Nordic Food Recipes

Fit for a Lothbrok Viking Family Feast – Eat, Drink Be

Merry, Skol!

BY - Sharon Powell

Copyright © 2020 Sharon Powell. All rights reserved.

 License Notes
The rights of this book belong to the author. No part may be reproduced,
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content in this book is by every means accurate and correct, the reader is
enjoined to use this book responsibly. The author shall, in no way, be liable
to any damages resulting from wrong use or misinterpretation of any text
within.
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 Table of Contents
Introduction
Soups, Bread Sides
Bacon with Apple and Onion
Bjorn’s Bread and Beer Soup
Braised Fennel with Ginger
Cod Fish Soup
Fire-Baked Flat Breads
Floki’s Lamb Soup with Roasted Root Vegetables
Honey Glazed Root Vegetables
Honey Rye Loaf
Kattegat Fish Soup
Lingonberry Jam
Mushroom Soup
Pea Patties
Rye Bread
Viking Bread with Rolled Oats
Mains
Brown Sugar BBQ Turkey Legs
Cedar-Smoked Salmon with Skagen Sauce
Chicken and Dark Beer Stew
Danish Ham
Fried Herring
 Norwegian-Style Meatballs
Pork and Apricot Stew
Reindeer Steak in Dark Chocolate Sauce with Berries
Siggy’s Brie and Saffron Tart
Smoked Goat Chops in Red Wine Marinade
Swedish Meatballs
Venison with Cherries
Walleye, Creamy Mushrooms, and Homemade Horseradish Butter
Whole Honeyed Chicken
Sweet Treats
Baked Apples
Blueberry Skyr Cheesecake
Curd Cheese Pasties
Frigg’s Oat Cakes
Hazelnut Barley Porridge
Helga’s Hazelnut, Honey, and Apple Cake
Kissell Fruit Pudding
Pancakes with Mead Soaked Berries
Pear Barley Groats
Rollo’s Sweet Wine Cakes
Skyr
Sticky Stuffed Dates
Bonus Recipe
Homemade Viking Mead
About the Author
Author's Afterthoughts
 Introduction

The popular six-season Vikings series transports viewers to the fierce and
mysterious world of the Lothbrok family. Are you one of the millions of fans
of this tale of Viking warriors who explore and raid the distant shores of
Europe and beyond? Then read on and discover 12 things you may not know
about the series and its actors.
The Viking name Ragnar means “keeper of the fort”.
Actress Katheryn Winnick, who plays fierce and feisty shield
maiden Viking Lagertha, is not only a licensed bodyguard but also
a skilled martial artist.
Viking warriors wore make-up! They used kohl eyeliner to stop
the sun damaging their eyes.
Rollo, Ragnar’s brother, is based on Hrolf, a real Viking who
conquered parts of France.
Ragnar is supposedly a descendant of Odin, the father of all the
Viking gods.
Bjorn Ironside actor Alexander Ludwig landed the part of
 Ragnar’s first-born son because he strongly resembled the child
actor who played the young version of the character.
Actor Gustaf Skarsgård or eccentric Viking Floki, as we now
know him, is True Blood, actor Alexander Skarsgård’s younger
brother.
Viking women cooked, fought in battles, and were allowed to
divorce and re-marry.
The Norse name Floki means “heroic Viking”.
It took the Viking series actors three weeks to learn the
choreography for the many fight scenes.
Filming for many Viking scenes took place in Wicklow County,
which is around 62 miles away from Ireland’s capital city of
Dublin.
Travis Fimmel, aka Viking warrior Ragnar Lothbrok was once an
underwear model for Calvin Klein.

Do you want to eat like a Viking? Then feast your eyes on some Nordic
foodie facts:
The Nordic countries consist of Denmark, Sweden, Finland,
Norway and Iceland, and They also include the Faroe Islands,
Greenland, and the Aland Islands. Nordic food recipes feature
local, natural, and seasonal produce.
There are no existing, original Viking recipes.
The Nordic diet contains less sugar and fat and twice the amount
of fiber and seafood than the Mediterranean diet.
Nordic food or Viking food is good for you. It’s a fact; all Nordic
countries exceed global life expectancy!

Follow in the Lothbrok family footsteps and feast like a Viking with 40
Nordic Food Recipes!
Soups, Bread Sides
 Bacon with Apple and Onion

Pigs were easy to breed, and so pork was a common meat in any Viking's
diet. Now, just like the Lothbroks, you too can enjoy a tasty savory snack.
Lucky for you, though, you can buy your bacon from the butcher or store!
Servings: 4
Total Time: 25mins
Ingredients:
16 ounces cured or fresh bacon (sliced)
1 tbsp butter (if needed)
2 onions (peeled and sliced into rings)
2-3 apples (cored and thinly sliced)
Black pepper
2-3 whole cloves

Directions:
1. Over moderate heat in a frying pan, fry the bacon, flipping the bacon over
until crisp.
2. Remove the bacon from the pan and, if needed, add the butter.
3. Fry the onion rings along with the apple slice, black pepper, and whole
cloves. Cook over low heat until starting to color and beginning to soften.
4. Return the crisp bacon to the frying pan, stirring until warm through.
5. Serve with chunks of homemade baked Viking bread.
 Bjorn’s Bread and Beer Soup

This hearty soup would raise a few battle cries in the dining halls for sure. It
combines two staple Viking foods; rye bread and beer.
Servings: 2
Total Time: 8hours 20mins
Ingredients:
Leftover rye bread (broken into bite-size pieces, see recipe on
page xxx)
Water (as needed)
2 cups beer
2 tbsp runny honey
Whipped cream (to garnish)

Directions:
1. Add the pieces of rye bread to a large pan.
2. Pour in sufficient water to cover the bread and allow to soak overnight.
3. The following day, over high heat, bring to boil, before reducing to a
simmer and cooking until the bread is entirely soft.
4. Whip the mixture to combine and pour in the beer, followed by the honey.
Stir well and simmer until combined and heated through.
5. Serve with a swirl of whipped cream.
 Braised Fennel with Ginger

It’s not just monks like Athelstan that would have grown herbs; you would
also have discovered lots of wild plants and veggies in a Viking garden.
These made useful ingredients for dyes, medicines, and in cooking. So, if you
have green fingers, why not follow in those Norse footsteps with this
flavorful side dish?
Servings: 6
Total Time: 40mins
Ingredients:
1½ pounds fresh fennel root (trimmed, cleaned, and cut into
matchsticks)
8 ounces onions (peeled and thickly sliced)
1 tsp ground ginger
1 tsp powdered saffron
 ½ tsp salt
2 tbsp olive oil
⅔ cup dry white wine
⅔ cup water

Directions:
1. Add the fennel and onions to a wide pan.
2. Scatter the ginger, saffron, and salt over the top. Add the oil and pour in
the white wine and water. Bring to boil. Cover with a lid and simmer for 20-
30 minutes, or until the fennel is cooked yet not mushy.
3. Stir a couple of times during cooking to evenly distribute the spices.
4. Serve on its own, or spoon onto thickly-sliced homemade bread.
 Cod Fish Soup

