Special Section

Superstar Recipes. By Agnetha Fältskog (Anna) and Anni-Frid Lyngstad (Frida)

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

New Idea (Australia) · 28 June 1980 (Page 58)


BACK | HOME | MAIL | Disclaimer

This site uses frames. If you came directly to this page from an external link, welcome to ABBA Omnibus. Please click here to go to the home page.

ABBA Omnibus