Tag Archives: norge

Recipe: Sunshine Buns – Norwegian ‘Solskinnsboller’

March 16, 2018 | Leave a comment

Solskinnsboller – Norwegian Custard Cinnamon Swirls

Of all the things to come out of Norway (brown cheese, knitted jumpers, a dabbing prince), these ‘Solskinnsboller’ buns must be amongst the tastiest. Don’t need another bun recipe? Listen. We think you do. These are named sunshine buns because they have the same effect – they make you happy. Buttery, soft cinnamon swirls with a gooey vanilla custard centre. Cinnamon buns = good. Custard = good. These buns? Criminal.

You will need:

  • 1 quantity bun dough (your favourite – or our favourite, recipe here)
  • 1 quantity creme patisserie or thick custard (homemade or bought – but if the latter thicken it with a bit of cornflour first or it will be too runny.

Quick and easy vanilla custard cream

  • 2 egg yolks
  • 1 tbsp corn flour
  • 3 tbsp caster sugar
  • 2 tsp vanilla sugar (or 1 tsp vanilla paste)
  • 200 ml whole milk

Method: In a medium size saucepan, heat the milk until steaming (do not let it boil). Remove from heat. In a bowl, whisk together egg yolks, corn flour, sugar and vanilla until a thick paste. Whilst whisking, pour a little of the hot milk into the egg/sugar mixture until combined. Continue adding the hot milk slowly until everything is combined. Return to the saucepan and let simmer over medium heat until thickened – whisk continuously to avoid lumps forming. Once thickened (you should be able to make soft blobs that don’t disappear immediately – it will thicken more when it cools) pour into a bowl and place clingfilm directly onto the top of the custard. This avoids a skin forming. Leave to cool completely – the fridge quickens this step.

Assembling the buns:

Make you cinnamon buns as normal and leave under a tea towel for 25-30 mins to rise a bit more. Place your creme patisserie in a piping bag or plastic bag.

Now, you need to make an indent in each bun to fit the creme pat in – press down in the middle with your finger (or something measuring about 2cm diameter) until you have even indents in every bun. Pipe a small amount of custard into each hollow. Don’t be tempted to use too much – it will just get messy (but still tasty). 1-2 tsp should be enough.

Bake at 220 degrees celsius for 10-15 minutes or until golden brown.

Morsdag – Norwegian Mother’s Day

February 8, 2018 | Leave a comment


Morsdag – Norwegian Mother’s Day

Mother’s Day is celebrated in many countries – but only Norway celebrates it the second Sunday in February which this year falls on the 11th. Mother’s Day was celebrated the first time in 1908 following an initiative from Anna Marie Jarvis who wanted to honour her mother for her work during the American civil war. The celebration became official in 1913, and set to fall on the second Sunday in May which is the day most countries observe it.

There is little evidence as to why they in Norway moved it to February – but it is likely linked to the many official holidays already observed in May; May 1st, May 17th, Christ Ascension day and Pentecost which can both fall in May. With any luck, you will have 4 additional days of during May if they all fall during the week.

Regardless of when it is celebrated, a special day to treat your Mamma should be acknowledged – in Norway you’ll often see cards, breakfast in bed or a present of some sort. Many people also see it as an excuse to get together for some family time – but whatever you do, just make sure to give your mamma a teeny bit of extra attention. If you are lucky enough to be spending the day with her you might want to mark the occasion with a little treat? This year it coincides with Fastlavn Sunday (the Norwegian equivalent to Shrove Tuesday and when most people eat their buns) so a given suggestion is the Norwegian jam semla – but we have listed a few other options for you in case you know some weirdo who doesn’t like these.

