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46 posts categorized "Recipes"

June 26, 2014

Recipe: ScandiKitchen's Sweet Potato & Rye Salad

Sweet_potato_ copy

We get asked for this recipe so much that, in the end, we simply decided it had to be shared with the world. It is not a traditional Nordic recipe, but rather one that draws on all the flavours we love so much. The tarragon has the aniseed type flavour, the rye is our staple... The sweetness of the potatoes. It all simply adds up to one amazing dish.

Created for us with our good friend Kobi Ruzicka, an extremely talented and amazing chef, we highly recommend adding this to your menu at home. 

You can source rye grain at our deli or online from health food stores. Make sure you go for the whole grain, not the cracked ones. If you can't get rye, go for another grain - spelt works fine.

Rye grain & Sweet potato salad – serve warm or cold.

Recipe by Kobi Ruzicka for Scandikitchen © 2013. 

Serves 2-4 people. Keeps for a day or so in the fridge, but best eaten on the day.

  • 2 cups of rye grains (or whole wheat, spelt or other grain – we much prefer rye

    grain as it is super Nordic)

  • 6 sweet potatoes (depending on size)

  • 1 supermarket sized bunch tarragon

  • 1 bunch spring onion

  • 1 packet feta (approx 200g)

  • Dash of balsamic vinegar 

  • Olive oil, seasoning

Starting one day in advance: Soak the rye grains (or whole wheat) overnight in double the amount of water. The next day, drain and rinse the grains. Place in a large pot with a good pinch of salt and cook for approx. 25 mins (from boiling), or until tender. Drain and allow to cool completely (cooked grains keeps for a few days in the fridge and can be made ahead).

Wash and slice sweet potato (skin on) into chunky sized pieces, toss with olive oil, salt and pepper. Place on tray and roast at 160 degrees C, turning occasionally, until cooked through (but not over cooked).

Separate the leaves of the tarragon from the stalks, place in a bowl, discard the stalks. Remove the first outer layer from the spring onions, then slice finely at a large angle (tops included). Add to the tarragon. With your fingers lightly crumble the feta into the same bowl. Lastly, add the part cooled sweet potatoes and fold gently. 

Adjust seasoning with balsamic, salt and pepper and more oil, if needed.

The grains can be cooked on the day without soaking - however, soaking allows for a more even texture throughout the grain and shortens the cooking time


June 19, 2014

"Jordgubbstårta" Midsummer Layer Cake - the recipe


Ahhhh.... This is such a nice cake. It tastes of summer. Pure summer. We re-tested the recipe last night and the result lasted only for as long as it took us to eat it. With second helpings. 

For us, no Midsummer is complete without strawberrry layercakes, also known as "Jordgubbsstårta".

If you want to cheat and make it easy for yourself, cheat's notes are at the bottom of the post. We do feel that it is worth the effort, though, to make everything from scratch.

For the Strawberry layers

700g strawberries, washed, trimmed and sliced

75g raspberry jam

For the vanilla patisserie cream

NOTE: Needs to be cooled before using in the cake or the cream will split.

1 vanilla pod

500ml whole milk

6 egg yolks

140g caster sugar

45g corn flour

Split the vanilla pod and scrape out the seeds and add to a saucepan with the milk. Bring to the boil. Take care not to burn and turn off heat as soon as boiling point is reached.

Whisk egg yolk and sugar until it goes almost white, then turn off the whisk and add the corn flour.  Turn the whisk back on medium and slowly add the hot milk to the bowl, whisking continuously.

Pour the mixture back into the saucepan and bring back to the boil and cook for 1 minute to thicken. Turn off, sieve the mixture into a bowl, cling film and cool down completely in the fridge before using.

For the cake layers

5 eggs

150g caster sugar

130g plain flour

1 tsp. vanilla sugar

How to:

Heat the oven to 200 degrees Celcius.

Trace 3 identical circles onto baking paper – approximately 20-22 cm diameter.  Place baking paper onto flat baking trays.

Whisk egg and sugar until white and fluffy. The key here, is to whisk for a long time to incorporate as much air as possible as there are not raising agents in the mixture.

Sift flour and vanilla sugar into the egg mixture and fold, very carefully, until completely incorporated. Preserve as much air as possible, so fold carefully but thoroughly.

Carefully divide the batter between the three circles and ensure batter fills the circles all the way around, neatly.

Bake in the oven until just golden brown and done – this will depend on your oven, but 5-6 minutes is usually fine.

Remove from and leave to cool completely on a cooling rack.  Very carefully remove the baking paper – if it sticks, wet the back of the paper a little bit and it should come off with more ease.

For the Whipped Cream

700ml whipping cream

2 tbs icing sugar

1 tsp vanilla sugar

On high speed, whisk all ingredients until stiff peaks form. The cream needs to be quite firm to hold when decorating the cake - but take care not to over whip.

Divide the cream into two equal portions.  Fold one half of the whipped cream together with the cold vanilla patisserie cream until completely incorporated (The other half is used to decorate the final cake).

Place the first layer cake on the plate you wish to serve on. Spread a nice layer of raspberry jam, follow by a 1cm thick layer of the patisserie cream / whipped cream mixture. Add a good handful of sliced strawberries evenly spread out. Add another cake layer and repeat over again and then add the final cake layer on top (You may have a bit of excess custard cream left).

Using a palette knife, spread a thin layer of the whipped cream on the top of the cake. Using a piping bag with a star nozzle, add the rest of the whipped cream and pipe carefully around the edge of the cake in an up-and-down motion until the sides are completely covered. If you do not have a piping bag, you can use the palette knife for this and just make smooth edges.  If you prefer less cream and a more rustic look you can omit the cream around the edges all together.

Finish by adding the remaining strawberries on the top of the cake. It doesn’t have to look too arranged – just scatter them so the cake is evenly covered.

This cake greatly improves after a few hours in the fridge so all the flavours are soaked into the cake layers.

Cheat Notes:

Cake layers – in speciality shop, you can buy sponge layers already baked. (Scandi Kitchen sells ‘Lagkage bunde’ – already come split into three layers). 

Crème patisserie: We stock a product called 'Kagecreme' from Maizana which is sachet of instant creme patisserie. Mix one sachet with 500ml cold milk, wait ten minutes and it is ready to use.

Substituting with custard will not give you the exact same result, but you CAN do it at a push – but don’t use half and half, use ¼ custard to ¾ whipped cream volume. Omit the sugar in the whipped cream as custard is really sweet.


June 12, 2014

How to celebrate midsummer the Swedish way


Wherever you are in the world at midsummer time, you will be able to find gatherings of lost-looking Swedes to celebrate with. Follow our lead and you’ll be able to infiltrate the groups inconspicuously.

Choose the day

Midsummer is the longest day of the year and falls around 23rd June. Swedes always move it to the closest Friday afternoon and evening, which is 20th June this year. In Sweden, celebrations are on the Friday evening. Here in London, we can't persuade our bosses to let us drink aquavit on a Friday afternoon, so things get going on Saturday. Check to see what's happening in your local area.

