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32 posts categorized "dansk mad"

June 12, 2014

Midsummer the Danish way


Danes celebrate Midsummer differently to the Swedes. So, if you fancy doing it a bit different this year, follow this mini-guide

Pick the right date

Midsummer in Denmark is mostly known as Sankt Hans Aften, and is celebrated on 23rd June. We don’t move the date around like the Swedes do. In some parts of the British Isles St John's Eve is observed at the same time. They're essentially the same event.

Collect a lot of sticks

In a similar way to our British and Irish cousins, Danish midsummer is all about bonfires. Ideally on a beach or in a town square. Big, huge bonfires. Start collecting twigs now; you'll need a lot.


Get back into witch burnings

Top off your bonfire with a few straw witches dressed in old lady clothes. Legend says that on the longest night of the year, you burn a few witches and send them off to Brocken mountain in Germany to dance with the Devil. Some stuff the witches with firecrackers, which is not a good idea and quite possibly against the law here. Yes, it’s a bit like Guy Fawkes except it’s not about blowing up parliaments. 

Have a summery dinner with friends and family

Every Scandi tradition revolves around food.  Because the bonfire is not lit until 10pm, you have plenty of time for a Danish midsummer buffet in the garden. In the rain. It is likely to be raining at some point. Don't forget umbrellas.

The-North-East-Skinny-Dip (1)

Find an excuse to go skinny dipping

This is where we deviate from the Brits. If you happen to celebrate by the beach, you'll need minimal encouragement to get your kit off for a swim. In town squares, wait and see what everybody else fancies doing. But do accept that sometimes the skinny dipping doesn’t happen. 


Bake snobrød

The Danes believe they invented snobrød, which are pieces of bread dough rolled around a wooden stick and cooked on the bonfire. If you've ever seen campfire twisted bread, you'll have a good idea of what snobrød is, because it is the same thing.

Eat your snobrød

It’s unlikely that the snobrød will actually ever bake properly, unless you twist and turn it for about two hours over the last embers of the bonfire - and who wants to do that? If you can get the half-baked dough off the stick, fill the hole with strawberry jam. It doesn’t taste any nicer, but it sure doesn't make it any worse. Eating unbaked dough will leave you with a stomach ache - all part of the experience.



Sausages! You need sausages. Throw them onto the fire, scramble around looking for them with a stick, poke them until you’re sure they're on fire, remove from bonfire. Eat. Burn tongue. Enjoy. Make your kids do the same to help them develop fond memories of Danish Midsummer on the beach.


Vi elsker vort land

We Love Our Country is a song also known as 'Midsommervisen' - the midsummer song. It's an old hymn about midsummer and how much we love our country. Nobody ever knows the second verse. However, everyone knows the modern version by Shu-bi-dua, an old Danish pop group. We all prefer this version.  Someone will play other songs by Shu-bi-dua. We may all join in with their classic song (There Is A) Dogshit In My Garden, because this is how Danes roll. We all giggle.

The guy with the guitar

If you see the guy with the guitar, either run or stay close, depending on how you feel. He will almost certainly have a beard and look a bit like Thor (if Thor was born in 1971). He usually sings with his eyes closed. His name is Bent. Or Kaj. Or Flemming. He will encourage everybody to hold hands.

Drink Tuborg

You’re on the beach, man. Drink beer. If you go to the beach with someone’s parents, they will bring a box (yes, a box) of wine and plastic glasses half full of sand. Stick to Tuborg. You've been warned.

Ha' en dejlig midsommer aften!


December 11, 2013

Sankta Lucia - the festival of light

Swedish Lucia For Dummies from Sweden on Vimeo.

This Friday the 13th December is the day of St Lucia and the festival of light. On this day across Scandinavia you will find processions of boys and girls dressed all in white bearing candles and singing carols. This is usually done in the morning darkness, welcoming the light. 

At the front of each procession is a Lucia Bride, wearing a wreath or crown on her head with four or five candles.

On this day, we drink ‘Glögg’ mulled wine and eat either saffron buns (Lussebullar) or little pancake balls called ‘Æbleskiver’. We also over-do the ginger biscuits. Really, way too many ginger biscuits...

The history of St Lucia can be traced back to St Lucia of Syracuse, a martyr who died in 304 – however, the date of St Lucia is also a pagan date.  It was the darkest night where spirits were free to roam and animals begin to talk. So, light was needed to ward of spirits. today's tradition is a bit of a blend of the two.

On Friday we will be serving Glögg and Saffron buns all day and playing carols on repeat.  


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



September 10, 2013

Sweet dreams are made of cheese (a mini-guide to Scandinavian cheeses)


Many of us have memories of sitting in a field on a summer’s day eating crusty French bread and sharing a kilo of creamy brie.  In fact, some of us would like to spend most of our days doing just that, if it was not for the eventual need to then be moved around by a pick-up truck.

Less people have such glorious thoughts when thinking about Scandinavian cheese – in fact, most people associate Scandinavian cheese with Eurovision.  Except those of us who know just how many amazing cheeses actually come from our northern corner of the world.

Even back in the days when old Harold Bluetooth was a nipper and busy taking over the world, the Scandinavians made cheese.  In fact, the old Vikings had a diet rich in milk, butter and cheese and are even said to have found cheese to be a sexual stimulant.

