Traditional and modern Scandinavian and Nordic recipes.

Friday, March 28, 2014

Skidne Æg “Dirty Eggs” - Eggs in Mustard Sauce for a Danish Easter Lunch

Easter is almost here! Try this Egg in Mustard Sauce recipe at your upcoming Easter lunch or spring brunch! In Denmark, Skidne Æg is an old-fashioned dish. Every Easter (Påske), Danish homes prepare Skidne Æg “Dirty Eggs” for their Easter lunch.  However, this Easter dish is a very easy delicious dish and can be served anytime.  We like to have chopped chives or parsley with a slice of rye bread on the side. 

Happy Easter!

Karen Grete

  • 6 eggs (medium size)
  • 6-8 slices of fried bacon 
  • slices of rye bread (rugbrød)
Mustard Sauce
  • 50 g butter
  • 3-4 tablespoons of wheat flour
  • 1 1/2 cup of milk
  • 2-3 tablespoons of mustard
  • 1 tsp salt
  • freshly ground pepper
  • fresh cut chives or parsley
There are a couple of steps to do but it is pretty easy and quick to make.
Eggs:  First bring water to boil in a pan. Cook the eggs at low heat and cover for approx. 6 minutes (depending on the size of the eggs).  The result is the outer layer of the yolk should be slightly firm.  The yolk in the center should be soft.  So the eggs should not be hard boiled nor soft boiled just in-between. When done the eggs are done boiling, cool the eggs with cold water. Then, peel the eggs and set aside.
Mustard Sauce: Melt the butter in a heavy-bottomed saucepan over high heat, but without browning. Stir in the flour and cook the mixture well until the paste cooks and bubbles a bit. Stir constantly and do not let the mixture brown. Add half of the milk and keep stirring as the sauce thickens. Beat the remaining milk in little by little. Let the sauce cook on low heat and keep stirring. Add salt and pepper to taste.  Add your favorite mustard.
Serve: Spread the mustard sauce on a plate.  Slice the eggs in half.  Place the half "smiling" eggs and bacon on the plate. Sprinkle with chives or parsley. Serve with rye bread.´

Friday, March 14, 2014

Blueberry Almond Scones with Lemon Glaze

I love scones! It is so good to bite into a moist and tender scone too.  There are so many different types of flavors to enjoy such as raisins, bacon, cheese, pumpkin or cinnamon.  Whether the scone is sweet or savory it is all great to eat.

I probably had my first scone in the United States over 30 years. Since then I have enjoyed eating this quick bread ever since.  With this recipe I have given it a Scandinavian twist with adding blueberries, almond and lemon zest.  I always try to find ways to add Scandinavian flavors when I can.  This recipe makes plenty of scones, perfect for breakfast, brunch or teatime.
Below is a recipe that I hope you will enjoy.  Please check out my YouTube video to see how I prepare the scone too!

  • 3 1/3 cups all-purpose flour
  • 1 teaspoons baking powder
  • 2 teaspoon baking soda
  • 1/2 cup sugar
  • 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
  • 7 oz almond paste
  • 1 cup buttermilk
  • 2 eggs 
  • 1 tablespoon grated lemon rind
  • 1 1/2 cups fresh blueberries, stemmed and rinsed 
  • 1/2 teaspoon salt(optional) 
Kitchen Utensils
  • Food processor, standing mixer or pastry cutter 
  • 1 large mixing bowl
  • 1 medium bowl
  • 1 small bowl
  • 1 whisk
  • 1 wooden spoon
  • 2 1/2 inch round cookie cutter 
  • Parchment paper 
  • measuring cup
  • measuring spoon
  • baking sheet

Preheat oven to 350°F. Lightly grease two cookie sheets or line with parchment paper. 

Sift together the dry ingredients.  Add almond paste, flour, sugar, butter, lemon rind, baking powder, baking soda and salt into a large mixing bowl.  
Using either your fingers or a pastry blender, cut in the butter to coat the pieces with the flour.  The mixture should look like coarse small crumbs.  

