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Author Archives: Bronte Aurell

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
    £7.49 £5.99
    Cheese Planer Metal
    £4.59
    Danbo Riberhus – Medium Cheese 500g
    £10.69
    Norrmejerier Västerbottensost – Mature Cheese 33% 450g
    £9.99
    Tine Ekte Geitost – Brown Goat’s Cheese 500g
    £10.99
    Tine Gudbrandsdalen Brunost – Brown Cheese 250g
    Rated 5.00 out of 5
    £4.89

Recipe: Janssons Temptation

October 14, 2019 | Leave a comment

Recipe: JANSSON’S TEMPTATION

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

Ingredients

  • 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

Instructions

  • 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.

Notes

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.
    Bronte at Home – baking from ScandiKitchen SIGNED COPY
    £16.99
    ScandiKitchen: Christmas – Bronte Aurell
    Rated 5.00 out of 5
    £16.99
    ScandiKitchen: Summer – Bronte Aurell
    Rated 5.00 out of 5
    £16.99
    North: How To Live Scandinavian – Bronte Aurell
    Rated 5.00 out of 5
    £19.99
    ScandiKitchen: Fika & Hygge by Bronte Aurell
    £16.99
    The ScandiKitchen Cookbook by Bronte Aurell
    Rated 4.67 out of 5
    £16.99
    Abba Grebbestad Ansjovis – Sprat fillets 125g
    £3.49

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

Ingredients

  • 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

Instructions

  • 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.

Notes

Variations:
- 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.
    Torsleff Vaniljesukker – Vanilla Sugar 100g
    £3.19 £2.89
    Kockens Kardemumma Malen – Ground Cardamom 30g
    £2.49
    Annas Pepparkakor Original – Ginger Thins 300g
    Rated 4.67 out of 5
    £2.99
    Kockens Kanel – Ground Cinnamon 42g
    £2.19
    Dansukker Ljus Sirap – Light Syrup 750g
    £2.59
    Dansukker Mörk Sirap – Dark Syrup 750g
    £2.59

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

Ingredients

  • 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
    oil
  • 150 ml boiling water
  • 1/4 tsp sea salt
  • sea salt flakes to taste

Instructions

  • 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.

Notes

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

Recipe: Danish pancake balls (æbleskiver)

October 9, 2019 | Leave a comment

Danish Christmas Pancakes (æbleskiver)

Technically a little challenging the first few times you make these, but well worth the effort, these little pancake balls are super delicious and fun to make.
Danes love eating Æbleskiver on Sundays in advent and all through December - this recipe is from Bronte Aurell's cookbook 'Fika & Hygge' (Alternatively, we stock ready made ones in the cafe during Christmas season, so pop by and grab a bag or two).
You can vary your pancake balls as you see fit - we've made them with saffron, chocolate sauce, savoury (Noma famously used to make one with a little fish sticking out of them)... But these are the most traditional version.
Course: Breakfast
Cuisine: Danish
Keyword: gbbo
Servings: 30 pancakes
Author: Bronte Aurell

Ingredients

  • 3 eggs separated
  • 300 ml buttermilk
  • 100 ml double cream
  • 1 tsp vanilla extract
  • 1 tbsp caster sugar
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cardamom
  • 250 g plain flour
  • 1 medium lemon grated zest of, to taste
  • 50 g butter melted for frying
  • icing sugar for dusting
  • raspberry jam for dipping (optional)
  • You need: an 'æbleskive' pan Japanese takoyaki pan. If you use a frying pan, they will look like mini pancakes instead. You can get basic pans on Amazon.

