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25th March: Day of Waffles (Våffeldagen)

March 22, 2019 | Leave a comment

25th March: Day of Waffles (Våffeldagen)

This day is very celebrated in Scandinavia, but no places more than in Sweden where it is seen as a great excuse to have more waffles than normal! (In Norway, it is also celebrated, but to be fair, in Norway, every day is waffle day, so…. Norway will always win when it comes to waffles).  It is also celebrated in Churches, as it is Our Lady’s Day – in Swedish, this is called Vårfrudagen – and this apparently got misunderstood once upon a time – so it became Våffledagen (Waffle Day) – an easy mistake to make, but now we get to celebrate both on the same day.

Scandinavian waffles are made in a waffle iron that is heart shaped – usually 5 little hearts make up one waffle. You can buy these waffle irons online and in places such as Clas Ohlson 

If you have a different waffle iron, by all means, you can use this too but your yield and cooking time will be slightly different, so apply logic when cooking if you use different size waffle irons.

There are hundred of different waffle recipes. Literally. This one is from Bronte’s book Fika & Hygge and comes via her Mother-in-Law Eva who makes these when they are all together in the cottage in the North of Sweden, skiing over the winter months. It is a simple recipe – containing no sugar or egg – and you get wonderfully crispy waffles. Be warned, though, the waffles need to be eaten straight out of the waffle iron or they go soggy.

One recipe makes around 7-8 waffles. We usually double the recipe. Or triple. Can you ever have too many waffles?

Basic Frasvåfflor recipe

150g melted butter
300g plain flour
250ml whole milk
250ml water
2 tsp baking powder
Pinch of salt

Method
Mix ingredients together to form a smooth batter. Turn your waffle iron on and make your waffles. Depending on your waffle iron you may need to brush the waffle iron with a bit of butter (but most these days are completely non stick). Bake until brown and crispy.

Enjoy straight out of the waffle iron with your chose toppings. We think the very best is a good dollop of cloudberry jam and some vanilla whipped cream or ice cream. Actually, any kind of jam will do.

Female person making fresh waffles with a waffle maker towards black on white

    Waffles – Sour Cream & Jam Bundle
    £5.49 £4.99
    ScandiKitchen Cloudberry Jam 200g
    £5.99
    ScandiKitchen Lingonberry Jam 200g
    £3.29
    Ekströms Frasvåfflor – Waffle Mix 210g
    £1.59 £1.43
    Torsleff Vaniljesukker – Vanilla Sugar 100g
    £3.19
    Toro Vafler – Waffle Mix 246g
    £3.19 £2.87

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

    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.
      Blossa Vinglögg 10% – Mulled Wine 750 ml
      Rated 5.00 out of 5
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      Nygårda Julmust – Christmas Soft Drink 1.5 litre
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      £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

    Recipe: Smash & Kvikklunsj Brownies

    September 6, 2018 | Leave a comment

    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: Raspberry Slices/Squares (Hindbærsnitter)

    August 31, 2018 | Leave a comment

    Raspberry Slices (Hindbærsnitter)

    These are a favourite from the Danish bakeries. A simple treat to bake, the only tricky bit is the cutting of the cooled down biscuits – but practise makes perfect.
    Vary the fillings as you prefer – and reduce icing if you prefer not too much topping.
    The Danes love a nice piece of cake or biscuit with their coffee. This biscuit/cake is called Hindbærsnitter in Danish and literally translated this means Raspberry Slices.
    These are very simple to make – and you can make them fancy or basic.
    It’s basically two pieces of sweet short crust pastry, baked, then layers with raspberry. Topped with a nice layer of white icing – and then whatever you fancy on top (we like freeze dried raspberries, but the traditional recipe called for hundreds-and-thousands).
    Prep Time1 hr
    Cook Time12 mins
    Total Time1 hr 12 mins
    Course: Fika
    Cuisine: Danish
    Servings: 14 slices
    Author: Bronte Aurell

    Ingredients

    • 350 g plain flour
    • 200 g butter cold
    • 125 g icing sugar
    • 1 tsp vanilla sugar or seeds from one vanilla pod
    • pinch of salt
    • 1 egg
    • 200 g raspberry jam (I often add mashed raspberries to mine to make the result a bit more tart)
    • 250 g icing sugar

