This recipe was the special dish that Claire’s grandmother Marianne would make when it was a big occasion. Made with lobster, shrimp and haddock, it really is a treat!

Here you can see the actual recipe cards handed down from Marianne to Claire, probably written down  sometime in the 1940s.

She called this “Deviled” Seafood. Not many recipes have names like this anymore. Deviled actually was used to describe any recipe that had spice or was intense flavours.

Now, you may have noticed lately that the recipes I’ve been showing you have had pretty simple ingredients. If you’ve been unhappy with this, wanting something that is a bit more of a challenge … well, here you go!

Here is the BIG list of what you’ll need to make this dish:

• 2 lb of haddock or cod fillets
• 1 lb of cooked shrimp (small ones)
• 1 lb of lobster meat
• 8 tbsp butter
• 4-5 tbsp flour
• 1 can evaporated milk or light cream (15%)
• 1 1/2 cups whole milk
• 4 tbsp chopped parsley
• 4 tbsp ketchup
• 1/4 cup sherry
• 1 tbsp lemon juice
• 1 tbsp Worcestershire sauce
• 1 tbsp horseradish
• 1 clove garlic (minced)
• 1 tsp mustard
• 1 tsp soy sauce
• 1/2 tsp salt (to taste)
• breadcrumbs

Think of it like a scavenger hunt!

Let’s get started …

Grease the inside of a double boiler (I used butter)

Cut the haddock into smaller pieces to fit inside double boiler. This will allow them to cook faster.

Place haddock in double boiler and get it cooking.

After about 20 min the fish should be cooked. Set it aside.

Melt the butter in a large pot on medium-low heat

Now, we’re going to make a béchamel sauce like we did for our Hearty Bacon MacN’ Cheese

Slowly add some flour to the butter and stir. Repeat this until all your flour has been mixed in.

Combine the cream and milk and warm it. Slowly pour into the pot.

Stir and add some more milk/cream. Keep going until you have added all the milk and cream and have a nice, smooth sauce.

Should look like this

Next, add the worcestershire sauce, soy sauce, lemon juice, horseradish, garlic, mustard and salt.

Add ketchup

Okay, mix it all together!

Add the chopped parsley

MIX!

Now, some special flavour …

Add that sherry!

Stir all this until well mixed

Go grab that pot of haddock

Use a fork to break the haddock into bite-sized pieces

Add the haddock to the pot

Mix it in

Add the shrimp and mix it well

And finally add the lobster meat!

Mix this whole thing together

Time to go grab a large casserole dish

Grease the dish, bottom and sides, with butter

Pour that mixture into the dish!

Looks like this, right?

Almost ready to put in the oven, just one more thing …

Sprinkle bread crumbs over the entire dish. At this point you can also dot the top with butter if you’re feeling really decadent.

Okay ready for the oven

Place in 400F oven for approximately 25 minutes, or until top is starting to brown

Like this!

Let the casserole sit while you prepare some rice to serve it on.

The casserole will be more like a stew in it’s consistency, not too thick.

Spoon it over rice and serve. Damn, you’re gonna like it!

So there you have it, the super special treat of “Marianne’s” Seafood Casserole.

From our family to yours!

Bon Apetit!

Now, when you think of a pancake, you probably are thinking of a heavy, flat thing you stack up to use as a delivery system for maple syrup … this is a good thing, don’t get me wrong!

The Swedish ugnspannkaka (literally ‘oven pancake’) is a fluffy, savoury meal. It reminds me of a Yorkshire pudding … but with bacon!

Let me show you how it’s made.

You’ll need:

• 250 ml all-purpose flour
• 600 ml of whole milk
• 3 eggs
• 3-4 slices of bacon, chopped

This all goes into an oven proof dish. A cast iron skillet is ideal!

Use butter to grease the pan well

Add bacon to the pan. (Set aside a few pieces for later … you’ll see why!)

Make sure it’s evenly distributed across the entire pan.

Set the pan aside (don’t cook that bacon!)

In a separate bowl, add the flour

Pour in the milk

And add the eggs.

I think you can tell, this is a very simple recipe. This was something that could easily be done during the long winter, on your farm.

Okay, back to the recipe!

Once the eggs are added, whisk the entire mixture until smooth

Should look like this

Go get that pan of bacon! (no, it’s not cooked, you did not miss a step … it will cook in the oven!)

Pour the mixture over the bacon in the pan

You can see some of the bacon has floated up to the top

Now, get that little bit of bacon I told you to leave aside!

