three course menus

Three-course menu

Spring Menu

As spring slowly begins to make its entrance, so does our appetite for lighter, fresher flavours. Fresh vegetables return to the kitchen, and the food becomes a little greener, crisper and brighter – much like the season itself. We start with asparagus gently sautéed in butter and served with air-dried ham, a simple combination where a few really good ingredients are allowed to speak for themselves. For the main course, we serve stuffed chicken breast with a fresh, crisp salad – light, yet still satisfyingly filling. Finally, lime brings the menu to a refreshing close in the form of a creamy frozen cheesecake. A dessert that feels just right after the meal and offers a little taste of the warmer, brighter days still to come.

Butter-Sautéed Asparagus Wrapped in Air-Dried Ham with Dill Oil

Starter

Butter-Sautéed Asparagus with Air-Dried Ham

15 min 4 servings

Green asparagus sautéed in butter, paired with salty air-dried ham and a fragrant dill oil, makes for a classic, quick and effortless starter where clean flavours and crisp textures take centre stage. An elegant way to begin the menu, requiring very little time at the stove.

Servings
4

Ingredients

  • Green asparagus12 pcs
  • Air-dried ham4 slices
  • Butter
  • Olive oil
  • Dill
  • Salt
  • Pepper

Nutrition per serving

Energy52 kcal
Protein6.6 g
Carbohydrates1.7 g
Fat2 g
Fiber0.9 g

Instructions

Snap off the woody ends of the asparagus where they naturally break.

Heat a generous amount of butter in a frying pan. Sauté the asparagus over medium-high heat for 3–5 minutes, until lightly golden while still retaining a good bite in the centre. Season with a pinch of flaky sea salt and freshly ground black pepper.

When the asparagus is almost ready, wrap the air-dried ham around the spears and return them to the pan for just a moment. Avoid cooking the ham for too long, as it can become dry and overly salty.

Mix a good-quality olive oil with finely chopped fresh dill. Drizzle the dill oil over the warm asparagus and serve immediately.

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Tips & Inspiration

Asparagus

Green asparagus rarely needs peeling. Bend the stalk until it snaps, and it will break where the woody part begins. White asparagus is grown underground without light and has a tougher skin that should be peeled. Asparagus is fresh when the cut end is moist and the stalks squeak a little against each other. Store it upright in a little water in the fridge, like a bouquet.

Sautéing

If you have ever come across the word sauté in a recipe, it means that the ingredients should move quickly across the bottom of a hot pan. They can even be tossed in the air with a flourish that is sure to impress your dinner guests or your date. Practise first, though: a misdirected sauté can land a spring vegetable down your guest's neckline. That could give the dinner an unexpected turn, and not necessarily for the worse.

Chicken Breast Stuffed with Sun-Dried Tomatoes and Feta, Served with Potato Salad and Yoghurt Sauce

Main Course

Stuffed Chicken Breast with Potato Salad

25 min 4 servings

Juicy chicken breast filled with Mediterranean flavours of creamy feta cheese, sun-dried tomatoes and fresh basil. Served with a matching yoghurt sauce and a fresh potato salad, it makes for an elegant yet easy-to-prepare main course.

Servings
4

Ingredients

  • Chicken fillets4 pcs
  • Potatoes1.3 lb
  • Mixed salad1 bag
  • Sun-dried tomatoes1 can
  • Feta cheese5.3 oz
  • Turkish yogurt0.8 cups
  • Basil0.5 pot

Nutrition per serving

Energy456 kcal
Protein45.4 g
Carbohydrates32.9 g
Fat14.8 g
Fiber3.6 g

Instructions

Yoghurt Sauce Finely chop half of the sun-dried tomatoes, feta cheese and basil. Stir everything into the yoghurt and season with a little freshly ground black pepper. Keep the sauce chilled until ready to serve, allowing the flavours time to develop.

Chicken Cut a lengthwise pocket into each chicken breast (butterfly cut), taking care not to cut all the way through. Open the chicken breasts and fill evenly with the remaining sun-dried tomatoes, feta cheese and basil.

Tie the chicken breasts with kitchen string or secure them with toothpicks to keep the filling in place. Season the outside with a little salt and black pepper. Fry in butter or oil over medium heat for about 12–15 minutes, turning regularly, until nicely browned and completely cooked through, with an internal temperature of 70 °C158 °F.

To Serve Toss the freshly cooked potatoes with the salad. For a more elegant presentation, slice the chicken diagonally and serve immediately with the potato salad and chilled yoghurt sauce.

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Tips & Inspiration

Taste as you go

Taste the food throughout the cooking, not just at the end. A dish that tastes flat often needs acidity, a splash of lemon or vinegar for example, rather than more salt. Salt lifts flavours, acidity freshens, sweetness rounds off and heat adds depth. Cold food also needs more salt than hot food, since flavours seem weaker when food is cold.

Potatoes

The potato comes from South America and became popular in Sweden in the 19th century, largely because it became widely known that it could be distilled into schnapps. There are more than 4,000 varieties of potato, differing in colour, shape and flavour.

Lime Cheesecake

Dessert

Frozen Lime Cheesecake

25 min 4 servings

A frozen cheesecake with fresh lime on a base of digestive biscuits and muscovado sugar. Make it the day before and take it out of the freezer 15 minutes before serving. Finish with a little chocolate or fresh berries.

Servings
4

Ingredients

  • Muscovado sugar1 fl oz
  • Eggs2 pcs
  • Sugar0.6 cups
  • Cream cheese7.1 oz
  • Vanilla sugar2 tsp
  • Cream0.8 cups
  • Lime2 pcs

Nutrition per serving

Energy539 kcal
Protein7.7 g
Carbohydrates45.8 g
Fat36.4 g
Fiber0.2 g

Instructions

Base Crush the digestive biscuits and mix the crumbs with the muscovado sugar. Press the crumbs into the base of a springform tin.

Cheesecake Take the cream cheese out in good time so it is at room temperature. Grate the zest from the limes and squeeze the juice.

Separate the eggs and whisk the whites to stiff peaks. Whisk the yolks with the sugar, vanilla sugar and lime zest. Add the cream cheese and lime juice and whisk gently until smooth, no more than necessary. Whip the cream to medium peaks and stir it into the mixture.

Finally, fold in the egg whites in two or three batches, gently and without whisking. Pour the mixture over the base.

Freezing and serving Freeze the cheesecake for about 5 hours, ideally overnight. Take it out about 15 minutes before serving and decorate with chocolate or fresh berries.

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Tips & Inspiration

Meringue

Egg whites whip highest in a clean bowl without any trace of fat or yolk, and whites at room temperature reach volume more easily. Add the sugar gradually once the foam has started to firm up, and the meringue turns glossy and stable. An Italian meringue is instead whipped with a hot sugar syrup at around 118 °C245 °F, which makes it so stable that it keeps for a long time without baking.

Zest

Zest is thin strips of the outermost, coloured part of citrus peel. It is used for flavour and decoration in food and desserts, such as lemon pie, meringues, sorbets and salads. Use the zest when you want the citrus flavour and the juice when you want the acidity. Strips of lemon peel are also used in drinks.