Author Archives: Bronte Aurell

Bronte’s new baking book ‘Bronte at Home’

September 13, 2019 | Leave a comment

Our Bronte has been busy these past four years, writing a lot of books about Scandinavian culture and food.
This autumn, her seventh book has been published. It is a sort of new – and sort of not! Bronte decided to collate all her favourite baking recipes from her four cookbooks into one handy baking book – adding loads of new recipes too at the same time.
The result is called Bronte at Home – and that is exactly what it is: Scandi home baking. Ranging from how to make rye bread to how to make the best cinnamon buns, you’ll find great bakes to fit any occasion – over 70 delicious recipes.
Examples of what you will find in Bronte At home: Baking from ScandiKitchen:
Cinnamon buns, custard buns, Napoleon cakes, Danish marzipan cake, Princess cake, rye bread, stone age bread, saffron swiss roll, Danish breakfast buns, waffles, Lena’s apple pie, bilberry pie with cardamom, Vegan chocolate cake, rhubard & custard cake, banana bread, bundt cakes, muffins, honey cake, dream cake, Love cake …. and much, much more.
Get your hands on the new book here (signed copies)
Want to see all the other stuff she has written? Click here
The book is published by Ryland Peters & Small in the UK – and photography is by the amazing Pete Cassidy.

Lena’s Danish Meatballs (Frikadeller)

August 9, 2019 | Leave a comment

Lena’s Danish Meatballs (Frikadeller)

Lena is our Bronte’s mother. She makes the best meatballs in my world, because, as any Dane knows, mother’s meatballs are always the best. We hope that, one day, Danish meatballs will make it as big on the food scene as the Swedish meatballs, which people across the world have come to love. They are delicious, and being larger than the Swedish variety and they don’t require as long standing in front of the stove to cook. Most Danes will eat their staple dish of meatballs once a week or so. We eat ours warm with boiled potatoes, gravy and pickled cucumbers, or cold with potato salad in the summer. We also eat them on open sandwiches and always when we have a ‘koldt bord’ (the Danish name for smörgåsbord). Danes often ask why they can’t get meatballs to taste JUST like they do at home. There are a few reasons for this: Firstly, meat tastes different depending on where and how it is reared (choose a good, fatty well reared pork for this). Secondly, the amount of butter Mor (Mamma) uses to get Frikadeller to taste like Frikadeller might surprise you. Yes, that much. Fr in oil and it just will not be the same. Fry in half and half – and add more than you think you should – and you’ll get there.
Prep Time30 mins
Cook Time15 mins
Course: Main
Cuisine: Danish
Servings: 4


  • 300 g/101⁄2 oz. minced/ground veal AND 200 g/7 oz. minced/ground pork (with a good fat content of around 15%)
  • 1 small teaspoon salt
  • 1 onion grated
  • 1 large egg
  • 3 tablespoons fresh breadcrumbs
  • 1 tablespoon plain/all-purpose flour
  • 1 teaspoon ground allspice optional – it’s not traditional but we like it
  • A pinch of freshly grated nutmeg optional
  • 100 ml/generous 1⁄3 cup warm whole milk with 1⁄2 stock cube dissolved in it
  • freshly ground black pepper
  • 100 ml/ generous 1⁄3 cup sparkling water
  • 75 g/3⁄4 stick butter and a good glug of olive oil for frying


