Pages

Sunday, May 25, 2014

Peppercorn Smoked Salmon on a Pretzel Bun Sandwich

What do you think of pretzel buns? These have been popping up in both restaurants and grocery stores.  I really like the texture of a pretzel bun.  It is denser and chewier than a standard soft bun.  Plus the pretzel bun can hold the condiments better than a standard bun. As you can see with the list of our ingredients we need a sturdy bun to keep from the sandwich from falling apart.  The pretzel bun compliments the peppercorn smoked salmon too.  Here is a fun twist to make a delicious smoked salmon sandwich using a pretzel bun.
 See our YouTube video to see 
Karen Grete prepares this delicious pretzel bun sandwich
 
Ingredients:
  • 1 pretzel bun 
  • 1 8 ounces peppercorn smoked salmon
  • European style butter such as Icelandic butter 
  • a couple of tablespoons of mayonnaise
  • 1 lemon wedge
  • chopped chives
  • snippings of dill
  • thinly sliced cucumbers
  • lettuce
  • baby tomatoes (optional)

Directions:

Slice the pretzel bun in half horizontally Place base bun on small plate. Spread a European style butter on one half of the bun.  

In another bowl add 1 tablespoon of mayonnaise, chopped onions, snippings of dill and squeeze 1 lemon wedge.  Mix everything together well.  

Next add a tablespoon of the mayonnaise mixture on top of the buttered pretzel bun. Top with peppercorn smoked salmon.  Add another tablespoon of the mayonnaise mixture on top of the peppercorn smoked salmon.  Garnish with slices of cucumber and lettuce over the mayonnaise.
  
Place the remaining pretzel bun half on top of the other half. It is that easy! 
 
Serve the peppercorn smoked salmon pretzel bun 

sandwich on a royal copenhagen plate to jazz up the 

lunch.  Here we are using the pattern Blue Fluted 

Plain in our photos. 

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


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!















Icelandic Smoked Salmon Bagel Sandwich and Exciting News!

Making your own smoked salmon bagel sandwich at home is easy and tastes so much better!

Ingredients:
* 1 bagel * 2 slices of smoked Icelandic salmon fillet * cream cheese at room temperature * slices of tomato or baby tomatoes * snippings of dill






Directions
Slice the bagels in half horizontally and spread 1 tablespoon of cheese over the bottom half of each bagel. Lay snippings of dill on the cream cheese.  Next arrange 2 slices of smoked salmon over the cream cheese.
Garnish with tomato on top. Spread a little bit of cream cheese on the remaining bagel.  This will help hold the tomatoes in place.  Then place the remaining bagel halves on top. Cut the bagels in half crosswise and serve.It is that easy! 

We had a wonderful time at The Taste of Iceland in Boston.  Check out our video to hear more about it too!

Saturday, May 10, 2014

Strawberry Rhubarb Almond Crisp Dessert Recipe

 
Strawberry rhubarb almond crisp is wonderful summer dessert.  This takes little to no effort to put together which is great for last minute dinner parties. If you have friends coming over last minute, this is the dessert to make. 

The great thing about this recipe is that you can use fresh or frozen rhubarb. It is only takes a handful of ingredients so lets get started. 




Ingredients

Topping 
  • 1 cup old fashioned oats (not instant)
  • 1/2 cup brown sugar 
  • 1/2 cup all purpose flour 
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt 
  • 1 cup almond paste 
  • 1 stick (8 tablespoons) softened butter 
Filling 
  • 4 cups of fresh or frozen, sliced 
  • 4 cups of fresh or frozen rhubarb, 1/4" diced
  • 1 cup sugar 
  • 1/3 cup all purpose flour 
  • 1/4 teaspoon salt 
  • 1 teaspoon lemon zest 
  • 3/4 teaspoon ground ginger
Kitchen Utensils
  • measuring cup
  • measuring spoon
  • large mixing bowl
  • wooden spoon 
  • 9" x 13" baking dish or similar size, slightly greased
  • grater 
  • pastry blender or food processor

Directions
  1. Preheat oven to 400 degrees. Set rack in the center of the oven.
For Topping: 
  1. Using a grater, grate almond paste into a large mixing bowl.
  2. Add oats, brown sugar, flour, cinnamon and salt into the large bowl. Mix well with a wooden spoon. 
  3. Add soften sliced butter into the bowl.
  4. Mix with fingers or a pastry blender or a food processor until the texture of small crumbs. Set aside.
For Filling: 
 
  1. Clean both the strawberries and rhubarb.
  2. Dice both strawberries and rhubarb and remove the ends.  It does not have to be perfectly sliced since we will be baking it shortly.  (You could substitute the strawberries with apple instead which is soooo good.) 
  3. In a large bowl combine strawberries, rhubarb, sugar, flour, salt, ginger and lemon zest. Mix well. The sugar will help sweeten the rhubarb juices. The flour will help thicken the juices
Assembling the ingredients
  1. Pour and spread the strawberry rhubarb mixture into baking dish. 
  2. Spread crisp topping over entire surface.
  3. Bake until fruit is bubbly and the top is a beautiful golden brown, approximately 30 to 40 minutes. That is it and so easy to make. 
  4. Loosely cover top with foil if browning too quickly. 
Delicious served warm or cold.  But let it cool for at least 10 minutes if you want to eat it shortly after baking.  Otherwise, if you try to eat it earlier, you might burn your mouth. 

