Monthly Archives: July 2017

13 ways to get a Scandinavian to eye roll you

July 27, 2017 | Leave a comment

13 ways to get a Scandinavian to eye roll you

It’s the little things that make us sigh and eye roll you (although we might do it behind your back). It’s just the way we’re built, you know; can’t help it.

1. Be late

It’s not a greatness, your lateness. It’s rude and boring. If we say 12.45, we mean 12.45. Not 12.35 and not 12.55. Only 5 minutes either way is acceptable; that is the Scandi way. Not that we’re clock watching.

2. Speak in tongues

We are pretty straightforward people. If we say “we don’t like your presentation” it means just that. If you say “Oh, that presentation was interesting” we will probably think this is what you actually mean.

3. How are you?

When you don’t wait for our long answer to the question “How are you?” (because we really want to tell you, in great detail, and we will wonder why you bothered asking in the first place – see point 2).

4. If you get all weird about nudity.

Skin of actual people! It’s skin, for god’s sake. Yes, we know! Real skin. Sorry, it just doesn’t really do it for us. It’s skin. Naked is just… natural. Doesn’t weird us out. We sit naked next to each other in saunas, remember? It’s just not a big deal.

5. Presume our countries are one – and that we’re teeny.

We’re 3 different countries (many more if we include the Nordics). Our landmass is 3 ½ times the size of the UK. Only Denmark is teeny (but won’t admit to it, so don’t mention that).

6. Presume the Danes are Dutch and the Swedes are Swiss

Why do the Norwegians get to be Norwegians if the rest of us have to be lumped in with Toblerone and clogs?

7. Ask for chips with your meatballs in IKEA.

Why? Why would you DO that? Why is it even an option? What next, gravy on the chips? Say what?!

8. Question our obsession with sweets.

Why would you not spend every Saturday eating a big bowl of sweets (500g is acceptable) – and why would you ever eat sweets on a Tuesday? Saturdays only; then spend time telling everyone how healthy we are (Sunday to Friday, mainly).

9. We can help you with your cheese issues

Just ask us. We don’t mind. We know we are superior when it comes to cheese slicing. Do it wrong and we will eye-roll you. Use that slicer properly or we will have to correct you using Scandi direct-ness. Use a knife to hack away at the cheese and you’ll see us go to another room to calm down.

10. Talk to us in a queue

This applies to any queue. Queues are not places for talking, they are places for not standing next to other people. Places to pretend people do not exist. A good approximate distance of 1 ½ metres minimum either side will do.

11. Pronounce Hygge wrong

If you’re going to use our word and try to explain back to us what it means, at least say it properly. It’s who-guh, by the way. It NEVER rhymes with jiggy. Eye roll.

12. Wear shoes indoors in our houses

Our floors, our rules. Do it = eye-roll (after we apply point 2 again).

13. Tell us you don’t like coffee

We believe that people who don’t drink coffee are just people who have not quite arrived yet. No, we probably don’t have any tea. (we drink more coffee than anyone in the entire world. We are on a constant caffeine high and we don’t understand why people won’t join us… tea is not necessary). Would you like some coffee, by the way? ‘Erbal tea? No.

What other things do Scandinavian take a bit too serious? Comments below.

(And before you say it, yes, this was written by Scandinavians. And yes, we know we’re entirely stereo typing).

Recipe: A Simple Potato Salad

July 24, 2017 | Leave a comment

A Simple Potato Salad

This is the simplest and loveliest potato salad we know. It tastes of summer and picnics - and we pair it with anything from salmon to meatballs.
The best thing is that it takes only a few minutes to prepare after the potatoes have been boiled - and you can enjoy it hot or cold.
Course: Salad
Cuisine: Scandinavian
Keyword: potatoes
Author: Bronte Aurell


  • new or salad potatoes
  • 75 ml sunflower oil or other light oil
  • 25 ml white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp caster sugar
  • 1 medium shallot very finely chopped
  • 30 g bunch of dill finely chopped
  • salt
  • pepper


  • Cook the potatoes in their skin (new potatoes or salad potatoes). You can use slightly warm potatoes for this, or cooled ones straight out of the fridge. The most important part is to dress them just before serving.

