Tag Archives: danish

Our new book: ScandiKitchen Christmas

September 14, 2018 | Leave a comment

Our new book: ScandiKitchen Christmas

At Christmas time we get really, really busy. Our Bronte especially, as she often ends up in the café, writing down festive recipes for homesick people on pieces of till roll. It is that time of year when people want to know just how Mamma used to make the rice pudding and how Granddad used to cook the Christmas ham.

So, Bronte decided that her 6th book should be a book about Christmas. It also happens to be her favourite time of the year. A book takes quite some time to write, which sneakily meant that Bronte’s Christmas last year started in November and ended in mid February. By this time, her kids were going bananas due to all the festive music and tinsel still present in her little kitchen in Queens Park: “I needed the inspiration” she reasoned. Really, she just loves Christmas and relished being able to drag it out.

What’s in the book? It is split into different sections:

  • The Christmas Pantry
  • Advent Gatherings (æbleskiver, canapés, glögg, lussebullar etc)
  • Biscuits and edible gifts (chocolate balls, klejner, serinakaker, ginger biscuits and more)
  • Christmas Eve (Norwegian and Danish pork, ham, Turkey, cabbages, duck)
  • Smörgåsbord (salmon, ham, herring, 3 meatballs, Janssons, salads)
  • Christmas bread (vörtbröd, flatbread, limpa, skorper, Kringle, Julekake)
  • Desserts (rice puddings, pavlova, logs, cloudberry cream, kransekake)

It is always hard to make decisions on what to include, so Bronte decided to take the lead of all the wonderful people who follow us on social media and asked what recipes they most often have to go look for – as well as how often she gets asked for specific recipes in the café.

Here’s a sneak peak of the introduction (click on the image to get a readable version):

The book is released 9th October 2018. You can get it on Amazon UK, Amazon US and CA… It is also out in German.

Most importantly, you can get it online at our place (we will have signed copies) – and you can also pop by the café and buy it there – and if Bronte is around she is always very happy to sign it for whoever you plan to give it to.

We do hope you like the book – it was most certainly written with love.

The Kitchen People x

Ps when you have the book, and if you like it, please do pop a review on Amazon (for this and any other of her books). It makes a massive difference to the authors.  Thank you.

 

Danish Baking: Custard Crowns (Spandauer)

August 31, 2018 | Leave a comment

Danish Baking series: Custard Crowns (Spandaur)

You see these everywhere across the world – but make them at home and you’ll know the real taste. These are absolutely divine.

Granted, it takes a bit of work – but freshly baked Danish pastries, well, there is nothing quite like it.

Ingredients

1 portion of Danish Pastry dough (see our blog)

1 portion of Remonce mixture (see blog)

¼ portion of pastry cream (or raspberry or blueberry jam, if preferred) (see blog)

1 egg, for brushing

3 tbsp roughly chopped hazelnuts

100g icing sugar

 

Method

On a lightly floured surface, carefully roll out the dough and cut into 12–14 squares of around 10 x 10 cm each.

Place a generous teaspoon of remonce almond paste into the middle of each pastry square, then carefully fold each of the 4 corners in to meet in the middle, using the sticky remonce to hold the corners down. Use your thumb or a fork to secure the pastry. Place the pastries on the prepared baking sheets, then cover with cling film and set aside to rise for 20 minutes.

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

Brush the tops of each pastry with a little of the beaten egg mixture. Add a teaspoon of your preferred filling (pastry cream OR jam) into the centre of each square. Lastly, add a sprinkling of chopped toasted hazelnuts to the centre as well.

Bake in the preheated oven for around 10–15 minutes or until golden brown, then remove and allow to cool before decorating. You may need to bake these for longer – it really depends on your oven, but they need to be baked through. Please note there is likely to be some butter spillage – keep a tray to catch the spill during baking.

To make the icing, mix the icing sugar with
 1–2 tablespoons of hot water, adding more if needed. You are looking for the consistency of runny honey. Fill the piping/pastry bag and pipe a loose spiral of white icing/frosting around the edges of each cooled pastry (too soon and the icing will melt).

