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


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

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

    1. This comment has been removed by the author.

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

  4. Sort of like latkes, but rounder?


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