When it comes to a cosy winter, Brontë Aurell knows what she is talking about. As a proponent of Hygge, the Danish import that means the pleasure of convivial cosiness, the restauranteur and cook encourages her readers to embrace the darker months.
In The Scandinavian Year she explores Scandinavian food in all its healthy, wholesome, flavoursome glory, and how this changes over the year. Here are some of her favourites.
Hunka Hunka Burning Love
Serves 2
Butter and oil 50g shallots, chopped 50g carrot, chopped 1 stick celery, chopped 2 spring onions, chopped, white and green parts separated 150g lardons Parsley For the potato & parsnip mash 250g potatoes, peeled 250g parsnips, peeled 50ml cream 50–100ml milk 1 bay leaf 1⁄2 onion, peeled and unchopped A sprig of thyme pinch of grated nutmeg 25g butter ½ tsp horseradish cream ½–1 tsp Dijon mustardBoil the potatoes and parsnips in a pan of water until tender, drain and set aside.
Separately, bring the cream and milk to the boil in another pan. Turn off the heat, add the bay leaf, onion, thyme and nutmeg, leave to infuse.
In a frying pan, melt the butter and add shallots, carrot, celery and white parts of the spring onions. Fry gently for 6-7 minutes, then add the bacon and cook until golden.
Mash the potatoes and parsnips with butter, gradually adding the strained warm milk. Season with salt and pepper, horseradish cream and mustard, then top with the sliced spring onion.
Serve with bacon mix and parsley, spooning over bacon juices.
Swedish Meatballs are a classic (Photo: Peter Cassidy)Swedish meatballs
Serves 4
1 onion, finely chopped 250g minced pork 250g minced beef (minimum 15% fat content) 30g breadcrumbs 50ml cream 100ml meat stock 1 egg 1 tsp ground allspice dash Worcestershire sauce Salt Butter and oil Mashed potato Lingonberry jam For the gravy 300ml meat stock 1 tbsp plain flour Single creamIn a frying pan, melt the butter and caramelise the onions.
Add the meats to a food processor, season and mix. In a separate bowl, mix the breadcrumbs, cream, stock and egg together. Add the egg mixture and onion to the meat. Pulse until combined. Leave to rest for 20–25 minutes.
Shape the meatballs to 2.5cm in diameter, or larger if you haven’t time. This will make around 30 meatballs.
Melt the butter and oil in the same frying pan. Add a few meatballs at a time – make sure there is plenty of room. Cook for around five minutes. Pop them in the oven to keep warm, while frying the rest.
Once everything is in the oven, keep the pan over medium heat to make the gravy. Add more butter if needed, then whisk in the flour. Gradually add stock, whisking as you bring it to the boil.
Keep adding until creamy, then stir in a splash of cream and season.
Serve with mashed potatoes and, if you wish, quick pickled cucumbers and lingonberry jam.
Try a Scandinavian dream cake (Photo: Peter Cassidy)Dream cake
Makes 12–16 pieces
50g butter 200ml milk 4 eggs 250g caster sugar 275g plain flour 1 tbsp baking powder 2 tsp vanilla extract A pinch of saltFor the topping:
100g butter 150g desiccated coconut 250g dark brown sugar 75ml whole milk A pinch of saltLine a 25x35cm cake pan with baking parchment.
Preheat the oven to 190°C/170°C fan/375°F/Gas 5.
Melt the butter and mix with the milk, then leave to cool a little.
In a stand mixer, whisk the eggs and sugar until light and airy. Combine the dry ingredients, sift into the egg mixture, add the milk and butter, then fold together until incorporated.
Pour into the prepared cake pan and bake in the preheated oven for about 20 minutes or until a skewer inserted into the centre comes out almost clean.
While the cake is baking, prepare the topping by combining all the ingredients together in a saucepan over a low heat, until the sugar and butter have melted.
Remove the cake from the oven and pour the topping all over. Return the cake to the oven for five minutes to caramelise slightly. Allow to cool before slicing and eating.
Extracted from ‘The Scandinavian Year‘ £25 (Ryland, Peters & Small Ltd)
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