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Archive for Danish

Posted by VK 
· August 1, 2015 
· No Comments

Scandi-Nordic July – Week 4, once again it’s time to say goodbye

It’s time to wave goodbye to July, and the end of our Scandinavian – Nordic adventure.

Icelandic vegetable soup

Icelandic vegetable soup

Icelandic Vegetable Soup
It probably comes as no surprise that hearty soups are part of traditional Icelandic cuisine. Although they’re not generally plant-based, it’s not difficult to turn a traditional Kjötsúpa into a satisfying vegan meal. Loaded up with vegetables, lentils and grains a big pot of this gave us ready-made lunches for the week. Unusually, oats are often used in the soups as a grain, but you can use brown rice or another grain if you prefer.

Icelandic bread

Icelandic bread

Icelandic Baking-powder bread
To go with the soup, I decided to try a traditional Icelandic bread – Hveitibrauð með lyftidufti. I looked at a few recipes, and when I saw this one, made from plain flour, sugar, salt, baking powder and milk or water, I thought it sounded very much like it was going to turn out like a traditional Aussie damper. I was right. Dense with a thick, crisp, crust this is at its best eaten warm. Plus it only takes a few minutes to put together, which only increases its’ appeal.

Finnish cabbage casserole

Finnish cabbage casserole

Finnish Cabbage Casserole
It’s an odd thing that Steve claims he doesn’t like cabbage. Not only is he a big fan of coleslaw and sauerkraut but he’s enjoyed every dish involving cabbage I’ve put in front of him. At least that’s what he tells me. Anyway, I had a fairly large wedge of green cabbage that needed to be used, so what better way to, impress Steve than make a big cabbage casserole! Cooked on the stovetop initially, and then into the oven for a fair while at a low temperature, this dish with minimal ingredients is really very tasty.

Norwegian patties

Norwegian patties

Norwegian Lentil, Mushroom & Kale Patties
These were inspired by Kjøttkaker, the Norwegian rival to Swedish meatballs, though the Norwegian ones tend to be larger and flatter. I had some lentils leftover from the cabbage casserole, and I thought that would go well with some mushrooms and kale, plus some of the traditionally used spices. They turned out better than I expected, with plenty of flavour, and a firm but soft texture. Often served with gravy, since we were having them with the cabbage casserole I opted for a creamy sauce.

Mushie peas

Mushie peas

Norwegian Mushie Peas
I’ve never actually had mushie peas before, but I’ve always found the idea quite appealing. They’re a traditional Norwegian side dish, so I decided to give them a shot. I don’t know how they’re made elsewhere, but the only flavourings were salt, pepper and sugar, and while they were tasty, they were a bit on the sweet side for me. I like my savoury food to be savoury. Not that it stopped me from eating them, but I think next time I try mushie peas I’ll go for a sugar free version.

Swedish omelette

Swedish omelette

Swedish mushroom omelette
I really wanted to try using the amazing aquafaba in an omelette. Of course I checked out the Facebook group Vegan Meringue – Hits and Misses! to see if anyone had tried it, which unsurprisingly they had, so armed with a successful method I went on my way. Mushroom, onion, spinach and dill combined with the batter to make something truly delicious. I couldn’t honestly say if it tasted anything like an egg omelette since I never really ate eggs much, but it was so, so good.

Cinnamon snails

Cinnamon snails

Cinnamon snails
Cinnamon buns, snails or swirls are a traditional sweet in Sweden and Denmark, and while very similar they do seem to differ slightly. I combined aspects of both versions and threw in a few twists on my own. Some through necessity and some I just wanted to try. As luck would have it, they still turned out well, and were happily devoured.

Gnocchi with vegetables

Gnocchi with vegetables

Gnocchi with mushroom, pumpkin & green beans
For our final meal in July I wanted to make something that incorporated one of the flavour combinations I’ve come to love during this month – mustard and dill. Once again it was a time when our vegie supplies were running low, but I managed to cobble together enough mushrooms, green beans and pumpkin to make a respectable meal. They worked beautifully in a creamy mustard sauce with plenty of fresh dill. Served over mini gnocchi, it was a tasty and filling way to end our Scandinavian – Nordic adventure.

August has arrived with a welcome burst of warmth, as we head across the ocean to spend the month exploring Sri Lankan food!

