The lovely people at Arrow Films have given us 5 copies of the movie TOMMY to give away. Fancy winning a bit of Scandi cinema?
Here’s a bit about the movie: A week before Christmas, Estelle lands at Arlanda Airport. A year earlier, she had left Stockholm on the run with her husband Tommy and their daughter after Tommy had taken part in one of the biggest robberies ever in the history of Swedish crime. Estelle seeks out Tommy’s former cronies and claims that Tommy is on his way home and he wants his share of the take. Word spreads like wildfire through Stockholm’s underworld. If Tommy returns, the city will explode. And if he doesn’t … something even worse might happen.
TOMMY is the story of the woman behind the man behind the headlines. A modern myth about when the Queen returned and the city burned. About two sisters, two mothers, three daughters and their men.
Fancy winning a copy? Then answer this easy peasy question to be in with a chance:
Which is these is not a Scandinavian town?
Answer by email to email@example.com before Tuesday 3rd March at noon. Winners will be chosen at random from correct entries. Usual rules apply – no alternative prize. Winners must have a UK postal address. Responsibility for competition lies with Arrow Films. No cheating.
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).
Course: Open Sandwich
Option 1: The Basic
sliced hardboiled egg
Option 2: A bit fancier.
toasted sourdough bread
Option 3: Extra Healthy
dark, seeded rye bread
2hard boiled eggs
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.
Magic Breakfast Charity – Start your day doing something good
Don’t go to school on an empty stomach.
It’s a very sad fact that 1 in 3 children in England go to school without having eaten breakfast. Even worse, that for one in four kids, the school meal at lunch is the only proper cooked mealthey will have that day. Yes, you read that correctly.
The charity Magic Breakfast works with schools in deprived areas to ensure that children who most need it will get breakfast before the school day start. They provide porridge, bagels, toast and cereal – and the kids can then start their learning with full tummies. Because how can you learn anything when your tummy rumbles?
We are proud to announce that from this Saturday, we start working with Magic Breakfast:
Every time you buy a bowl of porridge at our place, we will donate one breakfast to a child via Magic Breakfast.
Just like that. A bowl for bowl.
So, when your mother told you porridge was good for you, well, little did she know it was also going to be good for someone else, too.
We’re expecting you all to pop by for our delicious oat and rye porridge with lovely toppings, such as nuts, seeds, fruit, honey, cinnamon – or maybe try Guest Porridge with raw-stirred Swedish lingonberries and pumpkin seeds.
We hope to make a long term working relationship with Magic Breakfast and we really want to continue supporting them as much as we can. So pop by and eat porridge at ours and feel full and happy in the knowledge that someone else will be, too.
Arctic Blast! Making Tracks – and heading to Nordkapp
We’ve got some buddies, Tony and Paul.
They have decided to raise a whole load of dosh for Anthony Nolan and Laukaemia Research. To do this, they have acquired themselves a seriously old banger of a car, pimped it all up and are driving from London to the upper most point of Norway – Nordkapp – in a week. Hopefully without breaking down or being chased by polar bears. Oh, and then they have to make it all the way back again. That’s 5000 miles.
Both Tony and Paul were diagnosed with the same blood disorder 18 months apart, but are now preparing for a 5000 mile return journey to the Arctic Circle next month, to raise money for blood cancer charities Leukaemia & Lymphoma Research and Anthony Nolan.
Paul (43) and Tony (45) Greer decided to embark on their “Arctic Blast” challenge, which starts on Sunday 1 March, as they share a diagnosis of myelodysplastic syndrome (MDS) and also lost their father to the same disease 20 years ago.
The guys have been carefully planning their route and the whole trip. On Sunday they will leave from ScandiKitchen at around 10-11 am in the morning – and we’d love for you to be there to see them off on their journey. The more the merrier. Bring flags, we’ll supply the coffee.
We will post updates from the guys along the way – and we’ll keep you all updated as their journey happens.
Oh, and if anyone spots the car along the way – snap a photo and send it to us and we’ll post it. Especially if you spot the big ScandiKitchen stickers at the side of the car. Oh yes, its real: ScandiKitchen has sponsored their very first car with stickers and everything.
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.
We may be a bit biased… Okay, we are. But we like our Zlatan, despite all his bravado. We do think quite a lot of him. And we really like his help in the World Food Programme and the match he played in Paris on 14th February 2015.