Here’s a guide to some of the top Scandinavian cheeses

1.  Gammelost (Old cheese)
A recipe dating back to the Viking times, “Old cheese” needed very little help to mature.  Most people say both taste and smell resembles something that has spent a few months inside a sweaty old sock.  As you know, nothing pleases a true tyrophile more than a slice of stinky old sock. Admittedly, perhaps due to the taste, younger Norwegians are falling out of love with it, even if it is does have the nickname of Norwegian Viagra.

2.  Danablu (Danish Blue)
We had to include this as it is the most popular export and it is a darn fine cheese.  Invented originally to emulate Roquefort, and quickly making its own mark on the cheese scene, Danablu has a sharp, salty note and is excellent served on just about any kind of bread. Mash it with a bit of syrup to change its character and use it to spread on crisp bread, topped with some sunflower seeds – it really works.  Swedes tend to love blue cheese on ginger biscuits (we say don’t argue with anyone who invented Billy bookcases, Volvos and the zipper).

3.  Brunost (Brown cheese) 
Comes in many different varieties: the two best known are the Gudbrandsdalen (cow and goat) and Ekte Gjeitost (pure goat); the latter is the connoisseur’s choice

Okay, so it’s an acquired taste, but, on average, Norwegians eat about 4 kilos each of this stuff a year so there must be something to it.  It’s as Norwegian as trolls and fjords.  It looks a bit like a block of plasticine, tastes a bit like caramel and is enjoyed on its own, on open sandwiches or with freshly baked waffles:  all you need then is a patterned jumper and people will soon start calling you Haakon.

4.  Rygeost (smoked cheese)
A very Danish invention that is never exported due to its very short shelf life.  Unmatured, smoked cheese made from buttermilk and milk and turned in less than 24 hours, after which it is smoked very quickly over a mixture of straw and nettle and topped with caraway seeds.  This cheese is simply amazing, light and divine eaten on a piece of rye bread.  Resembles a firm ricotta in texture.

5. Vasterbotten
If ABBA is the queen of cheese, Vasterbotten is the king.  A firm, crumbly, aged Swedish cheese not unlike parmesan in smell but with immense flavour and character.  This cheese is a welcome addition to any cheeseboard and is also a partner to any crayfish party.  Can also be used to make the excellent Vasterbotten pie.

6. Hushallsost 
A cheese that has a name that translates as “household cheese” sounds like it belongs on a value shelf in a corner shop in Hackney, but it is actually an excellent cheese.  Mild, creamy, full of holes, this cheese is usually a big hit with the younger generation.  Hushallsost is one of six Swedish food products with a so-called TSG protection (one other cheese, Svecia, also holds this distinction).  Taste-wise it is a bit like the Danish Havarti cheese in texture (the Danes’ favourite and widely available in the UK), although less creamy.  Produced by Arla, Havarti is called Aseda Graddost in Sweden.  In Finland, the Turunmaa cheese is what is closest to Havarti in taste.

7.  Gamle Ole (Old Ole)
A sliceable mature Danish cheese, this baby stinks.  Don’t touch it too much or your fingers will honk all day.  The taste, however, is really lush.  Also known in Denmark as Danbo 45, there are many varieties in the same vein:  ‘Sorte Sara’ is a good version too.  A superb finish to any smorgasbord, eat a slice or two on sourdough bread topped with some lingon jam.  Other excellent strong Danes include Esrom 45 as well as Viggo Mortensen (he’s not a cheese, but he sure looks very strong).

8.  Präst ost (Priest cheese)
Sweden’s most popular cheese.  It was given its name because the farmers at the time it was invented could pay their church taxes in dairy products.   Präst ost comes in many varieties, from the mild to the mature and flavoured with anything from vodka to whisky.

9. Leipäjuusto (also known as “squeaky cheese”)
This is a fresh young cheese from Finland.  The milk is curdled and set into a flat round shape, then baked.  In the olden days it was dried for months and people put it on the fire to re-activate it.  The name comes from the sound it makes when you bite into it.  The taste is not unlike feta.

10. Rejeost (Prawn cheese)
For some reason, spreadable prawn cheese is immensely popular across all of Scandinavia.  Not really a great cheese from a connoisseur’s point of view, but surely any product that manages to combine cheese and prawns and make it taste good needs a mention.  If cheese and prawn can be coupled in peaceful harmony, then there’s hope for world peace.

Shop for cheese here 

August 21, 2013

Kransekage / Kransekake - the traditional Nordic celebration cake

Kransekage / Kransekake literally means ‘ring cake’. It’s a traditional Norwegian and Danish celebration cake (Weddings, Christenings, New Year’s Eve and National Days… ) made from baked marzipan, shaped into rings and then stacked as high as required. It’s very rich so not much is needed (it’s usually served at the Coffee course – a bit as a petit four).

As you can imagine, a real kransekage is made from pure almond paste (nothing like the cheap stuff used for normal cake decorating). It’s a hard cake to make, taking many hours of shaping, baking and decorating.

We don’t make these at Scandikitchen – but we get asked about these cakes a lot and we recommend our good friend Karen from Karen’s Kitchen.

