Tag Archives: dansk mad

Scandinavian Cheese: A Handy Guide

March 9, 2017 | Leave a comment

The Essential Guide to Scandi Cheese – Part 1

We first posted this no less than four years ago, and considering how much we love cheese it is due a re-visit – we consider it our duty to share the with you the wonders of Scandinavian cheese. Over the next two weeks we’ll introduce six of our favourite cheeses.

To kick off we will give you a brief introduction to the many faces of Scandinavian cheese – because let’s be frank – Scandinavian cheese doesn’t have a very sexy reputation (with names like ‘Old Ole and ‘Old Cheese’ we really don’t get why).

Many of us have memories of sitting in a field on a summer’s day eating crusty French bread and sharing a kilo of creamy Brie (also French). In fact, some of us would like nothing more than to spend most of our days doing just that, had it not been for the eventual need to be moved around by a pick-up truck.

Fewer people have such glorious thoughts when thinking about Scandinavian cheese – in fact, most people associate Scandinavian cheese with Eurovision. The exception is those – very few – of us who know just how many amazing cheeses actually come from our northern corner of the world.

Cheese has been made in Scandinavia since the days of old Harold Bluetooth, and the vikings reportedly had a diet rich in milk, butter and cheese – and it was thought to be a sexual stimulant.

Here’s a brief introduction to some of the more famous Scandinavian cheeses.

Gamalost Scandinavian Cheese

1. Gammelost (Old cheese)
A recipe dating back to the Viking times, ‘Old cheese’ needed very little help to mature. Most people say both taste and smell resembles something that has spent a few months inside a sweaty old sock. As you know, nothing pleases a true tyrophile more than a slice of stinky old sock. Admittedly, perhaps due to the taste, younger Norwegians are falling out of love with it, even if it is does have the nickname of Norwegian Viagra.

Danablu Scandinavian Cheese

2. Danablu (Danish Blue)
We had to include this as it is the most popular Danish export cheese and it is a darn fine cheese. Invented originally to emulate Roquefort, and quickly making its own mark on the cheese scene, Danablu has a sharp, salty note and is excellent served on just about any kind of bread. Swedes tend to love blue cheese on ginger biscuits (we say don’t argue with anyone who invented Billy bookcases, Volvos and the zipper) – and the rest of us agree. A match made in cheese-heaven.

Brown cheese - Scandinavian Cheese

3. Brunost (Brown cheese)
Comes in many different varieties: the two best known are the Gudbrandsdalen (cow and goat) and Ekte Gjeitost (pure goat); the latter is the connoisseur’s choice

Okay, so it’s an acquired taste, but, vasterbottenon average, Norwegians eat about 4 kilos each of this stuff a year so there must be something to it. It’s as Norwegian as trolls and fjords. It looks a bit like a block of plasticine, tastes a bit like caramel and is enjoyed on its own, on open sandwiches or with freshly baked waffles: all you need then is a patterned jumper and people will soon start calling you Håkon.

4. Rygeost (smoked cheese)
A very Danish invention that is never exported due to its very short shelf life. Unmatured, smoked cheese made from buttermilk and milk and turned in less than 24 hours, after which it is smoked very quickly over a mixture of straw and nettle and topped with caraway seeds. This cheese is simply amazing, light and divine eaten on a piece of rye bread. Resembles a firm ricotta in texture.

Vasterbottensost Scandinavian Cheese (1)

5. Västerbotten
If ABBA is the queen of cheese, Västerbotten is the king. A firm, kinda crumbly, aged Swedish cheese not unlike parmesan in smell but with immense flavour and character. This cheese is a welcome addition to any cheeseboard and is also a partner to any crayfish party. Can also be used to make the excellent Västerbotten pie.

hushallsost - scandinavian cheese

6. Hushållsost
A cheese that has a name that translates as “household cheese” sounds like it belongs on a value shelf in a corner shop in Hackney, but it is actually an excellent cheese. Mild, creamy and full of small holes, this cheese is usually a big hit with the younger generation. Hushållsost is one of six Swedish food products with a so-called TSG protection (only one other cheese, Svecia, also holds this distinction). Taste wise it is unoffensive and buttery – a good all-rounder.

Gamle Ole Scandinavian cheese (2)

7. Gamle Ole (Old Ole)
A sliceable mature Danish cheese, this baby stinks. Oh yes. Don’t touch it too much or your fingers will honk all day. The taste, however, is mellower and really lush. Also known in Denmark as Danbo 45, there are many varieties in the same vein: ‘Sorte Sara’ is another good version, popular in Norway.

