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26 posts categorized "Scandinavian food catering"

June 19, 2014

"Jordgubbstårta" Midsummer Layer Cake - the recipe

Cake

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

Sommar

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. 

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Get outside

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

Don't forget your umbrella.

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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.

Clothing

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. 

Food

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

Smorgas

Smörgastårta

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.

Nubbe

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 

Snapsvisor

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.  

Maypole

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.

Games

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.

 

Inge

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.

Midsommarblomster-med-kudde

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. 

Welcome-to-2013-these-are-the-25-most-hungover-cities-in-america

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

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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.

Herring

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.

Gräddfill 

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.

Meatballs

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.

Salmon

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.

Cheeses

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.

Bread

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.

Booze

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.

Singing

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!

 

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.

Singing

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)

or

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.

Bread

  • 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.

February 27, 2014

WIN a box of SEMLOR for the office

Semlor-2_original

Ahhhh.... Imagine if there was a way to make friends with Shirley from HR in one clean swoop? Or get Brian from accounts to notice you?

Try giving them a tray of freshly baked semlor. Oh, and now you can maybe even get your hands on a whole tray of these lovely buns for free.

To be in with a chance to be Mr or Ms popular in the office (or indeed, take them all home and eat them all to yourself), just answer this easy question:

Eighties Swedish band Europe had a hit with which song:

a) All That She Wants (is another baby)

b) The Final Countdown

c) Saturday Night

Answer to iloveherring@scandikitchen.co.uk before Monday noon (3rd March).

No cash alternative, prize must be picked up from the cafe (date by arrangement - please book in the pick up so we know), one tray of semlor is 10 buns. No cheating. Winner picked at random. Usual rules apply.

 

February 26, 2014

Show us your big, fat buns and WIN Lunch for Two at ScandiKitchen

Fettisdagen2014

It's Fat Tuesday on Tuesday 4th March 2014 - also known as Fettisdagen, fastelavn, Shrove Tuesday and Mardi Gras.

On this day across Scandinavia we celebrate the start of Lent. The faste is not observed that often anymore, however, the tradition of stuffing ourselves with cream buns the day before Ash Wednesday still prevails.

In Sweden, these buns are known as Semlor (plural of the word 'Semla'). They are yeast buns flavoured with cardamon, baked and then stuffed with marzipan and whipped cream.

Semlor are only served around this time of year.  Once Lent is in full swing, the buns are not baked again until the following year - it really is a huge seasonal tradition and you should definitely make sure you get your hands on one of these buns before the season is over.

We bake and serve these at the cafe - however, it is not hard ot make your own.  You can find the recipe right HERE.

WE WANT TO SEE YOUR BIG BUNS: Your own creations and variations.  Send us a snapshot of your Fat Tuesday buns and we'll post the pictures online - and we'll pick a winner who gets Lunch for Two People at the cafe in London (if you live too far away, we'll send you a voucher for the webshop instead).

Mail your photos to iloveherring@scandikitchen.co.uk before 4th March 2014. Usual competition rules apply.

First entry - from Isabelle in Brighton who made her first ever batch of Semlor, having never tasted them before. Verdict: "Amazing - and my flatmate had 3 of them, I'm not sure how she managed!".

IsabelleEva_Semlor

 

 

 

 

January 23, 2014

Five easy ways to use Lingonberries at home

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With all the chat in the media about the amazing Nordic Lingonberry and how it fights off the fat, we thought we'd give you a few ideas on how to incorporate more Lingonberries into your day to day.

Lingonberries come in several forms. Firstly, fresh - this is very hard to get hold of outside the Nordics. Secondly, you can get it frozen (right here) and thirdly, in a jam style jelly (the most common form). We also love Lingonberry cordial and juices.

In Scandinavia, Lingonberry Jam is used a bit like cranberry sauce is in the UK: with savoury dishes. We love a good dollop of lingonberry jam with our meatballs, for example, or game dishes. Some people do use it as a jam on toast as well, but it is mostly used as a savoury sidekick.

