Öjeby toast (toast with crayfish tails, caraway and cheese)

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A classic Swedish appetizer. The flavours of the sharp cheese and the crayfish tails mix wonderfully with the caraway seeds. Just perfect!

Ingredients:
300 g crayfish tails
100 g Västerbotten cheese (or any other sharp, aged cheese)
1 Tbs caraway seeds
3 Tbs mayonnaise
50 ml akvavit (optional)
2 Tbs chopped dill

4 slices white bread

Mix all ingredients. Toast the bread in some butter in a pan or in a toaster. Place the crayfish-cheese mix on the bread and serve!

from dn.se

Roasted Pepper Soup

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Another recipe I got from ICA Maxi via my mother. Really quick and easy yet super yummy. Serve as dinner with some bread or as an appetizer.

Serves 4 (for dinner more as an appetizer)

Ingredients:
1 (red) onion
3 tomatoes
1 can (17 oz - 500 g) roasted red bell peppers or 4-5 fresh peppers roast them yourself
3 ½ cup vegetable stock ( 800 ml water + 2 cubes of vegetable stock)
olive oil
(fresh) thyme
salt and pepper

crème fraîche or sour cream
fresh herbs of your choice

Directions:
Cut tomatoes, onion and the roasted peppers in smaller pieces. Fry veggies in some olive oil in a pot or dutch oven. Add vegetable stock and thyme and boil for 10 minutes. With an immersion blender mix until smooth. Salt and pepper to taste.
Mix crème fraîche with herbs of your choice (I used thyme and some sage).
Serve soup with a dollop of the herb crème fraîche and some bread.

Crab Stuffed Mushrooms

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This was inspired by The Rookie Chef. As usual I made some small changes - dill instead of chives (didn't have any at home) and a dash of lemon juice. Or more like a whole boat load of lemon juice - the top of the bottle fell off and suddenly my crab sticks were swimming in lemon juice. I managed to pour out most of it but the lemon flavour was still very strong. Not that I mind - I love lemon. Even J liked these (he's not usually a fan of mushrooms) so it was a big hit.

Ingredients:
8 mushrooms
4 oz (half block) of cream cheese
4 sticks of imitation crab legs.
dill
1 tsp lemon juice
Garlic powder
Black pepper
shredded Parmesan cheese
Bread crumbs (I omitted these)

Directions:
Preheat oven to 350F (175'C). Cut out the stem and a little bit more of the mushroom to create a little hole to fill. Chop up the crab into pretty small pieces and throw into a bowl with softened cream cheese. Mix well. Now add in some dill, garlic powder and 1 teaspoon of lemon juice (or more!). Throw in some black pepper and some shredded Parmesan cheese too. After really mixing this all up, scoop and place into your mushroom caps. Bake for 15 minutes or until mixture is heated through.