14 minute read
Summer Hygge
Delight in the avorful and naturally beautiful food of Scandinavia this season
RECIPES BY BRONTË AURELL
U nderstanding the concept of lagom (not too much, not too little, but just right) is to appreciate that the spirit of Scandinavian countries is based around ensuring that everything they do is in balance. Eating well and balanced are concepts Danish cook and restaurateur Brontë Aurell brings together in her book, “ScandiKitchen Midsommar: Simply Delicious Food for Summer Days,” to produce good food with respect to both tradition and modern trends in healthy eating. Balance a love of cake with fresh salads, for example. Follow a heavy lunch with a light dinner. And open sandwiches on fiber-rich rye bread means they don’t skimp on the mayo.
Scandinavians’ summer food is perfect for enjoying outdoors, whether relaxing in the garden with friends or on a family picnic, evoking a magical sense of summer hygge. This concept (pronounced “hoog-uh”) is more than winter’s candles and cozy time indoors; summer hygge means enjoying the great outdoors—and what better way to illustrate this Danish word that describes a mood of comfortable conviviality with feelings of wellness and contentment than to enjoy a delicious meal with those you hold dear? The following recipes from Aurell’s book will give you a taste of these Scandinavian concepts and new dishes to try. –mary subialka
Beef Lindström Burgers
MAKES 4 SERVINGS
One of the most famous burgers in Sweden, the biff à la Lindström is named after Henrik Lindström, a prominent industrialist with Swedish parents, who grew up in St. Petersburg in Russia. On holidays in Sweden, he taught the chef at his hotel how to make this burger with capers and beet. It became a hit across the country—and rightly so as the combination is super-nice. The traditional way of serving these is without the bun and with potatoes on the side. We used to make it like this at home, until my burger-loving kids suggested we add a bun and have it with coleslaw one sunny day. Sometimes, having Anglo-Scandinavian children who are not bound by “how things are usually done in Scandinavia” means we can find new ways of enjoying old classics. The patties are quite fragile, so be aware of this if you plan to grill them. –brontë aurell
18 ounces ground beef
Pinch of salt 1 onion, finely chopped 3½ ounces pickled beet, finely chopped 1½ ounces pickled cucumber or gherkins, finely chopped 2 tablespoons capers, roughly chopped 1 medium cooked white potato (approx. 3 ounces), peeled and roughly mashed 4 egg yolks 1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
Olive oil or canola oil and butter, for frying 4 eggs, to serve
To Serve
Seeded rye burger buns or buns of your choice, toasted
My Summer Slaw (recipe at right)
Condiments of your choice
1. Put the ground beef and salt in a stand mixer with the paddle attachment. Mix for around 1 minute on medium speed. Alternatively, you can mix for a little longer in a large bowl with a wooden spoon. 2. Add the onion, beet, pickled cucumber or gherkins, capers, cooked potato, egg yolks and mustard. Season with salt and black pepper. Mix again until all the ingredients are evenly incorporated (but not too long or the burger will become tough). 3. Shape the mixture into four burgers and leave them to rest for 30 minutes in the fridge before frying. 4. Heat the oven to 250°F. 5. Heat the oil and butter in a skillet. Fry the burgers (in batches if needed, depending on the size of your pan) over a high heat for about 3 to 4 minutes on each side, depending on how you like your beef to be cooked. 6. Once cooked, pop the beef patties in the oven to keep warm and fry the eggs sunny-side up in the same skillet. 7. Serve each beef patty on a lightly toasted burger bun with the fried egg on top. Serve with My Summer Slaw and condiments on the side.
My Summer Slaw
MAKES 4 TO 6 SERVINGS AS A SIDE DISH
If you ask me, the secret to a good slaw is lightly pickling the cabbage base before adding a punchy, flavorful dressing. –brontë aurell
For the Cabbage Base
5 cups shredded white and red cabbage 1 red onion 2 large (or 3 smaller) carrots ⅓ cup plus 1 tablespoon water ⅓ cup plus 1 tablespoon white wine vinegar 3 generous tablespoons powdered sugar ½ teaspoon salt
For the Dressing
3 generous tablespoons mayonnaise 3 tablespoons buttermilk 1 tablespoon powdered sugar 1 teaspoon Dijon mustard 1 teaspoon white wine vinegar (only if needed) ½ teaspoon celery salt 1 teaspoon grated fresh horseradish or horseradish sauce
Salt and freshly ground black pepper, to taste
To Serve
3 scallions, sliced ½ cup toasted, chopped walnuts ¼ cup pumpkin seeds
1. Place the shredded white and red cabbage in a large bowl. Finely slice the red onion into half rounds, and then grate (or julienne, if you can be bothered) the carrots and add both to the bowl. 2. In another bowl or pitcher, mix together the water, white wine vinegar, powdered sugar and salt. Pour over the cabbage, then cover the bowl and shake well. Leave for at least one hour, ideally two—shake it once in a while. 3. Press the cabbage free of excess vinegar liquid and leave in a strainer until excess vinegar has drained. The cabbage will now be softer and the onion appear almost a little cooked. Make sure the vinegar is well pressed out or the end result will be too acidic. 4. Mix together the ingredients for the dressing. Mix the dressing with the slaw and taste—it should be a bit tangy. If not, add a teaspoon extra of vinegar (this depends how much of the pickle juice was pressed out—it is easier to add a bit than remove if too much). 5. Just before serving, fold in the scallions and toasted chopped walnuts. Sprinkle over the pumpkin seeds for extra crunch. This coleslaw is extra delicious on days two and three—when it will be pink (if you have used red cabbage).
