Notes about Recipes in this book

• "Use what you have" soup (Man tager vad man haver)

  • radishseed on October 15, 2019

    This is more of a template than a recipe. I made mine with potatoes, carrots, and beets, plus parsley, thyme, and sage, and it is very good--and so easy.

• Swished cucumbers (Hölskykurkut)

  • helskitchenvt on June 13, 2016

    I thought that all cucumbers-in-vinaigrette recipes tasted pretty much the same, but turns out this one actually does taste different (and better).

• Potato salad with apples and beets (Rosolli)

  • radishseed on November 01, 2019

    Nice salad. I made cashew cream to use as a substitute for the heavy cream topping.

• Barley salad (Byggrynssalat)

  • Indio32 on February 21, 2022

    The author encourages you to play around with the vegetables & herbs so I obliged! Added some grated carrot and cannelloni beans that needed using up. Made a truely fantastic lunch.

• Cauliflower and radish salad (Blomkålsalat med reddik)

  • lkgrover on April 19, 2022

    Good cauliflower side dish/salad, which can be made the night before. The vinaigrette is light, so the vegetables shine. I brought to a potluck lunch.

• Fish cakes with remoulade sauce (Fiskefrikadellar med remoulade)

  • jenburkholder on July 30, 2022

    We liked these, although ours were a tad over-salted (not sure how that compared to the salt amount given in the recipe). Nicely flavorful and went well with the remoulade. Served over roasted potatoes with a cucumber salad.

  • Yildiz100 on May 29, 2020

    Nice! I think it might have had a better texture with slightly more coarsely chopped fish, so next time I will take steps to make sure the other ingredients (mainly herbs) are chopped a bit beforehand, so it takes less time in the food processor to get everything chopped and incorporated.

• Buttermilk-marinated leg of lamb with parsley (Lammelår i surmelk med persille)

  • lkgrover on October 12, 2020

    Good roast lamb; moist with a light herb flavor. I marinated the lamb in buttermilk for five days because of poor planning. Cooked to 163 degrees, because I prefer my meat cooked (not rare).

• Jansson's temptation (Janssons frestelse)

  • bching on March 03, 2021

    The finished consistency of this dish was a little "slippery"--difficult to manage with a fork or spoon. My husband loved the flavor, though, and I liked it. Next time, I may try a slightly smaller pan and reduce the amount of cream a bit to try to achieve a more cohesive final product.

• Pickled beets (Syltede rødbeter)

  • Yildiz100 on November 28, 2019

    These are perfect. I omitted the horseradish.

• Food52

  The book is lovely. The size is welcoming and manageable. The pictures are beautiful...with sections throughout devoted to each of the countries represented in the book.

  Full review

• San Francisco Chronicle

  Best Cookbooks of 2015: Perhaps it’s the contemporary display, but the entire book feels fresh and current and the recipes accessible — an unexpected gem this season.

  Full review