Scandinavian cuisine

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
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
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
Biksemad - Danish Hash

Biksemad – Danish Hash

Biksemad is a very traditional Danish dish and one that merchant sailors love to make when they come off night watch and want a quick easy hot meal. It is so simple and a great recipe for re-cycling left over roasts etc. Read More
Swedish Pizza Salad

Pizzasallad – Swedish Pizza Salad

In Sweden this traditional salad is served in most pizza restaurants, because of its popularity it got the name pizza salad. You can do this salad with only cabbage or with shallots, capsicums, and carrots. Everyone includes either one of them or neither, it is really up to your taste.Read More
Swedish New Potato Salad

Färskpotatissalad – Swedish New Potato Salad

New potatoes are combined with fresh dill and sour cream in this simple and refreshing summer salad.Read More
Danish Roast Pork and Red Cabbage

Flæskesteg med Rødkål – Danish Roast Pork and Red Cabbage

Danes love their pork, enjoying it in all kinds a ways, from sausage and rullepølse, to patés and chops, and of course, to roasts. The most famous Danish roast is known as flæskesteg. Most common at Christmas time, a nice flæskesteg is often served with red cabbage and candied potatoes, which eventually results in next-day leftovers which are ideal on buttered Danish rye bread as smørrebrød.Read More