Sfm Recipes 2

7/29/2019 Sfm Recipes 2

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Q u ic k and ea s y

rec ipe s from I K EA

INDIVIDUAL CHEESECAKES(Makes approximately 15 - 20)

20g of slivered almonds and raisins - finely diced.•

1 x tin of Ginger Thins.•

1 x 100g cream cheese, softened.•

Rind of 1 orange and 1 tablespoon of juice.•

Heat oven to 100°C. Grease patty tin.1.

Place Ginger Thins, bottom side up, into patty tins.2.

Use approx 15-20. Remaining biscuits can be left in

tin for later. Heat in oven for approx 3-4 mins only.

Remove from oven and press biscuit lightly to form

the shape of patty tin. Leave to cool.

Mix cream cheese, orange rind and juice together3.

to form a soft mixture. Add more orange juice or

cream cheese to make a thick batter.

Place in fridge for about 1 hour to harden slightly.4.

Place small teaspoonfuls into ginger biscuits.5.

Sprinkle over the diced almond and raisin mix.6.Refrigerate for 1 hour or until set.7.

Enjoy!!8.



Q u ic k and ea s y


SWEDISH ROCKY ROAD

2 x bars of IKEA Milk Chocolate•

50g of Swedish Fish jellies, finely diced•

50g Ginger biscuits, crushed slightly•

50g marshmallows•

Melt IKEA Milk Chocolate, leave to cool slightly.1.

Mix together all dry ingredients.2.

Add melted chocolate slowly, and mix well.3.Line a swiss roll tray with baking paper.4.

Pour mixture in and level.5.

Refrigerate overnight.6.

When ready to eat, simply break into pieces.7.



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SALMON OR CRAB DIP

1 x tube of either Salmon or Crab Paste.•

250g of cream cheese.•

2 x tablespoons of Roasted Onions.•

Pinch of dried parsley.•

Add 2-3 tablespoons of Salmon or Crab Paste to1.

softened cream cheese. Taste and adjust to your

liking.

Add parsley and Roasted Onions.2.

Mix well, place in a bowl and refrigerate until3.

needed.

Serve with crispbreads for delicious and easy dip for4.

your next barbeque platter.



Q u ic k and ea s y


FRUIT MINCE TARTS

1 x tin of Anna’s Ginger Thins.•

1 x jar of fruit mince.•

Icing sugar for dusting.•

Preheat oven to 1801. °C.

Lightly grease patty tin.2.

Place 1 Anna’s Ginger Thin biscuit in each hole.3.

Bake for 3-4 minutes.4.

Press down slightly to give shape to the biscuit.5.

Place a teaspoon of fruit mince into each biscuit.6.


Allow to cool.8.

Remove from tin and dust with icing sugar.9.



Q u ic k and ea s y


CHOCOLATE TARTLETS

175 g IKEA Milk Chocolate, broken into pieces.•

100 ml thickened cream.•

75 g butter.•

1 x pack of Daim Dragees.•

1 x tin Anna’s Ginger Thins.•

Preheat oven to 1801. °C.


Place 1 Anna’s Ginger Thin biscuit in each hole.3.


Press down slightly to give shape to the biscuit.5.

Heat the cream, then pour it over the broken chocolate and6.

stir until melted.

Add butter and stir until combined.7.

Pour into biscuit shells and decorate with Daim8. Dragees.

Refrigerate until set.9.



GINGERBREAD CREAM LOG

500 ml thickened cream•

1 tsp caster sugar•

1 tsp vanilla essence•

1 tin of Gille Gingerbread biscuits•

Lingonberry jam•

Place cream, sugar and vanilla in a bowl and beat using1.

an electric beater until stiff.

Spread a little of the cream onto the base of a serving2.

plate. Spread one biscuit with 11/2 teaspoons cream then

sandwich with another biscuit. Top with another 11/2

teaspoons cream then place biscuits on their side ontothe serving plate. Repeat until the log reaches a desired

length. Leave enough cream to spread over the log.

Once the log is covered entirely with the remaining3.

cream, cover loosely with foil, then place in refrigerator

for a minimum of 6 hours to set.

Just before serving, gently drizzle lingongerry jam,4.

mixed with a little water, over the top of the log. Cut

cake diagonally into slices.

