Tag Archives: scandinavian

Recipe: Sunshine Buns – Norwegian ‘Solskinnsboller’

March 16, 2018 | Leave a comment

Solskinnsboller – Norwegian Custard Cinnamon Swirls

Of all the things to come out of Norway (brown cheese, knitted jumpers, a dabbing prince), these ‘Solskinnsboller’ buns must be amongst the tastiest. Don’t need another bun recipe? Listen. We think you do. These are named sunshine buns because they have the same effect – they make you happy. Buttery, soft cinnamon swirls with a gooey vanilla custard centre. Cinnamon buns = good. Custard = good. These buns? Criminal.

You will need:

  • 1 quantity bun dough (your favourite – or our favourite, recipe here)
  • 1 quantity creme patisserie or thick custard (homemade or bought – but if the latter thicken it with a bit of cornflour first or it will be too runny.

Quick and easy vanilla custard cream

  • 2 egg yolks
  • 1 tbsp corn flour
  • 3 tbsp caster sugar
  • 2 tsp vanilla sugar (or 1 tsp vanilla paste)
  • 200 ml whole milk

Method: In a medium size saucepan, heat the milk until steaming (do not let it boil). Remove from heat. In a bowl, whisk together egg yolks, corn flour, sugar and vanilla until a thick paste. Whilst whisking, pour a little of the hot milk into the egg/sugar mixture until combined. Continue adding the hot milk slowly until everything is combined. Return to the saucepan and let simmer over medium heat until thickened – whisk continuously to avoid lumps forming. Once thickened (you should be able to make soft blobs that don’t disappear immediately – it will thicken more when it cools) pour into a bowl and place clingfilm directly onto the top of the custard. This avoids a skin forming. Leave to cool completely – the fridge quickens this step.

Assembling the buns:

Make you cinnamon buns as normal and leave under a tea towel for 25-30 mins to rise a bit more. Place your creme patisserie in a piping bag or plastic bag.

Now, you need to make an indent in each bun to fit the creme pat in – press down in the middle with your finger (or something measuring about 2cm diameter) until you have even indents in every bun. Pipe a small amount of custard into each hollow. Don’t be tempted to use too much – it will just get messy (but still tasty). 1-2 tsp should be enough.

Bake at 220 degrees celsius for 10-15 minutes or until golden brown.

Things that happen when you live with a Scandi

March 14, 2018 | Leave a comment


Things that happen when you live with a Scandinavian

Maybe you’ve already moved in and you’re Googling “strange things that happen when you live with a Scandinavian” – don’t worry, you’ve come to the right place for answers. Or maybe you’re thinking “Should I start sharing my home with Agneta or Henrik?” Here, we give you a heads up what things might be like in your home, if you choose to go ahead. You’ve been warned.

They make you leave your shoes in the hallway.

Everything off in the hallway – and on with a nice pair of slippers. It’s a hygiene thing (although in Denmark you can sometimes get away with it). In Sweden, they’ll make you ask your guests to take their shoes off, too. This is how it will be from now on.

Announce when it is pee-pee time

“I think I’ll go for a pee now” will become a staple sentence. Eventually, you’ll start to adopt this habit too and find yourself doing it during a meeting at your fancy non-Scandinavian office.

The heating is maxed

Despite what people think, Scandinavians hate to be cold. Your house will now be a comfortable 23-24 degrees all year around. Any less and there will be complaints.

Also, you will air the room before bed. Yes, open bedroom windows, even at minus 20c.

Re-decorating & furniture

Living with a Scandi, decorating is easy: There is only one colour to choose from (white). This colour is also applied to skirting, radiators, ceilings and floorboards. Also you probably won’t need curtains any more (at least if you live with a Dane). If you don’t have a sofa table, one will appear within a week of the move because not having a sofa table in unheard of (where will we put our coffee?!)

Also, you no longer need carpets: Start your goodbyes now.

No more nick-nacks

One by one, those little cute things you own will be replaced by stylish candle holders and sleek things. No more souvenirs from Tenerife, no more ornate fireplace clocks. Eventually, you’ll find them all in a box in the attic. Good bye.

Is it a cult?

They burn day and evenings, sometimes entire packets of tealight in one room. Don’t fear, this is not a cult; it’s just cosy. Also, you may find that 4-5 small lamps are added to each room. Because, hygge.

Your double duvet is replaced by two single ones.

This is not a declaration that the love is dead, merely that nobody will steal your duvet again and you will keep your cold feet to yourself. And wait for an invite. THIS is true love.

Specialist equipment starts to appear in your kitchen:

Exhibit 1: OSTHYVEL

For slicing cheese. What is important to know is 1) You must NEVER make a ski slope  and 2) you will never again be allowed to hack away at the cheddar with a blunt knife. Ever.

