André Grisell's

32

Recipes

Borshch Gourmet (Russian Beetroot Soup)

(1 reviews) Posted by André Grisell  

The traditional Russian beetroot soup. Since there is a whole bird in the soup, it is most practical to make a large batch. Leftovers can be frozen. It takes a while to make, but is quite inexpensive, and of course - delicious made the right way.... MORE»

Recipe #242300

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Chicken Berbere

(1 reviews) Posted by André Grisell  

Once, when I was about to make the Ethiopian national dish Zigni, I couldn't find any beef. I used frozen chicken breasts instead, and slightly modified the recipe. I must say that I was stunned at the result! Try to find something better than... MORE»

Recipe #241342

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Sauerkraut and Pork Soup

Posted by André Grisell  

Eastern Europe inspired soup. Easy to make, nutritious and inexpensive. The sauerkraut is added twice to preserve its sourish aroma. Do not rinse the sauerkraut! MORE»

Recipe #241007

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Homemade Sauerkraut

Posted by André Grisell  

Maybe the easiest and tastiest way to make your own sauerkraut. Of course the amount can be reduced. No spices are added. The product is all natural. Raw sauerkraut is crispy and delicious compared to the canned product. MORE»

Recipe #240996

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Bloody Mary Slushie

Posted by André Grisell  

Nutritious and filling, this is an appetizer and cocktail in One. Needless to say, it's a perfect pick-me-up. For healthy people, skip the vodka. MORE»

Recipe #144475

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Roasted Chicken Gourmand

Posted by André Grisell  

A slightly more luxurious variety of roasted chicken. Of course you should try to find the best chicken available. Truffle is very expensive. Certainly other mushrooms will make a good result as well. MORE»

Recipe #132419

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Gourmet Salad (Salade Gourmande)

Posted by André Grisell  

A recipe by French three-star chef Michel Guérard, this is a luxurious and delicious salad that exists in a number of varieties on three-star restaurants all over France and elsewhere. MORE»

Recipe #132417

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Whole Roasted Tandoori Chicken

Posted by André Grisell  

Usually, the Tandoori chicken is made with cut up chicken. The original recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England, but has been modified to suit whole chicken. The marinade is quite hot and the amount of chilli can be... MORE»

Recipe #132412

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Indian Lentil Soup (Dal Shorva)

(10 reviews) Posted by André Grisell  

An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green... MORE»

Recipe #132397

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Spaghetti Anne-Marie

Posted by André Grisell  

A wonderful and simple variety of Spaghetti alla Carbonara. The recipe is from A-M Rank's book "Pizza och pasta" from 1977. MORE»

Recipe #122905

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Beef Pho

(3 reviews) Posted by André Grisell  

A classic Vietnamese soup. Great for beef-lovers. The stock can be made one day in advance, and you should use fresh herbs. Not inexpensive, but lasting. There is no substitute for the elaborate stock, unfortunately. MORE»

Recipe #92313

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Swedish cabbage rolls (kaldolmar)

Posted by André Grisell  

A classic Swedish dish. This is the recipe from the late Tore Wretman (1918-2003), the actual inventer of Swedish gastronomy. According to him, it's his grandma's recipe, and the source is his memoires "Mat och Minnen", Bra Bockers Forlag, 1987.... MORE»

Recipe #58581

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Beef Lindstrom

(1 reviews) Posted by André Grisell  

A classic Swedish dish, invented and first served sometime in the 1850s at Hotel Witt in Kalmar and named after the inventor, Anna Maria Lindstrom. MORE»

Recipe #54037

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Swedish Lard Sausage (Isterband)

Posted by André Grisell  

One variety of a traditional Swedish sausage. Probably nothing for weight-watchers. The sausage is cured for up to a week. During this period, lactic acid fermentation takes place, rendering a sour taste. The raw unsmoked sausage may smell a... MORE»

Recipe #42354

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Curry Vindaloo

(4 reviews) Posted by André Grisell  

The famous hot curry from Goa that determines the difference between boys and men. MORE»

Recipe #40746

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Whiskey Sour

(1 reviews) Posted by André Grisell  

Whiskey Sour is an excellent aperitife, or may be good to raise any mood of a company. MORE»

Recipe #39241

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Knuckle of pork with mashed swedes (Flasklagg med rotmos)

Posted by André Grisell  

A traditional Swedish dish. I couldn't resist posting it for the fun of its name when translated into English. Typical autumn or winter food. In Sweden we use slightly salted meat (a kind of preservation), but it's OK to use fresh meat. MORE»

Recipe #35794

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Swedish Steak Tartare (Rabiff)

(1 reviews) Posted by André Grisell  

This is steak tartare as we use to make it in Sweden. It is mixed at the table by the guests themselves. It is best served with ice-cold vodka or Champagne (but then cut down on the accessories). The quality of the meat cannot be compromised upon.... MORE»

Recipe #34791

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Swedish Pea Soup (Artsoppa)

Posted by André Grisell  

A traditional Swedish dish. Very easy to prepare. The consistency of the peas is up to everyone. I like them al dente in the broth, while some like them so soft that the soup becomes more like a porridge. In Sweden this is traditionally served... MORE»

Recipe #34777

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Pyttipanna (Swedish Fry)

(2 reviews) Posted by André Grisell  

A nice and easy lunch. Use any leftovers such as ham, beef, sausage or even mushrooms (vegetarian). The accessories are optional but the ones mostly used. Some people prefer a raw egg yolk instead of a fried egg. MORE»

Recipe #34729

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