New season rhubarb

Ny säsong rabarber

Swedish style rhubarb crumble with vanilla sauce

This season's forced rhubarb has arrived! It is wonderfully sweet with a gorgeous deep pink colour, perfect for making into rabarberpaj (rhubarb pie/crumble). I like to add a little orange and ginger to the rhubarb and some almonds to the topping. It is a real treat, whether served hot of cold. More…

Forced rhubarb from Yorkshire

Some of the best forced rhubarb comes from Yorkshire and although a little more expensive than from elsewhere it is generally worth the extra.

Swedish style vanilla sauce

The perfect accompaniment to rabarberpaj is some homemade vaniljsås (vanilla sauce). It has a beautiful flavour and a lovely delicate consistency. More…

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Welcome to

John DuxburyThank 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

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Recipe sources

 A collection of Swedish recipe boooks

Most of the recipes on this site have been adapted from my collection of Swedish cookery books. Where a single source has been used that is acknowledged in the introduction, but in most cases I have fused together several recipes.

For all husmanskost recipes (traditional Swedish cuisine) I always start by consulting the Co-op's Vår Kokbok (Sweden's most popular cookery book) and Per Morberg's excellent Morberg lagar husmanskost.

I have a long list of traditional recipes that I want to add to the site once I have finished testing them. If there are any recipes that you would like me to prioritise please let me know!

Many of the modern Swedish recipes, especially the salads, have been adapted from Mat Magasinet (The Food Magazine) edited by Maud Onnermark. It is an excellent magazine that I look forward to reading each month. (You can read an online version if you click here.)


Online security

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!



The Online Swedish Food Shop

Butik Hemlangtan's logo

Butik Hemlängtan welcomes all Swedes abroad and everyone else who is curious about Swedish food and traditions to their online shop. They have lots of popular Swedish items including ingredients, souvenirs and godis (sweets/candy). They ship worldwide via DUP, UHL or Posten. To visit their website click here.

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Calendar 2019

Almanacka 2019

Calendar 2017 574

For a 2019 Calendar including week numbers, röda dagar (red days or public holidays), flaggar dagar (flag dags) and Swedish namnsdagar (name-days) click here.

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Top 20 recipes

Top 20 recept

Top 20 recipes on in 2018

For a list of our most popular recipes during 2018 click here.

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Sourdough bread


Two 500g (1lb) sourdough loaves

Surdegsbröd (sourdough bread) is becoming increasingly popular in Sweden because the tangy flavour is irrestible and many people find it better for their health than yeasted-bread.

Candles at a Fabrique Stenugnsbageri in Stockholm
Candles at a bageri in Stockholm

Indeed one Swedish company specialising in sourdough bread, Fabrique, has been so successful that they have cosy candlelit bakeries all over Stockholm. But you don't need to go to Stockholm to enjoy good sourdough bread: you can bake it yourself using our recipe! It has a fantastic flavour and the recipe produces consistently good results!

Sour starter 187sq 1585

The first stage is to create a nice bubbly starter, sometimes called a leaven. It takes about five days when starting from scratch, but it only needs a minute or two of your time each day. Once you have made it, you can keep it in a fridge and feed it flour and water once a week or so. More…

The second stage is to make a dough. The easiest way of doing that is using a stand-mixer, such as a kMix or a KitchenAid, but it can be made by hand if you prefer. To ensure that the bread is well-flavoured, the dough is fermented slowly over three days before it is baked. More…

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Rye "cakes"


Swedish rågkakor

Rågkakor (rye "cakes") are wonderfully light buns that have a fabulous flavour. They go especially well with cheese and smoked salmon and are usually about 15 cm (6") diameter, but smaller rågkakor are ideal for smörgås (open sandwiches). More…

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Thin rye crispbread

Tunt knäckebröd

Swedish style thin rye crispbread

Knäckebröd (crispbread) is served always served with a meal in Sweden, so every Swedish supermarket has a wide selection of different types of knäckebröd. Most are made using rye flour and spices, but the thickness varies a lot.

Although you can buy very good knäckebröd outside of Sweden it is worth making the effort to bake some yourself as they always taste a bit special when homemade, especially tunt knäckebrödMore…


Distinctive features of Swedish food

Swedish food has seven key distinctive features

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…

A collage of our Top 50 classic SSwedish recipes

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!

Cover for Swedishfoodpedia page

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.

Sweden's news in English

Logo for the Local in conjunction with Swedish Food dot com

For Sweden's news in English visit 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

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John Duxbury
Editor and Founder