This recipe for Pasta with Salmon and Spinach is one of my favorite pasta dishes. The taste is just wonderful and the time it takes to make this dish is only about 30 minutes. Therefore, it is absolutely a dish I will recommend to you if you are looking for a quick and delicious dinner.
Another reason why I like this dish a lot is because it has the salmon fish which contains the good fat and oils, and it has the healthy spinach which is packed with good nutrition and vitamins. It is therefore a quick and also healthy dinner – which I think is just great.
The instructions for this recipe is quite simple. You start by frying the salmon and then break the meat into smaller pieces. Then you fry the cleaned and sliced mushrooms, the frozen peas and the fresh spinach leaves. Prepare the pasta in boiling water. Finally, mix all ingredients on the frying pan together with some half-and-half cream.
Serve the pasta together with a glass of cold white wine and then you are all set.
Nordic Pasta with Salmon and Spinach
Simple and healthy recipe for a Nordic-styled salmon dish with fresh pasta, spinach and mushrooms. Super easy to make and very delicious.
250 g fresh pasta
200 g fresh spinach leaves
200 g mushrooms ((champignons))
450 g salmon filet
100 g frozen peas
2.5 dl half-and-half cream (12%)
Salt and pepper
Rinse and clean the mushrooms and slice them.
Thoroughly clean the spinach and let it dry a little bit.
On a frying pan; fry the salmon at medium heat. Add salt and pepper to taste.
When the salmon is done; use a fork to break the meat into smaller pieces.
Prepare the fresh pasta according to the instructions on the box.
On the frying pan at medium heat; fry the mushrooms. Then add the frozen peas and a little later add the spinach leaves. Continue frying for some extra 3-5 minutes.
Then add the half-and-half cream and the prepared pasta to the frying pan.
Finally, add the salmon pieces and gently mix everything together. Add salt and pepper to taste.
This recipe for a healthy banana and chocolate shake is the reason that you should always have a few bananas in your freezer. When we have some bananas that are starting to get a little soft and brown at the edges, we never throw them out like most people would do.
This recipe for a shake with bananas and chocolate is super delicious, it only consist of four different ingredients and it takes about 5 minutes to make!
Use frozen banans to make a healthy Banana shake
We just peal the ripe bananas, bag them in a plastic bag and freeze them so that they can be used at a later point – and by that saves some money from buying new ones. A frozen banana can be used for many different things like these healthy homemade banana pancakes – they are one of our most popular recipes.
The frozen bananas gives the shake a nice, smooth and cold consistency and the cocoa gives it a delicious chocolate taste and color. If you want to add more sweetness to the shake think about adding a table spoon of date syrup or honey.
Healthy Banana and chocolate shake after your workout
This shake is perfect to be served right after a workout at the gym or maybe just as an late afternoon drink before dinner. When you have tried this shake, or the banana pancakes, you will never throw out bananas any more just because they are a bit brown, you will save them in the freezer.
This shake is super easy to make and very delicious, we hope you will try it.
If you are looking for a good afternoon snack, then consider a slice of this delicious bread topped with a slice of cheese or ham. The bread has 6 different kinds of grains, seeds and nuts and are really healthy and filling.
Healthy Banana and Chocolate Shake
Super easy recipe for a healthy banana and chocolate shake. Perfect in the afternoon or after a workout. Great energy from a few and simple ingredients.
2 dl milk
1 tbsp cocoa powder
2 bananas ((frozen))
1/2 tbsp honey ((optional))
Pour all the ingredients in a blender and blend until it has a nice and smooth consistency. Add a little honey if you need a bit more sweetness.
Pour the banana and chocolate shake in a large glass or two smaller and drink it when it is ice cold
Serve this cold shake as an snack before dinner or after a workout
On this page, you can find the easy-to-make recipe for the traditional Danish Dagmar Tart (Dagmartaerte) or Danish Butter Cake (Smorkage) as it is also called. This old-fashioned and very traditional Danish cake is based on a delicious butter dough stuffed with smooth vanilla- and cinnamon cream. I have heard before that this cake looks like it is difficult to make. Luckily, that is not true. This cake is actually really easy to make.
