The Nordic Kitchen: One Year of Family Cooking by Claus Meyer

  • Nettle soup with potato pillows and smoked curd cheese (page 16)

    from The Nordic Kitchen: One Year of Family Cooking The Nordic Kitchen by Claus Meyer

    • Categories: Soups; Spring; Scandinavian; Vegetarian
    • Ingredients: baking potatoes; coarse sea salt; plain flour; eggs; shallots; cold-pressed rapeseed oil; nettles; sea salt flakes; hard cheese; smoked curd cheese
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Notes about Recipes in this book

  • Pork tenderloin medallions with caramelized onions

    • mharriman on November 05, 2022

      This was the first recipe I made from The Nordic Kitchen cookbook, and after determining the American measurement conversions and making changes, I found it easy to put together. It turned out well. The six onion amount sauteed in 10 g of butter (not even a tablespoon) seemed way off. I sauteed two thinly sliced medium yellow onions in 1 T butter, and that worked. The carmelized onions covered the medallions once I prepared them for the oven. 4 stars as modified. I served the entree with baked acorn squash and a spring mix of greens with radishes and cherry tomatoes.

  • Crispy Brussels sprout salad with orange, walnuts and pearl barley

    • gootenbeez on March 04, 2025

      Not amazing, not bad. Would make again because it was tasty but I wouldn't add it to my normal rotation just yet. I can't tell if I need to add a smidge more salt, or my oranges weren't quite the best or if it's just a ho hum recipe.

  • Buttermilk pancakes

    • Barb_N on December 26, 2020

      The technique was odd and unwieldy- beat 2 eggs with a touch of sugar then ‘sift in’ 2 1/2 c flour. Making glue. Then mix in the butter, buttermilk and regular milk. I needed to add at least an extra 1/2 c of liquid to make a batter. I can’t comment on texture as I did not allow 3 hours for the batter to rest in the fridge, being used to mixing pancake batter right when I want to use it. I added fresh blueberries and served with Maine blueberry jam and maple syrup.

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Reviews about this book

  • Eater

    ...a jam-packed guide; the book has 350 recipes, often displayed three to a page, all to introduce the reader to the intensely seasonal, occasionally foraged, whole-foods-driven Nordic cooking style.

    Full review
  • ISBN 10 178472162X
  • ISBN 13 9781784721626
  • Linked ISBNs
  • Published May 17 2016
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Mitchell Beazley

Publishers Text



In this book, Claus Meyer brings the ethos that built Noma into the world's best restaurant into the home with easy-going, accessible dishes that will fit seamlessly into family life. The book is divided into four seasonal chapters so that you can get the most from the food and flavors in season. There are also features on food from the wild, including chanterelles, dandelions and blackberries.

With recipes including Creamy Root Vegetable Soup with Crispy Bacon, Braised Pork Cheeks with Beer and Plum Vinegar, Pan-fried Mullet with Cucumber and Peas in Dill Butter and Rhubarb Cake you can bring the delicious flavors of the Nordic countries into your own kitchen.

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