Prastost Scandinavian cheese (1)

8. Prästost (Priest cheese)
Sweden’s most popular cheese. It was given its name because the farmers at the time it was invented could pay their church taxes in dairy products. Prästost comes in many varieties, from the mild to the mature and flavoured with anything from vodka to whisky.

Squeaky Cheese Scandianvian Cheese

9. Leipäjuusto (also known as “squeaky cheese”)
This is a fresh young cheese from Finland. The milk is curdled and set into a flat round shape, then baked. In the olden days it was dried for months and people put it on the fire to re-activate it. The name comes from the sound it makes when you bite into it. The taste is not unlike feta. Hugely popular – very difficult to export due to its fragile nature.

Prawn cheese - Scandinavian cheese

10. Rejeost (Prawn cheese)
For some reason, spreadable prawn cheese (ideally in a tube) is immensely popular across all of Scandinavia. Not really a great cheese from a connoisseur’s point of view, but surely any product that manages to combine cheese and prawns and make it taste good needs a mention. If cheese and prawn can be coupled in peaceful harmony, then there’s hope for world peace.

For all our cheeses, click here.

Remoulade – King of the Cupboard

January 26, 2017 | Leave a comment

Danish Remoulade – An Introduction

Remoulade is usually being credited the French, but we think the Danes deserve most of the credit for the everyday version (don’t tell the French, s’il vous plaît). The everyday version is the kind you keep on hand for any piece of breaded and fried fish, for topping your hot dogs, burgers, or open sandwiches in need of some extra oomph. Try mixing it with diced chicken and apple for a lovely sandwich topper.

If you haven’t tried it, let us explain the wonders of this fancy-sounding sauce. Pale yellow in colour, with a mild flavour combining sweet, tangy, spicy and savoury. Often containing finely minced pickles, cabbage, mustard and spices – it is a prime example of something bigger than the sum of its parts that is hard to explain properly. If you have ever had a British fish & chips – it is a milder, creamier  and altogether more delicious alternative to the tartar sauce that often comes with it.

    Mills Ekte Remulade – Piccalilli Sauce 165g
    £3.99
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Danish Mayo – A Cupboard Essential

January 24, 2017 | Leave a comment

Danish Mayonnaise & How to Enjoy It

Ask any Dane, and they will tell you Danish mayo is superior to all other mayo. Now, critical minds may say they are biased, but Danes do have a unique relationship with their mayo. It is not only used on their fab open sandwiches, paired with a variety of things, each combination more stunning than the other.

  • Mayo and prawns with a squeeze of lemon
  • Mayo and potato, chives and crispy onions
  • Mayo and salami
  • Mayo and egg, perhaps with tomato and parsley.
  • Mayo and everything – oh yes. Just be sure to consult the Danes so you don’t violate any open-sandwich rules (there are many and they are complex).

Another thing you may come across in Denmark is chips served with mayo. Not ketchup, but mayo. Not Danish mayo though, but the kind you find everywhere – Hellmann’s or the like. Smooth and mild, mayo’s creaminess complements the crispy salty chips perfectly. Frankly, we’re shocked no one else have thought of this before. Danes, we salute you. Now pass us the mayo, we’ve got chips coming – but please save the good stuff for your sandwiches.

 

15 Facts About Cinnamon Buns

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
  1. The cinnamon bun’s origin is a hotly debated topic. The Swedes claim it originated there in the 1920s. Usually, we won’t shy away from a debate, but in this case – it doesn’t matter where it is from. We love it too much. It is a love-child of Scandinavia.
  2. Cinnamon bun day has been celebrated since 1999, and the bun itself didn’t really become popular until the 1950s.
  3. A Nordic cinnamon bun is typically made with a bit of ground cardamom in the dough – this is what differentiates it from other cinnamon buns, such as the over-the-top sticky sweet buns you often see in north America.  with a bit of ground cardamom, which sets them apart from other cinnamon buns on this lovely planet of ours.
  4. A real cinnamon bun (a Scandi one) does not have icing on the top. In Norway, a sprinkle of normal granulated sugar – in Sweden those lovely big-ish sugar crystals called Pearl Sugar.
    kanelbullar cinnamon buns
  5. A typical Swede eats 316 cinnamon buns per year – in our central London cafe we sell about 60 cinnamon buns per day (and we all smell faintly of cinnamon..mm!).
  6. That is roughly 21600 per year.
  7.  If you stack all these buns, the total height would be 648 meters, or roughly the height of the Shanghai Tower, the 2nd tallest building in the world with 632 meters. Only Burj Al Kalifa would be taller, with its 830 meters. (Eat more buns, people!)

    cinnamon bun lenght

    Or, you can bake a really really long one to share.

