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Monthly Archives: September 2017

Show Us Your Buns

September 28, 2017 | Leave a comment

Cinnamon Bun Day

Use #ShowUsYourBuns on social media so we can find you.

The countdown is on to Sweden’s most favourite day of the year. No, not Kalles Kaviar-day. No, not Snabbmakaronens day… We are, of course, talking about Cinnamon Bun Day (Kanelbullensdag)

Oh, glorious cinnamon bun. Adopted and bastardised by the Americans (that’s when you know you’ve made it in life) who covers them in icing and caramel and we don’t even know (Swedes will never do that). But what we do know is this – a cinnamon bun, whichever way it comes, is lovely. Comforting in its aromatic, plush little curvy self – as delicious with a cup of strong black coffee for breakfast, as with a glass of ice cold cordial on a sunny summer afternoon or split in half and turned into Swedish French toast (oh yes we did!).

Enough talk – on to the buns. This year, as every year – we’d love to see your buns. Big buns, small buns, wonky buns, shiny buns, plain buns or perfect buns. Rolled or knotted or swirled or #failed.

Use #ShowUsYourBuns on social media so we can find you!

There’s only one rule – they have to be homemade, by you alone or as a team effort, and contain cinnamon (OK, that’s two rules). Take a picture and email it to us – we will share the best ones on our instagram and Facebook page. We may pick a lucky winner, too – one lucky person wins a copy of our new book Nørth and a big box of Scandinavian goodies (we’re talking chocolate, liquorice and more).

So, ready steady bake!

Click here for some of our favourite bun recipes – but you don’t have to use one of ours, if you have a favourite recipe or another one you want to try, go for it.

Mail your photos to iloveherring@scandikitchen.co.uk before noon 6th October. Usual competition rules apply.

Cinnamon Bun Recipes

September 27, 2017 | Leave a comment

Our Favourite Cinnamon Bun Recipes

There are as many cinnamon bun recipes as there are parents and grandparents – each claiming theirs to be the ultimate one, producing the softest, most cinnamon-y, comforting little bakes ever. But really – how wrong can you go when it comes to cinnamon buns? We are yet to meet a bun we didn’t enjoy.

Here are some of our favourite recipes – in no particular order.

  1. Classic Cinnamon Buns. Our go to dough for buns – sometimes filled with cinnamon, other times jazzed up with chocolate Always delicious – and easy to do.
  2. Filled Vanilla Buns. 6 different ways to fill a classic bun dough – we particularly love the blueberry version.
  3. Social Cinnamon Bun ‘Wreath’ – a lovely variation on the classic buns in a lovely big sharing version.
  4. Scandi Saffron Buns. Fragrant and aromatic – these are traditionally enjoyed in early December for St. Lucia – but they taste just as good now.
    Cinnamon Twists Bronte Aurell ScandiKitchen

    Phoro credit: Peter Cassidy, for Ryland Peters.

Recipes: Vanilla buns, six ways.

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Vanilla buns, six ways.

Once you are bored with cinnamon buns, where do you go?
Vanilla is where it’s at. This week, we decided to make a few different versions using the same base dough and basic filling.
There are as many recipes for buns in Sweden as there are people who bake them. We like this one: it’s simple, it’s straightforward and it just works. It forms a great base from which to experiment with your own flavours and fillings. The addition of egg to the dough makes the dough richer than usual. We’ve upped the butter, too – again, you can reduce it but we think it works well with the vanilla.
Course: Baking
Cuisine: Scandinavian
Servings: 36 buns
Author: Bronte Aurell

Ingredients

Dough Ingredients

  • 50 g fresh yeast
  • 500 ml whole milk luke warm
  • 200 g very soft butter melted also fine
  • 80 g caster sugar
  • 1000 g plain bread flour or between 800-1000g, depending on the flour  - we always use Swedish Vetemjol flour for perfect results.
  • ½ tsp salt
  • 2 tsp ground cardamom
  • 1 egg

Filling for Vanilla buns (filling #1, used also in 2-5)

