Blogs

Write new blog
user-514037

shower buns and wild nordic food

by user-514037 published on
,

   Diet-011843

Always a fan of home-baking, being surrounded by snowy fields has added to my enthusiasm for the joy of bread. The fantastic homely aroma and knowing exactly what's gone into my loaves are factors. Then there's the fact that we're snowbound, with no shops in walking distance.

So on reviewing 'the nordic diet' by Trine Hahnemann, I was delighted to read of the emphasis on "home-cooking with fresh ingredients, including home-baked bread." Home-baked bread that appears both healthy and enticing too, using interesting, nutritious flour such as spelt and rye.

I'm also quite partial to easy bread recipes, ones that are nutitious and tasty but fit easily into everyday life. Flatbread is a favourite of mine, and I make a Norwegian mountain bread from Nigella's 'How to be a Domestic Goddess' regularly, one that feels healthy including lots of oats, wheatgerm and seeds but requires no kneading and 'proves' in the oven. But now I'm very excited about trying some of Trine's nordic recipes. Crispbread, with rye flour and crushed caraway seeds look easy to make and should store well too, while the "sweet and nutty" blueberry buns look delicious and very realistic for a weekend morning. I've already made the spelt baguettes to go with supper one evening; they were tasty, wholesome and described by Ruby as "the most wonderful bread in the world!" Playing in the snow beforehand may have had something to do with it, but still quite a compliment!

Shower buns though, are the ones that I'm most eager to try. The idea is that you make the dough on an evening and leave it to prove slowly in the fridge overnight. So that the next morning you can pop your rolls in the oven to bake while you're in the shower. Freshly baked rolls for breakfast and all those reassuring smells wafting around the house without too much trouble sounds very tempting to me.

               diet 4-013692  

One of the other things that immediately appealed to me about 'the nordic diet' is the way that Trine has so many interesting recipes that I can make with home-grown and foraged produce. There's brussels sprouts with apples and walnut oil, potato and kale salad, and recipes with nettles, ramsons (wild garlic), elderberries, rosehips (some great cordials) and lots of herbs. Her explanation of a Nordic diet and its benefits is also very appealing:

"It is based on the produce available in the Northern hemisphere, where many grain and vegetable crops grow naturally or have ideal conditions..."

Describing the balance that we need in our diet for a healthy and happy life, Trine continues:

"The Nordic diet offers such a balance, with its focus on lots of different whole grains, root and green vegetables, locally caught fish and game, grass-fed lamb and free-range poultry. It comes allied with a growing organic, eco-conscious movement and a focus on seasonality, so that during the year we dine more or less according to what nature has to offer."

She describes how it's possible to lose weight by eating less, following a Nordic diet and combining this with regular exercise, but I also like the fact that this isn't a book about depriving yourself. It's full of good, home-cooked food that's full of flavour, and Trine writes a lot about enjoying meals with family and friends. With its emphasis on an outdoor lifestyle too (whether growing, foraging or eating outdoors) this is a book that celebrates the simple pleasures of life as well as food.

There are some lovely ideas for fish and shellfish. Fried herring with beetroot and horseradish (another wild ingredient) sauce looks simple but delicious and nicely frugal too. I also want to try Trine's fishcakes very soon; they use healthy English ingredients including salmon, porridge oats, grated carrot and squash and look delicious. I like the addition of lemon thyme to these healthy fishcakes too, especially as it's something that still grows like crazy here in the winter. I think it is, anyway, will have to wait until the snow's gone to see quite how hardy it is.

Diet 3-013340

The Nordic diet includes plenty of great vegetable dishes too and Trine is keen to point out that dishes such as rye pasta with kale and garlic and brown rice risotto with mushrooms can be satisfying main meals. She says that the fundamentals of the Nordic diet includes eating fish twice a week at least, eating vegetarian meals twice a week and eating game, chicken or meat only 3 times a week at most. The meat recipes in this book mainly make good use of either free-range chicken or wild meat, from leg of wild boar, to venison meatballs or tarragon chicken with jerusalem artichokes.

This is a very attractive approach to me - I would far rather rear or buy the best meat I can afford and use it sparingly or for fewer meals, than try to feed my family with cheap, intensively farmed meat for most meals. Surely this is better for us as well as our environment. And I definitely plan to cook more venison this year. It's plentiful, as organic and free-range as you can get, healthy and affordable. I like Trine's take on game/wild meat:

"Growing in the wild, game meat is healthier, leaner and more digestible. If cutting down on meat intake, it makes sense to cut down on farmed meat and poultry and switch to wild game when it is in season."

Trine also points out that the nordic diet is comparable in terms of nutrition and health to the sun-ripened mediterranean diet. It includes so many ingredients that we can easily grow, forage for or buy locally in our northern climes. Root vegetables, brassicas, herbs and berries are key components. All very attractive reasons for me to incorporate it into my way of cooking. Especially as there still seems to be room for homemade cakes.

Will definitely be trying to remember Trine's advice:

"Getting back into the kitchen, cooking healthy food from fresh ingredients, regularly setting a table nicely and sitting down to share a meal: these are among the keys to healthy and happy living."

