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Hygge is the curl of steam coming off hot soup, the aroma of wine mulling with spices on the stove, the quiet stirring of morning oatmeal on the stovetop and the slow-curing of local fish. The recipes are soothing comfort food dishes that nourish the soul. They're straightforward, welcoming and accessible to all regions of the world from Scandinavia and beyond. Here's how to hygge deliciously, during COVID-19.


1. Mulled Wine (Glögg)

Glögg is a famous Scandinavian mulled wine that hygge-doers love to sip on, but it can pack a punch. Get ready to fully relax with this recipe.


1) 4 cups apple cider
2) 1 bottle (750 mL) red wine, such as Cabernet Sauvignon
3) ¼ cup honey
4) 2 cinnamon sticks
5) 1 orange, zested and juiced
6) 4 whole cloves
7) 3 star anise
8) 4 oranges, peeled, for garnish
1. Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve.


2. Smoked Trout Nordic Toasts

Hygge is all about staying in, getting comfy and making your own meals, so a homemade lunch is essential. Smørrebrød, a Danish open-faced sandwich, is often topped with smoked fish and other homemade treats, like pickled cabbage and beets. This light and refreshing option pairs well with earthy squash soups.


1) 2 slices À L’Européenne Pumpernickel Rye Loaf

2) ½ cup (125 mL) PC Mayonnaise

3) 2 Tbsp (25 mL) finely chopped PC Fresh Chives

4) 2 Tbsp (25 mL) finely chopped PC Fresh Dill

5) 1 tsp (5 mL) each finely grated lemon rind and lemon juice

6) 1 pinch freshly ground black pepper

7) 1 pkg (150 g) PC Smoked Rainbow Trout

8) Lemon slices


 1) 1 large hard-cooked egg, peeled and sliced

 2) 1 radish, thinly sliced

 3) 1 mini cucumber, thinly sliced

4) 2 cherry tomatoes, thinly sliced

5) Watercress

 6) ½ inch (1 cm) length chives

 7) Sprigs of dill

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.

1. Garnish with combinations of egg, radish, cucumber, tomatoes, watercress, dill and chives. Serve with lemon slices.


3. Slow Cooker Swedish Meatballs

Make sure to serve this hygge favourite of Sweden with either lingonberry or red currant jelly, a traditional condiment pairing to complement and tame these savoury meatballs. 


1) 1 cup beef broth

2) 1 Tbsp Worcestershire sauce

3) 1 lb(s) ground pork

4) 1 lb(s) ground turkey

5) ½ cup plain breadcrumbs

6) 2 large eggs

7) 1 ½ tsp ground allspice

8) 1 tsp onion powder

9) Kosher salt and freshly ground black pepper
10) 3 Tbsp unsalted butter, at room temperature
11) 3 Tbsp all-purpose flour
12) ¼ cup sour cream
13) 1 Tbsp lingonberry or red currant jelly, optional
14) ½ cup fresh flat-leaf parsley leaves, chopped

1. Add the beef broth and Worcestershire sauce to a 6-quart slow cooker.

2. Add the pork, turkey, breadcrumbs, eggs, allspice, onion powder, 2 teaspoons salt and 1/2 teaspoon pepper to a large bowl. Mix the meat with your hands until the mixture is uniform in color and texture. Scoop level tablespoonfuls, and roll them into balls; place them in a single layer in the slow cooker. When the bottom of the cooker is covered, add a second layer, starting on the outer edge. (The outside of the cooker is hotter; meatballs on the edge will cook more quickly than those in the center.) Cover and cook on high for 2 hours, until the meatballs are cooked through.

3. Meanwhile, rub the butter and flour together in a small bowl to make a smooth paste (which will be used to thicken the sauce). Pinch off 1/2-inch balls, and set on a small plate.

4. Transfer the meatballs with a slotted spoon from the slow cooker to a large bowl, leaving the cooking liquid in the pot. (You should have about 1 1/2 cups liquid.) When removing the meatballs, start from the outer edges and scoop carefully. Some may be stuck together; gentle coaxing with the spoon will separate them.

