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Handy Nordic words

November 8, 2019 | Leave a comment

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    K-Salat Remoulade – Sweet Piccalilli Sauce 375g
    Rated 5.00 out of 5
    £2.99 £2.50
    Annas Pepparkakor Red Tin 400g + 300g Re-fill NOTE: FRAGILE READ INFO
    £6.49
    Abba Kalles Kaviar Original – Smoked Cod Roe 190g
    Rated 5.00 out of 5
    £3.29 £2.50
    OLW Cheez Doodles – Cheesy Corn Snacks 160g (Ostepop)
    Rated 5.00 out of 5
    £2.59
    Fazer Tyrkisk Peber Original – Hot Peppery Liqourice Hard Candy 120g
    £1.99
    Abba Senapssill – Mustard Herring 230g
    Rated 4.00 out of 5
    £2.79

Handy Nordic sayings

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So, we seem to have started this thing over on social media where we help you learn useful facts and sayings from the Nordics. We are going to start posting those here, too, so you can forward them onto others who could do with learning more about how we live.

Follow us on Facebook for your daily dose of these golden nuggets

 

 

 

 

 

 

 

 

Easy Christmas crumble

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Christmas Crumble

Crumbles are fuss-free and taste even better on the second day, if there’s any left! An apple crumble is a British classic, but we’ve introduced a couple of elements from Denmark for a twist. The marzipan is decadent, but it is Christmas after all.
Prep Time10 mins
Cook Time5 mins
Course: Dessert
Cuisine: Nordic
Keyword: apple, crumble, lingonberry, marzipan
Servings: 4 people
Author: Bronte Aurell

Ingredients

  • 6 –7 sharp apples such as Granny Smith
  • 1 teaspoon good-quality vanilla paste or the seeds from 1 vanilla pod/bean
  • 100 g frozen lingonberries or other tart berries
  • 100 g soft light brown sugar
  • 100 g butter
  • 100 g ground almonds
  • 100 g plain flour
  • 1 teaspoon ground cinnamon
  • a pinch of ground cardamom
  • a pinch of salt
  • 50 g marzipan minimum 50% almonds, grated
  • flaked/slivered almonds to taste

Instructions

  • Preheat the oven to 180°C (350°F) Gas 4.
  • Peel the apples, core and chop into bite-sized pieces. Place in a saucepan with the vanilla and a dash of water, then stew slightly over a medium heat until starting to soften.
  • For the topping, place the sugar, butter, ground almonds, flour, spices and salt in a food processor (or do it by hand) and mix until it starts to crumble, but is clumping together slightly.
  • Add the apples to an ovenproof dish and top with the lingonberries. Tip over the crumble. Scatter over the grated marzipan and flaked/ slivered almonds, then bake in the preheated oven for 25–30 minutes until crispy and the apple mixture has cooked through.
  • Serve with vanilla ice cream or custard.

Notes

Recipe from ScandiKitchen Christmas by Bronte Aurell, published by Ryland Peters and Small, photo by Pete Cassidy.

Klejner (fried Christmas doughnuts)

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Klejner

One of our favourite Christmas treats has always been freshly baked klejner, a really old recipe. As with all recipes, this has developed across the Nordic lands. In Iceland, it is slightly different from Denmark (the Danish version is small, less fluffy and more crumbly – in Iceland, much larger) and different again also from the Norwegian version. In Sweden, it is mostly popular in the south, and rarely eaten up north. Food travels and changes. It has many names: Kleinur, Klenät, Fattigmann… This is our take on it. Now before you say “why add yeast in Klejner?” can we just say that whilst maybe not entirely how most do it, it’s a worthy spin on a Norwegian version of these fried pastries. These have the shape of Klejner, but are much more like a doughnut/beignet - and made with yeast – thus more fluffy and soft. They don’t keep long, so make these on the day of eating.
Prep Time30 mins
Cook Time1 hr
Course: Baking
Cuisine: Nordic
Servings: 20 doughnuts
Author: Bronte Aurell