  1. Norwegian Jam Semlor AKA Fastelavnsboller. Cardamom scented buns filled with jam and lightly sweetened whipped cream. Get her favourite jam to fill them with.
  2. Sally’s chocolate buns. In case you live with someone who doesn’t appreciate the combo cream and bun (we know – they should simply be expelled from your household – but in the spirit of giving, we offer them chocolate buns instead). Think cinnamon bun but with chocolate in place of the cinnamon filling.
  3. Daim cookies. Addictive in their golden crispy chewiness and sweet enough to be the perfect excuse for a fourth cup of coffee, even on a Sunday. Plus they don’t require kneading.
  4. Lingonberry and spice layer cake (recipe in ScandiKitchen: Fika & Hygge). Looks gratifyingly impressive for the comparatively easy process – sure to score you tons of offspring-points. For any Norwegians out there – this is like a lighter take on classic ‘krydderkake’ layered with a cream cheese frosting tangy with lingonberries. Mamma will be impressed.
  5. Seeded rye rolls (recipe in the ScandiKitchen cookbook) Perhaps not your typical treat – but just imagine how nice it is to wake to a house smelling of freshly made bread, the breakfast table set and the coffee brewing. Nothing to do for mamma but sit down. A loving gesture if ever we saw one. Just make sure you also take care of the tidying up – unfortunately any goodwill built up from enjoying a prepared breakfast is at risk of dissipating with each crumb that needs tidying.
  6. Rye and bluberry granola bars (recipe in ScandiKitchen: Fika & Hygge) – attached to a promise of a hike, together. Fill a thermos with hot coffee, and you have the scene set for a lovely day spent outside. Don’t over complicate it – a walk to the nearest park and bench is fine.
  7. A cup of really good coffee and a card. It doesn’t have to be complicated. Write a card and say thanks for being mamma and bring her a cup of coffee or tea. This one is our current favourite.

Picture credit: Peter Cassidy for Ryland Peters & Small / ScandiKitchen: Fika & Hygge

Norwegian Fastelavnsboller – Berry Cream Buns

February 1, 2018 | Leave a comment


Norwegian Berry Cream Buns – Fastelavnsboller

Fastelavnsboller is the Norwegian version of Semlor – using jam in place of the marzipan filling which is more commonly seen in Sweden. The term semlor is often used to describe Scandinavian cream buns – but this is not completely accurate. Semlor is the word most commonly used in Sweden and parts of Finland, and usually refers to a sweet yeasted bun filled with marzipan and cream. In the other Nordic countries, they have different buns. So marzipan haters, rejoice! This one is for you. Every bit as indulgent, and even easier to make. The same bun, with a lovely lightly sweetened whipped cream with a touch of vanilla and your favourite Nordic berry jam.

Bun dough:

  • 13 g dried yeast or 25 g fresh yeast *(see below)
  • 250 ml whole milk, heated to 36–37°C (97–98°F)
  • 80 g butter, melted and cooled slightly
  • 40 g caster sugar
  • 300–400 g white strong flour
  • 1⁄2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons ground cardamom
  • 1 egg, lightly beaten


  • 100ml of our favourite jam – raspberry is most traditional but strawberry or blueberry are also popular (and delicious!)

Whipped cream:

  • 300ml whipping cream
  • 1 tbsp sugar
  • 0.5 tsp vanilla sugar or extract (optional)

Method (makes 12)
*If using fresh yeast, add it to the finger-warm milk and mix until dissolved. Then pour it into the bowl of a food mixer fitted with a dough hook attachment.
If using dried yeast, sprinkle the yeast granules into the finger-warm milk and whisk together. Cover with cling film and leave in a warm place for about 15 minutes to activate and become frothy and bubbly. Pour into the bowl of a food mixer with a dough hook and stir in the melted butter. Add the sugar and stir again. Add half of the flour as well as the salt, baking powder and ground cardamom. Add half the beaten egg (reserve the other half for brushing before baking).

Mix well until all the ingredients are incorporated and then start to add more of the flour, bit by bit, until you have a dough that is only a little bit sticky. Take care not to add too much flour. Knead the dough for at least 5 minutes in the mixer. Cover the bowl with a dish towel or cling film and leave to rise in a warm (not hot) place until it has doubled in size – about 30–40 minutes.

Turn the dough out to a floured surface. Knead again for a few minutes, adding more flour if needed. You want a firmer but not dry dough. Cut the dough into 12 equal-sized pieces. Place, evenly spaced, on a baking sheet. Leave to rise for 25–30 minutes.

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

Brush each bun with the beaten egg and bake for 8–10 minutes or until baked through – keep an eye on them as they can burn quickly. Remove from oven and cover the buns with a lightly damp dish towel immediately – this will prevent them from forming a crust.
When they have cooled completely, cut a ‘lid’ off the buns – about 1.5 cm/1⁄2 in. from the top. Add about 2 tsp jam on the bottom half (or to taste).

