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9 posts from November 2013

November 29, 2013

Recipe: Lussebullar (Lucia Saffron buns)

No December in Sweden and Norway is complete without the delicious Lussebullar - a soft saffron bun. Perfect with Glogg mulled wine.

There are many, many different ways to make these buns. Some people add Kesella or quark to the mixture (it makes a more moist bun) - if you choose to do this, replace half the milk with quark or Kesella and follow the recipe as normal, except you add the quark when adding the soft butter.

Note: Our recipe uses ground saffron powder. It can be hard to get hold of in the UK - so if you use strands, gently grind them in a pestle & mortar and infuse them in the warm milk before using. 

Click here to download the pdf of the recipe 



November 28, 2013

Last Christmas...

Last christmas, we made a Christmas card and it made us laugh. We just found it again. We're going to make another one this year - and probably laugh a lot again.


November 25, 2013

Six degrees of Scandi TV (by The Guardian)

Thanks to The Guardian for composing this.


November 22, 2013

WIN tickets for 'You & Me Forever' closing gala at Nordic Film Festival


The Nordic Film Festival opens in London on 25th Nov and is on until 4th December 2013.

We've got a pair of tickets to give away to the closing night London premiere gala screening of new Danish drama YOU & ME FOREVER (directed by Kaspar Munk, Denmark 2012) on 4th December at 8.20pm, Cine Lumiere (South Kensington). The screening will be followed by a Q&A with the three lead actresses from the film. 

More information on the film can be found right here.

To be in with a chance to win, just answer this easy question:

Director Lars von Trier is from which Scandinavian country:

a) Denmark

b) Norway

c) Sweden

Answer to iloveherring@scandikitchen.co.uk before Monday at noon (Mon 25th Nov), winner will be drawn from all correct entries. No cheating. Usual rules apply. No alternative prize. Winner must be able to attend event on 4th December.

Recipe: Creamed rice pudding (Nordic Christmas)


Photo: By the wonderful Marie-Lou Avery (copyright). 

This recipe is a must for any Nordic Christmas, in particular traditional Danish Christmas. To make it more Norwegian, use a Raspberry sauce instead of cherry. Swedes add different fruit - sometimes orange or mandarin segments is added.

Keep one almond whole and add it to the dish before serving. The person who finds the whole almond gets a present, usually a marzipan piggie or box of fancy chocolates.

Download the recipe here: Nordic Christmas Rice pudding


For the rice pudding: (ideally, make the day before)

- 180g pudding rice

- 300ml water

- 1 litre whole milk

To assemble:

- 100g blanched almonds

- Seeds from two vanilla pods

- 4 tbsp sugar

- 250ml whipping cream


- Put the water in a thick-bottomed saucepan and add the rice. Bring to the boil and cook for about 2 minutes.

- Turn down the heat to low and add the milk. Cook for about 10 minutes, stirring frequently. Cover the pan and simmer for about 20 minutes, stirring occasionally until rice is cooked through. Cool completely, ideally over night.

- The next day, chop the almonds into chunky pieces, apart from one, which should be kept whole.

- Add the vanilla seeds, sugar and chopped almonds to the cold rice pudding and stir. In a separate bowl, lightly whip the cream and fold it into the rice pudding. Finally, add the whole almond. Chill until serving with warm cherry sauce.

Most people buy the cherry sauce topping (we recommend Fynbo Cherry Sauce). There is enough to do at Christmas without this extra task!  However, if you do fancy making it, here’s how. 

For the cherry sauce:

- 2 jars of cherries in juice (300-350g each) – such as Morella cherries.

- 100ml cherry juice from the jars

- 1 tbsp potato flour or cornflour

- 2 tbsp caster sugar

- Combine a small amount of the juice and potato flour (or corn flour) to make a ‘roux’, and set aside.

- In a saucepan, bring the sugar, cherries, and the rest of the juice to the boil.

- Add the ‘roux’, stirring constantly. Turn the heat to low until the sauce is ready so it doesn’t boil. Have a taste to see if more sugar is required, depending on what type of cherries you’ve used.

November 21, 2013

Nordic Christmas Markets 2013 - this weekend 22, 23, 24 November


This week and weekend is on of the biggest in the Nordic ex-pat calendar. It’s the week of the Christmas Fairs.

We support these fairs wholeheartedly and we absolutely love going along and help if we can. The different organisation and Churches play a very important role to all Nordic ex-pats both for general support, religious support, as a meeting point, cultural centres and just simply nice places to be and visit.

Here’s the low down for this weekend’s markets in London:

Swedish Church Christmas Fair - Marylebone

A really wonderful and warm welcome to all at the Swedish Church in Harcourt Street. Open Thursday till 20:00 and all day Saturday and Sunday. We specifically recommend the traditional Glögg mulled wine, a secret recipe by The Reverend Mikael Persson, the Swedish Priest. Heavenly (Excuse the pun). We went to the pre-view yesterday and got our hands on Pippi Longstocking umbrellas and fancy knitted kid's strawberry hats!

Swedish Church is on Harcourt Street W1 - directions here www.swedishchurch.com

Norwegian Church Christmas Fair - Rotherhide

Everything from waffles to lompe, mulled wine and a lot of Norwegian ‘Jule’ cheer. The Norwegian Church in Rotherhide is a huge cultural centre for all things Norwegian – and Norwegian people and friends of Norway. The food market is huge and bulging with goodies.

ScandiKitchen will have a stand right outside the Norwegian Church where we will be serving hot mulled wine.

