Q

Tag Archives: recipe

Vanilla & Orange Butter Cookies (Vaniliekranse)

September 6, 2018 | Leave a comment

Vanilla & Orange Butter Cookies (Vaniliekranse) - Danish Baking

Vaniljekranse med appelsin

Ahhhh, is it Christmas yet? Well, seeing as our new book is out end of September, we thought we’d post one of the lovely biscuit recipes. It’s a take on a traditional Danish Christmas biscuit called Vaniliekranse – the real version of those ones you often find in the tins of Danish Biscuits with pictures of the Little Mermaid on the front. But obviously much, much better.

Bronte decided to flavour these a bit with orange – but if you want the traditional version, simply leave it out.

These cookies may spread in the oven, and it is quite hard to get them to keep their pattern, so we usually chill them before baking.

Buy the new Christmas book here.

Ingredients

170 g granulated sugar

200 g butter at room temperature

275 g strong bread flour

100 g ground almonds

1 teaspoon baking powder

1 egg

a pinch of salt

seeds from 1 whole vanilla pod/bean

1 teaspoon freshly grated orange zest

a strong piping/pastry bag and a medium star nozzle/tip

MAKES ABOUT 30

Method

Mix the sugar and butter (only briefly until just combined), then add the remaining ingredients and mix until you have an even dough (you can do this in a food processor or by hand). Do not overmix. Your dough needs to be soft enough to push through a piping/pastry bag nozzle. It is a hard dough – in Denmark, most people use a metal case to push the dough through the nozzle. A fabric piping/pastry bag is also good. If you find this difficult but have a good-sized nozzle, you can simply push the dough through the nozzle with your thumb, one at the time.

Line several baking sheets with baking parchment. Pipe out rolls 8–10 cm/31/4 –4 in. long, then carefully connect into circles and place on the lined baking sheets. Make sure the rolls are no thicker than your little finger, because they will spread a bit during baking. Place the baking sheets in the fridge if you have space so they can firm up as much as possible before baking.

Preheat the oven to 200°C (400°F) Gas 6.

Pop a chilled baking sheet of cookies in the preheated oven and bake for 8–10  minutes, or until the slightest tinge of golden brown appears at the edges. Remove from the oven and allow to cool before eating.

Repeat until everything is baked. Store in an airtight container.

Bronte Aurell’s book ScandiKitchen Christmas is out end September 2018 and can be ordered here.

Published by Ryland, Peter & Small with amazing photography by Pete Cassidy.

Raspberry Slices/Squares (Hindbærsnitter)

August 31, 2018 | Leave a comment

Danish Baking Series: Raspberry Slices (Hindbærsnitter)

These are a favourite from the Danish bakeries. A simple treat to bake, the only tricky bit is the cutting of the cooled down biscuits – but practise makes perfect!

Vary the fillings as you prefer – and reduce icing if you prefer not too much topping.

The Danes love a nice piece of cake or biscuit with their coffee. This biscuit/cake is called Hindbærsnitter in Danish and literally translated this means Raspberry Slices.

These are very simple to make – and you can make them fancy or basic.

It’s basically two pieces of sweet short crust pastry, baked, then layers with raspberry. Topped with a nice layer of white icing – and then whatever you fancy on top (we like freeze dried raspberries, but the traditional recipe called for hundreds-and-thousands).

Makes 12-16 slices

Ingredients

350g plain flour

200g cold butter

125g icing sugar

1 tsp vanilla sugar or seeds from one vanilla pod

A pinch of salt

1 egg

200g good quality raspberry jam (i often add mashed raspberries to mine to make the result a bit more tart)

250g icing sugar

Toppings of your choice (chopped nuts, freeze dried raspberries, hundreds-and-thousands or other sprinkles)

Method

In a food processor, add the cubed cold butter and flour and sugar. Blitz a few times to start the mixing.

Add the egg, vanilla and salt and blitz again until the dough starts forming. It’s done as soon as it is smooth and holds together.

Pop the dough in a plastic bag in the fridge for 30 minutes to rest before rolling out.

On a floured surface, cut the dough in half and roll out each piece on a sheet of baking paper to approx. 30 x 30cm. Transfer the pastry and baking sheet to a baking tray.

