Monthly Archives: April 2015

Scandinavian words that mean something different in English

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Scandinavian words that mean something different in English – a little guide


At the end of every fairy tale, they all lived happily ever after. Slut. You also slut when you finish a phone call. It means ‘end’. If you change your settings on your iphone to Danish, Swedish or Norwegian, every call will end with a ‘slut’.

Fartkontrol p S¯ftenvejen


We have fart controls. We have fart hinders. Our lifts fart. As do our buses. Fart means speed.

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A little prik will do. It means dot. You can also prik someone on Facebook and it means ‘poke’. But this isn’t 2008 so no prikking on Facebook.


We’ve got many slags of herring at ScandiKitchen. It means ‘type of’. Can also mean to beat or hit. Don’t slag me.

tvättlina 2


In Swedish, your laundry is known as your tvätt. Your washing powder could be ‘for all slags tvätt’.



There’s lots of slutspurting going on in the shops of Denmark and Sweden at sale time. It means ‘the final spurt’. It’s better than saying ‘end of sale’, isn’t it? In Sweden, it’s referred to as ‘Slut Rea’.


Nothing to do with boobs. It means ‘good’. But if you speak Scots or read The Broons, you already knew that, because it’s the same word in Glasgow too. Braw.


Titta ye not, because there’s no smut with this word in Sweden. It means ‘to watch’. People who watch TV are called ‘tittare’.

chef old man magnifico

Kock / kok

You can be Head Kock in Sweden. Or a Master Kok in Denmark. But only if you can cook, because that’s what it means.


It means ‘edge’. Yes, we know what it sounds like. But the edge of the plate is a ‘kant’.


When a Swede has a ‘kiss’, it means they’re urinating. Remember that one.





8 Reasons Zlatan Ibrahimovic is the Man

April 9, 2015 | Leave a comment


1. He’s a pretty good footballer. Last week, he celebrated his 100th goal for PSG.

2. He’s so good that he is a verb in Swedish AND French – to Zlatan.

More here

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3. He has his own search engine. Well, do YOU? No? Didn’t think so.  More here

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4. His name means ‘Golden’ in Bosnian.

Screen Shot 2015-04-09 at 21.29.37


5. He tattooed himself all over for World Hunger and made this video.

Even though the tattoos were temporary, the effect was brilliant.

6. He has some pretty memorable quotes:

What Zlatan bought his wife for her birthday:

”Nothing, she already has Zlatan.”

“A World Cup without me isn’t worth watching.”

“We are looking for an apartment (in Paris), if we do not find anything, then we will just buy a hotel.”

On being asked to trial for Arsenal: “No way, Zlatan doesn’t do auditions.”

Reporter – “Is your playing style Swedish or Yugoslavian?”

Zlatan – “It’s Zlatan-style.” 

More here

7. The Nice Guy who does the right thing sometimes


Zlatan was also once asked to donate one of his shirts to help his nation’s learning difficulties team compete in the INAS World Championships in Brazil. Fundraising efforts hadn’t gone as well as planned and they needed a signed shirt to fund raise. But Zlatan just said:

‘What the hell are you going with a jersey? What does it cost to go?’ When they said that they needed 350,000 Swedish kronor [£30,000], he asked for the account number and deposited it.”

Job done.

8. Oh, and because he’s so awesome, even cool dogs want to look like him:

(from ‘Dogs that want to look like Zlatan).


Easter in Scandinavia

April 2, 2015 | Leave a comment


After the long, dark nights of winter, Easter and the arrival of spring are truly celebrated in Scandinavia. Whether spent in the south welcoming the return of the spring flowers or spent escaping to the mountains in the North, getting in a few last runs on the slopes, Easter is a time of renewal for Scandinavians, celebrated with good food and good company (and perhaps the odd shot of aquavit or two). Peek into the history of the Viking north and you’ll find plenty of magic things that add to the richness of Scandinavian Easter celebrations.

Many of the Scandinavian countries have their own specific traditions associated with Easter, most of which stem from Christianity, but some of which have other origins and over the years have become part of the Easter holiday traditions.


In Denmark, for example, the tradition of writing “teaser letters” still holds strong and has done since the early 1800s. A teaser letter is a pattern carefully cut into a piece of paper with a little verse written between the cuttings. The sender then adds dots in place of his or her name and encloses a snowdrop – considered to be the first flower of the year in Denmark and a symbol of springtime and lighter days. If the receiver cannot guess who sent the letter before Easter, the prize for the sender is a nice big Easter egg. If, however, the sender guesses, the prize goes to the recipient (although, miraculously, most parents never do seem to be able to guess which letters are from their own kids).

