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How to Cook dishes from 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.
Here are some popular Swedish dishes:
- 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).
- 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.
On this page, you will find a selection of Swedish cookbooks.
Related pages on this web site:
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By Caroline Hofberg
Skyhorse Publishing
Hardcover (192 pages)
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A beautifully illustrated guide to Swedish cuisine at its finest. 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. 200 full-color photographs |
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Skyhorse Publishing
Hardcover (192 pages)
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A full-color guide to delectable Swedish cakes and cookies—3.4 million copies sold in Sweden, a copy for every Swedish family! 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. 300 color illustrations |
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By Anna Mosesson
Anness
Hardcover (128 pages)
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Traditions, Ingredients, Flavors, 60 Classic Recipes |
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Dover Publications
Paperback (157 pages)
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Delight family and friends with hundreds of the best Swedish dishes prepared right in your own kitchen. From typical smorgasbord items — pickled herring, creamed lobster, meatballs, etc. — to classic main dishes — roast lamb, baked eel, Lutfisk, etc. — to traditional breads and pastries. 200 easy-to-follow recipes. |
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By Beatrice Ojakangas
Univ Of Minnesota Press
Paperback (320 pages)
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Beatrice Ojakangas brings to life the cuisines and customs of Norway, Sweden, Finland, and Denmark, countries that share borders and bounty. Danes lead with smørrebrød (an open-faced sandwich), which may be topped with cheese, green pepper, and sliced fresh strawberries. Finns specialize in earthy, chewy whole grain bread. Norwegians have wonderfully fresh fish and seafood, and the Swedes gave the world smörgåsbord! Ojakangas offers us true Scandinavian home cooking that features the best of what is in season. Scandinavian Cooking provides traditional menus for different occasions and seasons-from a Farmhouse Brunch with Buttered Potato Soup to an Old-Fashioned Christmas Smörgåsbord with Dip-in-the-Kettle Soup and Norwegian Cream Pudding, to a sumptuous Midsummer's Day Buffet with Salmon-in-a-Crust and Fruit-Juice Glögg. A good Scandinavian cook has a flair for color, texture, shape, and simplicity in creating the food that these menus show off to perfection. Beatrice Ojakangas describes her experiences gathering recipes at the tables of friends on her visits to Scandinavia and the beautifully crafted tools and tableware that will help to make the Scandinavian dishes you prepare authentic. Beatrice Ojakangas is the author of more than twenty cookbooks, including The Great Scandinavian Baking Book (1999), Scandinavian Feasts (2001), The Great Holiday Baking Book (2001), and Quick Breads (2003)-all available in paperback from the University of Minnesota Press. Her articles have been published in Bon Appetit, Cooking Light, Cuisine, and Redbook. She has appeared on television's Baking with Julia Child and Martha Stewart's Living, and lives in Duluth, Minnesota. |
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By Beatrice A. Ojakangas
Univ Of Minnesota Press
Paperback (274 pages)
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Click Here | - The definitive word on sumptuous Scandinavian cooking, now in paperback!
Product Description:
Cookbooks The definitive word on sumptuous Scandinavian cooking, now in paperback! Drawing upon her rich knowledge of Scandinavian cuisine and culture, expert chef and veteran writer Beatrice Ojakangas presents a multitude of delicious yet remarkably simple recipes in this cookbook classic, available in paperback for the first time. Scandinavian Feasts features the cuisine of Denmark, Norway, Sweden, and Finland, and it includes menus made up of a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and baked goods. Easily as engaging as the dishes themselves, each recipe comes with an introduction that explains the cultural importance of the feast and details its seasonal significance. During the long, dark Scandinavian winter, the meals tend to be hearty and substantial. In Sweden and western Finland, a traditional Thursday lunch consists of a meal of pea soup and pancakes. A typical winter dinner might include Danish crackling roast pork with sugar-browned potatoes topped off with an irresistible ice cream cake. Christmastime gatherings, in particular, are often a chance to celebrate with a cup of hot glogg or Swedish punch. When the winter is finally over, the seemingly endless summer days are savored along with the fresh fruits and vegetables that are hard to find after the short growing season. During the white nights of Sweden and Norway, it is customary to serve a midnight supper after a concert or the theater, while a special occasion such as a baptism or anniversary might call for a feast of dill-stuffed whole salmon followed by kransekake, a beautiful towering ring cake of ground almonds. No matter what your level of expertise as a cook or where you live, the recipes are easy to use. The ingredients commonly found in most grocery stores and a conversion chart for metric measurements is included. Scandinavian Feasts is sure to delight enthusiasts of Scandinavian culture and lovers of fine food everywhere. Beatrice Ojakangas is the author of two dozen cookbooks, including The Great Scandinavian Baking Book (1999), also published by the University of Minnesota Press. Her articles have appeared in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television's Baking with Julia Child and Martha Stewart's Living. She lives in Duluth, Minnesota. |
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By Judith Pierce Rosenberg
Hippocrene Books
Hardcover (234 pages)
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To many Americans, Swedish cuisine remains a mystery. From the Baltic Sea, the 100,000 lakes, and numerous rivers comes a wealth of fish and shellfish. Abundant forests provide game, mushrooms, and berries. These mild delicacies, combined with staples like potatoes and other root vegetables; grains such as rye; and herbs and spices, including dill and cardamom, make up husmanskost, or classic Swedish home cooking. The stories and recipes in A Swedish Kitchen celebrate this cuisine. A Swedish Kitchen: Recipes and Reminiscences is the story of an American woman's 25-year love affair with the land, people, and cuisine of this Nordic nation. Sharing her love of food and cooking, Judith Pierce Rosenberg leads readers to markets in search of wild strawberries and smoked reindeer, and to cafés for a cup of strong Swedish coffee and a kanelbulle (cinnamon bun) or mazarin (almond tart). Among her culinary adventures are dinner at a wilderness lodge, a medieval banquet, and a Christmas smorgasbord with all the trimmings. Throughout this culinary memoir, Rosenberg interweaves the historical and cultural context of Swedish cooking, explaining the history of waffles and the traditions behind Saint Lucia Day. A Swedish Kitchen includes 80 recipes that highlight traditional Swedish flavors and ingredients, such as red currants, cloudberries, and cardamom, Recipes are designed for use in the American kitchen, enabling readers and cooks to easily prepare such Swedish favorites as rabarbersoppa (rhubarb soup), prinsesstårta (princess cake), and Janssons frestele (Jansson's temptation). |
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