Nordic Bakery celebrates Cinnamon Bun Day

  • Sarah Surgey
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  • 23rd September 2015
  • One of the best ways to experience a country is through its cuisine and one of the best ways to gauge how important tradition is to a country, is through the esteem in which it holds it traditions. So when people are curious about why there is a Cinnamon Bun Day (Kanelbullens dag) in Sweden, […]




    One of the best ways to experience a country is through its cuisine and one of the best ways to gauge how important tradition is to a country, is through the esteem in which it holds it traditions. So when people are curious about why there is a Cinnamon Bun Day (Kanelbullens dag) in Sweden, what they should really be acknowledging is just how proud the Swedes are of their heritage, offerings and identity. A Cinnamon Bun sums this up perfectly! The smells and taste involved in the making and execution, many Swedes away from home say conjure up childhood memories of these delights being made. It is also a very symbolic social thing as the Cinnamon Bun is often hand in hand with the other time old tradition, the Fika, which is a moment in the day to take time out have a coffee and a bun and sit with friends and family to not let the day slip by.

     

     

    With Nordic Bakery serving not only its Nordic community in and around London but many Nordophiles for miles around who started out curious and are now hooked on some of the sweet delicacies from our favourite Nordic countries, Nordic Bakery will be proudly flying the flag for Cinnamon Bun Day (Kanelbullens dag). Come and enjoy a perfectly crafted bun or any one of their other bites and involve yourself in the festivities from the 28th Sept to 4th Oct.

    The Cinnamon Bun has been around since the 1920’s and has been celebrated since 1999 so this is still a relatively new festival, however it is embraced wholeheartedly and is definitely a fun way for any Nordophile to join in.

    Nordic Bakery have kindly sent us a recipe for the Cinnamon Bun from Miisa Mink ‘The Nordic bakery Cookbook’ by Ryland, Peters, Small and they tell us a little bit about what we can expect over the week long celebrations

     

    Created for Nordic Bakery Cinnamon bun week of celebrations – a caramel and pecan cinnamon bun which will be on sale next week only.

     

    Nordic Bakery, the Scandinavian style premium coffee shop chain, is giving Londoners a taste extravaganza of cinnamon buns with a week-long cinnamon bun celebration at all three London coffee shops (from 28 September – October 2014). Fans travel from all over London and abroad for Nordic Bakery’s iconic cinnamon buns (applauded by Time Out, Vogue and Evening Standard). Now they can have their favourite taste in a five different flavours (including cinnamon bun with blueberry and cinnamon bun with chocolate) with a different variety available during the Monday to Friday of Cinnamon Bun Week. The celebrations reach a peak at the weekend, when fans can choose from all the cinnamon bun flavours

    Dough

    570ml lukewarm milk

    150g caster sugar

    45g fresh yeast (or easy baked dried yeast according to manufacturer’s instructions)

    1 tsp cardamom seeds, crushed with a pestle and mortar

    180g unsalted butter, melted

    1 egg

    1 kg plain flour

    Filling

    100g unsalted butter, softened at room temperature

    200g dark brown soft sugar

    3 Tbsp ground cinnamon

    Glaze

    85g caster sugar

    1 Tbsp freshly squeezed lemon juice

    2 baking trays, lined with non-stick baking paper

     

    Nordic Bakery cinnamon bun and cappuccino (1)

     

    To make the dough, put the milk, sugar, yeast, cardamom, melted butter and egg in a food processor or mixer with a dough hook.  With the motor running, gradually add the flour until it is all incorporated and the dough has come together.

     

    Transfer the dough to a bowl, cover with a clean tea towel and leave to prove in a warm place for 1 hour, or until it has doubled in size.

     

    After 1 hour, punch down the dough and transfer onto a lightly floured surface. Using a rolling pin, roll it out until it is about 30 x 80cm and 7mm thick.

     

    For the filling, spread the butter evenly over the dough and sprinkle the sugar and cinnamon all over the top.

    Roll the dough up from a long side. Cut into roughly 6-cm rolls, but cut them at an angle – so, make the first cut diagonally, then the second cut about 6cm along diagonally in the opposite direction. You should get a roll that looks like a trapezium (or a triangle with the tip chopped off). Carefully transfer the buns to the prepared baking trays, with the longest edge of the bun sitting on the tray, cover with tea towers again and leave to prove in a warm place for 30-60 mins, until almost doubled in size.

     

    Preheat oven to 200C or 400F or Gas 6. Bake the buns in the preheated oven for 20-25min or until golden brown.