So grab you apron and get started.
On this page, I will share the recipe and step-by-step picture guide. Continue reading and see how easy it is to make a homemade Danish Dagmar Tart.
Dagmar Tart or Butter Cake
This traditional Danish cake actually has two different names depending on where in Denmark you are located. If you know Denmark or look at a map, you know that Denmark can be divided into three main parts – Jutland, Fyn and Zealand.
If you are located in Jutland and Fyn the name of this cake is typically called Dagmart Tart (Dagmar tærte) and if you are located on Zealand this cake is called Butter Cake (Smorkage).
Even though, Denmark only has a population the size of one of a bigger US city we still have several dialects and different names for the same things across the country. The name of this cake is a good example that even though Denmark is a small country, we are still a quite diverse country.
The three parts of a Dagmar Tart (Smorkage)
I normally divide the making of a traditional Danish Dagmar Tart in three main parts and a number of smaller sub-steps. The three main steps are making of tart crust, the cinnamon rolls on top and the stuffing in-between.
Once you learn how to make the three parts, the final assembly of the cake is easy.
In the following section, you can read much more about the steps on how to make this delicious cake. For your convenience, everything is also summarized in a printable recipe further down this page.
Step 1: Butter Dough for Tart Crust and Cinnamon Rolls
You start by making the dough for the tart crust and the cinnamon buns. It is the same dough where 1/3 is used for the tart crust and 2/3 is used for the cinnamon buns. When the dough is assembled and set aside for rising, you continue preparing the vanilla cream and cinnamon cream.
In a large bowl, you add the lukewarm water and dissolve the fresh yeast. If you are using dry yeast then just add this together with the flour. In this recipe, you need 25 grams of fresh yeast, which is about the equal to 1/2 oz active dry yeast, and 1/4 oz instant yeast.
In the bowl, add all the ingredients for the dough and knead everything into a nice and smooth dough. Set it aside and let it rise for 45-60 minutes.
Step 2: Vanilla Cream
I normally make a vanilla cream based on a powder mixture found in most grocery stores. However, you can also make a homemade version based on fresh vanilla beans, milk and sugar. You can find the recipe for the homemade vanilla cream here on my blog. Use the search field on the front page.
Step 3: Cinnamon Cream
The cinnamon filling is super easy to make. You simply just pour the soft butter, cinnamon powder and brown sugar into a small bowl and mix it together. Easy, and done in two minutes.
Step 4: The Tart Crust
After the dough has risen, take 1/3 of it and use it to make the tart crust. Use a rolling pin to flatten is out into a circle about 30 centimeter in diameter (11.5 inch).
Transfer the dough into a buttered spring form pan or similar tart pan with tall sides. The diameter of the spring form/tart dish should be about 26 centimeter (10 inch). Make sure that the dough covers the entire bottom of the pan and 1-2 centimeter (2/5 – 4/5 inch) up the sides.
Distribute about 1/4 of the cinnamon cream and vanilla cream on the tart crust. Set the rest of the cream aside for the cinnamon buns.
Step 5: The Cinnamon Rolls
Take the rest 2/3 of the dough and roll it into a flat 30×40 centimeter (12×16 inches) square. First, use a knife to distribute the cinnamon cream on the dough and then use the same knife to add the vanilla cream on the top. Now gently roll the dough on the long side into a long cinnamon roll. Use a sharp knife to cut 3-4 centimeter (1-1.5 inch) thick cinnamon buns.
How to assemble the Danish Dagmar Tart
In this final step, we need to assemble the Danish Dagmar Tart. The tart crust with the vanilla cream and cinnamon cream, and the cinnamon rolls must be put together. This is simply done by distributing the cinnamon rolls on the tart crust and giving them a gentle press on top to flatten them a little.
