A feast for the eyes…


Autumn is well and truly upon us with most of us are bracing the crazy storms. 

And our thoughts are with those in need suffering the awful consequences from the relentless hurricanes across the globe. 

With the wild wet and windy conditions there is no better excuse than to plan a feast for you,  your family and friends.  
So we thought we would blog about the perfect Hygge feast with delicious recipes that you could enjoy… Hygge for a Day

Breakfast

Mixed Berries and Porridge (Rømmegrøt)

 

Rømmegrøt is a Norwegian porridge made from rich dairy products, such as whole milk and cream, as well as flour. Even though this is a wonderful idea for a treat, I’m sure we’d all prefer a slightly healthier but just as appetising substitute.

 

Ingredients

36 g​​​Oats

180 ml​​​Semi-Skimmed Milk

Pinch ​​​Sugar and Salt

 85g​​​Blueberries

85g​​​Raspberries

85g​​​Blackberries

65g​​​Crushed walnuts

40g​​​Pumpkin seeds

1tbsp​​​Honey

1tsp​​​Cinnamon

 

Method

Put the oats and semi-skimmed milk into a small saucepan and heat on medium low for the time shown on the directions of your oat packet. Whilst cooking use a pinch of sugar and salt to flavour the porridge. Once cooked, serve in a bowl and add your berries on top along with the crushed walnuts and pumpkins seeds. Sprinkle some cinnamon and add a drizzle of honey on top of the porridge to enhance its warm sweetness.

 

Lunch


Poached Egg and Avocado on Toast (Smerrebred)

In Denmark, Smerrebred is the term which would otherwise be known as an ‘open sandwich’ in the UK. Traditionally made using Rye bread and cold meats, I have opted for a fresher, but still comforting, option.

 

Ingredients

1​​​Slice of Thick Wholemeal Bread

1​​​Egg

1​​​Ripe Avocado

3​​​Cherry Tomatoes

1 tsp​​​Butter

Pinch ​​​Salt and Pepper

 

Method

Place a pan of water on the hob and heat until the water is simmering. Once hot, crack the egg into the pan and time it for five minutes until the yolk is of desired consistency (soft boiled/5 minutes, hard boiled/8 minutes). Whilst your eggs are cooking toast the wholemeal bread until golden, before buttering it generously. Mash the ripe avocado onto the buttered toast using a fork and roughly mash the poached egg on top. Slice a few cherry tomatoes and place them on top for extra sweetness and colour. Lastly season the open sandwich with salt and pepper to bring out the delicate flavours.

 

Snacks

Chocolate Bark (Lördagsgodis)

 

The Swedish tradition Lördagsgodis, also known as ‘Saturday Sweets’, has a reputation as being one of the nation’s most reminiscent of activities. So if we’ve been eating healthily all day, why not treat ourselves with a sweet treat.

 

Note: This recipe is just a suggestion! A variety of chocolate and toppings can be used.

 

Ingredients

200g​​​White, Dark or Milk Chocolate

60g​​​Goji Berries

60g​​​Sunflower Seeds

60g​​​Chopped Dried Apricot

 

Method

Melt the chocolate using either a microwave or a bain-marie until it is completely melted and hot to touch. On a lined baking tray spread the dark chocolate as evenly as possible using a butter knife. Add teaspoons of milk and white chocolate to swirl them into the dark chocolate to give the bark a depth of flavour. Sprinkle over your toppings before putting the tray in the fridge to allow the chocolate to harden. Once hard break the chocolate layer up into large shards and store in a cool, dry place.

 

 

Dinner

Rustic Vegetables and Baked Sea Bass

 

Hygge emphasises the importance of togetherness and the sharing of hearty food. Dinner time should reflect this! This dish is rustic and comforting, and is complimented with plenty of candles and wonderful conversation.

 

Ingredients

2​​​Sea Bass

1​​​Red Pepper

1​​​Yellow Pepper

1​​​Red Onion

1​​​Courgette

1​​​Aubergine

3​​​Large Cloves of Garlic

 2tsp​​​Salt

1tsp​​​Pepper

1tsp​​​Mixed Herbs

5tbsp​​​Vegetable Oil

 

Method

Dice your vegetables into large chunks and scatter onto a large baking tray before covering them with 3 tbsp of vegetable oil and 1 tsp of salt and a pinch of pepper. Pre-heat your oven before placing the tray of vegetables in there for 15 minutes to allow the vegetables to begin to cook. Place the sea bass on top of the vegetables and drizzle with the remaining oil and season the vegetables with the mixed herbs. Allow all of this to bake for a further 15 minutes. Once all is cooked, serve on a platter so that your dinner guests can share this rustic delight.
We hope you enjoy!

Written by Kath Craig 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s