In Viking settlements throughout England, cod was a firm favorite while in

Germany, it was herring. This soup is a hearty meal to enjoy after a hard
day’s working on the farm.
Servings: 4-6
Total Time: 30mins
Ingredients:
1 pound cod (cleaned, washed, patted dry and cut into small
pieces)
Salt and black pepper
2 tbsp butter
10-12 cups water
1 cup whipped cream
3-5 cups edible seasonal herbs (chopped)
Directions:
1. Season the cod with salt and black pepper.
2. In a pan over moderate-high heat, warm the butter.
3. Place the fish in the pan and cook, undisturbed for 2-3 minutes. Flip over
and cook for an additional 2-3 minutes. The fish is ready when it flakes easily
when using a fork.
4. Add the cooked fish to a dish and remove any bones.
5. Return the deboned fish to the pan and add in the whipped cream along
with the chopped herbs. Stir to combine and cook the soup for an additional
20-30 minutes. Season with additional salt, to taste, and enjoy with lots of
crusty bread.
 Fire-Baked Flat Breads

Gather around the campfire and make this typical Viking flatbread or leve.
You can use any combination of flours as long as you always include some
wheat flour. Bake on a stone, in the campfire ashes, over a fire or on your
stovetop.
Servings: 4-6
Total Time: 15mins
Ingredients:
10 ounces wheat flour
10 ounces barley flour
11 ounces oat or rye flour
3 cups buttermilk
Pinch of salt
¾ cup runny honey
½ -1 cup walnuts (chopped)
Directions:
1. In a bowl, mix and knead the ingredients (wheat flour, barley flour, oat or
rye flour, buttermilk, salt, honey, and nuts) well to combine.
2. Using clean flour-dusted hands, form the dough into small (2-3”) balls.
3. Press the dough balls flats, so they are around the size of a dessert place,
and a ½” thickness. Place on a lightly greased baking sheet and bake over a
fire.
4. After approximately 2-3 minutes, flip the bread over and cook on the
underside. Continue cooking until the great is a gently brown and sounds
hollow when tapped lightly.
 Floki’s Lamb Soup with Roasted Root Vegetables

When Ragnar’s eccentric friend and boat builder Floki Vilgerðarson landed
on Iceland, he and his followers nearly starved. We bet he would have done
anything to feast on this typical Icelandic soup of melt in the mouth lamb and
tasty root vegetables.
Servings: 4
Total Time: 2hours 30mins
Ingredients:
4 tbsp oil (divided)
1 cup rutabaga (peeled and cubed)
1 cup parsnips (peeled and cubed)
1 cup potatoes (peeled and cubed)
1 cup carrots (peeled and cubed)
4 cloves garlic (peeled and halved)
Salt and black pepper
1 medium onion (peeled and chopped)
 Spring of thyme
Spring of rosemary
2 pounds bone-in cubes of lamb
3¾ cups chicken broth
2 tbsp chopped fresh parsley (chopped)

Directions:
1. Preheat the oven to 450 degrees F. Using parchment paper, line a baking
tray.
2. In a bowl, combine 2 tablespoons of oil with the rutabaga, parsnips,
potatoes, carrots, garlic, salt, and black pepper. Stir to incorporate.
3. In an even layer, spread the mixture out on the baking tray and bake in the
oven for half an hour until the veggies are almost fork-tender and golden. Set
to one side.
4. In the meantime, warm the remaining oil in a deep-sided pan over
moderate heat.
5. To the pan, add the onions, sprig of thyme, and sprig of rosemary. Sauté
until just softened, for 5 minutes.
6. Next, add the cubes of lamb and gently brown for 5 minutes.
7. Pour in the chicken broth and season to taste with salt and black pepper.
8. Cover with a lid and bring to a gentle boil, skimming off any surface scum.
9. Turn the heat down to low and cook, while covered, for 60 minutes. You
will need to occasionally stir the mixture.
10. Add the roasted veggies set aside in Step 3, cover with a lid, and continue
cooking until the lamb is tender, this will take approximately 60 minutes
more.
11. Cool and remove the lamb from the bones. Discard the bones along with
the sprigs of thyme and rosemary.
12. Garnish with fresh parsley and serve.
 Honey Glazed Root Vegetables

Ivar the Boneless and his warriors would have needed lots of energy, and
while the meat was an important part of a Viking's diet, so were vegetables
and honey.
Servings: 2-4
Total Time: 30mins
Ingredients:
1 rutabaga (peeled and cubed)
2-3 carrots (peeled and cubed)
Butter (as needed)
1 leek (chopped into bite-size pieces)
¼ head of cabbage (sliced into strips or rings)
1-2 tbsp runny honey (as needed, to taste)
Salt and black pepper

Directions:
1. Add the rutabaga and carrots to a pan of boiling salted water, cook for
approximately 4-5 minutes. Drain well.
2. Heat a knob of butter in a pan, add the rutabaga and carrots and sauté until
softened. Just before they are cooked, add the leek and cabbage.
3. Fold in a spoonful or two of honey, stirring to combine.
4. Season with salt and black pepper and serve.
 Honey Rye Loaf

Skilled bread-makers, the Vikings would mop up their soups and stews with
lots of homemade rye bread.
Servings: 1 (2 pound) loaf
Total Time: 3hours 15mins
Ingredients:
7 ounces rye flour
7 ounces strong wholemeal or white flour
1 (¼ ounce) sachet fast-action dried yeast
½ tsp fine grain salt
1 tbsp runny honey
1 cup warm water

Directions:
1. Add the rye flour, wholemeal flour, dried yeast, and salt to a mixing bowl.
2. In a jug, combine the honey with the water, stir and pour into the mixing
bowl, stirring to create a dough.
3. Tip the dough out onto a clean work surface and knead until smooth, for
approximately 10 minutes.
4. Transfer the dough to a well-oiled mixing bowl, cover with kitchen wrap
and set aside to rise in a warm environment for 1-2 hours, or until it has
doubled in size.
5. Lightly dust a 2-pound loaf tin with flour.
6. Shape the dough into a smooth oval-shape loaf and place it int the prepared
loaf tin. Cover the loaf tin with lightly oiled plastic wrap and set aside in a
warm environment for 60-90 minutes, until doubled in size.
7. Preheat the main oven to 425 degrees F.
8. Remove the plastic wrap and lightly dust the top of the loaf with rye flour.
Bake in the preheated oven for half an hour until the loaf sounds hollow
when tapped, and is dark brown.
9. Transfer the loaf to a cooling rack and set aside for 20-30 minutes before
slicing and serving.
 Kattegat Fish Soup

Lagertha lived on the southern coast of Norway in a small fishing village

called Kattegat. The real-life Kattegat is in Denmark, though, which is where
this recipe comes from.
Servings: 4
Total Time: 3days 50mins
Ingredients:
Aquavit:
1 cup vodka
Spring of fresh dill
1 (2”) strip lemon zest (pith removed)
½ tsp caraway seeds
1 star anise pod
¼ tsp fennel seeds

Soup:
1 pound fish fillets (of choice)
 2 tbsp freshly squeezed lemon juice
2 tbsp aquavit (see recipe)
3 rashers of bacon (diced)
4 onions (peeled and chopped)
Chives (finely chopped)
2 carrots (peeled and diced)
1 leek (chopped in half then cut into pieces)
4 potatoes (peeled and diced)
4 cups beef stock
Pinch of saffron
½ tsp basil
1 bay leaf
Salt and black pepper
Parsley (chopped, to garnish)

