Juice of one lemon
1 tbsp icing sugar
2 firm apples

Do as follows:
In a bowl, mix lemon juice and icing sugar. Slice the apples thinly, ideally using a mandoline, alternatively with a sharp knife. Cover an oven tray or baking tray (sized to fit in your freezer) with greaseproof paper.

Dip the slices in the lemon/icing sugar mixture and place on the tray. Freeze for 30-40 minutes. Place another baking tray in the oven at 100°C. Take the coated apple slices out of the freezer and transfer them on the greaseproof paper to the pre-heated oven tray. Oven-bake for 1 hour or until the apple slices have crisped. Open the oven door once in a while to let out the steam.

Tip! Alternatively, try salting the dry apple crisps!




2 cored, grated apples
2 tablespoons of lemon juice, freshly squeezed over the grated apple
4 dl finely grated white cabbage or pointed spring cabbage
4 tbsp mayonnaise (preferably home-made!)
1 tsp Dijon mustard
1 pinch of salt
1 tsp chipotle salsa, smoked paprika or chili powder to taste (can be left out)
Freshly ground pepper.

Mix all the ingredients in a bowl and leave to stand a few hours in the fridge or until the next day. Great with grilled steaks, spareribs or burgers.

For a sweeter variant, add crushed pineapple to taste. For a more acidic version, add a dash of apple cider.





TARTE TATIN​ (French Apple Tart)

Shortcrust pastry:
2 eggs
160 g sugar
250 g plain flour
10 g baking powder (approx. 3 tsp)
210 g chilled, diced butter
1 tsp sea salt

7 apples
150 g sugar
70 g butter

Mix flour, baking powder, salt and sugar in a bowl. Lightly crumble the butter into the mixture. Add the egg and mix to a smooth consistency. Cover the pastry with cling film and chill.

Sprinkle the sugar in a frying pan on high heat until it caramelises. Now add the butter and mix until the caramel mixture has absorbed all the  butter. Don’t let the mixture burn; turn the heat down low, but enough to stop the caramel setting. Peel, core and cut the apples in chunky wedges (small apples can be halved). Place the apples in the hot caramel and cover with greaseproof paper for 10 mins.

Now roll out the pastry to the same size as your frying pan. Cover the apples with the shortcrust pastry, firming the pastry down gently over the  apples. Place the frying pan in the oven at 150 °C and bake for a good hour.

Leave the tart to cool slightly and then carefully transfer upside down onto a serving dish. Serve with lightly sweetened crème fraîche/soured cream.



Approx. 6 servings

Nutty Cinnamon Cream:
1 dl hazelnuts, roasted
2 dl milk
1 egg
2 tbsp raw cane sugar
1 tbsp potato flour
2 tsp ground cinnamon
2 dl whipping cream

Mix the hazelnuts and half the milk into a grainy paste in a saucepan using a wand blender. Add the egg, the rest of the milk, raw cane sugar, potato flour and cinnamon. Whisk to remove any lumps. Bring to the boil until it forms a thick, creamy custard. Leave to cool in a bain marie/water bath. Whip the whipping cream and fold in the nutty cinnamon custard. Spoon into a piping bag and chill in the fridge until it’s time to serve it.

Nutty Apple Compote:
3 large apples, ideally Aroma
2 tbsp butter
2 tbsp honey
3 tbsp whipping cream
1 dl hazelnuts, roasted

Rinse, core and dice the apples. Melt butter in a frying pan. Add the diced apple and fry at high heat. Add honey and stir until melted. Add the whipping cream and bring to a simmer. Add the hazelnuts and stir. You need to work quickly so the diced apple stays intact and doesn’t turn to mush! Remove from the heat and leave to cool slightly. 

Serve by piping the nutty cinnamon cream into the bottom of individual dessert glasses/bowls. Top liberally with the nutty apple compote.



4 crunchy, juicy apples
100 g butter
3 eggs
3 dl brown sugar
3 dl spelt flour
2 tsp baking powder
1 dl whipping/double cream

Rinse and cut the apples into chunks, leaving the skin on. Melt butter in a saucepan. Whisk eggs and sugar until light and fluffy. Sieve the spelt flour mixed with the baking powder and fold into the egg and sugar mixture. Stir in the melted butter and cream. Pour into a greased springform cake tin approx. 26-28 cm in diameter. Add the apple chunks and bake at 175 °C for about 40-45 mins. 

