Swedish apple cake
Äppelkaka med vaniljsås (apple cake with vanilla sauce) is one of Sweden's culinary highlights of the autumn. Every cafe in Sweden has its own version to enjoy over fika or as a dessert at the end of a meal. Our version by Maia Brindley Nilsson uses grated apples, but you could use sliced or chopped apples if you prefer.
The traditional accompaniment to äppelkaka in Sweden is vaniljsås. Although you can use vaniljsås from a packet it is worth taking the trouble to make it yourself to experience its delicate flavour at its best. More…
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Apple and almond tart
Äppeltarte med mandelfyllning och tosca
Swedes have hundreds of recipes for different types of apple tart. Äppeltarte med mandelfyllning och tosca is one of my favourites! Essentially it consists of three layers: a wonderful buttery pastry case, a soft almond filling and a thin crisp toffee-apple and almond topping.
The original recipe was by Maud Onnermark, one of my favourite Swedish cooks and editor of Mat Magasinet. Tosca in the Swedish name for the cake refers to the fact that the topping is based on the topping for Toscakaka, a cake which was created in honour of Puccini's opera. More…
Brösarp's apple pudding
Brösarps äppelkaka is another of my favourite Swedish äppelkaka recipes, in this case created by Malin Jönsson, the chef at Brösarps Gästgifveri, a popular inn in Skåne. It is an exceptionally easy recipe, yet the flavour is superb, much better than it looks!
Brösarp is a village in the northeast of Skåne, a region in the south of Sweden. It is the gateway to the beautiful Österlen coast, a destination popular for walking and cycling and well known to Swedes for growing good apples. The inn is extremely popular, especially for lunch in the summer, so booking is essential. More…
Slånbärssnaps (sloe snaps) is a wonderful richly flavoured aperitif with hints of cherry, vanilla and almond. It is an easy drink to make, if you can find some sloes!
Sloes are the fruit of the blackthorn and they taste rather like damsons, to which they are related. They are extremely tart when they first ripen in October (depending on where you live), but winter frosts mellow their taste to give them a rich almondy sourness. Traditionally therefore, sloes were not picked until after the first heavy frost of the autumn. However, most people now pick them in October and pop them into a freezer for a couple of days instead.
To make some slånbärssnaps simply mix the sloes with a little sugar, add some vodka and leave somewhere cool and dark for the flavour to develop, turning the bottle every day or so initially. The snaps can be enjoyed a couple of months later, but the flavour is even better if you can be patient enough to leave it for 12 months. More…
Venison with blackberries
Hjortkött med björnbär
With blackberries in season now try this fantastic dish. Even if you fancy venison at the moment I recommend picking some blackberries and freezing them so you can cook this dish for a treat later in the year. More…
Cold poached salmon
Kall inkokt lax
Kall inkokt lax (cold poached salmon) is a summer classic in Sweden. A hot spiced marinade is poured over the fish which is then cooked for a short time and then left to cool slowly until cold. It is normally served with new potatoes tossed in finely chopped dill. More…
If you are treating yourself to some lovely salmon or lobster then it is worth spending ten minutes making a bowl of delicious mayonnaise. Sure, good shop-bought mayo is fine most of the time, but because it has to be pasteurised, it'll never match the creamy delicacy of homemade mayonnaise. And don't worry, it isn't difficult, although it does need a little patience. More…
Steak on a plank
Swedes nearly always serve plankstek with pommes duchesse, bearnaise sauce, grilled or stuffed tomatoes and asparagus or French beans wrapped in bacon. Why not give it a try? More…
Wild mushroom tart
If you are lucky enough to pick (or buy) some wonderful golden chanterelle mushrooms give these delicious tarts a try. The pastry cases are made with wholegrain spelt flour and chopped walnuts which give them a delightful texture which contrasts well with the filling. More…
Jams and compotes
Sylt, marmelad och kompotter
Now is the jam making season in Sweden! Often Swedes add spices when making jam, such as star anise, juniper berries, vanilla, cinnamon or liquorice. Checkout a selection of recipes and some jam making tips by clicking here.
White sourdough bread
Try our delicious white sourdough bread recipe! It produces consistently good bread and, if you have never baked any sourdough before, there are lots of photos to help you ensure that even your first loaf will look beautiful and taste fantastic! More…
Now is the time of year to get pickling! One of my favourites is inlagda rödbetor (pickled beetroot). The beets are normally lightly spiced with white peppercorns and cloves, but other spices can be added such as star anise or cinnamon can be used as well. More…
Seeded rye bread
Rågbröd med frön
Rågbröd (rye bread) is very popular in Sweden. When thinly sliced it is perfect with cheese or topped with salmon or prawns. This version uses sunflower seeds and golden linseed as well as cracked rye and wheat to give it a fabulous nutty texture. It’s a really tasty loaf to be enjoyed slowly! Don’t worry it is not dry, it keeps well and it has a fabulous dark crust. More…
Our most popular recipes!
Våra mest populära recept!
Our calendar for 2016 includes details of all the röda dagar (red days or public holidays) in 2016. We wish all our readers a successful and enjoyable 2016. 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!
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.
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.
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