  • Put the minced/ground meat and salt in a stand mixer with the paddle attachment. Mix for around 1 minute on medium speed. Alternatively, you can mix for a little longer in a large bowl with a wooden spoon.
  • Meanwhile, squeeze the excess juice from the grated onion (it does not need to be dry but get rid of most of the liquid). Add the onion to the meat and mix again, then add the egg, breadcrumbs, flour, allspice, nutmeg (if using), milk with dissolved stock/bouillon cube and a good grinding of black pepper. Mix until incorporated. Pop the meatball mixture in the fridge for at least 30 minutes to rest.
  • Preheat the oven to 120°C (250°F) Gas 1/2.
  • Take the meat out of the fridge, then add the sparkling water and mix in.
  • Using a tablespoon, scoop out a quantity of meat mixture the size of a large egg. Use the flat of your hand to help shape the meatballs. Danish meatballs are not round, but slightly oval, sized like an egg.
  • In a frying pan, heat up the butter and leave it to brown and bubble, then add a glug of oil. The quantity of butter is essential for these meatballs, or they just don’t get the right crust and flavour.
  • Test one small meatball first just to taste you have the right seasoning – and you can adjust later. Sometimes, you need to adjust after the meat has rested.
  • Fry the meatballs over a medium-high heat, in batches which allow plenty of room for turning, for 2–3 minutes each side. Transfer to the warm oven to finish - and repeat until you have used all the meat.


Enjoy with:
Boiled new potatoes with parsley and butter, gravy and Soused Cucumber Salad to serve.
Tip: If you can’t get a deep enough flavour even with seasoning, try adding a teaspoon of Marmite to the mixture.
Recipe taken from ScandiKitchen Summer by Bronte Aurell. Published by Ryland, Peters and Small, photography by Pete Cassidy. Get your copy of the book here.
For our American friends, get your copy here on Amazon.com

How to hotdog (the Scandi way)

July 1, 2019 | Leave a comment

How to hotdog (the Scandinavian way)

Look, we have told the world that we’re all about nature. That we forage for weird plants, eat sour milk and lead wholesome, healthy lagom lives. This is, of course, all very true.

However, there’s another little thing that we Scandinavians ‘do’, though. A lot. We hotdog. Okay, it’s not a verb, but it should be – and we want to hotdog with you, too.

What’s so good about a Scandi Hotdog?

The Sausage

Obviously, the most important part. There are many varieties, but the best ones are rather high meat content (go figure) – brands such as small food producer Per I Viken do the best ones on the market. The style of sausage in Scandinavian is always a wiener type sausage.

In Denmark, they like RED coloured sausages. Why? It started as a bit of a ploy. In the olden days, the hotdog vendors were allowed to sell yesterday’s sausages for pittance to the kids – BUT they had to add red colouring to the water so people know they were getting day-old sausages. Nowadays, this type is the most famous of them all – and no, they are no longer old, but are just made like this for nostalgic reasons.

These are most popular with the Danes… The red thing, it’s a very Danish thing.

The Bread

It’s a funny one, but we don’t like long buns. Our buns are short and way too small for the sausage. Yeah, we know its a bit odd – but that’s how we like them. We do good, shorter buns – less bread.


We take our topping serious. Go to the bottom of this post for the country specific ‘ways’ – but here is a basic guide:


It’s never Heinz. It’s usually a more spiced variety that is made for our hotdogs. Try Idun for a Norway style – or Bähncke for a superb Danish ketchup.


Again, Bähncke is a good one – or Idun from Norway, especially for hotdogs. We also have Swedish Johnny’s mustard – a first Swedish favourite. 


Absolutely essential, if you are a Dane. It’s very nice, too. (also goes with chips, fish, beef and anything else, really)

Crispy onions

Delicious on burgers, hotdogs, sandwiches.

Raw onions

The Danes favour this: We like raw.


Several options here. Boston Pickles is chopped pickles from Sweden, with a bit of seasoning. Or go for the ever popular Smörgåsgurka from Sweden – a crunchy pickle, quite sweet. Lastly, the Danish Agurkesalat – thinly sliced pickles – perfect on top of those red sausages.


Chopped pickles (usually smörgåsgurka) mixed with mayonnaise – favoured by Swedes. Make at home.

The HotDogs


A bun, a red sausage, ketchup, mustard, remoulade, raw OR crispy onions. Or both. Pickled Agurkesalat.


A potato pancake called a lompe, brown pølse sausage, ketchup, mustard.

Stop press! Some Norwegians also use a waffle as a base for a hotdog. Apparently, it’s not illegal.


A bun, a brown wienerkorv sausage, ketchup, mustard, Bostongurka or Gurkmajonäs.

