Ärtsoppa : Soupe de pois cassés au jarret (Suède) Boulettes à la suédoise. Crackers suédois aux graines. Hasselback Potatoes. See Full Nutritional GuidelinesHide Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Don't tell anyone, but making hasselback potatoes is so, so easy. They look stunning on the plate and taste good as well, so the surprise is just how simple to make they are. Kjötsúpa (Soupe à l'agneau islandaise) See Full Nutritional GuidelinesHide Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Rutabagas and carrots add a bright flavor and color to this traditional Icelandic lamb soup recipe. 2 tablespoon olive oil 1 teaspoon finely chopped garlic 3 pounds lamb, on the bone (thick chops or shoulder, whatever is cheapest) 1 medium onion, sliced 1/3 cup brown rice (traditionalists use rolled oats as an alternative) 6 cups of water 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 cabbage, roughly chopped 3 carrots, diced into 1/2 inch pieces 1/2 rutabaga, uniformly diced 1 cup cauliflower florets (optional) 4 potatoes, scrubbed well and diced into uniform 1/2 inch pieces Gather the ingredients.
In a large pot or dutch oven, briefly sauté the garlic in the olive oil for 1 to 2 minutes over medium heat (do not brown). Laxpudding suédois. The recipe for this Swedish classic comes courtesy of Eva Räng.
It's comfort food taken to the extreme: purists spoon over loads of extra melted butter as they eat it with Swedish crispbread, a leafy salad and a glass of beer. Heat the oven to 160C/320F/gas mark 2½. Put the potatoes in a medium pot and cover with cold water. Bring to a boil and cook for six to eight minutes, just until tender. Lefse (Pain norvégien à la pomme de terre) See Full Nutritional GuidelinesHide Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Perhaps no food is more beloved by Norwegians than lefse. Limpa Bröd (pain de mie suédois) Pain nordique à la vapeur. Pesto aneth-citron. Ragoût de Karelia (Finlande) See Full Nutritional GuidelinesHide Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Karelian Hot Pot or Karjalan Paisti in Finnish is a traditional meat stew from the region of Karelia (now split between Finland and Russia). It’s commonly made with a combination of pork and beef but other proteins, like lamb, can be used. Röstis au saumon fumé et crème d'aneth. Rugbrod : Pain de seigle danois aux céréales. See Full Nutritional GuidelinesHide Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
The best thing about Danish rye bread, or rugbrød, is the way it beautifully blurs the line between porridge and bread. It’s a little bit like fermented oatmeal that you can slice and toast. One of the most flavorful yet still-versatile breads, this rye is equally fantastic toasted and buttered for breakfast, or as the foundation of an open-faced sandwich at lunchtime. Also like porridge, it’s simple to make and open to customization. Sandwich cake printanier au saumon fumé. Sandwich polaire au crabe. Saumon gravlax à la betterave et au raifort. Saumon gravlax et sauce nordique légère. Saumon gravlax maison. Suédois avocat, saumon fumé et pamplemousse.
Tarte suédoise aux anchois et aux oignons. Tarte suédoise aux chanterelles. Tartines danoises au saumon et à l’aneth. Thunder Bread (Pain islandais à la mélasse) See Full Nutritional GuidelinesHide Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
This moist, Icelandic dark rye bread (rugbrauð), also called "thunder bread" or "pot bread," has many similarities to Boston brown bread—it is leavened with baking powder, not yeast, and molasses gives it color and a hint of sweetness. Traditionally, Icelandic rye bread is prepared over the course of 12 or more hours by placing the dough into covered pots and sinking these into geothermal springs. Since most of us do not have a geothermal spring nearby, this recipe cooks the bread in tin cans or ramekins tented with aluminum foil in a slow cooker filled with water. Toast Skagen. Brioches suédoises à la cannelle (Kanelbullar) See Full Nutritional GuidelinesHide Full Nutritional Guidelines (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
You cannot enjoy a cup of coffee in Sweden without a delicious kanelbullar, the country's version of the cinnamon bun. Unlike the supersized, super-sweet American version dripping with icing (and there's nothing wrong with that), kanelbullar are smaller, less gooey, and less sweet, and are topped with pearl sugar and/or sliced almonds. It’s spice rather than vast amounts of sticky sugar that lend distinction to these light and tasty cinnamon rolls. Brioches suédoises au safran "Lussekatter" Brioches suédoises aux zestes d'orange. Coeurs suédois à la vanille. Compote de fruits rouges à la danoise. Coulant suédois à la cardamome. Crumble aux fruits rouges et sauce chocolat blanc.
Gâteau au chocolat à la suédoise. Pannukakku : Crêpe au four finlandaise. Petites brioches suédoises à la cardamome. Petites brioches suédoises aux framboises. Petites brioches suédoises aux myrtilles et à la vanille. Princess Cake (Suède) Riz au lait scandinave. Riz au lait suédois aux oranges épicées. School Bread (Norvège) Semlor suédois. Swedish Tea Ring. Show Full Nutrition LabelHide Full Nutrition Label (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Packed full of dried fruit and covered in a sweet almond glaze, Swedish tea rings are a delicious and different take on the classic cinnamon rolls or Danish. It looks beautiful on a Christmas breakfast table and also makes a delicious all day holiday treat. The yeasty bread requires a dough takes a while to rise, but the finished product is worth the effort.
This recipe makes a large amount of dough.