Professional Documents
Culture Documents
Compiled By:
Neha Bahl
Rajkumar Kataria
Sudhanshu Tiwari
Sumit Saroha
Scandinavian Countries
Scandinavia is the cultural and historic region in Northern Europe
consisting of the greater part of the Scandinavian and Jutland
peninsulas and the islands in between. The region encompasses these
sovereign states:
The region takes its name from the peninsula, which in turn is
thought to be named after the historical province of Skåne (Scania)
situated in present-day Sweden at the southern extreme of the
Scandinavian peninsula.
The collective label "Scandinavia" nowadays primarily reflects the
linguistic similarities, but also the strong historical and social ties
between these countries despite their current political independence and
different policies during the two World Wars and Cold War and
membership in international organizations.
History of Scandinavia
The three kingdoms then united in the Kalmar Union [6] lasting all of
the 15th century when the Union was split into two halves:
The Danes and Norwegians only eat one hot meal a day. Lunch is
usually a cold(open sandwich). In Norway the breakfast table
includes bread with a selection of toppings to choose from.The
Swedes differ from this way of eating and generally eat to hot meals
a day. Their lunches include light hot dishes such as egg based ones
eg. omelette. C the Scandinavian's regularly have coffee and bread or
biscuits (very much like the English afternoon tea). This often
becomes coffee with cake or Danish pastries.
Dinner They love entertaining and have many festivals including
Mid-summers Eve and the beginning of the crayfish season along
with many more. Tables are laid out with a selection of cold and one
or two hot dishes and are decorated with attractive tableware, candles
and flowers. Beer and snap's are drunk with the food and dry sherry,
sweet Madeira and port are served with the desserts.
Smorgasbord
Smorrebrod are open sandwiches that make up a large part of the Danes
and Norwegians diet. Smorrebrod simply means buttered bread, while in
fact the bread is usually hidden by carefully laid out toppings.
Smorrebrod vary according to the occasion, those that are eaten at
school and work are simple and not elaborate.
Scandinavia is one of the largest fish supplies in Europe. So not surprisingly fish
makes up a large part of their diet.
In Norway fish is very fresh and is often eaten only hours after being caught.
In Denmark fish is sold live from tanks. This fresh fish is prepared and eaten in the
best possible way simply eg. Poached and accompanied with melted butter and
lemon.
In the winter months between January and April cod makes up the main part of the
Norwegians diet. Cod is dried by hanging in the cold wind, this is known as
"stockfish". Cod has been prepared in this manner since the Vikings.
Norwegian salt cod is exported to Italy for lent when the Mediterranean supply isn't
enough. Norwegains eat almost every part of the cod including the liver, stomach,
lips and flesh on the head.
Denmark's Plaice are large and thick and of a similar quality to Dover
Sole. Plaice is served with creamy sauces with asparagus, mushrooms
and shellfish.
Smoked and cured fish eg. herrings, mackerel, cod, salmon and eel are
produced commercially for both the domestic market and for
exporting. Smoked herrings are known as "Bornholmer" after the
island they are produced on Bornholm. Bornholm is an island situated
between Sweden and Poland, the island is covered with smokehouses.
The herrings are smoked from May-October but production ceases if
the quality of the herring falls.
Eels in Scandinavia are small unlike the well known large ones. Eels
were a daily dish in the past in Scandinavia in the past when they were
caught in the hundreds but modern fishing techniques destroys them
young now making them a delicacy. The best eel is smoked and is
good baked, skinned and served cold with scrambled eggs on rye
bread.
Cured Cod "lukefish" is traditionally prepared for Christmas in
Norway and Sweden.
Meat
With such a large selection of seafood it may surprise many that the
Scandinavian's are great meat eaters. Meat is prepared in many ways
not only is it roasted, boiled and fried it is also prepared into a farce.
This is used in an endless selection of dishes including the famous
Swedish meatballs as well as stuffing cabbage leaves and poaching.
Traditionally cured and smoked pork, beef and lamb make some of the
most delicious dishes. These are often simply boiled and served with
seasonal vegetables. Cured baked or glazed ham is a traditional
Christmas dish in Norway and Sweden.
The Danes are the greatest lovers of meat. The most popular meat is
pork and beef while lamb and veal are considered a delicacy. Spring
lamb is only eaten making it uncommon and expensive. Veal is
prepared in the Dutch way by keeping the calves in the dark and
feeding it milk resulting in a pale white meat.
