Happy Hygge Life | 10 Hygge Recipes to get you in the Cozy Scandi Mood
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10 Hygge Recipes to Get You in the Cozy Scandi Mood

10 Hygge Recipes to Get You in the Cozy Scandi Mood

Swedish Dried Pea Soup

This recipe also known as Artsoppa. This is a gratifying and warming soup that was made with dried yellow peas. It was normally served on Thursday’s with Pannkakkor as dessert. Pannkakkor are crepes which are like pancakes served topped with preserves and whipped cream. A spoon of grainy brown mustard stirred into a serving of soup enhances the flavor.

* 1 pound dried yellow or green peas
* 1 tsp. salt
* 8 cups water
* 1/8 tsp. pepper
* 1 tsp. ground ginger
* 1tsp. dried thyme
* Grainy brown mustard
* 1 meaty ham bone or a few ham hocks
* 1 large chopped carrot approximately ½ cup
* 1 peeled whole onion with 2 garlic cloves placed in it
* 2 finely chopped onions approximately 2 cups

Rinse and pick through 1 pound of peas. If you choose to use whole peas, let the peas soak overnight in water. Cover peas by about 2 inches of water. If using split peas make sure that it simmers for 2 to 3 hours.
Pour 8 cups of water into a large pot. 6 cups if you want your soup to be thicker. It can be thinned out if you need to. Add drained peas, ham bone, carrot, whole onion with cloves, chopped onions.
Bring to boil, skim off any foam. Cover and let it simmer. Allow it to simmer for 90 minutes on low heat
If you use wholes peas, you will need to skim of the skins. Take out 2 to 3 cups of the soup. Place in a blender and puree. Return this to the soup. This will help to thicken soup.
Let it simmer 30 minutes to an hour more.
Thirty minutes before you serve, take out the onion and meat. Chop meat. This should be about a cup. Place back in the pot.
Season soup with pepper, salt, ginger, and thyme. Simmer for 15 minutes.
Serve. Pass around the mustard to stir into the soup to taste.
All that’s left to say is, “De tar jattegott!” or “Yum!”

Pannkakkor or Dessert Pancakes

These delicate pancakes are served as dessert following pea soup for Thursday night dinner.

* 1 tsp. vanilla
* 2 cups flour, sifted
* ¼ cup sugar
* ½ tsp. salt
* 3 eggs
* Whipped or sour cream (your preference)
* 2 cups milk
* Lingonberry preserves or whatever your favorite preserves are

Lightly grease a frying pan, pancake griddle, or plattar pan. Preheat over medium-high heat until drop of water sizzles on surface.
Beat eggs. Mix in sugar, vanilla, salt, flour, and milk to make a thin batter.
Pour batter by the tablespoons onto griddle or into the wells of the plattar pan. Fry until golden, flipping once.
Serve with whipped or sour cream and lingonberry preserves or whatever you like. Makes about 50

Kjotsupa, Icelandic Lamb Soup

Carrots and rutabagas add a deep flavor and adds color to this version of Icelandic lamb soup. It is enriched by the additional pinches of oregano and thyme.

* 4 potatoes, scrubbed and diced into 1/2 -inch pieces
* ½ rutabaga, diced
* ½ cabbage, roughly chopped
* ½ tsp. dried thyme
* 1/3 cup brown rice (rolled oats is what was traditionally used)
* 3 carrots, diced into 1/2 -inch pieces
* 2 tbsp. olive oil
* 6 cups water
* 1 medium onion, sliced
* ½ tsp. dried oregano
* 3 lbs. lamb, on the bone (should or chop, whichever is cheaper)
* 1 tsp. chopped garlic
* 1 cup cauliflower florets (optional)

In a large pot or dutch oven, cook the garlic in olive oil for a few minutes over medium heat. Add lamb and let it completely brown. Add onion and lightly saute. Pour in the water and brown rice. Turn temperature up to high and bring to boil. Let it boil for 5 minutes, skim off the froth as it rises.
Lower the heat to medium, stir in oregano and thyme. Cover and cook 40 minutes.
Add potatoes, rutabaga, cabbage, cauliflower, and carrots. Cook, covered, for 20 minutes or until the veggies have become fork tender.
Take out the bones and meat. Chop up meat and then return it to the pot. Warm for 5 minutes.
There are some Icelanders that will take out the potatoes and the lambs and serve on the side. If you choose to serve the meal this way, chop up the potatoes into larger chunks.
Yield: 6-8 servings.