Sweden 2: The above, but with a dollop of mashed potato on top. Known as Halv Special (A Half Special). Add another Sausage as it is Hel Special (Full Special).

Sweden 3: Bun, sausage, prawn cocktail. Well, yes, it’s a thing. Some add ketchup, too. And yes, some add mash as well. We’ve given up questioning this.

    Gråsten Remoulade – Sweet Piccalilli Sauce 375g
    Korvbrodbagarna French Hot Dog Bröd / Buns 260g / 6-Pack
    Auran Sinappi – Hot Mustard 125g
    Korvbrödsbagarn Korvbröd – Hotdog Buns 10-pack (Pølsebrød)
    K-Salat Mayonnaise 375g
    Per i Viken Wienerkorv – Wiener Sausages 8-pack (Wienerpølse)
    Bähncke Hotdog Ketchup 405g
    K-Salat Remoulade – Sweet Piccalilli Sauce 375g
    Rated 5.00 out of 5
    Bähncke Stærk Sennep – Sharp Mustard 380g
    Bähncke Sød Fransk Sennep – French Mustard 425g
    Bähncke Tomatketchup – Tomato Ketchup 420g
    Johnnys Senap Sötstark – Hot and Sweet Mustard 500g
    Rated 5.00 out of 5
    Gøl Røde Pølser – Red Hot Dogs 375g
    Rated 5.00 out of 5
    Felix Smörgåsgurka – Pickled Gherkins 370g
    Bähncke Ristede Løg – Crispy Onions 100g
    Rated 5.00 out of 5
    Beauvais Agurkesalat – Pickled Cucumber 550g
    Mills Ekte Majones – Mayonnaise 160g
    Rated 5.00 out of 5
    Idun Tomatketchup – Tomato Ketchup 530g
    Idun Pølsesennep – Mustard 490g

Danish Koldskål dessert

June 24, 2019 | Leave a comment

Danish Koldskål and Kammerjunker biscuits

The most Danish of summer desserts
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: Danish


The ‘soup’ base

  • 1 litre/4 cups buttermilk the liquid kind, not thick – usually found in Polish shops or larger super markets
  • 150 ml/2/3 cup Greek or natural yoghurt
  • 2 egg yolks (pasteurized
  • ideally – this soup contains
  • raw egg yolk)
  • 60 g/1/3 cup caster/granulated sugar
  • seeds from 1 vanilla pod/bean
  • zest from ½ lemon
  • freshly squeezed juice from ¼ lemon

Kammerjunker biscuits

  • 150 g/1 cup plus 1 tablespoon plain/all-purpose flour
  • 1 teaspoon baking powder
  • 50 g/. caster/granulated sugar
  • 50 g/3 tablespoons butter
  • 1 egg
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground cardamom optional
  • zest from ¼ lemon
  • 2 teaspoons single/light cream



  • On high speed, whisk egg yolk and sugar until white and thick. Add the vanilla and lemon zest, then the yoghurt and start to add the buttermilk whilst continuously whisking.
  • Add lemon juice to taste – the soup should be sweet but have a good lemon flavour coming through.
  • Serve the cold soup in bowls, topped with strawberries and Kammerjunker biscuits.


  • To make the biscuits/cookies, combine the flour with the baking powder. Add the cold butter, cubed, and mix in until you have grainy consistency. Add the sugar, then the other ingredients and mix again until you have an even dough.
  • Leave to chill for 20 minutes before rolling the dough.
  • Turn the oven to 200 degrees C
  • Roll the dough out and cut 35-40 small pieces, roll them and place on a lined baking tray.
  • Bake for 7-10 minutes, depending on your oven. Remove from oven and cut each biscuit across the middle so you end up with two flat halves. Return to the warm oven and leave them to finish baking, at 170 degrees, for 8-10 more minutes OR until golden and crisp.


