In my endless study of hygge (being contented and warm), I’ve come up with great recipes of Scandinavian and Icelandic origin. This is my winter project and I have to say it pays to embrace the season and not spend my time wishing I was somewhere else.
Here we have another quick meal that we combine with simple ingredients. This is a great recipe for any crisp white fish – just adjust the cooking time if the fish fillets are too thin. Use your favorite herbs; I just used what was on hand.
And who hasn’t tried mashed potatoes yet? She is loved by all kinds of potatoes (in regards to my grandchildren), and she was specially served with a spoonful of sour cream and a pinch of fresh herbs. All you have to do is boil some potatoes until they are soft, then mash them on a baking sheet and pour some olive oil on them before they are cooked in the oven.
Kokor are simple Icelandic cookies with a crunchy, crunchy top, garnished with sea salt, and a thin chocolate center. It’s traditionally made with licorice-flavored chocolate if you can find it, but believe me, any high-quality dark chocolate works well.
The yield of these cookies depends on how thick the dough is and the size of the cookie cutter you are using. This recipe is very easy and you will need to make it often. These are the things to have with your coffee or afternoon tea break. It is not very sweet and you can play with what you add to the mediums. Jam, Nutella, and even a soft spreadable cheese come to mind. They are also completely dunkable on their own.
Buttercup compilation. Winter has just begun.
Cod with almonds and capers
8 (6 ounces) cod fillets
3/4 cup butter
1 tablespoon fresh lemon peel
2 tablespoons grave
1/3 cup peeled almonds
2 tablespoons minced fresh chives
2 tablespoons fresh parsley and/or chopped tarragon
Lemon wedges and sour cream, to serve
Lay a double layer of paper towels on the plate. Season the fish with salt and coat it with flour, removing the excess.
In a skillet over medium heat, melt two tablespoons of butter. Add fish a few pieces at a time and fry for 3 minutes on each side, giving them plenty of room and adding another tablespoon of butter if needed. Transfer it to the prepared dish, sprinkle with a little salt and leave it warm.
Wipe the pan carefully, then add the remaining butter, lemon peel, capers, and almonds. Fry it until the butter turns brown.
Place the fish fillets on serving plates and sprinkle with the sauce. Garnish with herbs and lemon slices and serve with sour cream. Yield: 4 servings
1 1/2 pounds small to medium-sized potatoes
3 tablespoons olive oil
Sea salt and freshly ground pepper
1 teaspoon thyme
Chopped chives and sour cream, to serve
Heat the oven to 425 degrees. Boil the potatoes in a large pot of salted water. Cook until fork softens, about 8 minutes. Drain and allow to cool slightly, about 10 minutes.
Put 2 tablespoons of the oil on a large rimmed baking tray. Arrange the potatoes on a baking sheet and crush each potato with a potato masher or a fork, leaving some jagged edges, until the potatoes are about 1/2 inch thick.
Brush the potatoes with the remaining oil. Season with salt and pepper and sprinkle with thyme. Roast, flipping halfway through baking time, about 25-30 minutes, until golden and crunchy. Served with sour cream and chives. Yield: 4 servings
1 1/4 cup flour
1/3 cup sugar
7 tablespoons butter, at room temperature
1 large egg
1-2 teaspoons water (if needed)
1 piece (8 ounces) dark chocolate, finely grated
Preheat the oven to 350 degrees and cover a baking tray with butter paper.
In a bowl, whisk the flour and sugar. Add butter and eggs. Use your hands or the paddle attachment of the mixer. If the dough does not stick, add water.
Roll out the dough until it is about 1/3 inch thick. Using a 2-inch cookie cutter, cut out cookies and place them on a baking sheet. Sprinkle the biscuits lightly with sea salt.
Bake until cookies are crunchy and browned on edges, about 10-12 minutes. When the cookies come out of the oven, immediately sprinkle half of them with a generous amount of grated chocolate and cover with the remaining cookies to form a cookie sandwich. Leave to cool on wire racks. Yield: 10 sandwich buns
Sandy’s Picks: Let’s Cook at the Local Classroom