The Scandinavian Cookbook by Trine Hahnemann

  • Homemade Danish pastries (page 10)

    from The Scandinavian Cookbook The Scandinavian Cookbook by Trine Hahnemann

    • Categories: Pies, tarts & pastries; Breakfast / brunch; Danish
    • Ingredients: fresh yeast; superfine sugar; all-purpose flour; butter; vanilla beans; light cream; egg yolks; eggs
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Notes about Recipes in this book

  • Yogurt with shaken red currants and rye bread topping

    • eeeve on July 04, 2015

      Made this recipe as I had both redcurrants and rye bread in, and I liked the idea of 'preserving' the currants for a few weeks. However, the amount of sugar that goes in is ludicrous (I halved it and it was still too much) so it can hardly be called a healthy breakfast. At the same time, the sugar makes the currants taste really nice and sweet! The rye bread should be broken up into tiny little pieces - more like breadcrumbs, not the (small) chunks we had. Probably won't make this again - certainly not for breakfast - but it was an interesting experiment.

  • Lamb shanks with apricots and spices and parsley mashed potatoes

    • cadfael on March 02, 2014

      I prepared the Lamb Shanks with Apricots and Spices and Parsley Mashed Potatoes. The recipe is amazingly easy and in no time I had a delicious smelling meal simmering on the stove. The lamb was amazingly tender and the spices and apricots complemented the lamb perfectly. My husband absolutely loved it. Amazon

  • Meatballs in curry sauce

    • cadfael on April 15, 2022

      This was delicious!

  • Lemon mousse

    • cadfael on April 15, 2022

      Very good. Easy.

  • Rhubarb cordial

    • cadfael on April 15, 2022

      Very good. I make every year and freeze some

  • Rhubarb trifle

    • cadfael on April 15, 2022

      A favourite

  • Brunsviger

    • cadfael on April 15, 2022

      A favourite. The grandkids devoured while still warm.

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  • ISBN 10 1849494886
  • ISBN 13 9781849494885
  • Published Feb 27 2014
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

Scandinavian cuisine has never been more hot and audiences everywhere are now keen to know more about their healthy lifestyle and diet composed of home-grown vegetables, berries, grains and fish. In this beautiful and evocative book, leading Danish chef and food writer, Trine Hahnemann presents an insight into a food culture that is both deeply traditional and ultra-modern, with a collection of 100 delicious recipes representing the essence of Scandinavian cooking. Structured around the distinctive seasons, which have inevitably made their impact on cooking and dining, the book also gives a feel for life in Scandinavia with photographs and special features. Divided by months, each chapter contains 10 recipes which highlight the very best seasonal recipes from January's Danish Pastries and Citrus Marinated Salmon, through to April's Rack of Lamb Stuffed with Mint and Dried Apricot, September's Swedish Meatballs with Cowberry Compote and all the December delights of Christmas with traditions and recipes from all three countries. The recipes in the book all have an emphasis on simple, healthy ingredients which reflect today's desire to eat lighter food without sacrificing look or flavour.

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