If you are in London, maybe just happen to be passing by Hyde Park. Nothing official, you know, but we gather there is a chance a few Swedes will be meeting up and dancing and singing for a bit. Around midday. Near Speaker's Corner. They have been doing that for years and years, so there's a good chance they'll be doing it again. 


Get outside

It's midsummer, and you're celebrating nature. Go to the park, a lake, or a field.

Don't forget your umbrella.


Wear a garland in your hair

Essential attire for women. You can make a floral garland from wire and flowers and staple it onto your ears - learn how to HERE. Alternatively, H&M do a nice range, being Swedish. Men can wear the garland too, and most do after a few drinks.


White and floral is the style for women - but not so much that you appear to be going to a meeting of Chintz Anonymous. Paired with the garland, it will make you look amazing and a bit pagan. Wear your hair down like Freya. Or Loreen.

Gentlemen, it's all about pastels. Tight trousers (white, yellow), pointy shoes, a pink shirt and Ray Bans. You want to make it seem like all this is a bit beneath you. Sport a fashionable beard or moustache. Google 'Stureplan fashion' for an idea of how actual Swedish metrosexuals achieve this look. 


You need to get yourself a Swedish Midsummer picnic (can be ordered here) or make your own – here’s an easy guide: CLICK HERE FOR MIDSUMMER RECIPES



Means Sandwich Cake. It’s a thing. A cake that is not a cake but a massive sandwich. If you make a Sandwich Cake every Swede in the vicinity will love you forever. Seriously.


A nubbe (the plural is 'nubbar') is a little shot of aquavit and it’s essential to get hold of these. Make sure you bring cold ones to the park. Recommended dose is two beers to one nubbe. Take care, it’s strong stuff - and if you can’t do it properly, Swedes will see through you. Keep your head in one piece until you can speak fluent Swedish (three nubbar or more) and nobody will notice you’re an imposter. 

Buy aquavit at our place - we stock many kinds, both online and in the shop in London 


Drinking songs you need to learn for when you drink your nubbar. Just learn this one (see below) and you’ll be fine.

If you are stuck, sing Euphoria.  


Our maypole is used in June, which technically makes it a Junepole. Like here, it's also decorated with lovely flowers, as well as two circular garlands either side at the top. Just to reinforce the symbolism of what it means (think about it...). We raise the pole around lunch time. If you end up celebrating in Hyde Park in London, you may have to pretend there is a maypole because health and safety means no pole is officially allowed, so we dance around our handbags instead.

Little Frogs

Every Swede sings this song. Everyone. And does the actions, which involve jumping about like a frog.


After the dancing and the cake and a bit more drinking, we get physical.  Games of kubb (a tactical, skittles-like game that has its roots in Viking times), tug of war, arm wrestling and naked mud slinging.

Okay, so we don’t do the last one. Except when we do.



What next?

Dancing. If you are cool and dressed like someone from Stockholm's Stureplan (and, frankly, still standing), you may want to head to a club for some dancing and more drinking. 

Here's a link to the hottest ticket in London town this year 

Here's a really great place to go if you just want to be with Swedes and friends and drink great cocktails More here

If you're up for something more traditional, dust off a CD player and pop on some dansband CDs (and ABBA, obv). Pay a visit to the ScandiKitchen toilets for dansband suggestions. You'll see what we mean.


Seven flowers

If you don’t have a partner, pick seven different kinds of flowers and put them under your pillow and you will dream of the person you'll marry. If you’re not willing to put all your eggs in one basket, head to a bar and revel in the fact that this is the one time of year where Swedes are not at all reserved. The birth rate always spikes in Sweden about nine months after midsummer. 


The next day

You will wake, having dreamt about the person you will marry. There may be images flashing before your eyes of people wearing yellow trousers. Flashes of blue and yellow flags and memories of having an arm-wrestle with a lamp post. Midsummer comes but once a year. Thank goodness. 

Glad Midsommar!

June 05, 2014

How to create a midsummer picnic - the easy way


How to create a midsummer picnic - the easy way

Midsummer occurs at exactly the same time as the summer solstice. It’s a wonderful time of year where we have almost round-the-clock daylight and try to tap into as much of it as we can, preparing ourselves for the long dark winter days ahead.

In Sweden, 'midsommar' sort of means picnics. It also means midsummer maypoles, aquavit, dancing, fun and frolics, and maybe a sing-song or two. It means flowers in your hair, and it definitely means local food eating outdoors with friends and family.

If you want to try your hand at a typically Scandi midsummer picnic, here’s our easy guide to doing it yourself. And don't worry if you think you'll have problems getting some of the trickier ingredients - we've suggested alternatives throughout.

What to make and pack

The emphasis is on seasonality and authentic produce.


It’s just not Scandi unless there's herring, so don't be squeamish and give it a try. At midsummer, we enjoy Matjes herring in particular. A lot more delicate than the usual pickled herring, it goes very well with the season's new potatoes.

We usually have at least two types of herring, so try one with Swedish mustard dressing – ABBA’s Senaps Sill is great.

Some UK supermarkets do have Scandi brands of pickled herring, so go for those if you can as they have a sweeter brine. Matjes herring is available online from ScandiKitchen.co.uk and you can also get it at Ocado. Rollmop herring is easy to find, but it is rather sourer than what we have in Scandinavia, and we have it in chunks rather than rolled lengths - avoid unless there's nothing else.

New potatoes

A must-have. Get really good quality new potatoes, boil and cool down to bring along to the picnic. Some people like them very plain, some like them tossed in dill. We prefer them in a light dill dressing as follows:

Cook the potatoes as described above. You can use slightly warm potatoes for this, or cooled ones straight out of the fridge. The most important part is to dress them just before serving.

Prepare the dressing:

• 75ml sunflower oil or other light oil

• 25ml white wine vinegar

• 1 tbsp Dijon mustard

• 1 tbsp caster sugar

• 1 medium shallot, very finely chopped

• 1 bunch of dill, finely chopped

• Salt and pepper to taste

Whisk the liquids, mustard and sugar until the sugar has dissolved, then fold in the chopped shallot and dill. Pour the dressing over the potatoes and make sure each potato is coated.


Swedish sour cream. There's no direct British equivalent (due to the fat content), but if you mix half natural yoghurt to half crème fraîche, you'll get something very close. Make a small batch so you have enough to pour over the potatoes and Matjes herring as a dip or dressing. Add a handful of finely chopped chives to the mixture.  

We do sell Gräddfil at ScandiKitchen if you want to get hold of the real thing.

Beetroot salad

This makes an appearance at every festive season. It’s delicious and simple to make, but you can easily buy our own from ScandiKitchen or Ocado.

To make it yourself, drain a jar of Scandi pickled beetroot and lightly chop them. Mix with one chopped tart apple. Add enough crème fraîche and mayonnaise to create a light pink hue, then season with salt, pepper, a dash of balsamic and maybe a squeeze of lemon juice if needed. Leave to set. 

