Swedish mulled wine

Glögg

Glögg is the Swedish version of mulled wine, but it is not quite the same as mulled wine in other countries as different spices are used and almonds and raisins are always placed in the bottom of the glass before the glögg is added.

It is an essential part of the lead up to Christmas in Sweden with glögg parties are held throughout Advent, but it is best to begin making it at least a week in advance. For our recipe click here.

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

Recipe sources

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.)

Last orders!

If you are thinking of ordering anything for Christmas from Butik Hemlängtan please be sure to get your order in soon! The last date for shipping is December 16th!

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!

Advent

Advent

Advent is my favourite time of year for visiting Sweden! The warm glow of candles, the aroma of glögg (Swedish mulled wine) being heated and the lovely taste  of saffron buns and pepparkakor (ginger snaps/thins) all help to create the excitement of Christmas around the corner. More…

Saint Lucia

Sankta Lucia

Lucia is Sweden's most charming festival! A girl wearing a white robe with a ribbon around her waist and a crown of white candles on her head sings a song while leading a procession! It really is a magical event! Lucia processions normally take place on December 13th, but such is their popularity that they often repeated for several days afterwards. To find out what it is all about click here.

Ginger thins

Pepparkakor

Pepparkakor (ginger thins/snaps) are especially popular at Christmas when they are cut into attractive shapes, often decorated with icing (frosting) and sometimes they are hung up as Christmas decorations.

Originally pepparkakor were far spicier than they are today. Indeed, they are called pepparkakor (pepper cookies), not ingefärakakor (ginger cookies), because they contained lots of pepper. The cookies were said to cure sicknesses, ward off depression and they were also known as sexual stimulants. No wonder they became so popular!

Pepparkakor are always cut into shapes, often part of a rich symbolic language. For instance, pepparkaksgris (pig-shaped pepparkakor), were seen as a symbol of fertility and is a remnant of a pagan midvinterblotet (mid-winter feast). 

Pepparkakshjärtan (gingerbread hearts) are especially popular and probably have their origin in the notion that eating pepparkakor would make you gentler and kinder, or at least less grumpy! This maybe because originally potash was used as a leavening agent, instead of bicarbonate of soda (baking soda) used today, and the potash helped to alleviate indigestion and stomach discomfort caused by rich Christmas food. This reputation survives in the traditional pepparkakor invitation: Ät en pepparkaka, så blir du snäll! (Eat a gingersnap, it will make you nice!).

Ideally the mixture for pepparkakor should be allowed to rest in a fridge for a few days, so try and plan ahead! For our recipe click here.

Gingerbread house

Pepparkakshus

Swedes love to make a pepparkakshus (gingerbread house). For our recipe and template click here.

Of course, if you are feeling creative and don't want to use a template then you can design your own hus! Take a look at of the awarding winning designs from the annual competition organised by The Swedish Centre for Architecture & Design to get some ideas by clicking here.

Lucia buns

Lussekatter

Traditionally, lussekatter (Lucia buns) are eaten on December 13th to celebrate Saint Lucia (the patron Saint of Light), but these days they are baked throughout Advent.

Each bun is shaped into an S-shape, which is supposed to resemble a curled up cat, and then two raisins are added to represent eyes. Nobody knows for sure the origins of the shape and the connection with Saint Lucia, but there several interesting theories!

I think they are easier to make with a standmixer, such as a kMix or a KitchenAid, but you can make them by hand if necessary. More…

Saffron buns with white chocolate

Lussebullar med vit choklad

Dare I say it, but I actually prefer saffron buns with white chocolate and dried cranberries to traditional lussekatter! The recipe is by a famous Swedish TV cook, Susanne Jonsson, and produces absolutely delicious buns every time. More…

Saffron buns with almond paste

Saffransbullar med mandelmassa

Another very popular type of saffron bun! More…

Saffron wreath

Saffranskrans

This is my favourite bread to bake during Advent and over the Christmas period: a lovely saffron scented dough filled with candied orange peel and raisins and shaped into a wreath. Perfect for a leisurely breakfast or brunch. More…

Warm Sambucus

Varm Sambucus

A popular thing to do at Advent or at Christmas in Sweden is to spice some fläderblomssaft (elderflower cordial/syrup) and serve it hot, as a less boozy alternative to glögg. More…

Rye "cakes"

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…

Thin rye crispbread

Tunt knäckebröd

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 knäckebröd. More…

Top 20 Recipes

Top 20 Recept

Köttbullar (meat balls) was our most recipe during 2017, taking the top spot back from kanelbullar (cinammon buns). Cholkladbollar (chocolate balls) remains in third place. Surdegskultur (sourdough starter), lussekatter (Lucia saffron buns) and a klassik rödbetssallad (classic beetroot salad) get into the Top 20 for the first time. For details of all our Top 20 Recipes click here. 

2018 Calendar

2018 Almanacka

For a calendar of the main festivals and food events in Sweden to look forward to during 2018 click here.

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.