Henricus Johannis Tornberg: Vicar of Koutokeino, Vicar of Ylitornio and Chaplain of Alatornio (1719)

Henricus Johannis Tornberg (born in Kautokeino, Norway, 1678), was the first vicar of Koutokeino. Prior to his vicariate, he served as the chaplain of Alatornio and later became the vicar of Ylitornio.

Early Life and Education

He was the son of Johannes Nicolai Tornberg and the grandson of Nicolaus Nicolai Ulopolitanus. Tornberg attended Härnösand high school and continued his studies at Uppsala University, enrolling as a student on October 31, 1704.

Career and Personal Life

In the 1710s, Tornberg assisted his father, who was the vicar of Ylitornio. He then served as the Kengis iron preacher from 1718 to 1719 and was appointed as the Chaplain of Alatornio in July 1719.

Tornberg passed away in Alatornio on April 15, 1743, and was buried alongside his wife on April 21, 1743.

Pyttipanna

Pyttipanna (Swedish), pyttipanne (Norwegian), pyttipannu (Finnish) or biksemad (Danish), is a culinary dish consisting of chopped meat, potatoes and onions fried in a pan, similar to a hash, and popular in Scandinavia. The term is Swedish for "small pieces in pan".

Traditionally consisting of potatoes, onions, and any kind of chopped or minced meat such as sausage, ham, or meatballs, diced and then pan fried, it is often served with a fried egg, pickled beetroot slices, sour pickled gherkin slices, capers and sometimes ketchup or brown sauce. An alternative version of the dish stirs in cream after frying, much like a gravy, turning it into "cream stewed pyttipanna" (Swedish: gräddstuvad pyttipanna).

The dish was originally made from leftovers of past meals but now it is also common to prepare pytt i panna from prime ingredients. Frozen pyttipanna of many varieties can be bought in almost every Swedish, Danish, Norwegian and Finnish supermarket. Many variants of the dish exist, including vegetarian and vegan dishes.

Pytt i panna is often abbreviated to pytt, especially when referring to variants such as oxpytt (pytt i panna made with beef) or krögarpytt ("inn master's pytt", made with more finely diced potatoes and beef).

Jansson's temptation

Jansson's temptation (Swedish: Janssons frestelse) is a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. It is commonly included in a Swedish julbord (Christmas smörgåsbord), and the Easter påskbuffé, which is lighter than a traditional julbord. The dish is also common in Finland where it is known as janssoninkiusaus.

Preparation

The potatoes are cut into thin strips and layered in a roasting tin, alternating with the sprats and chopped onions in between. Salt and pepper is put over each layer, then cream is added so that it almost fills the tin. It is finally baked in an oven at 200 °C (392 °F) for about one hour.

The recipe is often mistranslated into English, with anchovies being substituted for sprats. This is because sprats (Sprattus sprattus) pickled in sugar, salt and spices have been known in Sweden as ansjovis since the middle of the 19th century, while true anchovies (Engraulis encrasicolus) are sold in Sweden as sardeller (sardelles). Also, small herrings (Clupea harengus) may be used instead of sprats.

Name and origin

It has often been associated with the opera singer Per Adolf "Pelle" Janzon (1844–1889), remembered as a gourmand, but any connection is unlikely, according to food writer Jens Linder. Another claim for the origin of the name has been made by Gunnar Stigmark (1910–2001) in an article, "Så var det med Janssons frestelse", which appeared in the periodical Gastronomisk kalender. According to Stigmark, the name was borrowed from the film Janssons frestelse (1928) featuring the film actor and director Edvin Adolphson; as a name for this dish, it was coined by Stigmark's mother and her hired female chef for the particular occasion of a society dinner, whence it spread to other households and eventually into cookbooks.

According to Linder the dish did not become associated with Christmas dinner until the 1970s.

Flying Jacob

Flying Jacob (Swedish: flygande Jacob/Jakob) is a Swedish casserole composed of chicken, cream, chilli sauce, bananas, roasted peanuts and bacon. The dish is baked in an oven and is usually served with rice and a salad.

The dish was invented by Ove Jacobsson, who worked in the air freight industry, hence the name. Asked to make the main dish for a neighbourhood potluck in Stockholm in 1976, Jacobsson combined the few ingredients available to him in his refrigerator into a casserole, cooked it, and served it at the party, where it was a hit. His neighbor, Anders Tunberg, worked for Allt om Mat (All about Food) magazine, and thus the recipe was first published in a Swedish cooking magazine in 1976.

Falukorv

Falukorv is a Swedish sausage (korv in Swedish) which ordinates from Falun, Sweden. It's made of a grated mixture of smoked pork and beef or veal with potato starch flour, onion, salt and mild spices. Falukorv is a pre-cooked sausage, thus it can be eaten cold without any further preparation.

History

The history of falukorv reaches back to the Falun copper mine during the 16th and 17th century, where ox hide was used for ropes and some of the meat remaining after slaughter was salted and smoked and used for sausages.

The tradition of preparing the meat in this way was revitalised in the late 19th century by the butcher Anders Olsson, whose initiation led to the development of the modern falukorv, which uses a mixture of pork and beef or veal.

Kroppkaka

Kroppkaka (plural "kroppkakor") is a traditional Swedish boiled potato dumpling, most commonly filled with onions and meat. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkaka. They are very similar to the Norwegian raspeball, Lithuanian cepelinai and German klöße. And quite similar to the Swedish palt.

Kroppkakor are served with butter (melted), lingonberry jam or heavy cream. There are some regional variations of the recipe with different proportions of boiled and raw potatoes. Spices are heavily featured in some variations. Kroppkakor are mainly eaten in the southern Swedish landskap (provinces) of Öland, Småland, Gotland and Blekinge.

The dish is very different between regions. In Blekinge, the kroppkakor are called "grey kroppkakor" and are made from almost only raw potatoes and only a tiny bit boiled potatoes are used. In Öland, kroppkakor are made from mostly raw potatoes and a small amount of boiled potato. In Småland, kroppkakor are made of mostly boiled potatoes and a small amount of raw potato, and in Gotland, kroppkakor are made of only boiled potatoes.

In Blekinge and Öland, there are kroppkakor with different fillings such as eel and seabirds which were historically eaten mostly by the poor. However, the most common filling is pork.

Kroppkakor comes from the southeastern area of Sweden, but in northern Sweden, there is a similar dish called palt. Palt is made in a similar way, but the ingredients differ a little and it is made from uncooked potatoes only, such as what kind of flour and what kind of potatoes are used, which makes a difference in taste from kroppkakor.

Rose hip soup

Rose hip soup (Swedish: nyponsoppa) is a Swedish soup made from rose hips. It is served as a beverage or as a dessert with milk, cream or vanilla ice cream along with small almond biscuits.

Rose hip soup may be eaten for breakfast. The types of soup for that purpose are generally lower in fruit content and more watery, and may be served with pieces of crisp bread.

Description and preparation

The best rose hips or nypon to make the soup are the large hips of Rosa rugosa, but the smaller hips of Rosa canina and Rosa dumalis are also commonly used. The hips form after the rose petals have fallen off. They are picked after the first frost of the fall, once ripe and red, then dried. Nyponsoppa is typically made with dried rose hips, water, potato starch (as a thickener), and sugar. The rose hips are boiled until they are soft and then blended with a mixer. The mixture is then run through a sieve and thickened with potato starch. Rose hips are rich in vitamin C.