If you use British pickled beetroot, you may need to add sugar for a more authentically sweeter taste.


Of course. Did you think we could have a picnic with no meatballs? 

Make or buy. If you decide to make, do so a day in advance, as it takes quite a while to make a full batch. If you buy, we highly recommend either Per i Viken or Mamma Scans. Either way, eat them cold.


We love salmon, but it can be a bit difficult to sit and eat on a picnic. We suggest making a cured salmon salad with new potatoes. You can omit the potatoes if you don’t want to double up on spuds for your picnic.

  • 300g cooked, cooled new potatoes, halved
  • 200g cured salmon (or smoked salmon, if you prefer)
  • 100g green beans, blanched, cut into 3-4 cm pieces
  • 150g green asparagus, blanched, 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 frisée – whatever you prefer)
  • 1/3 cucumber, cubed
  • 1 tbsp chopped chives 
  • Sprigs of dill to decorate

Fold together and dress lightly with gravlax sauce, which is a dill and mustard dressing. We stock it, as do some supermarkets. 

Green salad

Nobody will eat it, but it’s pretty and looks like you've make a massive effort. Optional, of course.


Go for a lump of lovely Swedish Västerbotten or Prast. Don’t forget the cheese slicer.

If you want to show off, make a Väststerbottenpaj. It's a cheese quiche made with Västerbotten and full-fat cream. The dressing for the quiche is easy: a small jar of red lumpfish roe mixed with 100ml of crème fraîche. Or just buy a cheese quiche and smile sweetly.


This bit is important. You have to have crispbread, of course. Go for Leksands or Pyramid, both are very nice. Crusty bread is also common - get a baguette or some seeded rolls, whatever you fancy. Just don't forget the butter. 

Sweet stuff

Midsummer is all about the humble strawberry, and you’ll need to incorporate strawberries into your picnic somehow. If you're having it in your garden, you could make a jordgubbstårta – a strawberry layer cake – but that would be hard to bring along to a picnic. Instead, we suggest a few punnets of strawberries with a bit of cream and you’re done. If you want to bake, make a delicious Swedish sticky chocolate cake called a kladdkaka the day before. Chill it and slice before you leave (it's slightly under-baked and sticky, so you can only cut it while cold).

Serve with the cream and strawberries. Here's the recipe for kladdkaka.


Aquavit, cider and beers. You can add wine or champagne, but be careful of mixing aquavit and wine. We recommend a bottle of Skåne aquavit or Hallands Fläder, both are nice and summery. Only ever drink very cold, and as shots. For beers, go for Tuborg or Pistonhead. Rekordelig or Kopperberg are good cider options and probably the easiest thing on your shopping list to obtain. 

If you can't get aquavit, try flavouring a bottle of vodka. Google "make your own Swedish aquavit" for ideas.


Once you crack open the aquavit, the desire to sing will become evident. Prepare some good old Swedish ‘snapsvisor’, aka drinking songs. If you don’t speak Swedish, just pretend to be the Swedish Chef from The Muppets for a few minutes. More aquavit helps with that. Please be aware that after two shots of the strong stuff, you are likely to be fluent in Swedish, just by default.

Midsummer maypole etiquette

If there is a maypole, you need to dance around it. Not on your own, but with other people. Let them take the lead if you are unsure (and you will be unsure, so let them take the lead). If you find yourself pretending to be a little frog, this is quite normal. More aquavit helps with that.

Dress code

Well, there's not a dress code as such (although UK midsummer celebrations probably should include an anorak and umbrella). Women tend to wear white clothing, with wild flowers in their hair. This is of course optional, especially when it comes to keeping tidy during a picnic, although the floral hair arrangements can get quite competitive. Men tend to wear stuff that makes them look even more Swedish. Like tight trousers, maybe even yellow ones. We don't really advise either, if we're honest.

And that's it. Just have a lovely day whatever you do. Glad Midsommar!


Recipe: Blueberry, Gorgonzola and rye crouton salad

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Blueberry, Gorgonzola & Rye crouton salad

This is probably one of the easiest salads in the world to make. The marriage between blueberries and gorgonzola is ever lasting - fruity, creamy, tasty.

Serves 2-4 people

What you need:

1 bag of mixed salad leaves (120-140g) (we prefer ones containing beetroot leaves as these go very well) 

1 packet of blueberries (180-230g)

1 packet (150g) of Gorgonzola cheese 

2 slices of seeded rye bread

A small handful of walnuts (toasted) (optional)

How to…

Arrange the salad directly on four small plates – or on a big serving platter (as preferred).

Scatter the salad leaves across the plate, then the blueberries. 

Spoon out small lumps of Gorgonzola cheese across the serving plate.

Add the walnuts either whole or slightly broken up.

Toast the rye bread, the cut into small croutons (don’t over toast it or it will be hard to eat  – the bread should still be slightly chewy). Then tear and scatter the bread onto the plate.


This salad thrives on strong tastes from the creamy cheese and the berries.  It really doesn’t need seasoning or oil – but instead, choose a really good aged thick balsamic vinegar or glaze and sprinkle lightly just before eating.

May 29, 2014

Recipe: Smoked Mackerel salad with fennel and apple


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


  • 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

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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.


  • 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.

April 17, 2014

Easy Easter Smorgasbord - a guide

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A traditional smörgåsbord doesn’t have to be complicated. It is, in essence, the Nordic version of a buffet, so as long as you follow a few traditional rules and know when to eat which bit, you won’t go wrong. We basically have the same smörgåsbord for every high season, with a few seasonal dish changes.

This version is designed so that you can shop and put it together in a morning, provided you’re organised about the whole thing. For this reason, we have provided UK supermarket equivalents for some ingredients, but if you do have time, pop by our shop and pick up the authentic Nordic essentials or make everything from scratch if you want to impress.

The basics

How to serve and arrange a smörgåsbord.

Laying the table: Arrange in the middle of the table or, if serving for many people, at a side serving table. Served as a lunch and should take around 2-3 hours to eat. The focus here is on slow eating and drinking, with much talking and being together.

Drinks: Lagers such as Tuborg and Carlsberg will provide authenticity – but any good bottled lager is fine. Wine is fine, but less traditional (wine really doesn’t go with herring and shots of aquavit).

Aquavit (aka snaps): We recommend shots of a good, super-chilled OP Andersson or Ålborg. Crisp and strong, they’re perfect partners for pickled herring. If you can’t get hold of aquavit, you can use chilled Absolut Vodka. Leave the bottle in the freezer for a good few hours before serving in shot glasses.

