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71 posts categorized "svensk mat"

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!


April 17, 2014

Easy Easter Smorgasbord - a guide

Smörgasbord-0-10_original (1)

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.

February 27, 2014

WIN a box of SEMLOR for the office


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


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!".






January 23, 2014

Five easy ways to use Lingonberries at home


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. 


December 11, 2013

Sankta Lucia - the festival of light

Swedish Lucia For Dummies from Sweden on Vimeo.

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

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

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

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

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


November 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 21, 2013

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


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



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


October 01, 2013

FREE buns for 'Kanelbullens Dag' - Day of the Cinnamon Bun 4th October 2013

Friday 4th October is the day of the cinnamon bun all across Sweden.

We're celebrating all day in the cafe with freshly baked buns, tasters, recipe cards and much more.

Use the voucher below to get your hands on a freshly baked bun when you pop by for your morning coffee - valid from 8 am until 11 am in store.

Print the voucher or simply show it to us on your fancy smart phone. To save, right click the image and save onto your computer. To save on your phone, save the picture into your camera roll.

Please see terms and conditions on the voucher.

See you Friday x

Ps - if you are thinking of ordering a large amount of buns for Friday to treat your colleagues or just stuff your face, please mail us in advance to book as we expect to be quite busy


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 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.



July 30, 2013

Kräftskiva 2013 - Crayfish Party at home

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


See the whole menu here and download it CLICK HERE

July 18, 2013

Crayfish Season 2013 has begun at Scandi Kitchen - reserve now


Over the next few months, it is all going to be about Crayfish ('Kräftor" here as we enter the Nordic Crayfish season.

You can pre-book your stash of crayfish here on our online store and choose delivery at a date of your choice (we ship across the UK) - or pick up in our London store. Just click right here

Hats and bibs will be added later - and we'll also have a crayfish-party (Kräftskiva) catering option for you coming up.

Our crayfish are 1kg boxes (note: a full 1kg, not 700g).  They come frozen and ready cooked, so just defrost and serve.

Price per 1 kg £12.95 - buget 600g per person for a real crayfish party.


May 02, 2013

Celebrate our Cinnamon Bun week 7th May - 12th May 2013

We're going a bit bun-nanas next week.

When you pop by and show us the special bun-voucher, you get a cinnamon bun (Swedish Kanelbulle) free with any coffee or hot drink purchase from 8-midday.

Yes, really. 

Why? Because we think the wonders of the humble cinnamon bun should be felt by all.

You'll need a voucher to claim your bun (one per day person only: we have to safeguard your waistline somehow).  We're handing out vouchers all this week - but if you can't make it past the cafe, you can find a voucher to print just here Download KanelbulleVoucher

Ps Feel free to help us with bun-puns for our A-board outside.  Such as "Buns and Roses", "Bun Jour", "We like big buns and we cannot lie" and "Cinnamon Bun Paradiso".  You get the picture.




December 09, 2012

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

Janssons frestelse-0128 sml

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

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

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


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

Janssons frestelse - Jansson’s Temptation

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


- 9-10 medium-sized potatoes

- 1 whole onion

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

- 150ml single cream

- 150ml whole milk

- 2 tbsp butter

- 1 tbsp dried breadcrumbs


- Preheat the oven to around 200°C.

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

- Slice the onion finely.

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

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

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

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

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

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

- Serve as part of a traditional Swedish smörgåsbord.


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


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

Here's how to make it:

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

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


For the rice pudding:

Day 1

- 180g pudding rice

- 300ml water

- 1l whole milk

Day 2

- 100g blanched almonds

- seeds from two vanilla pods

- 4 tbsp sugar

- 250ml whipping cream

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

For the cherry sauce:

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

- 100ml cherry juice from the jars

- 1 tbsp potato flour or cornflour

- 2 tbsp caster sugar


- Put the water in a thick-bottomed saucepan and add the rice. Bring to the boil and cook for about 2 minutes.

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

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

- The next day, chop the almonds into chunky pieces, apart from one, which should be kept whole.

- Add the vanilla seeds, sugar and chopped almonds to the cold rice pudding and stir together.

