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Monthly Archives: September 2017

10 Culinary Delights From Our Scandi Childhoods

September 21, 2017 | Leave a comment

10 Culinary Delights From Our Scandi Childhoods

Sometimes, when we were little, this is all we wanted to eat. (Still is, sometimes). Recognise any of these, for yourself or your children? Let us know in the comments.

  1. Meatballs with macaroni and ketchup (your token vegetable).
    kottbullar makaroni
  2. Mince fried and served with macaroni. And ketchup.
  3. Lompe with nugatti (Norwegian Nutella)
    lompe nugatti

  4. Cheese toastie made in the waffle iron with lots of piffikrydd and some ketchup. Yum.
    cheese toastie waffle iron

  5. Just meatballs, for the picky ones.

  6. Falukorv with mash. Sliced, fired sausage mixed into the mash. Served with, you guessed it, ketchup.

  7. Hot dogs. Sausages in lompe or hot dog buns –your staple childhood birthday party dish.
    polse i brod

  8. Brown cheese. Just brown cheese, somtimes rolled into little balls. Mmmmm.
    brown cheese

  9. Fiskeboller fish dumplings with potatoes and a sprinkling of mild curry powder. All mashed together to a gloopy, yellow, mess. Boiled carrots or broccoli carefully shoved to the side of the plate.
    fiskeboller med karri

    Pre mashing.

  10. Rye bread with chocolate, slightly toasted so the chocolate melts. YUM.
    paleagschoklad

Remember these or have anything to add? Let us know and we’ll update the list.

We know what we’re having for dinner today!

Recipe: Zesty Prawn Crispbread Pizza

September 14, 2017 | Leave a comment

Prawn Pizza With Zesty Gremolata

A fresh and zingy pizza with plenty of flavour from fresh herbs, lemon zest, a mix of cheeses and fresh prawns.
Course: Dinner
Cuisine: Swedish
Keyword: crispbreads
Author: Leksands

Ingredients

  • pieces  Leksands triangle crispbread or 1 round
  • 100 ml  tomato sauce
  • small onion  + butter/oil for frying
  • 50 ml  ricotta
  • handful basil finely chopped
  • 60 mozzarella
  • big handful grated cheese  e.g. Vasterbotten
  • handfuls parsley finely chopped
  • zest from 1 small lemon, 1 garlic clove grated - mixed to a Gremolata
  • big handful peeled prawns
  • sea salt
  • black pepper

Instructions

  • Pre-heat oven to 225 degrees celsius.
  • Finely chop onion and fry in a bit of butter until soft - add sugar and let caramelise. Season with salt & pepper.
  • Spread the tomato sauce over the base. Add the onion, basil and ricotta - finish with the mozzarella and grated cheese.
  • Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with prawns and gremolata - serve immediately.

Notes

1. Pre-heat oven to 225 degrees celsius. 2. Finely chop onion and fry in a bit of butter until soft - add sugar and let caramelise. Season with salt & pepper. 3. Spread the tomato sauce over the base. Add the onion, basil and ricotta - finish with the mozzarella and grated cheese. Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with prawns and gremolata - serve immediately.

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

Recipe: Tricolore Mediterranean Crispbread Pizza

September 12, 2017 | Leave a comment

Crispbread Pizza 'Tricolore' With Mediterranean Flavours

The Mediterraneans know a thing or two about flavour combinations for warmer weather. Here is one of our favourites - in a Swedish crispbread pizza format. So good - the salty, savoury edge of the topping is brilliant with the mild rye flavour in the base.
Course: Dinner
Cuisine: Swedish
Author: Leksands

Ingredients

  • 1 Leksands big round crispbread we prefer the original, in the blue pack
  • 100 ml  tomato sauce
  • small onion + butter/oil for frying
  • 3-4  anchovy fillets  in oil
  • 8-12  black olives
  • tbsp  small capers
  • fresh chilli  finely chopped, seeds removed
  • handfuls parsley finely chopped
  • garlic clove grated grated
  • cherry tomatoes  halved
  • 60 mozzarella
  • handful of grated cheddar
  • sea salt   rocket to serve.
  • black pepper

Instructions

  • Pre-heat oven to 225 degrees celsius.
  • Finely chop onion and fry in a bit of butter until soft - add pinch of sugar and let caramelise. Season with salt & pepper.
  • Spread the tomato sauce over the base. Add the onion, chopped anchovies, olives, garlic, tomatoes and chili - finish with the mozzarella and grated cheese, season with pepper.
  • Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with rocket and serve immediately.