100 g butter
1 dl raw cane sugar
½ dl crème fraîche
1 tbsp cinnamon or cardamom
2 dl spelt flakes

Mix all the ingredients into a frosting. Applied after the cake has been in the oven for about 15 mins.



5 apples
1 dl rum or Calvados (can be substituted with fresh lemon juice squeezed over the apples).
50 g icing sugar

125 g plain flour 
1.5 dl apple juice
1 tbsp cooking oil (rapeseed or sunflower)
1 egg
1 tbsp sugar
Pinch of salt

Rapeseed or sunflower oil for deep-frying

Do as follows:
1. Peel and core the apples and slice 1 cm-thick.
2. Drizzle with the alcohol/lemon juice and sprinkle with the icing sugar and then leave to stand for 20-30 mins.
3. Leave the apples to drain on a paper towel.
4. Mix the ingredients into a batter, dip the apple slices in the batter and then deep fry for about 1.5 mins. The oil needs to be at 180 degrees C. Keep a saucepan lid handy to put out the fire in case the oil catches alight.
5. Serve with a sprinkling of icing sugar on top, and a scoop of ice cream for perfection.




500 g deep-frozen reindeer (“renskav”)
3 dl cream or crème fraîche
3 tbsp butter
1 dl dried funnel chanterelles
2 tbsp concentrated home-made wild game stock
2 shallots
1 dl dried or 3 dl fresh funnel chanterelles
3 crisp apples
black pepper
Pinch of ground cinnamon (can be left out)

Do as follows:
Soak the dried funnel chanterelles in tepid water for 10-15 mins. Save the water.
Set the deep-frozen reindeer to thaw slightly and cut into thin slices.
It’s easier to slice thinly before it has completely defrosted.
Peel and slice the shallots finely and fry on low heat until transparent. Set aside.
Peel and core the apples and cut into 1.5 cm wedges.
Fry the apple wedges in butter until golden brown; for tart apples, sprinkle in bit of sugar.
Sprinkle with a pinch of cinnamon (can be omitted). Set aside.
Melt the butter in the pan and fry the sliced reindeer on high heat in two lots (otherwise it tends to boil in its own juice rather than fry).
Add the cream, shallots and wild game stock and simmer for 10 minutes.
Season to taste with salt and pepper.
Add the funnel chanterelles and some of the soaking water and simmer on low heat.
Add the apple wedges just before serving.

Serve with traditional Swedish raw-sugared lingonberries and ditto Swedish peanut fingerling mash.




2 crisp and tart apples, peeled and cored
1/2 dl balsamic vinegar
1 tbsp Calvados
Pinch of sugar
1 tbsp duck fat/alternatively butter

Cut the apples into wedges and flash-fry at high heat. Pour over the balsamic vinegar and Calvados. Sprinkle with a pinch of sugar and continue cooking.

Serve gently warmed as an accompaniment goose or duck liver.







4-5 servings

1 large apple
1 large pear
½ dl almonds
½ dl hazelnuts
½ vanilla pod
2 tbsp crème fraîche

Do as follows:
Oven-roast the almonds and hazelnuts at 150 degrees C until dry and crunchy. Dice the apple and pear very, very finely. Slice open the vanilla pod and scrape out the seeds and fold into the crème fraîche. Finely chop the roasted nuts. Fold all the ingredients together, but working gently to stop the crème fraîche turning runny. 
Press a round biscuit cutter down on the plate filled with the tartar mixture and firm down gently so it retains its shape when you lift off the cutter.

Rhubarb syrup:
3 dl concentrated rhubarb juice

Do as follows:
Pour into a saucepan and boil to reduce down to about 1 dl. Leave to cool. Drip in a spiral on the tartar and around the plate. 

Seed biscuits:
50 g butter
½ dl raw sugar
½ tbsp spelt flour
1 tbsp milk
½ dl pumpkin seeds
½ dl sunflower seeds

Do as follows:
Place all ingredients except the seeds in a saucepan and bring to the boil. Add the seeds and stir to mix. Roll out the dough on baking paper. Bake immediately in the oven at 225 degrees C for about 4 minutes or until golden brown. Gently insert a biscuit into the tartar and serve.