Swedish Recipes

 

Swedish cuisine could be described as centered around cultured dairy products, crisp and soft breads, berries and stone fruits, meats like beef and pork, seafood, shellfish, fish, pickled fish (and pickled vegetables), with vegetable staples including potato and the kale and cabbage families. Potatoes are often served as a side dish, most often boiled with a sauce. Swedish cuisine has a huge variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark, sour-dough, whole grain; soft flatbreads and crispbreads. There are many sweetened bread types and some use spices. Many meat dishes, steaks, game and meatballs are served with lingonberry jam. Fruit soups with high viscosity, like rose hip soup and blueberry soup (blåbärssoppa) served cold and warm, are typical for Swedish cuisine. Butter and margarine are the primary fat source, although olive oil is becoming more popular, as are other Italian imports, especially pasta, pizza and wine. Sweden's pastry tradition features a variety of yeast buns, cookies, biscuits and cakes, many of them being less sugary than those in the U.S. Coffeebreaks with a pastry (fika) is enormously popular in Sweden.
     —from Wikipedia

 

Aquavit

Recipes

• Gravlax with Mustard Sauce
• Crispy Potatoes
• Swedish Roast Chicken with Spiced Apple Rice

Aquavit
And the New Scandinavian Cuisine
by Marcus Samuelsson
Houghton Mifflin
$45.00; Hardcover; 312 pages
Full color throughout; more than 100 photographs
ISBN: 0618109412

 

The Swedish Table

Recipes

• Swedish Pancakes (Pannkakor)
• Lingonberry Preserve (Lingonsylt)
• Saffron and Raisin Buns (Lussekatter, or Santa Lucia Buns)

The Swedish Table
by Helene Henderson
Univerity of Minnesota Press
$29.95; Cloth/jacket; 224 pages
ISBN: 0-8166-4513-2

 

The Scandinavian Cookbook

• Recipes

  • Elderflower Cordial
  • Smørrebrød (Smoked Cheese Salad on Rye)
  • Biff Lindström
  • Meatballs with Thyme, Green Cabbage, and Lingonsylt

• The Scandinavian Cookbook
• by Trina Hahnemann
• Andrews McMeel Publishing, LLC 2009
• $29.99; Hardcover; 224 pages
• ISBN-10: 0740780948
• ISBN-13: 978-0-7407-8094-3

Noma

• Recipes

  • Sea Buckthorn and Beetroot Flødeboller
  • Musk Ox and Fresh Young Garlic, Milk Skin and Caramelized Garlic
  • Beetroot and Aromatic Seeds, Red Gooseberries and Dewberries

• from:
  Noma
  Time and Place in Nordic Cuisine
• by René Redzepi
• Photography by Ditte Isager
• Phaidon 2010
• Hardback; $49.95; 365 Pages; 200 Color Photographs
• ISBN-10: 0714859036
• ISBN-13: 9780714859033
• Reprinted by permission.

 

More Swedish Recipes

• Swedish Kottbullar Meatballs
• Swedish "Fan" Potatoes (Hasselbacks)
• Lamb Roasted with Coffee
• Blueberry Bread with Cardamom (Julebread)
• Salmon Gravlax

 

Swedish Cuisine on Wikipedia

More country Destinations

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This page modified December 2009

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