Instructions

  • Mix together the egg yolks, buttermilk, double cream and vanilla extract in a large mixing bowl. In a separate bowl, sift together all the dry ingredients including the cardamom.
  • In another clean bowl, whisk the egg whites until stiff using a handheld electric whisk on high speed.
  • Add the egg and cream mixture to the dry ingredients, then carefully fold in the beaten egg whites and lemon zest. Leave to rest for 30 minutes in the refrigerator before using.
  • Place the pan over high heat to warm through and add a little melted butter to the pan to stop the pancakes from sticking. If you are using an æbleskive pan, carefully add enough batter to each hole so that it reaches about 0.25 cm from the top. If you are using a normal frying pan, add spoonfuls of batter as you would if making normal small pancakes. Leave to cook for a few minutes until the edges become firm then, using a fork or knitting needle (knitting needle is easier!), gently turn the pancakes over to cook on the other side. If you have filled the holes too much, this can be tricky – you’ll get the hang of it after a few.
  • Once browned on both sides (3–4 minutes per batch), keep the cooked æbleskiver warm in the oven until you have finished frying.
  • Serve dusted with icing sugar and a little pot of raspberry jam for dipping.
    K-Salat Remoulade – Sweet Piccalilli Sauce 375g
    Rated 5.00 out of 5
    £2.99 £2.50
    Odense Nougat 200g
    £4.99
    Karen Volf Pebernødder – Ginger Biscuits 400g
    £3.19
    Coronet Aebleskiver – Danish Pancakes 40-pack NOTE MAY DEFROST IN TRANSIT
    £6.99
    Odense Original Marcipan (63% almonds) – Marzipan 375g
    £7.99
    Karen Volf Brunkager – Danish Ginger Snaps 300g . FRAGILE MAY BREAK IN TRANSIT
    £3.19
    Tuborg Julebryg 5.6% – Christmas Lager 24 x 330ml
    £41.99
    Blomberg Glögg Ekstrakt – Mulled Wine Extract 500ml
    £3.69

Recipe: Scandi Christmas – Creamed rice puddings

October 5, 2019 | Leave a comment

Risengrød / Risgrynsgrøt

At Christmas, rice pudding (we actually call it ‘rice porridge’) is a big deal all over Scandinavia. We eat warm, unsweetened rice pudding with cinnamon, sugar and a knob of butter the night before Christmas, usually, and on Christmas Eve we serve the pudding cold with a few delicious additions.
Scandinavians always make rice pudding on the hob/stovetop, never in the oven, and we don’t sweeten it because the toppings are sweet. This recipe makes enough for rice pudding for 23rd December - as well as dessert on Christmas Eve. If you only want to serve one of the two dishes, reduce the recipe by half.
It’s said that Scandinavian Christmas elves love rice pudding, so we always leave out a bowl for them as a thank-you for taking care of the house, farm and animals throughout the year. If you forget to do this, they will play tricks on you in the coming year (ever wondered why you can never find the remote control?)
Servings: 4 people + 4 next day for dessert
Author: Bronte Aurell

Ingredients

  • 400 g pudding rice
  • 2 litres whole milk
  • 1 vanilla pod/bean
  • salt
  • sugar
  • vanilla extract
  • butter to serve
  • cinnamon sugar to serve

Instructions

  • In a heavy-based saucepan, add the rice and 600 ml/21/2 cups water and bring to the boil for a good few minutes, then add all the milk and the vanilla pod/bean. Bring to the boil for around 5 minutes, stirring constantly to avoid the rice sticking to the bottom of the saucepan. Turn the heat down to low, cover and simmer, stirring occasionally, until the rice is cooked through but not overcooked (around 25–35 minutes – do check). It’s important to keep a close eye on the pan as it can burn or boil over.
  • Once cooked, add a little salt to taste (never add the salt until the rice has cooked through). You can add a little sugar if you prefer a sweeter pudding or a few drops of vanilla extract.
  • The pudding may still be a little liquid when the rice is cooked.
  • Don’t worry as the milk will soak into the rice as it cools if using with the dessert. If you are keeping half of the rice pudding for the dessert and eating the other half immediately, reserve half in the fridge for the dessert and simply boil the rest with no lid for a little while longer until the rice pudding is thicker. Remove the vanilla pod/ bean once cooked and discard.
  • Serve the hot rice pudding in bowls topped with a knob of butter in the middle and a generous amount of cinnamon sugar sprinkled over (mix one part ground cinnamon with three parts granulated or caster/ superfine sugar).
  • Tip: If you are trying to reduce the fat in your food, you can use skimmed milk instead. The result is less creamy, but still delicious.

Risalamande/Ris à la malta/Riskrem - CHRISTMAS CREAMED RICE PUDDING

‘A loved child has many names’ is a Scandinavian saying that is apt for this dish – Danes adopted a French name meaning ‘almond rice’, while it seems Swedes misunderstood Danish pronunciation and called it ‘Maltese rice’. Norwegians rightly just call it ‘rice cream’.
Course: Dessert
Cuisine: Danish
Servings: 4 people
Author: Bronte Aurell

Ingredients

  • 50 g blanched almonds
  • 250 ml whipping cream or heavy cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla sugar
  • ½ quantity of rice pudding chilled, see above

For Apelsinsås – Swedish Orange Sauce

  • 2-3 tbsp orange juice
  • 75 g sugar
  • 2 oranges peeled, pith and pips removed

