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Tag Archives: bronte aurell

WIN all our four lovely cookbooks

September 21, 2018 | Leave a comment

WIN all of our 4 cookbooks, signed

This is a fancy competition indeed.

To celebrate the launch of our new ScandiKitchen Christmas Cookbook (out October 2018), we’re giving a way the full set of our Cookbooks: ‘The ScandiKitchen’, ‘Fika & Hygge’, ‘Summer’ and ‘Christmas’.

Our four cookbooks, all published by Ryland, Peter and Small, cover traditional Mamma-cooking from all over Scandinavia. With the full set of cookbooks, you’ll be able to whip up anything from open sandwiches, rye bread, meatballs, Danish pastries, cinnamon buns in many varieties, semlor, salads and much more.

You can find all our books right here

To be in with a chance of winning all of our books, written by our Bronte Aurell, all signed, you need to do two things:

1. Make sure you are signed up to our e-mail list (click here)

2 Answer this question:

ABBA the band came from which Nordic country

  1. Norway
  2. Sweden
  3. Iceland

Ping your answer to iloveherring@scandikitchen.co.uk before Wednesday 26th September 2018.

A winner will be picked from all the correct entries where the e-mail address is also signed up to our mailing list (if you’re already on there, no need to re-subscribe).

Good luck!

Terms: One winner, one prize, no alternative prize (one of each book, no changes), UK addresses only (although we can ship to EU countries, but winner pays the difference in postage to a UK address by arrangement). No cash value. We reserve the right to end competition at any time. Winner picked at random. Judges decision is final. Winner must be on our mailing list and have answered the question correctly. By signing up to our mailing list you agree to receive communication from ScandiKitchen Ltd. Your address will never be shared with third parties. Usual other terms also apply. Phew, that was a lot! Really, just don’t cheat; nobody likes a cheater.

 

Vanilla & Orange Butter Cookies (Vaniliekranse)

September 6, 2018 | Leave a comment

Vanilla & Orange Butter Cookies (Vaniliekranse) - Danish Baking

Vaniljekranse med appelsin

Ahhhh, is it Christmas yet? Well, seeing as our new book is out end of September, we thought we’d post one of the lovely biscuit recipes. It’s a take on a traditional Danish Christmas biscuit called Vaniliekranse – the real version of those ones you often find in the tins of Danish Biscuits with pictures of the Little Mermaid on the front. But obviously much, much better.

Bronte decided to flavour these a bit with orange – but if you want the traditional version, simply leave it out.

These cookies may spread in the oven, and it is quite hard to get them to keep their pattern, so we usually chill them before baking.

Buy the new Christmas book here.

Ingredients

170 g granulated sugar

200 g butter at room temperature

275 g strong bread flour

100 g ground almonds

1 teaspoon baking powder

1 egg

a pinch of salt

seeds from 1 whole vanilla pod/bean

1 teaspoon freshly grated orange zest

a strong piping/pastry bag and a medium star nozzle/tip

MAKES ABOUT 30

Method

Mix the sugar and butter (only briefly until just combined), then add the remaining ingredients and mix until you have an even dough (you can do this in a food processor or by hand). Do not overmix. Your dough needs to be soft enough to push through a piping/pastry bag nozzle. It is a hard dough – in Denmark, most people use a metal case to push the dough through the nozzle. A fabric piping/pastry bag is also good. If you find this difficult but have a good-sized nozzle, you can simply push the dough through the nozzle with your thumb, one at the time.

Line several baking sheets with baking parchment. Pipe out rolls 8–10 cm/31/4 –4 in. long, then carefully connect into circles and place on the lined baking sheets. Make sure the rolls are no thicker than your little finger, because they will spread a bit during baking. Place the baking sheets in the fridge if you have space so they can firm up as much as possible before baking.

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

Pop a chilled baking sheet of cookies in the preheated oven and bake for 8–10  minutes, or until the slightest tinge of golden brown appears at the edges. Remove from the oven and allow to cool before eating.

Repeat until everything is baked. Store in an airtight container.

Bronte Aurell’s book ScandiKitchen Christmas is out end September 2018 and can be ordered here.

Published by Ryland, Peter & Small with amazing photography by Pete Cassidy.

The best summer slaw

May 6, 2018 | Leave a comment

 

Summer Slaw

Try Bronte’s summer coleslaw – for a lighter slaw. Recipe from her book ScandiKitchen Summer – out now!

There’s coleslaw and then there is coleslaw.

I love coleslaw, I really do, but I detest the gloopy factory-made rubbish that seems to have become standard fare in supermarkets all over. If you ask me, the secret to a good slaw is lightly pickling the cabbage base before adding a punchy, flavourful dressing.