CHICKEN OPEN CHICKEN OPEN SANDWICH SANDWICH
Open Sandwiches
The Danish national dish is arguably the humble open sandwich, although they are big in both Sweden and Norway, too. In every town in Denmark you can find restaurants and specialty shops serving open sandwiches that look like little works of art. When making them at home, use good quality ingredients (as everything will be on show), and do try to get a well-balanced topping by incorporating protein, crunch, fresh notes and creamy indulgent flavors. Here, I’ve included a mixture of some traditional and less traditional recipes. Two per person makes for a good lunch, but you could also create smaller ones as canapés or lighter bites. —BRONTË AURELL
Chicken Open Sandwiches
MAKES 2 OPEN SANDWICHES
This works just as well in a two-slice sandwich as it does on an open sandwich, but I just love serving this chicken topping in our café with the beautiful sprouted fennel seeds on top. –brontë aurell
2 slices sourdough or seeded crusty bread A little cream cheese or butter, for spreading 4–6 slices cucumber, shaved very thinly lengthways on a mandoline Sprouted fennel seeds, to serve (see Editor’s Note)
For the Chicken Mixture
7 ounces cooked chicken (I favor thigh or leg meat), shredded or cut into pieces Handful of small green peas, podded, then blanched Small ¼ bulb fennel, thinly sliced ⅓ cup crème fraîche 1 tablespoon mayonnaise 1 scallion, sliced 1 tablespoon freshly chopped mint 1 teaspoon freshly chopped flat-leaf parsley ½ teaspoon Dijon mustard Dash of vinegar Freshly squeezed lemon juice, to taste Salt and freshly ground black pepper, to taste
1. Mix the ingredients for the chicken topping together and season to taste with salt and pepper. 2. Lightly toast your slices of bread and spread both with a little cream cheese or butter. Arrange the slices of cucumber on top. Spoon the chicken mixture over and scatter with the sprouted fennel seeds to serve.
Editor’s Note: If sprouted fennel seeds are not available, you could substitute with another sprout of choice and/or a sprinkle of fennel seeds.
Rare Steak Open Sandwiches
MAKES 2 OPEN SANDWICHES
In Denmark, thinly sliced roast beef is traditionally served on open sandwiches, but I love using thick slices of rare steak instead. –brontë aurell
2 slices of dark rye bread, buttered Handful of mache or Bibb lettuce 7 ounces rare steak in the cut of your choice (cold or just rested), cut into thick slices 4 slices pickled cucumber 2 large tablespoons Remoulade Sauce (recipe below, or store-bought) Grated fresh horseradish or horseradish sauce Crispy Onion Rings (see below or store-bought) Freshly chopped parsley, to garnish
For the Crispy Onion Rings
1 tablespoon all-purpose flour 2 small onions, sliced into rings ½ cup vegetable oil, for frying Salt and freshly ground black pepper, to taste
1. To make the crispy onion rings, put the our in a plastic sandwich bag and season with salt and pepper. Add the onions and shake until coated. Discard excess our. 2. Fill a small saucepan one third of the way up with vegetable oil. Heat the oil to 265–285°F. If the oil is too hot, your onions will burn, and if it is too cold they will be soggy, so take care with this. 3. Add a third of the onions to the hot oil and cook for a few minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Repeat the frying process twice more with the rest of the onions. 4. Top both slices of the buttered rye bread with your salad leaves. Arrange the slices of steak on the bread, then add pickled cucumber slices and a dollop of remoulade sauce to each. Add the horseradish and pile on the crispy onions. Season with salt and pepper and garnish with chopped parsley to nish.
Remoulade
⅓ cup nely chopped raw carrots ⅓ cup nely chopped raw cauli ower ¼ cup white cabbage, chopped ¼ cup chopped gherkin 1 tablespoon capers 1 tablespoon chopped shallot 1 teaspoon freshly chopped chives ⅔ cup mayonnaise ⅓ cup crème fraîche ½ teaspoon mild curry powder 1 teaspoon ground turmeric 1 teaspoon whole grain mustard 1 teaspoon white wine vinegar 1 teaspoon fresh lemon juice 1 tablespoon powdered sugar, to taste Salt and freshly ground black pepper, to taste
To make the remoulade sauce, mix all the ingredients together and leave in the fridge for the avors to mingle for at least 30 minutes before serving. The sauce will keep for around 4 to 5 days in the fridge. (Note that store-bought remoulade can be much sweeter, so add more sugar if you prefer this version).
