Hygge (pronounced hoo-gah), a word of Danish and Norwegian origin, signifies the joy of sharing simple daily pleasures with loved ones; such as watching a film, chatting in front of an open fire or wood burner, sharing a special
hug, or having a nice meal.

WHAT IS HYGGE FOOD?HYGGE FOOD VIDA MAGAZINE
Hygge food goes beyond the concept of comfort food. The foods which represent this Scandinavian philosophy are those that pamper you, warm you up on cold winter
days and make you feel happy just with their aromas. Most importantly, the food is really only ‘Hygge’ when it’s being shared, as the happiness of enjoying a good dish with those you love is a key element of this ideology. These two recipes help set the Hygge vibe, and both can be easily be prepared in the comforts of your own home for a pleasant Scandinavian- style evening.

 

HYGGE FOOD VIDA MAGAZINE

GLOGG Recipe Vida magazine novemberGLOGG

Glögg (pronounced “glue-gh”) is the perfect HyggeGLOGG Recipe Vida magazine november
drink. It’s a Scandinavian spiced wine that is similar to mulled wine. In addition to spices, some people also like to add raisins and almond flakes. Then there are those who like a drop of rum or cherry liqueur in it for an extra kick, making Glögg ideal for winter festivities, or as a warm ‘pick-me-up’ after being out in the cold.

METHOD

1. Place the wine, sugar, orange peel, raisins, cardamom pods, a slice of ginger root, the cinnamon stick and cloves into a 2 or 3-quart saucepan or pot.
2. Heat to 77°C and let it simmer for 2 minutes.
3. Remove from heat and let it stand for 1 hour.
4. Strain to remove the spices.
5. Gently reheat and add 1 teaspoon of blanched, slivered almonds and 1 teaspoon of raisins before serving.
6. Garnish with a slice of orange, if desired.

 

CINNAMON BUNS Vida NovemberCINNAMON BUNS

Cinnamon buns are sweet rolls or snails, which are
commonly found in Northern Europe. Their main
ingredients are flour, cinnamon, sugar, and butter,
which when combined, provide a mouth-watering,
delicious, and filling sweet treat.

METHOD

1. Pour the warm milk into bowl and add
fresh yeast.
2. Add in 6 ½ tablespoons of soft butter, eggs, cardamom, 2 tbsps sugar, salt, and 3 ½ cups of the flour and mix.
3. Cover the bowl and let the dough rise for 30 minutes.
4. Cream together the 2/3 cup butter and 1/2 cup sugar. Stir in the cinnamon.
5. Transfer the dough to a floured surface and knead for about 3 minutes until firm.
6. Divide the dough in half then roll each half into a rectangle and spread with half the filling.
7. Stack one layer of dough and filling on top of the other rectangle of dough, filling-side up.
8. Roll the dough up, starting with the edge closest to you, to form a long log.
9. Cut the log into 1 inch-thick slices.
10. Preheat an oven to 425°F (220°C) and line a baking sheet with parchment
paper.
11. Place the rolls on the baking sheet.
12. Place the uneven end pieces on the baking sheet cut-side up. Let the rolls
sit for 20 minutes before baking.
13. Bake the snails in the preheated oven for about 10 minutes until golden brown. Reduce heat and bake for another 10 minutes.

Jacle Roi

© 2018 – VIDA Magazine