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20 HYGGE RECIPES TO COZY UP WITH [PART 2]
11. Vegan Scalloped Potatoes
Hygge doesn’t mean unhealthy or exclusive, it’s about accessibility and there’s no right or wrong way to do it. If vegan scalloped potatoes make you feel good, by all means, make them!
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INGREDIENTS
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| 1) 3 Tbsp olive oil, plus more for brushing the baking dish |
| 2) 8 oz silken tofu |
| 3) 2 Tbsp blanched, sliced almonds |
| 4) 2 Tbsp nutritional yeast |
| 5) 2 Tbsp lemon juice |
| 6) 1 clove garlic |
| 7) Kosher salt and freshly ground black pepper |
| 8) 1 medium onion, chopped |
| 9) ½ cup chopped fresh parsley leaves, plus more leaves for garnish |
| 10) 1 Tbsp chopped fresh thyme leaves |
| 11) 2 lb(s) large yellow new potatoes, peeled and cut into 1/8-inch rounds |
| 12) 1 ½ cups unsweetened refrigerated almond milk (not shelf stable) |
1. Position an oven rack in the middle and preheat the oven to 375ºF. Brush the sides and bottom of a 2-quart baking dish with oil.
2. Combine the tofu, 2 tablespoons oil, almonds, nutritional yeast, lemon juice, garlic, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until completely smooth.
3. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat, then add the onions and cook, stirring frequently, until soft and deeply golden brown, 6 to 8 minutes. Remove from heat and stir in the parsley and thyme. Transfer the onion-herb mixture to a small bowl. (There's no need to wipe out the skillet; there's a lot of flavor in there.)
4. Combine the potatoes, almond milk, 1 cup water and 1 teaspoon salt in the skillet and bring to a simmer over medium heat. Cook, gently tossing the potatoes from the bottom to the top with a rubber spatula frequently, until the liquid has reduced and thickened and the potatoes are just slightly tender, 15 to 18 minutes.
5. Transfer half of the potatoes and cooking liquid to the oiled baking dish and arrange in an even layer. Season with 1/2 teaspoon salt and few grinds of pepper. Drizzle with half of the tofu mixture and sprinkle with about a third of the onion-herb mixture. Top with the remaining potatoes and cooking liquid and season with another 1/2 teaspoon of salt and a few grinds of pepper. Drizzle with the remaining tofu mixture and sprinkle with the remaining onion-herb mixture.
6. Cover the dish with foil and bake until just bubbly, about 30 minutes. Uncover and continue to bake until very bubbly and lightly golden brown, about 15 minutes more. Sprinkle with parsley leaves and let rest for 10 minutes before serving.
12. Wild Mushroom Soup
Earthy flavours and foraged foods are a must for a good hygge feast, and what better way to present them than in a rich, wild mushroom soup? Spoon up pure comfort and warm up deliciously.
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INGREDIENTS |
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1) 5 oz fresh shiitake mushrooms |
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2) 5 oz fresh portobello mushrooms |
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3) 5 oz fresh cremini (or porcini) mushrooms |
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4) 1 Tbsp good olive oil |
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5) ¼ lb(s) (1 stick) plus 1 Tbsp unsalted butter, divided |
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6) 1 cup chopped yellow onion |
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7) 1 carrot, chopped |
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8) 1 sprig fresh thyme plus 1 tsp minced thyme leaves, divided |
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9)
Kosher salt
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10) Freshly ground black pepper |
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11) 2 cups chopped leeks, white and light green parts (2 leeks) |
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12) ¼ cup all-purpose flour |
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13) 1 cup dry white wine |
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14) 1 cup half-and-half
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15) 1 cup heavy cream |
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16) ½ cup minced fresh flat-leaf parsley |
DIRECTIONS:
1. Toast bread lightly; cut each slice in half.
2. Stir together mayonnaise, chives, dill, lemon rind, lemon juice and pepper in small bowl. Divide among toasts and spread. Top with trout.
