Palt Paltakademien Recipes

PALT

Steps:

• Mix milk, water, cinnamon and cardamon.
• Add the flour and mix, then knead to form a smooth dough (should not be too sticky).
• Knead it on a floured board, then form 5 seperate balls.
• Fill a deep cooking pot (to half) with water.
• Place the balls into the water (they should sink).
• Boil for 10 minutes and add the salt.
• Keep boiling another 20 minutes, the palt is ready when they float.
• Serve as is (healthier), or with butter, jam, honey.

PALT

Steps:

• Skin and cube the pork belly. Add some salt (not the 2 tbsp).
• Add the pork and braunschweiger to a mixing bowl. Combine thoroughly.
• Fill a large pot with water, add some salt (not the 2 tbsp). Bring to a boil on medium.
• Peel the potatoes, grate them, and drain most of the liquid.
• Get another mixing bowl. Add the potatoes, flour and 2 tbsp of salt. Work until the dough is slightly sticky.
• Divide the dough into pieces, about tennis ball size. Flatten them, make an indentation in the middle, and add a generous spoon of pork filling. Pinch the dough at the top to seal.
• Drop the palt into the pot of boiling water. Boil for 40-60 minutes, stirring occasionally so they don't stick to the bottom.
• Serve with a pat of butter, lingonberry jam, and a glass of cold milk on the side.
• Peel and quarter the beets. Put on a microwave safe dish and cover with a damp paper towel.
• Microwave for 6-10 minutes, or until the beets can be easily pierced with a fork. Drain and let them cool.
• Finely dice the beets. Add to a pan with sugar, diced ginger, and the juice of 1 lemon.
• Simmer for 40 minutes until thick and syrup like, stirring occasionally so the sugar doesn't burn.
• Transfer to a prepared mason jar (a jar that has been sanitized so the jam stays good) and let it cool down. Use whenever you want jam!

KROPPKAKOR - SWEDISH POTATO DUMPLINGS

Steps:

• Fry salt pork with onion in a skillet until the salt pork is golden brown, about 10 minutes. Drain fat and set salt pork and onion mixture aside.
• Mix mashed potatoes, egg, salt, black pepper, and nutmeg together in a bowl; stir 1 cup flour into potato mixture. Sprinkle 1 cup flour onto a work surface and turn the dough out onto the flour. Knead the flour on the work surface into the dough.
• Cut dough into 12 equal pieces and roll into balls, dusting your hands and sprinkling work surface with remaining 1/2 cup flour. Press your thumb into each dumpling to make an indentation, and fill with a small amount of salt pork-onion mixture. Pinch the dumplings closed and roll in flour.
• Bring water to a boil in a large pot. If desired, replace half the water with beef broth. Drop dumplings into the boiling water and broth and reduce heat to low. Simmer until cooked through, about 25 minutes. Drain and transfer to a serving bowl.