Directions:
1. For the aquavit, add the vodka, dill sprig and lemon zest to a screw-top jar.
Seal the jar and shake well. Set aside to steep for 24 hours at room
temperature.
2. Remove and discard the sprig of dill and lemon zest strip.
3. Add the caraway seeds along with the anise and fennel seeds to the vodka
mixture.
4. Set aside to steep for 48 hours at room temperature.
5. Strain through a clean piece of cheesecloth and store in the fridge for up to
6 months. Use as needed.
6. For the soup, rinse and dry the fish with a paper towel before cutting into
1" pieces.
7. Add the fish pieces to a deep-sided dish.
8. Sprinkle the lemon juice over the fish along with the aquavit, and cover
with a lid.
9. Add the bacon to the pot and cook until it is just transparent.
10. Next, add the onions along with the chives and cook for an additional 3
minutes. Allow the mixture to steam.
11. Add the carrots, leek, and finally, the potatoes, steam for 60 seconds
more.
12. Pour in the stock and add the pinch of saffron, basil, and bay leaf. Cover
the pot and allow to cook for 15 minutes.
13. Next, add the fish along with its liquid and slowly simmer for 5 minutes.
14. Season with salt and black pepper and garnish with chopped parsley.
 Lingonberry Jam

No self-respecting Norse feast would be complete without this tart-tasting

jam. Serve as a side with meatballs, fried fish, or on rye bread topped with
lox and cream cheese.
Servings: 1 cup
Total Time: 30mins
Ingredients:
2 cups frozen or fresh lingonberries or cranberries
½ cup honey
⅓ cup water

Directions:
1. Add the lingonberries or cranberries, honey, and water to a pan, and over
moderate heat bring to boil.
2. Simmer the ingredients for 5-10 minutes, skimming off and removing any
surface foam.
3. Pour the jam into a clean screw-top jar.
4. Set aside to cool at room temperature before storing in the refrigerator.
 Mushroom Soup

Legend has it that Vikings, before the battle, ate magic mushrooms causing
them to go berserk and become armorless fierce warriors hence the
‘berserker’ name. In Viking times, mushrooms were picked from the wild
during fall and stored through winter. The mushrooms you need to make this
delicious soup may not be magic, but one thing is for sure you will go berserk
once you taste this hearty meal!
Servings: 2-3
Total Time: 20mins
Ingredients:
12 ounces edible wild mushrooms (washed and coarsely chopped)
1 ounce butter
1 tbsp plain flour
1-pint semi-skim milk
Bread (to serve)
Directions:
1. In a frying pan, fry the mushrooms in butter until softened.
2. Turn the heat down, and add while slowly stirring, add the flour.
3. Pour in the milk and continue to stir until the soup is thickened.
4. Season the soup to taste with salt and enjoy with chunks of bread.
 Pea Patties

A diet for conquerors! Vikings ate lots of fresh veggies, including peas,
rutabaga, onions, beans, and garlic, so next time your little warriors put their
nose up to those good greens, tell them Ragnar’s boys eat them too!
Servings: 6
Total Time: 25mins
Ingredients:
2 cups split peas
1½ cups water
2-3 tbsp oil
1 tbsp onions (peeled and chopped small)
⅔ cup breadcrumbs (divided)
⅔ cup milk
2 rutabaga (cooked and grated)
2 carrots (cooked and grated)
2 eggs (beaten)
 ¼ tsp white pepper
½ tsp sea salt

Directions:
1. Soak the peas in water until soft and mushy. You may need to add water as
they soak.
2. Add the oil to a pan and fry the onions.
3. In a bowl, soak ⅓ cup of breadcrumbs in the milk.
4. Drain the peas and add them to a bowl.
5. Next, add the onions, grated rutabaga, carrots, and onions to the bowl
along with the beaten eggs, white pepper, and salt and combine the
ingredients.
6. Shape the mixture into 6 patties and scatter with the remaining dry
breadcrumbs.
7. Fry the patties in a pan until golden on both sides and heated through.
 Rye Bread

During 1000-1200 rye began to be grown in Finland, some parts of Denmark

and eastern Sweden. Making rye bread or Rigen Half, for Viking women
would have been an everyday chore. Not only would shield maidens like
Lagather be expected to excel on the battlefield, but they would also have to
prepare food for their family too. But then again, who can resist the smell of
freshly baked bread?
Servings: 1 loaf
Total Time: 3hours
Ingredients:
1 (¼ ounce) sachet active yeast
1¼ cups water (divided)
2 tbsp runny honey
15 tsp salt
2 tbsp lard
3 ounces wheat flour
 2 ounces rye flour
7¾ ounces plain flour
Butter (to grease)
2 tbsp milk
½ tsp poppy or flax seeds

Directions:
1. Add the yeast to a jug and dissolve in ¼ cup water.
2. In a bowl, combine the honey with the salt, lard, and the remaining cup of
water.
3. Stir in the yeast-water mixture.
4. Next, add the whole wheat flour followed by the rye flour and mix well to
combine. Stir in the plain flour.
5. Lightly dust a clean worktop with flour.
6. Tip the dough out of the bowl and knead until elastic and smooth, for 7-8
minutes.
7. Grease a mixing bowl with a little butter.
8. Add the dough to the buttered bowl, cover with a clean kitchen towel and
set aside in a warm environment for approximately 1 hour, until double the
size.
9. Once the dough has sufficiently risen, punch it down in the center and turn
it out onto a clean, lightly floured worktop.
10. Return the dough to the bowl and set aside to rise for an additional 10
minutes.
11. Form the dough into a loaf and place in a greased (9x5x3”) loaf tin.
12. Cover with a clean cloth and set aside in a warm environment to rise for
30 minutes.
13. Brush the loaf with milk and scatter over poppy of flaxen seeds.
14. Preheat the oven to 375 degrees F and bake for 45 minutes.
15. Remove the bread from the oven and transfer to a wire baking rack to
cool.
 Viking Bread with Rolled Oats

This heavy bread is best served as a snack, warm and straight from the oven.
Bake like a Viking and enjoy the spoils of your work spread with lots of
sweet honey. You don’t need the Seer’s supernatural powers to know that this
bread is good for you!
Servings: 1 loaf
Total Time: 1hour 25mins
Ingredients:
3 cups whole wheat flour
2 cups all-purpose flour
1 tsp bicarbonate of soda
¾ cup rolled oats
1 tsp salt
2 cups water
⅓ cup rolled oats (to garnish)
Honey (to serve)
Directions:
1. Add the dry ingredients (flours, bicarb, ¾ cup of rolled oats, and salt) to a
bowl and mix to combine.
2. Add the water and using a wooden spoon stir to combine entirely.
3. Using damp hands, knead the dough until the flour is incorporated.
4. Finally, form the dough into a round and place on a baking stone.
5. Scatter with the 1/3 cup of oats and transfer to a cold oven.
6. Turn the oven on to a 375 degrees F temperature and cook for 60 minutes.
7. When the hour has gone, remove the bread from the oven and allow to
slightly cool.
8. Rip into large chunks, drizzle with runny honey and enjoy.
Mains
 Brown Sugar BBQ Turkey Legs

If you’re planning on cooking your meat Viking-style, then brining is a must.

