Author Archives: Bronte Aurell

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

    Annas Pepparkakshus – Gingerbread House 300g* NOTE VERY FRAGILE ITEM MAY BREAK IN TRANSIT
    3 pack Gingerbread Dough
    £10.47 £9.99
    ScandiKitchen Pepparkaksdeg – Ready Made Gingerbread Dough 500g
    Annas Pepparkakor – Ginger Biscuits in Red Tin 400g NOTE: FRAGILE PLS READ INFO
    Annas Pepparkakor Red Tin 400g + 300g Re-fill NOTE: FRAGILE READ INFO
    Kungsornen Vetemjol Special – Wheat Flour 2kg
    Kockens Kardemumma Malen – Ground Cardamom 30g
    Torsleff Vaniljesukker – Vanilla Sugar 100g
    Nygårda Julmust – Christmas Soft Drink 1.5 litre
    Rated 5.00 out of 5
    Annas Pepparkakor Original – Ginger Thins 300g
    Rated 4.67 out of 5
    Kockens Hjorthornssalt – Ammonium Bicarbonate 50g
    Kockens Kanel – Ground Cinnamon 42g
    Dansukker Ljus Sirap – Light Syrup 750g
    Dansukker Mörk Sirap – Dark Syrup 750g

Recipe: Easy oat treats

| Leave a comment

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


  • 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


  • 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.


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

7 cheesy facts

October 18, 2019 | Leave a comment

Stuff about cheese

  1. Cheese in Scandinavian is called Ost.

2. A Norwegian might describe someone as being ‘born behind a brown cheese’ – this simply means someone who is a bit slow (Å være født bak en brunost)

3. The Norwegian cheese slicer has remained nearly unchanged since it was invented in 1925 by Norwegian Thor Bjørklund. We thank him ever day.

4. A Swede doesn’t seek revenge – instead, he “gives back for old cheese.” (Ge tillbaka för gammal ost)

5. If you slice a cheese the wrong way, Scandinavians will get cross with you. There are 3 main types of slicers: A metal planer for harder cheeses such as Västerbotten and cheddar (if it has grooves, it is for brown cheese). A plastic planer is for cheeses such as Aseda, Havarti and Greve – softer but still not too soft. Lastly, a cheese string slicer for softer cheeses such as Riberhus and Gamle Ole. If you dare to make a ski-slope, you will be banished from our shoes. We’re sorry, we just can’t be friends any more. And NEVER hack away at a cheese with a knife unless it’s a darn brie.

6. In Danish, if you call someone a cheese, it means you think they are acting a bit stupid or being mildly irritating. As in ‘Stop doing that, you cheese’ (stop det, din ost).

7. Norwegian brown cheese is the favourite in Norway. It is brown because the whey has been allowed to boil, thus caramelising the milk sugars. Brown cheese is most often made with goats milk or a combination of goat/cow’s milk.

Need help slicing cheese? Find our comprehensive guide to cheese slicing here.

    Norrmejerier Herrgard – Mild Cheese c.480g
    Danbo Riberhus – Medium Cheese 500g
    Cheese Planer Metal
    Norrmejerier Västerbottensost – Mature Cheese 33% 450g
    Tine Ekte Geitost – Brown Goat’s Cheese 500g
    Tine Gudbrandsdalen Brunost – Brown Cheese 250g
    Rated 5.00 out of 5

Recipe: Janssons Temptation

October 14, 2019 | Leave a comment


An essential on any Swedish Christmas table, the humble Jansson’s Temptation is actually one of the stars. It is one of the most misunderstood dishes outside Sweden because it includes ansjovis, often mistranslated into English as ‘anchovies’. Swedish ansjovis are a sweet, pickled sprat as opposed to the actual anchovies in oil. The most famous brand of sprat used for this is Grebbestads ansjovis original, which we sell in our shop and online. Your local IKEA or Scandi shop may also stock it. If you cannot find this brand, try finely chopped pickled herring instead, rather than oily anchovies. SERVES 4 AS A SIDE
Prep Time15 mins
Cook Time50 mins
Course: Side Dish
Cuisine: Swedish
Keyword: christmas, julbord, smorgasbord, sweden
Servings: 4 people
Author: Bronte Aurell


