Monthly Archives: May 2015

Recipe: Quick Strawberry Midsummer Cake / Snabb Jordgubbstårta

May 28, 2015 | Leave a comment

Quick Strawberry Midsummer Cake / Snabb Jordgubbstårta

Ever need to make an impressive cake in a jiffy? This one is so super easy - we tested it with two kids (Astrid 7 and Elsa 5) and Mamma helping with the piping of the cream. We all enjoyed this super easy 'ready to assemble' 'Jordgubbstårta' - a traditional Swedish strawberry layer cake enjoyed all throughout the strawberry season. Absolutely delicious.
Okay, this is a cheat's version. If you fancy making it from scratch, you'll find the recipe on our blog for this, too.
Author: Bronte Aurell


  • 1 pack of lagekagebunde
  • 1 pack of kagecreme a really good instant creme patisserie. Yes, really, it is very good - unlike most other brands available. Stir one sachet into a bowl with 400ml cold whole milk, whisk, leave to stand for a few minutes and its ready.
  • 1 jar of raspberry jam
  • 600 ml whipping cream
  • 800 g strawberries
  • 1 tsp vanilla sugar


  • Firstly, make the creme patisserie and set aside to firm up. Then whip all the cream stiff - adding a tsp of vanilla sugar to the mixture as you whip it.
  • Wash all the strawberries. I hull them as a go along, but you can do it in advance if you prefer.
  • On your serving plate, place one of the cake layers. Spoon out a few tablespoons of jam, toward the edges.
  • Mix the creme patisserie with 2 large heaped tablespoons of the whipped cream and mix well - this will give it a creamier texture. Add half of the creme patisserie on top of the jam and spread out evenly. Add one more cake layer on top.
  • Add a bit more jam and the rest of the creme patisserie. Cut up enough strawberries into smaller pieces to cover the creme patisserie evenly, then add the last cake layer.
  • Add a few tablespoons of the whipped cream to the top of the cake and spread evenly to cover the top. Add a piping nozzle to a piping bag and add the rest of the whipped cream. Cut off the end to allow the cream to come out, then carefully pipe out cream around the edge of the cake, from bottom to the top, until you have covered all the sides.
    Dr Oetker Kagecreme Vanilje – Instant Vanilla Creme 3x85g
    Torsleff Vaniljesukker – Vanilla Sugar 100g
    Karen Volf Lagkagebunde – Cake Sponges 3-pack

Recipes: Västerbotten cheese – three different ways

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It’s our favourite Swedish cheese. In Sweden, it’s known as the King of Cheese – and there is a reason for this: It’s utterly delicious.

Initially created in 1872 by a loving mistake, when dairy maid Ulrika Eleonora Lindström was wooed by the milk man and left the cheese at the Burträsk Dairy go spoilt while she went out for cuddles. They shelved the spilt cheese anyway – and tasted it over a year later, realising the mistake had resulted in an amazing cheese discovery. The dairy have since tried to make Västerbotten in other locations, but have failed: no matter what they try to do, it never tasted the same as when it’s made in the town of Burträsk.

We’ve been stocking Västerbotten cheese since the day we opened, before it was more widely available in the UK. We like to think of ourselves as small time Västerbotten pioneers, really!

Perhaps this is why the makers asked us to give some classes on how to use Västerbotten in your every day cooking. We went along last Monday and met some great bloggers and food writers at a cooking school in London – and went through some super simple ways how to use this amazing cheese.

Here are some of the recipes. We highly recommend you make the spread (‘Västerbotten crème’) – it may seem the most simple of the lot, but it’s worth it. Go on, you’ll know why, once you’ve tasted it.

Easy Västerbotten Cheese Quiche (Västerbotten Paj)

A great side dish for a crayfish party – this traditional cheese tart is really lovely served with caviar dressing.
Course: Dinner
Cuisine: Swedish
Author: Bronte Aurell



  • 125 g cold butter
  • 200 g plain flour
  • Pinch of salt
  • 1 egg
  • water, if needed add few drops if dough not coming together


  • 250 g Västerbotten cheese
  • 3 eggs
  • 100 ml whole milk
  • 250 ml double cream
  • ½ tsp paprika
  • salt
  • pepper
  • 25-28 cm Tart tin with loose base

Romsås Caivar Sauce:


  • Blitz your pastry ingredients in a food processor (egg and water at the end only) to form a dough, then leave to chill for about 30 minutes in the fridge.
  • Heat the oven to 180°C.
  • Roll out the chilled dough and line the pastry tin. Prick the base with a fork and blind bake using baking beans for 10-12 minutes. Remove the beans and bake for a further 5-6 minutes.
  • For the filling, mix together everything except the Västerbotten cheese.
  • Scatter the cheese on the base of the pastry, evenly all over – then pour over the egg mixture.
  • Return it to the oven for about 15-20 minutes. It’ll puff up quite a bit towards the end, but will turn golden on top. It’s done when it is ‘set’ so do keep an eye on it.
  • Leave it to cool before slicing. Serve cold or lukewarm.
    Västerbottenpaj goes well with romsås, a caviar sauce. Alternatively, if you can get real bleak roe (Löjrom), serve the tart with a spoonful of this, some crème fraîche and finely chopped red onion.