Tip This soup should be eaten on day of making it as it contains raw egg. However, if there’s ever any leftovers at home, I use the this mixed in with a fresh fruit smoothie the morning after: It’s delicious. Recipe is taken from the ScandiKitchen Cookbook by Bronte Aurell, published by Ryland Peter and Small, photography by Pete Cassidy.

Swedish Sandwich Cake (Smörgåstårta)

June 11, 2019 | Leave a comment

It’s often described as Sweden’s guilty secret: in all the Nordic Diet, healthy eating and green good-for-you flurry, we also have The Sandwich Cake.

We’re unsure of the exact origins, but suspect it may have come over from the States in the early sixties when housewives made similar ‘cakes’ for their cocktail parties. Someone must have brought it back to Scandinavia, and voila, it took hold and never went away. In all our obsession with rye bread and crisp bread, using soft white sandwich bread was – and is – seen as a huge treat. So, the Smörgåstårta became synonymous with birthdays and big celebrations and times to indulge.

If you google Smörgåstårta, you will see a variation of monstrosities. Eighties creations that would make any Sundsval housewife from 1984 weep with pride. Still today, this is what they look like – some with seafood, some with ham, cheese, pate, tuna and anything else you can think of. Smothered in mayonnaise and then decorated with twirly bits of cucumber and the odd radish rose.

In recent years, many have tried to make the Sandwich Cake look a bit more current – but it is hard: You don’t want to play too much with tradition, but also, you don’t want to start bringing back hair scrunchies, Miami Vice and Melanie Griffith. It’s a fine balance.

Since our Bronte showed off one of our sandwich Cakes on Channel 4’s Sunday Brunch last year, we had a lots of request for the recipe. So, here goes: There is no recipe. You make it up as you go along. But, to please you all, here is the recipe for the one we showed on the TV show. Just remember: You can make it any way you like – any shape, any size – just adapt the recipe to fit your party.

A few things to note and adhere to:

– White bread works well. You can also use wholemeal, but hey, why go wholemeal with a mayo cake? Rye bread does not work well.
– Butter the bread still, it will create a barrier and avoid it all going too soggy
– make the base the day before, then decorate on the day.
– Keep the layers tasty – although some people put both ham and prawns in one, it doesn’t taste nice. Keep it classic – we love seafood salad with salmon, for example, and egg.
– Make it on the tray you plan to serve it on – don’t try to move it once done.
– Plan to serve other things along side it – or else it gets too heavy. It’s a nice addition to a buffet with some salads and other bits.

Swedish Smorgastarta Sandwich Cake

Smörgåstårta is the Swedish food equivalent of Liberace.
Enjoy - these are fun to make. Happy Midsummer.
Course: Side Dish
Cuisine: Swedish
Author: Bronte Aurell


  • 6 slices of white English bread crust cut off
  • 200 ml prawn salad (use your favourite or mix together peeled prawns, dill, chopped chives, lemon, mayo, creme fraiche, salt, pepper - to taste)
  • a tub of good quality prawns
  • 200 g smoked salmon
  • 1 cucumber
  • fresh dill
  • fresh chives
  • a tub of mayonnaise
  • 3 hard-boiled eggs
  • butter


  • Butter the bread on one side. Please two sides side by side and top with as much Skagenröra mixture as you feel is needed (you may not need it all). Add two slices of bread on top.
  • Mash the eggs and mix with a little bit of mayonnaise and season with salt and pepper. Add to the top of the bread. Add the last two slices of bread.
  • Using a pallet knife, add a thin layer of mayonnaise all around the sandwich cake. This will help the other toppings stick.

