Flensburg Stew / Flensburg Gryde

A stew recipe found in “Mine 100 Bedste Opskrifter
Fra Fad Og Fryse” (My 100 Best Recipes from Serving Plates and Freezers) by Mona Giersing published by Lademann in 1982

Flensburg Stew / Flensburg Gryde

Flensburg (Danish: Flensborg, Low Saxon: Flensborg, North Frisian: Flansborj, South Jutlandic: Flensborre) is an independent town (kreisfreie Stadt) in the north of the German state of Schleswig-Holstein. Flensburg is the centre of the region of Southern Schleswig. After Kiel and Lübeck it is the third largest town in Schleswig-Holstein.

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Potato Patties / Potetpletter

A classic Scandinavian lunch/dinner recipe found in “Cappelens
Kokebok” (Cappelen’s Cook Book ) published in 1995
Potato Patties / Potetpletter

Patties made of fried grated uncooked potatoes are cheap and delicious food that has a long tradition in Scandinavia. With the grating dish on a food processor you grate the potatoes in no time. Serve the potato patties right from the frying pan with fried crisp bacon, coleslaw ,and of course, cranberry jam.

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Gädda i Grädde / Creamy Pike

A simple fish dish found in “God Mat På en Halv Timme”
(Nice Food in Half an Hour) published by Allt Om Mat in 1974

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For this dish the golden rule is: The simpler the better. But then for a Swede the combination of pike, cream and tomato puree is unusually obvious.

Pike is copious both in Norwegian, Finish and Swedish lakes and it is a very popular fish both in Sweden and Finland. It is hardly ever eaten here in Norway though. Strange really, though it is rather ugly to look at it is absolutely delicious with its firm white meat – Ted

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Fillet à la Oscar / Filet à la Oscar

A classic Swedish party dish found in a special edition of “Husmorens Kokebok” (the Houswife’s Cookbook)
utgitt av Norsk Kunstforlag i 1963
Fillet à la Oscar / Filet à la Oscar

This is a typical Scandinavian party dish from the early sixties that comes highly recommended even today.

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Karin’s Soft Syrup Cookies / Karins Myke Sirupskaker

A classic Swedis cookie recipe found in  “Cappelens Kokebok”
(Cappelen’s Cook Book) published in 1995
Karin’s Soft Syrup Cookies / Karins Myke Sirupskaker

Ill_01_thumb[36]Karin was the Swedish artist Carl Larsson’s wife. The recipe is assigned to this cookbook by Karin’s and Carls’s grandson. Today, the syrup cookies are baked every Christmas in Larsson’s home Sundborn in Dalarna. The cakes should be quite tough. You keep the toughness by storing the cakes in plastic bags together with a piece of bread.

Potash (potassium carbonate) can be purchased at the pharmacies, but can be substituted with baking powder  or baking soda.

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Swedish Beet Soup / Rödbetssoppa

A traditional Swedish vegetable soup recipe
found on
 godmat.org
Swedish Beet Soup / Rödbetssoppa

It is so nice when the first beets are harvested and you can eat them lightly cooked with a dollop of butter. When they have lost their news value it’s time for soup. This recipe is traditional, but if you want to add an extra spark, serve it with freshly grated horseradish, this lovely gastronomic booster.

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Swedish Farmhouse Bread / Brød Fra Småland

A swedish bread recipe found in “Norsk Ukeblads Store Bakebok” (Norsk Ukeblad’s Big Bakingbook)  utgitt i 1984Swedish Farmhouse Bread / Brød Fra Småland

Swedish bread tends to be a bit on the sweet side and this bread will be too. It is a matter of taste of course and bread like this will suit some kinds of spreads better than others – Ted

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Breaded Chicken Schnitzels / Paneret kyllingeschnitzel

A dinner recipe found in “Bogen om Kyllinger”
(The Book About Chicken) published by Lademann in 1972

Breaded Chicken Schnitzels / Paneret kyllingeschnitzel

A schnitzel is meat, usually thinned by pounding with a meat tenderizer, that is fried in some kind of oil or fat. The term is most commonly used to refer to meats coated with flour, beaten eggs and bread crumbs, and then fried, but some variants such as Walliser Schnitzel are not breaded. Originating in Austria, the breaded schnitzel is popular in many countries and made using either veal, mutton, chicken, beef, turkey, reindeer, or pork. It is very similar to the French dish escalope.

