Arlo's recipe for Jansson’s Frestelse share your's here!

[Arlo]

Thought I would share this with you Tele spankin friends O mine. Even some of you Tele spankin not quite what I would call friends O mine.

Arlo's recipe for Jansson’s Frestelse

2 large potato's
1 large onion
2 cans of kipper snacks
1 pint of heavy creme
real butter
1 square glass baking dish.

Cut up the taters into small fingers kinda like fries.
Layer some on the bottom of the glass baking dish. (not all of em save some for the next layer, i always spray a little olive oil on the bottom first)
Then cut up onion in the same fashion or a bit smaller (diced) if desired.
Layer them on top of yer taters. (not all of em save some for the next layer)
Open a can o kippers and place it in chunks on the onions spread it around. Do the same with the second can so that you have a nice layer of fish.
Another layer of onions on top of that. Then the rest of the taters to cover that.
Pour on the creme. Use enough to fill the glass baking dish at least half way bu not more than 2/3.
Dab a lil butter on the top in strategic locations.
Bake it at 375 until golden on top and most of the creme has dissipated.

Crack open your (insert favorite beverage here) and have some real Swedish cooking. OK well they use salty anchovies. A little too salty for me so I tamed her down a notch.

Great meal but very heavy and a winter dish in my hood.

Bon appetite and don't forget the brew!

[Stefan]

Oh Arlo! I can tell you have spent some time in Sweden during Christmas! Gosh, I´m hungry now!!!

[Westerly Sunn]

How is Frestelse supposed to be pronounced?

[Arlo]

Originally Posted by Westerly Sunn

How is Frestelse supposed to be pronounced?

Fress' Telsa [something like that]

[Telemarkman]

Mmmmm.... that sounds delicious Arlo !

And Sweden is our good neighbor - I will try it sometime...

But can you eat it with your hat on ?

[mojocasterman]

Originally Posted by Arlo

Thought I would share this with you Tele spankin friends O mine. Even some of you Tele spankin not quite what I would call friends O mine.

Arlo's recipe for Jansson’s Frestelse

2 large potato's
1 large onion
2 cans of kipper snacks
1 pint of heavy creme
real butter
1 square glass baking dish.

Cut up the taters into small fingers kinda like fries.
Layer some on the bottom of the glass baking dish. (not all of em save some for the next layer, i always spray a little olive oil on the bottom first)
Then cut up onion in the same fashion or a bit smaller (diced) if desired.
Layer them on top of yer taters. (not all of em save some for the next layer)
Open a can o kippers and place it in chunks on the onions spread it around. Do the same with the second can so that you have a nice layer of fish.
Another layer of onions on top of that. Then the rest of the taters to cover that.
Pour on the creme. Use enough to fill the glass baking dish at least half way bu not more than 2/3.
Dab a lil butter on the top in strategic locations.
Bake it at 375 until golden on top and most of the creme has dissipated.

Crack open your (insert favorite beverage here) and have some real Swedish cooking. OK well they use salty anchovies. A little too salty for me so I tamed her down a notch.

Great meal but very heavy and a winter dish in my hood.

Bon appetite and don't forget the brew!

1. Thanks for the recipe
2. Taters in Maine? Where to find them???
3. Bon appetit actually

[StuH]

Great recipe Arlo here's a fave of mine.

It's Called Orange Suprise

-a boxes of macaroni and cheese (KraftDinner prefered)
-a tub of left over KFC gravy

Pour the gravy on the macaroni and viola Orange Suprise

When I'm real creative I put fruitloops oin my cornflakes.

[Arlo]

Originally Posted by Rec79

Oh Arlo! I can tell you have spent some time in Sweden during Christmas! Gosh, I´m hungry now!!!

Sure have my friend "Jag Elska Sverige!!" I will be there in June or July this year doing a little tour with Dr. Ake!

Originally Posted by Telemarkman

Mmmmm.... that sounds delicious Arlo !

And Sweden is our good neighbor - I will try it sometime...

But can you eat it with your hat on ?

I think you will enjoy it very much. It fills the house with a wonderful aroma for a day. And it is certainly edible with or with out the hat.

Originally Posted by mojocasterman

1. Thanks for the recipe
2. Taters in Maine? Where to find them???
3. Bon appetit actually

LOL You Belgian man you!! I figured I would try my feeble attempt at my Francaise. (hmmm was that one spelled right?)

By the way the interview is coming along nicely. Lot's of pictures will be included as well. Soon.

Originally Posted by StuH

Great recipe Arlo here's a fave of mine.

It's Called Orange Suprise

-a boxes of macaroni and cheese (KraftDinner prefered)
-a tub of left over KFC gravy

Pour the gravy on the macaroni and viola Orange Suprise

When I'm real creative I put fruitloops oin my cornflakes.

I well, ah, I I I .... I am speechless

Have you thought about making a recipe book? Maybe a stint on Iron Chef

[Stefan]

Originally Posted by Arlo

Sure have my friend "Jag Elska Sverige!!" I will be there in June or July this year doing a little tour with Dr. Ake!

You wanna come over to my place and have some "sill och nubbe" in june or july????

Here is a picture of some Swedish girls I don´t know the names of...



but the look pretty enough....

Here is some sill and nubbe for you Arlo!

[68tele]

Holy umlaut, REC79!

[Home Grown Tele]

Arlo do you eat lutefisk and drink akuavit too?? Bro, I think you've gone native!!

[E.D. Patton]

Originally Posted by Home Grown Tele

Arlo do you eat lutefisk and drink akuavit too?? Bro, I think you've gone native!!

Yep. I think brother Arlo's gone to the land of the midnight sun...

And with babes like that, who can blame him?

[Big Tony]

Originally Posted by Arlo

Arlo's recipe for Jansson’s Frestelse

2 large potato's
1 large onion
2 cans of kipper snacks
1 pint of heavy creme
real butter
1 square glass baking dish.

Cut up the taters into small fingers kinda like fries.
Layer some on the bottom of the glass baking dish. (not all of em save some for the next layer, i always spray a little olive oil on the bottom first)
Then cut up onion in the same fashion or a bit smaller (diced) if desired.
Layer them on top of yer taters. (not all of em save some for the next layer)
Open a can o kippers and place it in chunks on the onions spread it around. Do the same with the second can so that you have a nice layer of fish.
Another layer of onions on top of that. Then the rest of the taters to cover that.
Pour on the creme. Use enough to fill the glass baking dish at least half way bu not more than 2/3.
Dab a lil butter on the top in strategic locations.
Bake it at 375 until golden on top and most of the creme has dissipated.

Hey, Arlo!

I make my Janssons Frestelse almost the same way, but I use the original salty anchovies, and also pour some of the anchovies sause over it. My personal touch is to mix in some caper, for that extra salty taste.

I call my variation "Tony's Frestelse", maybe you should name your "Arlo's Frestelse"! ("Frestelse" is Swedish for "temptation")

A cold beer, and a "snaps", is a must!

/ Tony

[Bones]

i think i would starve to death if i ever went to Sweden.

[Ronkirn]

My Doc would just slap me if I ate any of that stuff... he said, If I like it, I can't have it....

Ron Kirn

[Arlo]

Originally Posted by Rec79

You wanna come over to my place and have some "sill och nubbe" in june or july????

Here is a picture of some Swedish girls I don´t know the names of...



but the look pretty enough....

Here is some sill and nubbe for you Arlo!

WooHoo!! I just finished a batch of senap sill! Mmmmm mmm good stuff.



This is Maria from Lulea my second wife. She taught me how to make Jannsen's and Palt.