Five nifty ways to add lingonberry to your daily foodie routines:

1) Lingonberry porridge. Make a simple porridge of oats, water and milk. When it starts to thicken, add a good handfull of frozen lingonberries. Keep stirring until they are incorporated and heated through. We serve this lovely 'pink porridge' at ScandiKitchen all the time. It has a slighty tart taste to it. Add sugar if desired. We also love it served with mixed seeds on top.

2) Add frozen lingonberries to your morning smoothie or juice. Because it is not a sweet berry, best pair with sweeter fruits. We think it works quite well in a banana based smoothie - add a pinch of cinnamon too and a squeeze of orange.

3) Easy red cabbage salad: Sliced raw red cabbage, diced pears, a dollop of lingonberry jam and creme fraiche to lightly coat. Season with salt. Add berries for extra tartness. 

4) Use Lingonberry jam (along with extra berries) on top of a sweet cheese cake.

5) Make a soft gingerbread cake ('Mjuk Pepparkaka') and add a cup of lingonberries to the mixture. Alternatively, make a vanilla buttercream icing and add a handful of lingonberries before spreading on a cake. 

Enjoy!

November 21, 2013

Nordic Christmas Markets 2013 - this weekend 22, 23, 24 November

Julemarkede1

This week and weekend is on of the biggest in the Nordic ex-pat calendar. It’s the week of the Christmas Fairs.

We support these fairs wholeheartedly and we absolutely love going along and help if we can. The different organisation and Churches play a very important role to all Nordic ex-pats both for general support, religious support, as a meeting point, cultural centres and just simply nice places to be and visit.

Here’s the low down for this weekend’s markets in London:

Swedish Church Christmas Fair - Marylebone

A really wonderful and warm welcome to all at the Swedish Church in Harcourt Street. Open Thursday till 20:00 and all day Saturday and Sunday. We specifically recommend the traditional Glögg mulled wine, a secret recipe by The Reverend Mikael Persson, the Swedish Priest. Heavenly (Excuse the pun). We went to the pre-view yesterday and got our hands on Pippi Longstocking umbrellas and fancy knitted kid's strawberry hats!

Swedish Church is on Harcourt Street W1 - directions here www.swedishchurch.com

Norwegian Church Christmas Fair - Rotherhide

Everything from waffles to lompe, mulled wine and a lot of Norwegian ‘Jule’ cheer. The Norwegian Church in Rotherhide is a huge cultural centre for all things Norwegian – and Norwegian people and friends of Norway. The food market is huge and bulging with goodies.

ScandiKitchen will have a stand right outside the Norwegian Church where we will be serving hot mulled wine.

Sjømannskirkens Julebasar is on 22-24 November 10:00-18:00

How to get to the Norwegian Church (nearest tube Rotherhide) click here

Danish KFUK YMCA Christmas Bazaar – Hampstead

This event is a pilgrimage for a lot of ex pat Danes every year. It’s extremely busy and packed but worth a trip – they have everything from hotdogs to Christmas beers and real Danish ‘hygge’ feelings. They do a lot of decorations too – from calendar advent candles to ceramics so you can pick up a few prezzie.

Dansk KFUK’s Julebazar is on 23/24 November 10-17.  Find the Danish Bazar here

The Finnish Church in London Christmas Market

A warm welcome and genuine Christmas cheer awaits you at the Finnish Church in Rotherhide – everything from ‘squeaky cheese’ and Rye pastries with egg (Karelian Pies) and cinnamon buns as well as a huge food market. Open all this week until Sunday at 17:00.

ScandiKitchen will be there as we are part of the Scandi Christmas Market taking place between the Norwegian and Finnish church – so pop over and see us.

Nearest tube is Rotherhide; here’s a map Click here

Scandinavian Christmas Market 2013

Scan Events are doing the Scandi Christmas Market again this year in Rotherhide, outside the Finnish and Norwegian Churches.  Open Fri, Sat and Sun all day – pop by and say hello to us, we’ll also be there, selling hotdogs and warm mulled wine. Say hi to our team: Marte, Linnea, Jonas, Little Jonas, Torben and Kaisla.

