Thank you BBC

totallyswedishw1 — Sat, 25 Feb 2012 20:39:26 +0000

BBC News online today has a very nice article on what’s behind the huge success that Scandinavian food has become over the past few years. Sweden reports an increase in food sales of 30% (!) in 5 years, and Denmark and Norway are talking about a similar increase.

The best biscuits are Swedish.

“The latest figures from government agency Statistics Sweden indicate that Swedish food and drink sales in the UK were worth almost £290m in 2010. Norway measures its performance in weight, with about 127,000 tonnes exported here in 2011, a rise of 18% since 2006.”

Scandi food is Hot Stuff!

We, of course know how great we are, but it’s so exciting to be able to share this with you, through the web site, the newsletter, this blog and in the shop. We look forward to sharing more food secrets and if you ever do have any queries, email us! info@totallyswedish.com

Read the whole article here

He is here…

totallyswedishw1 — Thu, 23 Feb 2012 12:30:39 +0000

…where are you? Chances are you were here, as the shop has been heaving with lent bun buyers. Embassy staff just bought 20!

A New Princess!

totallyswedishw1 — Thu, 23 Feb 2012 09:13:00 +0000

A brand new princess was born this morning to Crown Princess Viktoria and Daniel. And she was born in a normal maternity ward, like any other baby. Proud to be Swedish!

Tuesday in Barnes…

totallyswedishw1 — Wed, 22 Feb 2012 22:49:14 +0000

Elegant

….Thursday on Crawford Street. This is what you can expect if you come to TotallySwedish tomorrow, Thursday. And meet their maker.

Welcome! We open at 10.

Semla Assembly

totallyswedishw1 — Tue, 21 Feb 2012 19:02:31 +0000

With a little help, this year’s first semlor have been assembled. See the astonishing blow by blow account on how to make your very own Swedish Semla.

First you ask somebody to grate the almond paste, if you haven’t made your own. Careful of little knuckles.

A little tasting explain the blurry hand.

Ready for step 2

After cutting a (thin) lid off your bun and scooped out most of the middle, mix the bread with the almond paste and as much cream and/or milk to make a moist filling.

Mix well.

Mixing well. Without dropping bowl on floor.

Fill the cavities with the cream and add a dollop of your whipped cream, and put the lid on top at a jaunty angle. Dust with plenty of icing sugar. Ask another child less likely to drop things to serve.

Ta-da!

Daniel and I

totallyswedishw1 — Mon, 20 Feb 2012 23:14:16 +0000

I keep mine dry, ie without egg wash. I like the way the icing sugar sets on them.

Well, obviously not together. But simultaneously there is bun baking going on. I updated the recipe on the TotallySwedish website, should you get the urge.

My Hjorthornssalt (aluminium chloride) has a best before date that has passed and then some. Maybe I should splurge on some fresh stuff next time?

NEcessary for semlor and Dreams.

Swedes are a mystery!

totallyswedishw1 — Wed, 15 Feb 2012 11:52:18 +0000

It’s in the paper, so it must be true. The Scandi habit of eating salt liquorice is both trendy and weird. If you want to call yourself a real Swede, you have to acquire a taste for this spicy treat.
Expressen today tells of the invisible salt liquorice border, that actually includes Germany and the Netherlands too, outside which the people still don’t get it. The article also tells about the Chair of the Finnish Salmiak Association, who travelled around the country to fins somebody who could explain it to him, but when he did, the woman just looked at him and said “It’s indeed a mystery”, so maybe that’s where the actual allure is? Or maybe it’s just a question of taste?

We want to point out also that there is plenty of different kinds of salt liquorice to be had in both TotallySwedish shops and online.

Poor Man’s Truffles

totallyswedishw1 — Wed, 08 Feb 2012 21:59:13 +0000

Look at those babies...

It’s easy to go and buy something in a shop for Valentine’s Day. And very nice, to get an pretty box with something sparkly. But sometimes, it’s nice to get something that cost more time, than money.

For the chocolate loving Swede, these are childhood memories, in the form of a coconut or pearl sugar covered ball. They are easy and messy to make, perfect for anybody over the age of 4. You have to use a mixer, unless you are seriously into self-flagellation or need a forearm workout.

100g Butter. Not too cold, but absolutely no soft

3dl Caster sugar

3 dl Oats of any kind

3tbsp Cocoa

3 tbsp cold, strong coffee/Bailey’s/Arrac… whatever you wish

1 tbsp Vanilla sugar

Pearlsugar, desiccated coconut, sprinkles, finely chopped nuts or sesame seeds to roll them in.

Mix until it’s a homogenous batter. Roll small (think one bite) balls with slightly damp hands and roll in the covering of your choice. Keep in a cold place. They’ll keep until at least the best before date of your butter! They look very pretty in a cellophane bag, with a bow, to go with the nice card you got your Valentine. Or in a pretty box….

As before mentioned, it’s pretty messy, which is why I have (girl) friends who will forego the whole rolling bit, and just eat the mixture straight out of the bowl. With a spoon of course, so not to get their hands dirty!

Enjoy!

Somebody’s been busy

totallyswedishw1 — Fri, 03 Feb 2012 22:15:40 +0000

Is it a bird? Is it a plane? No! It’s the incomparable Daniel who’s been been making semlor (hot wedge buns) for us. In stores tomorrow. And Tuesday. And next Saturday…and….and….and… Come get ‘em.

Give me more young men!

totallyswedishw1 — Tue, 10 Jan 2012 19:26:12 +0000

These babies are called youngsters, or to be precise; Young Masters. I want some. And, trust me, so do you! In store now. Get them while they’re (almost) hot.