Exhibit 2: Filter Coffee Machine

Scandinavians drink more coffee than anyone else in the world. If you live with an ultra Scandi, you’ll have a MochaMaster (these brew the fastest). But any filter machine works. From now on, your coffee will be so strong you’ll be awake 19 hours a day. Coffee before bedtime (around 9 pm) becomes normal. Milk in coffee is for wimps.

Exhibit 3: Smörkniv

For butter. Never use your own, only use the designated knife for butter.

Increased Nakedness

Look, it’s a body. It’s not anything Scandinavians think is sexual: It’s skin. We don’t care. There will be nakedness. If there is a sauna, there will be nakedness there, too. You may sit next to your new Father in Law, naked. On a small flannel. Get used to it and let it all hang out.

Breakfast changes

You will have sandwiches for breakfast. And probably sour milk. But definitely sandwiches – with cheese – and jam. Together. And coffee, a lot of coffee. There will be crispy bread – and it will re-appear at lunch. And for snacks. It never, ever ends.

Dinner is at 6

Dinner is at 6. Not 6:05, but 6 pm. Except, when you invite people over,  the invite might be for 6, so therefore people must arrive at 6 pm. By 6:05 food is served. DO NOT BE LATE. for anything, ever again.


Before you eat, say ‘Velbekomme’. When you’ve finished your food, say ‘Takk for maten’ (thanks for dinner). Fail on this and you will sleep with the fishes. Also, shots of 40% alcohol with some meals will eventually become the normal (always look people in the eye when you say ‘skål’, or you’re just rude.)

Cosy days

Fridays will become cosy Fridays. You will start to share big bags of crisps (dip each chip in dip mix). There will be darkness, 117 candles and Nordic Noir. After a while, they will start to add the dreaded….

…Friday Tacos

Because: Tacos are Scandinavian, everyone knows that. Tacos = burritos, nachos, quesadillas, enchilada, chimichanga… It’s all just Tacos. All of it. But only on Fridays.

Saturday Sweets

Don’t be surprise if you after a while of living with a Scandinavian you start to consume around 550 grams of sweets every Saturday (the average). Only uncivilised people eat sweets the other six days).

Also, salty liquorice.
It’s normal. You WILL like it eventually, don’t fight it, we’re only doing it for your own good, you know… Go on, just try this little Jungle Scream, it’s not too bad…

Weekend: Hiking days

The weekends will become 48h opportunities to get outside. Seeing as there is ‘No such thing as bad weather, only bad clothes”, every weekend will be a selection of hikes, walks, runs, bikes etc. Outside, with your backpack and your “all weather jacket”. If your chosen Scandinavian is a Norwegian, he or she will make sure to pack an Orange and a bar of Kvikklunsj chocolate.

Any snow and you will hear the words: “Snow? Really? You think this is snow? When I lived in Denmark/Norway/Sweden/Finland…. “ etc.

Mid-May is Eurovision

You can try to fight it, but at some point, your Scandinavian will be found in front of the telly, Pina Colada in hand, with a score sheet and dismay when Sweden doesn’t give Denmark 12 points as planned.

Flags everywhere.

Flags are now for every occasion, but only on occasions. Birthdays = flags. Flags in cakes. Flags on sandwiches. Picking up someone at the airport = flags. Eurovision = flags. Midsummer = flags. National day = flags.

Recycle hand-in-hand

Everything. Always: Rinse and recycle. You will start to make trips to the recycling stations together. Awww.

The fridge

You may start to see strange things in tubes appear in the fridge. Or things that look like plastacine. You will start to add remoulade on every meal once the Danes are done with you.

What other things do you think might happen when you live with a Scandinavian? Add your comments below!

PSST: Want to surprise your sweetheart with the aforementioned salty liquorice or dreaded things in tubes (you may earn yourself an extra cosy Friday)? Pop by or visit our webshop if you can’t make it in.

Mother’s Day Recipes to Treat Your Mamma

March 8, 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

Our Favourite Carrot Cake

February 2, 2018 | Leave a comment


Bronte’s Lovely Carrot Cake

This is the carrot cake we serve in the cafe – it is the result of a cake challenge from a guy (Jonas) who is not a big cake eater (we know). The challenge? Make the best carrot cake ever. This is the result. Maybe not better than your mamma’s – but pretty good, if we may say so ourselves. Gently spiced, with crunch from the pinenuts and tons of flavour and moisture from the carrots plus a lush layer of tangy cream cheese topping – and very easy to make. Go on, give it a go!


