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163 posts categorized "Food and Drink"

February 28, 2012

Scandinavian food rising in popularity in Britian

We kinda  had a feeling, you know.  That Scandinavian food is the next big thing.  Which is why, in 2006, Jonas and Bronte began making plans to take over the world.  Or, at least, open a Scandinavian shop and cafe.  We opened in 2007.   Now, five years later, our shop and cafe is nicely busy and we have a massive warehouse where we import to wholesale and we are also now an online shop serving the whole of the UK with Scandinavian foods.  We have 12 amazing people working with us and we're growing.  And loving it.

And so, for the past five years, Scandinavian food has become more and more popular in the UK.  Along with flat packed furniture, bubble gum pop songs and some quite fantastic crime dramas, Scandinavian food has entered the everyday British life.  From the cheese to the meatballs and the delightful breads, it is a growing segment of the food market – only set to grow bigger.

This article was published by the BBC this week.  It talks about many interesting Scandi dishes – and it ends with claiming that “Scandinavian food probably won’t have a lasting shelf life in the UK” – but it entirely fails to discuss open sandwiches in detail – the perfect alternative to the boring triangular sandwiches on offer so many places here.  Or how about a door stopper lump of bread with a bit of ham inside?  No thanks.  Give us a slice of rye bread, any day, with some toppings we can see.     Stuff that tastes good and does you good all at the same time.  Now, THAT is what Scandinavian food is all about, and we do believe that has a shelflife. 

We believe that Scandinavian food hasn’t stopped growing and reaching across the North Sea, that it will continue to expand its reach across.  Why?  Because it makes sense:  our traditional ways of preparing food is naturally low in fat, high in protein and high in the good carbs, not the bad ones.  We stuff you full of oats, rye and seeds.  Eat some berries, little Johnny, and don’t forget to finish your meatballs.

What the future holds remains to be seen – but for now, thanks to all of you guys who obviously believe that Scandi food is going to take over.  Thanks for stopping by the cafe, thanks for using our online shop to satisfy your herring cravings:  long may it last.  Because we haven't finished yet - we have buckets of plans and ideas and we can't wait for the next chapter.

Here are some links to some of the articles in the press this week.  Thanks to the many of you who sent in links:

The BBC article in question

Swedish Aftonbladet talks to our Jonas Aurell

English article from The Local 

A general bit about Scandinavian food (because we just love Delicious Magazine)

Feel free to comment - we'd love to know what you think about Scandinavian food in the UK.

February 08, 2012

The liquorice festival 2012 - horror or heaven?

RenLakrids01 280x280

This weekend coming (11th and 12th Feb),  the first ever liquorice festival takes place in Copenhagen.  Sadly, we only found out about it when it was sold out or else we would have been there like a shot: it really sounds like a great event.  Especially the 4 course gourmet dinner, all liquorice flavoured.  Heaven for us Scandies.

Most of our UK readers will feel slightly nauseous at the thought of a two day event where every single item of food is flavoured with liquorice in some way, but to most Scandinavians, licourice is a treat and we like it strong, salty and a bit like a liquorice flavoured smack-in-the-face.

So, why are we obsessed with salty liquorice?

It's not really salty, it is actually flavoured with ammonium chloride, which is similar, but it is not actual "salt" as we know it.   Ammonium chloride doesn't sound very good, so we use the Finnish word for it:  Salmiakki or Salmiak is a liqouirce variety, flavoured with AC.

Salmiak is an acquired taste and unless you, like most of us Scandies, have been fed liquorice since you were a kid, it is unlikely you will develop an addiction to it on the same scale that we have.  But if you really want to "get it", just persevere and it will happen.  Soon you too can join the herds of liquorice lovers, searching the streets for a harder hit next time.

Here's our quick guide to what to choose and at what level:

Beginner

Skolekridt - sweet (with a hint of salmiakki) liquorice, mild, covered in a sugared white coating.  Mild.  

Liquorice string - very mild, kids like this one.

Medium

ABD Lakrids - sweet with a hint of salt, semi-chewy

Firewood from Fazer - chewy - at times can be a bit strong, but very moorish

I'm tough, me.

Tykisk Peber from Fazer - boiled liquorice sweets with a pepper-like middle centre.  A pan-scandi favourite.