Serves 4–6 as a side dish

Ingredients

CABBAGE BASE
300 g/5 cups shredded white and red cabbage
1 red onion
2 large (or 3 smaller) carrots
100 ml/1⁄3 cup plus 1 tablespoon water
100 ml/generous 1⁄3 cup plus
1 tablespoon white wine vinegar
3 generous tablespoons icing/confectioners’ sugar
1⁄2 teaspoon salt

DRESSING
3 generous tablespoons good quality mayonnaise
3 tablespoons buttermilk
1 tablespoon icing/confectioners’ sugar
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar (only if needed)
1⁄2 teaspoon celery salt
1 teaspoon grated fresh horseradish or horseradish sauce
salt and freshly ground black pepper

TO SERVE
3 spring onions/scallions, sliced
50 g/generous 1⁄2 cup toasted, chopped walnuts
30–35 g/1⁄4 cup pumpkin seeds

Method

Place the shredded white and red cabbage in a large bowl. Finely slice the red onion into half rounds, and then grate (or julienne, if you can be bothered) the carrots and add both to the bowl. In another bowl or jug/pitcher, mix together the water, white wine vinegar, icing/confectioners’ sugar and salt. Pour over the cabbage, then cover the bowl and shake well. Leave for at least one hour, ideally two – shake it once in a while. You’re lightly sousing the cabbage, ensuring it is easier to eat and digest.

Press the cabbage free of excess vinegar liquid and leave in a sieve/strainer until excess vinegar has drained. The cabbage will now be softer and the onion appear almost a little cooked. Make sure the vinegar is well pressed out or the end result will be too acidic.

Mix together the ingredients for the dressing. Mix the dressing with the slaw and taste – it should be a bit tangy. If not, add a teaspoon extra of vinegar (this depends how much of the pickle juice was pressed out – it is easier to add a bit than remove if too much).

Just before serving, fold in the spring onion/scallions and toasted chopped walnuts. Sprinkle over the pumpkin seeds for extra crunch. This coleslaw is extra delicious on days two and three – when it will be pink (if you have used red cabbage).

Great served alongside the Beef Lindstroöm burgers or just as a side to most other summer dishes.

Recipe: Bronte’s lovely carrot cake

October 5, 2014 | Leave a comment

Many moons ago, I used to work for innocent drinks. I wore many hats there, one of which was ‘Chief Carrot Cake Baker on Fridays”.

I was reading through some old books today and found the recipe in the innocent ‘Hungry’ cookbook and thought it would be a good time to re-post the recipe in here.

This is the same carrot cake we serve at the cafe. What makes it different is that we use pinenuts in the cake – and the icing is not sickly sweet: the lime and cream cheese works well against the sweetness of the cake base.

The recipe was originally made as a bit of a bet. Jonas said to me: ‘I bet you can’t beat that carrot cake’ about a lovely cake we’d had in a cafe one weekend. I accepted the challenge. I kid you not: 36 different version later in one weekend, and this is the result. It still stands the test of time and Jonas still agrees he hasn’t eaten a better one since then (or maybe he’s just really sick of carrot cake?)

Photo in the innocent book is by the brilliant Clare Shilland.

 

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Recipe: Bronte’s lovely carrot cake
Recipe Type: Cake
Author: Bronte Aurell
Prep time:
Cook time:
Total time:
Serves: 8+
Ingredients
  • 4 eggs
  • 200g caster sugar
  • 200g dark brown sugar
  • 400ml sunflower oil
  • 400g self-raising flour
  • 1 tsp salt
  • 1 tsp vanilla sugar (we love Tørsleffs Vanilla)
  • 11⁄2 tsp ground cinnamon
  • 11⁄2 tsp mixed spice
  • 400g grated carrots
  • 100g pine nuts
  • Topping:
  • 250g cream cheese
  • Juice and zest from a whole lime
  • 75g icing sugar
Instructions
  1. Whisk the sugar and egg until light and airy, gradually adding the sunflower oil.
  2. Sift the dry ingredients into a bowl and fold into the egg mixture. Fold in the carrots and the pinenuts.
  3. Pour into a large tin (about 25x35cm) and bake at 170°C for about 30-35 minutes or until done (when a skewer inserted into the middle comes out clean). Leave to cool.
  4. To make the topping, whisk all the ingredients well and spread over the cooled cake. Add some grated carrots and lime zest to decorate.

photo copy

Kale, rye grain, broccoli & apple salad

October 2, 2014 | Leave a comment

KaleSalad

 

To shop around for more Scandi food, click here to visit our webshop.

 

Kale, broccoli & apple salad

  • 150g dry weight rye grains
  • 200g tenderstem broccoli
  • 1 red apple
  • 100g kale
  • 50g hazelnuts, toasted
  • Dash of lemon juice, olive oil, salt and pepper

Starting one day in advance: Soak the rye grains (or whole wheat, spelt or barley if preferred) overnight in double the amount of water. 
The next day, drain and rinse the grains. Place in a large pot with a good pinch of salt and cook for approx. 25 mins (from boiling), or until tender. Drain and allow to cool completely (cooked grains keeps for a few days in the fridge and can be made ahead).

Boil the broccoli for 3-4 minutes. Drain and leave to cool down in cold water.

Pick kale off the stem and slice. Massage gently using your hands in a bowl with a bit of lemon juice and oil until dark green and soft – this takes a few minutes.

Toast the hazelnuts in the oven for about 5 minutes and set aside.

Chop the apples into small bite sized pieces and toss them in lemon juice to prevent them discolouring.

Mix all ingredients together in a mixing bowl and season, serve immediately.

If you want to cook rye grain on the day without soaking, increase boiling time (it will take around 35 minutes). If you can’t get hold of rye grains (you can buy them at ours and online from health shops, too) you can substitute with spelt grain or barley. Amend the cooking time if using different grains as these may need shorter boiling.

 

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