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    RecipesManiac.com   >   National + Regional Cookbooks   >   Scandinavian   >   Swedish


    How to Cook dishes from Sweden

    Sweden Due to its northerly location, Sweden experiences long Winters. As a result, traditional Swedish recipes often contain relatively few fresh vegetables other than those that would have been available in the Winter months such as turnips (including rutabaga which is native to Sweden, and known in British English as "swede"), potato, cabbage preserved as sauerkraut, or a jam made from lingonberry (a small flowering plant with edible red berries). On the other hand, due to the country's long coastline and seafaring traditions, fish forms an important part of the Swedish diet.

    On the whole, Swedish food is relatively plain, although some local herbs and spices are used. Traditional Swedish food is also relatively high in saturated fat and sugar, but as most other Western countries, supermarkets are increasingly offering healthier alternatives, such as low fat milk.

    The traditional Swedish practise is to eat three meals each day - breakfast (Swedish: frukost), lunch (Swedish: lunch), and (Swedish: middag) - with the evening meal being the main meal of the day. However, nowadays it is increasingly common to have the main meal at lunch time and a lighter dinner. Additionally, snacks (Swedish: mellanmål), particularly sandwiches and fruit are popular between meals.

    Some popular Swedish dishes include:
    • Ärtsoppa - Pea soup.

    • Blodpudding - Black pudding - A sausage prepared by cooking blood with filling.

    • Gravad lax - Cured salmon with salt, sugar, vinegar and dill. It is popular as an appetizer, and eaten with a dill and mustard sauce, on bread or with potato.

    • Inlagd sill - Pickled herring.

    • Janssons frestelse - A baked dish containing potato, onion and cream, with pickled sprats (Swedish: ansjovis).

    • Kåldolmar - Rolls made from cabbage filled with pork and rice. They are usually eaten with boiled potato, gravy and lingonberry jam.

    • Knäckebröd - A crisp cracker-like bread, made mostly from rye. It is often eaten for breakfast (Swedish: frukost) in the form of open sandwiches which are buttered and then topped with caviar, cold cuts, hard cheese or messmör (cheese spread).


    • Köttbullar - Meatballs made either from ground (minced) beef, or a mixture of ground (minced) beef and pork. Before cooking, the meat is mixed with breadcrumbs and finally chopped onions, and seasoned with salt, and white pepper or allspice. Köttbullar are traditionally served with boiled potato, gravy, pickled cucumber and lingonberry jam.

    • Köttsoppa - A meat and root vegetable soup. Beef is normally used, but sometimes elk or reindeer is used instead. The soup is sometimes eaten with klimp, which are small simple dumplings made from wheat flour, egg and milk.

    • Kroppkaka - Potato dumplings, filled with pork and onions. Served with butter or cream, and lingonberry jam.

    • Lutfisk - An unusual dish made from stockfish (air-dried white fish) prepared using a long process involving soda lye (a caustic soda solution).

      Lutfisk (on the left) with various accompaniments

    • Pyttipanna - Potato, onions, and sausage or ham, chopped and then fried together in a pan.

    • Raggmunk - Potato pancakes.

    • Smörgåsbord - A buffet-style meal, with many small dishes to which guests can help themselves. Popular at holidays and Christmas, the latter being known as "Julbord".

    • Smörgåstårta - Literally translated, smörgåstårta means "sandwich cake". It is prepared from layers of buttered bread, with fillings in between the layers and a topping. The fillings and topping may vary, but egg and mayonnaise fillings are popular, and they are usually accompanied by one or more of caviar, liver paté, olives, prawns and smoked salmon. Smörgåstårta is served cold, and cut into slices like a dessert cake.

    • Surströmming - Fermented Baltic herring in brine.
    Some popular Swedish desserts include:
    • Kanelbulle - A cinnamon-flavored pastry roll.


    • Knäck - A toffee eaten at Christmas.

    • Ostkaka - A baked cake made using curded milk (or nowadays cottage cheese as a substitute). Eaten with jam and whipped cream, or ice cream and fruit.


    • Saltlakrits - Salty liquorice.

    • Spettekaka - A hollow cake prepared by cooking on a skewer over an open fire. Served with vanilla ice cream, dark roast coffee and port wine.