Tip – you can make one batch of pastry dough and make two kinds of pastries – simply half this recipe to 6-7 Custard crowns and use the rest of the dough for your other choice. Please note you must NOT roll up the dough and re-roll out, this will ruin the layers.

Want the book? Get your hands on a signed copy of Bronte Aurell’s Fika & Hygge right here.

Photo by Pete Cassidy – recipe here is a part extract from the book. Best get the best selling book for 90 delicious baking recipes from all over Scandinavia!

Pastry cream, marzipan and more

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Pastry cream, homemade marzipan and more

Danish baking re-uses a lot of the same components for pastry making, fine patisserie and general cakes. Here we have added a few of the main go-to recipes for:

  • Pastry cream / custard
  • Marzipan, homemade
  • Remonce filling

If you find this post but not what you were looking for, let us know – we will continue to add to this. Email iloveherring@scandikitchen.co.uk

You may also find additional recipes in Bronte’s books – Fika & Hygge is a great one for go-to baking, as is her new Christmas Book (out in Oct 2018).

Pastry Cream (Kagecreme/marsan)

Making your own pastry cream is easy. Use it for anything from filing for cakes to baked in pastries. Use leftover pastry cream heated on top of cakes and crumbles, too.

The difference between custard and pastry cream is the amount of starch used (pastry cream is quite a lot thicker). Also, custard if often served runnier and warm, where as pastry cream is usually cold (but can be both). You can thin out pastry cream and heat if you want to use it on crumbles and other desserts.

Ingredients

500 ml whole milk

1 vanilla pod/bean, seeds scraped out

1 whole egg plus 1 egg yolk

100 g caster sugar

30 g cornflour

a pinch of salt

25 g butter

MAKES APROX 600g

In a saucepan, heat the milk with the scraped out seeds from the vanilla pod/bean. In a separate bowl, whisk together the eggs and sugar and add the cornflour. Whisk until well combined.

When the milk has just reached boiling point, take off the heat and pour one third into the egg mixture, whisking continuously. Once whisked through, pour the egg mixture back into the remaining hot milk. Return to the stove and bring to the boiling point, carefully. Whisk continuously as the mixture thickens, for just under a minute (this will remove the corn flour taste as well as thicken it), then remove from the heat and stir in the salt and butter.

Pour into a cold bowl and place a sheet of baking parchment on top to prevent the cream from forming a crust as it cools. Refrigerate before using. The mixture will keep well in the refrigerator for a few days.

Make your own 50% marzipan for baking

It’s super easy to make marzipan at home. This recipe works well for baking – it does contain raw egg white.

In a food processor, add 200g ground almonds and grind again until very fine (store bought is usually not that fine, so give it a bit more). Add 100g icing sugar and 100g caster sugar and a tsp of almond extract – and 30g egg white (1 medium egg). Blitz again until a paste forms. Wrap in cling film and refrigerate minimum 1 hour before using.

Remonce Almond Paste

This filling is often used in pastries and cakes in Denmark. Also known as Lord Mayor’s Filling (Borgmester blanding), on account that it is used in a famous version of Kringle called Borgmesterkringle.

In a food processor add:

100g marzipan – minimum 50% almond.

100g butter, slightly softened

100g icing sugar

a bit of vanilla sugar or extract (few drops)

Grate the marzipan and add to the food processor, mix in the rest. Mix well. Filling is ready to use.

Makes approx. 300g.

Still haven’t found what you’re looking for? Tell us.

How to make REAL Danish pastry

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Danish Baking: How to make…. REAL Danish pastry

Danish pastry as we know it – layers of buttery yeast dough – came to Denmark in the 1850s with bakers from Austria. These bakers came to cover a long, nationwide baker strike – and in the process, taught the home grown bakers a thing or two about pastry. Over time, the dough changed slightly – and became the Danish Pastry we know and love today.

In Denmark, Danish Pastry is actually known as Wienerbrød – literally: Vienna bread. In the rest of the world, it’s ‘Danish’.

