Sunday, July 20, 2014

How to Make Kale Soup with Pork - Grønkålssuppe med Svinekød Opskrift


This is our Danish version of a Kale Soup! Healthy & Good! Kale Soup in the winter is great comfort food! What to eat with Kale Soup? Traditionally, we serve Kale soup with mustard and a slice of rye bread. 




Ingredients 
  • 2-3 lb. of Pork
  • 5 cups of water
  • 1 tsp salt
  • 1/4 tsp pepper (or peppercorns)
  • kale 
  • 2 bay leaves
  • 2 cloves
  • parsley
  • 2 celery stalks
  • 2 leeks
  • 4 carrots
  • 4 potatoes
  • 1 large onion
  • 3 tbsp of flour mixed with water

 Kitchen Utensils
  • cutting board
  • sharp knife
  • 2 large cooking pots
  • wooden spoon
  • ladel 
Instructions:
  1. First need to boil the pork.  In a large saucepan cook the pork in 5 cups of water, add teaspoon of salt and 1/4 teaspoon pepper, 2 bay leaves, 2 cloves and parsley.
  2. Make sure the water boils.  When it is boiling need to take the foam off.
  3. Simmer the pork for about 1 ½ hours. Check on it after the hour to see how it is cooking
  4. While pork is cooking perfect time to prepare the kale and the vegetable including potatoes, leak, celery stalks, onion and carrots.
  5. In another pot cook the kale for about 10 min in about 2 cups of water.  
  6. Drain and chop the kale very fine or put it in a food processor. 
  7. For the last 10 minutes of cooking the pork add the chopped vegetables into the pot of soup. Cook until all vegetables are tender for about 10 minutes.
  8. Remove the pork to a platter and keep it warm. 
  9. To thicken the soup mix flour and water and stir it into the soup. Season with salt and pepper.
  10. Slice and serve the pork onto a plate with mustard and rye bread.   
  11. Ladle soup into bowls.
 God appetit!

Please check out our Finnish and Danish rye bread videos too.
 
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*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*How to make St Lucia Buns - A Swedish Saint Lucia Saffron Bun Recipe - Lussekatter
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*Jansson's Temptation A Swedish Christmas dish - Janssons Frestelse
*How to make Swedish Sour Cream Cucumber Salad with Dill. svensk gurksallad.
*How to Make Marzipan for Scandinavian Baking & Candies A simple homemade recipe- marcipan - marsipan
*Brunsviger - A classic Danish cinnamon coffee cake
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
*How to make Danish Cucumber Salad (Agurksalat)
*How to Make Marzipan for Scandinavian Baking & Candies A simple homemade recipe- marcipan - marsipan
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Thursday, July 17, 2014

Strawberry Rhubarb Almond Muffin - A Yummy Summer Muffin Recipe


These muffins are simple, quick delicious and easy to make.  You can serve these muffins any time of the day warm or cold. Great for to have either for breakfast or as a snack.


Ingredients for Muffins:
  • 3/4 cup strawberries, diced bite size
  • 3/4 cup rhubarb, diced bite size
  • 3/4 cup of almond paste, diced bite size
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2-1/2 tsp. baking powder
  • 1/2 tsp. baking soda 
  • 1 teaspoon of cinnamon
  • 1/2 tsp. salt
  • 1 teaspoon grated orange zest
  • 1 cup sour cream 
  • 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly or at room temperature
  • 2 large eggs 
  • 1 tsp. pure vanilla extract 
  • cooking spray
Topping:
  • 3 Tbs. granulated sugar
  • 1/2 tsp. ground cinnamon 
  • 1/3 cup of sliced almonds 
Kitchen Utensils
  • large glass bowl 
  • 3 medium bowls 
  • measuring cup
  • measuring spoons
  • whisk or electric mixer
  • spatula 
  • ice cream scoop
  • knife
  • cutting board
  • 12-cup muffin pan

Instruction:
  1. First, preheat your oven to 400°F and position a rack in the center of the oven. 
  2. The second thing to do is line a 12-cup muffin pan with paper so nothing sticks.
  3. Next dice the rhubarb, strawberries and almond paste.  You want these about as small as a blueberry and no larger than a 1/4 of an inch.  If the fruit is not sliced up into small pieces, there is a chance that the fruit will sink to the bottom because the fruit is heavy. Set the everything aside in a bowl.
  4. In a large bowl mix the dry ingredients including flour, sugar, baking powder, cinnamon, baking soda and salt with a spoon.
  5. In a medium bowl, use a hand held whisk to whisk together quickly the sour cream, melted butter, eggs, orange zest and vanilla until smooth.
  6. Now  take 2-3 tablespoons of your flour mixture and put it into your strawberry, rhubarb and almond mixture.  Give the fruit and almond paste a quick little mix to coat them in the flour so the flour adheres to it.  That way when the muffins are baking, the fruit will not sink all of the way down. 
  7. Next, combine the dry ingredients right into the wet ingredients with a spatula. 
  8. Now fold the fruit into the flour mixture with a spatula until the batter just comes together.  The spatula prevents from over mixing the flour and from smashing up the fruit so these are going to be a nice muffin.
  9. Next, add an ice cream scoopful of batter into each muffin cup and make them all of the same size. The batter should mound a bit higher than the tops of the cups.
  10. In a small bowl, combine the almonds, sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon almond sugar mixture over each muffin batter.
  11. Now we are ready to bake the muffins in preheated oven 400°F for about 20-25 minutes.  Bake the muffins until they’re golden brown.  The easiest way to tell if the muffins are baked is to insert a toothpick into the center.  If the toothpick comes out clean then you know they are done.
  12. Transfer to a wire rack and let the muffins cool in the pan for 5 to 10 minutes.
  13. These muffins are best when freshly baked, but they’re still good the second day.

