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Potato pancake and the Nobel Prize 2012

Today is the Nobel Banquet and the eyes of the academic world are on Stockholm, Sweden. Women in beautiful dresses. Men i tuxidos,  a lot of intelligent people and 1316 plates of food x 3 to serv.  It´s impressive!

It’s The Swedish Chef of the Year 2002, Andreas Hedlund, who is pulling the strings, and nothing can go wrong. 39 chefs are working with food preparation in the kitchen to serv all these people. 1316 entrees are served exactly at 19:25 and his greatest concern is that the main course is hot all the way. The menue will be presented at 7 p m today. Here you can find all menues during the history of the Nobel Price.

I can understand the meticulous planning required for such a dinner. I have served 800 plates of food in three hours (two chefs) at a party last year, and that is just a coffe break compare to The Nobel Banquet 2012.

So today I take it a little easier , and cook a mini potatoe pancace that goes great with a glass of chilled Champagne and just watch the program. Opt for fine potatoes such as almond potatoes and drink real Champagne.  I foud this fun Champagne – Champagne Maxim’s – wich has a taste of sponge cake and lemon meringue and fruity tiny bubbles that transform anybody into a Can-Can dancer (which i think they need after a long dinner such as The Nobel Banquet)

Watch live from the Nobel prize here.

Here you go!

POTATOE PANCACES, ROE AND CRÈME FRAICHE  (Potatisplätt, löjrom och crème friache)

Approx 30-40 pcs (estimate 3-4 panncaces/ person)
Approximately 40 minutes

3 potatoes (almond, ratte or deli potato)
0.5 ml crème fraîche
0.5 ml whipping cream
2 tablespoons milk
1.5 cups flour
1 egg
1 egg (white)
0.5 tsp salt
2 tablespoons butter

1/4 red onion
50 g of roe ( fine red caviar for budget option)
0.5 ml crème fraîche


1.  Boil the potatoes until tender. Let them cool and peel them.
2. Run the potatoes through a potato ricer.
3. Mix potatoes with sour cream, whipping cream and milk.
4. Stir in flour, egg and egg white. Stir to a smooth batter.
5. Season with salt.
6. Fill a piping bag with the potato mixture. Store in the fridge.
7. Chop the red onion and refrigerate.
8. Fry small pancakes, about 3 cm in dm, in butter over medium heat for about 3 minutes on each side until they are nicely browned.
9. Spread a dollop of roe, or caviar and a dollop of sour cream on each cake. Top with red onion and frech dill.


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Pernilla Elmquist

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