Denmark's has double the amount of pigs to people and are great
lovers of pork. In the past fresh pork was only eaten by the wealthy
out of season while the poor ate it cured and salted. With the
invention of the oven in the 19th century, roast pork (Floeskesteg)
became popular before then pork was boiled or pan fried. Pork is
prepared into various sausages, sausage stands are a common sight
in Denmark where they serve a large selection with your choice of
side dishes.
Norway with its climate and environment are limited in their
selection of meat with little beef. Sheep provides the main part of
their meat diet. A famous Norwegian preparation is the cured and
smoked leg of mutton.
Offal is also widely eaten in Scandinavia with dishes including
kidneys and sweetbreads in cream.
Game
Meat and fish dishes are often only accompanied with potatoes and
pickled beetroot or gherkins.
The summer months brings with it white asparagus, peas, beans and
salad dishes
Cheese
Seasonal fruit is eaten fresh and stewed and is served with cream and
custard. Egg based desserts are made with cream or milk and flavoured
with vanilla. Sweet soups are prepared from fruit such as apples,
berries and rhubarb and are served hot or cold with cream, croutons
and sweet dumplings. Yoghurt pancakes are also popular. There are
numerous rum based desserts influenced by the Danish colonisation in
the West Indies.
Waffles and ice-cream are a common sight at street stalls through out
Denmark. Waffles are sold warm and served simply with sugar as well
as cream, jam and chocolate sauce.
Baking
Danish pastries, layered cakes and sponges with cream fillings are
bought from konditorier and pastry shops as well as made in the home
in Scandinavia
In Denmark Danish pastries are known as "wienerbrod", which
translates to "Viennese Bread". While in Vienna they are known as
Danish pastries. Danish pastry is made in very much the same way as
puff pastry with the addition of yeast. Danish pastry is filled with
fillings including marzipan, apple puree and pastry cream. Kringle is a
special Birthday Danish pastry that is shaped like a giant pretzel and
filled with macaroon, currants and candied peep.
Almonds are used extensively in Scandinavian baking, both whole as a
decoration and filling and ground in marzipan cakes. Small rings of
marzipan cake make up a tower like cake prepared for weddings and
christenings.
Coffee bread is made into cakes, loaves and buns in Norway and
Sweden. In Sweden coffee cake is flavoured with saffron and shaped
into buns (lussekatter) and baked for December 13th feast of Santa
Lucia.
Herring: Favorite Scandinavian Staple
1. Fillet the salmon unless bought already filleted. Do not, however, remove
the skin.
2. Wipe the fillets with paper towels without rinsing.
3. Sprinkle the bottom of a suitable sized dish with salt and place one of the
fillets, skinside down, on the salt. Spread the seasoning over both the fillets,
placing the other fillet, skinside up, on top. Sprinkle the rest of the salt and
the dill over the fish. Cover the dish tightly with aluminium foil. Put a small
weight on top and store in a cool place.
4. Scrape off all the seasoning and cut the fillets down to the skin into thin,
oblique slices before serving.
Casseroles
•Rutabaga casserole
•Carrot casserole
1. Scrub and peel the rutabagas. Cut up into large pieces and boil in slightly salted water
until soft.
2. Strain, keep the cooking liquid, and mash or blend the rutabagas in a kitchen blender.
3. Mix in the cream and dried breadcrumb paste, dark syrup, beaten egg and spices,
and as much of the cooking liquid as is needed to give a loose soft consistency.
4. Turn into a greased baking dish, press the surface with a fork to make a pattern,
sprinkle over a thin coating of dried breadcrumbs.
Carrot casserole
Preparation time: 40 minutes
Cooking time: 20 minutes + 1 1/2 hours
Oven temperature: 350 °F (175°C)
3/4 cup (2 dl) rice
1 1/2 cups (4 dl) water
1/2 cup (1,2 dl) milk
3 teaspoons salt
3 lb. (1 1/2 kg) carrots
3/4 cup (2 al) milk or a mixture of cream and milk
1/4 cup (50g) butter
3 eggs
1 teaspoon grated nutmeg
1 tablespoon sugar
2 teaspoons salt
Coating: dried breadcrumbs, butter
1. Boil the rice in the water and milk mixture and cook until the rice starts to
thicken just a bit.
2. Peel and grate the carrots.
3. Mix the grated carrots, milk, melted butter, eggs and spices into the rice
pudding.
