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prawn cocktail
A prawn cocktail is truly a classic starter. Simple to make and very tasty! This is what you need (serves 4): 200 g RKOR MED SKAL (frozen shrimps with shell) 1 small head of lettuce 2 eggs 4 thin lemon wedges 1 tomato Rhode island sauce (if not ready-made): 1 cups mayonnaise 1 tbsp tomato ketchup 1 tbsp chili sauce A couple of drops of squeezed lemon salt ground white pepper For decoration: 4 tsp mayonnaise sprigs of dill This is how you do it: 1. Rhode island sauce: Mix mayonnaise, tomato ketchup, chili sauce, lemon, salt and white pepper. Add cognac or Madeira (optional). Let cool until serving. 2. Hard boil the eggs and let cold water run on them. Rinse and cut the tomato in wedges. Then cut the eggs in half. (You can do this much in advance. Let the ingredients cool covered with plastic wrap.) 3. Rinse and shred the lettuce leaves and cover the bottom of the glasses with it. Add some Rhode Island sauce and fill up with tomatoes and peeled prawns. Put the egg halves and lemon slices on top of the prawns and tomatoes. Place a dollop of mayonnaise on each egg half and garnish with a sprig of dill.
lingonberrry parfait
lingonberrry parfait
Lingonberries grow in the woodlands and on the heathland soils of Sweden as an important source of vitamin C for moose, bears, wolves and humans. The Swedes head out to pick the distinctly red berries as they ripe in August and September. This is what you need (serves 46): 2 eggs 3 tbsp sugar 1 cup SYLT LINGON (lingonberry jam) 1 cup whipping cream This is how you do it: Beat the eggs and sugar until fluffy. Carefully fold in the lingonberry jam. Whisk the cream quite hard and fold almost all of it into the egg mixture. Pour the mixture in individual glasses or in a dish. Leave to stand in the freezer for at least 4 hours. Remove the parfait from the freezer 510 minutes before serving. Garnish with a swirl of cream topped with lingonberry jam.
pancake cake
pancake cake
Most people like pancakes, and most people like cake. So most people probably love pancake cake! This is what you need (serves 4): 8 pancakes (1 package of PANNKAKOR contains 12 pancakes) 1 cups whipping cream 20 fresh strawberries 150 g SYLT JORDGUBB (strawberry jam) 3 tbsp icing sugar 1 sprig of fresh mint This is how you do it: Thaw the pancakes. Whip the cream. Rinse the strawberries, remove the leaves and stems. Cut the strawberries in halves. Make alternate layers of pancakes, whipped cream and jam. Put a lot of strawberries on top, sprinkle with icing sugar and garnish with a sprig of freshly cut mint.
contact
Media contacts: Amanda Fitzpatrick National Product Loans Specialist IKEA Canada T: 416-646-8182 x2305 amanda.fitzpatrick2@ikea.com Alicia Zoffranieri National Public Relations Specialist IKEA Canada T: 905-637-9440 x6237 alicia.zoffranieri2@ikea.com