Tag Archives: norwegian

Recipe: Gingerbread Buns

November 16, 2017 | Leave a comment

 

Gingerbread Buns

For a wintery, Christmassy twist on your classic cinnamon buns we have replaced the traditional all cinnamon filling for the classic gingerbread spices. Very, very good with a cup of strong coffee.

Basic bun dough:

13 g/2 ½ teaspoons dried/active dry yeast or 25 g/1 oz. fresh yeast *(see below)
250 ml/1 cup whole milk, heated to 36–37°C (97–99°F)
80 g/ ¾ stick butter, melted and cooled slightly
40 g/3 tablespoons caster/granulated sugar
400–500 g/3–3 2/3cups white strong/bread flour
2 teaspoons ground cardamom
1 teaspoon salt
1 egg, beaten

Filling:

120g soft butter (we use salted, here)
50g white caster sugar
50g light brown sugar
1-2 tbsp gingerbread spice mix depending on how spiced you like it (ready mix or make your own – see below)

Cream all the ingredients in a bowl until smooth.

Gingerbread spice mix:
yield; approx 2 tbsp
1.5 tsp ground cinnamon
1.5 tsp ground ginger
1 tsp ground cloves
1 tsp ground cardamom

Here’s how to do it:

If using fresh yeast, add the warm milk to a mixing bowl and add the yeast; stir until dissolved, then pour into the bowl of the food mixer.

(If using active dry yeast (granules), pour the warm milk into a bowl, sprinkle in the yeast and whisk together. Cover with clingfilm and leave in a warm place for about 15 minutes to become bubbly. Pour into the bowl of a food mixer fitted with a dough hook).

Start the machine and add the cooled, melted butter. Allow to combine with the yeast for 1 minute or so, then add the sugar. Allow to combine for 1 minute.

In a separate bowl, weigh out 400 g/3 cups of the flour, add the cardamom and salt and mix together. Start adding the flour and spices into the milk mixture, bit by bit. Add half the beaten egg. Keep kneading for 5 minutes. You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it. It is better not to add too much flour as this will result in dry buns. You can always add more later.

Once mixed, leave the dough in a bowl and cover with a dish towel or clingfilm. Allow to rise for around 30 minutes or until it has doubled in size. Dust a table top with flour and turn out the dough. Using your hands, knead the dough and work in more flour if needed. Using a rolling pin, roll out the dough to a 40 x 50 cm/16 x 20 in. rectangle.

Spread the filling across the dough in an event, thin layer.

To twist or roll?

To make traditional swirls, simply roll the dough lengthways into a long roll and cut into 15-16 pieces, place on a lined baking tray, and leave – covered – to rise for another 20 minutes.

Twists: Follow this simply video to make your cinnamon bun twists:

When you have done your twists, leave on a lined baking tray for 20 minutes to rise again.

Heat the oven to 200 degrees Celcius (fan). Brush the buns lightly with beaten egg, then bake for 6-9 minutes or until golden and done. Watch it, they can burn easily and different ovens vary in temperature.

While they are baking, make a simple sugar syrup: In a saucepan, heat 50ml water with 100g sugar until bubbling and completely melted. You can also use golden syrup and just melt it a big in a saucepan.

When the buns come out of the oven, immediately brush lightly with the syrup, then add pearl sugar (nibbed sugar) (if using) on top of the buns and cover with a damp tea towel. The tea towel stops the buns from going dry. We also like these just sprinkled with icing sugar which gives a nice, frosted feel.

Good luck!

13 Scandinavian Insults

November 2, 2017 | Leave a comment

13 brilliant Scandinavian insults

Feeling a bit annoyed, need to let some steam off? How about you do so with these rather wonderful Scandinavian insults – many of which are under used thanks to the influx of English – but they sound oh so lovely. These are just a handful from a loooong list, we had to stop somewhere. Give it a go and tell us if there are any of these you use, or any we have missed.

  1. Klossmajor (Danish, Norwegian) – Lit. Brick major – Someone super clumsy.
    klossmajor 
  2. Juksemaker pipelort (Norwegian) – Lit. Cheat maker pipe poo – Someone who cheats. The second half usually only added on by children.

