November 16, 2017 | Leave a comment
November 16, 2017 | Leave a comment
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.
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 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.
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
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
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
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
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.
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.
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!
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. Pre-heat oven to 225 degrees celsius.
Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with whisked egg yolk and rocket salad – serve immediately.
Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.
September 7, 2017 | Leave a comment
7 Random Facts About Crispbread
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.
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;
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.
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.
|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.
Any we have missed out? Feel free to add more in the comments.
August 30, 2017 | Leave a comment
You know you’re Scandi when..
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