  • 4 eggs
  • 200g caster sugar
  • 200g dark brown sugar
  • 400ml sunflower oil
  • 400g self-raising flour
  • 1 tsp salt
  • 1 tsp vanilla sugar (we love Tørsleffs Vanilla)
  • 11⁄2 tsp ground cinnamon
  • 11⁄2 tsp mixed spice
  • 400g grated carrots
  • 100g pine nuts


• 250g cream cheese
• Juice and zest from a whole lime
• 75g icing sugar


Turn the oven on 170 degrees Celsius.
Whisk the sugar and egg until light and airy, gradually adding the sunflower oil.
Sift the dry ingredients into a bowl and fold into the egg mixture. Fold in the carrots and the pinenuts.
Pour into a large tin (about 25x35cm) and bake for about 30-35 minutes or until done (when a skewer inserted into the middle comes out clean). Leave to cool.

To make the topping, whisk all the ingredients well and spread over the cooled cake. Add some grated carrots and lime zest to decorate.

Photo credit: Peter Cassidy for Ryland Peters & Small

Norwegian Fastelavnsboller – Berry Cream Buns

February 1, 2018 | Leave a comment


Norwegian Berry Cream Buns – Fastelavnsboller

Fastelavnsboller is the Norwegian version of Semlor – using jam in place of the marzipan filling which is more commonly seen in Sweden. The term semlor is often used to describe Scandinavian cream buns – but this is not completely accurate. Semlor is the word most commonly used in Sweden and parts of Finland, and usually refers to a sweet yeasted bun filled with marzipan and cream. In the other Nordic countries, they have different buns. So marzipan haters, rejoice! This one is for you. Every bit as indulgent, and even easier to make. The same bun, with a lovely lightly sweetened whipped cream with a touch of vanilla and your favourite Nordic berry jam.

Bun dough:

  • 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


  • 100ml of our favourite jam – raspberry is most traditional but strawberry or blueberry are also popular (and delicious!)

Whipped cream:

  • 300ml whipping cream
  • 1 tbsp sugar
  • 0.5 tsp vanilla sugar or extract (optional)

Method (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 cling film 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 cling film 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. Add about 2 tsp jam on the bottom half (or to taste).

Whip the cream with the sugar and vanilla (if using) until stiff, then use a piping bag fitted with a plain nozzle to pipe cream on all the buns (a spoon will do too). Put the ‘lids’ back on and dust lightly with icing sugar before serving.

Psst – eat the lid first to avoid the cream filling going everywhere as you bite into it.


This is how happy these buns will make you.

Recipe: Gingerbread Buns

November 16, 2017 | Leave a comment


Gingerbread Buns

For a wintery, Christmassy twist on your classic cinnamon buns we have replaced the traditional all cinnamon filling for the classic gingerbread spices. Very, very good with a cup of strong coffee.

Basic bun 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


120g soft butter (we use salted, here)
50g white caster sugar
50g light brown sugar
1-2 tbsp gingerbread spice mix depending on how spiced you like it (ready mix or make your own – see below)

Cream all the ingredients in a bowl until smooth.

Gingerbread spice mix:
yield; approx 2 tbsp
1.5 tsp ground cinnamon
1.5 tsp ground ginger
1 tsp ground cloves
1 tsp ground cardamom

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.

(If using active dry yeast (granules), 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:

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

Heat the oven to 200 degrees Celcius (fan). Brush the buns lightly with beaten egg, then bake for 6-9 minutes or until golden and done. Watch it, they can burn easily and different ovens vary in temperature.

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) (if using) on top of the buns and cover with a damp tea towel. The tea towel stops the buns from going dry. We also like these just sprinkled with icing sugar which gives a nice, frosted feel.

Good luck!

13 Scandinavian Insults

November 2, 2017 | Leave a comment

13 brilliant Scandinavian insults

Feeling a bit annoyed, need to let some steam off? How about you do so with these rather wonderful Scandinavian insults – many of which are under used thanks to the influx of English – but they sound oh so lovely. These are just a handful from a loooong list, we had to stop somewhere. Give it a go and tell us if there are any of these you use, or any we have missed.

  1. Klossmajor (Danish, Norwegian) – Lit. Brick major – Someone super clumsy.
  2. Juksemaker pipelort (Norwegian) – Lit. Cheat maker pipe poo – Someone who cheats. The second half usually only added on by children.

