Introduction to New Nordic Buffet Delicacies
Nordic delicacies reflect culinary proficiency from Nordic nations of Denmark, Sweden, Norway, Finland, and Iceland. It features a range of simple and classic flavors and ingredients that produce satisfying meals when combined. As is the case in other regions, the flavors and ingredients often reflect what is in season.
11 K
Last modified on: August 10th 2021
Introduction to New Nordic Buffet Delicacies
Planning a Visit to Nordic Regions? Read More About Their Foods
A visit to this region without exploring one or more of their Nordic dishes or deliciously baked goodies will be considered incomplete. One notable feature of Nordic food is the preferred cooking methods, which is influenced by the long and cold winter season in the region. Such methods like preserving, smoking, salting, and drying are still the tradition today, as the weather is still the same.Ingredients for New Nordic Buffets
Nordic buffets feature popular Scandinavian ingredients which include;
•Meat; from a wide range of options including bear, horse, poultry, veal, deer.
•Seafood; from both freshwater and saltwater
•Bread; most common are rye bread forms
•Fruits and root vegetables; which are mostly pickled and preserved
•Diary; which includes cheese, creams, and fermented milk.
New Nordic Buffets
As recipes are derived from the cultures of Norway, Denmark, Sweden, Finland, and Iceland variety is a distinctive attribute of Nordic cuisine. As stated earlier, the dishes and meals reflect the ingredients that are in season, therefore, new Nordic Buffets include delicacies like:
Sublime New Nordic Buffet, in which the menu contains;Nordic smoked salmon rillette - stirred with fresh herbs - home-pickled red onions - fresh lemon peel - pea shoots. Madfolk´s sourdough bread - on real buttermilk - freshly baked – homemade; Fresh green salad - with long-baked cherry tomatoes - salt-roasted pumpkin seeds - balsamic dressing; Tender roast beef - long-cooked - pink roast - caramelized onions - fresh lemon thyme; Food people's cold béarnaise sauce - fresh tarragon; Nordic red cabbage salad - sun-dried cranberries - home-pickled red onions - roasted sesame - Madfolk's Goma dressing; Strong chocolate brownie - creamy - fresh raspberry cheese - cream - real Callebaut chocolate - freeze-dried raspberries
New Nordic Classic Buffet, in which the menu contains;Smoked salmon rillette - stirred on fresh herbs - pickled red onions - lemon peel - pea shoots; Madfolk´s sourdough bread - on real buttermilk - freshly baked – homemade; Madfolks cold béarnaise sauce - cayenne - fresh tarragon; Tender roast beef - long-cooked - pink roast - caramelized onions - fresh lemon thyme; Marinated Turkey - juicy - Nordic Romesco - nuts - baked tomato; Fresh red cabbage salad; among other ravishing dishes can be enjoyed with drinks of your choice and a pasta straw. For more amazing Nordic recipes, visit Madfolk.dk.
Pasta Straws as an Eco-friendly Alternative to Plastic
For the benefit of the environment, in an eco-friendly future in the works, plastic straws need to become outdated. Already, a viable alternative has been introduced by eco-friendly environmentalists which is pasta straws. Plastic straws have a bad reputation for obvious reasons and disposable straws made from plastic do not decompose easily.Pasta straws have been a viable alternative for some years now with companies established to produce and promote the product for the safety it represents for the environment. Water and wheat are the only ingredients in pasta straws; there's nothing else. As a result, this straw is completely vegan and safe to use. It does, however, contain gluten (wheat), thus gluten-intolerant people should avoid it. For more information about pasta straws, visit pasta-straw.com.
Lasts posts
The importance of sieving
In recipes that use a fine powder (flour, powdered sugar, etc.), you'll often see the advice to sift before using it. To sift is to pass the powder in question through a sieve (a very fine strainer) before incorporating it into your recipe. It's often advice, but is it really useful?September 3rd 2025417
The grease spray
As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...August 26th 20254,2245
Cake moulds
When we make a cake, or a cake of the same rectangular shape, we usually take out our usual mould and tell ourselves that the recipe is anyway "for a cake", but is it really that simple?August 25th 20254,5525
Thinning out herbs
If you need to add a long-stemmed herb (tarragon, mint, verbena, thyme, etc.) to a recipe, you'll probably only need the leaves and not the stem, so you'll need to remove the leaves. Leaf removal means keeping only the beautiful leaves, and eliminating the ugly stems and leaves, but how do you do...August 8th 20252,7605
Add a bay leaf
Bay leaf: small in size, but big in flavor. You'll find it in hundreds of recipes, and it's often added to cooking meat, in a sauce or broth, usually accompanied by other herbs or products. It's a staple of Provençal, Mediterranean and Oriental cuisine, but not the only one. Usually, in a...July 31th 20252,8685
Other pages you may also like
The grease spray
As soon as you have something in a recipe that sticks to the mold, the question always arises as to how difficult it is to remove from the mold. There's nothing more frustrating than breaking your cake when unmolding it, because part of it has stuck in the mold. The classic way to avoid this is...August 26th 20254,2245
A few tips for effective kneading at home
When you have to knead dough for bread or some other recipe, you may well use a food processor or the type of machine known as a stand mixer. The best-known brands are Kenwood and KitchenAid. They are useful tools, but here are a few tips to help you get the best out of them.June 23th 2021280 K 23.7
85 grams of eggs?
Some time ago, I already spoke to you about the difference between baking and pastry-making, I emphasized, among other things, the precision of pastry-making which requires grams, cm, degrees and minutes. That's why, on the one hand, you have baking and cooking, where a certain tolerance is...November 26th 201854 K4.6
Small, regular pieces
When we cook, bake or pastry, we often have to cut food into small pieces, often cubes, to incorporate them into a recipe or preparation. How do you get regular pieces fairly quickly?November 28th 20209,8934.5
Should potatoes be washed twice?
Let's say you have to make a recipe that includes potatoes, let's say sliced, you'll most likely proceed as follows: Peel the potatoes, wash them, slice them, wash them again, pat them dry and add them to your recipe. But there's a "but": depending on the recipe, the second washing may be a bad...May 19th 20254,526 15
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.