I’ve long had a passion for every thing Scandinavian: from Hans. J. Wegner’s CH24 Wishbone Chair and double-bills of Borgen on a Saturday evening to Bjorn Wiinblad ceramics and Scandinavian cooking.
When it comes to Scandinavian cooking, I have 1 properly-thumbed recipe guide that I flip to each and every time: Secrets of Scandinavian Cooking … Scandilicious by Signe Johansen. It is a fresh and inspiring introduction to Scandinavian cooking that has got me hooked. Signe Johansen is the excellent guidebook, sharing her passion for Scandinavian traditions along with a cornucopia of mouth-watering recipes for healthier breakfasts, lazy brunches, light lunches and delectable dinners – from the classic (smoked trout salad and home-produced gravlaks) to the unexpected (roasted all-spice chicken and macaroni cheese with a Scandilicious twist). And there are some serious treats in shop for us baking lovers … cinnamon chestnut bread, Jarlsberg and fennel muffins, plus a entire chapter on the queen of comfort meals – cake!
1 of my most well-liked recipes to cook from the book is this Beetroot & Ginger Soup. It’s manages to be virtuous and healthful, whilst tasting and looking amazing. It’s the best antidote for all the mince pie consuming this month.
Tricks of Scandinavian Cooking … Scandilicious by Signe Johansen is published by Saltyard Books.
Beetroot & Ginger Soup
1 onion, roughly chopped
1 carrot, roughly chopped
1 celery stick, roughly chopped
2 tbsp oil
2 star anise
½ tsp ground allspice
½ tsp ground juniper berries
½ tsp ground nutmeg
½ ground ginger
5cm piece of ginger, peeled and grated
450g cooked beetroot (not pickled), roughly chopped
800ml scorching vegetable stock
one – 2 tbsp lemon, basil, bay and juniper vinegar (or cider vinegar)
one – 2 tbsp aquavit (or gin or vodka)
pinch of A Vogel’s Herbamare salt
pinch of pepper
4 tbsp sour cream (or creme fraiche or Greek yoghurt) (optional)
chives, chopped (optional)
Commence by sweating the onion, carrot and celery in the oil in a large saucepan in excess of a minimal heat until soft. Stir in the dried spices and half the fresh ginger and carry on to stir although cooking for a minute or so. Include the beetroot, stock, vinegar, aquavit, salt and pepper, bring to a simmer and cook more than a low-medium heat for 15 – twenty mins.
Blitz the soup with a handheld blender or in a heatproof glass blender till smooth. If you’re employing an upright liquidiser, do make sure the lid is securely on – maintain a tea towel pressed firmly on prime just to make sure that the soup doesn’t erupt and force the lid off when you start off blending. Return the soup to the pan and check out the seasoning, incorporating much more salt, pepper and fresh ginger to taste.
Heat via and serve in bowls, either just as it is or topped with a dollop of sour cream and a sprinkle of chopped chives.
Photography: Buttercup Days