More about Scandinavian Christmas Market here

Scandianavian_christmas_images

 

September 10, 2013

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Shop for cheese here 

August 21, 2013

Kransekage / Kransekake - the traditional Nordic celebration cake

Karenskitchen
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 30, 2013

Kräftskiva 2013 - Crayfish Party at home

Cray2
A crayfish party by the river. We found this photo on t'internet, sorry, it had no credit. If it is yours, let us know and we'll credit your photo. Thanks. 


We love this time of year. Time to seek out some friends and invite them round your gaff for some serious crayfish eating - and probably enough schnapps drinking to keep you wobbly until Christmas (we recommend any of these babies to keep you merry CLICK HERE).

If you want to host a crayfish party at your house, you can order the entire menu from us and just pick it up on the day. Then all you have to do is call your friends and find someone who doesn't mind clearing up afterwards while you yourself spend time dancing on your coffee table (on one leg) whilst singing "Helan går".

Crayfish buffet

at your house

Freshwater crayfish (around 600 grams per person)   

Romsås, Dillsås and mayonnaise  

Selection of pickled mustard herring and onion pickled herrings  

Västerbotten paj (Swedish mature cheese quiche)

New Potato salad with dill vinaigrette

Vine tomato, baby spinach and feta cheese salad

A selection of Scandinavian cheeses (Västerbotten and Greve)

Freshly baked crusty bread & crispbread

Sticky Swedish chocolate cake (Kladdkaka) with Daim Cream

Price per person only

£27 

See the whole menu here and download it CLICK HERE
Cray1

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

Swedi

Scandianavian_christmas_top

November 10, 2012

Recipe for Lussebullar - Sankta Lucia’s saffron buns

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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.  

Ingredients:

- 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 

Method:

 - 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.

Lucia

November 05, 2012

Trine Hahnemann's Scandi Christmas courses

Familybakingskandi
As you know, we love Trine.  She's ace.  

We're super excited to be able to help spread the word about her Scandi Christmas Cooking Courses at Food52 in Islington - she is hosting both Scandi Baking and Christmas entertaining.

There's also a course that offers parents a chance to bake with their children - a really wonderful idea and the perfect pre-Christmas gift.

More info right here

Quote Scandi Kitchen when you book and get 20% off the course price.

Trine will also be at Scandi Kitchen on 15th November to sign books and have a chit chat if you fancy popping along.  We'll put the glogg on.

Christmas_scandi_dinner

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 

Krans


May 22, 2012

Delicato cakes special offer: 4 multi packs for £10

CLICK HERE TO BUY DELICATO STUFF 

Do you know the Swedish brand Delicato?  We think you should.  amazing cakes perfect for a cup of coffee.

Kokosboll - coconut mocha truffle type cake (good explanation, huh?) - very moorish.  

Mazarin - almond tart

Punchrulle - also known as "hoovers" - green marcipan covered rum truffle.

Skumraket - literally, foam rocket (!) is mallow covered in a super thin layer of chocolate and coconut (also gluten free by the way).

and more types too...

We're currently doing a special offer of 4 packs for just a tenner.  

Yeps, time to stock up.  Get your mitts on these yummy treats from our website.

Bollar

 

 

May 03, 2012

17 Mai 2012 - Norwegian National Day London

Krndef-norge17mai

Think St Patrick’s Day is cool?  Then you’ll also enjoy Norwegian National Day, except everything is blue, red and white instead.  Oh, and less Guinness.  Possibly a bit more aquavit instead.  And waffles.

Norwegian constitution day is celebrated on 17th May every year and Norwegians across the world come out of the wood work, adorn their national costumes and get together to celebrate.

In London, these celebrations take place all over – but start in Southwark Park at 9:00 with the hoisting of the Norwegian flag.  There’s dancing, there’s music, there’s hotdogs and there are sure to be an abundance of waffles with or without brown cheese.

