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A handy guide to Lagom

There has been a lot of talk in the media lately about the Swedish word ‘Lagom’ and how it is ‘the new hygge’. A lot of what has been written about the word and concept of Lagom is pretty inaccurate, though, so I thought I’d try to set the record straight a bit. As with…


Photo: Roberto Trombetta / Flickr

Hygge is not a waste of London

Today, Twitter started tweeting tweets at me saying stuff like, ‘The hygge backlash has begun’ and ‘Smug Danes’. Twitter does this sometimes, and I cannot help but look because, well, curiosity. And so I discovered that someone from Time Out has written an article called Hygge is a waste of London. There is a love of the media darling, the…



Polly brownies

I love brownies and I love sweets. Swedish Polly are a particular weakness of mine – milk chocolate covered marshmallows (made from vanilla, arrack and toffee). They’re chewy and extremely moreish – so I paired the two! This recipe is super-easy to make, and if you don’t have Polly, try Dumle, chocolate chunks, other kinds of marshmallows,…



How do you say ‘hygge’?

This is a question I get asked so much that I decided to write my definitive explanation to how to pronounce the word ‘hygge’. If you’re not sure what hygge is, then start with my guide then come back to learn how to say it so you can tell everyone (and also, of course, know how…



Ahlgrens Bilar crispy treats

Move over Volvo – Ahlgrens Bilar are the biggest selling cars in Sweden! They’re a deliciously chewy, fruity mallow sweet, and also tiny, so you don’t eat too many. Ahem. My daughters had a school bake sale, so I made these Rice Krispie treats using Ahlgrens Bilar. The kids loved them. And so did the…



Janssons frestelse

This is a recipe from my first book, The ScandiKitchen, and there was no discussion about whether it should be included or not. Janssons frestelse – Jansson’s Temptation – is a non-negotiable part of the Swedish Christmas smörgåsbord. It’s unusual for what is essentially a side dish to have such a status in Swedish food…



Västerbotten – three ways with cheese

Our favourite Swedish cheese, Västerbotten is known as the King of Cheese – because it’s utterly delicious. It was created in 1872 by mistake when dairymaid Ulrika Eleonora Lindström was wooed by the milkman and accidentally left the cheese at the Burträsk Dairy to spoil while she went out for cuddles. They shelved the spoiled cheese anyway and tasted it over…



A simple salad

It’s nearly the end of asparagus and broad bean season, so best make this delicious little side salad this week. You will need: 1 bunch of British asparagus 100-150g podded broad beans (do double pod) shavings of Västerbotten cheese a dressing made of 2 tbsp good olive oil, 1 tbsp white wine vinegar and 1…



Fastelavnsboller – Lenten buns

You’ve probably heard about Swedish Lenten buns called semlor – which are ever so popular, even outside Sweden. However, Danes often make this version called fastelavnsboller. If you aren’t into marzipan and whipped cream, then this is the Lenten bun for you. A fastelavnsboll is eaten on the Monday before Lent, not the Tuesday, because we Danes do the…



Köttbullar – real Swedish meatballs

There are as many recipes for meatballs in Scandinavia as there are cooks. Recipes vary from region to region, both in terms of ingredients and size of each meatball. These days, a lot of people buy their meatballs from the supermarket – which is fair enough, but also a bit of a shame. This is…