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Swedishness in November
6 November, 2010 kl. 10:36 | Comments
I. IN GENERAL
II. NEW PRODUCTS
III. CURRENT SPECIAL OFFERS
IV. RECIPE FOR KNACKEBROD
NEW CATEGORIES: We have chosen to sort all our products in to new groups to enhance the customer experience. As most of you know, we have a policy of selling curated / selected products and have learned that these "roads" into the shop are the most obvious ones for most customers. The three categories are:
CLASSIC: old school swedish souvenirs such as Hoganas, Skultuna and Dala products.
CONTEMPORARY: modern design items and future classics!
POP: everything that's fun, quirky or somehow a "new take" on the classic swedish souvenir you will find here!
SWEDISH DESIGN AWARD: We did not win – The Stadium (swedish sports gear chain) did. But we did land on a nice fourth place though (out of 15 nominated web sites) and this partly because of all your votes! SO THANK YOU ONCE AGAIN FOR VOTING!
GOT2GET: We have now started a shop at Got2Get – Swedish market for selling and buying quality design stuff! In the future we will put up special offers put most importantly: soon we will sell vintage items! G2G is a great place to find beautiful fashion, furniture and accessories (both Swedish and from everywhere else …)
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II. NEW PRODUCTS
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Classic Christmas candle holder from Dala industrier
It's time for the christmas classics, and of course, our big sellers on the candle holder front will be the beauties from Dala industrier …
New items from Brita: Pillow and Kitchen Set
Brita Sweden keeps in delivering the smartest items with the coolest patterns! (Which we have Special Offers on for a few more weeks!)
"Winter Baby" Box of Swedishness
Classic Lovikka knitet wool hat, warm wool slippers, white Dala horse and Brio Dachshund – perfect gift to give and / or receive.
CHECK OUT THE WINTER BABY BOX >>>
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III. SPECIAL OFFERS!
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CLOGS, BOXES OF SWEDISHNESS, LINEN PRODUCTS, WOOL SLIPPERS, DVD's, BOOKS AND MANY MORE PRODUCTS
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IV. SWEDISH KNACKEBROD (CRISP BREAD)
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Traditionally, Swedes in the far north ate soft, tortilla-type wheat bread. In the far south, a syrup-based bread often of rye was preferred - in the region between, crispbread ruled. In large parts of the country, baking was not done daily, so bread that would keep, like crispbread, was common. And baking it is easier than you might think. Use any flour you want; if you want to go rustic, use stoneground, and if you want to go healthy, use fine rye flour or barley. If the bread loses its crispness, warm it in the oven.
25 g (scant 1 oz) fresh yeast (approx. 7g/3 tsp dried)
400 ml (1, 3/4 cups) tepid water (37C/99F)
2 tsp salt
2 tsp ground caraway seeds
4 tsp sesame seeds
4 tsp linseed
270 g (3cups) stoneground rye flour
250 g (2 1/2 cups) white flour
when rolling flat
a pinch of gourmet salt
black sesame seeds
Dissolve the yeast in lukewarm water. Add salt, the seeds, and as much flour as you need to make a dough. Put the dough on a work surface and knead for 5-10 minutes. Put in a bowl, cover with plastic film and let rise 30-40 minutes. Take up the dough, divide into four parts and roll out into lengths. Divide each lenght into five, shape into balls, then roll out into thin, round shapes. Roll in some gourmet salt and black sesame seeds towards the end. (Swedes like to use a patterned rolling pin.) Cover with a cloth and let rise 20 minutes. Heat the oven to 225C/450F/GM8. Bake for about 8 minutes, until the bread is dry and hard. Let cool on a grate. Keep in a sealed container.
STAY OUT OF TROUBLE!
LOVE,
Mathias & Nina,
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Sometime you might find the actual products in our shop, but often not.
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