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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?

Recipe: Cinnamon Bun French Toast

April 29, 2016 | Leave a comment

Imagine it… You have some cinnamon buns left over. Yes, we know, it does not happen often, but it CAN happen. What do you do with those stale things, not good for anything?

The other day, we made french toast. It was indulgent and delicious and quite naughty.

Recipe: Cinnamon Bun French Toast – with homemade vanilla syrup and cardamom yoghurt

Bronte Aurell 2016.

Serves 4

Ingredients

1 x portion of berries – we used raspberries as these are tart and cut through the sweetness of this dish best.

For the syrup (makes a generous portion, more than you need – keep sin fridge for a few weeks)

150g sugar
100ml water
1 scraped out vanilla pod (include the seeds)
salt flakes (optional)
Bring sugar, water and vanilla to the boil and keep gentle boiling for 4-5 minutes on a good heat (take care not to burn). If it’s reducing too quickly, shorten the cooking time or you will end up with a syrup that’s too thick. Take off the heat and, optionally, add salt flakes to taste (it intensifies the flavour of the vanilla).

 

For the yoghurt topping

200g Greek thick set yoghurt

finely ground cardamom, to taste

Stir cardamom with yoghurt, to taste – I like freshly ground cardamom, but leave it plain if you’re not a fan of this strong flavour. You can also make a cardamom syrup (see above) and just add subtle syrup to the yoghurt as this is will be less intense that freshly ground.

For the french toast

4 nice cinnamon buns, sliced open into two pieces each.

(These have to be the more traditional Scandi recipe, yeast based, bread dough buns, not fancy pastry buns)

3 eggs

50g plain flour mixed with a small pinch of baking soda

125ml whole milk

pinch of salt

1/2 tsp ground cinnamon

Butter, for frying.

Whisk the batter together (mix the egg with the flour and soda first, then add the milk and other ingredients bit by bit so it doesn’t lump). Place the bun pieces in a bowl and pour over the batter, ensuring to soak all pieces generously. Leave covered for 10 minutes to soak the bread through.

Heat up some butter in a pan, then fry the pieces of bread until cooked through on both sides. Arrange two pieces (one whole bun) on each serving plate, top with a good dollop of the Greek yoghurt and fresh berries. Pour syrup on to taste (it is very sweet), just before eating.

Nutritional content: Eeeeek. Quite a few laps around the park wearing your fanciest running shoes.

Comfort factor: Top dog.

 

 

Recipe: The Best Cinnamon Buns

March 20, 2016 | 2 Comments

Photo credit – Pete Cassidy

It’s cinnamon buns week from 27th September until 4th October at our place. The big day is the 4th October where we are going to be doing little else than baking buns, buns and more buns. We’re doing 2 for 1 cinnamon buns in the cafe all week in the mornings between 8:00-11:00 – so pop by and stuff your face.

We want YOU to bake with us. 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) – we will find your buns and we’ll retweet or post to insta for the best ones – so the would can see your beautiful buns! Best thing? One lucky winner will get this prize straight to their door:

  • SIGNED ScandiKitchen Cookbook (choose either Fika & Hygge or ScandiKitchen)
  • A beautiful designer apron and tea towel from Hyggen – by The Organic Company
  • A box of treats from our WebShop

Terms: UK only, usual competition rules apply, all rights reserved. No cheating. Your own photos only, obviously, or else it’s cheating. We reserve right to create a kid’s category if we see fit. Bun photos to be sent in before 4th October 2016.

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.

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:

The recipe for the cinnamon bun can be found in The Scandi Kitchen (Ryland Peters & Small). Music by www.bensound.com

When you have done your twists, leave on a lined baking tray for 20-25 minutes to rise again.

Heat the oven to 200 degrees fan. Brush the buns lightly with beaten egg, then bake for 6-9 minutes or until golden and done.

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.

Stuff we also eat: Flygande Jakob.

March 10, 2016 | Leave a comment

Stuff we also eat: Flygande Jakob.

Think it’s all clean eating and pickled fish? Think again. All Scandinavian countries have their sinful dishes – and most of these belong to Sweden.