It is okay that there are some space in-between the rolls. When baked, they will rise up and close the gap.
Now let the cake rise for another 20 minutes before baking it at 200 C (400 F) for about 25 minutes. When baked, let it cool of before decorating it with frosting.
Danish Butter Cake (Dagmar Tart)
Old-fashioned and traditional recipe for Danish Butter Cake also known as Dagmar Tart. This cake is super delicious and a small piece of Danish history.
25 g fresh yeast ((1/2 oz active dry yeast or 1/4 oz instant yeast))
1 dl lukewarm milk ((2/5 cup))
50 g soft butter ((2 oz))
1 tbsp sugar
1/4 tsp salt
500 g all-purpose flour ((1.1 lb))
1 tsp cardamom powder
100 g soft butter ((3.5 oz))
100 g brown sugar ((3.5 oz))
2 tbsp cinnamon powder
5 dl vanilla cream ((2 cups))
White frosting ((icing sugar and water))
Brown frosting ((icing sugar, water and cocoa powder))
If you are using fresh yeast, start by dissolving it in the lukewarm milk. If you are using active or instant yeast, add this to together with the flour in the next step.
Add the rest of the ingredients and knead everything into a nice and smooth dough. Set the dough aside and let it rise for one hour. Continue making the cinnamon cream and vanilla cream.
In a small bowl, add the three ingredients and mix it well together.
Make the vanilla cream as instructed on the package. If you want to make a homemade vanilla cream, you can find the recipe on www.NordicFoodLiving.com
Assemble the Dagmar tart
Start by taking 1/3 of the raised dough and roll it into a flat circle large enough to cover the bottom + 2 centimeters up the sides of a buttered spring form pan. You can also use a tart pan with tall sides.
Distribute about 1/4 of the cinnamon cream and vanilla cream on the tart crust. Set the rest of the cream aside for now.
Take the rest 2/3 of the dough and flatten it into a 30 x 40 centimeter (12×16 inches) square piece. Distribute first the rest of the cinnamon cream and then the vanilla cream on top.
Gently roll the dough, with the two types of cream, on the long side into a long and circular sausage.
Use a sharp knife to cut 3-4 centimeter (1-1.5 inch) thick cinnamon buns. You should be get about 10-12 buns.
Place the cinnamon buns on the tart crust and give them a gently press so that they stick nicely into the cream. Place them with a little distance. They will rise up and close the gab later.
Let the Dagmar tart rise for another 20 minutes before brushing it with a beaten egg. Bake it at 200 C (400 F) for about 25-30 minutes.
When baked and cooled off. Decorate it with white and cocoa frosting.
This is a recipe for a traditional Danish cinnamon twist which we in Denmark call Kanelstang – directly translated Kanelstang means cinnamon rod. A Kanelstang is a famous, old and very traditional part of the Danish pastry cuisine and can be bought in most bakeries and some super markets in Denmark. They are typically served together with a cup of coffee or sometimes as “dessert” after breakfast. Most people buy the cinnamon twists from the bakeries which actually are pretty good. However, making your homemade Kanelstang is actually relatively easy and it taste delicious – especially the smell, when the cinnamon twist is in the oven, is wonderful.
A cinnamon twist is actually pretty similar to a cinnamon bun – a cinnamon twist is just larger, elongated and has two types of filling, vanilla cream and cinnamon filling. A cinnamon twist is just wonderful! Serve the cinnamon twist together with a cup of coffee, tea or some homemade hot cocoa.
This recipe gives you two cinnamon twists – if you cannot eat them both you can put one in the freezer, and then reheat it later. This way you always have something delicious to serve when having unexpected guests.
200 g (7 oz) butter, soft
200 g (7 oz) brown sugar
4 tbsp ground cinnamon
1 egg, beaten
some sugar icing
100 g (4 oz) chopped hazelnuts
1. Start by making a portion of vanilla cream. You can use the powder vanilla cream from the super market which only needs to be mixed with milk. However, we strongly recommend to make your own and homemade vanilla cream. You can follow our recipe for vanilla cream which is super easy. You can find the recipe on our blog.
