elilly
Junior Member
Posts: 96 
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Post by elilly on Jan 28, 2011 5:28:04 GMT -5
I'm looking for an adapted recipe for each of these. Anyone have them? I guess I'm looking for comfort food!
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Post by charlie on Jan 28, 2011 13:20:52 GMT -5
i don't know about swedish but the meatballs I make megs are:
1lb pork mince
1 egg whisked
4 oz breadcrumbs or some oatmeal
salt and pepper to taste
1 tsp mixed herbs.
Mix them all together and leave them in fridge for about half an hour ideally but not essential. then make them into little balls, fry them in fat till browned. I then make a cheese sauce and put them in the oven in the sauce for about half an hour at 180 degrees C. I find this means they aren't as dry as they may be otherwise. You could try them in a gravy sauce if you don't like cheese sauce. Meg loves these with spaghetti.
Have a look through the old recipe pages when you have time, there are all sorts of recipes in the archives.
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Post by Bradley on Feb 4, 2011 11:20:10 GMT -5
What is the recipe for your cheese sauce may I ask?
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Post by ukbill on Jul 11, 2011 9:21:14 GMT -5
For Cheese sauce I heat some milk in the microwave then add potato starch to thicken (mix a little into some cold milk and add) when thick enough I add cheese.
Hard cheese can "split" the sauce soft cheeses are generally OK if sauce starts to split whisk in some unsalted butter this will help stop the "splitting".
Cream cheese like Philadelphia is good but avoid the low fat versions as they always "split".
Stilton cheese is fantastic but strong flavoured. Dutch "Blue Vein" cheese is Good if you use the mild version the strong one will split. Mozzarella cheese is good but little to no taste.
Hope this helps?
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