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    You are in: Home / Cookbooks / GG Scandinavian Ckbk - 1st Submission
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    87 recipes in

    GG Scandinavian Ckbk - 1st Submission

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    5 Reviews |  By twissis

    I know you must be thinking I have surely lost my marbles, but at least read this intro b4 you move on. Like many of us, I often “feast w/my eyes” & the pic of this recipe definitely invited a feast. This was found in *Birta* (Icelandic version of the TV Guide) & is prob the most creative & unique recipe to tempt me in quite some time. As a tasty side-dish, it would be compatible w/almost every main entrée + a great source of table conversation to boot. Be open-minded & give this a try. :-)

    Recipe #338317

    4 Reviews |  By twissis

    *Kokkteilsosa* in Icelandic, this recipe from *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir surprised me - mainly due to her intro: "This universal dipping sauce became popular in Iceland in the 1960s & is served w/chips, hamburgers, fried & deep-fried fish, fried chicken & other types of fast food. Some people even put it on their pizza." IMO this sauce is much more unique to Iceland than it is universal to anywhere in the universe! (Time does not include chill time) *Enjoy* !

    Recipe #254672

    5 Reviews |  By twissis

    Most Icelanders have an enormous “sweet tooth” and an Icelandic afternoon tradition called “Kaffi og Kaka” (coffee and cake) is 1 way they indulge their craving. At first I expected something simple, but I quickly realized K&K is the Icelandic version of an American tradition ... “pig out till you seriously hurt yourself!” For some, it’s daily and casual. For others, it’s less frequent ... but a very formal, put out your best china, fill a table w/all manner of taste sensations and eat for 2 hrs while pouring coffee so strong it would make you gasp w/terror. A favorite treat for such occasions is Iceland Almond Cake. Again my source is my “Classic Scandanavian Cooking” cookbook by Nika Hazelton. Part of the intro says “This cake is good & easy, & it will keep well if wrapped in aluminum foil – without the filling & topping, of course.”

    Recipe #169075

    9 Reviews |  By twissis

    In Scandanavia, the word pancake is an almost generic term used for crepes, omelets & true pancakes, but mostly for crepes & omelets. The origin of this recipe is my “Classic Scandanavian Cooking” by Nika Hazelton cookbook & the intro suggests using a very tasty & full-flavored bacon for the best result. If I were in the US & making this dish, I’d be using a thick-sliced peppered bacon or good maple-flavored bacon.

    Recipe #168286

    Mainly because of the title, I could not resist entering this recipe from "Cool Cuisine" (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir. Per her intro: "These deep-fried balls should be eaten hot or warm. DO NOT make them too lrg or they will darken too much on the surface b4 they are cooked thru." Most of her intros have contained such fun, historical & colorful info that I was disappointed she did not give us the history of this recipe title. This is your basic raisin fritter & is commonly used as a sml sweet treat for children (after school & otherwise). Pls see note at the end of the prep Re Yield & Times. *Enjoy* !

    Recipe #254673

    6 Reviews |  By twissis

    This tasty & versatile dish is very popular in Iceland & uses common ingredients. It is ideal for a brunch, luncheon entree or potluck occasion & also works for a dinner meal when combined w/a salad & crusty bread. Another popular variation skips the use of bread + the reserved liquids & combines the remaining ingredients to use as a filling for tartlet shells that can be served as a starter course or brunch & luncheon entree ... hence its versatility. I hope you will give this dish a try & enjoy it as we do here in Iceland. :-)

    Recipe #218179

    6 Reviews |  By twissis

    1 thing SusieQusie & I did to prepare me for what she called *Mary Pats Grand Adventure in Iceland* was to buy a cookbook by Nika Hazelton titled *Classic Scandinavian Cooking* & it was the only cookbook I brought w/me over 4 yrs ago. Although I have spent more time sharing classic US cuisine w/Icelanders, I decided to revisit this cookbook to see what I could find to share here on RZ. Only she will know why this recipe tickles me so. Per the intro ... All the Norse love meatballs, but the Danes' affection & use for them amounts to a national passion. *Frickadeller* are made from every kind of meat. They are eaten continually, either hot or at room temp. The club soda makes them light. ... # of servings was given, but time has been estimated. *Enjoy* !

    Recipe #250839

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