It tenderizes the meat making for an extra moist and juicy meal. More
importantly, no knives and forks allowed. Get stuck in with these delicious
turkey legs in one hand and a tankard of mead in the other.
Servings: 6
Total Time: 8hours 40mins
Ingredients:
Brine:
4 quarts water
½ cup sea salt
¼ cup brown sugar

Turkey:
6 turkey legs
Olive oil
 Salt and black pepper
Honey
BBQ sauce
Red wine vinegar

Directions:
1. In a large bowl, combine the water, salt, and brown sugar to make a brine.
Submerge the turkey legs in the mixture and cover with plastic wrap. Chill
overnight.
2. An hour before you are ready to cook, take the turkey out of the brine and
pat dry.
3. Preheat your grill to low heat.
4. Brush each leg with olive oil and season with salt and black pepper.
5. Place the turkey legs on the grill.
6. In a small bowl, combine equal amounts of honey, BBQ sauce, and
vinegar. Brush the turkey legs with the mixture every 5 minutes for 30
minutes, or until the meat is cooked through.
7. Take the turkey off the grill, wrap in kitchen foil, and allow to rest for 15
minutes before serving.
 Cedar-Smoked Salmon with Skagen Sauce

This meal is fit for a warrior as brave as Ragnar, and better yet, you can
prepare it just like a regular shieldmaiden or Norseman would by smoking it
over an open fire.
Servings: 6-8
Total Time: 8hours 45mins
Ingredients:
Cedarwood Plank
Wooden nails
1 (4) pound side of salmon, skin-on, and pin-boned
Sea salt flakes (to season)
Watercress (to serve)

Skagen Sauce:
½ cup mayonnaise
1 tsp Dijon mustard
12 tbsp dill (finely chopped)
2 tbsp sour cream
¼ cup salmon roe
Zest of 1 lemon (finely grated)
 Viking Flatbread (to serve, see recipe on page xxx)

Directions:
1. Pre-soak a cedarwood plank along with the wooden nails in water
overnight, to prevent burning.
2. The following day, using wooden nails, nail the salmon to the plank, flesh
side facing upwards. Season the fish liberally with salt.
3. Place the plant vertically, next to the fire. It should be a distance where it is
not comfortable to hold your hands after approximately 10 seconds.
4. Cook the salmon, on the plank, tail side upwards, for 20-30 minutes. Then
flip the fish over vertically and continue smoking for an additional 20-30
minutes, until just cooked through. The fish is ready to eat when it registers
an internal temperature of 145 degrees F.
5. Next, prepare the Skagen sauce: Combine all the ingredients (mayonnaise,
mustard, dill, sour cream, salmon roe, and lemon zest) together in a bowl and
transfer to the fridge until needed.
6. Serve the salmon with the Skagen sauce and Viking flatbread.
 Chicken and Dark Beer Stew

This delicious chicken and dark beer stew is an ideal dish to serve at your
next Viking Feast. Better yet, you can save time and prepare it on your
stovetop rather than Viking-style in a pot slow-cooked over a fire.
Servings: 4
Total Time: 35mins
Ingredients:
Knob of butter
1 (2-2½ pound) chicken (chopped into 8 portions)
1½ tsp salt
Dash of freshly ground black pepper
4 carrots (peeled and cut into bite-size pieces)
3 yellow onions (peeled and chopped)
1 pound turnips (peeled and cut into bite-size pieces)
Thyme (to season)
6-8 whole allspice
1 (12 ounce) bottle dark beer
Directions:
1. Add the butter to a frying pan and melt.
2. Add the chicken to the frying pan, and fry for 5 minutes on each side.
Season with salt and freshly ground black pepper and transfer to a large
saucepan. You may need to do this in batches.
3. To the chicken in the saucepan, add the carrots, onions, and turnips
followed by the thyme, allspice, and dark beer. Boil the mixture for
approximately 15 minutes until the veggies are fork-tender.
4. Serve with chunks of crusty bread to mop up the juices.
 Danish Ham

This Danish ham would please even the King of the Danes, Horik
Gudfredsson. It combines all of the Viking favorite ingredients; sweet honey,
peppery juniper berries, and rich dark Danish beer.
Servings: 12-15
Total Time: 12hours 20mins
Ingredients:
1 (10-13) pound ham on the bone (rind and trotter removed)
2 cups runny honey
2 sprigs of thyme
1 tbsp juniper berries (crushed)
2 bay leaves (torn)
Sea salt
4 bottles dark Danish beer
Directions:
1. In a cross-hatch pattern, score the ham fat, cutting the meat all the way
through.
2. Add the ham to a roasting pan.
3. Spoon and spread the runny honey over the ham.
4. In a small bowl, combine the thyme with the juniper berries, bay leaves,
and salt, and rub all over and into the ham.
5. Pour the dark beer over the ham.
6. Cover the pan, and transfer to the fridge overnight.
7. The following day, roast in the oven at 320 degrees F.
8. Baste the ham as it cooks. The total roasting time is approximately 3-4
hours. Allow 22-25 minutes per pound.
 Fried Herring

Fried herring is a popular street food in Sweden, and while Ragnar and his
sons wouldn’t have found any fast food on their voyages, one thing is certain,
this simple fish meal is sure to have been one their favorites.
Servings: 4
Total Time: 20mins
Ingredients:
4 herrings (filleted)
Salt and white pepper
2 tbsp coarse rye flour
2 tbsp butter
Creamy mashed potatoes (to serve, optional)
Lingonberry jam (to serve, optional, see recipe on page xxx)

Directions:
1. Lay the fish fillets skin side facing downwards on a chopping board—
season with salt and white pepper.
2. On a large plate, mix the flour with a dash of white pepper and a pinch of
salt.
3. Over moderate heat, in a frying pan, heat 1 tablespoon of butter.
4. Once the butter is hot and starting to brown, lay 2 pairs of fillets in the
flour, coating them evenly on both sides. Fry the fish in the butter until
golden on both sides.
5. Transfer the fish to serving plates and keep warm.
6. Repeat the process until all the fish is cooked.
7. Serve with creamy mashed potatoes and lingonberry jam.
 Norwegian-Style Meatballs

If you are planning a night-in around the TV binge-watching 'Vikings,' then

there is no better hearty meal to get you in the warrior mood than these
Norwegian-style meatballs. Serve with a generous dollop of Lingonberry
Jam.
Servings: 6
Total Time: 25mins
Ingredients:
8 ounces ground pork
1 pound lean ground beef
1 large egg
¾ cup Panko breadcrumbs
1 tsp salt
½ tsp black pepper
¼ tsp ground ginger
¼ tsp ground nutmeg
 ⅛ tsp ground allspice
½ cup whole milk
1 cup yellow onion (peeled and minced)
¼ cup fresh parsley (chopped)
6 tbsp butter (divided)
¼ cup flour
4 cups reduced-salt chicken broth
¼ cup red wine

Directions:
1. In a bowl, combine the ground pork with the ground beef and egg. Create a
well in the middle of the mixture and add the Panko breadcrumbs, salt, black
pepper, ginger, nutmeg, allspice, and whole milk. Set aside to stand for a
couple of minutes.
2. Next, add the onion and fresh parsley and using clean hands, mix to
combine.
3. Form the mixture into 1” balls.
4. Add 2 tablespoons of butter to a large frying pan over moderate to high
heat.
5. In batches, brown the meatballs all over moderate to high heat, until
cooked through. This will take approximately 7 minutes per batch.
6. Transfer the cooked meatballs to a bowl and cover loosely with aluminum
foil to keep warm.
7. Turn the heat down to moderate and add the remaining butter to the pan.
8. Add the flour and stir to create a thick paste-like consistency. Cook while
stirring continually for 2 minutes.
9. Whisk in the chicken broth and red wine and bring to boil. Turn the heat
down and simmer for 7 minutes, until thickened.
10. Pour the sauce over the meatballs, tossing gently to coat and serve.
 Pork and Apricot Stew

