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Biff à la Lindström is one of the great classics of Swedish cuisine and deservedly so. To describe it as a burger might put you off trying it, but the addition of beetroot and capers makes it tastier and lighter than an ordinary burger. I promise you that once you try these you will never want to go back to cooking ordinary burgers!

Biff à la Lindström is one of the great classics of Swedish cuisine and deservedly so. To describe it as a burger might put you off trying it, but the addition of beetroot and capers makes it tastier and lighter than an ordinary burger. I promise you that once you try these you will never want to go back to cooking ordinary burgers!

Turbot is probably the king of flat fish and is priced accordingly but it is real treat being firm fleshed, fine tasting and easy to handle. Our recipe is incredibly easy but it is the most popular way of cooking turbot in Sweden.

Turbot is probably the king of flat fish and is priced accordingly but it is real treat being firm fleshed, fine tasting and easy to handle. Our recipe is incredibly easy but it is the most popular way of cooking turbot in Sweden.

Cod with grated horseradish and brown butter is a classic combination in Sweden. Fish and horseradish are combined so frequently that many fishmongers in Sweden stock fresh horseradish. It really is a delicious combination and when combined with brown butter I don’t think there is a better way of cooking cod.

Cod with grated horseradish and brown butter is a classic combination in Sweden. Fish and horseradish are combined so frequently that many fishmongers in Sweden stock fresh horseradish. It really is a delicious combination and when combined with brown butter I don’t think there is a better way of cooking cod.

Swedish Salmon Soup

Recipes Around the World: Sweden - Fish Soup

Swedish Salmon Soup

Fisk soppa med ramslök och morötter (fish soup with wild garlic and carrots) is a filling soup and so it makes a tasty and attractive main course for lunch.

Fisk soppa med ramslök och morötter (fish soup with wild garlic and carrots) is a filling soup and so it makes a tasty and attractive main course for lunch.

Rostad citronblomkål med frasig torsk och remouladsås | Recept från Köket.se

Rostad citronblomkål med frasig torsk och remouladsås

Rostad citronblomkål med frasig torsk och remouladsås | Recept från Köket.se

Rödvinssås | Recept från Köket.se

Rödvinssås

Rödvinssås | Recept från Köket.se

Mandel- och rabarber sufflé | Recept från Köket.se

Mandel- och rabarber sufflé

Mandel- och rabarber sufflé | Recept från Köket.se


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Lutfisk served with Béchamel sauce, crispy pancetta and peas

Lutfisk served with Béchamel sauce, crispy pancetta and peas

Vitlöksspäckad lammstek (garlic-studded roast lamb) is popular in Sweden during the spring, especially for Påsk (Easter) and Valborg (May Day). Studding the lamb with garlic and scenting it with lemon and rosemary ensures that the meat smells and tastes absolutely fabulous. Be bold and roast the lamb so that it is pink in the centre - then the lamb will taste so much better and it will also remain moist if you have any leftovers to serve cold.

Vitlöksspäckad lammstek (garlic-studded roast lamb) is popular in Sweden during the spring, especially for Påsk (Easter) and Valborg (May Day). Studding the lamb with garlic and scenting it with lemon and rosemary ensures that the meat smells and tastes absolutely fabulous. Be bold and roast the lamb so that it is pink in the centre - then the lamb will taste so much better and it will also remain moist if you have any leftovers to serve cold.

Roast chicken is wonderful, especially for a leisurely Sunday lunch. It is a tasty meat that nearly everyone likes, including children. One of its many virtues is the fact that chicken is one of the healthiest meats available, having less than half the fat of beef. Unfortunately, the natural goodness is often undone when chicken is roasted by being covered in bacon and lots and lots of butter! This recipe keeps the chicken moist and packed with flavour without adding any fat.

Roast chicken is wonderful, especially for a leisurely Sunday lunch. It is a tasty meat that nearly everyone likes, including children. One of its many virtues is the fact that chicken is one of the healthiest meats available, having less than half the fat of beef. Unfortunately, the natural goodness is often undone when chicken is roasted by being covered in bacon and lots and lots of butter! This recipe keeps the chicken moist and packed with flavour without adding any fat.

Tjälknöl is an ingenious way of cooking a large piece of meat. Tjälknöl is really too words: tjäle means ground frost and knöl means tuber, like a potato tuber. The method was invented by the Sami people who farmed reindeer (caribou) in northern Sweden. The meet is cooked very slowly from frozen over night. The result is an absolutely stunning piece of meat, quite dense, slightly salty and delicately flavoured.

Tjälknöl is an ingenious way of cooking a large piece of meat. Tjälknöl is really too words: tjäle means ground frost and knöl means tuber, like a potato tuber. The method was invented by the Sami people who farmed reindeer (caribou) in northern Sweden. The meet is cooked very slowly from frozen over night. The result is an absolutely stunning piece of meat, quite dense, slightly salty and delicately flavoured.

This is a wonderful game stew made with venison (or any game) and mushrooms in a cream and gin sauce. The cream just softened the gaminess without overpowering it. Wonderful when game is in season.

This is a wonderful game stew made with venison (or any game) and mushrooms in a cream and gin sauce. The cream just softened the gaminess without overpowering it. Wonderful when game is in season.

Pheasant burgers

Pheasant burgers

Äggakaga (sometimes called äggakaka) is a traditional dish from Skåne in southern Sweden. Although äggakaga translates as egg cake it is more like a thick pancake, but much fluffier.  Äggakaga is usually served as a main course. At one time it was popular with farm workers who would eat it cold for lunch, although these days most people prefer it hot straight from the pan. It is normally cut into wedges, topped with fried bacon and served with rårörda lingon (sweetened lingonberries).

Äggakaga (sometimes called äggakaka) is a traditional dish from Skåne in southern Sweden. Although äggakaga translates as egg cake it is more like a thick pancake, but much fluffier. Äggakaga is usually served as a main course. At one time it was popular with farm workers who would eat it cold for lunch, although these days most people prefer it hot straight from the pan. It is normally cut into wedges, topped with fried bacon and served with rårörda lingon (sweetened lingonberries).

Roast lamb with thyme and red wine sauce

Roast lamb with thyme and red wine sauce

Chicken’s mild taste is excellent for showing off the earthy taste of morels and the addition of tarragon brings out the flavour in the chicken. Morels have a short season from (in a good year) March to May but when they are not in season you can use dried morels.

Chicken’s mild taste is excellent for showing off the earthy taste of morels and the addition of tarragon brings out the flavour in the chicken. Morels have a short season from (in a good year) March to May but when they are not in season you can use dried morels.

Danish influences inevitably spread into Sweden so combining fish and bacon is common, especially in southern Sweden. It is also one of the simplest ways of cooking cod as it is just lightly salted and then covered with some thin bacon rashers and baked in the oven until the cod is opaque and the bacon crisp.

Danish influences inevitably spread into Sweden so combining fish and bacon is common, especially in southern Sweden. It is also one of the simplest ways of cooking cod as it is just lightly salted and then covered with some thin bacon rashers and baked in the oven until the cod is opaque and the bacon crisp.

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