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

Recipe: Bacon & Mushroom Pizza

September 9, 2017 | Leave a comment

Crispbread Pizza With Bacon & Mushroom

Autumn in Scandinavia means foraging - for berries, fruits and mushrooms - so seasonal dishes often centre, or include, around these ingredients. Mushrooms are a favourite - especially the more elusive girolles (chantarelles). The following recipe is adapted for supermarket foraging - but feel free to use any mushroom you like.
Course: Dinner
Cuisine: Swedish
Author: Leksands

Ingredients

  • 1 Leksands big round crispbread
  • 100 ml tomato sauce
  • 1 small onion + butter/oil for frying
  • 75 g oyster mushroom
  • 1 garlic clove
  • 50 g bacon or pancetta fried until crispy
  • 1 egg yolk
  • 60 g mozzarella
  • big handful grated cheddar
  • rocket salad to serve
  • sea salt
  • black pepper

Instructions

  • Pre-heat oven to 225 degrees celsius.
  • Finely chop onion and fry in a bit of butter until soft - add pinch of sugar and let caramelise. Season with salt & pepper.
  • Chop the mushroom and fry until golden.
  • Spread the tomato sauce over the base. Add the onion, mushroom and your meat - finish with the mozzarella and grated cheese. Season with salt and pepper.
  • Bake for 10 mins or until the cheese is bubbly and slightly golden. Top with whisked egg yolk and rocket salad - serve immediately.

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

7 Random Crispy Facts

September 7, 2017 | Leave a comment

7 Random Facts About Crispbread

  1. Crispbread is common across Scandinavia, but especially so in Sweden, followed closely by Norway. 85% of all Swedish households have it at all times.
  2. Crispbread is Sweden’s second largest export – second only to Absolut vodka.
  3. Your average Swedish munches through 5.5 kg of crispbread every year – and crispbread is amongst the most missed food products for Swedes abroad. It may not sound much, but considering an average crispbread weighs about 12 grams, this equates to 458 slices every year. A crispbread a day keeps the doctor away.
  4. What.. IS crispbread? Crispbread is traditionally made with only wholegrain rye, yeast, salt and water, although these days you have a wide range of variety ranging from all-wheat to all nut and seed (to purist, these don’t count). However, when you say crispbread, most people will still think of your classic rye crispbread.
  5. In Scandinavia, crispbread is treated as any other type of bread. It can be topped with almost anything, and is a common part of breakfast, lunch, dinner or snacks in between.
  6. Super versatile, you can have crispbread at every meal. Crushed over a bowl of yoghurt, maybe with some berries, for a naturally low sugar, high fibre and delicious granola for breakfast; topped with smoked salmon and cream cheese for lunch; used as pizza base for dinner (oh yes, crispbread pizza is a thing and it’s delicious. In Sweden you can even buy ready made frozen crispbread pizzas).
  7. In the UK, crispbread is often thought about in one of two ways; 1; as a cracker for cheese or 2; diet food. This saddens our crispy Scandi hearts and tummies. Because; crispbread is absolutely great with cheese, and is definitely much better for you than mass produced wonderbread – but Scandis eat crispbread because it is tasty (and you can top it with anything you like), convenient (it keeps forever) and good for you. You could eat 4 triangles of crispbread for every slice of white bread – and thanks to the high fibre content you will stay fuller for a lot longer. Meaning you may be able to resist that cinnamon bun later. Or not. But that’s ok. Balancing your crispbread with cinnamon buns is what the Swedes would call ‘lagom’.

Now, pass us the crispbread someone. Fancy some? Find our crispbreads here.

Crispbread as base = pizza in 10 minutes.

Recipe: Salmon & Dill Pizza

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Crispbread Pizza With Salmon & Dill

Hej hej, another quick and easy crispbread pizza recipe. This time flavoured with two Scandi staples - salmon and dill. Dillicious. By using a round of Leksands as your base you can have pizza in 12 minutes - and the mild rye flavour works really well with the salmon. An added bonus is, of course, that it is actually good for you. Win win win. Win.
Course: Dinner
Cuisine: Swedish
Keyword: crispbreads
Author: Leksands

Ingredients

  • 1 Leksands big round crispbread OR
  • 8 pieces Leksands triangle crispbread
  • 100 ml  tomato sauce
  • 1 small onion chopped - plus butter or oil for frying
  • 75 g hot smoked salmon
  • 60 g mozzarella
  • zest from 1/2 lemon
  • 1 tbsp browned butter
  • fresh dill
  • freshly grated horseradish from a jar will work in a pinch
  • good handful grated cheddar  or try it with Vasterbotten
  • sea salt
  • ground pepper