Whip the cream with the sugar and vanilla (if using) until stiff, then use a piping bag fitted with a plain nozzle to pipe cream on all the buns (a spoon will do too). Put the ‘lids’ back on and dust lightly with icing sugar before serving.

Psst – eat the lid first to avoid the cream filling going everywhere as you bite into it.


This is how happy these buns will make you.

10 Culinary Delights From Our Scandi Childhoods

September 21, 2017 | Leave a comment

10 Culinary Delights From Our Scandi Childhoods

Sometimes, when we were little, this is all we wanted to eat. (Still is, sometimes). Recognise any of these, for yourself or your children? Let us know in the comments.

  1. Meatballs with macaroni and ketchup (your token vegetable).
    kottbullar makaroni
  2. Mince fried and served with macaroni. And ketchup.
  3. Lompe with nugatti (Norwegian Nutella)
    lompe nugatti

  4. Cheese toastie made in the waffle iron with lots of piffikrydd and some ketchup. Yum.
    cheese toastie waffle iron

  5. Just meatballs, for the picky ones.

  6. Falukorv with mash. Sliced, fired sausage mixed into the mash. Served with, you guessed it, ketchup.

  7. Hot dogs. Sausages in lompe or hot dog buns –your staple childhood birthday party dish.
    polse i brod

  8. Brown cheese. Just brown cheese, somtimes rolled into little balls. Mmmmm.
    brown cheese

  9. Fiskeboller fish dumplings with potatoes and a sprinkling of mild curry powder. All mashed together to a gloopy, yellow, mess. Boiled carrots or broccoli carefully shoved to the side of the plate.
    fiskeboller med karri

    Pre mashing.

  10. Rye bread with chocolate, slightly toasted so the chocolate melts. YUM.

Remember these or have anything to add? Let us know and we’ll update the list.

We know what we’re having for dinner today!

Matpakke – Norwegian Packed Lunch

September 22, 2016 | Leave a comment

Matpakke – An Intro To a Norwegian Packed Lunch

Ask any Norwegian what they had for lunch in school and the answer will be ‘matpakke’ (or nistepakke) – packed lunch. That’s right, in Norway there’s no school dinners or equivalent. The food you eat, you bring from home.

A packed lunch doesn’t sound bad though? You may envisage lovely fresh salads, crusty baguettes with lots of filling or maybe dinner leftovers. But really, in most cases, it looks something like this;
Norwegian matpakke

Two slices of bread – open sandwiches – with ham and cheese, for example. They come wrapped in greaseproof paper, with the all important mellomleggspapir*  inbetween each open sandwich.

*Mellomleggspapir are rectangular pieces of greaseproof paper bought specifically to keep your sandwiches from sticking to each other. Very often the only thing protecting your jam sandwich from the liver pate. However well-intended, most Norwegians can testify – the mellomleggspapir is usually just a tad too small too form a fully protective layer inbetween each sandwich – but hey – jam and liver pate isn’t too bad (ikke sant?).

Matpakke is such an integrated part of the Norwegian ‘folkesjel’ – people-soul – that we even have a song written about it;

In case your Norwegian is a bit rusty – the gist of the song is that having your food in greaseproof paper instead of on a plate is a bit sad. The toppings are squashed, mixed up and stick to each other. Boo-hoo.

Despite having a ton of toppings to choose from, very many people will have the same topping every day for their entire school-career. 2 slices with salami and mayo every day for 7 years? Done. Tired of it? Yes. Bother changing it? But why would you?



What your matpakke aspires to be.

Have you got any stories or memories of matpakke? We’d love to hear them.

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Norwegian Matpakke – Tips, Tricks and Insights.

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Norsk Matpakke – Our top facts, tips and insights about Matpakke

  1. If you’re very lucky, your mum or dad makes it for you.
    They’re usually busy busy in the morning – hence the lack  of variety.
    If you make it yourself, well, having the same every day is part of the charm, ikke sant?
  2. We all secretly love the little notes mamma sometimes write on the paper. ‘Have a lovely day sweetheart’ or ‘ Kisses from mummy’
    matpakke med hilsen fra mamma

  3. Cucumber is never good in matpakke. It goes soft and looses its crunch. Choose pepper for retained crunch.
  4. If having cheese, the key to avoiding dry edges is to ensure the cheese is perfectly bread shaped – ie. tear or cut of any bits hanging of the side. They will go dry. Two of the most popular cheeses in Norway are Norvegia and Nokkelost. Versatile and yummy.