Ingredients

  • 200 ml lukewarm whole milk
  • 25 g fresh yeast
  • 75 g caster sugar
  • 50 g butter softened
  • 1 egg
  • 300 g strong bread flour plus extra for dusting
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • freshly grated zest of 1 lemon
  • 500 ml coconut oil or any oil with a high smoking point, for frying
  • icing sugar for dusting

Instructions

  • In a stand mixer, combine the lukewarm milk and yeast until dissolved, then add the sugar and stir again. Add the soft butter and egg, then start adding the flour, salt and cardamom, followed by the zest. You may not need all the flour, or you may need a bit more. Knead for around 3–4 minutes – it shouldn’t be runny or too sticky, but slightly springy. Leave in a covered bowl to rise for about an hour.
  • When you’re ready to cook the klejner, heat the coconut oil in a deep pan to 180°C/350°F.
  • Roll out the dough on a floured surface, to a thickness of around 5 mm. Using a pastry wheel, cut into strips around 5 cm, then cut at an angle, but a bit longer (6 cm) so you end up with diamond shapes. Cut a slit in the middle of each one. To make the knot, pull one corner of the pastry through the hole in the middle and pull gently.
  • Carefully drop the klejner into the hot oil and fry, turning over halfway. Each will take 1 1/2–2 minutes. You will need to cook them in batches. Drain on paper towels and dust lightly with icing/confectioners’ sugar. These are best eaten on the day you make them.

Notes

Recipe taken from ScandiKitchen Christmas by Bronte Aurell, published by Ryland, Peters and Small. Photography by Pete Cassidy.

Recipe: Nordic rice pudding

November 1, 2019 | Leave a comment

 

Scandi Rice Pudding - the ultimate comfort dish

To Scandinavians, rice pudding means comfort, winter and probably Christmas. We don't just eat it at Christmas, we eat it all through the cold, dark month.
The main difference between British rice pudding and Nordic pudding is that we don't put that much sugar in the actual porridge, nor nutmeg  - and we cook it on the stove top, rather than in the oven. Our chosen topping is cinnamon sugar and a knob of butter. Therefore, it can be a meal it itself, or breakfast or a treat for pudding.
In Scandinavia, rice pudding is also traditionally eaten at Christmas. In Denmark and some parts of Sweden and Norway, bowls of hot rice pudding is often left out in the barns or attics for the 'Nisser' - the little house elves that we have to treat with extra gentle care during the festive seasons, or they will play tricks on us during the rest of the year (house elves are the ones who hide your remote control and steal your socks... Now you know).
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: Nordic
Servings: 4
Author: Bronte Aurell

Ingredients

  • 200 g pudding rice
  • 300 ml water
  • 1 litre whole milk
  • ½ vanilla pod or
  • a bit of vanilla sugar
  • 1 tbsp caster sugar
  • salt

Instructions

  • Pour the water in a thick-bottomed saucepan and add the rice. Bring to the boil and cook for about 2-3 minutes, stirring.
  • Turn down the heat to low and add the milk in one go. Cook for about 10 minutes, stirring frequently.
  • Add the vanilla pod to the pudding (if using icing sugar, wait until the end before you add).
  • Reduce the heat to a simmer, cover the pan and continue to cook for about 20 minutes, stirring occasionally as to ensure the rice does not stick to the bottom of the saucepan.
  • When the rice is cooked (keep tasting: You don't want overcooked rice) and the pudding is nice and creamy, add a spoonful of sugar as well as a good pinch of salt. Do not add the salt until the rice is cooked and the dish is almost ready.
  • You may find the rice pudding seems a little 'wet' - don't worry, it will thicken up as it cools and it will become a lot thicker. At any point, if you pudding starts to thicken too much, it means your rice are very starchy - just add more milk or water to thin it and continue cooking as instructed.
  • Serve with a knob of butter in the middle - and dust with cinnamon sugar (1 part cinnamon, 5 parts sugar).

Nordic Christmas 2019

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Nordic Christmas Markets in the UK 2019

Here is a list of the Nordic markets for the festive season 2019.

