Scandinavian Traditonal Foods thread.... - Page 2

[motherbirth]

Hubby is from Iceland which is not technically a Scandinavian country, it's a Nordic one, but can I include Icelandic foods?
Herring of course
Lamb (lamb soup is the best)
Skyr (it's a yogurt-like cheese)
Fermented milk (similar to buttermilk)
Then there are things like hangikjot, which is smoked lamb meat that is served at Christmas (that is really good)

There is a great recipe with Icelandic traditional foods if anyone is interested.

[momma4fun]

i'm estonian -- the language is extremely similar to finnish and the people are usually blonde/grey haired and blue eyed

my grandma tells awesome stories of her farm as a child before ww11, the big barrels of saurkraut and homemade beer and all the hard work

they ate rye bread all time, with an butter spread on it at least an INCH high, lots of herring and sprats (a little fatty fish).

there's a delicious glorified potato salad i make all the time, don't know the spelling, but it's called rosolia--

it has potatoes and pickled beets and sour cream and pickles and herring or roast pork and it's sooooooooooo good.

beautiful beautiful people -- the wide cheekbones, deep set eyes, strong jaws and teeth -- and EVERYONE has a strong good singing voice it seems.

[Jojo F.]

I'm assuming the fermented milk is fil mjolk?

Originally Posted by momma4fun

there's a delicious glorified potato salad i make all the time, don't know the spelling, but it's called rosolia--

it has potatoes and pickled beets and sour cream and pickles and herring or roast pork and it's sooooooooooo good.

beautiful beautiful people -- the wide cheekbones, deep set eyes, strong jaws and teeth -- and EVERYONE has a strong good singing voice it seems.

Do you have a more exact recipe?

Hmf, I totally missed out on the singing voice:

[pnutS4us]

oh oh!! Limpa bread! That was a staple in both Grandparents homes. Usually had it with teleme cheese which is a soft cheese.

[AstridS]

Almost everybody in Denmark eat opentop rye bread sandwiches every day for lunch.
I like liverpate as a spread. Other spreads could be ham, smoked ham, roastbeef, different kinds of sausages or eggs.

[motherbirth]

If the cultured milk question was for me, the Icelandic cultured milk is PROBABLY similar to filmjolk although I have been unsuccessful getting a filmjolk starter to try it. It's called something else though (súrmjólk).

Originally Posted by AstridS

I like liverpate as a spread. Other spreads could be ham, smoked ham, roastbeef, different kinds of sausages or eggs.

Do you have a good liver pate recipe? I am trying to find one, there is a great packaged liver pate in Iceland that I can't find anything similar to here in the States.

[rabbitmum]

Originally Posted by motherbirth

Then there are things like hangikjot, which is smoked lamb meat that is served at Christmas (that is really good).

How is hangikjot prepared? I wonder if it's anyting like our pinnekjøtt (my favourite Christmas food!)? :

Originally Posted by AstridS

I like liverpate as a spread.

I love liverpate the way it's eaten in Denmark - a thick, warmed-up slice on bread! "The veterinarian's supper!" :

In Norway liverpate is eaten cold, thinly spread on the bread. Of course it (and meat in general) is much more expensive here. The Norwegian sandwich tradition is very frugal.

[newcastlemama]

I am of Scandinavian heritage

Right now I am working on healing my food allergies so I can enjoy some rye breads and fermented dairy!

[motherbirth]

Originally Posted by rabbitmum

How is hangikjot prepared? I wonder if it's anyting like our pinnekjøtt (my favourite Christmas food!)? :

It was traditionally smoked over sheep's dung, but now it's just smoked normally (ah, those frugal farmers). There is a good description of how to make it here. Another Christmas food is magáll (smoked fatty sheep belly meat, which is probably horrible for you). I keep thinking one of these years we will build a smoker so I can get lamb from the local farm and make our own hangikjot.

[AstridS]

Originally Posted by motherbirth

If the cultured milk question was for me, the Icelandic cultured milk is PROBABLY similar to filmjolk although I have been unsuccessful getting a filmjolk starter to try it. It's called something else though (súrmjólk).



Do you have a good liver pate recipe? I am trying to find one, there is a great packaged liver pate in Iceland that I can't find anything similar to here in the States.