You can contact Karen’s Kitchen via her facebook page right here or ping her an e-mail.  She's vry nice and super skilled in this department. In fact, she makes great cakes for all occasions. Tell her we said 'Hi'.

If you're thinking of making your own, this is the type of marzipan you need to make the real deal: Click here to buy Anton Berg 60% 'ren rå' marzipan 

April 25, 2013

Danish HotDog Days with cold beer...


December 01, 2012

How to make Flaeskesteg - Roast Pork w crackling


For a truly Danish Christmas, you have to serve Roast Pork - also known as Flæskesteg.

At Scandi Kitchen, we use a pork loin cut, scored across at 1 cm sections. Ask your butcher to do this as it is quite hard ot get right at home and the cut of the pork is really important to get the right type of crackling.

If you want to be super sure to get it right, we sell frozen pork loins from Denmark (Svinekam) already scored - just defrost and cook. There's a link here to the shop where you can buy these (limited stock).

Flæskesteg - Danish Christmas roast pork

This is the classic Christmas meal in Denmark. This recipe serves four people, at least.


- 2kg loin of pork with the skin on, and scored all the way down to just before the flesh in lines 1cm apart (ask the butcher to do this if necessary)

- 1 carrot

- 1 onion

- 1 or 2 bay leaves

- 400-500ml boiling water

- few strigs of thyme


- Preheat your oven to 250°C.

- Place the pork joint skin side down (yes, ‘upside-down’) into a roasting tray. Add just enough boiling water to the tray so that the skin is submerged. 

- Put the pork in the oven for 20 minutes.

- Use a clean tea towel to hold the pork in the roasting tray so you don’t burn yourself while you carefully pour away the water.

- Turn the oven down to 160°C, then flip the pork over so it’s the right way up (skin up), and coat the skin with a generous amount of salt and pepper, making sure you get into the crevices created by the scoring. Be careful of your hands at this point, the pork will be hot! Stick the bay leaves into the crevices as well, then add the carrot, onion and thyme to the roasting tin, and pour 400-500ml fresh, cold water in.

- Put the pork back in the oven for about an hour or until it is done. Check about halfway through to see if you need to top up the water if it’s starting to evaporate too much.

- Using a meat thermometer, check the temperature of the pork after the hour. It should be somewhere between 68-70°C. Pour out the fatty residue into a bowl to use as stock for the gravy.

- Increase the oven temperature back up to 250°C and put the roast pork back in to make the crackling. This can take a good 15 minutes, so use the grill if you want to kickstart the process (but keep a close eye on it, or else you could end up with a burnt crackling).

- Remove the roast from the oven and check the temperature again. It should be between 70-75°C. This should mean it isn’t overcooked - pork can be terribly boring if you have to gnaw your way through it.

- Let the roast rest uncovered for about 10 minutes. While that’s happening, make the gravy from the fat and stock - use gravy browning if required.

Brunkartofler - Caramelised potatoes

A traditional accompaniment to Danish roast pork.  It's a bit sweet so we only eat these once a year.


- 85g sugar

- 25g butter

- 1kg peeled and cooked small new potatoes (don’t be afraid to use tinned potatoes for this) - must be COLD.


- Add the sugar to a cold frying pan and spread it evenly across the bottom. Melt it on a high heat while you stir for about 2 minutes, then turn the heat down to medium while you add the butter. Turn up the heat to high again.

- Put the potatoes in a colander or sieve and run them under a cold tap, then add to the pan. As you can imagine, it’s going to splutter and spit a bit, so be careful.

- Get the potatoes covered in caramel and brown them for between 4-6 minutes, turning them carefully. If it looks like they’re getting a bit too dry, add a drop of water (again, take care doing this).

- Serve the caramelised potatoes along with normal boiled potatoes - as these are very sweet, they’re more of an extra side dish for the pork rather than a replacement for potatoes altogether.

NOTE: Always use potatoes that are completely cold. If you’re preparing them yourself, peel and cook them the day before. Each potato should be about 3-4cm in size - think salad potatoes. Tinned really is a good option for this dish.

Serve with warm, red cabbage.

Leftovers? Make Pyt-i-Panna.

September 14, 2012

What’s “Scandinavian Pastry” with Quark?


What’s “Scandinavian Pastry” with Quark?

Ah, The Great British Bake-off.  We love that show.  Last week, one of the contestants made Wellington using what he described as “Scandinavian Pastry” because it was made with butter and Quark.  Since then, we've had quite a number of questions relating to Quark.

While the jury is out – in our humble Nordic opinion – about how Scandinavian this particular pastry is, it is very true that we use a lot of Quark in our cooking.

What is Quark?

It’s a cheese, technically.  It is also known as Curd Cheese.  The Swedes sell it under the brand name of “Kesella” (but this is a brand only – it is simply Quark).  The French tend to call is Fromage Frais.  Yes, we know:  Fromage frais is sold as a yoghurt here with cream added so it is no longer low fat, so it is slightly confusing.  Want to be even more confused?  It’s technically the same as Skyr too, that Icelandic yoghurt that everybody who’s ever been to Iceland can’t get out of their head and pre-order from us by the case load whenever we can get hold of it (the UK version tastes different mainly because of the food the cows eat).    Quark is extremely popular in Eastern European cooking as well as Russian cooking.