Pop both trays in the fridge again for 10-15 minutes.

Turn the oven to 180C/350F/Gas 4

Prick holes in the dough using a fork to prevent the dough from rising or misshaping during baking. Bake until golden (10-12 minutes, depending in your oven), then remove from the oven and leave to cool for just a few minutes.

Meanwhile, prepare your icing: Add the icing sugar to a bowl and add 2-4 tablespoons of hot water – you may need more water than this, but start with two. Stir, adding more water if needed, until you have a thick icing with the texture of syrup (i.e. not too runny).

On the still slightly warm pastry, add the jam and spread carefully and evenly all over one fo the pieces. Add the second pastry on top so it lines up (you may need to use the baking tray to guide it on so it does not break – this bit is tricky).

Carefully, using a spatula, smear the icing across the top. If your icing is too thick, it won’t work – and too runny, it will spill everywhere, so test a little corner first and adjust accordingly.

As soon as you have spread your icing, add your toppings.

Using a very sharp knife, cut into 12-16 pieces. You may find it easier to cut it once it has all cooled down and the icing has set. Although some swear by cutting when hot, we do find it easier to do when cold, using a good knife.

Recipe: Prinsesstårta – Swedish Princess Cake

August 2, 2018 | Leave a comment

Prinsesstårta - Swedish Princess Cake

By popular demand, we are now posting the princess cake recipe from Bronte’s book Fika & Hygge – with a few added hints and tips for making the perfect cake. It’s not the easiest cake in the world to make, let’s be honest. But you can do it! You just need some patience and a bit of guidance… And soon you’ll have the perfect Fika cake for your afternoon tea party – and what a beautiful centre piece it is on the table. 


The cake stems from the royal household in Sweden. Back in the 1940’s when the 3 princesses were young, the Home Economist was teaching them how to cook and bake. This cake was called Green Cake and was published in the book (The 3 Princesses’ cookbook) as The Green Cake but eventually it earned the name Princess Cake as popularity grew – for obvious reasons. 

There are a few secrets to making a good Princess cake – the first is to get the ratio right of base, cream and pastry cream and marzipan. Too much of either and it is just a bit sickly. The second thing is perfecting the marzipan – it is tricky. It may take a few attempts to be able to pull the marzipan around soft whipped cream without making a mess of it – here, patience, cold clean fingers and perseverance is key. We’ve added some cheat’s steps along the way if you want to make things easier for yourself. In fact, lots of people use a few cheat steps along the way - and we think this is perfectly fine. If you use all the cheat’s steps, you can actually whip up a princess cake in 15 minutes from start to finish – and one that still tastes good and will look great. 

The original recipe can be found in the book Fika & Hygge, by Bronte Aurell, published by Ryland Peters and Small, photography by Peter Cassidy.

Ingredients

You need:

  • 3 layer cake bases
  • 1 x portion of pastry cream around 600g
  • 600 ml whipping cream
  • 2 tbsp icing sugar
  • 150 g raspberry jam
  • 200 g light green covering marzipan
  • pink and green modelling icing for flowers and leaves decorations
  • Piping bag spatula, cake stand.
  • Tip: Depending on your schedule you might find it best to make the pastry cream first so it can cool and have time to set whilst you get on with the cake layers - but this is up to you.

Layer Cake Bases

In our book we do not use baking powder – which is a genoise sponge – but if you are a little unsure add the mentioned 1 tsp baking powder and your rise is pretty much guaranteed. For more experienced bakers, try without (and you avoid the baking powder slight aftertaste and get a lighter result).

  • 25 g butter melted and set aside
  • 4 medium eggs
  • 120 g caster sugar
  • 120 g plain flour
  • optional 1 tsp baking powder
  • a pinch of salt
  • 1 tsp vanilla sugar or vanilla extract or seeds from ½ pod
  • 3 baking sheets lined with non-stick baking paper (and ideally a few puffs of non-stick spray).