At first, making your own Danish pastry can be a bit daunting – but it needs less folding than say a croissant dough, so in some ways it’s actually easier. It’s only folded three times – making it a total of 27 layers.

A word of warning: It will leak butter during baking, so be prepared for this and add a tray to cover spillage. But is it worth it? Oh yes, very much.

There are several components needed in Danish pastry making- all recipes are on this blog but not all in this blog post. We also advise you to invest in Bronte’s book Fika & Hygge which has all you need for Scandinavian baking – available on our website as well as on Amazon and all good book sellers. Recipes may vary slightly from here, but the basics are the same. Note that in Bronte’s books both general and US measures can be found.

We’ve borrowed some of the photos from the book here with credit to photographer Pete Cassidy.

Basic Danish Pastry Dough (Wienerbrød)

25g fresh yeast or 13g active dry yeast granules

150 ml whole milk, finger warm no more than 36c (97–98°F)

50g caster sugar

50g butter, softened

350g strong white bread flour (plus extra for dusting)

1 tsp salt

1 egg – plus 1 yolk

 

For the layers:

350g butter, slightly softened (not too soft)

25g plain flour.

a baking sheet (lined)

 

You also need whatever fillings for your chosen pastry – see recipe for:

  • Spandauer squares
  • Tebirkes poppy seed pastry
  • Swirls (Coming soon)
  • Kringle (coming soon)
  • Kagemand – Cakeman (Coming soon)

Method

If you are using fresh yeast, add the yeast and whole milk to a stand mixer with a dough hook attached. Mix until the yeast has dissolved.

If using active yeast granules, pour the milk into a bowl, sprinkle over the yeast and whisk together. Cover with clingfilm/plastic wrap and leave in a warm place for about 15 minutes to activate and become frothy and bubbly.

Pour into the mixer with the dough hook attached.

Stir in the sugar and softened butter, then mix the flour with the salt and start to add, bit by bit. Add the egg halfway through along with the remaining flour. Keep mixing with the dough hook for a good 5 minutes. The resulting dough should still be a little bit sticky.

Cover the bowl with clingfilm and leave to rise for an hour or until doubled in size.

Turn the dough out onto a floured surface and knead through, adding more flour as needed until you have a stretchy, workable dough and then roll the dough out into a big square 35 x 35 cm.

For the filling, mix the butter with the flour into a just mouldable ball using your hands. It’s important this mixture ends up being a similar consistency and workability to the dough – this will make it easier to roll. If your hands are too warm, use a rolling pin and beat the butter flat between two sheets of baking parchment. Flatten the butter out to a square around 25 x 25 cm, then place this butter square onto your dough at a 45 degree angle so that the dough corners can fold back in to cover the butter.

Carefully fold the dough corners over the butter until you have completely enclosed it – a bit like making an envelope! Dust with flour and very carefully roll out the package to a rectangle around 30 cm x 50 cm, then fold the layers the short way twice so you end up with a rectangle approx 30 x 15 cm (3 layers with butter). It is important that you roll carefully so that the butter stays inside the pastry package at all times.

Place the dough on the prepared baking
sheet, cover with clingfilm and chill for 15 minutes in the refrigerator. This will help the butter chill so you can keep working it.

Repeat the folding process: roll to a rectangle and fold back on itself – you now have 9 layers of butter. Again, rest the dough in the fridge for 15 minutes, then repeat the rolling process again so you end
up with yet another rectangle in 3 folds with 27 layers of butter in total. After a final rest in the refrigerator, your pastry is now ready to shape into whatever pastry you want to bake.

At any stage during the making of Danish pastries, if your hands or the dough get too warm, step back and cool things down a bit, as this can spoil your end result.

Danish Pastry baking time varies depending on your pastry size and weather you are making a kringle, Kagemand (Birthday ‘Cake man’) or individual pastries – but as with puff pasty, baking it through is essential as nobody likes a soggy bottom bit of the pastry. Usually 200C (400F), Gas Mark 6 works – but if it is getting too brown too quickly, turn down a bit and/or cover with foil.