2. Warm the milk and pour it in a large bowl. Dissolve the yeast in the lukewarm milk.
3. In the milk; add sugar, salt, cardamom, and the eggs. Stir well.
4. Add the flour stepwise and knead well. Continue adding flour until the dough does not stick to your fingers anymore. The same applied to dough mixed using a stand mixer.
5. Cover the bowl with a clean dishcloth and set aside some place warm. Let it rise for about 30 minutes.
6. While the dough is rising; In a bowl, mix together all the ingredients for the filling. Set aside.
The Danish Cinnamon Twist (Kanelstang):
7. Knead the risen dough a little and divide it into two equally sized pieces.
8. Using a rolling pin; roll out the two dough pieces into two rectangles (35×45 cm – 14×18 inch).
9. Equally distribute the filling and the vanilla cream on the two rectangles. Start with the filling.
10. Roll the dough together into two logs.
11. Use a pair of scissors; snip half way through the logs and fold the dough to one side. Continue snipping and folding the dough with a distances between each snip of about 2 cm (3/4 inch). See the picture in this recipe for better understanding.
12. Beat an egg and brush the cinnamon twists with it. Sprinkle the twists with chopped hazelnuts.
13. Bake the twists for about 20 minutes at 200 C (400 F). We prefer baking them one-by-one.
14. When the twists are baked and cooled off; decorate them with icing.
How to make homemade Danish remoulade? This is the question I would like to answer on page here. I have made some thorough research on the subject and would like to share the results here. I hope that you be just as happy about this recipe as I am – It is simple fantastic!
You might be sitting back and thinking – what is Danish remoulade? In this case it is actually a very good and fair question.
Danish remoulade is a traditional condiment and is almost only found in Denmark which is why it is absolutely fine if you have never heard about it.
If you continue reading on this page, I promise you that you will be able to learn much more about the Danish remoulade. And of course, I will teach you how to make a super delicious, easy-to-make and traditional Danish remoulade.
The first time I was going to make homemade remoulade I made it my mission to find/develop the best recipe of all time.
Through a number of experiments I am quite sure that I have succeeded my mission. I personally think I have found the best recipe for Danish remoulade.
What is Danish remoulade?
I think we will start at the beginning with a short explanation of what Danish remoulade actually is.
I come from Denmark and I still remember how I was completely in love with remoulade when I was a kid. I simply wanted remoulade on almost every meal – I could not get enough of it.
Fortunately, this has changed when I grew up and today I have a better relationship to remoulade. I do not need it on every meal anymore.
In short, remoulade is a kind of condiment which is used as a dipping sauce, topping on an open-faced sandwichs, topping for a danish hotdog or as sauce inside a burger. The possibilities are many – read much more about this in the section below.
Remoulade is mainly based on mayonnaise and, in this recipe, also a little sour cream. This rest of the ingredients are a good mix of vegetables and herbs. Salt, pepper and lemon juice is added to taste.
Where to serve Danish Remoulade
As already mentioned, I do not expect you to be familiar with the traditional Nordic remoulade.
Therefore, it is also completely OK if you do not know exactly where to use remoulade. In this section if will give some examples where you can use Danish remoulade in a traditional manner.
Remoulade is an essential ingredient for several of traditional Danish open-faced sandwiches also known as Smørrebrød.
The most traditional open-faced sandwich, where remoulade is used, is the roast beef sandwich. The roast beef sandwich is thin slices of roast beef meat served on a slice of Danish rye bread topped with lots of remoulade and fried onions.
Remoulade is also typically served together with fries along with Ketchup or mayonnaise.
My personal favorite way of serving remoulade is as topping/condiment for a pan fried fresh fish served on a slice of Danish rye bread and fresh lemon juice
It is a super simply dish, super delicious and super easy to make – it is my top-one lunch dish. Just by writing about it makes me hungry.