    Toppings of your choice

    • chopped nuts, freeze dried raspberries, hundreds-and-thousands

    Instructions

    • In a food processor, add the cubed cold butter and flour and sugar. Blitz a few times to start the mixing.
    • Add the egg, vanilla and salt and blitz again until the dough starts forming. It’s done as soon as it is smooth and holds together.
    • Pop the dough in a plastic bag in the fridge for 30 minutes to rest before rolling out.
    • On a floured surface, cut the dough in half and roll out each piece on a sheet of baking paper to approx. 30 x 30cm. Transfer the pastry and baking sheet to a baking tray.
    • Pop both trays in the fridge again for 10-15 minutes.
    • Turn the oven to 180C/350F/Gas 4
    • Prick holes in the dough using a fork to prevent the dough from rising or misshaping during baking. Bake until golden (10-12 minutes, depending in your oven), then remove from the oven and leave to cool for just a few minutes.
    • Meanwhile, prepare your icing: Add the icing sugar to a bowl and add 2-4 tablespoons of hot water – you may need more water than this, but start with two. Stir, adding more water if needed, until you have a thick icing with the texture of syrup (i.e. not too runny).
    • On the still slightly warm pastry, add the jam and spread carefully and evenly all over one fo the pieces. Add the second pastry on top so it lines up (you may need to use the baking tray to guide it on so it does not break – this bit is tricky).
    • Carefully, using a spatula, smear the icing across the top. If your icing is too thick, it won’t work – and too runny, it will spill everywhere, so test a little corner first and adjust accordingly.
    • As soon as you have spread your icing, add your toppings.
    • Using a very sharp knife, cut into 12-16 pieces. You may find it easier to cut it once it has all cooled down and the icing has set. Although some swear by cutting when hot, we do find it easier to do when cold, using a good knife.Carefully, using a spatula, smear the icing across the large cake. If your icing is too thick, it wont work - and too runny, it will spill everywhere, so test a little corner first and adjust accordingly.

    Recipe: Prinsesstårta – Swedish Princess Cake

    August 2, 2018 | Leave a comment

    Prinsesstårta - Swedish Princess Cake

    By popular demand, we are now posting the princess cake recipe from Bronte’s book Fika & Hygge – with a few added hints and tips for making the perfect cake. It’s not the easiest cake in the world to make, let’s be honest. But you can do it! You just need some patience and a bit of guidance… And soon you’ll have the perfect Fika cake for your afternoon tea party – and what a beautiful centre piece it is on the table. The cake stems from the royal household in Sweden. Back in the 1940’s when the 3 princesses were young, the Home Economist was teaching them how to cook and bake. This cake was called Green Cake and was published in the book (The 3 Princesses’ cookbook) as The Green Cake but eventually it earned the name Princess Cake as popularity grew – for obvious reasons. 
    There are a few secrets to making a good Princess cake – the first is to get the ratio right of base, cream and pastry cream and marzipan. Too much of either and it is just a bit sickly. The second thing is perfecting the marzipan – it is tricky. It may take a few attempts to be able to pull the marzipan around soft whipped cream without making a mess of it – here, patience, cold clean fingers and perseverance is key. We’ve added some cheat’s steps along the way if you want to make things easier for yourself. In fact, lots of people use a few cheat steps along the way - and we think this is perfectly fine. If you use all the cheat’s steps, you can actually whip up a princess cake in 15 minutes from start to finish – and one that still tastes good and will look great. 
    The original recipe can be found in the book Fika & Hygge, by Bronte Aurell, published by Ryland Peters and Small, photography by Peter Cassidy.
    Author: Bronte Aurell

    Ingredients

    You need:

    • 3 layer cake bases
    • 1 portion pastry cream around 600g
    • 600 ml whipping cream
    • 2 tbsp icing sugar
    • 150 g raspberry jam
    • 200 g green marzipan lid
    • pink and green modelling icing for flowers and leaves decorations
    • Piping bag spatula, cake stand.
    • Tip: Depending on your schedule you might find it best to make the pastry cream first so it can cool and have time to set whilst you get on with the cake layers - but this is up to you.

    Layer Cake Bases

      In our book we do not use baking powder – which is a genoise sponge – but if you are a little unsure add the mentioned 1 tsp baking powder and your rise is pretty much guaranteed. For more experienced bakers, try without (and you avoid the baking powder slight aftertaste and get a lighter result).

      • 25 g butter melted and set aside
      • 4 medium eggs
      • 120 g caster sugar
      • 120 g plain flour
      • optional 1 tsp baking powder
      • a pinch of salt
      • 1 tsp vanilla sugar or vanilla extract or seeds from ½ pod
      • 3 baking sheets lined with non-stick baking paper (and ideally a few puffs of non-stick spray).