Things Scandinavians obsess about

June 20, 2018 | Leave a comment

 

Things Scandinavians obsess about

We have our little ways and our ways are not to be changed. Sometimes, we may even get a bit obsessive.

Having set days for things
– Taco Friday – it’s a thing
– Cosy Crisp Friday evening – it’s a thing
– Saturday sweets – it’s a thing.

If it can be assigned a day, it can work in Scandinavia. You are no longer allowed to do that thing on other days, because, well, rules.

Obsession rating: 7/10

Coffee

It keeps us awake for six months of the year – and it makes us happy the other six. We drink more of it than anyone else in the whole world. We’re wired at all times.

In recent years, we’ve started to drink fancy coffee too – and not just at home. A latte in Denmark is pronounced ‘Laddie’ and costs the same as a small boat. In Sweden, it’s known as a Latt-tè and always said with a grimace, caffeinated smile.

Obsession rating 10/10

How the cheese is sliced

Use a slicer like a proper Scandinavian. Steel planer for hard cheese, plastic for softer cheese – and a string slicer for softer, Danish style cheeses. Under no circumstances may you 1) cut the nose off the cheese 2) make a hill or ski slope 3) Grate from an odd angle.

Obsession rating: 8/10

Getting fresh air

“No such thing as bad weather, only bad clothes” – for this reason, you must be one with nature at least once a day. Frisk Luft means fresh air. Rain, shine, snow, hurricane…

If you are Norwegian, you add a ‘tur’ – a long walk – usually on Sundays. With no destination or purpose other than the walk itself (bring a thermo flask of strong coffee and wear an all-weather coat).

Obsession rating: 7/10 (Norway 10/10)

Shoes

Do not wear shoes indoors. No. Do not.

Obsession rating 8/10

Butter knives

Thou shalt never use your own knife in the butter. Thou shalt use the butter knife, usually carved out of wood.

Obsession rating 9/10 (you’ll get the disapproval eye if you don’t)

“Tak for sidst”

We may not have an actual word for please, but being polite is essential. Seeing someone after you went for dinner at their house last week? You say ‘Tak for sidst/senast’ (Thanks for last time). Bumping into Kalle and Frida 3 months after spending New Years with them? Tak for sidst. There is no expiration date of saying ‘thanks for last time’, except you only say it once (best keep scores).

Obsession rating 8/10 (for the older generation).

Flags

If you can add a flag, add a flag. Have a flag pole in your garden. Put cocktail flags on your food. Flags are essential.

Obsession rating: 5/10 (rising to 10/10 on any national days or event)

Never being cold

Even if it is -20c outside, thou shalt never be cold. So, keep the indoor temperature at a steady 24c at all times and walk around in your long johns. See also: Under floor heating obsessions and winter clothes that is essentially like covering your body in 15 tog duvets.

Obsession rating: 8/10

Time keeping

Why agree a time if you’re not going to stick to it? Scandinavians are always on time.

Dinner at 7 pm means turn up at 7 pm, be seated by 7:05pm. Turn up late, you miss out on the starter.

Obsession rating: 9/10

Thou shalt eat meatballs once a week.

Obsession rating 2/10 (when in Scandinavia)
Obsession rating 8/10 (When living outside Scandinavia – on Saturdays, stray Swedes can be found in ikea’s the world over, crying with joy)

Queues

If one person must suffer, we will all suffer. Therefore, queues must be ordered. Grab a ticket on your way in to the bakery/car hire place/pharmacy/hardware store and eventually, your number will be called. Fair is fair. No ticket, no service.

This is especially applicable in Sweden, where fairness and lagom rules all.

(Also, never talk to anyone in a queue, ever).

Obsession rating: 6/10

Crisp-dipping

Take some magic powder (made by elves; it’s called dip-mix). Mix with sour cream or similar. Leave it to develop the flavours for 20 minutes in the fridge. Empty your massive 200g crisp bag into a bowl on the table and proceed to dip each individual crisp in the dip before eating it.

