Chocolate truffles for Easter!
Chokladtryfflar för påsk
Homemade chocolate truffles are delicious at Easter and make lovely presents! Our recipe uses dark and milk chocolate to produce the most wonderful truffles. Instead of buying an Easter egg for a present, why not make some homemade chocolate truffles?! If you are really keen you could even roll the truffles into egg shapes!
The truffles make a particularly attractive Easter gift if they are individually wrapped and presented in a cardboard Easter egg. More…
Welcome to SwedishFood.com
Thank you for visiting our site. I set it up just over a year ago to help other 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
Our phone-friendly new look!
We hope you like our new look! We have invested in a new content management system to improve the readability of the site on all devices, but especially on smart phones.
Turn sideways to read ingredient lists
Please note that lists of ingredients are usually easier to read on smart phones if you turn the phone sideways. If you need any help or you want to report a problem please click here.
These muffins are perfect at anytime of year, but they make a delightful treat at Easter. They are light and fluffy, have wonderful golden mounds and the taste is spot on, with a perfect balance of cardamom, bilberries and lime. The recipe uses demerara sugar which helps with the texture, flavour and the colour, whilst the use of buttermilk and lime gives a gentle hint of acidity without making the muffins too sour. I don't think you will find a better recipe for cardamom muffins anywhere! More…
Our favourite bread!
This is our favourite bread: a really special sweetish black bread! It loves to be the star of the show as it is packed with flavour, so it is at its best enjoyed with nothing more than some good quality butter. We often choose it when we are having a leisurely breakfast, with cheese or even as an apertiser.
Photo courtesy Jessica Haydahl Photography
We first tasted this bread back in 2013 and thought it was so special that we tracked down the baker: Paul Moran, a young Canadian chef. Fortunately Paul kindly agreed to share his recipe with us.
This year we heard that Paul has just been crowned Canada's Young Chef of the Year! In June Paul hopes to go on to gain the world title, when he competes in Milan in the S.Pellegrino Young Chef of the Year Competition. We are so proud that we spotted such a talented young chef and wish Paul every success in Milan.
The bread is made with a mixture of wheat and rye flours and is flavoured with caramel, cocoa, fennel and caraway. We hope you will try it and that you will let us know what you think. We feel sure that you will enjoy it as much as we do. More…
It's Skrei time!
Skrei (pronounced Skray) is a migratory cod from Norway. Supplies tend to end up in posh restaurants, especially in the UK where Michel Rous Jr is promoting it, but the fish is so good it is worth finding a supplier if you can. For instance, in London it is sold in Harrods and on Borough Market it is stocked by Furness Fish and Game.
Skrei is only available for a limited season from January to April when the fish swim from the Barents Sea, inside the Arctic Circle, to their spawning grounds just off the Lofoten Islands.
Skrei are powerful fish making their flesh exceptionally firm, white and supple. The fishing is very strictly controlled by the Norwegians to preserve fish stocks so that only 10% of fish are caught, all fish are line-caught from day boats and the fish must be fully grown (about five years old) and in pristine condition with no scratches or bruising.
Skrei is superb simply pan fried or as shown at the top of the page, from left to right:
• Torsk med pepparrot och brynt smör (cod with fresh horseradish and brown butter),
• Torsk med bönor och bacon (cod with beans and bacon),
• Torsk med spenat och pinjenötter (cod with spinach and pinenuts).
All can be made with fillets or steaks.
Let's get children baking!
Let's get children baking! Baking gives children a lifelong skill, increases their self-confidence and inspires their creativity. It is also a great way of helping children learn about foods and, of course, if you teach them to bake some Swedish food you can introduce them to another language and culture! So many benefits and such great fun!
For young children, try baking some mandelbiskvier (almond macaroons). They are quick and easy to make, so that they can be eaten within 30 minutes of starting!
"Gamlemormor, jag är lite hungrig"
Three year old Christoffer loves baking with great grand mother, Karin Fürst. He whispers to her, Gamlemormor, jag är lite hungrig. It is the cue to bake some kanelbullar, his favourite bun (see our recipe below).
If you have children, grand children or even great grand children get them baking as soon as possible. It's a great way of bonding.