To decorate:

  • We like using nice slices of salmon on the top of the sandwich cake. Try to arrange in a nice pattern and let it overhang slightly on the sides to avoid blunt corners.
  • Using a cheese slicer or mandolin, cut long pieces of cucumber and use to decorate the sides. If you need a bit more mayonnaise to make it stick, well, so be it.
  • Once the sides are looking neat, you can decorate the top. This is the bit where you’re likely to overdo it. We tend to simply add some Skagenrora on top and then add loads of prawns and simply decorate with sprigs of dill.
  • When done, refrigerate before eating.
    Abba Klassisk Matjessill – Classic Matjes Herring 200g
    ScandiKitchen Kottbullar – Swedish Meatballs 300g
    ScandiKitchen Gravlaxsås – Dill & Mustard Sauce 200g (Rævesovs)
    Estrella Dillchips – Dill Crisps 175g
    Rated 5.00 out of 5
    Reimersholms OP Anderson 40% – Aquavit 700ml

Ultimate Swedish Kladdkaka

June 9, 2019 | Leave a comment


Ultimate Swedish Kladdkaka

At the café, we’ve been baking that most famous Swedish cake – Kladdkaka – for years. The name means ‘sticky cake’ – owing to the fact that the middle is left a little under baked and still sticky. There is not baking power in this cake precisely to keep it dense and claggy.
Now, our recipe is pretty good… However, we have to admit that it has now been improved by Astrid Aurell (11 years old – and born the day that ScandiKitchen opened in 2007).
If you have never had Kladdkaka before, we highly recommend that you try this cake. There is a reason Kladdkaka the most baked cake in Sweden… also, it is SO simple to make. The only thing is: The baking time is VERY important, you need to remove the cake JUST before it is baked, or it will be dry. Better under baked than over baked.
Serves 4-6 people for afternoon Fika.
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Baking
Cuisine: Scandinavian
Keyword: chocolate
Servings: 5


  • 150 g butter
  • 100 g good quality milk chocolate or dark, if you prefer darker flavours
  • 200 g caster sugar
  • 2 eggs
  • 40 g cocoa powder
  • 125 g plain flour
  • 1 tsp vanilla sugar
  • Pinch of sea salt



  • Turn the oven to 180C (200c if not fan)
  • Melt the butter and then add the chocolate – and set aside.
  • In a stand mixer, whisk the egg and sugar until pale and fluffy.
  • Mix the dry ingredients together.
  • Sift the dry ingredients into the egg and sugar mixture and then fold in the butter and chocolate mixture.
  • Using a spatula, add to the baking tin and place in the pre-heated oven for 14-15 minutes.
  • Baking time of kladdkakor really varies – you don’t want the middle to be baked through, but you do want the cake to hold. Using a tooth pick, test the edge of the cake – if it comes out clear about 2 cm in and the cake does not look TOO runny in the middle, take it out. If you feel it needs a bit more, simply leave it to cool in the tin (but if you feel it may have had 30 seconds too much, remove from the tin immediately to stop the baking.
  • Once you know how your oven react and bake it, you will know the perfect length to bake it going forward.

Serve the cake luke warm with a dollop of cream or ice cream.

    Västerbotten Cheese Tart

    | Leave a comment

    Västerbotten Cheese Tart (Västerbotten Paj)

    This savoury tart can be found on every Swedish family’s dinner table several 
times a year. It’s essential to get hold of Västerbotten cheese as it really does have
a very unique taste and it is exported to speciality shops across the world. You can substitute with a good aged Cheddar, but for the ‘real’ taste, do make this if you have Västerbotten cheese. This one is normally served at room temperature rather than hot, and it is marvellous as part of a summer smörgåsbord or served just on its own with a leafy salad. It is also an essential part of an August crayfish party.
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Side Dish
    Cuisine: Scandinavian
    Keyword: sweden
    Servings: 6


    The pastry

    • 125 g/11⁄8 sticks butter cold and cubed
    • 200 g/11⁄2 cups plain/all-purpose flour
    • pinch of salt
    • 1 egg
    • small dash chilled water if needed


    • 3 eggs
100 ml/1⁄3 cup whole milk
    • 250 ml/1 cup double/heavy cream
    • 1 ⁄2 teaspoon paprika
    • 250 g/9 oz. Västerbotten cheese finely grated
salt and freshly ground black pepper


