Loading... Please wait...

6 posts categorized "Jul 2012"

December 17, 2012

How to make... Gravadlax dressing (Hovmastersaus)


Making gravadlax for Christmas smorgasbord?  Then why not make your own dressing for this beautiful cured salmon.

It's super easy to do and it tastes great.

Hovmestersauce - A dressing for gravadlax


- half a jar of Slotts Skånsk mustard (if you can’t find this, use a grain mustard instead)

- Sunflower oil

- 1 tbsp caster sugar

- 1 bunch of dill

- the juice of half a lemon

- a pinch each of salt and pepper


 - Place all the ingredients into a bowl except the sunflower oil and whisk together. Add sunflower oil slowly and gradually as you whisk (as if you were making mayonnaise), until you have a sauce that is the same consistency as thick gravy. You should only need a small amount of oil to achieve this. Serve in a bowl alongside the gravadlax.

How do I make... Senapssill? (Mustard herring)

Senapsill-0009 (1)

No Swedish Christmas is complete without the mustard herring.

Here's a quick and easy way you can make it at home.  Is it nice? Oh, yes, we promise - as long as you use a good quality pickeld herring to begin with.  We do recommend you choose a Scandinavian pickled herring - we stock plenty of these and you can also get some in the supermarkets across the UK.  

Here's how to do it: 

Senapssill - Swedish mustard herring

This dressing requires plain pickled herring pieces (not rollmops). Try Abba’s Onion Herring. Of course, you can pickle your own, but then this would not be a quick recipe. Hence the use of a plain herring as a base.


 - 1 x 220g jar of plain pickled herring (we prefer ABBAs onion herring, or half of a 500g jar of Fiskemandens plain herring fillets, cut into bite-sized pieces).  Other brands to use include Elsinore.

For the dressing:

 - 1 tbsp white wine vinegar

 - 1½ tbsp sunflower oil

 - 1½ tbsp crème fraîche (half-fat is fine)

 - 1½ tbsp caster sugar

 - 1 tbsp Slotts Skånsk mustard (if you can’t find this, use a grain mustard instead)

 - ½ tbsp normal Dijon mustard

 - ½ tbsp single cream

 - 1 tbsp mayonnaise

 - 1 shallot, very finely chopped

 - 2 tbsp chopped fresh dill

 - 2 tbsp chopped fresh chives


 - Drain the herring, discard onion bits and put herring to one side.

 - In a bowl, mix all the dressing ingredients together.

 - Whisk really well until the mixture is creamy and combined, then add salt and pepper to taste. 

 - Add the drained herring and marinate for a few hours.

 - Serve in a bowl as part of a Christmas smörgåsbord with a plain herring without dressing, as is the norm in Scandinavia.

Rye bread goes very well with this - or crisp bread.

December 11, 2012

Christmas Opening Hours 2012


The last chance to order for online Xmas delivery is 14th December (FRIDAY) at midday.  

The early web shop shut down is owning to an unprecedented amount of orders which means we're running quite a few days behind with orders going out.  

Please have your orders in before Friday 14th at midday or else your order will not ship until 3rd Janaury.   

Opening hours for the London store (61 Great Titchfield Street)

22nd and 23rd December   9:00-18:00

24th December CLOSED (this is our Christmas day)

25th Dec until 2nd Jan - CLOSED

Open again as per usual from 3rd Jan 2013.

GOD JUL you lovely people


The Kitchen People


December 09, 2012

Christmas Recipe: Jansson's Temptation (Potato gratin with anchovy sprats)

Janssons frestelse-0128 sml

This dish is a funny one.  Why?  because so many people have tried to translate the recipe to English and failed on one significant point:  the anchovies used are not really anchovies at all, they are sprats.

So why do the Swedes call them anchovies?  Well, we're not sure but we do know it stems right back to the 18th century.  It kinda stuck.  We don't use the proper achovy fillets but instead a fish called Sprattus Sprattus (so good they named him twice?).  The way we can it and pickle it is also different to that of anchovies normally found in jars in the UK and other places.

So, if you're going to make this dish, you're going to need some Sprattus Sprattus - here's what a common tin will look like:


Here's the recipe - super easy and so very delicious.

Janssons frestelse - Jansson’s Temptation

This is a gratin-style dish that everyone in Sweden knows well. Never make the mistake of using anchovies, as many English-language recipes suggest. The Swedish word ‘ansjovis’ actually means sprats, not anchovies. Whoever originally translated it that way condemned many a poor person to a very salty dish! This recipe should be enough for six people.