4. Pour the mixture into a greased baking dish. Sprinkle with dried
Glass masters herring
Preparation time: 30 minutes
Soaking time: 12 hours
Marinading time: 2-3 days
4 good-sized herrings
3 red onions
2 carrots
30 whole allspice and white peppercorns
4 bay leaves
Marinade:
1 1/4 cups (3 dl) vinegar
1 1/4 cups (3 dl) sugar
2 1/2 cups (6 dl) water
1. Soak the fish overnight in cold water or equal portions of water and milk. The liquid can
be changed occasionally.
2. Prepare the marinade; boil up all the ingredients and leave to cool at room temperature.
3. Remove the gut and inside belly membrane with, for instance, kitchen scissors. Rinse
well and dry with paper towels. Cut up into shortish sections.
4. Peel the onions and carrots and cut into rings.
5. Fill a suitable glass jar with alternate layers of fish slices, onions and carrots, and the
spices. Pour over the liquid.
6. Cover the jar and store in a cool place for at least two days. The herrings will keep for a
couple of weeks in a cool place, but they are at their best after 4-5 days.
Baked ham
Preparation time: 10 minutes
Cooking time: 45 - 55 minutes/2 lb. (1 kg)
Oven temperature: 250 - 300 °F (125 - 150°C) and 440°F (225°C)
Ready-salted ham 10 - 15 lb. (5 - 8kg)
Coating:
2 - 4 tablespoons mustard
2 - 4 tablespoons brown sugar
2 - 4 tablespoons dried breadcrumbs
cloves for decorating
1. Place ham on a wiregrid in the roasting pan, skin side up. Push a roasting
thermometer into the thickest part of the ham making sure it does not touch the
bone.
2. Put the ham in the oven. It is difficult to give a precise roasting time, it is best
to go by the roasting thermometer. When it reaches 170 °F (77°C) the meat is
cooked.
3. Remove from the oven and let it stand for a moment. Remove the skin and as
much of the underlying fat as required.
4. Mix together the ingredients for the coating and smear over the ham. Put back
into the oven at 440 °F (225°C) for ten minutes or until golden brown all over.
Decorate the surface of the ham with cloves.
Baked lutefish
Preparation time: 10 minutes
Cooking time: 40 - 50 minutes
Oven temperature: 400 °F (220°C)
5 to 6 lb (2 - 3 kg) lutefish
1 1/2 tablespoons salt
1. Set the pieces of fish on aluminium foil or roasting film
and sprinkle with salt. Wrap up tightly.
2. Place in a ceramic baking dish or enamel pan.
3. Bake in the oven for 40 - 50 minutes depending on the
amount of fish.
4. Discard the liquid formed in the packet.
Serve with boiled potatoes and white sauce seasoned with
freshly ground allspice or white pepper and salt.
White sauce
Preparation time: 5 - 10 minutes
Cooking time: about 10 minutes
5 tablespoons margarine
3/4 cups (1 1/2 dl) white flour
6 cups (1 1/2 l) milk
salt to taste
1. Rinse the mixed fruit in cold water and leave to soak overnight in water
containing a little sugar.
2. Boil the fruit in the soaking liquid with the cinnamon and a touch of salt if
desired.
3. Continue to boil over a low heat until the fruit is fully cooked.
4. Transfer the fruit with a slotted spoon to the serving dish and remove the stick
of cinnamon.
5. Thicken the juice: remove the pan from the heat, mix the potato starch in a
little cold water and add in a thin stream to the liquid, stirring continuously. Bring
quickly back to the boil without stirring.
6. Pour over the fruit and sprinkle a little sugar over the top.
Christmas bread
(makes 3 loaves)
Preparation time: 30 minutes
Rising time: 1 1/2 hours altogether
Baking time: about 40 minutes
Oven temperature: 400 °F (200 °C)
Suitable for freezing
4 cups (1 l) buttermilk
2 oz. (50 g) yeast
3/4 cup (2 dl) dark syrup
2 tablespoons grated orange peel
1/2 tablespoon roughly ground caraway seeds
1 tablespoon salt
about 3 cups (8 dl) rye flour
1 1/2 cups (4 dl) graham flour
about 4 cups (1 l) white flour
1. Warm up the buttermilk.
2. Crumble in the yeast and add the syrup and spices.
3. Mix in the flour and knead thoroughly. Cover with a cloth and leave to rise. If
the kitchen is drafty, stand the covered bowl in warmish water.
