scandinavian recipes
Rasmus Smedstrup is a passionate home cook and author of the cookbook Nem og lækker hverdagsmad (Easy and Delicious Everyday Food). With a focus on simplifying cooking for people of all skill levels, Rasmus creates recipes that are quick, easy to follow, and perfect for busy days. His mission is to make everyday cooking more approachable and enjoyable, helping people feel confident in the kitchen.
cinnamon rolls
recipe
For 12-16 pieces
Dough :
1.5 dl warm milk
50 grams butter, melted
25 grams fresh yeast
0.5 dl sugar
1 egg
0.5 teaspoon salt
0.5 teaspoon cardamom
1 teaspoon vanilla sugar
400 grams flour (maybe a little more if the dough is too sticky)
Filling :
125 grams brown sugar
125 grams soft butter
1 tablespoon cinnamon
Instructions :
1. Pour warm milk and melted butter into a bowl and dissolve the yeast. Add sugar, egg, salt, cardamom, vanilla sugar, and flour. Mix well.
2. Knead the dough for 5-8 minutes, or use a mixer. Add more flour if the dough is too sticky.
3. Let the dough rise in a greased bowl covered with a lid for about an hour, or until it has doubled in size.
4. Make the filling by mixing soft butter, cinnamon, and brown sugar.
5. Roll the dough out into a rectangular shape on a floured surface, and spread the filling evenly over it. Roll the dough into a long log and cut it into as many rolls as you'd like.
5. Place the rolls in a baking dish and let them rise for 20 minutes. Brush with beaten egg and bake at 225°C (standard oven) for another 12 minutes.
Serve with icing. Enjoy!
smorrebrod
recipe
For 2 persons | 25 minutes
Ingredients :
2 chicken breast fillets (about 400 grams)
Bacon
1 liter chicken stock
250 grams mushrooms
1 dl mayonnaise
1 dl sour cream
1 teaspoon mustard
Canned asparagus
Lemon juice
1 teaspoon curry powder
Salt and pepper
Instructions :
1. Bring 1 liter of chicken stock to a boil and cook the chicken fillets for 15-20 minutes, depending on their size.
2. Once the chicken is cooked, shred it with two forks.
3. Meanwhile, fry the bacon until crispy and set it aside, saving the bacon fat.
4. Sauté the mushrooms in the bacon fat for 3-4 minutes over medium-high heat. Season with salt and pepper.
5. Mix the dressing by combining mayonnaise, sour cream, and mustard. Add lemon juice, curry powder, salt, and pepper to taste.
6. Add the chicken, mushrooms, and asparagus to the dressing and stir well.
7. Serve the chicken salad on a slice of rye bread with bacon and some greens on top.