      Pastry Cream

      • Makes 600g gram approx.
      • 500 ml whole milk
      • 1 vanilla pod seeds scraped out
      • 1 whole egg plus one egg yolk
      • 100 g caster sugar
      • 30 g cornflour
      • Pinch of salt
      • 25 g butter

      Make your own marzipan:

      • 200 g finely ground almonds use ground almonds, then re-grind them a few ties to make them extra fine.
      • 100 g granulated sugar
      • 100 g icing sugar
      • 1 tsp almond extract
      • 1 medium pasteurised egg white
      • green food gel

      Instructions

      • Pre-heat the oven to 180C, 350F, Gas 4
      • In a stand mixer with the whisk attached, beat the egg and sugar on high until you reach ribbon stage. This means when you can see the traces of the mixture when you most the whisk through it. It will take a good 4-5 minutes to reach this stage and it’s crucial – especially if you are not using baking powder, this is your only opportunity to get air into the mixture.
      • Using a 20cm plate, draw 3 circles on your baking paper. Set aside.
      • Combine the flour, salt and baking powder if using. Sift this into the egg mixture and very carefully fold to combine, using a figure of eight, until all the flour is incorporated. Be very gentle at this stage, but thorough. Pour the cooled, melted butter down the side of the bowl at the end and give a final few folds to incorporate it.
      • Divide the mixture evenly between the 3 circles and gently use your spatulas to guide to the drawn edge.
      • Bake in the oven for 5-8 minutes or until baked through and lightly browned.  Allow to cool down. To remove from the baking paper, if it sticks, wet your hands and allow to damped the underside of the baking paper, this release the cakes.
      • Trim any edges so you end up with 3 perfectly round and even sized bases.
      • Tip: You can use 3 x 20cm baking tins if you have.
      • Cheat’s tip: Use ready bought layers – these from Karen Volf are brilliant. Comes with 3 layers and are ready to use. They are light and not too sweet – a really good option.

      Vanilla Cream Patisserie

      • In a saucepan, heat the milk with the vanilla seeds.
      • In a separate bowl, using a mixer, whisk the eggs, sugar and corn flour.
      • When the milk reaches just boiling point, take it off the heat and pour 1/3 into the egg mixture, whisking continuously.
      • Pour the egg mixture back into the hot milk, return to the stove and bring to the boil whilst whisking. Whisk continuously as the mixture thickens and keep on boil for just under a minute (this removes the cornflour taste).
      • Pour into a cold bowl and leave to cool and set for several hours in the fridge. To avoid a ‘crust’ forming on top, place clingfilm straight on to the cream, covering the entire surface.
      • Cheat’s tip: Use an instant cream mix – we like this one from Dr. Oetker - just mix one sachet with 500ml whole milk, whisk for 1 minute and leave to set in the fridge. It has a nice vanilla taste and does not taste powdery – this is a great pastry cream alternative. You can also use this one for baking.

      Green Marzipan Lid

      • Here’s the admission: I usually buy green marzipan. Why? Because it’s easy and smooth and it’s ready to use. You can get one that fits a 20-cm cake here – Odense Green Marzipan Lid.
        Buy a covering marzipan from the supermarket and colour it green (should be minimum 25% almonds). To colour the marzipan, you must use a gel colour NOT a liquid green food colouring. If you use a green liquid colour, your marzipan will get sticky and hard to work with - and you will have to add a lot of extra icing sugar to make it workable.
      • Place all the ingredients in a food processor and blend until you have a smooth marzipan. Roll the mixture into a ball and wrap tightly with cling film. Chill in the refrigerator for at least one hour before using.
      • Because this marzipan contains egg white, use within a day.

      Recipe: How to make the best ever real Scandi Cinnamon buns

      July 19, 2018 | Leave a comment

      Real Scandi cinnamon buns

      We call them Kanelbullar, or just bullar (buns). In Danish, Kanelsnurrer – twists – or snegle, snails. We eat these with our coffee, late mornings or afternoons. It’s the treat you see in all Scandi coffee shops. It’s our favourite thing, ever. 

