Monthly Archives: February 2015

WIN Swedish film ‘Tommy’ on DVD

February 26, 2015 | Leave a comment

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.

The DVD is out now – and available here

Fancy winning a copy? Then answer this easy peasy question to be in with a chance:

Which is these is not a Scandinavian town?

a) Middelfart

b) Hell

c) Cologne

Answer by email to iloveherring@scandikitchen.co.uk 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. 

Recipes: Ways to eat Kalles Kaviar


Kalles Kaviar – Three Ways

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
Cuisine: Swedish


  • 1 tube kalles kaviar

Option 1: The Basic

  • 1 crispbread
  • sliced hardboiled egg
  • butter

Option 2: A bit fancier.

  • toasted sourdough bread
  • smashed avocado
  • 1 poached egg
  • dill (optional)

Option 3: Extra Healthy

  • dark, seeded rye bread
  • butter
  • 2 hard 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.

Option 2: A bit fancier.

  • Toasted sourdough bread, smashed avocado, poached egg, squirt of Kalle's Kaviar. Optional dill.
    Fancier, requires a bit of prep - but really lovely.

Option 3: Extra Healthy

  • Dark, seeded rye bread, butter. Two boiled eggs, Kalles Kaviar squeezed out onto every bite of the egg.
    Very traditional - and the dark rye bread is super good for you.

Keep your Kalle’s Kaviar in the fridge both before and after opening.

    Kalles Kaviar 4-Pack (4 x 190g)
    £13.16 £12.00
    Abba Kalles Kaviar Dill – Smoked Cod Roe Dill 190g
    Abba Kalles Kaviar Original – Smoked Cod Roe 190g
    Rated 5.00 out of 5

Don’t go to school on an empty stomach

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Magic Breakfast Charity – Start your day doing something good

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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 meal they 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.

You can read more about Magic Breakfast right here

Thank you for your support in this – we feel very passionately about full bellies, about children’s right to learn. About child welfare, in general. And together, we can make a bit of a difference.


The Kitchen People



Making Tracks: Support Tony and Paul

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Screen Shot 2015-02-26 at 14.12.49

UPDATE: Tony and Paul made it to Nordkapp!

The guys were cold, very cold, but made it to the far north! Well done, guys!


Don’t forget you can still donate here: www.justgiving.com/teams/makingtracksarcticblast

UPDATE – Thursday 5th March 2014: The guys have passed the Arctic Circle.

Paul and Tony set off from ScandiKitchen on Sunday morning – and what a send off it was. Torben got to inspect the car and everything! Our lovely logo looked brilliant on the side of the old motor.

Please do follow the guys as they try to reach Nordkapp – they are posting updates daily on Facebook. And pop a few pennies their way: They are raising money for a great charity.

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Torben got a bit excited…

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.

In the meantime, any spare change, do donate to the great causes via their justgiving page here www.justgiving.com/teams/makingtracksarcticblast

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.

Follow Tony and his brother on their great Facebook page right here www.facebook.com/ArcticBlast2015 and on Twitter at @MakingTracksUK

To support Paul and Tony go to www.justgiving.com/teams/makingtracksarcticblast

Or text NORD77 £5 to 70070 or KAPP88 £5 to 70070 for each charity.

Recipe: Lovely ‘Frasvåfflor’ waffles

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Lovely 'Frasvåfflor' waffles

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.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Treats
Cuisine: Swedish
Servings: 8
Author: Bronte Aurell


  • 100 g butter
  • 180 g flour
  • 2 tsp baking powder
  • 2 eggs
  • 1/2 tsp salt
  • 1 tsp vanilla sugar
  • pinch ground cardamom optional
  • 200 ml whole milk
  • 100 ml sparkling water


  • Melt the butter and set aside to cool a bit.
  • Whisk all ingredients together, add the butter. Continue to whisk until you have a smooth batter. Leave for 20-30 minutes before using (give it a stir before using).
  • Heat up your waffle iron on a high setting. Add a ladle of batter and press down to make your first waffle. If it common knowledge that the first waffle never turns out well so don't worry about it.
  • Once the waffle is golden brown, remove and serve immediately. Don't stack them or they will go soft really quickly.
  • Serve with jam of your liking - we love cloudberry jam, strawberry and raspberry jam. Norwegians love sliced brown cheese on the warm waffles, too. Delicious.

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 


Oh, Zlatan, you legend

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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.

Recipe: Flødeboller mallow fluff cakes

February 12, 2015 | 1 Comment

Flødeboller mallow fluff cakes

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.
Prep Time8 hrs
Cook Time15 mins
Total Time8 hrs 15 mins
Course: Fika
Cuisine: Danish
Servings: 15 20
Author: Bronte Aurell



  • 200 g marzipan 50%
  • 50 g icing sugar
  • 40 g egg white approx. one egg white from a large egg – if using smaller eggs, weigh them

Mallow filling

  • 75 g liquid glucose
  • 150 g sugar
  • 50 ml water
  • 1 tsp lemon juice
  • seeds from one vanilla pod
  • 100 g egg white 3 and a bit egg whites – but do weigh them
  • 1 tbsp caster sugar
  • pinch of salt

Chocolate coating

  • 200 g tempered chocolate of choice I 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


  • Bases:
  • 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.
  • Mallow:
  • 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.
  • Chocolate coating
  • 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.

Recipe: Easy Mackerel open sandwich

February 5, 2015 | Leave a comment

Mackerel Open Sandwich

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.
Prep Time1 min
Total Time1 min
Course: Open Sandwich
Cuisine: Scandinavian
Servings: 1


Rebekka says to add (you best listen)

  • chopped shallots
  • drizzle of lemon juice


  • Dark seeded rye bread topped with mackerel and tomato straight from the tin. A dollop of (good quality) mayonnaise - and season. It's really delicious and is ready in about 24 seconds.

Recipe: Korv Stroganoff

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Korv Stroganoff

Korv Stroganoff. Ask any Swede and they'll tell you all about this quick mid-week favourite meal. It's delicious, even if it isn't the most photogenic of dishes.
Made with Falukorv, a cooked pork sausage, this dish takes only ten minutes to put together. Falukorv can be bought in our cafe shop or also on Ocado. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dinner
Cuisine: Swedish
Servings: 3 -4
Author: Bronte Aurell


  • 400 g falukorv sausage skin removed and chopped in large chunks.
  • 1 small onion chopped
  • 1 tbsp tomato purée
  • 1 tin chopped tomatoes
  • ½ stock cube diluted in a bit of hot water
  • 1 bay leaf
  • 250 ml milk
  • dollop of double cream optional
  • corn flour to thicken


  • 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.
  • Serve with rice.

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