In our new segment here on the blog, we test and try dubious Scandi dishes (the nicer kind, not the boiled sheep head or anything) and report back if you should bother trying it at home. This week, we tried Flygande Jacob – or Flying Jacob, as it is also known (Well, that’s what it means, anyway).

Back in the Seventies, the dish was invented by a man called Ove Jacobsson who worked in the air freight industry. The recipe first appeared in Allt om Matt in 1976.

The oven dish is simple: Add cooked chicken breast pieces (enough for 3-4 people) to a dish. In a separate bowl, mix 200ml cream (yes) with 100ml milk, salt, pepper, 50ml chilli ketchup (I used ketchup with a good squirt of jalapeno ketchup in it), 1 tsp curry powder… Salt, pepper. Pour over the chicken. Slice two bananas and add to the top.

Wait, it gets worse. Bear with us.

Pop it in the oven on 175C for around 20 minutes. Meanwhile, fry about 150g bacon until nice and crisp. Chop into bite sized pieces. Remove the dish from the oven, add the bacon to the top along with about 30-40g salted peanuts.

We did tell you it would get worse, didn’t we?

Serve with rice.

Our verdict? Really delicious. Truthfully, really. No, we didn’t think it would be. It may just have been the obscene amount of cream, it almost made us forget the baked banana.

Have you ever made it? Is it your favourite dish? Does it sound gross? Do leave us your comments, we’d love to hear.

Next up: Smörgåstaårta

Danish ‘Fastelavnsboller’ – Lent Buns – the way Granny Erna made them.

February 5, 2016 | Leave a comment

Danish ‘Fastelavnsboller’ – Lent Buns – the way Granny Erna made them.

So, you’ve probably heard about the Swedish Lent buns, semlor… They are ever so popular, even abroad. But the Danes often make this  version of Lent Buns – also worth a go, especially if you are not into marzipan and whipped cream.

‘Fastelavnsboller’ are eaten on the Monday before Lent in Denmark, not the Tuesday –because we Danes celebrate the Carnival on the Monday before Shrove Tuesday. The kids dress up in fancy dress – and then play a type of Pinata (with a real barrel). After that, they go door to door and do the Danish version of trick or treating (for money or sweets) to maximise their candy intake for the day.

And we eat buns. Lots of buns.

At Danish bakeries, you will find these are made with a type of pastry dough – like Danish pastry, more flaky. At home, however, people make these yeast dough buns – heavier and more wholesome.

I have kept the recipe for the buns very similar to the dough we use for cinnamon buns, although we had added extra butter and a bit of baking powder.

Note that these buns are also served in some families in Norway, although Norwegians have both this version and also the version closer to the ‘semla’ – but with jam inside as well as whipped cream. It is hard to be super specific about origins of some Scandi foods sometimes because all countries are so close and sometimes recipes travel across borders or via families. But in any case, this particular recipe is similar to what my Danish grandmother would make for Lent.

Dough recipe

13 g/2 ½ teaspoons dried/active dry yeast or 25 g/1 oz. fresh yeast *

250 ml/1 cup whole milk, heated to 36–37°C (97–99°F)

100 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

1 tsp baking powder

2 teaspoons ground cardamom

1 teaspoon salt

1 egg, beaten

 

Egg for brushing.

 

Filling:

1 batch of Pastry Cream (you may have some left over – use this for other cakes, crumbles etc)

500ml whole milk

1 vanilla pod

2 eggs

1 egg yolk

100g caster sugar

30g corn flour

25g butter

 

Topping

150g icing sugar

Hot water

50g melted dark chocolate

Sprinkles

 

Method

Make the pastry cream:

Add the milk to a saucepan with the vanilla and bring to boiling point.

In a food mixer, whisk the sugar, eggs and corn flour together.

Pour 1/3 of the hot milk into the egg mixture at medium speed, then pour the whole lot back into the saucepan. Bring back to the boil, taking care not to burn. It needs to be at boiling point to thicken (around 30 secs). Take off the heat. Add the butter and stir. Transfer to a cooler bowl and leave to set.

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 dry ACTIVE yeast, pour the warm milk into a bowl, sprinkle in the yeast and whisk together. Cover with cling film 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, super soft 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 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 cling film. 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 30 x 40 cm rectangle (approx). Cut the dough into 12 equal squares.