How to arrange the dishes

If arranging on a separate buffet table (recommended for 15 people or more), always arrange the fish at one end, starting with the herring, followed by any other fish dishes. Follow it with cold meats, then warm meats, side dishes and finally bread and butter. Cheese can be placed by the bread section or served separately at the end as a cheese board. Dessert is not brought out until the main smörgåsbord has been eaten. If arranging the food where people are sitting around a table, add all fish dishes first, then cold meats. Bring out any warm dishes as needed. The main thing is to let your guests know that they have to:

1) Always start with herring and aquavit (butter some rye bread or crisp bread, add a few slices of herring on top, eat with a knife and fork, drink a shot of aquavit, and everybody cheers together).

2) Once the herring is eaten, enjoy any other cold fish dishes – from prawns to salmon, egg with roe, and so on. Make your own little open sandwiches on the plate, but always use knife and fork. Never hands!

3) Sliced meats are next, and so on. Then repeat.

4) Warm dishes come next!

5) Replenish as you see fit throughout. We graze for hours, going back to our favourite sections again and again.

Plate arrangement

Arrange each seating with a large plate for main part of the meal and one small plate on top, for herring only. Herring has a very strong flavour, so once everybody’s done with it, the first plates are usually collected so the rest of the meal isn’t herring-flavoured. If you hate washing up or simply just love meatballs that taste of herring, knock yourself out.


We do like to sing a few songs as we drink our snaps. These are called ‘Snaps-visor’. After a couple of shots of aquavit, it is generally accepted that most people speak fluent Danish, even if they come from Middlesbrough and the closest they have been to Copenhagen is watching The Killing. Plenty of songs to be found on the internet. If you don’t fancy trying real Nordic songs, just pretend to be the Swedish Chef from the Muppets.

Every family has they own version and way to make a smörgåsbord. This is our version – make changes as you see fit. There is no smörgåsbord police (there might be smörgåsbord police in Sweden, actually).

ScandiKitchen’s Easy Easter Smörgåsbord for six people

Two kinds of herring

  • 1 jar of ABBA Mustard herring
  • 1 jar of ABBA Onion herring

Waitrose and Ocado have good versions of pickled herring, but don’t go for rollmops, as those are too sour.

Prawns and boiled eggs

6 hard boiled eggs, halved, placed on a serving dish. Add a bit of mayonnaise on each egg half and top with good quality prawns

Smoked salmon with lemon

Arrange about 60-70g of smoked salmon per person on a serving tray. Decorate with lemon wedges and a bit of fresh dill

Gravadlax Salad

Fold together in a bowl the following:

  • 200g gravlax cured salmon cut into bite size pieces
  • 150g cooked, cooled, sliced new potatoes
  • 100g blanched asparagus cut in pieces
  • A handful of green peas
  • 100g cooked, cooled green beans
  • 8-10 halved cherry tomatoes
  • 1-2 tablespoons of dill and mustard sauce

Arranged on a serving tray, top with chopped chives

Dill & mustard sauce:

You can make your own or get it at our place.

Most UK supermarkets have some form of it too these days.

Sliced and cold meats tray

6 slices of good quality ham

12 slices of Danish salami (or whichever you prefer)

Pork liver pâté – we love Stryhn’s or Per I Viken, but you can go for a good quality UK version too – just keep it smooth.

Warm dishes

Meatballs. Always meatballs.

Make your own, or use a ‘Swedish Meatball’ variety from the supermarket to keep it simple

In Sweden, we also eat a lot of ‘prinskorv’ mini sausages (heated).

We stock these, but you can get frankfurters in supermarket and cut to smaller pieces and serve alongside the meatballs

Where’s the lamb?

We actually don’t eat much lamb on the Easter buffet table. We agree that this does seem like a bit of an oversight. If you want lamb, have lamb. Make a small lamb roast and serve alongside the warm dishes. Lamb goes well with Jansson’s Temptation

Additional Side dishes

Choose as many of these to make as you fancy… (you do not need to make them all)

Beetroot Salad

  • 300g jar of drained beetroot, chopped
  • Mix with mayonnaise and crème fraîche until you have a pink creamy mixture.
  • Add salt, pepper, lemon juice (and sugar, if too tart). Leave to set.

Cheat: Ocado sells real ScandiKitchen Beetroot Salad. As do we in the shop

New potato salad

  • 500g of new potatoes, cooked and cooled.
  • Mix with a simple vinaigrette and chopped red onion.

Cheat: Buy a potato salad, but not the type drenched in mayonnaise

Jansson’s Temptation (warm)

A potato and cream gratin made with Swedish Grebbestads Ansjovis

(NEVER anchovies - this is one dish where no alternatives will suffice) and cream

(approx. 1 hour prep time)

Cheat: Get a potato gratin at the supermarket. Add small amount of chopped Grebbestads Ansjovis before baking

Västerbotten Paj (warm)

Swedish cheese quiche (1 hour prep time plus pasty making)

Cheat: Buy a good quality cheese quiche

Skagenröra (Swedish seafood salad)

  • 200g prawns and 200g crayfish trails, mix with chopped chives and chopped dill
  • Add a gentle helping of mayonnaise
  • Salt, pepper, finely chopped shallot. Combine.
  • Cheat: Add some chives and seasoning to a prawn mayonnaise.

Gubbröra (Egg and fish salad)

  • 3 hard-boiled eggs, chopped
  • Finely chopped shallot onion
  • 6 chopped fillets of Swedish Grebbestads Ansjovis
  • OR chopped matjes herring (as preferred)
  • Chopped chives, pepper.

Mix together. Serve in a bowl.

If you prefer a creamier version, add a dollop of crème fraîche.

Egg & Roe 

Arranged sliced, boiled eggs on a serving tray. Top with either Kalle’s Kaviar (creamed cod roe, in a tube, available in the shop or at Ocado)


Dollops of lumpfish roe kaviar and finely chopped shallot onion.

Sauces, pickles, dressings (As needed).

Bowls of pickled cucumber, sliced pickled beetroot, Mustards, mayonnaises, remoulade. And whatever condiments you fancy.


  • Selection of crisp bread (we love Leksands and Pyramid from the shop)
  • Selection of sliced rye bread
  • Crusty white bread
  • Butter

Cheese selection

Our ideal cheese selection would be:

  • Västerbotten cheese (Our place, Waitrose, Ocado)
  • Norwegian Brown Cheese (our place, Ocado)
  • Riberhus Danish cheese (our place)

A good quality blue cheese

Cheat: Get whatever cheese you like.

Dessert (optional)

Cloudberry Mess

Arrange in each serving glass:

  • 1 lightly crushed meringue nest
  • 1 dollop of whipped cream
  • 1 scoop of good vanilla ice cream
  • Heat up some cloudberry jam – and pour 1 tbsp. hot jam on top just before serving.

March 14, 2014

Easy Recipe: Chokladbollar (Oat and chocolate treats)


January 23, 2014

Recipe: Semlor - Swedish lent buns

Fancy baking some Semlor? This amazing cardamom buns stuffed with marzipan and whipped cream. We enjoy these mainly on Fat Tuesday (Shrove Tuesday) - but also in the weeks leading up to it.

Here's a nice recipe.

