Louise Wynn - Scandinavian Cookbook: Traditional Scandinavian Cuisine,Delicious Recipes from Northern European that Anyone Can Cook at Home

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Scandinavian Cookbook

Traditional Scandinavian Cuisine, Delicious Recipes from Northern European that Anyone Can Cook at Home

Louise Wynn

Copyright 2020 by Louise Wynn

All rights reserved. No part of this book may be reproduced or used in any manner without written permission of the copyright owner except for the use of quotations in a book review and certain other non-commercial uses permitted by copyright law.

Table of Contents

Scandinavian Saffron Salmon

Makes 4 Servings

Cooking + Prep Time: 1 hour & 10 minutes

Ingredients:

• 12 crushed threads of saffron
• 9 tbsp. of butter, unsalted
• 1/2 cup of fennel bulb, minced with reserved fronds
• 1 minced shallot, large
• 4 x 6-ounce salmon fillets, boneless, skinless
• Salt, kosher, as desired
• Pepper, ground, as desired
• 24 mussels
• 3 tbsp. of white vermouth, dry
• 1 cup of wine, white
• 1 tbsp. of minced chives, fresh
• 1 tbsp. of minced parsley leaves, fresh
• 1 tbsp. of minced tarragon leaves, fresh

Instructions:

1. Heat the oven to 225F.

2. Next, combine 1 & 1/2 cups of warm water with saffron in small-sized bowl and set it aside.

3. Grease a 10-inch skillet using a tbsp. of butter. Arrange the shallots and fennel at the bottom of the skillet. Season the salmon as desired and arrange it in the skillet.

4. Scatter the mussels around the fillets. Pour wine and extra saffron liquid around salmon. Cover. Bring to boil and reduce the heat to med-low. Cook till mussels open, usually three minutes or so. Remove the pan from heat. Cover it and set it aside. Allow it to steam till salmon has cooked through. Transfer fish and opened mussels to baking sheet. Place sheet in oven.

5. Return the skillet to high heat. Add the vermouth. Bring to boil. Add and whisk in remainder of butter, 1 tbsp. after another. Remove the pan from heat. Add and stir in tarragon, chives and parsley. Season the broth as desired.

6. Divide mussels and fish into four bowls. Spoon some broth over each. Garnish with fronds of fennel. Serve.

Salmon & Egg Sandwich

Makes 6 Servings

Cooking + Prep Time: 15 minutes

Ingredients:

• 4 oz. of salmon, smoked
• 4 eggs, large
• 1/4 tsp. of salt, kosher
• 1/4 tsp. of pepper, ground
• 2 sprigs of fresh dill
• 2 tsp. of butter, soft
• 12 slices of mini rye party bread, or your preferred bread

Instructions:

1. Butter bread. Set it aside.

2. Flake the fish.

3. Scramble the eggs with kosher salt & ground pepper in large curds till barely done. Eggs should be creamy, rather than dry.

4. Place the eggs on slices of bread. Top with the salmon. Sprinkle with the dill. Serve.

Scandinavian Waffles

Makes 2-4 Servings

Cooking + Prep Time: 40 minutes

Ingredients:

• 4 eggs, large
• 1/2 cup of sugar, granulated
• 1 cup of milk, 2%
• 1 cup of sour cream, reduced fat
• 2 cups of flour, all-purpose
• 2 tsp. of baking powder, low sodium
• 1 stick of melted butter, unsalted
• 1/2 tsp. of cinnamon, ground

Instructions:

1. Heat waffle iron.

2. Crack eggs into medium bowl. Add sugar, then whisk them together.

3. Add sour cream and milk. Whisk again and combine well.

4. Add flour, cinnamon and baking soda. Gently mix.

5. Add melted butter. Mix again. Pour the batter into your waffle iron. Cook for three to four minutes, till timer goes off and waffles are golden brown. Serve.

Norway is famous for many of their lunch and dinner recipes. They also have some delicious side dishes and appetizers

Scandinavian Ribbe

Makes Various # of Servings

Cooking + Prep Time: 3 hours & 25 minutes + 1-day marinating time

Ingredients:

• 6 & 1/2 pounds of skin-on pork belly ribs
• 4 & 1/2 tsp. of salt, kosher
• 3 tsp. of pepper, ground
• 10 fluid oz. of water, filtered

Instructions:

1. Cut pork ribs on skin and make many shallow-depth incisions.

2. Sprinkle meat with kosher salt & ground pepper. Place in the refrigerator for one day so it becomes soaked well.

3. Remove meat from refrigerator and place with skin side facing up on the grill grate. Pour water at bottom of form. Wrap form in aluminum foil. Place in 450F oven. Bake for 45 to 50 minutes.

4. Remove foil and lower oven temperature to 225F. Bake meat for two more hours till its tender.

5. If the skin is crispy and meat is flowing white juice from incisions, its ready. Remove from oven and garnish as desired. Serve.

Bjarne Meatballs

Makes 12 Servings

Cooking + Prep Time: 1 & 1/2 hour

Ingredients:

For the meatballs

• 1/2 cup of milk, 2%
• 3/4 cup of breadcrumbs, plain
• 2 eggs, large
• 1 grated onion, large
• 1 tbsp. of fresh ginger, grated
• 1 tbsp. of salt, kosher
• 2 tsp. of nutmeg, ground

Optional: 2 tsp. of garlic, minced

• 1 & 1/2 tsp. of black pepper, ground
• 3 lbs. of ground beef, 85% lean

For the gravy

• 4 cups of broth, beef
• 3 tbsp. of butter, unsalted
• 2 tbsp. of onion, minced
• 5 tbsp. of flour, all-purpose
• 1/2 cup of cream, heavy
• A dash of pepper, cayenne
• A dash of pepper, WHITE

Instructions:

1. Preheat oven to 400F. Grease jelly roll pan.

2. Combine the milk, breadcrumbs, onion, eggs, salt, ginger, garlic, nutmeg & ground pepper in medium bowl. Allow to stand till breadcrumbs have absorbed milk, five minutes or so. Stir till barely mixed. Add beef. Mix till blended well. Shape into 1 balls. Place on pan prepared above.

3. Bake in 400F oven till browned, 15-18 minutes and set the meatballs aside.

4. Melt the butter in large-sized skillet on med-high. Saut the onion till tender, three minutes or so. Add and stir flour. Cook till browned lightly, two minutes or so.

5. Add the broth slowly. Stir while cooking gravy till thickened and smooth. Blend in the cream, ground pepper and cayenne pepper.

6. Stir cooked meatballs gently into the gravy. Heat them through. Dont allow them to boil, though. Serve.

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