SMOKED TURKEY & RED ONION MARMALADE

A classic sandwich with a unique, modern twist.

Ingredients
1 slice of Fria Grova
1 tsp. soft butter
1 lettuce leaf
1 tbsp. roasted sunflower seeds
1 slice smoked turkey breast
Leek and roasted sunflowers seeds as garnish

Red onion marmalade:
1 small red onion, sliced
1/3 tsp. sambal oelek
1 tsp. liquid honey
1 tsp. balsamic vinegar
1 pinch of salt
Oil, for frying

Preparation

Peel and thinly slice the red onion and sauté in the oil. Add the remaining ingredients to the marmalade, and allow to cool.
 
On a plate, place the lettuce leaf and the turkey breast and top with the red onion marmalade on the Grova slice. Cut the leek into rings to use as garnish along with the roasted sunflower seeds.

CHARLOTTE’S PRAWN SANDWICH

A simple, tasty sandwich presented in a lively, imaginative way.

Ingredients
1 Fria Tea Cake
1 tsp. soft butter
1 lettuce leaf
1 egg, hard-boiled and sliced
15 peeled prawns, fresh or defrosted
2 tbsp. low-fat mayonnaise
5 slices of cucumber
1 slice of tomato
1 slice of lemon
1 small sprig of dill

Preparation

Spread butter on the Tea Cake, and add the lettuce leaf. Dab 3 small dollops of low-fat mayonnaise on the lettuce leaf and add 3 slices of egg. Dab some of the mayonnaise over the egg slices.

Next, add the slices of tomato and the prawns on the Tea Cake; cut a notch in the cucumber slices and twist them so that they can stand up on the sandwich.

Make another notch in the slice of lemon, in the same way as the cucumber, and place it neatly on the sandwich. Garnish with a sprig of dill.

ANNA'S VEGGIE SANDWICH

A simple hearty and fulfilling vegetarian sandwich or mini pizza, serve hot.

Ingredients
1 slice of Fria Vita
1 tbsp. soft butter
1 tbsp. chopped onion
1 tomato
2 - 3 Champignon mushrooms
2 slices of your favourite cheese
1/2 tbsp. olive oil
pinch of salt
pinch of cayenne pepper
Fresh oregano for garnish

Preparation

Heat the oven to 225°C under the grill or using only top heat.

Finely chop the onions, tomatoes and mushrooms into small pieces, and sauté in a frying pan with olive oil and season with salt and cayenne pepper.

Bring to a simmer at medium heat for approximately 10 minutes or until the liquid has reduced.

Toast the slice of Vita until golden brown.

Next, spread the margarine or butter on the toast and place on a greased baking tray or on a tray with oven paper.

Place the hot filling on the slices of bread, and top with the slices of cheese.

Grill the sandwiches in an oven heated to 225ºC for 10 minutes or until the cheese has melted.

Garnish with the fresh oregano, and serve immediately.

 

THAI CHICKEN SANDWICH

Delicious modern Asian-inspired sandwich.

Ingredients
4 Fria Tea Cakes
4 raw chicken fillets
1 tbsp. curry paste
1-2 cloves of garlic, chopped
2 tbsp. oil
2 red onions, shredded
2 tomatoes, sliced
1 tsp. sugar
1/2 tsp. salt
1 cup coconut milk
1 tbsp. cornstarch
3 tbsp. water
1 red pepper
Chives, thinly sliced, for garnish

Preparation

 

Slice the chicken fillets in to thick slices and brown in the oil in a saucepan.

Add the coconut milk, curry paste, garlic, red onion, red pepper and tomato.

Season with the sugar and salt.

Boil on a low heat for approximately 15 minutes.

In a small bowl, mix the cornstarch into the water.  Add to the chicken mixture.

Toast the Tea Cakes until golden brown.

Place the chicken mixture on the warm Tea Cakes and garnish with chives.

 

MINI SMÖRGÅSTÅRTA

Serves 2 - 4

Sandwich lovers adore this attractive, deluxe traditional Swedish smörgårtårta, or sandwich cake. This mini version, with its savory layers, is worth the little bit of extra effort.

 

Ingredients
4 slices of Fria Grova
8 slices or Fria Vita
2 hard-boiled eggs, sliced
10 peeled prawns, fresh or defrosted
20 thin slices of cucumber
1/2 cup of cream cheese (Philadelphia, or similar)
4 lettuce leaves
1 sliced tomato
10 - 15 slices of Cheddar cheese, or similar
2 - 4 thin slices of smoked ham
3 - 5 thin slices of lemon
4 grapes
Sprig of dill

Filling 1
1 small tin of tuna fish, packed in water
1/4 cup of chopped leek
2 tbsp. chili sauce

Filling 2
2 hard-boiled eggs, finely chopped
1/2 cup peeled prawns, fresh or defrosted, chopped
2 tbsp. mayonnaise
1-2 tbsp. milk
1-2 tbsp. dill, finely chopped

Horseradish cream:
1/2 cup whipping cream
1 tbsp. horseradish (ready-grated in jar or tube)

Preparation

Filling 1:

Open the tin of tuna fish and place in a bowl. Stir in the finely chopped leek and the chili sauce. Blend the ingredients into a smooth mixture.


Filling 2:

In a bowl, blend the chopped eggs, prawns, dill and mayonnaise.  Slowly add the 1-2 tbsp. milk until it binds together into a smooth mixture.


Horseradish cream:
Whisk the whipping cream until firm and add the 1 tbsp. of horseradish, stir thoroughly.



Sandwich:
Cut the slices of bread into nicely even squares.

Place 4 slices of Grova on a dish or a tray.

Distribute filling 1 over the bread.

Add the next layer of bread slices on top consisting of 4 slices of Vita and spread filling 2 on this layer.

Add the final 4 slices of Vita as a top layer.

Spread a thin layer of the cream cheese on the sides and on the top of the sandwich torte in order to ensure that the garnish is well attached.

Garnish the sides with lettuce leaves and/ or cheese.

Garnish the top with lettuce leaves, sliced egg, mayonnaise, prawns, tomato, cucumber, slices of lemon and dill.

Place a tbsp. of the horseradish cream on each slice of ham, roll them together and use as garnish on the top of the sandwich.

Finish by positioning the grapes neatly on top. Naturally you can garnish the Smörgåstårta or sandwich cake as you wish - let your imagination be your inspiration!

 

Fria breads are freshly baked and frozen, to maintain their freshness.
Simply defrost at room temperature or pop straight into the toaster. Fria is sold in the freezer section.
 
The possibilities of creative recipes are endless with Fria bread. Here are a select few that have become our personal favourites here in Sweden.
 
While all the recipes are gluten-free, not all the recipes are dairy-free, so you may need to slightly tweak the recipes to suit your particular dietary needs.
 
If you have questions about any of the recipes featured please contact our Fria dietitian for nutritional and allergy advice.