Best flavours: Anything that adds extra dill flavour or has exotic sounding names such as ‘holiday flavour’ (no, it does not taste like your holiday to Malaga)

Obsession rating 7/10

Salty liquorice

The salty black stuff. You might not like it, but it’s elixir of life to us. Once we realise we can’t get it (i.e. when we are outside Scandinavia), it becomes a food group all on its own and we must have some on our person at all times.

Obsession rating: 7/10

Hygge

At any given opportunity, Scandinavians will mention the hygge/koseligt/mysigt. Because when you mention that we’re going to have a hyggelig time, you increase the chances of it happening.

Pick up your ipad/phone during the event and you’re out.

Obsession rating 9/10

Candles

Think about it: Ikea has an entire hall dedicated to candles and candle paraphernalia.

It’s dark for six months, we need to try and increase the hygge feelings while we hibernate in our wooden huts. A space is not a hyggeligt home unless it is lit by a million candles. Real candles only: they are not scented (and only buy candles that contain stearin or you can’t be a real Scandi)

Obsession rating: 10/10

Singing little songs

Every time we drink aquavit, songs must be sung. And in Denmark, every time someone has a big birthday or wedding or anniversary (aquavit or not), random Danish home penned lyrics will be put over the tunes of ‘My Bonnie is over the ocean’ and sung by all people present in the room.

Obsession rating: 5/10

The weather

Think the British are obsessed about the weather? Most Scandinavians have a thermometer in each room – measuring both inside and out. Also, most Scandi people know the only weather app that matters is YR.NO.

Obsession rating: 6/10

Fairness

Everyone is equal. We pay into the system so we can all aim to get the same out of the system. You have more, you pay more. You have less, you get more. Men and women getting shared parental leave. Everyone driving the same cars. Fair is fair and equal is equal. For the greater good of the whole group. Lagom and amen.

Obsession rating: 8/10

Midsummer in Scandinavia

June 19, 2018 | Leave a comment

 

Midsummer in Scandinavia

Midsummer, to Swedes especially, is one of the biggest celebrations of the year. In Sweden, the date moves each year, as it is an official holiday – and it is always celebrated on a Friday. With the official midsummer day of the year being 23 June, it is always moved to the closest Friday (for 2018, this is 22 June and 21 June for 2019). In Denmark and Norway, the date doesn’t move – it is always celebrated on the evening of 23 June.

In Sweden, Midsommar is simply known as that, whereas in Denmark and Norway
the name has changed to St Hans Aften (‘St John’s Eve’). That’s the official name, although it’s also known as Midsommer.

As the longest day of the year, midsummer was a very important day in the pagan
calendar. The Vikings used this night to visit healing water wells and had huge bonfires to ward off evil spirits. These celebrations go back to Freyia and Freyr, the Norse gods of fertility. The Vikings worshipped fertility on this day – and hoped for a rich harvest.

Today, you see the remains of these old traditions both in Sweden and Denmark.
Sweden’s midsummer symbol is now a midsummer pole, Midsommarstång, decorated with flowers. (It was originally a Maypole, likely brought over from Germany, but there weren’t enough flowers to decorate it in May so it is now used in June instead.) In Denmark and Norway (and parts of Finland), the bonfires won out and are still the main symbol of midsummer.

In Sweden, schools and offices close and it is the time for friends and families to get together. People wear flower garlands in their hair; some wear traditional dresses or just long, light-coloured dresses. Younger men wear traditional accepted Stockholm clothing for Swedish dudes: light-coloured, tight trousers, pointy shoes, fashionable sunglasses and slicked-back hair. Maybe a crown of flowers.

The flower garlands are a major part of the outfit. Most people make their own while
sitting in a field, waiting to celebrate and for someone to crack open the aquavit. People gather wild flowers and the garlands are made for grown-ups as well as children. This adds to the picture-perfect setting – everything becomes wonderfully colourful and happy, as people sit in nature and enjoy the lightest day of the year.

