SWEDISH KLIMP
Klimp are small dumplings added to a soup or stew. This recipe comes from Aunt Berta in Northern Sweden who makes them every time we visit her.
Provided by Anne-Marie Bullis
Categories Main Dish Recipes Dumpling Recipes
Time 8m
Yield 4
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together egg, milk, salt and sugar. Gradually add flour, mixing until smooth.
- Drop flour mixture by tablespoonfuls into boiling soup or stew. When they float to the surface, they are done.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 46.1 g, Cholesterol 53.8 mg, Fat 3.6 g, Fiber 1.5 g, Protein 10.2 g, SaturatedFat 1.6 g, Sodium 928.2 mg, Sugar 4.5 g
KLUMP
Try this German-inspired dish, packed with potatoes, bacon, pears and kale. It's a great way to get through leftovers - swap the bacon for ham if preferred
Provided by Diana Henry
Categories Side dish
Time 55m
Yield Serves 6 as a side
Number Of Ingredients 7
Steps:
- Halve the potatoes and cook them in boiling lightly salted water until tender, then drain and leave until cool enough to touch. Meanwhile, melt 15g of the butter in a saucepan. Add the bacon and sizzle until golden. Remove with a slotted spoon, then add the onion and pears. Cook until pale golden, then tip the bacon back into the saucepan.
- Remove the kale leaves from their coarse ribs and blanch the leaves for 2 mins in boiling water. Drain and rinse in cold water. Chop the leaves and add to the bacon and onions. Pour in 2 tbsp water and some pepper, cover the pan and cook for about 15 mins, making sure the pan doesn't become dry. Heat oven to 200C/180C fan/gas 6.
- Peel the potatoes and put them back in the pan in which they were cooked. Add the remaining butter and seasoning, then mash together.
- If the bacon mixture is too 'wet', then remove the lid, turn up the heat and boil off the excess moisture. Put the kale and bacon mixture into a gratin dish and spread the mash on top. Sprinkle over the cheese, if using, then bake in the oven for about 20 mins, or until the top is golden - you can crisp it up under the grill for 5 mins if you need to. Leave to rest for a few minutes before serving.
Nutrition Facts : Calories 651 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1 milligram of sodium
POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)
This is a traditional Norwegian main dish. My grandmother always served it with fresh peas. As good as the potato klubb are the first day, they're even better the second day sliced and fried in butter until golden brown. We like to have them for breakfast with fried eggs.
Provided by Vickie Spencer
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
- Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
- Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.
Nutrition Facts : Calories 378 calories, Carbohydrate 37.7 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 14.6 g, Sodium 910.8 mg, Sugar 0.8 g
HOMEMADE KETCHUP
This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 12h10m
Yield 48
Number Of Ingredients 11
Steps:
- Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
- Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
- Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
- Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
- Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g
KLUPS
A luncheon dish from the 1961 "Lutheran Favorites" of St. James Lutheran Church, Howard Lake, Minnesota. Submitted by Mrs. Fred Bakeberg. "This is very good warmed over and also a very old recipe."
Provided by BeccaB3c
Categories One Dish Meal
Time 1h50m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients and shape into meat balls with hands.
- If mixture sticks, dampen hands slightly.
- Pan fry in butter till light brown then cook in clear soup stock, bay leaves, stick cinnamon, and vinegar.
- Add water to cover.
- Simmer 1 1/2 hours.
Nutrition Facts : Calories 351, Fat 15.6, SaturatedFat 6.1, Cholesterol 130.8, Sodium 309.5, Carbohydrate 18.3, Fiber 1.1, Sugar 2.7, Protein 31.1
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