Recipe for Homemade Danish Remoulade
A lot of talk about this great Danish condiment but how do you make a Danish Remoulade?
This is exactly what I will explain in this section here.
As mentioned in the beginning of this post, Danish remoulade is actually very easy to make.
What you need to do is to start by finely chop all the ingredients that can actually be chopped. This means the carrot, pointed cabbage, picked cucumber, red onion and chives.
And then we are already at the final step in thsi recipe.
In a small bowl, you mix together all the prepared ingredients with the rest. Mix everything well together and let it rest in the fridge for about 30 minutes.
Serve with your favorite Nordic food or whatever you prefer.
It is that easy to make a traditional remoulade.
Homemade Gourmet Remoulade
Now you have learned how to make a traditional Danish remoulade.
But what about adding a little extra gourmet factor to this already great recipe?
If you are up for a little experimenting I will recommend you to add some extra ingredients as you like.
Try adding olive oil which will give a little different taste which is especially great when served with fish. If adding olive oil, you might need to reduce some of the other liquid ingredients to keep the right semi-thick consistency of the remoulade.
Also, you might find it delicious to add finely chopped capers, red cabbage, dill, parsley or other herbs.
Try also to add a little curry.
There are many great varieties of Danish remoulade. Try to come up with you own personal recipe.
As always, I would love to hear from you in the comment section below. Maybe you have a great variation of remoulade that you you would like to share with me and other readers of my blog who also love homemade Nordic food.
Homemade Danish remoulade
Simple and traditional recipe for Danish remoulade. Remoulade is just much better when it is homemade. Serve it as topping on a pan fried cod fish.
3 tbsp mayonnaise, ((good quality))
1 tbsp sour cream ((about 18%))
1 tbsp carrots, (finely chopped)
1 tbsp pointed cabbage, (finely chopped)
1 tbsp pickled cucumber, (finely chopped)
1 tbsp chives, (finely chopped)
1 tbsp lemon juice
1 tsp red onions, (finely chopped)
1 tsp strong mustard
1 tsp turmeric, (adjust according to color preference)
1/2 tsp sugar
1/2 tsp salt
Pepper to taste
Prepare all the vegetables.
In a bowl, mix all the ingredients together. Add extra turmeric if you want a stronger color. Add extra salt and pepper to taste.
Let your homemade remoulade rest in the fridge for 30 minutes before serving.
You can also add estragon, red cabbage, cornichon instead of pickled cucumber, spring onions and capers. Use your fantasy to come up with more.
I think that new year eve is one of the best evenings at the year. This evening I always get together with some really good friends, eat some great food and just have a good time. My new year’s eve is packed with many good traditions. We always spent the afternoon cooking a delicious three course dinner and then spent some hours eating it. After the dinner we make some nice drinks, play some games and just have a good time. At midnight we have some champagne and eat some Kransekage – Kransekage is basically a marzipan cake shaped in rings, decorated with icing and assembled on top of each other.
The cake is very famous in Denmark and Norway and for a lot of people it is a great tradition at new year eve. The cake is mostly eaten at new year eve but it can also be served at weddings or other special occasions. The marzipan rings has a crisp crust and a soft and moist inner core.
This recipe for a marzipan ring cake with icing is easy to make, it is very delicious and it is a lot cheaper than the ones you can buy from the supermarket. The cake only consist of three ingredients, marzipan, sugar and some egg whites. Serve this cake with your favorite champagne.
500 g (18 oz) marzipan
125 g (4.5 oz) sugar
1 1/2 egg whites
1 egg white
150 g (5.5 oz) powdered sugar
1/2 tsp white wine vinegar or white balsamic vinegar
Step 1: Whip well the egg whites and the sugar using a fork. Let it rest for minimum 15 minutes, however 30 minutes is preferred.