You can find the whole programme for 17th May (17. Mai i London 2012) right here

At our Great Titchfield Store we’ll be celebrating Norway too – with flags, cakes and tasters – so pop on down to see us.

We’re expecting our full Norway National Day delivery on 10th May so that is when you need to get ordering via our online shop www.scandikitchen.co.uk/shop to ensure your stash in time for the celebrations.

Norway1

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

x

IMG_0932a1-528x397


May 25, 2011

Midsummer (Midsommar) in London 2011

Is it Midsummer already?  Yeps.  Time to build a pole, decorate it with flowers and dance around it, pretending to be a little frog with no ears and no tail.

Midsummer the Scandi Way in London is always fun.  While the Danes prefer to burn witches on top of bonfires while they sing songs about how much they love Denmark (click here for the Danish YMCA's webpage for more info).  It's all Shu-bi-du-a and holding hands.  Very nice.  This happens on 23rd June.

The Swedes and most of the Finns much prefer to celebrate it on the Friday 24th and Saturday 25th.  For these celebrations, you bring out the matjes herring, the new potatoes and some chilled aquavit.  Then there's the singing....And the dancing...

There is the official informal gathering of people in Hyde Park, as per usual, on Saturday 25th June from 12-16.  Bring your own food and drink and enjoy meeting Scandies and Scandophiles.  We'll be there, for sure, enjoying ourselves and wearing flowers in our hair.

Having your own Midsummer party?  Well, well - we can help you cater for this one - click here for our Midsummer Menu 2011 (although be warned, we're already pretty booked, so best get in there soon).

Watch this space for our Midsommar PicNic Baskets as well - coming soon. We will also offer on-line ordering of everything you need for both your party at home or the trip tot he park - and have it ready and packed for you to pick up on your way.  Read more on the shop site www.scandikitchen.co.uk/shop

Pole

 

 

November 24, 2010

We have lots of Blossa GLöGG. Oh yes.

Cooking.aebleskiver

Hello

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

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

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

Ham
Blossa

 

August 24, 2010

Our crayfish came in Best in Test - again.

Third year running, the crayfish we get in have come tops in the Swedish Crayfish Test.

For those of you who do not know about a crayfish test, this has nothing to do with the poor crustaceans level of knowledge, but simply part of the Swedish obsession with ranking the quality of everything you can buy in Sweden (from corkscrews to toilet paper, to bread and crayfish - if you get best in test, you beat the rest).

Here's the write up (in Swedish)

Kräftbetyg

5 fyrar
Kräftor Jumbo (kinesiska, Seacold)
Antal kräftor: 17-22 stycken
Kommentarer: Klart bäst! Stor kräfta med stora klor. Lätt att skala. Massor av kött. Perfekt balanserad smak. Stor krispig stjärt. Gott smör. Fin eftersmak. Luktar som en kräfta ska lukta.

So, if you have not yet reserved, feel free to do so now.  Just pop us a mil to iwantfood@scandikitchen.co.uk and we'll pop whatever you need aside for you.

Seacold5fyr

August 06, 2010

Stuff to do with crayfish if you're feeling the obsession setting in

Seeing as we only get to go on about crayfish for a limited time each year, we feel that it is absolutely appropriate that we take it a step too far.

Here are some of the things we're considering doing during the season and some things even we think is possibly a bit o.t.t.

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We can imagine Mr Seb in one of these.  Grrrrrrrr...

224020225894
...and Jonas wearing a pair of these...  grrrr...

 

Dressup1

...and Henrik in one of these... Grrrr...

Draft_lens2163276module11395675photo_1220855658lobster-dog-costume
And Jonas' Mum's dog Alphons in one of these... Grrrrr...Woof.

We're not so keen on silly inventions such as these:

Crawfish-toothbrush-holder
It's just wrong.

Lobster
Yes, we know it is a lobster and not a crayfish, but seriously, imagine driving down the A3 in this...