Djunglevraal - literally, meaning Jungle Screams.  Very salty coating, sweet liquorice inside.  Lovely.

Super piratos - a danish favourite.  Strong, salty, still chewy.  Fantastic.

If you are ever in the hood, pop in an have a taster.  We stock over 40 different kinds.  At least.  Probably more.  Actually, definitely more.


 

 

January 31, 2012

Fria: Swedish for Gluten Free

Top_image_new

FRIA gluten-free bakery has been baking gluten and milk free products since 1996.  Their tagline "You can't tell the difference" really does hold true:  these are amazing gluten free products that tastes just like "normal" bread.  Hailed by many people who suffer from Coeliac disease and other allergies as a "true taste winner".

All FRIA breads come frozen:  Just remove what you need from your freezer, leave to defrost at room temperature - and then enjoy it.  

For the past year, Fria has been making a big impact on the UK market.  By an immense public demand, the products are now more and more readily available.  And now, throughout the whole month of February, you can get your FRIA gluten free breads at three-for-two at Scandinavian Kitchen.  

At the Great Titchfield Store (www.scandikitchen.co.uk), you can now get your hands on:

Grova: A best-seller among gluten-free breads. A fiber-rich, dark sliced sandwich loaf enriched with linseed and a hint of caraway seeds. 
500g. Approximately 16 slices.

Grov Minibaguette: Dark roll, fiber-enriched with sunflower seeds, linseeds and buckwheat flakes. 
280g. 4 per pack

Pizza: Pre-made, half-baked pizza base. Create your own, personal pizza with your favorite toppings, bake it in the oven and enjoy.
350g. 2 per pack.

Kanelbulle:  Wonderfully rich and sweet cinnamon buns. Ideal with coffee, tea, hot chocolate or a glass of juice.   230g. 4 per pack.

Kladdkaka:  This Swedish style chocolate brownie cake has a rich chocolate taste with a hint of vanilla. Serve as it is, or top with whipped cream and fresh berries - it's a guaranteed success at parties for children of all ages. 400g. 1 per pack.

We'll add more products throughout the month - but for now, pop along and try these ones out for yourself.   

Don't take our word for it:  Have a look at this video from the 2011 Olympia show and see people's reaction for yourself.  

FRIA at the Allergy & Gluten Free Show, Olympia 2011 from Fria Gluten Free on Vimeo.

Read more about FRIA here - and follow them on Facebook too.

Grov-minibaguette-omslag

January 26, 2012

WIN some semla buns (to share, or not)

We're going to be celebrating the start of the semlor season on Wednesday 1st February with a few free semlor for a few nice people.

To be in with a chance to win 4 x semlor to bring back to your office, just answer this simple questions and ping us an e-mail.

We pick the winner from all correct entries and we'll mail you a voucher if you're a winner.  Easy peasy.  You can pick up your semlor between 1st Feb and 21st February.

The spice used to flavour the Swedish lenten buns is:

  1. chilli powder
  2. cinnamon
  3. cardamom
  4. Licourice powder

Ping your answer to iloveherring@scandikitchen.co.uk by Tuesday 31st Janaury.

Usual competition rules apply.

Semlor

 

 

 

 

 

 

January 18, 2012

Recipe: Gravlax sas (Dill & Mustard dressing)

Gravad2

Cured dill salmon:  one of he absolute favourites of the Scandinavian smorgasbord.  

Succulent slivers of beautiful cured salmon, tangy from the salt and dill, is simply perfection on dark rye bread or crisp bread.

If you eat Gravad Lax you must do so with a dressing made from mustard and dill.  It is super easy to make this at home and takes just a few minutes to whip up.

Gravad lax with Hovmastersauce or Gravlax Sauce (as these dressings are called) is excellent as a starter or part of a smorgasbord buffet.  At Scandinavian Kitchen, we use a slightly runnier version of this as a dressing for our delightful summer salad with Gravadlax, asparagus, boiled eggs and green beans.  

Click link below to download the PDF version of the recipe

Download 1201 Mustard & Dill sauce

If you're feeling a bit like you cant be bothered to make the dressing, you can buy the ready made sauce from our online shop too - just click here to be teleported to shopping land.  We won't tell.