     

    To make the glaze, put the sugar, lemon juice and 100ml water in a small saucepan and bring to the boil. Simmer for 10-15 min, until slightly thickened. The glaze will still be quite watery.

     

    Remove the buns from the oven, transfer onto a wire rack and brush the glaze generously over them. Leave to cool before serving.

    Head over to Nordicbakery to find out more

     

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    Cooper & Wolf

  • Sarah Surgey
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  • 23rd July 2015
  • In need of a Fika? Want to discover more about Sweden through its food? Or just want to see what all the buzz about Nordic eateries is which is?     Nordophile is very pleased to of found an authentic Swedish place who can answer all of your questions in one go! Cooper & Wolf first opened […]




    In need of a Fika? Want to discover more about Sweden through its food? Or just want to see what all the buzz about Nordic eateries is which is?

     

     

    Nordophile is very pleased to of found an authentic Swedish place who can answer all of your questions in one go!

    Cooper & Wolf first opened its doors in 2012 and it serves honest home cooked Swedish food and serves coffee

    They are a family run café/restaurant, offering breakfast and lunch seven days a week in the heart of Clapton, overlooking Millfields Park.

     

     

    They are proud to offer a menu of honest home cooked Swedish food inspired by head chef Paul and owner Sara’s family recipes, going back by generations. Dishes include Swedish meatballs, fresh fish and vegetarian options. Using quality seasonal produce, we pickle our own herring and make our gravlax (cured salmon) in-house.

    Every day they offer a “Dagens” daily special from the menu.

     

     

    They bake their own Swedish cinnamon buns (Kanelbullar) and a selection of cakes daily.

    They’re passionate about coffee using beans from Caravan’s Roastery in Kings Cross espresso based coffees from their beautiful Synesso machine and a changing weekly selection of single origin beans at the pour over bar all served by head barista James and co.

    They also offer a lovely selection of teas from their friends at ‘Make Tea not War

     

    cooper

    www.cooperandwolf.co.uk

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    Copenhagen Cooking Festival

  • Sarah Surgey
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  • 20th July 2015
  • Poster_no_logos

    Copenhagen Cooking Festival invites you to join thousands of others in a street celebration of Copenhagen’s local produce – or be part of renowned Michelin restaurant Relae’s 5th birthday at an informal park dinner with names such as Noma’s René Redzepi joining the party. This and much more is on the menu, as Copenhagen’s food […]




    Copenhagen Cooking Festival invites you to join thousands of others in a street celebration of Copenhagen’s local produce – or be part of renowned Michelin restaurant Relae’s 5th birthday at an informal park dinner with names such as Noma’s René Redzepi joining the party. This and much more is on the menu, as Copenhagen’s food festival, Copenhagen Cooking, unveils more than 100 events for the festival taking place 21-30 August.

     

    Poster_no_logos

     

    Those looking to experience the very best that Copenhagen’s gastronomy scene has to offer should look no further than Copenhagen Cooking Festival. In late August, the festival launches a ten-day celebration and showcase of the city’s gastronomy and restaurant scene.

    2015 will be the festival’s 11th year since its inauguration. Among the more than 100 unique events on the programme already is a massive street dinner in the Frederiksberg district, inviting more than a thousand guests to partake in a celebration of Copenhagen’s food culture along long tables on the city streets.

    The informal street dinners are part of the festival’s focus on local sustainability and togetherness this year. Over the course of the festival, key restaurants and gastronomic players will host street dinners everywhere from the medieval centre of Copenhagen to the city’s harbour.

     

    Harvest_Feast_1_Copyright_Nicolai_Engel

    Photo Nicolai Engel

     

    Michelin birthdays and a taste of Copenhagen

    As part of the festival, Michelin-starred restaurant Relae – recently earning a no. 45 on the list of the world’s best restaurants as well as the world’s most sustainable restaurant – will celebrate its 5th birthday with a feast in a park in the up-and-coming Nørrebro quarter during the first weekend of the festival. Guest chefs will include notabilities such as head chef of Restaurant Noma, René Redzepi, as well as Chad Robinson, Rosio Sanchez and others.

    Another member of Copenhagen’s gastronomic elite rallying under the festival this year is Michelin restaurant Kokkeriet, who are composing a special menu around the festival’s focus on sustainability and togetherness. This is part of the festival’s concept Taste of Copenhagen, where restaurants and bars across the city interpret the festival’s values with special tasting menus. Taste of Copenhagen also features unusual names such as the National Museum of Denmark offering a historic look at the Danish cake table.