5. Whisk the butter-flour paste into the cooking liquid, 1 or 2 balls at a time, to incorporate. Whisk in the sour cream and jelly, if using. Return the meatballs to the slow cooker, and stir with the spoon to coat. Cook on high, uncovered, until the sauce is thickened, 30 minutes. Adjust the setting to keep warm, sprinkle the meatballs with the parsley and serve.


4. Balsamic Roast Pork Tenderloins

‘Flæskesteg’ is a traditional Danish roast pork dish that’s commonly served around the holidays. It’s often dished up with potatoes and cabbage, and is served family style to encourage sharing around the table. If you can’t locate pork belly, pork tenderloin or a pork loin roast make for a beautiful alternative at your hygge-filled feast.


1) 4 ½ lb(s) pork tenderloins, 2 packages with 2 tenderloins in each package

2) 4 Tbsp balsamic vinegar

3) 4 Tbsp extra virgin olive oil

4) 8 cloves garlic, cracked

5) steak seasoning blend or coarse salt and black pepper

6) 4 sprigs fresh rosemary, leaves stripped and finely chopped

7) 4 sprigs fresh thyme, leaves striped and finely chopped

1. Preheat oven to 500ºF.

2. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

3. Place tender loins on a non-stick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat.

4. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.

5. Let meat rest, transfer to a carving board, slice and serve.

5. Nordic Oats with Pumpkin Seed Oil

Slow down and watch the curls of steam rise from steel-cut oatmeal topped with a Nordic favourite, buttermilk. This is a nourishing breakfast to start a hygge-filled winter’s day.



1) 1 cup steel-cut oats

2) 1 tsp sea salt

Booster Topping

1) 1 cup walnuts, chopped

2) ½ cup unsweetened coconut chips or flakes

3) ⅓ cup pumpkin seeds

For Serving

1) 6 - 8 dried figs, sliced

2) Birch syrup

3) Pumpkin seed oil

4) Buttermilk, well shaken

1. In a large pot, bring oats, salt, and 4 cups water to a boil, reduce to medium, and cook, uncovered, for 25 minutes, stirring once or twice. Lower temperature nearing end of cooking time to avoid splatters, if necessary.

Booster Topping
1. In a large skillet, add walnuts, coconut, and pumpkin seeds. Toast over medium for 1 to 2 minutes, until fragrant and beginning to brown (watch carefully to avoid burning coconut). Transfer to a bowl and cool before storing in an airtight container or jar in the pantry or refrigerator for up to 2 months.

For Serving
1. Divide cooked oats evenly between 4 bowls. Top with Booster Topping, dried figs, and a drizzle of birch syrup and pumpkin seed oil. Serve with buttermilk.


6. Hot Smoked Sockeye Salmon with Charred Orange and Maple Syrup

Preparing food at an unhurried pace, showing respect for the ingredients and nourishing your body and soul are some of the core aspects of hygge. A common Scandinavian protein, smoked fish, slows down the pace of cooking, resulting in a meal where you can truly taste the love.


1) 2 oranges

2) 2 cups (500 mL) brown sugar

3) 1 cup (250 mL) kosher salt

4) 1 Tbsp (15 mL) black pepper

5) tsp (5 mL) ground juniper berries

6) 1 tsp (5 mL) ground coriander seed

7) 2 Ocean Wise sockeye salmon fillets, about 1/2 lb (230 g) each

8) 1 cup (250 mL) maple syrup

1. With a fine grater, zest the oranges and set aside—they will be grilled later.Make the salmon cure by combining the salt, sugar, spices and orange zest, and mix well. Completely crust all sides of the Ocean Wise salmon in the cure. Lay the fillets skin-side down on a parchment paper–lined baking sheet. Let sit in the fridge for 1 1/2 hours.

2. Rinse off the cure under cold water and pat fillets dry with paper towel.At this point, you will need to set up your smoker. Place the Ocean Wise salmon into the smoker. Make sure that your smoker is hot, the internal temperature should be around 120–140°F (50–60°C) with full smoke. Brush the fillets with maple syrup and place into the smoker. Brush the Ocean Wise salmon with maple syrup every 5 minutes or so. They will need to smoke for 45 minutes, until the salmon flakes when touched with a fork.

3. Slice the oranges in half, place cut-side up under a broiler, and let roast until they are charred.

4. To Serve: Squeeze the juice from the broiled oranges onto the salmon just before serving.


7. French Onion Soup Casserole

Hygge can be embraced by all, no matter their locale. This super-cozy casserole invokes the spirit of French country cooking, making you feel taken care of at first bite.