Garnishes:
1. Garnish with combinations of egg, radish, cucumber, tomatoes, watercress, dill and chives. Serve with lemon slices.
13.Whole-Grain Caramel Apple Oven Pancake
An æbleskiver is a cross between a pancake and a popover and it’s a classic Scandinavian breakfast food, commonly filled with or served alongside stewed apples. If you don’t have an æbleskiver mold, serve a family-style apple pancake instead.
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INGREDIENTS |
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1) ¾ cup whole milk |
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2) 3 large eggs |
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3) ¾ cup whole-wheat pastry flour |
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4) 1 tsp vanilla extract |
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5) ½ tsp ground cinnamon |
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6) Kosher salt |
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7) ¼ tsp grated lemon zest |
| 8) 3 Tbsp unsalted butter |
| 9) 3 medium sweet, crisp apples, such as Honeycrisp (about 1 lb), peeled, cored, quartered and cut into 1/2-inch chunks |
| 10) 3 Tbsp granulated sugar |
| 11) Confectioners' sugar, for dusting, optional |
DIRECTIONS:
1. Preheat the oven to 400ºF. Blend the milk and eggs in a blender until thoroughly mixed. Add the flour, vanilla, cinnamon, 1/2 teaspoon salt and lemon zest and blend again until combined, scraping down the sides if necessary, about 15 seconds. Cover the blender jar and refrigerate while cooking the apples.
2. Melt the butter in a 10-inch nonstick oven-safe skillet over medium heat. Add the apples and sprinkle them with the granulated sugar. Reduce the heat to medium-low and cook the apples, stirring occasionally, until golden brown and softened, 20 to 25 minutes. Arrange the apples evenly in the skillet. Remix the batter to reincorporate the ingredients, then pour it over the apples.
3. Bake the pancake until it is browned and set in the center and the sides have risen about 1 1/2 inches, 25 to 30 minutes. Serve directly from the skillet or use a large spatula to transfer the pancake to a plate. Dust with confectioners' sugar.
14. Rosemary Roasted Potatoes
A simple tray of rosemary roasted potatoes is one of the great pleasures in life. It’s nourishing, heartwarming and comfortable cuisine that appeals to diners of all ages and locations
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INGREDIENTS |
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1) 3 lb(s) baby Yukon Gold potatoes |
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2) ⅓ cup olive oil
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3) 4 tsp kosher salt |
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4) 2 tsp freshly ground black pepper
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5) 2 Tbsp fresh rosemary, finely chopped (divided)
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DIRECTIONS:
1. Preheat oven to 425ºF.
2. Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
3. Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
4. Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top.
5. Sprinkle with remaining rosemary and serve.
15. Spiced Hot Chocolate
A mug of hot chocolate is pure comfort to all ages. Sweet, perfectly cozy and a proper hygge necessity, it will get you through that “to-read” pile, or, perhaps, a “to-watch” television marathon or two.
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INGREDIENTS |
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Hot chocolate |
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1) 1 cup unsweetened cocoa powder |
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2) 1 cup granulated sugar |
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3) 2 Tbsp vanilla sugar (use store-bought or see recipe below) |
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4) 1 Tbsp ground cinnamon |
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5) ½ tsp freshly grated nutmeg |
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6) ½ tsp ancho chile powder |
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7) ½ tsp ground ginger |
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8) ¼ tsp ground cardamom |
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Vanilla Sugar |
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1) ½ fresh vanilla bean |
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2) 2 cups granulated sugar |
DIRECTIONS:
Hot Chocolate
1. Sift all ingredients together into a large bowl. Whisk the mixture together to be sure the spices are evenly distributed.
2. To serve, stir 3 tablespoons of the mix into 1½ cups (12 ounces) of hot milk. Serve in large mugs. Store the remaining mix in a tightly-sealed jar.
Vanilla Sugar
1. Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Combine the sugar, vanilla pod and seeds together and store in an airtight container for at least 1 week before using.
16. Saffron Risotto with Butternut Squash
Saffron buns are served on St. Lucia Day in December throughout Scandinavia. Take a note from this charming tradition and infuse a cozy winter squash risotto with saffron instead.