    • In a food processor, briefly blitz the pastry ingredients together
to form a dough, only adding a tiny bit of chilled water if needed to bring it together. If you don’t have a food processor, you can do this by rubbing the butter into the flour with your fingertips until it is crumbly, then adding the rest of the ingredients and mixing until smooth. Wrap the pastry in clingfilm/plastic wrap and rest in the fridge for 30 minutes before using.
    • Preheat the oven to 180°C (350°F) Gas 4.
    • Roll out the chilled pastry until nice and thin and use to line the
tart pan evenly. Prick the base with a fork a few times, then line the pastry with baking parchment and fill with baking beans. Blind bake in the preheated oven for about 12–13 minutes. Remove the beans and baking parchment and bake for a further 5–6 minutes. Remove from the oven but leave the oven on.
    • For the filling, mix together all the filling ingredients except
the cheese, seasoning well with salt and pepper. Evenly scatter the Västerbotten cheese all over the base of the pastry, then pour over the egg mixture.
    • Return to the oven for about 15–20 minutes. It’ll puff up quite 
a bit towards the end and will turn golden on top. It’s done when the middle is set, so do keep an eye on it. Leave to cool before removing from the pan and slicing.
    • Note: This dish goes very well with romsås, a caviar sauce (pictured). To make this, mix together one small jar of red lumpfish roe with
 3 large tablespoons of crème fraîche and leave to set. Just before you serve the tart, stir the romsås again. Alternatively, if you can get real bleak roe (löjrom – a beautiful but quite pricy caviar delicacy), serve the tart with a spoonful of this caviar and some crème fraîche and chopped red onion.


    This recipe is taken from the book ScandiKitchen Summer by Bronte Aurell, published by Ryland, Peters, Small. Photo by Pete Cassidy. You can buy singed copies of this book on our website. Also available in all good bookstores and on amazon (both in the UK and US)
      Abba Klassisk Matjessill – Classic Matjes Herring 200g
      Pandalus Kräftor – Crayfish in Dill Brine 1kg
      ScandiKitchen: Summer – Bronte Aurell
      Rated 5.00 out of 5
      £16.99 £15.00
      Norrmejerier Västerbottensost – Mature Cheese 33% 450g
      ScandiKitchen Rödbetssallad – Beetroot Salad 200g (Rødbedesalat)
      Rated 5.00 out of 5

    A guide to being Swedish

    June 6, 2019 | Leave a comment

    You think you can be Swedish? We’ll give you a helping hand. Here’s the ScandiKitchen guide to basic Swedishness.

    Be lagom

    Everything is balance. Not too much, not too little: just right. Don’t be flashy, but don’t be too frugal either. From now on, you like semi-skimmed milk. Not too fatty, not too lean. From the car you drive, to the house you live in to the clothes you wear; everything from now on is comfortable shade of lagom.

    Sweden is the BEST

    When someone non-Swedish says anything about anything, just reply: “In Sweden, we have that, except ours is better”.

    Your friend: “Oh, taste these lovely British chocolates that I just bought”.

    You: :We have the same sort in Sweden, too, except our chocolate is lingonberry/liquorice/dill flavoured. And better. Also, have you SEEN our nature? Better.”

    Perfect your cheese slicing

    If you make a ski slope on your cheese, you will never be Swedish. Always use the correct slicer and always keep your massive block of cheese level. Also, only buy blocks of cheese that are the size of your own head.

    Remove those shoes

    Every time you enter someone’s house, remove your shoes. Also when you enter your own house. Tell your guests to remove their shoes, too. Nobody is wearing shoes indoors from now on.

    Drink coffee

    A lot of coffee. Go for the strong filter that keeps you going like an old Volvo. Whenever you think you’ve had enough coffee, just add one more cup. The more coffee, the Swedish’er. No milk (what are you, Danish?!)

    Breakfast like a Swede

    It’s a ritual: Bread (ideally, the crispy stuff), add boiled egg, creamed cod roe. Top up with a lot of coffee. Drink a glass of milk. More coffee.

    Sweden is closed

    July is now when you holiday. All of it. Sweden is closed.

