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Tag Archives: christmas

Recipe: Scandi Christmas – Creamed rice puddings

December 5, 2018 | 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
      Fynbo Kirsebærsauce – Cherry Sauce 500g
      £3.59 £1.80
      Torsleff Vaniljesukker – Vanilla Sugar 100g
      £3.19
      Toro Risengrøt Snarkokt – Rice Porridge 148g
      £2.99
      Felix Risgröt – Rice Porridge 500g (Risengrød ferdiglavet)
      £2.09
      Geisha Grøtris – Porridge Rice 800g
      £4.09

    Recipe: Saffron Log with almond cream (Saffransrulltårta)

    November 29, 2018 | Leave a comment

    Saffron Log with almond cream (Saffransrulltårta)

    In Scandinavia, saffron plays at big role at Christmas time – especially in Sweden where saffron buns are served throughout December for Sundays in Advent and other gatherings. We usually use saffron for sweet things, not savoury. From buns to biscuits, lots of things are beautifully bright yellow and with a fragrant bite.
    You can vary the fillings in this ‘rulltårta’ as you prefer – lots of berries go really well with saffron – raspberries, blueberries, lingonberries and fruit such as pears go really well. You can even omit the cream and just add jam (bilberry jam is ideal for this).
    Course: Baking
    Cuisine: Swedish
    Keyword: almonds, saffron
    Author: Bronte Aurell

    Ingredients

    For the cake:

    • 75 g butter
    • 0.5 g ground saffron you can grind your own in pestle & mortar or buy pre-ground
    • 4 medium eggs
    • 130 g caster sugar plus extra for dusting
    • ½ tsp vanilla extract
    • 130 g plain flour

    Almond filling

    • 100 g ground almonds
    • 50 g icing sugar
    • 50 g caster sugar
    • 1 tsp almond extract
    • 4-5 tbsp custard
    • 200 ml double cream
    • ½ tsp vanilla sugar or vanilla extract
    • icing sugar for dusting
    • flaked almonds to decorate
    • Optional: one ripe pear peeled and chopped in to small pieces.

    Instructions

    • Preheat the oven to 200˚C, gas mark 6.
    • Line a baking tray and draw an approx. 30cm x 25cm rectangle with a pencil on the baking parchment, then turn it over (alternatively, line a swiss roll tray of the same size). Melt the butter in a small pan and set aside to cool slightly. Add the saffron to infuse.
    • In a stand mixer with the whisk attachment, whisk the eggs and sugar for 6-8 minutes, until tripled in volume, thick and leaving a trail for three seconds. There is no other raising agent in this recipe so this stage is super important – and any knocking of the batter will cause the roll not to rise.
    • Very carefully, pour the melted saffron butter down the side of the mixing bowl, add the vanilla and fold them into the sugar and egg mixture until just combined. Sift over the flour and, using a figure-of-eight motion, carefully fold it in until fully incorporated. Take your time here; if you knock out the air, your cake base will be flat.
    • Pour the cake mixture onto the baking paper – it should be thick enough to hold its shape – allow it to go about 1cm outside the traced edge. Bake for 8-10 minutes or until soft and springy to touch (baking time can vary by oven)
    • Meanwhile, lay a damp tea towel on the counter with a sheet of baking parchment on top. Dust all over with caster sugar.
    • When the cake comes from the oven, cut the edges to the lines drawn on the paper then carefully turn it over onto the caster sugar and remove the backing paper. Roll the warm cake carefully using the damp tea towel – this will help the cake retain its shape. Leave wrapped until completely cool.

    To make the filling

    • Mix the ground almonds, caster and icing sugars with a tbsp of water and extract into a paste, then add the custard. In a separate bowl, whip the cream stiff with the vanilla. Fold the two together, carefully.
    • Unroll the cooled cake. Spread the filling layer across the base. Scatter over the chopped ripe pear pieces, if using. Roll the cake back up carefully, wrap in the baking parchment and chill for a few hours before serving. Dust with icing sugar and decorate with flaked almonds.
      Torsleff Vaniljesukker – Vanilla Sugar 100g
      £3.19
      Kockens Saffran – Saffron 0.5g
      £4.09
      Odense Mandelmassa – Almond Paste 50% Almonds 200g
      £3.89

    Why Scandies rule Christmas

    November 27, 2018 | Leave a comment

     

    We have fluffy picture post card snow.