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INGREDIENTS |
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1) 1 butternut squash (2 lbs) |
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2) 2 Tbsp olive oil |
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3) Kosher salt and freshly ground black pepper |
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4) 6 cups chicken stock, preferably homemade |
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5) 6 Tbsp (3/4 stick) unsalted butter |
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6) 2 oz pancetta, diced |
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7) ½ cup minced shallots (2 large) |
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8) 1 ½ cups Arborio rice (10 oz) |
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9) ½ cup dry white wine |
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10) 1 tsp saffron threads |
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11) 1 cup freshly grated Parmesan cheese |
DIRECTIONS:
1. Preheat the oven to 400ºF.
2. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
3. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
4. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
17. Hazelnut Cinnamon Rolls
Don’t you just want to curl up into one of these cinnamon rolls? A more hygge food does not exist.
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INGREDIENTS |
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1) 3 Tbsp butter, melted |
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2) ⅓ cup hazelnuts, toasted and coarsely chopped |
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3) ¼ cup dark brown sugar, packed |
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4) 2 Tbsp sugar |
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5) 1 tsp ground cinnamon |
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6) ⅛ tsp ground cloves |
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7) 1 (1-lb) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford) |
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8) ¾ cup powdered sugar |
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9) 3 Tbsp mascarpone cheese
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10) 1 Tbsp buttermilk
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DIRECTIONS:
1. Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish. Mix the nuts, brown sugar, sugar, cinnamon, and cloves in a small bowl. Roll out the thawed dough on a lightly floured surface to a 12 by 9-inch rectangle. Brush 1 tablespoon of butter over the dough. Sprinkle the nut mixture over the dough, leaving a 1/2-inch border along the top and bottom sides. Starting at 1 long side, roll up the dough jelly-roll style, forming a log. Pinch the seam to seal. Cut the log into 9 equal pieces. Arrange the rolls, cut side down, in the prepared baking dish, spacing evenly. Cover the dish with plastic wrap. Let the rolls rise in a warm draft-free area until puffed, about 45 minutes.
2. Position the rack in the center of the oven and preheat to 325ºF.
3. Bake the cinnamon rolls uncovered until the tops are golden brown, about 25 minutes. Meanwhile, whisk the powdered sugar, mascarpone cheese, and buttermilk in a medium bowl until smooth and creamy.
4. Brush the remaining 1 tablespoon of butter over the baked cinnamon rolls and then drizzle the cheese mixture over top. Serve warm.
18. Cardamom Crumble Shortbread Squares
Cardamom is more commonly used than cinnamon in Scandinavian baking, bringing a welcome floral but still warming fragrance to everything it’s added to. Light a fire, put on the kettle and set out a tray of these cardamom crumble shortbreads for an après ski treat.
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INGREDIENTS |
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1)1 pkg (600 g) PC Power Fruit Blend |
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2) 1 cup (250 mL) granulated sugar |
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3) 5 tsp (25 mL) cornstarch |
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4) 4 tsp (20 mL) fresh lemon juice |
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5) 2 cups (500 mL) all-purpose flour |
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6) ¾ tsp (4 mL) ground cardamom |
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7) ½ tsp (2 mL) salt |
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8) Finely grated rind of 1 lemon |
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9) 1 cup (250 mL) cold PC Country Churned Butter - Unsalted, cubed |
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10) 1 egg, beaten |
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11) 1 cup (250 mL) large flake rolled oats |
TIPS AND SUBSTITUTIONS
Per serving: 250 calories, fat 9 g, sodium 80 mg, carbohydrate 38 g, fibre 2 g, protein 4 g
TIP: To cool heated fruit blend faster, place shallow bowl of fruit in another bowl of ice water and stir often.
DIRECTIONS:
1. Stir together fruit, 1/2 cup (125 mL) of the sugar,the cornstarch and lemon juice in saucepan; bring to a boil over medium-high heat. Stir, reduce heat and simmer for 5 to 8 minutes or until fruit has softened. Transfer to shallow bowl; let cool.
2. Arrange oven rack in lower third of oven. Preheat oven to 375ºF (190ºC). Grease 8-inch (2 L) square baking dish; line with parchment leaving an overhang on two sides.
