Scandi feast­ing

The bal­ance between tra­di­tional and mod­ern is of­ten hard to strike – this new book makes it eas­ier for all

Women's Fitness (UK) - - Contents -

Take a trip to Denmark and you’ll un­der­stand the al­lure of Dan­ish food. Hearty soups, pick­led her­ring and pan-fried meat­balls (take that, Swe­den), its foodie of­fer­ings are iconic – and oh so scrump­tious. Grow­ing up on tra­di­tional recipes passed down through gen­er­a­tions – like her mother’s rye bread and her fa­ther’s Sun­day spaghetti with tuna fish sauce – and help­ing in the kitchen for as long as she can re­mem­ber, authen­tic Dan­ish food is in Caro­line Flem­ing’s blood and her lat­est cook­book,

Cook your­self happy proves it. ‘There was al­ways life in our kitchen, from dusk till dawn,’ she re­calls. ‘My mother was amaz­ing at bak­ing. Many week­ends and hol­i­days were spent pick­ing wild blue­ber­ries and var­i­ous kinds of mush­rooms, we went crab­bing and fish­ing in Swe­den also – it gave us such joy to pre­pare our finds at the end of the day.’

While her par­ents were not strictly con­ven­tional when it came to eat­ing – Caro­line’s fa­ther’s Cor­don Bleu course meant their food of­ten dis­played French in­flu­ence – Cook

Your­self happy cer­tainly brings Dan­ish food into the mod­ern day.

‘When I was a child there was a tra­di­tion to cook the ingredients for far longer and the prepa­ra­tion of var­i­ous dishes took much more time than my food prep to­day,’ Caro­line says. ‘I am def­i­nitely some­one who tries to leave my ingredients as nu­tri­ent-rich as pos­si­ble, which in my hum­ble opin­ion means less cook­ing time. It’s what I think they call the more Mediter­ranean way of eat­ing, as close to raw and fra­granced with sim­ple things like fresh herbs, oils, fresh lemon and pink salt.’

So far, so sim­ple – but Caro­line’s recipes are any­thing but or­di­nary. What’s her se­cret? ‘What I do do, which is an ex­ten­sion of my fa­ther, is spend hours, even days, mak­ing my var­i­ous stocks,’ she says. ‘These stocks are used as bases for many of my recipes, and al­though they take time, it’s ac­tu­ally so very sim­ple as the saucepans just sim­mer for hours on end, in­ten­si­fy­ing the flavours.’ With food like this, it’s no won­der Denmark is one of the hap­pi­est coun­tries in the world...

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