The most popular item we sell, by miles, is Kalles Kaviar – a creamed cod roe spread from Sweden.
Yes, we know – it doesn’t sound so fancy to the person who hasn’t tasted it. We are aware of this. But 9 million Swedes can’t be wrong. Oh, and Norwegians enjoy cod roe too… And all the other people in the world who are now addicted.
If you want to try it, we suggest adding it to your breakfast, as is the place you most often see Kalle’s Kaviar in Scandinavia (The Norwegian brand of same product is called Mill’s Kaviar, in case you were wondering).
Option 1: The Basic.
Crispbread, butter, sliced hardboiled egg, a neat squirt of kalle’s Kaviar. Done.
This is by far the most Swedish way to enjoy it. Utterly delicious. Highly recommend Leksands Crispbread for this.
These beautiful heart shaped waffles are served all over Scandinavia. There are many different recipes (probably as many different recipes as there are people who make them). In Norway, they tend to have a softer consistency – whereas in Sweden, they are crispy and eaten straight out of the waffle iron.
Norwegians love brown cheese on their waffles – and Swedes and Danes favour strawberries, strawberry jam and whipped cream. In the North of Sweden, the ultimate apres-ski treat are warm ‘frasvåfflor’ with a dollop of cream and a dollop of cloudberry jam. Absolutely delicious.
We also celebrate Waffle day at the end of March – so stay tuned for many more waffles ideas, offers and specials at the cafe.
This recipe is a more Swedish one – don’t make these in advance, as they only stay crispy for a little while. Serve with jam, cream or simply a dusting of icing sugar.
We don’t add sugar to this batter – but if you prefer a sweeter waffle, by all means do.
To make these, you need one of those fancy heart shaped waffle irons – we have found a link to a seller in the UK here
Every December, Swedes travels to our shop from afar to get hold of saffron powder so they can make Lucia buns. Saffron powder is ground saffron and gives off a very intense yellow colour and flavour. If you cannot get hold of saffron powder, use strands but grind them slightly and infuse them in the milk before using to maximise the colour.
Saffron buns are eaten all throughout December – but mainly for the day of St Lucia on 13th December.
You can shape the buns into the traditional ‘S’ shape or even make a saffron plaited loaf.
Our Bronte is Danish and likes to cut her saffron bun open and spread with butter. All Swedes laugh at her in disbelief. She doesn’t care because it’s really really nice. But if you chose to do it, don’t tell the Swedes or they may deport you to Lapland or something.
1g saffron powder (2 sachets) (if using strands, grind and soak in the milk beforehand)
400ml whole milk
130g caster sugar
200ml plain Quark or greek yoghurt (room temperature)
1 tsp salt
175g butter (soft and room temperature)
Approximately 700-800g plain bread flour such as – Vetemjöl or strong Canadian Bread Flour
Handful of raisins
Egg for brushing
Heat the milk to about 38°C. Add the yeast and milk to a mixer with a dough attachment. Mix until the yeast has dissolved, then add the saffron powder.
Add the sugar, salt, quark and mix well. Begin to add the flour gradually while mixing, and egg. Add the softened butter. Keep adding flour until you have the right consistency. Keep mixing until you have a dough that is still sticky, but doesn’t stick to your finger too much when you poke it. Too much flour makes the saffron buns dry out quickly. If you’re using an electric mixer, leave it to knead for about 5 minutes, or knead by hand for 10 minutes. Leave the dough to rise until doubled in size.
Knead by hand, using just enough flour that you’re able to work with the dough but it doesn’t stick. Add enough flour to make it so that you are just able to work with the dough in your hands. Cut the dough into around 24 equal-sized pieces. Roll each piece in your hand into a cylinder, then transfer to a lined baking tray and mould into an ‘S’ shape (see the picture). Add a single raisin to the centre of where the ‘S’ shape curves (two raisins for each bun) and leave to rise again for around 20 minutes.
Preheat the oven to 200°c. then brush gently with egg and pop them in the hot oven for around 10-12 minutes. The buns should have a very slight tinge of brown on top, but not so much that it stops the nice yellow colour from showing. Turn down the heat a bit if you find the buns are getting too brown.
Leave to cool under a damp tea towel (this prevents them from going dry) as soon as you take them out of the oven.