Confused yet?  So are we.  Let’s say it is a dairy product that is high in protein and naturally low in fat – but super creamy and extremely filling.  It has slightly sour notes but works extremely well with fruit – and also in cooking.

Here are five different ways you can use Quark in your food – a natural way to keep things low fat. 

  1.  Makes a really good dressing for salads – keeping them creamy whilst still being naturally low fat.  Mix the Quark with spices and herbs to use as dips for crudités.
  2. Quark is great for cheesecake.  Replace part of the full fat cream cheese in the American cheesecakes with quark to lighten the calories.
  3. Mix Quark and crème fraiche and the seeds from half a vanilla pod and a bit of lemon zest.  Use as topping for fresh fruit salad.
  4. Use Quark to thicken up sauces – just add to sauces and casseroles instead of crème fraiche or cream.
  5. Use Quark in baking – for example, when baking buns or Saffran Lucia buns (lussebullar).  You can replace some of the liquid with equal quantities of Quark. 

All major UK supermarkets stock quark – as do most Eastern European stores. 

At Scandi Kitchen, we stock Icelandic style SKYR– but pre-orders only.  Mail shop@scandikitchen.co.uk if you want to go on the Skyr Mailing List to be notified of when we get stock in.


January 31, 2011

Mormor's recipies: Tartelette with chicken and asparagus


 Mormor means Mum's Mum.  Literally.  As in Grandmother.   You can also say Farmor, which means Dad's Mum.  Sweet.

Bronte's Mormor was called Erna and she had very white curly hair (sometimes a bit purple-hue).  She was about 5 foot 2 and liked to bang her fist on the table at family gatherings in order to get the entire table to listen - so forcefully that the china and cutlery would jump along with it.  She was rather stubborn and determined.  She also made great Tarteletter.

If you are Danish, chances are you had a Mormor who used to make Tarteletter - little lovely pastry cases filled with a creamy sauce with chicken and asparagus.   A staple of any Danish smorgasbord table in the eighties and nineties and still making guest appearances now and then across Denmark, these delightful pastries are a greast starter or addition to any smorgasbord.

You can find our recipe right here Download 1101 Chicken & Asparagus Tartelette

If you need to get hold of some of those tarteletter cases, you can buy them here

Tartletter cases:  the lighter and crispier Scandinavian alternative to vol-au-vents. 



December 20, 2010

Extra stuff we have (yes, pinnekjøtt too...)

We found some extra pinnekojtt.  Actually, only 3 kg, but we have it.  We also have a few more flaeskestege (svinekam), a few more lutefisk and we still have heaps of hams.  First come, first served.

We also have prinskorv, we will have a few jars Den Gamle Fabrik Kirsebaersovs and brunkager, pebernoedder and marcipan from Odense.

Pop by - we're open until 19:00 on the 23rd when we close for Christmas (open again on 4th Jan).

Bye for now

The Kitchen People


December 05, 2010



Just checking in to see if we're open?  Oh yes we are - from 11 till 17.  And yes, we have glogg (Blossa mulled wine) and yes we have hams, julebrus, julmust, remoulade, flaeskesteg, aebleskiver, risengrod, cherry sauce...  Everything.

Today we'll be doing a special Sunday Menu of Christmas Platters (choose from Danish or Swedish) for £9.95.  

Desserts today are Ris a la mandes with cherry sauce, Kladdkaka, lussekatter, cinnamon buns, cranberry and orange cake with spiced drizzle, seasonal tart and our amazing banana cake.

See you at the shop soon.  Don't be late.

Oh, and yes, so far, there are still parking spaces just outside the shop.  So get in that car pronto.

Rebekka, Bronte, Astrid and Lovely Emilia xxx


November 24, 2010

We have lots of Blossa GLöGG. Oh yes.



We'd just like to say that as we ordered enough for everyone (we hope) we still have heaps of Blossa Glogg in our store.  And in our massive new super warehouse too.

We also have brunkager, pebernoedder, klejner, pepperkakar, gingerbread houses, julebrus, julmust, Ribbenssteg, Svinekam, medisterpolse, prinskorv, Swedish xmas hams, Mathilde kakao, Odense Marcipan and nougat, pinnekjot, aebleskiver...  The only thing we're running low on is Julebryg - but even that we still have a good few cases left.

Seriosuly, there are TOO MANY products to keep listing them.  Just pop by.  We're pretty sure we have what you're looking for.  If you still want to check, mail bronte@scandikitchen.co.uk for an update.  She likes to think she knows everything.



November 16, 2010

Wonderful Copenhagen

Sometimes, even cafe owners get to go on business trips.  Jonas and Bronte went to Copenhagen last week and it was very exciting to be all business like again.  Not least because it gave us a chance to pop in and say hello to our good friend Mariann Willumsen who owns and run a fantastic traditional Danish restaurant in the heart of Copenhagen.

Mariann helped us way back in the day and she is of the same opinion as us that Scandinavian food is all about great ingredients - and not too much messing with them.  It is not about bells and whistles, it is about taste and tradition.

If you're ever in Copenhagen and you want to eat REAL Danish foodwhen in Denmark, pop into see her - her Restaurant Willumsen is located just off the main street, Stroeget, pretty much.