Sailor’s Beef

Sailor’s Beef can be prepared in your slow cooker. This is an example of Swedish husmanskost or traditional slow home cooking. They utilized only the freshest local ingredients. The longer you let the stew cook, the flavors will combine more.

* 1 ½ cups hot water
* Salt and pepper to taste
* 1 tbsp. olive oil
* 2 large onions, peeled and sliced
* 3 tsp. dried thyme or rosemary
* 5 – 6 potatoes, peeled and diced
* 12 ounce bottle light ale or lager
* 1 ½ lbs. beef stew meat
* 1 tbsp. butter

Heat oven to 350.
Beat the meat between a couple of sheets of wax paper until it has become flat. Melt oil and butter together in a skillet on medium high heat. Add the onion and beef and allow to cook until the meat has browned.
Place 1/3 of the potatoes in a casserole dish. Season with rosemary or thyme. Salt and pepper it to taste. Remove ½ the meat and onions from frying pan and place on top of potatoes. Keep layering the potatoes, spice, and meat. End with the last of the potatoes and season with all the spices. Pour the beer over everything.
Pour the hot water in a skillet. Stir it and combine the water with the pan drippings. Pour this over the casserole, too. Cover casserole and bake at least 2 hours until potatoes are tender and the stew has become bubbly.
Serve immediately.
Serves 6-8

Icelandic Lamb Kebabs

Serve these with white rice, salted-baked potato, and Bearnaise sauce. Start these a day in advance to give the lamb time to marinate overnight.

Ingredients for Marinade
* 2 tbsp. chopped parsley
* 1 tsp. dry mustard
* 1 tbsp. black pepper
* 1 large garlic clove, crushed
* 1 tsp. curry powder
* Dash cayenne pepper
* ½ cup olive oil
* 3 cups sliced onions
* 1 cup dry red wine
* 1 tbsp. salt
* 1 cup chopped green pepper

* 1 ½ to 2 lbs. lamb, cut into cubes
* 16 small pearl onions, peeled
* 3 medium green bell peppers that have been cut into 8 pieces
* 8 to 16 small whole mushrooms

Lamb kabab direction
Put lamb in a roasting pan. Mix together all of the marinade ingredients. Pour the mixture over lamb. Boil the onion and pepper for 10 minutes and then drain.
Add peppers, onions, and mushrooms to marinade. Toss together so everything is coated. Cover and let it refrigerate overnight.
To cook, slide the lamb, mushrooms, onions, and pepper on skewers. Allow about 1 to 2 mushrooms, 2 onions, 3 pepper pieces, and 4 pieces of lamb on each of 8 skewers.
Place the skewers on a broiler pan; brush on some of the marinade. Broil and occasionally brush with the marinade and rotate. The total broiling time should be 20 minutes, or until they are done to your liking.

Lamb with Hobbit (Wild Mushroom) Sauce

You can find several different varieties of wild mushrooms in Scandinavia. They help to flavor your sauce and it complements the lamb.

* ½ cup dry red wine, like pinot noir
* 1 cup beef broth
* 1 tbsp. butter
* 4 medium cloves minced garlic
* 6 green onions, sliced
* 8 oz. mushrooms, sliced
* Flour
* Salt and pepper
* 1 tbsp. extra virgin olive oil
* 2 ½ lbs. lamb chops. Make sure there is 8

Sprinkle pepper and salt over the lamb. In large pan, heat the oil over medium high heat. Coat the lamb with the flour. Place in the hot skillet. Cook until browned. Only turn it once. Put in a plate and set to the side. Reduce heat to medium.
Add butter, garlic, green onions, and mushrooms to the skillet. Cook vegetables for about 4 minutes, stirring occasionally. Add the wine and broth and let it summer until it has reduced by about 1/3.
Put the lamb back into the sauce and cover. Allow to cook 15 to 20 minute or until cooked to your liking.
Serves 4

Finnish Oven Baked Pancakes, Pannukakku

This is a popular pancake in Finland, and it is perfect when you want pancakes, but don’t want to spend a long time fixing it. This recipe can easily be changed to your personal taste. Just make sure you use ¼ cup flour, 1 egg per serving, ¼ cup milk. You can add sugar and flavorings to taste. You can increase or decrease the number of servings.

