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6 posts from May 2014

May 29, 2014

Recipe: Smoked Mackerel salad with fennel and apple

Mackerel___fennel-0-6_original

Ahhh, hello summer. 

Try this salad - it may sound simple, but it is very delicious.

Smoked Mackerel Salad with Fennel, Apple and peas

Serves 2

  • 1 packet smoked mackerel fillets (approx. 250-300g)
  • A large handful of mixed salad leaves
  • ½ fennel bulb
  • ½ tart apple such as Pink Lady or Granny Smith
  • 200g frozen peas
  • A tablespoon chopped chives
  • A tablespoon of fresh tarragon
  • Salt, pepper, a dollop of olive oil and a squeeze of lemon juice

Dressing:

  • 50g honey
  • 15g whole grain mustard
  • 15g red wine vinegar

Finely shave fennel on mandolin or with a very sharp knife and place in a bowl.  Then shave the apple in similar thin pieces. Combine with fennel, then dress with lemon juice and a few drops of olive oil.

Arrange the mixed leaves on individual plates or a large flat serving dish.

Thaw the peas and sprinkle on the leaves along with the tarragon and chives. 

Tear bite sized pieces of smoked mackerel and arrange across the salad (taking care to check for bones), then add the fennel and apple pieces on top.

To make the dressing, whisk ingredients with a fork then use sparingly on the salad, as needed. Season to taste with salt and pepper (depending on the seasoning of the fish), you may not need to use much).

Enjoy immediately.

May 23, 2014

Gravlax & Potato Summer Salad

Gravadlax_salad-0-8_original (2)

Serves 2-4 people.

This is a wonderful summery cured salmon salad. Perfect for any Smorgasbord.  The ingredients can be changed to fit personal taste – sometimes, we add boiled egg to the recipe, or whatever crunchy veg we have in the fridge… 

When we have this salad on at the café, it is one of the most popular salads. Healthy, filling, delicious and authentic all in one.

Ingredients

  • 300g cooked, cooled new potatoes, halved
  • 200g cured salmon (or normal smoked salmon, if you prefer)
  • 100g green beans, blanched, cut into 3-4 cm pieces
  • 150g blanched green asparagus, cooled, cut into 3-4 cm pieces
  • 100g green peas, blanched, cooled
  • 10 cherry tomatoes, halved
  • A handful of crunchy green leaves (from iceberg to frisee – which ever you prefer)
  • 1/4 cucumber, cubed
  • 1 tbs chopped chives
  • Sprigs of dill to decorate

Add all ingredients to a bowl and mix gently. Arrange on a serving tray and drizzle over 2 large tablespoons of dill and mustard dressing. You can buy ready made Dill & Mustard dressing here 

Dill and mustard dressing – how to… (this will make a larger quantity than needed but you can keep it in the fridge for a week and use for sandwiches or other salads)

  • 2 tbs of Swedish Mustard (we really like Slotts Senap)
  • 1 tbs white vinegar

  • 1 tsp sugar 

  • A pinch of salt and pepper
  • 100 ml of rapeseed oil

  • 4 tbs finely chopped fresh dill

Mix mustard, sugar and vinegar in a bowl. Add the oil carefully, start by adding a few drops, then steadily adding a thin stream of oil to emulsify the dressing. If you add it too quickly it will split. Keep whisking until you have a good, creamy consistency.  Add a little bit more oil if it is too thick.

May 07, 2014

18 ways to be more Norwegian

We'll be celebrating Norwegian Constitution Day on 17th May along with the rest of Norway - so we thought we'd make a little selection of ways you can be more Norwegian:

 

1. When you 'gå på tur' (go for a hike) you always bring a Kvikk Lunsj and an orange. And you never,  EVER, allow anyone who isn't Norwegian to call your Kvikk Lunsj a 'Kit-Kat'.

Kvikklunsj 

 

2. Eat brunost. Enthuse about brunost. Wonder why no one else eats a brown cheese made from whey that looks like brown Plasticine but tastes of caramel and sheer happiness when sliced and put on top of warm waffles that you've made yourself in your heart-shaped waffle iron using batter you keep in your fridge for every occasion that requires waffles.

Vaffel_ost_wilfa

 

3. Eat a frozen pizza called the Grandiosa. Enthuse about a frozen pizza called the Grandiosa. The Grandiosa is the best pizza ever. Italy has nothing on the Grandiosa. Nothing.

F-Brødtekst-grandiosa

 

4. Sweden is good for one thing - the fleske-safari (meat safari). Meat is cheaper in Sweden, so it's worth crossing that border for meat. And booze. And everything else. Everything is cheaper in Sweden.

   Border

 

5. Sweden will never be better than Norway at anything. Apart from the price of everything. But of that you shall never speak openly.

  Swedes

(Denmark will never be better than Norway at anything. Apart from its easy availability of booze. Which you can talk about).  

 

6. Wear cool genser jumpers like this. Perfect for occasions such as being in temperatures of -20, Eurovision, fishing and crossing the border to acquire meat.