 

 

 

January 12, 2012

Do you know your shark from your seal? WIN STUFF

We have a lot of amazing dishes in the Nordic countries.  Fresh, wonderful and healthy - and super tasty.

We also have a few dubious ones - national dishes and dishes from more remote areas and dishes you'd not expect to be in the repetoire of a Northern country.  You may laugh at some of them, but these dishes are steeped in our history and deserve a mention.  Albeit not always a taste unless you can stomach it, in some cases...

Can you match these pictures up with the right dish and country?

Send your answer by e-mail to iloveherring@scandikitchen.co.uk before Monday 16th Jan at noon - the first correct entry picked at random will win lunch for two at Scandinavian Kitchen.  Woo hoo.

PictureB   PictureA  

                A                                                            B    

PictureD   PictureC  

                C                                                          D  

PictureE   PictureF

                E                                                            F   

Contenders are:

  1. Breast of the puffin bird (Faroe Islands)
  2. Fermented greenland shark Hakarl (Iceland)
  3. 'Smalahove' (Norway)
  4. Curry Meatballs (Denmark) 
  5. Whale meat and whale blubber called Tvøst og Spik (Faroe islands)
  6. Seal Soup suaasat (Greenland)

Pop your answer on an e-mail and let us test your Nordic culinary knowledge.


 

January 05, 2012

Fad Diets versus 'Good Looking & Healthy The Nordic Way'

Healthy-diets

Look, you don't need us to tell you that fad diets don't work.  It's common sense, isn't it? 

See what it has done to Norway:  All those people suddenly deciding that they were going to listen to those 'doctors 'who says that it is perfectly okay to stuff yourself with high fats and butters, as long as you don't end the meal with a loaf of bread and an apple?  What happened there?  The country ran out of butter, is what happened.  People didn't get any thinner and everybody got upset. 

Jokes aside (they really did run out of butter, though) - it is largely agreed amongst the clever nutritionists of this world that cutting out a food group isn't the way to go to find peace and long term slim-ness.  Eating sensibly IS.  Moving around and getting some exercise IS good because not only does it help top keep you healthy it also helps to reduce that muffin top.

You may have heard about the Nordic Diet.  Let's decide right now that we're going to re-name it because the word "diet" makes it sound like a fad diet, we think.  So, let's call it "the way the Nordics have eaten for thousands of years and this is why they all look like the lovely ladies from ABBA" instead. 

In short, ditch that strange diet that only allows you to eat onion soup and boiled eggs (you may lose weight, but you will fart like a trooper and put it all back on when you head for the mars bars).  Instead, get hold of some nice crisp bread or rye bread, ditch the top of the sandwiches and go topless every day - and by the summer, you may be able to take your own top off on the beach and show off your flat belly.

Here's our Top Ten Tips for following a Nordic style of daily diet:

  1. Swap the wheat bread for rye and fiber crisp bread. You’ll eat less as it is slow releasing and filling.  Look here for some inspiration for great crispbreads
  2. Make open sandwiches.  Less bread, focus on what you put on top.  No need to big lumps of mayo to hold it all together.  You spend time to make it look pretty – eating with your eyes is also surprisingly filling. 
  3. Get into Herring.  It’s a great little friend and it tastes really nice and has loads of omega 3.    Try the Scandinavian pickled herring – it is less sour than German and Dutch varieties and more tender.   The good news is there’s lots of herring around in the sea still.
  4. Mackerel is a fantastic fish any way you prepare it.  It’s also reasonably cheap and a great alternative if you’re not ready for herring – but still contains buckets of omega 3 oils.  Try mackerel in tomato on dark rye bread as an open sandwich.
  5. Eat your porridge.  If you don’t like porridge, eat muesli with lots of oats, barley and rye flakes and some tasty dried berries such as blueberries and cranberries.  Make your own muesli in a jiffy by buying the ingredients in a health food store (tip: add a spice to make it exciting, such as a sprinkle of cinnamon). 
  6. Be friends with the berries, especially seasonal ones where they are bursting with flavour and nutrients.  Be concerned about food miles out of season, but know that frozen berries are also excellent and do not lose much of their nutritional values at all so you’ll still get great antioxidants and vitamins.   
  7. Cabbage is your new friend.  It may make you let out a few sneaky ones in the beginning if you’re not used to it, but your body adapts and you’ll feel great.  Pickled red cabbage is great as a side dish with your evening meal, shredded white cabbage in your salad.
  8. Catch a moose.  Oh well, this might be a bit tricky.  But when you choose meat, try to include some game in there, and ask your butcher for meat that is proper free range and not intensely farmed.  Yes, it’s a bit more pricey but so full of flavour you don’t need as much.  A lot of specialty butchers can order in game for you.   Game meat is very low in fat.  In our London store, we sell reindeer fillets and loins - check the freezer.
  9. Eat sitting down.  Don’t rush.  Don’t eat on the go.  It’s not very good for the digestion and you’ll never catch a Scandinavian trying to munch an open herring sandwich whilst waiting for Bus 38.
  10.  Don’t be too strict about it. It’s not a quick fix diet, it’s a way of eating better and giving your body what it needs in order to function well and for a long time.   