    Festivalgoers can also indulge themselves in something inherently Danish, such as the traditional smørrebrød (also known as the open-faced sandwich), as the food market in the city’s Meatpacking District pairs up with renowned microbrewery Mikkeller to host a day dedicated to the Danish specialty.

     

    Copenhagen_Cooking_rooftop_photographer_Rasmus_Flindt Pedersen

    Photo Rasmus Flindt Pedersen

     

    Dine under open skies or travel back in time with Copenhagen Cooking

    Dine under open skies in Copenhagen’s medieval centre, go on a Michelin picnic with Restaurant Kadeau or go on a gastronomic time travel. With little under a month until Copenhagen Cooking starts up the hotplates in the Danish Capital, the programme offers more than 150 unique events.

    Go on a picnic in the scenic Amager Fælled just outside of Copenhagen with a basket provided by Michelin- starred Restaurant Kadeau. Or relive the original 1983 menu from Era Oras opening. If you are not so Michelin-inclined, you can have an informal meal in the middle of the city’s medieval centre or right down by the harbour.

    These are just some of the 150 gastronomic temptations that Copenhagen will be full of from August 21 to 30, when the Copenhagen Cooking Festival opens its doors.

    One of the themes this year is the street dinner – informal long table dinners in the city streets. You can have a seat in Magstræde, in the city’s medieval centre, where the restaurants and bars of the street shut down traffic and come together for one night only to with an Italian-styled menu and great music and atmosphere. SALT Bar & Restaurant have also teamed up with a sustainable Danish fisherman’s guild to host an evening by the city’s harbour, where the menu is defined by the night’s catch.

     

    Copenhagen_Cooking_Photographer_Wonderful_Copenhagen

    Photo Wonderful Copenhagen

     

    Michelin picnic and gastro time travels

    Festival guests who would like a gastronomic experience in nature need not worry, as Michelin-starred restaurant Kadeau will pack picnic baskets for a day trip to the scenic nature at Amager Fælled, just outside of Copenhagen.

    This summer’s festival programme also contains a number of historically inspired events: Guests can go back to the opening of now legendary Michelin restaurant Era Ora, as the restaurant’s younger sibling L’Altro revives the original retro-Italian menu. The National Museum of Denmark will also offer up a historical cake table with cakes and confections from past centuries.

     

    CopenhagenCooking_Ty_Stange

    Photo Ty Stange

     

    Cooking classes galore

    During Copenhagen Cooking, you can also sharpen your gastronomic knowledge and cooking skills with one of the many classes and courses on the festival programme. For instance, you can go to a hands-on bread making course at Meyer’s and learn your way around the classic Danish rye bread (all in English).

    The open-faced sandwich – also known as smørrebrød – is another Danish favourite, and at Timm Vladimir’s Kitchen, you’ll get the chance to make your own. You can also refine your skills at the other end of the Danish culinary spectrum, as Timm Vladimir also offers a course guiding you through the basics of the New Nordic Cuisine. Both courses are in English.

     

    copenhagencooking.com

     

     

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    Snaps + Rye – Danish eatery

  • Sarah Surgey
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  • 9th June 2015
  • snapsrye4

    Acclaimed Danish eatery, Snaps + Rye, located on the burgeoning Golborne Road in North Kensington, is the realised dream of Westbourne Grove locals Kell and Jacqueline Skott. The culinary venture takes its name from the main elements of the menu, ‘Snaps’, a traditional spirit which complements the Nordic menu, and ‘Rye’, the base of the […]




    Acclaimed Danish eatery, Snaps + Rye, located on the burgeoning Golborne Road in North Kensington, is the realised dream of Westbourne Grove locals Kell and Jacqueline Skott. The culinary venture takes its name from the main elements of the menu, ‘Snaps, a traditional spirit which complements the Nordic menu, and ‘Rye, the base of the classic ‘Smørrebrød’.

    snaps&rye

    From Friday 15 May 2015 Snaps + Rye extended their opening hours on Friday evenings for Fiskefredeg Fish Friday. Head chef Tania Steytler, previously of Severn & Wye Smokery, spearheads a quintessentially Danish menu, which focuses on organic, seasonal and sustainable produce. Dependent on the best catch, season and weather, Steytler will create a different Fish Friday menu every week. With all these factors in mind, the menu will only be announced each Thursday, via Snaps + Rye’s social media channels and newsletter. An example of items that could be included on the menu are Crab fiskefrikadeller with bloody Viking sauce and Hake loin, caper lemon, Riberhus crumb, buttered potatoes, pickles and samphire. For dessert, guests may be treated to Cardamom pannacotta, berries and ginger crumbs before being served traditional Coffee and liquorice.

    snapsrye4

    The menu is complemented by a carefully curated wine list, featuring newer styles such as;

    Charles Smith Kung Fu Girl Riesling, 2013 as well as classics such as Tilia Malbec, 2013’. The drinks list is further strengthened by a comprehensive selection of Akvavit cocktails and houseinfused Akvavit snaps, in addition to the Danish beer Tuborg. Soft drinks include ‘Cocio’ chocolate milk, Iskilde Waterfrom the Danish highlands and ‘Sealand Birk birch tree juice. There is also a selection of locally brewed London beers, Prosecco and Champagne.