Step 2: Divide the marzipan into smaller pieces and put it in a large bowl. Add the egg white/sugar mixture little by little and knead well until it has a uniform and smooth consistency. It is normal that you don’t have to use all the egg white/sugar mixture.
Step 3: Cover the bowl with some plastic wrap or aluminum foil and place it in the fridge for minimum half an hour, however longer is preferred.
Step 4: Roll out the dough into two equal sized bars 60cm (24″) long.
Step 5: Cut the first bar into 3 pieces each with a length of 15cm, 18cm and 27cm (6″, 7″ and 11″).
Step 6: Cut the second bar into 3 pieces each with a length of 12cm, 21cm and 24cm (5″, 8″ and 9.5″). There is a little extra piece of dough, roll it into a small cone for the top of the cake.
Step 7: Assemble each of the bars into rings and place them on a baking tray lined with parchment/baking paper.
Step 8: Give each of the ring a gently push, using two fingers, making them a little pointy at the top.
Step 9: Preheat the oven to 200 C (400 F) and bake the rings at the center position for about 10 minutes. They should only get a little light-brown colored at the top and bottom. The baking time is highly depended on the size of the rings so keep an eye on them.
Step 10: Let the rings cool off a bit before you move them too an oven grid for the final cooling off.
Step 11: When the rings are completely cooled off you can decorate them with icing. If you have the time make the rings two days in advance, bag them in a plastic bag and store them in the freezer before you decorate them. This will only make the rings even more moist and delicious.
Step 12: Whip the egg white, white wine vinegar and powdered sugar together into a chewy and firm icing. Pour the icing in a plastic bag or similar and cut a small hole at one of the corners. Use your hands to press out the icing through the small hole. Use it to decorate the marzipan rings in a classic zigzag-grid.
Step 13: Assemble the marzipan cake (Kransekage) starting with the largest ring and moving upwards with smaller rings.
Tip: Serve the cake at new year’s eve with champagne.
This recipe for Danish Red cabbage is a traditional and very popular side dish for many different dishes. Red cabbage is served all year around, however, it’s very popular at Christmas where it’s served together with the traditional Christmas eve dinner the 24th of December. In Danish we call this side dish Rødkål which translated simple means Red cabbage. We have used this recipe several times and its way better than the red cabbage you can buy at the super market. It’s really simple to make and you only need five different ingredients, red cabbage, vinegar, currant juice, sugar and salt. You can easily change this recipe into a more personal dish by adding different spices according to your taste.
Normally we would use currant juice in this red cabbage, however, we have sometimes used elderberry juice instead which is just as good. Besides currant and elderberry juice I have also hear from one of my readers that you can use cranberry juice with good results. However, I have not had the time to try this myself yet. You can make this Danish red cabbage in due time you just have to store it in jars which have been cleaned using boiling water. This will kill all the different bacteria and extend the shelf life. If you have some extra fat from the traditional roasted Christmas duck you can add some of it to the red cabbage, this gives a delicious taste and makes the cabbage shine.
Danish Red Cabbage (Rødkål)
The traditional danish red cabbage also known as Rødkål. This cabbage is traditionally eaten at Christmas time and especially together with Danish Roast Pork with Crackling (Flæskesteg). It is easy to make.
1 kg red cabbage ((2.2 lb))
2 dl vinegar ((3/4 cup))
1.5 dl currant juice or elderberry juice ((2/3 cup))
150 g sugar ((5 oz))
1 tsp salt
Step 1: Finely shred the red cabbage and make sure that the pieces are not too long. Put the shredded red cabbage in a large sauce pan.
Step 2: Pour the vinegar in the sauce pan, turn on the heat and let it simmer for about 30 minutes. Stir in the cabbage regularly so that it doesn’t burn to the bottom of the sauce pan.
Step 3: Add the juice, sugar and salt to the sauce pan and let it simmer for another 30 minutes or until it has the right consistency. The consistency is basically up to you – the longer you cook it the softer you will get the red cabbage.
