put the onions on the bottom of the pie.
- Mix the remaining ingredients and pour it in the pie dish.
- Bake in the middle of the oven for about 25-30 minutes.
- Top it off with some wild herbs.
- Wood sorrel
- Sweet cicely
Food served to share is part of the tradition, for example dips and large platters. Here’s a Midsummer suggestion that works perfectly with the pre-drinks or as an afternoon snack when you start to get peckish after all the dancing.
- 4 sachets dried yeast
- 500 millilitres water
- 600g spelled flour
- 200g coarse flour
- 20g salt
- 5 fillets of matje herring
- 100 millilitres sour cream
- 2 red onions
- 100 millilitres chopped chive
- Black pepper
- Chive flowers
- Dried marigolds
- Put the oven on 250-300°c.
- Mix water and yeast.
- Add the various flours and work the dough for 10 minutes.
- Leave the dough to ferment for 1 hour.
- Roll out the dough to 3 mm thin crisp bread with a rolling pin, stab holes with a fork and bake in the oven for 5–8 minutes.
- Let it cool down.
For serving: Spread sour cream across the bread, evenly place out the herring, red onion and chive.
Sprinkle over the edible flowers, black pepper and finish off by grating over the Västerbottensost cheese. Serve it as a whole at the table and allow your guests to break off pieces.
See more over at Västerbottensost.com.