ScandiKitchen Summer: Simply Delicious Food for Lighter, Warmer Days by Brontë Aurell

  • Vanilla sugar (page 9)

    from ScandiKitchen Summer: Simply Delicious Food for Lighter, Warmer Days ScandiKitchen Summer by Brontë Aurell

    • Categories: Scandinavian; Vegan
    • Ingredients: icing sugar; vanilla pods
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Notes about this book

  • size_27 on May 27, 2021

    A reprint of ScandiKitchen Summer from 2018

Notes about Recipes in this book

  • Rye & banana bread

    • Foodycat on May 14, 2019

      I used a rye and spelt flour blend instead of mixing rye and plain flour, so I added 1/4 tsp of baking powder to compensate. And I added 1/2 tsp of cinnamon because I wasn't going to make the cinnamon butter to accompany it. Delicious! Lighter than I expected and very moist.

    • Lepa on October 29, 2019

      This is good but the baking time is way off. The recipe says 30 minutes but even after 50 it was still raw in the middle. I would recommend 55-60 minutes. This isn't too sweet and has a lovely, rich taste. We ate it with the recommended cinnamon butter and that provided the perfect sweet boost.

  • Rye & oat pancakes

    • ccav on March 23, 2020

      Best pancakes I have ever made! Normally not a big pancake lover but these are light and fluffy, with a nutty flavor. Used a locally grown rye flour and rolled oats. Subbed yogurt for the buttermilk. Great on their own in place of toast with butter, or with the usual pancake toppings.

    • Lepa on December 06, 2021

      I made these because my family wanted pancakes but I didn't have any all purpose flour. I thought they were a bit too dense and sweet (I included the suggested chocolate chips). They burned on the outside before the middles were cooked.

  • Swedish plätt pancakes

    • mjes on May 10, 2018

      Two decades ago I gave my niece a Nordic pancake pan. Her small boys soon would not eat pancakes made any other way. So I was delighted to find this adult dessert pancake recipe to take her family down memory lane. I prefer to use a mixture of barley flour and all-purpose wheat flour but that reflects my Northern Finland heritage. I gave people their choice between cloudberry or lingonberry jam. Later in the summer, I'll use sweetened wild huckleberries. This is definitely a winner.

    • Potterhill on December 21, 2019

      Made today for brunch. Found muffin top pans. Baked them in the oven at 500. Wasn’t sure the pans would tolerate being used on the stovetop and certainly didn’t fit the burners in any case. Worked a charm. We loved them.

  • Skagenröra open sandwiches

    • Lepa on November 05, 2019

      This is an easy and delicious recipe for toast Skagen! We ate it on white bread (which is how we ate it in Sweden) with microsprouts for the greens.

  • Beetroot, egg & pumpkin seed open sandwiches

    • radishseed on July 31, 2022

      Recipe for beetroot salad: https://www.scandikitchen.co.uk/beetroot-apple-salad-rodbetsallad/

  • Hot-smoked trout open sandwiches with dill & apple

    • Lepa on May 27, 2021

      This is a fantastic sandwich. The tart cucumber, dill and apple salad complements the cream cheese and rich fish perfectly. My 8 year old son said this was the best dinner he ate all year.

  • Curried cauliflower & rye grain salad

    • mjes on May 10, 2018

      For the cooked grain, rye, pearl barley or spelt are specifically mentioned although the recipe is not limited to these grains. Naturally, I chose pearl barley for trying the recipe; I will definitely repeat with rye. I went light on the raisins but see where others might want a bit more. I used a French feta as that is what I had on hand. I assumed that mild curry meant something like Sharwood's Mild Curry Powder. The roasted, curried cauliflower is delicious in its own right; add to a grain and feta salad with a very simple lemon-oil dressing turns out to be inspired.

  • Dill pesto potato salad

    • Lepa on November 05, 2019

      This is delicious! I have never tried dill pesto before but it is great, especially with potatoes. I used parmesan for the cheese.

  • Easy new potato & dill salad

    • Lepa on September 04, 2019

      This is a a fine salad but not what I was in the mood for. It's tangy and zippy and would probably make good leftovers.

  • Warm summer potatoes

    • Lepa on August 18, 2020

      This is good and simple but not very exciting.

  • Basic bun dough

    • Lepa on September 28, 2019

      This bun dough is amazing - flavorful, tender, rich and moist. I used it for cinnamon buns and it was shockingly good.

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  • ISBN 10 1849759324
  • ISBN 13 9781849759328
  • Linked ISBNs
  • Published Mar 13 2018
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United Kingdom
  • Publisher Ryland Peters & Small

Publishers Text

Author Brontë Aurell, owner of the popular ScandiKitchen Café, brings her famous flair to over 65 traditional Scandinavian recipes which perfectly capture the joy of summer eating.

In the spring and summer months we come alive again with nature as the days get longer and lighter. We crave food that is often naturally lighter and nourishing, replacing the comforting stodge of winter dishes. We still seek and deserve indulgence, but in different, fresher forms. Almost nowhere in the world is the contrast in seasons so apparent as in Scandinavia, where the winters are long and dark and the golden summer months are a particularly celebrated time. Scandinavians do summer food well—it is wholesome, flavorsome, simple to make and sumptuous to look at—meals that can be put together with ease and taken swiftly to the garden to be consumed while soaking up the warm weather. In Scandinavian culture, eating well is not about deprivation but ‘lagom’ or balance—everything in moderation, from cakes piled high with berries and cream to beautiful salads and everything in-between. Try the tempting Breakfast ideas such as Cinnamon Bun French Toast or Freya’s Blueberry Porridge. The Open Sandwich chapter is simple perfection, with ideas such as smoked Salmon Gravadlax or Avocado and Egg. Salads and Sharing Plates are ideal for al fresco lunches and include Asparagus and Broad Bean Salad and Smoked Mackerel Rillettes with Fennel. Satisfying Mains and Larger Plates includes Herbed Pork Tenderloin with Hasselback Potatoes or Danish Plaice and Chips with Remoulade. The all-important Cake and Fika chapter features a Midsummer Strawberry Cake and Skinny Lemon Muffins. A classic Sourdough Rye Loaf and Seeded Crispbread with Dried Nettles are on offer in the Breads chapter and Desserts and Drinks tempts with a Swedish Mess with Cloudberries and much more. The book also includes interesting essays on the importance of summer in Scandinavian culture.

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