The Everything Nordic Cookbook: Includes: Spring Nettle Soup, Norwegian Flatbread, Swedish Pancakes, Poached Salmon with Green Sauce, Cloudberry Mousse...and hundreds more! (Everything Series)

The Everything Nordic Cookbook: Includes: Spring Nettle Soup, Norwegian Flatbread, Swedish Pancakes, Poached Salmon with Green Sauce, Cloudberry Mousse...and hundreds more! (Everything Series)

Kari Schoening Diehl

Language: English

Pages: 222

ISBN: 2:00127448

Format: PDF / Kindle (mobi) / ePub


<h2>The new Nordic cuisine--simple, healthy, and fresh</h2>
Do you want to cook rich and flavorful Scandinavian fare, such as Lobster Salad with Nobis Dressing or Danish Coconut Dream Cake, but don't know where to start? With this collection of recipes, you can craft unique dishes inspired by the natural world anytime. From simple breakfasts to elaborate smorgasbords, this comprehensive cookbook introduces you to the delightful tastes and healthful benefits of the Nordic lifestyle with more than 300 easy-to-make recipes, including: * Gingersnap Meatballs
* Savory Pear Soup
* Norwegian Eggs Benedict
* Spring Chicken Salad with New Asparagus and Pickled Rhubarb
* Smoked Trout with Summer Vegetables
* Swedish Apple Cake
Whether you're looking to simplify your diet, want to try home preserving, or can't get enough of Scandinavian products like smoked salmon and lingonberry jam, The Everything Nordic Cookbook has all the tips and recipes you need to reap the rewards of the Nordic lifestyle!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

pie, or—if you have time—make the Spelt Pie Crust from Chapter 9. INGREDIENTS | SERVES 6 5 Spelt Pie Crusts (see Chapter 9, or substitute your favorite double crust) 1 pound ground lamb 1 cup fresh mushrooms, sliced 1⁄2 cup red onion, chopped 2 cloves garlic, finely chopped 1⁄2 teaspoon pepper 1⁄4 teaspoon dried thyme 1 can condensed cream of potato soup 1 (4.4-ounce) package Snøfrisk fresh spreadable cheese, room temperature 1⁄2 cup sour cream 1 egg, beaten 1. Preheat oven to

to season 1 tablespoon vegetable oil 1 tablespoon butter 1 tablespoon caraway seeds 2 tablespoons fresh rye breadcrumbs 3 tablespoons Swedish or Dijon mustard To Sear or Not to Sear It’s true that it is unnecessary to sear domestic meat (lean beef and pork) before roasting (at least with the intent of “sealing” in the juices, which is an old wives’ tale). However, searing does promote the Maillard reaction: the caramelization that makes the outside crust of meat so delicious. With a

has reduced by half. 5. Add the Lingonberry Jam, remaining tablespoon of lingonberry vinegar, and cardamom. Stir until the mixture thickens into a smooth reduction, about 5 minutes. 6. Transfer the lamb chops and potatoes to individual plates and drizzle with the lingonberry sauce reduction. Swedish Lamb Fricassee (Svensk Lammefrikassé) Farm-fresh vegetables combined with grass-fed lamb in a creamy sauce; this dish is a salute to the superiority of simple ingredients when they’re

aquavit to accompany seafood? Instead of caraway seeds, infuse the vodka with a bunch of dill and a sliced lemon and/or lime. 1. Toast the caraway seeds lightly in a dry frying pan over medium heat to release their oils, about 5 minutes. 2. Combine the toasted caraway with the remaining ingredients in a glass container and cover. 3. Place in a cold, dark cupboard for at least 2 weeks, then sample. If you prefer a spicier blend, allow to rest for another week or two. 4. Transfer the aquavit

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