Romsås Caivar Sauce:

  • In a bowl, mix together 3 large tbsp. crème fraiche and one jar of red lumpfish roe (80g). Leave to set in the fridge, then stir again just before serving.

Vasterbotten Crème

They say some of the best things are the really simple things. This recipe is not really a recipe, more a cream cheese with flavour. I save all the crumbs off my Västerbotten make a delicious spread for crispbread.
Actually, that’s a bit of a lie… I grate it because there’s never enough crumbs for my consumption levels of this spread: It’s lovely.
Västerbotten pairs really well with a tart jam – such as cloudberry or lingonberry. The quantities below are just guidelines: For a spread at home, I prefer a strong, thicker mixture, but I sometimes add more crème fraiche if I want to use it as a dip. If I want to pipe out the mixture to use on canapés, add more of the cream cheese.
Course: Side Dish
Cuisine: Swedish



  • Mix the cheese and crème fraiche and cream cheese together. Season. You won’t need salt as the Vasterbotten is salty enough.
  • When smooth, use as desired - try to spread it onto crispbread. Top with jam and chives, if using.

Raw courgette salad with Västerbotten

Course: Side Dish
Cuisine: Swedish
Servings: 2


  • 2 courgettes
  • 1 bunch of rocket (or leaves of choice – although stronger flavours work well)
  • 50 g Västerbotten cheese
  • 50 g almonds

Simple dressing

  • 1 tbsp red wine vinegar
  • ½ tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • salt
  • pepper


  • Toast the almonds lightly. Shave the courgettes into thin strips length ways – this is best done using a mandolin (the slicer, not the musical instrument) or even a flat metal cheese slicer. The strips need to be quite thin.
  • Add the courgette to a big bowl, add the salad leaves and mix gently. Add the cheese and fold again.
  • Make the dressing by combining the vinegars and oil in a bowl, whisk well, season with salt and pepper. Dress the salad (you may have too much dressing for your taste – this salad doesn’t really need much, so you can reserve the rest for next time).
  • Arrange on a serving plate, scatter with toasted almonds and serve immediately.
    Norrmejerier Vasterbottensost – Gourmet Piece 165g
    Rated 5.00 out of 5
    Norrmejerier Västerbottensost – Mature Cheese 33% 450g

Top 5 Eurovision moments – from Mr Jørgensen

May 22, 2015 | Leave a comment

Our friend Mr Jørgensen is one of the most knowledgeable people about all things Eurovision. This is his low-down on this year’s main songs. If the song is not mentioned here, well, then…


Some strange David Guetta style stickman activity with the safest edgy singer you’ll ever find.


Mørland and Debrah singing about a monster. Mørland lives in Brighton, so we understand.


A song with real chorus and everything. They both wear headphones. It’s not a style we like.


Has to be seen to be believed. And then you still won’t believe it.


They crammed 10 songs into one song and gave it to a 16 year old.


Maybe next year….

Join us on Saturday at 20:00 on Twitter. We’re on @Scanditwitchen – and Mr. Jørgensen is on @misterjorgensen

WIN tickets for Nordicana 2015

May 14, 2015 | Leave a comment

Fancy going to Nordicana 2015?

Nordicana 2015 is taking place in London on 6th and 7th June. The line up is amazing: From Sofie Grabol (aka Sarah Lund) to Sofia Helen (Saga from The Bridge) to the cast of The Legacy (Arvingerne) – and many, many more.

Taking place at London’s Troxy, the event is held over two days and has screenings, signings, q&a sessions and lots more.

You can get your tickets right here: CLICK HERE FOR TICKETS

We’ve been given a pair of weekend tickets (worth over £140) to give away to one lucky winner – this is entry for two people for the weekend. To be in with a chance of winning, simply answer this easy question:

In (the Danish version of) The Killing, what was the name of the girl who was murdered?

Was it:

a) Gro Grønnegaard

b) Birgitte Nyborg

c) Nanna Birk Larsen

Answer to iloveherring@scandikitchen.co.uk before noon Sunday 24th May 2015.

Rules: Only one entry per person, one winner gets the pair of tickets. Tickets not transferable. No alternative prize. Judges decision final. No cash alternative. No cheating. Not open to employees of ScandiKitchen. All responsibility lies with promoters for this competition. No accommodation offered. Winner must be able to make their own way to London for the event. Tickets do not guarantee entry to select screenings and signings. We reserve right to amend competition at any time. One prize only available.



Eurovision Bingo 2015 – play along!

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It’s no secret that we LOVE Eurovision. Every year we play the Eurovision Bingo on Twitter as the final unfolds. Play along with us – using the Bingo Card below.

During the week before the big day you can pick up Bingo Cards ready printed at the shop – so pop by.

Or simply print the one below.


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