      So, here are some facts: Real cinnamon buns, the ones Mamma makes at home, are made using a yeast dough, not a laminated dough. Real buns are strong, full of cardamom and cinnamon. Real buns don’t have icing on them. There are as many different buns in the world as there are people who make them. This is because the essential ingredient in cinnamon buns is love. Yes, love. Everybody bakes differently, and adds some of themselves in the kneading, so the result is… Buns that taste the way they were made. Why do you think Mamma’s buns are always best?
       I’ve been making buns since I could find my way around the kitchen. The recipe has evolved and grown, but always I go back to the same things: Good cardamom, lots of spice, lots of love and never skimp on the butter. This recipe makes a big batch of buns. You can halve it, but if you have a freezer, I say don’t bother: make a full batch, freeze some and pop them in the lunch box or simply just take one out and wait 20 mins and you have a lovely bun with your afternoon coffee. Alternatively, give some warm buns to your neighbours. Trust me, as long as you put a bit of love into it, they’ll love you forever. Kanelbullar really are a magic currency all of their own. 
      Servings: 36 Buns
      Author: Bronte Aurell

      Ingredients

      Bun Dough:

      • 50 g fresh compressed yeast (or 26g active dried yeast granules).
      • 500 ml whole milk heated to 36–37°C (97–99°F) – no more or the yeast will die
      • 150 g butter melted and cooled slightly
      • 80 g caster/granulated sugar
      • 900-1000 g white strong bread flour
      • 3 generous teaspoons ground cardamom I like it strong – and use freshly ground
      • 1 tsp salt
      • 1 egg beaten

      Filling:

      Instructions

      • Cream all the ingredients for filling together until smooth and set aside.

      Make the dough:

      • If using fresh yeast, add the luke warm milk to your mixing bowl in a stand mixer and add the yeast; stir until dissolved.
      • (If using active dry yeast (granules), pour the warm milk into a bowl, sprinkle in the yeast and whisk together. Cover with cling film and leave in a warm place for about 15 minutes to become bubbly. Pour into the bowl of a food mixer fitted with a dough hook).
      • Start the machine and add the cooled, melted butter. Allow to combine with the yeast for 1 minute or so, then add the sugar and mix for a minute.
      • In a separate bowl, weigh out 800g of flour, add the cardamom and salt and mix together. Start adding the flour and spices into the milk mixture, bit by bit. Add the beaten egg. Keep kneading for 5 minutes.
      • You may need to add more flour – you want the mixture to end up a bit sticky, but not so much that it sticks to your finger if you poke it. It is better not to add too much flour as this will result in dry buns – and you can always add more later. The mixture has enough flour when it starts to let go of the sides of the bowl.
      • Once mixed, leave the dough in a bowl and cover with a clingfilm. Allow to rise for around 30 minutes – or until it has doubled in size (this time can vary depending on the temperature in your kitchen).
      • Dust a table top with flour and turn out the dough. Using your hands, knead the dough and work in more flour if needed. Cut the dough into two equal pieces and using a rolling pin, roll out one lump of dough to a 40 x 50 cm/16 x 20 in. rectangle.
      • Using a spatula, spread the filling across the dough in an event, thin layer.

      Traditional Swirls:

      • Simply roll the dough lengthways into a long roll and cut into 15-16 pieces, place on a lined baking tray, and leave – covered – to rise for another 20 minutes. Repeat with the remaining lump of dough.

      Beautiful Twists:

      • Want to make cinnamon bun twist, like in the photo? Just scroll down to see how to twist (video at the bottom of the page). The twists are shown at around 4 minutes in.
      • Roll out the dough, and fold it once you have spread the filling on it. Make sure it is even and flat – then using a pizza cutter, cut out even sized strips. Hold one end of the dough while you twist the dough back on itself and allow it to roll into a twist. Always make sure the ends are tucked underneath or they will unravel during baking. Leave to rise for a further 20 mins before brushing with egg.

      Bake:

      • Heat the oven to 200 degrees Celcius (fan). Brush the buns lightly with beaten egg, then bake for 7-9 minutes or until golden and done. Watch it, they can burn easily and different ovens vary in temperature: My oven bakes these on 180C fan in 8 minutes.
      • While they are baking, heat the golden syrup and date syrup in a pan until warm and liquid. If you cant get hold of date syrup, just use golden –but Date syrup does add a lovely flavour to the buns.
      • When the buns come out of the oven, immediately brush lightly with the syrup, then add pearl sugar (nibbed sugar) on top of the buns and cover with a quite damp tea towel. The tea towel stops the buns from going dry and forming a crust – leave it on there for at least five minutes.
      • If you cannot get hold of nib sugar (pearl sugar), you can use chopped hazelnuts etc instead as an alternative.
      • The buns last only for 24-36 hours – as with all fresh bread – so freeze as soon as they have cooled down if you cant eat 36 buns in one go.

      Notes

      Note for cardamom and cinnamon: buy the seeds (already de-podded) online and grind as you need, using a spice grinder (you can do it by hand, but its hard work). Or buy pre-ground, but it loses potency quickly. For cinnamon, never skimp on the quality – buy good ground cinnamon – the cheap stuff is not great and you need lots more to get a good flavour.