    Fika practice

    At least twice a day, stop what you are doing and go get another coffee. Sit down. Eat a bun. Talk to others who are doing the same. This is now something you do twice a day for the rest of your life. It’s called Fika. It’s a noun and a verb, so you can meet for a fika or you can fika with someone. You can even fika-date.

    All the beautiful buns

    Seeing as you’re now eating two buns a day, you need to make your own. Most Swedes bake buns at home. If you ever add any kind of icing on top of cinnamon buns, go back to Swedish School: you just lost the game.

    Live like a Swede

    Paint everything white (walls, doors, floors… everything). This is your canvas on which to express yourself. Add a few block colours, maybe some Billy bookcases or tastefully selected IKEA key pieces with names such as DalaBördiGurdiHolm or something (laugh at the fact that all things you step on in IKEA have Danish names). Add some cushions with tasteful Swedish patterns. Add candles everywhere, then add some more candles.

    Eat like a Swede

    Meatballs with mash and gravy is too stereotypical. Instead, the real Swedish the national dish: Kottbullar & Snabb Makroner.

    SnabbMakroner is basically quick-cook pasta. Because real Swedes refuse to wait 8 minutes for pasta to cook, so they invented one that cooks in 3 (See point no 2). Add Köttbullar meatballs, squirt Felix Ketchup all over the plate and award yourself another 5 Swedish points.

    Eat in the dark

    Swedes know that eating in the dark is good. As darkness falls, light 20-30 candles and turn off all electric light (keep heating at 24 degrees, which is natural indoor Swedish temperature). This is to be referred to as ‘mysigt’, or ‘really cosy’. At any time where darkness falls, do this, especially when eating, even if you can’t see your quick cook pasta with ketchup.

    Schedule your washing time.

    It’s a Swedish thing, tvättstugatid, or ‘booked washing machine time’ – because if you live in an apartment in Sweden, you have shared laundry room. Feel more Swedish by doing this at home in England: just write a post-it note and stick it to your washing machine. Put all your clothes in a blue ikea bag, go to the machine at your allotted time and loudly sigh when you find your flatmate has rudely taken the machine because you pre-booked it. 3 points to you.

    Avoid neighbours

    From now on, every time you need to leave your home, you need to check the titthål (door spy hole) first, in case there are neighbours outside. Neighbours mean small talk and you no longer wish to engage in this. Consider going to work at 5:00 and returning after 20:00.

    Have a lot of days for things

    Days when you can eat more cinnamon buns? No problem: 4th October. A day in spring when you have permission to stuff yourself silly with whipped cream buns? Yes, it’s Fat Tuesday. There are also a month for crayfish, days for chocolate cake and much more. Fill the calendar.

    Announce pee-pee intentions

    It’s a thing. At a board meeting? Stand up and confidently announce: “Jag måste kissa” (I need to pee), then leave the room and do not look the least bit embarrassed. You’ve just earned 5 Swedish points, my friend.

    Cosy Friday

    It’s Friday night. Your friends are going out. You’re not, because you’re doing

    Cosy Friday (except now you call it Fredagsmys). This involves opening a large bag of dill crisps and making some dip mix, then you dip every crisp before eating. Don’t forget to do all this in darkness.

    For extra Swedish points, start every Friday evening by eating Old el Paso tacos. Only ever do this on Fridays; tacos are only for Fridays.

    Sweet Saturday

    It’s Saturday. From now on, you only eat sweets on Saturdays and you refer to it as Lördagsgodis: Saturday sweets (by definition, you then can’t eat it on other days). Stay in and watch things like På Spåret, which is the best game show on Swedish TV (except for Melodifestivalen). Don’t forget to tell everybody you hate Eurovision, but watch it anyway.


    Anytime anyone says anything about football, realise you can’t really compete, but just add at the end of every sentence:

    “We once had this guy called Zlatan. We didn’t even need a full team to win, we just used to send him”.

    At any other given opportunity, explain the off side rule for handball or ice hockey into conversation.

