March 12, 2015 |
Fancy a treat this Easter? Then how about entering the competition for a filled egg from ScandiKitchen. No, not the small kind, the nice big beautiful kind. The kind stuffed with amazing pick and mix from our cafe (over half a kilos worth of sweets and treats).
We’re giving away one egg this week – to be in with a chance of winning, simply answer this super easy question:
Which of these is not a town in Norway?
Answer by e-mail to firstname.lastname@example.org before noon on Tuesday 17th March 2015.
Usual rules apply: no cheating, no non sense, no change of prize, only one winner, all rigths reserved to amend competition at any time. Winner selected at random from correct entries.
March 5, 2015 |
Just some inspiration for a lunch time open sandwich to make at home… A beautifully softly boiled egg with delicious green asparagus.
Soon, asparagus will start to be more available as the season starts in the UK – and what better pairing than egg and delicious dark rye bread.
Open sandwiches are super healthy and easy to make. And so very, very pretty. We recommend serving this along with two other kinds as a light lunch – you can find other open sandwich inspirations on our blog.
Recipe: Soft egg with asparagus on rye
Author: Bronte Aurell
Recipe type: Open Sandwich
- 2 slices of seeded rye bread
- 10 asparagus
- 2 boiled eggs (boiled 5 minutes - still soft but not too runny)
- Chives or chopped spring onion to top
- Salt, pepper
- Boil the eggs and dump into cold water to stop the cooking process
- Blanch the asparagus for 1-2 minutes and also dump into cold water to stop the cooking process.
- Butter the rye bread, cut the asparagus to fit the length of the bread.
- Carefully peel the egg - it should still be very soft but not completely runny. With a sharp knife, cut in half and carefully place yellow side up on the asparagus.
- Top with sliced spring onion or chives, salt and pepper.
- As with all open sandwiches, eat with knife and fork.
February 26, 2015 |
The most popular item we sell, by miles, is Kalles Kaviar – a creamed cod roe spread from Sweden.
Yes, we know – it doesn’t sound so fancy to the person who hasn’t tasted it. We are aware of this. But 9 million Swedes can’t be wrong. Oh, and Norwegians enjoy cod roe too… And all the other people in the world who are now addicted.
If you want to try it, we suggest adding it to your breakfast, as is the place you most often see Kalle’s Kaviar in Scandinavia (The Norwegian brand of same product is called Mill’s Kaviar, in case you were wondering).
Option 1: The Basic.
Crispbread, butter, sliced hardboiled egg, a neat squirt of kalle’s Kaviar. Done.
This is by far the most Swedish way to enjoy it. Utterly delicious. Highly recommend Leksands Crispbread for this.
Option 2: A bit fancier.
Toasted sourdough bread, smashed avocado, poached egg, squirt of Kalle’s Kaviar. Optional dill.
Fancier, requires a bit of prep – but really lovely.
Option 3: Extra Healthy
Dark, seeded rye bread, butter. Two boiled eggs, Kalles Kaviar squeezed out onto every bite of the egg.
Very traditional – and the dark rye bread is super good for you.
Keep your Kalle’s Kaviar in the fridge both before and after opening.
Mills Kaviar – Smoked Cod Roe Paste 190g
Abba Kalles Kaviar Original – Smoked Cod Roe 190g
Leksands Brungraddat – Brown Baked Crispbread 830g
Abba Kalles Kaviar Dill – Smoked Cod Roe Dill 190g