A feast worthy of King Ecbert of Wessex would not have been complete
without this sweet and savory pork dish. The recipe dates back to Roman
times and is as delicious today as it was way back when.
Servings: 4
Total Time: 3hours 5mins
Ingredients:
A handful of pearl barley
1 tbsp olive oil
1½ pounds pork (diced)
1 large onion (peeled and chopped)
1 tsp ground cumin
2 tsp ground coriander
1 (14½ ounce) can apricots in fruit juice (drained, and juice
reserved)
Fresh rosemary (chopped)
Splash of white wine vinegar
 Salt and black pepper

Directions:
1. In a covered bowl, soak the barley for 2-3 hours. You may need to drain it
before use.
2. Heat the oil in a pan and add the pork. Fry the pork until it is browned on
all sides.
3. Reduce the heat and add the onion.
4. Stir in the ground cumin along with the ground coriander and gently fry for
3 minutes.
5. Pour in the juice from the canned apricots, and add the fresh rosemary,
white wine vinegar and soaked barley.
6. Add sufficient water to cover the pork and bring to boil. Cover with a lid
and simmer gently for approximately 40 minutes, until the meat and barley is
tender.
7. Taste and season with salt and pepper.
8. Stir in the canned apricots and serve.
 Reindeer Steak in Dark Chocolate Sauce with Berries

Avid hunters, Vikings would hunt for large game such as elk, bear, and
reindeer. They would then roast it on hearth fires or even boil it and serve it
as a stew or skause. This recipe is a far cry from those simple days;
nevertheless, it's the perfect way to serve deer and one that we are sure even
Götaland Princess Asluag would approve of.
Servings: 8
Total Time: 1hour 45mins
Ingredients:
10½ ounces mixed red berries (of choice)
1½ cups brandy (divided)
3½ ounces sugar
3½ ounces cranberries
3½ ounces apples (peeled, cored and diced small)
5¼ ounces sugar syrup
3¼ pounds reindeer sirloin
Salt (to season)
Cayenne pepper (to season)
 2 tbsp starch flour
1¾ cups peanut oil (divided)

Sauce:
Butter (as needed)
4 shallots (peeled and chopped)
1¾ cups dark, full-bodied red wine
1¾ cups game stock
2 ounces minimum 85% cocoa dark chocolate (broken into pieces)
Salt and pepper

Directions:
1. In a bowl, marinate the mixed berries in 4/5 cup brandy and sugar.
2. In a second bowl, marinate the cranberries and diced apples in sugar syrup
and the 1/5 cup brandy. Set aside until needed.
3. Cut the meat into 5-7 ounce steaks and season with salt and cayenne
pepper.
4. Dust the meat lightly with flour.
5. Preheat the main oven along with a baking tray to 175 degrees F.
6. Add peanut oil to a frying pan, followed by the steaks. Flame the steaks in
½ cup of brandy.
7. Transfer to the baking tray and cook the steaks in the preheated oven for
approximately 50 minutes.
8. Next, prepare the sauce: Using the same pan you used for the meat, in
butter, sweat the shallots. Deglaze the pan with red wine and reduce.
9. Next, pour in the stock and allow to simmer for 10 minutes.
10. In a pan, warm the marinated cranberries and apples.
11. Turn the heat down under the sauce, and add the broken dark chocolate,
allowing it to melt before adding the berries. Season the sauce with salt and
pepper.
12. Remove the steaks from the oven and slice.
13. Serve the meat on top of the sauce and garnish with the warm cranberries
and apples from Step 10.
14. Enjoy.
 Siggy’s Brie and Saffron Tart

The Vikings considered cheese to be an aphrodisiac. If you like Viking

character, Siggy Haraldson, you are unlucky in love, and this savory tart is
the recipe for you!
Servings: 6-8
Total Time: 45mins
Ingredients:
1 tbsp salt
Pinch of saffron
2 cups cream
1 (9”) store-bought pie crust
16 ounces French Brie (rind removed, chopped into small pieces)
½ ounce butter (thinly sliced into 8 pieces)

Directions:
1. Preheat the main oven to 325 degrees F.
2. Using a pestle and mortar, grind the salt into the saffron.
3. In a small pan over low heat, warm the cream.
4. Add the salt-saffron and stir well until the mixture is a vivid yellow color.
5. Place the pie crust on a rimmed baking sheet.
6. Scatter the Brie evenly into the crust.
7. Pour the creamy saffron mixture over the cheese, taking care not to
overfill.
8. Arrange the slices of butter evenly over the top of the pie and bake in the
preheated oven for 30-35 minutes until gently browned but still a little loose
on the surface.
9. Remove from the oven and allow to set while it cools.
10. Enjoy.
 Smoked Goat Chops in Red Wine Marinade

In all probability, the Vikings ate a whole lot healthier than we do today.
Male Vikings like Ubba, Halfdan, and Hvitserk would hunt, slaughter, and
prepare the meat while their women would prepare it ready for the nattmal, a
night meal eaten at the end of the day.
Servings: 4
Total Time: 50mins
Ingredients:
1 clove garlic (peeled and chopped)
¾ cup red wine
Black pepper
Pinch of dried chili flakes
8-12 goat chops

Directions:
1. Preheat your smoker, for direct cooking, to high heat.
2. In a bowl, make the marinade. Combine the garlic, red wine, a dash of
black pepper, and the dried chili flakes. Mix well to fully incorporate.
3. Add the chops to the marinade and set aside to rest for 30-40 minutes.
4. Take the chops out of the marinade.
5. Arrange the chops in the smoker and cook for 4 minutes on each side.
They should register an internal temperature of 145 degrees F.
6. Allow the chops to rest for a few minutes before enjoying.
Cook's Note: Alternatively, you can cook the chops in the oven. Add the
chops to a pan and cook in a preheated oven at 325 degrees F until they reach
your preferred level of doneness.
 Swedish Meatballs

We are sure your little Vikings will love these Swedish meatballs just as
much as Ragnor Lothbrok would! Lingonberries were a popular Viking wild
fruit, but cranberry or raspberry jelly will work equally as well.
Servings: 4-6
Total Time: 1hour 20mins
Ingredients:
Meatballs:
2 cups bread cubes
¼ cup milk
1 tbsp butter
½ large yellow onion (peeled, and coarsely grated)
1 large egg
½ pound ground pork
¾ pound ground beef
1 tsp kosher salt
 1 tsp black pepper
½ tsp freshly ground nutmeg
½ tsp ground cardamom
3 tbsp butter

Sauce:
3 tbsp butter
3 tbsp flour
2 cups beef stock
¼ cup full-fat sour cream
2-3 tbsp lingonberry, cranberry, or raspberry jelly (to taste)
Salt and freshly ground black pepper

