Jansson’s Frestelse - Creamy Anchovy Potato Bake #FoodieExtravaganza

Frestelse means temptation in Swedish so this wonderful dish is aptly named. It looks and smells SO GOOD. Made with potatoes, sliced onions, salty anchovies and a very generous amount of rich cream, Jansson’s Frestelse - what I am also calling Creamy Anchovy Potato Bake - is a traditional casserole that is a must-have at Christmas in its native Sweden, but it’s also eaten year round there. Try it and you’ll see why. It’s too good to eat just once a year!

If you are a fan of Dauphinoise potatoes, you are going to love their Swedish cousin. According to Sweden.se,  Jansson’s Frestelse is named after opera singer and actor Per Adolf “Pelle” Janzon (1844-1889) who was apparently not just a talented comedic actor but also a lover of good food.

The Time/Life book, The Cooking of Scandinavia attributes the name to Erik Janson, (1808-1850) a 19th century Swedish religious zealot and self-appointed prophet. He lived an ascetic life, abstaining from fleshly pleasures, but apparently he was so tempted by this potato dish that he gave in, hence the name.

Whatever the source, this one’s a winner!

I baked mine in four little baking dishes because I thought they’d be pretty, but you can make your Creamy Anchovy Potato Bake in one big casserole. This dish is so rich that, as a side dish, we couldn’t finish our portions and ate the leftovers the next day. As a main dish, with just a fresh side salad, they are the perfect amount.

Jansson's Frestelse - Creamy Anchovy Potato Bake

For all the anchovy naysayers out there who are still with me, let me say, thanks for reading thus far. I can promise you that this dish is not fishy at all. The anchovies add a subtle flavor that is enhanced by the cream and onions. It all melds together with the potatoes creating a savory temptation topped by crunchy buttery breadcrumbs.

Ingredients for 4 as a main, 6­-8 as a side
1 medium onion
2 tablespoons butter, plus extra for topping
2 lbs or 910g potatoes
1 can (2 oz or 56g) anchovies in oil
1 3⁄4 cups or 414ml heavy whipping cream
Salt and freshly ground black pepper
3⁄4 cup or 45g fresh breadcrumbs

Method
Drain the can of anchovies, reserving the oil. Preheat your oven to 350°F or 180°C and prepare your casserole dish by brushing the bottom and sides with the reserved oil.

Peel and slice the onions thinly. Sauté them gently in a pan with the butter, until they soften. Be careful not to let them brown.

Fill a large bowl with cold water. Peel the potatoes and cut them into strips, adding them to the bowl as you go. This will stop them from oxidizing or turning brown.

Drain the potatoes and use one third to line the bottom your greased baking dish. Spread half of the sautéed onions and half of the drained anchovies on top.

Top with another third of the potatoes, then the remaining onions and anchovies. Finish with the rest of the potatoes. Sprinkle with some salt and a few good grinds of black pepper. Pour in the cream.

Sprinkle the top with the fresh breadcrumbs and put a few little slices of butter on them.

Tip: In case the Creamy Anchovy Potato Bake bubbles over, I suggest using a baking pan or some heavy duty foil under the casserole dish. This will make cleanup so much easier.

Bake for about 45 minutes for smaller casserole dishes and as much as an hour for one big one, or until the potatoes are tender. Test them with a fork. If they are browning fast but the potatoes aren’t cooked through yet, you can cover them with some foil.

When the casserole is done, remove it from the oven and leave to cool for about 10 minutes before serving.

Enjoy!

Today I am joining my fellow bloggers to celebration National Potato Lovers Day. Many thanks to our host, Anne from Simple and Savory. Check out all the great potato dishes we are sharing!

• Air Fried Potato Chips by A Day in the Life on the Farm
• Baked Rosti with Spiralized Potatoes by Karen's Kitchen Stories
• Colcannon Potatoes by Simply Inspired Meals
• Creamy Cheeseburger & Veggie Hot Dish by Faith, Hope Love, & Luck Survive Despite a Whiskered Accomplice
• Healthy Twice Baked Potatoes by Simple and Savory
• Jansson's Frestelse - Creamy Anchovy Potato Bake by Food Lust People Love
• Krumplileves (Hungarian Potato Soup) by Tara's Multicultural Table
• Potato Hearts by Sneha's Recipe
• Sausage Stuffed Red Potatoes by Jolene's Recipe Journal
• Schwabischer Kartoffelsalat (German Potato Salad) by Culinary Adventures with Camilla
• Scottish Macaroon Bars by Pandemonium Noshery
• Wet Breakfast Burrito by Palatable Pastime
• Waffled Hash Browns by Reviews, Chews & How-Tos

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

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Creamy Anchovy Potato Bake!

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Cheddar Ham Chive Muffins #MuffinMonday

Loads of extra mature sharp cheddar cheese, smoked ham and chives make these cheddar ham chive muffins the perfect accompaniment to your favorite soup, or as a stand alone treat for breakfast and snack time.

This past week I had the absolute pleasure of visiting a dear friend in Northern Wales. The weather flip-flopped from cold and clear to cold and snowy and back again with just a little rain and tiny hail from time to time to make things interesting. It was an ideal time to turn the oven on and bake!

Since Jane and I have similar tastes - salty over sweet every time - I decided that savory muffins were the way to go. As a bonus, Jane's parents were kind enough to let me use their back garden to take the muffin photos since it was rather dark inside. Check out the gorgeous sea view they enjoy! I could have looked at it all day if the temperatures hadn't been so cold! Yes, that is still SNOW on the ground.

The Irish Sea

Of course, I shared the muffins with them as well. They said they'd never had a savory muffin so I was pleased to be the baker and bearer of a first for them.