 

From Monday, we're adding many new salads to our lunch time range - containing great wholesome veg such as kale, fennel, cabbage and root veg.  We're cutting back on the mayo so you can cut back on the calories and the flab and end up feeling fab.  Pop by and try, from Monday onwards.

May we recommend getting your hands on The Nordic Diet by Trina Hahnemann to get your started? 

Trina

 

 

December 19, 2011

Julmust is a Must - fresh delivery in today so pop by

Oh yes:  it has landed.  As in, not the eagle, but the Julmust.

We have just taken delivery of a massive Julmust at the warehouse - and it is making its way to the little shop on Great Titchfield Street for around about 14:00 this afternoon (maybe earlier too if traffic allows).

We have both large and small julmust bottles, we have a fresh delivery of prinskorv, of peperkakor, of glogg spices, of lattglogg, of alladin chocolate, of gingerbread houses, of Swedish mustard ohhh and kanelgifflar.

We say it is time for you to drop whatever it is your are doing and pop down and see us.  

Christmas is saved.

Love, The Kitchen people xxx

 

December 17, 2011

What we're mostly thinking about today... Jul

Æbleskiver, flæskesteg, brunkager, pebbernødder, vanilie kranse, medister, faxe kondi, riberhus, rugbrød, marcipan, nougat, gløgg ekstrakt, karry sild… 

Julskinka, anchovis, sirup, pepparkashus, pepperkakor, blossa glögg, julkorv, senapssill, rötbetsallad, skagen, julskum, julknäcke….

Geisha risgryn, julemarsipan, julegris, medisterkaker, medister, leverpostei, lømper, solo, julebrus, melkesjokolade, nora jams, gele, pinnekjøtt…

Pop on down to the shop on great titchfield st and share the Christmas joy with us.

Love

The Nisser

x

December 15, 2011

News from Bronte's village: stolen eel

Nothing much happens where Bronte comes from.  Last year, someone stole Christmas gnomes from outside people's houses (front page) - and a few years back, a cow had escaped from a farm and decided to have a sleep in the middle of the road on Christmas eve and blocked all the traffic from people on their way to celebrate Christmas (7 firemen and 4 hours later, everythign was back to normal).  Front page stuff.

Yes, really, it made front page.

Anyway, we digress...  Someone stole 120 eels the other day from the village.  Some were smoked, some were alive.

Incidentially - and totally unrelated, we are selling whole smoked Scandinavian eels this week (frozen).  Order yours and pick up before Chrsitmas - mail iwantfood@scandikitchen.co.uk to reserve

live eel

 

December 13, 2011

This little piggie went to market...

In Scandinavia, it is traditional to get a prize if you find the whole almond in the rice pudding after Christmas Dinner.

The prize is usually a marzipan pig.

We've got very limited stock in of some beautifully hand crafted, high grade marzipan piggies (made by the Swedish Baker in London).  Only available in store and only while stocks lasts.  Trust us when we say they are adorable to look at - almost too good to eat.  Each piggie is over 10 cm long.  A true prize for after the Christmas meal.

Price per piggie is £18.  Get yours while you can.

Piggies


December 04, 2011

How to make lussebullar (Lucia buns)

We get asked this quite a lot.  Download an easy peasy recipe here

Download 1112 Lussebullar

How to make lussebullar (Lucia buns)

We get asked this quite a lot.  Download an easy peasy recipe here

Download 1112 Lussebullar