- 9-10 medium-sized potatoes

- 1 whole onion

- 1½ tins of Grebbestads Ansjovis, to give you about 20 sprat fillets (these are the real deal, and you need them for the best results)

- 150ml single cream

- 150ml whole milk

- 2 tbsp butter

- 1 tbsp dried breadcrumbs


- Preheat the oven to around 200°C.

- Peel the potatoes and chop them into small ½cm piece sticks - a bit thinner than French fries.

- Slice the onion finely.

- Melt the butter in a saucepan, add the onion and cook until soft. Take care not to burn the onion - it should be cooked, but not turning black.

- Add the potatoes and cook for a few minutes to kick off the cooking process.

- Layer half of the onion and potato mixture in the bottom of an ovenproof dish, then top with 10 sprat fillets evenly across. Season with salt and pepper.  

- Add another layer of onion and potato, then another 10 sprats on top. Pour the remaining sprat juice over the dish.

- Pour two-thirds of the milk and cream (mix together) over the dish, then sprinkle the breadcrumbs on top. Season again.

- Bake for about 45 minutes, or until the potatoes are cooked. Halfway through the cooking time, add the rest of the milk/cream. If the dish is looking dry, you can add more milk and cream - the aim is to get a creamy consistency.

- Serve as part of a traditional Swedish smörgåsbord.


Christmas Recipe: Ris a la Mandes (ris a la Malta) - Creamed rice Pudding


This is one of the most popular and traditional Christmas desserts across Scandinavia.

Here's how to make it:

Ris à l’amande med kirsebærsauce - Danish Christmas rice pudding with cherry sauce

This is the traditional Christmas dinner dessert in Denmark - and if I do say so myself, it’s rather lighter than Christmas pudding!  Include a single whole almond in the rice pudding - the person who finds it should receive a gift, usually a box of fancy chocolates. Most people buy the cherry sauce, but if you want to make it, here’s how. 


For the rice pudding:

Day 1

- 180g pudding rice

- 300ml water

- 1l whole milk

Day 2

- 100g blanched almonds

- seeds from two vanilla pods

- 4 tbsp sugar

- 250ml whipping cream

Most people buy the cherry sauce - there is enough to do at Christmas without having to start making a dessert sauce.  However, if you do fancy making it, here's how.

For the cherry sauce:

- 2 jars of cherries (300-350g each)

- 100ml cherry juice from the jars

- 1 tbsp potato flour or cornflour

- 2 tbsp caster sugar


- 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 and add the milk. Cook for about 10 minutes, stirring frequently. Cover the pan and simmer for about 30 minutes, stirring occasionally.

- Once cooked, take the rice pudding off the heat and let it cool completely, then place in the fridge overnight.

- 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 together.

- In a separate bowl, lightly whip the cream and fold it into the rice pudding. Finally, add the whole almond and stir in.

- Put the pudding back in the fridge for a few hours until you’re ready to serve it with warm cherry sauce.

- If you’re making your own cherry sauce, combine a small amount of the juice and potato flour (or cornflour) 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 23, 2012

Scandinavian Christmas Markets 2012 - (23,24,25 Nov 2012)

Julebasar_2011_fredag_152_primary 2

It's the weeked for ALL the Scandi Christmas Markets in London

(23rd, 24th and 25th November 2012)

Swedish Church, Harcourt Street, London - Sat and Sun 11-6 (sat), 12-5 (sun) LINK HERE

Norwegian Church, St Olav's Square, Rotherhide 11-5 (Fri), 10-6 (Sat), 12-4 (Sun) LINK HERE

Finnish Church in London LONTOON SUOMALAINEN MERIMIESKIRKKO, Rotherhide 12-8 (Fri), 10-6 (Sat), 11-5 (Sun) - also continues through out next week LINK HERE

Danish YMCA Julemarked 43 Maresfield Gardens, Hampstead, 11-5 (Sat), 10-4 (Sun) LINK HERE

The Scandinavian Christmas Market - Outdoor market with loads of Scandi stalls, foods, presents, krims krams and nice hyggelige people  - Rotherhide, outside Finnish and Norwegian Church (yes, we're there, selling mulled wine and gingrbread dough, biscuits, delicato and more) LINK HERE

All a bit too much?  Pop by our shop. We'll put the coffee on, save you a piece of cake and always have time for a few hugs.  We're open as normal 10-18 Saturday and 10-17 Sunday.

God Jul x




Twitter Updates from Bronte