Step 4: Clean some glass jars using boiling water. This will kill all bacteria so that the red cabbage will last longer. Pour the red cabbage onto the jars and seal them right away. Keep the jars refrigerated.
This recipe for Danish rice pudding is a very traditional and famous dish in Denmark. In Denmark we call this dish Risengrød which directly translated simply means Rice pudding. Risengrød is mostly served in the month of December and especially in the time around the Christmas days. In many families a large batch of rice pudding is made the 23rd of December where some of it is eaten for dinner and the rest is saved for the 24th. On the day of Christmas eve the rice pudding is mixed with vanilla, whipped cream and almonds and it’s served as the famous and very delicious Christmas dessert Risalamande.
There are slightly different ways of making this rice pudding, however, this is the recipe my mother always used when I was a kid and it’s the one we use today. Risengroed is very easy to make, you only need four different ingredients, rice, milk, water and some salt – all the ingredients are pouring into a large sauce pan and boiled for about 35 minutes. However, you do have to remember to stir in the pudding once in a while so that the rice don’t burn to the bottom of the sauce pan. Personally we prefer to eat the rice pudding with cinnamon sugar and a tablespoon of butter as topping. Cinnamon sugar is simply just sugar and cinnamon mixed in the ratio of 4:1.
If you are making this rice pudding for the Danish dessert Risalamande we suggest that you add the vanilla from 1-2 vanilla beans and the empty bean to the rice pudding while boiling it. Also leave out the salt.
2.25 dl (1 cup) short-grained white rice (pudding rice)
1 dl (1/2 cup) water
1 liter (4.25 cups) milk
1 tsp salt
4 tbsp sugar
1 tbsp cinnamon
Step 1: Pour the water and the rice in a large sauce pan. Add salt, heat it up and let it boil for about 2 minutes.
Step 2: Pour the milk into the sauce pan and boil it while stirring.
Step 3: Let the rice pudding boil lightly for about 35 minutes under a lid. Remember to stir in the pudding regularly so that the rice don’t burn to the bottom of the sauce pan.
Step 4: Make some cinnamon sugar by mixing the sugar and cinnamon in a small bowl.
Tip: Serve the rice pudding with a tablespoon of butter and the cinnamon sugar.
By Kim Nielsen
Last updated: December 23, 2018 at 6:01 am
In this blog post I will go through my suggestions for the Top 4 Best Nordic Christmas recipes. What is the best time of the year? – for me it is differently the Christmas time and that should of course be celebrated with delicious food.
Maybe you have some Nordic roots or maybe you are just looking for some new recipes for some delicious Nordic Christmas food. No matter why you are here I am sure you will be able to find some fantastic recipe for some great Nordic Christmas food.
Christmas is just all about getting together with friends and family, eating delicious Christmas food (sometimes maybe a little too much) – It is simply all about having a good time. This is exactly what we here in the Nordic countries call “Hygge”.
Christmas and Hygge are two words which goes hand in hand. The word Hygge is simply just describing a feeling of great comfort. It is very similar to the english word “cozy”.
I know that Christmas is celebrated in many different ways around the globe. My idea with this blog post is to give you an idea how we celebrate Christmas in Denmark and what kind of Christmas food we cook and eat. This time it will be a focus on Christmas desserts.
This time I have browsed through my list of Christmas recipes and picked, what I think is, the Top 4 Best Danish Christmas recipes. Some of them are very popular in Denmark and you might already know them.
If you are interested in reading more about the recipes shown below – simply just click the picture and you are tranfered directly to the recipe page.
Let me know what you think. What is the best Nordic Christmas recipe?
Why not start with the best dessert? This recipe for Danish Risalamande is probably the most popular dessert which is eaten on Christmas eve just after the Christmas dinner.
The main course at the Christmas eve dinner is often either roasted duck or roasted pork with cracklings. However, it is very depended on what the traditions are in the family. Sometimes both duck and pork is served. The dessert is almost ten out of ten times this Risalamande dessert.