  8. In Norway (and highly likely elsewhere in Scandinavia too) there are various very important cinnamon bun competitions held every year, where readers of the local newspaper nominate and vote for the best cinnamon bun in town. It is prestigious and competitive, and taken very, very serious.
  9. The same place refers to its cinnamon buns as Skillingsboller – ‘schilling buns’ – referring to the cost of one back in the day.
    cinnamon buns skillingsboller
  10. In Denmark, they are often called ‘cinnamon snails’ – Kanelsnegl’, and in Finland, ‘slapped ear’ – Korvapuusti. Maybe because if someone did slap your ear, a cinnamon bun would be a suitable treat to comfort you in your pain and distress.
  11. Cinnamon buns are made a variety of different ways. You can swirl them and pop them into a little paper case to keep all the buttery sugary gooeyness; do a simple swirl and bake, cut side up, or do a thinner swirl baked cut sides out. We love them all.
  12. The cinnamon bun is perfect – it doesn’t need meddling with. Still, some people make things as the below – a bacon cinnamon bun roll sandwich. Proceed at your own responsibility; we take no responsibility for whatever may come from consuming this (delicious?) concoction.
    Cinnamon roll with bacon
  13. There are two kinds of cinnamon; Ceylon and Cassia. Ceylon is also referred to as sweet cinnamon – or true cinnamon and is the most popular one. It is a bit more expensive than the other, but the taste is miles better. Get it if you can – otherwise your buns won’t be as good.
  14. Cinnamon also contains a substance called coumarin – which can damage the liver if consumed in larger quantities. The Scandinavian countries regularly relish in this fact, purely so they can put a scare cinnamon headline out, such as;
    ‘How to avoid cinnamon-poisoning’
    ‘Be careful with cinnamon’
    ‘Cinnamon buns can damage your liver’But fear not – you would have to eat approximately 10 cinnamon buns per day for an extended period of time to notice anything.
  15. It is Scandifically proven that it is impossible to resist a fresh cinnamon bun still warm from the oven. Try it. Sprinkle with almonds for a nutty taste..mmmm!

    Cinnamon Twists Bronte Aurell ScandiKitchen

    Phoro credit: Peter Cassidy, for Ryland Peters.

Enjoy Bun Day on the 4th October – we want to see your buns, so don’t forget to send us a picture to iloveherring@scandikitchen.co.uk 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.

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.

Flæskesteg – Danish Christmas roast pork

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.

Ingredients:

  • 2kg loin of pork with the skin on, and scored all the way down to just before the flesh in lines 1cm apart (ask the butcher to do this if necessary)
  • 1 carrot
  • 1 onion
  • 1 or 2 bay leaves
  • 400-500ml boiling water
  • few sprigs of thyme

Method:

  1. Preheat your oven to 250°C.
  2. Place the pork joint skin side down (yes, ‘upside-down’) into a roasting tray. Add just enough boiling water to the tray so that the skin is submerged.
  3. Put the pork in the oven for 20 minutes.
  4. Use a clean tea towel to hold the pork in the roasting tray so you don’t burn yourself while you carefully pour away the water.
  5. Turn the oven down to 160°C, then flip the pork over so it’s the right way up (skin up), and coat the skin with a generous amount of salt and pepper, making sure you get into the crevices created by the scoring. Be careful of your hands at this point, the pork will be hot! Stick the bay leaves into the crevices as well, then add the carrot, onion and thyme to the roasting tin, and pour 400-500ml fresh, cold water in.
  6. Put the pork back in the oven for about an hour or until it is done. Check about halfway through to see if you need to top up the water if it’s starting to evaporate too much.
  7. Using a meat thermometer, check the temperature of the pork after the hour. It should be somewhere between 68-70°C. Pour out the fatty residue into a bowl to use as stock for the gravy.
  8. Increase the oven temperature back up to 250°C and put the roast pork back in to make the crackling. This can take a good 15 minutes, so use the grill if you want to kickstart the process (but keep a close eye on it, or else you could end up with a burnt crackling).
  9. Remove the roast from the oven and check the temperature again. It should be between 70-75°C. This should mean it isn’t overcooked – pork can be terribly boring if you have to gnaw your way through it.
  10. Let the roast rest uncovered for about 10 minutes. While that’s happening, make the gravy from the fat and stock – use gravy browning if required.