For Rød saus – Norwegian red sauce

  • 250 g frozen berries (raspberries or strawberries are good)
  • 50-100 g sugar to taste
  • freshly squeezed lemon juice (optional_

For Kirsebærsovs – Danish Cherry sauce

  • 1 tbsp corn flour or arrowroot
  • 2 x 300 g cans of black or morello cherries in syrup
  • 1 tsp orange juice
  • 2 tbsp rum

Instructions

  • Roughly chop the almonds, except for one which must be kept whole.
  • Whip the cream with the sugar and vanilla until thick, then gently fold it into the chilled rice pudding. If the rice pudding is too cold and hard to fold, leave it out at room temperature for a while. Add the almonds, including the reserved whole one, and pour into your serving dish. Pop it back in the fridge until ready to serve with one of the sauces below.
  • Some people prefer a very creamy version, and some less so – you can vary the quantity of cream accordingly. The rice is served cold, while the sauce is usually hot.
  • The person who finds the whole almond wins a price, usually a marzipan piggy or a box of chocolate pralines.

The different toppings:

    Apelsinsås – Swedish Orange Sauce

    • When making the creamed rice pudding, add 2–3 tablespoons orange juice to the whipped cream before folding into the rice.
    • In a pan, bring the sugar and 100 ml/7 tablespoons water to the boil until the sugar is dissolved and slightly thickened, then take off the heat. Slice the oranges 5-mm/ 1/4 –in. thick, add to the warm sugar syrup. Add a few slices to top the ris à la malta.

    Rød saus – Norwegian red sauce

    • Place the frozen berries in a pan with 100 ml/7 tablespoons water and sugar to taste. Bring to the boil, then simmer to let the berries break up. Whizz it with a stick blender until smooth. If it needs a little something, add a few drops of lemon juice before serving with the riskrem.

    Kirsebærsovs – Danish Cherry sauce

    • Mix the cornflour/cornstarch with a small amount of syrup to make a paste. Bring the cherries and 250 ml/1 cup syrup to the boil in a pan, add the paste and stir. Boil for 1 minute to thicken, then take off the heat and add the orange juice and rum. Sweeten with sugar, if needed. Serve hot over cold risalamandes.

    Notes

    Recipe from ScandiKitchen Christmas by Bronte Aurell, published by Ryland Peters and Small. Photography by Pete Cassidy. RRP £16.99
      Torsleff Vaniljesukker – Vanilla Sugar 100g
      £3.19 £2.89
      Fynbo Kirsebærsauce – Cherry Sauce 500g
      £3.59
      Toro Risengrøt Snarkokt – Rice Porridge 148g
      £2.99
      Felix Risgröt – Rice Porridge 500g (Risengrød ferdiglavet)
      £2.09
      Geisha Grøtris – Porridge Rice 800g
      £4.09

    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
      £1.59
      Annas Pepparkakor Red Tin 400g + 300g Re-fill NOTE: FRAGILE READ INFO
      £6.49
      Nygårda Julmust – Christmas Soft Drink 1.5 litre
      Rated 5.00 out of 5
      £3.19
      Nygårda Julmust – Swedish Soft Drink 500ml
      £1.99
      Blossa Vinglögg 10% – Mulled Wine 750 ml
      Rated 5.00 out of 5
      £12.29

    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
      Torsleff Vaniljesukker – Vanilla Sugar 100g
      £3.19 £2.89
      Odense Original Marcipan (63% almonds) – Marzipan 375g
      £7.99
      Cinnamon Bun – Product Bundle
      £9.99
      Kockens Kardemumma Malen – Ground Cardamom 30g
      £2.49
      Kungsornen Vetemjol Finaste Kärn – Wheat Flour 2kg
      £2.59
      Kockens Kanel – Ground Cinnamon 42g
      £2.19
      Dansukker Pärlsocker – Pearl Sugar 500g
      Rated 5.00 out of 5
      £2.09

    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 STORE CHILLED
      £8.99
      Mjalloms Gammeldags Tunnbrod – Wheat & Rye Flatbread 320g FRAGILE ITEM – MAY BREAK IN TRANSIT
      £3.59
      Polarbrod Sarek – Thin Flatbread 8-pack – (frozen item – see notes)
      £2.69
      Arla Gräddfil – Sour Cream 300ml
      £1.89
      Hallands Flader 38% – Aquavit 700ml
      £34.99
      Skane Akvavit 38% – Aquavit 700ml
      £26.29

    Bronte’s new baking book ‘Bronte at Home’

    September 13, 2019 | Leave a comment

    NEW BOOK ALERT
    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.

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