November 26, 2015 |
Meet our lovely Malin, who is working at Stockhome Warehouse as a Christmas Elf this winter…
Hejsa, I’m Malin Henriksson, and I’m Swedish
I Randomly stumbled upon job ad online, been here almost two months as a Christmas Elf at the Stockhome Warehouse.
Favourite food items we stock? My favourite thing we stock is Ballerina biscuits
Least favourite thing? Surstromming..
Best track on the cafe playlist? Abba – The Winner Takes it Alll
Favourite open sandwich? Roast beef!
For me, the best place in Scandinavia is The West coast of Sweden
For Christmas I’m heading home to Scandiland to see the family
What motto do you live by? “It is what it is, it will be what it will be.”
First record you ever bought? Gyllene Tider – Best of (yup, even as a kid my cool factor was through the roof)’
When I was 8 I had a pet gold hamster.
In 10 years, I’ll likely be approaching a slight mid-life crisis but hopefully still enjoying life and whatever it brings me!
Nationality: Scandinavian-obsessed Brit, learning Norwegian.
I was a regular customer at ScandiKitchen for years, and now I’m the Café Manager, getting to work with the best people and facing daily food temptations.
Favourite food items we stock? My favourite thing we stock is Nidar Smash! It’s my drug. Tine Gudbrandsdalost (Norwegian brown cheese – the Red One). Also K-Salat Remoulade and Felix Rårörda Lingon. And Polarbröd Rågkaka. And Pågen LingonGrova bread. A regular Kvikk Lunsj fix is also necessary…
At a push, I would say that I’m not crazy about Kalles (yes, I actually said that). Though I have yet to try Surströmming.
Best track on the cafe playlist? Anything by MØ.
Favourite open sandwich? Skagen salad on sourdough. People need to keep me away from this sandwich. Followed by a healthy portion of Love Cake. Or our Christmas Gingerbread Cake.
Best place in Scandinavia?
Oslo, Copenhagen, Reykjavík. The Norwegian fjords are too stunning for words. And a road trip through Iceland is breath taking.
For Christmas, I’ll be mainly sneaking as much Scandinavian Jule food into my family’s mouthes as possible, alongside a spot of cat-sitting and writing a chapter for a friend’s book.
What motto do you live by? Don’t cry because it’s over: smile because it happened.
In 10 years, I’ll be living in Oslo or Copenhagen (or anywhere else in Scandinavia).
Lussebullar - Lucia Celebration Saffron Buns
Scandinavians celebrate St. Lucia’s Day on 13th December – the day we wake up early and sing the light into the darkness. Processions of children in white robes tied with red sashes walk through towns holding candles. At the front, a girl – the Lucia Bride – wears a wreath of real candles in her hair. In Sweden and Norway, saffron bread and buns are traditionally eaten on this day, and they are referred to as Lussebullar, Lusseboller or Lussekatter depending on where you are. We also enjoy these buns at our famous Glögg parties - they are proper festive.
Servings: 30 buns
- 50 g fresh yeast or
- 25 g dried yeast
- 400 ml whole milk heated to 36–37°C
- 1 g saffron powder if using saffron strands, grind to a powder in a pestle and mortar and soak in the milk beforehand
- 150 g caster sugar
- 200 g plain skyr quark or Greek yoghurt, at room temperature
- 1 teaspoon salt
- 1 egg
- 175 g butter softened, at room temperature
- 800 g white strong flour
- handful of raisins
- beaten egg for brushing
- 3-4 baking sheets greased and lined with baking parchment
If using fresh yeast, add the yeast and milk to a mixer with a dough hook attached. Mix until the yeast has dissolved, then add the saffron powder. If using dried yeast pour milk into a bowl, sprinkle in the yeast and whisk together. Cover with clingfilm and leave in a warm place for about 15 minutes to activate and become frothy and bubbly. Add the saffron powder. Pour into a mixer with a dough hook attached. Add the sugar and mix together for a minute or so, then add skyr, quark or Greek yogurt, salt and egg, and mix well. Gradually add the softened butter in pieces and begin to add the flour gradually while mixing, making sure there are no lumps of butter. You’ll need around 800 g or so of flour, but the exact amount depends on how the dough feels. Keep mixing until you have a dough that is still sticky, but doesn’t stick to your finger too much when you poke it. Too much flour makes the buns dry. If you’re using an electric mixer, knead for about 5 minutes or knead by hand for 10 minutes. Leave the dough to rise in a warm place until it has doubled in size (about 30–40 minutes in a bowl covered with clingfilm).
Turn the dough out on a lightly floured surface and knead until smooth. Cut the dough into 30 equal-sized pieces. Roll each piece in your hand into a long cylinder, then transfer to the baking sheets and mould into an ‘S’ shape (see picture opposite). Add a single raisin to the centre of the point where the ‘S’ shape curves (two raisins for each bun). Leave to rise again for 25 minutes.
Preheat the oven to 200°C (400°F) Gas 6.