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    Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats

    By Anna Brones

    Released: 2015-04-07
    Hardcover (168 pages)

    Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats
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    • Ten Speed Press
    Product Description:
    An illustrated lifestyle cookbook on the Swedish tradition of fika--a twice-daily coffee break--including recipes for traditional baked goods, information and anecdotes about Swedish coffee culture, and the roots and modern incarnations of this cherished custom.

    Sweden is one of the world’s top coffee consuming nations, and the twice-daily social coffee break known as fika is a cherished custom. Fika can be had alone or in groups, indoors or outdoors, while traveling or at home. A time to take a rest from work and chat with friends or colleagues over a cup and a sweet treat, fika reflects the Swedish ideal of slowing down to appreciate life’s small joys. In this adorable illustrated cookbook, Anna Brones and Johanna Kindvall share nearly fifty classic recipes from their motherland—from cinnamon buns and ginger snaps to rhubarb cordial and rye bread—allowing all of us to enjoy this charming tradition regardless of where we live.

    Traditional Swedish Cooking

    By Caroline Hofberg

    Skyhorse Publishing
    Hardcover (192 pages)

    Traditional Swedish Cooking
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    Product Description:
    Focusing on the flavors and foods native to Sweden, such as fresh dill, horseradish, allspice, juniper berries, fish, blueberries, and apples, Hofberg presents a mouthwatering collection of modern and classic Swedish dishes. From apple pancakes and lingon berry chutney to baby potato salad with asparagus and cod with horseradish aioli, every recipe holds onto Swedish tradition while adding a fresh twist. Gathering inspiration from the ocean, woods, lakes, and farms, Hofberg shows her true passion for Swedish cooking through the simple and entertaining way she prepares her recipes. Beautiful full-color photographs will inspire any cook.

    Swedish Cooking

    By Sylvia Winnewisser

    Hardcover (159 pages)

    Swedish Cooking
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    Product Description:
    Endless coasts, impressive mountains, extensive forests - Sweden is a dream destination for many people, with a strikingly varied landscape that entrances every nature lover. And just as rich, clean and unspoiled as the countryside is Swedish cuisine.

    The Nordic Cookbook

    By Magnus Nilsson

    Hardcover (768 pages)

    The Nordic Cookbook
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    Product Description:

    The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson.

    The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.

    Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.

    With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones. The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).

    Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.

    The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.

    Scandinavian Gatherings: From Afternoon Fika to Midsummer Feast: 70 Simple Recipes & Crafts for Everyday Celebrations

    By Melissa Bahen

    Sasquatch Books
    Released: 2016-09-27
    Hardcover (256 pages)

    Scandinavian Gatherings: From Afternoon Fika to Midsummer Feast: 70 Simple Recipes & Crafts for Everyday Celebrations
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    Product Description:
    Let Scandinavian Gatherings be your hygge handbook (pronounced hoo-ga) for cozy retreats in the comfort of your own home! With this darling collection of Scandinavian-inspired recipes, crafts, and entertaining ideas, you can turn your home into a stress-free hygge oasis and embrace relaxation the Nordic way. From the creator of the popular Lulu the Baker blog, Scandinavian Gatherings illustrates the Scandinavian spirit of simple pleasures through 10 seasonal, family-friendly gatherings filled with the flavors and traditions of Norway, Sweden, Denmark, and Finland (a region regularly reported as the happiest place on earth!).
    The book boasts 30 simple craft projects for entertaining and decorating, as well as 40 accessible recipes that put a modern twist on sweet and savory Scandinavian treats. You’ll soon be warming your home with the comforting smells of Mom’s Maple Pecan Rings, Swedish Meat Pies, Lucia Buns, Hot Chocolate with Homemade Cardamom Marshmallows, and more.
    With gatherings like Nordic Brunch, Woodland Tea Party, Afternoon Fika, Lucia Day, and Christmas Cookie Exchange, you’ll be able to relax with loved ones and enjoy the hygge atmosphere.

    World-Class Swedish Cooking: Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants

    By Björn Frantzén

    Brand: Skyhorse Publishing
    Hardcover (320 pages)

    World-Class Swedish Cooking: Artisanal Recipes from One of Stockholm s Most Celebrated Restaurants
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    Chefs Björn Frantzén and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzén/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike. From the raw, season-conscious ingredients to artistic plating, these one-of-a-kind dishes are the product of the uncompromising, detail-oriented chefs. Infuse some top-notch Swedish fun into your kitchen!