  3. Snuskhummer (Swedish) – Lit. dirty lobster – used about dirty (old?) men staring at girls.
    snuskhummer
  4. Snoronga (Swedish, has Danish and Norwegian equivalents) – Lit. Snot child – someone snotty and spoilt; a brat.
    Snoronga
  5. Klaptorsk (Danish) – Lit. Clapping cod – Someone doing something very stupid; much like a cod attempting to clap .
    Klaptorsk 
  6. Vatnisse (Danish, Norwegian) – Lit. cotton gnome – someone silly (with cottonwool for brains, perhaps)

     

  7. Narhat (Danish) – Lit. Fool’s hat – someone so stupid they’re not even worthy being called a fool, just the fool’s hat.
    Narhat
  8. Skitstövel (Swedish) – Lit. Shit boot – someone full of shit.
    Skitstovel 
  9. Kronidiot (Norwegian) – Lit. Crown idiot – As stupid as you can get. The leader of the idiots.
    kronidiot 
  10. Korkad (Swedish) – Lit. Corked – Someone stupid.
    korkad 
  11. Bytting (Norwegian) – Lit. Swapee (ie. Being swapped) – someone so stupid or evil you think they have been swapped for someone from the underworld.
    bytting
  12. Dumbom (Swedish) – Lit. Stupid barrier – Barriers are, in general, stupid because they are blocking the way, right? So a stupid-barrier is an insult you do not want thrown after you.
    dumbom barrier
  13. Mehe (Norwegian) – Lit. from Medhenger, meaning ‘with-hanger’ – someone who just follows and can’t think for themselves.Followers Mehe

How to Enjoy Autumn like a Scandi

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…

  1. Autumn is the perfect time to go full fledged HYGGE. Candles EVERYWHERE.
  2. We can finally wear all the knitted socks we own…

  3. …and our (Christmas) jumpers
  4. We can eat lovely traditional food such as Fårikål (lit. Mutton in cabbage – Norway’s national dish; mutton or lamb stewed with cabbage and peppercorns and not much else) and Korv Stroganoff (the Swedish sausage version of the stew named after a 19th century Russian count).
  5. ..and cover everything in cinnamon. Buns, apple cakes, porridge, crispbread..yum! 
    cinnamon buns - cinnamon rolls - skillingsboller
  6. We can go hiking like a Norwegian in bright, weatherproof jackets, with a Kvikk Lunsj to match. They taste best when enjoyed outside in the fresh air, you know (and on the inside, contains the Norwegian rules of the mountain to help you stay safe. If you can read Norwegian, that is).

  7. We can FINALLY wear our Sydvests (sou’westerns).

  8. And we finally don’t have to defend our multiple-cups-of-coffee-by-9am habit – the colder dark mornings being the perfect excuse.  
  9. Fredagsmys is back on the agenda; It is, year round – but in summer sometimes UTEPILS takes precedent (Utepils = the Norwegian concept of enjoying a beer outside whenever there is a sliver of sunshine and warmth in the air (read; warmer than 4 degrees)

    Fredagsmys fredagskos 
  10. And, some say it is a bit early, but it still makes us happy to start planning our Glögg parties…

  11. …and our gingerbread baking competitions..

    Just your casual Scandi gingerbread house production.

    (We know, we KNOW! The last two are strictly for The season that shall not yet be named. But when autumn is grey, dark and cold it is nice to let yourself be just a teeny bit excited about the next thing. We can almost smell the glögg! No, it is not too soon – we have some already..)

What else do you like about autumn? Anything we missed, pop it in the comments please.

Vanilla buns, six ways.

September 27, 2017 | 6 Comments

Vanilla buns, six ways

Once you are bored with cinnamon buns, where do you go?

Vanilla is where it’s at. This week, we decided to make a few different versions using the same base dough and basic filling.

There are as many recipes for buns in Sweden as there are people who bake them. We like this one: it’s simple, it’s straightforward and it just works. It forms a great base from which to experiment with your own flavours and fillings. The addition of egg to the dough makes the dough richer than usual. We’ve upped the butter, too – again, you can reduce it but we think it works well with the vanilla.

This recipe makes about 36 Vanilla buns of medium size.

Dough Ingredients

50g fresh yeast

500ml whole milk, luke warm

200g very soft butter (melted also fine)

80g caster sugar

1000 g plain bread flour (or between 800-1000g, depending on the flour)  – we always use Swedish Vetemjol flour for perfect results.