  • 175 g butter soft, spreadable
  • 4-5 tsp vanilla sugar
  • 1 vanilla pod seeds from
  • 150 g normal sugar
  • 1 egg for brushing
  • 100-150 g of pearl sugar to decorate

Instructions

The dough:

  • Heat the milk to 36-41 degrees and add in a bowl with the yeast, stir until dissolved. Add the butter, sugar, salt, cardamom, egg and enough flour to make the dough combine. You’ll need about 700-800g of flour – but add a little at the time, keeping the mixer on continuously (using the dough hook). Keep the rest of the flour back for kneading. Work the dough until it almost stops sticking and has a shiny surface – about 6-7 minutes with a mixer, longer by hand (add more flour if you need to). The dough should only just reach the point of not being sticky.
  • While the dough is rising, whisk butter and vanilla together until smooth and spreadable.
  • Leave dough to rise until it’s doubled in size (30-40 mins). Work through with more flour until dough stops sticking and can be shaped, then cut the dough in half and roll out the first piece in a rectangular shape (around 45cm x 35cm). Spread a generous amount of the vanilla butter evenly, then roll the piece lengthways so you end up with a long, tight thin roll. Cut 18 slices of the dough and place each swirl onto your baking tray – a good space apart from each other as they will rise again.
  • Repeat with second half of dough. Leave to rise for 20 minutes.
  • To make buns with the rest of the the dough:
  • Turn the oven to 220 degrees (a bit less if using a fan oven).
  • Brush all buns gently with remaining egg (you may need a bit more egg) and sprinkle a bit of pearl sugar on each bun. Bake at 220°C for about 8-10 minutes (turn the heat down a bit midway if you feel they’re getting too brown) for the buns – but for the longer rolls, turn the heat down slightly and bake nearer the bottom of the oven for around 20 minutes – take care not to burn them. As this dough contains sugar, the buns can go dark brown in a split second, so keep an eye on them.
  • As soon as the buns come out of the oven, cool down under a damp, clean tea towel to stop them going dry. If you prefer a stickier surface, brush with a light sugar syrup or normal light syrup as soon as they are baked.
  • The buns freeze well (freeze in plastic bags as soon as they have cooled).

Filling option #2: Vanilla and Crème Patisserie

  • Either make a batch of crème patisserie or simply make a portion of instant vanilla creme – whisk 400ml whole milk with 1 sachet of power, leave to stand for 15 minutes and its ready to use.
  • Follow recipe as above – but before rolling the buns tight, spread a thin layer of vanilla cream across the dough, then roll and proceed as recipe.

Filling option #3: Vanilla and Crème Patisserie

  • With or without the vanilla crème, add fresh or frozen blueberries to the dough before rolling. Simply scatter a handful of blueberries and then roll and slice.

Filling option #4: Tart berries

  • With out without the vanilla crème, add fresh cloudberries (or frozen) to the dough before rolling. Simply scatter a small amount of berries across, roll and slice.

Filling option #5: Marzipan & Vanilla knots

  • Roll dough out and in the recipe. Take half a packet of Mandelmasse, marzipan (or similar graded marzipan) and grate about 100g across the dough. (after you have added the vanilla sugar)
  • Instead of rolling the dough, simply fold it in half lengthways – then cut into 18 strips and make bun ‘knots’. You can check out this video for hints of how to make bun knots – it’s surprisingly easy and it distributes the filling well.

Filling option #6: ‘Skoleboller’ – School buns.

  • Most popular in Norway, these buns are super lovely. For this version, you do not need the vanilla sugar – but you do need the crème patisserie.
  • Shape the dough into 36 round balls and place on baking trays. Press each ball a bit flat and make an indent in the middle. Add a large teaspoon of vanilla crème patisserie to each bun and leave to rise for about 15 minutes. Bake as directed in recipe.
  • Once removed from oven, let cool for a bit then pipe out some icing (icing sugar mixed with a teeny bit of warm water) on each bun. Place your desiccated coconut in a soup bowl and dip the bun, icing side down, into the coconut.

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.

 

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