  • 700 g g/1 lb. 9 oz. floury potatoes such as Russet, King Edward or Maris Piper
  • 25 g g/1 3/4 tablespoons butter
  • 200 g g/7 oz. sliced white onions
  • 125- g g/ 4 1/2-oz. can of ansjovis (see introduction or finely chopped pickled herring
  • 300 ml ml 1 1/4 cups whole milk
  • 300 ml ml 1 1/4 cups double/ heavy cream
  • 3-4 tbsp tablespoons dried breadcrumbs
  • salt and freshly ground black pepper


  • Preheat the oven to 180°C (350°F) Gas 4.
  • Peel the potatoes and cut into matchsticks, a little thinner than French fries. Do this in one go and don’t soak them in water as you want to keep the starch. Put the potatoes in an ovenproof dish and place in the preheated oven for around 20 minutes to pre-cook them a bit.
  • Meanwhile, melt the butter in a saucepan and add the sliced onions. Cook over a gentle heat until soft, taking care not to brown them. Remove the potatoes from the oven and add to the onions, mixing gently without breaking them up, and fold together.
  • Place half the potatoes and onion back in the ovenproof dish. Place half the ‘ansjovis’ over the vegetables and season well. Mix the milk and cream together, then pour half the mixture over the vegetables in the dish.
  • Repeat with another layer of the potatoes and ansjovis, pour over the rest of the milk and cream and finish with a scattering of breadcrumbs on top. The cream and milk mixture should reach the top of the dish.
  • Pop back in the oven and bake for around 30–35 minutes or until the potatoes are cooked through. Some potatoes soak up more liquid than others, so you may need to add more milk and cream during cooking – you want the end result to be creamy.
  • This recipe is from our Bronte Aurell’s book The ScandiKitchen – available in all good book stores and on Amazon both in UK, mainland Europe and the US and Canada. Published by Ryland Peters and Small – signed copies in our online store.


Veggie Variation
Omit the ansjovis and this becomes a lovely vegetarian potato gratin. If you do this, I suggest you add a few drops of white wine vinegar to the milk and cream mixture and adjust the seasoning. If you want a bit of a bite, add some capers or mushrooms.
This recipe is from our Bronte Aurell’s book The ScandiKitchen – available in all good book stores and on Amazon both in UK, mainland Europe and the US and Canada. Published by Ryland Peters and Small – signed copies in our online store.
    ScandiKitchen: Christmas – Bronte Aurell
    Rated 5.00 out of 5
    Bronte at Home – baking from ScandiKitchen SIGNED COPY
    ScandiKitchen: Summer – Bronte Aurell
    Rated 5.00 out of 5
    North: How To Live Scandinavian – Bronte Aurell
    Rated 5.00 out of 5
    ScandiKitchen: Fika & Hygge by Bronte Aurell
    The ScandiKitchen Cookbook by Bronte Aurell
    Rated 4.67 out of 5
    Abba Grebbestad Ansjovis – Sprat fillets 125g

Recipe: ‘Pepparkakor’ ginger biscuits

October 10, 2019 | Leave a comment

Pepparkakor ginger biscuits

If you’ve ever been to Scandinavia at Christmas time, you will have been offered any variety of these ginger biscuits. We practically live off them during the colder months!
Note - this dough requires min 12h rest time before baking
Prep Time25 mins
Cook Time10 mins
Course: Baking
Cuisine: Danish, Nordic, Norwegian, Scandinavian, Swedish
Keyword: christmas


  • 550 g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 2 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 pinch ground all spice
  • 1 pinch salt
  • 150 g butter - room temp
  • 200 g golden syrup
  • 100 g caster sugar
  • 100 g dark brown sugar
  • 150 ml double cream


  • Mix the flour and bicarbonate of/baking soda with the dry spices and salt.
    Add the butter and all the other ingredients and mix until you have an even dough. It may still be sticky, but shape into a log and wrap in plastic wrap and leave to rest in the refrigerator overnight before using. Try to resist eating the dough every time you pass by the fridge. Yes, we know it is hard not to do…
    Preheat the oven to 200°C (400°F) Gas 6.
    Roll out the dough thinly on a lightly floured work surface and use cookie cutters to cut your desired shapes. You want the biscuits/cookies to be thin.
    Place on the prepared baking sheets and bake in the preheated oven for 5–6 minutes or until the biscuits turn a darker shade of brown. This is a large quantity of dough so you may need to bake the biscuits in batches (or you can freeze part of the dough for next time
    you wish to whip up a few trays).
    Remove from the oven and cool on a wire rack. Store in an airtight container.