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

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

- If you’re making your own cherry sauce, combine a small amount of the juice and potato flour (or cornflour) to make a ‘roux’, and set aside.

- In a saucepan, bring the sugar, cherries, and the rest of the juice to the boil.

- Add the ‘roux’, stirring constantly. Turn the heat to low until the sauce is ready so it doesn’t boil. Have a taste to see if more sugar is required, depending on what type of cherries you’ve used.

November 23, 2012

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

Julebasar_2011_fredag_152_primary 2

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

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

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

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

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

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

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

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

God Jul x



November 07, 2012

What exactly IS Falukorv? And a recipe for Korv Stroganoff


Mention falukorv to a Swede and you're likely to evoke warm feelings about home cooking.

A staple of the Swedish cuisine, this sausage is very versatile and can be used in many different dishes. Falukorv ('Sausage from Falu') is a smooth sausage made with pork and beef.  

At Scandi Kitchen we stock a really nice Falukorv by the maker Per i Viken, a slow-food producer from Sweden.  Per i Viken's Falukorv is really smokey and meaty and works extremely well on its own, fried on the pan in butter - or as the main ingredient in the Swedish dish affectionaly known as 'Korv Stroganoff'.

The dish is a hit with most kids as it is quite mild in taste.  A very quick family meal to prepare, you can have the dish ready in 5 minutes - and then all you need to do is boil the rice to serve with it.

Here's our favourite Korv Stroganoff recipe - do try it.  All you need from Scandi Kitchen is a Falukorv Sausage per 4 people you serve - and right now, we have a special offer of 50% off.  This is all part of our plan to get those amazing every day Swedish dishes to be part of your dinner table over here too.

Korv Stroganof (Swedish Sausage Stroganoff)

Serves 4 people

1  Falukorv sausage (from Scandinavian delicatessens) - we absolutely prefer Per i Viken.  Buy it here 

1  Chopped onion

A good squeeze of tomato puree

1 tin of 400g chopped tomatoes

150 ml crème fraiche (of for less fatty version, half milk, half crème fraiche).

In a thick bottomed saucepan, add a dash of oil.  Add chopped onion and roughly chopped sausage and cook until the onion is soft (Falukorv is already cooked so just needs heating).  Add the puree, stir, then add the tin of tomatoes.  Season well to taste (we usually add a pinch of paprika to ours – and a bayleaf) and leave to simmer for a few minutes, then stir in the crème fraiche.

Serve with boiled rice.

Yes, it is THAT easy.


The Kitchen People x


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 


May 22, 2012

Delicato cakes special offer: 4 multi packs for £10


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.




April 27, 2012

Krazy Kalles Kaviar: 3 tubes for just £4 (from today until 5th May in store)


Kalles Kaviar is a staple of the Swedish diet.  Most Swedes love it and the breakfast/lunch table is not complete without a tube of creamed cod roe.

We're going a bit Krazy and are price matching that big furniture store (you know the one) for one week.  So, no need to sit in a queue on the M25 trying to get there, no need to buy a new book case... just pop by and see us at the Great Titchfield Store from today for one week until 7th May:

3 tubes of Kalles Kaviar (190g original) ONLY £4

(that is a saving of over 60%)*

See you soon, all you Kalle Lovers


The Kitchen People x

*Offer applies in-store only, not on web shop.  Max 2 x deals per customer.


We love abba as much as we love Kalles.  


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 26, 2012

WIN some semla buns (to share, or not)

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

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

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

The spice used to flavour the Swedish lenten buns is:

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

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

Usual competition rules apply.








August 31, 2011

Fun you can have with the CheezDoodles? WIN oodles of doodles...

Cheez doodles 250 g
Are you a lover of the CheezDoodle?  

As in, a REAL Doodle-ey crazy people.

Our Jonas is one of those people - not only does he have a special ritual on how to open a bag of Cheez Doodles (open bag, leave to breathe for 20 minutes, eat them all, no sharing).

Other people like to swim in thier Doodles...

How do you eat yours?  Do you have a ritual?

Jonas and David down at the Scandi Kitchen Warehouse just bought many many pallets of Cheez Doodles and are plannning a warehouse doodle rave (we suspect).  There will also be special Cheez Doodle offers happening.  