    During the day, Steytler’s seaside upbringing shapes the a la carte menu, where seafood features widely in dishes such as Flash fried smoked eel, warm potato salad, crisped ham and watercress and Smoked sardine, egg yolk, pickled beetroot, caper berries and radish. Other dishes include Rare beef on rye, soft boiled egg, pickled mushrooms and Jansssons temptation, alongside a wide selection of ‘Smørrebrød’, which are available to eat in or take away. The open face sandwiches are served on homemade organic rye bread with toppings such as Akvavitcured Var salmon and rare beef. For dessert, diners can choose Lakrids liquorice ice cream and Danish Apricot and Almond Custard Pudding as well as from a selection of Danish cakes and pastries.

    snaps&rye

    Drinks and a selection of dishes from the daily menu are available to take away, and local deliveries will soon be made by Snaps + Ryes specially commissioned Bullitt cargo bicycle.

    The lightfilled interiors have been beautifully designed by the DanishEnglish husband and wife team in a contemporary Nordic style, where clean lines and natural materials meet industrial– chic. Neutral colours, oak counters and reclaimed lye-treated pine flooring are accented by Danish design classics such as original PH lamps by Louis Poulsen, an Arne Jacobsen clock and Kay Bojesens iconic monkey and soldier figures.

    Snaps&rye

    For more information on Snaps & Rye contact Chatty Dobson or Katty Wolpert at Anteater

    Public Relations on chatty@anteaterpr.com or katty@anteaterpr.com or call +44 (0)20 3176 6640

     

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    Nordic Bakery – London

  • Sarah Surgey
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  • 11th May 2015
  • Miisa Mink sits in front of the Nordic Bakery

    Nordic Bakery is a Scandinavian style premium coffee shop chain taking its inspiration from Finland’s coffee shops. The idea was to bring Nordic ‘dark rye bread, cinnamon buns and coffee’ to London with a quiet, stylish cafe.  No one else was doing it.  And Nordic Bakery is still quite unique even though we’ve been around […]




    Nordic Bakery is a Scandinavian style premium coffee shop chain taking its inspiration from Finland’s coffee shops.

    The idea was to bring Nordic ‘dark rye bread, cinnamon buns and coffee’ to London with a quiet, stylish cafe.  No one else was doing it.  And Nordic Bakery is still quite unique even though we’ve been around for eight years now.

    A basket filled with Karelian Pies

    The first Nordic Bakery opened in 2007 in the heart of Soho.  The aim was to find somewhere located just off the small, busy streets of Soho but with a more open space – and the small greenery of Golden Square was ideal.

    The other two cafes (in New Cavendish Street and Dorset Street) also offer Londoners a quiet ambiance unlike other coffee shops. One is located just off Marylebone High Street, the other off Baker Street and both provide a peaceful haven where people can meet and enjoy each other’s company over a great cup of coffee.

    Miisa Mink sits in front of the Nordic Bakery

     

    Miisa Mink, now co-owner

    One of the people behind the business is Miisa Mink (who become involved with the business in 2008). She is co-owner of Nordic Bakery, author of Nordic Bakery Cookbook and the ‘public face’ of the business.

    A passionate cook, she grew up in a foodie family 30 miles north of Helsinki, learning to fish and forage for berries and mushrooms in the forests.  Family summers were spent at Lake Saimaa in south east Finland where she spent her time outdoors learning about the wild food from the lake and forest. Her love of baking started at an early age. There was always fresh bread at home, baked by her father who ground his own flour from whole grains bought locally.

    This simple self-sufficiency and appreciation for nature and its ingredients is a way of life for many Finnish people, and it is these values that are reflected in Nordic Bakery’s philosophy.

    Today, Miisa lives in London. Before becoming involved in Nordic Bakery, she built a successful career in design, having founded a design and branding agency.  This creativity can be seen in the aesthetics of Nordic Bakery’s cafes, by the beautiful selection of interior design pieces and careful presentation of food.

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