If, like young Christoffer, you are partial to some kanelbullar (cinnamon buns), try our recipe. Baking with yeast is great fun for kids as they watch it come alive and grow. (You might want to reduce the amount of cinnamon, but it is good to introduce them to exciting flavours.) More…
Nettle soup time!
Nässelsoppa (nettle soup) is a popular soup in Sweden in the spring where it is usually served with hard boiled eggs and crème fraîche. It is highly nutritious with significant quantities of iron, calcium, vitamin A and K. In medieval Europe nettles were used to treat joint pain!
For nettle soup, only the shoots are used because otherwise they are too fibrous. (You can actually make clothes out of the fibres! One enterprising student made some lingerie from stinging nettle fibres!)
Ideally the nettles should be less than 15 cm (6") high and only the top 4 or 6 leaves should be picked. The nettle picking time extends from March until early May in southern Sweden and from April until early June in the far north of Sweden.
Here in the UK the nettle picking season is from mid February until late April. Look for an area that is well away from traffic pollution and where it will not have been sprayed. I find meadow-land to be better than woods and forest because the nettles are less likely to be eaten by insects and they are normally cleaner. Half a carrier bag of nettles will be sufficient for soup for 4-6 people.
The hardest part is picking the nettles; the recipe is easy-peasy and the soup freezes well. Why not put your leather gloves on and pick some nettles today? More…
Get ready for summer!
Now is the perfect time to make some snaps ready for a Midsummer celebrations or a crayfish party. It is really easy to make and tastes every bit as good as many of the commercial versions. And it is a lot cheaper! It keeps well and actually improves with age, so snaps made now will be perfect by the summer! More…
Spelt crispbread with seeds
Dinkelknäckebröd med frön
Although it is possible to buy really good knäckebröd, it always feels a bit special when it is homemade. It is easy to make and tastes really Swedelicious! 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…
During 2014, our first full year of operation, we had hundreds of thousands of visitors spread across 182 countries, which is amazing as there are only 196 countries in total! Inevitably, köttbullar (meatballs) bagged the number spot with the most clicks! To see the full list click here.
Top 50 Classic Recipes
We have also 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!
Thursday 2nd April: Skärtorsdagen (Maundy Thursday)
Friday 3rd April: Långfredagen (Good Friday)
Sunday 5th April: Påskdagen (Easter Sunday)
Monday 6th April: Annandag påsk (Easter Monday)
For an abbreviated 2015 calendar, detailing all the röda dagar (red days/bank holidays) in Sweden click here. Warning: it might make you jealous.
Spring has arrived in style!
Plants for Swedish food lovers
Spring has arrived in style! The lawns have had their first trim, the daffodils are in flower and the cherry trees are in blossom. My camellias (Camellia x williamsii 'Anticipation') look particularly magnificent in the sunshine with their glossy leathery leaves and large showy flowers. They are quite big shrubs, but if you have the space they are worth growing because they look simply grand, when most other plants are still waking up from their winter slumbers.
There is another good reason for growing camellias: they encourage me to get out into the garden to tidy things up and to start sowing. Now is the time to start because I like to grow some fruit, salad, herbs and a few veggies.
If you like gardening it is worth trying to find some room for a few plants that have a special place in Swedish food but are hard to find in your local supermarket. Check out our ideas here.
Incidentally, I am are gradually producing a Swedishfoodpedia and have already assembled lots of articles on Swedish food including entries about:
Please take a look!
Please visit our Facebook page
Even if you are not a great Facebook user, please like us on Facebook if you haven't done so already. We all like to be liked, don't we?! Please spread the word about SwedishFood.com! Take me to Facebook…
Dining out for the health-conscious
It is good to see that our 2014 Restaurant of the Year, The Salt Bar in Macclesfield, is recommended by Waitrose Weekend as one the countries top eateries for delicious and wholesome food. They recommend the The Salt Bar for "its oily pickled fish, fresh rye bread and nutrient-packed winter berries and vegetables". Congratulations again to The Salt Bar. (To read our reviews of Swedish restaurants in the UK click here.)
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! More…
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.
SwedishFood.com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on:
Editor and Founder