    Real, fluffy, cold snow.

    Our countryside looks like this

    Do you need more?

    Santa is one of us

    …even if the Danes say he lives on Greenland, but they are probably just confused. The rest think he lives in Lapland. Or in Finland. Or both. Regardless of all of that: He’s with us.

    We get to celebrate a day earlier than everybody else.

    Our Christmas is 24th December in the evening. Some say this stems from Viking times when we believed a new day started as the sun went down – meaning at sun down on Christmas eve, we can celebrate. While everybody else has to wait until morning.

     

    Santa actually visits us, for real. None of these empty ‘He’ll turn up while you’re asleep’ promises: We wait on Christmas Eve and he turns up at the house late afternoon to hand out presents.

    Okay, sometimes he’s had too much glögg, sometimes he looks like your Uncle Peter. Sometimes both. But he’s there, at your house. He’s real.

    We have Christmas elves.

    Actually, our elves are there all year round, but we listen to them mostly at Christmas time.

    Little mini elves with red Christmas hats – Lady elves, male elves, baby elves… They live in our houses and barns year round – and we put food out for them at Christmas time, because if we don’t, every idiot knows they’ll hide the remote control for the rest of the year or un-pair all your socks. Always respect the Tomte Nisser (as they are called).

    Our Christmas is Nordic Noir

    Grýla is the keeper of the ultimate naughty list in Iceland. She is a giantess who comes down from her mountain at Christmastime to eat misbehaving children. Her pet, the Christmas Cat, tags along and eats anyone who didn’t get new clothes for Christmas.

    (image: Sorry, we can’t credit this one as there was none where we found it. Scary, though)

    We have Julebryg.

    Delicious, amazing Christmas beer from Denmark. The fourth best selling beer in Denmark – despite only being on the market 10 weeks of the year. It’s a thing. Try it.

    This year, at ScandiKitchen we have our own beer. Even better.

    We have Glögg

    Red noses, red cheeks…

    No, not mulled wine. We don’t add drabs of left over stuff to our glögg, nor do we add half a litre of orange juice. Just NO. We carefully blend spices, sugar and red wine… heat it up and add secret yuletide cheer to every pot.

    Why is Glögg so much better than mulled wine? Cardamom, dried Seville orange peel, cinnamon, cloves, ginger are the scents of a truly Scandinavian Christmas.

    Get a recipe here.

    Iceland has 13 different Santas.

    Not content with just one, Iceland has 13 Santas, each one a Santa for a different reason and cause. Skyr Santa, Sausage Santa, Door slamming Santa – and many more.

    We avoid the dry Turkey

    Lucky us, we escape the turkey. Instead we have succulent roast pork… Or delicious sweet ham with mustard. Or dried lamb racks. Or fish preserved in lye. Eh, yeah, lye, the stuff you make bombs with. Okay, that one is an acquired taste. Still, pretty cool, huh? We have bomb-fish.

    We claim the original Father Christmas

    Norse god Odin had long white hair and a beard and a wide brimmed hat. He used to walk door to door at winter feast time, putting presents in the shoes of kids at night. He rode an eight-legged horse… Coincidence?

    Christmas Goat

    The word for Santa in Finnish is Joulupukki – literally, Christmas Goat. Let’s not go into the history of the sacrifice. Why a goat? Likely to do with Thor.

    In Gävle, Sweden, they have a massive straw goat every year. Someone usually torches it before the big day. A tradition, really.

    Little piggies everywhere

    During the Yule season (before the Christians popped by and moved it a week and told us all about the wise men and Bethlehem) we used to sacrifice a pig. So, we have pigs around us every Christmas: Especially delicious are the little pigs made of marzipan. Without these, nobody can win the prize in the almond game.

    You can win a prize

    We hide an almond in the Christmas rice pudding dessert. Find the almond and get the pig and status of Marzipan Pig Winner. It’s a prestigious title.

    A real tree

    Real, like, from the real forest. We don’t do plastic.

    No tinsel. 

    Clean lines – of silver, gold and red. We don’t do flimsy tinsel. No garish plastic, either. Keep it stylish, neat and Scandi. Twigs are good; earthy and real. If you’re Danish, add LOADS of Danish flags. Loads. MORE.