Instructions

  • Pre-heat oven to 225 degrees celsius.
  • Finely chop onion and fry in a bit of butter until soft - add a pinch of sugar and the garlic and let caramelise. Season with salt & pepper.
  • Spread the tomato sauce over the base. Add the onion and the salmon in smaller chunks - finish with the mozzarella and grated cheese. Season with pepper.
  • Bake for approximately 10 minutes until the cheese is bubbly and slightly golden. Top with lemon zest, grated horseradish and a drizzle of browned butter, if liked.

Thanks to our friends at Leksands for the recipe – just mildly adapted for a UK kitchen.

Packed Lunch – Scandi Style

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Packed Lunch – Scandi Style

Packed lunch comes in many shapes and forms, but one that holds a special place in our Viking hearts is the packed lunch. In Norway especially is this a thing, mostly made up of a few slices of bread – homemade or bread rolls if you’re lucky – with whichever topping your sleep deprived parent managed to dig out of the fridge that morning. Finished with a scribble on the parchment paper that it is all wrapped in – ‘love you lots, MUM’. It never fails to both make your heart smile and your ears go red as you try to quickly unwrap your food and hide the evidence that your mamma loves you and is not afraid to tell your cool friends.

Norsk matpakke

Oh yes, the humble ‘brødskiva’ (also just ‘skive/skiva’: lit. – bread slice – used about any open sandwich) is deeply engrained in Norwegian culture and almost everyone will have fond – and not-so-fond – memories of these. Each sandwich topped with a special, bread slice sized piece of parchment paper (sold in the supermarket, called ‘inbetween paper’ – mellomleggspapir).

Feeling inspired to make your own packed lunch? We thought so. So here follows, our top tips for avoiding sog and 10 classic combos.

Generally for all;

  • A thin layer of butter or mayonnaise will protect the bread from soaking up the moisture of your topping – and will mean other sauces, such as mustard, will not disappear into the bread.
  • Something fresh and crunchy is always a good idea, but remember that vegetables are best packed separately and added when you eat – except lettuce which transports quite well.
  • Separate your sandwiches. Cut pieces of parchment paper to layer between your open sandwiches so they don’t stick together or you get your flavours mixed up (nothing worse than a bit of jam stuck to the underside of your ham sandwich!).

10 Classic Packed Lunch Sandwiches

1. Ham and mustard. Optional extras: Sliced fresh cucumber, cheese.

2. Salami and mayonnaise. Optional extras: Sliced tomato.

3. Cheese and red pepper. We like nutty Jarlsberg or mildly spiced Nøkkelost for this; wrap your pepper in clingfilm separately and add when ready to eat.

4. Cheese with jam – a mature cheese with a sweet jam works. Trust us.

5. Liver pate and cress or pickles (pickles packed separately – cress is fine to pre-pack)

6. Meatballs and beetroot salad. Leftover meatballs (as if..) in slices with creamy beetroot salad –delicious.

7. Smoked salmon. With cream cheese if you’d like – we also really like it with mustard.

8. Brown cheese and raspberry jam. Sweet, yummy and a bit sticky.

9. Hardboiled egg and herring (note – this one works best with a top piece of bread, too). Slices of hardboiled egg with a few very well drained pieces of herring – e.g. mustard herring – on top. Delish!

10. Cheese in a tube. Bacon, ham or prawn cheese – choose your favourite. Nice with crunchy cucumber or red pepper to top.

Matpakke norsk packed lunch

A very sad example.

A few crunchy carrots, slices of raw swede or an apple on the side – you’re good to go. Check out or packed lunch shop here – for breads, condiments, hams, cheeses and more.

 

Useful Scandinavian words to start using in English

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The best untranslatable Scandi words you need to include in your everyday use from now on and forever

Image: The utterly brilliant satwcomic.com

We have some great words that deserve to be used outside their humble Scandi origins. Thank you to everybody who wrote in with suggestions – we got far too many words to use them all, but we have included our best ones here.

