Tag Archives: oppskrift

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!

Recipe: The Best Cinnamon Buns (Kanelbullar)

September 28, 2017 | 3 Comments

Cinnamon Bun Week

Photo credit – Pete Cassidy (fro our book ScandiKitchen Fika & Hygge)

Next week is the most wonderful week of the year – cinnamon bun week! That’s right, from October 2nd through October 8th we’re celebrating the humble cinnamon bun.

We want YOU to bake with us. Yes, like GBBO, but only buns. Using your own recipe or one you are trying out, get baking! Get the kids involved or bake on your own, whatever way you decide to make buns, make them with love and determination.

Once you are done, take a picture and send it to us iloveherring@scandikitchen.co.uk (just one pic, please) OR you can tag us on Twitter (@scanditwitchen) on Instagram (@scandikitchen) – using the hash tag #showusyourbuns. ee will find your buns and we’ll retweet or post to insta for the best ones – so the world can see your beautiful creations. Best thing? You can win a copy of our new book Nørth and a big box of Scandinavian goodies (we’re talking chocolate, liquorice and more).

Need inspiration? Here’s a recipe:

The recipe below is taken from our cookbook The ScandiKitchen by Bronte Aurell – published by Ryland, Peters and Small available at all good bookshops (and of course – signed – at our place).

Note: Fresh yeast can be hard to find in shops here – we stock fresh yeast in our web shop; we also have a cinnamon bun product bundle containing the essential ingredients you need to make your own buns. On to the buns.

Cinnamon Bun Recipe – BASIC 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:

  • 80g butter
  • 1 teaspoon plain flour
  • 1-2 tablespoons ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp vanilla sugar
  • 80g caster sugar (or half and half caster / soft brown sugar)
  • Egg, for brushing.Cream all the ingredients for filling together until smooth.

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) on top of the buns and cover with a damp tea towel. the tea towel stops the buns from going dry. If you cannot get hold of nib sugar (pearl sugar), you can use chopped hazelnuts etc instead as an alternative.

Zesty Prawn Crispbread Pizza

September 14, 2017 | Leave a comment

Prawn Pizza With Zesty Gremolata

A fresh and zingy pizza with plenty of flavour from fresh herbs, lemon zest, a mix of cheeses and fresh prawns.

  • 8 pieces Leksands triangle crispbread (or 1 round)
  • 100ml tomato sauce
  • 1 small onion + butter/oil for frying
  • 50ml ricotta
  • handful finely chopped basil
  • 60g mozzarella
  • Big handful grated cheese (e.g. Vasterbotten)
  • 2 handfuls finely chopped parsley, zest from 1 small lemon, 1 garlic clove grated – mixed to a Gremolata
  • Big handful peeled prawns
  • Seasalt and black pepper

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

Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with prawns and gremolata – serve immediately.

Enjoy!

—–

Zesty Prawn Pizza

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

Tricolore Mediterranean Crispbread Pizza

September 12, 2017 | Leave a comment

Crispbread Pizza ‘Tricolore’ With Mediterranean Flavours

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.

  • 8 round Leksands crispbread
  • 100ml tomato sauce
  • 1 small onion + butter/oil for frying
  • 3-4 anchovy fillets in oil
  • 8-12 good quality black olives
  • 1 tbsp small capers
  • Finely chopped fresh chili (seeds removed)
  • 2 handfuls finely chopped parsley, zest from
  • 1 garlic clove grated
  • 4 cherry tomatoes, halved
  • 60g mozzarella + handful grated cheddar
  • Seasalt and black pepper, rocket to serve.

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. Spread the tomato sauce over the base. Add the onion, chopped anchovies, olives, garlic, tomatoes and chili – finish with the mozzarella and grated cheese, season with pepper.

Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with rocket and serve immediately.

Enjoy!

—–

Tricolore Pizza

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

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.

Salmon & Dill Pizza

September 7, 2017 | Leave a comment

Crispbread Pizza With Salmon & Dill

Hej hej, another quick and easy crispbread pizza recipe. This time flavoured with two Scandi staples – salmon and dill. Dillicious. By using a round of Leksands as your base you can have pizza in 12 minutes – and the mild rye flavour works really well with the salmon. An added bonus is, of course, that it is actually good for you! Win win win. Win.