If you can't get hold of the 50% marzipan (you can get it at our place and also on Ocado), you can use a UK marzipan, such as Waitrose 25%. It will not be as almondy, but it works).

We've tested this recipe with both fresh yeast and dry active yeast (comes in a little tub) - if using the latter, you should add the granules to the warm milk.

Get a PDF of the recipe here

If you cant be bothered baking, we're baking daily at the cafe until Easter, so pop by and get your bun-fix.


January 02, 2014

Cinnamon buns: A perfect way to start the year.

This is a basic recipe for cinnamon buns.  Try this and then adapt to suit you: Less sugar, more sugar, more butter (can you ever have too much butter?), vanilla sugar in the filling, no egg, a whole egg, thinner roll out, nuts, marzipan...  If you're going to make cinnamon buns, get a hang of the recipe and then start making it your own.  Use your hands for the kneading and get a feel for the yeast dough and really learn how to work it. We even know someone who uses Messsmör in the filling (soft, spreadable brown cheese) - and it is delicious.  Slightly unorthodox, but still: he made the buns his own and they are lovely.

We'd love to know what you do to your buns to make them yours? 

Downlod the PDF here  Download PDF of the Cinnamonbuns Recipe Here


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 22, 2013

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 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

October 02, 2013

Recipe: Swedish Cinnamon Buns 'Kanelbullar'


There are as many recipes for cinnamon buns as there are people who bake them. 

This is a great recipe to start from because it is simple and it works. It doesn't faff around with gimmicks or fancy proving; it is simply a good base and you will, if you follow the recipe, end up with a few baskets full of lovely 'kanelbullar'.

Friday 4th October is The Day of the Cinnamon Bun in Sweden. A perfect day to get your baking mode on and show the office what you're made of - or simply treat your family to a good spot of homebaking that will also make your house smell like a Swedish country cottage as you bake.

Download the recipe here http://www.scandikitchen.co.uk/menus/1308_cinnamonbuns.pdf 

A few points to note:

Ground cardamom is essential.  Get hold of it is speciality Asian stores our at our place.  If you can only get pods, you'll need to empty the pods and really grind the seeds well before you use it.

Fresh yeast: Try to get hold of fresh yeast. We do stock it, but if you live in a place without a ScandiKitchen, try going to a local bakery and ask them nicely. Some of the big superstores have instore bakeries. Also, any Italian deli that make their own pizza dough is a good bet to try. 

Failing all of the above, use the active dry yeast - follow instructions on the packet as to how much to use to equal 50g fresh yeast.

Flour - we always use Swedish Vetemjöl flour for our breads, but if you need to buy a UK flour, use a bread flour.

Do some shopping ingredients right here - we deliver UK wide next weekday. 

We'd LOVE to hear from anyone who have used this recipe - and we'd love to see photographs so feel free to send us snaps of your creations by email to iloveherring@scandikitchen.co.uk 


The Kitchen Team


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 

September 06, 2013

Recipe: Korv Stroganoff (Sweden: Sausage casserole)


Recipe - easier print format here  Download 1308_KorvStroganof
Buy Falukorv sausage here 

August 30, 2013

Recipe for our Carrot & Pinenut Cake


Here's a more printer friendly version  Download 1308_CarrotCake


August 26, 2013

ScandiKitchen's Beetroot & Apple salad (Rötbetsallad)

Many of you have asked us for our recipe for the Scandinavian beetroot salad, essential on any Smörgåsbord. Well, here you go.

Here's a more printer friendly version  Download 1305_Beetroot

You can get hold of the beetroot on our webshop here 



August 22, 2013

Our recipe for Västerbottenpaj (Cheese quiche from Sweden)

This is not only an excellent cheese 'pie' - but it is essential for a Swedish Crayfish party. 

Try making it at home - it isn't very hard and the result is wonderful. 

Enjoy any leftovers the next day with a lovey salad and a crips glass of white wine. Or water, depending on how the crayfish party went.



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 

July 05, 2013

Princess Cake - Prinsesstårta - a super easy recipe (and a bit of cheating)

Here's a cheat's version to making the infamous Swedish cake: Prinsesstarta.

Lovely layers of vanilla sponge, creme patisserie and marzipan and whipped cream. What's not to love?

Buy all the specialist stuff you need in our online grocery store CLICK HERE


June 14, 2013

Recipe cards available in the Cafe

Next time you pop by, make sure to pick up some of our fancy new recipe cards.  We're adding more all the time (as fast as we can test the recipes, that is...)

This one is for the lovely sticky Swedish chocolate cake called Kladdkaka.

You're welcome.


May 10, 2013

Recipe: 'Verdens Beste' - Norwegian cake ("World's Best Cake")

Fancy making a Norwegian cake for Norwegian National day? This this one. It's extremely delicious.

Layes of sponge, mereinge and creme patisserie custard. Perfect start to the summer.

Click here to access the recipe  Download 1305_Verdens_Beste_Eng


February 21, 2013

Scandi Kitchen's Apple & Beetroot Salad

Beetroot salad-0041

Ever wondered what makes our Beetroot & Apple salad so amazing?

The secret is in the beetroot, actually.  We use Scandinavian pickled beets and these are a bit sweeter than the ones you can buy in the UK stores.  We're happy to share the recipe - and also tell you how to sort it if you can only get hold of UK pickled beetroots.

"Just like at Scandi Kitchen" Apple & Beetroot Salad

Makes one nice large portion, enough for 4-5 people

  • 1 jar of pickled beetroot from Beauvais (buy them here), drained (or two jars from Felix (buy here) as they are smaller). Cut into 1 cm pieces.  Make sure the beetroot is well drained.
  • 2 Granny Smith apples, cut into 1 cm pieces (peeling optional - we don't).
  • A good quality mayonnaise - we like Scandinavian mayonnaise, but you can use a full fat good quality mayonnaise that you like.
  • Creme fraiche
  • Salt, pepper, squeeze of lemon juice

Mix the beetroot and apple pieces, then add 2 tablespoons of mayonnaise and 2 tablespoons of creme fraiche.  Stir.  You are looking for a good creamy consistency without being too fatty.  Add more mayo and creme fraiche as required, little by little.

Once you get to the preferred consistency, check the colour - you are looking for a good light pink colour (see below).  Don't worry - it will go darker once it sets as the beet will continue to colour.

Pink The perfect colour. 

Add seasoning to taste - the lemon juice is very important.  If you fancy, add a dash of balsamic vinegar too.

Leave to set in the fridge for a few hours.  If it goes too dark, just add a bit more creme fraiche or mayonnaise before serving.

Perfect as a side salad on the smorgasbord or on a meatball sandwich.  

If you are using UK or Eastern European pickled beets, these are more sour.  Add a spoonful or two of icing sugar to the beetroots after draining and leave for a few minutes - this will sweeten them a bit. Add more sugar to taste if necessary.

