Scandanavian+02

Scandanavian Recipes ** Scandinavian Dried Fruit Soup **

1 cup dried apples 1 cup dried peaches ½ cup raisins ½ lemon, sliced 1 cinnamon stick 3 ½ cups water 2 cups orange juice 1 ½ cups fresh pineapple chunks 2/3 cup honey 1/8 teaspoon salt 1/3 cup brandy 1 tablespoon cornstarch ½ cup vanilla yogurt In a 3 quart pan, combine dried fruit, raisins, lemon slices, cinnamon stick, water, orange juice, bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10-15 minutes. Then remove from heat and stir in pineapple, honey, salt and brandy let stand for 10 minutes to blend flavors and let fruit soften. Return pan to heat then blend cornstarch mixture into soup. Cook over medium-low heat, stirring until liquid is bubbly, clear and thickened. Remove cinnamon stick and lemon slices. Top with spoonful of yogurt. Makes 10 servings. __ Daily % per serving- __ Total calories- 9% 193 per serving Total fat- 0.4% Protein- 2.8% Total carbs- 17.8% Fiber- 11.9% Sodium- 8.5% Vitamin A- 7.2% Vitamin C -20.6% Vitamin D- 0 Vitamin B6 – 0 Vitamin B12- 0 Calcium – 3.8% Iron – 6.8%



Gravad Mackerel

2 lb mackerel fish ½ cup sugar 3 tablespoons salt 1 tablespoon caraway seed 5 tablespoons chopped dill Cure 5 slices bread ½ cup mustard In small bowl, combine sugar, salt caraway seeds, dill, and mix well. Sprinkle the bottom of a large dish with a handful of cure, place a layer of fish skin side up, then sprinkle with more cure. Continue with rest of fish. Cover place in refrigerator and let sit for 1 to 2 days. To serve, scrape off the dill and slice the fish thinly. Sprinkle with fresh dill and serve with bread and mustard. Serving size 12 Total calories- 11.5% 232 per savings Total fat- 17.4% Protein- 30.9% Fiber- 4.7% Sodium- 83% Vitamin A- 8% Vitamin C- 5.9& Vitamin D- 0 Vitamin B6- 0 Vitamin B12 -0 Calcium- 3.4% Iron- 11.6%



5 1/2 cups of Brussels sprouts 1 med sized apple 1 cup apple juice 1 tbsp. juniper berries
 * Brussels Sprouts with Apple and Juniper**
 * Ingredients**

Prep time: 10 minutes Cook time: 10 minutes Serves: 6


 * Cooking Directions**
 * trim brussels sprouts and cut across in the base of each one. Cut the apple into quarters, remove the core and slice thinly. Pour apple juice into saucepan and bring to a boil. Add sprouts and sliced. Crush the juniper berries and add to pan. Simmer gently, uncovered for 5-6 minutes or until the sprouts are tender. Serve right away**


 * Per Serving % Daily Values of Nutrients**


 * Total calories 42 per serving 3.5 %**
 * Total Fat 0**
 * Total Carbs 3%**
 * Sodium 2%**
 * Dietary Fiber 5%**
 * Protein 0%**
 * Vitamin A 3%**
 * Vitamin C 33%**
 * Vitamin B6 3%**
 * Iron 2%**





Swedish Limpa Rye Bread

Ingredients: 1/3 cup Molasses 1 1/2 cup Water 1/3 cup firmly packed brown sugar 1/2 tbsp. ground fennel 1 tsp. salt 1/8 cup shortening 1 ( 1 ounce) cake compressed yeast 1/4 cup luke warm water 2 cups sifted medium rye flour 2 1/2 cups sifted all purpose white flour, plus 1/4

Cooking Directions:

In a saucepan, mix together molasses, water, brown sugar, fennel and salt. Bring to a boiling point, then gently cook, uncovered 5 minutes. Remove from heat and add shortening. Let stand until lukewarm. Dissolve yeast in 1/4 cup luke warm water. Add cooled molasses mixture and mix well. Stir in the rye flour. Beat until smooth. Cover and let rise at room temperature overnight, about 9-10 hours. In the morning add 2 1/2 cups of white flour, and place the remaining 1/4 cup on a pastry cloth or board for kneading. Turn out dough and knead until smooth and elastic. Place in greased bowl, cover, and let rise until doubled in size, 2-2 1/2 hours. Shape dough into loaf ( round is more traditional). Place in greased 9 inch pie pan. Cover with clean cloth and let rise until light, about 2 hours. Preheat oven to 350 degrees Bake for 45-55 minutes Serves 10 people

Total % Daily Values per serving of bread

Total calories: 250 12.5 % DV total fat 5% Protein 10% Total carbs 17% Dietary fiber 16% Sodium 10% Vitamin B6 6% Calcium 41% Iron 13%

Daily values of total calories per serving 12.5% Daily values of total nutrients per serving 95%






 * Frittatas with Bacon, Tomatoes, and Chives**

Ingredients: 8 lg. eggs 1/3 c whole milk 1 tsp flour 2 tbs butter 12 pcs thick cut bacon, cut into 2-3 inch pcs 4 tomatoes, sliced 1/4 c minced fresh chives 4 slices rye bread

Break eggs into large bown and beat thoroughly. Mix in milk and flour until their are no lumps left. You may add salt and pepper to taste. Melt butter in skillet over medium heat. Add egg mixture and cook for two minutes, then turn heat down to very low. Cover skillet and cook uncovered for five minutes, then covered for twelve minutes. Place tomatoes and bacon on frittatas, sprinkle with chives, and serve with the rye bread. Serves 4
 * Preparation:**

Protein- 20.6g 41% Carbs- 23.7g 8% Fat- 20.8g 32%
 * Calories- 360 18%**

Vitamin A- 46% Vitamin C- 40% Vitamin D- 12% Vitamin B6- 16% Vitamin B12- 25%





Farskpotatissalad- New Potato Salad

Ingredients:

12-15 New Potatoes

1c sour cream

1/3c mayo

1/2c fresh dill, finely chopped

Directions:

Wash potatoes and boil until tender, about 25 minutes. Rinse and cool. Slice potatoes into quarters. Whisk together

sour cream, mayo, and dill. Fold potatoes into sour cream mixture. Refrigerate one hour before serving.

Yields 5-6 servings

Calories per serving- 603 Protein- 14.6g, 29% Carbs- 122g, 41% Fat- 10.2g, 16%

Vitamin A- 5% Vitamin C- 212% Vitamin D- 0% Vitamin B6- 95% Vitamin B12- 3% Calcium- 14% Iron- 28%