Evelyn Sjovall - e.sjovall@evelynskitchen.net
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Newsletter for the month of March and April 2006
For me it is almost unbelievable to see how fast time goes by. The winter is almost gone and here in the Salt Lake Valley spring is around the corner. In my backyard the spring flowers are getting ready and in the front yard the roses believe in coming first this year. The sun has been very nice and warm, although it is cold during the night you still don’t want to miss at least an hour outside in the sunshine.
I am looking forward to these nice spring days on which you don’t want to go inside after the winter, my husband has build me a deck in front of the house so I can see the Wasatch front whenever I want to. I is such a wonderful view, I already try to figure out how I can serve lunch out there.
Today I would like to introduce a Norwegian dish
to you. Come and join me making a Smorgasbord.
I found a “meter bread” the other day that works perfect for that.
Maybe you have your own baker the provides you with a bread like that I
found at “Macey’s” in Utah.
Cut the meter bread a in slices and spread them with butter. Cover the butter with a salad leaf then decorate in a very nice way different things like
- Sliced cheese
- Sliced smoked salmon
- Thin sliced sandwich turkey
- Thin sliced sandwich chicken
- And other things that you like
Decorate them with olives, little pickles, sliced
cooked eggs or whatever you like as a decoration. But not enough, you
would like to put some green on it. The salmon likes dill; the cheese
might like a little slice of decorative tomato. There are so many ways
in making your smorgasbord a spot on to which everyone wants to grab.
In April you will find my next cooking lesson at Thanksgiving Point,
then we will see how tasty Whole Food cooking can be. Maybe next time
we will have a lesson on the Scandinavian Smorgasbord, if you like
that, write Thanksgiving point.com and request that.
Thank you so much for joining me, see you next time
Yours truly,
Evelyn Sjovall - your German Chef
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