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Strömmingslåda – Swedish Herring Mould / Svensk Sildeform

A classic Swedish recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970

Strömmingslåda – Swedish Herring Mould / Svensk Sildeform

Herring is one of the very best food sources for vitamin D. Our bodies make this vitamin in sunlight, but in Nordic climate, it’s easy not to get enough. There seems to be more to vitamin D than strong teeth and bones. It’s now thought that vitamin D deficiency might be a factor in many diseases, such as multiple sclerosis and diabetes.

Herring is loaded with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). These fatty acids help prevent heart disease and keep the brain functioning properly. They also seem to be effective in reducing inflammatory conditions, such as Crohn’s disease and arthritis.

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Fish on Bed of Spinach / Fisk på Spinatbunn

A classic Scandinavian fish recipe found in “Mat For Alle” (Food
for Everyone) published by Tiden Norske Forlag in 1985

Fish on Bed of Spinach / Fisk på Spinatbunn

This is a way that might make your kids eat the dreaded spinach,
if you can make them eat fish that is

Ted
Winking smile

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Skipper’s Stew / Skipperlapskovs

A traditional Danish recipe found on familiejournal.dk
Skipper’s Stew / Skipperlapskovs

This kind of a dish is called a “Lapskovs” in Danish and “Lapskaus” in Norwegian and both words are thought to come from the English word “lobscouse”.

Lobscouse: a sailor’s dish of stewed or baked meat with vegetables and hardtack – Merriam-Webster

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Dill Cured Salmon / Dillgravad Lax

A classic Swedish starter recipe found on koket.nu
Dill Cured Salmon / Dillgravad Lax

Curing salmon and trout with dill is a Swedish speciality. It adds
a delightful freshness to the finished dish.

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Basket Bread / Kurvbrød

A traditional Scandinacian baking technique
found on dansukker.no

Basket Bread / Kurvbrød

Have you ever baked basket bread? If not, you ought to try it. It is fun! When it comes to baskets, it’s best to use plastic ones for they are water-resistant which makes them easier to clean after use.

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Soda & Soft Drink Saturday – Trocadero

Trocadero_01

Trocadero, sometimes called Troca, is a caffeinated soft drink flavored with orange and apple. It was launched in Sweden in the summer of 1953 the Saturn AB brewery in Malmö. Trocadero has over the years been particularly popular in northern Sweden and has been called “Norrland’s national drink.”

The name

Trocadero was introduced by Nils-Håkan Håkansson at Saturn AB, and according to his grandson Edward Liepe the  named came either from the Place du Trocadero in Paris or from Café de Trocadero in the same city.

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Furthermore

Trocadero_03The same year the Trocadero was introduced the ban on cola sodas was lifted for in Sweden and both Coca-Cola and Cuba Cola (also brewed by Saturn) was introduced on the market. Trocadero was for long the only soft drink except cola drinks containing caffeine.

Saturn, however, became with the years more and more focused on selling essences for flavoring spirits and cocktail mixing, and in line with this focus also began selling soda essenses to other breweries instead Trocadero_04of manufacturing the soft drinks themselves. Saturn is only selling flavors and essences for Trocadero production to approved breweries to day, and the requirements are that the brewery focuses on the brand, has good water and keeps the amount of essence in relation to the amount of water within a given range.

Trocadero mixed with brandy is called Wholesaler Grog in Sweden.

Trocadero is now available as candyconsisting of two-colored jelly bottles tasting of Trocadero. In 2005 the Trocadero candy started to be produced and sold by Fagerströms candy factory in Hudiksvall.

According to the Trocadero Facebook page, the manufacturing of the candy has now ceased.

Roast Chicken with Garlic / Ovnstegte Hvidløgskyllinger

A recipe from “Bogen om Kyllinger” (The Book about Chicken)
published by Lademann in 1972
Roast Chicken with Garlic / Ovnstegte Hvidløgskyllinger

You just got to love this book, it gives you so many variations on each dish that you usually get four recipes instead of one on each page. The Danish really know how to make you want to put on an apron and start cooking – Ted

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