All posts filed under: recipe

Fennel, apple and walnut salad

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cooking / recipe / salad

Here is a wonderful fresh, and crisp salad made from fennel, apple, and walnuts. Super easy to make. Ingredients 1 fennel bulb 1 apple (tart and crisp) 1/3 cup walnut pieces 2 tbsp olive oil 2 tbsp apple cider vinegar 1 tbsp honey pinch salt Prepare the fennel bulb by removing the stalks, and cut the root end from the fennel. Remove the outermost layer of the bulb, and any layers that seem wilted (small […]

Haselnüsse kranz (or hazelnut crescent)

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baking / cake / recipe / Swiss food

The haselnüsse kranz, or hazelnut crescent/ring is one of my favourite cakes. It’s something my mother use to bake, often for my birthday, and honestly I have never baked on myself. It is a classic Swiss cake, although not the sort of sponge like cake. The dough is almost biscuit like. Growing up, it was usually made using almonds instead of hazelnuts due to availability. INGREDIENTS 300g unbleached white flour 2 tsp baking powder 100g superfine […]

Herefordshire cider cake

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baking / British baking / cake / recipe

It was likely the Romans that first introduced apples to Britain with sweeter, and better taste. After the Romans left, many of the orchards were abandoned with the invasion of the Jutes, Saxons, and Danes. It was not until the Norman Conquest in 1066, that new varieties such as Pearmain and Costard were introduced from France, and orchards were established in the grounds of monasteries. Southern England has ideal conditions for growing fruit such as […]

Melton Hunt cake

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baking / British baking / cake / recipe

I like Christmas cake, but sometimes prefer a “lighter” alternative. This year I made a small Melton Hunt cake. Melton Hunt is a moist fruit cake originating from the town of Melton Mowbray, Leicestershire, England. It was first made in 1854, supposedly for members of the local hunt to eat while out fox hunting. It comes from the same area as Melton Mowbray pies, which makes sense when considering the hunt. I adapted the recipe in […]

Clementine biscuits

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baking / biscuits / Nordic / recipe

These are shortbread like biscuits made with clementines, and patterned using a wooden roller. INGREDIENTS 350g all purpose flour ¾ tsp salt 250g cold unsalted butter 125g icing sugar zest 2 clementines 1 egg yolk 1 tsp vanilla extract 1 tsp milk 1. Mix the flour and salt into a large mixing bowl. Cut the butter into small pieces and combine with the flour by hand until the mixture has the consistency of crumbs. Alternatively, […]

Swiss Nidelzältli (or fudge)

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recipe / Swiss food / Switzerland

These Nidelzältli or Rahmtäfeli are a form of Swiss fudge which come in either hard or soft varieties. This is the recipe for the soft variety, which just melts in the mouth. There are many recipes for Nidelzältli, the hard ones tend to use milk, and the softer ones a mixture of cream and milk. Some contain vanilla sugar, others honey. For the soft Nidelzältli, mix together 250ml of cream (35% fat), 100ml of milk (2%+), and 300g […]

Nordic gingerbread with orange zest

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baking / biscuits / cooking / Nordic / recipe

Gingerbread biscuits seem to be a staple in Nordic countries, especially around Christmas time. They differ from Germanic gingerbreads in that they are much thinner, and often quite crisp. These biscuits are gingerbread with a hint of orange zest. It produces anywhere from 60-100 biscuits depending on the size of the cutters used. This is a super easy biscuit to make, and I have added it to the collection of Christmas biscuits that I bake. […]

Scrumpalicious Scandinavian pickled cucumbers

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preserving / recipe / vegetables

The art of preserving food may seem onerous to some people, but making pickles is not hard at all. Some pickles can be stored in the refrigerator instead of processing with a water bath are super easy to make. The downside is that they don’t last as long, but all the more reason to eat them sooner. One of the best pickling recipes I have tried recently is this recipe for Scandinavian style pickles – […]

Eating gravlax

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cooking / fish / recipe

Gravlax is classically eaten with hovmästarsås, the mustard-dill sauce. Like gravlax, there are many different versions of this sauce. It is classically made with Swedish-style mustard, although I have used mild Polish mustard mixed with honey. There are recipes with different ratios of oil, and sugar – it really is dependent on personal taste. INGREDIENTS: 3 tbsp Swedish-style mustard 2 tbsp white wine vinegar ¼ cup sunflower or canola oil 1 tbsp finely chopped fresh dill 1½ […]

Making gravlax – salt-and-sugar cured salmon

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fish / food / preserving / recipe

Gravlax is a way of curing salmon which involves sugar-and-salt often infused with fresh dill or other aromatics and spices, such as juniper berries. Gravlax is not the same as cold-smoked salmon, its traditions lie in an age-old method of preserving salmon which involves burying it until it becomes fermented. The word gravlax has two components, grav and lax, the former relates to the Scandinavian word for “to dig“, the latter means salmon. Nowadays of […]