    Potato is a punishment

    If you misbehave in Iceland, you risk waking up at Christmas to find an old potato in your shoe.

    90th Birthday party

    Okay, this is New Year for most (except Norwegians who watch it in 23rd Dec), but it’s as important as everything else.

    It’s a 10 minute sketch from decades ago. We like to watch it again every single year. The same sketch; the same exact one. We always laugh in the appropriate spots. It’s shown the same time every year. Okay, this is a bit odd? EVERY YEAR. Same procedure as last year, James.

    Donald Duck & Cinderella

    We also like to watch the same old seventies Donald Duck show, every year. At 3 pm on Christmas Eve in Sweden (times vary in other countries). Everybody in Sweden, the same time, every single household, stop to watch the show. More than half the population.

    In Norway, they also watch a film called ‘3 nuts for Cinderella’ (yes, really) which is a really old 1980’s Czech TV movie about Cinderella and her, eh, three magic nuts. It’d dubbed and it’s awful, but we don’t mess with tradition.

    Tree dancing

    We hold hands and dance around the real Christmas tree. Together. The tree has real candles on it and someone usually singes their hair a bit. It all adds to the smell of Christmas.

    Lucia

    13th December each year, we have the day of St Lucia, the festival of light. Boys and girls dress in white long robes and form processions in every town, bearing candles. This is the darkest night – and the darkest morning, broken by the bearing of candle light to fend off the darkness and dark spirits. We drink glögg, a young person is the town’s Lucia Bride and everybody knows it’s Christmas again. Cue fuzzy feelings. Maybe tears.

    Ginger biscuits.

    We own those. They are ours. We rule at ginger biscuits, houses and everything cinnamon. Can’t touch this.

    Saffron buns.

    Swedes go nuts for anything with saffron, especially saffron buns. But other products containing saffron sell out too. Chocolate with saffron, other pastries with saffron. Toffee with saffron, Cake with saffron. Everything saffron in Sweden. You can probably get saffron shampoo, too.

    Æbleskiver

    Little apple pancakes with no apples in them. So, like, pancake-balls. Dipped in sugar and jam. Danes go nuts for these. As made famous this year on GBBO.

    Above two photos from our books – photos by Pete Cassisy.

    Julmust

    The Swedish Christmas soft drink. Outsells coke in Sweden every year. Coca Cola hates that Swedes loves it so much. Nobody outside Sweden understands the obsession with Julmust.

    Julebrus

    See above, but replace Sweden with Norway. Norway’s Christmas soda. It’s a Norwegian thing.

    We read books

    In Iceland there is a tradition of giving books on Christmas Eve and going to bed with a new book. This season of new books in store is called Jolabokaflod, or “Christmas Book Flood,” and the majority of books in Iceland are sold between September and December in preparation for Christmas giving.

    Christmas lasts a long time after Christmas.

    We don’t put up our decorations until December. We don’t overdo it in the shops. We don’t put up the tree until we need it. And we don’t take it down on the 26th, either. We keep the tree until well into January.

    Fra alle os til alle jer: God (for)Jul

    The Kitchen People x

    Lucia Saffron Buns (lussebullar)

    November 23, 2018 | Leave a comment

    Lucia buns (Saffron buns / Lussekatter)

    Every year on 13th December, the Nordic people celebrate the day of St Lucia, the festival of light. On this day, originally the longest night of the year according to the Pagans, we rise early to bring in the light and break the spell of the darkness.
    Processions of people singing walk, wearing long white robes tied with red sashes, through towns, holding candles and singing in the light. At the front, a Lucia bride – traditionally usually a girl but nowadays it can be both boys and girls – lead the way wearing a crown with real candles.
    In Sweden and Norway, saffron flavoured wheat buns are often eaten on this day (in some places in Denmark, too). These buns have many names, the mopst common being Lussebullar (Lucia buns) or saffransbullar (saffron buns) or Lussekatter (Lucia cats – referring to the curled up shape of the buns, like a sleeping cat). We also enjoy these buns at our famous Glögg parties throughout the days of Advent. If you like saffron, you will really enjoy these – they are delicious alongside a hot cup of mulled wine.
    Prep Time1 hr 30 mins
    Cook Time12 mins
    Total Time1 hr 42 mins
    Servings: 30
    Author: Bronte Aurell

