Recepie Product

    Pavlova with Mackay's Lemon Curd     Pavlova with Mackay's Lemon CurdMackay's Lemon Curd


4 egg whites
2 cups granulated sugar
1 tbsp corn flour
1 teaspoon vinegar (12%)


Mackays Lemon Curd
3 cups whipped cream
Fresh berries (strawberries, raspberries, blueberries)
Flaked almonds
Icing sugar
Pavlova with Mackay's Lemon Curd

This delicious cake was composed to the famous ballerina Anna Pavlova in Australia, where it's still very popular.

1. Preheat the oven to 140 degrees.
2. Beat egg whites until quite rigid foam. Stir in the sugar and continue whisking until the mixture becomes glossy and can shape the tops with the whisk.
3. Add corn starch and vinegar and stir well.
4. Steer the batter in a greased and floured baking sheet substantially in as an even circle as possible. Bake for about 1 hour and 15 minutes.
5. Then turn off the heat and let the cake bottom stay in the oven for at least a couple of hours or overnight. It is also possible to store it in another dry place.
6. Then put the cake bottom on a barrel, wide on a layer of Mackays Lemon Curd and then the whipped cream.
7. Garnish your Pavlova with fresh berries and flaked almonds. Sprinkle a little powdered sugar over the cake.

Tore Smith Food AB | Falsterbovägen 62 | 236 51 Höllviken | Tel: +46 (0)40-47 57 80
    Toast with Shrimps     Toast with ShrimpsAvocado oilDijon mustard


2 egg yolks
1 tsp Edmond Fallot Dijon mustard
A splash of white wine vinegar
3 tbsp Olivado Avocado oil
1 cup canola oil
3 tbsp olive oil
1-2 tsp lemon juice (squeeze one or two times according to taste)
Salt and pepper to taste

500g fresh prawns (if frozen, let them thaw over the night in the refrigerator)
4 slices of toast
Dill as decoration
Toast with Shrimps

Olivado Avocado oil, gives this classic dish a fresh, light taste.

Mix the egg yolks, mustard and vinegar separately and mix the oils separately.
Add the oil mixture drop wise into the mixture of eggs, mustard and vinegar.
Flavor the whole with lemon juice, salt and pepper.
Mix together the mayonnaise and the prawns and leave to soak for a while. Add the shrimp and mayonnaise mess to a beautiful pile on the bread slices and garnish with dill.

Tore Smith Food AB | Falsterbovägen 62 | 236 51 Höllviken | Tel: +46 (0)40-47 57 80
         Cheese gratinated smoked pork with pineapplePineappleslices and Dijon mustard

Cheese gratinated smoked pork with pineapple is a classic dish. Sweet pineapple with salt smoked pork loin coated with cheese is a perfect match.

Together with the smoked pork You can serve rice, boiled potatoes, mashed potatoes, roasted potatoes, mashed potatoes, wheat berries, couscous or bulgur.
Tomatoes, shredded carrots and / or plain green salad also fit together. You can also garnish the dish with chopped parsley.
A cold sauce that is nice together with the gratinated pork is made by mixing 2 tablespoons EDMOND FALLOT Dijon mustard with 2 cups yoghurt.

Enjoy your meal!

Avokado olja

Ingredients ( Serves 4 ):

500 g smoked pork
2 cups shredded mozzarella, grated cheese gratin or other grated aged cheese, about 200g
8 DOLE pineapple slices
Boiled rice, potatoes or optional accessories 4 port
4 tomatoes

  1. Preheat the oven to 225 degrees.
  2. Tear or slice the cheese if it is not already done.
  3. Prepare accessory items.
  4. Slice the smoked pork in 0.5 cm thick slices and place on a baking tray (ev. on baking paper).
  5. Place a pineapple ring on each slice of smoked pork.
  6. Distribute the cheese over the pineapple and smoked pork.
  7. Gratinate the smoked pork for about 15 minutes until cheese is melted and golden.
Tore Smith Food AB | Falsterbovägen 62 | 236 51 Höllviken | Tel: +46 (0)40-47 57 80
    Citron Cheesecake     Lemon Cheesecake with Ginger groundMackays Lemon Curd


100 g butter
200g digestive biscuits
1 teaspoon ground ginger

lemon slices and zest of lemon


3 gelatin sheet
2 cup whipping cream
400 g cream cheese, Philadelphia
1 1/2 cup Lemoncurd Mackay
2 cups powdered sugar
finely grated zest and juice of 1 lemon

