Recipes
At Silverskär we are greeting you at your arrival with our speciality ”The Åland Pancake”. The dining expierence is fantastic here, and everything tastes even better, when you get to enjoy our courses surrounded by the beautiful archipelago of Åland. If you have stayed here and want to look back at your dining expierience at Silverskär, you will find a few of our recipes here:
The Åland panncake
Ingredients
1 l of whole milk from Åland
1,5 dl of organic semolina from Överäng's mill
1 dl of organic flour (wheat) from Överäng's mill
3 eggs from Åland
1 dl of sugar
1 tsp of salt
2 tsp of cardamom
50 g of butter from Åland
Heat up the milk together with the butter, add the semolina and let it simmer until it becomes porridge. Take the porridge off the hot plate and let it cool off, then add the rest of the ingredients. You can add a bit more milk if you think the texture of the dough is too thick, you should be able to pour the dought into a greased oven dish. Then bake the pancake in the oven at 175 degrees for 45 minutes.
At Silverskär serve the pancake in a traditioanl way with plum jam, whipped cream and snaps!
Mayonnaise with chives
Ingredients
Eggs
Cooking oil
Chives
A bit of salt and vinegar
This mayonnaise with chives was a great success when we had our annual crayfish premier
Mix your home grown chives with some cooking oil in a blender, add regular mayonnaise and mix a little bit more. The Chive mayonnaise tastes best the same day, but you can keep it for a little bit longer. We whisk our mayonnaise in the morning, while we are boiling our crayfish and the dough for our bread is rising.
How to make mayonnaise
Tip the egg yolks into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar.
Kind regards,
Gustav, Head chef at Silverskär
