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scandinaviancookbook.com

It’s snowing here in Bergen today, so I am in full Christmas mode. I actually hadn’t expected much snow at all this winter when I moved from Tromsø to Bergen, so the snow came as such a nice surprise! And so I’m celebrating with lots of Christmas baking. My copy of Den Rutete Kokeboken is drowning in flour. I thought I’d start with one of my favorite Norwegian Christmas cookies: krumkake. Norwegian krumkaker (the plural of krumkake is krumkaker) are so delicious, and actually a lot easier to make than you might expect. While I was growing up my family would often spend Christmas in Telemark with my Norwegian grandparents, and I would help my bestemor make krumkaker. Her krumkaker were always the best, and I like to think that I made them enough times with her that my krumkaker are now also the best. You will need a special krumkake iron and wooden roller for these, which I know is not ideal if you’re short on storage, as krumkake irons can really only be used to make krumkaker. But the good news is that krumkaker are so delicious you could absolutely make them year round to really get your iron’s worth. In fact while a lot of the other Christmas cookies I bake feel too Christmasy to make other times of year, I do enjoy making krumkaker any time of year. I use an electric krumkake iron like this one. They’re especially great to make when you have guests, as they’re so distinctly Norwegian and look impressive served next to ice cream, or filled with cream and berries. Plus they keep really well, so you can whip up a krumkake batch well before your dinner party. Krumkaker are made with equal weights of egg, butter, sugar, and flour, so you can start by weighing your eggs and then adding an equal amount of the rest. Or if you’re not using a scale I’ve included US measurements in the recipe below. It does take a while to get the hang of using the krumkake iron, so don’t worry if the first few krumkaker don’t turn out quite right. You’ll need to figure out how hot to have

skandibaking.com

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swedishspoon.com

The cardamom bun is worthy of just as much attention as its cinnamon-flavored cousin.

nordicfoodliving.com

Recipe for super simple and very delicious salted almonds. They are perfect as a snack or in between to meals. Great when having guests. Done in 40 minutes!

ceciliatolone.com

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scandinaviansimpleeating.com

This is a very popular bread in Sweden called Hönökaka. It is like a flatbread and named after the island town Hönö in Gothenburg’s northern archipelago. The bread is baked in round flat piec…

carolinescooking.com

Caroline's Cooking shares recipes from around the globe, with tips, info and more to help you enjoy a taste of the world at home!

norrtable.com

Swedish Love Cake is a soft, spongy chocolate cake topped with a rich mocha glaze and shredded coconut. Perfect for Fika time!

scandikitchen.co.uk

Buy FP Flodehavarti – Mild Havarti Cheese 400g for UK delivery. Creamy, mild Danish cheese, perfect for sandwiches or cheese boards.

nadialim.com

This is my debut children's book, about my cheeky chick Marvin whom I (unexpectedly) hatched in Winter 2020. All of my author royalties go to charities HUHA (Helping You Help Animals) and Garden to Table, a charitable trust that teaches children how to grow, harvest and cook good food in primary schools. One night on Nadia Lim’s Central Otago farm a little chick hatches out of its egg ...“My, oh my, you’re MARVELLOUS!” Mama whispers happily. “Welcome Marvellous Marvin, to our little family.” This adorable picture book, inspired by a true story, includes family photos, egg-citing farm and food facts and a collectable Nadia Lim fluffy pancakes recipe. Full colour, 32 pages, aimed at 3-7 year olds. Beautifully illustrated by one of New Zealand’s top children’s illustrators, Fifi Colston and published by Scholastic.