May 24, 2018 | Leave a comment
WIN The Bridge DVD Box Set Seasons 1-4
May 24, 2018 | Leave a comment
WIN The Bridge DVD Box Set Seasons 1-4
May 22, 2018 | Leave a comment
Smash & Kvikklunsj Brownies
For Norway Day in Southwark Park this year, Bronte made a batch of brownies and stuffed them with the most delicious – and iconic – Norwegian chocolates.
The base recipe is the same, so just amend the filling.
It also works as a SMIL chocolate brownie (add Smil and salted caramel topping), Firkløver brownie (add more hazelnuts) – and pretty much anything you can think of trying. It’s the most versatile brownie base recipe, ever.
If you prefer a very sticky under baked brownie, use even less baking powder. But we find that just one teaspoon helps a bit.
Melt the butter and the chocolate in a bowl over simmering water – or in the microwave. Set aside to cool a little.
Whisk the egg and sugar, then slowly add the melted chocolate mixture.
Add 1/3 of the fillings to the mixture, then pour into the prepared tin. Add the rest of the filling on top (except the toffee sauce – and hold back a few marshmallows/chocolate too for decorating before serving).
Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted into the side comes out clean – the middle can still be gooey but it should not wobble when you shake the pan. Leave to cool, then drizzle toffee sauce and the extra topping, cut into squares to serve.
Remember Bronte’s mantra: Ovens are not created equal and baking times always vary. Check your bakes.
May 18, 2018 | Leave a comment
The Bridge – hotdog style
May 7, 2018 | Leave a comment
Koldskål & Kammerjunker – Danish buttermilk dessert
May 6, 2018 | Leave a comment
May 5, 2018 | Leave a comment
Beef Lindström Burgers
April 20, 2018 | Leave a comment
WIN ScandiKitchen Summer Cookbook
The sun is finally here and we’re celebrating by giving away one of our fancy new ScandiKitchen Summer cookbooks, signed by Bronte Aurell. Oh, and we may just include some Scandi sweet treats, too, for the winner.
You can buy signed copies of the book here
To be in with a chance to win, all you have to do is answer this ridiculously easy question:
Which of these is not a famous Scandinavian singer?
Send your answer to firstname.lastname@example.org before Tuesday 24/4/2018 and we’ll pick a winner at random from all correct entries.
Terms: UK residents only (it’s a legal thing, guys), one entry per email, winner will be picked at random. No prize alternative, no cash value. No cheating.
ScandiKitchen Summer is published by RPS. Photographs by Pete Cassidy.
April 5, 2018 | Leave a comment
23 ways to annoy a Scandinavian person
We’ve updated our list which now includes no fewer than 23 ways on how to annoy us. So, if you ever find the need to want to really get to one of us, this is a helpful start. Proceed with caution.
1. Sweden, Norway and Denmark, it’s all the same, right?
Not right. Different countries, cultures and languages. Yes, really, and don’t make it worse by tilting your head to one side and saying ‘oh really?!’ as if you don’t believe us.
(Finland is sometimes included, but officially, it’s not really Scandinavia).
2. Ah, you’re Dutch, are you?
When you insist that Danes are Dutch. As in: “Oh, I love Copenhagen, I always wanted to go to Holland for my holidays”.
3. Ah, you’re Swiss? Sweden, right?
No, Swedish, like ABBA and Volvos. The Swiss have cheese with big holes, an army with small knives. We have blondes and meatballs. They speak five languages, not one of which is Swedish.
4. Do you have polar bears in Oslo?
Sure thing. They also roam the streets of Copenhagen. Some of us keep them as pets, next to our penguins.
5. Scandinavian? Do you eat herring, like, all the time?
No, we mostly eat sharks and whales, covered in liquorice.
6. When you sing the Swedish Chef song from Muppets.
When you go hurdy, gurdy bork bork bork, we die a little bit inside.
7. When you kill the cheese
Seriously, it’s a cheese, it needs to be respected. Get a proper cheese slicer and do NOT make a ski slope.
8. When you say: “To be honest, you don’t LOOK Swedish/Norwegian/Danish…”
I don’t? And you don’t look English, either.
9. “Ahh, you’re Swedish? I used to have a Norwegian girlfriend once…”
Fail. Go back to start and read point one.
10. When you don’t remove your shoes before entering our house
Because we don’t like dirt being dragged all over the house. It’s the ultimate sin.