1⁄2 tsp salt

2 tsp ground cardamom

1 egg

 

Filling for Vanilla buns (filling #1, used also in 2-5)

175g butter (soft, spreadable)

4-5 tsp vanilla sugar (we prefer torslefs vanilla sugar)

Seeds from one vanilla pod

150g normal sugar

1 egg for brushing

100-150g of pearl sugar to decorate

 

The dough:

Heat the milk to 36-41 degrees and add in a bowl with the yeast, stir until dissolved. Add the butter, sugar, salt, cardamom, egg and enough flour to make the dough combine. You’ll need about 700-800g of flour – but add a little at the time, keeping the mixer on continuously (using the dough hook). Keep the rest of the flour back for kneading. Work the dough until it almost stops sticking and has a shiny surface – about 6-7 minutes with a mixer, longer by hand (add more flour if you need to). The dough should only just reach the point of not being sticky.

While the dough is rising, whisk butter and vanilla together until smooth and spreadable.

Leave dough to rise until it’s doubled in size (30-40 mins). Work through with more flour until dough stops sticking and can be shaped, then cut the dough in half and roll out the first piece in a rectangular shape (around 45cm x 35cm). Spread a generous amount of the vanilla butter evenly, then roll the piece lengthways so you end up with a long, tight thin roll. Cut 18 slices of the dough and place each swirl onto your baking tray – a good space apart from each other as they will rise again.

Repeat with second half of dough. Leave to rise for 20 minutes.

To make buns with the rest of the the dough:

Turn the oven to 220 degrees (a bit less if using a fan oven).

Brush all buns gently with remaining egg (you may need a bit more egg) and sprinkle a bit of pearl sugar on each bun. Bake at 220°C for about 8-10 minutes (turn the heat down a bit midway if you feel they’re getting too brown) for the buns – but for the longer rolls, turn the heat down slightly and bake nearer the bottom of the oven for around 20 minutes – take care not to burn them. As this dough contains sugar, the buns can go dark brown in a split second, so keep an eye on them.

As soon as the buns come out of the oven, cool down under a damp, clean tea towel to stop them going dry. If you prefer a stickier surface, brush with a light sugar syrup or normal light syrup as soon as they are baked.

The buns freeze well (freeze in plastic bags as soon as they have cooled).

 

Filling option #2

Vanilla and Crème Patisserie

Either make a batch of crème patisserie or simply make a portion of instant vanilla creme – whisk 400ml whole milk with 1 sachet of power, leave to stand for 15 minutes and its ready to use.

Follow recipe as above – but before rolling the buns tight, spread a thin layer of vanilla cream across the dough, then roll and proceed as recipe.

Filling option #3

Blueberrries

With or without the vanilla crème, add fresh or frozen blueberries to the dough before rolling. Simply scatter a handful of blueberries and then roll and slice.

Filling option #4

Tart berries

With out without the vanilla crème, add fresh cloudberries (or frozen) to the dough before rolling. Simply scatter a small amount of berries across, roll and slice.

Filling option #5

Marzipan & Vanilla knots

Roll dough out and in the recipe. Take half a packet of Mandelmasse, marzipan (or similar graded marzipan) and grate about 100g across the dough. (after you have added the vanilla sugar)

Instead of rolling the dough, simply fold it in half lengthways – then cut into 18 strips and make bun ‘knots’. You can check out this video for hints of how to make bun knots – it’s surprisingly easy and it distributes the filling well.

Filling option #6

‘Skoleboller’ – School buns.

Most popular in Norway, these buns are super lovely. For this version, you do not need the vanilla sugar – but you do need the crème patisserie.

Shape the dough into 36 round balls and place on baking trays. Press each ball a bit flat and make an indent in the middle. Add a large teaspoon of vanilla crème patisserie to each bun and leave to rise for about 15 minutes. Bake as directed in recipe.

Once removed from oven, let cool for a bit then pipe out some icing (icing sugar mixed with a teeny bit of warm water) on each bun. Place your desiccated coconut in a soup bowl and dip the bun, icing side down, into the coconut.

 

    Jästbolagets Kronjäst – Fresh Yeast 2 x 50g
    £0.99
    - +
    Torsleff Vaniljesukker – Vanilla Sugar 100g
    £2.99
    - +
    Dansukker Ljus Sirap – Light Syrup 750g
    £2.49
    - +

 

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.
    paleagschoklad

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!