Sjømannskirkens Julebasar is on 22-24 November 10:00-18:00

How to get to the Norwegian Church (nearest tube Rotherhide) click here

Danish KFUK YMCA Christmas Bazaar – Hampstead

This event is a pilgrimage for a lot of ex pat Danes every year. It’s extremely busy and packed but worth a trip – they have everything from hotdogs to Christmas beers and real Danish ‘hygge’ feelings. They do a lot of decorations too – from calendar advent candles to ceramics so you can pick up a few prezzie.

Dansk KFUK’s Julebazar is on 23/24 November 10-17.  Find the Danish Bazar here

The Finnish Church in London Christmas Market

A warm welcome and genuine Christmas cheer awaits you at the Finnish Church in Rotherhide – everything from ‘squeaky cheese’ and Rye pastries with egg (Karelian Pies) and cinnamon buns as well as a huge food market. Open all this week until Sunday at 17:00.

ScandiKitchen will be there as we are part of the Scandi Christmas Market taking place between the Norwegian and Finnish church – so pop over and see us.

Nearest tube is Rotherhide; here’s a map Click here

Scandinavian Christmas Market 2013

Scan Events are doing the Scandi Christmas Market again this year in Rotherhide, outside the Finnish and Norwegian Churches.  Open Fri, Sat and Sun all day – pop by and say hello to us, we’ll also be there, selling hotdogs and warm mulled wine. Say hi to our team: Marte, Linnea, Jonas, Little Jonas, Torben and Kaisla.

More about Scandinavian Christmas Market here



November 14, 2013

ScandiKitchen 'Gold Glögg' 2013


ScandiKitchen’s Golden Glögg

Scandinavians adore mulled wine, which we call 'glögg' (pronounce it 'glerg'). In Sweden, they drink over three million litres of the stuff every Yuletide.

While red-wine based glögg is traditional, we love to experiment with new flavours and methods. This 'golden glögg' is made with white wine, and is lighter on the palette.

For this recipe (and any white mulled wine), make the extract first and only mix it with the wine once you're ready to serve. White wine has a tendency to taste sour if heated multiple times.

For the extract, you'll need:

  • 1 large stick of cinnamon
  • ½ vanilla pod
  • 2-3 star anise
  • 6 whole cardamom pods
  • 8 whole cloves
  • 65g golden caster sugar (or raw cane sugar)
  • 100ml apple juice

Plus: 1 bottle of dry white wine (nothing too fancy, but something dry will work well)

Method: Place all the extract ingredients in a pot and bring to the boil. Leave to simmer on a low heat for about 10 minutes. Turn off, cover, and leave to cool for at least an hour - overnight, if you can. Strain the extract to remove the spices and store the liquid in a sealed container in the fridge - it can be kept for a good few days.

When you're ready to serve, empty the bottle of white wine into a large saucepan and stir in the extract. Heat until hot, but not boiling. Pour into mugs and serve immediately - for the full Scandi Yule experience, accompany the glögg with some Swedish 'pepparkakor' spiced biscuits.

For a fruiter result, add a very thin slice of orange to each mug before pouring in the warm glögg. If you fancy a bit more Christmas cheer, add a handful of raisins and a small measure of dark rum to the mugs before pouring in the glögg.

God Jul / Happy Christmas

The Kitchen People x

Image by Marie-Lou Avery / Recipe by Bronte Aurell at ScandiKitchen

November 13, 2013

Pimp my Gingerbread House 2013



‘Pimp my gingerbread House’ is an annual event at ScandiKitchen. Take one Anna’s Gingerbread House Kit, assemble it however you want – and pimp it up with all your artistic desires. We want to see how pimped up a kit can be. Go wild, go nuts. Unleash your hidden house building talents.

Previous years we've had anything from Snow White cottage, X-Factor houses full of snow, dragons, In The Night Garden, Melodifestivalen houses and building sites and crack houses.  

Take a few pictures of your creation – then mail it to us and let us know which category you wish enter:

Under 7's (with not too much help from grown ups)

7-15 years old

Adult - for artistic talent and decorating skills

Special prize - Most genuinely pimped up, creative, crazy house and original idea (any age)

The Prizes:

Big Gift Box of Scandinavian Sweeties - so many Sweeties your parents might not talk to us for a month (both for under 7's and 7-15 categories).  

Main Adult Prize: A Christmas Hamper from Scandi Kitchen and a voucher for lunch for two

Special Prize for creative effort: Free coffee for a month (35 coffees) OR a nice Scandi Hamper (you choose which prize you prefer)

Send the photos of your creations to iloveherring@scandikitchen.co.uk by 16th December 2013. Don’t forget to tell us your category and a bit about your creation. 

By e-mailing us your photos you agree that we can publish them on our blog and website. Please do not send us your whole house, a photo will do, thank you.

Get some inspiration here from last years entries HERE 

Happy Pimping!

November 06, 2013

J-Day at ScandiKitchen 2013 - 15th November 18:00


Tradition in Denmark is to have a bit of a do when the annual Christmas Beer from Tuborg is released. 

So, we thought we'd have a it of a do too when our stash gets into store on the 15th November.

We're a few weeks behind the Danish event, but it does take a while for the delivery to come over... Still, better later than never, we say.

The soiree is an invite only thing - but you can get your name on the list by e-mailing bronte@scandikitchen.co.uk

There will be Julebryg beers, glogg, aebleskiver snacks, Danish hotdogs and of course some really awful Danish Christmas music.

We can only accomodate a certain number of people so get your name downon that list, pronto.


The Kitchen People x

Juleweb Tuborg Julebryg Daaser




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