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Under the Walnut Tree: Good Ideas from Our Kitchen by Anna Bergenstrom and Fanny Bergenstrom

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Notes about this book

  • JFM on February 26, 2013

    This is one of the most beautiful books in my collection !

Notes about Recipes in this book

  • Pad Thai

    • eeeve on March 19, 2016

      Nice taste; used beef instead of pork and added mushrooms and red pepper. Would reduce the amount of peanuts by a quarter or even half next time, as the ratio to the other ingredients seemed a bit off.

  • Coleslaw with a zing

    • eeeve on February 22, 2015

      Liked this a lot - used sour cream and dill as that's what I had on hand, which seemed to make it even more Scandinavian anyway. And I don't think the first step (pouring boiled water over the cabbage to soften it) is needed when the cabbage was shredded finely in a food processor. Will make again - goes very well with beef.

  • Our friend's carrot soup with a hint of orange

    • eeeve on February 24, 2015

      Tastes alright, but a bit too fruity for our liking - it's not just a hint of orange! Should I follow this recipe again, I'd certainly half the amount of orange juice and probably also leave out the orange zest.

  • Lemon potatoes

    • eeeve on February 22, 2015

      Nice, subtle lemon flavour paired with garlicky earthiness - worked well, though it did seem a bit on the oily side. Next time will reduce oil to half the amount stated.

  • Tosca pie with walnuts

    • eeeve on August 16, 2015

      Despite the Italian sounding name "Tosca" actually refers to a cake topping made from buttery flaked almonds, common throughout Scandinavia. The cake underneath is usually a fairly simple white sponge; the whole cake ("Toscakaka") not dissimilar to a German "bee sting" cake. This recipe, however, uses a shortcrust pastry with a fudgey nutty filling, so that one's left with something more reminiscent of a pecan pie. That said, the result wasn't bad; the filling didn't set properly, but it tasted nice (albeit very sweet). I might be playing around with the quantities a bit to see if I can get it to perfection - as it's a handy recipe for using up some of my never-ending walnut stash!

  • Baked salmon on spinach

    • Astrid5555 on November 15, 2014

      Salmon fillets are placed on top of spinach in a mixture of white wine (I used vegetable stock) and cream and are sprinkled with Parmesan cheese. Rich, but delicious! Kids loved it!!

    • eeeve on June 19, 2015

      Used chard instead of spinach (with the chopped up stalks placed underneath the leaves), and substituted crème fraîche for cream (which made the sauce curdle but didn't spoil the taste), and we loved this dish so much it's going to get cooked a lot from now on!

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Reviews about this book

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  • ISBN 10 1742702074
  • ISBN 13 9781742702070
  • Linked ISBNs
  • Published Feb 01 2012
  • Format Hardcover
  • Page Count 432
  • Language English
  • Countries Australia
  • Publisher Hardie Grant Books
  • Imprint Hardie Grant Books

Publishers Text

Under the Walnut Tree is an inspiring cookbook by mother and daughter team, Anna and Fanny Bergenstrom. Combining international and Scandinavian flavours, recipes are organised by ingredient, such as coconut, ginger, chillies, chocolate and vanilla. There are also menu suggestions covering everything from small, intimate dinners to large parties. Filled to the brim with 400 recipes and over 300 colour photographs, this is a cookbook to be used and relished year after year. Anna and Fanny Bergenstrom have previously collaborated on a number of best-selling titles in their native Sweden.

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