  5. Prefer crispbread for lunch? The two top sellers in Norway are oat – Wasa Havre and wheat/poppy seed – Wasa Frukost (also enjoyed other times of the day). Pack the toppings in clingfilm and assemble when ready to eat to avoid the crispbread going soft.

  6. Mackarel in tomato is great, but it will smell (not to you – just everyone around you).
  7. Liver pate MUST be fully and tightly wrapped or covered by mellomleggspapir* – otherwise it will go brown and dry and not very nice.
  8. Salami – usually mutton salami – goes really well with mayonnaise, but be sure to put the mayo underneath the salami so it doesn’t stick to the mellomleggspapir. 

  9. Ham and cheese is a classic. Perhaps the ultimate packed lunch topping as it can be varied so much (not that anyone ever does this, mind you). Add pesto, some mustard, or perhaps some piffi-spice for a cheese-toastie feeling.
  10. Brown cheese – but of course… Sometimes it can go soft and sticky on very warm days (luckily rarely an issue in Norway) – especially if paired with jam.

    norwegian breakfast brown cheese brunost

    Your average Norwegian classroom (no, not really).

  11. And to drink? Most schools in Norway have a milk-subscription offer – where you pay a small amount for a daily 250 ml of milk that gets delivered to your school. Some schools offer the same with fruit. Every week, one or two people in class – ordenselever* – are responsible for collecting and passing these out to those on the list. Allergic to milk? Bring a bottle – water is encouraged, juice or squash frowned upon by your lærer (teacher).
    Ordenselev fruktordning

*Ordenselever – a title given to one or two pupils who are responsible for keeping the classroom in order – by for example wiping the blackboard between lessons, emptying the recycling – and of course bringing the milk.

Aaah matpakke. Something we love to hate, but nevertheless look forward to every single day – if not for the contents, then just for the fact that it offers a little break. And we get to eat.

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It Is Waffle Weekend

June 30, 2016 | Leave a comment

It Is Waffle Weekend – Scandinavian Waffles (again)

We love waffles, we love to talk about them a lot –  and we are going to talk about them some more. Here are some tips for how you can eat them this summer.

Waffle maker with toppings


Nothing implies summer more than warm newly made waffles – topped with whipped cream and jam. But there are a variety of different toppings that can go on a waffle – here you can read more about the different ways to eat waffles.

Waffles with whipped cream and jam

And here is a lovely recipe for our favourite waffles.

Yummy, this make us want to have some waffles now – don’t you?

17. Mai – What – Why – How?

May 12, 2016 | 1 Comment

How to 17.Mai like a Norwegian

17th of May what?

17th of May is the National Day of Norway and celebrates the day Norway got its own constitution, in 1814. It is a day where Norwegians parade around wearing woollen dresses and wave flags whilst eating hot dogs and ice cream.

Why is it such a big deal?

From early 1400s to 1814, Norway was in a union with Denmark where the Danes had most of the say (this period is often referred to as the 400-year night in Norway). In 1814, following the loss of the Napoleon war (King of Denmark was allied with Napoleon)  Norway was taken from Denmark and gifted to Sweden. This union lasted until 1905.

In other words, Norway is a historically young country and the national day is celebrated greatly across the country. It’s a big deal – and Norwegians are generally very patriotic.

So.. How do I celebrate it?

What to wear:

  1. You need a bunad. If you haven’t got one, your finest suit or dress is also acceptable – especially if you go with the Norwegian colour-scheme of red, white and blue. At the very least, pop a ribbon on yourself.
    17 mai bunader
  2. Norwegian flag. Get yourself a Norwegian hand-waving flag and wave it all day. Swap arms if you get tired, place it in your pocket or bag if you absolutely cannot wave any more – but remember – the flag must never ever point downwards (treason!).
    17mai parade norway

What to do and eat:

  1. Wake up at the crack of dawn, out on your bunad and have a lovely champagne breakfast with friends and family. Scrambled eggs, salmon, sour cream porridge, cured ham, strawberries and at least one cake plus bubbles is the least you can expect (sounds nice? Join our brunch in Southwark Park on Tuesday!)
    17. mai frokost breakfast
  2. Say ‘Gratulerer med dagen‘ (congratulations) to everyone.
  3. Practice your straight back and patriotic face for all the singing of ‘ Ja vi elsker’.
  4. (Have children? Buy them an expensive balloon and tie it around their wrist. Do not be surprised when you see it travel up, up, up and away in ten minutes. Yep – that’s £5 gone and your little one crying.)
  5. Eat ice cream. And hot dogs (pølse).
    17 mai polse og is softis


Gratulerer med dagen!