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 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 16, 2012

Easy Canapés for Christmas: Gingerbread sticks with blue cheese dip

Pepparkakor & blue cheese-0077 sml

In Sweden, they love pairing blue cheese and ginger biscuits.  Yes, we agree, it sounds odd - but it is really, really lovely.

We've taken it one step further and now we make the ginger biscuits into sticks (a bit like grissini) - and serve them as a pre-dinner snack or canape with a blue cheese 'mash' or dip.

Pepparkakspinnar med ädelost - Gingerbread sticks with blue cheese mash

This is a great canapé for Christmas gatherings, and is perfect for advanced preparation, because the gingerbread dough has to be made the day before baking. The dough is exactly the same as for traditional pepparkakor biscuits, so you can use leftovers to make them (the dough keeps for about a week in the fridge). The blue cheese mash doesn’t need blue cheese or use any potatoes, either!


For the gingerbread biscuits:

- 150ml water

- 400g sugar

- 300g butter

- 100ml golden syrup

- 1 tbsp ground cloves

- 2 tbsp ground cinnamon

- 1 tbsp ground ginger

- 2 tsp baking powder

- 650g plain flour

For the blue cheese mash:

- 200g Stilton cheese

- crème fraîche

- a nice drop of runny honey or golden syrup 


- Sift the baking powder and half of the flour into a bowl.

- In a saucepan, bring the sugar and water to the boil. As soon as the sugar has dissolved, add the syrup, butter and all the spices, mix and combine. Be careful with the hot liquid.

- Take the mixture off the heat and leave to cool to room temperature.

- Add the mixed flour and baking powder and blend well. Turn it out onto a surface and gradually combine the other half of the flour until you have a good dough that doesn’t stick to your fingers. Add extra flour if needed, and try not to over-knead the dough.

- Wrap the dough in cling film and leave in the fridge overnight.

- When you’re ready to bake, remove the dough from the fridge and leave it for 30 minutes.

- Preheat the oven to 225°C.

- Use your hands to roll out sticks from the dough - about 30cm long, and just less than 1cm thick. Think along the lines of bread sticks or grissini. Don’t worry about perfect shapes, either. For the amount of cheese mash in this recipe, you’ll need about 30 sticks. Think about making more in case some sticks break during baking.

- Place each stick on a baking tray and bake for 7-8 minutes, depending on how thick they are. They need to be dark brown and baked through.

- Once done, remove the sticks from the tray with a think spatula and leave to cool. Store in an airtight container.

- When you’re ready to serve, mash the cheese into 2 or 3 tablespoons of crème fraîche, and add the drop of honey or syrup - the sweetness contrasts wonderfully with the saltiness of the cheese. Mix or whisk it well, but not for too long, or else it’ll go a little bit green. The consistency needs to be enough to dip, so add more crème fraîche if necessary.

- Arrange the sticks in a jar, and tie a festive ribbon around it. Serve the dip in a bowl on the side.

Perfect when serving Scandinavian Mulled Wine.

November 10, 2012

Recipe for Lussebullar - Sankta Lucia’s saffron buns


Sankta Lucia is an important part of Swedish Christmas, with festivities centred around 13th December, when the saint and her crown of light arrives as a sign of hope for the long winter ahead. These delightful buns are also symbolic of Lucia’s light, containing very un-Swedish ingredient of saffron.

Note: This recipe makes 40 buns.  You have half it if need be - or freeze some for later use.  


- 50g fresh yeast

- 150g butter

- 500ml whole milk

- 250g natural yoghurt

- 1g ground saffron (usually 2 packets - make sure it is ground and not strands for the right result.  If you can only get hold of strands, you need to grind them in a pestle and mortar)

- ½ tsp salt

- 150g sugar

- 1500-1700ml plain bread flour (measured in millilitres, NOT grams. Measure it out in a jug. It’s not possible to give a precise quantity, but a minimum will usually be 1500ml to give a good dough)

- 50g raisins

- 1 egg for brushing 


 - Melt the butter and leave to cool to room temperature.

- Heat the milk to between 36-42°C. Pour into a mixing bowl, add the fresh yeast and whisk. Add the melted butter.

- Add the sugar and whisk again.

- Add some of the flour, and all the salt, saffron and natural yoghurt. If you prefer a super airy dough, add a few drops of lemon juice as well, as it will react with the yeast and yoghurt. Mix well together - use a dough hook if you have a Kitchen Aid or similar.

- Keep adding the flour, bit by bit, until you have a dough that’s firm to the touch, not too sticky, but not dry, either. Saffron can dry out baked goods, so take care not to add too much flour or you’ll end up with very dry buns.

- Keep kneading the dough for about 10 minutes, then leave it for about 40 minutes. It’s going to be a lovely yellow colour, thanks to the saffron.

- Flour your surface and knead the dough until it’s not too stick, not too dry.

- Divide it into around 40 small, even pieces. Roll each piece into a short cylinder, then shape it into an ‘S’.

- Add a raisin into the centre of the ‘S’ curves at each end of the bun (i.e. 2 raisins per bun).

- Place each bun on a baking sheet, but not too close to each other. Leave to prove under a cloth for about 30 minutes. Preheat the oven to 220°C.

- Brush each bun with beaten egg and bake for about 8-10 minutes. Keep an eye on the buns, as sweet yeast dough can burn quickly if left too long.

- Serve the buns warm, or leave to cool and store in plastic bags. The buns also freeze well, just defrost thoroughly. To warm again, a few seconds in a microwave or a few minutes in the oven will be fine.


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.


June 19, 2012

19th June GLAD MIDSOMMAR special newsletter

Here you go, a special Midsummer Newsletter for you to read.

Go on, have a read. Just click right here 


April 02, 2012

Sticky Swedish Brownie - Kladdkaka - our recipe

This is our most popular cake.  It's seriosuly addictive. 

It is also seriosuly easy peasy to make.  Try it with DAIM BAR cream - a whipped cream mixed with a bit of cocoa and crushed up Daim.

Enjoy.  Yes, we know - you're welcome.

Download Kladdkaka


March 08, 2012

Waffle on and on and on - for Waffle Day 2012


We Scandinavians can lay claim to having invented many things.  From the zipper to the paper clip, we have had our fair share of useful inventions over the past many years.  Long boats, Clapping hats and ABBA too, those we can claim as our own.  Still, there is one thing very dear to all Scandinavian people’s hearts that we have to credit the Belgians for:  the invention of the humble waffle.

In short, a waffle is just a batter that is baked in a waffle iron and eaten, just as it is, or topped with various delights.  The waffle actually stems from way back in the middle ages, where it was a batter that was baked between two plates of metal, over a hot stove and flipped over to cook evenly – and the batter was made from barley and oats, as opposed to today’s leavened waffles made from wheat flour.  Way back in England in the 14th century Middle Ages, the waffles were sold on the streets by vendors known as waferers.

