Tag Archives: breakfast

The Breakfast Edition; Scandi VS British Breakfast

September 15, 2016 | Leave a comment

Breakfast, Frokost, Morgenmad, Frukost. 

As the saying goes (well, in Scandinavia at least), dear child bears many names. We love breakfast. It is often the main reason we go to bed at night – to fast forward to another lovely meal. Best enjoyed with big yawns, squinty eyes and coffee-hungry brains.

Fun-fact: In Sweden and Norway, breakfast is called Frukost/Frokost. The same word means lunch in Denmark. In Denmark, breakfast is called morgenmad – morning food. So naturally, a lot of confusion arises around the two first meals of the day when Scandis visit each other. Frokost? Nej mand, it is way too early. Frokost? Vad då, it is far too late!

Ah, the stress!

Important-fact: 1 of 3 children in the UK don’t have breakfast. We are working with charity Magic Breakfast to reduce this number – please read more here about this important cause.

Whatever you call it, the first meal of the day is important, and each country has its own traditions. Scandinavian breakfasts differs a lot from the British – so, because we know you’ve been wondering, let us present – some basic differences between British breakfasts vs Scandi breakfasts .

The Brits have.. toast.
In Sweden: Crispbread. More crispbread.
In Norway: Various breads or crispbread. The one called Frukost.
In Denmark: Rye bread.

swedish crispbread knackebrod

The Brits top theirs with.. butter and Marmite or jam.
In Sweden: Egg and kaviar, cheese (Aseda graddost)
In Norway: Norvegia cheese or brown cheese.
In Denmark: Cheese. Butter.

Swedish breakfast egg kaviar

The Brits drink..tea or instant coffee.
In Sweden: Black coffee. Proper brewed coffee. Like this one from Zoegas.
In Norway: Black coffee. Sometimes with milk. This one from Friele, for example.
In Denmark: Black coffee. Proper brewed coffee. You get the drill.. we all like real coffee!

Image result for black coffee gif

 

The Brits also drink..orange juice.
In Sweden: Milk, sometimes juice.
In Norway: Milk, juice sometimes.
In Denmark: Milk or juice.

Milk for breakfast in Sweden, Denmark, Norway

 

The Brits who don’t eat bread eats.. cereal.
In Sweden: Filmjolk (a light natural yougurt) with granola or musli and some berries. Or kalaspuffar.
In Norway: Frokostblanding – breakfast mix! Ie., cereal. With banana  if you’re being virtuous.
In Denmark: Skyr or Ymer – a type of natural yogurt – with Ymerdrys – a lovely rye bread crumb cereal. 
swedish breakfast kalaspuffar
For a weekend breakfast, the Brit will have.. a full English (or components thereof).

In Sweden: ALL the crispbread. Several types of bread. Eggs and kaviar, different cheeses, jams, perhaps a ham or pate. Something bun-like. Yogurt pots, fresh fruits, something with egg. Coffee. Juices. Milk. Many many hours, newspapers and good company.

In Norway: Several types of bread. Toaster handy. Fresh rolls. Norvegia and brown cheese. Boilt eggs. Ham and chopped up cucumber and red pepper. Tomatoes. Jams. Pate. Basically – your entire fridge. Milk and juice to drink. Coffee AND tea. Many many hours, the radio in the background and good company.

In Denmark: Fresh rolls from the baker – at least one per person plus a Danish pastry and white bread, which is never normally eaten. Rye bread. Cheeses and jams and marmalade. OR a full on Scandi brunch with scrambled eggs, bacon, all the sandwich toppings in the fridge. Juice and milk, tea and coffee. Perhaps a shot of Gammel Dansk (a digestif) or three if it is a special occasion.

dansk morgenmad danish breakfast

Drool.

 

There you have it. The full low down on Scandi breakfasts. Fancy it? To shop Scandi favourite cheeses, jams, coffees and more have a look in our webshop – click  here.

Breakfast of Champions – Support Magic Breakfast

September 14, 2016 | Leave a comment

Magic Breakfast Charity – Start your day doing something good

advert screen shot ws

Don’t go to school on an empty stomach.

With school having started again, it is time for a re-run of a cause close to our hearts and bellies.

  • It’s a very sad fact that 1 in 3 children in England go to school without having eaten breakfast. Even worse, that for one in four kids, the school meal at lunch is the only proper cooked meal they will have that day. Yes, you read that correctly.

The charity Magic Breakfast works with schools in deprived areas to ensure that children who most need it will get breakfast before the school day start. They provide porridge, bagels, toast and cereal – and the kids can then start their learning with full tummies. Because how can you learn anything when your tummy rumbles?