    Frantzén and Lindeberg take readers on their journey to culinary stardom, and their passion shines through in this beautiful book. They weave their story and culinary theory together with the dishes themselves, including descriptions, recipes, and stunning photographs that capture their colorful and thoughtful design. Many dishes were created specifically for this cookbook, to be implemented in Frantzén/Lindeberg’s ever-changing menu following publication. Prepare to be amazed by this compilation of meat, poultry, fish, and vegetarian entrees; breads, cheeses/butters, and sides; salads and amuse-bouches; and desserts. This smorgasbord includes:

    • Swedish crayfish with late autumn flowers
    • Pork with caramelized sesame and apples and carrots and mild curry
    • Poached and grilled guinea fowl with fried rhubarb and sage
    • Roast duck glazed with white miso
    • White and green asparagus with cilantro, lime, and lemongrass
    • Sweet, salty, and sour macarons
    • Salted caramel ice cream with chocolate and toasted canola oil

    With a foreword from novelist Mons Kallentoft and easy-to-navigate indexes of recipes and ingredients, World-Class Swedish Cooking is a must-have for every ambitious cook or restaurateur.

    Swedish Cooking

    By Ica Test Kitchen


    Swedish Cooking
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    Glossy , pictorial HB 128 pp. illustrated with full pg. color photos. 7th revised edition. More than 100 tested recipes & traditions.

    Swedish Cakes and Cookies

    Favish, Melody (TRN)
    Hardcover (192 pages)

    Swedish Cakes and Cookies
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    Product Description:
    Swedish Cakes and Cookies has become a modern classic since it was first published in 1945. Modernized and improved over the years, today's full-color edition, with beautiful photographs of each recipe, contains nearly 300 recipes. Some, such as Berry Muffins, Coconut Macaroons, Linzer Torte, and Jelly Doughnuts, may be familiar, while others, such as German Lemon Cake, Almond Meringues, Truffle Tarts, and Toffee Crunch Torte, are deliciously unique. Gluten-free, egg-free, and sugar-free recipes ensure that this book is accessible to all dessert lovers. Beginners and experts will be reminded that baking is both easy and enjoyable when they read the practical advice and step-by-step instructions in each section. Swedish Cakes and Cookies is an essential resource for any home baker, and for anyone who loves to meet with friends for coffee and cake.

    Fire and Ice: Classic Nordic Cooking

    By Darra Goldstein

    Released: 2015-10-13
    Hardcover (304 pages)

    Fire and Ice: Classic Nordic Cooking
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    • Ten Speed Press
    Product Description:
    2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalist

    Bringing the best of Scandinavian home-cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes.
    Scandinavia is a region of extremes—where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer—and Fire and Ice proves that Scandinavian cuisine is no exception. Founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.

    Tina Nordström's Scandinavian Cooking: Simple Recipes for Home-Style Scandinavian Cuisine

    By Tina Nordström

    Skyhorse Publishing
    Paperback (384 pages)

    Tina Nordström s Scandinavian Cooking: Simple Recipes for Home-Style Scandinavian Cuisine
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    Product Description:
    Charming, lovable, and a brilliant chef—that’s Tina! Sweden’s very own master chef, Tina Nordström, is here to stay with this lavish and delightful cookbook. Forget all the do’s and don’ts that take the fun out of cooking. Perfectionism isn’t a word that exists in Tina’s kitchen, and you certainly don’t need a fancy set of kitchen utensils, unlimited time, or rare ingredients to prepare amazing food with this cookbook.

    Here’s a small taste of her recipes:

    • Salmon with warm grapes and capers
    • Roast beef with baked tomatoes and béarnaise sauce
    • Tina’s au gratin potatoes
    • Grilled watermelon and peanut sauce
    • Lemon Meringue pie

    Tina opens the door into her kitchen and shares more than two hundred of her favorite dishes. She provides plenty of her tried-and-true tips, shortcuts, and suggestions for expanding your kitchen wisdom and culinary know-how. Using Tina’s simple methods, you can transform one dish into a flavorful variant, reinvent family classics for a new kind of taco night, and jazz up the week’s leftovers with a dash of spice and some fresh new ingredients.

    This is a book that should be dog-eared and stained with spaghetti sauce, marked up with notes, and covered with floury thumbprints. It’s a book to be loved, pored over, used, and used again. Once you get started cooking with Tina Nordström, you’ll want to live in your kitchen!

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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