Swedish Cheese and Chanterelle Mushroom Pie

Ingredients: 

For the crust: 1 ½ cup (180g) all-purpose flour, ½ cup (120g) unsalted butter, a pinch of salt, 1 Tablespoon cold water (or more if needed)

For the filling: 4 cups (400g) fresh chanterelles, 4 spring onions, 1 Tablespoon fresh parsley, 1 Tablespoon (15g) unsalted butter, 4 large eggs, ½ cup (120 ml) heavy liquid cream, ⅔ cup (150g) Västerbotten cheese

Here's how to do it:

1. Preheat the oven to 400°F (200°C) and grease the bottom and sides of a 9 or 10-inch (23-25 cm) pie dish. Set aside.

2. Mix all the ingredients for the crust until they stick together and form a thick dough, adjusting the quantity of water if needed. Wrap the dough in cling ilm and allow to cool in the refrigerator for 30 minutes.

3. Roll out the dough into a large disk and line the prepared baking dish with the crust. Prick the bottom and sides with a fork, then place in the refrigerator again while you’re preparing the filling

4. Brush and wash the chanterelles mushrooms to get rid of the dirt, and cut into smaller pieces. Dry them in a towel before using  and reserve the small ones to decorate the pie.

5. Melt butter in a large frying pan placed over medium heat. Once melted, add spring onions (or leek) and sauté for about 2 minutes. Add the previously washed and wiped chanterelles and sauté for about 3-4 minutes, until fragrant and tender. Season with salt and pepper, add parsley, and stir well. Set aside.

6. In a mixing bowl, whisk in the eggs with cream and season with salt and pepper.

7. Sprinkle half of the grated cheese over the crust, add mushrooms, the remaining grated cheese, and pour the egg mixture all over.

8. Bake for about 25 minutes or until golden and baked through. Serve warm or lukewarm, with extra sautéed chanterelles and fresh parsley.

Flower Focaccia 

You will need:

12 g yeast

5 dl lukewarm water + 3 tbsp

600 g wheat flour, preferably Tipo 00

2 tsp salt

2 tsp olive oil

Topping:

1 red onion

7 cherry tomatoes

3 spring onions

50 g pitted olives

2 sprigs of rosemary

1 tsp olive oil

Flaky sea salt

Here's how to do it:

1. Dissolve the yeast in 5 dl lukewarm water. Stir in the flour and salt, and knead the dough well, preferably using a machine, for 10 minutes. Add 1 tbsp of water and continue kneading for another 5 minutes. Repeat the process two more times, so that you have added all 3 tbsp of water and kneaded for a total of 15 minutes.

2. Cover the dough and let it rise to double its size, approximately 40 minutes. Grease a large baking tray with oil and pour the dough onto it, pressing it lightly with your fingers. Let the dough rise in the tray for an additional 25 minutes and preheat the oven to 225°C (437°F).

3. Peel the red onion and slice it thinly, keeping the slices attached at the bottom. Halve the cherry tomatoes and spring onions lengthwise. Decorate the focaccia with the different types of onions, tomatoes, olives, and rosemary. Arrange the onions to resemble flowers in shape. Drizzle olive oil over the top.

4. Bake the bread for about 25 minutes until it is golden and fluffy.

Roe Sauce

You will need:

3 dl crème fraiche (sour cream)

1 tbsp red onion - finely chopped

1 tbsp dill - finely chopped

1.5 tbsp lemon - juiced

1 jar roe - e.g., lumpfish roe (80 g)

2 pinches salt

1 pinch black pepper - freshly ground

Here's how to do it:

Just mix and garnish

Dill mayonnaise

You will need:

1 dl whipped cream

2 dl mayonnaise

1 tbsp sweet and strong mustard

Zest and juice from ½ lemon

1 dl finely chopped dill

Salt, freshly ground black pepper

Here's how to do it:

Whip the cream and mix it with the rest of the ingredients. Season with salt and pepper to taste.

Summer Pavlova

You will need:

4 egg whites

2 ½ dl granulated sugar

A few drops of white wine vinegar

For serving:

3 dl whipped cream

Red berries, such as strawberries, raspberries, blueberries

Edible Flowers

Here's how to do it:

1. Preheat the oven to 120°C, using the convection setting. Whisk the egg whites with sugar and vinegar in a stainless-steel bowl until you get a white mixture.

2. Place the bowl in a water bath and whisk for about 5 minutes. It's essential that the sugar in the meringue completely dissolves. (You can check this by rubbing the meringue mixture between two fingers; the sugar grains should not be felt.) Remove the bowl from the water bath and continue whisking at high speed for about 10 minutes. Whisk until the meringue has cooled.

3. Fill a large piping bag without a nozzle with the meringue. Cut a large hole and pipe a wreath (consisting of 6-7 meringue balls) onto a baking paper-lined baking sheet. Even out the peaks slightly.

4. Place the baking sheet in the middle of the preheated oven and bake for about 30 minutes or until the meringue feels completely dry on the outside but is fluffy inside. Remove the baking sheet and let the wreath cool completely. Top with whipped cream and red berries. Serve as soon as possible.