* 1/3 cup butter
* ¼ cup sugar
* 1/8 tsp. grated lemon zest
* 6 eggs
* 1 tsp. vanilla
* 1 tsp. baking powder
* 1 tsp. salt
* 1 ½ cups milk
* 1 ½ cups flour
* 1 cup whipping cream, whipped
* Fresh fruit, sautéed apples, fruit compote, etc.

Whisk together eggs, vanilla, sugar, and milk until creamy. Mix in the lemon zest. Sift together the salt, baking powder, and flour. Mix in the egg mix. Let it rest for 30 minutes.
Heat oven to 450. Once the batter has rested, put the butter in an oven safe frying pan. Put the pan in the oven and let the butter melt. Once the butter has melted, take it out of the oven and use a pastry brush to spread the melted butter around the pan.
Pour into a pan and put bake in the oven. Bake 15 minutes, or until it has puffed up and is golden.
Serve topped with fruit and whipped cream.

Pickled Beets (Inlagda Rodbetor)

Pickled beets can be used as a relish or side dish. This is very common dish in most northern European countries.

* 1 tsp. caraway seeds
* 1 lb. fresh beets
* 1 whole clove
* 4 tbsp. sugar
* ¾ cup beet liquid
* ¾ cup vinegar
* 1 large onion
* 2 tsp. salt
* 4 cups water

If you don’t want to have pink hands, please wear gloves when handling the beets.
Cut the stalks into 1 inch pieces. Clean well. Put in a large pot. Cover completely with water, approximately 4 cups. Add salt let boil. Reduce heat and allow to simmer. Cook until tender. This will take 30 to 45 minutes.
Place the beets in cold water. Peel. Cut to 1/8 inch slices. Slice the onions thinly, and separate into rings.
Mix together beet liquid, vinegar, sugar, caraway seeds, and clove. Layer the onions and beets in a bowl or large jar. Pour in the vinegar. Cover and let it sit in refrigerator for no less than 3 hours or overnight.

Danish Sugared Potatoes

These are tender and sweet. These Danish potatoes are perfect with lamb, pork, chicken, and beef.

* 2 tbsp. water
* ¼ cup butter
* 12 – 15 small potatoes
* ¼ cup sugar

Boil the potatoes in water that has been salted, until fork tender, 20 minutes. Remove then and drain.
Let them to cool slightly. Once cooled so you can touch them. Peel them.
In a large pan, allow the sugar to brown on medium-low heat just until the sugar starts to darken on the edges. Stir the butter in until the mixture becomes smooth and bubbly. Stir in the water. Put the potatoes in the skillet. Shake the skillet to coat with the caramelized butter. Allow to brown some about 5 to 10 minutes.

Swedish Creamed Potatoes with Dill

These potatoes are a great side dish with pork. You can also sprinkle ¼ cup crisp bacon and serve in lieu of baked potato with fish or steak.

* 6 large potatoes
* 2 tbsp. finely chopped dill
* ¼ tsp. white pepper
* ½ tsp. salt
* 2 tbsp. flour
* 1 ½ cups cream or half-and-half
* 2 tbsp. butter

Boil unpeeled whole potatoes until they are fork tender. Remove from the heat and let them cool until you can touch them. Peel potatoes and chop into 1-inch pieces.
In saucepan on medium heat, mix together the flour and butter, this makes your roux. Add cream, salt and pepper. Whisk until it has mixed together and has thickened to a cream sauce, around 5 minutes. Stir in the potatoes. Lower heat to low and let the potatoes warm through.
Garnish with chopped dill and serve.

