Home About us Products Prescription From cow to stomach Bondebloggen News archive Prescription Our best recipes No. 8 Autumn Our best recipes No. 7 Spring & Summer Our best recipes No. 6 Winter Our best recipes No. 5 Theme Christmas & New Year Cream-baked chicken Christmas presents Sponge cake Egg halves Salmon and chevre pie Christmas toast with ham New Year's menu 3 starters Beef fillet with parmesan cream Strawberry and champagne dessert Gingerbread cookies Our best recipes No. 4 Theme Autumn Our best recipes No. 3 Theme Spring & Summer Our best recipes No. 2 Winter Our best recipes No. 1 Christmas & New Year Gefleortens recipe Daniel's recipe Meat Fish Bird Soups Coffee & Bake Children Guldkorns archive Tweet New Year's menu - 3 starters seafood soup, shrimp cocktail and salmon cut 4 servings INGREDIENTS Seafood soup peel from 200 g shrimp 1 carrot 2 shallots oil for frying 1 teaspoon tomato puree 2 dl white wine 2 dl water 2 dl Gefleorten whipping cream 2 teaspoons lobster stock salt 1 tbsp dill, chopped DO THIS: Peel the prawns and set them in the fridge. Peel and finely chop the carrot and shallots. Fry gently with the shrimp shells in a saucepan with a little oil. Add tomato puree and sauté for a few minutes. Beat over white wine and let reduce until about half remains. Strain the shells and vegetables. Turn on water and cream and bring to a boil. Taste with lobster stock, salt and dill. Shrimp cocktail 2 dl Gefleorten sour cream 1 avocado 1 clove of garlic ½ lemon, juice and peel salt 200 g shrimp with peel ½ red onion, finely chopped cress, for garnish DO THIS: Mix ¾ of avocado with sour cream and garlic. Taste with a little lemon juice and salt. Put the cream in the bottom of a serving glass or small bowl, top with peeled shrimp and red onion. Garnish with the rest of the avocado, lemon peel and cress Salmon cut 1 medium baguette olive oil 1 dl Gefleortens crème fraiche ½ lemon, peel and juice 1 tbsp dill, chopped salt 50 g pickled salmon cress, for garnish DO THIS: Set the oven to 200 °. Slice the baguette and brush with a little olive oil. Roast until golden in the oven. Stir together the crème fraiche, lemon juice, lemon zest, dill and salt. Spread on the bread slices and top with salmon and cress. plug kontakt@gefleortens.se Phone: 026-65 05 00 Fax: 026-65 05 09 Postal address: Arla Gefleortens AB Box 6077 800 06 Gävle Delivery address: Arla Gefleortens AB S. Kungsgatan 58 802 55 Gävle Links Complaints Supplier login Cookies

Home About us Products Prescription From cow to stomach Bondebloggen Environment & Quality News archive Products Milk File Yoghurt Cream Sour cream Crème Fraiche About milk Organic Dalamjölk Complaint From Sweden Tweet Products Milk File Yoghurt Cream Sour cream Crème Fraiche Complaint About Milk Questions about Milk Organic Dalamjölk plug kontakt@gefleortens.se Phone: 026-65 05 00 Fax: 026-65 05 09 Postal address: Gefleortens Mejeriförening Box 6077 800 06 Gävle Delivery address: Gefleortens Mejeriförening S. Kungsgatan 58 802 55 Gävle Links Photo archive Visit the dairy Complaints Farm information Supplier login Cookies