Northern European cuisines

Bread Sauce

Bread Sauce

A warm or cold sauce thickened with bread. It is a savoury sauce served with a main meal.Read More
Saint Lucia saffron buns

Saint Lucia Saffron Buns – Lussekatter

A saffron bun, Cornish tea treat bun or revel bun, Swedish lussebulle or lussekatt, Norwegian lussekatt, is a rich, spiced yeast-leavened sweet bun that is flavoured with saffron and cinnamon or nutmeg and contains currants similar to a teacake.Read More

Yorkshire Pudding

Yorkshire pudding is an English food made from batter consisting of eggs, flour, and milk or water. It is often served with beef and gravy and is part of the traditional British Sunday roast.Read More
Bath Buns

Bath Buns

The Bath bun is a sweet roll made from a milk-based yeast dough with crushed sugar sprinkled on top after baking. Variations in ingredients include enclosing a lump of sugar in the bun or adding candied fruit peel, currants, raisins or sultanas.

The change from a light, shaped bun to a heavier, often fruited or highly sugared irregular one may date from the Great Exhibition of 1851 when almost a million were produced and consumed in five and a half months (the ‘London Bath bun’).

References to Bath buns date from 1763, and Jane Austen wrote in a letter of ‘disordering my stomach with Bath Bunns’ in 1801. The original 18th-century recipe used a brioche or rich egg and butter dough which was then covered with caraway seeds coated in several layers of sugar similar to French dragée.

The bun’...

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Steak and Kidney Pie

Steak and Kidney Pie

Delicious comfort food at its best - a classic traditional steak and kidney pie. Make the filling the day before and you have a perfect meal planning recipe for a busy day ahead.Read More
Egg Banjo with Bacon

Egg Banjo

During World War 2, a popular filling snack with British troops was an "Egg Banjo", a sandwich of 2 thick slices of bread (buttered or with margarine where possible) enclosing a runny fried egg, accompanied by a mug of "gunfire" (hot, strong, sweetened tea with milk). Read More
Agurk Salat

Agurk Salat – Danish Pickled Cucumber Salad

These pickles are served as side dish on a lot of Danish lunch dishes and as topping on smørrebrød.Read More
Cauliflower Cheese

Cauliflower Cheese

Cauliflower cheese consists of pieces of cauliflower lightly boiled and covered with a milk-based cheese sauce.Read More
Bergensk-Fiskesuppe-Bergen-Fish-Soup-with-Fish-Dumplings

Bergensk Fiskesuppe – Bergen Fish Soup with Fish Dumplings

Bergen fish soup is a velvety mix of cream, fish, and root vegetables that is lifted with sugar and vinegar. The trick with this soup is to taste as you go along to get the right balance of sweetness and sourness.Read More
Pease Pudding

Pease Pudding

Pease pudding, sometimes known as pease pottage or pease porridge, is a term of British origin regarding a savoury pudding dish made of boiled legumes, which mainly consists of split yellow or Carlin peas, water, salt, and spices, often cooked with a bacon or ham joint.Read More