- Flavour with the zest of one orange for citrus hit
- Add chopped almonds
- Add food grade cedar oil for a distinct flavour (you only need a little bit)
… or let the kids run wild with icing and decorate little heats, gingerbread people shapes – or even make a ginger biscuit house. This dough is very versatile.
In Sweden these are called Pepparkakor – in Norway, Pepperkaker (Peberkager in Danish and in Finnish, Piparkakut). All have slightly different regional differences, but by and large, the end result is similar: A fragrant, spiced biscuit, easy to make, bake and decorate. And terribly hard to stop eating.
Find this recipe and many more in Bronte’s Christmas cookbook ScandiKitchen Christmas – available signed from our website. Also available in the US and Canada on Amazon – and in Italian, German and Russian in the respective countries.
    Kockens Kardemumma Malen – Ground Cardamom 30g
    Torsleff Vaniljesukker – Vanilla Sugar 100g
    Annas Pepparkakor Original – Ginger Thins 300g
    Rated 4.67 out of 5
    Kockens Kanel – Ground Cinnamon 42g
    Dansukker Ljus Sirap – Light Syrup 750g
    Dansukker Mörk Sirap – Dark Syrup 750g

Recipe: Easy seed crackers

| Leave a comment


Easy seed crackers

These little seedy crackers are always a hit in our
house.  Also, no gluten – I use buckwheat
flour which isn’t actually a wheat at all.
Make these and you’ll not go back to biscuits with your
cheese – these are far too satisfying!
Prep Time5 mins
Cook Time50 mins
Course: Snack
Cuisine: Scandinavian


  • 50 g sesame seeds
  • 50 g Flax seeds (linseed)
  • 80 g Sunflower seed
  • 80 g Pumpkin seed
  • 20 g Chia seed
  • 50 g Buckwheat flour
  • a pinch xantham gum
  • 3.5 tbsp cold pressed rapeseed oil or other good olive
  • 150 ml boiling water
  • 1/4 tsp sea salt
  • sea salt flakes to taste


  • Preheat the oven to 150°C (300°F) Gas 2.
    Add all the ingredients (apart from the extra sea salt) to a bowl and stir well.
    Split the mixture in half and place one half on each lined baking sheet. Place another piece of baking parchment on top (sandwiching the mixture) and roll out the mixture thinly and evenly to fit the baking sheet.
    Remove the paper from the top and scatter with more dried nettles (if you like it stronger) and some flaky sea salt, to taste. Repeat with the second batch.
    Bake in the preheated oven for around 50–60 minutes – do watch the seeds don’t brown too much – until completely cooked and dry. I usually turn the oven off and leave in the oven while it cools to ensure they are completely dry.
    Break into smaller pieces and store in an airtight container.


Try with a lovely cheese such as Åseda or Vaästerbotten. You can vary the seeds as you prefer.

Buns’n’Brexit is back 12th October 11:00-16:00

October 7, 2019 | Leave a comment

Buns’n’Brexit is back 12th October 2019 11:00-16:00

Thanks to all of those who came to see us a few weeks back for our first Buns’n’Brexit café where we assisted over 75 people with scanning their ID and pointing them in the right direction for applying for Settled Status.

Since then we have been inundated with request to host another more session. So, by popular demand, we will be back to help again.

This will take place on Saturday 12th October from 11:00-16:00 at our café ScandiKitchen near Oxford Circus in London.

No booking necessary – just turn up with your ID or passport and we will held you scan with our Android devices.* We will then point you in the right direction of what to do next. We’re here for you if you just want to someone to be with you through the process – because we understand it can be daunting and frankly rather upsetting to have to do.

Please note we are NOT a legal service and we cannot provide legal advice or advice on specific/individual cases. We are volunteers and we can only help you with the scanning of your ID and basic questions about using the app**

Here’s what we can help with on the day:

  • Scan your passport or ID card using our Android devices (you need to do this in order to apply to the EU/EEA Settlement Scheme if you do not wish to send it in).
  • Show you the next steps after this
  • Guide you how to log on to the GOV system and fill in the online form

Our purpose with this session is mainly to help people get the process started. So many of us have felt anxious and worried about this – so we wanted to help give a nudge and helping hand – and at the same time eat some cinnamon buns, have a chat and connect with others in our community. We’re all in this together, after all – and we DO understand how you feel.

You can find more info about the EU Settlement Scheme here.

