Summer is ice cream time!
Sommartider är glasstider!
With summer here at last, who can resist an ice cream? Certainly not Swedes. They love the sweet things in life, eating more godis (sweets/candy) per head of population than any other country and they are Europe's biggest consumer of ice cream. The average Swede is said to lick their way through a massive 13½ litres (28½ pints) of ice cream per year!
Of course, Swedes like all the normal range of flavours, with chocolate and vanilla being two of the most popular, but four flavours shown above seem to be particularly Swedish, from left to right:
Checkout our recipes and give them a try before summer disappears!
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Bilberries (wild blueberries)
Blåbär (bilberries/wild blueberries) are now plentiful and at their best. This year's crop is especially juicy following lots of rain over northern Europe, so if you live in an area where they grow it is worth making the effort to pick some!
Traditionally one of the most popular ways in Sweden of preserving the goodness of bilberries was to turn them into saft (cordial/syrup). A glass of blåbärssaft is especially popular in winter to ward off colds.
In Sweden bilberries are also served with meat dishs such as hjortfilé med blåbärsås (venison with bilberry sauce) as shown above. It is a fantastic combination and can be made using a loin of venison, steaks, medallions or, my favourite, using a French trimmed rack of venison. More…
Fennel salad with strawberries and Parma ham
Fänkålssallad med jordgubbar och Parmaskinka
Fennel with its lovely aniseed flavour is popular in Sweden, where it is often thinly sliced and served raw. Swedes also like to add fruit to salads, so when strawberries and raspberries are in season they often find their way into salads.
The salad makes a really tasty light lunch if served with some good bread, such as our rågbröd med frön (rye bread with seeds), or with new potatoes. It also tastes good as an accompaniment to grilled or barbecued meats.
The recipe is translated from Matmagasinet (The Food Magazine), one of my favourite Swedish food magazines. More…
Lamb with dill sauce
New season lamb is now in the shops so it is a good time to try our recipe for dillkött (literally, dillmeat). The recipe was created by a certain Casja Warg in the 18th century and has a delicate balance of sweet and sour that is very Swedish. At this time of year I would make it with lamb, but veal can also be used. More…
Cold poached salmon
Kall inkokt lax
Kall inkokt lax (cold poached salmon) is a summer classic in Sweden. A hot spiced marinade is poured over the fish which is then cooked for a short time and then left to cool slowly until cold. It is normally served with new potatoes tossed in finely chopped dill. More…
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…
Strawberry cream cake
Gräddtårta med jordgubbar
Strawberry cake with elderflower cream
Jordgubbstårta med fläderkräm
Jordgubbstårta med fläderkräm (strawberry cake with elderflower cream) is one of my favourite summer cakes. Essentially it is a light and airy fatless sponge filled with a lovely elderflower custard and sliced strawberries and then topped with whipped cream.
Look out for wild strawberries, called smultron in Swedish, which are beginning to ripen now. You will need to be very lucky to find more than a handful, but that will be enough to make an interesting and attractive garnish. More…
White sourdough bread
Try our delicious white sourdough bread recipe! It produces consistently good bread and, if you have never baked any sourdough before, there are lots of photos to help you ensure that even your first loaf will look beautiful and taste fantastic! More…
Now is the time of year to get pickling! One of my favourites is inlagda rödbetor (pickled beetroot). The beets are normally lightly spiced with white peppercorns and cloves, but other spices can be added such as star anise or cinnamon can be used as well. 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…
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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