Pastry Cream

  • Makes 600g gram approx.
  • 500 ml whole milk
  • 1 vanilla pod seeds scraped out
  • 1 whole egg plus one egg yolk
  • 100 g caster sugar
  • 30 g cornflour
  • Pinch of salt
  • 25 g butter

Make your own marzipan:

  • 200 g finely ground almonds use ground almonds, then re-grind them a few ties to make them extra fine.
  • 100 g granulated sugar
  • 100 g icing sugar
  • 1 tsp almond extract
  • 1 medium pasteurised egg white
  • Green food gel

Instructions

Method:

  1. Pre-heat the oven to 180C, 350F, Gas 4

  2. In a stand mixer with the whisk attached, beat the egg and sugar on high until you reach ribbon stage. This means when you can see the traces of the mixture when you most the whisk through it. It will take a good 4-5 minutes to reach this stage and it’s crucial – especially if you are not using baking powder, this is your only opportunity to get air into the mixture.
  3. Using a 20cm plate, draw 3 circles on your baking paper. Set aside.
  4. Combine the flour, salt and baking powder if using. Sift this into the egg mixture and very carefully fold to combine, using a figure of eight, until all the flour is incorporated. Be very gentle at this stage, but thorough. Pour the cooled, melted butter down the side of the bowl at the end and give a final few folds to incorporate it.
  5. Divide the mixture evenly between the 3 circles and gently use your spatulas to guide to the drawn edge.
  6. Bake in the oven for 5-8 minutes or until baked through and lightly browned.  Allow to cool down. To remove from the baking paper, if it sticks, wet your hands and allow to damped the underside of the baking paper, this release the cakes.
  7. Trim any edges so you end up with 3 perfectly round and even sized bases.
  8. Tip: You can use 3 x 20cm baking tins if you have.
  9. Cheat’s tip: Use ready bought layers – these from Karen Volf are brilliant. Comes with 3 layers and are ready to use. They are light and not too sweet – a really good option.

Vanilla Cream Patisserie

  1. In a saucepan, heat the milk with the vanilla seeds.
  2. In a separate bowl, using a mixer, whisk the eggs, sugar and corn flour.
  3. When the milk reaches just boiling point, take it off the heat and pour 1/3 into the egg mixture, whisking continuously.
  4. Pour the egg mixture back into the hot milk, return to the stove and bring to the boil whilst whisking. Whisk continuously as the mixture thickens and keep on boil for just under a minute (this removes the cornflour taste).
  5. Pour into a cold bowl and leave to cool and set for several hours in the fridge. To avoid a ‘crust’ forming on top, place clingfilm straight on to the cream, covering the entire surface.
  6. Cheat’s tip: Use an instant cream mix – we like this one from Dr. Oetker - just mix one sachet with 500ml whole milk, whisk for 1 minute and leave to set in the fridge. It has a nice vanilla taste and does not taste powdery – this is a great pastry cream alternative. You can also use this one for baking.

Green Marzipan Lid

  1. Here’s the admission: I usually buy green marzipan. Why? Because it’s easy and smooth and it’s ready to use. You can get one that fits a 20-cm cake here – Odense Green Marzipan Lid.

    Buy a covering marzipan from the supermarket and colour it green (should be minimum 25% almonds). To colour the marzipan, you must use a gel colour NOT a liquid green food colouring. If you use a green liquid colour, your marzipan will get sticky and hard to work with - and you will have to add a lot of extra icing sugar to make it workable.

  2. Place all the ingredients in a food processor and blend until you have a smooth marzipan. Roll the mixture into a ball and wrap tightly with cling film. Chill in the refrigerator for at least one hour before using.
  3. Because this marzipan contains egg white, use within a day.

Recommended Products

    Dr Oetker Kagecreme Vanilje – Instant Vanilla Creme 3x85g
    £3.09
    Odense Marsipanlock – Marzipan Cake Cover 200g
    £5.59
    Karen Volf Lagkagebunde – Cake Sponges 3-pack
    £2.99

How to make the best ever real Scandi Cinnamon buns

July 19, 2018 | Leave a comment

How to make the best ever real Scandi Cinnamon buns

We call them Kanelbullar, or just bullar (buns). In Danish, Kanelsnurrer – twists – or snegle, snails. We eat these with our coffee, late mornings or afternoons. It’s the treat you see in all Scandi coffee shops. It’s our favourite thing, ever. 


