Tag Archives: recipe

Easy Västerbotten Cheese Quiche

August 10, 2017 | Leave a comment

Easy Västerbotten Cheese Quiche

A great side dish for a crayfish party – this traditional cheese tart is really lovely served with caviar dressing.

For the pastry:
125g cold butter
200g plain flour
pinch of salt
1 egg (plus water, if needed – add a few drops if dough is not coming together)

For the filling:
250g Västerbotten cheese, grated
3 eggs
100ml whole milk
250ml double cream
½ tsp paprika, salt and pepper

You’ll need a tart tin (25-28cm diameter) with a loose base.

Method:

  1. Blitz your pastry ingredients in a food processor (egg and water at the end only) to form a dough, then leave to chill for about 30 minutes in the fridge.
  2. Heat the oven to 180°C.
  3. Roll out the chilled dough and line the pastry tin. Prick the base with a fork and blind bake using baking beans for 10-12 minutes. Remove the beans and bake for a further 5-6 minutes.
  4. For the filling, mix together everything except the Västerbotten cheese.
  5. Scatter the cheese on the base of the pastry, evenly all over – then pour over the egg mixture.
  6. Return it to the oven for about 15-20 minutes. It’ll puff up quite a bit towards the end, but will turn golden on top. It’s done when it is ‘set’ so do keep an eye on it.

Leave it to cool before slicing. Serve cold or lukewarm.

Västerbottenpaj goes well with romsås, a caviar sauce. Alternatively, if you can get real bleak roe (Löjrom), serve the tart with a spoonful of this, some crème fraîche and finely chopped red onion.

Romsås Caivar Sauce:

In a bowl, mix together 3 large tbsp. crème fraiche and one jar of red lumpfish roe (80g). Leave to set in the fridge, then stir again just before serving.

Scandi BBQ time (and the best sausages ever)

July 21, 2017 | Leave a comment

 

Scandi BBQ time (and the best sausages ever)

We love a good Barbeque – and now that the sun has gone a bit, we can enjoy some nice Scandi weather: bit of rain, bit of overcast and a delightful 20 degrees – a temperature at which we Northern people thrive well.

Fancy trying a few Scandi sausages next time you fire up the grill? These ones are super nice – from the makers Per I Viken based in Skåne, Southern Sweden. We searched high and low for the best, best ones – and these are it. We think they are absolutely perfect.

Chili & Cheese

A bit of extra spice – the Chili & Cheese is best with ketchup and just with a lovely potato salad on the side.

Salsiccia

This is one of our BBQ favourites combining the flavours of Italy with Swedish locally sourced meat to produce a succulent banger with loads of flavour. This sausage is gluten-free and lactose-free. We love the name Don Persson!

 

Grill Sausage (Korv)

The perfect BBQ sausage and the most common Scandi option. Grill for 5-6 minutes over hot coals – this one is delicious with a good strong mustard or even in a hotdog bun with all the usual toppings.

Side dishes

Corn on the cob with Västerbotten cheese

Once the meat is done, brush pre-boiled corn on the cob with some butter and season – then cook on the BBQ to heat through. Once it has a good colour and heat, roll finely grated vasterbotten cheese and some finely chopped parsley.

The quick Potato Salad (serves 5-6)

      • Cooked, cold new potatoes (around 1 kilo)
      • A small bag of radishes, very finely sliced
      • 3 Spring onion, finely sliced
      • Half mayo half crème fraiche mixed with:
        • Lemon juice, salt, pepper, 1 good tsp Dijon mustard.

Mix all the veg, mix the dressing separately –and then combine. The amount of mayo really depends on you and your mayo-needs. I use a good squirt of both (2-4 tbsp) – but really, make it creamy or make it light and just adjust seasoning to fit.

Don’t have a barbecue? You can grill these sausages in your oven too, cover your table in salads and condiments and have a picnic on the floor. Or just eat at the table. Up to you!

Browse our sausages here – we deliver next working day UK wide. Do let us know what you think of these if you try them!

 

Beetroot, Dill and Fennel Tart

July 8, 2017 | Leave a comment

Beetroot tart with fennel and dill

This tart works well both warm and cold and it is lighter than traditional quiches as it uses less dairy filling. If you want a creamier filling, add a bit more crème fraiche or even some cream.
Recipe taken from The ScandiKitchen – by Bronte Aurell, published by Ryland Peters and Small, photography by Pete Cassidy.
Serves 6-7

3–4 fresh beetroot, approx 300 g/101⁄2 oz raw weight; alternatively, you can use 1 x 250 g/9 oz pack of ready-cooked beetroot
200 ml/3⁄4 cup plus 1 tablespoon creme fraiche/sour cream
100 ml/7 tablespoons milk
2 eggs
200 g/7 oz feta cheese, crumbled
salt and freshly ground black pepper
1 tablespoon fresh dill
1 fennel bulb
olive oil
balsamic vinegar
50 g/2⁄3 cup walnuts, lightly crushed

Pastry:
150 g plus 2 tablespoons butter
150 g plus 1 tablespoon plain/all-purpose flour
100 g wholegrain rye flour
pinch of salt
1 egg yolk
4 tablespoons cold water

Fluted, loose-based round pie tin, approx 28 cm/11 inches diameter

If using fresh beetroot, put them in a large saucepan of water and bring to the boil. Cook for 30–40 minutes (depending on the size of the beetroot) until soft. Rinse in cold water. The peel will come off easily when you rub them with your fingers. Set aside.

