Search results
Results from the WOW.Com Content Network
Fruits featured in recipes include blackcurrant, apples--specifically of the åkerö variety, [3] cherries, lingonberries, raspberries, gooseberries, and pears. Another strong influence on Swedish pastries is the practice of fika. Fika is a custom involving enjoying coffee, small pastries, and quiet time to recover from everyday stress.
[30] Blodklubb – a variation of raspeball containing blood as an ingredient, as well as potato and spices. [31] Blodpudding – a distinct type of blood sausage, made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats, or barley groats. [32]
Beatrice Ojakangas (née Luoma; born 1934 [1]) is an American cookbook author, writer, television cook, and inventor of pizza rolls, from Floodwood, Minnesota.Of Finnish heritage, Ojakangas has focused on Nordic and Scandinavian cooking, and particularly preserving its culinary traditions in the United States.
Classic Scandinavian dessert. It is a pudding made from unpasteurized colostrum milk, the first milk produced by a cow after giving birth Kanelstenger: Stick shaped cookies rolled in cinnamon Karamellpudding: Pudding made with caramel and vanilla flavoring Kokosmakroner: Coconut macaroons made of eggs, sugar, wheat flour and coconut Kompott
Swedish cuisine could be described as centered around cultured dairy products, crisp and soft breads, berries and stone fruits, beef, chicken, lamb, pork, eggs, and seafood. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a wide variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark ...
New Nordic dish with local, seasonal ingredients. Marrow with pickled vegetables at Restaurant Noma.. New Nordic Cuisine (Danish: Det nye nordiske køkken, Swedish: Det nya nordiska köket, Norwegian: Det nye nordiske kjøkken, Finnish: Uusi pohjoismainen keittiö) is a culinary movement which has been developed in the Nordic countries, and Scandinavia in particular, since the mid-2000s.
Along with the rest of Scandinavia, Norway is one of the few places outside Asia where sweet and sour flavoring is used extensively. The sweet and sour flavor goes best with fish. There is also a treatment called "graving", literally burying, a curing method where salt and sugar are used as curing agents.
Scandinavian soldiers in Roman times apparently learned baking techniques when working as mercenaries in the Roman army (200–400 AD). They subsequently took the technique home with them to show that they had been employed in high status work on the continent [citation needed]. Early Christian traditions promoted an interest in bread ...