In Norway a slightly different tradition is associated with Easter, and perhaps a slightly unusual one at that, with no links to anything much historic: around Easter, publishers rush to churn out masses of what are known to all Norwegians as “Påskekrimmen” – literally translated as ‘Easter Thrillers’ – and bookshops are filled to the brim with newly published crime novels. This fascination with “whodunnits” even extends to mini-thrillers being published in obscure places such as on the side of milk cartons. So, if this Easter you happen to bump into a Norwegian who has his backpack stuffed with a selection of gory crime novels, an orange and a ‘Kvikk Lunch’ chocolate bar, it’s pretty standard fare.


Sweden, on the other hand, has Easter celebrations that are deeply rooted in the old Christian witch-hunt times. The celebrations last from Maundy Thursday until Easter Monday. In the olden days it was thought that on Maundy Thursday, all the Witches would fly off on their broomsticks to the Blue Mountains in Germany to have a weekend of fun and dancing with Satan. Today, children in Sweden celebrate by dressing up as little witches, called påskkärringar (literally: ‘Easter Witches’): dressed in long skirts, headscarves, painted red cheeks and freckles. The kids go from house to house to collect money or sweets – this is the Swedish version of the North American tradition of Halloween.   The children sometimes also deliver an Easter Letter – the identity of the sender is always supposed to be a secret.

Easter time in Scandinavia is, of course, also about eggs – both the chocolate version, the version filled with sweeties, the painted version and the version that has a place on the traditional Scandinavian smorgasbord. In Sweden and Denmark, the traditional Easter lunch is pretty much the same as it is at Christmas time except minus a few of the heavier winter dishes. Plenty of herring, cured salmon with dill sauce, meatballs and beetroot salad and perhaps smoked or roasted lamb dishes. All washed down in the company of good friends and a bottle of something strong, such as the delightful aniseed flavoured Danish Aalborg aquavit.

Scandinavia comes highly recommended for Easter, whether you fancy walking through the budding green forests of Denmark in the south or feeling serene in the still snowy mountains of northern Scandinavia – there are certainly adventures to be had and beautiful scenery to be explored along with rich traditions in which to take part. Alternatively, be Norwegian right here at home and cosy up in front of the fire with a bunch of crime novels and dream of long summer days to come.



Recipe: Norwegian ‘Skoleboller’ buns

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Norwegian 'Skoleboller' buns

A Norwegian favourite – these cardamom buns with creme patisserie and coconut are such a delicious afternoon coffee treat.
Prep Time1 hr
Cook Time12 mins
Total Time1 hr 12 mins
Course: Fika
Cuisine: Norwegian
Servings: 10
Author: Bronte Aurell


  • 25 g fresh yeast or 13g of active dried yeast
  • 250 ml whole milk
  • 40 g caster sugar
  • 80 g butter melted and cooled slightly
  • 2 tsp ground cardamom
  • 1 tsp salt
  • 400-500 g strong bread flour
  • ½ egg



  • Activate the yeast if using active dried yeast:
  • Weigh out 13g of yeast granules, a pinch of sugar and 250ml warm whole milk (heated to 37 degrees -finger warm, but not hot). Whisk together, cling film the bowl and leave in a warm place to activate for about 15 minutes.
  • If using fresh yeast, add the warm milk to the mixing bowl and add the yeast, stir until dissolved.
  • Using the dough hook in your stand mixer, start the machine and add the cooled, melted butter – allow to combine with the yeast for a minute or so, then add the sugar. Again, allow to combine for a minute.
  • In a separate bowl, weigh out 400g bread flour, add the salt and the cardamom and mix together. Start adding the flour and spice to the mixture in the main bowl, bit by bit. Add the ½ egg. Keep kneading for about 5 minutes if using a mixer (longer if doing it by hand).
  • You may need to add more flour – you want the mixture to end up still a bit sticky, but not so much that it sticks to your finger if you poke it. At this stage, it is better not to add too much flour as this will result in dry buns. You can always add more later.
  • Once done, leave the dough in a bowl and cover with a tea towel or cling film. Allow to prove for around 30 minutes until it has doubled in size.
  • Dust your table top with flour and turn out the dough. Using your hands, knead the dough and work in more flour if needed. Cut the dough into 10 equal sized pieces.
  • Roll each piece of dough into a neat ball and place on a lined baking tray. Press down each roll until quite flat. Take a cup or glass that is approx. 2 inches (5 cm) in the base and use this to make a firm indent and hole in each bun. Fill the holes with a good tablespoon of Crème Patisserie and leave to rise, under a teatowel, for another 25 minutes.
  • Turn the oven to 200C.
  • Pop the buns into the oven to bake, for around 10-12 minutes. Watch the buns as the bake: they can go dark very quickly and you may also move the buns around in the oven if they are not baking evenly. The final baking time depends on your oven and you may have to adjust timings.
  • When golden, remove from the oven and leave to cool under a slightly damp teatowel (this prevents the buns from forming a crust). When cooled, make the icing: Mix hot water, drop by drop, with the icing until you have a smooth paste – the consistency like a thick syrup. Use a pastry brush to brush the sides of the buns with icing and immediately dust with the desiccated coconut before it dries.

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