Vanilla Hearts – Vaniljhjärtan

These delicate special-occasion pastries are called Vanilla Hearts or in Swedish Vaniljhjärtan.  We thought it would be perfect to make these for Valentine’s Day!


♥ Ingredients ♥

  • 2 3/4 cup flour
  • 1 cup unsalted butter
  • 1 extra large egg
  • 1/2 cup sugar
  •  milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • custard – please see our custard video https://youtu.be/D7pyA2gmzz4
  • powdered sugar

Instruction:
Mix butter with salt, vanilla, egg and add flour. Leave for approx. 1 hour. Roll out to 1/8″ thick and place in heart-shaped cup. Fill with custard and cover with dough. Bake at 425F for approx. 12-15 min. Let it cool in forms for approx. 10 min. Tip hearts out of forms, dust with powdered sugar. 


To get the Heart Molds it is at a Scandinavian store in Mystic, CT http://www.bestemorsimports.com/


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Kanelbullar – Swedish Cinnamon Roll Twists – Kanelsnurror

 

Swedish Cinnamon Roll Twists

 Ingredients

  • Approx. 7 cups of all purpose flour
  • 1/2 tsp salt
  • 2/3 cup sugar
  • 3 1/2 tsp yeast
  • 2 cups lukewarm milk
  • 1 egg
  • 1 tsp cardamom
  • 10 tblsp melted butter
  • approx. 1/8 cup cinnamon and sugar
  • Egg wash and pearl sugar


 
Click on our YouTube video tutorial

Instruction:

  1. Mix the flour with milk, sugar, etc. and knead untill smooth. 
  2. Let it rise for about 1 – 1.5 hour. 
  3. Roll out the dough, spread it with butter and dust with sugar and cinnamon.
    If you don’t have pearl sugar. you can sprinkle regular sugar too.

  4. Shape the buns.
  5. Brush them with egg wash and sprinkle with pearl sugar.
  6. Let the buns rise for approx. 45 min.  
  7. Bake them at 450F for approx. 13-15 min.
Enjoy the cinnamon twists warm.  Tastes great with butter.

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Send us pictures of what you like to serve with the Swedish Cinnamon Roll!
xoxo
Karen Grete and Heidi

Swedish Cinnamon Roll Twists

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

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Swedish Sticky Chocolate Cake Recipe – Kladdkaka


Are you planning to make something delicious for Valentine’s Day?  Here is an absolutely delicious and moist Swedish Sticky Chocolate Cake Recipe called Kladdkaka.  It is so easy to make too.  You family and friends will be impressed for sure. 
 
Ingredients

  • 1/2 cup melted butter
  • 1 1/3 cups sugar
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1 tablespoon vanilla extract
  • 1 pinch of salt
  • Optional: whipped and strawberries for serving or dust with powdered sugar

 Instructions:

  1. Preheat oven to 300 degrees F
  2. Grease and flour a pie plate or a square baking pan
  3. Mix and beat sugar and eggs till smooth
  4. Stir in the flour and  cocoa
  5. Pour in the melted butter, vanilla extract and salt and stir till combined
  6. Pour the batter into the buttered and floured pie plate( or a square baking pan) and bake on the lower rack in the preheated oven for 35-40 min. or until the center has set.
  7. Let the cake cool before serving  
  8. Optional: Serve with whipped cream and strawberries or serve with a dusting of powdered sugar.

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)


Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Raggmunk – Swedish Potato Pancakes


I love both vegetables and pancakes.  So this is the perfect Swedish dish for me especially in the winter.  In my video I prepared a typical version with shredded potatoes. These Swedish pancakes are great when it is both thin and crispy around the edges.  Also you are better off using the potatoes available in the winter and not the new summer potatoes. The winter potatoes have enough starch to keep the pancakes together.
For fun I like adding other vegetables sometimes too.  So, in my video I made another version with shredded potatoes and shredded carrots. However, if desired other vegetables could be added such as diced onions and it would taste fabulous too. 
 
Ingredients

  • 2 large potatoes (raw & firm)
  • 1/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 tsp salt and a little pepper
  • approx. 1 tblsp milk
  • eggs
  • oil or butter for frying
  • Optional add shredded carrot or diced white onions
  • Serve with lingonberry jam or bacon

 Instruction

  1. Peel, rinse and grate the raw potatoes into a bowl, Be sure to peel and grate when you are ready to prepare the pancakes, Otherwise if you prepare the potatoes too early the potatoes will discolor.
  2. Whisk together eggs and 1 tblsp. milk and add it to the potatoes.
  3. Add flour, baking powder, salt, pepper. 
  4. Add shredded carrot to the batter if desired.
  5. Heat a large frying pan. When oil/butter is hot, pour large spoonfuls of batter onto the pan and cook until golden on the bottom. Do not spread the batter too thickly on the pan. The idea is to make thin and crispy pancakes. 
  6. Flip pancake over and cook until golden on the other side. 
  7. Serve with lingonberry jam.   This is typically served with fried salted pork.  If you can not get fried salted pork, thick slices of bacon tastes great too. 


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Swedish Limpa Bread – A Delicious Holiday Bread Recipe



Limpa bread is a traditional Swedish rye bread that is flavored with certain spices. I am using anise seed, cumin, molasses and orange.  I really enjoy eating limpa toasted with raspberry jam and Havarti cheese, but the dense, moist bread goes well with a variety of toppings.

