Christmas feast, part two: The starters


A cracker casually placed on the edge of a jar full of our faux Senapssill.

A cracker casually placed on the edge of a jar full of our faux Senapssill.

Finally, part two of the Christmas feast is here! I hope you enjoyed the Glögg, but now it's time to dig into the food. We'll begin with the starters!

In our family, the starters, or cold dishes, are among the more popular ones and usually you're full by the time the main course arrives. I'm guessing this is quite common around every household. No? Well, it is in our home. The starters are so darn good we can't help ourselves!

Christmas is usually a chaotic circus in our home, everyone is really excited and hungry all day long. Then after the first course everything settles down and people can calm down. But this year our Christmas will be a bit different, because we're spending it in Mexico! Yes! Half of Cake and Beans, Lotta, is turning 30 on Christmas eve so we wanted to celebrate it properly and traditionally with tacos and tequila.

That's why it's been extra much fun preparing this guide and all the Christmas food, so we can enjoy everything that has to do with Christmas before we leave.

You'll find that almost all of our starters are some sort of sauce or dip, which is because that's what we've grown up with! The starters in our childhood were often an array of pickled herring, some fish, too much beetroot salad, different sauces and potatoes (to eat all the sauces with). But this is our vegetarian take on some classic and some not so classic Christmas starters.

Here we go, all of our starters in no particular order:

An array of foods spread out on a table.

An array of foods spread out on a table.

More food. More table.

More food. More table.


Beetroot hummus

  • one beetroot

  • one can of chickpeas

  • handful of thyme leaves

  • a clove of garlic

  • 1 dl olive oil

  • salt & pepper

  1. Peel and grate the beetroot
  2. Throw it, along with the chickpeas, thyme and olive oil into a food processor
  3. Press the garlic into the mix and blend until smooth
  4. Add more oil if needed until you get the consistency you want
  5. Add salt & pepper to taste and serve immediately

TIP: This is the perfect dish to use that bottle of hand-pressed olive oil from Sicily your mother-in-law gave you on your birthday and that you've been saving ever since. The oil gives the hummus a lot of it's flavour so make sure to use one that you like the taste of!

This bite was actually not planned. It was bitten by the photographer after a long day of cooking and taking pictures for hours and she (I) was super hungry at that point. So yeah. I wanted to take a bite.

This bite was actually not planned. It was bitten by the photographer after a long day of cooking and taking pictures for hours and she (I) was super hungry at that point. So yeah. I wanted to take a bite.


Vegan pickled "herring" / Senapssill

  • 2,5 dl of vegan crème fraîche

  • 3 tbsp dijon mustard 

  • 2 tsp mustard seeds 

  • 2 tbsp White wine vinegar 

  • 1/2 aubergine 

  • 1/2 red onion

  • salt & pepper

  1. Start my mixing all of the crème fraîche, mustard, vinegar and spices together
  2. Chop the aubergine into 2cmx5cm strips and dice the onion as small as you can, and combine with the mixture
  3. Add salt and pepper to taste
  4. Let everything sit in the fridge for a while before serving to maximise the taste
Senapssill on a cracker. Again. We really liked it, which is the reason for all the pictures of it.

Senapssill on a cracker. Again. We really liked it, which is the reason for all the pictures of it.


Christmas flavoured root vegetable chips

  • 400 g of Jerusalem artichoke (sunroot)

  • Olive oil

  • Garam Masala spice mix

  • Garlic

  • Salt & Pepper

  1. Start by turning the oven to 200°C
  2. Slice the Jerusalem artichokes with a mandolin, or a cheese slicer like I used, and try to get them as this as possible
  3. Place them on a oven sheet and sprinkle some olive oil, throw the garam masala (use at least a good teaspoon or two), and press the garlic on top of them
  4. Roll them around with your hands so that the oil and spices cover the Jerusalem artichokes completely and spread them evenly on the baking tray
  5. Bake them in the oven for 30-40 min depending on the thickness of the slices
  6. Let them cool for a while before serving

TIP: If you can't get your hands on Garam Masala don't worrry, it's just a mix of the following: Cumin, cardamom, cloves, cinnamon, cayenne pepper and salt.

Sunroot or Jerusalem artichoke chips. Why couldn't they name it something simple like wrinkly and sweet potato. Or something. Maybe sunroot is fine.

Sunroot or Jerusalem artichoke chips. Why couldn't they name it something simple like wrinkly and sweet potato. Or something. Maybe sunroot is fine.


Vegan skagen

  • 1 small apple

  • 10 cm piece of celery

  • 2 tbsp vegan crème fraîche

  • half a red onion

  • a handful of chives

  • a handful of dill

  • some lemon juice

  • salt & pepper

  1. Peel the apple and chop into into tiny cubes
  2. Slice the piece of celery into thin slivers
  3. Chop the onion into as small pieces as you can
  4. Chop up half of your dill and all of your chives
  5. Mix everything thoroughly in a bowl and add the lemon juice and salt & pepper to taste
  6. Spread onto a piece of dark rye bread (or a skärgårdslimpa) and garnish with the rest of the dill
  7. Enjoy!
Toast skagen. With bread from Backers Bageri in Finland and a Fiskars scissor (have to support Finland as much as we can!).

Toast skagen. With bread from Backers Bageri in Finland and a Fiskars scissor (have to support Finland as much as we can!).

There you go! Serve your starters with some fresh bread or knäckebröd. Make sure to check in here in a few days for a new recipe and next Sunday when we'll release the recipes for our Christmas main courses! 

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Love,
Lotta

Christmas lights!

Christmas lights!