Glögg is an essential part of the lead up to Christmas in Sweden with glögg parties are held throughout Advent. Indeed many Swedes attend two or three glögg parties every weekend in December! Outside of Sweden glögg parties are less common, but why not make some glögg (it's very easy) and invite your neighbours and enjoy the lead up to Christmas the Swedish way! More…
Welcome to SwedishFood.com
Thank 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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I am very busy following a move to Wales, so please accept my apologies if the site isn't refreshed as frequently as normal or you experience a delay in getting a reply to any email you send.
If you are planning to visit the Christmas markets in Stockholm then checkout our guide to the three most popular markets. More…
December 13th was originally thought to be the shortest day of the year and is still the date chosen in Sweden to celebrate the return of lighter days. The celebrations are one of the highlights of the Swedish calendar and the Saint Lucia procession is truly magical, so do try and see one if you can.
Saffron is the world's most expensive spice, more expensive than gold! Although you don't need much, less than half a gram, it is still something of a treat so is best reserved for Advent and Christmas. Indeed, in most supermarkets in Sweden saffron is not on display, but kept under lock and key at the checkout.
We have three lussekatter recipes to choose from, although they produce similar results. The first recipe uses a stand-mixer (such as a kMix or a KitchenAid), which I recommend following if you have one because it is easier to produce lovely soft and buttery lussekatter. The second recipe uses melted butter, which makes it easier if you are making the dough by hand. The third is a lower fat version using Quark. More…
Now is the perfect time of year for making nypongelé (rosehip jelly) as the rosehips are nice and red and their flavour improves after a hard frost. The jelly goes well on toast, on warm scones or with roast meats.
Rosehips are full of vitamin C but they are low in pectin, so apples are added to help the jelly to set. Any apples can be used, crab apples are ideal, but any small windfall apples can be used instead if you prefer. More…
Advent in Sweden
Swedes love festivals, decorating their houses, eating special foods and the associated rituals. Not only do they love festivals, they are very good at organising them. Naturally then Swedes love Advent. It is a time when they bask in the warm glow of candles and Advent stars so that everything starts to look Christmassy, especially if it is covered in a blanket of snow. More…
Venison with liquorice sauce
Rådjursfilé med lakritssås
The combination of flavours in this dish is stunning and it makes a wonderful treat for a special occasion. Liquorice, especially salt liquorice, is very popular in Sweden and although it is usually associated with sweet dishes it actually goes really well with venison. More…
Sötpotatissallad (sweet potato salad) may not be the prettiest of salads, but it is full of flavour and makes a nourishing lunch, a good side dish or a splendid addition to a buffet.
Although sweet potatoes are a tropical crop they are popular in Sweden, especially when new potatoes are not in season. They can be cooked and served as a vegetable rather like jacket potatoes, but Swedes tend to prefer to incorporate them into a salad, which is served slightly warm or cold.
They are often combined with feta cheese and grains, rice, lentils or quinoa. I usually add some roasted hazelnuts or pistachio nuts for a bit of crunch and either some chopped red chilli, for a hot salad, or some chopped tarragon leaves, for an interesting almost aniseed-like flavour. More…
Sourdough bread in 3 days
Surdegsbröd på 3 dagar
This is my favourite white sourdough recipe! Three days may seem a long time before you actually have anything to eat, but I think the wait is worth it!
Essentially the method is the same as the "one-day" method, but the dough is refrigerated a couple of times, which improves the flavour slightly and makes the dough easier to handle. I particularly recommend this method if:
• You want freshly baked bread on a day when you are busy most of the day,
• You want freshly baked sourdough bread for lunch,
• Your kitchen is too hot, so you are worried about your dough being over-proved,
• You have had difficulties getting consistent results with the "one-day" method.
The disadvantages of this method are that you need to find space for the dough in your fridge and, of course, you've got to plan ahead! 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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