11. Refuse our offer of coffee
Hva?! Don’t you like COFFEE? Don’t you know we drink more of it than anyone else in the entire world and we don’t know what to do if you don’t want coffee?
Our bodies are full of caffeine. It’s like a Eurovision final in our veins and we’re wired, from morning to night, from drinking litres of strong filter coffee. We even drink coffee at 9:30pm.
12. When you talk to us in a queue
13. When you refuse to go outside because, well, THE WEATHER!
It’s just weather. There is no such thing as bad weather, only bad clothes. Suck it up, dress for it and get out side.
Even worse: When you claim you can’t get to work because of snow/wind/rain/leaves/sun.
14. When you say: “You’re cold? But you’re Scandinavian!”
Yes, and we feel cold. Just like you, fellow humans. Our veins are not made of ice, they are filled with hot Eurovision coffee, remember?
15. “So, what do you all get up to in the sauna, then? You’re all really NAKED?”
Yes. We don’t have an issue with nudity. It’s really just skin. The sauna is for health reasons (And also for drinking home brew aquavit, but we’ll never tell you about that).
16. “And here’s your new bathroom, the sink has separate hot and cold taps…”
We are Scandinavian: this does not please us. We cannot function with separate hot and cold taps, we grew up with mixer taps and water at nice temperature… We invented Ikea and we are the kings of common sense design in houses.
See also: Showers with no water pressure, carpets in bathrooms, cold floors…
17. “Kvikklunsj, it’s just a KitKat, right?”
Say that to a Norwegian and they are unlikely to invite you for any more hygge candle evenings up at the Hytte (cottage). KitKat is nothing like a Kvikklunsj, except that it looks the same. It’s better, far superior and the taste test has been won more times than we care to remember. Don’t go there.
Photo: The Guardian
18. When you tell us we invented Hygge and Lagom just to be cool.
Ehh… you took our words and made candles, socks and underpants out of them.
See also: People who pronounce hygge to rhyme with jiggy (you’re dead to us)
19. When you question our milk consumption
It’s perfect normal to drink a massive glass of milk with your breakfast. And dinner.
20. When you laugh at Eurovision
We know that it clearly is one of the highlights of the year – alongside Christmas and Midsummer and all our birthdays put together.
Without Eurovision, you’d have no Waterloo, no Euphoria, no nada. Don’t knock it: We gave cheese to you guys. Be grateful.
21. When you schedule a conference call in the middle of our lunch hour. Which is at 11 am.
We like to lunch between 11 am and midday. It’s a thing.
22. When you forget to listen to how we REALLY are
Why ask us ‘How are you’ when you don’t mean it? We do not understand this.
It’s simple: “How are you?” And we reply. Yes, we’re happy to tell you about our dodgy knee, our unfortunate incident at Tesco’s and anything else on our minds. Why do you give us that polite nod? If you don’t want to know, don’t ask us.
23. When you’re late.
As a general rule, Scandinavians are on time. Every time. Not early, not late but on time. Dinner invites, meetings, work: Be ON TIME.
Did we forget any? Leave your comments below.
March 28, 2018 | Leave a comment
Rye Banana Bread & Cinnamon Butter
March 26, 2018 | Leave a comment
Famous all over Scandinavia but especially in Denmark, open sandwiches has long been a staple of our diet and way of eating.
But what IS an open sandwich and why is it called an open sandwich when it isn’t actually a sandwich?
Let’s go back a bit…
A piece of bread was, way back in time, used as a plate. It was simple: Add the bread, then something on top and you had a meal. Usually stale bread was used – called Trenchers. Still today, bread with toppings are parts of many food cultures (Tartines in France, some of the pinxchos in Basque, and popular from Czech to the Baltics. In the UK, however, open sandwiches were never as popular, as softer white bread was used in favour of the darker, more wholesome breads – and, well, The Two sliced Sandwich gets its name from the 4th Earl of Sandwich whom, in the 18th Century, is reported to have ordered meat and bread in this way, as it allowed him to keep playing cards and eat his ‘sandwich’ at the same time without the use of a fork. In 2006, in the US, there was even a court case, concluding that ‘a sandwich has to be between two slices of bread’.