1) 3 Tbsp unsalted butter

2) 4 cups sliced Spanish onion

3) 1 tsp salt

4) 2 Tbsp Madeira wine

5) 2 1/2 cups beef stock

6) 1 Tbsp Worcestershire sauce

7) 1 tsp black pepper

8) 2 sprigs fresh thyme

9) 6-8 1 inch slices of French baguette, toasted

10) 1 cup of Gruyere cheese, shredded

11) 1/2 cup Parmesan cheese, shredded

12) 1 Tbsp butter, melted

1. Heat butter in a large pan over medium. Once butter is bubbly and foaming, add the onions and salt. Stir onions to coat in butter and let cook until deep brown and caramelized, about 30-40 minutes, stirring intermittently.

2. Once onions have caramelized, pour in Madeira wine, stir and continue to cook until alcohol is evaporated and liquid is fully absorbed into onions, about 1 minute.

3. Preheat oven to 400°F. Add beef stock, Worcestershire sauce, black pepper and thyme. Increase heat to medium and cook until stock reduces by about 1/3, about 5 minutes.

4. Pour contents of pan into a medium-size casserole dish. Remove thyme sprigs. Arrange toasted baguette slices over onion mixture and press down allowing the bread to absorb the liquid. Sprinkle with cheese and drizzle with melted butter.

5. Bake in oven until cheese is melted and golden, about 30 minutes. Serve immediately.

Prep: 15 minutes
Total: 1 hour 15 minutes
Serves: 6


8. Morning Glory Yogurt Loaf

The act of baking and serving sweet treats makes the hygge ritual that much more special. The uncomplicated, unfussy nature of quick-breads makes them a perfect pairing with a warming cup of tea or hot chocolate on a cool winter morning.


1) 6 Tbsp unsalted butter, at room temperature

2) 1 cup sugar

3) 3 eggs, at room temperature

4) ⅔ cup plain yogurt

5) 2 tsp finely grated orange zest

6) 1 ⅔ cup all-purpose flour

7) 2 tsp baking powder

8) ¼ tsp salt

9) Pinch ground cinnamon

10) 1 cup peeled and diced fresh peaches, or one tin (14 oz/398 mL) crushed pineapple, well-drained

11) ½ cup raisins

12)⅓ cup sweetened, shredded coconut

1. Preheat the oven to 325f (160c) and grease a 9 — 5-inch (2 L) loaf pan.

2. Cream the butter and sugar together. Add the eggs to the butter mixture one at a time, blending well after each addition. Stir in the yogurt and orange zest.

3. In a separate bowl, sift the flour, baking powder, salt, and cinnamon, and stir this into the butter mixture. Stir in the peaches (or pineapple, if using), raisins, and coconut. Scrape the batter into the prepared pan.

4. Bake for 60 to 70 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the loaf for 30 minutes, then tap it out of the pan to cool completely on a cooling rack. The loaf will keep, well wrapped and unrefrigerated, for up to 3 days.


9. Baked Rice Pudding

Eating rice pudding is a Danish holiday tradition, but the dish in its many forms is enjoyed from morning to night throughout the year. Take the no-stir approach and cozy up on the couch with a good book while this baked rice pudding bubbles away in the oven.


1) ½ cup long grain white rice

2) 2 cups milk

3) 1 cup light cream

4) 1 tsp vanilla extract

5) 1 tsp orange zest

6) ½ tsp cinnamon

7) 2 Tbsp butter

8) ¼ cup sugar

1. Preheat oven to 350ºF.

2. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain.

3. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir.

4. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes.

5. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes.

6. Stir mixture after 45 minutes. Serve warm.


10. Mulled Cider

Warming spices of cloves, allspice and cinnamon soothe, filling the hygge home with the welcoming aroma of mulled cider.


1) 2 qts apple cider

2) 2 sticks cinnamon

3) 2 whole allspice berries

4) 2 whole cloves

5) 1 orange, thinly sliced

1. Place all ingredients in a large saucepan and bring to a simmer on the grates of the grill or over a burner. Divide among individual mugs and serve hot.


See You Soon !




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