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      How to make perfect cinnamon twists

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      Recipe: Easy Västerbotten Cheese Quiche

      June 7, 2018 | Leave a comment

      Easy Västerbotten Cheese Quiche (Västerbotten Paj)

      A great side dish for a crayfish party – this traditional cheese tart is really lovely served with caviar dressing.
      Course: Dinner
      Cuisine: Swedish
      Author: Bronte Aurell

      Ingredients

      Pastry

      • 125 g cold butter
      • 200 g plain flour
      • Pinch of salt
      • 1 egg
      • water, if needed add few drops if dough not coming together

      Filling:

      • 250 g Västerbotten cheese
      • 3 eggs
      • 100 ml whole milk
      • 250 ml double cream
      • ½ tsp paprika
      • salt
      • pepper
      • 25-28 cm Tart tin with loose base

      Romsås Caivar Sauce:

      Instructions

      • Blitz your pastry ingredients in a food processor (egg and water at the end only) to form a dough, then leave to chill for about 30 minutes in the fridge.
      • Heat the oven to 180°C.
      • Roll out the chilled dough and line the pastry tin. Prick the base with a fork and blind bake using baking beans for 10-12 minutes. Remove the beans and bake for a further 5-6 minutes.
      • For the filling, mix together everything except the Västerbotten cheese.
      • Scatter the cheese on the base of the pastry, evenly all over – then pour over the egg mixture.
      • Return it to the oven for about 15-20 minutes. It’ll puff up quite a bit towards the end, but will turn golden on top. It’s done when it is ‘set’ so do keep an eye on it.
      • Leave it to cool before slicing. Serve cold or lukewarm.
        Västerbottenpaj goes well with romsås, a caviar sauce. Alternatively, if you can get real bleak roe (Löjrom), serve the tart with a spoonful of this, some crème fraîche and finely chopped red onion.

      Romsås Caivar Sauce:

      • In a bowl, mix together 3 large tbsp. crème fraiche and one jar of red lumpfish roe (80g). Leave to set in the fridge, then stir again just before serving.
        Norrmejerier Vasterbottensost – Gourmet Piece 165g
        Rated 5.00 out of 5
        £4.99
        Norrmejerier Västerbottensost – Mature Cheese 33% 450g
        £9.99

      Mother’s Day Recipes to Treat Your Mamma

      May 27, 2018 | Leave a comment

       

      Mother’s Day – For all those lovely Scandi Mammas

      Mother’s Day was celebrated the first time in 1908 following an initiative from Anna Marie Jarvis who wanted to honour her mother for her work during the American civil war. The celebration became official in 1913, and set to fall on the second Sunday in May which is the day most countries observe it. In the UK it is celebrated the fourth Sunday of lent, as it originated as a day for Christians to visit their ‘mother’ church.

      Regardless of when it is celebrated, a special day to treat your Mamma should be acknowledged – a sweet card, maybe some flowers or a treat are all safe ways to make her feel special. And as we think nothing quite says ‘Mamma, you’re the best’ like baked goods – here are some of our favourite recipes for a Sunday dedicated to mamma.

      1. Classic cinnamon buns. You can’t go wrong with these – like a hug in bun-form.
      2. Sally’s chocolate buns. In case you live with someone who are more chocolatey than cinnamon-y. Think cinnamon bun but with chocolate in place of the cinnamon filling.
      3. Chokladbollar – Chocolate Oat Treats – For when you don’t have time to bake, these no-bake classics are perfect. Chocolatey with hints of coffee and oats – a lovely little treat.
      4. Lingonberry and spice layer cake (recipe in ScandiKitchen: Fika & Hygge). Looks gratifyingly impressive for the comparatively easy process – sure to score you tons of offspring-points.
      5. Seeded rye rolls (recipe in the ScandiKitchen cookbook) Perhaps not your typical treat – but just imagine how nice it is to wake to a house smelling of freshly made bread, the breakfast table set and the coffee brewing. Nothing to do for mamma but sit down. A loving gesture if ever we saw one. Just make sure you also take care of the tidying up – unfortunately any goodwill built up from enjoying a prepared breakfast is at risk of dissipating with each crumb that needs tidying.
      6. Crispy Waffles – For breakfast, fika or lunch. It is hard to beat a still hot waffle topped with whipped cream and jam!
      7. A cup of really good coffee and a card. It doesn’t have to be complicated. Write a card and say thanks for being mamma and bring her a cup of coffee or tea. This one is our current favourite.

      Picture credit: Peter Cassidy for Ryland Peters & Small / The ScandiKitchen Cookbook

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