Fancy joining us for brunch in Southwark Park (London) this Tuesday? Pre-booking only – for bubbles and a lovely spread of freshly made 17. mai treats. 

    Norwegian Snack Bundle – 17. Mai Special
    - +

If you have any questions do give us a call on 0207 998 3199 or email shop@scandikitchen.co.uk and we’ll be happy to help.

24 Ways To Be More Norwegian

April 27, 2016 | 2 Comments

24 ways to be more Norwegian

  1. If someone asks you how you are, be honest. Having a rubbish time? Elaborate in great detail – and do not under any circumstances try to make it less awkward.

    Anyway awkward reaction
  2. When having a conversation, about anything, make sure to say ‘ikke sant’ a lot. It is a bit like the English use ‘right’. Depending on your intonation, ‘ikke sant’ can mean a range of different things (most on a spectre of ‘Yes – I agree wholeheartedly’); including but not limited to:
    – Ikke sant. Yes, I agree
    – Ikke sant? Do you agree?
    – Ikke Sant! YES
    – Ikke SANT? You’re kidding
    – Ikke sant. Yes, yes
    – Ikke sant?! I hear ya

    ikke sant

    illustration by Jenny Blake


  3. Always bring a matpakke (packed lunch) – yes you could be more adventurous and stop having those 4 slices of bread with sweaty cheese or smelly salami, but why would you?
    Norwegian packed lunch
  4. In autumn, winter and Easter time, never ever go hiking without a kvikk lunsj in your bag.
    kvikk lunsj
  5. Avoid looking directly at your fellow citizens in all urban areas. That includes pavements, public transport and inside shops.

    avoid eyecontact norwegians
  6. But remember to say Hei hei to everyone when hiking or on a Sunday stroll (manners!).
  7. Every spring, make an excuse not to partake in Dugnad (where everyone living in a block of flats, for example, get together to tidy up the communal areas).
    avoiding dugnad
  8. Eat tacos every Friday. It’s the national dish of Norway, didn’t you know?
    tacofredag norway
  9. If you live close to the Swedish border, drive across the border on meat-safari (fleskesafari).
    nordmenn svenskehandel fleskesafari
  10. Never, ever, admit to a Swede being better than a Norwegian at anything. Especially not skiing.
  11. If a Swede beats a Norwegian at skiing it is always because of ‘Smørekrise’ (the way the skis are prepped, depending on conditions). It has nothing to do with the athletes themselves you see. Blame the kit.
    norway vs sweden skiing

    Best friends


  12. Own at least one hi tech brightly coloured coat to protect you from the elements. Wear this every day, in any weather – in Norwegian it is called All Weather Jacket (allværsjakke).
    allvaersjakke norwegian
  13. Make sure to stare at people who go hiking in jeans. They are usually tourists and are not informed of the hiking dress-code.
  14. Every summer, travel to Syden and get a sunburn. Syden = anywhere south of your home town (but usually excludes Scandinavia).
    sunburn norway
  15. Do not be alarmed if someone starts begging you to let them jump in front of you in the supermarket queue – this is completely normal and usually occurs at five to no-more-alcohol-today (no alcohol can be bought in shops after 8pm ever).

    please let me queue jump norwegian
  16. Never, ever, ask someone to pass you something at the table. Just stretch your arms and lean across. One does not bother people by asking them to pass anything.
    reaching across table
  17. Always say Takk for maten (thanks for the food), or mamma will be most upset.
    happy mum
  18. Go to your cabin – Dra på hytta – every weekend. Sure, you’ll spend 4 hours in your car each way but on hytta you must.
    norwegian hytte
  19. Own at least one Norwegian flag.
    norwegian flag
  20. Remember to ‘kose deg’! Literally – cosy you – enjoy and indulge in whatever. A bun with your coffee, an ice cream in the sun, all the sweets on a Friday night.
    kose seg fredagskos
  21. As soon as the sun comes out, run outside and smile yourself silly. Have utepils. Do not, under any circumstances, stay inside on a sunny day.
    enjoying the sunshine
  22. Say Yes in English (but spell it jess).
  23. Drink a lot of coffee. And milk. A glass of milk with every meal.
    mr melk norway
  24. Eat a lot of pølse. Travelling by train? Have a pølse. In the airport? Have a pølse. Watching the footy? Have a pølse. Celebrating the day Norway got its own constitution? Pølse it is.
    polse i brod

    Anything else you can do to be more Norwegian? Let us know in the comments!Wish you were Norwegian? There’s a T-shirt for that. Enter code ‘scandilife10’ at checkout to get 10% off!