Any EU/EEA citizen in the UK can apply if they wish to remain and work in the UK after Brexit – although there are a few exceptions to this (do read the info on the GOV website). The status you will get depends on how long you have been in the UK, although the government has assured that anyone who is living here before the UK leaves the EU will be allowed to continue to do so (with some amended rules – do see the link to the official site).

What you need to bring to get started: Your ID (passport or ID card) and your National Insurance Number.  In a lot of cases, this is sufficient information. In some cases, you may be asked for supplementary information to verify your status (often proof of work/address for the past 5 years – tax records, council tax bills, bank statements etc). You can either complete this at a later date at home once you know if this is the case, or bring information along, if you so wish.

The sessions runs from 11:00-16:00 at ScandiKitchen Cafe, 61 Great Titchfield Street, London W1W 7PP on 12th October only. Any questions, you can email iloveherring@scandikitchen.co.uk.

Everyone, whatever nationality, are welcome to pop along for a chat and helping hand.

Bye for now

The ScandiKitchen Volunteers: Eva, David & Bronte

* The Government has said that the Iphone IOS app for ID Check may be available at the end of October. We have not yet had any news on this, so hopefully this may still be the case, if you prefer to wait.

** You will be asked to sign a note on arrival confirming you are aware that we cannot provide any specific legal advice.

How to be Swedish, lesson no. 129: Julmust (Swedish Christmas soda).

September 30, 2019 | Leave a comment

How to be Swedish, lesson no. 129: Julmust (Swedish Christmas soda).

Something happens to most Swedes when the nights start getting longer and everything get darker. We start longing for the Swedish Christmas soft drink called Julmust (Lit: Christmas ‘juice’). A ‘must’ is the Swedish word for a type of fermented juice, although non-alcoholic.

Julmust was invented in 1922 as an alternative to the dark porters often drunk at the winter time. The original recipe stems from Germany. It was invented by a chap called Harry Roberts – and the original very secret recipe is still safeguarded by the family company that launched it first.

All Julmust brands taste slightly differently – and the two biggest brands (Apotekeren and Nygårda) are the ones that mostly divide people in taste. We stock Nygårda at ScandiKitchen.

When the festive season comes along, sales of Coca Cola in Sweden drop by around 50% as people choose Julmust instead. It’s a bit like a mixture between root-beer and Coca Cola – and rather sweet. Because its only available late Autumn and Christmas, people often over-indulge*. Obviously miffed by the reduction in sales, CocaCola even tried to make their own kind, but it tanked.

If you want to make friends with a Swede, often buying them a few bottles of this at the beginning of the season will make you very popular. They may even marry you**. Don’t buy Julmust for the Norwegians or the Danes: They don’t drink it. This is a very Swedish thing.

Get all your Julmust here – we have stock now

*you can also get it at Easter, but then it’s called Påsk(Easter)Must.

** We cannot guarantee this.

    3 x Annas 300g pepparkakor ginger biscuits
    £8.97 £8.00
    Annas Pepparkakor Mandel – Almond Ginger Thins 150g
    Annas Pepparkakor Red Tin 400g + 300g Re-fill NOTE: FRAGILE READ INFO
    Nygårda Julmust – Christmas Soft Drink 1.5 litre
    Rated 5.00 out of 5
    Nygårda Julmust – Swedish Soft Drink 500ml

Show us your buns: Cinnamon Bun Day 2019

September 27, 2019 | Leave a comment

Show us your buns 2019 - our very own mini bake-off

Use hashtag #ShowUsYourBuns – our very own online bake-off game.

The 4th October is Cinnamon Bun Day in Sweden – now also celebrated in various other countries.

We’re getting everyone baking in time for the big day – and we want to see you buns. Yes, yours.

Over the next week from 27th Sep until 6th October, we’ll be posting pictures of some of the best ones across social media. If you want to show off your home baked kanelbullar, tag us (@scandikitchen) on Instagram – or use the hash-tag #showusyourbuns across different channels. You can also email one medium sized photo to iloveherring@scandikitchen.co.uk, if you prefer. We love seeing your homebakes.

Throughout the week we will be picking some of the photos to showcase – and some might even win fancy prizes*

What buns count?

Any Scandi style cardamom based yeast dough bun. Cinnamon buns or various other fillings such as vanilla, hazelnut spread, Tosca, blueberry… Of course, you need to have baked them a home.










What prizes do you have and how do I get one?