3. Pulse together flour, remaining 1/2 cup (125 mL) sugar, cardamom, salt and lemon rind in food processor. Add butter; pulse until large crumbs. Add egg; pulse until small crumbs. Transfer to bowl; stir in oats and rub with fingers to form crumbs. Scoop 3-1/2 cups (875 mL) of crumble into prepared baking dish; press evenly into bottom of dish. (Do not compact crumble while scooping or you will not have enough crumble for topping.) Spread cooled fruit mixture over top; sprinkle with remaining crumble, gently pressing into fruit.
4. Bake for about 35 minutes or until golden and bubbling. Let cool completely. Lift out of pan using parchment paper overhang. Dust with icing sugar just before serving, if desired.
19. Potatoes, Carrots, Parsnips and Brussels Sprouts
Mix and match your favourite earthy root vegetable for the ultimate hygge side. A big roast, good friends and endless glögg are the perfect accompaniments.
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INGREDIENTS |
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1) ⅓ cup extra-virgin olive oil |
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2) 3 medium carrots (about 3/4 lb), cut into 1 1/2-inch thick circles |
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3) 1 ½ cups Brussels Sprouts (about 1/2 lb), halved |
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4) 4 cups red bliss potatoes (about 1 lb), cut into 1 1/2-inch thick slices |
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5) 3 medium parsnips (about 1 lb), cut into 1 1/2-inch thick slices |
| 6) 1 cup sweet potatoes, (about 1 pound) , cut into 1 1/2-inch thick slices |
| 7) 1 Tbsp dried oregano |
| 8) 1 Tbsp dried rosemary |
| 9) 1 tsp dried thyme |
| 10) 1 tsp dried basil |
| 11) ¼ tsp sea salt |
| 12) 2 Tbsp freshly ground black pepper |
DIRECTIONS:
1. Preheat oven to 400ºF.
2. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry
3. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
20. Crackle Ginger Cookies
Molasses keeps these perfectly sweet hygge treats chewy for several days on the counter. Unlike more involved holiday cookies, these don’t require precision rolling and cookie cutters – it’s all about those irregular nooks and crannies when it comes to hygge baking!
When it comes to Christmas cookies, gingerbread is always a crowd pleaser! The irresistible smell of ginger, cinnamon and cloves baking in the oven can turn any household into the epitome of Christmas coziness.
While gingerbread men are the classic cookie shape, there are lots of ways to customize your cookies without cutters. From sugar-coated crackle cookies, to jam-filled thumbprints, our alternatives to gingerbread men are just as delicious.
Gingerbread Thumbprint Cookies
Scoop gingerbread dough into 1 tbsp balls. Squish a thumbprint into the top of the ball to make an indent in the cookie. Chill dough for 30 mins. Bake at 350F until golden brown, about 15 mins. Use the back of a spoon to further indent thumbprint as soon as the cookies come out of the oven. Let cool. Fill cookies with your favourite jam, chocolate spread or even whipped cream!
Gift Tag Gingerbread Cookies
Roll out gingerbread dough in the same way you would to make gingerbread men. Use a small knife to slice cookies into rectangles the size of a gift tag. Slice one side into a triangle shape, cutting the top of the triangle into a flat side. Using a skewer, poke a hole in the triangle end of the cookie. Bake at 350F for 15 mins or until golden brown. As soon as the cookies come out of the oven, re-poke holes using the skewer. Once cool, write names on the gift tags and string with ribbon – attach to gifts or use as Christmas tree ornaments.
Candy Cane Icebox Gingerbread Cookies
Roll a portion of gingerbread dough into a log. Wrap in plastic wrap or parchment paper and place in the fridge until solid, about 1 hour. Remove from plastic wrap. Brush a frothy egg white all over outside of dough. Roll dough in crushed candy canes. Slice dough into ¼” rounds and bake until golden, about 10-12 minutes.
Crackle Gingerbread Cookies
Scoop 2 tbsp portions of dough and roll into a ball. Roll balls in coarse sugar – you can use white, green or red sugar! Chill dough in the fridge for 30 mins. Bake cookie balls for 15-20 mins, or until golden and crackled. Let cool.
See You Soon !
HYGGE CAVE TEAM
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