To make the pastry, cube the butter and crumble it with the flours and salt. This is quickly done in a food processor. Add the egg yolk and water and quickly, without working the dough too much, shape into a ball. Leave to chill in the fridge or freezer for 30 minutes before using.

Roll out the dough and carefully place into the fluted loose-based pie tin. Prick the bottom of the case with a fork in several places. Leave to rest for another 15 minutes in the fridge or freezer.

Preheat the oven to 180°C (350°F) Gas 4. Pre-bake the crust in the middle of the preheated oven for around 10 minutes. Meanwhile, mix the crème fraîche/sour cream, milk, eggs, crumbled feta, salt, pepper and half the dill in a bowl. Cut the fennel lengthways and remove the bottom core. Thinly slice the fennel.

In a saucepan, add a little oil and sauté the fennel on a low heat for 5–6 minutes. After a few minutes, add a few teaspoons of balsamic vinegar. Remove the crust from the oven. Scatter the sautéed fennel across the base and add one-third of the crème fraîche/sour cream mixture.

Thinly slice the beetroot and arrange the thin slices all across the tart in neat layers. Add the remaining crème fraîche/sour cream dressing on top and scatter with half of the crushed walnuts. Return to the middle of the oven for around 20–25 minutes. When done, scatter the remaining dill and walnuts on top. Serve warm.

 

Beetroot & Apple Salad – Rödbetsallad

June 5, 2017 | Leave a comment

Traditional Apple & Beetroot side salad.

‘Rödbetssallad’
Preparation time: 10 minutes
A staple on any Scandinavian Smörgåsbord, pickled beetroot and apple salad can be enjoyed on its own or with meatballs – or even as part of a larger salad. As it is quite a heavy mayonnaise based salad it is rarely eaten just on its own, however, it is so versatile, you can add a dollop of this to just about any dish or salad or sandwich.
This side salad is the best seller at the cafe. We prepare enormous amounts of this daily and use it as a side but also with our meatball open sandwiches and meatball crusty rolls.
The secret is to use a pickled beetroot that is quite sweet but with good depth of flavour, such as Felix or Beauvais, and a good, tart apple for contrast.
If you cannot get hold of Scandinavian pickled beetroot, do try Eastern European pickled beets as these are similar. If using UK beets, note you may need to add a teaspoon of icing sugar to the finished result or you will have a sour salad.
Ingredients
1 jar of pickled beetroot 300g (drained weight approx. 280g)
½ Granny Smith apple (or apple with similar tart notes)
50g Mayonnaise
50g Crème fraiche
Squeeze of lemon juice
Dash of balsamic vinegar
Salt, pepper
1 tbs chopped chives (optional)

Method
Drain the beetroot well and cut into 1 cm pieces. Peel and cut apple into similar sized pieces.

Mix the beetroot and apple in a bowl, add mayonnaise and crème fraiche and stir. You are looking for a good creamy consistency and a medium pink colour (if the beetroot is not drained properly, you will get a runny consistency).

Season to taste (add sugar if using a tart variety of pickled beetroot). Add more mayo and crème fraiche, if a creamier salad is desired.

The colour of the salad will go darker once it sets. Leave to set in the fridge for a few hours or even overnight. If it goes too dark, just add a bit more crème fraiche or mayonnaise just before serving. If using chives, add chopped on top before serving.

Photo by Pete Cassidy, from the book The ScandiKitchen by Bronte Aurell, published by Ryland, Peters and Small.

Crispbread Pizza – Weekday Dinner Revelation

February 6, 2017 | Leave a comment

Crispbread Pizza – White Winter Pizza

A super easy, quick and tasty take on pizza. By using a round of Leksands as your base you can have pizza in 12 minutes – and the mild rye flavour goes really well with the white sauce and salty bacon.

  • 1 round of Leksands crispbread
  • 100ml creme fraiche
  • 3 rashers of streaky bacon in small pieces
  • 1 small onion, chopped
  • Pinch of sugar
  • 30g fresh spinach, chopped
  • 1 small garlic clove, finely chopped
  • 60g mozzarella
  • Good handful grated gruyere (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 creme fraiche over the base and add the onion mixture, chopped spinach and bacon – finish with the cheese.

Bake for approximately 10 minutes until the cheese is bubbly and slightly golden.

Enjoy!

—–

Pizza Bianco - White Winter Pizza

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

Semla Season 2017 – Everything You Need To Know

January 26, 2017 | Leave a comment

 

Semla Season 2017 – Everything You Need To Know

After Christmas we always feel determined to start a new and healthier life – less chocolate and more spinach, but only until we remember the next big occasion in the Scandi baking calendar; Semla season. Semla is the Swedish answer to pancake-day pancakes, but in our completely unbiased opinion; a million miles better and far too good to only eat once per year.

