The king of Swedish vegetables!
Sparris: kungen av svenska grönsaker!
With the asparagus season now in full swing, check out our short guide to sparris (asparagus). Did you know, for instance, that until 30 years or so ago the majority of asparagus grown in Sweden was white, which is why so many traditional asparagus recipes in Sweden use white asparagus?
One of my favourite asparagus recipes is krispigt bakad sparris med Västerbottensost (crispy baked asparagus with Västerbottensost) which makes a wonderful and easy starter, tapas or addition to a buffet. It can be eaten with a knife and fork or, as I prefer, as finger food for dipping in some lovely lemony mayonnaise.
Sparrissoppa (asparagus soup) was traditionally served as a special treat on Sunday, especially at confirmations and weddings coinciding with the asparagus season.
Sparrispaj med rökt lax (asparagus and smoked salmon tart) is an attractive and delicious spring tart which is well worth making when locally grown asparagus is at its best.
For more asparagus recipes, click here.
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.
Garlic-studded roast lamb
The spring is the perfect time to enjoy some lovely lamb. Try our vitlöcksspäckad lammstek (garlic-studded roast lamb), scented with lemon and rosemary. It can be roasted in the oven or on the barbecue.
Be bold and roast the lamb so that it is pink in the centre - then the lamb will taste so much better and it will also remain moist if you have any leftovers to serve cold.
For a wonderful double dose of garlic, serve the lamb with ramslökspesto (wild garlic pesto). Absolutely swedelicious!
Get ready for summer!
There is still time to make some snaps for 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, if you can! More…
Wild garlic soup
Now is the perfect time for making ramslökssoppa (wild garlic soup). Our recipe is quick and easy, but produces a wonderfully flavoured soup which is garnished with wild garlic cream and some wild garlic pesto, all in under 30 minutes.
Wild garlic grows in woodland areas and looks a bit like Lily of the Valley. It is less pungent than cultivated garlic and only the leaves are used. The best time for picking wild garlic in the UK is from mid April until the end of May. It is better if it is picked before it comes into flower as the leaves are a bit sweeter when they are younger.
Although wild garlic is sometimes hard to find the experience of going for a walk to pick some on a lovely spring day is really enjoyable, especially if you are as lucky as I was and able to watch a lot of wildlife at the same time. About a third of a carrier bag full is ample for a nice jar of wild garlic pesto and soup for 4-6 people. 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!
Top Clicks in 2014
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.
Dates in red are röda dagar (bank holidays) in Sweden.
Sunday 31st May: Mors dag (Mother's Day in Sweden)
Saturday 6th June: Nationaldagen (National Day)
Friday 19th June: Midsommarafton (Midsummer's Eve)
Saturday 20th June: Midsommardagen (Midsummer's Day)
For an abbreviated 2015 calendar, detailing all the röda dagar in Sweden click here. Warning: it might make you jealous.
Plants for Swedish food lovers
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!
Spelt bread has a wonderful, slightly nutty, flavour and is one of the fastest and easiest breads to bake at home because spelt flour naturally proves and rises faster than wheat flour. Try our recipe: it is so easy and yet produces absolutely wonderful bread. 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