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Camp Cuisine – Swedish Menu

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Camp Cuisine – Swedish Menu

As we get closer to the summer of 2020 and the return of Chef Carl (he’s Swedish!) we look back on another great recipe from last summer! For all past recipes from Towanda’s Culinary Kitchen check out the cookbook!


Meatball Ingredients:
• 1/3 cup breadcrumbs • 1/2 cup (125ml) milk
• 35 ml cream (OPTIONAL — makes the meatballs more tender in the centre)
• 1 large egg
• 1 large clove garlic, grated or minced (OPTIONAL)
• 1/3 teaspoon salt
• 1/4 teaspoon EACH of black pepper and ground white pepper
• 1/2 of an onion, finely chopped • 1 pound (500 g) ground beef (mince)
• 1/2 pound (250 g) ground pork (mince) • 2 tablespoons fresh, finely chopped parsley
• 1 tablespoon butter

1. In a large bowl, mix the breadcrumbs together with the milk, cream (If using), egg, garlic, salt, peppers and spice. Allow the milk to soak into the breadcrumbs for at least 10 minutes.
2. Once the milk has absorbed some, add in the onion, meat and parsley. Mix well with your hands to combine.
3. Roll meat into about 24 small balls.
4. Heat 1 tablespoons of butter and 2 teaspoons of oil in a pan on medium-high heat. Fry meatballs in batches of two so they don’t stew or simmer. Transfer to a warm plate and cover with foil.

Gravy sauce Ingredients:
• 1/3 cup butter • 1/4 cup plain / all purpose flour
• 1 cup beef broth (or stock) • 1 cup thickened (or heavy) cream
• Salt and pepper, to season

1. Add the 1/3 cup butter to the juices in the pan to melt. Whisk in the flour until it dissolves and turns brown in colour. Pour in the broth (or stock), cream. Bring to a to simmer and season with salt and pepper to taste.
• Mix the sauce through well to combine all of the flavours together.

Potatoes Ingredients:
• 2 pounds small unpeeled red potatoes, cut into wedges
• 2 to 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Place potatoes in a 13×9-in. baking dish. Drizzle with oil. Sprinkle with the garlic, rosemary, salt and pepper; toss gently to coat.
2. Bake at 450° until potatoes are golden brown and tender, 20-30 minutes.

• 1 1/3 cups sugar 2 eggs
• 1/2ó cup flour 1/4. cup cocoa powder
• 1 pinch salt 1/2ó cup butter, melted
• 1 tablespoon butter powdered sugar (for topping)

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
3. Sift in the flour, cocoa powder, and salt.
4. Fold until incorporated.
5. Mix in the butter and vanilla.
6. Grease a pan with butter and sprinkle cocoa powder to coat.
7. Pour in batter and smooth out. Batter will be very thick.
8. Bake for 20 minutes or until the top has hardened. The center should still be soft.
9. Sprinkle with powdered sugar.
10. Enjoy!

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