On each square, add a good tablespoon of pastry cream. Gather the corners together on top, then slowly gather the sides, too, to ensure the pastry cream stays inside the bun and won’t seep out during baking.

When bun is completely closed, turn over and place on a lined baking tray, seam side down. Leave the buns to rise for a further 20-25 minutes.

Turn the oven to 180/200C and heat up. Brush the buns with egg. Pop the buns in and bake for 10-12 minutes or until golden and baked through. Leave to cool. Baking time may vary depending on your oven – adjust baking time accordingly.

To make the icing, melt the chocolate. Mix the icing sugar with a tablespoon of hot water, maybe another one… Until you have a thick, smooth mixture. Add the melted chocolate and stir until smooth, then set aside to cool a bit (or your buns will have melted icing all over).

Top each bun with chocolate icing, add sprinkles – and serve.

2016-02-05 13.34.43 fastelavn_13d0 (1) 2016-02-05 13.39.26

Recipe: Bilar (Cars) Mallow Rice Crispy Treat

| Leave a comment

Bilar Mallow Crispy Treats

Did you know ‘Bilar’ Candy is the most sold car in Sweden? And also the most popular sweet!

For a school cake sale with her kids, Bronte decided to make Rice Krispy Treats with a difference. Super chewy, fruity and popular amongst the kids! Okay, it’s definitely a treat…

Ingredients

Makes about 15-20 squares, depending on your sizing.

100g butter

100g white chocolate + 50g for topping

125g Bilar cars candy + 50g for topping (you can buy these at our place, plus Ikea and Ocado)

120g Rice Krispies

Method

In a pan on low heat, start melting the butter, then add the Bilar. These will take a while to melt (they are tougher than marshmallows). Add the chocolate, too. Keep stirring. When the butter and chocolate has melted and the cars have started to break up (into little bits), take off the heat and add the rice crispies and stir.

Put the mixture into a lined tin around 20 x 30 and press down evenly all over. While it is still warm, add about 50g of Bilar cars to the top so they stick.

When the mixture has cooled down completely, melt the extra chocolate – leave a bit until finger warm – and then scatter over the squares. Wait for the chocolate to harden, then cut into equal sized squares.

Bilar

treats

Recipe: Polly Gooey Brownie

January 30, 2016 | Leave a comment

I love brownies. Who doesn’t? Lovely, sticky and decadent – a good brownie rarely fails to satisfy.

Then again, I also love sweets – Polly is a particular weakness of mine. Lush milk chocolate covered marshmallows – chewy and extremely moreish. So, why not pair the two?

This recipe is super easy to make – and if you don’t have Polly, you can replace by Dumle / Chocolate chunks / other kinds of marshmallows / Bilar…

Tin: 20 x 20 cm tin approx. (different sized tins means baking time will simply vary, so adjust accordingly).

Ingredients

200g 70% dark chocolate

250g butter

275g caster sugar

3 eggs

75g plain flour

50 g good quality cocoa (we use Fazer kakao, its brilliant)

Pinch of salt

1tsp vanilla sugar or extract

150g Polly sweets

 

Method

Turn the oven to 170C (160 fan).

Melt the butter and chocolate and set aside – you can do this either in a water bath or in the microwave.

Mix eggs and sugar (no need to over whisk it much as you don’t want the brownie to rise). Ensure the chocolate has cooled down a bit and then mix into the egg mix.

Sift the flour, cocoa, vanilla and salt into the bowl and fold with a spatula until smooth – take care again not to over whisk. Fold in half of the Polly sweets.

Line the baking tray with baking paper and pour the mixture in. Add the rest of the Polly treats on top.

Bake for 25-30 minutes or until a skewer comes out clean at the side – the middle can still be gooey (but it should not wobble when you shake the tin). Remove from oven, leave to cool. Cut into squares then serve.

Please note the baking time will always vary depending on the tin you use, the thickness of your cake and the oven. Brownies are quite forgiving if you cook them on lower heat for a longer time – keep checking the edges and just make sure you don’t over bake it. Its nicer with a slightly under baked brownie rather than over baked, so take it out a bit before rather than give it that extra few minutes.