Thus properly attired, they gather to raise the midsummer pole, which is decorated with more flowers and leaves and can be anything from small poles in private
gardens to massive poles in the town centers.

Where food is concerned, everybody brings a picnic or has a midsummer lunch together. Lunch always consists of pickled herring, new potatoes with dill, meatballs, cheese… Not dissimilar to food at other Swedish celebrations, but with a lot more strawberries, as these are usually just in season when midsummer comes around. This is also a big day for smörgåstårta – a popular dish for high seasons. Essentially, this is a massive sandwich made with white bread, covered in a litre of mayonnaise and decorated in the best 1980’s style. Then eaten like a cake, by the slice. With this, people enjoy aquavit, in shots (nubbe). Roughly one shot to every two beers and Bjørn will be playing footsie with Gunhilde before you know it.

Drinking songs, such as ‘Helan går’, are sung, shots are enjoyed and after a few of those, almost everybody will feel ready to dance. Don’t worry if you can’t sing songs in Swedish, after two or three nubbar, people automatically develop a peculiar singsong fluency in Swedish. The party then gathers around the midsummer pole to hold hands and starts to run around in circles, pretending to be little frogs with no ears and tail. This is the traditional Swedish song – sung at every party – called ‘Små grodarna’ (the ‘Little Frogs’). If you are ever invited to join in, you must oblige. It would be rude not to and nobody feels embarrassed about this dance. Once it’s over, you’ll be allowed to get back to more food and aquavit.

The afternoon is usually spent playing games, such as Kubb (Viking chess) and an odd version of rounders called Bränball. When people have finished eating and playing, the dancing continues – as does the drinking. The party will go on until last man standing, with darkness never setting on this lightest day of the year.

On this night, it is also tradition to pick seven different kinds of wild flowers. Put them under your pillow before going to bed and you will dream of the person you will marry. This makes Tinder-swiping a whole lot easier as you will now know what he or she looks like.

In Denmark and Norway, people are a little more controlled in their midsummer celebrations. It is not a public holiday and, while it is still a big celebration, it is by no means as big as in Sweden. The celebrations centre around big bonfires, usually by the shore or in town centres. Bonfires, originally intended to ward off evil spirits, have become slightly warped in Denmark over the years. Nowadays, they signify the burning of witches. Each bonfire has a witch made out of straw, dressed in old ladies’ clothing and stuffed with whistle crackers. The fire is lit and everybody waits for the witch to catch fire, the whistles signifying her screams. Legend has it that, by doing this, you send the witch off to the Brocken mountain in Germany to dance with the Devil.

As they watch the witch burn, people sing songs about how much they love Denmark. There is usually a guy with a guitar and no socks. He plays songs slowly, with his eyes closed. There may or may not be skinny dipping. At midsummer in Denmark, kids will usually be making snobrød (‘twist bread’) – its bread dough wrapped around .a twig and baked on the fire. Except it never bakes, so you everyone ends up with a stomach ache from eating raw dough covered in jam. The fire ends and people go home. Unlike Sweden, this isn’t a massive party, but a much calmer affair (save the burning of witches, of course; some may find this rather sinister).

From the dancing and the ancient traditions to the seasonal food and togetherness, Midsummer in Scandinavia is an enchanted time and writing about it doesn’t do it full justice. The light is entirely spellbinding – and it’s something to be experienced. The day after Midsummer in Sweden, in particular, is a whole different ball game – and it’s yours alone to deal with. The ‘where are my shoes?’ questions will inevitably start to be pondered on. Who are you? Who am I?

For anyone who has partaken of a traditional Swedish Midsummer, the day after is likely to be long – and very slow. But you’ll always have the memories.

Or not.

ScandiKitchen is celebrating Midsummer – we even have a Midsummer pole and every year, we have to stop drunken Swedes from trying to walk off with it. All part of the fun. Stock up on your Midsummer foods in our London grocery store open every week day until 19:00 and Saturday until 18:00. Online here www.scandikitchen.co.uk

Extract MIDSUMMER taken from our Bronte’s best selling book Nørth: how to live Scandinavian, published by Aurum, with stunning photography by Anna Jacobsen. Get your copy on Amazon – it has everything you need to know to live a Scandi life, from Hygge to Lagom to how to wear a Norwegian jumper.