Risalamande is very easy to make. It is made from a few and simple ingredients where the three main ingredients are milk, rice and heavy cream.
Risalamande is super creamy and typically served with warm cherry sauce.
This is simply just a fantastic Danish Christmas dessert.
It is absolutely my most favorite dessert recipe. I hope that you like just as much as I do.
2. Danish Vanilla cookies (Vaniljekranse)
We started this Top 4 Christmas Recipe post with an all-time delicious Christmas dessert. Why not continue with some super delicious and very traditional Nordic Christmas cookies.
My second pick on this Top 4 list will be these Danish Vanilla Cookies also known as Vaniljekranse. These Danish Vaniljekranse is one of the best and most traditional Danish Christmas cookies you can make. This is a crisp cookie which has a sweet and delicious taste of vanilla.
The seeds from the fresh vanilla bean just gives these cookies a wonderful feeling of Christmas. And the smell when the are in the oven – Wauu!
I really love this recipe for Vaniljekranse. If Christmas has a taste – this is it!
3. Danish Pan Cake balls (Aebleskiver)
Let us continue this list with another wonderful Christmas recipe.
This recipe for Danish Pan Cake Balls is by far one of the most popular recipes here on Nordic Food & Living.
Danish Pan Cake Balls or Aebleskriver which they are called in Danish is made by frying a nice batter in a special Aebleskive-pan. Go to the full recipe and read much more about this special frying pan. Normally this pan has seven holes, where you pour in the batter. The result are some small and delicious crisp pan cake balls.
They are typically served with jam and icing sugar.
4. Danish Brown Cookies (Brunkager)
Finally this last recipe. Of course, it is not possible to have a Top Best Nordic Dessert List without these Danish Brown Cookies.
Danish Brown Cookies or Brunkager as they are called in Denmark is probably one of the best and most popular cookies around Christmas time. They are relatively easy to make and contains ingredients like ground cloves, ground allspice, ground cinnamon and ground ginger.
It sounds special, and it is!
They are super delicious and just the perfect treat when looking for some real Nordic Hygge.
Jewish cookies is a very popular and delicious small Christmas cookies. We both remember having had these cookies when we were kids and today it’s one of our great Christmas traditions to make these cookies. When they are in the oven they spread out the most wonderful spell of Christmas – which is one of the reasons we love to make them. We have read that this cookie got the name, Jewish cookie, because it was made and sold by Jews bakeries back in the 1700 century. A Jewish cookie, or Jødekager as it’s called in Danish, is a small and simple cookie sprinkled with a mixture of sugar, cinnamon and chopped almonds. The recipe for these cookies are very easy to make and the step where the cookies are shaped using a glass cup or jar is especially a lot of fun for the kids – we both remember that we loved to make these cookies when we were kids. You can easily make the dough for these cookies a day in advance if you just keep it refrigerated.
We have a category with traditional Danish Christmas recipes – please take a look if you are interested in getting inspired.
Step 1: Pour the flour and the butter into a large bowl. Use your hands to crumble/mix the butter with the flour. Add the sugar and mix.
Step 2: Add one egg and knead the dough.
Step 3: Cover the bowl with some plastic foil and place it in the fridge for about 30 minutes.
Step 4: Roll out the dough into a sheet with a thickness of about 2-3 mm (~1/10 inch).
Step 5: Use a small glass with a diameter of about 5-6 cm (~2 inch) to cutout the cookies.
Step 6: Place the cookies on an oven tray lined with parchment/baking paper.
Step 7: Brush the cookies with a beaten egg.
Step 8: For the garnish. Chop the almonds and mix them with sugar and cinnamon. Sprinkle the mixture over the cookies.
Step 9: Bake the cookies at 200 C (400 F) for about 6-8 minutes.
Step 10: Keep the cookies in a glass or cookie jar with some baking paper at the bottom so that they stay crisp.
By Kim Nielsen
Last updated: December 20, 2018 at 5:49 am