The Nordic Diet_9781844007967

 

THE NORDIC DIET by TRINE HAHNEMANN, published by Quadrille

Photos ©LARS RANEK

0 replies

There are no comments available

To leave a response to the post you will need to be a registered user. Sign-up here or Login here
@rivercottage
  • RT @ThisisDavina: I love Hugh Fearnley Whittingstall. #Scandimania
  • @ThisisDavina thanks for the love, Davina! x
  • RT @RiverCottageHQ: The ultimate rural retreat...allow us to present to you our Four Day Cookery Course! link http://t.co…
  • Exciting! Look what's arrived in the office, hot off the press... #pigsandpork Congrats @GillMeller! link
  • RT @JamiesFoodTube: Who's that in the @rivercottage kitchen? Why it's @tesswardchef knocking up a storm! link http://t.co…
  • . @samgorecomedian If you aspire to a career in comedy this does not reflect well. Neither, thanks to you, does our mirror.
  • RT @DeborahMeaden: “@bristolcanteen: Somebody told us @DeborahMeaden popped in for lunch. Hope you enjoyed it! #celebrityspotting in #Brist…
  • RT @RiverCottageHQ: Only 7 tickets left for our @martinharley gig in April. Don't miss out! https://t.co/H8x7p0PrL8 link
  • A beautiful sunset over the valley tonight! link
  • RT @RCChefsSchool: Welcoming our first #Trainees to River Cottage - the first step of their 3 month work experience programme. link
  • Hey @nationaltrust still looking for lovely frosty pics? :o)
  • RT @RiverCottageHQ: Wrap up warm, it's frosty out there! link
  • RT @plymouthcanteen: Feeling hungry this lunch time... Visit @plymouthcanteen for 3 small plates for only £10! link
  • RT @RiverCottageHQ: Tickets just released for our @sohsteve gig on 22 May, which kick starts our #RCFoodFair weekend. Grab a ticket now! ht…
  • Make the most of your oven's energy, cook meals in bulk where poss. Reheating uses less energy. Top tip via @wwwfoecouk
  • . @johnmushroom looks like someone needs a #selfie stick!
  • RT @RiverCottageHQ: We have discounted tickets available for this Sunday's dining experience. Gather your loved ones + come on down! https:…
  • RT @RiverCottageHQ: The only thing blue about our Monday is the sky. #BlueMonday link
  • RT @RiverCottageHQ: Want to meet @GillMeller and hear about his forthcoming book #pigsandpork? Don't miss this! https://t.co/MHIsUvUb7t htt…
  • RT @RiverCottageHQ: Gain work-experience in our @RCChefsSchool – free traineeships starting 26 Jan – travel expenses paid. link
  • RT @RiverCottageHQ: How much cake is too much cake? The fruits of our labour from today's #cake course in our #cookeryschool... http://t.co…
  • RT @RiverCottageHQ: Hooray! #pastrysuccess #choux link
  • RT @RiverCottageHQ: Oh dear #pastryfail link
  • RT @RiverCottageHQ: Time for our third breakfast of the day. It's a hard life at our #cookeryschool... link
  • RT @RiverCottageHQ: Time for a second breakfast at the #cookeryschool... Drop scones with runny honey. link
  • @anneHuscroft1 so lovely to hear, thanks Anne! Any plans to come back to the farm soon?
  • RT @Hartsturkeys: Great stuff @ChefTomKerridge @BBCFoodandDrink @rivercottage. The best 30mins of TV this week. Looking forward to @Corriga
  • RT @jiholland111: @rivercottage @BBCFoodandDrink Great show. Excellent banter with @ChefTomKerridge :)
  • @linsalad @BBCFoodandDrink glad to hear it :o)
  • Hope you are all enjoying Hugh on @BBCFoodandDrink right now, BBC2!
  • @CharlotteClare1 sorry, blame Hugh!
  • And of course we couldn't let Hugh go without a birthday cake #50yearsofHugh #AskHugh link
  • And if you'd like to buy the book, check it out here! #lightandeasy #askHugh link
  • Thank you, its been great chatting! Have to dash, making a birthday cake for a fellow 50-year-old. Chocolate + hazelnut, pg 374! #askHugh
  • .@Eco_Gite It spreads like mad so not in the veg patch, better in a big pot, but it does take nearly a year to produce good sized roots.
  • . @Lou_la_may Default topping is a sprinkling of soft brown sugar but a trickle of runny honey is also great. #askHugh
  • .@trishaocf Could be your choice of flour or that your sd starter needs a feed up, take a good tblsp, feed it for a few days & start again.
  • . @bookslinger always lovely to hear that people are cooking from my books and enjoying the results! #askHugh
  • .@harrycornwall Cider is a good choice, I would choose a fairly dry one as the onions are quite sweet #AskHugh
  • . @_DjTC_ soon! Early Feb is good, provided you can keep them frost-free. A sunny window is good. #askHugh
  • .@IantheCW I'm all over the roots right now, big trays of them roasted and finished with a sprinkling of toasted seeds and spices #AskHugh
  • . @ACoSfChildren but it's so flat! Actually I do have a soft spot for Norfolk and it's been a while so who knows. #askHugh
  • .@rojob1 Yes, series 3 coming your way very soon and as ever Paul champions the sustainable approach to fish, veg and meat #AskHugh
  • . @missaniela really sorry but I'm not around for that one. I will be here for the Spring Food Fair in May... #askHugh
  • .@pupspigspoulets We said goodbye to our Oxford Sandy & Blacks before Christmas, they were fab! We like ringing the changes though. #AskHugh
  • . @bookslinger It's always a treat to be given other people's goodies. Of course I try them! #askHugh
  • .@GrowandEat That's a tough one to comment on without knowing the whole picture.
  • . @MyrtlesGarden there's a lovely potato gnocchi recipe in RC Veg and you could swap a GF flour in for the wheat flour. #askHugh
  • .@pickleshlee A good way to deliver vitamins and fibre but not to be drunk by the gallon as they are often quite high in sugar #AskHugh
  • . @AmberLofts523 that's better than a birthday suit! #askHugh
Login or Sign-up

Login & Sign-up

Forgotten your password? Retrieve it here
Or connect via Facebook
Connect with Facebook
Join River Cottage
Close
Shopping basket: 0 items £0.00