NEW Pearl couscous with beetroot and figs
Pärlcouscous med rödbetor och fikon
Pärlcouscous med rödbetor och frukt (pearl couscous with beetroot and fruit salad) is a wonderful Swedish salad. I particularly like the way Swedes often use fruit in salads, in this case raisins and figs.
The dish is best made with pearl couscous as it looks better and gives the dish a bit more bite. (Pearl couscous has many different names around the world including Israeli couscous, giant and jumbo couscous.)
Beetroots (beets) grow well in Sweden and have long been used by Swedes in salads. It might be tempting to assume that Sweden is too cold to grow figs but I do know Swedes in southern Sweden who grow figs outdoors quite successfully. Read more...
Why Swedish food? New visitors to SwedishFood.com may find our short guide useful. Read more >>>
Like to know what other people are making? See our TopTen most popular Swedish recipes. Read more >>>
Ice creams that you won't find in your supermarket
Swedes love the sweet things in life. They are the world's biggest eaters of godis (sweets/candy) and they are also said to be Europe's biggest consumer of ice cream with the average Swede licking their way through a massive 13½ litres (28½ pints) of ice cream per year.
We have come up with some really good, and very Swedish, ice cream recipes for you to try, including, as shown above from left to right:
- Saltlakritsglass (Salty liquorice),
- Jordgubb och fläderglass (Strawberry and elderflower),
- Kanelglass (Cinnamon),
- Hjortronglass (Cloudberry).
All are easy to make and yet result in soft easy-scoop ice creams!
But isn't Sweden too cold for ice cream?
If you are thinking that Sweden is too cold for ice cream then you obviously don't know about Coheeni's First Law of Ice-Cream Eating Dynamics! Read more...
Inspired by The Great British Bake Off?
Were you inspired by last week's technical challenge on BBC Television's The Great British Bake Off, when the contesants had to bake a Prinsesstårta (A Swedish Princess Cake)? If so, why not try our recipe by Edd Kimber, a former winner of The Great British Bake Off? Our recipe is slightly easier, but it is still challenging! Take me to the recipe >>>
Review of site layout
Let us know your views!
SwedishFood.com has now been open for 1 year and so I am reviewing the layout of the site and hope to introduce some improvements later this month.
One distinctive feature of the site, compared with other recipe sites, is that we use a lot of relatively large images. I like large images but they take longer to download, which may cause a problem for some users. I would welcome your views about this. Please click on which you would prefer:
My favourite Swedish apple tart recipe
Äppelpanna med mandelmassa
Try our latest apple tart recipe: a wonderful buttery, lemon scented, shortcrust pastry, a light almond paste filling, a topping of thinly sliced apples sprinkled with cardamom, baked and then glazed. Whilst Swedes have hundreds of recipes for äppelkaka this is quite definitely one my personal favourites. The tart is best served warm with a jug of hemgjort vaniljsås (homemade vanilla sauce). Read more...
Pork roasted the Swedish way
Next time you buy a joint of pork try roasting it the Swedish way and serving it with Hasselbackpotatis (the Swedish version of roast potatoes) and some nypongelê (rosehip jelly). Swedes have developed a really good way of roasting pork.
Of course, it really isn't so different to the way we in Britain normally roast pork. There are just three differences:
1. They season the pork with ground ginger and sage or rosemary,
2. They use a meat thermometer, something I cannot recommend highly enough,
3. They are as likely to serve the pork with a salad as with cooked vegetables (see our serving suggestions).
Our recipe for roast pork includes a delicious apple gravy which I hope you will also try soon! Read more...
Beetroot and nasturtium salad
Rödbetor och krasseblommor sallad
If you grow nasturtiums, why not try our beetroot and nasturtium salad recipe before the frosts get them? The recipe is really easy with a simple walnut vinaigrette dressing, but it is attractive and tasty. Read more...
Warm goats' cheese salad
Varm getostsallad med cranberries
Swedes produce some wonderful goats’ cheeses and often serve them in warm salads. Although it is hard to buy Swedish goats’ cheeses outside of Sweden this salad works well with any soft goats’ cheese. The use of dried cranberries and maple syrup in the dressing makes the salad quite sweet, but as a small starter it is perfect for entertaining and is one of my wife’s favourite starters! Read more...
Swedish cake of the month
Äppelkaka (apple pie) is our most popular recipe and so is strongly recommended, especially as apples are now so plentiful. Try it with vaniljsås (vanilla sauce) for the perfect September cake. Ah, but is it really a cake or is it really a pudding? It is often served as a cake but it is also often served as a pudding: you decide! Take me to the recipe >>>
Now is the perfect time for picking blackberries to make some delicious dishes. Blackberries go particularly well with apples and other berries, but when they are really ripe they are good enough to take pride of place. And they are FREE!
If you muddle some blackberries and then add lemon juice, Sapphire gin, St Germain liqueur and top up it up with ice and soda water you will have a superb cocktail, definitely one of my favourites. (The non-alcoholic version is a fabulous refreshing drink on a late summer's afternoon.) Take me to the recipes >>>
I always keep some blackberries in the freezer for one of my favourite venison dishes: venison with blackberries. The addition of balsamic vinegar and redcurrant jelly lifts the dish to make it rather special.