Jumper

 

7. Wear the 'bunad' national dress as if you were born in it. Yes, it itches, but that's part of the charm. You'll keep telling yourself. A lot.

Bunad

8. If you're well known for something, become a Norgesvenn - a famous friend of Norway. Norgesvenner in the past included the late Roald Dahl and Leroy from Fame. Today, Linda Evans from Dynasty, Bonnie Tyler and A1 have the honour.

Linda

 

9. In the summer, partake in a ‘Grillfest’. For this you should wear a ‘Grilldress’, which is a shellsuit in bright colours. Also required: curly hair and a fake moustache, plus socks and sandals. Harry Enfield's Scousers are your style icons.

  Grilldress

 

10. Celebrate Taco Friday at home. Every Friday. Unless you’re having Grandiosa, then it’s okay not to have Tacos. TACOS!

SecondColumn

 

11. Eat boiled sheep’s head, dried lamb sticks or cod preserved in lye. And fermented trout - that you should also get down with. 

  Smalahoved-kalrotstappe

 

12. Hyttetur. Every weekend, go to a cabin. Any cabin. If you don’t have a cabin near a fjord, go to your garden shed, even if you live in a bedsit in Hackney. Also, on the way, make sure to repeat point 1. (If you're in Hackney, we sell Kvikk Lunsj at ScandiKitchen.)  Use motivating sentences such as 'Ut på tur, aldri sur' (literally: 'out on a hike, never angry').

  Hytte

 

13. Every summer, go to Syden for two weeks vacation. This basically just means ‘The South’. Copenhagen counts. Or Oslo, if you're from Trondheim.

Syden

 

14. Use the term ‘Utepils’, meaning ‘to sit outside and have a beer, even if the sun just came out four minutes ago’. We do that here in the UK too, but we don't have the word for it.

Utepils

Utepils Photo Richard Sagen 

 

15. Flags. Celebrate your flag, every day of the year and especially on 17th May. On this day, purchase seven more flags to your collection. Wave them all around. 

7012961-norske-flag

 

16. Norwegians are born with skis on their feet. Uncomfortable for the mothers, but useful once they learn to stand up and navigate down snow covered mountains. If you can’t ski, don’t move to Norway.

  Snow baby skiing

 

17. Enjoy your hotdog wrapped in a potato pancake. It's a thing.

Hotdog

 

And finally: 17th May - 'Syttende Mai'. 

Celebrate Norway's national day on 17th May. No exceptions.

You are proud of Norway. 17th May is the most important day of the year, better than Christmas, birthday and Eurovision put together. The Norwegian Constitution Day is a day celebrated by all Norwegians and Norgesvenner (see above).

Get up, eat Norwegian food, wear a bunad (see above) sing songs about how much you love Norway. Wave flags around a lot. Ice cream. Waffles (see above). Brown cheese (see above). Repeat. Follow with alcohol (possibly purchased in Sweden). Forget how you got home, but wake up loving Norway even more than before.

Happy 17th May, everybody - see you at the ScandiKitchen or the park.

17.mai_london 

May 01, 2014

ScandiKitchen's Eurovision Bingo 2014

Every year we play Eurovision Bingo. This year is no exception. Play live with us on our Twitter feed during all the shows - from the semi finals to the grand final on 10th May. 

You can find us on Twitter here 

We're handing out Eurovision Bingo Cards all next week at the cafe so make sure you pick yours up when you pop by to stock up for your Eurovision Party at home.

2014_sk_eurovision_bingo

Essentials for a Danish Eurovision Food Party

 

Click here for our essential list of the top Danish Eurovision food for your themed party.

This May, Eurovision comes to Copenhagen. We’ve been inundated with requests about how to best make a Danish-themed Eurovision party for the grand final on 10th May.

Across Scandinavia, we treat ourselves on Eurovision evening. This means snacks, sweets and crisps. Nothing healthy. We love our treats, and this is one evening when we don’t hold back on the bad stuff. Below is a list of essentials, and a suggestion for a dinner or open sandwiches that you can easily make at home.

All the crisps

Some form of cheesy puffs – either Kims Ostepops or Cheez Doodles are fine.

Kims Snack Chips – pricier, but really good and worth the extra.

Sourcream & Onion from Estrella – a Swedish brand but sold in Denmark, too.

We love to dip our crisps - such as the Estrella ones, so we always make some form of dip mix. Our favourites here at SK are the dill or Holiday brands from Estrella.  Mix the powder with a mixture of half-crème fraîche and half yogurt (100ml of each). Stir, and leave to set for about 20 minutes. If too thick, add a dash of milk.

All the sweets

Pick’n’Mix. Get the actual Scandi favourites from SK. A big, huge bag for everybody to share with as many kinds as possible.  If you don’t like liquorice, make sure to order bags without.

Familie Guf or Matador Mix come in smaller bags – no strong stuff. Both very Danish.

All the liquorice

Super Piratos – strong, but solid

Tyrkisk Peber – strong. Just strong. So strong.

For comedy value, try packets of salty Spunk. (We also do a fruit version).

All the chocolate

Marabou is sold all over Scandinavia and is a firm favourite amongst Danes. 