Let your inner artist out and decorate the top of this pancake with the bacon

Place this in a 425F oven for approximately 25 minutes, or until golden brown

This is how it should look when it’s ready

Grab a knife and some plates … it’s time to eat!

You can serve it like this, but traditionally add a dollop of lingonberry or (as we do here) cloudberry jam

The sweetness of the jam combined with the salty smokey bacon turns this simple recipe into a complex tasting dish you’ll love!

This basic recipe is easy to play around with. You can make an amazing dessert version by using slices of apple instead of bacon and sprinkling the entire thing with cinnamon sugar once you’re done!

So, there you have it, Swedish Oven Pancake with Bacon … Ugnspannkaka

Bon Apetit!

As you can probably figure out by now, we like to entertain guests here in our place in Montreal. These biscuits are perfect when people are dropping by. Served with a glass of wine, you can have your cheese and crackers all in one tasty bite!

I’m going to show you how to make two different varieties here. Either one is melt in your mouth cheesy awesomeness!

Parmesan Shortbread

You’ll need the following:

• 1 3/4 cups all-purpose flour
• 3/4 cup shredded Parmesan
• 2 sticks (1 cup) chilled, unsalted butter
• 1 tsp garlic
• 1/4 tsp cayenne pepper
• 1 tsp coarse salt

Pour the flour into a food processor (you can do this by hand, but it is gonna be some work!)

Add the rest of the dry ingredients, leaving the butter aside

Blend until mixed

Cut that butter into cubes. You can use special internet skills like me to apparently cut the butter without lifting the knife!

Add the butter and use the pulse button to mix. You want to only blend this until you have the butter incorporated, but still a bit lumpy

Knead the dough until it all is one piece

Roll the dough into a ball and cut it in half

Form the halves into a log shape

Cut the log into slices about and inch wide

Roll each slice into a ball and place on a baking sheet

Flatten each ball with a spoon

Okay, looking good!

Place the sheet in 350F oven for approximately 20 minutes, or until the edges start to get golden

Take sheet out of oven and allow to cool

Now, why stop here when we can make more, different biscuits?

Cheddar Shortbread

For this, you’ll need:

• 4 cups all-purpose flour
• 3 cups shredded cheddar
• 1 lb of softened salted butter
• 1 tsp garlic
• 1/4 tsp cayenne pepper

Add the flour to a mixing bowl

Pour in the cheddar

Add the butter, garlic and cayenne

Mix until all the butter has been incorporated

Dump out bowl onto a flat surface and knead the dough until you have one solid piece

Place the dough in a greased pan. This is about 12×17. (If you’re like me, it seems you can also teleport away once it’s in the pan)

Press the dough to fill all edges of the pan

Once evenly distributed in the pan, go grab a paring knife …

Score a line about 1 inch from the edge

Keep repeating moving over about 1 inch at a time, creating columns

Do the same adding horizontal rows

Now grab a fork and make a diagonal criss-cross pattern along the squares

These will act as perforations making it easy to split the biscuit and share … if you ever find you’re able to not eat a whole biscuit!

Place in 375F oven for approximately 30 minutes, or until golden

Remove from the oven, and while it’s still cooling take the knife and run over those lines again … it will make life easier when it comes time to serve it!

So, there you have it, Savoury Parmesan and Cheddar Shortbread. Serve it with a nice glass of wine next time you have guests over and you may be seeing visitors more often!

Bon Apetit!

Today in Montreal we woke up to temperatures of -29C! No better time to make this warm comfort food … it’s like getting a hug with every bite!

Time for some Hearty Bacon Mac’N Cheese!

You’ll need for this one:

• 500g shredded cheddar
• 500g macaroni
• 1 medium yellow onion
• 100g of bacon or lardons
• 1/4 cup of unsalted butter
• approximately 1/4 cup of flour
• 3/4 cup of cooking cream
• 1 cup of whole milk

We start with the mother of sauces, the Béchamel (or white sauce)

Melt the butter in a medium size sauce pan

Add flour slowly and stir

Stop when you have a nice, thick paste

Slowly add the milk and cream, stirring the whole time

Continue the process until you have a nice, thick sauce. The paste will absorb more milk that you expect!

Start adding cheese to the sauce

Stir until melted. You want to keep doing this until you have used almost all the cheese. (You want a bit left over to sprinkle on the dish before baking!)

Put the sauce aside for a moment with a lid to keep it warm

Get your macaroni on to boil

Place a little butter in a warm skillet

Add some onions and saute for a couple of minutes

Add the bacon or lardons

Saute both together with a little pepper (to taste)

After a few minutes, add this to your cheese sauce … yea, it DOES look good!

