Scandinavian Flavored Recipes
1 pound cod Ingebretsen's Salt Cod
1 cup Kosher salt if making your own salt cod.
4 cups almond milk
Zest from two lemons and one orange
Fresh cracked pepper
Three sprigs thyme or dill, plus more for garnish
1 small white onion, chopped
3 cloves garlic, smashed but not minced
1 teaspoon ginger
1 teaspoon Cardamom
1/4 teaspoon nutmeg plus more for garnish
1/2 to 3/4 pound russet potatoes, peeled and chopped
1/2 to 3/4 pound Yukon Gold potatoes, peeled and chopped
2 eggs, beaten with 1 tablespoon milk or cream
1/3 cup extra virgin olive oil
Juice from half a lemon
¾ cup sliced almonds
1 lemon, seeded and cut into 12 pieces
1 orange, seeded and cut into 12 pieces
Cover fresh cod completely in salt and refrigerate 24 to 48 hours if making your own salt cod.
Soak in clear water if using salt cod. Soak 24 to 48 hours in the refrigerator. Change the water 2 to 3 times.
Remove cod from refrigerator and rinse very well with cold water; pat dry with paper towels.
Add milk, zest, pepper, thyme or dill, onion, garlic, ginger, cardamom, and nutmeg to bread loaf pan;
place in preheated 350 degree oven for 10 minutes. Add cod to hot milk and return to oven.
Oven-poach fish for 10 to 12 minutes or until flaky and tender.
While cod poaches, cook potatoes in unseasoned water until tender; drain.
Push cooled potatoes through ricer or food mill.
Remove cod from poaching liquid and cool. Remove any bones and skin; flake flesh as fine as possible.
Combine potatoes and cod; add eggs and mix well. Fold in olive oil and lemon juice.
Divide mixture evenly into 12 buttered ramekins. Garnish each ramekin with 1 tablespoon of almonds,
thyme or dill, and nutmeg. Bake at 325 degrees for 20 to 30 minutes.
Serve with lemon and orange wedges and thin slices of toasted bread.
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.)
Thursday Yellow Pea Soup Print Recipe
(Hernekeitto in Finnish; Artsoppa in Swedish)
If your only experience with pea soup has been the kind that lurks on grocery store shelves,
you will thoroughly enjoy this traditional version.
2 cups dried whole Swedish Yellow Peas
2 quarts water
1 smoked pork shank or hock (about 1½ pounds)
1 medium onion, sliced
1/2 teaspoon thyme
½ teaspoon marjoram
Salt and pepper
Rinse and pick over the Swedish Yellow Peas, place them in a large pot,
add the water, and let soak overnight. (You may substitute yellow split peas,
which do not need to be soaked, but can be cooked immediately).
Add the pork, onion, thyme, and marjoram. Bring to a boil, reduce the heat to a simmer,
and cook until both the pork and the peas are tender, 1½ to 2 hours. Add more water if necessary.
Remove and discard the bones from the pork. Cut the meat into cubes and return them to the soup.
Season with salt and pepper.
6 to 8 servings.
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 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.
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!
MORE SCANDINAVIAN FLAVORED RECIPES...