Serves 2

50g meringues
150g strawberries
1dl vanilla or caramel pudding
1dl whipping cream (35%)

Whip the cream and mix with the pudding. Add the meringues to the mixture. Chop the strawberries and place them on the bottom of a serving bowl.

Pour the cream on top and serve immediately.

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Serves 4

250g vanilla pudding
2 eggs
1 tbsp vanilla sugar
1dl single cream (10%)
0.5dl sugar
8–10 pieces of white bread
butter
1dl summer berries
About 0.5dl Demerara sugar

Grease the bottom and sides of a baking dish with soft butter. Beat the eggs with sugar and vanilla sugar, add pudding and cream. Dice the bread and stir berries into the pudding mixture. Pour the mixture into the prepared dish, cover with small pieces of butter and sprinkle with Demerara sugar.

Bake in the oven at 200 ºC until golden brown on top. Serve cool with cold milk.

Serves 4

2dl kefir
2dl whipping cream (35%)
1.25dl sugar
A vanilla pod
2 gelatine sheets

For serving:
1 kiwi or berries
Honey
Fresh peppermint leaves

Soak the gelatine sheets in cold water. Bring whipping cream, sugar and the vanilla pod to the boil. Squeeze the gelatine sheets dry. Remove the vanilla pod from the pot and dissolve the gelatine in the hot cream. Let the cream mixture cool to blood heat and blend in room temperature kefir. Pour the mixture into glasses and let it chill until firm: about 4 hours to overnight.

Serve with puréed berries, honey and peppermint leaves.

Serves 6

5 dl sour milk
2½ dl 35% sweet cream
2 tsp gelatine
2 tbsp water
2 dl sugar
1 tsp vanilla sugar
Fresh berries or jam

Mix the gelatine with water and let it expand. In a pot, mix the sweet cream and sugar, heat for 2-3 minutes. Dissolve the gelatine in a double boiler, mix with the cream, and cool at room temperature. Add the sour milk and vanilla sugar. Stir well.

Pour the mixture into stemmed glasses or small bowls. Refrigerate for at least 6-7 hours.

Serve with jam or fresh berries.

Serves 4

1 l water
2 fish bouillon cubes
2 onions
6-7 potatoes
200 g leeks
6 dl 35% sweet cream
500 g salmon fillets
1 tsp lemon pepper
½ tsp salt
1 dl chopped dill

Bring the water to a boil. Add the fish bouillon cubes, onions cut into rings and sliced leeks and potatoes. Simmer for 5 minutes. Add the cubed salmon fillet and sweet cream. Simmer for 10 minutes over low heat, season.

Sprinkle with chopped dill when serving.

8-10 servings

½ l kefir
2 dl 35 % sweet cream
200 g smoked chicken (or turkey)
1 sweet red pepper
2-3 marinated pickles
2 tbsp gelatine
6 tbsp water
½ dl chopped parsley
½ dl chopped dill
1½ tsp salt
1 tsp herb salt
½ tsp lemon pepper

Cut the smoked chicken into pieces, and chop the sweet pepper and pickles. Add chopped greens. Mix the gelatine with water, let it expand and dissolve in a double boiler. Beat the cream and mix with the kefir. Add the gelatine.

Place in the refrigerator overnight. Remove from the mould and serve.

Serves 4

200 g cleaned smoked fish
350 g cottage cheese
3 boiled eggs
½ of a cucumber
100 g cherry tomatoes
Chives

Dressing:
150 g whipping cream
¼ tsp salt
¼ tsp black pepper
½ tsp sugar

Cut the smoked fish, chop the eggs, halve the cherry tomatoes, and slice the cucumber. Place the fish, eggs, cottage cheese, cucumber, and tomatoes in layers into a bowl. Sprinkle with chopped chives. Beat the cream with the seasoning. Pour on the salad.