If you want your event added, write to iloveherring@scandikitchen.co.uk

Swedish Chuch Julmarknad 2019

Church of Sweden, 6 Harcourt Street,W1H 4AG London

Thursday 21st Nov 12-8pm

Saturday 23rd Nov 10am-6pm

Sunday 24th Nov, 12-5pm

Norwegian Church Sjømannskirkens Julebasar 2019

The Norwegian Church, 1 St. Olav’s Square, SE16 7JB London

Friday, 22nd Nov 12-7pm

Saturday 23rd Nov 10am-6pm

Sunday 24th Nov 10am to 5pm.

Dansk Julemarked 2019

Danish YWCA KFUK, 43 Maresfield Gardens, NW3 5TF London

Saturday, 23rd Nov 11am-5pm

Sunday 24th Nov 11am to 4pm

Finnish Church Joulumyyjäiset 2019

The Finnish Church, 33 Albion Street, SE16 7HZ London

Wednesday 20th to Sunday 24th Nov – daytimes

ScandiKitchen will have a Glögg stall at Albion Street next to the Finnish and Norwegian Church Fri 22 Nov – Sun 24 Nov. We will be selling ginger biscuits and snacks, too.

Liverpool International Nordic Community

at Nordic Church and Cultural Centre, 138 Park Lane, Liverpool L1 8HG

Bazaar Saturday 23rd November 12:00 pm – 3:00 pm

Danish Seamen’s Church   

104 Osborne Street, HU1 2PN, Hull, UK

Christmas Market 29th and 30th Nov from 11 am.

 

    Karen Volf Pebernødder – Ginger Biscuits 400g
    £3.19 £2.99
    Annas Pepparkakor – Ginger Biscuits in Red Tin 400g NOTE: FRAGILE PLS READ INFO
    £4.99
    Odense Original Marcipan (63% almonds) – Marzipan 375g
    £7.99
    Tuborg Julebryg 5.6% – Christmas Lager 24 x 330ml
    £41.99
    Nygårda Julmust – Christmas Soft Drink 1.5 litre
    Rated 5.00 out of 5
    £3.19
    Nidar Liten Julegris – Small Marzipan Pig 65g
    £3.79
    Lerum Julebrus – Christmas Softdrink 500ml
    £2.39

Stuff we get asked

October 31, 2019 | 22 Comments

Stuff Scandinavians abroad get asked all the time

Look, we know that we come from a place where the elk roam free and everybody speaks hurdy gurdy. You’d be surprised, we really DO get asked these questions.

Here’s a list we compiled a while back, just to help you out before you ask a Scandinavian abroad:

cold

Are you cold? But you’re from Scandinavia!

Yes, we have feelings, too. We get cold, warm… the whole package.

Ah, you’re Danish… Can you help me translate this thing from Estonian?

Swedish, Danish and Norwegian are similar. That’s it. Icelandic is sort of like Old Norse. We have NO idea what the Finns are saying. Literally, none.

But you’re a brunette, you can’t be Swedish!

Hmm… You’d be surprised. We come in all shapes, sizes and colours.

You have beaches, really?

Surprisingly so, yes.

nyhavnsicebear-copy

Do you have polar bears where you come from?

Yes, we do. Roaming the streets. All over Oslo and Stockholm. And penguins, too.

Do you ski to work?

Only on Wednesdays.

You’re from Denmark? Do you know Per Jensen? He’s from Odense.

Surprisingly, we don’t all know each other, we 5 million Danes or 10 million Swedes or 5 million Norwegians. Also, our countries are HUGE. 3 1/2 time the size of the United Kingdom.

Do you go home to Holland/Switzerland a lot?

People from Holland and Switzerland probably do, yes. We tend to go back to Scandinavia, though. Why do you keep confusing Sweden with Switzerland? It’s not even anywhere near each other. And Holland is no where near Denmark. Dutch and Danish is not the same.

dumbdumber

So, Norway is not part of Europe, then?

Eh, yes, it is. Not part of the EU, but we’re still part of Europe. Geddit? It’s part of the EEA, though.

Sweden? Is it true you all walk around naked?