Since February 2015 we have been working with Magic Breakfast by donating one breakfast to a child for each bowl of porridge sold in our café. You get breakfast, they get breakfast. And in August this year, our head office joined in on the fun by setting up a penny jar – we encourage each other to do a weekly penny dump into the jar – the contents will go in their entirety to Magic Breakfast.

Every time you buy a bowl of porridge at our place, we will donate one breakfast to a child via Magic Breakfast.

Just like that. A bowl for bowl.

So, when your mother told you porridge was good for you, well, little did she know it was also going to be good for someone else, too.

We hope to see you all to pop by for our delicious oat and rye porridge with lovely toppings, such as nuts, seeds, fruit, honey, cinnamon – or maybe try one of our Guest Porridges that visit from time to time. Not only is porridge quick and easy in a hectic morning – it is also wonderfully warming and nutritious, and can be tailored to your taste and needs. Feeling fruity? Have yours with fresh berries. In need of a hug? Add a sprinkle of cardamom and lots of cinnamon and a drizzle of honey. Want it creamy? Cook it with milk.

We really want to continue supporting Magic Breakfast as much as we can. So please help out – pop by and eat porridge at ours and feel full and happy in the knowledge that someone else will be, too.

You can read more about Magic Breakfast right here

Thank you all for your continued support in this – we feel very passionately about full bellies, about children’s right to learn. About child welfare, in general. Together, we can make a bit of a difference.

Lots of love

The Kitchen People

X

PS: Like the look of that lovely porridge? Find the recipe in our first book – the ScandiKitchen Cookbook.

The lovely Blueberry, Banana & Spelt Studmuffin

June 23, 2015 | Leave a comment

ScandiKitchen Studmuffin

We do love a good morning muffin, but what we don’t like is over-sugary sticky muffins that does not make you feel as if your day got off to a very good start. No thank you.

So, we came up with the StudMuffin, where we added lovely blueberries and baked it with spelt flour and oats.

We’ve been baking this muffin in the café for years and finally have agreed to share our recipe. You’re welcome.

Makes 6-7 large tulip muffins or more if using normal muffin cases (around double)

The lovely Blueberry, Banana & Spelt Studmuffin
 
Prep time
Cook time
Total time
 
A lovely, filling blueberry muffin that is utterly delicious and food of oats and fruit.
Author:
Recipe type: Cake
Cuisine: Scandinavian
Serves: 6-7
Ingredients
  • 250g spelt flour
  • 100g light brown sugar
  • 75g porridge oats
  • ½ tsp salt
  • 1 tsp bicarbonate of soda
  • 2 tsp baking powder
  • 1 tsp vanilla sugar or extract
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 eggs
  • 200ml milk
  • 75ml sunflower oil
  • 2 tbsp apple sauce
  • 2 tbsp maple syrup
  • 1 ½ ripe banana
  • 100g frozen blueberries.
  • Toppings:
  • Ost flakes or
  • Jordan’s Nut Crunch (if you want to make them extra indulgent).
Instructions
  1. Turn you oven to 180C.
  2. Line your muffin tray with 6-7 tulip muffin cases or double of normal size muffin cases, if using those.
  3. Combine all dry ingredients in a bowl.
  4. Combine all wet ingredients in a different bowl, mix together with wet ingredients using a spoon (you do not have to beat the mixture, just fold well until everything is properly incorporated).
  5. Mash the banana into smaller pieces using your fingers (rough is good – it is nice to have banana pieces in the muffin). Spoon the mixture into the muffin cases (3/4 full only) and top with blueberries evenly (these will sink when baking). Top with your chosen topping.
  6. Bake until done – this depends on the size of your muffins, but around 20-25 minutes of the larger ones, a lot less for the smaller muffins. The muffins are done when a skewer comes out clean when poking it.
  7. Best enjoyed on day of making.

Recipe: Blueberry porridge

March 12, 2015 | 1 Comment

Ever thought about cooking your berries into your porridge? Some mornings, we just yearn for porridge with a difference. This porridge was one we tested last week and it may well make its way onto the menu in the future.

Change the toppings as you see fit – we love banana and blueberry, so we went for that, but you can do this with raspberry, too.  As for the seed and nuts, hazelnuts go well – and we also made it with chia seeds, as some of us are really into chia and all the benefits that go with those.

It’s a super lovely porridge – do give it a try.  We added a drizzle of honey, too.

