You might find this odd but the Swedes eat different kind of fruit purées, (i.e. strawberry) together with milk as a snack or a light lunch during summer time. I think you call it “Fool”.
I definitely found it odd when I had it for the first time in 1966 – I considered it to be a dessert! But now after 53 years in Sweden, I just love it especially when we have a very hot summer day and I am not very hungry, it is indeed very refreshing. Continue reading “Rhubarb and strawberry delight!”
One of the most popular dishes here at home is Chicken with dill gravy and rice. When our children with families are visiting, I usually ask what they want me to cook and usually it is this dish they ask for. Continue reading “Chicken with Dill Gravy!”
The bird Tetras bonasia (Hazel grouse) has given the name to this Swedish dish. The dish does not contain poultry meat at all! In fact, despite extensive investigations, I have not been able to find why this dish has a bird name. 😊
What I have found is that Gustav II Adolf ate fried Hazel grouse on February 8, 1623 (a dish among 30 other dishes. (source) Continue reading “Järpar – Bird without bird!”
Swedish home cooking at its best!
Most households in Sweden make Kalops once in a while, I dare say! Here at home, Grandma Bojan made the best Kalops and it is from her that I learned how to make this wonderful dish in an old-fashioned way. It is also incredibly easy to make, a little preparation and then low and slow cooking. Continue reading “Kalops – Swedish Beef Stew”
This is a very easy recipe and suitable when you are very many people or just a few! Wonderful Sunday breakfast. Continue reading “Swedish pancake in the oven”
hen people ask me how long I have lived in Sweden, my answer is always the same: as long as I consider pancakes to be a dish! At the beginning (1966) I thought it was strange that the Swedes ate pancakes with lingonberry jam and whipped cream as a dinner dish, for me it was a dessert really, hence my answer. Continue reading “Swedish Pancakes”
Our kids were coming over for Easter and I wanted to make some Gelato, after making the Gelato I had many egg whites left, I know that you can freeze the egg whites but I came to think of Budapest roll which is a Swedish cake and not Hungarian as one might think. The creator is said to be Ingvar Strid who was a confectioner from Vetlanda, the reason why he called it Budapest roll remains a mystery. The classical Budapest roll is made with hazelnuts and mandarin segments in a can. Continue reading “Anna´s Budapest roll”
The Swedish name for this cake is “Tigerkaka”, or “Tiger cake”, but I guess that the correct translation is Marble Cake. At the end of the 1970s, I bought a cookie mold, it also contained some recipes. A recipe that is incredibly frequent in our household is the marble cake. It is still our kids favorite cake. We also have fun how the chocolate mix is distributed every time, we have a little guess game about what it represents, I think I enjoy the game more than anyone else 😊 Continue reading “Marbled Cake”
There were many things that were new to me when I came to Sweden in 1966 as a student. One of those things was the menu on Thursdays consisting of pea soup with pancakes. It’s still on many restaurants’ menu just on Thursdays. How come one might think! Continue reading “Pea soup – is it Persian? Food with a history!”
This is a classic accompaniment that we simply cannot do without in our household. My mother-in-law Bojan Holvander used to serve pressed cucumbers together with Swedish meatballs or steak that was served on Sundays. Continue reading “Pressed Cucumber”