Tag Archives: recipe

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;

    Prinsess Semla Bun – Bundle
    £26.42
    - +
    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:

    Swedish Meatball Sandwich
    £6.97
    - +
    Per i Viken Farmors Köttbullar – Meatballs 8-Pack
    £2.99
    - +
    Felix Lingon – Wild Lingonberry Jam 283g
    £2.29
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Like this post? Share it on Facebook to spread the meatball-love – button below.

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 | 1 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

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