Note: This step can be done with a food processor fitted with a metal blade or in a bowl of a standing mixer fitted with a paddle attachment 
Whisk buttermilk and two eggs in a large bowl. 
Add the flour mixture into the buttermilk mixture until large dough clumps form. There may not seem to be enough liquid at first, but as you press, the dough will come together. 
Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Fold everything together just to incorporate until dough comes together.  Do not overwork the dough.  

Press the dough out on a lightly floured surface  Knead one or two turns until dough is firm enough to roll out, but still delicate.  
With a lightly floured rolling pin, roll out to about 1/2-3/4 inch thickness. into a rectangle

Cut scones with cookie cutter or use the edge of a glass rim.  Place on cookie sheets about 1 inch apart. Gather together remaining dough and roll out again. Repeat until all dough is used.  

Note: Too much mixing, kneading, and baking will produce dry and tough scones.

Bake for 22-25 minutes or until firm to touch and light golden brown.

Cool on wire rack. Let the scones cool a bit before you apply the glaze.

While scones are cooling, prepare glaze by mixing until smooth, confectioners sugar, lemon juice, melted butter and lemon rind. Drizzle the glaze over the top of the slightly warm scones.  

If you like, you can sprinkle on lemon zest as I did.  this is optional but it gives it a real nice lemony flavor. Let it set a minute before serving.  
I always enjoy have the blueberry almond scone with a cup of coffee.  My children like to have milk with their scone.  Enjoy!

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

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Thursday, March 6, 2014

Swedish Hamburgers (Biff à la Lindström)

A 100 year old classic Swedish dish.  Beef A La Lindström is considered to be an ultra classic Swedish dish.  The classic Swedish beef patty dish, inspired by Mr Lindström’s original recipe.


  • 1 lb freshly minced beef
  • 1 large baked or boiled potato, minced
  • 1/2 cup of a small white chopped onion, minced
  • 1/2 a cup of pickles
  • 1/2 a cup of minced pickled red beets, juice reserved
  • 1/2 a cup of heavy cream
  • 2 tablespoons of capers, coarsely chopped
  • 2 egg yolks
  • salt and freshly ground black pepper
  • butter or oil for frying) 
  • Chives, finely chopped garnish (optional) 

1) Put the minced beef, egg yolks, onion, beetroot, capers, water/juice, seasoning and chives (optional) in a large mixing bowl. 
2) Mix all ingredients.  Blend the ingredients together until reasonably evenly mixed.  Don’t over mix as the patties will become too dense and tough.
3) With your hands, form four nicely large shaped, flat patties
Tip: If you have time, leave the patties to rest at room temperature for about an hour.
5) Heat butter or olive oil in heavy frying pan over medium-high heat.
6) When hot add the patties to the pan. Fry the patties for 4-5 minutes on each side until nicely colored but still slightly pink in the center. They should be medium rare inside.
Serving suggestions
There are several ways to serve the hamburgers.  But really it depends on what are your favorite side dishes.  Below are several suggestions. 
One option is to serve the hamburgers with fried a fried egg on top, pan fried potatoes, garnish with chives and toast on the side.   A nice cold beer too!
 A second option is to serve the hamburger with small roast potatoes and dark gravy with some caramelized red onions.  Great seasonal vegetables are tender white or green asparagus, baked tomatoes or kale.

Sunday, March 2, 2014

How to Make Rum Sauce for Desserts and for Flavored Whipped Cream - Bread Pudding

Rum Sauce is perfect over ice cream, custard, cake and bread pudding.
See our bread pudding recipe too!
Here is my version of rum sauce.  Enjoy!

  • 1 cup brown sugar
  • 1/2 cup (1 stick) butter
  • 1 teaspoon of cinnamon
  • 1/2 cup of heavy cream
  • 2 tablespoon of rum or to taste
Kitchen Utensils
  • measuring cup
  • medium saucepan
  • whisk
  • measuring spoon
Click on our YouTube video 
to see how Karen Grete prepares this delicious sauce.


In a saucepan, melt butter and brown sugar over medium heat.  Whisk to blend well until the sugar is melted.

Once the mixture is melted then add the cinnamon and cream.   Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.)
Keep stirring.  Finally add two tablespoons of rum,  cook this for about 5 minutes on low heat. Keep stirring. If it is turn to thick add a little cream or milk to thin it out.  If you like more rum flavor add more to taste. Remove from heat.

