Nordic Elderflower Pimms

Nordic Elderflower Pimms!

Enjoy a traditional English Tipple with a Nordic Twist this Summer! The Summer months are short and sweet in both the UK and Scandinavia, so it’s important to make the most of the Sunshine & socialising outside over drinks & food.  

Enjoy our take on the Traditional English Pimms by adding in the Spirit of Scandinavia, Aquavit! Why not try this at your next garden party? Skål!

NORDIC ELDERFLOWER PIMMS

Per Glass    

 Ingredients

  • 25ml Aquavit
  • 25ml Pimms
  • Tsp of lingonberry jam
  • 25ml Elderflower cordial
  • Soda Water
  • 4 Fresh Raspberries
  • 5 Fresh Blueberries
  • A sprig of Thyme
  • Crushed Ice

Method

  1. Prepare the glass by rimming it with a combination of raspberry dust and castor sugar. Crush ice roughly and add to the glass.
  2. ADD ITEMS TO THE GLASS IN THE FOLLOWING ORDER – Lingonberry jam, aquavit, pimms, raspberries, blueberries and approx 10 thyme leaves (not on the stem) & elderflower cordial.
  3. Top with soda water. Muddle mixing the fruit and flavourings through the soda water.
  4. Garnish with a small sprig of fresh thyme, add your straw/decoration & enjoy!
  5. Skål

Beetroot Stained Gravadlax

Spring has (finally) Sprung!

With the heady days of summer just around the corner we are looking forward to long lazy evenings outdoors, sharing & grazing on the food (& drinks) that we love. So, in KuPP style we’ll be enjoying our Scandi favourite Norwegian Salmon Gravadlax with a beetroot, fennel, coriander & dill twist. Just delicious served with a horseradish sour cream & dense ryebread. Why not try this at your next garden party? Washed down with a glass of bubbles… Skål!

Otherwise pop in & we’ll make it for you 😉 Sit by the canal in Paddington, the Square in Exeter or on the rooftops in Oxford.

Life is good.

BEETROOT STAINED GRAVADALAX

Serves 10-15          

 Ingredients

  • 2000g Salmon Fillet (1 Side)
  • 75g Sugar Dark Muscavado
  • 25g Cracked Black Pepper
  • 150g Sea Salt Coarse
  • 22g Fresh Dill Bunch
  • 10g Fennel Seeds
  • 5g Star Anise
  • 5g Coriander Seeds
  • ½ Orange
  • ½ Lemon
  • 1/2 Ltr Beetroot Juice

Method

  1. Ensure your Salmon is trimmed and pin bones are removed.
  2. Chop the Dill bunch into fine pieces.
  3. Zest the orange and Lemon. Once completed, juice both the orange and lemon.
  4. Dry-Pan Fry the fennel and coriander seeds over a medium heat, stirring constantly until a warm aroma is released.
  5. Mix all ingredients together (except beetroot juice) to create your Salt Cure.
  6. Rub a little of the mixture onto the bottom and rub the rest onto the top of the Salmon, then lay in a tray, skin side down.
  7. Cover with cling film and place another tray on top to lightly press. Let the Salmon cure for 2 days, making sure you turn the Salmon daily to get an even cure. Brush off most of the salt cure and transfer Salmon into Beetroot juice, making sure it is covered for 24hrs.
  8. Take out the Salmon, pat dry, serve & enjoy!

The perfect traditional Scandinavian starter with a KuPP Twist, best served with Sour Cream and Rye Bread.