For the dressing

  • Whisk the liquids, mustard and sugar until the sugar has dissolved, then fold in the chopped shallot and dill. Pour the dressing over the potatoes and make sure each potato is coated.

Scandi BBQ time (and the best sausages ever)

July 21, 2017 | Leave a comment


Scandi BBQ time (and the best sausages ever)

We love a good Barbeque – and now that the sun has gone a bit, we can enjoy some nice Scandi weather: bit of rain, bit of overcast and a delightful 20 degrees – a temperature at which we Northern people thrive well.

Fancy trying a few Scandi sausages next time you fire up the grill? These ones are super nice – from the makers Per I Viken based in Skåne, Southern Sweden. We searched high and low for the best, best ones – and these are it. We think they are absolutely perfect.

Chili & Cheese

A bit of extra spice – the Chili & Cheese is best with ketchup and just with a lovely potato salad on the side.


This is one of our BBQ favourites combining the flavours of Italy with Swedish locally sourced meat to produce a succulent banger with loads of flavour. This sausage is gluten-free and lactose-free. We love the name Don Persson!


Grill Sausage (Korv)

The perfect BBQ sausage and the most common Scandi option. Grill for 5-6 minutes over hot coals – this one is delicious with a good strong mustard or even in a hotdog bun with all the usual toppings.

Side dishes

Corn on the cob with Västerbotten cheese

Once the meat is done, brush pre-boiled corn on the cob with some butter and season – then cook on the BBQ to heat through. Once it has a good colour and heat, roll finely grated vasterbotten cheese and some finely chopped parsley.

The quick Potato Salad (serves 5-6)

      • Cooked, cold new potatoes (around 1 kilo)
      • A small bag of radishes, very finely sliced
      • 3 Spring onion, finely sliced
      • Half mayo half crème fraiche mixed with:
        • Lemon juice, salt, pepper, 1 good tsp Dijon mustard.

Mix all the veg, mix the dressing separately –and then combine. The amount of mayo really depends on you and your mayo-needs. I use a good squirt of both (2-4 tbsp) – but really, make it creamy or make it light and just adjust seasoning to fit.

Don’t have a barbecue? You can grill these sausages in your oven too, cover your table in salads and condiments and have a picnic on the floor. Or just eat at the table. Up to you!

Browse our sausages here – we deliver next working day UK wide. Do let us know what you think of these if you try them!


7 Ways to a Danish Person’s Heart

July 13, 2017 | Leave a comment

7 easy ways to a Danish person’s heart (via the tummy)


Eat it with fish. Eat it with chips. Eat it on a roast beef sandwich. Eat it on your hotdog. Eat it with chicken. Eat it with meatballs. Eat some more fries with remoulade. Eat it any way you like – and the Danes like it every which way…

Stryhns Liverpate

Look, it’s a big unattractive packet. We know. And it’s 500g of the stuff so you need to love it to buy it. But this product is the thing the Danes long for, so much, with bells on. Pork liver pate, the exact brand that their Mums buy when they are back home visiting. The most popular in all of the land – every fridge has an open packet. Best way to eat it is on seeded rye bread – with either sliced cucumber or crispy onion on top. Or beetroot. Add remoulade, if you are heathen. Some do (it’s weird).


If you ever try to tell a Dane that tea cakes are the same as Flødeboller, they’ll look at your with wide eyes and think you are mad. It is just not. Not at all. This is our good stuff, the stuff of birthday parties and summer days in the summer house. A little wafer base topped with marshmallow fluff and chocolate and some coconut.


Every summer, Danes get homesick for this buttermilk soup. Enjoy cold, just as it is – with little kammerjunker biscuits on top and maybe some fresh strawberries. A beautiful summer dessert. Also, if you ever want to make a homesick Dane happy…

Super Piratos

Danes love salty liquorice. Not just any old salty liquorice, but the saltier the better. This one is called Piratos but it is super, which just means more salty than before. Super Piratos for Super Danes.

Riberhus cheese

Strong bite but deliciously creamy. Amazing cheese for open sandwiches or just breakfast. Please do cut responsibly using the correct cheese slicer – nobody likes a hacked cheese.