Brunkartofler – Caramelised potatoes

A traditional accompaniment to Danish roast pork.  It’s a bit sweet so we only eat these once a year.

Ingredients:

  • 85g sugar
  • 25g butter
  • 1kg peeled and cooked small new potatoes (don’t be afraid to use tinned potatoes for this) – must be COLD.

Method:

  1. Add the sugar to a cold frying pan and spread it evenly across the bottom. Melt it on a high heat while you stir for about 2 minutes, then turn the heat down to medium while you add the butter. Turn up the heat to high again.
  2. Put the potatoes in a colander or sieve and run them under a cold tap, then add to the pan. As you can imagine, it’s going to splutter and spit a bit, so be careful.
  3. Get the potatoes covered in caramel and brown them for between 4-6 minutes, turning them carefully. If it looks like they’re getting a bit too dry, add a drop of water (again, take care doing this).
  4. Serve the caramelised potatoes along with normal boiled potatoes – as these are very sweet, they’re more of an extra side dish for the pork rather than a replacement for potatoes altogether.

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.

Recipe: Flødeboller mallow fluff cakes

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

Recipe: Flødeboller mallow fluff cakes
 
Prep time
Cook time
Total time
 
Delicious Danish 'Flødeboller' mallow fluff cakes
Author:
Recipe type: Fika
Cuisine: Danish
Serves: 15-20
Ingredients
  • Bases
  • 200g packet of ‘Mandelmassa’ marzipan 50%
  • 50g icing sugar
  • 40g egg white (approx. one egg white from a large egg – if using smaller eggs, weigh them)
  • Mallow filling
  • 75g liquid glucose
  • 150g sugar
  • 50ml water
  • 1 tsp lemon juice
  • Seeds from one vanilla pod
  • 100g egg white (3 and a bit egg whites – but do weigh them)
  • 1 tbsp caster sugar
  • Pinch of salt
  • Chocolate coating
  • 200g tempered chocolate of choice (I use 70% Valrhona, but a milk chocolate will also give a lovely and lighter result and is preferred by little people).
  • Optional: 1 tbsp vegetable oil
Instructions
  1. Bases:
  2. In a mixer, blend marzipan, icing sugar and egg white until you have a smooth mass.
  3. Turn the oven to 180 degrees and line a baking tray with parchment.
  4. You can either pipe out 16-18 dollops of marzipan and flatten them into round even discs using some icing sugar to ensure it doesn’t stick to your fingers – or you can use icing sugar and roll them, then flatten them into shape. Make sure the discs are even and not too thick (they will puff up slightly during baking).
  5. Bake for about 10 minutes or until golden. Leave to cool completely. These will remain slightly soft in the middle.
  6. Mallow:
  7. In a saucepan, bring sugar, glucose, water, lemon and vanilla to the boil. Using a thermometer, keep boiling until you reach 117-118 degrees. Be aware any less than this and your syrup will not set the right way and it will affect the result as the water will not have evaporated properly.
  8. Meanwhile, get your mixer ready and lightly whisk the egg white with salt until they start to combine, then add sugar and keep whisking. Increase speed to high and start adding the syrup in a very, very thin stream. Once combined, leave the mixer on high for 8-10 minutes. It does take this long to get the thick, peaky mallow.
  9. Prepare a piping bag with a star nozzle. Add the mallow filling and carefully pipe out mallow on each base, taking care to leave a bit of ‘edge’ free and they may sink slightly. Aim to have a good high top on each mallow. Leave the set for 5-6 hours or speed up the process by popping them in the fridge.
  10. Chocolate coating
  11. Tempering chocolate: If you are a dab hand at tempering chocolate, prepare it in your usual manner. If you are not sure about tempering, melt half the chocolate and then as soon as you have a hot liquid, add the other half and take off the heat and stir until completely melted.
  12. You can also simply melt a chocolate covering or cheaper chocolate, although it might discolour slightly and not dry properly. It will still taste nice, so don’t panic if you are not sure how to temper chocolate. Top tip: Add a small bit of vegetable oil to the hot chocolate if you wish a thinner coating of chocolate on your mallow buns.
  13. Place a mallow bun on a baking grid, just over a bowl. Using a spoon, pour over chocolate until coated, then move with a spatula to a different tray to dry. Repeat until done. You may have to pour excess chocolate back from drip bowl.
  14. Decorate with freeze dried raspberries or sprinkles – or maybe add desiccated coconut for that snowball effect.

Recipe: Easy Mackerel open sandwich

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

Recipe: Romkugler (rum flavour chocolate treats)

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…

 

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