How would you like to win 5 whole bags of Cheez Doodles?  You can have your own doodle party, take a swim, build some statues or just eat them all by yourself.

To be in with a chance of winning, just let us know how you eat yours.  We pick the most peculiar/amusing entry and reward that with oodles of doodles.

Ping over your entry to iloveherring@scandikitchen.co.uk before Tuesday 6th Sep 2011.

For those of you who don't know what CheezDoodles are:  its a bit like Cheezy Wotsits - but much, much better - and they come in huge bags of 250g each.  Not those dinky little bags you get at the news agents, no no, these bags are MAN SIZED.


August 08, 2011

Crayfish Season 2011 has arrived


LATEST NEWS NOTE:   We accept pre-orders, but only online for pick up in store (frozen delivery WILL be available later on this month also).  So, if you want to order now for pick up later in August or September (because you know, there is always that risk of selling out), go to the online shop, place the order and MARK IN THE NOTES WHAT DAY YOU WILL PICK UP.  That way, your crayfish will be reserved at our warehouse and only brought to the store on the day you need it.  Simple.   Start shopping here

How to celebrate the crayfish season the Swedish way

Every year, the Swedes and Finns celebrate the crayfish season in August and September.  It is traditionally the only time you should host crayfish parties.  This used to be the law, now it is simply just traditional to do it only during this time.

A crayfish party is simple. You first of all need to invite some friends.  Secondly, you need to get hold of some crayfish that have been cooked in a dill brine.  Add to this some strong Scandinavian aquavit and some “fillers” (because you need fillers when drinking aquavit and eating tiny crayfish) and you’re set to go.  Bibs are advisable – hats are fun.

To explain some of the components in more detail:

The crayfish – by this most Swedes will mean the pre-cooked packets of crayfish that come frozen.  Of course, some people (but very few) bother to go out on the lake at dusk and catch the little buggers, then cook them in brine and leave them for flavours to develop over 24 hours... it is a lot of work.  One person will eat around 500-700 grams of crayfish on their own (around 10-14 crayfish) so you’d have to catch a lot of fish to make a big party.  If you get the frozen packs, all you need to do is defrost in fridge overnight, then pop the cold, defrosted crayfish on a tray and you are simply ready to go.  

The aquavit – is a strong grain based alcohol popular all over Scandinavia.  Serve super chilled in shot glasses.  The old saying goes “one shot for each claw” but really, that would make you unable to have any conversations for a few days, so best stick to a moderate amount.  Supplement with a good Scandinavian lager such as Tuborg or God Lager.  We recommend any of the aquavits from any Scandi country – from the Danish Aalborg Taffel to the Swedish OP Anderson or Hallands Flaeder...  if you are having a party with lots of Scandinavians, plan for ¼ bottle per person minimum.  Non Scandies can get away with less.

The “fillers” – most popular filler is a big slab of the amazing Vasterbotten cheese along with a selection of crisp bread and perhaps some crusty bread too.  Some people like to serve boiled potatoes or salad – and some like to start with a big bowl of pickled herring.  A wonderful idea for a filler is to also make a Vasterbotten Paj – a quiche made from Vasterbotten cheese, a mature strong Swedish cheese.  We serve this with romsas – a dressing made from 1 jar of kaviar (lumpfish roe) mixed with 200 ml of sourcream.  Simple.

Hats and bibs – because it looks fun and festive.  The bibs are pretty practical although any kid of paper bib will do, except the baby kind obviously.

Sing Song – you must sing songs, ideally in Swedish.  Don’t worry, after your 2nd shot of aquavit, you will be fluent in Swedish anyway, even if the closest you’ve ever been to Sweden is owning flat packed furniture.  You can download our little leaflet of songs right here LINK TO COME.  We have chosen a mixture of Swedish and English songs. 

A crayfish party is not a short event.  It takes hours and it is important you pace yourself or else you end up being the person who fell asleep in the garden shed before 9 pm.  Gather your friends, enjoy some delightful food where the crayfish is your centrepiece – and sing some songs.  That really is what it is all about.