By the way, if you happen to pass by the cafe for your morning porridge, we support a great charity called Magic Breakfast that provides breakfasts for young kids at schools in the UK. One in three children in the UK go to school hungry – and how can you learn on an empty tummy? So, Magic Breakfast go in and help out where the need is greatest.  ScandiKitchen donates one whole breakfast for a child EVERY time you buy a porridge at our place. So, suddenly, your porridge is double good for you. And someone else, too.

Read more about our project here  

Recipe: Blueberry porridge
 
Prep time
Cook time
Total time
 
A delicious and super healthy porridge full of goodness
Author:
Recipe type: Breakfast
Cuisine: Scandinavian
Serves: 2 servings
Ingredients
  • 125g pack of blueberries
  • 1 cup oats
  • 2 cups water
  • Pinch of salt
  • Topping:
  • 1 banana
  • remaining blueberries
  • chopped almonds
  • Linseed
Instructions
  1. In a saucepan, add the oats, half of the blueberries and the water and salt. Bring to the boil and simmer for 4-5 minutes. Once the berries have cooked through, mash them gently with a fork to let the juice out to colour the porridge.
  2. Serve piping hot in a bowl, top with ½ banana per portion, the remaining blueberries as well as a small handful of chopped almonds and linseeds. We added a drizzle of honey, too.

 

Ways to eat Kalles Kaviar

February 26, 2015 | 1 Comment

The most popular item we sell, by miles, is Kalles Kaviar – a creamed cod roe spread from Sweden.

Yes, we know – it doesn’t sound so fancy to the person who hasn’t tasted it.  We are aware of this. But 9 million Swedes can’t be wrong. Oh, and Norwegians enjoy cod roe too… And all the other people in the world who are now addicted.

If you want to try it, we suggest adding it to your breakfast, as is the place you most often see Kalle’s Kaviar in Scandinavia (The Norwegian brand of same product is called Mill’s Kaviar, in case you were wondering).

Option 1: The Basic.

Crispbread, butter, sliced hardboiled egg, a neat squirt of kalle’s Kaviar. Done.

This is by far the most Swedish way to enjoy it. Utterly delicious. Highly recommend Leksands Crispbread for this.

Option 2: A bit fancier.

Toasted sourdough bread, smashed avocado, poached egg, squirt of Kalle’s Kaviar. Optional dill.

Fancier, requires a bit of prep – but really lovely.

Option 3: Extra Healthy

Dark, seeded rye bread, butter. Two boiled eggs, Kalles Kaviar squeezed out onto every bite of the egg.

Very traditional – and the dark rye bread is super good for you.

Keep your Kalle’s Kaviar in the fridge both before and after opening.

    Mills Kaviar – Smoked Cod Roe Paste 190g
    £4.50
    - +
    Abba Kalles Kaviar Original – Smoked Cod Roe 190g
    £3.20
    - +
    Leksands Brungraddat – Brown Baked Crispbread 830g
    £4.00
    - +
    Abba Kalles Kaviar Dill – Smoked Cod Roe Dill 190g
    £3.20
    - +

IMG_5297

Don’t go to school on an empty stomach

| Leave a comment

Magic Breakfast Charity – Start your day doing something good

advert screen shot ws

Don’t go to school on an empty stomach.

It’s a very sad fact that 1 in 3 children in England go to school without having eaten breakfast. Even worse, that for one in four kids, the school meal at lunch is the only proper cooked meal they will have that day. Yes, you read that correctly.

The charity Magic Breakfast works with schools in deprived areas to ensure that children who most need it will get breakfast before the school day start. They provide porridge, bagels, toast and cereal – and the kids can then start their learning with full tummies. Because how can you learn anything when your tummy rumbles?

We are proud to announce that from this Saturday, we start working with Magic Breakfast:

Every time you buy a bowl of porridge at our place, we will donate one breakfast to a child via Magic Breakfast.

Just like that. A bowl for bowl.

So, when your mother told you porridge was good for you, well, little did she know it was also going to be good for someone else, too.

We’re expecting you all to pop by for our delicious oat and rye porridge with lovely toppings, such as nuts, seeds, fruit, honey, cinnamon – or maybe try Guest Porridge with raw-stirred Swedish lingonberries and pumpkin seeds.

We hope to make a long term working relationship with Magic Breakfast and we really want to continue supporting them as much as we can. So pop by and eat porridge at ours and feel full and happy in the knowledge that someone else will be, too.

You can read more about Magic Breakfast right here

Thank you for your support in this – we feel very passionately about full bellies, about children’s right to learn. About child welfare, in general. And together, we can make a bit of a difference.

Love

The Kitchen People

X

 

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