Danes love marzipan. Imagine 60% pure marzipan dipped in the most beautiful dark chocolate? This is it. Especially popular with grandmothers, most people likely got offered these every Christmas and birthdays at Grandma’s house – and so, holds a special place of happiness in most Danes’ hearts.

Did we forget anything, Danes? Leave comments below and let us know. What is the thing you can’t live without?


    Struer Ymerdrys m/Sukker – Rye bread crumble yogurt topping with sugar 500g
    £1.99 £1.89
    Faxe Kondi – Lemonade 330ml
    Gråsten Remoulade – Sweet Piccalilli Sauce 375g
    Galle & Jessen Palaegschokolade Maelke – Milk Chocolate Sheets 216g (2-pack)
    Haribo Matador Mix – BIG BAG 375g
    Malaco Familie Guf – Mixed Sweets 900g
    Fynbo Kirsebærsauce – Cherry Sauce 500g
    £3.59 £2.99
    Den Gamle Fabrik Hindbær Marmelade – Raspberry Jam
    Matilde Kakaomelk – Chocolate Milk 200ml
    Beauvais Asier – Pickled White Cucumber 560g
    Rated 5.00 out of 5
    Beauvais Rødbeder – Pickled Beetroot 570g
    Aalborg Taffel Akvavit 45% – Aquavit 700ml

Recipe: Beetroot, Dill and Fennel Tart

July 8, 2017 | Leave a comment

Beetroot tart with fennel and dill

This tart works well both warm and cold and it is lighter than traditional quiches as it uses less dairy filling. If you want a creamier filling, add a bit more crème fraiche or even some cream.
Course: Dinner
Cuisine: Scandinavian
Author: Bronte Aurell


  • 3-4 fresh beetroot approx 300 g/101⁄2 oz raw weight; alternatively, you can use 1 x 250 g/9 oz pack of ready-cooked beetroot
  • 200 ml creme fraiche
  • 100 ml milk
  • 2 eggs
  • 200 g feta cheese crumbled
  • salt
  • black pepper
  • 1 tablespoon fresh dill
  • 1 fennel bulb
  • olive oil
  • balsamic vinegar
  • 50 g walnuts lightly crushed


  • 150 g butter plus 2 tablespoons
  • 150 g plain/all-purpose flour plus 1 tablespoon
  • 100 g wholegrain rye flour
  • pinch of salt
  • 1 egg yolk
  • 4 tablespoons cold water
  • Fluted loose-based round pie tin, approx 28 cm/11 inches diameter


  • If using fresh beetroot, put them in a large saucepan of water and bring to the boil. Cook for 30–40 minutes (depending on the size of the beetroot) until soft. Rinse in cold water. The peel will come off easily when you rub them with your fingers. Set aside.
  • To make the pastry, cube the butter and crumble it with the flours and salt. This is quickly done in a food processor. Add the egg yolk and water and quickly, without working the dough too much, shape into a ball. Leave to chill in the fridge or freezer for 30 minutes before using.
  • Roll out the dough and carefully place into the fluted loose-based pie tin. Prick the bottom of the case with a fork in several places. Leave to rest for another 15 minutes in the fridge or freezer.
  • Preheat the oven to 180°C (350°F) Gas 4. Pre-bake the crust in the middle of the preheated oven for around 10 minutes. Meanwhile, mix the crème fraîche/sour cream, milk, eggs, crumbled feta, salt, pepper and half the dill in a bowl. Cut the fennel lengthways and remove the bottom core. Thinly slice the fennel.
  • In a saucepan, add a little oil and sauté the fennel on a low heat for 5–6 minutes. After a few minutes, add a few teaspoons of balsamic vinegar. Remove the crust from the oven. Scatter the sautéed fennel across the base and add one-third of the crème fraîche/sour cream mixture.
  • Thinly slice the beetroot and arrange the thin slices all across the tart in neat layers. Add the remaining crème fraîche/sour cream dressing on top and scatter with half of the crushed walnuts. Return to the middle of the oven for around 20–25 minutes. When done, scatter the remaining dill and walnuts on top. Serve warm.


Recipe taken from The ScandiKitchen – by Bronte Aurell, published by Ryland Peters and Small, photography by Pete Cassidy.

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