Open Sandwiches – Video

January 20, 2016 | Leave a comment

Watch Bronte Aurell demonstrate some of her favourite open sandwiches from the ScandiKitchen Cookbook – from smoked salmon to roast beef, egg and prawn, smoked mackarel and fennel and apple.

Recipe: Swedish Marzipan Cream Buns – Semlor

January 14, 2016 | 1 Comment

Recipe and photo from the ScandiKitchen cookbook, image credit: Pete Cassidy for Ryland Peters Small

‘SEMLOR’ LENT BUNS

Every January, the excitement builds because our customers know it is almost time for ‘Semlor’ buns. Scandinavians celebrate the start of Lent in different ways, but all of us like to eat as many of these addictive treats as physically possible (rumour has it there are no calories in Semlor if you eat them with your eyes closed).

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

 

FILLING:

100 g marzipan paste

good dollop of custard or Crème Pâtissière

500 ml whipping cream

1 teaspoon vanilla sugar

icing sugar, to dust

piping bag fitted with a plain nozzle

 

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 clingfilm 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 clingfilm 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. Scoop out about one-third of the inside of the bun and place this in a separate bowl. Mix it with the marzipan paste until it forms a very sticky mass – add a dollop of custard or Crème Pâtissière at this point to help it along. You want a spoonable, even mixture. Spoon the filling back into the buns, equally divided.

Whip the cream with the vanilla sugar until stiff, then use a piping bag fitted with a plain nozzle to pipe cream on all the buns. Put the ‘lids’ back on and dust lightly with icing sugar.

Recipe: Creamed Rice Pudding (Ris a l’amandes)

December 17, 2015 | Leave a comment

Recipe taken from our book The Scandi Kitchen – available at all good bookshops and online and in our cafe shop.

CREAMED RICE PUDDING WITH WARM CHERRY SAUCE (Ris a l’amandes)

One of the most popular and traditional Christmas desserts, this is a creamy cold pudding,

served at the Christmas meal on 24th December. Include a single whole almond in the rice – the lucky person who finds it should receive a gift, usually a box of fancy chocolates. It’s best to make the rice pudding the day before you assemble the dish but this isn’t essential.

RICE PUDDING:

300 ml/21⁄4 cups water

200 g/1 cup pudding rice (short-grained white rice)

1 litre/4 cups whole milk

1 vanilla pod/bean salt

TO ASSEMBLE:

100 g/31⁄2 oz. blanched almonds

50 g/3 tablespoons icing/confectioners’ sugar

300 ml/13⁄4 cups whipping cream

CHERRY SAUCE:

2 x 300–350 g/101⁄2–121⁄2 oz.) cans morello or black cherries in syrup (retain 250 ml/1 cup

cherry syrup from the can)

2 heaped tablespoons cornflour/cornstarch

1 teaspoon orange juice

2–3 tablespoons rum

SERVES 8

Add the water and rice to a thick-bottomed saucepan. Bring to the boil and cook for about 2 minutes, stirring continuously. Cut the vanilla pod, scrape out the seeds and add to the rice (throw in the pod too, for flavour).

Turn the heat down to low and add the milk. Cook for about 10 minutes, stirring frequently to avoid it burning and sticking to the pan. Turn the heat down to a very low heat, cover and simmer for 25 minutes, stirring occasionally (or until the rice is cooked). Keep an eye on it, because it can burn easily. Once the rice is cooked, remove the rice pudding from the heat and add salt, to taste. Leave to chill, ideally overnight.

To assemble the dish, roughly chop the almonds, apart from one, which should be kept whole. Set aside.

Remove the vanilla pod, add the sugar and chopped almonds and stir. Add a dash of water if the pudding has set too firmly.

In a separate bowl, lightly whip the cream to peaks, then fold into the rice pudding. Add the whole almond and chill until serving.

For the cherry sauce, combine a small amount of the syrup with the cornflour to make a roux, and set aside. In a saucepan, bring the cherries and the rest of the juice to the boil, then add the roux, stirring constantly. Allow to boil for a minute for the cornflour taste to disappear.

Turn the heat to low until you’re ready to serve the sauce so it doesn’t continue to boil. Taste to see if more sugar is required. Season to taste with orange juice and rum to balance the flavours.

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