Directions:
1. Add the bread cubes to a large mixing bowl and stir in the milk. Set aside
for 5-10 minutes to allow the bread to fully absorb the milk. Shred the soaked
bread with a fork.
2. On moderate-high heat, melt the butter in a frying pan. Stir in the onion
and cook until softened and translucent for 3-4 minutes. Take off the heat and
set aside to cool for 60 seconds.
3. Stir the cooled onions into the soaked bread mixture.
4. Next, add the egg followed by the pork, beef, salt, black pepper, nutmeg,
and cardamom. Using clean hands, mix the ingredients until combined
entirely. Set aside to chill for 20 minutes.
5. Form the mixture into 1½” wide meatballs and arrange on a baking sheet.
Aim to yield approximately 40 meatballs. At this stage, the meatballs will be
a little wet to the touch.
6. In a large frying pan on moderate heat, heat 3 tablespoons of butter until
melted and foamy.
7. Working in batches to avoid over-crowding add the meatballs to the frying
pan and brown on all side. Using kitchen tongs, turn the meatballs over
gently to achieve an even cook.
8. When the meatballs are just cooked, take them out of the pan and place in
a bowl.
9. Once all the meatballs are just cooked through, wipe the butter out of the
pan along with any blackened particles. Rinse and dry the pan.
10. For the sauce: to the clean pan, add 3 tablespoons of butter and on
moderate heat, heat until it melts and begins to bubble.
11. Gradually whisk in 3 tablespoons of flour, stirring until smooth. Continue
stirring for several minutes, until the roux is a coffee and cream color.
12. Slowly pour the stock into the roux, stirring as you go. Continue adding
and stirring until the sauce is a silky and loose consistency.
13. Take the pan off the heat and stir in the sour cream. Stir in the fruit jelly.
Taste and adjust the seasoning, add a pinch of salt and a dash of pepper, as
needed.
14. Return the meatballs to the pan and on low heat cook until warmed
through for 2-3 minutes.
 Venison with Cherries

Saxons and Vikings enjoyed foods that were both savory and sweet, and
better yet, so will your family and friends once they taste this meaty main.
Servings: 4
Total Time: 35mins
Ingredients:
4 (3-4 ounce) chunks of venison (chopped into pieces)
Salt and freshly ground black pepper (to season)
Oil (as needed)
¼ cup shallots (chopped)
½ cup red wine
1 cup stock
½ tbsp flour
⅓ cup dried cherries

Directions:
1. Season the meat all over with salt and black pepper.
2. Heat a splash of oil in a pan until it sizzles. Add the venison to the pan and
sear until well browned.
3. Next, add the shallots and pour in the wine. Cook while stirring until the
wine reduces by half, and the shallots wilt.
4. Whisk in the stock along with the flour and cook until thickened.
5. Stir in the dried cherries and heat through.
6. Serve.
 Walleye, Creamy Mushrooms, and Homemade
Horseradish Butter

Vikings were skilled freshwater fishermen, and as the majority of Viking

settlements were on the coastline, fish is believed to have made up for a
quarter of their diet. This recipe gives a modern spin to traditional Nordic
fare.
Servings: 4
Total Time: 45mins
Ingredients:
1 cup + 4 tbsp unsalted butter (divided)
24 ounces cremini mushrooms (cut in half)
Sea salt and white pepper
2 tbsp heavy cream
1 (4 ounce) piece fresh horseradish (peeled and finely grated)
20 ounces walleye fillets
Freshly ground black pepper
½ cup plain breadcrumbs
 2 tbsp flat-leaf parsley (coarsely chopped)

Directions:
1. In a large frying pan or skillet, melt 2 tablespoons of butter over moderate-
high heat.
2. Once melted, add the mushrooms and cook, without stirring, for 4 minutes.
Continue to cook the mushrooms, while occasionally stirring until their liquid
is evaporated and they are gently browned, for approximately 3-4 minutes
more.
3. Season the mushroom halves with salt and ground white pepper.
4. Stir in 2 tablespoons of the butter and heavy cream. Take off the heat, set
aside, and keep warm.
5. In a pan, melt ½ cup of butter over moderate heat.
6. Stir in the horseradish and cover the pan with a lid before turning the heat
off. Allow the horseradish butter to rest for 10 minutes while you prepare the
walleye fillets.
7. In a clean, large frying pan, heat the remaining ½ cup of butter over
moderately high heat until it starts to gently brown.
8. Season the fish with salt and black pepper and scatter the breadcrumbs
evenly over the fish, to coat both side.
9. In batches, add the fish to the frying pan, skin side facing downwards, and
cook while turning over once, until fully cooked, for approximately 5
minutes.
10. Transfer the cooked fish to a plate lined with kitchen paper.
11. Spoon the creamy mushrooms onto a large platter and garnish with
chopped parsley.
12. Place the fillets, skin side facing upwards on top of the mushrooms and
spoon over the horseradish butter.
13. Enjoy.
 Whole Honeyed Chicken

This whole honeyed chicken would look right at home on any Viking lord’s
feasting table.
Servings: 4
Total Time: 1hour 20mins
Ingredients:
Chicken:
1 whole chicken
Olive oil
Salt

Sauce:
½ cup apple cider vinegar
⅓ cup honey
1 tsp fresh mint (chopped)
 Small handful raisins
1 tbsp butter

Directions:
1. Preheat the main oven to 450 degrees F.
2. Rub the chicken all over with olive oil and season generously with salt.
3. Cook the chicken in the oven for approximately 1 hour or until cooked
through.
4. In the meantime, prepare the sauce: Add the vinegar, honey, mint, raisins,
and butter to a saucepan over moderate heat and simmer until the raisins are
plumped and juicy and the sauce thick.
5. Carve the chicken and divide between serving plates, pour over the sauce.
Sweet Treats
 Baked Apples

Nowadays, you can bake this delicious and wholesome dessert in the oven,
making it extra quick and easy to prepare. The Vikings would have cooked
the fruit in the coals of an open fire, which you can, too, if you want to be
authentic!
Servings: 12
Total Time: 8hours 25mins
Ingredients:
4 cooking apples (cored)
Water
1¼ ounces sultanas
4 tsp honey
¼ cup porridge oats

Directions:
1. Preheat the main oven to 350 degrees F.
2. Using a knife, score a line around the center of each apple,
3. Place the apples in an ovenproof dish and pour in just enough water to
cover the very base of the dish.
4. In a bowl, combine the sultanas, honey, and oats. Stuff the mixture equally
into the apples.
5. Bake in the oven for 40 minutes.
6. Allow to cool a little before serving warm.
Note: To cook outdoors, wrap each apple individually in foil and nestle them
in the coals of an open fire. Rotate every 10-15 minutes until tender and
cooked.
 Blueberry Skyr Cheesecake

Use this ancient Nordic ingredient to create a delicious modern dessert. Skyr
is thick, creamy, and velvety smooth, which makes it perfect for creating this
modern-day Nordic no-bake blueberry cheesecake.
Servings: 12
Total Time: 8hours 25mins
Ingredients:
Base:
8 ounces dark chocolate digestive biscuits (crushed)
½ cup salted butter (melted)

Cheesecake:
2 eggs
1 pound blueberry-flavored skyr
Scrapings of ½ a vanilla bean
1 cup heavy cream
 ¼ cup whole milk
8 gelatin sheets
Fresh berries (to decorate)