We also love Yankie bars, Holly bars and little mini chocolate turtles such as “skildpadder’.  For comedy value, try Skum Banan.

All the open sandwiches

So very Danish and super easy to make. The most traditional way to prepare an open sandwich is on dark seeded rye bread, but choose which ever bread you prefer. We don’t eat much crispbread in Denmark, so stick to rye, crusty or brown bread.

It is easy to make an open sandwich – it is, after all, just a piece of bread with a little something on top. However, to make it the Danish way, it’s all about decorating the open sandwich in a way to make it look really nice – and ensuring the toppings provide both crunch, texture and taste.

Some ideas:

Cut the bread to the sizes you want.  You can make these as canapé sizes (it will take quite a while to prepare so give yourself good time).  Canapé size is around 4 x 4 cm.  A larger finger food option is 4 x 8 cm – still fine to eat standing up.  Any larger than this and your guests will need cutlery, plates and a place to sit.  Traditional Danish open sandwiches are always eaten sitting down, except when made to canapé size.

Dark rye bread with liver pâté, chopped crispy streaky bacon and sliced, fried mushrooms. Alternatively, just add crispy onions on top of the liver pâté if you don’t want to faff around with frying bacon.

Boiled egg and prawns on dark rye bread. Add a few sliced of boiled egg to your buttered bread, a squeeze of mayonnaise on top and then add prawns. Decorate with a sprig of dill or chopped chives. 

Danish cheese. We love Riberhus, it has a great bite to it. We love it with some form of jam on top (yes, really. TRY IT). Dark rye bread or crusty white bread, a slice of cheese and a dollop of cloudberry or strawberry jam is perfection.

Smoked salmon is a favourite all over Scandinavia. The bread can either be dark rye or crusty white. Butter your bread, top with smoked salmon. You can choose either a dill and mustard sauce, or make it extra Danish with some cold scrambled egg on top to decorate. Top with chives or dill.

Our meatballs are not the same as Swedish meatballs. Danish meatballs are bigger and are made with a mixture of veal and pork, as opposed to beef.  If you have made Danish meatballs, you can slice them and pop them on a piece of dark rye bread. Topping is cooked red cabbage and a sprig of parsley or chervil. 

Roast beef and Danish remoulade. One of the classic combinations. This one needs dark rye bread and very thinly sliced rare roast beef. Arrange the roast beef carefully to give the sandwich some height, then add a dollop of ‘remoulade’ dressing on top (Danes cannot live without remoulade – this isn’t the French version, so make sure you use Danish). Add a dollop of horseradish sauce or freshly grated horseradish, crispy onions and maybe some pickled cucumber.

Fried fish on bread. Does it sound weird? It’s not. A slice of dark rye bread is in order here. Either buy fillets of plaice in breadcrumbs and heat them up, or bread your own mini-fillets of plaice (if you buy them, you may need to cut them in two as they tend to be quite big). It is fine that the fish is cold when you add it to the bread. On top of the fish, add either a dollop of remoulade, or go with the classic combination of a bit of mayonnaise and some fresh prawns. Don’t forget slices of lemon to decorate.

A veggie option is dark rye bread topped with slices of boiled egg and tomatoes, topped with a bit of mayonnaise and chopped chives.

Finally, herring. Don’t be scared of the herring. We love herring. It is hard to pre-prepare open sandwiches with herring because the brine from the herring will soak your bread and it will be impossible for you to eat it with your hands.  Instead, butter pieces of bread and serve the herring on the side for guests to add their own just before eating.  This way, you can make the herring fillets as small or large as you like.  Danish people absolutely favour plain onion herring and curried herring. The latter is very delicious and not at all as bad as it sounds if eaten with rye bread.  Serve herring with shots of Aalborg aquavit. Down in one, sunshine, and the whole show is much more entertaining. Maybe.

No time to make open sandwiches? You need all the hotdogs

Scandi hotdogs.  The easy option.

Danes eat two types of hotdogs, the red ones or the brown ones.  The red one is red. It tastes a bit like the brown one.  We just like the colour.

Red hotdog sausages here

Brown version here

Get yourself some hotdog buns – small ones, not the massive one. Finger rolls are also good.

A standard Danish hotdog will have the following toppings:

 - Ketchup (Bahnke does a good version – we like our ketchup a bit spicy)

- Sweet or strong mustard – find the real Danish ones here

 - Remoulade here

 - Crispy onions here

 - Raw chopped onions (optional – we don’t blame you for not doing this one)

 - Sliced pickled cucumbers (agurke salat) here

To prepare the sausages, bring a pan of water to simmering point then turn it off. Add the sausages for 4-5 minutes until heated through. Wait. Wait some more. Heat the buns and voilà, it’s done. If you try to fry or boil the sausages, they will split. Don’t do it. 1-2 hotdogs per person should be sufficient.

Velbekomme – and enjoy the show. #JoinUs!

Illustrated Beginner's Guide to Eurovision Voting

Click on the image for larger version.

Oh yes, Eurovision fever has begun. Six days to go...

Voting

 Via i.imgur.com

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