Menu for Scandinavian Cookery Class at Books For Cooks 18th March

Image courtesy of Saltyard Books

If you’re kicking about Notting Hill next Friday I’ll be teaching a Scandinavian cookery class at Books For Cooks and thought I’d share the menu here to tempt you along for a couple of hours in this lovely shop.

As there’s a whisper of spring in the air I’ll be featuring some classic and some contemporary Scandinavian dishes to celebrate the segue from winter to spring, hopefully showing you why Scandinavian food is so much more than herrings and meatballs!

  • Vanilla coconut macaroons to welcome attendees
  • Snøfrisk (snow fresh) Norwegian goat’s cheese with radish, chervil, smoked sea salt and rosehip syrup on rye
  • Hot smoked trout springtime salad with horseradish and pickled cucumber
  • “Skagen” crisps – sweet North Atlantic prawns with salmon roe, dill, mayonnaise and lemon on Peter’s Yard sourdough crispbread. The perfect springtime canapé!
  • Dime/Daim chocolate cake with almonds and a secret ingredient (gluten free)
  • Hot spiced blueberry juice (in case it’s still bitterly cold outside)

All the recipes are from my forthcoming book Secrets of Scandinavian Cooking: Scandilicious and will be given to you in a recipe booklet prepared by the nice Rosie of Books for Cooks. The class starts at 11am and will end around 1:30-2pm when we’ll sit down together and eat the food prepared during the demo.

Booking is £50 and you can do so on the Books For Cooks website here.

Hope you can make it!

Sig x

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5 Responses to Menu for Scandinavian Cookery Class at Books For Cooks 18th March

  1. Niamh says:

    Gosh! This all looks utterly delicious Sig! Can’t wait for the book. x

  2. Corina says:

    If I didn’t have to go to work I would love to attend. Good luck with it.

  3. Rose Cottage says:

    Looking forward to you coming Signe. The trout sounds heavenly.

    Rosie (of Books For Cooks) x

  4. browners says:

    The recipes sound great. Hope the event went well.

    Snøfrisk (snow fresh) Norwegian goat’s cheese with radish, chervil, smoked sea salt and rosehip syrup on rye – sounds particularly awesome.

  5. I’m off to by this book! Greetings from a fellow half-nordic person living in London ;)

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