Roasted Cauliflower, Spinach & Blue Cheese Salad

Roasted Cauliflower, Spinach, and Blue Cheese Salad with Cherries and Walnuts
This is a good salad to eat during the autumn and winter months. The nuttiness of the roasted cauliflower is a pleasing warmth. If you feel like it, you can change it up by using roasted sweet potatoes, broccoli, or Brussel sprouts.

* This will make two salads
* 1 cauliflower head, broken into florets
* 1 small pack baby spinach
* 2 tbsp. olive oil
* ½ cup crumbled blue cheese
* Handful dried sour cherries
* Handful walnuts
* Black pepper to taste
* Sea salt, to taste
* Cherry vinegar or your favorite vinegar

Toss all ingredients except olive oil and vinegar together in a salad bowl. Dress with olive oil and vinegar.

Roasted Rack of Lamb

This is a really quick and delicious way to have roast lamb. The rye crust adds a nice crunch and spice. A green salad will cut the richness of the lamb. Leftovers can be eaten the next day or cut off the bone and sliced to make salads or wraps.

* 4 Frenched racks of lamb
* ½ tsp. ground allspice
* 1 tsp. French mustard, plus some to rub on lamb
* 1 clove garlic, finely chopped
* 1 tsp. smoked sea salt
* Pinch white pepper
* ½ oz. pack dill
* ½ oz. pack parsley
* 2 Tbsp. vegetable oil, plus more for pan
* 2 anchovy fillets
* Salt
* Pepper
* ½ cup rye breadcrumbs

Heat oven to 375.
Place the ingredients minus the lamb in a food processor and mix until you create a breadcrumb mixture.
Lightly season lamb with pepper and salt. Place them fat side down on hot pan. Render and crisp up the fat.
Place lamb rack in roasting pan so they stack against each other in two pairs. Allow to cool enough so you can touch them.
Rub mustard on the lamb. Press breadcrumb mixture firmly on the racks and put in oven.
Cook for 15 minutes if you want it medium rare or 20-25 minutes if you want it medium well.
Remove from oven and let it rest for 10 to 15 minutes before putting on the serving platter.

Classic Potato Salad

* 1 small bunch basil leaves
* ½ oz. mustard leaves
* 3 tbsp. white wine vinegar
* 1 small red onion, thinly sliced
* 2 sweet corn cobs
* 1 1/3 pound new potatoes
* Ingredients for dressing
* Sea salt
* 4 tbsp. chopped dill
* Freshly ground black pepper
* 2 tbsp. chopped capers
* 2 tbsp. mayonnaise
* 2 tbsp. crème fraiche
* 4 tbsp. white wine vinegar

Mix ingredients for dressing together. Mix in the pepper and salt to taste. Set aside.
Wash potatoes and slice. Boil in salted water for 5 to 8 minutes until fork tender.
While potatoes are boiling. Slice kernels off the corn cobs by cutting vertically down the side of the cobs so the kernels fall off. Put corn in a pan with onion slices and vinegar. Boil for 2 – 3 minutes.
Drain potatoes. While warm, mix with the onion and corn kernels, then mix with the dressing. Add the mustard and basil leaves, mix well. Serve warm.

Winter Salmon Chowder

* 1 lb. mixed shellfish and mussels
* 1 ½ lbs. salmon fillet
* 1 medium onion, diced
* 4 medium-large potatoes, peeled and diced
* 3 cups clam juice, fish stock, or vegetable broth
* ¼ cup flour
* 2 tbsp. butter
* Dried or fresh dill to garnish
* ½ cup whipping cream
* 1/8 tsp. powdered saffron

In large saucepan, on medium-high heat, stir flour and butter together to light golden roux. Immediately whisk in fish stock, stir until all lumps dissolve. Add diced potatoes and onion. Reduce heat to medium and cook until potatoes are tender. About 25 minutes.
Remove the skin from the salmon. Slice diagonal strips of the fish. Mix the saffron, salmon, whipping cream, and shellfish in the soup.
Cook until everything has cooked and heated through. About 10 minutes.
Garnish with some dill if desired.


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