Dill Pesto Potato Salad
MAKES 4 SERVINGS AS A SIDE
Sometimes, normal pesto gets a bit boring! You may think that dill is too strong for a pesto like this, but it’s not. It is super-easy to make and from one portion there will be leftovers to use in sandwiches (it goes well with chicken)—or you can even use it as a topping for salmon fillets before you pop them in the oven. Serve these potatoes as part of your summer barbecue. –brontë aurell
For the Dill Pesto
1 large bunch of fresh dill 1 tablespoon freshly chopped parsley ½ garlic clove ⅔ cup walnuts 2 ounces Västerbotten cheese, grated (or another hard cheese with a deep flavor) ¼–⅓ cup extra-virgin or good quality olive oil
Salt and freshly ground black pepper, to taste
1. In a food processor, combine the dill, parsley, garlic and walnuts and pulse to roughly chop. Add three-quarters of the grated cheese and ¼ cup of the oil and pulse again until you have a finely chopped paste. 2. Remove from the food processor and add the rest of the cheese (if needed) and more oil until you have a pesto consistency (not too runny, but liquid enough that it can be used as a dressing). Taste and season with salt and black pepper. 3. Put the cooked potatoes and a few tablespoons of the pesto in a bowl. Mix until potatoes are well coated. You may need to add more pesto to taste.
Potato Salad with Skyr Dressing
SERVES 4 AS A SIDE
I love skyr—it’s naturally very low in fat and full of protein. It is a very old-fashioned dairy product that has been made in Iceland for over a thousand years, and in recent years, has gained popularity across the globe. It’s served in a similar way to yogurt, and you can add toppings if you want to just eat it like that. It’s cheap and filling without being too full of fat. Here’s a creamy potato salad with skyr, in this recipe you can use plain quark if you can’t find no-added-sugar plain skyr. –brontë aurell
½ red onion, thinly sliced 3 tablespoons freshly chopped chives a large handful of podded broad/fava beans (cooked and cold) 21–25 ounces cooked skin-on new potatoes, cold
For the Skyr Dressing
1⅓ cups skyr or plain quark (see Editor’s Note) 1 tablespoon Dijon mustard 1 dollop of mayonnaise (optional, see Cook’s Note) 1 tablespoon honey 1–2 tablespoon(s) apple cider vinegar, to taste
Salt and freshly ground black pepper, to taste
DILL PESTO POTATO SALAD
1. Mix together the dressing ingredients and taste, adjusting the seasoning if necessary. Add the onion, chives and beans. 2. Cut the potatoes into bite-sized pieces and add to the dressing. Stir and serve. Cook’s Note: The addition of mayonnaise does add a hint of creaminess to this potato salad. If you are serving this with something quite light, you can probably afford to add the mayo—but if serving it with something fatty, I would usually leave it out. Editor’s Note: Substitutes for quark are cottage cheese, ricotta cheese, Greek yogurt, mascarpone cheese, sour cream, cream cheese and crème fraîche. n
POTATO SALAD WITH SKYR DRESSING
nutrition (per serving)
BEEF LINDSTRÖM BURGERS (BURGER AND BUN ONLY)
CALORIES: 510, FAT: 23G (SAT: 8G), CHOLESTEROL: 440 MG, SODIUM: 630 MG, CARB: 36G, FIBER: 2G, SUGAR: 7G, PROTEIN: 39G
MY SUMMER SLAW
CALORIES: 210, FAT: 15G (SAT: 5 G), CHOLESTEROL: <5 MG, SODIUM: 380 MG, CARB: 15G, FIBER: 3G, SUGAR: 10G, PROTEIN: 5G
CHICKEN OPEN SANDWICHES (PER SANDWICH)
CALORIES: 530, FAT: 32G (SAT: 15 G), CHOLESTEROL: 140 MG, SODIUM: 350 MG, CARB: 23G, FIBER: 4G, SUGAR: 6G, PROTEIN: 36G
RARE STEAK SANDWICHES
CALORIES: 500, FAT: 34G (SAT: 12 G), CHOLESTEROL: 90 MG, SODIUM: 620 MG, CARB: 20G, FIBER: 3G, SUGAR: 3G, PROTEIN: 30G
DILL PESTO POTATO SALAD
CALORIES: 340, FAT: 26G (SAT: 5 G), CHOLESTEROL: 10 MG, SODIUM: 900 MG, CARB: 2G, FIBER: <1G, SUGAR: 2G, PROTEIN: 7G
POTATO SALAD WITH SKYR DRESSING
CALORIES: 260, FAT: 5G (SAT: 1.5 G), CHOLESTEROL: 10 MG, SODIUM: 150 MG, CARB: 13G, FIBER: 1G, SUGAR: 11G, PROTEIN: 13G