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Categories : Danish, Icelandic, Norwegian, Scandi Nordic July, Scandi-Nordic, Scandinavian, Swedish
Tags : bread, cabbage, dill, gnocchi, mushie peas, mustard, omelette, patties, soup, vegan, vegan food, winter
Posted by VK 
· July 24, 2015 
· No Comments

Scandi-Nordic July – Week 3, keeping the good food coming

Another week of delicious food, and once again I feel like I’m running out of time.

There’s still an array of different dishes I want to try my hand at, but I fear the end of the month will come before I can manage to get to them all. I have managed to get a dessert in this week, and will try to get another one in the final week, fingers crossed.

Danish strawberry pudding

Danish strawberry pudding

Danish Strawberry Pudding
What do you do when you’ve got a big punnet of strawberries, and a partner who doesn’t eat fruit? Well usually I make smoothies (which he doesn’t drink), or freeze them for later use, but this time I made pudding. I love the simplicity of this dish – strawberries, sugar, lemon or vanilla and corn starch to thicken. When it sets it looks s bit like jelly. It tastes like a super thick strawberry jam, only not as sweet. Topped with coconut yoghurt, cacao powder and chocolate bits it had Steve scoffing down his fruit. Read More →

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Categories : Danish, Scandi Nordic July, Scandi-Nordic, Scandinavian, Swedish
Tags : hasselback potatoes, mustard sauce, pasta, pastie, patties, strawberry pudding, vegan, vegan food, winter
Posted by VK 
· July 16, 2015 
· No Comments

Scandi-Nordic July – Week 2, perfect for this cold snap

We’ve had a sudden cold snap, and for this part of the world it’s been really cold.

Our house doesn’t do well in this weather so we’ve been keeping snug in the living room, the one room with heating. The kitchen gets warmed by using the stove, so standing over a hot stove is definitely and attractive proposition at the moment – assuming we want to eat.

Danish notmeatloaf

Danish notmeatloaf

Danish Notmeatloaf
After the success using tvp to make the Swedish meatless balls, I decided to try my hand at a Danish Notmeatloaf. The main ingredients were tvp, mushrooms and breadcrumbs, which mixed together to make a very nice ‘dough’. What I really liked about this one was that you cooked onion and capsicum and put that it the bottom of the loaf pan, so that when you turned the loaf out it was on top. We had it with mashed potato, peas, corn and gravy. Fabulous winter comfort food!

Toasted barley pilaf

Toasted barley pilaf

Toasted barley pilaf
Barley is a common grain in Scandinavian cooking. Toasted in the pan before adding the stock gives it a lovely colour. The vegetable component is cooked separately and then they’re mixed together at the end. So really you could make this as simple or as packed with vegetables as you like, depending on whether you want it as a side or more of a main dish. The additional of some toasted walnuts gave it a lovely crunch.

Swede (rutabaga) 'ham'

Swede (rutabaga) ‘ham’

Swede (rutabaga) ‘ham’
I was intrigued to try this dish. Swede (also known as rutabaga or yellow turnip) is something more likely to be used in a soup that as a feature vegetable here. I’d used some swede in the roast vegetables I made last week, so I knew the flavour was ok, but I had no idea how it was going to turn out done this way. The swede is peeled and left whole, studded with cloves and then simmered in water with other flavours until just tender. Then it’s coated in breadcrumbs and roasted in the oven for a short time. The flavours are quite subtle, and it tastes nothing like ham. The only reason I can think it’s been given that name is because it can sliced and used instead of meat.

Scandinavian pumpkin & potato soup

Scandinavian pumpkin & potato soup

Scandinavian pumpkin and potato soup
The last of the pumpkins I was given by my parents needed to be used, and given the cold snap, some warming soup was very appealing. This soup is really creamy with lemon, thyme and garlic flavours. I made a decent amount so we could have it for lunch during the week. Topped with some toasted pumpkin seeds and fried shallots is made a very warming meal.

I’ll have to find some other recipes to use up the rest of the pumpkin. I’m open to suggestions!

Swedish puy lentils

Swedish puy lentils

Swedish puy lentils
This a lentil version of a side dish made with Swedish brown beans, a bean I’ve never some across. I could have used pinto beans instead, but decided to try it with lentils, partly because I didn’t have time to soak any pinto beans, but mostly because I felt like lentils. It’s a strange dish, it has molasses, sugar and vinegar which gives it a kind of sweet and sour taste. It’s really quite moreish, and definitely gets better over time.

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Categories : Danish, Scandi Nordic July, Scandi-Nordic, Scandinavian, Swedish
Tags : barley, notmeatloaf, pilaf, puy lentils, rutabaga, soup, swede, vegan, vegan food

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