Bacon & Mushroom Pizza

September 9, 2017 | Leave a comment

Crispbread Pizza With Bacon & Mushroom

Autumn in Scandinavia means foraging – for berries, fruits and mushrooms – so seasonal dishes often centre, or include, around these ingredients. Mushrooms are a favourite – especially the more elusive girolles (chantarelles). The following recipe is adapted for supermarket foraging – but feel free to use any mushroom you like.

  • 1 round Leksands crispbread
  • 100ml tomato sauce
  • 1 small onion + butter/oil for frying
  • 75g oyster mushroom
  • 1 garlic clove
  • 50g bacon or pancetta, fried until crispy
  • 1 egg yolk
  • 60g mozzarella + big handful grated cheddar
  • rocket salad to serve
  • Seasalt and freshly ground black pepper

1. Pre-heat oven to 225 degrees celsius.
2. Finely chop onion and fry in a bit of butter until soft – add pinch of sugar and let caramelise. Season with salt & pepper.
3. Chop the mushroom and fry until golden.
4. Spread the tomato sauce over the base. Add the onion, mushroom and your meat – finish with the mozzarella and grated cheese. Season with salt and pepper.

Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with whisked egg yolk and rocket salad – serve immediately.

Enjoy!

—–

Bacon & Mushroom Pizza

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

7 Random Crispy Facts

September 7, 2017 | Leave a comment

7 Random Facts About Crispbread

  1. Crispbread is common across Scandinavia, but especially so in Sweden, followed closely by Norway. 85% of all Swedish households have it at all times.
  2. Crispbread is Sweden’s second largest export – second only to Absolut vodka.
  3. Your average Swedish munches through 5.5 kg of crispbread every year – and crispbread is amongst the most missed food products for Swedes abroad. It may not sound much, but considering an average crispbread weighs about 12 grams, this equates to 458 slices every year. A crispbread a day keeps the doctor away.
  4. What.. IS crispbread? Crispbread is traditionally made with only wholegrain rye, yeast, salt and water, although these days you have a wide range of variety ranging from all-wheat to all nut and seed (to purist, these don’t count). However, when you say crispbread, most people will still think of your classic rye crispbread.
  5. In Scandinavia, crispbread is treated as any other type of bread. It can be topped with almost anything, and is a common part of breakfast, lunch, dinner or snacks in between.
  6. Super versatile, you can have crispbread at every meal. Crushed over a bowl of yoghurt, maybe with some berries, for a naturally low sugar, high fibre and delicious granola for breakfast; topped with smoked salmon and cream cheese for lunch; used as pizza base for dinner (oh yes, crispbread pizza is a thing and it’s delicious. In Sweden you can even buy ready made frozen crispbread pizzas).
  7. In the UK, crispbread is often thought about in one of two ways; 1; as a cracker for cheese or 2; diet food. This saddens our crispy Scandi hearts and tummies. Because; crispbread is absolutely great with cheese, and is definitely much better for you than mass produced wonderbread – but Scandis eat crispbread because it is tasty (and you can top it with anything you like), convenient (it keeps forever) and good for you. You could eat 4 triangles of crispbread for every slice of white bread – and thanks to the high fibre content you will stay fuller for a lot longer. Meaning you may be able to resist that cinnamon bun later. Or not. But that’s ok. Balancing your crispbread with cinnamon buns is what the Swedes would call ‘lagom’.

Now, pass us the crispbread someone. Fancy some? Find our crispbreads here.

Crispbread as base = pizza in 10 minutes.

Packed Lunch – Scandi Style

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Packed Lunch – Scandi Style

Packed lunch comes in many shapes and forms, but one that holds a special place in our Viking hearts is the packed lunch. In Norway especially is this a thing, mostly made up of a few slices of bread – homemade or bread rolls if you’re lucky – with whichever topping your sleep deprived parent managed to dig out of the fridge that morning. Finished with a scribble on the parchment paper that it is all wrapped in – ‘love you lots, MUM’. It never fails to both make your heart smile and your ears go red as you try to quickly unwrap your food and hide the evidence that your mamma loves you and is not afraid to tell your cool friends.

Norsk matpakke

Oh yes, the humble ‘brødskiva’ (also just ‘skive/skiva’: lit. – bread slice – used about any open sandwich) is deeply engrained in Norwegian culture and almost everyone will have fond – and not-so-fond – memories of these. Each sandwich topped with a special, bread slice sized piece of parchment paper (sold in the supermarket, called ‘inbetween paper’ – mellomleggspapir).