Well, why do we Scandinavians call them Open Sandwiches, then? Eh, we don’t. We call them Buttered Bread (Smørrebrød). You’re the ones who call them sandwiches. Anyway, we digress from the history lesson…
While open sandwiches are common place in Norway and Sweden, it is in Denmark where the whole thing really took off and became a showcase for the food culture. Nowadays, considered one of our national dishes.
During the 1800’s, suddenly, people started to decorate the slices of bread – rather than simple use them as a plate and quick fix bit of food. It became the fashion, even, and people would gather to eat grand creations in new Smørrebrød shops and cafes.
The Danish Smørrebrød falls into 3 categories:
1. Party Smørrebrød – elaborately decorated, lots of different toppings and spices and colours. This is the stuff you get in fancy Smørrebrød places, usually – or at parties. Usually, you eat just one or two, as they are quite large (and expensive – around £7-9 per piece is not unusual). Always eaten w knife and fork. There is a restaurant in Copenhagen famous for offering over 160 different options!
At ScandiKitchen Café, we decided early on that we never wanted to be fancy – we simply wanted to make open sandwiches we wanted to eat. Not too fussy, but still pretty and full of flavour. So, ours are sort of a bit like the Homely Smørrebrød – and our selection is priced simply: Every one is £3, two for £5.50 and add a side salad to that and it’s £7. We do deals on more sandwiches, too, for the extra hungry. During weekdays we usually have around 12-13 different kinds, more on weekends when we make speciality traditional ones, too.
Rules? What rules?
Scandinavians love rules, so don’t be surprised: Smørrebrød has rules. Especially the Danish kind. Lots of ‘this goes, this does not’ so we thought we better tell you the basics:
1. Pickled herring is always first.
Herring is strong in flavour. It also easily soaks the bread in brine, which is not nice. Serve the herring on its own plate, as a starter to the rest of them. A shot of lovely Aquavit is usually enjoyed alongside it.
Some of the more popular choices are:
KarrySild – curried herring (its better than it sounds!) – on buttered dark rye bread with maybe half a boiled egg and some chives.
We all agree it never, ever goes with white bread of any kind.
2. Other fish
After the herring, other fish follows. Prawn is an obvious choice. Its easy to make it look pretty, too!
A lovely way to make Prawn and Egg on Rye bread is a slice of dark rye bread, buttered – then top with 1 sliced egg, then a bit of mayonnaise and then as many prawns as you fancy. We serve this at the café, topped with lots of cress and lemon zest. It’s a best seller. Always use good prawns (we favour prawns in brine).
Smoked salmon – usually served on white bread. The same with gravad lax (cured salmon) – although the latter can also go on dark rye bread.
We like to add a bit of avocado now and then – and use different rye breads, such as the Finn Toast.
3. What about meats?
In Denmark, most places will display a rare roast beef piece of Smørrebrød – and truth be told, it doesn’t get much better than that! To make this, all you need is buttered dark rye bread, some lettuce and then arrange about 40g of thinly sliced rare roast beef on top. On this, add a good dollop of Remoulade – a famous Danish dressing, it works so well with beef. Top with pickles, tomato and grated horseradish and maybe some crispy onions. Simply stunning and amazing to eat.
Other toppings include:
And many more….
4. Open sandwiches are great for veggies, too. And Vegans.
Most rye bread tends to be dairy free, so it makes a great base for vegan open sandwiches too. Okay, not too many traditional vegan recipes, granted, but only your imagination stops you here.
Great veggie options:
No-nos for Open Sandwiches / Smørrebrød:
• Do not eat with your hands. Unless your open sandwich is really simple, it is likely that you will be expected to eat it using cutlery and a plate. It is not an ‘on the go’ food.
Good for you
Look. we do like to add mayo and other condiments on to the open sandwiches, but by and large, they are not that bad for you seeing as they are mostly made on dark rye bread.
On top of this, you are forced to take a break and sit down to eat and enjoy your open sandwiches – you will not be able to shove an open sandwich into your gob as you are waiting on the tube. Eating slowly and taking a break, well, it is good for you, too.
On top of that, open sandwiches and topless. They have everything on show – there is no hiding behind bad ingredients or any nasties: You can see what is on there. Pretty much a win-win-win in our opinions!
More open sandwich recipes to follow over the next few days.
Love, The Kitchen People x
Ps our lunch of open sandwiches is served 7 days a week from our London cafe. The nearest tueb stop is Oxford Circus. We get really busy, but the best time to get there is noon – when you have the biggest selection. Just saying…