Directions:
1. Using parchment paper, line an 8” springform cake tin.
2. In a bowl, combine the crushed biscuits and melted butter. Press the
mixture into the base of the cake tin in an even layer. Transfer to the
refrigerator while you prepare the topping.
3. In a second bowl, whisk together the eggs, Skyr, and vanilla bean
scrapings.
4. In a third clean bowl, using an electric mixer, whip the heavy cream until it
can hold moderately stiff peaks.
5. Fold the cream into the skyr mixture until incorporated.
6. In a saucepan over moderately low heat, warm the milk and add the gelatin
sheets and stir until they dissolve.
7. Pour the milk/gelatin into the skyr/cream mixture and fold gently to
combine.
8. Pour the mixture over the chilled base.
9. Return to the refrigerator and chill overnight until set.
10. Garnish the cheesecake with fresh berries just before serving.
 Curd Cheese Pasties

Jarl Borg would most definitely have indulged in these sweet cheese pastries
during the feast to celebrate his marriage to Torvi. Thankfully, Borg’s second
wedding went more successfully than his first, which ended in his new wife
dying after drinking from a cup of wine poisoned by Borg’s brother and
intended for the Jarl.
Servings: 6
Total Time: 25mins
Ingredients:
8 ounces wholewheat shortcrust pastry
8 ounces curd cheese
1 ounce plum raisins
½ ounce toasted pine nuts (chopped)
Sugar (to taste)
Freshly squeezed lemon juice

Directions:
1. Roll the pastry out until thin. Cut into 24 (6x3”) rectangles.
2. Bake the rectangles in the oven at 375 degrees F for approximately 10
minutes, until browned and crisp.
3. Take the pastries out of the oven and set aside on a wire cooling rack.
4. In the meantime, combine the curd cheese with the raisins and pine nuts.
Add the sugar and lemon juice to taste and put it to one side.
5. Spoon and gently spread 12 of the pastry rectangle with the curd cheese
filling. Top with the remaining pastries and sandwich together to create a
sandwich.
 Frigg’s Oat Cakes

Ancient records show cinnamon as a popular and prized spice. The Vikings
were expert traders, but cinnamon’s expensive price tag meant it would have
only been used in sweet treats for special feasts. They likely would have been
served at Torvi and Ubbe’s wedding ceremony or brullaup. Frigg, the Norse
goddess of marriage, would have seen these tasty oatcakes as a worthy
offering, we’re sure.
Servings: 20-24
Total Time: 25mins
Ingredients:
Butter (to grease)
4 ounces unsalted butter
8 ounces Scottish oats
2 ounces dried apricots (chopped)
4 tbsp honey
1 tbsp ground cinnamon
Directions:
1. Preheat the main oven to 350 degrees F. Grease a baking sheet with butter.
2. Melt the butter in a saucepan over low heat then take off the heat.
3. Stir the oats, apricots, honey, and cinnamon into the melted butter until
combined.
4. Roll the mixture into 20-24 equally-sized balls and arrange on the baking
sheet.
5. Gently press down each dough ball to flatten it slightly.
6. Bake in the oven for 10-12 minutes, until golden brown.
7. Allow to cool before serving.
 Hazelnut Barley Porridge

Whether out in the fields or raiding England, one thing is for sure, Vikings
needed all the energy they could get. Luckily, oats and barley were easy to
come across in Viking times and popular for their tasty flavor and hearty,
filling texture. Before going into battle with his sons by his side or setting off
across the sea, Ragnar and his men are sure to have fuelled up on a big
wooden bowl of porridge!
Servings: 4-6
Total Time: 1hour 15mins*
Ingredients:
2 cups barley kernels (soaked in cold water overnight)
Handful crushed hazelnuts
Handful wholegrain wheat flour
 3½ tbsp honey
Salt
10-12 cups water

Directions:
1. Add the soaked barley, hazelnuts, flour, honey, salt, and water to a
saucepan over moderately high heat and bring to a gentle boil.
2. Cook, while stirring often, for approximately one hour. If the mixture
becomes too thick, stir in a little more water.
3. Spoon into bowls and serve warm.
*Plus overnight soaking time.
 Helga’s Hazelnut, Honey, and Apple Cake

Despite facing many challenges, such as the death of her daughter, Helga
remained loyal and devoted to Floki. During better times, this dense, chewy,
and moist, honey-nut cake is the kind of filling and satisfying sweet treat she
would have prepared to celebrate a special occasion such as the Harvest
Festival or Solstice.
Servings: 8
Total Time: 25mins
Ingredients:
Butter (to grease)
2 cups chopped hazelnuts
1 cup dried apple (chopped)
1½ cups honey
4 eggs

Directions:
1. Preheat the main oven to 350 degrees F. Grease a baking tin with butter.
2. In a bowl, combine the hazelnuts, apple, and honey.
3. Beat in the eggs until combined.
4. Pour the cake batter into the prepared baking tin and bake in the oven for
15 minutes.
5. Allow to cool before slicing.
 Kissell Fruit Pudding

This recipe calls for Sweet Cicely, an aniseed-flavored herb that was used in
Viking times in place of sugar to bring sweetness to treats and desserts. If you
cannot find Sweet Cicely, simply add a drop more honey to enjoy this
traditional Nordic pudding.
Servings: 4
Total Time: 8hours 25mins
Ingredients:
2 cups apple cider
5 ounces honey
2 pounds fresh red berries (predominantly raspberries)
3 sprigs and seed heads Sweet Cicily (chopped)
Plain yogurt (to serve)

Directions:
1. Add the cider and honey to a saucepan over moderately high heat and
bring to a boil, then turn down to a simmer for 5-10 minutes until the mixture
has reduced by two-thirds.
2. Stir in the berries and Sweet Cicily, simmer gently until the fruit is soft.
3. Take off the heat, cover with a lid, and allow to cool.
4. Mash the mixture using a wooden spoon and ladle into serving cups or
dishes.
5. Top each portion with a generous spoonful of yogurt just before serving.
 Pancakes with Mead Soaked Berries

Admittedly, it is highly unlikely that the Vikings ever sat down and enjoyed a
pancake brunch. But we're sure if they heard about this recipe, which
involves berries soaked in mead, the drink of choice of all Danes, they would
most definitely have approved.
Servings: 4
Total Time: 8hours 25mins
Ingredients:
1 cup mead
1 tbsp honey
2 cups fresh mixed berries
2¼ cups wheat flour
4 eggs
4 cups whole milk
Pinch salt

Directions:
1. Warm the mead in a saucepan over moderately low heat. Add the honey
and stir until incorporated into the mead.
2. Add the berries to a bowl and pour over the sweet mead. Cover with plastic
wrap and chill overnight.
3. The following day, in a bowl, beat together the flour, eggs, milk, and salt
until smooth.
4. A ladleful at a time, cook the pancake batter for 2-3 minutes on each side.
Transfer cooked pancakes to a large plate while you cook the remaining
batter.
5. Stack the cooked pancakes and spoon over the marinated berries and serve.
 Pear Barley Groats

