These little cakes from Finland are traditionally made in tall,cylindrical moulds,but a muffin tin will also work.
A delicate sponge with jam,luscious custard cream and juicy berries,this Swedish-inspired bake is as simple as it is beautiful.
Known as “mock hare” in Danish,this meatloaf covered with bacon and served with a simple gravy is a timeless and comforting meal.
A ploughman's lunch meets a good bruschetta via the Scandinavian open sandwich – and makes for a perfect light meal.
These buns are delicious for anyone,but especially those who are observing Lent. In Sweden,where they originate,the buns are eaten from January right through to Easter. Flavoured with cardamom and filled with a rich almond paste,they're topped with softly whipped vanilla cream and are,quite simply,irresistible!
You can replace the apple in this cake with rhubarb,pear or firm peaches. Or leave the fruit out altogether and just sprinkle the cinnamon sugar mix onto the cake before baking,then you will have a very moist tea cake.
Hotdogs may be the one food to unite all of Scandinavian cuisine. Wrapped in potato pancakes in Norway,topped with prawn mayonnaise in Sweden,or crispy onions and remoulade in Denmark,picture grabbing one of these from a pølsevogne on a cold Danish day.
When you're trying to be sensible but,like me,crave a little something sweet with your coffee,these oat balls,known as havregrynskugler,fit the bill nicely. They're a classic treat for Scandinavian children,who often help prepare this no-bake recipe. The alcohol and coffee add great flavour,but can be omitted if you're making these for kids.
Inspired by Sweden's summer crayfish parties,this way of serving the classic Christmas prawns could be tailor-made for Australia. Eat them with the sauces,in sandwiches or in lettuce cups … it's up to you. Watch Adams's video on how to make it.
I am a recent convert to saffron in sweet baking. At first the appeal was purely visual:the crimson threads and patchy yellow stains are so intriguing when rippled through doughs and batters. These days I'm also seduced by its subtle fragrance and taste – somewhere between honey and hay. Don't believe me? Try making these buns.