You got it wrong: We are not worried about nudity. It’s a body. that’s it. It’s really no big deal. But walk around naked? Only at home. And in the Sauna. And on the beach. Maybe some other places. But it’s no big deal and if you giggle about it, we really do not understand why it’s an issue.

tumblr_ma6antaszs1qgc9qs

Why are you so short, if you’re from Scandinavia?

Because my parents offended the trolls?

You’re from Denmark! I can speak a bit of Dutch.

Good, that’s nice, you can teach me. Because I don’t. I speak Danish.

How’s the snow at this time of the year? (in August).

Because it doesn’t. We’re Scandinavia, not the North pole. (It does start to snow in September, though, but only very high up)

house

Do you yodel where you are from?

Of course we do. We also wear lederhosen. Really? Yodelling?

Do you have mobile service in Norway?

No, and we also still use dial-up. Wait, we have internet?

Does the sun ever shine?

No, never. We live in complete darkness.

Ron-Burgundy-What-Did-You-Say-Anchorman

Do you know ABBA, like, personally?

As well as we know Per Jensen from Odense.

Why do you sound so ENGLISH?

Because someone in your country made a show called Midsomer Murders and we’ve been forced to watch it for 20 years in our own country (literally, EVERY SATURDAY NIGHT). That, and Monty Python. So, thanks for that.

It must be strange having 6 months of constant night and 6months of constant day…?

No, no, no.  For a month in the summer and a month in the winter it doesn’t get really light or really dark. Up north only.

giphy

Why do your doors open outwards?

Hmmm… This is a tricky one. We may ask you the same: Why do your front doors open inwards? But why? Your hallways would be useful and your rooms bigger… Truth is, we’re not quite sure. Maybe it’s because of the snow.

What do you eat in Scandinavia?

We eat people who ask stupid questions for breakfast.

Feel free to add your own in the comments.

    Faxe Kondi – Lemonade 330ml
    £1.59
    Marabou Mjolkchoklad – Milk Chocolate 200g
    £3.29
    Freia Kvikklunsj – Chocolate Covered Wafer 47g
    Rated 5.00 out of 5
    £1.79

Stuff we say about fish

October 25, 2019 | Leave a comment

We love fish - and we have a lot of fish-sayings

If a Dane thinks you are stupid, he might call you ‘stupid like a cod fish’ (Dum som en torsk).

In Sweden if you put ‘onion on the salmon’, you make things worse “[att] lägga lök på laxen

If a Dane is ‘pulling cod fish to the shore’ (at trække torsk I land) it means he is snoring VERY loudly.

People who are always happy-go-lucky in Norway are known as “happy salmons” (glad laks)

If a Dane is ‘standing like herring in a barrel’, it means he’s feeling a bit squashed (Stå som sild i en tønde)

If a Swede calls you “a damn eel’s head”, he is insulting you (Ditt jävla ålahuvud)

In Danish, if someone calls you a Clap Codfish (Klaptorsk), he thinks you’re an idiot.

The Finns don’t have fairytales about “dragons”… instead, they tell stories about “salmon snakes” (Lohikäärme).

If you are “Fresh as a Fish” in Danish (Frisk som en fisk) it simply means you have energy and you’re ready to go.

If something goes wrong, it ‘goes to fish’ (gå i fisk)

Tanketorsk. From Danish, meaning: “thought cod”, a term to describe an inadvertent mistake or thoughtless action. As in: ‘Sorry I mentioned to your girlfriend that you were out with Shirley, that was a total tanketorsk’.

In Sweden, if someone is a old perv, they will be known as a “snuskhummer”, literally translated: ‘dirty lobster’.

If a Dane describes someone as ‘dead as a herring’ he simply means ‘really dead’ (similar to the English Dead as a doornail).

If someone calls a girl in Denmark a ‘delicious herring’ it means she is super hot (en lækker sild).

Herring fish communicate with each other by farting.

If something in Danish goes completely wrong, Danes will say ‘it has gone completely to fish” (gå helt i fisk)

If someone ‘slides in on a prawn sandwich’ in Sweden (“Glida in på en räkmacka”) it means someone who didn’t have to work to get where they are in life.