Whisk before serving. The sauce should be soft, creamy, and smooth.
Can you put it on ice cream.  Pour over bread pudding. Serve warm or cold.

Below is a photo of the rum sauce that was added to whipped cream. Really makes the whipped cream tastes delicious! Enjoy!

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

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Saturday, March 1, 2014

How to Make Parsley Sauce - Persillesovs

Below is a parsley sauce that is traditional over thick slices of bacon or fish.  It really is a delicious sauce and worth trying.  

  • 3 1/2 tablespoons or 50 g of butter
  • 3 tablespoons of flour
  • 1 3/4 cups of milk (other options is fish stock, chicken stock or beef stock)
  • 1 large bunch of washed parsley, finely chopped
  • Salt and pepper
  • optional: 1 tablespoon lemon juice

Kitchen Utensils
  • cutting board
  • small-medium heavy saucepan
  • wooden spoon
Wash and chop the parsley finely.

Melt the butter in the saucepan over medium heat.

Add the flour and whisk until the flour is absorbed into the butter (this a "roux").  Stir for about 2-3 minutes until it becomes thick, smooth and pale beige in color..  

Add the milk gradually about 1/3 at a time, and whisk constantly.  Keep stirring and bring to boil.  You don't want this to burn.  Stir constantly for about 5-6 minutes until smooth and thick. 

If the sauce is too thick, you need to prime with milk or water. If it is too thin, boil a little more.  Avoid the sauce tasting like flour by stirring well and carefully. 

Turn down the heat.  Add chopped parsley (and lemon juice optional). Season with salt and pepper. Simmer the sauce for 1-2 minute without boiling.

Cover to keep warm until you are ready to serve. Serve over potatoes, fish, or bacon.  Enjoy!

Brussels Sprout Bacon Salad Recipe - Rosenkål Bacon Salat Opskrift


Summer is coming and starting to think about great salads to make.  I really enjoy sitting outside on the deck or on a pinic table to enjoy summer dishes. This is a great side dish with chicken or steak for a barbeque, lunch or dinner.
Brussels sprouts and bacon is a great combination and in a salad it is just yummy. I really like the lemon dressing over the brussels sprouts too. Plus the salad has a nice variety of textures. So let's get started and make this delicious salad.


  • 1 pound of Brussels sprouts, cleaned, trimmed and halved lengthwise
  • 1/2 a pound of crisp bacon, diced
  • 1 cup pecans (walnuts optional)
  • 1 lemon zest  
  • freshly squeezed lemon juice 
  • 1 tablespoon of honey
  • salt and freshly ground black pepper, to taste
  • aprox 1 tablespoon of olive oil
Kitchen Utensils
  • medium pan
  • cutting board
  • knife
  • wooden spoon
  • slotted spoon
 Click on our YouTube video 
to see how Karen Grete prepares this summer salad
  1. Select hard, bright-green sprout heads, as mushy sprouts yield less flavor. Choose sprout heads of roughly the same size so they'll cook evenly.
  2. Remove the outer leaves from the brussels sprout and rinse them well, then cut in half.
  3. Boil the brussels sprouts in lightly salted boiling water for 2 minutes.  Drain into a large mixing bowl. 
  4. Fry the bacon until crisp.  Using a slotted spoon, transfer bacon to paper towels to drain.  Dice the bacon.
  5. Transfer the diced bacon into the large bowl. Mix everything together.  Set aside bacon to garnish later.
  6. Add freshly squeezed lemon juice over the salad
  7. Then grate zest over the salad
  8. Drizzle about a tablespoon of olive oil over the salad. Mix well.
  9. Season with salt and black pepper to taste.
  10.  Mix in a tablespoon of honey and stir well.
  11. Just before serving, garnish with the pecans and reserved bacon
Let us know if you have a request another brussels sprout recipe! Enjoy!
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

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Dream Cake Recipe- Danish Coconut Brown Sugar Cake - Drømmekage Opskrift