  1. Lagom (pronounced [ˈlɑ̀ːɡɔm]). A very Swedish word. It means not too much, not too little. Just the right amount. You can have a lagom amount of coffee, for example. How many meatballs do you want? Lagom, please. Your shower can be lagom hot. Your coffee lagom strong.  It expresses a sense of balance and satisfaction with having your needs met without needing excess.
  2. Knullruffs  A Swedish word meaning ‘messy hair after having sex’. Yes, we have a word for that. ‘Hi Brenda, you have knullrufs today – I guess your date went well last night?’
  3. Poronkusema  An old Sami word meaning ‘the distance reindeer can travel before needing to urinate’. Used as a distance measure, as in “ There’s a Poronkusema to his house’ (7 kilometres, in case you were wondering).
  4. Fika A Swedish word meaning ‘ to meet up for a cup of coffee and a bun/cake. You can Fika as a noun or verb – to fika or go for a fika. It’s casual, but you can fika with your friends, or even have a fika date. You can fika with colleagues at work or even fika with your family. It’s a social thing: you can’t really fika alone.
  5. Hygge (hyggelig)  The ultimate Danish word. It means a state of lovely cosiness, on your own or with people you like. Doesn’t have to involve food, but it involves good feelings and happiness. You can hygge in front of the telly, or you can hygge at the local café. In front of the log fire with a good book is a nice place to hygge, too. Same word in Norwegian is Kos / koselig.
  6. Tandsmør – A Danish word, meaning ‘tooth butter’. Meaning: There is so much butter on your bread that your teeth leave bitemarks.
  7. Sambo and Mambo – In Sweden, if you live with your partner, you have a sambo. Samman = together and Bo = live. If you live at home with your mother, you Mambo. Yes, really.
  8. Pilkunnussija – A great Finnish word, literally: a comma fucker. A pedant; a person who corrects trivial or meaningless things. A person who believes it is their destiny to stamp out all spelling and punctuation mistakes. As in ‘Seriously, don’t be such a pilkunnussija’.
  9. Jamsk – A Danish dialect word that describes feeling under the weather, a little bit tired and just not quite right and have no desire for food. (Pronounced with a soft j, not a hard one).
  10. Utepils – A brilliant Norwegian word that simply means: To sit outside and enjoy a beer.
  11. Juoksentelisinkohan – A Finnish word that means: “I wonder if I should run around aimlessly?”
  12. Kabelsalat – Norwegian. Literally, Cable Salad. When all your cables and leads are mixed together.
  13. Forelsket – Norwegian and Danish word that means: That intoxicatingly euphoric feeling you experience when you’re first falling in love. Pre-real-love. More than fancy, less than love.
  14. Linslus/Linselus – A Swedish and Norwegian word, meaning ‘lens louse’ – Someone who always wants to have their face in a photo.
  15. Palla – Swedish. To steal fruit off trees. Eg. ‘Hey Kalle, let’s go palla in Andersson’s garden– they have pear trees and plums, too’. No doubt word enthusiasts will now email us saying the English word is “scrumping”. But as far as we could work out, you can only scrump apples. Let us know if we’re wrong about that, though.
  16. Slutspurt – The Danish word for ‘clearance sale’ (you can find this one almost always somewhere written largely across the store’s front windows). Literally: Race to the end.
  17. Klämdag – Swedish word, literally meaning Squeeze Day. If there is a bank holiday then a working day and then another day off, that working day will become a ‘squeeze day’ – and we’ll all be off work.
  18. Sliddersladder – A Danish word for gossiping and chitchat. (The d is soft)
  19. Buksvåger – What you call someone who has had sex with someone you’ve already had sex with. A useful Swedish word.
  20. Ogooglbar – Swedish for ‘ungoogleable’ – something you cannot Google.
  21. Orka / Orke – Danish, Swedish, Norwegian: This verb is a tremendously common word meaning “to have the energy”: ‘Do you orka to go into Oxford Street this weekend? No, Kalle, I don’t orkar it’.
  22. Attitydinkontinens – A Swedish word, literally meaning “attitude incontinence,” meaning: Inability to keep one’s opinions to oneself. As in: ‘Sorry for that long comment I left on your page, I guess I had a case of attitydinkontinens.’
  23. Fredagsmys – Swedish. Every Friday, we do this: Fredagsmys means Friday Cosy. Eat nice food, sweets, get cosy. Only on Fridays, though. Usually involves tacos (for some reason).
  24. Badkruka – Swedish for someone who refuses to enter the water. As in: ‘Get in the lake, you badkruka’.
  25. Gökotta – Swedish – to wake up in the morning with the purpose of going out to hear the birds sing.

Any we have missed out? Feel free to add more in the comments.

 

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