Ćevapčići - bbq skewers

This weekend I tasted summer. The weather was great and we had our first barbecue of the year. M. had invited his fellow graduates to celebrate. In Sweden it is custom with barbecues that every one brings their own food and you share a little. The host provides the basics, such as a salad, some bread and maybe some sauces.
Since I had to work on the day of the barbecue I couldn't make and prepare as much as I wanted, but I made a few things anyway. The evening before I prepared some ćevapčići. When I came home on the day of the barbecue H. proposed to help me and together we prepared a huge salad, roast potatoes (recipe on my blog here) and tsatsiki, while talking about all kinds of things. It's such a nice thing to cook together! She brought some fantastic cookies by the way, for which she promised me the recipe. I'll make them and post about them later!



Ćevapčići (makes around 10 skewers)

sunflower oil
1 onion, chopped
4 cloves of garlic, finely chopped
1 teaspoon Vegeta or salt
500 g minced lamb
500 g minced beef
1 egg white
1 tablespoon paprika (NL: paprikapoeder)

* heat the oil in a small frying pan and add the onion and garlic and sprinkle with 1 teaspoon of Vegeta or salt
* fry on medium low heat for 5 minutes, until the onion and garlic are soft and getting some colour (adjust the heat so they don't get brown)
* put the egg white in a large bowl and whisk it a little with a fork
* add the minced lamb and beef, the paprika and the onion and garlic mixture
* mix all this together with your hand (I always use one hand to do this, so the other hand can hold the bowl and stays clean for sudden phone calls or a sudden itch)
* slightly wet a tray or plate (I needed two plates), as this prevents the meat from sticking
* for the same reason prepare a small bowl of water to dip your hands in before rolling each little roll
* make rolls of around 2 cm thick and 5 cm long and put them on your prepared tray or plate (yes, now you need two hands, so let that phone ring and ignore those itches)
* cover with plastic foil and place in the fridge for an hour, or overnight, so they don't fall apart
* soak wooden barbecue pens in water for at least 30 minutes, so they don't burn
* make kebabs by sticking the 4 rolls onto a stick, not through the length, but through the sides of the rolls (see picture)
* roast on the barbecue until they are done, 5-10 minutes (they should not be red or pink in the middle)

I really liked these and so did everyone else (or so they said) - I can really recommend them!

Prijatno (eat well)!

Tunnbrödsrulle - Swedish wrap with real potato salad

On nearly every street corner in Sweden you will find some sort of a 'gatukök' - literally a street kitchen, where you can buy different kinds of snack food. The most common is a grilled hot dog, optionally served with a prawn salad and roasted onions. It is the weirdest combo, but tastes pretty good - especially at 3 AM in the morning when you are so drunk that you can hardly stand on your legs. This of course never happened to me, and if it did - hey, I'm just trying to integrate with Swedish culture.



Anyway, you can also get Swedish wraps. Much healthier and also easy to make at home. The wrap is made of 'tunnbröd', which is a thin and soft bread. The most common tunnbrödsrulle is served with roast beef and potato salad. I love these, and I happened to have some roast beef left over. I made the potato salad myself: much tastier and you spare yourself from a lot of E-numbers.



Potato salad (serves 4)

500 g waxy potatoes (NL: vastkokend), unpeeled
4 big tablespoons low fat sour cream/crème fraiche
1 big tablespoon mayonnaise
1 teaspoon Dijon mustard
handful of parsley, chopped
3 tablespoons chopped chives (NL: bieslook)
1 red onion, finely chopped

* cut the potatoes in even sized chunks
* boil them in salted water until just tender when pierced with a knife, around 15-20 minutes
* in the meantime: stir 4 big tablespoons of crème fraiche, 1 big tablespoon of mayonnaise, 1 teaspoon mustard, a handful of chopped parsley, 3 tablespoons of chopped chives and plenty of salt and pepper together
* when the potatoes are ready, discard the water and let the potatoes cool down until you can easily touch them
* remove the skins and cut the potatoes in slices of 1-2 cm
* carefully stir in 1 finely chopped red onion and the crème fraiche mixture
* leave to rest in the fridge for at least 1 hour

This potato salad is also great when you have a barbecue and you can easily make a bigger amount. Don't serve it ice cold - take it out of the fridge a while before serving.

Tunnbrödsrulle

To make the tunnbrödsrulle you simple fill a soft bread (or a tortilla; softened in the microwave) with some roast beef, potato salad and rucola. If you want to do it the 'gatukök' way, skip the rucola and add some roasted onions, ketchup and mustard. Roll it up and eat!