Little Scandinavian

Ingredients:

500 g flour
1 bar vanilla
385 g butter
250 g sugar
1 egg
1 teaspoon coated ammonium bicarbonate
100 g carefully chopped almonds.

Method
Sieve flour, vanilla corn and ammonium bicarbonate together. Cold butter is chopped in. Egg and sugar is mixed in. Almonds is copped carefully and added. Take the dough through the mincer and formed into “wreath-shaped cakes”. The dough is easier to work with if it had been let cold for a few hours. They are baked on a baking sheet with baking paper at 185 degrees 8-10 minutes.
For more yummi recipes for little people visit Småfolk.dk

Cloudberries is a slow-growing alpine or sub-Arctic fruit. They turn golden yellow in late summer or early autumn. That’s when the Scandinavian people will go hiking in the mountains searching for these golden natures treasure. The ripe fruit is soft and juicy and rich in vitamin C. When eaten fresh, cloudberries have a distinctive tart taste. In Norway it’s a tradition to have cloudberries with whipped cream for Christmas dessert.

Today’s recipe is a Scandinavian twist to a classic Italian dessert, Panna cotta. Fresh cloudberry is a rarity in UK shops, but it is possible to get a jar of cloudberry jam that will do. Scandinavian Kitchen stock it, alternatively IKEA stocks it in the food section.

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Traditionally in Norway we would eat a lot of lamb at this time of the year, in fact our national dish “Fårikål” (cabbage and lamb stew) even has it’s one special day, the last Thursday every September. Another classic is “Smalahove” (sheep’s head), which is only for the bravest of the brave. Both “Fårikål” and “Smalahove” is often served as party food. You would gather all you friends and family and serve lots of food, beer and aquavit.
On a rainy day in with your loved ones homemade lamb burgers will also do, as proper comfort food. Prepare meaty lamb burgers full of delicious flavors and with chunky potato wedges alongside.

All the best and “God apetitt”

Scandinavian Dad

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Today’s recipe is real comfort food on a windy and wet day; Pasta bolognese, or in Italian; ragù alla bolognese, which in reality is a meat based sauce (not tomato based as we usually see bolognese presented as in the shops), so try to forget everything you know about chopped tomatoes

and soggy pasta

When you cooking the bolognese sauce, make sure you make more than one portion, after all it takes a while to make… So make a large batch, today’s recipe serves 10-12, and freeze what is left afterwards.

This isn’t a typical Scandinavian dish, but our cuisine is very much influenced by the rest of Europe and countries like Italy and France in particular. The one thing about this dish is that you can easily swap the beef with either moose, red deer or reindeer using either of them would just add to the great flavor of a classic bolognese.

The bolognese sauce should when finished be a concentrated wealth of different flavors. It both looks and tastes great.

All the best and “God apetitt”

Scandinavian Dad

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This weeks recipe brings back some childhood memories, from one of those many lakes and rivers you can find in Norway. I started fishing, and trout in particular, when I was still in primary (yes I was fishing on my own, no Health and Safety regulations where I grew up, luckily), it was really great when you were able to catch a few, and then get it served later the same day for supper. Today’s dish is inspired by one classic recipe from when I grew up.
The beetroot, which seems to have been in hiding for a while, is finally back in season and easy to get in the shops again.

Hope you will enjoy this recipe as much as we do, and please do feel free to comment with any questions or feedback you may have.

All the best and “God apetitt”

Scandinavian Dad

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It’s about time for me to introduce for you my husband, the Scandinavian Dad.
Like myself he is also Norwegian, born and bred just outside Oslo. We met at the age of 12, and it was love at first sight. Since then we have married and been fortunate enough to have had two adorable girls. We have also moved from Scandinavia, first to Edinburgh and then to London.
Having spent 2 1/2 years in the UK so far we have already learned that there are a lot of differences between Scandinavia and UK. Not only the clothing. The Scandinavian men are also quite different. You would maybe have an impression of the typical Scandinavian man as a tall and strong viking. But the truth is that the Scandinavian men have developed a lot since the glory days of the vikings.
Recently a British study found out that the Scandinavian men make the best husbands, as they’ll help with the housework.
And I must agree. My Scandinavian man, the Scandinavian Dad is no exception. He look after our children, he cleans our home and he loves cooking. He actually recently asked me if he could have his own Friday post on this blog, sharing his best recipes with you. First I thought that food and clothing in the same blog would make absolutely no sense. But as he is a really good cook, maybe I should!?
So from now on I hope the Scandinavian Dad will present a recipe of a tasty dish every week. So have your notebook and pen ready on Friday!

Scandinavian dad with Beatrice and Amélie, on our National Day.

Scandinavian Dad and Scandinavian Mum