Monthly Archives: February 2017

ScandiKitchen Baking Challenge – Win £20 Voucher

February 14, 2017 | Leave a comment

Come Bake With Us – Win £20 Online Voucher

Hej! Here at ScandiKitchen we’re huge fans of baking, and now we want You to get baking with us! Every few weeks we will set you a Scandi baking challenge. We’ll give you a recipe and a deadline – it is a bit like the Great British Bake Off, only minus mr. ‘Blue Steel’ Hollywood and TV cameras surrounding you. You can do the baking in your own time, in your own kitchen – we only ask three things;

  1. Follow our recipe as given below (substitute as you wish for personal preference, but do stick to the overall challenge)
  2. Take pictures of the finished product and send to us and/or post on social media (with hashtag #bakenordic and #scandikitchen so we can find it!)
  3. Complete the challenge and send us pictures before the deadline to be in with a chance of winning.

We’ll post all pictures in our online Hall of Fame – and if you have a blog we can link to that, too. Everyone participating will be posted on our social media. One winner will receive a £20 gift card to spend in our online shop.

Ready? So are we!

We’ll kick off this first challenge with the only thing fit for the season – our very own, favourite semla-recipe. New to semla? It is a plain bun scented mildly with cardamom, then filled with marzipan and whipped cream. Decadent and delicious, and fun to make.


semla essential facts

ScandiKitchen Baking Challenge #1 – Swedish Semla – Marzipan Cream Buns

You’ll need:

BUNS:

  • 13 g dried yeast or 25 g fresh yeast *(see below)
  • 250 ml whole milk, heated to 36–37°C (97–98°F)
  • 80 g butter, melted and cooled slightly
  • 40 g caster sugar
  • 300–400 g white strong flour
  • 1⁄2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons ground cardamom
  • 1 egg, lightly beaten

FILLING:

  • 100 g marzipan paste
  • good dollop of custard or Crème Pâtissière
  • 500 ml whipping cream
  • 1 teaspoon vanilla sugar
  • icing sugar, to dust
  • piping bag fitted with a plain nozzle

Makes 12.

Method: 

*If using fresh yeast, add it to the finger-warm milk and mix until dissolved. Then pour it into the bowl of a food mixer fitted with a dough hook attachment.

If using dried yeast, sprinkle the yeast granules into the finger-warm milk and whisk together. Cover with clingfilm and leave in a warm place for about 15 minutes to activate and become frothy and bubbly. Pour into the bowl of a food mixer with a dough hook and stir in the melted butter. Add the sugar and stir again. Add half of the flour as well as the salt, baking powder and ground cardamom. Add half the beaten egg (reserve the other half for brushing before baking).

Mix well until all the ingredients are incorporated and then start to add more of the flour, bit by bit, until you have a dough that is only a little bit sticky. Take care not to add too much flour. Knead the dough for at least 5 minutes in the mixer. Cover the bowl with a dish towel or clingfilm and leave to rise in a warm (not hot) place until it has doubled in size – about 30–40 minutes.

Turn the dough out to a floured surface. Knead again for a few minutes, adding more flour if needed. You want a firmer but not dry dough. Cut the dough into 12 equal-sized pieces. Place, evenly spaced, on a baking sheet. Leave to rise for 25–30 minutes.

Preheat the oven to 200°C (400°F) Gas 6.

Brush each bun with the beaten egg and bake for 8–10 minutes or until baked through – keep an eye on them as they can burn quickly. Remove from oven and cover the buns with a lightly damp dish towel immediately – this will prevent them from forming a crust.

When they have cooled completely, cut a ‘lid’ off the buns – about 1.5 cm/1⁄2 in. from the top. Scoop out about one-third of the inside of the bun and place this in a separate bowl. Mix it with the marzipan paste until it forms a very sticky mass – add a dollop of custard or Crème Pâtissière at this point to help it along. You want a spoonable, even mixture. Spoon the filling back into the buns, equally divided.

Whip the cream with the vanilla sugar until stiff, then use a piping bag fitted with a plain nozzle to pipe cream on all the buns. Put the ‘lids’ back on and dust lightly with icing sugar.

Deadline for challenge 1; Monday 27th February at noon. Email your pictures to iloveherring@scandikitchen.co.uk.

the Kitchen people x

Useful links: Our baking shop for Scandi ingredients

WIN a box of Hygge

February 10, 2017 | Leave a comment

WIN a BOX OF HYGGE
Our new book The Essence of Hygge is out officially on 14th February (hello? Valentines?) – but we already now have stock at the café – and all are signed copies.
Be in with a chance to win a signed copy along with a box of goodies for a total hyggelig time. The box contains:

 

  • A signed copy of our new pocket book Essence of Hygge
  • Marabou Milk Chocolate
  • Marabou Daim Chocolate
  • Tyrkisk Peber
  • Delicato Treats
  • A huge bag of pick’n’mix
  • Oboy Hot Chocolate mix
  • Moomin Coffee
  • Ballerina Biscuits

To be in with a chance of winning, just answer this easy question:

The word LAGOM means…

A. Nothing is ever enough – more is more

B. Not too much, not too little

C. To cosy up in front of the fireplace

Answer to iloveherring@scandikitchen.co.uk before noon on Monday 13th Feb 2017. Winner will be notified by email. Usual rules apply – no cheating, no alternative prize, no cash alternative and everything else. One prize only.

Crispbread Pizza – Weekday Dinner Revelation

February 6, 2017 | 1 Comment

Crispbread Pizza – White Winter Pizza

A super easy, quick and tasty take on pizza. By using a round of Leksands as your base you can have pizza in 12 minutes – and the mild rye flavour goes really well with the white sauce and salty bacon.

  • 1 round of Leksands crispbread
  • 100ml creme fraiche
  • 3 rashers of streaky bacon in small pieces
  • 1 small onion, chopped
  • Pinch of sugar
  • 30g fresh spinach, chopped
  • 1 small garlic clove, finely chopped
  • 60g mozzarella
  • Good handful grated gruyere (or try it with Vasterbotten)
  • Sea salt & freshly ground pepper

1. Pre-heat oven to 225 degrees celsius.
2. Finely chop onion and fry in  a bit of butter until soft – add a pinch of sugar and the garlic and let caramelise. Season with salt & pepper.
3. Spread the creme fraiche over the base and add the onion mixture, chopped spinach and bacon – finish with the cheese.

Bake for approximately 10 minutes until the cheese is bubbly and slightly golden.

Enjoy!

—–

Pizza Bianco - White Winter Pizza

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

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