KuPP Pickled Vegetables - Our Recipe

Love our KuPP Pickled Vegetables? Why not try them at home with your favourite dishes by following our special recipe:

You will need:

  • 1x 500ml Kilner Jar
  • 35g shaved fennel
  • 45g finely sliced red pepper
  • 60g julienned carrot
  • 60g shaved red onion
  • 5g shaved radish

For the pickling liquor:

  • 300ml tap water
  • 100ml cider vinegar
  • 200g caster sugar
  • 2 bay leaves
  • 5g mustard seeds
  • 5 whole cloves
  • Pinch black pepper
  • Sprig thyme

 

Method:

Wash and sterilise the Kilner jar

Shave/julienne the vegetables using a mandolin or very sharp knife

Make the pickling liquor by gently heating all ingredients in a pan until the sugar dissolves

Remove the clove and thyme, then leave to one site to cool slightly

Place all the vegetables into the Kilner jar

Pour over the pickling liquor while it is still warm, making sure to include the mustard seeds and bay leaves.

Close the Kilner jar and leave to rest for at least 24 hours.


Fettisdagen (or just good old Pancake Day)

Celebrate Pancake Day, Scandi Style.

All day we will be offering FREE COFFEE with any pancakes purchased to celebrate Shrove Tuesday or Fettisdagen as it’s known in Sweden … Breakfast, Lunch or dinner!

In Sweden, pancakes are traditionally served every Thursday as a dessert after yellow split pea and ham hock soup during the winter months. Although at KuPP we break from tradition and serve them every day for breakfast, we still serve our pancakes the proper Swedish way – delightfully thin and deliciously sweet.

Join us for a traditional Swedish pancake on Fettisdagen and we’ll throw in a free coffee to sweeten the deal.

What better way to enjoy a Swedish pancake than with Swedish favourites, lingonberry or cloudberry jam and whipped cream! Lingonberries are an essential part of a wide range of Swedish dishes, both sweet and savoury, and lingonberry jam is a pantry staple in most Swedish households. Perhaps less well known here in the UK, cloudberries have a particular place of honour in Swedish cooking which is why they’re often used in desserts served at special occasions.

Here at KuPP, we love celebrating our favourite Scandi ingredients and dishes and we can’t wait to share all that we love about Swedish pancakes with you!

SWEDISH PANCAKES

Makes 14 pancakes           2 pancakes per portion

 Ingredients

  • 400 gr plain flour
  • 550 ml full fat milk
  • A pinch salt
  • 2 eggs
  • For cooking
  • 20 ml vegetable oil
  • 40 gr unsalted butter
  • To serve
  • 210 gr lingonberry jam or strawberry jam
  • 140 gr sour cream or whipped double cream
  • 30 gr caster sugar

Method

Whisk the flour, eggs, salt and the milk then pass through a sieve into a clean container.

Heat a non stick pan, add a little oil then a small knob of butter and let foam, add a small ladle of pancake mix, pick up pan and flick it left to right so mix disperse all over the cooking area, turn pancake when golden brown colour and cook other side same, take out and leave warm on the side until all pancakes are done.

Serve warm with a tablespoon of jam, a sprinkle of sugar and tablespoon of whipped double cream or sour cream

 Send us a pic on Facebook! We would love to see your creations!


Banana Bread Day

How to make proper Banana Bread!

Still warm from the oven and spread thick with butter or lightly toasted with cinnamon ice cream and blossom honey, banana bread is always delicious and even a teeny bit nutritious.

So what’s the secret to a great banana bread? It’s all about the bananas! It’s not about the size or the shape or even the quality – the most important thing is how ripe they are.

When they’re beautiful and yellow, they’re not ripe enough. When they’re getting a few spots of brown, they’re still not ripe enough. You know when your bananas are so ripe that they’re basically black and almost ready to burst from their peel. They’re perfect! Yes, we know – it seems kind of odd but bananas get sweeter as they ripen and when the peel has almost turned completely black they’re just right for a perfectly delicious banana bread.

So grab those perfectly ripe bananas from your fruit bowl and try one of our favourite recipes this Banana Bread Day…

You’ll need:

4 very ripe mashed bananas (about 2 cups)
125g softened butter
1 cup brown sugar
1 egg
½ tsp cinnamon
½ tsp nutmeg
½ tsp vanilla extract
1tsp baking soda
1tsp baking powder
1 ½ cups plain flour (sifted)
1 tbsp golden syrup
Pinch of salt

To prepare:

Preheat oven to 180˚C
Cream the butter and sugar until light and fluffy
Add the egg, vanilla and golden syrup
Mix until only just incorporated
Mix in half of the banana
Add half the dry ingredients and mix again
Repeat steps 5 and 6
Grease and line a loaf tin
Pour in the mixture and bake for 45 mins to 1 hour (until a skewer comes out clean)
Enjoy!
Happy Banana Bread Day from KuPP!