    Ingredients

    • 50 g fresh yeast or
    • 25 g dried active yeast
    • 1 g saffron powder (if using strands, grind and soak in the milk beforehand)
    • 400 ml whole milk
    • 150 g caster sugar
    • 200 ml plain skyr quark or greek yoghurt, room temperature
    • 1 tsp salt
    • 1 egg
    • 175 g butter soft and room temperature
    • 800 g plain bread flour
    • handful of raisins
    • beaten egg for brushing
    • 3-4 large baking sheets greased and lined with baking parchment

    Instructions

    • If using fresh yeast, add the yeast and milk to a mixer with a dough hook attached. Mix until the yeast has dissolved, then add the saffron powder. If using active dried yeast pour milk into a bowl, sprinkle in the yeast and whisk together with a spoonful of the sugar. Cover with clingfilm and leave in a warm place for about 15 minutes to activate and become frothy and bubbly. Add the saffron powder.
    • Pour into a stand mixer with a dough hook attached. Add the sugar and mix together for a minute or so, then add skyr, quark or Greek yogurt, salt and egg, and mix well.
    • Gradually add the softened butter in pieces and begin to add the flour gradually while mixing, making sure to incorporate the lumps of butter. You’ll need around 800 g or so of flour, but the exact amount depends on how the dough feels. Keep mixing until you have a dough that is still sticky, but doesn’t stick to your finger too much when you poke it. Too much flour makes the buns dry – and saffron is extremely drying, so do watch it.
    • If you’re using an electric mixer, knead for about 5 minutes or knead by hand for 10 minutes. Leave the dough to rise in a warm place until it has doubled in size (about 30–40 minutes in a bowl covered with clingfilm).
    • Turn the dough out on a lightly floured surface and knead until smooth. Cut the dough into 30 equal-sized pieces. Roll each piece in your hand into a long cylinder strip, then transfer to the baking sheets and mould into an ‘S’ shape (see picture). Add a single raisin to the centre of the point where the ‘S’ shape curves (two raisins for each bun). Leave to rise again for 25 minutes.
    • Preheat the oven to 200°C (400°F) Gas 6.
    • Brush gently with egg and bake them in the preheated oven for 10–12 minutes. The buns should have a slight tinge of brown on top but not be dark. Leave to cool under a damp tea towel (this prevents them from becoming dry).
    • If you don’t eat them all in one go, freeze immediately as they go stale quickly.

    Notes

    This recipe is taken from Bronte Aurell’s new book ScandiKitchen Christmas (RPS, £16.99). Photo by Peter Cassidy.
      Jästbolagets Kronjäst – Fresh Yeast 50g
      £0.49
      Blossa Vinglögg 10% – Mulled Wine 750 ml
      Rated 5.00 out of 5
      £12.29 £6.40
      Nygårda Julmust – Christmas Soft Drink 1.5 litre
      Rated 5.00 out of 5
      £3.19
      Kockens Saffran – Saffron 0.5g
      £4.09
      Kungsornen Vetemjol Finaste Kärn – Wheat Flour 2kg
      £2.59

     

    Recipe: Saffron Waffles

    November 16, 2018 | Leave a comment

    Saffron Waffles

    Across Sweden and Norway – and sometimes in Denmark – saffron is used as a Christmas spice. For most, saffron is a spice for savoury, but we always tend to use it for sweet. To us, the scent of saffron often reminds us that Christmas is coming.
    To make Scandinavian waffles, you need a waffle iron. We use the heart shaped one – but you can, of course, use any that you like, although the yield will change.
    If you can’t be bothered making the clementine syrup of almond cream, you can just use normal whipped cream instead.
    Course: Breakfast
    Cuisine: Swedish
    Keyword: waffles
    Servings: 8 waffles
    Author: Bronte Aurell

    Ingredients

    • 150 g butter melted
    • 300 g plain flour
    • 2 tsp baking powder
    • 1 tsp vanilla sugar optional

    Saffron mix

    • 0.5 g ground saffron – mixed with
    • 250 ml whole milk and
    • 250 ml water

    For the almond cream

    • 100 g ground almonds
    • 50 g icing sugar
    • 50 g caster sugar
    • 1 tsp almond extract
    • 4-5 tbsp ready made custard
    • 200 ml double cream
    • ½ tsp vanilla extract

    For the sugar clementines

    • 2 small clementines finely peeled, or similar and slice.

