At any time of year, it's not uncommon to dream about the long days of summer, when half of all Swedes leave their year-round residence to vacation at a summer house for five to six weeks. Not all houses have an abundance of convenient machines or even an electric stove, however, and slow cookers are uncommon in Sweden. But no one ever doubted Swedish ingenuity.
Roving food writer Gunilla Blixt revisits a time when she had to trust her ability to cook on one burner alone. Each of these recipes for fish, chicken or ground meat allows you to keep the cooking pans to a minimum.

Cod with dijon gravy
4 servings

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14 ounces cod fillets
salt and ground white pepper
8 small potatoes
2 carrots
3/4 cup green beans
Dijon sauce:
2 cups fish stock
1/2 teaspoon salt
2 teaspoons dijon mustard
Decoration:
shrimps or clams
dill

Cut the fish fillets into portions and season with salt and pepper. Brush the potatoes thoroughly. Clean and peel the carrots and cut them diagonally into smaller pieces. Clean and rinse the beans.
Boil water in a saucepan and add potatoes and carrot pieces together. They have the longest cooking time. When the carrots and potatoes are tender, turn down the heat and let them simmer. Drain and keep warm.
Boil the fish broth and simmer the fish fillets over medium heat until white throughout. Remove the fish and keep the stock warm. Melt the butter in the broth and stir in the mustard. Taste and salt if necessary.
Add potatoes, carrots and beans in 4 deep plates. Add the fish and pour over the sauce. Top with shrimp and dill. Serve immediately.


Oven chicken, roots and olive oil
I got a nice bottle of virgin olive oil as a gift, so I found a lovely recipe and used the oil in making it. To this dish I used corn-fed chicken.
4 servings

4 chicken lollipops (legs)
1 teaspoon salt
1 pinch ground white pepper
4 cloves of garlic
a few drops of olive oil
Vegetables:
1 lemon
1 cup olive oil
1 tablespoon oregano
1/2 teaspoon coarsely ground black pepper
1 teaspoon salt
2 carrots
4 potatoes
1/2 leek

Preheat oven to 225C (425F). Rub the chicken with salt and pepper. Peel the garlic cloves, squeeze them and mix with a few drops of olive oil. Ease the skin of the chicken and insert some garlic on each.
Peel and cut carrots, potatoes and leeks into small pieces. Place into a bowl. Wash the lemon and share it. Mix together half the olive oil with lemon juice and oregano. Pour the mixture over the vegetables.
Brush chicken pieces generously with olive oil on both sides. Add the chicken pieces in an ovenproof dish skin side down. Roast in the oven for about 20 minutes. Turn the chicken pieces and pour the vegetables around the chicken.
Return the form in the oven and bake an additional 40-45 minutes. If you stand in the chicken at the thickest part should juices should be clear and not pink. Serve the chicken with the vegetables.

Ground meat and potato gratin
For this dish you need a skillet for browning and a baking dish. A side salad is a nice accompaniment.
4 servings

1 1/2 pounds potatoes
1 pound of ground beef
1 onion
14 ounces crushed tomatoes
1/2 cup white wine
1 teaspoon salt
1 pinch ground black pepper
1/2 tsp ground nutmeg
1 tsp thyme
oil to form and fry in
TOPPING:
1 cup whipping cream
1/2 cup grated cheese

Preheat oven to 225C (425F). Peel the potatoes and cut into slices. Place slices in cold water in a bowl. Grease an ovenproof dish with oil.
Peel and chop the onion. Brown the ground beef first and then the onion and oil and place in a skillet. Add chopped tomatoes, wine, salt, pepper, nutmeg and thyme. Bring to a boil, lower the heat and simmer 5 minutes. Set the potatoes to drain in a colander.
Spread half the potatoes in the bottom of the oven dish. Spread over the meat mixture and add the rest of the potatoes. Combine the cream and grated cheese and pour the mixture on top of the mold.
Set the gratin in the oven and reduce the temperature to 175C (350˚F). Bake gratin for 45 minutes or until soft and the surface has a nice color.