So, here are some facts: 

Real cinnamon buns, the ones Mamma makes at home, are made using a yeast dough, not a laminated dough. Real buns are strong, full of cardamom and cinnamon. Real buns don’t have icing on them. There are as many different buns in the world as there are people who make them. This is because the essential ingredient in cinnamon buns is love. Yes, love. Everybody bakes differently, and adds some of themselves in the kneading, so the result is… Buns that taste the way they were made. Why do you think Mamma’s buns are always best?

 I’ve been making buns since I could find my way around the kitchen. The recipe has evolved and grown, but always I go back to the same things: Good cardamom, lots of spice, lots of love and never skimp on the butter. This recipe makes a big batch of buns. You can halve it, but if you have a freezer, I say don’t bother: make a full batch, freeze some and pop them in the lunch box or simply just take one out and wait 20 mins and you have a lovely bun with your afternoon coffee. Alternatively, give some warm buns to your neighbours. Trust me, as long as you put a bit of love into it, they’ll love you forever. Kanelbullar really are a magic currency all of their own. 

Bronte’s Cinnamon Bun Recipe 

Makes 36 buns.

Servings 36 Buns

Ingredients

Bun Dough:

  • 50 g fresh compressed yeast (or 26g active dried yeast granules).
  • 500 ml whole milk heated to 36–37°C (97–99°F) – no more or the yeast will die
  • 150 g butter melted and cooled slightly
  • 80 g caster/granulated sugar
  • 900-1000 g white strong bread flour
  • 3 generous teaspoons ground cardamom I like it strong – and use freshly ground
  • 1 tsp salt
  • 1 egg beaten

Filling:

  • 200 g butter soft
  • 1 tsp plain flour
  • 2-3 tbsp ground cinnamon (25g)
  • 1/2 tsp ground cardamom
  • 1/2 tsp vanilla sugar or extract
  • 100 g caster sugar
  • 100 g soft brown light sugar
  • 1 Egg for brushing.
  • Pearl sugar to decorate.
  • Golden Syrup and Date syrup equal measures (100ml of each)

Instructions

Method:

  1. Cream all the ingredients for filling together until smooth and set aside.

Make the dough:

  1. If using fresh yeast, add the luke warm milk to your mixing bowl in a stand mixer and add the yeast; stir until dissolved.
  2. (If using active dry yeast (granules), 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).
  3. Start the machine and add the cooled, melted butter. Allow to combine with the yeast for 1 minute or so, then add the sugar and mix for a minute.
  4. In a separate bowl, weigh out 800g of 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.
  5. 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 – and you can always add more later. The mixture has enough flour when it starts to let go of the sides of the bowl.
  6. Once mixed, leave the dough in a bowl and cover with a clingfilm. Allow to rise for around 30 minutes – or until it has doubled in size (this time can vary depending on the temperature in your kitchen).
  7. Dust a table top with flour and turn out the dough. Using your hands, knead the dough and work in more flour if needed. Cut the dough into two equal pieces and using a rolling pin, roll out one lump of dough to a 40 x 50 cm/16 x 20 in. rectangle.
  8. Using a spatula, spread the filling across the dough in an event, thin layer.

Traditional Swirls:

  1. 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. Repeat with the remaining lump of dough.

Beautiful Twists:

  1. Want to make cinnamon bun twist, like in the photo? Just scroll down to see how to twist (video at the bottom of the page). The twists are shown at around 4 minutes in.

  2. Roll out the dough, and fold it once you have spread the filling on it. Make sure it is even and flat – then using a pizza cutter, cut out even sized strips. Hold one end of the dough while you twist the dough back on itself and allow it to roll into a twist. Always make sure the ends are tucked underneath or they will unravel during baking. Leave to rise for a further 20 mins before brushing with egg.

Bake:

  1. Heat the oven to 200 degrees Celcius (fan). Brush the buns lightly with beaten egg, then bake for 7-9 minutes or until golden and done. Watch it, they can burn easily and different ovens vary in temperature: My oven bakes these on 180C fan in 8 minutes.
  2. While they are baking, heat the golden syrup and date syrup in a pan until warm and liquid. If you cant get hold of date syrup, just use golden –but Date syrup does add a lovely flavour to the buns.
  3. 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 quite damp tea towel. The tea towel stops the buns from going dry and forming a crust – leave it on there for at least five minutes.
  4. If you cannot get hold of nib sugar (pearl sugar), you can use chopped hazelnuts etc instead as an alternative.
  5. The buns last only for 24-36 hours – as with all fresh bread – so freeze as soon as they have cooled down if you cant eat 36 buns in one go.