    Keep fit like a Swede

    Two buns a day isn’t going to be guilt free, so take up any or all of the following:

    Skiing, cross country skiing, walking, hill walking, stick walking, Nordic walking, stick Nordic walking, dog walking, walking Nordic dogs with sticks… Or anything that requires you to go outside and get rosy cheeks and fresh air. During these outdoor pursuits, do not engage in conversation with strangers, other than a quick ‘hej’’ grunt. Always make sure you wear a mössa, a woolly hat.

    How to Queue

    At bus stops, ensure at least 1 ½ safety metres between you and the closest stranger to you. Do not make conversation (not even about the weather). Ask your local shop to re-install the ticket queuing machines that went out of fashion here in 1987 – because Swedes need these so they don’t have to stand in line (see issue with bus stop queuing and safety metres). See point 2, if in doubt of this particular practice.

    Congratulations: you are now a bit more Swedish.

      ScandiKitchen Falukorv – Swedish Smoked Sausage 400g  
      ScandiKitchen Kottbullar – Swedish Meatballs 300g
      Pågen Kanelgifflar – Mini Cinnamon Buns 260g
      Cocktail Flag – Swedish – 20-pack
      OLW Cheez Doodles – Cheesy Corn Snacks 160g (Ostepop)
      Rated 5.00 out of 5
      Malaco Gott & Blandat Original – Fruity Wine Gum Mix 160g
      Kungsörnen Snabbmakaroner – Pasta 750g
      Rated 5.00 out of 5
      Abba Kalles Kaviar Original – Smoked Cod Roe 190g
      Rated 5.00 out of 5
      Marabou Mjolkchoklad Daim – Milk Chocolate With Daim 200g

    Meet up: London Pride 2019

    June 5, 2019 | Leave a comment


    Meet up space: London Pride 2019

    The first official Gay Pride rally in London was held on 1st July 1972, almost exactly three years after the revolutionary Stonewall riots in New York. Over the course of the following 47 years (and many highs and lows), Pride as we know it now is a celebration of LGBTQI+ lives, while still a vital demonstration of the need for inclusion, acceptance and equality. This weekend, we’ll come together once again for Pride in London on Saturday 6th, and UK Black Pride in Haggerston on Sunday 7th July.

    ScandiKitchen, our little café, is located quite close to the start of the Pride in London parade on Saturday 6th July (Portland Place, which is just two minutes from the cafe). Whether you’re in full rainbow gear, something more minimal (ahem),  our doors are always open to everyone. We can also guarantee that we’ll be playing ABBA, schlager and Eurovision. Actually, that is no different from usual. That thing about open doors and being for everyone: it’s everyday, all year round.  Our hearts are rainbows.

    Over the past few years, we’ve become a little unofficial meeting place and pit stop for some folk to get together in a calm space before the parade gets underway. We also have two bathrooms for getting changed if needed (they’re small, but handy). We have a small downstairs table area for getting ready that you can use, too, if you need to get dressed up or just re-group and meet. So, if you fancy a coffee and cinnamon bun to fuel up, feel free to drop by – we’re on Great Titchfield Street just five minutes away from both Oxford Circus and Great Portland Street station. Find us here.

    Have a fantastic march.

    Love to all, The Kitchen People x

    From 2018: The theme was Bun Love 🏳️‍🌈

    Eurovision Bingo 2019

    May 10, 2019 | Leave a comment

    The ScandiKitchen Eurovision Bingo 2019

    Every year, we make a Eurovision Bingo card for you to play along on the big day (18th May).

    We watch the clips, listen to the songs and make our best guess about what may come up on the night.

    You can follow our live tweeting on Twitter (@scanditwitchen). (If we go quiet, it simply means we’ve overdone the Pina Colada. But we’ll try to help call out the Bingos as they happen).

    Want printed cards? We will be giving them out in the cafe from Tuesday-Saturday this coming week – pop by and grab yours. We’re just six min walk from Oxford Circus in London (61 Great Titchfield St, London W1W 7PP)

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