Traditionaljanssonstemptation Recipes
JANSSON'S TEMPTATION (JANSSONS FRESTELSE)
Who Jansson is, we may never know, but this meal is an absolute must on a cold and frigid evening. You might be put off by the inclusion of anchovies, but you will be really surprised at how well the saltiness of the fish works in this dish. If the anchovies are a definite 'no', then substitute smoked salmon. It won't have the same saltiness in each bite, but the salmon can be just as delicious in its own right. This is the one recipe that I get requests for after parties and there is always an amusing display of disbelief afterwards when the inclusion of anchovies is revealed.
Provided by WOLSELEY
Categories Side Dish Potato Side Dish Recipes Scalloped Potato Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13 inch baking dish.
- Spread onions evenly onto the bottom of the prepared baking dish. Evenly distribute anchovies on top of the onions. Place potatoes on top of the anchovies, then pour in heavy cream. Mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes.
- Place onto a baking sheet to catch any cream which bubbles over. Bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.
Nutrition Facts : Calories 326 calories, Carbohydrate 33.9 g, Cholesterol 70.9 mg, Fat 18.9 g, Fiber 4.2 g, Protein 6.8 g, SaturatedFat 11.4 g, Sodium 307.2 mg, Sugar 3 g
JANSSON'S TEMPTATION
Make and share this Jansson's Temptation recipe from Food.com.
Provided by Midwest Maven
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- Put 2 tablespoons of the butter in a skillet over medium heat.
- When butter melts turn heat up to med/high and add the onions.
- Cook, stirring occasionally, until onions are soft, about 5 minutes, then turn off heat.
- Butter a baking pan.
- Drain the potatoes from the cold water you had them sitting in to prevent discoloring.
- Alternate layers of potatoes, anchovies, onions, and black pepper with potatoes as the top and bottom layers in the baking pan and some pepper on top.
- Top it with the breadcrumbs and some dots of butter from the remaining tablespoon of butter.
- Pour the cream or milk(whichever you're using) over the top.
- Bake for about 40 minutes or until the top is browned, the liquid is absorbed, and the potatoes are tender.
Nutrition Facts : Calories 454, Fat 31.7, SaturatedFat 19.4, Cholesterol 111.7, Sodium 459.4, Carbohydrate 35.9, Fiber 4.1, Sugar 3.1, Protein 8.5
JANSSON'S TEMPTATION
This is originally a Swedish recipe, but it has been a Finnish favourite for a long time. It's unsure who Jansson was - some say it was a pastor and this dish was his only temptation - but suffice to say that it's quite delicious. Traditional recipe has julienned potatoes, but if this seems like too much work you can thinly slice them too.
Provided by kolibri
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 200°C.
- Fry the onions until soft, and mix with julienned potatoes.
- Chop anchovy fillets finely, and keep the anchovy juices.
- In a shallow oven dish, put in a thin layer of potato onion mixture, followed by some anchovies. Repeat until you have used everything, ending up with a potato layer on top.
- Mix the cream with the anchovy juices and pour on the dish.
- Bake in the oven for about an hour.
- Before serving, top with fresh dill.
Nutrition Facts : Calories 383.6, Fat 26.1, SaturatedFat 15, Cholesterol 111.5, Sodium 1178.5, Carbohydrate 25.4, Fiber 3, Sugar 1.8, Protein 13
JANSSON'S TEMPTATION
Jansson's Temptation was not created in Sweden at all, but in this country, Craig Claiborne found. The splendid dish, which is not unlike a casserole, is made with potatoes that have been cut into julienne strips and blended with anchovy fillets or sprats, plus cream and onions. As the story goes, it was named after a 19th-century Swedish religious leader, Erik Janson, who brought his followers from Sweden to America and founded a community called Bishop Hill in Illinois. Mr. Janson preached staunchly against the pleasures of the flesh and appetite but had a weakness - a particular potato-and-anchovy dish. He was discovered devouring the dish so ravenously that it ruined his reputation. Mr. Claiborne said the story is probably apocryphal (even the spelling of the name is different).
Provided by Craig Claiborne
Categories side dish
Time 1h
Yield 8 or more servings
Number Of Ingredients 5
Steps:
- Heat the oven to 375 degrees.
- Peel the potatoes and cut them into 1/4-inch-thick slices. Stack the slices and cut them into 1/4-inch-thick strips to resemble French fries. There should be about eight cups.
- Cover the bottom of a baking dish (an oval dish measuring 13 by 8 by 2 inches is ideal) with half of the strips. Drain the anchovies, reserving the liquid, and arrange them symmetrically over the potato layer. Pour the reserved liquid evenly over all.
- Scatter the onions and pepper over the top, and then scatter the remaining potatoes over them. Pour the cream over and sprinkle with pepper.
- Place in the oven and bake 45 minutes to one hour, until potatoes are done.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 18 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 478 milligrams, Sugar 3 grams
More about "traditionaljanssonstemptation recipes"
JANSSON'S TEMPTATION RECIPE | FOOD NETWORK
2015-05-16 Directions. Preheat the oven to 425 degrees F. Lightly coat a shallow 3-quart baking dish with nonstick cooking spray and set aside. Equip the food processor with the slicing disk …
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Cuisine AmericanAuthor Jean AndersonServings 6-8Category Dessert
From foodnetwork.com
Cuisine AmericanAuthor Jean AndersonServings 6-8Category Dessert
- Preheat the oven to 425 degrees F. Lightly coat a shallow 3-quart baking dish with nonstick cooking spray and set aside.
