Monthly Archives: July 2015

Recipe: Delicious Daim cookies

July 23, 2015 | Leave a comment

Daim Cookies

Daim is one of the most popular chocolate bars in Sweden. It originated in Scandinavia during the fifties and was then bought by Kraft foods and renamed Dime. Now it’s back to being Daim again. You can get hold of lots of DAIM here There is something comforting about a delicious chewy cookie and a glass of milk. Add to this the decadent milk chocolate and crunch of the Daim bar and you take it to the next level. We made these cookies the other day – they are super chewy and delicious. Give them a go.
Course: Fika, Treats
Cuisine: Scandinavian
Servings: 22 cookies
Author: Bronte Aurell


  • 150 g butter
  • 150 g brown sugar
  • 100 g caster sugar
  • 300 g plain flour
  • 1 egg
  • 1 egg yolk
  • ½ tsp bicarbonate of soda
  • 2 tbs milk
  • ¼ tsp salt
  • ½ tsp vanilla sugar
  • 5 Daim bars 28g, roughly chopped

Variations (instead of Daim)



  • Melt the butter and set aside to cool down a bit.
  • Combine flour, baking soda, vanilla sugar and salt in a bowl and set side.
  • Combine the sugars with the cooled, melted butter and stir until no lumps remain. Combine egg, egg yolk and milk and mix with the sugar and butter until thoroughly combined.
  • Add the flour bit by bit until everything is incorporated, then add the Daim pieces (or mint candies and chocolate) and combine. Chill the dough for a few hours.
  • Pre-heat oven to 190C (180 fan).
  • Line your baking trays with paper and add approx. 40 grams of cookie dough in rough balls, about 5 cm apart. Cook for 8-10 minutes - or until just golden, then remove from the oven immediately and transfer to a cooling rack (the middle should still be slightly soft when you take them out of the oven – they will harden up after a while. The cookies will be best after about half an hour – slightly warm but chewy in the middle.
    Marabou Daim Bar 28g
    Marabou Mjolkchoklad Daim – Milk Chocolate With Daim 200g

Recipe: Cloudberry Baked Cheesecake

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Cloudberry Baked Cheesecake

We love cloudberries. Those delicious little wild Arctic berries. They look like over-plump orange raspberries - but the taste is unlike any other berry on the planet. Very tart and full of vitamin C.
Cloudberries grow in the wild and are notoriously hard to cultivate. The season is less than three weeks - and as the berries grow on long stalks, they are also hard to pick. No wonder that frozen cloudberries can fetch up to £40 a kilo - more, if fresh. Most berries burst at picking, so loads are made into jam.
Cloudberry jam is expensive - but we don't use it on toast, we use it with desserts or cheese - and we don't use a lot, as it is very rich. Always look for cloudberry with a high berry content (some places sell substandard sugar-filled jam at a cheaper price, but its worth going for a good brand, such as Onos and Felix - even better, pick up some homemade jams if you are ever in the Northern parts of Scandinavia (local village shops often sell these).
We know this forager called Karl-Gunnar. In the winter he hunts Elks (moose) on his land - and in the summer he forages cloudberries in his massive forest. The early autumn is reserved for mushrooms. There is no point in you asking Karl-Gunnar where his cloudberry patches are because he'll never tell you. Real foragers never tell. Anyway, Karl-Gunnar picked a huge bag of berries for me last year and brought over - and I froze them. I've been enjoying cloudberries through the winter and summer and now I'm running out. Good job it is the start of the season again.
A few days ago, I made a baked cheesecake - NY style. I do love a good baked cheesecake. Sometimes, I add the sour cream in the mixture, sometimes, on top - for this one, I decided to combine it and make the filling extra rich. There is something extremely satisfying about a baked cheesecake - it is creamy, dense and smooth all at the same time.
I sued half and half 'Nice' biscuits and 'Pepperkakor' - but any good biscuit will do for the base. I suggest hobnobs if you can get them or a combination of Nice biscuits and something plainer, like Digestives.
For this, you need a 22cm springform, quite a bit of tin foil and a larger oven tray that the 22cm springform can fit into.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Cake
Cuisine: Scandinavian
Servings: 10
Author: Bronte Aurell


