feast your eyes

I'm scandi I'm cooking, follow me for recipes ;)

[scandi-cooking]

Rabarbersaft (rhubarb juice)

Recipe below ⬇️

Chop your rhubarbs and fill a pot to about 2/3. Add water until it covers a little more than half the rhubarbs. Bring to a boil and keep it going until the rhubarb falls into pieces (stir occasionally.)

Drain via sieve/sieve+cloth into a clean pot and bring the clear liquid to a boil. Add sugar, citric acid, and mint to taste. Remove all the skim that gathers round the edges until you can stir the pot without more bubbling up. (Also remove the mint before bottling.)

Pour into hot, sterile bottles and fill it alllll the way up, and carefully pour just a little extra to get rid if all the bubbles. Less air inside means you can store it in room temp for a long time (though dark and cold is always better) without it getting moldy. Bottle up and clean under warm water to get rid of any spills before they dry.

Let cool and enjoy with a 1+4 water ratio, or however strong you like it 👍

[scandi-cooking]

Pickled herring with dill potatoes and salad. Happy midsummer everyone :D

[scandi-cooking]

Feta cheese burgers with couscous salad

Recipe below ⬇️

Burgers:

Mix all ingredients and fry the patties on medium heat. Do not move around them in the pan until they're ready to flip.

500g 50/50 pork/beef mince

1 egg

1 shallot/green onion

feta cheese (cubed)

a splash of beef bullion

thai basil :) can be exchanged for chives, parsley, thyme, or left out entirely

salt and pepper

Salad:

Boil the water and dissolve the boulion cube, check the water to couscous ratio on the package. Leave to cool while you make the salad and fry up the burgers. Mix everything and serve with greek yoghurt or something equally delicious.

couscous

veggie bullion

cucumber

bell pepper

capers

salad mix (anything goes)

red chili

black pepper & salt

white balsamic vinegar

olive oil

[scandi-cooking]

Rye bread rolls - delicious and chewy

Recipe below ⬇️

For these bad boys you'll want about an hour and a half. Don't forget to preheat your oven to 200-220 degrees Celsius.

Yeast: 50g

Water (cool but not cold): 5dl

Flour, about 75% rye 25% wheat

Salt: 2 teaspoons

Sugar: 3 tablespoons

Spices: ground coriander seed, fennel, cumin, anise. Add about a teaspoon, it all depends on how strong a flavour you want.

Mix all the dry ingredients and add water until it's a workable but sticky dough. Let rest under cover for about 40-60 minutes.

Slice the dough into pieces and form the bread rolls. You'll want to work a little flour into them but essentially, just knead and form them. It's all good.

Let rest for about 15-40 minutes. When you press a finger to them you want it to give a little and not be too firm. It all depends on the temperature in your kitchen. Warm and moist is the best and I like to leave them to rise on the balcony in the summer.

Put them in the oven and splash half a cup of water on a bottom pan/casserole dish and close quickly before the steam escapes. This is what makes them a little chewy :) bake for about 20 minutes or until they look done.

Enjoy!!!