- Equip the food processor with the slicing disk (the thin slicing disk, if you have one). Stand as many pieces of potato in the feed tube as will fit, then exerting gentle pressure on the pusher, pulse the potatoes through the slicing disk. Repeat until all the potatoes have been sliced. As the work bowl fills, scoop the potatoes onto a large piece of waxed paper. Scoop the last batch of sliced potatoes onto the waxed paper and reserve.
- Slice the onions just as you did the potatoes, transfer to a second sheet of waxed paper, and reserve. Remove the slicing disk from the processor and insert the chopping blade.
- Add the anchovy paste, butter, flour, pepper, and 1/2 cup of the cream to the processor and churn 3 to 5 seconds until smooth. Add the remaining cream and the milk and pulse 4 to 5 times to incorporate.
SWEDISH CHRISTMAS FOOD - JANSSON FRESTELSE RECEPT
SWEDISH CHRISTMAS FOOD - JANSSON FRESTELSE | EPISODE 1Jansson frestelse / Jansson's temptation Recipe:2 yellow onion3 tablespoon butter8-10 medium-sized pota...
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JANSSON'S TEMPTATION RECIPE - COOKING INDEX
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Method. Preheat the oven to 200C/180C Fan/Gas 6. Butter an ovenproof dish with a capacity of about 2.5 litres/4½ pints (mine measures 34 x 20 x 6cm/13½ x 8 …
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JANSSON’S TEMPTATION - OMNIA
Peel the boiled potatoes and slice or julienne. Grease the Omnia Pan well. Layer potatoes, sprats and onion, starting and ending with potatoes. Sprinkle over the brine and cream. Sprinkle with breadcrumbs and dot with butter. Bake on medium heat until golden brown and the potatoes are soft, 25-30 minutes. Remove from heat, cover with the Omnia ...
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JANSSON’S TEMPTATION RECIPE FROM THE NEW NORDIC BY SIMON …
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JANSSON'S TEMPTATION
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JANSSON’S TEMPTATION FROM THE PLAGIARIST IN THE KITCHEN BY …
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JANSSONS FRESTELSE (JANSSON'S TEMPTATION) - SWEDISH POTATO …
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JANSSON'S TEMPTATION - CLOVEGARDEN
Some recipes call for this, others just use the onions raw. Lift SPRATS from the can (keeping the liquid) and cut crosswise into pieces about 1/2 inch long. Butter a 7 by 11 inch baking dish well. Layer in 1/3 of the Potatoes, then spread half the Onions and dot with half the Sprat pieces. Follow with another third of the potatoes, and the rest of the Onions. Dot with the rest of the …
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JANSSON’S TEMPTATION - OMNIA
Grease the Omnia Pan well. Layer potatoes, sprats and onion, starting and ending with potatoes. Sprinkle over the brine and cream. Sprinkle with breadcrumbs and dot with butter. Bake on medium heat until golden brown and the potatoes are soft, 25-30 minutes. Remove from heat, cover with the Omnia lid and let stand for about 10 minutes.
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From omniasweden.com
JANSSON`S TEMPTATION ( SWEDISH POTATO AND ANCHOVY CASSEROLE
Jannsson`s Temptation ( Janssons Frestelse )This creamy casserole is a traditional Swedish dish. It`s a real comfort food on those long cold nights of winter...
From youtube.com
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JANSSON’S TEMPTATION – ERECIPE
change servings:update recipe. 2 oz (50 g) good-quality anchovies canned in olive oil. 2 onions (thinly sliced) 3/4 cup (175 ml) milk. 2 lb (900 g) baking or all-purpose potatoes (peeled) 3/4 cup (175 ml) heavy cream. Butter, for greasing. Salt and freshly ground black pepper.
From erecipe.com
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HOW NOT TO FUCK UP A JANSSON’S TEMPTATION - MSMARMITELOVER
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JANSSON'S TEMPTATION - THE WASHINGTON POST
2008-12-24 1/2 cup low-fat or whole milk. 1 to 2 tablespoons plain breadcrumbs, such as panko. Directions. Preheat the oven to 400 degrees. Use the butter to lightly grease a …
From washingtonpost.com
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JANSSONS FRESTELSE" | HOMEMADE RECIPE. - MYCOOKINGPLACE
This Swedish casserole has been a classic on the Christmas tables from 1940. It is a salty dish made of a mixture of anchovies in brine, potatoes, heavy cream and bread crumbles. It is a perfect dish to on on a cold winter day. | MyCookingPlace.com - Share and find inspiration from homemade recipes around the world
From mycookingplace.com
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JANSSON'S TEMPTATION | TOTALLYSWEDISH LTD
Jansson’s Temptation (Janssons frestelse) is a creamy potato and anchovy casserole − is said to have been named after Pelle Janzon, a food-loving Swedish opera singer who died in 1889. The recipe was published for the first time 40 years later, and this rich casserole quickly became a classic of the Swedish Christmas dinner table. But Jansson’s temptation can just as easily …
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