Despite all this, waffles are immensely popular in Scandinavia – and have been for centuries.  Nope, not the potato kind of waffles so popular across the Atlantic and not the thick heavy waffles so popular in the low lands of Northern Europe (Belgium, Germany and Holland), but a humble heart-shaped waffles: not too sweet but very light and crisp.  The Scandinavian waffle, although not originating from there, is still very traditional and our version is usually only made on our shores.  We made it our own.

International waffle day (Våffeldag) is on 25th March every year.  Especially celebrated in Sweden, (where this day of waffle wonder originated), the day has religious connotations as it coincides with the Feast of the Annunciation, signalling the beginning of spring and lighter days.  On this day, people all over Sweden tuck into waffles with jam and whipped cream.

Still, nowhere are waffles as popular as in Norway where they are enjoyed all year round.  Every house has at least one waffle iron and a family recipe - and it is the perfect quick-snack to whip up when the family comes to visit.  In Norway, waffles are served one of two ways: sour cream and jam – or, more popular, with brown cheese.

Cheese with waffles, you say?  Really?  And goat’s cheese at that?  Yeps.  It is about as Norwegian as you can possibly get without standing on a soapbox singing “Take on Me”.

This recipe is by Farmor Eva from Sweden.  We sneakily took a copy of her handwritten cookbook after tasting these.

If you don’t have a heart-waffle iron, you can buy them online at Amazon or similar places.   We’ve even seen them at Robert Dyas.

Farmor Eva Aurell’s Waffles

This is a good basic recipe for waffles.  There are thousands of different versions for waffles – this is a good version from which to add your own personal preferences, such as different spices and maybe even soured cream to the mix.

Note:  you need a heart shaped waffle iron for these waffles.  If making them in a different waffle iron, you may need to increase the dough quantity as Belgian waffles are thicker than Scandinavian waffles.

250 ml water

250 ml whole milk

320g plain flour

2 tsp baking powder

150 ml melted margarine or butter

Mix a bit of liquid with the flour and baking powder to form a paste (to avoid lumps), then whisk in the rest of the flour and liquid.  Add the melted butter.  Leave to stand while you heat up the waffle iron.

Add enough batter to the waffle iron to cover the heart shaped surface, close the lid and cook until golden brown.  Repeat over until all batter is used.

Waffles are best eaten as they are cooked or they go soggy.  Enjoy with whipped cream and jam or with slices of Norwegian brown cheese.




March 01, 2012

What's for tea, Mum? Recipe for Korv Stroganoff

Every cuisine has dishes in it that you will never find in a restuarant because they are too simple, too plain and much more for quick-dinners at home.  In Sweden, one such dish is Korv Stroganoff - and in Denmark a similar dish is called Swedish Sausage Dish (Svensk Polseret).

Here's our recipe if you fancy making it.

For the Swedish version, you 'll need to get your hand on one of these sausages  

And if you're making the Danish version, a packet of sausages similar to these will do (any Wiener style sausages will be fine).

Download 1203 Korv Stroganof

Happy Cooking



January 18, 2012

Recipe: Gravlax sas (Dill & Mustard dressing)


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.




February 16, 2011

Mormor's recipes: Swedish Meatballs

First up, lets get one thing straight:  these are Swedish meatballs.  Not Danish or Norwegian, because those are different, but so quintessentially Swedish.  These meatballs are up there with ABBA, Volvos and Wallander for authenticity.

This recipe is a base recipe.  Seeing as every single Swedish person who cooks has their "own" version of Swedish meatballs, who are we to claim ours is The One?  Cooking is all about adapting your own tastes to a base recipe.  We do think that this base recipe is a good one to work from.

Download 1102 Swedish Meatballs

You can find many of the ingredients in major supermarkets or on our online webshop - or, of course, in  our lovely store near Oxford Circus in London.

We'd love to hear your comments on how you adapted this recipe - just add comments below for other people to see.


The Kitchen People (and Mormor)



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. 



July 21, 2010

Food + Lovers + London = essential bliss

Food lovers1

It's got all about amazing food.  It's for people who love food.  Possibly one of the most essential books if you live in London (aside from your A-Z), Jenny Linford's book "Food Lovers London" has been a staple in thousands of foodie  households for years and years.

But things change in the food shop world, especially after a big grim recession.  Old places close down - but new exciting ones open up too.   Jenny's been busy updating her book and the launch was at Scandi Kitchen last week for the new edition.

A sleek new look, an easier to read format and more amazing photographs than ever, this book is worth every last penny.  Use it to eat your way around London and find exciting new ingredients.  Try out new exiting cuisines.  Use the book to discover new areas of London.  Last but not at all least:  support small shops who need new customers to stick around:  they provide an essential service for everyone by being the ones who introduce the new stuff to our pallets before the big supermarkets step in. 

We've got a signed copy of Food Lovers London to give away to one lucky person.  Just answer this question to be in with a chance to win:

Ouzo is a Greek specialty.  What is it?

a) A flirty waiter wearing an open shirt and a smile?

b) An anise flavoured liquor

c) A cheese used in greek salads

Send your answer to iloveherring@scandikitchen.co.uk before Friday.  Usual competition rules apply. 

BUY THE BOOK at Scandi Kitchen or get your copy here from amazon

the lovely Michaela from Scandi Kitchen (she's in the kitchen, which is why you probably haven't seen her much)


July 06, 2010

NEW: Moomin Cookbook WIN WIN WIN


Ahh, images of childhood:   The Moomins (or Mumintroll as they are called in Scandinavia):  the lovely family of trolls who live in Finland. 

Illustrated by Tove Jansson, her iconic drawings made the Moomins what it is today.

The Moomins are getting a super revival this year with loads of books being republished - and new stuff is coming on the market too, like this absolutely fantastic Kids cookbook, published by SelfMadeHero.

We'll be stocking this wonderful book - as soon as it comes in later this week.

We've also got a copy of the book to give away to one lucky person.

To be in with a chance to win, answer the following question:

The little girl in the Moomins is called:

a) Little My

b) Little Muh

c) Little Me

Answers to iloveherring@scandikitchen.co.ukbefore Saturday 10th July, please. Usual competition rules apply.  These are something along the lines of:

Only one entry per person, if you work here you can't enter this competition and there is no cash alternative to the prize. The correct entries will all be put into an old hat and some fab looking Scandinavian lady will, to the music of ABBA: The Winner Takes it All, at random pick the winner who will be notified by e-mail.   There is only one winner and that's it.  Bada boom.


May 26, 2009

Recipe of the week - The Love Cake (Kärleks Mums / Den Du Ved Nok Kage)


The Love Cake (Kärleks Mums / Den Du Ved Nok Kage)

Enough to feed 20 people for afternoon tea – you can freeze whats left, but it keeps for a week in the fridge as well.


