Scandinavian Flavored Recipes
Swedish Yellow Pea Soup Print Recipe
from Beatrice Ojakangas' The Soup & Bread Cookbook...
“Yellow Pea Soup is regarded as a national dish in Sweden.
It has been served every Thursday in Swedish homes and cafes for hundreds of years,
almost always accompanied by very thin pancakes (Plättar in Swedish)* that are buttered and then rolled up.”
2 cups dried Whole Swedish Yellow Peas, rinsed & picked over
3 quarts water
1 pound meaty pork hock or 2.5/3 pound bone-in pork shoulder
2 medium onion, sliced
1/2 tsp ground ginger
1/4 tsp ground allspice
1 tsp. Salt
1/8 tsp white pepper
In a soup pot, combine peas and water (to cover). Soak overnight. Do not change water.
Cover the pot, place over high heat and bring to a boil.
Remove any pea skins that rise to the surface. Add the pork, onions, ginger, allspice, salt and pepper.
Cover and simmer until the pork and peas are tender, about 3 hours.
Remove the pork and pull the meat off the bones. Cut into small chunks and return to pot.
Traditionally served with very thin pancakes that are buttered and then rolled up.
For the delicious Swedish Pancakes (Plättar) Recipe, just scroll down a bit...
Make homemade Plättar (Swedish pancakes)* with a Plett Pan...
And, for serving, perhaps a perfect Pea Soup Bowl...!
Swedish cooks use a special cast-iron pan called a Plett Pan (plättpanna),
which has seven shallow depressions, three inches in diameter.
Want to save time? Here's a good Swedish Pancake Mix...
½ cup flour
1 tablespoon sugar
¼ teaspoon salt
1 cup milk
½ cup heavy (whipping) cream
2 tablespoons butter, melted
Sour cream and your favorite Scandinavian Preserves
Combine the flour, sugar, and salt in a mixing bowl. Stir in the milk, cream, eggs, and melted butter and blend until smooth. Brush the griddle with butter and place it over medium-high heat. To form each pancake,
drop 1 tablespoon of batter onto the griddle. After 1 to 2 minutes, when the edges begin to brown,
turn each pancake over with a narrow spatula and cook the other side for 1 to 2 minutes, or until golden.
Serve immediately with sour cream and preserves.
4 to 6 servings.
1 yellow onion
1 tablespoon olive oil
5 ½ cups organic vegetable bouillon
¼ teaspoon ground nutmeg
7 ounces of nettle leaves
salt and freshly ground black pepper
a few sprigs of watercress, to serve
4 organic eggs, to serve
2 slices of rye or spelt bread, cut into cubes
1 tablespoon olive oil
1 garlic clove, minced
salt and freshly ground black pepper
First, make the croutons.
Preheat the oven to 350˚ F.
Mix the bread cubes with the oil, garlic, salt, and pepper, and bake in the oven for 10 minutes.
In a large pan, sauté the onion in the oil for 5 minutes, without allowing it to burn or color too much.
Add the vegetable bouillon and nutmeg, bring to a boil, and add the nettle leaves. Let simmer for 20 minutes.
Using a hand blender, blend the soup, then season with salt and pepper.
Bring some water to a boil in a small pan. When the water is boiling, place the eggs in the water,
turn down the heat and let simmer for 7 minutes. Remove from the heat and place under cold water for 30 seconds. Take out and shell right away.
Serve the soup with the boiled eggs cut across in half and the croutons and watercress scattered on top.
Some helpful tips and ingredients for serving up these wonderful waffles:
- Beatrice Ojakangas' fantastic cookbook The Great Scandinavian Baking Book
- The easy-to-use, electric, non-stick 5 Heart Waffle Iron
- Our Dried Cardamom Seeds
- Also, l.c.finn's Cardamom Extract is a great substitute for ground.
- 1/2 tsp extract=1 tsp ground cardamom
- Read about wonderful Cardamom on Ingebretsen's Blog
Makes 4 servings (approximately 6 waffles)
2/3 cup all-purpose flour
1 tsp. freshly ground Cardamom
1/4 cup sugar
2/3 cup dairy sour cream
3 Tbsp. melted butter
Butter for brushing iron
Preserves or fresh berries to serve with waffles
Whipped cream to serve with waffles
Stir flour and cardamom together and set aside.
In a small bowl of electric mixer, beat the eggs and sugar together at high speed for 10 minutes
until mixture forms ribbons when beaters are lifted.
Sprinkle flour mixture over eggs; stir the sour cream until smooth and add to the mixture,
folding until batter is smooth. Fold in the melted butter.
Place the waffle iron over medium heat and heat until a drop of water sizzles on the grid,
turning over once to heat both sides. Brush the grids with butter and spoon in the batter.
Bake, turning once until golden brown, then remove from iron and sprinkle with powdered sugar.
Serve immediately with tart Lingonberry or other Preserves or fresh berries and whipped cream;
or bake waffles in a standard electric waffle iron as the manufacturer of the iron directs.
(We suggest the easy-to-use, electric, non-stick 5 Heart Waffle Iron.)
Scandinavian Almond Cake Print Recipe
This well-loved light cake makes the perfect afternoon pick me up or evening dessert,
and would be an excellent addition to a brunch as well. Top with your favorite berries for a delicious summertime treat.
1 ¼ C granulated sugar
1 ½ tsp Cook's Pure Almond Extract
2/3 C heavy cream
1 ¼ C cake flour
½ tsp baking powder
½ tsp salt
4 oz. sweet butter melted
Optional - sliced almonds, fresh berries or puree for topping
Beat together sugar, egg, extract and heavy cream. Sift together flour, baking powder and salt
and add to mixture. Fold in melted butter and blend until smooth.
Prepare the pan by wiping lightly with oil or butter.
If desired, place sliced almonds in bottom of prepared pan and pour in batter.
Bake at 350F 40 - 45 Minutes
(Toothpick inserted in the middle should come out clean and cake should be brown around the edges)
Swedish Våfflor Recipe Print Recipe
Here in this country, most of us are familiar with waffles as a breakfast treat on relaxed weekend mornings.
But Swedish waffles are more typically served as an afternoon or evening dessert. Here is a typical
Swedish Waffle recipe taken from a small treasure of a cookbook compiled by Dianna Stevens
and edited by Miram Canter:
Waffles, Flapjacks, Pancakes, Blintzes, Crepes and Frybread from Scandinavia and Around the World
1 & 1/3 cups whipping cream, whipped
1 cup flour
1/3 cup ice-cold water (or snow)
2 T. butter, melted
Fold whipped cream into the flour. Add other ingredients. Let set for an hour.
Bake in a waffle iron until brown. This is a crisp waffle. Cool and serve with powdered sugar or lingonberries.
(Cloudberries and whipped cream also make these waffles a dessert to remember.)
Note: Sour cream can be substituted for a third of the amount of whipping cream.
For a different, but equally delicious, version that adds eggs to the mix,
try the waffle recipe on the back of our Swedish Pancake Mix.
Here is a shopping list to help you make the most of your Swedish Waffles!