Glossary: Norwegian Words – Topic: Weather

March 30, 2016 | Leave a comment

Norwegian Words to Describe Weather

  1. Værfast; literally, weather stuck. If one finds oneself stuck in torrential rain, howling winds or wintry snow storms. Then you are weather stuck. For example, you said you would go and meet your friend but it is raining so much you can’t (won’t) go outside. You can tell your friend you are weather stuck.

    cat stuck in bad weather - værfast
  2. Opphold – literally, break. Mostly used in Bergen (aka Rain City) where the weather is either rain or simply a break from the rain. Rain is the normal, anything else is an exception.

    bergen regn rain opphold

    This lady is dressed for the rain. Notice the blue sky – this is a prime example of opphold.


  3. Surt – literally, sour. Yep, in Norway the weather can be sour. It means it is bone-chillingly cold, usually with some wind and a wet feel, too. Not very nice.
    surt var
  4. Bikkjekaldt – Literally, dog cold. When it is so cold the dogs won’t go outside. Usually when it creeps below -10 degrees.

    bikkjekaldt dog with a coat

    Not too cold with a coat.


  5. Sludd / Slaps – the kind of snow most commonly seen in South England, that melts before it hits the ground. Known for creating thick layers of ‘sørpe’ or ‘slaps’ which are dense, ice cold build ups on the ground of really. Really. really wet snow. Wet and cold feet alert level 10.

    slaps-sludd wet feet
  6. Påskevær – Literally, Easter weather. What this actually means is ‘every weather type known to man in the space of 30 minutes.’ And repeat. Beautiful warming sun, hail storm, icy winds, tropical rain all common. A very hard weather type to dress for. Cold, hot, perfect, wet, warm, chilly, sweaty – you’ll cover all bases.
    Paskevær all weathers in one day
  7. Sommervær – summer weather; again this is a highly fluid concept, however we can apply some ground rules. Between April and June, this means any dry day of 13 degrees and over and at least one observed ray of sun. June to August we are a bit more picky and should be pushing 23 (17 if you are in Bergen). Sun a must (unless you’re in Bergen where 2. Opphold, will do) Long, light nights present for both. Unless it’s raining, of course.
    sommervær norwegian summer cold


And a few events and activities we would like to bring your attention to, as their names may lead you to think you are guaranteed a certain temperature or weather type. Consider yourself warned;

  • Utepils – you may already know this one. Utepils is a thing to do – it means having a beverage, preferably a beer (pils=lager), outside. You would think this implies the conditions are warm and summery, but no. Utepils-weather is anything not raining (opphold) and above freezing. In March, for example, utepils can be had in 4 degrees, sun and icy winds. In August, in 20 degrees and a mild breeze. Blankets optional but advisable in the former. Utepils is something of an obsession, and it must be done as soon as possible when the sun comes out in spring.

And remember; if you have committed to Utepils you cannot change your mind. It is NOT too cold. You don’t need to feel your toes or your bum anyway.
utepils cold weather norway

  • 17.Mai – This is the national day of Norway. 17th of May – yep, sounds like it should be a warm late spring/early summer’s day, but it usually snows in either Bergen or Oslo, and the inhabitants of each city are extremely smug if it is the other one, this year. Luckily the Norwegian national costume (the bunad) is made of very prickly wool to keep you warm, should it snow.

    snowy 17.mai oslo
  • Midtsommer /Sankthans Aften – Midsummer, late in June. In Norway marked by a huge bonfire, we think it is because this night is never as warm as it sounds. Bring a blanket just in case and stay close to the fire.
    sankthans norge danmark


Last but not least; there is no such thing as bad weather. Only poor clothing.

Finnes ikke dårlig vær, bare dårlig klær!

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