We probably all know the difference between a lobster and a crab, but could you tastel the difference between Swedish and American lobster on a blind test? Please let me know your thoughts as I am helping the Boston Globe with an article about the differences.
Is Swedish lobster worth the extra money? (It is about 3 times the cost of American or Canadian lobster.)
Also, how do you prefer your lobster to be cooked? In plain salt water or in salt water flavoured with dill, sugar and beer?
Please email me (email@example.com) to let me know your thoughts, especially if you are really keen on Swedish lobster.
Welcome to SwedishFood.com
Thank you for visiting our site, set up to help English speakers around the world who would like to learn more about Swedish food.
All our recipes have been tried and tasted, include a clear summary, list ingredients in British and American units and include a photograph of the finished dish.
Happy cooking! John Duxbury
Rest assured that this site is completely free to use and we never ask for any personal information. Not only does this protect you, but it also makes the site less likely to be attacked because we have no useful data for cyber thieves to steal!
Now that asparagus is in season why not try one of our recipes for sparrissoppa (asparagus soup). Here you can see white asparagus soup garnished with herbs and wild garlic flowers, but we also have a recipe that uses green asparagus. More…
Crispy baked asparagus
Krispigt bakad sparris
If you are treating yourself to some lovely asparagus then it is worth spending ten minutes making a bowl of delicious mayonnaise. Sure, good shop-bought mayo is fine most of the time, but because it has to be pasteurised, it'll never match the creamy delicacy of homemade mayonnaise. And don't worry, it isn't difficult, although it does need a little patience. More…
Steak on a plank
Swedes nearly always serve plankstek with pommes duchesse, bearnaise sauce, grilled or stuffed tomatoes and asparagus or French beans wrapped in bacon. With asparagus and tarragon now in season, why not give it a try? More…
Potato gratin with morel mushrooms
Potatisgratäng med murklor
Morel mushrooms are now in season and can be bought at good food markets, so why not try our recipe for potatisgratäng med murklor (potato gratin with morels). If you canät find fresh morels, you can use dried instead. More…
Rye sourdough bread
Like rye? Like sourdough? If so, try our recipe for 100% rye sourdough. As rye is low in gluten it is one of the easiest sourdoughs to bake because no kneading is required. Simply mix the ingredients thoroughly, shape, roll in flour, give it a single long slow rise and then bake it in a hot oven for 40 minutes.
Before you can get started you need some bubbly sourdough starter (leaven). It can be made by simpling mixing rye flour and water, although we also add a little honey to help the fermentation process to start. Once you have made a rye starter you can use it for all sourdough baking, not just rye breads.
The bread is perfect with cheese or topped with salmon or prawns (shrimps). It is also nice toasted for breakfast. More…
Wild Garlic Day
On Saturday 21st May it will be ramslökens dag (wild garlic day) in Sweden. It is a fairly new event and although it is not celebrated all over Sweden it is rather nice that it exists at all.
During the day there are talks, walks and lots of opportunities to taste and buy wild garlic products, including soup, bread, knäcke (crispbread), cheese, salt and oil. Ramslökens dag appears to be a uniquely Swedish event, perhaps reflecting how much Swedes enjoy their countryside.
If you can't get to Sweden for ramslökens dag (!), but you have some wild garlic growing near you, I recommend trying our recipe for ramslökssoppa (wild garlic soup) instead.
Wild garlic is best picked when the leaves are young and before it comes into flower. In my case that is in late April and early May, but if you live in a coastal area that is likely to be earlier and if you live in northern Europe it is likely to be a couple of weeks later. More…
Wild garlic pesto
If you are not a soup lover, but you would like to try some wild garlic, I recommend making some ramslökspesto (wild garlic pesto). It is great on toast, with lammstek (roast lamb) and as a topping for pizza. More…
Seeded rye bread
Rågbröd med frön
Rågbröd (rye bread) is very popular in Sweden. When thinly sliced it is perfect with cheese or topped with salmon or prawns. This version uses sunflower seeds and golden linseed as well as cracked rye and wheat to give it a fabulous nutty texture. It’s a really tasty loaf to be enjoyed slowly! Don’t worry it is not dry, it keeps well and it has a fabulous dark crust. More…
The Local, Sweden's online news service in English, are currently advertising on the Arlanda Express (the fast train from Stockholm's main airport to the city centre) by plugging our recipe for prinsesstårta (princess cake). And in case you've not heard, the regal excitement is because Crown Princess Victoria, who is heir to the throne, is expecting her second child in March and her younger brother Prince Carl Philip and his wife Princess Sofia are expecting their first child in April. To checkout our regal recipe click here.
It's time to get planting!
Checkout our guide to some plants that are worth growing yourself if you like Swedish food. Our selection is based on ingredients that are popular in Sweden, but are hard to buy in the shops in the UK. More…
Our most popular recipes!
Våra mest populära recept!
Our calendar for 2016 includes details of all the röda dagar (red days or public holidays) in 2016. We wish all our readers a successful and enjoyable 2016. More…
Distinctive features of Swedish food
Swedish food has a growing reputation across the world. For instance, Jamie Oliver described Swedish food as "Big, bold, brave and definitely up there with the best in the world". But what makes Swedish food distinctive? Check-out our guide…
We have compiled a list of what we consider to be our Top 50 Classic Recipes. No two people are likely to agree completely on what should be included, but we hope you will approve of most of our choices!
I am are gradually producing a Swedishfoodpedia. Essentially this is a series of articles about food related events in Sweden and Swedish ingredients, especially those that might not be familiar to most readers. I have already assembled articles on many topics including:
• cloudberries (wonderful golden berries that grow in the north of Sweden),
• fika (a "proper" Swedish coffee break),
• lingon (lingonberries, an essential accompaniment to many Swedish dishes),
• surströmming (stinky fermented herring),
• Västerbottensost (the king of Swedish cheeses),
Many other articles are in the pipeline, but if there is anything you would like to know more about please let me know. To read existing articles click here.
For Sweden's news in English visit TheLocal.se. The site is updated 24/7 and has more than 4 million readers worldwide. If you hit the 'Register' button on their website they will send you a weekly newsletter summarising the week's Swedish news as well as links to various features. Take me to TheLocal.se.
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