Tag Archives: swedish

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.

Scandi Ice Creams – Now Available

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The ice creams we remember from our childhoods plus some new favourites! Do you dare trying the salty liquorice one?

We’ve got everything from Piggelin to Københavner – to Dumle, Daim and more.

 

Available in store now – pop by and get yours before they’re gone!

13 Useful Scandinavian Insults

April 27, 2018 | 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 – like the wonderful ‘Suppegjøk’ (Norwegian) . Lit. Soup cuckoo – Someone ditsy and silly. ‘You’ve lost your wallet AGAIN? You soup cuckoo!’

    1. Klossmajor (Danish, Norwegian) – Lit. Brick major – Someone super clumsy.
      klossmajor
    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.
      snuskhummer
    4. Snoronga (Swedish, has Danish and Norwegian equivalents) – Lit. Snot child – someone snotty and spoilt; a brat.
      Snoronga
    5. Klaptorsk (Danish) – Lit. Clapping cod – Someone doing something very stupid; much like a cod attempting to clap .
      Klaptorsk
    6. Vatnisse (Danish, Norwegian) – Lit. cotton gnome – someone silly (with cottonwool for brains, perhaps). EDIT: also used about person that never stands up for anything or anyone, but always gives in (thank you Fredd!)
    7. Narhat (Danish) – Lit. Fool’s hat – someone so stupid they’re not even worthy being called a fool, just the fool’s hat.
      Narhat
    8. Skitstövel (Swedish) – Lit. Shit boot – someone full of shit.
      Skitstovel
    9. Kronidiot (Norwegian) – Lit. Crown idiot – As stupid as you can get. The leader of the idiots.
      kronidiot
    10. Korkad (Swedish) – Lit. Corked – Someone stupid.
      korkad
    11. Bytting (Norwegian) – Lit. Swapee (ie. Being swapped) – someone so stupid or evil you think they have been swapped for someone from the underworld.
      bytting
    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

 

 

Scandinavian Easter: 7 random things

March 22, 2018 | Leave a comment

 

7 random facts about Easter in Scandinavia

  1. In Sweden, the children dress up as little Easter Witches on Easter Sunday and go door to door, asking for sweets and treats.
  2. Norwegians are obsessed with reading who-dunnit-crime novels at Easter – sales triple all over Norway in the run up to the holidays. Norwegians like to go to their hytter (cabins) for Easter – and there, they read crime novels when they are not skiing. So obsessed are they there are even little crime stories printed on milk cartons over Easter so they never have to stop reading. Solving crime over breakfast? So very Norwegian, it seems.

    paskekrim melkekartong norwegian Easter milk carton
  3. Scandinavian Easter Egg traditions are people buying an empty cardboard shell and filling it with their favourite sweets, rather than just a huge chocolate egg. We like a mix of everything – sweet, sour, salty, liquorice, chocolate, marshmallow, and perhaps and extra Kvikk Lunsj, Kexchoklad or marzipan eggs for good measure.

    Easter eggs
  4. The Easter lunch is usually a huge Smorgasbord (with various regional variations and names). There will be pickled herring, every sandwich topping your mother and grandmother combined can think of, and lots of egg things. Maybe dyed, maybe scrambled, fried or boiled.

    Picture: TT via dn.se

     

  5. Easter in Scandinavia is called Påsk (Sweden), Påske (Denmark, Norway). An Easter egg is known as a Påskägg / påskeæg / påskeegg – and is gifted on Easter morning. We also like decorating with little chickens – usually slightly deformed with a leg out their head or an eye on their bum. They are, of course, called ‘påsk-kycklinger’ / ‘påskekyllinger’ – Easter chickens.
    Easter egg chicken decorations
  6. You’ll see many places with decorated twigs – feathers and other types of decorations, depending on area. This is a Påskris – Easter Twigs – to signify Christ’s suffering – originally used to lash out at people as a tease – and in some areas, get people out of bed on Good Friday morning. Nowadays, used mainly as decorations.
  7. Easter is the absolute last time you will see Semlor anywhere in Sweden. Most of these lovely luscious Lent buns are already gone at this time of the year, but for those still clinging on, Easter marks the final hurrah, signalising the end of the season. No more semlor until next year.
    skarsgaard semlor

Things that happen when you live with a Scandi

March 14, 2018 | 1 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.

Manners

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.

How to Enjoy Autumn like a Scandi

October 18, 2017 | Leave a comment

How to Autumn like a Scandi

Or what we think about when it is biting cold, rainy and dark. It is the little things. From the smell of your coffee in the morning, to the fact that you can wear your old bright knitted socks that grandma made and perhaps spend some hours in the kitchen baking with cinnamon. Let’s go on…

  1. Autumn is the perfect time to go full fledged HYGGE. Candles EVERYWHERE.
  2. We can finally wear all the knitted socks we own…

  3. …and our (Christmas) jumpers
  4. We can eat lovely traditional food such as Fårikål (lit. Mutton in cabbage – Norway’s national dish; mutton or lamb stewed with cabbage and peppercorns and not much else) and Korv Stroganoff (the Swedish sausage version of the stew named after a 19th century Russian count).
  5. ..and cover everything in cinnamon. Buns, apple cakes, porridge, crispbread..yum! 
    cinnamon buns - cinnamon rolls - skillingsboller
  6. We can go hiking like a Norwegian in bright, weatherproof jackets, with a Kvikk Lunsj to match. They taste best when enjoyed outside in the fresh air, you know (and on the inside, contains the Norwegian rules of the mountain to help you stay safe. If you can read Norwegian, that is).