Cray 4

What you need for a Crayfish Party

CRAYFISH – budget 500-700g per person (,ore if mainly Swedes attend, less if people are not used to crayfish, they will not eat as much).  So, for ten people you need between 5 and 7 kg, depending on how greedy you all are. 

Vasterbotten cheese – get a big slab of cheese, place it on the table with a cheese slicer and some butter.

Crispbread – we recommend Leksands as it looks amazing on the table and people can break off pieces as they need it.  Another good one is Wasa Sport or Falu Ragrut.

Aquavit – a traditional must.  OP Anderson or a selection of 10 Swedish mini bottles is a nice choice.

Vasterbotten Paj – make your own using the Vasterbotten cheese - or pre-order a large pie from us (min 48 hours notice) for £19.95 (16 slices). Mail iwantfood@scandikitchen.co.uk to pre-order.

We also suggest some nice Swedish herring to start with – the ABBAS mustard herring is very nice – and perhaps a jar of the French onion herring would work well.

Other interesting Swedish cheeses that would work well if you want to extend your cheeseboard would be PRAST OST (mature) or the creamy Asada ost – mild but full of flavour.

To get a full shopping list from our online shop, CLICK HERE

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




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)



December 20, 2010

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

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

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

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

Bye for now

The Kitchen People


November 24, 2010

We have lots of Blossa GLöGG. Oh yes.



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

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

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



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)


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.


June 23, 2010

Special treatment for the Swedes? Typical.


On second thoughts: let them have it.

The EU laws are there for a reason, you know.  Bananas are not supposed to be bendy, cucumbers must be uniform and straight or else they cannot fulfil their purpose in life.  That is so because the people of Brussels have spoken and said so.  So. There. You. Go.

Except, there are exceptions and lately, some of us Danes and Norwegians at SK and realising it is always the Swedes who have to be difficult and different and get special treatment.

First up, SNUS:

Snus is basically tobacco compressed into little pouches that look at bit like teabags that you stuff up under your top lip instead of smoking a cigarette.  if you are hardcore you get the "loose" snus which is the same thing but without the bag around it.  Either way, until you get the hang of it, you look like you have a fat lip.

The EU banned Snus quite a few years ago, but Sweden got an exception to this because of tradition.  So far, so good.

But NOW we're learning that the EU also gave special permission to Sweden for fermented herring.  A-ha!  Yes, Surstromming contains a seriously high level of dioxins, which are not very good for you at all, really.  So, the Brussels people banned it in 2002 but gave Sweden exception.  See?  There they go again, always wanting to be different, getting special treatment.

The exception runs out in 2011 and currently, Sweden's agriculture minister Eskil Erlandsson is pleading with the EU to extend the permission to eat rotten herring that smells really, really bad.

EU commissioner John Dalli, who has been dealing with the case, was asked if he'd actually tried the delicacy and said he had been recommended not to go near it due to the awful smell. 


Sexy Swedish Snus Man


Midsummer delights?


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. 


 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.

February 03, 2010

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

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

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

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

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

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



Love, The Fat Kitchen People x

January 29, 2010

Our semlor contain no calories*


*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...


January 19, 2010

Nordic Diet by Trina Hahnemann


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

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

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

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

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

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

A: Joey Tribiani

B: Joey Tempest

C: Joey the Pink Poodle

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

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


May 26, 2009

Sebastian's small potatoes

They're here.  Well, the Swedish ones at least (the Danish ones are still a little way away). 

Farsk potatis - new Swedish potatoes.  In the shop.  Now.  Yummy.  Come and get your little bag - £2 per half kilo.  Well, we know what we're having for dinner tonight:  matjes herring, new potatoes and lashings of cremefraiche and dill dressing. 


Sebastian posing with a few new potatoes in hand.  Wearing his favourite Swedish underpants, feeling a gush of national pride.

May 19, 2009

New Scandinavian Potatoes - coming in June

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

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

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

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


May 05, 2009

Scandinavian Kitchen catering


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

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

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

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

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

For canape suggestions click here  and for open sandwiches click here

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

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

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

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

April 14, 2009

smörgåstårta a la circa 1982

It was a beautiful weekend.  Athough the weather didn't really please, we were happy because we got to eat smörgåstårta, which is basically the sin of Swedish cuisine.  Why?  Well, imagine a bunch of sandwiches struck together into a loaf and then coated in mayonnaise and decorated in the best 80's style you can imagine.  It's yummy - but naughty.