You will need:

  • 1 round of Leksands crispbread OR 8 pieces Leksands triangle crispbread
  • 100ml tomato sauce
  • 1 small onion, chopped – plus butter or oil for frying
  • 75g hot smoked salmon
  • 60g mozzarella
  • Zest from 1/2 lemon
  • 1 tbsp browned butter
  • fresh dill
  • Freshly grated horseradish (from a jar will work in a pinch)
  • Good handful grated cheddar (or try it with Vasterbotten)
  • Sea salt & freshly ground pepper

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

Bake for approximately 10 minutes until the cheese is bubbly and slightly golden. Top with lemon zest, grated horseradish and a drizzle of browned butter, if liked.

Enjoy!

—–

Salmon & Dill Pizza

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

Recipe: Pinnekjøtt – Traditional Norwegian Christmas Dinner

December 3, 2015 | Leave a comment

Recipe: Pinnekjøtt

Pinnekjøtt is one of many Christmas dinners eaten in Norway. Traditionally eaten on the west coast of the country, but it is gaining popularity elsewhere too. In many places in the west of Norway, you’ll know it is Christmas when the church bells chime in the afternoon of the 24th and the air has a faint smell of pinnekjøtt cooking. As the sun sets and people move inside and out of the cold, julefreden senker seg.  Christmas peace descends across the country.

Pinnekjøtt is ribs from lamb that have been salted, and sometimes also smoked, to preserve it. For preparation, the meat needs to be soaked in water to remove most of the salt. The result is an intensely delicious and savoury piece of lamb – quite unlike anything else, and very very good (why yes, the writer of this recipe is Norwegian – but strictly objective, of course).

Side dishes vary between families, but a type of swede mash is always present. The natural sweetness of swedes works really well with the meat – finish off your plate with a dollop of lingonberry jam and have a shot of aquavit to drink. Some people also serve plain boilt potatoes and green beans, although this is not part of the traditional meal.

We stock both pinnekjott, lingonberry jam and Norwegian aquavit in our online shop.

Pinnekjøtt is a very easy dish to prepare – just make sure you start it in time.

Serves 5 – allowing approx 400g per person – remember most of the weight is bone.

For the meat:

  • 2 kg Pinnekjøtt
  • Big bowls for soaking the meat in

The day before eating: Place the meat in casseroles or big bowls (or a pyrex dish – anything will do) and cover with plenty of water. Leave in room temperature for approx. 30 hours.

Why do we do this? Pinnekjøtt is meat that has been salted and dried, soaking it ensures it regains its consistency – as well as making it palatable by removing most of the salt. How long this takes depends on the thickness of the meat, as well as the temperature of the water. Tepid water will speed up the process.

On the day of eating, 3 hours before you plan to eat: pour off the water and place the meat to one side.

In your biggest casserole(s), place a metal rack or birch branches in the bottom. Add water until it covers the rack or your branches. Place your meat on top and cover with a lid. Leave to gently steam cook at low heat for approximately 3 hours. Sausage can be added to the casserole for cooking for the last 15-20 minutes; chop into chunks of 2-3 inches to ensure they cook through. It is done when the meat falls easily off the bone.

The traditional side dish to Pinnekjøtt is Rotmos, a mash made from swedes, carrots and potatoes. The amounts of each vary, feel free to adjust to your liking. This is our Mormor Marit’s version.

Serves 5 generously – always very popular though so make a lot!

Swede Mash – Rotmos

  • 1.5 kg Swede, peeled and chopped
  • 3 medium carrots, washed and chopped (peel if you want to)
  • 2 medium potatoes, peeled and chopped
  • 50 ml double cream
  • 50 ml single cream
  • 4 tbsp salted butter
  • 75 ml cooking stock from the pinnekjott
  • Pinch of ground nutmeg (optional)
  • Salt
  • Pepper

Peel your vegetables and chop coarsely into even-sized pieces. Boil until tender in lightly salted water. Leave for 3 minutes to dry, then mash by hand. Add cream and butter and give it a good stir. Add salt and pepper to taste. Add a pinch (not too much – this has a very strong flavour) of ground nutmeg if liked – the slight sweetness goes really well with the salty meat. If you think the mash is too thick, loosen it with some of the pinnekjøtt cooking water.

Serve with pinnekjøtt, lingonberry jam, perhaps some freshly boilt potatoes and a good shot of aquavit.

God jul.

 

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