April 12, 2018 | Leave a comment
7 facts about Eurovision
April 12, 2018 | Leave a comment
7 facts about Eurovision
March 22, 2018 | Leave a comment
Scandi Easter Food – things we also eat.
Aside from the lovely leg of lamb or delicious fish dish that mamma normally dishes up, your pick and mix filled Easter egg and the stale marzipan that invariably ends up on the table, there are some foods that we love eating and making at Easter – some you can enjoy as part of your Easter brunch, others that are perfect for a relaxed afternoon fika or to enjoy when hiking.
Waffles – Waffle day is a wonderful day to celebrate. Not an actual part of Easter – but the day being the 25th of March, it always close to Easter so we include them here. Have them the traditional way, with jam (and brown cheese if you like) or with whipped cream and berries – or try something a little more adventurous, egg & bacon waffle for brunch maybe? Here are some more waffle-varieties to try.
(The origins of the day are somewhat obscure – but several sources say it started in Sweden as ‘Vår frue-dagen’, meaning ‘our lady (mother Mary from the bible, that is). Somewhere along the line this was turned into ‘våffeldagen’ due to its linguistic similarities – and today the religious background is lost to most people. But there you go – waffle day started as a day to celebrate the conception of Jesus. Now you know.)
Buns. Frankly, every season is bun season in Scandinavia, but that doesn’t mean they aren’t great. In Norway you will often find a type called ‘solskinnsboller’ – sunshine buns – this time of year, to mark the return of the sun. Sunshine buns are essentially cinnamon buns with an added vanilla custard cream centre (although the same name can be used for other buns too – it varies regionally). So. Good. Recipe here.
Jansson’s Temptation – the Swedish dish with the wonderful name. Swedes love naming dishes after people (Biff a la lindstrom, flying Jacob, Wallenbergare..). Jansson’s temptation is a potato gratin with added ‘Ansjovis’ – sprats cured in a spiced brine. Truly delicious and goes really well with lamb. It is also common in Finland, where they call it ‘Janssoninkiusaus’. Try our recipe here.
Meatballs. Our old friends. As Scandi as they come and with regional varieties, these seem to sneak their way onto every celebration worth it’s ink in your calendar – especially in Sweden. Meatballs are always, always popular – and can be eaten both hot and cold. You can make your own or get them ready made.
Herring is a must in Scandinavia – especially with the slightly older generation – and you can either make your own or just get your favourites from the shop. Serve with good rye bread and perhaps some aquavit. New to herring? This one with dill, this one with mustard sauce or this one with curry (yes curry!) is lovely.
Kvikk Lunsj and oranges or Solo. Yes, it is a bit of a stereotype – but that doesn’t make it any less true. Norwegians eat Kvikk Lunsj when they go skiing or hiking over Easter, that is just the way it is. Often an orange too, because, you know – balance.
Kexchoklad. Slightly less set in stone than the aformentioned Kvikk Lunsj, but all the same kex choklad is associated with being outside and being active – and Easter is the perfect time do just that. Get outside, move, then chill in the sun with your choccy bar.
Easter smorgåsbord. There is no escaping it, a classic smorgåsbord is the thing to do in Scandinavia. A big table loaded with pickled herring, salmon, eggs in various forms, hams or meat dishes, veggie side dishes and plenty of good rye bread or lighter bread. Be prepared to sit for hours. If you don’t fancy going full Scandi you could always try just adding elements or adopting the idea – sitting down with a table full of of foods (and some token Franken-chicks for decoration) and friends is what matters most.
October 18, 2017 | Leave a comment
How to Autumn like a Scandi
Or what we think about when it is biting cold, rainy and dark. It is the little things. From the smell of your coffee in the morning, to the fact that you can wear your old bright knitted socks that grandma made and perhaps spend some hours in the kitchen baking with cinnamon. Let’s go on…
What else do you like about autumn? Anything we missed, pop it in the comments please.
September 7, 2017 | Leave a comment
7 Random Facts About Crispbread
August 30, 2017 | Leave a comment
You know you’re Scandi when..
April 12, 2017 | Leave a comment
7 Useful Things To Know About the Vikings
7 Mind-blowing Facts About Finland
1. The Finns drink more coffee per head than any other people in the whole world (12.2kg per person per year)
6. Finns have a tradition of Ants Nest Sitting Competition – a fun thing to do with friends. You take down your pants, sit down on an ants nest – first person up, loses.
Very useful, highly impressive and absolutely random facts about ABBA.
October 1, 2015 | 1 Comment
October 4th is official day of the Cinnamon Bun in Sweden. Here at ScandiKitchen, every day is bun day, but this week, we’re celebrating even more than usual.
We’ve put together some fact about the humble cinnamon bun so you can go entertain your mates down the pub with your expert bun fun knowledge.
The cinnamon bun is actually thought to originate from Sweden in the 1920’s, but didn’t really gain popularity until the fifties. The Annual Cinnamon Bun Day started in 1999.
Many nations have similar buns. Most Nordic buns are spiced with a bit of ground cardamom, which sets them apart from other cinnamon buns on this lovely planet of ours.
A real Scandinavian cinnamon bun doesn’t have any icing on top. Just nibbed sugar, also known as pearl sugar.
The biggest cinnamon bun ever was baked in on Feb 10, 2006, weighing in at 111.8kg. Wayne and Anita Warren, owners of The House of Bread in Mill Creek, Washington received their certificate from the Guinness Book of World Records for the largest cinnamon roll ever made.
It is a proven fact that it is impossible to resist a freshly baked cinnamon bun. You just can’t.
The biggest buns in Sweden are called Hagabullar.
The average Swede eats 316 cinnamon buns a year (The average Torben at ScandiKitchen eats more than that)
Sweden imports 375 tonnes of cinnamon every year.
Some people love them so much that make them in to earrings – which really looks rather suspect….
Or wear them as costumes
Or even as hair pieces…
Or sing about cinnamon buns…
And books have been written about them….
Get yourself a bun cushion…
The @ sign in Swedish is sometimes referred to as ‘kanelbulle’. So, iloveherring – kanelbulle – scandikitchen.co.uk.
Cinnamon bun in Swedish is Kanelbulle, in Norway, its Skillingsbolle. In Danish, Kanelsnegl and in Finnish, Korvapuusti – literally meaning Slapped Ear.
Some people make horrible things, such as Bacon Cinnamon Rolls. Actual bacon baked into it. We do not like those people. Some people also make Cinnamon Roll Burgers. This is a criminal offence in Sweden. Maybe. Okay, it’s not, but it should be.
There are two kinds of cinnamon: Ceylon cinnamon, also known as “true cinnamon” (cinnamon verum) is very expensive. Therefore, most foods in the USA and Western Europe, including sticky buns, breads and other products use the cheaper Cassia cinnamon (dried Cassia bark).
Cinnamon contains Coumarin, which is not great for the body and can damage the liver. You should only eat 0.1 milligram per day. Danish food police tested a lot of bakeries a few years back and found we were all being overdosed by cinnamon. Don’t fear, though, if you use the good quality cinnamon, the levels of coumarin are very low. So, don’t skimp on your cinnamon quality and you’ll be fine to add a few extra spoonful to your filling.
Enjoy Bun Day on the 4th October – we want to see your buns, so don’t forget to send us a picture to firstname.lastname@example.org and we’ll post the best ones on facebook and instagram. Prizes for the best looking buns.