Here's our wonder - we're sure this one would have made any Swedish housewife from the eighties proud.

This smörgåstårta is made with smoked salmon, prawn, crayfish and egg.  Just so you know, we do also make a less 80's version to order for your own party, should you ever need it.



March 19, 2009

Aunt Inga and her sticky chocolate cake

Our sticky Swedish chocolate cake is very popular (for some people it has proved so popular that they're considering rehab to beat the habit).

We are often asked about this cake - where does the recipe come from and whyis it so good?  Well, the type of cake, kladdkaka, is a very popular cake in Sweden.  There are hundreds of different ways you can make it and most are very nice.  Aunt Inga's recipe, however, is one of the extremely nice ones.

Aunt Inga is Jonas' auntie.  Unfortunately, she is no longer with us but her recipes are.  Aunt Inga was a true foodie - when she passed, we found a bunch of books that were a bit like diaries, but had details of every meal she'd ever cooked for her friends - just so she could be sure she'd never cook the same thing twice.

Do pop by for a pice of Inga's kladdkaka - or sample our more recent addition to the daily menu of our Scandinavian Kitchen Carrot cake - it has pine nuts in it and is very yum.


The Kitchen People



aunt Inga

February 23, 2009

SEMLOR - last chance to get your stash

We bake Semlebullar every day fresh and have been doing so for the past few months.  Today Monday 23rd and tomorrow, Tuesday 24th (Fat Tuesday) are the last days we'll be making and selling these little beauties (they are only seasonal), so if you have not yet had your cravings satisfied, we recommend you do so pronto.

You can reserve yours on iwantfood@scandikitchen.co.uk.  We can also arrange delivery anywhere in central London (we use an external courier company and charge cost) - please order by Monday 16:00 for delivery Tuesday (fettisdagen).

Our semlor are £1.95 each.

January 15, 2009

Semlor - it's time.

A semla (semlebullar) is a cardamom  yeast bun filled with marzipan and whipped cream and dusted with icing sugar.  It's divine.  Every year at around this time, Swedes across the world get home sick and go in search of these cakes.

The tradition is to eat them in "fat Tuesday" in February - the day before the faste.  Now a days the Swedes eat them from New Year and all they way to end of February!

We bake some nice Semlor here at Scandi Kitchen in London and from Saturday, you can come get yours, although until February we're only doing a limited amount (so best to order if you want to guarentee availability).

Photo courtesy of Helena. Thanks.  It's very nice.


December 09, 2008

St Lucia day of celebration


13th December every year is the celebration of St Lucia (or St Lucy) – a festival widely celebrated across Scandinavia.  Girls dress in white robes and carry candles in a long procession and sing the hymn about Lucia. The candles symbolise the fire that refused to take St. Lucia's life when she was sentenced to be burned.   Traditionally a Catholic festival, it is thought that this tradition survived in Scandinavia because it is celebrated during the very dark days of winter.

Some people believe that back in the day when us Scandies celebrated Yule (or Jol) at Winter Solstice, it was both a season of giving, kindness and celebration - but also a season of fear of dark forces – the scariest night of all at that time was called the Night of Lussi – Lussinatta.  Some believe that the festival of light is from this time to fend off the evil forces.

Whatever you choose to believe, for us it is really all about saffron buns and trying to persuade Henrik and Seb to wear Lucia costumes and crowns of candles.  So far no luck.

In Sweden, a traditional kind of bun, Lussekatt ("St. Lucia Bun"), made with saffron, is normally eaten on this day.  It’s rather yummy – and we’re serving these all week in our little store so do pop by for your fix.




November 13, 2008

New stuff just in...

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

  • Gløgg spices

  • Vortmix

  • æbleskiver

  • Brunkager

  • Pebernødder

  • Klejner

  • Swedish Chrsitmas beer and Swedish Chrsitmas aquavit

  • Brunekager  Pebbernoedder


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