Recipe Notes

Note for cardamom and cinnamon: buy the seeds (already de-podded) online and grind as you need, using a spice grinder (you can do it by hand, but its hard work). Or buy pre-ground, but it loses potency quickly. For cinnamon, never skimp on the quality – buy good ground cinnamon – the cheap stuff is not great and you need lots more to get a good flavour.

How to make perfect cinnamon twists

Easy Västerbotten Cheese Quiche

June 7, 2018 | 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.

    Norrmejerier Vasterbottensost – Gourmet Piece 165g
    Rated 5.00 out of 5
    £4.99
    Norrmejerier Västerbottensost – Mature Cheese 33% 450g
    £9.99

Mother’s Day Recipes to Treat Your Mamma

May 27, 2018 | Leave a comment

 

Mother’s Day – For all those lovely Scandi Mammas

Mother’s Day was celebrated the first time in 1908 following an initiative from Anna Marie Jarvis who wanted to honour her mother for her work during the American civil war. The celebration became official in 1913, and set to fall on the second Sunday in May which is the day most countries observe it. In the UK it is celebrated the fourth Sunday of lent, as it originated as a day for Christians to visit their ‘mother’ church.

Regardless of when it is celebrated, a special day to treat your Mamma should be acknowledged – a sweet card, maybe some flowers or a treat are all safe ways to make her feel special. And as we think nothing quite says ‘Mamma, you’re the best’ like baked goods – here are some of our favourite recipes for a Sunday dedicated to mamma.

  1. Classic cinnamon buns. You can’t go wrong with these – like a hug in bun-form.
  2. Sally’s chocolate buns. In case you live with someone who are more chocolatey than cinnamon-y. Think cinnamon bun but with chocolate in place of the cinnamon filling.
  3. Chokladbollar – Chocolate Oat Treats – For when you don’t have time to bake, these no-bake classics are perfect. Chocolatey with hints of coffee and oats – a lovely little treat.
  4. Lingonberry and spice layer cake (recipe in ScandiKitchen: Fika & Hygge). Looks gratifyingly impressive for the comparatively easy process – sure to score you tons of offspring-points.
  5. Seeded rye rolls (recipe in the ScandiKitchen cookbook) Perhaps not your typical treat – but just imagine how nice it is to wake to a house smelling of freshly made bread, the breakfast table set and the coffee brewing. Nothing to do for mamma but sit down. A loving gesture if ever we saw one. Just make sure you also take care of the tidying up – unfortunately any goodwill built up from enjoying a prepared breakfast is at risk of dissipating with each crumb that needs tidying.
  6. Crispy Waffles – For breakfast, fika or lunch. It is hard to beat a still hot waffle topped with whipped cream and jam!
  7. A cup of really good coffee and a card. It doesn’t have to be complicated. Write a card and say thanks for being mamma and bring her a cup of coffee or tea. This one is our current favourite.

Picture credit: Peter Cassidy for Ryland Peters & Small / The ScandiKitchen Cookbook

Recipe: Bløtekake – Norwegian Celebration Cake

May 10, 2018 | Leave a comment

Recipe: Bløtekake - Norwegian Celebration Cake

‘Bløtekake’ (also ‘Bløtkake’) literally means soft cake – and is Norway’s version of a Victoria sponge. The difference is that a Bløtekake is lighter – as it is traditionally made with a fat free sponge, ie. a type of Genoise sponge.

Layered with seasonal berries or fruit and whipped cream it is a traditional celebration cake in Norway – enjoyed for any occasion from birthdays to weddings, anniversaries and leaving parties. Easy to tweak to your preferences and great to look at. Ticks all the boxes in our book! You can use any sponge cake recipe you like – this is the one Martina’s Norwegian mormor (maternal grandmother) has been using forever. The mix of regular flour and potato flour makes for an extra tender crumb.