Feeling inspired to make your own packed lunch? We thought so. So here follows, our top tips for avoiding sog and 10 classic combos.

Generally for all;

  • A thin layer of butter or mayonnaise will protect the bread from soaking up the moisture of your topping – and will mean other sauces, such as mustard, will not disappear into the bread.
  • Something fresh and crunchy is always a good idea, but remember that vegetables are best packed separately and added when you eat – except lettuce which transports quite well.
  • Separate your sandwiches. Cut pieces of parchment paper to layer between your open sandwiches so they don’t stick together or you get your flavours mixed up (nothing worse than a bit of jam stuck to the underside of your ham sandwich!).

10 Classic Packed Lunch Sandwiches

1. Ham and mustard. Optional extras: Sliced fresh cucumber, cheese.

2. Salami and mayonnaise. Optional extras: Sliced tomato.

3. Cheese and red pepper. We like nutty Jarlsberg or mildly spiced Nøkkelost for this; wrap your pepper in clingfilm separately and add when ready to eat.

4. Cheese with jam – a mature cheese with a sweet jam works. Trust us.

5. Liver pate and cress or pickles (pickles packed separately – cress is fine to pre-pack)

6. Meatballs and beetroot salad. Leftover meatballs (as if..) in slices with creamy beetroot salad –delicious.

7. Smoked salmon. With cream cheese if you’d like – we also really like it with mustard.

8. Brown cheese and raspberry jam. Sweet, yummy and a bit sticky.

9. Hardboiled egg and herring (note – this one works best with a top piece of bread, too). Slices of hardboiled egg with a few very well drained pieces of herring – e.g. mustard herring – on top. Delish!

10. Cheese in a tube. Bacon, ham or prawn cheese – choose your favourite. Nice with crunchy cucumber or red pepper to top.

Matpakke norsk packed lunch

A very sad example.

A few crunchy carrots, slices of raw swede or an apple on the side – you’re good to go. Check out or packed lunch shop here – for breads, condiments, hams, cheeses and more.

 

Useful Scandinavian words to start using in English

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The best untranslatable Scandi words you need to include in your everyday use from now on and forever

Image: The utterly brilliant satwcomic.com

We have some great words that deserve to be used outside their humble Scandi origins. Thank you to everybody who wrote in with suggestions – we got far too many words to use them all, but we have included our best ones here.