    Gråsten Remoulade – Sweet Piccalilli Sauce 375g
    £3.29
    OLW Cheez Doodles – Cheesy Corn Snacks 160g (Ostepop)
    Rated 5.00 out of 5
    £2.59
    Marabou Mjolkchoklad – Milk Chocolate 200g
    £3.29

Gingerbread dough in stock

October 21, 2019 | Leave a comment

Our long awaited ScandiKitchen gingerbread dough is in stock

This was one of our most popular items last festive season, so we decided to get it in early this year: Our fragrant, festive Scandinavian gingerbread dough.

All you have to do is roll – and bake. Get the kids involved without the mess – and make the loveliest, authentic Pepparkakor you can imagine.

Get your stash in our online shop or our cafe in London (we’re close to Oxford Circus).

The shelf life on this is really good – so you can safely stock up now (in case we run out… although we don’t plan to!)

Bye for now

 

The kitchen People x

    3 pack Gingerbread Dough
    £10.47 £8.99
    Torsleff Vaniljesukker – Vanilla Sugar 100g
    £3.19 £2.89
    ScandiKitchen Pepparkaksdeg – Ready Made Gingerbread Dough 500g
    £3.49
    Annas Pepparkakor – Ginger Biscuits in Red Tin 400g NOTE: FRAGILE PLS READ INFO
    £4.99
    Annas Pepparkakshus – Gingerbread House 300g* NOTE VERY FRAGILE ITEM – MAY BREAK IN TRANSIT
    £4.99
    Annas Pepparkakor Red Tin 400g + 300g Re-fill NOTE: FRAGILE READ INFO
    £6.49
    Kungsornen Vetemjol Special – Wheat Flour 2kg
    £3.59
    Kockens Kardemumma Malen – Ground Cardamom 30g
    £2.49
    Nygårda Julmust – Christmas Soft Drink 1.5 litre
    Rated 5.00 out of 5
    £3.19
    Kockens Hjorthornssalt – Ammonium Bicarbonate 50g
    £1.19
    Kockens Kanel – Ground Cinnamon 42g
    £2.19
    Annas Pepparkakor Original – Ginger Thins 300g
    Rated 4.67 out of 5
    £2.99
    Dansukker Ljus Sirap – Light Syrup 750g
    £2.59
    Dansukker Mörk Sirap – Dark Syrup 750g
    £2.59

Recipe: Easy oat treats

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Easy Chocolate & Oat treats

The Swedes call them Chokladbollar, Danes call them Havregrynskugler and in Norway, it’s Havrekuler.
Prep Time10 mins
Course: Fika
Cuisine: Nordic
Keyword: chocolate
Author: Bronte Aurell

Ingredients

  • 250 g butter
  • 400 g rolled oats
  • 175 g caster sugar
  • 4 tbsp cocoa powder
  • 4 tbsp strong cooled coffee
  • 1 tsp vanilla sugar
  • Desiccated coconut sugar sprinkles or pearl sugar to decorate

Instructions

  • Blitz all the ingredients, except the coconut, sugar sprinkles or pearl sugar, in a food processor, or mix by hand (but allow the butter to soften before doing so).
  • Put the mixture in the fridge to firm up a bit before using or it can be a bit too sticky to roll out, especially for little hands. Add more oats if you feel the mixture is too soft.
  • Roll into 2.5cm diameter balls, then roll each ball in either desiccated coconut, sugar sprinkles or pearl sugar.
  • Firm up in the fridge before eating — they will keep for up to a week in the fridge.

Notes

Recipes taken from The Scandi Kitchen by Bronte Aurell (Ryland Peters & Small). Photo by Pete Cassidy, styling by Tony Hutchinson.
    Torsleff Vaniljesukker – Vanilla Sugar 100g
    £3.19 £2.89
    Axa Rågflingor – Rye Flakes 750g
    £3.09
    Delicato Delicatoboll 6-pack – Chocolate Oat Pastries 240g
    Rated 5.00 out of 5
    £3.09
    Dansukker Pärlsocker – Pearl Sugar 500g
    Rated 5.00 out of 5
    £2.09
    Fazer Cacao – Cocoa Powder 200g
    £3.39

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