Jansson’s Temptation

A tasty and inexpensive potato and herring dish, Jansson’s Temptation originated in Sweden. It is usually served as part of a Smorgasbord, also sometimes as a snack with beer. Anchovies may be substituted if salted herring is not available.

1 tablespoon butter

6 large potatoes, peeled and cut into thin strips

6 salted herrings, soaked overnight in cold water, drained, boned and chopped

6 medium-sized onions, thinly sliced 1 oz. butter, cut into small pieces 10 fl. oz. single cream

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Using the tablespoon of butter, grease a medium-sized baking dish. Lay half the potatoes in a layer in the bottom of the dish. Arrange the herrings on the potatoes and the onions on the herrings. Cover with the remaining potato slices. Pour over half the cream and dot the top with the butter.

Place the dish in the centre of the oven and bake for 40 minutes.

Remove the dish from the oven and pour over the remaining cream. Return the dish to the oven and bake for a further 25 to 30 minutes or until the potatoes are tender.

Remove from the oven and serve immediately.

Japanese Artichoke

The Japanese artichoke is a small, irreg-ular, delicately flavoured tuber, known as crosne dujapon in France. The vegetable is scrubbed and then blanched in boiling water for 5 to 6 minutes or until the skin is tender. It is then tossed in a little butter and lemon juice over low heat for 5 minutes. Cream and seasoning is added and the artichokes are cooked for a further 10 minutes.

Japanese Cakes

Light little iced cakes, sandwiched with a creamy coffee filling, these traditional Japanese Cakes are delicious served with tea or coffee, and are especially popular with children.

3 egg whites

6 oz. castor sugar

½ teaspoon vanilla essence

6 oz. ground almonds

2 oz. butter, softened

6 oz. icing sugar ,, sifted

2 tablespoons double cream

2 teaspoons very strong black coffee

2 oz. icing sugar

1 tablespoon water

1 drop red food colouring

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Line one medium-sized baking tin with non-stick silicone paper and set it aside.

To make the cakes, in a medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks.

Using a metal spoon, fold in the castor sugar, vanilla essence and the ground almonds. Combine the mixture thor-oughly.

Spread the mixture in the prepared baking tin.

Place the tin in the centre of the oven and bake for 20 to 25 minutes, or until the cake is golden and firm to the touch.

Remove the cake from the oven and turn it out on to a flat surface. Using a 2-inch pastry cutter, cut the cake into circles. Set the circles aside on a wire rack to cool.

Chop the remaining cake pieces and return them to the oven for 5 to 7 minutes, or until they are dry and well-browned.

Remove the tin from the oven and let the pieces cool. Using a rolling pin, pound them into crumbs and set aside.

To make the coffee icing, place the butter in a medium-sized mixing bowl. Using a wooden spoon, cream the butter until it is soft and fluffy. Sift in the icing sugar and add the cream

A delight to anyone with a sweet tooth, these decorative Japanese Cakes are delicious served with coffee. and coffee. Beat the mixture with the spoon until it is smooth and set it aside.

To make the pink icing, sift the icing sugar into a small saucepan and stir in the water and food colouring. Set the pan over low heat and cook, stirring constantly, until the icing is smooth. Remove the pan from the heat and set it aside.

Using a flat-bladed knife, spread two-thirds of the coffee icing over the flat sides of half the cakes. Sandwich them with the other half. Spread the remaining coffee icing over the top of the cakes.

Place the prepared cake crumbs on a flat plate and dip each cake, iced side down, in the crumbs so that they adhere to the surface. Arrange the cakes on a plate.

With your index finger, make a small depression in the centre of each cake and drop one teaspoonful of the pink icing into each depression. Set the cakes aside for 30 minutes before serving, so that the pink icing can set.

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