I had a similar experience when I baked Brie and Bacon Muffins for Scottish friends we were visiting in Paris. Despite my saying that the muffins were made with Brie and bacon, there were surprised faces at the breakfast table when they bit into (what??!!) savory muffins. What part of Brie and bacon made you think they would be sweet muffins! I exclaimed.

Cheddar Ham Chive Muffins

Use whatever cheese you have on hand for these wonderful muffins. I prefer an extra mature sharp cheddar but seriously, any semi-hard or hard cheese would do.

Ingredients
5 1/3 oz or 150g thick cut smoked ham
7 oz or 200g extra sharp mature cheddar cheese
2 chives or green onions (about 20g)
2 cups or 250g flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cayenne (optional but highly recommended)
1 cup or 240ml milk
1/4 cup or 60ml vegetable oil
2 eggs

Method
Preheat your oven to 375°F or 190°C and generously grease your muffin pan or use silicone muffin cups.  If you don't have silicone liners, I would suggest putting the batter into a greased pan rather than paper muffin cups because the cheese in these makes them bake up lovely and browned and crunchy all over. It would stick to a paper liner.

Cut your ham into small squares. Grate half of the cheese with a large hole grater and cut the other half into small cubes. Finely chop the chives.

Separate out just a little of each to top the muffins before baking.

In a large bowl, whisk the flour, sugar, baking powder, salt and cayenne, if using. Stir in the grated cheddar cheese and the ham.

In a separate bowl, whisk the eggs, milk, and oil together. Pour milk mixture into dry ingredients and stir with a spoon or rubber spatula until  they are just combined.

Gently fold in the cheddar cubes. 

Spoon the batter into your very well greased muffin pan or silicone liners. Top each filled cup of batter with the reserved ham, grated cheese and chopped chives.

Bake in your preheated oven for 20-25 minutes or until they are looking browned and crispy and delicious and you can't wait another second to eat them.

Allow the muffins to cool for a few minutes then use a non-pointy knife to loosen/remove them and the melted cheese from the muffin pan. You don't want to scratch your pan!

Enjoy!

Check out all the other lovely muffins my Muffin Monday bakers are sharing today:

• Cheddar Ham Chive Muffins from Food Lust People Love
• Chocolate Chip Oatmeal Muffins from Jolene's Recipe Journal
• Orange Chia Seed Muffins from Passion Kneaded
• Pineapple Macadamia Nut Muffins from Palatable Pastime
• Triple Chocolate Muffins from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

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Chocolate Chip Orange Oatmeal Cookies #CreativeCookieExchange

These chocolate chip orange oatmeal cookies are my favorite chocolate chip cookies, bumped up a few notches with the simple but effect addition of fresh orange zest.

When the Creative Cookie Exchange group first started baking together several years ago, the first theme was “back to school” cookies. I didn’t even hesitate because there was only one cookie recipe that I made over and over and over again when my girls were still living at home.

Originally shared with me by a good friend almost 30 years ago, those Joy of Cooking chocolate chip oatmeal cookies were my go-to for after school snack time, weekends, sleepovers and anytime chewy cookies were needed. (Pretty much always.)

Just a few weeks ago, a reader named Cindy C. left a comment on that post telling me that the Joy of Cooking recipe was her family’s favorite as well. She said it was because they always added the suggested optional orange zest; that’s what made the cookies special. Well. That gave me pause. I had never added the orange zest. I responded that I certainly would next time.

So here we are. Creative Cookie Exchange doyenne Laura from The Spiced Life is hosting today’s event with a theme of “favorite cookies” or for those of us who have already shared our favorite, add a twist. I've added the orange zest.

Chocolate Chip Orange Oatmeal Cookies

A classic from Joy of Cooking, this oatmeal chocolate chip cookie recipe makes the best chewy cookies around, with an added flavor hit of orange. I'm not sure if they are better than the original but they are certainly delicious. The orange zest and semi-sweet chocolate make a great combination.

Ingredients
1/2 cup (firmly packed) or 100g brown sugar
1/2 cup or 115g caster sugar
1/2 cup or 115g butter, softened
1 egg
1 teaspoon vanilla essence
1 tablespoon milk
1 cup or 125g all purpose flour
1/2 teaspoon baking soda (bicarbonate of soda)
1/2 teaspoon double-acting baking powder
1/2 teaspoon salt
1 cup or 95g uncooked quick rolled oats
3/4 cup or 125g semi-sweet chocolate chips
1 teaspoon freshly grated orange zest

Method
Preheat oven to 350°F or 180°C and grease a cookie sheet or line it with a silicone mat. Cream your butter with the two sugars. Add in the egg, vanilla and milk. Beat till smooth.

Add in the flour, baking powder, baking soda and salt and beat again until smooth.

Add in the oats, chocolate chips and orange zest. Beat until well mixed.

Drop spoonfuls 2 inches apart on well-greased cookie sheet. I like to use my 2-tablespoon cookie scoop so every cookie is even.

The little flecks of orange aren't as obvious in the baked cookies. 

Bake 8-10 minutes, or until light brown. For chewy cookies, do not over bake!

Leave to cool for a few minutes on the baking pan then remove them to a wire rack to cool completely before storing in an airtight container. 

This batch will make about 2 1/2 - 3 dozen two-inch cookies though I highly recommend making a double batch of dough and freezing the balance. Find complete instructions for freezing then baking here.

Enjoy!

Check out all the favorite cookies we are sharing today! Many thanks to our host Laura from The Spice Life.

• Game Day Cookies from Karen's Kitchen Stories
• Gosh Darn Good Cookies from What Smells So Good?
• The Chocolate Chip Cookie Collection from The Spiced Life
• Chocolate Chip Orange Oatmeal Cookies from Food Lust People Love

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

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