805 million people are starving today, most of these are children. No child should starve, no person should starve. We have enough food to feed the world twice over – but still people are dying. It’s time to take action.
Ahhh… Do you like snowballs and mallow tea cakes? Soft, mallow with chocolate coating? Then you’ll like these.
In Scandinavia, usually called ‘Flødeboller’ or ‘Gammeldags kokosbollar’, these are often made with or without a base, with light or dark chocolate, and various flavoured fillings. In recent years, a lot of konditors have started making gourmet versions – and people have followed suit at home, coming up with great creations.
Okay, so it probably isn’t the easiest thing to make at home. It’s also a bit messy. However, it is fun and it is really worth it.
40gegg whiteapprox. one egg white from a large egg – if using smaller eggs, weigh them
seeds from one vanilla pod
100gegg white3 and a bit egg whites – but do weigh them
200gtempered chocolate of choiceI use 70% Valrhona, but a milk chocolate will also give a lovely and lighter result and is preferred by little people.
Optional: 1 tbsp vegetable oil
In a mixer, blend marzipan, icing sugar and egg white until you have a smooth mass.
Turn the oven to 180 degrees and line a baking tray with parchment.
You can either pipe out 16-18 dollops of marzipan and flatten them into round even discs using some icing sugar to ensure it doesn’t stick to your fingers – or you can use icing sugar and roll them, then flatten them into shape. Make sure the discs are even and not too thick (they will puff up slightly during baking).
Bake for about 10 minutes or until golden. Leave to cool completely. These will remain slightly soft in the middle.
In a saucepan, bring sugar, glucose, water, lemon and vanilla to the boil. Using a thermometer, keep boiling until you reach 117-118 degrees. Be aware any less than this and your syrup will not set the right way and it will affect the result as the water will not have evaporated properly.
Meanwhile, get your mixer ready and lightly whisk the egg white with salt until they start to combine, then add sugar and keep whisking. Increase speed to high and start adding the syrup in a very, very thin stream. Once combined, leave the mixer on high for 8-10 minutes. It does take this long to get the thick, peaky mallow.
Prepare a piping bag with a star nozzle. Add the mallow filling and carefully pipe out mallow on each base, taking care to leave a bit of ‘edge’ free and they may sink slightly. Aim to have a good high top on each mallow. Leave the set for 5-6 hours or speed up the process by popping them in the fridge.
Tempering chocolate: If you are a dab hand at tempering chocolate, prepare it in your usual manner. If you are not sure about tempering, melt half the chocolate and then as soon as you have a hot liquid, add the other half and take off the heat and stir until completely melted.
You can also simply melt a chocolate covering or cheaper chocolate, although it might discolour slightly and not dry properly. It will still taste nice, so don’t panic if you are not sure how to temper chocolate. Top tip: Add a small bit of vegetable oil to the hot chocolate if you wish a thinner coating of chocolate on your mallow buns.
Place a mallow bun on a baking grid, just over a bowl. Using a spoon, pour over chocolate until coated, then move with a spatula to a different tray to dry. Repeat until done. You may have to pour excess chocolate back from drip bowl.
Decorate with freeze dried raspberries or sprinkles – or maybe add desiccated coconut for that snowball effect.
We recommend you do use a base for these. Some people like to use small round wafers, others simply use store bought round short bread type biscuits (look for something approx. 5cm in diameter or smaller). I quite like the ones with a soft baked marzipan cake base, as long as they are baked quite fine and these are the ones in this recipe. But by all means, skip the base-step and buy whatever you prefer – tuiles and round wafers work particularly well.
Do make sure you have both liquid glucose as well as a digital thermometer for the filling, as you need an accurate temperature check. Also, you can’t do this by hand: you need a mixer with a whisk attachment.
There are the open sandwich recipes that never make it to the books but that are so easy, so traditional.... This one, my mother served for us for lunch as kids. In fact. most Danish mothers will have served this to their kids. It's one of those open sandwiches we grow up on. It's unlikely you'll ever find it in any book, but that doesn't make it any less delicious.
In a saucepan, add a bit of oil and cook the onion until soft. Add the sausage and stir. Add tomato purée, chopped tomatoes and stock. Continue cooking for a few minutes, then add the milk and bay leaf. Season with salt and pepper and a bit of sugar, if needed.
Thin a tbsp cornflour with some water and add to the pot to thicken. Add cream at the end, if using.