Last January I wrote about dieting and the benefits of healthy habits. However, while I still strongly believe that the Japanese diet has a lot to offer, I have also found that it is difficult to stick to it as there are so many ingredients we cannot find here.
Because of the similarities in climate between Southern Scandinavia and Northern France, which greatly influence available produce, I have come to the conclusion that the so-called Nordic Diet works best for me.
Using local products has been greatly helped by the CSA basket I get every week and this diet does not mean you have to relinquish all the recipes and tastes you like. Thus it is quite possible to make a curry with vegetables that are grown locally.
I hope you enjoy this following list, which more or less reflects what I make and eat regularly.
– My Latest Favorite (root vegetable gratin)
– Root Parsley Recipes
– Vegetarian Pyttipanna
– Swedish Fish Soup
– Rye Soda Bread
– Rye Focaccia
– Cardamom Buns
– Ribollita con Ceci
– Panzanella (Italian Summer Salad)
– Tian – Vegetable Gratin
– Thai Fishcakes
– Butternut Squash and Chard Red Curry
– Tofu Burgers
– Salmon in Foil
– Ramen Stir-Fry
More on the New Nordic Cuisine:
– Claus Meyer’s website
– I am a chef therefore I cook, a lecture by Trine Hahnemann