    Instructions

    • Turn on the waffle iron to heat up.
    • Mix all the ingredients together to a smooth batter.
    • Brush the waffle iron with a little bit of butter then add a ladle full of batter. Leave to cook until golden brown and crispy, remove and serve immediately.

    For the almond cream

    • It’s a bit of a faff to make but it tastes really nice.
    • Using a whisk, whisk almonds and sugars with the custard. Add extract if you feel it needs a punchier taste. Whisk until smooth then add cream and whisk until spoonable. Add vanilla to taste.

    For the sugar clementines

    • Finely peel 2 small clementines (or similar) and slice.
    • In a saucepan, add 100ml water and 100ml (not grams) sugar and bring to fast boil. When the sugar has melted completely and has started to form a syrup, take of the heat and add the clementines (it can take quite a while on full heat to get to syrup stage)
    • Serve waffles immediately out of waffle iron with a dollop of cream and the clementine.
      Torsleff Vaniljesukker – Vanilla Sugar 100g
      £3.19
      Kockens Saffran – Saffron 0.5g
      £4.09
      Odense Mandelmassa – Almond Paste 50% Almonds 200g
      £3.89

    Join us for en evening of chat, tasters and hygge

    October 23, 2018 | Leave a comment

    Cafe Hygge: Join Live & Bronte for an evening of festive treats 30th October 2018

    Join us for an evening of mingling and festive tastings. This happens on 30th October 2018 at our cafe in central London. the event is free, but you must sing up before so we can manage the numbers.
    Live Sørdal, the café manager at ScandiKitchen and Bronte Aurell, owner and author, will be around all evening to chit chat and serve up lots of lovely tasters of Scandi products (including Christmas products). There will be glögg for everyone – including tasting of the annual Blossa glögg with Limoncello flavour.
    Bronte is around to help with recipe questions, Scandi food questions and questions about all things Scandi Christmas. We will of course have all her books, too (including the new ScandiKitchen Christmas Book).
    Tastings:
    • Scandinavian cheeses
    • Liquorice
    • Mulled wine
    • Jams and pickles
    • Chocolate
    On top of this, there is a 10% discount on any retail purchases on the night (excludes alcohol)
    There will be wine and beer to purchase on the night.
    Be warned, festive music will be played.
    This event is free, but we ask that you sign up so we know how many people are coming (do please also let us know if you’re not going to make it).

    See you there,

    Live & Bronte x

    Our new book: ScandiKitchen Christmas

    September 14, 2018 | Leave a comment

    Our new book: ScandiKitchen Christmas

    At Christmas time we get really, really busy. Our Bronte especially, as she often ends up in the café, writing down festive recipes for homesick people on pieces of till roll. It is that time of year when people want to know just how Mamma used to make the rice pudding and how Granddad used to cook the Christmas ham.

    So, Bronte decided that her 6th book should be a book about Christmas. It also happens to be her favourite time of the year. A book takes quite some time to write, which sneakily meant that Bronte’s Christmas last year started in November and ended in mid February. By this time, her kids were going bananas due to all the festive music and tinsel still present in her little kitchen in Queens Park: “I needed the inspiration” she reasoned. Really, she just loves Christmas and relished being able to drag it out.

    What’s in the book? It is split into different sections:

    • The Christmas Pantry
    • Advent Gatherings (æbleskiver, canapés, glögg, lussebullar etc)
    • Biscuits and edible gifts (chocolate balls, klejner, serinakaker, ginger biscuits and more)
    • Christmas Eve (Norwegian and Danish pork, ham, Turkey, cabbages, duck)
    • Smörgåsbord (salmon, ham, herring, 3 meatballs, Janssons, salads)
    • Christmas bread (vörtbröd, flatbread, limpa, skorper, Kringle, Julekake)
    • Desserts (rice puddings, pavlova, logs, cloudberry cream, kransekake)

    It is always hard to make decisions on what to include, so Bronte decided to take the lead of all the wonderful people who follow us on social media and asked what recipes they most often have to go look for – as well as how often she gets asked for specific recipes in the café.

    Here’s a sneak peak of the introduction (click on the image to get a readable version):

    The book is released 9th October 2018. You can get it on Amazon UK, Amazon US and CA… It is also out in German.