  • 200 g biscuits I used half and half 'Nice' biscuits and 'Ginger thins' but you can use whatever combo you like of a good plain biscuit
  • 100 g melted butter
  • 650 g Philadelphia full fat cream cheese
  • 140 g caster sugar
  • 150 ml sour cream
  • 2 tsp vanilla sugar or extract
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 3 eggs + 3 egg yolks
  • ½ jar of cloudberry jam


  • Turn the oven to 150C (140, if fan oven)
  • Prepare the spring form - wrap the sides in tin foil to avoid water seap in when baking place in a water bath (ideally, use a 'no leak' spring form - Lakeland has these, they are brilliant). Place the tin in the larger roasting tin.
  • Crush the biscuits (either with a rolling pin or in a food processor) and mix with the melted butter. Add the mixture to the base of the tin - and press down evenly all around to form a uniform level layer at the base of the spring form.
  • In a mixer, add the cream cheese and whisk for 30 seconds to break up any lumps. Add all ingredients except the eggs and whisk to combine fully. Add the eggs and whisk again (don't over whisk or the result may be too stodgy).
  • Pour the mixture into the round tin. Pour approximately 2cm water into the larger tin - this will form a bain-marie and will help the cheesecake cook evenly.
  • Place in the middle of the oven and bake for 55 min to one hour depending on your oven - check it, it should wobble ever so slightly in the middle (but only a little). It may need another 5 minutes.
  • Turn off the oven and open the door. Leave the cake in there for an hour, then remove and place in the fridge for at least 4 hours.
  • To serve: Using a knife or metal spatula, carefully trace around the edge to release the sides of the cake, the open the spring form. It may be easiest to serve on the actual tray, especially if some water has come in contact with the base.
  • In a saucepan, heat the jam and a small splash of water. when warm (not hot), pour over the cake and spread carefully to cover. If you are lucky enough to have a few real cloudberries, add these to decorate.
    ScandiKitchen Wild Cloudberry Jam 200g

WIN The Legacy Box Set 1 & 2

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Did you catch The Legacy when it was on telly? Fear not – the box set is out soon and you can catch both seasons (and have yourself a wonderful Legacy-Marathon on a rainy day!).

Following the siblings inheriting their mother’s estate – and the subsequent issues with splitting the house and money – The Legacy is both exciting, wonderful, clever and comforting all in one. Well worth watching.

We’ve been given a box set to give away to one lucky winner – to be in with a chance to win, simply answer this easy question:

Which of these is not a town in Denmark?

a) Bøgballe

b) Middlefart

c) Gothenburg

Answer by email to iloveherring@scandikitchen.co.uk before Tuesday 21st July 2015 at noon.

Alternatively, if you don’t win, you can buy the DVD here

Usual rules apply (no cheating, one winner only, winner picked at random from correct entries, no alternative prize, winner will be notified by email, responsibility with this competition lies with ArrowFilms).


Recipe: A Simple Salad

July 2, 2015 | Leave a comment

A Simple Salad

It’s nearly the end of Asparagus and broad bean season, so best make this delicious little side salad this week.
Course: Salad
Cuisine: Scandinavian
Author: Bronte Aurell



  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp balsamic vinegar
  • salt
  • pepper
  • fresh tarragon to taste


  • Cook the beans in boiling water for 1-2 minutes, then throw in the Asparagus and cook for a further 2 minutes of cooking. Plunge into ice-cold water to stop the cooking process.
  • Arrange the asparagus on a plate, add the beans. Chop some fresh tarragon and scatter over. Add shavings of cheese, to taste, as top with dressing.
  • Serve immediately.

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