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Swedish meatballs – Recipe by ABBA’s Anna.
6 tablespoons chopped onion
4 tablespoons margarine, divided
500 g (1 lb) ground beef
125 g (4 oz) ground lean pork
½ cup soft breadcrumbs
½ cup milk
1 egg, beaten
2 tablespoons sugar
1¼ teaspoons salt
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
Gravy (see recipe)
Sauté onion until tender in 2 tablespoons margarine then drain on paper towels. Combine onion, beef, pork, breadcrumbs, milk and egg, mixing well. Add sugar, salt, nutmeg and allspice, mixing well.
Shape mixture into small balls; brown meatballs in 2 tablespoons margarine in a large, heavy skillet. Remove meatballs to a warm platter, reserving pan drippings for gravy. Pour gravy over meatballs. You should be able to make about 40 small meatballs.
GRAVY:
3 tablespoons flour
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon pepper
1 cup water
1 cup cream
Combine flour, sugar, salt and pepper. Stir into drippings in skillet; heat, stirring constantly, until mixture bubbles and flour is lightly browned. Remove from heat; gradually stir in water and cream. Cook rapidly, stirring until mixture thickens. Do not allow to boil.
Swedish chocolate pudding – Recipe by ABBA’s Frida.
2 eggs
90 g (3 oz) castor sugar
1 teaspoon vanilla essence
4 level tablespoons cocoa
1 level teaspoon instant coffee
315 ml milk
15 g (½ oz) gelatine
150 ml cream
Flaked almonds.
Separate eggs; place whites in a clean, grease-free basin and yolks, castor sugar and vanilla essence in a bowl. Beat egg-yolk mixture until light and creamy. Blend cocoa and coffee with a little of the measured milk in a saucepan. Add remaining milk; bring to boil. Stir into egg-yolk mixture. Return to saucepan; bring to boil, stirring, and cook for 1 minute, stirring continuously. Remove from heat; return to bowl.
Measure 3 tablespoons cold water into a small basin; add gelatine and leave for 5 minutes. Stir gelatine into chocolate mixture. Leave in a cool place until just on setting point.
Place cream in a basin; whisk until just thick. Reserve 2 rounded tablespoons cream for decoration. Whisk egg whites until stiff, but not dry. Carefully fold cream and egg whites into chocolate mixture. Place in a 3-cup fluted mould. Leave to set in refrigerator. Dip mould in a bowl of hand-hot water and turn out on to a serving plate. Place reserved cream in a nylon piping bag, fitted with a star tube. Pipe stars around top and bottom of pudding, arrange flaked almonds around side. Chill until ready to serve.
Makes 6 generous serves. Transcribed for ABBA World
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