Brush gently with egg and bake them in the preheated oven for 10–12 minutes. The buns should have a slight tinge of brown on top. Leave to cool under a damp dish towel (this prevents them from becoming dry).
Jästbolagets Kronjäst – Fresh Yeast 50g – 2-pack
The ScandiKitchen Cookbook by Bronte Aurell
Kockens Saffran – Saffron 0.5g
November 19, 2015 |
It’s that time of year again…. We are super excited to launch Pimp My gingerbread House 2015.
Every year we run a great competition:
Take one basic Gingerbread house kit from ANNA’S and pimp it up to the best of your abilities. Think outside the box: be creative, be crazy, be super attentive to detail. Whatever is your strong side, put that into the little house.
When you are done, send us a picture of our house and we will put the best ones up on Instagram and Facebook and the blog during December.
We have four categories:
Adult – Beautiful: This is the main award. The most beautiful house you can make from a very basic kit of gingerbread house.
Adult – Super Creative. This is the crazy house – like the house eaten by dragons, murder scenes, brothels, discos – whatever you can do to pimp up your house to silly standards with great use of imagination.
Child – up to 7 years old. It’s okay that you Mum and Dad help out, but here we do want to see real kids efforts. We know what seven year olds can do with a ginger bread kit – we want to see kids being allowed to unleash creativity. It’s fine to add Lego men and other toys to the mix or make a gingerbread house for your favourite dolls.
Young person 8-16 – We want to see your imagination run wild here. Make the house your own.
THIS YEAR’S PRIZES:
First prize this year in category ‘beautiful’ is £50 online OR in-store voucher for ScandiKitchen, a signed copy of our cookbook and one of our fancy new mugs.
Adult – Creative – prize – A hamper full of goodies and treats plus a signed cookbook.
Children under 7 prize: Sweeties. And more Sweeties. So many sweeties your Mum will be quite annoyed with us all the way through till January.
Young person 8-16 prize: Sweeties. And more Sweeties. So many sweeties your Mum will be quite annoyed with us all the way through till January, probably.
- All entries MUST be made from a basic Gingerbread House kit. We stock the one from Anna’s, which is the preferred one, but if you use the IKEA version that is also fine (they are similar in shape and size). Basically, the basic shape of the house must be the same so we can see just how creative you can be with a pre-fab kit. Any entries not made from the similar in size and shape to the Ikea and Anna’s kit will not be accepted, sorry.
- When you submit photos, you need to state what category you are entering into.
- Only one entry per person
- If more than one person submits the same entry, the prize will be shared (if you win the lamp, you will have to fight).
- No alternative prize, no cash prizes, no exchanges.
- Entries must be received before 18th December 2014 at noon to email@example.com
- Employees of ScandiKitchen ltd not eligible to enter (No, Rebekka, you can’t…)
- Winners will be picked by a jury of lovely people (most likely a selection of our customers – we usually pick 5 judges from Twitter to help us out).
- The judges decisions are final.
- Prizes can be sent to UK address only.
Send your photos to firstname.lastname@example.org before 18th December at noon to enter the competition. We look forward to seeing your creations.
The Kitchen People x
We would like you to meet… our Sally
Hejsan, my name is Sally. I’m Swedish.
I’ve been at ScandiKitchen now for a year and a half. I ended up here when I’d been living in London for a while, got loads of carvings for dill crisp and gräddost – payed a visit to the cafe and then terrorized the placed until the hired me!
My job at ScandiKitchen is mixed – I’m both a Barista and Kitchen Angel. I get to work both in the Kitchen and Front of House. It works well – I can do varied shifts and I study at uni alongside work, so no days are too samey.
My favourite food at ScandiKitchen is crispy onions or Super Piratos – can’t decide
My least favourite thing is Kalles Kaviar or surströmming – equally awful!
Best track on the cafe playlist is “Does your mother know” by ABBA.
My current favourite open sandwich is the Avocado, tomato, baby coriander and pumpkin seeds.
When I go back to Sweden, I love going to Herman’s Cafe in Stockholm.
At Christmas, I’m planning to eat my own body weight in Aladdin and Paradis chocolate, watch Love Actually at least four times, get drunk on mulled wine, dance around the Christmas tree and read all the Harry Potter books. Again.
First record I ever bought was The Best of Bowie cd. My little seven year old self thought he looked cool.
We would like you to meet… our Thom
Hi, I’m Thom, I’m half British and half Swedish. I grew up in the UK and 4 years ago decided it was about time to learn Swedish, so moved to Gothenburg and afterwards did a masters in photography there, too.
I started working in the cafe at the beginning of Advent last Christmas, helping people pick out their Christmas food. It’s fun making people happy with Christmas hams. Before I moved to Sweden I used to eat all of Scandikitchen’s buns and once had the Swedish happy birthday song sang at me by the staff! I’m now Assistant Manager and helping to organise Operation Christmas.
At the moment I’m trying to decide on my new job title. Current favourite is PhanThom Menace.
