Larder

Larder

By
Simon Bajada
Contains
10 recipes
Published by
Hardie Grant Books
ISBN
9781742708799
Photographer
Simon Bajada

Nordic culinary tradition is very much based on necessity. In such a harsh and challenging climate and terrain, there used to be a very real need to preserve and store food just in order to survive through the long winter months.

Eating fresh berries was a very brief luxury during the height of summer; most were made into jams. Vegetables were pickled. Potatoes and root vegetables were stored in the cellar. Even breads were very thin so that they could be dried and packed away. Milk was turned into soured or curdled milk, or sour cream, or sometimes cheese. Butter and eggs were real luxuries, hard to come by and often traded for more essential ingredients.

Although times have changed and food from all around the world is now more easily sourced from supermarkets, this long history has heavily influenced the refrigerators, store cupboards and menus of the modern Nordic kitchen.

This chapter contains a collection of recipes for light meals and snacks that make use of these traditional pantry staples. In the new Nordic style, they celebrate contemporary techniques and preparation methods while holding firm to the region’s history and tradition – where new meets old.

Recipes in this Chapter

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