Q u ic k and ea s y




Q u ic k and ea s y


CHOCOLATE TARTLETS

175 g IKEA Milk Chocolate, broken into pieces•


75 g butter•

1 x pack of Daim Dragees•

1 x tin Annas Ginger Thins•

Preheat oven to 1801. ° C.


Place the Anna Ginger Thins into Patty tin, one in each3.

hole.

Place in the oven for approximately 3 mins, take out of 4.

the oven and press down slightly to give shape to thebiscuit. Leave to cool.

Heat the cream in a saucepan and pour over the5.

broken chocolate, stir until the chocolate is melted and

completely mixed through. Add butter and stir until

combined.

Pour into the cooled biscuit shells.6.

Decorate with the Daim Dragees.7.

Refrigerate for about 1 hour until completely chilled.8.

Delicious!!!9.



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POTATO AND SALMON BAKEServes 4

1 x pack of Potaotes Au Gratin•

1 x pack of salmon•

Additional items• :

Broccoli florets - pre-cooked until just tender•

Diced onion•

Pinch each of salt, pepper, dill and parsley•


Defrost salmon and break into pieces.2.

Defrost pack of Potaoes Au Gratin.3.

Grease a casserole dish and place salmon pieces on4.bottom of casserole dish.

Add additonal items to salmon (if using) mix through.5.

Place Potatoes Au Gratin over the top and place in oven6.

for 20 minutes until golden brown.

Sprinkle top with parsley.7.

Serve with fresh salad or vegetables.8.



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VEGETARIAN PARMIGIANAServes 8

1 x pack of Rosti•

8 tablespoons IKEA Tomato Sauce•

100 g grated Klosters cheese•

Herbs of choice: we suggest parsley and oregano•


Place Rosti on greased baking sheet.2.

Spread with IKEA Tomato Sauce.3.

Sprinkle grated cheese on top.4.

Bake in oven for approximately 10 minutes until cheese5.

has melted..Sprinkle herbs on top.

Serve with salad or vegetables of choice.6.

Enjoy on its own as a quick snack for the kids after•

school or add to a main meal for a delicious vegetarianoption.



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GRAVAD LAX MOUSSEServes 6

2 x packs of Gravad Lax (marinated salmon)•

10 g butter•


1 x sachet gelatine powder•

100 ml fish stock•

Salt and pepper to taste•

Place 1 pack of Gravad Lax with butter into blender and1.

process until smooth.

Warm the fish stock and add to gelatine, stir to dissolve.2.

Add cream and gelatine mix to blender, process until3.combined.

Either use 6 small ramekins or 1 dish, then place the4.

remaining slices of Gravad Lax into the dishes, allowing

them to overlap the edges of the dish.

Place mousse mixture into dish/es then fold over Gravad5.

Lax to cover the mousse.

Cover with Glad Wrap and refrigerate for 2 hours.6.

Gently tap the base of the dish and place onto plate.7.

Serve with fresh crusty bread and salad.8.



Q u ic k and ea s y


GOURMET SALMON PIEServes 4

2 x pack of Salmon•

1 x pack of IKEA Frozen Mashed Potatoes•

Small brocolli - florets only•

Peas and corn•

Salt and pepper•

Heat oven to 1801. °C.


Cook in mocrowave for 4 minutes and flake.3.

Make up mashed potatoes according to directions on4.

pack.Mix together the salmon and potatoes with all other5.

ingredients.

Place into greased casserole dish, flatten top.6.

Place into heated oven for 20 minutes until golden7.

brown.

Can be served with salad or vegetables of choice.8.



Q u ic k and ea s y


GOURMET SALMON PATTIESServes 4

1x pack of salmon•

1x pack of IKEA Frozen Mashed Potatoes•

Salt and pepper•

Flour•

Breadcrumbs•

Oil•


Cook in microwave for 4 minutes and flake.2.

Make up mashed potatoes according to directions on pack.3.

Mix together salmon and potatoes and mash together.4.

Add salt and pepper.5.Take a large tablespoon of the mixture and form into small6.

patty shape.

Place each side into flour and then press into the breadcrumb7.

mix.

Place on a tray covered in Glad Bake, continue until all mixture8.

is used.

Heat oil in large frypan or electric frypan. Place patties into9.

pan, cook eahc side for 5 minutes until golden brown.

10. Great hot or cold - good for lunch boxes for the kids.

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Sfm Recipes 2