You can find Mariann and all her wonderful staff at Willumsen, 26 St Regnegade, Copnhagen.  Please do say we said hello.

February 03, 2010

Time to dress up, play Danish pinata and eat cream buns

You'd not usually associate Scandinavia with celebrating the days before the start of Lent, but indeed, we do.  In Sweden, lush cardamom buns are served filled with marzipan and whipped cream.  In Finland, similar buns are served, although with jam in the middle.  In Denmark, the tradition is for a more pastry based bun but in all countries the reason is the same:  to fatten up before the faste (Lent).

Except now most of us don't faste at all, so it's just an excuse to eat cream cakes. As if we needed an excuse in the first place.

Denmark also celebrates Ash Monday by having a carnival.  The kids dress up and play a game called "slaa katten af toenden" which literally means "Beat the cr*p out of the cat".  In the olden days (eh, until about 1900's) it was believed that black cats were evil and they actually put a live cat in the barrel and beat the evil out of it.  Not so nice.  Today the barrel is filled with candy.  Phew.

Fat Tuesday (or Shrove Tuesday, as you guys call it) is the day for eating the cream buns.  Especially in Sweden is this tradition huge.  It used to be that you'd eat a semla bun on Fat tuesday, but now you start eating them in January and don't stop till end of february, at which point you've gained 6 pounds and can no longer fit through the door at the bakers.

This year, Fat Tuesday is the 16th February and we're planning a day of semlor-madness (last year there was a queue out the door most of the day, just to buy buns).  You can get your semla-fix in store now as we bake them every day, but if you want buns on the 16th, we do recommend that you order them to avoid dissapointment. 



Love, The Fat Kitchen People x

January 19, 2010

Nordic Diet by Trina Hahnemann


Our boys and Trina (with some jars of red cabbage in the background)

We love Trina, she writes really nice books about Scandinavian food.  This instantly makes her one of our favourite people, seeing as we're all about spreading the herring-word around the planet.

Her first book, Scandinavian Cookbook, was lush - and the photos by Lars Ranek were amazing.  Her new book, just published this month by Quadrille, is all about the Nordic Diet and how to follow it and maybe, just maybe, end up looking a bit like Helena Christensen (maybe, only maybe).

Trina popped by on Monday to say hello to us and to sign a few books.  The Scandi Kitchen guys were all very pleased, as you can see.

To be in with the chance of winning a SIGNED copy of the NORDIC DIET book, answer the following question:

The infamous 80's rock band Europe had a poodle haired lead singer.  What was his name?

A: Joey Tribiani

B: Joey Tempest

C: Joey the Pink Poodle

Send your answer to iloveherring@scandikitchen.co.uk before Friday this week and we'll enter you into the competition.  The usual rules apply (no cheating, no cash alternative, only one winner, no you can't swap your prize for an evening out with Henrik, although he will sign the book as well if you request it).

If you fancy seeing Trina in action, she is hosting a cooking event at the most excellent Divertimenti on 30th January - it is only £40 a head www.Divertimenti.co.uk


November 11, 2009

J-day at Scandi Kitchen

Yesterday was a very special day at Scandi Kitchen.  It was J-Day. 

Now, ask anyone Danish and they'll tell you what j-day is - it's the day when the Tuborg Christmas Beer is released into the wild that is the Danish public.

Yesterday was our J-day as we had our massive Christmas Beer delivery come in from the Daneland.

The boys were all very, very happy.

We predict these babies will go extremely quickly (and we will not get anymore), so don't be shy:  pick up now or at least order/reserve.  £1.95 each or 6 for £11 and a case for £41.95


May 19, 2009

New Scandinavian Potatoes - coming in June

We bet your Mum always told you to eat up your potatoes when you were a kid.   Ours certainly did – not that we minded, especially in the summer when the potatoes were new, fresh and from the farm down the road. 

Today, the taste of Scandinavian summer still starts with the first new potatoes of the year, boiled and dressed in melted butter and chopped parsley.   Perhaps the taste of summer to you is Midsummer’s eve, eating matjes herring with potatoes, chopped chives and crème fraiche...  Either way, it is the taste of home for most of us.  And yes, they DO taste different than English potatoes.

Either way, good news:  we’ll be stocking Scandinavian potatoes again this year.  Not in great amounts, mind you, so if you’re clever, you let us know if you are interested so we can make sure we order enough for you.  We’ll have Swedish potatoes and we’ll also stock some nice potatoes from West Zealand in Denmark (from some nice farmer down the road from Bronte’s mum and dad’s house.  They have an annoying dog that barks all the time and the farmer himself has a scary mono-brow, but man, they grow nice tatties).

They’ll come in early June, in time for Midsummer parties...  Prices depends on local seasonal prices, we’ll keep you posted.


May 05, 2009

Scandinavian Kitchen catering


Did you know we also do catering?  Indeed, we serve lots of fantastic companies across the capital with Scandinavian food - from traditional open sandwiches to lighter snack lunches to canapes and breakfast meetings. 

It is not only Scandinavian companies that use our services - we've catered for hundreds of different companies, from the BBC to film production companies and banks such as Goldman Sachs - and big events like "the International Wine Challenge".  We count all the Scandinavian Embassies and Chambers of Commerce amongst our customers - as well as big companies such as Bang & Olufson, Kvadrat, Handelsbanken and many, many others.  On top of that we have lots of regular private customers who use our services catering for big family events and parties.