Available in Italian here
Available in German here
Available in French here

In America? Get it here.

In Canada? Get it here?

Get it signed here (or pop by the cafe in London, Bronte will be super happy to sign it for you and have a chit chat if she is around. She is not at all scary)

Koldskål & Kammerjunker – Danish buttermilk dessert

May 7, 2018 | Leave a comment

 

Koldskål & Kammerjunker – Danish buttermilk dessert

Ask any Danes and they’ll agree this dessert signifies the height of summer.

We stock this in our online shop and our café deli in London (get your stash right here), but if you fancy having a go at making it at home, here’s a great recipe that tastes ‘just right’.

This recipe requires the simple buttermilk usually sold in litres. You can find fresh buttermilk in larger supermarkets and in a lot of Eastern European shops, too. We prefer the Polish buttermilk that comes in one litre – some of the UK types can be a bit too thick.

‘Kammerjunker’ biscuits are crisp, but sweet, biscuits, lightly crushed or added whole to the soup. They need to be super crispy to carry the lightness of the soup, hence why they are returned to the oven after the initial first baking to ‘dry out’ and bake twice. If you cant be bothered to make the biscuits, fresh strawberries work really well too.

Ingredients

For the soup:
1 litre buttermilk
150ml Greek or natural yoghurt
2 egg yolks (this dessert contains raw egg yolk)
60g caster sugar
Seeds from 1 vanilla pod
Zest from ½ lemon
Juice from ¼ lemon

For the ‘Kammerjunker’ biscuits
150g flour
1 tsp baking powder
50g caster sugar
50g butter
1 egg
1 tsp good vanilla sugar or extract w seeds – or seeds from one vanilla pod
½ tsp ground cardamom (optional)
Zest from ½ lemon
2 tbsp cream

To serve
Seasonal fruit – strawberries, quartered

Method

To make the biscuits
Combine the baking powder with the flour. Add the cold butter, cubed, and mix in until you have grainy result. Add the sugar, then the other ingredients and mix again until you have an even dough.

Leave to chill for 20 minutes before rolling the dough.

Turn the oven to 200 degrees C

Roll the dough out and cut 35-40 small pieces, roll them and place them on a lined baking tray.

Bake for 7-10 minutes (depending on your oven). Remove from oven and cut each biscuit across the middle so you end up with two flat halves. Return to the warm oven and leave them to finish baking, at 170 degrees, for 8-10 more minutes OR until golden and crisp.

To make the soup/dessert

On high speed using a mixer with the whisk attachment, whisk egg yolk and sugar until white. Add the vanilla and lemon zest, then the yoghurt and start to add the buttermilk whilst continuously whisking.

Add lemon juice to taste – the soup should be sweet but have a good punch of lemon flavour coming through.

Serve the cold soup in bowls, topped with strawberries and biscuits.

This soup should really be eaten on day of making it as it contains raw egg.

13 Useful Scandinavian Insults

April 27, 2018 | Leave a comment

13 brilliant Scandinavian insults

Feeling a bit annoyed, need to let some steam off? How about you do so with these rather wonderful Scandinavian insults – many of which are under used thanks to the influx of English – but they sound oh so lovely. These are just a handful from a loooong list, we had to stop somewhere. Give it a go and tell us if there are any of these you use, or any we have missed – like the wonderful ‘Suppegjøk’ (Norwegian) . Lit. Soup cuckoo – Someone ditsy and silly. ‘You’ve lost your wallet AGAIN? You soup cuckoo!’

