Tag Archives: christmas food

Glögg party – how to do it the Scandinavian way

December 4, 2014 | Leave a comment

It’s December, it’s the weekend – this can only mean one thing: Glögg party.

We Scandinavians do love any excuse to pop over to each other’s house and have a tipple and some homemade cake or biscuit. Those dark December days are just perfect for this: Spend time with lovely people, letting them know you care – and serve delicious mulled wine to give everybody rosy cheeks before they head back into the cold air.

If you are in Scandinavian, you may attend 2 or even 3 of these parties in a weekend, because everybody hosts Glogg parties. You will find that the ‘Glögg’ mulled wine tends to be served in smaller cups in Scandinavia, mainly because we would otherwise be hammered by the time we reach Auntie Agneta’s house and we would, inevitably, end up making a comment about her slightly weird collection of garden gnomes. However, if you are outside Scandiland, you will probably just attend one or two a weekend, so feel free to go for it. Jut be warned: Glögg mulled wine will make your nose red like Rudolf and your ears will feel very warm. Basically, you turn into Elf if you overdo it. You’ve been warned.

Here’s how to host your own Scandinavian Glögg party this Christmas

Set the scene.

Think lots of candles, simple decorations… Hearts, spruce. No tinsel, just nice, stylish cosy Christmas decorations. Maybe a tree – but if you are going to do a tree, make it a real one. Scandinavians don’t ‘do’ fake trees. It’s better to have no tree than a fake tree. Did we mention candles? We did? Get some more. We over-do candles. Have you never seen the candle section in Ikea? Made for us and our candle obsession. If in doubt, buy some more.


Think less Wham, more ABBA. Michael Buble becomes an honorary Scandi at this time a year before we put him back in the cupboard on the 28th December. Use spotify and search ‘Scandinavian Christmas’ and you should be fine. Expect a few cringe additions. Blame Spotify.


Offer your guests ‘Glögg’ mulled wine. Glögg is not the same as British mulled wine. We will claim it is infinitely better (it is) – and this is because we use cardamom, cinnamon, ginger, dried Seville orange and cloves.

You can get the spices you need at our shop – or you can buy ready-made good stuff online. Swedes swear by all Glögg from Blossa. The red top is 10%, standard and works for all. The orange top is 15% and gives you a even redder nose.  The see-through ‘Rum’ and ‘Cognac’ Blossas are 21% and you drink these in bigger glasses, in your arm chair front of the log fire. The purple bottle ‘14’ is the annual exciting new flavour – this year, it is Lavender (it’s nice, but nicer drunk a bit colder than normal Glögg).

For the kids and non alcohol drinkers, try the Glögg concentrate. We also do a Saturnus glögg at 2.2%.

To serve you glögg, heat it up so it is warm (not boiling, or the alcohol will evaporate) – and serve in little mugs of thick glasses. Add almonds and raisins.


If you are doing a Danish Gløgg party, you need to make or get your hand on some Æbleskiver. These are little doughballs, made from a pancake like batter. Serve warm with jam and icing sugar.

Biscuit wise, Danes favour ‘Brunkager’ (as do Norwegians) – and Pebernødder. Both are variations of ginger biscuits.

Swedes will expect you to serve Saffron buns. Delicious yellow wheat buns. We sell them at the café but you should have a go at making some at home – they are not hard to make and they taste amazing when just fresh out of the oven.

Pepparkakor’ are the Swedish chosen biscuits – we sell them in the shop. There are many different brands, but Anna’s is the one we stock and prefer. At Christmas, they are heart shaped.

Want to make your own ginger biscuits? Get the dough and simply shape and bake. Easy peasy.

Other foods

Want to fill up the fika table? Add other buns and biscuits. Swedes like to make ‘knäck’ toffee and the Danes love to make little marzipan and nougat petit fours. You can also make ‘Chockladbollar’ or ‘Romkugler’ no-bake treats. Find the recipe on our blog.


If you want to add a bit of a savoury element, maybe serve cheeses and crispbread. In particular, get hold of some really nice blue cheese and serve this with ginger biscuits: It’s a really, really nice combination.

Lastly, these events are usually in the afternoons, not evenings. After lunch, usually lasting a few hours, no more. Just so you can fit in 2-3 in the same day if you need to.

Happy Advent



    Annika’s Glöggmix – Mulled Wine Spices 24g
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    Annas Pepparkakor Original – Ginger Thins 300g
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    Blossa Vinglögg 10% – Mulled Wine 750 ml
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Recipe: Rice pudding – the ultimate comfort dish

November 21, 2014 | Leave a comment

To Scandinavians, rice pudding means comfort, winter and probably Christmas.

In Denmark, though, we don’t just eat it at Christmas, we eat it all through the cold, dark month.

The main difference between British rice pudding and Nordic pudding is that we don’t put that much sugar in the actual porridge, nor nutmeg  – and we cook it on the stove top, rather than in the oven. Our chosen topping is cinnamon sugar and a knob of butter. Therefore, it can be a meal it itself, or breakfast or a treat for pudding.

In Scandinavia, rice pudding is also traditionally eaten at Christmas. In Denmark, bowls of hot rice pudding is often left out in the barns or attics for the ‘Nisser’ – the little house elves that we have to treat with extra gentle care during the festive seasons, or they will play tricks on us during the rest of the year (house elves are the ones who hide your remote control and steal your socks… Now you know).

Ris a la Mandes is a dish that is made from cold rice pudding. This dish is only served at the actual Christmas table. It is made with whipped cream and almonds, as well as cold pudding.

Recipe: Rice pudding - the ultimate comfort dish
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Nordic
Serves: 5
  • 200g pudding rice
  • 300ml water
  • 1 litre whole milk
  • ½ vanilla pod or a bit of vanilla sugar
  • 1 tbsp caster sugar
  • salt
  1. Pour the water in a thick-bottomed saucepan and add the rice. Bring to the boil and cook for about 2-3 minutes, stirring.
  2. Turn down the heat to low and add the milk in one go. Cook for about 10 minutes, stirring frequently.
  3. Add the vanilla pod to the pudding (if using icing sugar, wait until the end before you add).
  4. Reduce the heat to a simmer, cover the pan and continue to cook for about 20 minutes, stirring occasionally as to ensure the rice does not stick to the bottom of the saucepan.
  5. When the rice is cooked (keep tasting: You don't want overcooked rice) and the pudding is nice and creamy, add a spoonful of sugar as well as a good pinch of salt. Do not add the salt until the rice is cooked and the dish is almost ready.
  6. You may find the rice pudding seems a little 'wet' - don't worry, it will thicken up as it cools and it will become a lot thicker. At any point, if you pudding starts to thicken too much, it means your rice are very starchy - just add more milk or water to thin it and continue cooking as instructed.
  7. Serve with a know of butter in the middle - and dust with cinnamon sugar (1 part cinnamon, 5 parts sugar).

    Geisha Risgrøt – Rice Porridge 800g
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    Kockens Kanel – Ground Cinnamon 42g
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