Meatballs Lihapullat (for four - five persons) - 500 g minced beef - 1 dl fine dry breadcrumbs or two slices of white bread - 1 dl cream - 1 onion - 1 tblsp oil - 1 egg - 1 tsp salt - 1/4 tsp allspice or white pepper Gravy: - 2 tblsp fat - 2 tblsp flour - 4 dl pan juices Mix breadcrumbs with water and cream in a bowl. Let stand for a while. Finely chop the onion and sauté in oil in a frying pan or microwave oven. Add the onion, egg, seasonings and meat. Mix until smooth. Wet your hands and shape the mixture into balls. Fry meatballs in hot fat on all sides. Small balls will be done in 3-5 minutes, larger ones 5-8 minutes. To make gravy, brown the flour lightly in fat. Add the liquid stirring all the time. Add the cream and check seasonings. The gravy can be served separately or poured over the meatballs. Serve with potatoes and grated carrots. Lingonberry jam and gherkins also go well with the dish.

why do you ban me when I try to share my delicious and tasty recipes with the world??

To celebrate I share with you...

FLAN!! The universal Mexican dessert! Be careful not to burn the caramel.

CARAMEL
1 1/2 cups (12 oz/375 g) sugar
1 cup (8 fl oz/250 ml) water

FLAN
2 cups (16 fl oz/500 ml) milk
2 cups (16 fl oz/500 ml) half-and-half (half cream)
3/4 cup (6 oz/185 g) sugar
8 whole eggs, plus 4 egg yolks
1 tablespoon vanilla extract (essence)
Boiling water, as needed

Preheat an oven to 325F (165C).
To make the caramel, in a saucepan over medium heat, combine the sugar and water. Cook, swirling the pan occasionally, until the mixture begins to turn golden, 12-15 minutes. Reduce the heat to low and continue cooking and swirling occasionally until the mixture is dark brown and smells of caramel, about 5 minutes. Remove the caramel from the heat and pour into a 9-inch (23-cm) round cake pan or eight 3/4-cup (6-fl oz/180-ml) custard cups. Using a kitchen towel or hot pad, tilt the pan or cups, swirling the caramel to coat the bottom and sides evenly. Let stand for a few minutes; the caramel will cool down and form a layer about 1/4 inch (6 mm) thick on the bottom and sides. Then pour the excess caramel back into the saucepan it was cooked in.

To make the flan, pour the milk into the saucepan holding the excess caramel and place over low heat. Cook, stirring frequently, until the caramel has dissolved in the milk, 3-5 minutes. Strain the warm milk mixture through a fine-mesh sieve set over a bowl. Add the half-and-half and stir to mix well. Add the sugar, whole eggs and egg yolks, and vanilla. Whisk until blended, then strain through the fine-mesh sieve into the prepared pan or cups. Set the pan or cups in a roasting pan and place the roasting pan in the oven. Pour boiling water into the roasting pan to reach halfway up the sides of the cake pan or custard cups. Bake until the center of the custard(s) feel just firm when pressed gently with the fingertips, 45-55 minutes for the large pan or 30-40 minutes for the individual cups. Remove from the oven and let cool for about 1 1/2 hours. Then cover with
plastic wrap and refrigerate overnight or for up to 4 days.

To serve, run a knife along the inside edge of the pan or cups to loosen. Invert a serving dish over the pan or a saucer over each cup. Quickly invert and carefully lift off the pan or cup. Carefully pour excess caramel into a small sauce pitcher.

Serve chilled. Offer the extra caramel alongside.