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 Crème fraiche
Squeeze of lemon juice
Dash of balsamic vinegar
1 tbs chopped chives (optional)
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.
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. 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.
Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.
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.
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)
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:
Dash of water
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.
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.
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.
Spread the beetroot salad on top your bread, approximately two tablespoons. Variation; Swap pickled red cabbage for the beetroot.
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.
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!).
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.
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)
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)
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.
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 email@example.com (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.
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
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.
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.