The blackberry tart has a wonderful buttery pastry, almost like shortbread, yet it is really easy to make. Take me to the recipe >>>
Finally, try some blackberry muffins topped with toasted almonds. Delicious.
Mushrooming is a highlight of the Swedish year
Mushrooming is a national pastime in the autumn, every family appears to have its secret places, which they never share with anyone else. And, you must never ask. It's just not done.
Mushrooming fever is already under way with some Swedes taking to Facebook to show-off their baskets full of the very best mushrooms. A successful foraging expedition really does make most Swedes very happy.
I too love the earthy flavour of wild mushrooms, but my attempts at foraging in southern England have not been very successful. I hope to have more success when I am in Sweden later this month, but in the meanwhile I have to buy my wild mushrooms. There was a really good selection on offer in London's Borough Market this weekend.
There are few nicer treats than some lovely golden chanterelles (also called girolles) fried in butter with some red onion, perhaps a touch of garlic and finished with a little cream. Take me to the recipe >>>
Another of my favourite ways of serving mushrooms is to pickle them in balsamic vinegar, brown sugar, chilli and onion to create a wonderful sweet and sour pickle. I tend to use horn of plenty (also know as black chanterelles, black trumpet or trumpette de la mort), but it works well with most wild mushrooms. It makes a brilliant starter when served with smoked duck. Take me to the recipe >>>
Many wild mushrooms can be too slimy to be good when fried but they can be made into svampsoppa (mushroom soup), a very tasty soup. (If you can't find good fresh wild mushrooms you can use dried mushrooms.)
Finally, try our recipe for svamprisotto (mushrooms risotto). You can use virtually any wildmushroom in it, so choose whatever you can find or looks good. I like to add some romanesque as it provides a bit of colour and crunch, but you can easily substitute another vegetable.
Enjoy some fresh wildmushrooms this autumn if you can!
Mixed salad with pumpkin seeds and feta
Blandad sallad med pumpafrön och fetaost
Salads are very popular in Sweden including as an accompaniment to hot food. Indeed, Swedes tend to eat salad more often than cooked vegetables and so in Vår Kok Bok, Sweden’s most popular cookery book, there are more recipes for salads than for vegetables.
Because there is such a wide variety of salads in Sweden there is no such thing as a typical Swedish salad to match a Greek salad. Nonetheless, there are a few characteristics of salads in Sweden including:
- they nearly always include a dressing or vinaigrette (Swedes like sauces),
- herbs are nearly always added (dill is particularly popular),
- raw vegetables (often grated) are usually included,
- seeds are frequently added (Vår Kok Bok devotes 2 pages to seeds),
- fruit is often added as a garnish,
- where cheese is included it is nearly always feta, probably because the saltiness appeals to Swedes’ palate.
This particular salad meets many of the criteria above and can be easily adapted to suit your own tastes and what is available, but I hope you think it is a good starting point for your own creation. Read more...
Salt baked beetroot
The humble beetroot when baked in salt becomes a stylish starter served in expensive restaurants in Sweden and across the world, yet it is very easy to make. It looks and smells good when it is broken open at the table and the delicious aroma of the beetroot is released. Read more...
With a very harsh climate Swedes had to learn to preserve foods to see them through their long hard winters. Although this is no longer necessary, the Swedes have developed a great affection for the old fashioned ways of preserving, including pickling.
Beetroots are particularly sweet and benefit from being paired with something acidic and so Swedes have a long tradition of pickling them. Inlagda rödbetor (pickled beetroots) are used as an accompaniment to classic Swedish dishes such as pyttipanna (Swedish hash - above left) and as an ingredient in biff à la Lindström (beef burgers - in this case barbecued).
Read Margareta Schildt Landgren's profile of Daniel Berlin, one of Sweden's most talented chefs who produces stunning innovative dishes in his restaurant in Skåne in southern Sweden. Read more >>>
Last month's Top Ten Recipes
It's good to see some new entries in the Top Ten Recipes for August including smörgåsgurka (pickled cucumber/gherkins) and kräftor med dill (crayfish with dill). To view the Top Ten Recipes for August click here.
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Bygga Bo in London's East End
Bygga bo means building a home. Bygga Bo is also the name of a new Swedish café which is popular with Yummy Mummies in Walthamstow in the East End of London. If that seems full of contradictions, it is good to see that the café is a success and that it is becoming increasingly popular. Read our review >>>
Tribute to SwedishFood.com
Allt om Mat (All about Food), Sweden's top selling food magazine, has run a feature on SwedishFood.com called Hyllning till svensk mat (Tribute to Swedish food). It is good to see that Swedes are tacitly approving of our work as we try to make Swedish recipes more accessible to English speakers worldwide!
Try our version of the ultimate Swedish dish
Try our recipe for Sweden's most famous dish: köttbullar (meatballs) with pressgurka (pressed cucumber), rårörda lingon (lingonberry sauce) and potatismos (mashed potatoes). I've tried köttbullar in lots of places and I really think this is the best recipe! Read more >>>
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