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Atlant Media
  • 15 hours ago
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00:00Foodland, Christmas and New Year feasts.
00:30Christmas Eve is very important in Sweden.
00:38This is when the main meal is eaten.
00:41This is often a yule board, which is a buffet eaten at lunch time.
00:46Dishes on the yule board might include cold meats including turkey, roast beef and yul
00:50skinka, a Christmas ham, cheeses, liver pate, salads, pickles and different types of bread
00:57and butter or mayonnaise.
00:59Another popular food at Christmas in Sweden is Rysgrundsgrut.
01:05It's often eaten during the evening after people have exchanged their presents.
01:09Yul skinka, Christmas ham, is the centerpiece of a Swedish yule board, Christmas buffet.
01:21Weigh the ham you have and calculate how long will you need to simmer it for, allowing 35
01:31minutes per kilogram, 15 minutes per pound.
01:34Place the ham in a large heavy base saucepan.
01:38Cover it with cold water and bring slowly to boil.
01:41Pour off the water, which will have a white froth on it because of the salt and discard it.
01:47Cover the ham with fresh water and add the sliced onion and carrot, a bay leaf and black peppercorns.
01:54Bring to boil once again.
01:57Reduce the heat, cover with a lid and simmer the ham for 35 minutes per kilogram, 15 minutes
02:02per pound.
02:27Leave the ham to cool for at least 20 minutes, but preferably overnight, before you add the
02:33glaze crust.
02:37Mix the mustard, egg yolk, syrup or honey, and corn flour, corn starch, and spread it over
02:48the ham.
02:53Let's pray.
03:46When the ham is cold enough to handle, remove the rind.
04:16Sprinkle the breadcrumbs over the glaze and roast for 10-15 minutes until a nice golden
04:26color.
04:58Toast the ham at a temperature.
05:26Remove the ham to somewhere cold, such as outside or a cold garage, so that the ham cools as quickly
05:49as possible, trapping in all the moisture so that you end up with a lovely juicy ham.
06:22When cold, garnish the ham by studding it with whole cloves if desired.
06:29When cold, garnish the ham with whole cloves if desired.
06:36Rice pudding has been an important dish in Sweden for centuries.
07:07In the 1700s, rice pudding was considered to be fashionable and was served at all the finest
07:14parties.
07:16Put the rice, water and salt in a saucepan and bring to the boil.
07:23Put the rice, water and salt in a saucepan and bring to the boil.
07:50Cover and simmer for 10 minutes.
08:03Add milk and cinnamon stick.
08:10Mix well and heat until the mixture is hot, but don't let it boil.
08:18Cover again and leave the pudding on a very low heat.
08:25I use one and a half out of 10 until the rice has absorbed all the milk.
08:32This will normally take between 30 and 45 minutes.
08:36Don't stir the rice and keep it covered as much as possible.
08:40Once the milk has been absorbed, remove from the heat and leave covered for another 10 minutes.
09:02Serve lukewarm dusted with ground cinnamon.
09:05At Christmas, hide an almond in the pudding before serving.
09:12Swedish punch is a liqueur made on the basis of the Batavian eralk rum, tea and spices.
09:19It originates in Sweden and is also known as eric punch and caloric punch.
09:37First, lemon, cardamom and cloves are infused.
09:41To do this, you need to cut a well-washed lemon in thin slices and remove the seeds from them.
09:59Rinse the cardamom pod.
10:26Connect the lemon, cloves and cardamom and pour them with the gruel.
10:30The liquid should cover slices of lemon.
10:33Insist a day in a cool dark place.
10:49Wrap the tea in a saucepan with sugar and, stirring it constantly, dissolve sugar in tea with slow heating on the stove.
11:06Cool the tea syrup and mix it with infusion.
11:25Cool the tea syrup and mix it with infusion.
11:55Cool 2005,DP.
12:042007-General At contrast to 21宇宙 decides to pursue the album.
12:10Let's phone to one more time.
12:11Fuel the fish use of luz.
12:13D çıkar the light coefficient.
12:14See from the salt Fire and fire.
12:16Between the water, reflect the star.
12:50Foodland, Christmas and New Year feasts.
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