You will need for the cake:

  • 4 eggs
  • 175g caster sugar
  • 60g flour
  • 60g potato flour (we use this one)
  • 1 ts baking powder

For the filling / assembly:

  • 50-100ml milk or orange juice
  • 300 ml whipping cream
  • 1 heaped teaspoon vanilla sugar (like this one)
  • 400g fresh berries and fruit of your choice (use whatever is in season – a mix of strawberries and raspberries is good, and some like sliced fresh banana in the middle, too)
  • Optional: 100ml of your favourite jam

Method:
Whisk eggs and sugar until pale, light and fluffy – we recommend a hand mixer for this – 5-10 minutes. Mix your flours and baking powder and sift into the egg mixture, then fold carefully to combine. Try not to lose the volume you got from the frantic whisking.

Pour into a well buttered cake mould with loose base covered in baking parchment.
Bake at 190-200 degrees for 30 minutes until cooked through. Leave to cool for 10 minuted before removing the mould. Let cool completely before using.

Assembly:
Slice your cake into two or three layers using a long serrated knife (or whatever works for you – just be careful to do it evenly all the way through). Splash each layer with a few tablespoonfuls of milk or orange juice to keep them moist and lovely.

Whip your cream with the vanilla sugar until soft peaks form – then, using manual labour, whip it for another 10-20 seconds until stiff enough to hold its shape. It is easy to overdo it with a mixer so we like using doing it by hand to finish. Rinse and prepare your fruit / berries and have ready in a bowl.

Place your bottom layer on your serving platter / cake stand and place strips of parchment paper all the way around, covering the plate. With a spatula, spread 1/4 of the whipped cream evenly across the cake (1/3 if only two layers). If using jam, dollop this evenly across the cream. Spread 1/3 of your fruit/berries over the top in an even layer. Repeat with the next layer, if your cake is 3 layers. If only two layers, proceed to the next step.

Place your final layer on top of the cream/jam/berry and try to align it neatly so it is not leaning that way or the other. Cover the top of the cake with the rest of the cream – covering the sides if you like. Arrange the remaining fresh fruit / berries across the top any way you like. Any extra ones can be dotted around the serving plate. When you have finished with the cream and berries, carefully remove the parchment paper to reveal the clean plate.

Best eaten immediately.

Koldskål & Kammerjunker – Danish buttermilk dessert

May 7, 2018 | Leave a comment

 

Koldskål & Kammerjunker – Danish buttermilk dessert

Ask any Danes and they’ll agree this dessert signifies the height of summer.

We stock this in our online shop and our café deli in London (get your stash right here), but if you fancy having a go at making it at home, here’s a great recipe that tastes ‘just right’.

This recipe requires the simple buttermilk usually sold in litres. You can find fresh buttermilk in larger supermarkets and in a lot of Eastern European shops, too. We prefer the Polish buttermilk that comes in one litre – some of the UK types can be a bit too thick.

‘Kammerjunker’ biscuits are crisp, but sweet, biscuits, lightly crushed or added whole to the soup. They need to be super crispy to carry the lightness of the soup, hence why they are returned to the oven after the initial first baking to ‘dry out’ and bake twice. If you cant be bothered to make the biscuits, fresh strawberries work really well too.

Ingredients

For the soup:
1 litre buttermilk
150ml Greek or natural yoghurt
2 egg yolks (this dessert contains raw egg yolk)
60g caster sugar
Seeds from 1 vanilla pod
Zest from ½ lemon
Juice from ¼ lemon

For the ‘Kammerjunker’ biscuits
150g flour
1 tsp baking powder
50g caster sugar
50g butter
1 egg
1 tsp good vanilla sugar or extract w seeds – or seeds from one vanilla pod
½ tsp ground cardamom (optional)
Zest from ½ lemon
2 tbsp cream

To serve
Seasonal fruit – strawberries, quartered

Method

To make the biscuits
Combine the baking powder with the flour. Add the cold butter, cubed, and mix in until you have grainy result. Add the sugar, then the other ingredients and mix again until you have an even dough.

Leave to chill for 20 minutes before rolling the dough.

Turn the oven to 200 degrees C

Roll the dough out and cut 35-40 small pieces, roll them and place them on a lined baking tray.