  3. Snuskhummer (Swedish) – Lit. dirty lobster – used about dirty (old?) men staring at girls.
  4. Snoronga (Swedish, has Danish and Norwegian equivalents) – Lit. Snot child – someone snotty and spoilt; a brat.
  5. Klaptorsk (Danish) – Lit. Clapping cod – Someone doing something very stupid; much like a cod attempting to clap .
  6. Vatnisse (Danish, Norwegian) – Lit. cotton gnome – someone silly (with cottonwool for brains, perhaps)


  7. Narhat (Danish) – Lit. Fool’s hat – someone so stupid they’re not even worthy being called a fool, just the fool’s hat.
  8. Skitstövel (Swedish) – Lit. Shit boot – someone full of shit.
  9. Kronidiot (Norwegian) – Lit. Crown idiot – As stupid as you can get. The leader of the idiots.
  10. Korkad (Swedish) – Lit. Corked – Someone stupid.
  11. Bytting (Norwegian) – Lit. Swapee (ie. Being swapped) – someone so stupid or evil you think they have been swapped for someone from the underworld.
  12. Dumbom (Swedish) – Lit. Stupid barrier – Barriers are, in general, stupid because they are blocking the way, right? So a stupid-barrier is an insult you do not want thrown after you.
    dumbom barrier
  13. Mehe (Norwegian) – Lit. from Medhenger, meaning ‘with-hanger’ – someone who just follows and can’t think for themselves.Followers Mehe

Cinnamon Bun Recipes

September 27, 2017 | Leave a comment

Our Favourite Cinnamon Bun Recipes

There are as many cinnamon bun recipes as there are parents and grandparents – each claiming theirs to be the ultimate one, producing the softest, most cinnamon-y, comforting little bakes ever. But really – how wrong can you go when it comes to cinnamon buns? We are yet to meet a bun we didn’t enjoy.

Here are some of our favourite recipes – in no particular order.

  1. Classic Cinnamon Buns. Our go to dough for buns – sometimes filled with cinnamon, other times jazzed up with chocolate Always delicious – and easy to do.
  2. Filled Vanilla Buns. 6 different ways to fill a classic bun dough – we particularly love the blueberry version.
  3. Social Cinnamon Bun ‘Wreath’ – a lovely variation on the classic buns in a lovely big sharing version.
  4. Scandi Saffron Buns. Fragrant and aromatic – these are traditionally enjoyed in early December for St. Lucia – but they taste just as good now.
    Cinnamon Twists Bronte Aurell ScandiKitchen

    Phoro credit: Peter Cassidy, for Ryland Peters.

Zesty Prawn Crispbread Pizza

September 14, 2017 | Leave a comment

Prawn Pizza With Zesty Gremolata

A fresh and zingy pizza with plenty of flavour from fresh herbs, lemon zest, a mix of cheeses and fresh prawns.

  • 8 pieces Leksands triangle crispbread (or 1 round)
  • 100ml tomato sauce
  • 1 small onion + butter/oil for frying
  • 50ml ricotta
  • handful finely chopped basil
  • 60g mozzarella
  • Big handful grated cheese (e.g. Vasterbotten)
  • 2 handfuls finely chopped parsley, zest from 1 small lemon, 1 garlic clove grated – mixed to a Gremolata
  • Big handful peeled prawns
  • Seasalt and black pepper

1. Pre-heat oven to 225 degrees celsius.
2. Finely chop onion and fry in a bit of butter until soft – add sugar and let caramelise. Season with salt & pepper.
3. Spread the tomato sauce over the base. Add the onion, basil and ricotta – finish with the mozzarella and grated cheese.

Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with prawns and gremolata – serve immediately.



Zesty Prawn Pizza

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

Bacon & Mushroom Pizza

September 9, 2017 | Leave a comment

Crispbread Pizza With Bacon & Mushroom

Autumn in Scandinavia means foraging – for berries, fruits and mushrooms – so seasonal dishes often centre, or include, around these ingredients. Mushrooms are a favourite – especially the more elusive girolles (chantarelles). The following recipe is adapted for supermarket foraging – but feel free to use any mushroom you like.

  • 1 round Leksands crispbread
  • 100ml tomato sauce
  • 1 small onion + butter/oil for frying
  • 75g oyster mushroom
  • 1 garlic clove
  • 50g bacon or pancetta, fried until crispy
  • 1 egg yolk
  • 60g mozzarella + big handful grated cheddar
  • rocket salad to serve
  • Seasalt and freshly ground black pepper

1. Pre-heat oven to 225 degrees celsius.
2. Finely chop onion and fry in a bit of butter until soft – add pinch of sugar and let caramelise. Season with salt & pepper.
3. Chop the mushroom and fry until golden.
4. Spread the tomato sauce over the base. Add the onion, mushroom and your meat – finish with the mozzarella and grated cheese. Season with salt and pepper.

Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with whisked egg yolk and rocket salad – serve immediately.



Bacon & Mushroom Pizza

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

Payment types accepted
Secure Shopping with
Free shipping on orders over £60
£0.000 items