CatPoet

Brooks: if you get a crumbly cake that taste good but just falls apart, well dont go to hell with it, make rumballs or cake pops or whisky balls with it instead.

I use a baby boa constrictor jar opener, those are ace and dont damage the lid or the jar. Oh I just got to know they are also called strap wrench

Oh and in the 80ties every one was trying to make the best sandwich cake ( smörgåstårta) and in the 90ties people made baked sandwich cake but also taco came to Sweden, ugh every one served it and most often the same crappy brand...

In the 50:ties and 60:ties frozen food became popular and to cook with that or ready made was posh. A electric freezer was the "in" thing to have.

Just called my father and in the 60:ties Planstek ( The Hungarian Mixed Grill or Fatanyeros ) was very popular . And if we go to pre war Sweden we had our Smörgåsbord and Nubbebord ( smaller tidbits for males only, with a small shot of a strong alcoholic beverage, the women would get coffee and cookies or a glass liqueur ) that was on every finer party. Smaller parties people had a roasted pike/salmon or hare or a roast. And if we go back to 1930 when my grandparents married, well then they had a 3 course dinner, wedding cake made of croquant biscuits which was the fashion of the day and 70 types of cookies ( this was normally for rich only the poor would have 7 types for luck, but they were well loved so all guest brought cookies) and the cookies was both eaten there and taken home in a napkin.

Oh when it comes to fads, trust me Europe well at last Sweden had them. I can try to find them but I know that in the 60:ties pasta became popular and anything American like hamburgers, chips and cocktails.

Cheese fondue, that is to me the 70:ties. But also bean stews and vegetarian dishes and of course healthy desserts as baked apples with raisins and almonds.

Apple pork pan, it is a Viking dish, normally serve with rye bread or möse ( similar of a savoury French toast) but we didnt have that at home, so it became potatoes, which I well know they didnt have back then. It is really lovely and easy to make and the smell makes me happy

I make monthly menus, where the meat is based upon what is on special offer the week of my main shopping. It isnt set in stone, what we will eat , if I find that I can make something else out of the same ingredients I might make that and if there is something special on offer that I can afford and works with my menu I might have a change of heart but most often we eat what it say on the menu. But like today, it said Kassler and carrot bake and we are eating spagbol, a friend came over with ground meat and few other things and asked me to make it for dinner so I did, request that includes free food is always welcomed.

Pork rosette with hasselbackspotatoes, salad and gravy. It was heaven on a plate. Dessert: Apple crumble trifle... it was divine .

Gravensteins for apple juice, I loved it when I was little.

David Ross: My father has a cookbook called 101 ways with apples, it includes beer, wine, cider, schnapps, cider and liqueurs.

My version of chicken ala king with less cream and more flavour and no soggy mushrooms.

You could make salsa, ketchup, chutney and marmalade out of the tomatoes.

That sound good, I think it is the mix of green and dull brown that makes me think of mould. Great to find a dessert that doesn't go soggy.

I have 3 ripen tomatoes!!!!

JohnT not to be rude, but it looks mouldy... I hope it taste divine.

Can you make a head and tin the filling?

Our dinner today was Peruvian Chicken with potatoes and tomato and mango mole. It was really lovely and we all loved it.

Oh we never get a jam here at smörgåsbord, every guest gets a butter knife / knife and a plate, add what you want and assembly where you sit.

Found it: Smörgåsbord cheat chart. 1 person Warm meats: 100- 150 gram Cold cuts 3 types and more : 50 gram per typeHard cheese : 25 gramSoft cheese : 15 grampoultry : 50 gramPoultry with bone: 100-150 gramFish smoked, cured or pickled if 3 types or more: 50 grams.Shrimp peeled: 50 gram Simple rule: meats should be 300 gram per person. Potato: 100 gramPotatosalad: 100-150 gramGreen salad: 50 gramvegitable paté: 50- 150 gram (larger number if vegan or vegitarian)Vegitables ( 3 or more) : 50- 100 gramBread soft: 50 gramcrackers: 15 grams. Hot sauce: 3 tablespoon Cold sauce: 2 tablespoon Dressing: 1 tablespoon

Sounds like you are making a Smörgåsbord, I been trying to find the cookbook that show how much per serving but at the moment I cant find it. We have meatballs for sandwiches, tomatoes, cucumber, peppers, lettuce and pickles, cheeses , sliced meats of different sorts , different types of bread, wet salads, butter, herb butter and what ever you need to make a lovely sandwich.

patrickamory: Swedish school dinners is and was rather well made, depending on school and chefs. This recipe came either with Kassler or sausage and I used to love it. Dessert used to be an apple or a pear. But yes we had bad chefs too and food that just fills me with dread. I cant still to this day be in the same room as some one cooking pyttipanna, it is similar to country hash.

School dinners! Dont we all love them? Well, no but I do have some fond memories of school dinners and this is one, curried kassler with raisin rice. Kassler here is the pork chop row, cured and smoked and then we just do weird things with it, like adding it to a milk based curried flavoured sauce. My husband said it was the mildest curry sauce he has had but it was good any way.

I watch popsugar eat the trend and How to cook that with Ann Readon. Popsugar mostly do to their weird ideas and Ann because she is a good teacher.