  7. We can FINALLY wear our Sydvests (sou’westerns).

  8. And we finally don’t have to defend our multiple-cups-of-coffee-by-9am habit – the colder dark mornings being the perfect excuse.  
  9. Fredagsmys is back on the agenda; It is, year round – but in summer sometimes UTEPILS takes precedent (Utepils = the Norwegian concept of enjoying a beer outside whenever there is a sliver of sunshine and warmth in the air (read; warmer than 4 degrees)

    Fredagsmys fredagskos 
  10. And, some say it is a bit early, but it still makes us happy to start planning our Glögg parties…

  11. …and our gingerbread baking competitions..

    Just your casual Scandi gingerbread house production.

    (We know, we KNOW! The last two are strictly for The season that shall not yet be named. But when autumn is grey, dark and cold it is nice to let yourself be just a teeny bit excited about the next thing. We can almost smell the glögg! No, it is not too soon – we have some already..)

What else do you like about autumn? Anything we missed, pop it in the comments please.

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.

Vanilla buns, six ways.

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Vanilla buns, six ways

Once you are bored with cinnamon buns, where do you go?

Vanilla is where it’s at. This week, we decided to make a few different versions using the same base dough and basic filling.

There are as many recipes for buns in Sweden as there are people who bake them. We like this one: it’s simple, it’s straightforward and it just works. It forms a great base from which to experiment with your own flavours and fillings. The addition of egg to the dough makes the dough richer than usual. We’ve upped the butter, too – again, you can reduce it but we think it works well with the vanilla.

This recipe makes about 36 Vanilla buns of medium size.

Dough Ingredients

50g fresh yeast

500ml whole milk, luke warm

200g very soft butter (melted also fine)

80g caster sugar

1000 g plain bread flour (or between 800-1000g, depending on the flour)  – we always use Swedish Vetemjol flour for perfect results.

1⁄2 tsp salt

2 tsp ground cardamom

1 egg

 

Filling for Vanilla buns (filling #1, used also in 2-5)

175g butter (soft, spreadable)

4-5 tsp vanilla sugar (we prefer torslefs vanilla sugar)

Seeds from one vanilla pod

150g normal sugar

1 egg for brushing

100-150g of pearl sugar to decorate

 

The dough:

Heat the milk to 36-41 degrees and add in a bowl with the yeast, stir until dissolved. Add the butter, sugar, salt, cardamom, egg and enough flour to make the dough combine. You’ll need about 700-800g of flour – but add a little at the time, keeping the mixer on continuously (using the dough hook). Keep the rest of the flour back for kneading. Work the dough until it almost stops sticking and has a shiny surface – about 6-7 minutes with a mixer, longer by hand (add more flour if you need to). The dough should only just reach the point of not being sticky.

While the dough is rising, whisk butter and vanilla together until smooth and spreadable.

Leave dough to rise until it’s doubled in size (30-40 mins). Work through with more flour until dough stops sticking and can be shaped, then cut the dough in half and roll out the first piece in a rectangular shape (around 45cm x 35cm). Spread a generous amount of the vanilla butter evenly, then roll the piece lengthways so you end up with a long, tight thin roll. Cut 18 slices of the dough and place each swirl onto your baking tray – a good space apart from each other as they will rise again.

Repeat with second half of dough. Leave to rise for 20 minutes.

To make buns with the rest of the the dough:

Turn the oven to 220 degrees (a bit less if using a fan oven).

Brush all buns gently with remaining egg (you may need a bit more egg) and sprinkle a bit of pearl sugar on each bun. Bake at 220°C for about 8-10 minutes (turn the heat down a bit midway if you feel they’re getting too brown) for the buns – but for the longer rolls, turn the heat down slightly and bake nearer the bottom of the oven for around 20 minutes – take care not to burn them. As this dough contains sugar, the buns can go dark brown in a split second, so keep an eye on them.

As soon as the buns come out of the oven, cool down under a damp, clean tea towel to stop them going dry. If you prefer a stickier surface, brush with a light sugar syrup or normal light syrup as soon as they are baked.

The buns freeze well (freeze in plastic bags as soon as they have cooled).

 

Filling option #2

Vanilla and Crème Patisserie

Either make a batch of crème patisserie or simply make a portion of instant vanilla creme – whisk 400ml whole milk with 1 sachet of power, leave to stand for 15 minutes and its ready to use.

Follow recipe as above – but before rolling the buns tight, spread a thin layer of vanilla cream across the dough, then roll and proceed as recipe.

Filling option #3

Blueberrries

With or without the vanilla crème, add fresh or frozen blueberries to the dough before rolling. Simply scatter a handful of blueberries and then roll and slice.

Filling option #4

Tart berries

With out without the vanilla crème, add fresh cloudberries (or frozen) to the dough before rolling. Simply scatter a small amount of berries across, roll and slice.

Filling option #5

Marzipan & Vanilla knots

Roll dough out and in the recipe. Take half a packet of Mandelmasse, marzipan (or similar graded marzipan) and grate about 100g across the dough. (after you have added the vanilla sugar)

Instead of rolling the dough, simply fold it in half lengthways – then cut into 18 strips and make bun ‘knots’. You can check out this video for hints of how to make bun knots – it’s surprisingly easy and it distributes the filling well.

Filling option #6

‘Skoleboller’ – School buns.

Most popular in Norway, these buns are super lovely. For this version, you do not need the vanilla sugar – but you do need the crème patisserie.

Shape the dough into 36 round balls and place on baking trays. Press each ball a bit flat and make an indent in the middle. Add a large teaspoon of vanilla crème patisserie to each bun and leave to rise for about 15 minutes. Bake as directed in recipe.

Once removed from oven, let cool for a bit then pipe out some icing (icing sugar mixed with a teeny bit of warm water) on each bun. Place your desiccated coconut in a soup bowl and dip the bun, icing side down, into the coconut.

 

 

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.

Enjoy!

—–

Zesty Prawn Pizza

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

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