4. Divide the dough into three and shape each portion into a round loaf. Put in a
warm place to rise. Prick with a fork before placing in the oven.
Christmas pastries
joulutortut
Pastry:
7 oz (200g) soft butter or margarine
1 cup (2 1/2 dl) flour
1/3 cup (1 dl) cold water
1 teaspoon vinegar
Filling:
sweetened prune puree or plum jam
1. Put all the pastry ingredients into a bowl and mix quickly by hand into
a dough. Don’t knead too much.
2. Put the dough to a cold place to harden.
3. Roll out on a floured board, folding a few times to make a puff pastry,
and finally make a 1/2 cm thick sheet.
4. Cut the sheet into 7 x 7 cm squares. Split the corners of each square.
5. Place a bit of prune puree or plum jam in the middle of each square.
Fold over every other split end onto the center, to form a windmill-like
pastry.
6. Brush with beaten egg and bake at 450° F (250° C) until light brown.
To make round pastries, cut into circles, fill, and fold in half. Bake as
above.
Ginger cookies
piparkakut
(makes about 200)
Preparation time: 30 minutes
Cooking time: 10 minutes/batch
Oven temperature: 400°F (200 °C)
2 cups Milk
1 or 2 eggs
2 tsp salt
1 heaping tblsp cardamom
1 1/4 cups sugar
1 1/4 cups butter or margarine
1 kg (app. 7 cups) flour (Robin Hood Best for Bread works well)
2 packages dry yeast, or 50g fresh yeast
Mix eggs, salt, sugar, and cardamom together. Put butter and milk in saucepan
on stove until butter melts. Add to egg mixture. Add flour. Put yeast into
cup with a bit of warm water, (If using fresh yeast, let it melt). Make sure
dough is no warmer than skin temperature, then pour into dough.
Knead dough well, then sprinkle flour on top, and let it rise about 1 hr.
Roll dough into 3" balls, or braid into 2 loaves. Put on greased cookie
sheet, cover with towel and let rise 15-20 min. Whip one egg, and brush on
pulla. Top with coarse sugar. Bake at 350-400F, until golden.
NORWAY
Lefse
2 c Milk, scalded
1 TB Salt
1/2 c Lard
4 c Flour (all purpose)
Add lard, salt and 2 cups flour to scalded milk and mix well over low heat.
(my friend says make sure there are no lumps). Remove from fire. Sift 2 cups
of flour on board, add warm dough and work in flour. Knead well and cool.
(knead, knead, knead).
This dough can be rolled immediately or kept in a cool place for a couple of
days. May be stored in a plastic bag.
Make a small patty, about hamburger size, with even sealed edges as you would
for pastry. Flour board lightly and with a Scandinavian rolling pin (you can
use a regular rolling pin), roll patty in all directions, keeping the dough
round. Roll lightly, stretching dough until it is almost as large as the
lefse baker (you can use a griddle). Use a pointed stick to transfer dough
from the board to the baker (or griddle). Brown lightly, prick air bubbles,
turn and brown the other side. You may have to lower the heat. It is a soft
bread. Serve with butter and sugar.
SWEDEN
Plattar - Swedish Pancakes
4 Eggs, Separated
1 Cup Flour
1/2 Teaspoon Salt
1 Cup Milk
3 Tablespoons Sour Cream
Lingonberry Preserves
Applesauce
Beat yolks until thick. Sift together flour, salt and sugar. Add to egg yolks
alternately with milk. Stir in sour cream. Beat egg whites until
stiff but not dry. Fold into batter. Heat pancake pan and butter each
depression (if you have a Swedish Pan Cake Pan (see notes). Pour about a
tablespoon of batter into each depression and spread out evenly. Brown on one
side, turn and brown on the other side. Serve at once with preserves or
applesauce.
Serves 4.
Notes: To be authentically small and very thin, Swedish pancakes ought to be
baked in a Swedish pancake pan, which has depressions for each pancake. They
can be bought in good housewares stores in Scandinavian supply houses.
But these pancakes may also be baked on a hot griddle by tablespoonfuls.
Incidentally, pancakes are a staple in all Scandinavian countries, and
basically there is not a great deal of difference between them. The
Norwegians often eat theirs folded over.
Much of Scandinavian cuisine is based on home
grown ingredients such as pork, fish and cabbage.
The home cooking of the country is beginning to
gain popularity in some of the top restaurant's along
with more elaborate dishes.