KuPP Scandi Glӧgg

Scandinavian Glögg (Mulled Wine)

It’s just not Christmas without Traditional Mulled Wine, here at KuPP it’s no different! KuPP is all about what we love, shared, and our Traditional Glögg is the perfect Scandi festive drink to share this Christmas. Our Glögg is available throughout the Festive Period, but if you want to enjoy this Christmas delight from the comfort of your home, simply follow our instructions for the perfect Glögg.

It’s Christmas in a Glass!

 

INGREDIENTS
For alcohol free Glögg, replace the wine with 750ml mixed blackcurrant cordial  and 750ml bottled water

  • Bottled Water 200 ml
  • A Light Fruity Red Berry Wine 1500 ml
  • Caster Sugar 300 g
  • Cinnamon Sticks 16 g
  • Whole Cardamom Pods 2 tbs
  • Star Anise 20 g
  • Whole Cloves 1 tbsp
  • Fresh Oranges 2 whole
  • Orange Rind 2 tbsp
  • Sultanas 150 g
  • Flaked Almonds 10 g
  • Fresh Ginger 50 g


METHOD

Mix the sugar in a sauce pan on low heat with 200ml of water and add the cloves, star anise, cardamom, sliced ginger, orange peel, freshly squeezed orange juice and raisins. Simmer until the sugar has completely dissolved.
Add the red wine and bring to a light simmer for 5 minutes but do not boil
Take off the heat and cling film the pot and leave for 1 hour to infuse the flavours
Pass through a chinois strainer and pour into wine bottles or container until needed
To serve; put the raisins and almonds into the bottom of the glass.
Heat up your Glögg mixture but do not boil. Add to the glass.
Garnish with cinnamon stick and fresh orange.

ENJOY SOMETHING SWEET OR SAVOURY WITH YOUR GLÖGG

A Scandi cheese bord; Västerbotten Cheese, Danish Blue or Marinated Goats Curd served with Lingonberry jam and Knacker Crispbread

Sweet ginger spiced Swedish Pepparkakor Biscuits.


SHROVE TUESDAY/PANCAKE DAY

Serving Swedish pancakes All Day KuPP. All that we Love. Shared.   Swedish pancakes are traditionally served every Thursday as a dessert after yellow split pea and ham-hock soup during the winter months. At KuPP we serve them everyday for Breakfast. We serve our pancakes the Swedish way. Join us for breakfast on pancake day and enjoy 2 pancakes for £10. The perfect start to any day. How should Swedish Pancakes be served? With Swedish favourite, lingonberry jam and whipped cream! Swedish pancakes are served a little bit thinner than we would normally serve in the UK. Why not try this at home!   SWEDISH PANCAKES Makes 14 pancakes           2 pancakes per portion   Ingredients 400 gr plain flour 550 ml full fat milk A pinch salt 2 eggs For cooking 20 ml vegetable oil 40 gr unsalted butter To serve 210 gr lingonberry jam or strawberry jam 140 gr sour cream or whipped double cream 30 gr caster sugar   Method Whisk the flour, eggs, salt and the milk then pass through a sieve into a clean container. Heat a non stick pan, add a little oil then a small knob of butter and let foam, add a small ladle of pancake mix, pick up pan and flick it left to right so mix disperse all over the cooking area, turn pancake when golden brown colour and cook other side same, take out and leave warm on the side until all pancakes are done. Serve warm with a tablespoon of jam, a sprinkle of sugar and tablespoon of whipped double cream or sour cream   Send us a pic on Facebook! We would love to see your creations!