Ingredients:

  • 3 1/2 -4 1/2 cups whole wheat flour 
  • 4 cups unsifted rye flour                            
  • 1 cup boiling water
  • 1 cup cold water (for the yeast)
  • 1/2 cup warm water 
  • 1 teaspoon salt
  • 1/2 teaspoon anise seed 
  • 1/2 teaspoon cumin
  • 2 tablespoons soft butter or margarine
  • 2 tablespoons grated orange peel
  • 1/2 cup packed light brown sugar
  • 1/2 cup dark molasses
  • 2 (1/4 ounce in each package) active dry yeast  
  • 1/4 cup melted butter
  • 1 teaspoon caraway seed, optional
Directions:
  1. In a large bowl, combine brown sugar, molasses, butter, orange peel, salt, aniseed and boiling water.  Stir the mixture until brown sugar is dissolved and butter is melted. Next stir in cold water. Let the mixture stand until it cools. 
  2. Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture. Mix well the mixture well in the bowl.
  3. Gradually add 2 1/2-3 cups whole wheat flour and 1 cup rye flour; beat until smooth and dough leaves sides of bowl. Gradually add 3 cups wheat flour.
  4. Mix in last of flour with hand until dough leaves side of bowl. Turn out onto lightly floured board. Knead until smooth and elastic – about 8-10 minutes.
  5. Place in lightly greased large bowl and cover with towel. Let it rise in a warm place without draft until double in size for approx.1 1/2 hour. 
  6. Divide into 2 piece and shape each half into an oval. With palms of hands, on lightly floured surface, roll each half into a round loaf.  With sharp knife, make three diagonal slashes on top of loaf.
  7. Cover with towel; let rise in warm place for 1 to 1-1/2 hour.
  8. Brush with melted butter (and sprinkle with caraway seed if desired).
  9. Preheat oven to 375 degrees.
  10. Bake on middle shelf for approx. 35 minutes.
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

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Swedish Red Beet Herring Salad – Sillsallad

The Swedish Herring Salad is a salad we should make more often.  As you can see the video how much Karen Grete just loved eating it.  We hope you enjoy this as much as we do!

Approx. 4 Servings

  • 2 1/2 oz salt herring or Matjes herring fillets in wine-flavored sauce
  • 1/2 cup diced boiled potatoes
  • 1/2 cup diced pickled beets
  • 1 tblsp diced dill pickles
  • 1 tblsp finely chopped onion
  • 2 tblsp liquid from pickled beets
  • 1/2 tsp sugar
  • Dash of pepper
  • 1/2 cup yogurt (optional mayonnaise or whipped cream)
  • 1 tsp mustard
  • 2 hard-boiled eggs
  • 1 tblsp diced apple (optional)
  • Parsley for garnish (optional)

Kitchen Utensils

  • 1 bowl
  • one measuring cup and measuring spoons
  • a knife
  • cutting board 
  • large bowl
  • spoon

Directions: 

  1. Mince herring fillets fine. 
  2. Finely mince all the other diced ingredients, so the flavors will blend well and mix them gently together. 
  3. To prepare the dressing combine yogurt, beet juice, mustard, pickle, sugar and pepper and blend well in large bowl. 
  4. Next, gently stir in the chopped beets, onions and potatoes.  
  5. Then, stir in the minced herring. 
  6. If need be, adjust with beet juice, beets or another ingredient
  7. Chill before serving in the large bowl for aprox. an hour. 
  8. Garnish with hard-boiled eggs and chopped parsley. Serve with a side of rye bread

Another serving option

  1. For a pretty look pack the red beet herring salad into a mold or bowl which has been rinsed with cold water and greased lightly with oil. 
  2. Then, chill before serving. 
  3. Unmold onto a serving platter and garnish with hard-boiled eggs and chopped parsley. Serve with a side of rye bread.

How to make Swedish Cucumber Salad – Svensk gurksallad – Sourcream Cucumber Salad with Dill Recipe

A Swedish side dish recipe for dinners, lunches & leftovers. We hope you enjoy the Swedish sour cream cucumber salad with dill recipe! It is so nice and creamy. We enjoy having this Swedish cucumber salad in the summer time. 

Below is the recipe to make the easy Swedish cucumber salad and a video.

Ingredients 

  • one English cucumber or a standard cucumber works too
  • 1 cup regular or reduced-fat sour cream 
  • 1/4 cup of fresh lemon juice 
  • 1 tablespoon of sugar
  • 2 tablespoons chopped fresh dill, plus more for garnish (optional) 
  • 1 small finely chopped onion
  • a sprinkle of salt and pepper
  • 2 tablespoons of salt

Kitchen Utensils

  • 1 bowl
  • one measuring cup
  • a vegetable shredder or a knife
  • cutting board 
  • plate 
  • heavy bowl or container
  • 2 medium-large bowls

Directions:

  1. Slice cucumber into thin slices and put it into a medium-large bowl. (The English cucumber is our preference because the seeds are so small.) 
  2. Then, sprinkle 2 tablespoons of salt over thinly sliced cucumbers.  Place a plate over the cucumbers and sit something heavy over the plate.  (This should help squeeze the cucumber juices.) Wait about 1 an hour.  Then, with your hands squeeze the liquid out of the cucumbers.  Pour the cucumber juice out of the bowl.
  3. In the medium-large bowl, combine sour cream, lemon juice, sugar, onion and dill. Season with salt and pepper, and whisk well to combine.
  4. Add cucumbers, and toss to coat the cucumbers
  5. Garnish with more dill, if desired.
  6. You might want to double check to see if there needs to be a little more sugar, salt or pepper for taste.  
  7. Serve the cucumber salad as a side dish in a small bowl.