Saturday is cinnamon bun day!
Kanelbullens dag: 4 Oktober!
Saturday is kanelbullens dag in Sweden! It's a day when Swedes bake even more cinnamon buns than normal!
The day was introduced in 1999 to celebrate home baking in Sweden. Cinnamon buns were chosen because it is the most of Swedish of all pastries. It is always celebrated on October 4th so as not to clash with any other food events.
Try our cinnamon bun recipe by Edd Kimber, the winner of the Great British Bake Off. More…
Welcome to SwedishFood.com
Thank you for visiting our site. It was set up just over a year ago 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
Online poll and revised layout
Thank you to the hundreds of people who took part in our online poll about the size of images we use on this site. The majority of people who voted wanted to retain large images. However, we recognise that the size of images can be a problem for some users, so we are working to ensure that the site is faster and easier to view on smart phones.
Swedes love the sweet things in life!
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...
Så kan du hjälp till
Every month we get over a thousand Swedes visiting SwedishFood.com. Of course, it is nice to see that Swedes are curious to find out what's happening, but we would also really appreciate help from Swedes in building the site.
Please feel free to send us recipes or suggestions for improving any of our recipes. We appreciate classical recipes, but we would also like to receive modern Swedish recipes. If you can send us a photo of the finished dish too that would be good, but we can always take our own.
Unbelievably easy! So Swedelicious!
The best way of cooking large flat fish
I didn't believe it. When I first came across the way Swedes cook large flat fish like brill or turbot I thought it would never work! I thought it was bound to end up dry and undercooked. And then I tried it and became a complete convert.
The technique is so simple: wipe clean and bake for 50 minutes per kg (22½ minutes per lb) at 100°C (210°F). That's it. OK, I do add some salt, but that is not essential. Some Swedes add salt, some don't.
The result of baking the fish so slowly is that it retains all its flavour and remains wonderfully moist, so that it can be served very simply with melted butter and grated horseradish. More…
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...
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...
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!
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 >>>
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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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