Pears, as one of the few fruits that can be cultivated in cold climates, were
commonly used since prehistoric times as evidence shows. The Vikings, as
agricultural people, had a diet rich in fruit and grains. These pear barley
groats are an example of a typical Viking family meal, prepared in one pot,
warm and hearty, and most importantly packed with fuel. This is exactly the
type of sweet breakfast Helga would have prepared Floki while he was still a
humble boat builder back in Kattegat.
Servings: 20-24
Total Time: 25mins
Ingredients:
2 cups water
2 tbsp honey
6 pears (peeled, cored, and halved)
1 cup cracked barley groats
4 cups whole milk
 Pinch salt
Pinch ground cinnamon

Directions:
1. Bring the water and honey to a simmer in a saucepan.
2. Add the pear halves and cook them in the honey-water until tenderized.
3. In the meantime, add the barley groats and milk to a second saucepan over
moderate heat and simmer for half an hour, stirring often, until the groats are
tender.
4. Season the groats with a pinch each of salt and cinnamon.
5. Drain the pear halves and chop. Fold the chopped pear into the cooked
groats and serve.
 Rollo’s Sweet Wine Cakes

Vikings loved wine, but they didn't get to try it very often. Unless, of course,
they were Ragnar’s older brother Rollo Sigurdsson who went on to become
the first Duke of Normandy in France.
Servings: 12
Total Time: 35mins
Ingredients:
16 ounces self-raising flour
1 tbsp sweet white wine
Pinch of aniseed
Pinch of cumin
1¾ ounces lard
1 ounces cheese (grated)
1 egg (beaten)
12 bay leaves
Directions:
1. In a bowl, combine the flour with the sweet white wine and add a pinch
each of aniseed and cumin.
2. Rub in the lard followed by the grated cheese and bind the mixture with
the beaten egg.
3. Using clean hands, form the mixture into 12 evenly-sized portions. Shape
into small cakes and add a bay leaf to the top of each cake.
4. Bake in the oven at 390 degrees F for 25-30 minutes, until springy to the
touch.
 Skyr

Dating back to Viking times, Skyr is one of the oldest foods in the world. It is
protein-rich and is a stable enough provision to survive long journeys. This
food would have been useful for Vikings like Ivar the Boneless who was
often away from his kingdom invading Anglo-Saxon England.
Servings: 2 cups
Total Time: 13hours 5mins
Ingredients
½ gallon skim milk
2 tbsp plain or vanilla-flavored Icelandic yogurt
2-5 drops liquid rennet
⅛ cup warm water
Sugar (to sweeten, optional)
Fresh fruit (of choice, to serve, optional)
Chopped nuts (to serve, optional)
Directions:
1. Over low heat, heat the milk to a temperature of 180 degrees F, this can
take as long as 60 minutes.
2. When the milk is at 185 degrees F, remove from the heat, and set aside to
cool to room temperature for 30-40 minutes. Remove any surface skin.
3. In a jug combine 1 cup of the now cooled milk with the yogurt and pour it
back into the milk,
4. Dissolve the liquid rennet in the water and pour it into the milk.
5. Cove the milk with a clean towel and set aside in a warm environment for
12 hours.
6. Once the whey has separated from the curd, place a clean kitchen tea towel
into a colander and transfer to a bowl.
7. Pour the Skyr into the colander. Tie the ends of the towel together and
transfer the bowl to the refrigerator for 6-8 hours, until the whey has drained
off the mixture.
8. Spoon the Skyr into a mixing bowl and with a smooth, mix vigorously
until silky smooth.
9. Sweeten to taste and serve topped with fresh fruit and chopped nuts.
 Sticky Stuffed Dates

The Norse equivalent of pop-in-the-mouth candies, we bet Ragnar’s sons

Bjorn, Ivar, Ubbe, Hvitserk, and Sigurd loved stealing these tasty treats from
the banquet table as children.
Servings: 20-24
Total Time: 25mins
Ingredients:
Pinch black pepper
12 pitted Medjool dates
36 pinenuts
Sea salt
2 tbsp honey

Directions:
1. Crack a little black pepper into the pitted dates.
2. Stuff each date with 3 pinenuts and arrange them on a plate.
3. Sprinkle a pinch of sea salt over the dates.
4. Warm the honey in a frying pan until runny. Add the stuffed dates to the
pan and toss them in the honey until coated evenly.
5. Transfer to a serving plate and enjoy.
Bonus Recipe
 Homemade Viking Mead

Just in case you want to embrace your inner Viking and try your hand at
mead-making, follow this simple recipe using easy to source, modern-day
ingredients.
Servings: 32
Total Time: 30mins*
Ingredients:
Water
2-3 pounds honey
1 cup fresh berries (of choice)
1 orange (unpeeled, sliced)
10 raisins
½ (0.176 ounce) package Champagne yeast

Special Equipment:
Large saucepan
 Large funnel
Long handles spoon
1-gallon glass jug
Airlock with rubber stopper
Thermometer
Auto siphon with tubing
Bottling wand
Flip top bottles

Directions:
1. Before you begin making the mead, sanitize any special equipment that
will be needed in the brewing process.
2. Heat approximately ½ gallon of water in a pan set over moderate heat.
Once warm, but not at a boil, add the honey and stir well to dissolve. Turn the
heat off.
3. Add the berries and orange, along with their skin, and raisins to the 1-
gallon jug.
4. Using the larger funnel, pour the honey-water into the jug.
5. Top off with cold, filtered water, leaving only 2” of head space. Mix the
ingredients gently to combine and put on the lid.
6. Ensure that the temperature of the mixture is below 90 degrees F before
and the yeast. Replace the lid tightly and shake the jug for 1-2 minutes to
distribute.
7. Add some water in the airlock to reach the line and place the rubber
stopper end into the jug. Set the jug aside in a dark place. It will begin to
bubble in 18-20 hours.
8. After approximately 6 weeks of fermenting, bottle and age the mead.
*Plus 6 weeks fermenting time.
 About the Author
As a child, spending time in the kitchen excited Sharon. She particularly
enjoyed her family ritual of cooking together during the weekends, but she
didn’t think that would be her path. Actually, at the time, she thought she
could only be a chef or own a restaurant and wasn’t sure if she could pull it
off.
She spent most of her mid-20s in a cubicle at an advertising agency where
she worked as a copywriter. At every chance she got, she let herself dream
and pen down cooking ideas, which she would experiment with and try to
create whenever she got the chance.
She wanted more as her yearning for food cultures grew. After a eureka
moment, she figured out that she didn’t have to be a chef or own a restaurant
before she did what had always been a part of her. She did some research and
found out a catering school where she earned a diploma.
Deciding to write as much as she can about food, she took up part-time editor
roles at food blogs and also ghostwrote a couple of cookbooks before she
branched out to do her thing.
She resigned her job and turned her home, which she shared with her fiancé
to her office. A decade later, she shares it with her husband, their two kids,
and a dog, and she is still writing about food.
 Author's Afterthoughts

Perhaps, one of the greatest fears a writer has is to be the author of a book no
one reads. This fear lingers for so long that it takes a lot to shake it off – if
you shake it off. So, you must know how thankful I am to you, my reader that
you went for this book and read it. Believe me, it is a dream come true.
We have connected with this book, and I would like for us to stay connected.
I would like to hear your thoughts about the book, and I am sure there others
who are waiting for comments such as yours to decide if this book is the right
fit for them. If you enjoyed reading this book and learned something from it,
(I hope you did) I would like to ask you to leave a review. I hope that it is not
too much trouble.

My sincerest thanks,
Sharon Powell