In a recent survey to our customers, 100% said they would use us again.  (Parp, parp, that was our trumpet blowing.)

If you fancy chatting to us about our catering, give us a ring or send a mail to iwantfood@scandikitchen.co.uk and we'll get back to you promptly. 

Party catering can be bespoke - as is breakfast meetings and buffets.  Here's a taster of our lovely open sandwiches and canapes (again, we can amend to suit your particular event):

For canape suggestions click here  and for open sandwiches click here

'I used the Scandinavian kitchen delivery for an important presentation to clients and everyone absolutely loved it! The food was great quality and the presentation prefect! We are a Danish company so it was complete package! Thanks again, Julie at www.egecarpet.com"Excellent canapes. Good service from staff prior to event and canapes delivered on time.

"Excellent canapes. Good service from staff prior to event and canapes delivered on time."

"The food was excellent and there was only a couple of pieces leftover.  Everyone said how good it was.  We will definitely use you again. 
Sally at DnB NOR Bank ASA"

tags: danish, food, catering, swedish, norwegian, london, corporate

November 13, 2008

New stuff just in...

The Christmas deliveries are starting to come in... Some of the new stuff added this week includes:

  • Gløgg spices

  • Vortmix

  • æbleskiver

  • Brunkager

  • Pebernødder

  • Klejner

  • Swedish Chrsitmas beer and Swedish Chrsitmas aquavit

  • Brunekager  Pebbernoedder

Den Danske Klub i London / The Danish Club in London

Did you know that there is a Danish Club in London?  Indeed - and it's been there since 1863 and is the oldest Danish club outside Denmark. 

Located in the prestigious Arts Club in Dover Street, the club organises events for Danes and Friends of Denmark throughout the year and provides a great meeting place in the centre of London for both grabbing a bite to eat (they have monthly Danish Buffets and serve daily smoerrebrod's platter too).

This autumn they have their annual Danish Club Fair - it's this Tuesday 18th November and it is open to both members and non members.  You can buy stuff from Denmark including Danish food and hampers - in fact, we have a little stand there so if you fancy stocking up on kjejner and curry herring before Christmas, then it is a great opportunity to come along and see what the club can offer you - and maybe even end up becoming a member yourself.

When:  Tuesday 18th November from 14:00-16:00 and from 18:00-20:00 in the Garden Room.

See you there.

More about the club here http://www.danishclub.co.uk/


November 11, 2008

Scandinavian Christmas Fairs in London

Every year there are several organisations that hold Christmas fairs for both the Swedish, Danish, Norwegian and Finnish communities in London.  These are really great events for all the ex-pats living in the UK and for a non-Scandi to attend it's a real cultural introduction.

Here's the low-down of this year's fairs and when they are taking place (this list will be updated as we find out more)

Finnish Church Christmas Fair            21-23 Nov and 26-29 click here

Danish YMCA &Church Christmas Fair  29-30 November click here

Swedish Church Christmas Fair           20, 22, 23 November click here

Norwegian Church Christmas Fair        21-22 November click here

These events tend to get rather busy but are really good fun and is a great way to not only met Scandinavians but also to support the community organisations that work so very hard all year round making sure people who come to the UK are not left alone and provide excellent fascilities ofr mother's groups, au pairs, elderly people and so on.  Do pop over and have a look and pick up some goodies.

Other Fairs to note:  This year the Danish Club in Dover Street will be holding a fair on the 18th of November - this is a fantastic opportunity to pop down to the club and meet old friends or indeed if you've never been, this is an open event and you can pop over and just have a nosy round to see if being a member is something you feel like doing. 

At this fair you will be able to buy lots of Danish food and goodies - from herring to remoulade to sweets - there'll even be hampers full of Danish food click here to be Danish - we'll be there and you can order stuff for Christmas or buy on the day.

There's also a fantastic Swedish Christmas fair in Barnes this year on 22nd November click here - we'll be exhibiting there and you can buy all the stuff you need or Christmas (if we run out, you can place orders).

November 04, 2008

Danish food mail order company closes in the UK

UPDATE 2011: WE NOW SELL FOOD ONLINE CLICK HERE www.scandikitchen.co.uk/shop

Hello all you Danes

We've been asked to let you know that the popular Danfood / Danfoods, that provided many ex-pat Danes outside London with mail order food for years, closed down several months ago - but that many people are searching the net in vain to find info as there seems to be nothing published about it.  We realise, of course, that many Danes live in other parts of Britain and it is going to be hard for them to get hold of Christmas foods this year. 

While our mail order servive is not yet fully up and running it IS on the way and almost there - and if you have requirements in that directions, mail us and we'll see if we can help you out.

Og saa blir' det jul alligevel...


Bye for now

The Kitchen People

August 11, 2008

Postcard from Heather and Jo #1

_MG_1791 Jazz band in Malmo

Hello from Sweden, SK regular Heather and her friend Jo here, on holiday in Sweden via Copenhagen, sending you a few postcards over the coming week (sadly no photo today as can't attach camera to PC).