Mix well over a low heat

Macaroni should be ready! Drain the pasta and put it back in the pot

Add the cheese sauce to the pasta …

and mix it together well!

Empty the pot into a large pan for baking!

Spread evenly

Now some final toppings!

Add some breadcrumbs (it’s optional, but I like it)

Remember that cheese I told you to put aside? Sprinkle it on top!

Now it’s ready for the oven

Place in oven preheated to 350F (you do not HAVE to be wearing a Doctor Who shirt, but I find it helps!)

After about 40 minutes you should have a nice golden crust!

Serve it along with some nice greens (come on, we DO need some vegetables too after all)

You can make it with lots of other ingredients, just add whatever you want to that cheese sauce!

We’ve done broccoli, mushrooms, peas … the list is endless!

So, there you have it, my Hearty Bacon Mac’N Cheese!

Bon Apetit!

On Tuesday winter finally came to Montreal. We were hit with 39.2cm of snow, which was actually a record for December 29th.

Coming inside after walking in the deep snow, you want something hearty and warm. Thankfully, we have chicken paprikash. This is my take on a classic Hungarian dish that will fill you up and keep you warm on a cold winter night.

Okay, let’s see how it’s done!

You’ll need:

• 4 chicken thighs
• 1 red pepper
• 1 medium yellow onion
• 2 cups white mushrooms
• 4 tbsp paprika
• 4 tbsp sour cream
• 1 cup chicken stock (approximately)
• 2 cups broad egg noodles

Add salt and pepper to the chicken

Get a large skillet and heat up some oil

Add seasoned chicken to the hot oil

Cook until golden on both sides

While it’s cooking, let’s prepare the veggies!

Slice the onion

Slice the pepper into long, thin slices

Slice the mushrooms. Mushrooms are definitely optional, just something I like so I add it, but you can certainly make this dish without them!

Once the chicken is ready, remove it from the skillet and set aside

Add the onions and peppers to the skillet. Saute for a few minutes.

Add half of the paprika

Mix it well

Now add the mushrooms

Mix and saute for a few more minutes until everything is nicely coated by paprika!

Return the chicken to the skillet

It’s getting there Pippi, just be patient!

Add the rest of the paprika, covering the chicken well

Looking good!

Add stock until chicken is about halfway submerged (pour over the chicken to make sure to get a lot of paprika mixed into the stock!)

Lower heat to a simmer and cover.

Let this cook for about 20-25 minutes

Uncover and let simmer while you boil the egg noodles

Remove the chicken yet again and set aside

Add the sour cream to the skillet

Now stir!

Hopefully, it’s now looking like this

Add the chicken back and let simmer for a few minutes

Now, go get those egg noodles!

Place chicken on a bed of egg noodles, but don’t forget that sauce!

Pour that deliciousness all over your chicken and noodles …

A nice hearty meal! Serve it with a side of greens … or whatever makes you happy. It is your meal!

I have even, instead of using noodles, served this on top of a plate sized latke!

So there you have it, chicken paprikash!

Bon Apetit!

This delicious treat is for the holidays for really anytime you want something tasty and easy to make!

This is what you’ll need:

• 1 small package of unsweetened shredded coconut
• 1 package of semi-sweet chocolate chips
• 1 small jar of honey
• 1 small jar of coconut oil
• 1-2 candy canes

As you can see, the measurements are not accurate beyond ‘get a package of this …”. It is really a very adaptable recipe so feel free to experiment!

Pour the coconut into a large mixing bowl.

Add coconut oil

Now mix!

Add your honey … all of it, don’t be shy!

Mix well, until you have a nice soft mixture

Empty entire mixture on to a baking sheet and smooth to fit the entire tray.

Place the tray in the fridge to allow the mixture to get solid.

Leave it for about 30 minutes … or internet magic, until the next paragraph!

Time to melt the chocolate. I just use the microwave!

I find a 2 cup measuring cup is a great container to melt the chocolate in. It is easy to then pour out, as we’re gonna be doing in just a minute!

Mmm … melted chocolate

Time to smash those candy canes!

Don’t crush them too fine, you want some larger pieces to crunch on!

Add some of the finer pieces to the chocolate and mix well

Remove the tray from the fridge.

Pour out the chocolate and use a spatula to spread the chocolate until it covers the whole tray

Before the chocolate cools, sprinkle the remaining candy cane pieces on top.

For extra special taste, I also like to sprinkle a little sea salt on top. Trust me, it’s awesome!

Now the tray is ready to go back into the fridge and harden. Give it again about 30 minutes.