Citron Cheesecake

1. Melt the butter in a saucepan. Mix the biscuits with ginger and mix with the butter. Push it out in a bread pan or mold with removable rims (22 cm in diameter).
2. Add the gelatin leaves to soak in cold water for about 5 minutes. Whip the cream in a roomy bowl. Add the cream cheese, lemoncurd, icing sugar and lemon zest. Whisk together until smooth.
3. Melt the gelatin over low heat in lemon juice in a saucepan, add the batter gently while whisking.
4. Spread the batter on the biscuit base. Refrigerate to harden for at least 5 hours but preferably overnight.
5. Garnish cake with lemon slices and lemon zest.
Tore Smith Food AB | Falsterbovägen 62 | 236 51 Höllviken | Tel: +46 (0)40-47 57 80
    Avokado olja     Chanterelltoast with salad and dressing of Avocado oilAvocado oil


4 slices of French form without border
4 dl fried chanterelles
Salt and whitepepper
Parsley and Parmesan cheese


0,5 dl Avocado oil Zest (lemon)
2 tbsp honey
2 tbsp vinegar
2 tbsp French Dijon mustard (Fallot)
Salt and whitepepper to taste
Cayennepepper to taste (be careful)


4 dl Ruccola salad
1 small red onion, finely chopped
4 pcs cocktail tomatoes

Avokado olja

1. Mix the dressing for the salad and season with salt, whitepepper and cayennepepper (little by little). Rinse the salad, mix with finely chopped red onion and cocktail tomatoes in half.
2. Fry the chanterelles on a hot pan, add butter when the liquid is boiled down, add salt and whitepepper.
3. Fry the slices of bread in butter until golden brown and crisp.
4. Put the slices of bread on paper to dry for a short moment. Distribute the fried chanterelles on the bread.

Serve the chanterelletoast with the salad beside and with the dressing on top of the salad. Serve with chopped parsley and grated parmesan cheese on top of the toast.
Tore Smith Food AB | Falsterbovägen 62 | 236 51 Höllviken | Tel: +46 (0)40-47 57 80
    Mackays Lemon Curd Marängtårta     Meringue cake Mackays Lemon Curd


6 egg whites
3 dl sugar
1 jar of Mackays Lemon curd
3 dl whipped cream
Fresh or frozen berries


1 ½ hours in the oven
100 degrees celsius

Mackays Lemon Curd Marängtårta

1. Whisk the egg whites to stiff, add sugar a little at a time and whisk to a fixed meringue.
2. Draw 2 circles on a baking sheet to a round bottom.
3. Fill a piping bag with meringue and pipe for the circle you drew. Do the same thing with the remaining meringue.
4. Bake in the mid of the oven in about 100 degrees Celsius for about 1 ½ hours.
5. Place one meringue bottom on a serving dish and spread 1 jar of Mackays Lemon curd on top of it.
6. Put the other meringue over the bottom and add whipped cream on top of the cake. Add fresh berries on top of the whipped cream.

Ready to serve!

You can also use Mackays Lime curd instead of Mackays Lemon curd.

Instead of baking your own meringue bottoms, you can buy meringue bottoms in the store.
Tore Smith Food AB | Falsterbovägen 62 | 236 51 Höllviken | Tel: +46 (0)40-47 57 80
    Mackays Lime Curd Cupcake     Lemon Curd Cupcake (12 pcs) Mackays Lemon Curd


100 g butter
2 dl sugar
2 egg
2,5 dl wheat flour
2 tsp baking powder
2 tsp vanilla sugar
1 dl milk
Juice and zest of 1 lemon
Half a jar of Mackays Lemon Curd


200m g Cream Cheese
Half a jar of Mackays Lemon curd
Garnish with lemon zest
Mackays Lime Curd Cupcake

Mix the butter and sugar, add egg. Then mix wheat flour, baking powder, vanilla sugar and some of the lemon zest and add to the mix. Finally stir milk, lemon juice and Lemon Curd into the mix. Allocate the mix into 12 cake tins and bake it in the oven for 20 minutes in 200 degrees Celsius.

Mix the topping and keep it in the fridge for a while. Sprinkle the topping on top of the freshly baked Lemon Curd Cup Cakes and garnish with some of the lemon zest.

Tip: Add eventually some of the Lemon Curd under the topping.

(You can also bake this recipe with Mackays Lime Curd)

Tore Smith Food AB | Falsterbovägen 62 | 236 51 Höllviken | Tel: +46 (0)40-47 57 80
Tore Smith Food AB | Falsterbovägen 62 | 236 51 Höllviken | E-mail: | Phone: +46 (0)40-47 57 80