Stuff you need:


500 grams sugar

5 eggs

400 ml milk

400 grams plain flour

4 tsp vanilla sugar (or extract, if that is what you have)

3 tbsp cocoa powder

4 tsp baking powder

300 grams butter



200 grams butter

7 tbs strong coffee

2,5 tbs cocoa powder

3 tsp vanilla sugar (or extract)

150 grams of desiccated coconut

375 grams icing sugar


This is how you do it:


Whisk egg and sugar till light and fluffy.  Sift flour, vanilla, cocoa and baking powder into the mix, alternate with the milk.  Whisk well.  Add the slightly cooled, melted butter at the end and mix well.


Pop the batter into a large baking tin (minimum 20 x 30 cm) and bake on 180 degrees for about 20-25 minutes until just baked through (it’s done when a skewer comes out clean – this cakes goes very dry if over baked, so keep an eye on it)


Make the icing:  pop all ingredients into a saucepan and heat until melted through  (You can also do this bit in the microwave if you prefer).  When the cake has been out of the oven for a wee while (just cooled, does not have to be totally cold), spread over icing and chill until set. Drizzle with a bit of coconut beofre the icing set, if you wish.

April 27, 2009

Recipe of the week: Danish "Dream cake"


We're not really sure why it is called a dream cake, other than it is very dreamy and more-ish.

Ingredients for the cake

350 grams caster sugar

5 eggs

80 grams margarine or butter

350 ml milk

450 frams flour

3 tsp baking powder

2 tsp vanilla sugar or 2 tsb vanilla extract


Ingredients - topping

150 grams butter or margarine

350 grams soft, dark brown sugar

175 grams desiccated coconut

50 ml milk

This is how you do it:

Melt the butter/margarine and put to one side to cool a bit.  Whisk sugar and egg till it is light and frothy.  Sift the flour, baking powder and vanilla (if using vanilla sugar, if using extract, add this at same time as butter) and fold into the mixture (don’t over work it).   Mix margarine and milk and fold carefully into the batter.

Line a baking tray with baking paper (a 30 cm by 30 cm is about right) and add the mixture.  Bake the cake at 170 degrees Celsius for about 20 minutes or until almost done (the cake is done when a skewer comes out clean)

To make the topping:

Add all ingredients to a saucepan and melt – stir until all sugar has melted and you have a good spreadable consistency.

When the cake is done add the topping immediately on the whole cake and bake for another 5 minutes on 180 degrees. 

Let cake rest before slicing.

October 06, 2008

The Scandinavian Cookbook by Trina Hahnemann

Front cover

Danish Trina has written a great Scandinavian cookbook - with some really stunning photographs by Lars Ranek.  Trina used to live in the UK before returning  to Denmark again where she's currently writing for Alt for Damerne and runs catering for the cafes inside the Danish House of Parliament.

There are plenty of Scandinavian cookbooks - but most are written in Scandinavian languages.  Trina's book is being published in English.  The launch of her book is on 21st October at the Danish Embassy and one lucky Scandi Kitchen blog reader can win a ticket to go to the official launch as well as a signed copy of this fantastic book.  Two runners up will win signed copies of the book.

To enter the competition, all you need to do is answer this question:

Which one of these  is not a traditional Scandinavian dish:

a)    Crayfish with dill and vasterbotten cheese

b)    Linguine Carbonara

c)    Meatballs with cowberry jelly and cream gravy

Mail your answer to iloveherring@scandikitchen.co.uk before 13th October.  Terms and conditions apply.  Only one entry and prize per person.  There's no cash alternative to the prize and it cannot be exchanged.  Winning the entrance to the Danish Embassy do does not guarentee Ferrero Rochers free-for-all: just because the advert says that all ambassadors eat them doesn't make it true, you know.  We will draw the winner from all correct entries on Monday evening.


August 17, 2008

Postcard from Heather and Jo #4


Enjoying my Polkadrom ice cream

As we discovered on our final morning in Göteborg, where we thought we were getting away without paying for things, everything during the culture festival is in fact put on for free! An excellent idea we thought, especially for all the travelling families we saw. We opted to explore the city museum in our final hours and what a fantastic place this is! Most reccommended thing to do in Göteborg after the "Hagabulle". The viking exhibition with the only viking boat on display in Sweden was excellent, as was the history of family life in the city.

As the rain comes down on our last day in Stockholm, we are greatful for the better weather that this wonderful city has given us over the last two days - warmth and sunshine.

Our train journey from Göteborg was swift and we arrived at our hostel to find ourselves in a strange room with no windows or ventilation, however, it did have a proper matress and not a slice of foam to sleep on! That said I at least, have slept better here despite these factors. Although it's very disconcerting every morning waking up in pitch black!

Since arriving in Stockholm, we have spent our hard earned money in Gamla Stan, on Drottingholm and in it's vicinity. We have solved the mystery of the cover of the new Stig Larsson books (why does the first English translation have the cover of the second Swedish book in the trilogy - the clue is in the direct translation of the Swedish title!) and thoroughly enjoyed ourselves. Although sadly the chance to eat some crayfish has not presented itself, I'll have to tuck in back at SK. Any chance you can put some aside for me?!

Like Göteborg, Stockholm has it's Culture Festival this week, which we have been able to enjoy in Gustav Adolfs Torg seeing a concert by Che Sud Aka, that had us dancing on the streets and last nights finale of Opera selections, which was to be followed by a carnival featuring three different themes; Brazilian, Latino and Caribbean. Whilst the opera was great, sadly the carnival was billed to be more than it turned out to be, no carnival costumes except on the three lorries and just a mass of Stockholmers, mostly the young following each lorry in normal clothes, as the Ung08 festival had just finished. Most disappointing of all, no fireworks! Ah well, we can't have everything.

A trip to Sweden is never complete without an escape to the archipelago and we took the boat to Fjäderholmen, with it's craft shops, Swedish whisky and restaurants. What has, after 2 pieces of Princess Torta, 2 vanilla buns and half a hagabulle each, become a "cake tour" of Sweden, was in Fjäderholmen, supplemented with a "Polkadröm" ice cream (picture to be added tomorrow). Whilst expensive, it was a sight to be seen and very delicious. Perhaps it could be used as a template for SK ice cream? - Flavours to include blueberry and elderflower, we suggest.

We have been looking out for words that read funny in English, but have failed to come up with anything new. What does make us smile is the sight of young Swedes in groups looking "hard and cool" (gosh I sound like my mother!) which they do well, until they start speaking Swedish! It's too nice a language to listen to and just doesn't have the right effect!

Time to enjoy our final hours in Stockholm. Last postcard tomorrow.

May 01, 2008

Time for Lagkage

We made Danish layer cake for the Mum's Group at SK the other day.  It was heavenly and tasted just like Farmor's cakes used to taste.  For a good, Danish layer cake you need some really light and airy sponge bases (3), thick vanilla custard mixed with crushed up ameretti biscuits ("makroner"), some good quality raspberry jam and some chopped, fresh strawberries.  Layer one is the custard mixture, layer two is jam, then custard, then strawberries.  Pour thin icing over the top and decoate with whipped cream and some flags/candles/frozen penguins or whatever else springs to mind.



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