When I was growing up in Denmark, I don't remember hearing about Dream Cake or in Danish Drømmekage.  It has become popular in recent years. We received several requests for us to make this delicious Dream Cake. So here is my version. 
First we are going to make the topping.  Then, we will bake the cake.  Finally we will assemble the topping and cake.  Then eat!!
Click on the YouTube video 
to see how Karen Grete prepares the cake
Topping Ingredients
  • 1/4 cup of whole milk
  • 1/2 cup salted butter, softened to room temperature
  • 1 cup light brown soft sugar
  • 1 1/4 cup of shredded coconut (sweetened or unsweetened)
Kitchen Utensil
  • heavy medium sized saucepan
  • measuring cup
  • wooden spoon
  1. Set saucepan over medium heat. Add soft butter, brown sugar and milk into the saucepan. Melt the mixture in the sauce pan. 
  2. Stir constantly to prevent the sugar from burning.
  3. Then add coconut and blend well.
  4. Cook for 5 minutes until the mixture has thickened and some of the liquid has evaporated.
  5. Remove pan from heat. Set the mixture aside in another bowl until ready to spread over cake.
The mixture will reduce a little and also change color to a slightly darker shade of brown.  You want something thick enough that it will spread over the surface and not too liquidity so it runs over the cake. Next step is to make the cake.

Cake Ingredients:
  • 2 1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 cup of salted butter
  • 3/4 cup of whole milk (yogurt or buttermilk is optional)
  • 4 medium eggs
  • 1 1/3 cup of granulated sugar
  • 1 teaspoon vanilla extract
Kitchen Utensils
  • hand mixer or electric mixer
  • large mixing bowl
  • measuring cup
  • wooden spoon
  • small sauce pan
  • 9 x 13 inch square or round baking pan.
Preheat oven to 400 degrees F/200 degrees C . Spray or grease the pan.  Add 1 tablespoon flour to pan, shake flour around pan to coat bottom and sides, discard excess flour, set pan aside. If desired, line baking pan with parchment paper, then grease paper. If you want a thicker cake, use a smaller pan. If you want a thinner cake, use a larger pan too.

In a small saucepan add butter and milk, warm over low heat until butter is melted. Little finger hot. Set aside the mixture to cool a little.

In a large mixing bowl add eggs and sugar.  Using your electric mixer beat on high. Add vanilla extract into the egg mixture.  Continue to beat until mixture is yellow and thick (5 or more minutes).  If you’re not sure whether it’s thick enough, give it another minute.  Scrape down the sides of the bowl as needed.

Pour the milk mixture from the sauce pan into the bowl of egg mixture. Stir gently the mixture until well incorporated with a wooden spoon. 

Next in a separate bowl whisk or sift together flour and baking powder so it is distributed evenly.  

Add sifted flour mixture into the egg milk mixture with a wooden spoon.  Gently fold the flour into the eggs until smooth. trying to incorporate as much of the flour without knocking out the air from the eggs. Scrape down the sides of the mixing bowl as needed. 

Pour dough into prepared pan. Scrape the batter from the mixing bowl into the pan.

Bake in the middle of the oven for 18-20 minutes.  Insert with a toothpick or a long skewer into the center of the cake. If the toothpick comes out moist, then bake the cake a little longer. The cake should look light golden brown in color and is firm to the touch. You want to be sure it has baked thoroughly and will bear the weight of the topping to come.

Remove cake from oven  Turn up the oven to 425 degrees F/225 degrees C.
Immediately spread the coconut topping over the top of the cake evenly. Add tablespoons of filling at a time and smooth it out.. Do not pour all of coconut filling onto cake all at one time.  

When oven has reached the new temperature, place cake back into the oven on the upper-middle shelf.  Bake the cake until the topping is a toasted deep golden in color for an additional 5-10 minutes  

Cool cake in the pan completely on wire cooling rack before slicing and serving. 
The topping sets into a lovely chewy caramel. 
Cut cake into squares (or wedges, if baking cake in a round pan). Here we cut slices on a vintage Danish board from the 1970's.  It is nice that there is place to put a knife on the board. 

If you plan to celebrate, add a Danish flag as we did on the individual slices. It is traditional in Danish households to add a Danish flag on a cake when celebrating an event such as a birthday.

Serve with the cake slices either coffee, tea, or milk. It is a wonderful treat to have any time of the day. Enjoy!
We hope you enjoyed the video on how to make this Smørrebrød and recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including  

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let's get cooking Scandinavian foods!