Bake for 7-10 minutes (depending on your oven). Remove from oven and cut each biscuit across the middle so you end up with two flat halves. Return to the warm oven and leave them to finish baking, at 170 degrees, for 8-10 more minutes OR until golden and crisp.

To make the soup/dessert

On high speed using a mixer with the whisk attachment, whisk egg yolk and sugar until white. Add the vanilla and lemon zest, then the yoghurt and start to add the buttermilk whilst continuously whisking.

Add lemon juice to taste – the soup should be sweet but have a good punch of lemon flavour coming through.

Serve the cold soup in bowls, topped with strawberries and biscuits.

This soup should really be eaten on day of making it as it contains raw egg.

The best summer slaw

May 6, 2018 | Leave a comment

 

Summer Slaw

Try Bronte’s summer coleslaw – for a lighter slaw. Recipe from her book ScandiKitchen Summer – out now!

There’s coleslaw and then there is coleslaw.

I love coleslaw, I really do, but I detest the gloopy factory-made rubbish that seems to have become standard fare in supermarkets all over. If you ask me, the secret to a good slaw is lightly pickling the cabbage base before adding a punchy, flavourful dressing.

Serves 4–6 as a side dish

Ingredients

CABBAGE BASE
300 g/5 cups shredded white and red cabbage
1 red onion
2 large (or 3 smaller) carrots
100 ml/1⁄3 cup plus 1 tablespoon water
100 ml/generous 1⁄3 cup plus
1 tablespoon white wine vinegar
3 generous tablespoons icing/confectioners’ sugar
1⁄2 teaspoon salt

DRESSING
3 generous tablespoons good quality mayonnaise
3 tablespoons buttermilk
1 tablespoon icing/confectioners’ sugar
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar (only if needed)
1⁄2 teaspoon celery salt
1 teaspoon grated fresh horseradish or horseradish sauce
salt and freshly ground black pepper

TO SERVE
3 spring onions/scallions, sliced
50 g/generous 1⁄2 cup toasted, chopped walnuts
30–35 g/1⁄4 cup pumpkin seeds

Method

Place the shredded white and red cabbage in a large bowl. Finely slice the red onion into half rounds, and then grate (or julienne, if you can be bothered) the carrots and add both to the bowl. In another bowl or jug/pitcher, mix together the water, white wine vinegar, icing/confectioners’ sugar and salt. Pour over the cabbage, then cover the bowl and shake well. Leave for at least one hour, ideally two – shake it once in a while. You’re lightly sousing the cabbage, ensuring it is easier to eat and digest.

Press the cabbage free of excess vinegar liquid and leave in a sieve/strainer until excess vinegar has drained. The cabbage will now be softer and the onion appear almost a little cooked. Make sure the vinegar is well pressed out or the end result will be too acidic.

Mix together the ingredients for the dressing. Mix the dressing with the slaw and taste – it should be a bit tangy. If not, add a teaspoon extra of vinegar (this depends how much of the pickle juice was pressed out – it is easier to add a bit than remove if too much).

Just before serving, fold in the spring onion/scallions and toasted chopped walnuts. Sprinkle over the pumpkin seeds for extra crunch. This coleslaw is extra delicious on days two and three – when it will be pink (if you have used red cabbage).

Great served alongside the Beef Lindstroöm burgers or just as a side to most other summer dishes.

Beef Lindström Burgers

May 5, 2018 | Leave a comment

 

Beef Lindström Burgers

Hello sunshine, summer and barbecue season.

Well, it is not like we Scandinavians only BBQ in the summer. No no, we do it all year round, especially the Swedes and Norwegians who will happily step outside to grill those Wienerkorv sausages in minus 20 (it’s quite a thing in the Scandinavian ski resorts, this).

Over the next few days we will add some nice ideas for you to take to your garden and bring a bit of a Scandi flair to your BBQ.

From Bronte Aurell’s new book, ScandiKitchen Summer, comes this lovely take on the Swedish classic Biff Lindström – in her book, she decided to make them into burgers. A classic combo of ground beef and beetroot – with an egg on top. The book does not contain a recipe for the rye burger buns, so we have added those at the end here. If you can’t be bothered to bake your own burger buns, go for a nice brioche bun.