I usually just get the packaged stuff, but my mother uses this recipe:

3 tbsp flour
¼ liters skimmed milk
1 ½ teaspoon coarse salt
¼ teaspoon grated nutmeg
freshly ground pepper
1 finely grated zittauer onion (about 75 grams)
150g butter - melted
1 egg (size large)
300 g of minced liver (usually pig, but you can use chicken liver too)


Put the liver pate in cold oven. Set at 175 ° and bake for about. ½ hour


Stir the flour with 3 tbsp of milk. Stir the rest of the milk and other ingredients in. Divide the mixture into 8 porcelain molds (1 ½ dl) or 4 aluforme (3 dl). Bake the pates in the oven.

Tip: The liver pate can be baked in a large china or aluminum mold (about 1 ½ liters). Put the liver pate in a cold oven. Set at 175 ° and bake for about. 1 hour. Turn off oven and leave liver pate in the oven for about. 10 min.

I used google translate, so the sentences are a little.... odd. I hope it makes sense.

[AstridS]

Originally Posted by rabbitmum

I love liverpate the way it's eaten in Denmark - a thick, warmed-up slice on bread! "The veterinarian's supper!" :

In Norway liverpate is eaten cold, thinly spread on the bread. Of course it (and meat in general) is much more expensive here. The Norwegian sandwich tradition is very frugal.

Yeah, I like it best warm, on a slice of fresh ryebread. Topped with crisp bacon and fried mushrooms. :

[pampered_mom]

Originally Posted by AstridS

Yeah, I like it best warm, on a slice of fresh ryebread. Topped with crisp bacon and fried mushrooms. :

That actually sounds really good. I think I could enjoy it a lot more eaten that way!

[Rainbow2911]

Originally Posted by pnutS4us

turnips and rutabagas too! In fact, turinps are known as swedes in Britain!

Close - we call rutabagas swedes. All these dishes sound great and I am not Scandanavian at all!

Has any one mentioned Gravlax yet? I'm not Scandanavian at all but I still think it is one of the greatest foods ever. :

[KLK7]

Originally Posted by AstridS

I usually just get the packaged stuff, but my mother uses this recipe:

3 tbsp flour
¼ liters skimmed milk
1 ½ teaspoon coarse salt
¼ teaspoon grated nutmeg
freshly ground pepper
1 finely grated zittauer onion (about 75 grams)
150g butter - melted
1 egg (size large)
300 g of minced liver (usually pig, but you can use chicken liver too)


Put the liver pate in cold oven. Set at 175 ° and bake for about. ½ hour


Stir the flour with 3 tbsp of milk. Stir the rest of the milk and other ingredients in. Divide the mixture into 8 porcelain molds (1 ½ dl) or 4 aluforme (3 dl). Bake the pates in the oven.

Tip: The liver pate can be baked in a large china or aluminum mold (about 1 ½ liters). Put the liver pate in a cold oven. Set at 175 ° and bake for about. 1 hour. Turn off oven and leave liver pate in the oven for about. 10 min.

I used google translate, so the sentences are a little.... odd. I hope it makes sense.

This sounds SO good!
I think it's 175 C? So 350 F?

[Taedareth]

I lived in Norway for a few years. I don't imagine that most of the food served to me there by native Norwegians was "traditional" in the sense of being nutritous (lots of white flour, like everywhere else). But I ate one delicious meal in the home of a family that kept sheep and grew apples commercially, and I suspect the main course was truly traditional. Not sure how to spell it but I'd guess it's "Pinne Kjott" (the "o" being a Norwegian letter and not really an "o"). Anyway - it was sheep meat cooked with whittled sticks of birch wood, I think they said. And heavily salted. A Christmastime meal.

[rabbitmum]

Originally Posted by Taedareth

I suspect the main course was truly traditional. Not sure how to spell it but I'd guess it's "Pinne Kjott" (the "o" being a Norwegian letter and not really an "o"). Anyway - it was sheep meat cooked with whittled sticks of birch wood, I think they said. And heavily salted. A Christmastime meal.

Oh yes! Pinnekjøtt! My favourite! :

It's smoked, salted and dried sheep meat steamed in a pot with sticks (hence the name, "stick meat") for three hours. (After first having been soaked in water for 24 hours.)

In some parts of Norway they fry it in honey after steaming it, that's lovely too!

I'm looking forward to Christmas! :

[AstridS]

Originally Posted by KLK7

This sounds SO good!
I think it's 175 C? So 350 F?

Yes. 175 C