Monday, July 14, 2014

Tosca Cake - A Nordic Cake Recipe with Almond Topping and Fresh Fruit...Oh My!

Tosca cake is a Nordic favorite, apparently named for Puccini's opera. It's a delicate sponge cake with a caramelized almond, praline-like topping. Enjoy having a slice of Tosca cake before or after you see Puccini!


 Cake Batter Ingredients: 
  • 3/4 cup sugar 
  • 2 eggs 
  • 4 tbs unsalted butter 
  • 1 cup flour 
  • 1 1/2 tsp baking powder
  • lemon peel or 1 tsp vanilla extract
  • pinch of salt
Caramelized Almond, Praline-like Topping Ingredients:
  • 3/4 cup almonds, roughly chopped 
  • 1/2 cup butter
  • 1/2 cup sugar 
  • 2  tbsp. flour
  • 2 tbsp. milk or light cream
  
 Kitchen Utensils
  • measuring cup
  • measuring spoon
  • large mixing bowl
  • electric mixer
  • spatula
  • grater 
  • springform (approx. 24 cm. in diameter)
  • medium pot
Instruction:
Preheat oven to 325F degrees.

Beat eggs and sugar well. Stir in the melted cooled butter, lemon zest, the flour and baking powder.  Do not over mix.

Pour the cake batter into the greased and floured springform (approx. 24 cm. in diameter). Place the tin in the oven and bake the cake for approx. 25 to 30 minutes. 

While the cake is baking prepare the topping. Mix sugar, butter, milk and flour in a saucepan on low heat until the butter has melted. Meanwhile it is a good time to continue chopping the almonds.  Once ready add the almonds into the pot and get the mixture to a boiling point. Keep an eye on it. Then turn off the stove once it reaches the boiling point.

When the cake is baked so much that it maintains its shape (after approx. 25 minutes), pour the almond mixture over the cake.  Spread the almond mixture across the cake.  Then place the baking pan under the grill (at approx. 400F) in the oven for approx. 10-15 minutes or until the topping is golden brown.

Let the cake cool down before slicing.

Serve the cake plain or with whipped cream and/or fresh berries.

Friday, July 11, 2014

Rugbrød Drys - Danish Rye Bread Sprinkles

RYE BREAD SPRINKLES WITH ALMONDS 



Ingredients:
2 slices of rye bread 
1 tblsp coarsely chopped, blanched almonds 
2 tblsp brown sugar (or white sugar)
1 tblsp Canola Oil or butter 
Sprinkle finished rye bred on yogurt or "tykmaelk"

Rye bread Sprinkle 
Place rye bread, almonds and sugar in a food processor and pulse until desired consistency.  Pour the canola oil or butter and toast the rye bread crumbs on the pan for approx. 3-5 min. and keep stirring, so the rye bread crumbs don't burn. Pour the rye bread sprinkles onto a plate to cool down.
Place the rye bread sprinkle in a plastic bag or jar. It will keep  for approx. 1 week.


Tuesday, July 8, 2014

Strawberry Spinach Salad with Pecans



Do you love fruit in your salad? We sure do!  Here is are a recipe for a delicious strawberry spinach salad with pecans. 


 Salad Ingredients 

  • 6 oz fresh spinach rinsed, dried and torn into bite-size pieces
  • 1/2 lb strawberries, cleaned and sliced
  • 1/2 cup chopped pecans
  • 1 tblsp minced onions
  • 1/4 cup shredded cheese 

 Dressing Ingredients

  • 1/4 cup sugar
  • 1/4 cup olive oil
  • 1/8 cup balsamic vinegar
  • 1 tblsp poppy seeds
  • 1 tsp mustard
  • dash paprika, salt, pepper
  • 2 tblsp chopped basil leaves, approx.

Instruction:

  1. In a medium bowl, whisk together the poppy seeds, sugar, olive oil, balsamic vinegar, paprika, mustard, basil leaves and chopped onion, salt and pepper.
  2. Cover and chill.
  3. In a large bowl, combine the spinach and strawberries.
  4. Pour dressing over salad and toss.
  5. Add the chopped pecans and shredded cheese.
  6. Refrigerate 10 to 15 minutes before serving.