January 5, 2017 | Leave a comment
How to make – Danish Rye Bread (the quick version)
January 5, 2017 | Leave a comment
How to make – Danish Rye Bread (the quick version)
September 20, 2016 | Leave a comment
15 Things You Need to know about Cinnamon Buns
This year, as every year, we are celebrating the official Cinnamon Bun day. A national holiday in Sweden (not really, but it should be) – it falls every year on October the 4th and is celebrated by eating cinnamon buns en masse.
For many Scandis, us included – every day is cinnamon bun day. There’s always a reason for a cinnamon bun. It is, as you may know, also referred to as an edible hug. No? Just us then. Because that’s how we feel about it. It is as comforting and warming as a hug from your best friend, a stranger or your dog. Whichever of those you prefer.
As Scandinavians we feel it is our duty to educate those less knowledgeable about this harmonic symbiosis of flour, butter, sugar and cinnamon. This is lesson 1, based on our post from last year (read it here) – we’ll keep it simple.
Cinnamon Buns – Cinnamon Swirls – Kanelbulle – Kanelsnegle – Skillingsbolle
Enjoy Bun Day on the 4th October – we want to see your buns, so don’t forget to send us a picture to email@example.com and we’ll post the best ones on facebook and instagram. Prizes for the best looking buns.
Fancy making your own? Check out our recipe for the world’s best cinnamon buns and head to our webshop to buy our cinnamon bun baking kit, containing the essential ingredients you need for a Scandi cinnamon bun.
Like this post? Share it on Facebook to spread the cinnamon-bun-love – button below.
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.
The Brits drink..tea or instant coffee.
The Brits also drink..orange juice.
The Brits who don’t eat bread eats.. cereal.
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.
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.
December 10, 2015 | Leave a comment
Recipe for Danish Flæskesteg – Roast Pork
For a truly Danish Christmas, you have to serve Roast Pork – also known as Flæskesteg.
At ScandiKitchen, we use a pork loin cut, scored across at 1 cm sections. Ask your butcher to do this as it is quite hard ot get right at home and the cut of the pork is really important to get the right type of crackling.
If you want to be super sure to get it right, we sell frozen pork loins from Denmark (Svinekam) already scored – just defrost and cook. There’s a link here to the shop where you can buy these (limited stock).
Flæskesteg – Danish Christmas roast pork
This is the classic Christmas meal in Denmark. This recipe serves four people, at least.
Brunkartofler – Caramelised potatoes
A traditional accompaniment to Danish roast pork. It’s a bit sweet so we only eat these once a year.
NOTE: Always use potatoes that are completely cold. If you’re preparing them yourself, peel and cook them the day before. Each potato should be about 3-4cm in size – think salad potatoes. Tinned really is a good option for this dish.
Serve with warm, red cabbage.
Leftovers? Make Pytt-i-Panna.
February 12, 2015 | 1 Comment
A recipe for ‘Flødeboller’ mallow fluff cakes at home.
Ahhh… Do you like snowballs and mallow tea cakes? Soft, mallow with chocolate coating? Then you’ll like these.
In Scandinavia, usually called ‘Flødeboller’ or ‘Gammeldags kokosbollar’, these are often made with or without a base, with light or dark chocolate, and various flavoured fillings. In recent years, a lot of konditors have started making gourmet versions – and people have followed suit at home, coming up with great creations.
Okay, so it probably isn’t the easiest thing to make at home. It’s also a bit messy. However, it is fun and it is really worth it.
We recommend you do use a base for these. Some people like to use small round wafers, others simply use store bought round short bread type biscuits (look for something approx. 5cm in diameter or smaller). I quite like the ones with a soft baked marzipan cake base, as long as they are baked quite fine and these are the ones in this recipe. But by all means, skip the base-step and buy whatever you prefer – tuiles and round wafers work particularly well.
Do make sure you have both liquid glucose as well as a digital thermometer for the filling, as you need an accurate temperature check. Also, you can’t do this by hand: you need a mixer with a whisk attachment.
Homemade ‘Flødeboller’ mallow tea cakes
February 5, 2015 | Leave a comment
Introducing the Mackerel Open Sandwich. There are the open sandwich recipes that never make it to the books but that are so easy, so traditional…. This one, my mother served for us for lunch as kids. In fact. most Danish mothers will have served this to their kids. It’s one of those open sandwiches we grow up on. It’s unlikely you’ll ever find it in any book, but that doesn’t make it any less delicious.
Dark seeded rye bread topped with mackerel and tomato straight from the tin. A dollop of (good quality) mayonnaise – and season. It’s really delicious and is ready in about 24 seconds. Our Rebekka says that chopped shallots and a drizzle of lemon juice should also be added and we don’t argue with her, so you better do it.
You can buy tinned Mackerel and tomato in most supermarkets or online here
October 14, 2014 | Leave a comment
Back in the day, the Danish bakers needed to find a use for all the left over Danish pastry, seeing as they could never sell it on the second day. And thus, Romkugler (literally: Rum balls) were born.
Danes will often tell you this is one of those treats they miss most from home (in Sweden they are known as Arrakballs). We all used to pop by the bakers on the way home from school and get a few of these cheap but delicious treats. Its a taste of our childhood.
So, to make these, you need some leftover bits of cake and pastry. When we made some today, we used 2 cinnamon Danish whirls, 2 raspberry crowns and 1 cinnamon bun. But you can use different things (although we have found that French croissants and pain au chocolate don’t work as well).
Blitz the day old pastries in a food processor, then add 2 tablespoons of raspberry jam, 2 heaped tablespoons cocoa powder and then 2 tablespoons of rum essence (you can also use real rum, but because these are not cooked, the flavour will be strong and the alcohol will not evaporate).
Blend everything together until you have a smooth mass, then shape into golf ball sized pieces. Roll in chocolate sprinkles or desiccated coconut. Chill for a bit – and serve.
We recommend eating the day you make these, but they are probably good the day after, too. Its unlikely to be an issue, though… They usually don’t last the day as they are very moorish.
Shop around for more Scandi food…
March 12, 2012 | 1 Comment
As soon as the sun comes out, a strange thing happens to the Danes: they start to miss Buttermilk Soup.
We know this because 1) the sun is out and 2) Bronte has a craving for buttermilk soup – as has all the other Danes at Scandi kitchen.
Buttermilk soup is a dessert – you whisk egg yolk with vanilla and sugar and adder the sour buttermilk to the mixture (buttermilk being the leftover “milk” when you make butter from cream). Nowadays, we don’t often make butter at home – and butter milk has a super short shelf life anyway, so most of us buy it ready made in a carton and just add those sweet, delicious “kammerjunker” biscuits.
Some of us like to add chopped strawberries too, for the flavour of real summer.
However you have yours, just so you know, the guys at the warehouse predicted our cravings as well as this lovely nice weather we’re having – and we now have stock of this delightful summer soup.
Buy it here LINK http://www.scandikitchen.co.uk/search.php?search_query=kammer&x=0&y=0