Once hardened, take the tray out of the fridge … time to break this sucker up!

Lift one end and just start to break pieces off!

Just keep snapping and breaking until it all is broken up

Get all your pieces on a plate and serve right away. Kept at room temperature this bark will start to get soft again, so if guests aren’t coming right away, put plate back into the fridge until they arrive!

So there you have it, delicious Candy Cane Chocolate Bark!

Bon Apetit!

A great treat any time of the year, Gingerbread Sponge Cake has a special place on the table during the holidays.

Okay, let me show you how we made this!

What you’ll need:

• 400ml flour
• 350ml sugar
• 3 eggs
• 250ml sour cream or buttermilk
• 150g  butter
• 1 tsp ground cloves
• 1 tsp ground cardamom
• 1 tsp ground ginger
• 1 tbsp ground cinnamon
• 1 tbsp baking powder

Add the eggs to a mixing bowl

Add the sugar

Whisk until mixture is white and a bit stiff (this can take a few minutes). This is what makes the cake spongy!

Add the melted butter and sour cream (or buttermilk)

While this is mixing, blend the dry ingredients

Add in the dry ingredients and mix well

Once mixed it’s time to grease and flour a 2L pan, or a couple of pans totaling that volume

We used a small round pan and for fun, one shaped like a Swedish dalahäst!

Fill your pan or pans about 2/3rds full

Now they’re ready to bake!

Place them in a 350F/175C oven for approximately 45 minutes. Use a fork to test. Poke the centre of the cake, if the fork comes back clean, it’s done!

Let the cake cool. I know they smell amazing, but resist!

Yes Pippi, the cake is ready!

Slice, maybe serve with a dollop of whipped cream?

So, there you have it, our lovely Gingerbread Sponge Cake

Bon Apetit!

In our home, December marks the start of Pepparkakor season. For non-Swedes, that’s ginger snaps or gingerbread cookies!

The smell of baking gingerbread, the pine from the tree … oh man, that’s the best!

Okay, let’s make these!

What you’ll need:

• 200 ml  brown sugar
• 200 ml  white sugar
• 200 ml  dark corn syrup
• 150 ml  water
• 300 g  butter
• 2 tbsp ground ginger
• 2 tbsp ground cinnamon
• 2 tbsp ground cloves
• 1 tbsp baking soda
• 900-1000 g flour

Swedish recipe, so it’s all metric. Sorry about that American readers …

Get the brown sugar, white sugar, corn syrup and water. Grab  a small pot and put it on the stove.

Add the sugar, water and corn syrup.

Mix these ingredients well.

Add the butter and turn on the heat, allowing the butter to melt.

Pour the mixture into a mixing bowl and allow it to cool slightly.

Add the spices and baking soda.

Mix it! Make sure it’s all well blended.

Now we’re going to add the flour.

You want to add in the flour just a few tablespoons at a time to make sure it’s well mixed.

This is also why you saw the variable number for the amount of flour. You want to keep adding it until the batter is a bit stiff, but not dry.

It should look pretty much like this!

Transfer the batter to a bowl, sprinkle with flour and cover it.

Now, let it sit overnight somewhere cool. (Montreal is pretty cool, but I mean let it sit somewhere to cool down and get solid!)

Through the magic of the internet, it’s now the next day and it’s time to roll out our dough.

You’ll want to take a small ball of dough, place it on a flat surface dusted with flour.

Dust the dough lightly and the rolling pin.

Roll the dough as thin as you can. Just a few millimetres if possible!

If you find the dough is too stiff and dry, you can sprinkle a little water on top and knead back into a ball. This little trick should give you a perfect dough for rolling.

Once the dough is rolled out, you want to use cookie cutter to make some shapes.

Here you can see we have some classic Swedish shapes (the pig, the ‘tomte’ or elf, star, heart) using cookie cutters that Claire’s grandmother got back in the 1940s.

The Moomin was something Claire picked up from a recent trip to Stockholm!

Place the cookies on a baking sheet and place in an oven heated to 175C (350F) for approximately 8-10 minutes.

When you see the cookies are starting to get a little brown on the edges, take them out.

Let the cookies fully cool (they’ll feel soft until they cool down).

If your cookies still feel a bit soft once they have cooled down, you can put them back in the oven for a few minutes. Let them cool, test them again. You can actually repeat this as many times as you need until you get hard, crisp cookies!

Enjoy them with a nice hot coffee or cold glass of milk!

So there you have it, wonderful Pepparkakor or Ginger Snaps!

Bon Apetit!