| gastronomy |
Cooking Recipes & Gastronomical Information Gastronomy: Sweden
Swedish cuisine has been heavily influenced by the constraints that the Nordic winters made on residents in earlier times. The need to preserve food to ensure a full pantry for the harsh wintertime became a matter of pride for housewives, who worked to ensure that all available foods were stored away for a rainy day. Thus fruit preserves, dried cracker breads and salted meats and fish are all common Swedish foodstuffs even today. That food is valued as such an integral part of life is a good sign for visitors to the country: these people really know the singular pleasure of a good hearty meal! Meat, fish, fruit and vegetables are all available in abundance, and the combination of traditional recipes with modern taste twists makes Sweden one of the best places for reliably tasty cuisine.
Try these traditional Swedish favourites out on your family and friends:
‘Köttbullar’ – Swedish meatballs
500g minced beef / pork / mixture
250ml milk
75g breadcrumbs
1 egg
1 onion
Salt and pepper
Ground allspice
Chop the onion and fry it in a little butter until transparent. Soak the breadcrumbs in the milk. In a mixer, blend the meat, onion, egg, breadcrumbs and spices to the right consistency (use your own initiative / preference here). If the mixture is too solid, add a little water. Roll one meatball and fry it as a test: check consistency and taste. Blend again / add more seasoning as required. Shape the mixture into small meatballs. Melt a large knob of butter in the frying pan and add the meatballs. Shake the frying pan frequently to ensure the meatballs brown on all sides. Served with mashed or boiled potatoes and fresh lingonberry sauce.
‘Raggmunk’ – Swedish potato pancake
1 egg
90g wheat flour
300ml milk
2 tsp salt
800g potatoes (peeled and grated)
50g butter
500g salt pork
Mix the egg, flour, milk and salt to a smooth pancake batter. Add the grated potatoes and stir thoroughly. Fry small patties of the mix in butter on both sides, until golden brown. Serve with fried salt pork and lingonberry sauce.
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