    Most importantly, you can get it online at our place (we will have signed copies) – and you can also pop by the café and buy it there – and if Bronte is around she is always very happy to sign it for whoever you plan to give it to.

    We do hope you like the book – it was most certainly written with love.

    The Kitchen People x

    Ps when you have the book, and if you like it, please do pop a review on Amazon (for this and any other of her books). It makes a massive difference to the authors.  Thank you.

     

    WIN our new ScandiKitchen Christmas Cookbook

    September 6, 2018 | Leave a comment

    WIN a signed copy of our new ScandiKitchen Christmas book!

    We’re so very excited to share our new book with you.

    Following on from the massive successes of our Bronte’s other five books, ScandiKitchen Christmas is the book she always wanted to write and share. Her favourite time of the year by far – and a book with all the recipes she hopes her London born Danish-Swedish children one day will use in their own homes. It was written with lots of love during last year’s cold days.

    The book is stuffed full of traditional recipes – from Swedish ham to Danish meatballs, rice pudding, biscuits, glögg, æbleskiver, honey cake, advent canapés and much, much more.

    The book is available to pre-order on Amazon right now –and as soon as stock is released towards the end of September, signed copies will be available on our website here, too. Of course, it will also be available in all good bookshops.

    To celebrate the release, we’re giving away signed copies of the book – that 3 lucky winners will receive before the book is officially released!

    To be in with a chance of winning, tag yourself in our instagram post right here.

    Deadline: 11/9/2018 at midnight.

    We’ll pick the winners at random from tags in the post on Wednesday 12th September 2018 and post the books shortly after.

    The book ScandiKitchen Christmas is published by Ryland, Peters and Small with photography by Pete Cassidy. Styling by Tony Hutchinson and Kathy Kordalis.

    Press enquiries to alex@nudgepr.co.uk

    Recipe: Smash & Kvikklunsj Brownies

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    Vaniljekranse med appelsin

    Ahhhh, is it Christmas yet? Well, seeing as our new book is out end of September, we thought we’d post one of the lovely biscuit recipes. It’s a take on a traditional Danish Christmas biscuit called Vaniliekranse – the real version of those ones you often find in the tins of Danish Biscuits with pictures of the Little Mermaid on the front. But obviously much, much better. Bronte decided to flavour these a bit with orange – but if you want the traditional version, simply leave it out. These cookies may spread in the oven, and it is quite hard to get them to keep their pattern, so we usually chill them before baking. Buy the new Christmas book here.
    Prep Time30 mins
    Cook Time10 mins
    Total Time40 mins
    Author: Bronte Aurell

    Ingredients

    • 170 g granulated sugar
    • 200 g butter at room temperature
    • 275 g strong bread flour
    • 100 g ground almonds
    • 1 tsp baking powder
    • 1 egg
    • a pinch of salt
    • seeds from 1 whole vanilla pod/bean
    • 1 tsp freshly grated orange zest
    • a strong piping/pastry bag and a medium star nozzle/tip

    Instructions

    • Mix the sugar and butter (only briefly until just combined), then add the remaining ingredients and mix until you have an even dough (you can do this in a food processor or by hand). Do not overmix. Your dough needs to be soft enough to push through a piping/pastry bag nozzle. It is a hard dough – in Denmark, most people use a metal case to push the dough through the nozzle. A fabric piping/pastry bag is also good. If you find this difficult but have a good-sized nozzle, you can simply push the dough through the nozzle with your thumb, one at the time.
    • Line several baking sheets with baking parchment. Pipe out rolls 8–10 cm/31/4 –4 in. long, then carefully connect into circles and place on the lined baking sheets. Make sure the rolls are no thicker than your little finger, because they will spread a bit during baking. Place the baking sheets in the fridge if you have space so they can firm up as much as possible before baking.
    • Preheat the oven to 200°C (400°F) Gas 6.
    • Pop a chilled baking sheet of cookies in the preheated oven and bake for 8–10  minutes, or until the slightest tinge of golden brown appears at the edges. Remove from the oven and allow to cool before eating.
    • Repeat until everything is baked. Store in an airtight container.

    Recipe: Danish Æbleskiver (little Christmas pancake treats)

    November 23, 2017 | 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.

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