Tag Archives: Sweden

Global Recipes for Easter Eggs

Whether you have hard-boiled Easter eggs to use up or not, spring is the perfect time to look at how different cultures around the world enjoy hard-boiled eggs.

In Ethiopia, hard-boiled eggs are a traditional part of the meal. Dishes such as doro wat call for a hard-boiled egg for each person. Most Ethiopians are live in rural areas and can raise their own chickens and collect their own eggs. In fact, livestock such as chickens are an important investment for most Ethiopian families.

Many Swedish children love eating a sandwich that combines hard-boiled eggs with cod roe caviar (kalles kaviar) for a salty and delicious snack. Other variations include shrimp and creme fraiche. KidCulture has already answered the question, “Can you feed a kid caviar?” in this blog post.

Scotch eggs are hard-boiled eggs, wrapped in sausage, rolled in bread crumbs and then deep-fried. I’m not sure how likely your children are to eat it so try it out on some willing grown-ups first! Here’s a Scotch egg recipe from Epicurious.com and a YouTube video that shows you how to do it.

In the Philippines, egg sarciado is a boiled egg recipe in a tomato and onion sauce. Here’s an egg sarciado recipe you can try.

If you love Filipino food, check out Ang Sarap, a blog with recipes from the Philippines and other parts of the world.

And for more amazing egg ideas ranging from omelets to soft-cooked eggs and more, check out Around the World in 80 Eggs from Smithsonian magazine.

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Filed under Africa, Asia, Eat, Europe, Holiday

Cookies 2: Pepparkakor

If you like a cookie with some bite, then you’ll love to try Sweden’s pepparkakor cookies. The name means “pepper cookies” and they are similar to the ginger cookies we know and love but are thinner and more crisp.

Pepparkakor also serve as decorations. They can be cut out into any form you can imagine. After the cookies have cooled, a string is tied through a hole in the cookie and they can be hung on the Christmas tree.

Try this recipe from Kathy Seaberg and posted on AllRecipes.com.

Pepparkakor

Ingredients

2/3 cup packed brown sugar

2/3 cup molasses

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

3/4 tablespoon baking soda

2/3 cup butter

1 egg

3 1/2 cups sifted all-purpose flour

Directions

Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.

Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).

Preheat oven to 325 degrees F (170 degrees C).

Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 – 10 minutes.

Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!

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Filed under Eat, Holiday