  1. Lagom (pronounced [ˈlɑ̀ːɡɔm]). A very Swedish word. It means not too much, not too little. Just the right amount. You can have a lagom amount of coffee, for example. How many meatballs do you want? Lagom, please. Your shower can be lagom hot. Your coffee lagom strong.  It expresses a sense of balance and satisfaction with having your needs met without needing excess.
  2. Knullruffs  A Swedish word meaning ‘messy hair after having sex’. Yes, we have a word for that. ‘Hi Brenda, you have knullrufs today – I guess your date went well last night?’
  3. Poronkusema  An old Sami word meaning ‘the distance reindeer can travel before needing to urinate’. Used as a distance measure, as in “ There’s a Poronkusema to his house’ (7 kilometres, in case you were wondering).
  4. Fika A Swedish word meaning ‘ to meet up for a cup of coffee and a bun/cake. You can Fika as a noun or verb – to fika or go for a fika. It’s casual, but you can fika with your friends, or even have a fika date. You can fika with colleagues at work or even fika with your family. It’s a social thing: you can’t really fika alone.
  5. Hygge (hyggelig)  The ultimate Danish word. It means a state of lovely cosiness, on your own or with people you like. Doesn’t have to involve food, but it involves good feelings and happiness. You can hygge in front of the telly, or you can hygge at the local café. In front of the log fire with a good book is a nice place to hygge, too. Same word in Norwegian is Kos / koselig.
  6. Tandsmør – A Danish word, meaning ‘tooth butter’. Meaning: There is so much butter on your bread that your teeth leave bitemarks.
  7. Sambo and Mambo – In Sweden, if you live with your partner, you have a sambo. Samman = together and Bo = live. If you live at home with your mother, you Mambo. Yes, really.
  8. Pilkunnussija – A great Finnish word, literally: a comma fucker. A pedant; a person who corrects trivial or meaningless things. A person who believes it is their destiny to stamp out all spelling and punctuation mistakes. As in ‘Seriously, don’t be such a pilkunnussija’.
  9. Jamsk – A Danish dialect word that describes feeling under the weather, a little bit tired and just not quite right and have no desire for food. (Pronounced with a soft j, not a hard one).
  10. Utepils – A brilliant Norwegian word that simply means: To sit outside and enjoy a beer.
  11. Juoksentelisinkohan – A Finnish word that means: “I wonder if I should run around aimlessly?”
  12. Kabelsalat – Norwegian. Literally, Cable Salad. When all your cables and leads are mixed together.
  13. Forelsket – Norwegian and Danish word that means: That intoxicatingly euphoric feeling you experience when you’re first falling in love. Pre-real-love. More than fancy, less than love.
  14. Linslus/Linselus – A Swedish and Norwegian word, meaning ‘lens louse’ – Someone who always wants to have their face in a photo.
  15. Palla – Swedish. To steal fruit off trees. Eg. ‘Hey Kalle, let’s go palla in Andersson’s garden– they have pear trees and plums, too’. No doubt word enthusiasts will now email us saying the English word is “scrumping”. But as far as we could work out, you can only scrump apples. Let us know if we’re wrong about that, though.
  16. Slutspurt – The Danish word for ‘clearance sale’ (you can find this one almost always somewhere written largely across the store’s front windows). Literally: Race to the end.
  17. Klämdag – Swedish word, literally meaning Squeeze Day. If there is a bank holiday then a working day and then another day off, that working day will become a ‘squeeze day’ – and we’ll all be off work.
  18. Sliddersladder – A Danish word for gossiping and chitchat. (The d is soft)
  19. Buksvåger – What you call someone who has had sex with someone you’ve already had sex with. A useful Swedish word.
  20. Ogooglbar – Swedish for ‘ungoogleable’ – something you cannot Google.
  21. Orka / Orke – Danish, Swedish, Norwegian: This verb is a tremendously common word meaning “to have the energy”: ‘Do you orka to go into Oxford Street this weekend? No, Kalle, I don’t orkar it’.
  22. Attitydinkontinens – A Swedish word, literally meaning “attitude incontinence,” meaning: Inability to keep one’s opinions to oneself. As in: ‘Sorry for that long comment I left on your page, I guess I had a case of attitydinkontinens.’
  23. Fredagsmys – Swedish. Every Friday, we do this: Fredagsmys means Friday Cosy. Eat nice food, sweets, get cosy. Only on Fridays, though. Usually involves tacos (for some reason).
  24. Badkruka – Swedish for someone who refuses to enter the water. As in: ‘Get in the lake, you badkruka’.
  25. Gökotta – Swedish – to wake up in the morning with the purpose of going out to hear the birds sing.

Any we have missed out? Feel free to add more in the comments.

 

x

 

You Know You’re Scandi When…

August 30, 2017 | Leave a comment

You know you’re Scandi when..

  1. You wouldn’t DREAM of drinking the water from the tap without letting it run for at least 5 seconds. Otherwise you end up with the ‘pipe-water’ that has been sitting there for hours. Eugh.tap water
  2. You automatically remove your shoes when you enter someone’s house.
  3. You happily drink a glass of milk with breakfast, lunch and your evening meal (no, not dinner – the one after – kveldsmat/aftensmad).mr melk milk glass
  4. You insist on having your sandwiches topless. Less bread, more delicious filling, what’s not to like?
  5. You think 11.30am is an acceptable time to have lunch.
  6. You hoard candles for autumn and winter and secretly can’t wait for the temp to drop so you can light all of them. Hygge!hygge candles
  7. You spend hours struggling with the correct level of politeness in emails. Scandinavians are direct – in spoken as well as written language. Pardon us whilst we work on our manners.
  8. You still think it’s weird that milk comes in plastic bottles and not in cardboard.paskekrim melkekartong norwegian Easter milk carton
  9. You wonder where the crispbread section and tube cheese section in the supermarket is.
  10. Your dream Friday night is staying in and relaxing in front of a film or TV show. Tacos for dinner, sweets and snacks after.Pick and mix fredagsmys fredagskos
  11. You own at least 3 pairs of knitted socks from your grandma.
  12. You think liquorice, especially the very salty kind, is delicious. In chocolate, with ice cream, in vodka.liquorice salmiakki lakris
  13. You own at least one weatherproof jacket.allvaersjakke-norwegian
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