Nordic baking
Saturday, May 14th, 2016 | Food
Last month, I wrote about my experiments with Nordic cooking. Having worked my way through the recipes, I then moved onto the second half of the book: the desserts and baking chapters. Excitingly, this opens Nordic cuisine to a whole range of colours, rather than just brown.
Okay, I’ll give you, this one is still brown. But a ginger cake in any other colour might look a little strange. Those biscuits at the side of the tin are actually…
Shortbread. Made to Douglas’s recipe. I don’t know who Douglas is, but he worked in a Swedish restaurant. You hollow out the middle, fill it with jam, and then bake.
Blueberry tart. Of all the Nordic baking I have done, I think this probably looks the most Nordic. The filling is made with sour cream, and then you scatter the blueberries over (and inevitably into) it.
Danish glazed raspberry squares. You bake it as a full sheet of pastry and end up with a 30cm by 40cm single pastry that you then cut up. I found it easier to slice into fingers (finger shaped biscuits, rather than my own fingers) than squares. It’s simple to put together as you bake the two layers, leave to cool a little, then add the jam. You can add the icing later. Make sure you slice it up while still warm though, or it will become very brittle.
Gooey chocolate cake. Oh my god this was so good. It comes out as a really thin layer in my 18cm tin, so I might try a smaller one. Or, more likely, the same tin with several times the amount of ingredients. You bake it until not quite set, then leave it to cool before eating. It is amazing warm as well.
Last month, I wrote about my experiments with Nordic cooking. Having worked my way through the recipes, I then moved onto the second half of the book: the desserts and baking chapters. Excitingly, this opens Nordic cuisine to a whole range of colours, rather than just brown.
Okay, I’ll give you, this one is still brown. But a ginger cake in any other colour might look a little strange. Those biscuits at the side of the tin are actually…
Shortbread. Made to Douglas’s recipe. I don’t know who Douglas is, but he worked in a Swedish restaurant. You hollow out the middle, fill it with jam, and then bake.
Blueberry tart. Of all the Nordic baking I have done, I think this probably looks the most Nordic. The filling is made with sour cream, and then you scatter the blueberries over (and inevitably into) it.
Danish glazed raspberry squares. You bake it as a full sheet of pastry and end up with a 30cm by 40cm single pastry that you then cut up. I found it easier to slice into fingers (finger shaped biscuits, rather than my own fingers) than squares. It’s simple to put together as you bake the two layers, leave to cool a little, then add the jam. You can add the icing later. Make sure you slice it up while still warm though, or it will become very brittle.
Gooey chocolate cake. Oh my god this was so good. It comes out as a really thin layer in my 18cm tin, so I might try a smaller one. Or, more likely, the same tin with several times the amount of ingredients. You bake it until not quite set, then leave it to cool before eating. It is amazing warm as well.