My favourite chocolate is: Marabou, Marabou, Marabou, all of the Marabou (Swiss hazelnuts, black liquorice, the orange one, the plain one, salty almonds, THE NEW KWIKK LUNSJ ONE, with salt!), Jordnötsringar (peanut flavoured ring crisps), filmjölk with homemade musli and grated apple, lingongrova bread with Skagen and ground black pepper on top or Falu crisp bread with Swedish liver pate and smörgåsgurka.
My least favourite food is surprisingly, not surströmming! You just don’t need to eat it more than once a year! I think some of the Danish cheeses are my least favourite – they can be a bit smelly.
Best track on the cafe playlist? I love Magnus Uggla’s Somertid.
Favourite open sandwich? Chicken and asparagus with basil, it’s fantastic. My three piece is that, then sweet potato salad and egg and prawn.
Best place in Scandinavia? On an island in the summer, or by a lake (warm enough to swim in) in the forrest – Delsjön outside Gothenburg is lovely.
This Christmas, I’m having a Swedish Julbord with my family in the UK on the 24th and then croissants and champagne for Christmas Day breakfast followed by presents (yes, even with our main Christmas meal on Christmas Eve my parents still make us open presents on the 25th after breakfast!) followed by a roast, probably beef. It’s all about food!
What motto do you live by? Friends and family are the best.
When I was a kid, I had three ducks called Long John Silver, Slatibartfast and Zaohod Beeblebrox (my family are Hitchhiker’s Guide to the Galaxy fans).
Me in ten years? Still between Sweden and the UK. Best of both worlds.
November 13, 2015 |
We would like you to meet… our REBEKKA
Hej. My name is Rebekka and I’m Danish.
My job at Scandi Kitchen is… I started as a barista, then I ran the kitchen. Then I took over the whole cafe and was Cafe Manager. A few months ago I moved to be Project Manager at the ‘StockHome’ Office/Warehouse in North West London.
I’ve been at ScandiKitchen for 5 years, 6 months and 17 days. Not that I’m counting. If you’re reading this any date after 14th November, this number will be different.
My favourite food we stock is… Danish pork scratchings (flæskesvær), red sausages and curried herring. Preferably all at the same time.
My least favourite thing at ScandiKitchen is… Semlor. (yours would be too, if you’d ever have to bake 1000 in a day).
The best open sandwich: Dyrlægens Natmad (Vet’s Night Snack) – rye bread with salt beef and pork liver pate.
Best place in Denmark? Bornholm, when it is white Christmas. My Dad lives there.
What am I doing for Christmas? Eating roast duck, pork, medister sausage, loads of caramel potatoes followed by a long snooze on the sofa.
In ten years… I’ll be at StockHome, working on a bigger range of Danish sweets. Or just running the place.
We would like you to meet… our TORBEN.
Hello. I’m Torben and I’m the half Danish half British dude at ScandiKitchen. You can call me a half Danish pastry.
My job at ScandiKitchen is Head of Coffee and I’ve been here for two years. Before I worked here, I was a regular customer for years.
My favourite food item in the shop is Piratos liquorice. Normal Piratos, Super Piratos, Ultra Piratos (okay, they do not exist, but they should).
My least favourite thing is… Julmust. That’s right, I said it: I don’t like it.
The best track on the café playlist is ‘You can call me Al’ by Paul Simon. Not very Scandinavian, but good.
In my opinion, the best open sandwich at ScandiKitchen is the one with salami. I can eat it all day.
Best place in Scandinavia? Billy’s Booze in Copenhagen.
For Christmas, I’ll be in Rugby visiting my brother, and then hiking in Switzerland.
My life motto is: Don’t be a butt-head.
In ten years? I’ll be a well-established music producer and dance theatre composer. That, or the circus.
November 6, 2015 |
A lot of ways to say ‘crazy’ in Norwegian
Hello. So, our Martina is from Norway and she was reading this article the other day (click here) about how the word ‘Texas’ means crazy in Norway.
She has put together a handy list of other ways you can convey the crazy/stupid meaning in Norwegian…
Norwegian expressions that all mean crazy/backwards in some form or other;
Sprø – as in Crisp – ‘Er du helt sprø?’ Meaning: Are you totally nuts?
Pling i bollen – Ding in the bowl, i.e. the sound that comes when an item is dropped into an empty bowl. Meaning your head is empty. ‘Er du helt pling i bollen?’ Meaning: Airhead.
‘Tett i pappen’ – Thick in the cardboard, ie. Thick in your brain.
‘Dum som et brød’ – dumb as a bread. Well, bread is dumb.
‘Å være på jordet’ – Be on the meadow – meaning: You’re so far off
‘Være på bærtur’ – To be foraging for berries – You’re way off
‘Født bak en brunost’ – born behind a brown cheese – an idiom for being a bit slow.
‘Helt Texas!’ Meaning: About a situation being totally crazy, e.g.: The traffic was totally Texas!
Any more to add to the list? Pop them in the comments.