The view across Skepparviken
Ellen lives in a beautiful villa out in the Stockholm archipelago. It takes about an hour to drive from the city to Skepparviken (literally translated as “The Ship Cove”) on Värmdö island, but once there, the view onto this Baltic Sea bay is quite spectacular.
The view from Ellen’s kitchen window
Each summer she invites us to her home for lunch – a real treat never to be missed. Recently she prepared a delicious smörgåsbord (literally “sandwich table”) of delicacies imported from her native Denmark: slices of sunflower rye bread and skovmand (wholewheat dark rye bread), with which we could make open sandwiches from any combinations of the following: rashers of crispy bacon, liver pâté, cold cuts including roast beef with horseradish sauce, sliced mushrooms, dried fried onion, sweet and sour pickles, or a jelly made from dark clear bouillon (stock).
The smörgåsbord
These were accompanied with fresh lettuce leaves, Italiensk salad (a mixture of cold peas and carrots in mayonnaise) and remolade (a thick sauce comprised of mayonnaise, pickles and curry powder.)
Home-made open sandwiches
For dessert: Dansk Äblekage (Danish Apple Cake):
- Peel and dice the apples, and poach in a very little hot water with vanilla extract and sugar.
- The crispy crumble: 100 g each of crushed skorpor (rusks), oats, sugar and butter. Add finely chopped almonds. Bake in the oven set to 200˚C until golden brown, turning every 5 minutes.
Components of the apple cake
Place the cooked apples in one large dessert bowl, or several small glasses, followed by a layer of the crispy crumble, then a little whipped cream or yogurt, and a few spoonfuls of redcurrant jelly. Repeat the layering process of these components, ending with the whipped cream, and redcurrant jelly to decorate.
The finished dessert
VELBEKOMME!
BON APPETIT!
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