Saturday, July 26

Body Cakes



Yesterday I made  Body Cakes (Kroppkakor) with a Swedish musician called Linnea Olsen.

here is the recipe

cook and mash floury potatoes then grate in an almost  equal weight raw potatoes of a firmer character, add eggs and season then leave to sit while you sauté minced shallots in butter.  Add chanterelles to the soft but not coloured shallots in the pan then a glass of white wine, when the wet has simmered away add salt, pepper, finely chopped parsley and ground allspice.

get flour on your hands and make a tennis ball out of the potato dough, poke a hole in the middle and put in a spoonful of the chanterelle mixture, pinch the potato back over it.

Have a pot of simmering water handy and lower the body cakes into the water when they bounce to the surface they are cooked.

Serve the cake on a lake of thin cream with a 'click' of butter on top and a spoonful of sugared raw lingonberries

9 comments:

  1. Replies
    1. they're extremely heavy and stick fast

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  2. Vivid - from the Swedish? I haven't had breakfast yet and now I want body cake. Tennis balls bouncing to the surface. Yum!

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    1. This comment has been removed by the author.

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  3. Replies
    1. Make as much of the chanterelle mix as possible - then it's really good. Also adding walnuts is tip top

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  4. Sort of like latkes, but rounder?

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