Lussekatter AW 2020

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Lussekatter AW 2020.
Text & Photo © CM Cordeiro & JE Nilsson 2020

It is a couple of weeks to the annual St. Lucia celebrations on 13 December in Sweden, and if I seem a little saffron bun nuts at this time of year, well… I am. I do however have some comfort in that the Nordic grocery shops are already bringing out lussekatter, saffron buns and gingerbread cookies to brighten the long winter nights at home. So why not have a go at making batches of saffron buns at home too, St. Lucia being one of my favourite days that lead up to Christmas itself, and it being one of the highlights of the jultide season.

Lussekatter compilation AW 2020.
Video & Photo © CM Cordeiro & JE Nilsson 2020

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Nordic julstämning 2020

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Nordic julstämning in November, 2020.
Text & Photo © CM Cordeiro & JE Nilsson 2020

I walked into the stores just about end of October and saw a curious sight of a juxtaposition of Halloween and Christmas decorations. At the meat counters, Christmas sausages and pâte were out for the buying, right after you´ve walked past the large orange pumpkins at the fresh vegetables counter for the Jack-o’-Lantern carvings.

So it seemed a little bit of a close call for festive seasons in the Nordic region when Christmas threatened for a minute or two to swallow up Halloween. But on second thought, in Sleepy Hollow spirit, I don´t think Halloween would mind it at all.

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Pirog

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Pirog with a Saison 1858, Brasserie Du Bocq.
Text & Photo © CM Cordeiro & JE Nilsson 2020

My first encounter with a pirog (a meat filled bun) was in a summer in Sweden at the ferry terminal called Saltholmen. Located along the Swedish west coast, Saltholmen is the gateway terminal to the southern archipelago summer bathing places of Gothenburg. The breezy boat ride, the scenic routes and the occasional street food sellers that bring with them pastries, ice-creams, sweet and savoury buns and summer fruits all make for pleasant trips out to the southern archipelago along the Swedish west coast. Although quieter this year over the summer, there were enough local and international visitors to the southern archipelago for the ferry terminal to set up specific queues for each incoming and outgoing ferry to the islands.

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Autumn ragout, a recipe from the Netherlands

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An autumn ragout of veal, puff pastry and roasted vegetable sides.
Text & Photo © JW van Hal, CM Cordeiro & JE Nilsson 2020

Personally, I think it’s fun to share recipes with family and friends, particularly if they live in a different part of the world and have different culinary traditions and heritage. The current global pandemic also seems to have the effect of bringing out that home cook in us. With digital video conferencing tools that enable shared cooking and culinary experiences online, I know of a couple of friends who cook and dine together in the virtual realm in real-time, generally having a good time with interesting conversations.

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Festive egg halves

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Egg halves topped with skagenröra, trout roe and dill.
Text Photo & Video © JE Nilsson & CM Cordeiro 2020

One of my favourite appetizers is the Swedish style egg halves. I love the festive and luxurious look of them sitting polite and snug on the plate, patiently waiting for you to pick them up and savour them. They are no doubt, a staple at the Swedish julbord (Christmas table), where restaurants and homes will each have their favourite versions.

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Down peanut butter lane

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Chocolate peanut butter jelly cocktail, made with juleøl (Norwegian Christmas beer) and cognac.
Text Photo & Video © JE Nilsson & CM Cordeiro 2020

There was only ever one time in my life when I was growing up in Singapore that I tried Smucker´s Goober Grape. I often heard of peanut butter and jelly (jam) sandwiches from watching Sesame Street as a child, but growing up in Singapore, the school lunch looked rather more like mee siam, fishball noodle soup and chicken rice rather than peanut butter and jam sandwiches. If my mother would pack lunch for me, it would come in a two compartment tupperware. On one side would be a peeled hard boiled egg, and on the other side, some baked beans. My lunchbox content was considered fairly “western” because other mothers would pack fried rice with spam or stir-fried bee hoon with spam for their children in their lunch boxes. I loved my hard boiled egg.

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Black custard, in celebration of Old Halloween

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Black custard, topped with crème fraîche.
Text Photo & Video © JE Nilsson & CM Cordeiro 2020

I love blood sausages. I was first introduced to blodpudding in Sweden when I moved there in the early 2000s. Blodpudding, also known as black sausage in the UK is a northern England creation that uses the blood of pigs, cows or sheep, combined with suet and grains to make sausages. Blood sausages are some of the oldest forms of sausages. Recipes of how to make them date back to the 1600s, although I would not be surprised if black sausage recipes date further back to the Viking era. Traditionally, black sausages are made and eaten in celebration of Saint Martin´s day or Martinsmas, as well as Old Halloween or Old Hallowmas Eve, celebrated on 11 November each year.

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