Recipes for success
The Scandinavians cook much better than it’s rumoured. Fish and seafood are omnipresent, but also vegetables, meat dishes and pastries have their place in the kitchen of the north. Below are a few example recipes to help you prepare for Scandinavian cuisine.
You are more than welcome to get cooking recipes with Scandinavian flair.
Individual as the Danish kitchen are also our many recipes for successful group travel, you will find here at Pro Bus Scandinavia – enjoy it…!
10 puff pastries (Tarteletter)
Ingredients for 4 servings:
- 250g of chicken in cubes
- 100g frozen peas
- 100g cut asparagus
- 3 carrots
- ¼ celery
- 35g butter
- 35g flour
- chicken broth
- 100 ml sweet cream
- Salt, white pepper
Preparation: Cook the meat cubes with greens, bay leaves or vegetables of your choice for about 2 hours in salted water until the meat is completely cooked. The soup is used for the sauce. Cut carrots and celery and cook until lightly cooked. Cut the asparagus into pieces about 3cm long. Melt the butter over a low heat, add the flour and stir well. Then add the boiling chicken stock with constant stirring and finally stir in the cream until the roux becomes creamy. Add meat and vegetables and simmer for a few minutes. Warm up the pies with the bottom up in the oven at 200° C. Then they are filled with the hot vegetable poultry mass and served immediately.
Danish roast pork “Flæskesteg”
Ingredients for 4 servings:
- 1.5 kg of pork chop with rind
- bay leaves
- salt
- pepper
- caraway seed
Preparation: Cut the rind crosswise with a sharp knife. Just cut in so far that the fat layer is touched. Fill an oven dish or a roasting pan with approx. 2 cm of water, place the roast with the rind down in the water and let it rest for 2 hours. Only the rind may be in the water.
Salt the meat slightly, but rub salt firmly between the rind strips. Put 3 bay leaves between the rind strips. Lightly pepper the roast, add some cumin. Then put the roast on a grill and add a bowl with a little water. Braise for one and a half hours at 180 degrees, then for another 10 minutes at high temperature in the oven at top and bottom heat. Let the roast rest for 15 minutes before serving, without covering the rind to keep it crispy. Drain the gravy, bring to a boil with pepper and salt and possibly with cornflour! Serve with boiled potatoes or baked potatoes.
Danish fish stew
„Gryderet med fisk”
Ingredients for 4 servings:
- 250 g salmon fillet
- 250 g redfish fillet
- 1 diced yellow pepper
- 1 beef tomato fillet and diced
- 2 shallots finely diced
- 2 garlic cloves finely diced
- 125 g of mushrooms halved
- 600 ml vegetable broth
- 150 ml of cream fraiche
- 2 tbsp of lemon juice
- 2 tbsp olive oil
- Finely chopped parsley
- pepper
- salt
Preparation: Heat olive oil in a pot. Sweat the shallot, the halved mushrooms and the half bell pepper in it. Pour in broth and crème fraiche and bring it to boil. Add coarsely diced fish fillets and leave for 5 minutes on low heat. Season with lemon juice, salt, pepper, paprika and nutmeg and season to taste. Add cube of tomato and paprika, warm slightly, but do not cook.
Serve with chopped parsley sprinkled. In addition, oven-warm baguette.
Danish cake “Danmark Kage”
Ingredients for 1 cake:
- 3 eggs
- 3 cups of sugar
- 75 g of cocoa
- 1 cup of oil
- 1 cup of milk
- 3 cups of flour
- 1 pack of baking soda
- 1 cup of boiling water
Preparation: Stir the eggs with the sugar until frothy, add cocoa, oil and milk. Mix flour with baking powder and stir. Finally, stir in the water. Pour the dough into a tin box lined with baking paper and bake at 180 ° for about 1 hour in the preheated oven. You should always work with baking paper, as the dough sticks easily in the baking pan.
Individual travel offers with a culinary focus.
Offer your tour groups a culinary tour of Scandinavia. We will gladly put together the right components according to your ideas.