We started selling these chubby marzipan and cream filled buns of glory in the café a few weeks ago – and as we are now only 1 month away from the big day, it is time to kick off and remind each other what the Semla is all about. We have collated some essential reading (all the important semla-facts), our favourite recipes, and our very own semla product bundles if you want to give them a go at home without the hassle of seeking out the products you need. Ah, you’re welcome. Public semla-service is what we do.

– 12 Things You Need To Know About Semlor –

– Princess Semlor – The 2017 Luxury Semla – Recipe –

Princess Semla Recipe Image

Classic Semlor – Swedish Marzipan Cream Buns – Recipe

Classic Semlor Recipe


 

Fancy doing some baking? Try our kits to get started;

    Cinnamon Bun – Product Bundle
    £9.75
    - +

 

Now, promise you try one. Come say Hej and have a coffee and semla with us in our café or make your own, just don’t go without. They are too good to be missed.

Swedish Cheesecake – Ostkaka – Recipe

January 18, 2017 | Leave a comment

Swedish Cheesecake (Ostkaka)

If you’re looking for one of those sweet Americans style cheesecakes, forget it. This is the much less sweet Swedish version – ‘Ostkaka’ – which simply means cheesecake. It is a really old Swedish traditional favourite, first mentioned in the 16th century – it’s that old.

The original version requires you to go buy some rennet and make milk curds from scratch, but cottage cheese works well too, so that’s what I use in my version. Indeed, most people use cottage cheese nowadays except purists. I’d say this cheesecake is not dissimilar to the ones you get in Northern Spain, in the Basque Country – and, like the Spanish ones, work well with a glass of sweet sherry on the side. This recipe is naturally gluten free.

This cheesecake is served lukewarm, never cold and never hot. Most people enjoy it with a dollop of strawberry or cloudberry jam on top, although I prefer a quickly made compote and some fresh berries.

The recipe fits a standard brownie tray, approx 20 x 20 or similar, but you can use any sort of dish or even a spring form. Just don’t forget to line the dish.

Ostkaka with hallon (raspberries)
  • 3 eggs
  • 75g caster sugar
  • 400g natural cottage cheese
  • 100ml double cream
  • 50 g ground almond
  • 1 tsp vanilla sugar or vanilla bean paste
  • Pinch of salt
  • 1 tsp almond essence (optional)
  • 50g flaked almonds
  • Dusting of ground cardamom
For the topping:
  • 125g raspberries
  • 2tbsp sugar
  • Dash of water
How to:

Turn the oven to 160 degrees celsius fan (170 degrees normal).

Whisk the sugar and egg until light and fluffy. Add all the ingredients apart from the flaked almonds and cardamom and pour into your prepared tin.

Scatter the flaked almonds on top, then dust the tiny bit of ground cardamom (less than 1/2 tsp – it’s just for a bit of flavour).

Place in the oven and bake until set and slightly golden on top. This depends on your oven – but around 30-40 mins is a good guideline.

To make the topping: Place 100g raspberries in a saucepan, add the sugar and a dash of water and boil until the raspberries have broken down and it looks like a runny jam. Leave to cool. Use the remaining berries to decorate.

Swedish Meatball Sandwich – Recipe

October 6, 2016 | Leave a comment

Swedish Meatballs With a Chance of Lingon

We love meatballs. Who doesn’t? A meatball a day keeps the doctor away, and so on.

Aside from the usual preparation, meatballs with creamy mash, cream sauce and sharp lingonberries (we have a lovely recipe for a meatball dinner here), we like eating them as a sandwich.

Here’s our simple Meatball Sandwich;

Swedish Meatball Sandwich Step by Step

  1. Start by cutting your meatballs into smaller chunks and fry them on medium heat in a little butter to make the edges go golden crisp, until they are warmed through. They’re already cooked so no need to cook them for very long.
  2. Then grab a plate and place 1 round polarbrod on it; we like it toasted but it doesn’t have to be. Spread a little salted butter on. Add a green leaf if you want. Spinach or rocket is good, or just plain lettuce. It adds a bit of freshness and crunch.
  3. Spread the beetroot salad on top your bread, approximately two tablespoons.
    Variation; Swap pickled red cabbage for the beetroot.
  4. Finish by adding your warm meatballs, some chopped chives and perhaps lingonberry jam, although we tend to think the sweetness from the beetroot salad is enough in this instance.
  5. Add a good sprinkling of salt and pepper to finish.

Sit down. Grab a knife and a fork and enjoy. ‘Mums filibaba’, as a Swede would say! (it means Yummy!).

Fancy making this? We have a bundle for you:

    Per i Viken Farmors Köttbullar – Meatballs 8-Pack
    £2.99
    - +
    Felix Lingon – Wild Lingonberry Jam 283g
    £2.29
    - +

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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?

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