It’s very hard to choose between people’s home bakes because you can’t really measure it. We usually choose 2-3 people who’ve really shown great bun-twisting skills, innovative bun skill or kids. Prizes range from bags of sweets and chocolate to one of our baking books. Sadly we can only send gifts inside the UK. You can still play if you are outside the UK, but prizes can only be gifted to UK addresses. See terms*

I don’t have a recipe

Fear not, there is a good base recipe here fro our own Bronte Aurell.

You can also Google ‘Swedish Cinnamon Buns’ and you will find more recipes online than you know what to do with.

Why do cinnamon buns have a day of of their own?

The average Swede eats 316 buns a year. That’s a lot of buns. It’s one of the favourite bakes amongst the Nordics – so why not celebrate it?

Happy Baking

Bye for now, The Kitchen Team x




*terms: Prizes are given randomly and chosen for various reasons, so please bear with us. Maybe your kids decorated your entire kitchen with flour, maybe you just took the best photo of buns that we happen to love. We will post a lot of photos throughout the week but only 3 will be winners of prizes (ranging from bags of sweets and one signed book). Winners will be notified individually via social media. We’re sorry but we can only send prizes inside the UK, but everyone may play – but prizes are for UK only. This is a fun-to-do thing we do and we simply just want to see your great bake-off baking skills, so play along for the fun of it.

    Jästbolagets Kronjäst – Fresh Yeast 50g – 2-pack
    £0.99 £0.90
    Odense Original Marcipan (63% almonds) – Marzipan 375g
    Nugatti – Hazelnut Chocolate Spread 500g
    Cinnamon Bun – Product Bundle
    Kockens Kardemumma Malen – Ground Cardamom 30g
    Torsleff Vaniljesukker – Vanilla Sugar 100g
    Kungsornen Vetemjol Finaste Kärn – Wheat Flour 2kg
    Kockens Kanel – Ground Cinnamon 42g
    Dansukker Pärlsocker – Pearl Sugar 500g
    Rated 5.00 out of 5

Fermented smelly Swedish fish: Surströmming

September 26, 2019 | Leave a comment

If you have ever had to smell the Swedish fermented herring Surströmming it is often hard to imagine that this is a popular delicacy in Sweden.

Some people say it smells so bad they can’t even describe it. It was once voted the worst smelling food in the world. Durian fruit has nothing on this little fish – it really stinks.

Why does it smell so bad? The little herrings are caught and then salted and left to ferment for quite some time before being canned. Even inside the tin, the fermentation process continues which is why the tins are pressurised when you open them (be careful).

It’s known as ‘fermented herring’ or ‘surströmming’ – or some just call it ‘rotten fish’ (but it isn’t: it’s fermented, which is a different thing).

The smell might be bad – but the taste is quite nice – and a lot of people really enjoy the whole process of eating it. There are even surströmming parties and get together when the season starts in about August.

Quite surprisingly, here in the UK, this is quite a popular product – a lot of people buy it as joke presents and just trying to see if they can handle the #surstrommingchallenge.  Can you?

How to serve and store

  • Always store the tin IN THE FRIDGE when unopened. It needs to be chilled. Do NOT keep it ambient.
  • ALWAYS open outdoors – never, ever indoors. The smell will hang around. Most surstromming is eaten outside, too.
  • Hold a cloth around you hand when you open the tin as it is pressurised. Some people open it under water which stops this a bit – and limits the smell, too. Gloves are good…
  • You need to wash and gut the fish before you eat it. This is quite easy: Hold the fish on a chopping board with the fork and scrape along the body with the knife to remove meat from the fish.
  • Serve with Swedish flatbread, with new potato, red chopped onion and sour cream. Enjoy beer and aquavit on the side for a true fermented herring party.

Please note most airlines do not allow these tins to be transported as they are pressurised (and can you imagine the smell?) so do not plan to take these tins on any flights. We only ship inside the UK.

This is when our Jonas opened fermented herring in Hyde Park


    Oskars Surstromming *(Ship to UK ONLY) – Fermented Herring 300g
    Mjalloms Gammeldags Tunnbrod – Wheat & Rye Flatbread 320g
    Polarbrod Sarek – Thin Flatbread 8-pack – (frozen item – see notes)
    Arla Gräddfil – Sour Cream 300ml
    Hallands Flader 38% – Aquavit 700ml
    Skane Akvavit 38% – Aquavit 700ml

Your Cart