On arrival at Copenhagen airport, I found it rather funny to see a little sardine tin like pod full of smokers squashed in, smoking that cigarette they have not had for a few hours. You could barely see them for all the smoke!! The joys of the smoking ban, maybe these will start popping up at London airports too!!

We wondered through the large shopping street without spending a single ore, past shops with names we found funny such as a shoe shop called 'Dope' and a ladies clothes shop called 'Kinky Bitch', who know's what those shoes were made from or who the clothes were for, but we didn't hang around to find out. We would like to come back to Denmark and don't want a Danish criminal record! I'll leave the criminal record to my borther who is at Climate Camp in the UK!

Our boat tour of Copenhagen's canals in the glorious sunshine would have left us very sunburnt had we not found some free suncream at a basketball event by the town hall. That however may have covered up our blushes at seeing the Little Mermaid's behind!! An ice cream later and we were off to Malmö.

Described by some as being the Copacabana of Sweden we were looking forward to sunning ourselves on Malmö's long strech of beach. Frankly if that is what the Copacabana looks like, we don't want to go!! Admittedly the pouring rain and driving wind did not help!

A lovely outdoor performance by a jazz saxophonist did end our visit in a memorable way and as we leave we have seen a poster on the back of a bus saying "Live in the Grand Canyon of Malmö"! Clearly the city is not satisfied with having the tallest building in Sweden and has designs on being much grander. I love it! I look forward to the "Las Vegas of Malmö", the "Big Ben of Malmö" and the "Ayres Rock of Malmö"!

Off to Göteborg........

July 17, 2008

What do the Scandinavians miss from home? (apart from the weather...)

Remo_350ml_2We are often asked by our local London customers what our best selling Scandinavian products are. Well, we did a bit of looking in people's shopping baskets over the past week or so and here are the result:

  • Danish food:  Remoulade (a curried mayo based piccalli dressing, goes with beef, fish or chips), Koldskaal (buttermilk soup) and Stryhns liverpate (a coarse porc pate, great on rye bread)
  • Swedish food:  Kalles kaviar (creamed cod roe, you put it on egg sandwiches), filmjolk (soured milk, eaten every morning) and ahlgren's bilar (marshmallow sweets)
  • Norwegian food: Staburet Makerell (mackerel in tomato sauce), leverpastej (liverpate) and bamsemums (chocolate covered marshmallow bears)
  • Finnish food:  Reissumies (special Fazer rye bread rolls with an obscene amount of fibre in them) and any salmiakki liqourice, the stronger the better.

July 01, 2008

Lovely innocent smoothies


Bronte went to Fruit Towers (as innocent's head quarters are called) today - she's worked at innocent for many years but now she is finally full-time Scandi Kitchen.

To celebrate, the Cheese CLub at innocent had a Scandinavian day today - and we brought along several interesting cheeses that we also stock at our little shop:

Sweden:  Vasterbotten, a 12-14 month ages hard cheese not unlike parmesan in texture but so seriously tasty on crispbread it is hard not to eat the whole packet.

Norway: Brunost - brown cheese, literally.   Whey, cream and milk is boiled until the sugar in the milk turns almost into caramel and this gives the cheese it's distinct colour and sweet flavour.

Denmark:  Gamle Ole - stinky, stinky cheese.  Strong.  Lovely. Great finish.  Blaa Kornblomst: Blue cornflower, a lovely creamy blue cheese with a great finish.  Not too strong, but still with a good bite (Organic from a small Danish dairy).  Last but not least:  Esrom cheese.  Some claim it is the king of Danish cheeses; strong, and as our Tobias desribes it: "with a nice flavour of cow shed at the end".  Yummy.

It's tradition at innocent drinks' Cheese Club to vote for the favourite at the end of a long tasting session and Gamle Ole was a clear winner. 


Fruit towers, where Bronte used to work and where people love smoothies and cheese.  A lot.

June 26, 2008

We're in a Japanese magazine... But we can't read it.

P1_2 There's a lovely Japanese publication called Lovely London and we're featured in it.  It looks really fab and they've taken some really nice photos.  We're wondering what it says?  Maybe "Henrik Rock Star is simply the most gorgeous at SK" or "Louise is an angel and she makes the best coffee around".  Or maybe it simply says "the best place in London open sandw iches" but we think there are a lot of letters if it says just that.


June 18, 2008

Midsummer in London 2008

Phew, lots of stuff happening.  Whether you're looking for a Danish Skt Hans event or a Svensk Midsommar / Swedish Midsummer, you're in luck.

Here's the lowdown:

  • Swedish Midsummer Party - the main one is in Hyde Park, organised by Swedish Chamber of Commerce.  Bring your own food and drink and dance around the Midsummer pole, pretending to be a little frog. Entry Free
  • Dansk Skt Hans, KFUK are organising it and will be lighting a bonfire and selling hotdogs.  Entry £6
  • The Finnish Church in London is having a Midsummer BBQ in the Church Garden
  • Scandinavian Party is having a Scandi Midsummer event - entry only by ticket in advance (£5-10) - click on their site for details on how to buy.

Other links to our pages about midsummer here, here and here

If you don't fancy any of those events, make your own party at home - we stock everything from farskpotatis - new Swedish potatoes - to gradfill and prinskorv and salmon - and of course, Kims and Estrella chips and dipmix.