Beef Lindström Burgers
Bronte Aurell

Serves 4

One of the most famous burgers in Sweden, the biff à la Lindström is named after Henrik Lindström, a prominent industrialist with Swedish parents, who grew up in St Petersburg in Russia. On holidays in Sweden, he taught the chef at his hotel how to make this burger with capers and beetroot/beet. It became a hit across the country – and rightly so as the combination is super-nice. The traditional way of serving these is without the bun and with potatoes on the side. We used to make it like this at home, until my burger-loving kids suggested we add a bun and have it with coleslaw one sunny day.

Sometimes, having Anglo-Scandinavian children who are not bound by ‘how things are usually done in Scandinavia’ means we can find new ways of enjoying old classics. The patties are quite fragile, so be aware of this if you plan to stick them on the BBQ.

Ingredients

500 g/18 oz. minced/ground beef
good pinch of salt
1 onion, finely chopped
100 g/31⁄2 oz. pickled beetroot/beet, finely chopped
40 g/11⁄2 oz. pickled cucumber or gherkins, finely chopped
2 tablespoons capers, roughly chopped
1 medium cooked white potato
(approx. 80 g/3 oz.), peeled and
roughly mashed
4 egg yolks
1 teaspoon Dijon mustard
salt and freshly ground black pepper
olive oil or rapeseed oil and butter, for frying
4 eggs, to serve

Method

Put the minced/ground beef and salt in a stand mixer with the paddle attachment. Mix for around 1 minute on medium speed. Alternatively, you can mix for a little longer in a large bowl with a wooden spoon.

Add the onion, beetroot/beet, pickled cucumber or gherkins, capers, cooked potato, egg yolks and mustard. Season with salt and black pepper. Mix again until all the ingredients are evenly incorporated (but not too long or the burger will become tough).

Shape the mixture into 4 burgers and leave them to rest for 30 minutes in the fridge before frying.

Preheat the oven to 120°C (250°F) Gas 1/2.

Heat the oil and butter in a frying pan/skillet. Fry the burgers (in batches if needed, depending on the size of your pan) over a high heat for about 3–4 minutes on each side, depending on how you like your beef to be cooked.

Once cooked, pop the beef patties in the oven to keep warm and fry the eggs sunny-side up in the same frying pan/skillet. Serve each beef patty on a lightly toasted burger bun with the fried egg on top. Serve with summer slaw and condiments on the side.

To serve:
Seeded rye burger buns or buns of your choice, toasted
Summer Slaw, condiments of your choice

Bonus recipe: Rye Burger Buns

These buns are light and fluffy and go well with the Swedish Biff Lindstrom Burger.

Makes 8 buns

Ingredients

25g fresh yeast (or 13g dry active)
150ml lukewarm water (36-37C)
150ml lukewarm whole milk
50g light brown sugar
1 egg (plus ½ egg for the glaze)

200g dark rye flour
400g White bread flour
1 ½ tsp salt
80g soft butter

Black (or white) sesame seeds to decorate
½ egg to glaze

Method

Add the yeast to a mixing bowl and then add the sugar and milk and water. Mix until everything has dissolved.

Add the rye flour and then start adding the white flour and salt. Add the egg and the butter. Keep kneading on a medium setting – around five minutes – adding as much flour as needed as you go. You may need more or less than stated here. Your dough should be sticky – cover with cling film and leave to rise for around an hour until doubled in size.

Line your baking sheets.

Knead the dough through and cut into 7-9 pieces depending on the sizing of your buns. Roll the pieces into even and uniform rolls and place on the baking sheet, a good distance apart (5-6 cm). Leave to rise under a damp teatowel until doubled in size again (could be another hour, but times vary).

Turn the oven to 180C

Brush the buns lightly with egg wash and add the black sesame seed (or use light brown ones, if you prefer – I just like the contrast of the dark seeds). Its always a good idea to keep the moisture in the oven when you bake these – so I always add a bowl of water to the bottom shelf of the oven.

Bake for about 12-14 minutes or until baked through – it depends on your oven. Remove from oven and allow to cool before using. These buns freeze well.

Get the book ScandiKitchen Summer here. Published by Ryland Peters and Small with beautiful photographs by Pete Cassidy.

Your Cart