“Janssons frestelse” Jansson’s temptation is a very common dish on any buffet and especially during Christmas. The history behind the dish is said to be the Swedish opera singer Per Adolf “Pelle” Janzon (1844-1889) who had invited people home but realized that he only had potatoes, onions, Swedish anchovies and cream to give them.
To make a Jansson’s you slice one or two onions grate about eight to twelve potatoes and you need one can of Swedish anchovies (which actually aren’t anchovies at all, they aren’t so salty and have a different brine *). Breadcrumbs, 3/4 cup milk and 3/4 cup cream and some butter. Put everything layered in a tin (pota, onion, anchovies…. end with a potato layer. Sprinkle some breadcrumbs over the top.
Mix the cream and milk, pour the liquid over (save 1/2 cup for later), put thin slices of butter on top. Preheat the oven to 437F (225C), and bake it approximately 30 minutes, pour the last of the liquid on and bake it for another 20-30 minutes.
* A good brand is: Abba I’ve read that when they export it they call it “anchovy style sprats fillets”.
Lucia is celebrated the 13th of December every year. She and her maids are bringing light to people in Sweden (although from the start she was an Italian Saint, from Sicily I believe).
Many take the chance to have some extra gingerbread cookies and lussekatter (saffron bread). 😊
This year Lucia is on the same day as the third of advent 🕯🕯🕯