Nordic Cookbook winning recipes revealed!

Nordic Cookbook winning recipes revealed!

Nordic Cookbook winning recipes revealed!

A big thank you to everyone who entered our competition to win Magnus Nilsson's new book 'The Nordic Cookbook'! We had some spectacular entries and we will be sharing recipes from the top 10 over the coming weeks.

CONGRATULATIONS to our winner Maria Laitinen!! Today we would like to share her winning recipes with you - we can't wait to try these at home.


KORVAPUUSTI (Finnish for cinnamon buns)

500ml (organic) milk

50g fresh yeast or 4 teaspoons dry yeast

120g raw caster sugar + a few tablespoons for filling and topping

1/2 teaspoons salt

1 tablespoon ground cardamom

1 (free-range, organic) egg + 1 egg for brushing

800-1000g (organic) plain flour

150g (organic) butter + 50g for filling

ground cinnamon for filling

1. Heat milk to 'hand-warm' or to about 42 C if using dry yeast (which is a little warmer than if using fresh yeast). Add yeast and stir until it dissolves. Add sugar, salt and cardamom and stir well to dissolve. Add one egg and whisk lightly to blend it in.

2. Start adding the flour, bit by bit, first stirring with a wooden fork, then kneading by hand. Add melted and cooled-down butter, knead and add more flour until the dough feels soft and doesn't stick to your hand.

3. Cover the bowl with a clean tea towel and leave in a warm place (a sink filled with warm water is ideal if it's a cool day) to double in size.

4. Gently punch down the dough to get rid of any air trapped inside. Cover with a tea towel and leave to rest for a further 10 minutes.

5. Roll the dough into a flat, 2cm thick square. It is probably easier to roll the dough if you do it in two batches. Spread softened butter thinly and evenly on the square, sprinkle with cinnamon and sugar and roll into a (very) thick cigar. Cut the roll into even sized pieces (this amount should make about 30 pieces). Press a fold in each piece with your little fingers to create the traditional korvapuusti shape. Arrange the buns on baking trays lined with baking paper (leave plenty of room between each bun), cover the trays with tea towels and leave to rise for another 30 minutes.

6. Preheat the oven to 225C.

7. Just before baking, brush the buns with a lightly whisked egg and sprinkle with sugar. Bake in the preheated oven for about 10-12 minutes or until evenly browned. Leave to cool on a wired rack and cover with a tea towel. These freeze really well, as long as you let them cool completely, use thick freezer bags and empty out all the air from the bags so they won't dry out.


FINNISH POTATO FLAT BREAD (Rieska)


300g mashed potato, cooled*

100g whole spelt flour

1 large free-range egg

pinch of salt

* You can use left-over mashed potato. If you make a new batch, use some milk to loosen and moisturise the mixture.

Preheat oven to 220C. Mix all ingredients in a bowl and divide the dough into 4 portions. Place the portions on a baking tray lined with baking paper and flatten each portion with flour dusted fingers into round disks. Prick the breads with a fork and bake for 15 minutes. Serve warm with butter, smoked salmon and fresh dill.


AUNT HANNA'S COOKIES

150g (organic, unsalted) butter

200g (raw) caster sugar

150ml (organic) cream*

2 teaspoons baking powder

250g (organic) potato starch**

300g (organic) plain flour

* light or heavy as long as it is meant for baking

** In Australia potato starch is often sold as potato flour

1. Melt the butter and leave to cool.

2. Add sugar and cream to the cool butter.

3. Combine baking powder, potato starch and flour and add the mixture through a sieve to the bowl with the rest of the ingredients. Mix well into a smooth dough.

4. Leave the dough to rest in a cool place for about half an hour. In the meanwhile, preheat the oven to 175C and prepare 2-3 cookie trays lined with baking paper.

5. Shape the dough into thin rolls and cut into even sized pieces. Roll each piece into a small ball and press with a fork to give the cookie its traditional pattern. Place the cookies on the trays and bake for 15-20 minutes or until golden. Cool on a wire rack and store in an airtight container or in the freezer.


CREAMY SALMON SOUP

(serves 4)

1 litre of water

whole peppercorns

1/2 teaspoon (or to taste) salt

1 onion, finely chopped

3 carrots, peeled and sliced

6-7 potatoes, peeled and cut to chunks

500g salmon, skinned and boned, cubed

300ml cream

whole bunch of dill, finely chopped

1. Add water, peppercorns, salt and onion to a large casserole. Bring to boil and simmer for 5 minutes.

2. Add carrots and potatoes and simmer for about 10 minutes or until the potatoes are half-cooked.

3. Add salmon and cream and simmer on low heat for a further 10-15 minutes or until the fish has cooked through. Add dill and serve.


PANCAKE TOWER

2 eggs (large, free-range, organic)

500ml milk (organic, full cream)

about 150g plain flour

pinch of salt

1 tablespoon olive oil (or other vegetable oil)

butter, for frying

200-300ml thick yoghurt (natural, full cream, organic)

about 100g berries (fresh or thawed)

honey, to taste

1/4 teaspoon pure ground vanilla

1. Make the batter by whisking the eggs in a bowl. Add half the milk, flour salt and oil and whisk until smooth. Add rest of the milk and stir to combine. Leave to rest for half an hour.

2. Heat small amount of butter in a frying pan and fry the pancakes one by one. Let cool before layering.

3. Sweeten the yoghurt with honey and vanilla and stir in the berries leaving some for topping. Spoon the yoghurt between each pancake and top the tower with the extra berries. Enjoy immediately.


All images and recipes courtesy of Maria Laitinen

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