Whatever you decide to do - we all hope you have a great time this midsummer.  We'll certainly be celebrating the long evenings Scandinavian style.

June 15, 2008

Scandinavian new potatoes

Midsummer is hugely important to many Scandinavians.  It signals the beginning of summer - and with the beginning of summer comes new potatoes.  Well, we know you can buy them at Tescos, but honestly, they just don't taste the same.  Nope, you can't convince us.  They don't.

So, we're getting in a very limited amount of Swedish new potatoes (and for you Danes, yes, they taste very much the same as Danish ones) - so, your midsummer celebrations are saved.  All you need now is some butter and some dill and you're in business.

The babies arrive on Tuesday afternoon.  You can reserve yours by giving us a bell on 0207 580 7161.


June 13, 2008

People say nice stuff about us...

Lately, we've been really busy with our office catering.  Tobias (Superhero a la Danoise) is rushing around the kitchen making our special TLC smørrebrød, which stands for "Tender Loving Care" open sandwiches - they are called this because when we prepare food for your business meeting, we take extra care to make sure the open sandwiches look the part - whether you are looking for authentic Danish smørrebrød or a selection of mixed Scandinavian sandwiches to impress your clients with.  You can peek at our fancy pancy menu here.  Sometimes, Tobias sings to the sandwiches just to make sure they stay happy and lovely.   Recent happy customers include the Danish Embassy in London, Sandi Toksvig (very funny BBC lady), Innovation Norway, Swedish Chamber of Commerce, Arup - to name but a few only out of a long list.

We've also been doing a lot of our new-style Scandinavian canapes lately - not a sausage or spring roll in sight, we promise.  Our canapes are easy to eat standing up, making the ideal for when one has to balance a glass of champagne as well as stuffing food in one's gob all at the same time as being introduced to a potential new customer.  We've helped out places such as the Royal Norwegian Embassy, Swedish Church, Flawless online, BoConcept, Aram furniture store and the BBC.  The menu for the Scandinavian canapes is here

Here's some stuff people have said about us lately:

"Scandinavian Kitchen delivers all you'd expect if you're looking for the very best in authentic scandinavian cuisine, prepared with style, enthusiasm and great care with exceptional attention to detail - thank you! Philip Johnson, Danish Embassy, London"

"Thank you very much for the delightful lunch you sent us. The collection of smørbrød both looked and tasted wonderful.  We were also very pleased with the friendly and efficient manner in which our order was handled."  Berit Scott, Royal Norwegian Embassy.

Rat-tat-tat - that was our trumpet blowing a bit.      

June 03, 2008

Eating your way around the world

We had some really lovely visitors on Saturday - a group of foodies are eating their way around the whole of the alphabet. We were lucky to be the D (for Denmark).  So far, they've eaten Argentina, Bangladesh and Czech.  Next up is Ethiopian.  We're wondering what they'll do on Q?  Any suggestions, let us know.  What a great idea, though.


May 22, 2008

Strong, salty and sweet licourice


Strong Scandinavian licourice.  Lakrids. Yummy.  It's the thing that most of us really miss from home.  Since we opened last year, we've even converted a few locals onto the taste of Turkish pepper sweets and anything with salmiakki flavour.  Salmiakki is a nice Finnish word for saying "ammonium chloride" (NH4Cl) which really does not sound like something that should be in sweets, but we love it so much we see past it. 

At the moment we're doing a little feature on the salty licourice - here are some of the many kinds we stock.  Learn these and next time a few sneaky Danes try to offer you one of these sweets, you can knowingly say "Ha! you fools!  Don't you think I know how strong Djungelvrål is?" instead of being the laughing stock when your face ends up looking like you've just swallowed a hedgehog.

  • Tyrkisk peber – a strong boiled sweet containing  ammonium chloride.  Not for the faint hearted – this stuff is strong. The grey version (firewood) is chewy and a lot milder.
  • Djungelvrål – little sweet licorice monkeys covered with  ammonium chloride.  Extremely salty in the beginning, but sweet finish. Not for young kids

  • PANDA licorice – soft licorice, not too strong.  Go for salty or sweet version.
  • Piratos – Danish salty licorice – chewy, strong and salty.  Not for young kids
  • Salt Bomber – sweet licorice with sugar coating – a good beginner, not strong – ok for some viking kids
  • Lakrisal -  ammonium chloride pastilles, medium strength, a favourite all over Scandinavia - not for kids
  • Labre Larver – sweet sugared caramel coating, sweet licorice inside – not strong, ok for kids
  • Nappar – salty licorice dummies, medium strength, OK for kids
  • IFA salty pastilles from Norway – medium
  • Salty Dent – from Norway, salty pastilles, chewy (medium)
  • Bilar “deck” – marshmallow type licorice “tyres” from Sweden – mild.  OK for kids

May 16, 2008

Stuck in the office?

We have just launched our catering menu, so if you are having a bit of a do or a meeting in London, you should check it out - we do both canapes and our special TLC* scandwiches (smørrebrød) - they are a bit different to the ones we sell in our cafe and work really well if you want to serve something different for your meeting.

Click here for the catering menu.

*TLC = tender loving care.  Or Tobias Loves Carrots, but that makes less sense.


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