    1. Klossmajor (Danish, Norwegian) – Lit. Brick major – Someone super clumsy.
      klossmajor
    2. Juksemaker pipelort (Norwegian) – Lit. Cheat maker pipe poo – Someone who cheats. The second half usually only added on by children.
    3. Snuskhummer (Swedish) – Lit. dirty lobster – used about dirty (old?) men staring at girls.
      snuskhummer
    4. Snoronga (Swedish, has Danish and Norwegian equivalents) – Lit. Snot child – someone snotty and spoilt; a brat.
      Snoronga
    5. Klaptorsk (Danish) – Lit. Clapping cod – Someone doing something very stupid; much like a cod attempting to clap .
      Klaptorsk
    6. Vatnisse (Danish, Norwegian) – Lit. cotton gnome – someone silly (with cottonwool for brains, perhaps). EDIT: also used about person that never stands up for anything or anyone, but always gives in (thank you Fredd!)
    7. Narhat (Danish) – Lit. Fool’s hat – someone so stupid they’re not even worthy being called a fool, just the fool’s hat.
      Narhat
    8. Skitstövel (Swedish) – Lit. Shit boot – someone full of shit.
      Skitstovel
    9. Kronidiot (Norwegian) – Lit. Crown idiot – As stupid as you can get. The leader of the idiots.
      kronidiot
    10. Korkad (Swedish) – Lit. Corked – Someone stupid.
      korkad
    11. Bytting (Norwegian) – Lit. Swapee (ie. Being swapped) – someone so stupid or evil you think they have been swapped for someone from the underworld.
      bytting
    12. Dumbom (Swedish) – Lit. Stupid barrier – Barriers are, in general, stupid because they are blocking the way, right? So a stupid-barrier is an insult you do not want thrown after you.
      dumbom barrier
    13. Mehe (Norwegian) – Lit. from Medhenger, meaning ‘with-hanger’ – someone who just follows and can’t think for themselves.Followers Mehe

 

 

Scandinavian Easter: 7 random things

March 22, 2018 | Leave a comment

 

7 random facts about Easter in Scandinavia

  1. In Sweden, the children dress up as little Easter Witches on Easter Sunday and go door to door, asking for sweets and treats.
  2. Norwegians are obsessed with reading who-dunnit-crime novels at Easter – sales triple all over Norway in the run up to the holidays. Norwegians like to go to their hytter (cabins) for Easter – and there, they read crime novels when they are not skiing. So obsessed are they there are even little crime stories printed on milk cartons over Easter so they never have to stop reading. Solving crime over breakfast? So very Norwegian, it seems.

    paskekrim melkekartong norwegian Easter milk carton
  3. Scandinavian Easter Egg traditions are people buying an empty cardboard shell and filling it with their favourite sweets, rather than just a huge chocolate egg. We like a mix of everything – sweet, sour, salty, liquorice, chocolate, marshmallow, and perhaps and extra Kvikk Lunsj, Kexchoklad or marzipan eggs for good measure.

    Easter eggs
  4. The Easter lunch is usually a huge Smorgasbord (with various regional variations and names). There will be pickled herring, every sandwich topping your mother and grandmother combined can think of, and lots of egg things. Maybe dyed, maybe scrambled, fried or boiled.

    Picture: TT via dn.se

     

  5. Easter in Scandinavia is called Påsk (Sweden), Påske (Denmark, Norway). An Easter egg is known as a Påskägg / påskeæg / påskeegg – and is gifted on Easter morning. We also like decorating with little chickens – usually slightly deformed with a leg out their head or an eye on their bum. They are, of course, called ‘påsk-kycklinger’ / ‘påskekyllinger’ – Easter chickens.
    Easter egg chicken decorations
  6. You’ll see many places with decorated twigs – feathers and other types of decorations, depending on area. This is a Påskris – Easter Twigs – to signify Christ’s suffering – originally used to lash out at people as a tease – and in some areas, get people out of bed on Good Friday morning. Nowadays, used mainly as decorations.
  7. Easter is the absolute last time you will see Semlor anywhere in Sweden. Most of these lovely luscious Lent buns are already gone at this time of the year, but for those still clinging on, Easter marks the final hurrah, signalising the end of the season. No more semlor until next year.
    skarsgaard semlor

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