June 23, 2010

Midsummer delights?

Jordgubb2


As you can probably guess, Midsummer is not one of our quieter times.  However, this year we have called in the cavalry and are ready to rock'n'roll big time:  Lots of stock, lots of nice people to tend to our needs and Bronte's been forced back in the kitchen to help the Kitchen Angels make extra cakes and yummy food.

So, here's the lowdown on specials and offers and everything in between:

Smorgåstårta.  Ahhh, that traditional Swedish calorie bomb of a sandwich cake.  Laden with a mountain of mayonnaise (full fat only), layer upon layer of seafood and salmon amongst sliced bread of the non-healthy kind.  Are we selling it to you?  Well, admittedly, if you are Swedish you probably either love it or hate it.  

If you love it, you're in luck:  our Bronte doesn't like to advertise that we make these to order as they are tricky to get right, tricky to transport and pricey because they are stuffed with seafood and salmon.  But this year, she has agreed.  Pre-order only, you MUST get the order in before end of Thursday.

Smorgåstårta with Crayfish, Scandinavian prawns and smoked salmon £4.50 a slice (minimum 10 people)

We will also be serving a very limited amount of smorgåstårta in the shop on Saturday - but when it is gone, it's gone.

Jordgubstårta - Light sponge layer cake with custard and cream filling, topped with whipped vanilla cream and loads of British strawberries (last orders Friday noon) £19.50 (serves around 12 people)

Homemade Mustard herring - Nice and tangy mustard, chive and dill dressing with succulent pieces of herring fillets.  Perfect if you like your mustard herring a bit more gourmet than your usual jar of ABBA'S.  £3.25 for 200g (serves 2 Swedes or 4 non-Scandies)

We're also continuing our Midsummer Madness Special offers:

Matjes herring - a must for Midsummer celebration  2 for £5

We have lots of gradfil in stock (Swedish creme fraiche - lighter, with sour notes) - £1.75 a pot

All cheeseis still 10% off - stock up on Vasterbotten, Riberhus, Gamle Ole and Havarti.

For those of you cooking a feat at home:  New potatoes are on sale now, as are bunches of dill and chives (£1 a bunch)

Just a little footnote to everyone:  we're not offering pre-ordered picnics this year - but we'll have lunch up early on Saturday (by 11 am) so pop by and choose your own mix to take to the park.  We'll have chilled beers and snaps available on request too - and some nice cakes. 

Tarta

 Bronte's secret smorgastartor.  They are so secret we had to take this photo on our mobile phone, hence the general crappiness of the picture.  It looked nicer in real life.  Tasted amazing.  The one in the picture served 21 people.

January 29, 2010

Our semlor contain no calories*

Semle

*this is a lie.

But man, are they worth every last calorie.

We bake fresh semlor every day until FAT TUESDAY (mid Feb this year) and they are usually ready by 12:30 and most afternoon (although when they are gone, they are gone).  if you want to PRE-ORDER, you can do so by mailing iwantfood@scandikitchen.co.uk.

Can we deliver?  Yes we can - although delivery is charged at cost (we use an external courier service).  or big orders, please do order in advance so we can make sure we bake enough.

Can you reserve?  Yes.  Again, mail us and we'll sort something out.

Price for our home baked, marzipan and vanilla cream filled cardamom buns is £2.25 for t/a and £2.75 for eating in.

We also stock all the ingrdients you need in order to bake some buns at home if you prefer to do things that way.

Now, where did I put the scales?  Sod it.  Time for another semle bulle...

Semle2

January 19, 2010

Nordic Diet by Trina Hahnemann

Trina

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

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

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

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

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

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

A: Joey Tribiani

B: Joey Tempest

C: Joey the Pink Poodle

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

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

Nordic1


May 05, 2009

Scandinavian Kitchen catering

Sk1-000050


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

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

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

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

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

For canape suggestions click here  and for open sandwiches click here

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

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

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

Sk2-000042 
tags: danish, food, catering, swedish, norwegian, london, corporate

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