When ready, if you scoop out from the pan, you can see the lovely thick juices.  You might still seem some steam.


Perfect to be served with either whipped cream, yogurt or ice cream.  If you take a bite, it is a perfect combination of the strawberries and rhubarb and sugar with the sweet and tartness. plus the crunchy almond topping. 

Did you know that a crisp has oatmeal to the topping and a crumble does not have oatmeal to the topping. 

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


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!

Monday, May 5, 2014

How to Make Beetroot Soup - Finnish Recipe - Punajuurikeitto - Borscht

This is our Finnish version of a Red Beetroot Soup! Healthy & Good! What to eat with Red Beetroot Soup? Traditionally, we serve beetroot soup with sour cream on top with a slice of rye bread.
See our YouTube video 
to see how Karen Grete prepares the Beetroot Soup
Ingredients 
  • 3 medium apple size beetroots
  • 2 large size potatoes
  • 1 finely chopped Onion
  • 1 celery stalk
  • 1 carrot
  • 1/2 a white cabbage
  • 1 parsnips
  • 1 leek 
  • Salt and pepper powder to taste
  • 2 can of beef broth
  • olive oil
  • 2 cloves
  • 1 bay leaf
  • parsley
  • dill
  • a dash of dry margarine
  • 2 tablespoons of tomato paste
  • garlic cloves finely chopped
  • 1 teaspoon of sugar
  • 2 tablespoons of red wine vinegar 
  • 1 tablespoon of sour cream
Instructions:
  1. Wash, peel and chop potato, beetroots. parsnip, onions, carrots, celery stalk, white cabbage and leek
  2. Heat oil in a large pot over medium high heat
  3. Add and saute the chopped onions, potatoes, beetroots. parsnip, carrots, celery stalk, white cabbage and leek. 
  4. Add chopped parsley, dill, bay leaves and cloves. and a dash of dry margarine. Stir the mixture
  5. Add 2 cans of beef broth. Fill up the 2 cans of beef broth with water and pour it into the pot. Keep stirring
  6. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 45 hour or until vegetable is tender. 
  7. Add 2 large tablespoons of tomato paste, garlic, teaspoon of sugar, salt and pepper. Keep stirring
  8. Then add 2 tablespoons of red wine vinegar
  9. Season with salt and pepper to taste. Ladle soup into bowls. 
  10. Top with sour cream. Sprinkle with chives. 
  11. Serve with a rye bread on the side
  12. Check out our easy rye bread video too!
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


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!

Citronfromage Dessert Opskrift - A Classic Danish Lemon Mousse Dessert Recipe


This refreshing & delicious dessert is served cool. This homemade dessert is great to serve to your friends and family anytime of the year! 

 Ingredients
  • 4 separate pasteurized whole eggs
  • 1/3 cup of sugar
  • 1 cup of whipping cream (including some for garnish)
  • 1 1/2 lemons for freshly squeezed lemon juice 
  • 1 teaspoon finely grated lemon zest (unsprayed)
  • 2 tablespoons of unflavored gelatine
  • 1/2 a cup of cold water
  • 1/4 a cup of hot water
Kitchen Utensils
  • electric mixer
  • wooden spoon
  • measuring cup
  • measuring spoons
  • 4 medium size bowls
  • 1 large bowl

 
Click on the YouTube video to see Karen Grete 
preparing this refreshing delicious dessert!
  1. Sprinkle the 2 tablespoon of gelatin over 1/2 cup cold water in a medium bowl. Stirring constantly. 
  2. Add the freshly grated lemon zest into the gelatin mixture which is about 1 teaspoon.
  3. Next pour hot water into the gelatin mixture. Stir constantly to make sure the gelatine dissolves. Then, let stand the gelatin mixture cool for at least 10 minutes
  4. Next whip the 4 egg whites in a medium size bowl until stiff with an electric mixer
  5. Then whip the heavy cream in medium bowl. 
  6. Now we are ready to whip the 4 egg yolks with a 1/3 cup of sugar in a medium bowl.  Whipping constantly until light and evenly fluffy. It is ready when the egg yolk mixture is light in color.
  7. Combine in a large bowl the egg yolk mixture, the gelatine mixture and the juice from 1 1/2 lemons. 
  8. Fold in the egg white mixture into the egg yolk mixture one forth at a time
  9. Fold the whipped cream into the egg mixture. Stir gently until it starts to thicken. You might want to save some of the whipped cream for garnish. 
  10. Once both the egg whites and the whipped cream are folded in then place the bowl of citronfromage into the refrigerator. Chill for several hours or until firm and ready to serve.
  11. This dessert can be served either in a large bowl or in individual serving glasses. 
  12. You can decorate with either fruit, a slice of lemon peel, a chocolate cookie and/or whipped cream too.


*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 http://scandinavtoday.blogspot.com/

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!