About 6-8 servings

5 ⅓ margarine
⅔ cups sugar (+ 4 tablespoons)
⅔ cups all-purpose flour
1 egg

Melt margarine. Whip together sugar, egg and flour to an even batter. Pour in the margarine and blend together. Pour the batter into a buttered form, dust over approximately 4 tbsp sugar and bake at 175° (347°F) for 30 minutes. Let the cake cool a little. Serve together with cream or vanilla sauce and Felix rhubarb & strawberry jam.

We have spread the sandwich above with butter, laid on a layer of thinly sliced fried pork and topped it with sauerkraut, pickled onion and Felix rose hips & lingonberry jam.

4-6 servings

3 tablespoons butter
2 eggs
2 ½ cups milk
1 ¾ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt

Melt butter. Whip together the eggs, milk and then sift the flour a little at a time into the mixture. Beat in the sugar, salt and melted butter. Let the batter rest for about an hour. Heat a little butter in a frying pan or Swedish pancake pan, drop in the batter (approx. 2 tbsp/pancake). Fry at a high heat, turn the pancakes after about 2 minutes. Serve with blueberry jam and créme fraiche or cream.

about 8 waffles

3 ½ oz butter
1 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 ⅙ cups milk
2 eggs

Melt butter. Whip together flour, baking powder and salt with half of the milk until you have an even batter. Pour in the rest of the milk, eggs and the melted butter, whip until thoroughly mixed. Heat the waffle iron and brush with butter. Pour about ¾ dl (5 tbsp )batter and bake. Serve together with whipped cream and Felix cloudberry jam.

8 – 12 servings

3 ½ oz butter
⅔ cup sugar
2 tablespoons light syrup
3 ½ tbsp all-purpose flour
2 tablespoons cream
3 ½ oz sliced almonds

Set the oven to 150°C (302°F) Melt the butter over a low heat in a pan together with the sugar, syrup, flour and milk. Stir occasionally and make sure that the mixture does not boil. Take the pan from the heat and stir in almonds. Cover three cookie sheets with baking paper (for 12 portions). Drop 1 ½ tbsp of batter (four per sheet). Spread them out a little because they spread quite a bit in the oven. Bake in the middle of the oven for 10-20 minutes (one sheet at a time), until golden brown. Let cool on the sheet for about 3 minutes. Using a spatula, lift the cookies and then lay them upside down over cups or small bowls. Form them slightly so that they take on a round shape. Let cool. Heat Felix cloudberry jam in a pan together with star anise, whiskey and possibly a little water if you want a looser consistency. Put a scoop of vanilla ice cream in the almond cup and serve with hot cloudberry sauce.

4 servings

1/3 cup bread crumbs
2/3 cup milk
1/2 pound ground beef
1/2 pound ground pork
1 1/2 teaspoons salt
1 egg
2 tablespoons finely chooped onion
dash pepper
butter or margarine

In medium bowl combine bread crumbs and milk. Let stand about 10 minutes, then stir in beef, pork and salt. Stir in egg, onion and pepper and mix well. Shape into 24 balls and place on a wet cutting board. In skillet melt small amount butter. Add meatballs, in batches. Quickly brown the surface of the meatballs, then fry for about five more minutes until evenly browned and cooked through. Remove from pan and keep warm while cooking remaining meatballs. Serve meatballs with mashed potatoes, cream sauce, pickled cucumber and Felix wild lingonberry jam.

Cream sauce

10 1/2 oz beef broth or gravy
1/4 cup flour
1/2 cup milk
1 teaspoon soy sauce
1/4 cup whipping cream
1 tbspoon black currant jelly
salt and pepper to taste

Bring the beef broth to a boil. Mix flour and milk. Stir the mix into the broth. Add the soy sauce, cream and blackcurrant jelly. Simmer for about five minutes. Season with salt and pepper.